Simple Mornay Sauce

Sometimes you just need a good sauce.

I was in that dilemma not so long ago when I cooked up some nice Chicken Cordon Bleu for dinner but wanted to jazz it up a bit with a white sauce.

So I whipped up this simple Mornay Sauce.

Mornay Sauce is a cream sauce, or bechamel of sorts that uses a roux as the base (flour and butter), plus has added cheese.  Typically two cheeses are used, such as a combination of Parmesan and Gruyere.  To keep it simple I just used Parmesan cheese.  

This is a light sauce, perfect for topping all kinds of foods such as, fish, vegetables, chicken, an can be used as a sort of alternative to Alfredo sauce for a different spin on pasta.

So next time you need a little something something...to top a dish...turn to this sauce, and give it a try.

Here are some step by step pics to get you started.

- Fresh grated Parmesan cheese

- Melting the butter

- Add the flour to make a roux

- Bring the mixture to a bubble

- Add the milk

- Turn up the heat and add the cheese and seasonings....stir, stir, stir, until it thickens.  About 3-4 minutes or until the consistency you desire is reached.

Serve!

Mornay Sauce 

Serves 4

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 tsp. garlic powder
Salt and pepper

In small pan over medium heat, melt butter. Whisk in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. 

Turn heat up to medium high, stir in cheese, garlic powder, salt and pepper to taste. Cook, stirring constantly until it's thick about 3-4 minutes.  Serve over desired foods such as steamed vegetables, or on seafood and poultry dishes.  

Pie Dough Cookies

Who loves Pie Dough Cookies?

I do...I do!

This is a throwback from my childhood.  Whenever mom made a pie (and she made a lot of pies, cause she's the queen of pies!) she would use the leftover pie dough and bake cookies for me.  Nothing fancy, just simple little strips with cinnamon and sugar sprinkled on top.


Man oh man, I would wait in anticipation for those cookies!  Finally they would come out of the oven and I would get my first bite...ah...the tender flaky crust, with just a hint of cinnamon and sugar!  Fabulous!  I still love them.


So in keeping with mom's tradition, whenever I make a pie I make pie dough cookies too.  


Take a look at these pies....

and here are the pie dough cookies....so tasty!

So use your left over pie dough (if you're not making fancy leaves to decorate with... of course) to make your kids...or yourself...hehe! some simple cookies.

Chicken Verde Tacos

Ready for some Game Day food?

These have to be the best tasting chicken tacos...ever!  They are also some of the easiest to make.  


Perfect for feeding a crowd, and who doesn't love tacos?  They are a satisfying dish that your kids, husbands, friends, and neighbors are sure to love!


To add to the convenience I use a crock pot for easy, hands-off cooking so you can enjoy the game as well!


The best part?  The flavor.


These Chicken Verde Tacos, have a mild sweet and spicy flavor from the cooking liquid.  It's loaded with vegetables and spices, and they are so moist.  Now don't be put off by the celery...it lends the best mild "green" flavor and texture to the cooking liquid.  


I tell you now...be prepared...they will be coming back for more!


Here are some pics to help you along.


 - Place chicken breasts in a slow cooker
 - In a food processor, or a blender, mix ingredients to make the cooking liquid.  This is actually thick like a paste to begin with.  Blend all ingredients until smooth.

 - Cook for 6-7 hours on low or 4 hours on high.
 - Remove chicken and discard the bay leaf.  Shred chicken and return to the pot, stirring with the remaining cooking liquid.

Serve with corn tortillas and your favorite toppings.  I made homemade taco shells. (Tutorial coming soon!) and used shredded cabbage, cheese and some salsa verde for toppings.

Believe me...these are the BEST chicken tacos ever!  Try them.

Chicken Verde Tacos

Serves: 8

Ingredients:

2  ½ lb Boneless skinless chicken breasts

½  onion, peeled and quartered 

2 stalks celery, cut in thirds         

1 Jalapeno, seeded and cut into quarters         

¼  cup water

½ tsp salt

½ tsp chili powder

½ tsp cumin

¼ tsp crushed red pepper

¼ tsp oregano                              

¼ tsp black pepper

1 ½ cloves garlic, minced

1 bay leaf                                       

Corn Tortillas

Salsa verde, shredded Cabbage, shredded cheese, and lime wedges (optional)

                                                       

                                                       

Directions:

Place meat in a 5 quart slow cooker.  In a food processor or blender combine onion, celery, jalapeno pepper, water, salt, chili powder, cumin, crushed red pepper, oregano, black pepper, and garlic. Process until almost smooth.

Pour over meat in cooker. Add bay leaves.  Cover and cook on low for 6 - 7 hours or on high for 4 hours.  Remove meat from cooker; discard bay leaf.  Shred pork by pulling two forks through the meat.  Return meat to the cooker; and stir in with the cooking liquid. 

Serve with taco shells, and desired toppings.