Taco Mac N’ Cheese

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Taco Mac N’ Cheese

by Nanny Bubby

I love comfort food during the fall. It is great for when the trick or treaters come home. They are cold and ready for a great warming meal. This is a one skillet meal, so it is a simpler recipe for the cook at home to pull together while multi-tasking between homework, or trick or treaters at the door, or football and whatever else comes about during a cool autumn night. Enjoy!

Total Time:

35 minutes

Serves:

7

Ingredients

  • 1 Tbsp. olive oil
  • 1 diced sweet onion
  • 3 Tbsp. tomato paste
  • 3 cl. garlic minced.
  • 1 lbs. 8/20 ground meat.
  • 1 Tbsp. Nanny Bubby’s Taco Seasoning*
  • 1 c. beef stock
  • 8 oz. elbow macaroni cooked
  • 6 oz. shredded sharp Cheddar cheese.
  • Kosher salt and pepper to taste.
  • Sour cream green onions, and avocado for garnish.

Directions

  • In a large, heated cast iron skillet add the olive oil. As soon as it shimmers, add the onion and brown. This should take about 5-7 minutes.
  • Add the tomato paste and cook until it caramelizes and brown bits begin to form at the bottom of the pan.
  • Add the garlic and sauté with the onion and paste for about 30 seconds. If the garlic begins to burn add a tablespoon of the beef broth to slow down the cooking.
  • Add the meat to the skillet. Stirring frequently while breaking up the ground meat with a wooden spoon or spatula, brown the meat about 7-9 minutes.
  • Add Nanny Bubby’s Taco Seasoning* to the meat and combine evenly coating the meat well.
  • Add the beef stock and bring to a boil and then let simmer for about 5-10 minutes until the sauce thickens.
  • Combine the elbow macaroni into the sauce and combine well.
  • Sprinkle the top heavily with the cheddar cheese and garnish with sour cream, green onions, and avocado.
  • Serve right out of the skillet along with traditional taco shells, jicama taco shells, or Cheese Keto taco shells.
  • Enjoy!

Video

Notes

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Braised Hatch Chile Chicken Thighs

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Braised Hatch Chile Chicken Thighs

by Nanny Bubby

We LOVE chicken thighs, and we LOVE Hatch Chiles which are only available fresh one time a year, mid-August to mid-September. These are so tender, flavorful and delicious when browned and then braised. You will make them over and over and over again. Remember, when Hatch chiles are not in season just add a 4 oz. jar of the Hatch chilis and you will be A-OK! Enjoy!
For links to SHOP and all ingredients at Melissas.com CLICK HERE

Total Time:

1 hour

Serves:

4

Ingredients

  • Ingredients:
  • 6-8 Bone-in skin on chicken thighs
  • 1 sweet onion halved and sliced
  • 2 Hatch chiles roasted skinned and diced small or a 4 oz. can of Hatch chiles
  • 4 cl. minced garlic
  • 2 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 ½ tsp. smoked ground paprika
  • 1 c. chicken stock
  • 1 Tbsp. olive oil
  • 2 Tbsp. basil or parsley minced for garnish

Directions

  • Heat oil in a large Dutch oven or heavy-bottomed pot. Season chicken with salt, pepper and paprika. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 12 to 15 minutes on medium high heat. (You want it to be very deeply browned so that it stays brown as it braises.)
  • Flip the chicken and continue to cook until browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add minced garlic, the sliced onion and the diced hatch chiles. Season with salt and pepper and cook, stirring occasionally, until garlic, onion and Hatch chiles are softened and translucent, 5 to 7 minutes.
  • Add the chicken stock and bring to a simmer. Add back in the chicken thighs and simmer uncovered until the sauce has thickened about 20-25 minutes. Garnish with the basil or parsley or both and serve.
  • That’s it! Enjoy!

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Vegan Southwest Salad in a Jar

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Vegan Southwest Salad In A Jar

by Nanny Bubby

Total Time:

Serves:

2

Ingredients

  • ¼ Red Cabbage shredded
  • ½ c. Green Beans Blanched
  • 1 c. corn when in season May-September
  • 1 c. Cherry Heirloom tomatoes sliced
  • 1 c. black beans rinsed
  • ½ red bell pepper chopped
  • ½ c. Jicama chopped
  • 1 c. Romaine lettuce chopped.
  • Dressing
  • 2/3 c. Avocado Mayonnaise
  • ¼ c. raw whole cashews soaked for 2 hours
  • ¼ c. chipotles in adobo sauce from a can
  • Juice of 2 limes
  • 1 clove garlic
  • Kosher salt and pepper to taste
  • ¼ tsp. Sweet paprika

Directions

  • Prepare ingredients including the dressing and have each item ready for layering. Place about a quarter cup of the dressing at the bottom of a mason jar. Layer each vegetable into the jar in the order listed in the ingredients list with the Romaine being the last item you place into the jar on top.
  • To eat shake until dressing is absorbed into the full salad or just dump upside down and the items will all layer on top of the Romaine.

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Puttanesca Sea Bass

Puttanesca Sea Bass

Sea Bass Puttanesca from Food Network Salt6 anchovy fillets in oil1/2 c. white wineOne 24-oz jar...

Taco Seasoning

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Homemade Taco Seasoning

by Nanny Bubby

When it comes to pre-packaged seasoning mixes, I don’t trust them. Often, they are filled with MSG, corn starch, stabilizers, etc. Once I realized how easy it is to duplicate those seasoning by making my own, I have never looked back. Here is one of the easiest Mexican flavored seasonings that work on almost any dish. Enjoy!

Total Time:

10 minutes

Serves:

1

Ingredients

  • 1 Tbsp. Chili powder
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. Cumin
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Oregano
  • 1 Tbsp. Black pepper

Directions

  • Combine all ingredients in a bowl with a wired whisk. That’s it
  • Store in a sealed container up to 6 months.

Video

Notes

Most packaged seasoning packets have 2-3 Tablespoons of seasoning in them. To substitute this Taco seasoning mix for store bought, sprinkle 2-3 Tbsp. homemade seasoning on your meats before serving.
Print Recipe

Homemade Taco Seasoning

by Nanny Bubby

When it comes to pre-packaged seasoning mixes, I don’t trust them. Often, they are filled with MSG, corn starch, stabilizers, etc. Once I realized how easy it is to duplicate those seasoning by making my own, I have never looked back. Here is one of the easiest Mexican flavored seasonings that work on almost any dish. Enjoy!

Total Time:

10 minutes

Serves:

1

Ingredients

  • 1 Tbsp. Chili powder
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. Cumin
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Oregano
  • 1 Tbsp. Black pepper

Directions

  • Combine all ingredients in a bowl with a wired whisk. That’s it
  • Store in a sealed container up to 6 months.

Video

Notes

Most packaged seasoning packets have 2-3 Tablespoons of seasoning in them. To substitute this Taco seasoning mix for store bought, sprinkle 2-3 Tbsp. homemade seasoning on your meats before serving.

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Summer Holiday Berry Trifle

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Holiday Trifle

by Nanny Bubby

When I was about 10 years old my Aunt Irene began to invite us to her home along with other family and friends for all of the Jewish holidays. Each holiday she served this amazing Berry Trifle. What we loved about her trifle as kids is that she used those amazing Nilla Vanilla Wafer cookies to layer the trifle. That just got us all excited and made us laugh. We could hardly wait to dive in. At 10 years old, I hated sweets and never ate them. But this one, I loved! Maybe because she made it with love and I could taste it. This recipe uses either pound cake or vanilla wafers, which ever strikes your fancy. Enjoy!

Total Time:

2 hours

Serves:

9

Ingredients

For the Trifle

  • 2 frozen pound cakes or 1 ½ boxes Nilla Vanilla Wafers
  • 1 c. seedless raspberry jam
  • ½ c. Grand Marnier liqueur
  • 1 pint fresh raspberries
  • 1 pint fresh strawberries

For the Grand Marnier Cream

  • 3 c. whole milk
  • 10 large egg yolks at room temperature
  • 1 c. sugar
  • 4 Tbsp. sifted corn starch
  • 1 tsp. pure vanilla extract
  • 2 tsp. Grand Marnier liqueur
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. heavy cream

For the Topping

  • 1 c. cold heavy cream
  • 2 Tbsp. sugar
  • ½ tsp. pure vanilla bean paste

Directions

  • First, make the Grand Marnier Cream.
  • Heat the milk in a medium saucepan over medium heat and bring to a strong steaming simmer just before the boiling point. Remove from the heat.
  • Beat the egg yoks and sugar on medium high speed in the bowl of an electric mixer fitted with the paddle attachment until eggs are pale and thick. About 3 to 5 minutes depending on the mixer.
  • With the mixer on low, sprinkle on the cornstarch. Beat on medium speed until combined, scraping down the bowl as you go with a rubber spatula.
  • Very slowly, pour the hot milk mixture into the egg mixture while mixing on low speed and then pour the entire mixture back into the pan.
  • With extreme patience cook over low heat, stirring continually until the mixture thickens about 5 to 7 minutes. Do not take your eye off of it. When it begins to thicken it goes very quickly and will become scrambled eggs unless you continue to stir and remove it from the heat.
  • Immediately pour the mixture through a fine sieve over a large bowl. Use a spatula to scrape and help the custard ease through the sieve into the bowl.
  • Stir in the vanilla, Grand Marnier, butter and heavy cream and place plastic wrap directly on the custard and refrigerate until cold.
  • Next, make the Trifle.
  • Cut the pound cake into ¾ inch slices.
  • Sprinkle each slice with Grand Marnier liqueur and spread raspberry jam over one side.
  • Place a layer of cake jam side up (or a layer of Vanilla wafers spread with jam on top) on the bottom cutting or breaking the pieces to fit.
  • Top with a layer of combined berries and then the Grand Marnier cream on top. (Save some raspberries to decorate the top of the trifle.)
  • Repeat the layers adding three or more layers depending on your bowl size. End your last layer with cake or wafers covering the top, jam side down.
  • Finally, make the Topping.
  • Whip the cream in the bowl of an electric mixer with a whisk attachment for about three minutes on high until it begins to thicken.
  • When it thickens slowly add the sugar and vanilla paste, and continue to whip until it forms soft peaks.
  • Decorate the top of the trifle with the whip cream in two concentric circles on the outside edge and in the middle. Top with the remaining fresh raspberries.

Video

Notes

TIP: It’s best to serve this beautiful dessert in a large Trifle bowl. This is a clear, glass bowl on a pedestal that allows the lovely layered dish to show through the glass. It is also known as a pedestal bowl or glass footed bowl.

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Puttanesca Sea Bass

Puttanesca Sea Bass

Sea Bass Puttanesca from Food Network Salt6 anchovy fillets in oil1/2 c. white wineOne 24-oz jar...