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COOKING WITH CHEF TASHA

Easy Holiday Mac and Cheese Recipe: Perfect for Family Gatherings!

11/14/2024

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Intro:
The holidays are all about comfort, family, and good food, and what’s better than a warm, creamy dish of mac and cheese? I’m excited to share my simple, budget-friendly recipe that doesn’t compromise on flavor or that cozy, homemade feel. It’s a straightforward recipe with a few pantry staples, so it’s perfect for when you’re cooking for a crowd and want something that comes together quickly without a fuss.

The Ingredients:
You don’t need a long list of fancy ingredients to make this mac and cheese unforgettable. With sharp cheddar, a creamy roux, and cavatappi pasta, this dish delivers big on flavor while keeping things straightforward. The cavatappi pasta is fun and extra twirly, making it perfect for catching all that rich, cheesy sauce. Sharp cheddar gives it that classic tang, but you can experiment with other cheeses like Monterey Jack or gouda for a twist.

Step-by-Step Simplicity:
I believe the best holiday dishes are the ones that don’t require a ton of work or stress. My step-by-step recipe is designed to give you all the cozy mac and cheese flavor with minimal time and effort. The secret is in making a simple roux with butter, flour, and heavy cream, which forms the base of that perfect, creamy cheese sauce.

Optional Baking for Extra Flavor:
If you’re like me and love a little extra texture, try baking this mac and cheese for a golden-brown top that’s just a bit crispy. Or, if you prefer a creamier consistency, serve it straight from the stovetop – either way, it’s delicious!

Serving Tips:
This dish is a crowd-pleaser on its own, but it pairs beautifully with roast meats or holiday sides. Add a sprinkle of fresh herbs for a festive touch, and serve it alongside your favorite holiday meals.

Final Thoughts:
With this recipe, I want to help make your holiday gatherings a little easier and a lot tastier. I know the holidays can be a busy time, so keep this mac and cheese in mind when you need a reliable, hearty dish that everyone will love. Enjoy, and happy holidays from our kitchen to yours!

HOLIDAY MAC AND CHEESE RECIPE

Serves 6-8

Ingredients:
  • 1 lb cavatappi pasta
  • 3 cups shredded cheddar cheese (sharp cheddar is best for a rich flavor)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups heavy cream
  • Salt and pepper to taste

Instructions:
  1. Cook the pasta: In a large pot, bring salted water to a boil and cook the cavatappi pasta until al dente according to package instructions. Drain and set aside.
  2. Make the roux: In a large saucepan over medium heat, melt the butter. Once melted, sprinkle in the flour, whisking constantly for about 1-2 minutes until the flour is fully incorporated and the mixture turns a light golden color.
  3. Create the cheese sauce: Slowly pour in the heavy cream, whisking continuously to prevent lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.
  4. Add the cheese: Reduce the heat to low, then slowly add the shredded cheddar cheese, one handful at a time. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
  5. Combine and bake: Add the cooked pasta to the cheese sauce, stirring until the pasta is completely coated. Transfer the mac and cheese to a greased baking dish (if you’d like a baked version). Bake at 350°F for 20 minutes or until bubbly and golden brown on top. If you prefer a stovetop version, simply serve as is.
  6. Serve: Garnish with a little extra shredded cheese or chopped parsley if desired, and enjoy this creamy, comforting dish with family and friends!

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homemade chicken pozole (easy)

3/11/2020

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INGREDIENTS
  • 2 pounds chicken thighs or breast
  • 3 cloves garlic
  • 1 cup onion, small dice
  • 1 tablespoon ground chili
  • 1/2 tablespoon ground cumin
  • 3 1/2 cups cooked hominy
  • 1 quart chicken stock
  • 1 teaspoon dried Mexican oregano
  • Salt & Pepper (to taste)
  • Garnish: Cilantro, chopped
  • Garnish: Onion, chopped
  • Garnish: Limes, wedges
  • Garnish: Cabbage, finely sliced

INSTRUCTIONS
  1. Cut chicken into bite sized chunks
  2. Saute onion and garlic over medium-high heat, until translucent
  3. Add chicken to hot pan, saute and cook until browned
  4. Add seasonings and continue to saute
  5. Add chicken stock and reduce to medium heat
  6. Cover and cook until the chicken is fork-tender, for about 90 minutes
  7. After the chicken has cooked, add the canned and drained hominy and the oregano
  8. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour
  9. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reducing back down to a simmer when needed. Taste for salt
  10. Serve hot in deep bowls with preferred garnishes
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black history month with a dash of edna lewis

2/14/2018

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WHO IS EDNA LEWIS?

​When I was asked to google the name Edna Lewis, I had no idea what was going to pop up. The first thing I noticed was a picture of a beautiful black woman with strong facial features that demanded me to do more research.

Lewis pioneered southern cooking; sure as African Americans we know all about southern cooking, but she’s credited for exposing the world to the cuisine.

Edna is the epitome of black history. Not only was she the direct descendent of freed slaves, but her grandfather was a founding member of Freetown, Virginia; the town she was born in.

Her passion for cooking came from living on a farm where she loved being able to pick and maintain her own food. Shortly after her father passed away Edna moved to New York where she became a seamstress, making clothes for Doe Avedon and Marilyn Monroe. Surrounded by bohemians and fashion figures, Edna loved throwing dinner parties for her friends and in 1948 where she met one of her regulars Johnny Nicholson. Edna mentioned how Johnny would claim to one day open a restaurant with her as the cook; one year later Café Nicholson opened its doors to the public.

One of the cool things about Café Nicholson is that there was no menu, Edna cooked the same dishes everyday: herbed roast chicken, filet mignon, a piece of fish, caramel cake and a chocolate soufflé. She would remain a cook there for over 20 Years then settled with her husband Steven on a small farm in New Jersey.

Family and friends said Edna truly enjoyed living on her own farm. Once again being able to grow and prepare her own food; she also went on to form her own recipes, teach cooking courses and even wrote several books well into her later years.

Edna passed away on February 13th, 2006. Family, friends and those inspired by the pioneer celebrate her life to this day with food; keeping her legacy in tact with some good ole southern cooking.

 "As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past” - Edna Lewis


WRITTEN BY LATAVIA NICOLE

cookbooks by edna lewis

The Taste of Country Cooking
In Pursuit Of Flavor
The Edna Lewis Cookbook
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Citrus Chicken Wings

4/1/2015

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Cooking Time: 1 hour | Serving Size: 3-4

INGREDIENTS

  • 1/4 cup olive oil

  • 1 whole lemon, sliced

  • 2 whole oranges, one juiced and one sliced

  • 2 whole limes, one juiced and once sliced

  • 2 tablespoons Italian seasoning

  • 1 teaspoon paprika

  • 1 1/2 teaspoons garlic powder

  • Kosher salt and freshly ground pepper, to taste

  • 10-15 pieces (about 4 lbs) chicken wings

  • Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

INSTRUCTIONS


  1. Combine all the ingredients in a large resealable plastic bag and refrigerate for 2 to 4 hours

  2. Preheat the oven to 375 degrees F

  3. Remove the chicken from the marinade and put the chicken in a 13 x 9in pan

  4. Bake covered for 20 minutes,  uncover and begin basting every 8 minutes for an additional 24 minutes or until fully cooked and browned

  5. Remove from the oven and arrange the chicken on a serving platter
BASTING- to pour juices or melted fat over meat while cooking in order to keep it moist
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Homemade Turkey Chili

11/3/2014

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Cooking Time: 1 hour | Serving Size: 8

Ingredients

  • 1 1/2 teaspoons olive oil

  • 1 pound ground turkey

  • 1 onion, chopped

  • 2 cups water

  • 1 (28 ounce) can canned crushed tomatoes

  • 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon ground cayenne pepper

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

Instructions

 1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender


2.  Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
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Jalapeño Cornbread

11/3/2014

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Cooking Time: 1 hour | Serving Size: 12

Ingredients

• 2/3 cup margarine, softened

• 2/3 cup white sugar

• 2 cups cornmeal

• 1 1/3 cups all-purpose flour

• 4 1⁄2 teaspoons baking powder

• 1 teaspoon salt

• 3 large eggs

• 1 2/3 cups milk

• 1 small can jalapeño peppers

Instructions

1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish or

muffin pan.


2. Beat margarine and sugar together in a large bowl until smooth.

Combine cornmeal, flour, baking powder, and salt in another bowl.

Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour

mixture alternately into margarine mixture; whisk until just mixed.

Repeat with remaining ingredients and stir in jalapeno peppers.

Spread mixture evenly into prepared baking or muffin pan.


3. Bake in preheated oven until a toothpick inserted into the center

comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes

before serving.
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21 Cooking Tips That Will Change Your Life

10/28/2014

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    Chef Tasha

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