Cooking in the Zone

SIDE DISHES

Gouda Goodness

Gouda Goodness

Cooking time: 40 min 

Ingredients: 

12 cups of water 

3 cups elbow noodles 

2 1/2 cups heavy cream 

1 stick salted butter 

2 cup shredded cheddar 

2 1/2 cups smoked Gouda 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

1/2 teaspoon smoked paprika 

1 1/2 teaspoons of Tony’s chachere’s creole seasoning 

 

Method: 

Bring water to a boil of medium high heat and add pasta. Cook according to package instructions. Once cooked drain under cold water in strainer to prevent over cooking. 

 

In a large sauce pan, melt butter, add heavy cream then add cheeses (reserve 1/2 cup of cheddar to top macaroni with). Whisk together until cheese melts and sauce is smooth. Add seasonings. 

 

Place pasta into ceramic pan and top with cheese sauce and throughly mix together. Top with cheddar and bake in over on 350 degrees for 15 min or until Macaroni is golden brown. 

Collard Greens

Vegetarian-ish Collard Greens 

Cook time: 1 hour 

Ingredients:

2 tablespoons olive oil 

7 cups chopped collard greens 

6 cups water 

2 tablespoons chicken base 

1 tablespoon worschestershire sauce

3 tablespoons red wine vinegar 

2 1/2 tablespoons brown sugar 1 tablespoon salt 

 

Method: 

Bring water to a boil and whisk in chicken base . Then  chopped collard greens, add in brown sugar, salt and apple cider vinegar. Allow to boil until greens become tender. Cook for about an hour, stirring occasionally. Taste as you go. Taste for flavor and tenderness. Cook for additional 20 minute if you desire for it to be more tender. 

Enjoy! 

Brussel Sprouts

Sautéed Brussels Sprouts 

Cook time: 15 min 

 

1 Medium yellow onion 

Salt and pepper to taste 

15 medium Brussels sprouts

2 tablespoons of avocado oil 

 

 

Cut Brussels into halves, set to the side, divide the onion into half then set to the side. Over medium heat in a large skillet add onions, allow to brown, stir them occasionally to prevent sticking. Add in Brussels insides down directly to the pan, add 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and cook on medium low heat for approximately 4 minutes until inside of Brussels become brown (flip over to check). Once cooked for 8 minutes check for tenderness. Once cooked to desired tenderness remove from heat and enjoy! 

Candied Yams

Candied yams 

Cooking time 22 min 

 

5 medium/small sweet potatoes 

1 1/2 sticks of salted butter 

1 teaspoon cinnamon 

1 1/2 cups powdered sugar 

1/3 cup brown sugar 

1 tablespoon vanilla extract

 

Method: cut sweet potatoes into medium dices, add sweet potatoes to medium sauce pan, add butter, cinnamon, brown sugar, powdered sugar and brown sugar over medium low heat. Cover and allow to cook 14 min or until sweet potatoes are fork tender. 

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Cooking in the Zone with Chef Tiffany Nicole