Air Fryer Fried Chicken and Mac-n-Cheese

Charlie liked the air fried chicken I made a few days ago but said it needed more garlic.  He requested we have it again today with mac and  cheese but he is tired of the kind in a box so i made some homemade.

Chicken cooked according to  recipe that came with the fryer on pre-set time and temperature.

Allrecipes Community Tips and Praise 

"This is definitely a favorite in my house," says Magic. "I use almond milk instead of regular milk and add chicken to make it a macaroni chicken casserole. Also added more Cheddar."

"This recipe is unmistakably baked and homemade," according to one Allrecipes community member. "Anyone who says they don't like macaroni and cheese has never tried this recipe."

"So delicious," raves Amy Lemelin. "I added a teaspoon of crushed garlic and a dash of chili pepper. I typed with crushed saltines and cooked bacon. This is my new favorite recipe!"

Editorial contributions by Corey Williams

Ingredients

Macaroni and Cheese:

• 8 ounces uncooked elbow macaroni

• ¼ cup salted butter

  3 tablespoons all-purpose flour

• 2 ½ cups milk, or more as needed

• 2 cups shredded sharp Cheddar cheese

• ½ cup finely grated Parmesan cheese

• salt and ground black pepper to taste (Optional)

Bread Crumb Topping:

Allrecipes Community Tips and Praise 

"This is definitely a favorite in my house," says Magic. "I use almond milk instead of regular milk and add chicken to make it a macaroni chicken casserole. Also added more Cheddar."

"This recipe is unmistakably baked and homemade," according to one Allrecipes community member. "Anyone who says they don't like macaroni and cheese has never tried this recipe."

"So delicious," raves Amy Lemelin. "I added a teaspoon of crushed garlic and a dash of chili pepper. I typed with crushed saltines and cooked bacon. This is my new favorite recipe!"

Editorial contributions by Corey Williams

Ingredients

Macaroni and Cheese:

• 8 ounces uncooked elbow macaroni

• ¼ cup salted butter

  3 tablespoons all-purpose flour

• 2 ½ cups milk, or more as needed

• 2 cups shredded sharp Cheddar cheese

• ½ cup finely grated Parmesan cheese

• salt and ground black pepper to taste (Optional)

Bread Crumb Topping:

• 2 tablespoons salted butter

  ½ cup dry bread crumbs

• 1 pinch ground paprikaLocal OffersPrivate Selection™ Salted French Butterrich & creamy churned in the purest French traditio

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

2. Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.

3. While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.

4. Gradually whisk 2 1/2 cups milk into the flour mixture, and bring to a simmer. Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Pour cheese sauce over macaroni and stir until well combined.

5. Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.

6. Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.

2 tablespoons salted butter

• ½ cup dry bread crumbs

• 1 pinch ground paprikaLocal Offers

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

2. Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.

3. While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.

4. Gradually whisk 2 1/2 cups milk into the flour mixture, and bring to a simmer. Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Pour cheese sauce over macaroni and stir until well combined.

5. Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.

6. Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.

 

The smoker got some use today.

I smoked some pork ribs in the smoker along with some beans, corn and a potato.  The potato needed more cooking in the microwave.  The smoke added a very nice flavor to the beans. I left out the liquid smoke in the recipe.

The ribs, beans and corn smoked for 2 hours @ 225 for most of the time. The ribs and potato stayed in the smoker for another hour or so.  Last time I did the ribs, I let them smoke for 4 hours and ( in my opinion) they got a little overdone.  They were nicely cooked this time.

Competition Ribs from Cool Smoke P. 97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar 1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

3T +1 tsp. gran. garlic

Cool Smoke BBQ Sauce 3T+ 1 tsp. cayenne

2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe above

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt 1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt

1 T. sweet paprika 2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Sprinkle rub on ribs (1/4 C. peer side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, spraying every 30 min.  

Drizzle with butter & honey & brown sugar. Wrap smoker to 203º to 211º  

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side.

This is the reciipe that Bill Gates gave on the Martha Stewart show years ago.  I made a smaller portion and left out the liquid smoke and added smoke flavor by putting them in the smoker for 2 hours.  It was good that way.  I think I'll do it that way from now on. I used rib drippings instead of beef and chopped up and added some rib meat instead of brisket fat.

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

 

Chocolate Magic Cake

 Dinner was McDonalds courtesy of Charlie but dessert was a cake I made earlier. It is another one of those who divide into layers as they bake. 

Chocolate Magic Cake

This Chocolate Magic Cake is an incredible easy cake to make. One simple thin  batter, bake it and you end up with a 3 layer chocolate magic cake.

Prep Time 20 mins Cook Time 1 hr Chilling Time 4 hrs Total Time 5 hrs 20 mins

Author: Joanna Cismaru

Equipment

• 8-inch Square Cake Pan
• Parchment Paper
• Glass Mixing Bowl Set (3 piece)
• KitchenAid Hand Mixer
• 6-Inch Stainless Steel Whisk

Ingredients

• 4 large eggs at room temperature and separated
• 1 tablespoon water
• ¾ cup sugar
• 8 tablespoon butter unsalted and melted
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 6½ tablespoon all-purpose flour
• 6 tablespoon cocoa powder
• 2 cups milk warmed up to about 95°F
• 1 teaspoon vinegar regular white vinegar

Instructions

• Prep: Preheat oven to 325°F. Line a 8x8 inch baking dish with parchment paper.
  Mix the yolks with water and sugar: Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water and the sugar. Beat this at high speed until are eggs are light and pale in color.
  Drizzle in melted butter, vanilla and add salt: Add melted butter, vanilla extract and salt to the yolk mixture and continue beating until butter is fully incorporated and the mixture is light.
  Stir in the dry ingredients: Add the flour and cocoa powder to the bowl and mix thoroughly, scraping down the side and bottom of the bowl as needed.
  Add milk: Add the milk a bit at a time and mix. The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly. The mixture should be pretty wet, so don't get scared.
  
• Whisk the egg whites: If using a handheld mixer, clean the beaters and pour the egg whites in a large clean bowl. If using a stand mixer, wash the mixing bowl and whisk attachment and make sure you dry them out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
  Add the egg whites to cake batter: Add a bit of the egg whites to the chocolate mixture and gently mix using a whisk. Next you're going to reverse and add a bit of the chocolate mixture to the egg whites. This way it will be easier to mix everything together. Repeat until everything is mixed together and the mixture should be quite thin. Make sure to leave a distinct layer of fluffy egg white lumps at the top of the batter, so do not overmix.
  Bake, chill and serve: Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done. The cake will still jiggle in the middle when you take it out, so that's normal. Let it cool completely, chill for about 4 hours letting the cake set, then cut into squares and serve.
  Notes

1. Please note video above is for magic cake.
2. Use the right size pan. In my pictures above you'll notice I used a long pan, but it's 9x6-inches, or most commonly used for this cake is an 8x8-inch pan that is at least 2 inches in height. A 9x13-inch pan won't work, there simply won't be enough batter for it, and it won't form into 3 layers.
3. Stir the egg whites into the batter, don't fold or mix them in. Stir them gently but not until they're fully mixed into the batter. You want to make sure there are still some white bits floating around, this is what's going to create that top cake layer.
4. It's hard to tell when magic cake is done, so look for signs. I've baked it in 3 different ovens, and the time differed on all 3. You want to make sure the sides are set, the center still jiggles a bit and the top is brown. You cannot use a toothpick as with a traditional cake to test fo doneness.
5. Don't slice into it right away. Allow the chocolate magic cake to come to room temperature, cover it with plastic wrap, then refrigerate for 4 hours before actually cutting into it, especially if you want to get nice slices. I have cut into it without refrigerating it, it's still as delicious, it just won't look as pretty.
6. This cake is best stored in an airtight container in the fridge for up to 3 days.
7. This is one of those cakes that's better served fresh, after it's been chilled, however if you must freeze it, you can store it in an airtight container in the freezer for up to 1 month.

No boil crab boil.

 Well the potatoes and sausage were boiled but the crab legs, shrimp and hard cooked eggs were all steamed instead.  Corn was baked in the oven.  They were put in a cold oven without shucking and the oven was turned on to 350º  30 minutes they were taken out and allowed to cool enough to take off the husk and silk.  They came off easily. Eggs were steamed for about ten minutes in a separate pot: the shrimp and crab legs steamed for about 5 minutes after the water started to boil.  

For the longest time Crab was around $20 a pound but for the last few months they have been around half that and yesterday they were 7.99/lb. We will have them more often at that price.

Lemon Magic Cake

 Lemon Magic Cake  FROM MARY APR 2023

Prep 15 minutesCook 1 hour 10 minutesTotal 1 hour 25 minutes

This incredibly delightful Lemon Magic Cake is not only bursting with zesty lemon flavor, but it also creates its own layers as it bakes. That's right! With just one batter, this cake forms into a fluffy, airy top, a creamy custard center, and a dense, moist base.

Ingredients

• 4 eggs (at room temperature, separate yolks from whites) 
• ¾ cup sugar
• ½ cup butter (unsalted, melted)
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ cup lemon juice (freshly squeezed)
• 2 tablespoons lemon zest
• 1¾ cup milk (lukewarm*)
• powdered sugar ( for dusting cake)

Directions 

Preheat oven @325º, Grease 8x8 inch baking dish or line with parchment paper

Separate eggs, mix whites until stiff.  Set aside

Beat yolks with sugar until light and fluffy, add butter and vanilla and continue beating another minute or two until will mixed

Add flour until smooth and well combined.  Add lemon juice and zest, Slowly add milk and beat until well mixed

Fold in egg whites 1/3 at a time, until mixed but with bits of white still floating in the batter.

Bake 40-70 minutes until top is golden and cake if firm to the touch. 

Sprinkle powdered sugar over top after cooled. Cut and serve.