Always Shocking, Never (actually) Shocked

I'm always shocked when I eat something I would put on a "no" list, such as Bomb Ass Mac-N- Cheese followed by Banana Bread Bread Pudding (topped with Nutella and drops of crème anglaise), that I did not actually gain a hundred pounds, or even five pounds.  NOT A SINGLE EXTRA POUND.  Not even a food baby, I'm just full.  I might even venture to say that I'm simply satisfied.

If you're wondering what a "no" list is, it's something that those of us who are crazy and neurotic and obsessed with counting calories and grams of fat put on a list (whether it's mental or written, doesn't matter.  Mine happens to be internally stored somewhere between "crazy things to say when you're fighting with your significant other" and "mean things to say to yourself after you've said crazy things to your significant other."  It's such a happy place, don't you think?

Anyway.  Bomb Ass Mac 'N Cheese is a specialty of mine and above mentioned significant other.  I make the noodles, sauce and insist on adding veggies while he fries chicken in a whole lot of olive oil with a whole lot of herbs and spices.  We made it shortly after I moved to Hawaii, while we were broke as a joke and liked to split a 40 of Micky's with our meals.

We've certainly moved on from that point and now enjoy a cheap glass of chianti and some Coors Lite with our meals (or whenever), but this recipe was just asking to be made again.  It's what I like to think of as a edible drug, or something you don't ever NOT want in your mouth.  The pumpkin custard my mother makes is another such food, I'll post that sometime.  Probably in the fall.  Because I'm behind on posting recipes anyway.  Alright, I'm babbling. 

Here's what we all came here to look at anyway.  Currently no pictures, but the recipes are delicious even if you don't get to see them first.

Bomb Ass Mac N' Cheese

(Adapted from Alton Brown's recipe)

1/2 pound Penne (that's half a box usually)

4 Tbs Butter

2 Eggs

6 oz Evaporated milk (or a cup of dry milk with 6 oz water)

1 tsp Hot Sauce (we use Tapatillo)

1 tsp Salt

3/4 tsp dry Mustard (or 3/4 Tbs prepared)

1 1/2 C Monteray Jack or Colby Jack Cheese

2 Chicken Breasts

1 Tbs Olive Oil

1/4 of a Yellow Onion

A Medium Japalpeno

Oregano

Parsley

Cilantro

Garlic Powder

Black Pepper

Salt

2 C Broccoli (steamed)

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Dice the jalapeno and onion, put in a large frying pan with the olive oil over medium hot heat.  Cut the chicken into strips or cubes (however you like to eat it).  Once the vegetables are simmering slightly, add chicken to the frying pan.  Season to taste with garlic powder, oregano, parsley, cilantro, salt and pepper.  Cook until chicken is done through, starts to brown, and the jalapenos smell like they're burning (it hurts your nose to sniff 'em).

Mix both chicken and broccoli, let sit for 5 minutes then serve with extra cheese sprinkled on top.

Banana Bread Bread Pudding

*This is what I used my banana bread for
(Adapted from the Restaurant Style Bread Pudding at Baking Bites)

1/2 loaf banana bread (a day or three old is best), cut or crumbled into 1-2 inch cubes
1 cup milk
2 cups cream or half and half
3 eggs
1/4 cup sugar
1/4 tsp cinnamon
1 tbsp vanilla
1/4 cup chopped nuts

1/4 cup raisings
1-2 tbsp cinnamon sugar

Preheat oven to 375F. Grease a 9×5 inch loaf pan well, but do not flour it.

In a large bowl, beat together milk, cream, eggs, sugar, cinnamon, and vanilla. Add bread and press it down to absorb all the custard. Stir in nuts and raisins.

Pour into prepared pan and sprinkle top of loaf with 1-2 tbsp cinnamon sugar.

Bake 50-55 minutes, until a knife inserted into the center of the loaf comes out clean and the top is golden brown.

I let mine cool in the pan, but Nicole (the writer of Baking Bites) suggests to remove it to cool and serve. 

I made crème anglaise to top it with originally, but it's good on it's own as well as with Nutella (always a yum) or even peanut butter.  A good rum sauce wouldn't kill it either, that's for sure :o)