Chef Roger's Recipes!

1. ROASTED CHICKEN RUB:

Prep: 10 minutes

Yield: 6 servings

Ingredients:

1 tbsp celery flakes

1 tbsp kosher salt

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp ground thyme

2 tsp dried sage

1 ½ tsp ground black pepper

1 ½ tsp dried rosemary

12 drumsticks

DIRECTIONS:

Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper and rosemary together in a bowl.

Transfer spice mixture to a spice grinder or food processor and blend until smooth.

Put drumsticks and spice mixture into a bowl and stir to coat chicken thoroughly.

Lay drumsticks in greased baking pan and bake at 375 degrees until fully cooked.

2. HOME STYLE MACARONI AND CHEESE:

Prep: 20 minutes

Cook: 20 minutes

Yield: 6 servings

INGREDIENTS:

7 oz macaroni

¼ cup butter

3 Tbsp all-purpose flour

2 cups milk

8 oz. cream cheese

½ tsp salt

½ tsp black pepper

2 tsp Dijon mustard

10 oz green chilis

2 cups shredded cheddar cheese

1 cup bread crumbs

2 Tbsp butter

2 Tbsp chopped fresh parsley

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8-10 minutes or until al dente; drain.

3. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, green chilis, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and cheddar cheese.

4. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter, and parsley; spread over macaroni and cheese. Bake for 15-20 minutes or until golden brown and heated through.