Big Mommas Kitchen

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Homecooking

0:15
Hey y'all, I had to change the name on my Instagram 🌝🌝🌝 Follow me @bigmomma_deb And yes, I'm going to share the recipe for this Mac n cheeseπŸ˜‰ Thanks πŸ’› 2 pounds of elbow macaroni 1 1/2 pounds of medium cheddar cheese 1 pound of smoked gouda 1/2 pound havarti cheese 4 oz freshly grated parmesan cheese 1 small block Philadelphia cream cheese Half block of original Velveeta brand cheese 2 1/2 - 3 cups of half n half Salt to taste Fresh cracked pepper to taste Cajun seasoning about 1 heaping tablespoon 1/2 teaspoon nutmeg 1 1/2 sticks of butter Preheat oven to 375Β° 1. Use 2 tablespoons of the butter to coat a large baking pan and set aside 2. Boil noodles per package instructions, rinse and set aside when done 3. Shred the cheddar and parmesan cheeses and cut the other cheeses into small squares 4. In a large sauce pan on med low heat add 5 tablespoons butter, once melted add 2 tablespoons of flour, stir for a couple of minutes 5. Add the half n half, salt, pepper, nutmeg and cajun seasoning. Stir on low for several minutes then add about 3/4 of cheeses and the rest of the butter. (The remaining cheese is to sprinkle over the top and in the middle of the pasta.) Continue to stir on med low until the cheese is creamy and totally melted 6. Add the pasta to the cheese sauce 7. Pour half of the pasta in the baking dish and cover with some of the remaining cheese . Add the other half of the pasta and sprinkle the rest of the cheese over the top. Crumble a about a tablespoon of butter over the top. 8. Lightly cover with foil and place in the oven. 9. Bake for 20 minutes then remove foil and bake an additional 20 minutes until bubbly and lightly golden brown on top. *This was my first time using gouda or havarti cheese in my MAC so I wanted to know what other people thought about it before I shared this recipe. I of course thought it was very good and six other people had it and THEY LOVED IT !
5 months ago
0:41
Oxtail Stew! 4-5 pounds trimmed oxtail 1 large onion 1 large bell pepper 1/2 roasted red pepper 5 cloves garlic minced 2 stalks celery 2 pounds potatoes cut 4 large carrots 3 tablespoons beef base 5 cups beef broth (use your judgement) 2-3 bay leaves Sprig of thyme Red pepper flakes Salt Pepper Garlic powder Paprika 1/4 cup flour 1/4 cup bacon grease In a large resealable bag add oxtails, onion, peppers, celery, bay leaf garlic, thyme, 1/2 cup beef broth, seal tightly and refrigerate overnight. Remove oxtail from fridge and lightly coat them with flour. Bring a heavy pot to med high heat, add bacon grease and sear the oxtails on all sides until browned well. (Do not crowd the pot while doing this, brown 3 or 4 at a time then place on a sheet pan and set aside until all are done) In the same pot add the onions, peppers, celery, garlic and sautee until the vegetables begin to get translucent. Add 3 tablespoons bacon grease and 3 tablespoons flour to the pot and stir until brown. Add beef stock, beef base, bay leaves sprig of thyme pepper flakes, garlic powder, salt and pepper to taste. Stir well reduce heat to medium and return oxtails to the pot. Cover and let cook for about 2 hours stirring every 30 minutes......adjusting heat as necessary. Add potatoes and carrots to the pot and allow to cook another 30 to 40 minutes. Please use your judgement as to how thick/thin you would like your gravy and just how tender you want the oxtails. My total cook time was about 3 1/2 hours. I don't own copyrights to any music you may hear in the background.
7 months ago
0:16
Here is the gumbo recipe once again y'all, I have edited slightly to include turkey necks. There are so many ways to cook gumbo so please make any adjustments you find necessary so that it's to you and your family's liking adding or omitting ingredients you may or may not want. The main thing is to make your roux properly and season well. ENJOY! Edited to include turkey necks: If you are going to make it with the turkey necks, wash then season them with salt, pepper, garlic and onion powder. What I do is wrap them tightly in heavy foil then place them in a preheated 400Β° oven for about an hour. (I personally don't like to boil meat as I believe flavor is lost by doing so) Go ahead and boil them if that's your preference. You can also use the turkey necks AND chicken if you like. For some people, the very first thing they do is make the roux, I like to prep several other things before doing so but do what works for you....JUST BE SURE TO MAKE THE ROUX AND TAKE YOUR TIME DOING SO! 1. 20-30 pieces Chicken drums and flats (seasoned with salt, pepper, poultry seasoning, garlic and onion powder) and refrigerate 2. 2 lbs smoked sausage (I use Richards which is very good, I suggest you use a good quality brand) 3. 3 lbs extra large, jumbo or colossal shrimp peel and devine then place in the fridge 4. 1 dozen crabs (I am a true Louisiana country girl and we use boiled crabs (as in those nice spicy hot boiled crabs you get at the local seafood market) Remove the crabs from the shell and clean away the spongy membranes and the guts well but DO NOT WASH THE CRABS. Place in the fridge to keep cold 5. 2 lbs chicken gizzards optional as I realize everyone doesn't like them ( boil in a seperate pot for about an hour to get them tender) I don't know if you can see it but this gumbo has chicken gizzards you can add them to yours or not. With the meat it's pretty much what YOU like so adjust what meats you choose accordingly and add them to the pot depending on which meats require a longer period of cooking. When I use gizzards I add them to the gumbo pot right after the roux is made and stock added. I also add the turkey necks to the pot at this time. 6. 2 small bags of frozen. okra.......I do not recommend using fresh okra in gumbo but it's fine if that's your choice Go ahead and spread your okra on a sheet pan that's lightly oiled, season with 1/2 tsp salt 1/4 tsp pepper and 1/2 tsp garlic powder and place in the oven on 375 for 45 minutes removing the pan once halfway through to toss them lightly as to not break up the okra too much 7. Seafood stock or you can just use water. I buy and cook shrimp all of the time so I usually keep stock in my freezer. You will need about 6 quarts but again use your judgement as gumbo broth is NOT suppose to be watery 8. 2 tablespoons tomato paste 9. Garlic powder 10. Salt 11. Pepper 12. Gumbo file........If you can't get Louisiana brand Zatarains is also good 13. A good brand of allspice seasoning.......Tony''s is good 14. Very large onion chopped 15. 2 bell peppers chopped 16. 3 stalks celery chopped 17. Cooking oil 18. Add about a 1/3 cup of vegetable oil to your gumbo pot and allow it to heat then start adding your flour. I didn't give a specific measurement on the flour as I have found that when making roux you need to rely on your judgement so keep a close watch on the pot while constantly stirring and slowly adding in enough flour until it turns like a loose paste with no oil left. Continue to stir until it turns a nice dark brown chocolate color (this will take about 30 minutes) then add your stock drop in a couple of Bay leaves and about 2 tablespoons of creole seasoning and place on med heat 19. Gather your chicken and sausage from the fridge...... 20. Heat a large pan with very light coating of EVOO for the chicken and sausage. You can cook both in the same pan. I like to sautee the sausage first so that flavorful grease is left behind to cook the chicken. Sautee your sausage along with the onions, bell pepper, celery on medium heat about 20 minutes or until they are a nice brown color.....that's flavor! Remove sausage from the pan and add to your gumbo pot. Cook your chicken until done, you should allow it to get nicely browned also then drain any excess grease first and add it to the gumbo pot. 21. Remove your crabs from the fridge and add to the pot also being sure to give the pot a stir in between adding the ingredients. Turn your heat to med 22. At this point I like to lightly sautee my shrimp in the same pan the sausage and chicken was in and add those to your pot, pour off any grease then I place those two tablespoons of tomato paste in the pan and stir for about 5 minutes then put about two ladels of the gumbo broth in with the tomato paste and stir a couple of minutes scraping all those tasty drippings from the pan and add it back into the pot 23. Lastly add your okra and a tablespoon of gumbo file. Everything is seasoned as it's cooked but you may want to give it a taste and adjust any spices as needed. Let it continue to simmer for about another 45 minutes or so then serve over a bed of freshly cooked hot white rice and garnish with parsley...fresh or dried it's your choice. ENJOY!
11 months ago