eatwithlee215

Mac, Fish & Greens 

Begin by hand shredding all your cheeses. (except for the cream cheese)

Trust me, it's worth it and makes all the difference.

In a large pot, boil broth and equal parts water.

The broth will give the noodles some flavor.

Cook elbow macaroni noodles until they are all al dente. (A little undercooked)

In a heavy-bottom saucepan, add butter and heat until melted.

Once butter is melted whisk in flour slowly until the mixture becomes smooth.

Now add in heavy cream slowly while whisking.

Start adding the shredded cheese while stirring.

Be sure to save some cheese for the top, about 2 cups.

The mixture should begin to thicken. If it becomes too thick add a little chicken broth to loosen it.

Season the cheese sauce to your liking with the seasonings listed.

Butter a baking dish, and add macaroni noodles to the baking dish.

Then pour the cheese sauce onto the noodles and stir in evenly.

Cover the dish with foil, be sure not to touch the cheese.

Then uncover and broil on high for 2 to 3 minutes or until the cheese starts to brown.

Cracker Barrel Vermont Sharp Cheddar Cheese

Over medium heat, sauté onions & garlic.

Add red pepper flakes and smoked paprika to the pot. Sauté for a few minutes.

Add chicken broth to pot, a bay leaf and turkey tails.

Cover and cook on low for 1 to 2 hours or until meat is falling apart.

Once meat is soft, add greens to pot and stir.

Add maple syrup, apple cider vinegar, hot sauce, salt, pepper and garlic & onion powder.

Taste the “pot liquor” and adjust seasonings to your liking.

Now let greens cook for at least an hour. The goal is for them to be tender.

Collard Greens cut, cleaned, stems removed

In a bowl, mix eggs, milk, hot sauce & mustard.

Dredge fish in the mixture and let stand for 10 minutes.

Remove fish from the liquid & let excess drip off.

Season cornmeal with all the seasonings listed.

Coat the fish evenly with the cornmeal mixture.

Place coated fish on a wire baking rack for 10 minutes.

Pour Canola oil into a Dutch oven over high heat. Heat oil to 350°

Fry for 3 to 5 minutes or until golden brown, internal temp of 145°

Remove the fish & place it on a wire rack and splash it with lemon juice.