DISHING IT FOR
THANKSGIVING 2015 COOKBOOK
Moody Radio Chattanooga Thanksgiving Cookbook
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Moody Radio Chattanooga Thanksgiving Cookbook
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Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Balsamic Green Beans Submitted by: Katie Smith
Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 c balsamic vinegar 1 tbsp light brown sugar 3 tbsp butter Salt & pepper to taste 1/2 c roasted almonds, chopped 1/2 c cooked/crumbled bacon 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sautÊ 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
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Moody Radio Chattanooga Thanksgiving Cookbook
Four-Cheese Macaroni Submitted by: Mark Southern
Ingredients Serves: 8 12 oz cavatappi pasta 1/2 c butter 1/2 c all-purpose flour 1/2 tsp ground red pepper 3 c milk 2 c (8 oz.) freshly shredded white cheddar cheese 1 c (4 oz.) freshly shredded Monterey Jack cheese
1 c (4 oz.) freshly shredded fontina cheese 1 c (4 oz.) freshly shredded Asiago cheese 1 1/2 c soft, fresh breadcrumbs 1/2 c chopped cooked bacon 1/2 c chopped pecans 2 tablespoons butter, melted
1. Preheat oven to 350째. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350째 for 35 to 40 minutes or until bubbly and golden brown. Moody Radio Chattanooga Thanksgiving Cookbook
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Moody Radio Chattanooga Thanksgiving Cookbook