Recipies

Chef Dedra Blount, CCI, FMP
Now You’re Cooking!!
www.nowurcooking.com
Macaroni WITH Cheese 
Yield: 8 Servings
1 # Elbow Macaroni, cooked
1 pint Fat Free Half and Half
8 ounces Fat Free Sour Cream
8 ounces Cheddar cheese, Grated
8 ounces Parmesan cheese, Grated
To taste Garlic powder
To taste Kosher salt
To taste Cracked Pepper
Method of Preparation:
1. Preheat oven to 350 degrees.
2. Place macaroni in a bowl.
3. Add salt, pepper and garlic powder coat pasta well.
4. Add half of the cheddar cheese and parmesan cheese, toss well.
5. Add half and half and sour cream, mix well.
6. Place pasta into a baking dish and top with the remaining cheese.
7. Bake in the oven at 350 for 20 minutes.
Peach Popovers 
Yield: 4 each
2 each Peaches, sliced
1Tbsp. Butter
1/8 tsp. Cinnamon
1Tbsp. Brown Sugar
1 each Orange, juiced
1 tsp. Cornstarch
Method of Preparation:
1. In a small saute pan, melt the butter.
2. Add peaches and lightly saute.
3. Add brown sugar and cinnamon, stir until mixed well.
4. Add orange juice and allow to simmer.
5. Mix 2 tsp. of cold water with cornstarch and dilute.
6. Add cornstarch mixture to hot peaches and bring to a boil.
7. Once thickened set aside.
　
Popover
8 ounces 2% milk
2 each eggs
1 cup flour
1 tsp. vanilla
Pinch salt
Method of Preparation:
1. Preheat oven to 400 degrees, place popover, muffin pan or ramekins in to the oven.
2. In a bowl, combine milk and eggs and mix thoroughly.
3. Add vanilla to the milk mixture.
4. Add salt and slowly combine flour with milk mix.
5. Allow the popover batter to rest for 30 minutes.
6. Remove popover pan from oven and brush with butter.
7. Pour batter into pans almost full.
8. Place in the oven and bake at 400 degrees for 10 minutes.
9. Decrease oven temperature to 375 and bake for 20 to 30 minutes.
10. Remove from oven and serve with warm peach mixture.
The Chef Mike Experience
www.facebook.com/thechefmikeexperience
www.chefmike.tv
 
Vanilla and Orange Juice poached Candy Sweets:
6 medium sweet potatoes
2 cups Orange Juice
½ cups granulated brown sugar
1 stick margarine
1 table spoon cinnamon
1. Peel sweet Potatoes and cut into half inch slices. Set aside after rinsing and place in baking dish.
2. Add orange Juice, Vanilla, and Brown Sugar into a bowl mix to incorporate. Pour liquid over sweet potatoes.
3. Cut margarine into 6 pieces place on top the sweets and cover before placing in a preheated oven.
4. Bake @375 for 35minutes
5. Reduce to 300 and remove foil (Remove half the liquid and place in a sauce pan and thicken with flour) and bake for a remaining 30 minutes.
6. When fork tender place thickened liquid on top Sweets and serve.
Skinless Southern fried Chicken
8 pieces chicken parts (Remove skin)
1. Place skinless chicken in a bowl season with the chef Mike Experience Seafood seasoning, add blk pepper to taste and cover with 3 oz on Tabasco sauce.
2. Cover with ice and place in cooler until needed
3. Heat up Oil in pry pan making sure you do the flour test.
4. Combine four (2cups) add 2oz of Chef Experience Seafood seasoning, and blk pepper.
5. Remove chicken from cooler and add chicken a few pieces at a time 
6. Place in heated oil and cook for 10 minutes until golden brown allow more time if need ed for pieces t hat have a bone.
7. Remove and serve while hot.