Tuesday night dinner!

This week is ideal for sticking to mealplans, my boss is on vacation and I'll be opening the shop every day (home by 6:30 or earlier!). Tonight I made Dr. Zorba's Firecracker Chicken and Tasty Kitchen user Coastal Countertop's Avocado Spinach Mac and Cheese (with a little modification).

Firecracker Chicken

Rub:

• 3 Tbs Paprika
• 1 Tbs Freshly ground black pepper
• 1 Tbs Kosher salt
• ¾ tsp Brown sugar
• ¾ tsp Chili powder
• ¾ tsp Garlic powder
• ½ tsp Ground cayenne pepper

3½ Pounds Chicken thighs or legs

Mix rub ingredients together until well-combined. rub into surface of the chicken pieces, and let rest in a zip top bag for at least an hour or up to overnight. Bake at 350 degrees for 30-40 minutes (or until an internal temp of 160 degrees is achieved).


Avocado Spinach Mac and Cheese

Ingredients:

• 12 ounces macaroni noodles
• 2 whole Avocados, Peeled, Pitted
• 2 cloves Garlic, Minced
• 1 Lime
• ½ cups Spinach
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Milk
• 1 1/4 cup extra sharp cheddar cheese, Shredded
• Salt And Pepper, to taste
• blob 'o' dijon mustard
• ¼ cups Shredded Parmesan Cheese

Cook pasta according to package directions for al dente. When done, drain off the water and set pasta aside. While pasta is cooking, make avocado mix using a food processor or blender. Combine garlic, avocados, juice from 1 lime, spinach and salt and pepper to taste in your food processor and process until creamy and well-blended. Set aside. Preheat oven to 450 F. To make cheese sauce, melt butter in a medium saucepan over medium-low heat. Slowly add flour and whisk until combined, and then add milk and continue to stir until smooth. Add blob 'o' dijon. Just say yes. Add in cheddar cheese and continue to stir and heat until cheese is fully melted and sauce is creamy. Place noodles in a large baking dish (9×9 or larger), and mix avocado and cheese sauces in until noodles are evenly covered. Cover with Parmesan, and bake at 450 F for 25 minutes.