Ingredient: Cayenne

Cauliflower Mac & Cheese

Cauliflower Mac & Cheese
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Servings
4
Servings
4
Cauliflower Mac & Cheese
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
  2. Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
  3. Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
  4. Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
  5. Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
  6. Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
  7. Sprinkle with the fried onions and bake uncovered another 5 - 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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Mama D’s Pulled Chicken

DIGITAL CAMERAA chicken version of the pork classic. It cooks in a Slow Cooker in five hours or less. resulting in a beautiful mound of succulent chicken that is perfect in a sandwich, a quesadilla, even all by itself. Make it as spicy as you’d like it by adding any chili powder or spice that tickles your fancy.

For a change of pace, try Mama D’s Poutine recipe below.  It’s Carolina meets Canada in a really tasty way.

Mama D's Pulled Chicken
Print Recipe
Servings
6
Servings
6
Mama D's Pulled Chicken
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
  2. Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
  3. Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
  4. Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
  5. Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
  6. Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
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