Rickey Smiley Cooks Southern Collard Greens & Jalapeño Five Cheese Macaroni & Cheese

Written by on November 8, 2020




In case you missed me cooking collard greens and macaroni & cheese for Sharon Lawson on FOX 5 Atlanta…

Southern Collard Greens

4 lbs collard greens cleaned and cut
2 large red peppers
1 large onion diced
2 cups chicken broth/2 tbs Chk Bouillon
2 cups water
1 tsp seasoning salt
1/2 tsp ground black pepper
1 tsp minced garlic
1 large jalapeno pepper sliced
2-3 tbsp of white distilled vinegar
2-3 tbsp white sugar
Turkey Neck Bones

DIRECTIONS: Set pot on medium heat. Melt butter in pot add bouillon, sauté onions, peppers, garlic, salt, pepper and jalapeños in butter, continue stirring. Once ingredients are sautéed add 1 cup of chicken broth and sit neck bones in liquid, top with greens. Let simmer for at least 2 hours, every 30 mins stir and add sugar and vinegar as you go. Season to taste.

Jalapeño Five Cheese Macaroni & Cheese

1 lb elbow macaroni
1/2 cup mild cheddar
1/2 cup sharp cheddar
1/2 cup jalapeño jack
1/2 cup Gouda
1 1/2 stick butter
Cheddar cheese sauce
2 cups heavy whipping cream
Salt
Pepper
Chicken stock (as needed)
Flour (as needed)
1tbs oil
Bread crumbs
Cheetos
Finely chopped parsley

Boil macaroni 7-9 mins or until al dente, drain and set to the side.
In a medium-size saucepan, melt 8 TB of the butter, add enough flour to make a soft paste, add heavy cream and stir until flour is smoothed out to a roux. Combine cheese sauce, and cheeses. Season sauce with salt, pepper.
Transfer to an oiled baking dish, top with cheese. Bake 30 mins.
Add breadcrumb topping (melted butter (2tbs) pulverized Cheetos (1/3 cup) and breadcrumbs (11/2 cup) mix ingredients, top macaroni put back in oven until topping is golden brown, about 10 mins. Lightly top with parsley.

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