Category: Recipes

Crock Pot Macaroni and Cheese

~ SA Otey
IMG_1186
Mac and Sauce

In my opinion, this is the best Mac and Cheese that you will ever put in your main face hole. Hope you enjoy it.

  • 12oz Elbow Macaroni cooked and drained
  • 2 beaten eggs
  • 1.5 cups of milk
  • 12oz can of evaporated milk
  • 1/4 cup melted unsalted butter
  • 1 cup of Colby-jack cheese
  • 1 cup of extra sharp cheddar cheese
  • 1 cup of shredded Parmesan cheese
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Mix and cook in the crock pot for 1.5 to 2 hours.
  • Serve with crumbled crispy bacon as a topper.

My second favorite recipe is to cook the aforementioned macaroni only, drain, and add 2 cans of Stagg Chili mix until hot. Serve a heaping portion in a bowl and top with hot sauce and parmesan. You can thank me later.

Stagg Silverado Beef Chili with Beans, 15 Ounce (Pack of 12)

Fall Chili Recipe to Warm Your Bones

~ SA Otey

Now that we are well into autumn and the footballs are being passed around, it’s time to warm up your bones with a super bowl of chili. Well, if you make this recipe, it will warm the marrow of your bones.

Ingredients

  • 2 lbs Ground Sirloin
  • 1.5 Cups Frozen Red/Green Peppers and Onion Mix
  • 1 can of Rotel with lime and cilantro
  • 2 cans of Fire Roasted Tomatoes
  • 1 large can of Tomato Paste
  • 2 Cans Dark Red Kidney Beanss
  • 1 Head Garlic
  • 2 Cups Cilantro
  • 1 Cup BBQ Sauce (I like Kraft Kansas City)
  • 16oz Beer (I use Guinness Draught)
  • 1 Cup Taco Seasoning (I use McCormick)
  • 3 tbsp of Cumin
  • 2 tbsp Chili Powder
  • 1 Large Jalapeño
  • 3 Red Habaneros (optional)
  • 1/4 tsp of Dry Carolina Reaper Dust (optional for pain)
Setup
  • Wrap the garlic in aluminum foil and put in a preheated 400 deg oven for 30 minutes
  • Fire up the grill and make two large patties out of the ground sirloin sear on both sides
  • Spray the Jalapeño and Habaneros with Extra Virgin Olive Oil and roast on the grill until soft.
  • In a large pot, use bacon fat to cook pepper/onion mix until onions are translucent
  • Add Sirloin
  • Add Beer
  • Add Rotel, Paste, Seasonings, BBQ Sauce, Beans
  • Take Roasted Jalapeños, Habaneros, Garlic, Cilantro and chop with a food processor, then add to the pot
  • Add the Reaper (Optional for extra heat)
  • Simmer for 1 hour.
  • Let cool to room temperature transfer to a bowl
  • Store in fridge overnight to let all flavors get to know each other
  • Reheat in crockpot
  • Enjoy
Next Day
  • Preparation H Cooling Gel
  • Tucks Medicated Pads
 

How to Properly Season a Cast Iron Skillet

~ SA Otey

To season a cast iron skillet, thoroughly wash and dry it, then apply a very thin, even layer of a neutral oil like vegetable oil or shortening to the entire pan. Place the oiled skillet upside down in a preheated oven at 450°F for one hour, then allow it to cool in the oven. For a new or stripped pan, repeat this process several times to build a strong, non-stick surface.  

Detailed Steps:

  1. Wash & Dry: Wash the skillet with warm, soapy water and dry it thoroughly to prevent rust. 
  2. Apply Oil: Rub a very thin layer of a neutral oil, such as canola, vegetable, or melted shortening, over the entire skillet, including the inside, outside, and handle. 
  3. Buff Off Excess Oil: Use a clean paper towel to buff the oil completely off the pan. You want a microscopic layer, not a greasy one. 
  4. Heat in Oven: Place the skillet upside down on the center rack of a preheated oven set to 450°F. 
  5. Bake: Bake the skillet for one hour. 
  6. Cool: Turn the oven off and let the skillet cool completely inside the oven. 
  7. Repeat: For an unseasoned or stripped pan, repeat the entire process three to four times to build a durable seasoning. 

Maintaining Your Seasoning:

  • Regular Use: The best way to maintain the seasoning is to use the skillet regularly. 
  • Clean and Re-oil: After each use, rinse the skillet and apply a quick, thin layer of oil before storing it.