Candied Yams

2 large sweet potatoes w/ the ends cut off and chopped into preferred chunks
2 tb butter
1 1/2 cup brown sugar
1 tp nutmeg
1 tp vanilla
1/2 cup heavy whipping cream
salt to taste

Combine all ingredients except potatoes in large sauce pan over low heat. When liquefied, add potatoes and cover. Cook covered on low-medium flame until tender. Remove top and cook on low heat until mixture boils down. Add salt if too sweet.

Macaroni & Cheese

2 tb butter
1/2 tp flour
1 1/2 cup heavy whipping cream
cheese (cheddar & velveeta)
salt
onion powder
garlic powder
cumin
olive oil
bread crumbs
crumbled bacon


Prepare macaroni al dente, usually about 1/2 cooking time.

In sauce pan melt on low heat butter, stir in flour, add whipping cream and seasoning, finally add cheese.

In an oiled dish place drained macaroni. Pour sauce over macaroni. Stir in small chunks of cheddar and velveeta cheese. Top with crumbled bacon and bread crumbs. Cover and bake @ 375° F for 15-20 minutes.

Ingredients

• 8 ounce uncooked macaroni
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 12-ounce can evaporated milk
• 1 cup half and half (or ½ cup cream and ½ cup milk)
• ½ -1 tablespoon onion powder 
• 2 teaspoons garlic powder
• ½ -1 teaspoon Creole seasoning
• ¼ teaspoon cayenne pepper
• ½ cup mozzarella cheese, grated 
• ½ cup 

  sharp cheddar cheese
,

  grated 
• ½ cup jack cheese (any jack cheese you prefer)
• Salt and pepper, to taste

Instructions

• Cook macaroni according to the package directions. Drain.
• Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
• Slowly add the evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
• Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.
• Bring to a simmer and let it simmer gently for about 2 minutes.
• Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted, evenly combined, and smooth. Add salt and pepper to taste.
• Then add the cooked pasta to the pot, and stir to incorporate evenly.
• Transfer the pasta mixture to a pan or a lightly greased 2-quart baking dish; top with the remaining cheese.
• Bake at 375F°/190℃ for 20 minutes or until golden and bubbly.

Notes

Bread crumb topping (optional)

• Place a small skillet on medium heat with 2 tablespoons butter, then toss in 1 teaspoon minced garlic, stir for about 30 seconds and throw in 1 cup bread crumbs. Saute for about 3-4 minutes or until fragrant. Lightly season with salt and pepper, if desired. Then top the mac and cheese with the bread crumbs and bake.

If using an egg (optional)

• In a medium bowl, beat the egg then add about ½ cup of the sauce to the egg, return the egg mixture to the sauce, stirring to blend well. Proceed with the cheese and the proceeding steps.

Cheeses and Cheese Sauce

• Don't use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself.
• Sharp cheddar cheese, mozzarella, and jack cheese are my top faves. Or you can also use pepper jack cheese, gouda, fontina, and Gruyere.
• More mozzarella cheese can be added for it gives it a nice gooey pull in every bite. 
• Do not cook cheese sauce too long.

Add-ins

• You can also throw in special ingredients such as garlic herbs, dried mustard, crispy fried onion strings, and so on.
• For extra flavor, add chicken breast pieces, spinach, and red bell peppers.

Milk

• In case you want to cut down on the calories, use low-fat milk instead of evaporated milk and cut back on half of the cheese.
• It’s best to warm milk. Cold liquid interrupts the cooking process. Heated milk also has a richer flavor than cold milk.
• To avoid lumps, try adding the milk about 2-3 tablespoons at a time. Whisk until it’s incorporated before adding more. Once the can of evaporated milk is all mixed in, add in all the half and half at once.

Make-Ahead Instructions

• Mac and Cheese can be made ahead up to the point of baking, then bake about 30-40 minutes before serving, so it’s hot and fresh.  It can as well be made right in the morning and baked just before dinner time.
• It can also be made ahead up to the point of baking and then frozen. It freezes better if you don't bake it first.
• Reheat in the microwave if there are any leftovers then spray the top with oil or butter for moisture.

More Baking Notes

•  You don't cover baked mac and cheese with foil as it would steam the inside and prevent it from achieving that slightly crusty golden bubbly top.
• If making for bigger groups of people, you can double or triple the recipe.
• In the absence of cast iron, Mac and Cheese can be baked in almost any oven-safe casserole dish.

Tangy Eye Round Steak

2 (8 oz.) beef eye round steaks, cut 1 inch thick
Juice of 1 lime
1/2 tsp. garlic powder
1/2 tsp. ground coriander
1/2 tsp. cumin
1/4 tsp. freshly ground pepper

Combine lime juice, garlic, coriander, cumin, and pepper. Trim all visible fat and place beef eye round steaks in plastic bag. Pour marinade over steaks; turning to coat. Tie the bag. Refrigerate 30 minutes, turning once. Remove steaks from marinade. Heat medium size heavy frying pan over medium heat. Add steaks and pan broil, 4-5 minutes each side.

AlmondAsparagus

2 1/2 lb. fresh asparagus spears
1/4 c. plus 1 tbsp. butter
1 1/2 c. slivered almonds, toasted
2 tbsp. plus 1 1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Melt butter in a large skillet, add asparagus and saute 3-4 minutes. Cover skillet and simmer an additional 2 minutes or until asparagus is tender-crisp. Add remaining ingredients; toss gently.