Five cheese Macaroni

 

Ingredients

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 2 cups grated medium sharp cheddar cheese divided (measured after grating)
• 2 cups of mild cheddar cheese graded 
• 2 cups grated Gouda cheese divided (measured after grating)
• 1 cup of mozzarella cheese 
• 1 cup of Colby jack cheese 
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

Instructions

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 20 minutes, until cheesy is bubbly and lightly golden brown.  

One pan potatoes and chicken

 

One pan chicken and potatoes 

Ingredients

• 8 chicken thighs or legs 
• 6-8 large potatoes cut in quarters or halves
• 5-6 carrots cut in 1-2 inch pieces - optional 
• 1 onion cut in quarters
• 15-20 garlic cloves whole
• 1 Tbsp Seasoning salt
• 1 tsp Black ground pepper
• 4 tsp garlic powder or 5 cloves garlic crushed
• ½ tsp paprika 
• 3-4 Tbsp olive oil
• 1 cup of Italian dressing 

Instructions

1. Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
   
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
   
3. Pat dry chicken with a paper towel.
   
4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp seasoning salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Italian dressing, Carefully toss everything to coat.
   
5. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
   
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
   
7. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.
8. Serve with white rice or green beans- optional 😘

Taco Spaghetti

 

Ingredients

• 1 clove garlic, minced;
• ¼ cup finely chopped onion;
• 1 lb ground beef;
• 1 packet (1 oz) taco seasoning;
• 1 can (14 oz) diced tomatoes;
• 2 cups water;
• 8 oz spaghetti, uncooked;
• 1 cup shredded cheddar cheese;
• 2 tbsp  parsley flakes .

Instructions

• Add garlic, onion, and ground beef to a large skillet. Break it up into chunks with a spoon or spatula while cooking. Cook until browned. Then, drain the excess fat.
  
• Add taco seasoning, diced tomatoes, and water. Mix to combine. Then, add spaghetti. Be sure that spaghetti is covered with the liquid. Bring to a boil. Then, reduce heat to low and cover skillet with a lid. Simmer for 12-15 minutes or until spaghetti is cooked, stirring occasionally.
  
• Remove the lid. Cook for a few minutes more or until excess liquid evaporates. Turn off the heat.
  
• Add shredded cheddar cheese. Then, cover the skillet with a lid again. Let the cheese melt. Add chopped fresh parsley and serve immediately. Enjoy!

By Recipe Momma

Pasta Salad

 INGREDIENTS

serves 8

• 1lb spiral cut pasta
• 3 Roma tomatoes, seeded then chopped
• 1 cucumber, peeled, seeded then chopped
• 6oz pepperoni, chopped 
• 2.25oz can sliced olives, drained
• 1 teaspoon of seasoning salt 
• 1 teaspoon of black pepper 
• 1 large bottle of Zesty Italian dressing 

DIRECTIONS

1. Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta.
2. Add pasta, tomatoes, cucumber, pepperoni, black olives, Seasoning,Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then stir or toss salad dressing just before serving if necessary.

Chicken and rice casserole

 Ingredients

• 4 chicken breasts- seasoned with paprika, garlic powder- seasoning salt and onion powder. Uncooked.

• 1 cup long grain white rice uncooked
• 1 ½ cups beef broth 
• 1 package onion soup mix or use homemade
• 10 ounces cream of chicken soup condensed
• 1 tablespoon parsley flakes 

Instructions

• Preheat oven to 325°F.
  
• Spray 9×13 pan with cooking spray. Add chicken breasts w/seasoning on top of the rice after you mix the rice with the soup and water.
• Add uncooked rice  first . Sprinkle with onion soup mix.
• Combine soup and 1 ½ cups of water. .
  
• Cover and bake 1 hour 15 minutes or until rice is tender.
• I cooked it for one hour.

Battered fried chicken

Battered fried chicken 

Ingredients: for wet batter 

6 Chicken (Wings or Drumsticks)

1 cup all-purpose flour

1/4cup cornstarch

2 tsp. baking powder

1 cup water

Salt & Pepper

1 egg

Procedure:

1. Mix water, all-purpose flour, cornstarch, baking powder, salt & pepper in a mixing bowl. Mix thoroughly.

2. Dip chicken on wet batter until it is completely covered.

3. Tap chicken for excess wet batter. And dip into the dry batter. Tap off excess

For the dry batter …mix all of these ingredients below together.

2 cups of all purpose flour 

1 teaspoon of garlic powder 

1 teaspoon seasoning salt 

1 teaspoon paprika 

1 teaspoon black pepper 

4. On a deep fryer,  or deep pan fry chicken for 20 minutes until crispy.

5. Serve hot with your favorite side and

Rasta Pasta w/ chicken sausage

 Ingredients

1 box Penne Pasta

1 lb of chicken breast or chicken Sausages.

1/2 sliced green pepper 

1/2 sliced yellow pepper 

1/2 sliced red pepper 

1 container of grated Parmesan cheese

1-2 Qt of heavy cream

3-4 tablespoons of mild jerk seasoning*

2 tbsp BBQ sauce

2 tbsp vegetable oil

Instructions

Boil pasta as per package directions.

Cut chicken into cubes.

Unless you’re using chicken sausage slice into quarters.

Heat vegetable oil, add chicken and cook for 5 minutes or until almost done.

Add jerk seasoning, BBQ sauce . Cook for another 2 minutes.

In large pan combine drained pasta and 

Add 3/4 Parmesan cheese and 1.5 qt of heavy cream.

Mix well. Adjust cheese if needed and heavy cream.

Serve immediately.

Pound cake w/ cream cheese frosting

 Ingredients

Pound cake

• 2 cups flour (sifted)
• 2 sticks butter (softened)
• 1 tsp. vanilla
• 2 cups sugar
• 5 eggs

Frosting

• 2-1/2 cups powdered sugar
• 2 tsp. milk (more if needed)
• 1 stick butter (softened)
• 8 oz. cream cheese (softened)

Instructions

Preheat oven to 325-degrees.

Grease a tube pan.

Pound cake

1. In a small bowl sift flour and set aside.
2. In a large bowl, mix the butter and sugar until creamy.
3. Alternately, add the eggs and the flour and mix after each one is added.
4. Add the vanilla and mix.
5. Pour into a greased tube pan.
6. Cook for approx. 55 minutes, or until a knife comes out clean.

Cream Cheese Frosting

1. Add the butter and cream cheese and mix until creamy.
2. Add the powdered sugar, milk, and vanilla and mix until creamy.
3. Spread or Drizzle on the cooled pound cake.

Notes

If you use a bundt pan, grease and flour the pan so the cake will release.

French toast Waffles

 

Ingredients

• 1 box of frozen waffles - right from the freezer. No thawing needed.
• 1 cup milk
• 8 large eggs
• 1 tablespoon cinnamon
• 3 tablespoons sugar
• butter and syrup for topping

Instructions

• Preheat skillet . (Spray the skillet with cooking spray or use a small amount of cooking oil. Any kind
  
  
• Whisk milk, eggs, cinnamon, and sugar together.
  
• Dunk each waffle into mixture and turn the waffle to coat.
  
• Allow the waffle to slowly soak up egg mixture.
  
• Place onto a preheated skillet or waffle maker 
  
• Cook until golden brown.
  
• Remove and repeat with each waffle .
  
• These waffles freeze really well. Place in a freezer bag or container and seal well.
  
• To reheat, place slices of French toast waffles in a toaster for a crispy texture, or reheat in a microwave for a softer texture. 

Grilled chicken kebabs

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• 8 boneless skinless chicken thighs , sliced into chunks 
• 1 Tablespoon melted butter or olive oil
• 1 teaspoon kosher salt

• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (I prefer smoked paprika
• 1/2 teaspoon onion powder 
• 1/2 teaspoon seasoning salt
• 1/3 teaspoon Cajun seasoning 

INSTRUCTIONS

• Rinse chicken and add before you dice into chunks. Add all of the spices and let it sit for15 minutes.  Or you can also also cover the bowl and refrigerate for up to 1 hour   Remove the chicken from the fridge if that’s what you chose to do.
• Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.
• take your Cut  chicken and drizzle evenly with the olive oil.  
• Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.  
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Honey Jerk salmon

 INGREDIENTS 

• whole side of salmon
• 1tsp rock salt
• 1tsp Dried thyme
• 1tsp Allspice
• 1/2tsp ground ginger 
• 1tsp black pepper 
• 1tsp Garlic granules 
• 1 teaspoon of cayenne pepper or scotch bonnet peppers
• 1/2 Lemon
• 2 tbs brown sugar
• 4 Tablespoons of runny honey.. you know the cheap honey 🤣

PREPARATION 

1. First take a small mixing bowl and add all the dry seasonings (salt, black pepper, thyme, allspice, ground ginger, garlic together, mix to ensure they have been combined well. 
2. Use the seasoning mix and spread over the salmon (on both sides) and rub in well.
3. To the salmon add the finely chopped a scotch bonnets, or use cayenne pepper, but not both.. scotch bonnet is really spicy. I used cayenne pepper this time. If I want spicy I use the scotch bonnet.
4. 2 tablespoons of brown sugar, and then squeeze the juice of half a lemon. 
5. massage all the ingredients into the salmon. Leave the salmon to marinade for 30 minutes 
6. Use an oven proof pan (I used a cast iron pan) to sear the salmon before putting it into the oven. So, oil your pan with 1 tablespoon of olive oil and set on medium high heat. Once the pan is hot place the salmon skin side down and cook for 5 minutes until the skin is nice and crispy before placing it into the oven to bake at 200 degrees for 10 minutes. 
7. After 10 minutes have passed, remove the salmon from the oven and place back onto the stove ready to be glazed with the honey. 
8. To the pan add 4 tablespoons of runny honey and about 5 tablespoons of water. 
9. Keep the heat on medium high. You want to combine the jerk juices that will be flowing from the salmon with the honey and water. 
10. After a few minutes you will notice the jerk and honey sauce bubbling and getting thicker. At this point turn the heat all the way down and spend 1-2 minutes simply basing the salmon with the sauce until the salmon is well coated with the rich thick sauce. 
11. Serve with your choice of side. I love it with mashed potatoes ❤️❤️❤️

Low carb Alfredo sauce

 Approximately 28 carbohydrates total; 4 servings, 7 carbohydrates each.

3 1/2 cups heavy cream
3 tbsp. grated Parmesan cheese
2 cloves garlic, minced
2 tbsp. onion or shallot, minced
3 tbsp. butter, unsalted
1/2 tsp. each salt and pepper

Melt butter in a saucepan and saute onion or shallot over medium heat until translucent, reduce heat and add garlic, saute one minute.

Add remaining ingredients, cover, and simmer over low heat for 20 to 30 minutes.

Caesar salad dressing

 

Ingredients

• 2 cloves garlic
• 1 cup mayonnaise
• 1 egg yolk
• ¼ cup freshly grated Parmesan cheese
• 2 tbsp water
• 2 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 2 tsp granulated white sugar
• ½ tsp Worcestershire sauce
• ½ tsp dijon mustard
• tsp salt and pepper to taste about ¼ to ½ tsp. each

Instructions

• In a food processor, finely process the garlic until minced.
• Add the rest of the ingredients and blend until smooth.
• Put dressing into a container with a lid and pop it in the fridge for a few hours or overnight to give the flavors time to blend together (honey trust and believe –this makes a big difference in taste).

Notes

If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing your salad dressing from the store, because you are at the wrong party 🎉 😂😂😂. Do your research on raw eggs. Don’t be one of those people who believe what you hear. But honey you have survived through a lot worse than a raw egg 🤷🏾‍♀️🤷🏾‍♀️. But that’s you business!!!