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The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

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This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
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Creamy Skillet Mac & Cheese with Broccoli

Creamy Mac & Cheese with Broccoli

You all have probably been wondering what I've been doing other than eating Brussels Sprouts and Strawberries. Well I've been busy showering, nope, I'm not talking about personal hygiene here, but we hosted a Jack and Jill Pig Roast Wedding Shower for our friends and then my friend threw me a 'Ready to Pop' themed baby shower. After a couple of food recipes for you all, I'll have posts on those, because they were pretty darn fun...and maybe I'll even have a baby in between.

And by the way, Strawberries may be out, Peaches and Rainier Cherries are hitting the spot these days. The Peaches coming from Central California right now are so juicy and sweet, I can't get enough. Needless to say, this Peach and Tomato Salad has been showing up at our dinner table a lot lately. 

Now on to the good stuff...mac and cheese! You all know I love my macaroni and cheese (see evidence here, here, here and here). So when I saw this easy, creamy stove top version over at Spoon, Fork, Bacon, I knew I had to try it. I mean an entire block of Brie and Camembert were involved! And then I made it a health food by adding broccoli. That counts, right? 

I would go on further, but Mr. KMW is holding off on scooping me up some ice cream until this post is finished. So I got to go get some ice cream...with peaches on top, of course!

1 lb medium pasta shells
3 tablespoons unsalted butter, divided
2-1/2 tablespoons flour
1 cup whole milk
1/2 cup heavy cream
2-1/2 tablespoons dijon mustard
1 tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
8 oz of Brie, rind removed and cut into 1-1/2" chunks
8 oz of Camembert, rind removed and cut into 1-1/2" chunks
1/3 cup parmesan cheese, shredded
juice of 1/2 lemon
1/2 to 1 cup of chicken stock, warmed
1 bag of frozen broccoli or 2 heads, chopped and steamed (I just cooked it in the microwave)
1/3 cup bread crumbs

Cook pasta shells according to al dente package directions.

Preheat broiler.

Melt 2 tablespoons of butter in 12" skillet over medium heat on the stove top. Once butter is melted, whisk flour into skillet for approximately 2 minutes. 

Whisk in milk and cream, until there are no more lumps. Lower heat to medium low, continue to whisk for about 5 minutes or until mixture thickens. Stir in mustard, thyme, garlic powder, cayenne pepper, salt and ground black pepper. 

Whisk in cheeses and lemon juice, until the sauce is smooth and thick. Add warmed chicken stock, and mix until combined.

Fold in cooked pasta shells and broccoli.

Sprinkle breadcrumbs on top. Break remaining tablespoons of butter into pieces and place on top of breadcrumbs.  Place under broiler for about 3 to 5 minutes, until cheese starts to bubble and breadcrumbs brown.

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