Snoop Dog’s ‘Mack & Cheese’

I first off want to clarify that this is Snoop Dog’s WIFE’s, Shante Broadus’s, mac and cheese recipe. I feel that is important to point out because she deserves all the credit here. The original recipe calls for 5 cups of extra sharp cheddar. Instead, I did half with Colby-jack but you do not have to! I bought fall-shaped noodles from ALDI so I was incredibly excited to make this. I have nothing more to say about this recipe other than you need to make it and the nutmeg is game-changing.

Ingredients

  • 2 TSP Salt + more for the water
  • 1lb Elbow macaroni, or cute fall shapes
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 4 TBSP Unsalted Butter
  • 2 1/2 Cups Shredded Extra Sharp Cheddar
  • 2 1/2 Cups Shredded Colby Jack
  • 1/4 Cup All-Purpose Flour
  • 2/3 Cup Sour Cream
  • 1 TSP Cracked Black Pepper
  • 2 TSP Dry Mustard
  • 1/2 TSP Ground Nutmeg
  • 2 TSP Worchestershire Sauce
  • 1/4 TSP Cayenne Pepper

Let’s Get Cooking

Preheat the oven to 400F. Lightly butter a 9×13 in baking dish.

Bring a large pot of water, heavily salted, to boil. Add in the macaroni and cook 1 minute less than the package instructions. Drain and set aside.

In a small saucepan over MED heat, combine the milk and cream and gently heat. Be careful not to boil.

While the milk heats, in a large skillet over MED heat, melt the butter. Sprinkle the flour and whisk constantly for 2-3 minutes. Gradually add in the warmed milk. Cook for 2 minutes whisking frequently or until thickened. Adjust the heat as needed so the milk does not boil.

Gradually add in half of the Colby jack and half the cheddar cheese. Whisk until fully incorporated and smooth. Add in the sour cream and whisk until smooth. Add in pepper + dry mustard + cayenne + Worcestershire sauce + nutmeg. Season with salt.

Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the buttered dish and top with the remaining cheese. Bake for 25-30 minutes or until golden and bubbly.

Serve warm and enjoy.

Made with Love,

Hannah

Air-Fryer Nachos with Pulled Chicken

I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.

Ingredients

Chicken:

  • 1 Chicken Breast
  • 1 Chipotle in Adobo Sauce
  • 1/2 Onion, Chopped
  • 1 Jalapeño pepper, diced
  • 2 TSP Chili Powder
  • 1 TSP Cumin

Salsa:

  • 1 Tomato, diced
  • 1 Handful Fresh Cilantro, chopped
  • 1/2 Onion, diced
  • 1/2 Lime Juice, squeezed

Cheese Sauce:

  • 4 TBSP Butter
  • 2 TBSP Flour
  • 1 Cup Whole Milk
  • 2 1/2 Cups Sharp Cheddar Cheese
  • 2 TBSP Chili Powder
  • 1 TBSP Hot Sauce

Nachos:

  • 4 Corn Tortillas
  • Refried Beans
  • Spinach/Lettuce
  • Sour Cream
  • Olive Oil
  • Salt

Let Get Cookin’

I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.

Cut your tortillas into quarters, should get about 16 individual chips.

If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done

If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.

For the chicken: preheat the oven to 375F and line a baking sheet with parchment.

Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.

While the chicken is cooking make the salsa and cheese sauce.

For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.

For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.

To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream

Enjoy by yourself, or triple the batch and enjoy with friends for a football game.

Made with Love,

Hannah

Lemon Pasta with Shrimp & Kale

I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

Ingredients

  • 5 TBSP Olive Oil, divided
  • 3 Green onions, whites diced
  • 3 Garlic Cloves, diced
  • 2 Cups Kale, stems removed
  • 1/3 Cup White Wine
  • Pasta of your Choice
  • 1LB Raw Shrimp
  • 3 TBSP + 1 TBSP Lemon Juice
  • 3 TBSP Unsalted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 TBSP Red Pepper Flakes

Let’s Get Cooking

Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

While the kale is cooking, cook your pasta according to the package directions.

Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

Top with additional red pepper flakes if needed.

Made with Love,

Hannah

Coconut Chicken Tikka Masala

I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. This recipe from Half-Baked Harvest is the perfect weekday dish. You get all the flavor in half the time! It also makes a bunch if it’s just one person, like me, so I had lunches for work for the remainder of the week!

Ingredients

Curry Paste

  • 1 Medium Yellow Onion, quartered
  • 1 Shallot, halved
  • 6 Garlic Cloves
  • 2 (1-inch) pieces of fresh Ginger, peeled
  • 3 TBSP Garam Masala
  • 2 TSP Ground Turmeric
  • 2 TSP Salt
  • 1 TSP Crushed Red Pepper Flakes
  • Zest of 1 Lemon

Chicken

  • 2 LBS Boneless Chicken Breast, cubed
  • 1/2 Cup Full-Fat Plain Greek Yogurt
  • 1 14oz Unsweetened Coconut Milk, full-fat
  • 6 oz Tomato Paste
  • 1/4 Cup Cilantro, chopped
  • 3 Cups cooked Rice, for serving

Let’s Get Cooking

Make the paste by combining all of the curry paste into a blender. Pulse until a smooth paste forms, about a minute. I had to scrape the sides and blend it a few times.

To make the chicken, in a large bowl or zip lock bag, combine 2 TBSP of the curry paste + the chicken + yogurt. Steal the bag and ensure all the chicken is covered, or if in a bowl mix well and cover. Marinate at room temp for 30 min or refrigerate over night.

In a large skillet, add in the remainder of the curry paste and cook for about 1 minute. Add in the chicken + coconut milk + tomato paste and stir to combine. Cover and let cook for 15-20 minutes. Remove the lid and let simmer, about 5 minutes more.

Stir in the cilantro.

Serve the chicken with rice and naan.

Made with Love,

Hannah

IRL. Miso Ramen Kit

May is Asian and Pacific Islander Month and what better way to celebrate a culture than through their food. I was at ALDI the other day and found these Ramen kits from IRL Food. They had spicy chicken and this miso ramen, I picked up both because they looked so good. I used Budget Bytes as a source to spice up my ramen kit and make it a proper meal. It was incredibly easy to put together and the miso broth from the kit was DELICIOUS. I can’t wait to taste the spicy chicken.

Ingredients

  • Ramen Kit
  • 1 Egg
  • Scallions, diced
  • Ginger
  • 1 Garlic Clove, minced
  • Spinach
  • Hot Sauce
  • Olive Oil

Let’s Get Cooking

The kit starts off by bringing the broth to a low boil.

While that’s heating up, in a skillet saute garlic + zested ginger with the olive oil. Once that becomes fragrant, add in the spinach and cook until wilted.

Once the broth has come to a boil, add in the noodles. Break the noodles up with a fork. Let that boil on low for about 2 minutes.

Turn down to a low simmer and crack an egg into the broth. Let it cook enough that the white is fully cooked but the yolk is still soft.

Once done, pour into a bowl, and top with spinach + scallions + a few dashes of your favorite hot sauce!

Enjoy and be sure to give your support to local Asian-owned businesses!

Made with Love,

Hannah

Pasta Bolognese

There’s nothing more magical than homemade sauce and pasta. I got a pasta maker for Christmas and I have loved using it. There’s something about knowing all the ingredients that go into your meal. The pasta recipe is from Love & Lemons the Bolognese comes from Pasta Evangelist, I tweaked it a little as I found it worked better for me personally.

Ingredients

HOMEMADE PASTA:

  • 1 Cup Semolina Flour
  • 1 Cup All Purpose Flour [if no semolina just do 2 cups APF]
  • 3 Large Eggs
  • 1/2 TSP Sea Salt
  • 1/2 TBSP Extra Virgin Olive Oil

BOLOGNESE SAUCE

  • 2 TBSP Extra Virgin Olive Oil
  • 1 Small Onion, diced
  • 2 Garlic Cloves, peeled and crushed
  • 1 Large Carrot, diced
  • 1-2 Celery Stalks, diced
  • 300g Ground Beef [about 1lb]
  • 2 1/2 TBSP Red Wine
  • 1 14oz Can Diced Tomatoes
  • 1 Cup Tomato Sauce
  • 1/4 Cup Pasta Water
  • Salt & Pepper

Let’s Get Cooking

You’re going to start by making the homemade pasta first. I made the dough in the mixer, I found that it came out a lot smoother than doing it by hand. You can still do it by hand if you prefer of course.

Combine eggs + oil + salt + flour into the mixer and mix on low until combined into a shaggy ball. Flour the counter and knead the dough for about 8-10 minutes. If it’s sticky, add flour while kneading. It should turn into a smooth ball. Wrap in plastic wrap and let rest at room temp for about 30 minutes.

Using a pasta maker, or rolling pin, roll out your pasta into thin sheets and cut based on your preferred pasta shape.

Onto the bolognese.

Heat the oil in a large skillet. Once the oil is hot, add in the onions until soft. Add in the crushed garlic and cook until fragrant, turn down the heat to MED-LOW so you do not burn the garlic. Add in celery + carrots until soft.

Add in the ground beef, making sure to break it up with a wooden spoon. Make sure there is no pink left in the meat.

Add in the red wine + diced tomatoes + tomato sauce + salt + pepper. Cover and simmer on MED-LOW for about 40 minutes.

In a separate pot, bring salted water to boil. Cook your homemade pasta for about 3-4 minutes, the noodles will begin to float up to the top. Add in the reserved pasta water to your bolognese. Drain the noodles after cooking but do not rinse. Immediately add to the bolognese sauce. Let cook together for another 5-10 minutes.

Serve in a bowl topped with parmesan cheese.

Made with Love,

Hannah

The Rattlesnake Mac & Cheese

I love a charcuterie board and trying out new and interesting cheeses. Recently, I came across this Tequila Habanero Cheese from DeerCreek called The Rattlesnake. So obviously I had to try it out. It’s a delicious and creamy sharp cheddar with a kick of habanero. It’s definitely hot, but it has an amazing flavor. With a cheese this amazing I had to try and incorporate it into other dishes, so obviously I made mac & cheese. It’s spicy, it’s creamy, and it’s definitely cheesy.

Ingredients

  • 1 Clove Garlic, finely diced
  • 1 1/2 TBSP Butter
  • 1/2 Cup Heavy Whipping Cream
  • 3/4 Cup Milk
  • 2 TBSP Flour
  • 5 TBSP Cream Cheese
  • 1 1/2 Cup Rattlesnake Cheese
  • 1 Cup Sharp Cheddar + more for on top
  • 8 oz Macaroni Noodles
  • 2 32 oz Chicken Broth

Let’s Get Cooking

Bring the chicken broth to boil and cook the macaroni noodles per box instructions. Strain and put to the side.

Preheat the oven to 425 F

In a large pot, on MED HIGH melt the butter and add in the garlic. Add in the flour and stir well, making sure all the flour is coated. Turn the heat down to LOW and slowly add in the heavy cream + milk, stirring as you pour in. Add in the cream cheese + rattlesnake + cheddar [save some for on top].

Stir to make sure all the cheese melts. Once all the cheese is melted, add in the cooked and strained noodles. Stir to combine.

Pour the mac and cheese into a non stick pan and top with the extra cheddar cheese.

Bake for 20-25 minutes or until golden brown on top.

Made with Love,

Hannah

Kimchi Burger

As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.

Ingredients

  • 4 Burger Buns
  • 1 LB Ground Beef
  • Romaine Lettuce
  • 4 Eggs, Fried
  • 4 Slices Sharp Cheddar Cheese
  • 1 Cup Kimchi, split amongst the 4 burgers
  • Salt & Pepper
  • Olive Oil

Let’s Get Cooking

To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.

Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.

To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.

Serve with fries or whatever you enjoy.

Cacio e Pepe

I’ve been wanting to make this recipe for a little while and I finally had all the ingredients in my pantry this week. This pasta dish is incredibly simple, focusing on the two stars of the show, cheese and pepper. I followed Bon Appetit’s recipe for this dish.

Ingredients

  • 6 oz Pasta, your choice
  • 3/4 Cup Pasta Water
  • 3 TBSP Unsalted Butter, cubed, divided
  • 1 TSP Fresh Cracked Pepper
  • 3/4 Cup Grated Parmesan
  • 1/3 Cup Grated Pecorino

Lets Get Cooking

Bring water to a boil and season with salt. Cook the pasta per package instructions, making sure it’s just to al dente. Reserve 3/4 cup pasta water.

In a large skillet melt 2 TBSP butter. Add in the pepper and lightly toast for about 1 minute.

Add 1/2 cup of the reserved pasta water to the skillet and bring to a simmer. Add in cooked pasta + remaining butter.

Reduce heat to low and add in the cheeses until they melt. Add in the extra pasta water if the sauce seems dry.

Serve & enjoy!

Made with Love,

Hannah

Tuna Poke Bowl

Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.

Ingredients

  • 1/2 Cup Sushi Rice/ whatever rice you have
  • 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
  • 2 TBSP Rice Wine Vinegar
  • Soy Sauce
  • 1/2 TSP Ground Ginger
  • 1/2 Avocado, diced
  • Cucumber, diced
  • 1 TBSP Cream Cheese (I like it for that extra tang)
  • 1/4 Cup Kimchi, I like Cleveland Kitchen’s
  • Nori sheets, to eat with
  • Kewpie Mayo
  • Hot Sauce

Let’s Get Cooking

If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.

Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.

Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.

Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.

Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.

Made with Love,

Hannah