Tia’s Soul Food Feast
Creamy Baked Mac and Cheese
Serves 4-5
Prep time: 10 minutes
Total time: 40 minutes
Oven-Fried Chicken
Serves 4-5
Prep Time: 15 minutes
Total Time: 35 minutes
Peach Cobbler
Serves 6-8
Prep time: 10 minutes
Total time: 50 minutes
Ingredients:
Creamy Baked Mac and Cheese
3 cups chicken or vegetbale broth
2 cups half and half
¼ cup cream cheese
3 tablespoons unsalted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp ground black pepper
1# elbow shaped macaroni
2 cups shredded sharp cheddar cheese
Topping:
2 tbsp unsalted butter
1 cup bread crumbs
1 tsp garlic powder
½ tsp kosher salt
Oven-Fried Chicken
4-5 thighs, skin off boneless
4-5 drumsticks
1 cup buttermilk
1 tsp kosher salt
3-4 dashes hot sauce
4-5 tbsp melted butter
2/3 cup flour
2/3 cup bread crumbs
½ cup cornstarch
1 tbsp seasoning salt or 1 tbsp poultry seasonings
1 tsp ground black pepper
Peach Cobbler
1-16oz bag, about 4 cups frozen peaches
1/2 cup granulated sugar
2 tbsps cornstarch
1 tsp ground ginger
1 tsp cinnamon
6 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup white sugar
2 tsps baking powder
½ tsp kosher salt
¾ cup milk
Vanilla Ice cream or whipped cream
INSTRUCTIONS:
Creamy Baked Mac and Cheese
Preheat oven to 350 degrees
In a large dutch oven, add broth, half and half, cream cheese, butter, garlic powder, onion powder, salt and pepper. Bring to a simmer and whisk together, until butter and cream cheese are melted and incorpated into the liquid. Add pasta stir to coat. Cover and place in oven. Bake for 20-25 mins, stirring once or twice during cooking. Once most of the liquid has absorded, remove from oven, add cheese and stir until melted.
While mac and cheese is baking, in a sauce pan melt butter. Add bread crumbs and stir to coat with butter. Toast bread crumbs until golden brown. After cheese is mixed into pasta, sprinkle mac and cheese with toasted crumbs, serve immediatley.
Oven-Fried Chicken
In a bowl, add buttermilk, salt, hot sauce and whisk. Add chicken and stir to coat. If you could do this overnight, ideal but even 30 minutes to 1 hour will work.
Preheat oven to 425°F. Line a rimmed sheet tray with foil. This makes for an easier clean up. Brush with melted butter.
In another bowl, add flour, breadcrumbs, cornstarch, seasoning salt and pepper,. Whisk until all combined. Remove chicken from buttermilk mixture and let excess drip off. Add to flour and turn to fully coat. Place on prepared sheet tray. Continue until all chicken is coated. Bake 15 minutes, then flip and bake for another 10 minutes. Center of chicken should reach 165 degrees internally. Serve immediately
Notes:
Not your traditional way but can have fried chicken without all the mess and clean up. (oil)
This dish reheats great, because we are using dark meat. Can sub chicken breast for dark, but will cook faster, only need 10 mins then flip and cook for another 5-6 minutes, until center reaches 155.
Don’t skip on buttering the tray, this not only helps with flavor but stops from sticking and gives it a more crispy side.
Foil the tray helps with clean up.
The longer the chicken sits in the buttermilk, the more it tenderizes.
Peach Cobbler
Preheat oven to 400 degrees. Heat butter in a 10” cast iron over medium low heat until fully melted. In a medium bowl, mix together peaches, sugar, cornstarch, ginger and cinnamon. Set aside.
In a large bowl, whisk flour, sugar, baking powder, and salt. Add milk and whisk until smooth. Pour the batter into the skillet and stir to incorporate some of the butter into the batter. Top with peaches and spread evenly in the pan.
Place in the oven for 35-40 minutes, until the center is set and the edges are golden brown.
Remove from the oven, let sit until cooled but still slightly warm. Scoop into bowls or on plates and top with ice cream or whip cream.
