macaroni and cheese AND??

[AngelaM]

DH's birthday is on 12/24. We are having his family (will be about 7-10 people total) over for dinner. We want something casual, but too casual. Usually I do lasagna for things like this.

DH has requested Emeril's 4-Cheese Macaroni. To me, a pasta dish without meat in is not enough to feed guests. What can I serve with this to round out the meal? I am thinking some sort of baked chicken.

I also plan on serving a salad, and of course birthday cake. Maybe some sort of veggies.

[Canice]

This is pan-fried, not baked, but you can do all of the prep in advance and for 10 people it would come together quickly. They're pounded cutlets with seasoned bread crumbs and Parmesan, from Barefoot Contessa. The recipe calls for salads greens on top, but I just serve lemon wedges, which add a nice brightness that would contrast well with the rich mac 'n' cheese. The other nice thing about it is that roast chicken can be kind of fatty, which might be too much with the cheese, while this is moist but not greasy.
I like garlicky green beans with mac 'n' cheese myself, though salad would be easier with a large group.

[AngelaM]

Canice,
I don't see a recipe attached, but are you talking about Barefoot Contessa's Parmesan Chicken? I have that recipe in her family style cookbook. I have made before and its good, but I think it would be hard to make for 10, plus I'd prefer to have something in the oven rather than being at the stove.

I have seen baked chicken recipes involving italian dressing, onion soup, marmalade and bone-in chicken pieces. Not sure if the flavors would be too strong though....

[AngelaM]

Oops. NOW I see it. And it is the same one.

[Canice]

There's a great recipe I used to make a lot that was baked thighs with lemon and white wine and thyme. Simple and easy to make for a crowd (though I know some people won't eat dark meat, but you can adapt). I can't find it in my search, and recall that a word was misspelled, so I can't replicate it . Maybe it'll come to me.
Or what about one of the oven "fried" chicken recipes? Like the buttermilk one. You can prep it in advance, and it's actually better if it sits on the rack in the refrigerator (like most chicken) - crispier!

[applecrisp]

Here's a recipe from Giada that I liked. I've made it a few times with changes. I'm guessing I used all white meat (skinless perhaps, with a change in cooking time?). Sometimes I don't go as far as adding the parsely/zest, but certainly a nice touch.

I like Canice's ideas of something with a lemon/sharp taste to cut the richness of the mac and cheese. That's what made me think of something with balsamic.

Roasted Chicken with Balsamic Vinaigrette
Recipe courtesy Giada De Laurentiis



1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. T

Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

[Canice]

applecrisp, I remember that recipe was a HUGE hit on the BB some years ago! I do think acid is good against a lot of dairy. Not that I don't love a lot of dairy

[Peweh]

I'd do a spiral ham. There's something me & DH love about the combo of mac & cheese & ham. And it's super easy for serving a crowd.

[AngelaM]

I think for this crowd, I would prefer something breaded and more neutral flavored. DH's family is pretty simple and I doubt they own balasmic vinegar at home. I don't think they would appreciate it.

As for oven fried chicken recipes, anyone have T&T? If I needs to bake on racks, I only have cooling racks (plastic coated). Last time I looked for just plain metal ones, I couldn't find any!

Spiral ham sounds good too, but I may be kind of late purchasing one. Isn't everyone else going to be at the ham place getting theirs?

[kwormann]

Not that I don't love a lot of dairy

A-MEN sister!!!!!!!!!!!

[Kerri]

I have done something similar for a meal and I served it with a side of grilled sauages.

[erin elizabeth]

I was going to suggest ham, too, but what about pulled pork? Could be done ahead of time and/or in the crock-pot. Goes with mac and cheese.

Here's my go-to oven-fried chicken from Betty Crocker. Simple and good.

Oven-Fried Chicken
1/4 cup shortening
1/4 cup butter or margarine
1/2 cup flour
1 tsp. salt
1tsp. paprika
1/4 tsp. pepper
2 1/2 to 3-pound broiler-fryer chicken cut up
Heat oven to 425 degrees. In oven, melt shortening in 9x13 baking pan. Mix flour, salt, paprika and pepper. Coat chicken pieces thoroughly. Place chicken skin side down in pan. Bake uncovered 30 minutes. Turn chicken; bake until tender, 30 minutes longer.

[AngelaM]

Erin-I like the way you think! Pulled pork in the crock-pot would make my life easier.

Ok...everyone, please submit your best crock-pot pulled pork recipes! I need them by tonight so I can go shopping.

Sooo...we have pulled pork sandwhiches, macaroni and cheese, birthday cake...what am I missing?

[Hammster]

Sooo...we have pulled pork sandwhiches, macaroni and cheese, birthday cake...what am I missing?

Salad, or other veg.

[AngelaM]

Yeah, ham is definately out. Just talked to MIL and they are having it for Christmas Day and New Year's Day.

Soo...pulled pork sandwhiches or baked chicken.

I need recipes for crockpot pulled pork.

Has anyone made the italian/onion soup mix/marmalade chicken? Is it a strong flavor that wouldn't go well? Or would it?

[Alleycat]

I've made these several times, once for a b'day party. Very good! I serve with coleslaw, which could also work as your green veggie

Barbecue Pork Sandwiches
from Southern Living 2006

Preparation Time: 20 minutes minutes
Cooking Time: 9 hour(s) minutes

2 tablespoons barbecue seasoning, divided
1 1/2 teaspoons salt, divided
1 (5-lb.) bone-in pork loin center rib roast (I use boneless pork loin)
1 (15-oz.) can no-salt-added diced tomatoes
1/3 cup cider vinegar
1/4 cup no-salt-added tomato paste
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 tablespoons spicy brown mustard
1 teaspoon black pepper
2 teaspoons dried crushed red pepper
12 multigrain buns
Dill pickles (optional)


1. Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.

2. Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. barbecue seasoning, and remaining 1/2 tsp. salt in a 6.5-quart slow cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.

3. Remove roast; remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles, if desired.

Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Barbecue Seasoning.


Yield: Makes 12 servings (serving size: 2/3 cup barbecue mixture and 1 bun)

CALORIES 461 (28% from fat); FAT 14g (sat 5.9g,mono 5.3g,poly 2.1g); IRON 2.7mg; CHOLESTEROL 81mg; CALCIUM 105mg; CARBOHYDRATE 40.4g; SODIUM 712mg; PROTEIN 39.9g; FIBER 3.2g

Southern Living, JUNE 2006

[erin elizabeth]

You'll find lots of recipe suggestions if you do click the search menu at the top (orange bar) and advanced search in titles for "pulled pork." Generally, I just cook mine, shred, and add my favorite BBQ sauce.

[apple*tart]

A little late to the game, but I'd say steaks. There's something very manly yet comforting about steaks and mac 'n cheese.

Whatever you cook, hope the meal is wonderful!

[Middydd]

What about Italian Beef sandwiches? Or shaved brisket in barbecue sauce?

Beef would be nice, since you're having ham over the holidays.