DinDin

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This year, my oldest baby turned 16.  We threw a big party for her, to celebrate the momentous occasion.  Every kid gets a favorite meal cooked in honor of their special day, and my 16 year made sure she put me to work.  She requested baked macaroni and cheese, oxtails and cabbage.  What my baby wants, my baby gets!

                                                        Mac & Cheese 

(note I tried something different.  This isn’t my normal recipe, but it tasted great!)

1 box of macaroni

1 8oz bag of shredded sharp cheddar cheese

1 8oz bag of shredded cheddar cheese

1 8oz bag of shredded mozzarella cheese

1 jar of Old English cheese Spread

1 cup of milk

Salt

Pepper

Garlic powder

Boil the macaroni until tender.  I season my water so the macaroni is nice and tasty!  

In a separate pot, combine all other ingredients (minus the mozzarella) and heat until thoroughly melted.

Combine the macaroni and the cheese sauce.  Pour half of the mac/cheese mixture into your baking dish.  Spread half of the bag of mozzarella over the mac/cheese.  Pour remaining mixture on top.  

Bake at 350 for 30 minutes.  Pull out and sprinkle the remaining mozzarella cheese on top. Bake for 7 minutes or until browning slightly.  

Serve and enjoy!

                                                                             Cabbage Steaks

1 large green cabbage

Salt

Pepper

Olive oil

Slice your cabbage about one quarter inch wide.

Place the cabbage out on a baking sheet.  Drizzle olive oil, and then sprinkle salt and pepper to taste.  

Cover with foil.

Bake at 350 for 45 minutes.

                                                                                    Oxtails


2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1-teaspoon fresh chopped thyme
½ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1-teaspoon curry or more adjust to preference
15 ounce can butter beans, rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt


Season oxtail with, salt and pepper. Set aside

In a large pot, heat oil over medium heat, until hot, and then add the oxtail saute stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desired, drain oil and leave about 2-3 tablespoons

Add onions, green onions, garlic, thyme, allspice, Worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.

Then add about 6 cups of water and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.

About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock.

Season with salt according to preference.

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