What's Up - Your guide to what's happening in Fayetteville, AR this week!
Issue link: https://www.epageflip.net/i/1332031
JANUARY 24-30, 2021 WhAt's Up! 47 Good for the stomach, and the soul Winter comfort food try theserecipes Tuna Noodle Casserole from Scratch Ingredients • 1/2 cup butter, divided • 1 (8 ounce) package uncooked medium egg noodles • 1/2 medium onion, finely chopped • 1 stalk celery, finely chopped • 1 clove garlic, minced • 8 ounces button mushrooms, sliced • 1/4 cup all-purpose flour • 2 cups milk • salt and pepper to taste • 2 (5 ounce) cans tuna, drained and flaked • 1 cup frozen peas, thawed • 3 tablespoons bread crumbs • 2 tablespoons butter, melted • 1 cup shredded Cheddar cheese Directions 1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter. 2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. 3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. 4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. 5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Courtesy allrecipes.com French Onion Soup Gratinee Ingredients • 4 tablespoons butter • 1 teaspoon salt • 2 large red onions, thinly sliced • 2 large sweet onions, thinly sliced • 1 (48 fluid ounce) can chicken broth • 1 (14 ounce) can beef broth • 1/2 cup red wine • 1 tablespoon Worcestershire sauce • 2 sprigs fresh parsley • 1 sprig fresh thyme leaves • 1 bay leaf • 1 tablespoon balsamic vinegar • salt and freshly ground black pepper to taste • 4 thick slices French or Italian bread • 8 slices Gruyere or Swiss cheese slices, room temperature • 1/2 cup shredded Asiago or mozzarella cheese, room temperature • 4 pinches paprika Directions 1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately! Instant Pot® Yardbird Chili with White Beans Ingredients • 2 tablespoons vegetable oil • 1 ½ chicken breasts, cut into 1/2-inch cubes • 1 medium onion, diced • 4 cloves garlic, crushed • 1 (28 ounce) can green enchilada sauce • 2 cups dry great northern beans, sorted and rinsed • 2 cups chicken broth • 2 (4 ounce) cans chopped green chiles, undrained • 1 tablespoon oregano • 1 teaspoon cumin Garnish: • 1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste • ½ cup chopped cilantro, or to taste Directions 1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more. 2. Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. 3. Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar- Monterey Jack cheese blend and cilantro.