I’m not a Mac and Cheese Lover, but my little people are! Therefore, I had to establish a recipe packed with flavor that would fill their bellies and hearts!

Prep Time: 10 minutes (quicker if you buy veggies diced already)

Cook Time: 35 minutes

Serves: 10 people

Kitchen Tools Needed: Boiler, sauce pot, cheese grater, wooden spoon, baking dish, measuring cups

Ingredients

• 16 oz Pasta (Shells or elbow noodles)
• 6 cups Chicken Broth (I used powder and added tablespoons to water.)
• 1 stick Garlic and Herb Butter
• 1 stick Salted Butter 
• Salt (to taste)
• White and Black Pepper (to taste)
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ½ Mustard powder
• Eggs (optional)
• 1 cup Heavy Whipping Cream
• 1 cup Half and Half
• ½ Parsley – fresh or dried
• 4 oz Cream Cheese and 4 oz Velveeta Cheese —adds some amazing texture and moisture
• 8 oz American & 8 oz Cheddar  Cheese—adds amazing flavor 
• 8 oz each: Mozzarella, Colby Jack, and Mexican Blend Cheese 
• Egg – This helps hold layers together (optional). I don’t use it unless I’m doubling the recipe.

Prep and Cooking Instructions:

Step 1

• Preheat the oven to 350 degrees.
• Place Garlic and herb Butter, chicken broth( I use powder form) water in a large stock pot (boiler), and bring to a boil. Add in pasta and cook to desired tenderness (don’t overcook).

Step 2

• Add marinara, salt, pepper, sugar, parsley and all other spices to taste-I usually use at least a teaspoon of all; bring to a simmer, then cover and simmer for 5 minutes.

Step 3

• Make the cheese filling – Combine half and half, heavy whipping cream, all the cheeses, and seasonings into a sauce pot to create cheese sauce.
• Prep – Once pasta is done draining, put it back in the pot, add a stick of salted butter, and allow it to melt. Then add the cheese sauce mixture.

Step 4

• Assemble – Pour mac and cheese into a baking dish and top with extra cheese. Sprinkle some smoked paprika and parsley on top.

Step 5

• Bake –35 minutes if the egg is added. If the egg is not used, bake only until the cheese is melted and the crust is bubbly.
• Rest – Let it rest for about 10 minutes before serving

Additional Cooking Tips: Don’t forget to add an additional abundance of LOVE!

Prep Time: 15 minutes 

Cook Time: 15 minutes per batch

Serves: 10 people

Ingredients

• Preferred Chicken pieces  
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• Tony’s seasoning to taste.
• Cayenne pepper 
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic powder
• 2 all-purpose flour or chicken fry ( I like House -Autry or Louisiana) 
• 2 teaspoons cornstarch 
• 2 teaspoons mustard
• Frying oil or peanut oil
• 1 ½ cups buttermilk
• 2 lemon or a ½ cup of lemon juice

Prep and Cooking Instructions:

Step 1

Wash chicken in cold water and lemon juice, then pat dry with paper towels. If you prep it’s good to poke holes in chicken with a fork and soak chicken in buttermilk with a tablespoon of seasoning salt,½ teaspoon paprika, cayenne pepper, onion powder, and garlic powder,  overnight preferable. Nevertheless, 20 min is good if you’re in a rush. Cover the top tightly with plastic wrap and the juiciness that this add is incredibly good!

Step 2

Once you remove chicken from buttermilk, season lightly with Tony’s to your liking and the mustard. (PLEASE SEASON YOUR CHICKEN, PEOPLE!)

Step 3

Heat your frying oil in a deep fryer or dutch pot to 350 degrees! (I like to use enough oil to submerge the chicken so it cooks evenly.)

Step 4

If you are using all purpose flour, season it to taste with Tony’s, garlic powder, and onion powder. If you are substituting with Chicken Fry (which I love) you don’t need to season it. Add the cornstarch to whichever batter you choose.

Step 5

Coat your chicken with the flour base. Be sure  to coat well.

Step 6

Dust any excess flour and drop chicken into the frying pan once oil has reached 350 degrees.

Step 7

Cook until chicken is golden brown and internal temperature is 170. I like to say if you’re using a deep frying pan the chicken should begin to float and the chicken should be crispy!

Step 8

Remove chicken from the pan and use paper towels, sandwich bread, or a cooling rack to  soak up excess oil. Continue to repeat in batches until all your chicken has been fried!

Additional Cooking Tips: Don’t forget to add an additional abundance of LOVE!

With the leaves turning yellow and cold breezes lowering temperatures, it’s time to break out one of my favorite warm and cozy recipes—Crockpot Lentil Soup! Not only is this recipe a family favorite during the fall, it is easy to make with the help of a handy Instant Pot or your slow cooker of choice. 

Here’s the recipe for my lentil soup!

Ingredients

• 3 tablespoons extra-virgin olive oil 
• 1 medium yellow onion diced 
• 3 medium carrots peeled and cut into a ½-inch dice
• 3 stalks celery thinly sliced 
• 1 teaspoons Italian seasoning 
• 1 teaspoon kosher salt 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon black pepper 
• 4 cloves garlic minced 
• 1 pack of Lipton onion soup mix 
• 2 cups of Lentils. I do not recommend red lentils.
• 1 can (15 ounces) of basil, garlic, oregano diced tomatoes
• 4 cups low-sodium vegetable broth 
• Parmesan rind optional; add it if you have it in a large skillet (or All Clad Gourmet Plus Slow Cooker using sear option), 

Instructions

1. Heat the olive oil over medium high heat. Once the oil is hot, add the onion, garlic, carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
2. Transfer to a 6-quart or larger slow cooker (or leave if using suggested slow cooker and turn to slow cook setting). Add to sautéed mixture the slow cooker, add the lentils, diced tomatoes, and vegetable broth. 
3. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender, but are not mushy. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. 
4. Taste and adjust the seasonings as desired. 

Once the soup is flavoured to your preferences, serve it hot with a sprinkle of parsley on top! I like to add a bit of quinoa and include a side of bread to create a truly filling meal. This soup pairs perfectly with family and cool nights, making it an autumn staple!