Prep: 25 min| Bake: 20 min | Yield: 12 servings (1 cup each)

Ingredients

1 pkg. (16 oz.) elbow macaroni

3 cups (24 oz.) 4% cottage cheese

1/2 cup butter, cubed

1/2 cup all-purpose flour

1 tsp. salt

1/2 tsp white pepper

1/4 tsp garlic salt

3 cups half-and-half cream

1 cup milk

4 cups (16 oz.) shredded cheddar cheese

Topping

1 cup dry bread crumbs

1/4 cup butter, melted

Instructions

1. Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside
2. In a large saucepan, melt butter. Stir in the flour, salt pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Prep: 25 min| Bake: 20 min | Yield: 12 servings (1 cup each)

Ingredients

1 pkg. (16 oz.) elbow macaroni

3 cups (24 oz.) 4% cottage cheese

1/2 cup butter, cubed

1/2 cup all-purpose flour

1 tsp. salt

1/2 tsp white pepper

1/4 tsp garlic salt

3 cups half-and-half cream

1 cup milk

4 cups (16 oz.) shredded cheddar cheese

Topping

1 cup dry bread crumbs

1/4 cup butter, melted

Instructions

1. Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside
2. In a large saucepan, melt butter. Stir in the flour, salt pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Prep time: 15 minutes | Cook time: 17 minutes | Servings: 4 servings

Ingredients

1 lb. ground beef

1 small onion, diced

1 can diced green chiles, drained

1/2 cup prepared salsa

1/2 cup sour cream

8 flour tortillas

1 can enchilada sauce

1 cup shredded Mexican blend cheese

Instructions

1. Place the ground beef and onion in a large skillet over medium heat.
2. Cook, stirring occasionally to break up the meat, for 6-7 minutes, or until the meat is cooked through. Stir in the diced green chiles.
3. Preheat oven to 350°F.
4. In a medium bowl, stir together the salsa and sour cream.
5. Pour a few tablespoons of enchilada sauce in the bottom of a 9×13″ casserole dish. Swirl until the sauce covers the bottom of the pan.
6. Lay a tortilla on a flat work surface. Spoon 1/2 tbsp of the sour cream mixture on top, and spread it around the tortillas.
7. Spoon 1/2 cup of the beef mixture into the center of the tortilla, and roll it tightly. Place in casserole dish.
8. Repeat with the remaining tortillas.
9. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the cheese.
10. Bake for 10 minutes, or until the cheese is melted.
11. Remove from the oven, optionally sprinkle with cilantro, and serve immediately.

Makes: 9 rolls | Prep time: 1 hr | Cook time: 20 hrs | Total time: 1 hr 20 mins

Ingredients

Ingredients for Perfect Sushi Rice:

2 cups Japanese short or medium grain rice

2 1/2 cups cold water

5 tbsp Sushi Vinegar

Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool:

4 tbsp Rice Vinegar

2 tbsp sugar

2 tsp salt, I used sea salt

Ingredients for California Rolls:

1/2 lb. crab meat

1 avocado, ripe but still firm

1/2 medium cucumber

Nori Seaweed

Toasted sesami seeds

A sushi rolling mat, or parchment paper

For dips / sauces:

Soy sauce, or coconut aminos

Wasabi paste or powder

For spicy mayo: Mayonnaise — 1 tbsp and Sriracha hot chili sauce — 1 tsp, or to taste

Instructions

1. How to Cook Perfect Sushi Rice (Rice Maker and Stove-Top Versions) P.S. Do not add salt while cooking rice. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow the rice maker instructions and cook on the white rice setting then skip to step #4.
2. Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 minutes). Do not remove the cover to check, but listen for the bubbling to stop.
3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 minutes. Remove from the heat and let stand for 15 minutes covered. This is the basic white rice eaten with Japanese meals.
4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
5. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar.
6. Assembling the California Rolls: Wrap your sushi mat in plastic wrap before using (this makes it reusable and you don’t even need to wash it!).
7. Fold the pieces of nori in half to split them.
8. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
9. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your wet fingertips (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
10. Flip the rice-covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don’t overfill or the roll won’t seal).
11. Start rolling away from you using your mat to firmly keep the roll in place. Apply some pressure to make a tight roll. If it’s not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is on the mat so you can turn it easily.
12. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line, the two halves up and slice even 1″ rings. I have found that it slices more easily when you slice quickly.