Monday, February 27, 2012

This is a crime in all 50 states

I am sharing this recipe with deep shame and utter disregard for all things healthy.  At 50.4% fat calories there is little I can do to justify it.  But this is Man Food with capital letters.  I would have included a picture but as soon as it came out of the oven it was gone.

                       Bacon Tomato Mac and Cheese - 4 servings at your own risk.

  2               Cups  macaroni -- cooked and drained
     1/4         pound  bacon -- diced
  1              small  onion -- diced
  3        tablespoons  flour
  3               cups  milk
  8             ounces  cheddar cheese -- grated
     1/2           cup  chicken broth
     1/4      teaspoon  cayenne
  1           teaspoon  salt
     1/4      teaspoon  garlic powder
  1           teaspoon  Worcestershire sauce
                        black pepper -- to taste
                        Slow Roasted Tomatoes -- 1/2 recipe

Cook the macaroni halfway.  Drain and set aside.

Brown bacon in a large saucepan.  Remove bacon bits.

To fat in pan add onions.  Sweat until translucent.

Add Flour.  Cook several minutes.

Whisk in milk.  Add seasoning.

Dice the roasted tomatoes and add, along with any juice.

Mix macaroni into sauce.  Turn out into a sprayed casserole.  Sprinkle top with bacon bits.

Bake at 350 for an hour.

Per Serving (excluding unknown items): 780 Calories; 44g Fat (50.4% calories from fat); 38g Protein; 59g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 1545mg Sodium.  Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

                           Slow Roasted Tomatoes

  8                     Roma tomatoes -- halved
2         Tablespoons extra-virgin olive oil
                        Kosher salt and freshly ground black pepper

Preheat the oven to 275 degrees F.

Place the halved tomatoes on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours.

When cool, remove the skins. Eat half as a side with a simple broiled chicken breast and reserve the other half. this lighter dinner will help offset the damage done by the subsequent meal.

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