It is not a secret that I love cheese, and especially mac-n-cheese…but this mac-n-cheese takes it to another level. This amazing dish happened by complete accident. The Hubby and I were craving mac-n-cheese but we had a problem. I didn’t have elbow macaroni and I had cheese but only a little bit of lots of cheeses. I took all of the cheeses and I had: American, cheddar, parmesan, Monterey jack, provolone, and velveeta and then started to think about which would work best together. I immediately eliminated the provolone and velveeta and decided to go with the American, cheddar, parmesan and Monterey jack.
To change things up a bit I threw in some garlic with the shells, yes we used mini shells as I had no elbow pasta, and then I threw in some additional garlic with the roux just for fun. In the end this pasta was so creamy, rich, delicious and garlicky that I just knew it couldn’t be another mac-n-cheese it was so much more….it was a new favorite pasta dish.
When The Hubby took the first bite he immediately asked me to make it again…he said it was way better than Panera (which is his favorite mac-n-cheese) and then after he ate his first serving he went back and got a second helping. Now I’m not going to lie this is not a lightened-up mac-n-cheese. I did use skim milk, as that is what I had on hand, but whole milk probably would have made it even more creamy. And to make this even better when I reheated it the next day it was just as good as it was when I made it…now that is a A+ dish in my book.
Sometimes making the choice between a beloved chocolate chip cookie or the fudgy brownie sitting right next to it is just too hard to make, and now you don’t have to choose ever again, just make Brookie’s and you have both in one cookie. The brookie is half brownie and half chocolate chip cookie…in my opinion a match made in baking heaven.
I have loved the idea of this cookie ever since I first saw it come across my Pinterest feed, and I am sure y’all are like me and have it pinned to a board of things to try…well I decided it was finally time. Now I’m not going to lie it is somewhat time consuming, but it makes a ton of cookies and they are just so good, you really wont care how long it is taking. You could add in some pecans to the chocolate cookie recipe, which would be delicious or even throw in some white chocolate or peanut butter chips to the brownie side…just for fun.
A funny moment with these brookies was when I gave some to The Dad he looked at me like I was a little crazy. Once I explained the idea to him he lit up with a big smile and then asked for more the next day…now that’s a good brookie.
The perfect cookie as it blends brownies and chocolate chip cookies in one cookie
Not too long a go The Hubby got his new grill and we have been grilling up a storm…I mean like 4 or 5 times a week. I love it because we get great food without having to heat up the kitchen.
The Hubby and I love pork tenderloin but we had never grilled it…until now. As we were discussing all the different spice variations we could use we decided to use a brown sugar based rub, to make it a little sweet and to help caramelize the pork as it grilled. Then The Hubby got a little crazy and added in some chili powder and paprika which helped add a deep color and taste as it grilled up. Now we prefer the smaller pork tenderloins, you know the ones that come two to a package and weigh about 1 1/2 pounds each, but if you prefer a single larger tenderloin then you could definitely use that, just make sure to marinade it for at least 4 or 5 hours (overnight would be best) and cook it on a low flame and extend the cooking time by about 15-20 minutes at least. If you use the two smaller loins, you could always freeze the second one for a quick meal later on.
The Hubby has only been grilling for the last few years so we were both a little nervous about these tenderloins, but they turned out to be one of the easier grilled meats. We did our research and we grilled them over direct medium heat in the beginning, turning them every 3-4 minutes until all the sides were seared and had grill marks and then we moved them to indirect heat to let them finish. I have to say this was one of the best pork tenderloins I have ever had, and I am so proud to say The Hubby did it!! I cant wait for more of his grilling creations!!
Brown Sugar Grilled Pork Tenderloin
A delicious grilled pork tenderloin with a sweet little kick
Place tenderloins on foil and trim off any excess fat
Rub 1/2 tbsp. olive oil all over each tenderloin
In a small bowl combine brown sugar, chili powder, pepper, salt and paprika
Run spice mixture all over tenderloins
Let tenderloins sit with spice rub on them for at least 20-30 minutes, or longer, in the refrigerator
Heat grill to medium-high heat
Cook tenderloins 3-4 minutes per side making over direct heat until all sides are seared and have grill marks, then move to indirect heat, turning every few minutes, until pork reaches 135-140 degrees on an instant read thermometer
Remove pork from grill and let rest for 5 minutes before slicing
Serve and ENJOY!!
Each serving is 5 WW+ points
Calories 215 Calories from Fat 57 Total Fat 6.4g Saturated Fat 1.9g Trans Fat 0.0g Cholesterol 99mg Sodium 551mg Potassium 602mg Total Carbohydrates 1.8g Dietary Fiber 0.5g Sugars 0.9g Protein 35.8g
Vitamin A 7% - Vitamin C 1% - Calcium 1% - Iron 11%
Nutrition Grade A-
By MJ & The Hubby
The Half Baked Life http://www.thehalfbakedlife.com/
Feel free to change up the spice combo to what your family would love. You could definitely so a herb marinade or a lime jalapeño marinade…go ahead and break out your imagination and let it run free and grill away!!