How To make Macaroni with Corn Relish and Smoked Turkey

Chili Mac and Cheese

RECIPE

Chili Mac and Cheese tastes like your favourite Chili – with the added cheesy goodness of Mac & Cheese! Sensational ground beef dinner recipe that's on the table in just over 20 minutes – and it’s all made in one pot. It’s truly fabulously delicious!

On the table in just over 20 minutes, made with ground beef / mince, pasta, beans, canned tomatoes, everyday spices, and some kind of cheese, it's sinfully scrumptious!

Creamy Shells and Beef

I've been making this simple pasta recipe for 30 years!

An easy family-pleasing dinner, this creamy cheesy pasta with sausage and crispy bacon can be ready, on the table, in 20 minutes. A fantastic comfort food dinner using simple everyday ingredients, it's the perfect back-to-school comfort food!

I've been making and eating this for 30 years!


Free printable recipe is available on our site:

Ingredients:
4 good quality pork sausages about 270g/9.5oz
400 g (14oz) spirali pasta - (or your favourite pasta shapes)
8 rashers (strips) streaky bacon (about 125g/4.5oz)
1 tbsp sunflower oil
1 onion peeled and finely chopped
150 g (1 ½ packed cups) grated mature/strong cheddar cheese
180 ml (¾ cup) double (heavy) cream
1/2 tsp black pepper
2 tbsp freshly chopped parsley

Instructions
1. Preheat the oven to 200C/400F

2. Place the sausages on a baking sheet and place in the oven to cook for approx 20 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.

3. Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water.

4. While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.

5. Once hot, place the bacon in the pan and cook for about 5-6 minutes, turning once during cooking, until browned and crispy. Remove from the pan and place on a chopping board.

6. Add the tablespoon of oil to the bacon fat that’s already in the frying pan.

7. Add the onion to the pan and cook for 5 minutes, stirring often, until the onion has softened.

8. By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.

9. Add the cheese, cream and pepper to the pan and stir together with the pasta until the cheese has melted.

10. Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.

11. Stir everything together.

12. If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.

13. Transfer the pasta to bowls and serve topped with fresh parsley and a little more black pepper if you like.

Notes
Want to add in some vegetables? Add frozen peas to the pan with the pasta for the last minute of cooking the pasta. Add mushrooms, chopped chunks of peppers or courgette (zucchini) to the pan when you're frying the onion

Ingredient swaps
a. Swap the bacon for chorizo
b. Leave out the bacon and swap the sausage for vegetarian sausages for a vegetarian version.
c. Add veggies such as peas, mushrooms or spinach.
d. Swap out quarter of the cheddar for mozzarella if you wanted some stretchy cheese in there.

#CookingShow #Recipe #ComfortFood

SOUTHERN STYLE MAC N CHEESE| THE BEST MAC N CHEESE AT THE COOKOUT GUARANTEED HOW TO MAKE| NO EGGS

SOUTHERN STYLE MAC&CHEESE|| HOW TO MAKE MACARONI AND CHEESE|| EASY

INGREDIENTS
2 cubes of chicken flavored bouillon
1 16oz of elbow Mac and cheese
1 stick of salt butter
3 tablespoon of all purpose flour
Whole milk
8 oz velvet cheese
1 block of Colby jack cheese ( shred cheese yourself)
1 block of medium cheddar cheese (shred cheese yourself)
8oz bag 4 cheese Mexican
sour cream
Salt
Black pepper
Cayenne pepper
Paprika pepper
Garlic powder
Onion powder
Badia Complete seasoning ( you can get it from Walmart, target, Publix, and Amazon)( Badia Complete Seasoning®, 6 oz

Non stick spay or butter

Step 1
Set oven on 350°

COOKING PASTA

Add 12 cups of water to a pot then add
2 cubes of chicken flavored bouillon (Maggie). Set the stove at high heat 8/7 and let water come to a boil.

Once water is boiling add
1 16oz (lb) box of elbow pasta (stirring while adding) than let pasta cook pasta (following directions on the back of the box)

Once pasta is done cooking drain the pasta then put it to a separate bowl (do not rinse), add 2 tablespoon of salted butter to help pasta not stick together. Set the pasta to the side.

MAKING THE ROUX

Add a pot to stove at medium high heat 6/7 add
4 tablespoon of salted butter let the butter melt.


Then add 3 tablespoon of all purpose flour let the flour cook for about 4 minutes than add 2 cups of whole milk let the milk come to a simmer.


Then add 8 oz of velveta cheese (chopped up), and a handful of the Colby jack cheese (And medium cheddar cheese, Add the whole bag of 4 cheese Mexican shredded cheese and let all the cheeses melt into the milk.

Once all the cheese is melted Add 1 teaspoon of salt ,1/4 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika , 2 teaspoon of garlic ,2 teaspoon of onion powder and 2 teaspoons of complete seasoning let cook for 2 minutes and turn off the stove.

Pour the cheeses sauce into the macaroni and mix well.

Than add 2 tablespoon of sour cream and mix well. Slowly add 1/2 cup of whole milk and mix well than add 1 tablespoon of complete seasoning and mix well.

Spray one small aluminum tray with the nonstick spray then Pour the Mac and cheese into the aluminum tray.

Cover the macaroni and cheese with aluminum foil and place it in oven for 20 minutes.

Take the Mac and cheese out after the 20 minutes mix it well.

Then add the Colby jack and medium cheddar cheese you shredded at the top of the Mac and cheese.

Sprinkle some Cheyenne pepper and some paprika on the top of the cheese place it back in the oven uncovered top rack and let it cook until cheese is gold and brown (20/30 minutes) remove Mac & cheese from oven.

Enjoy

Severs 15

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BBQ SIDES 3 Ways

For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
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JULIENNE PEELER:
BOOS BLOCK CUTTING BOARD:
SALAD SPINNER:
MANDOLINE:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
7.25qt DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
MICROPLANE:

--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water

Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.

--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper

Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.

--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder

Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.

Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.


????MUSIC:
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#bakedbeans #streetcornsalad #coleslaw

CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing


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Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network

Looking for an easy summery side dish? Ina's Fresh Corn Salad is super simple and has your name written all over it.

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fresh Corn Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 min
Prep: 10 min
Cook: 3 min
Yield: 4 to 6 servings

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.





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Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network