Sweet Potatoes:
Ingredients:
- 4 medium-sized sweet potatoes
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them several times with a fork.
- Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until they are soft and easily pierced with a fork.
- Remove the sweet potatoes from the oven and let them cool slightly.
- Cut open each sweet potato and scoop out the flesh into a bowl.
- Add butter, brown sugar, ground cinnamon, ground nutmeg, and salt to the bowl. Mash everything together until well combined and smooth.
Honey Butter Jiffy:
Ingredients:
- 1 package Jiffy cornbread mix
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions:
- Preheat your oven according to the instructions on the Jiffy cornbread mix package.
- In a bowl, combine the Jiffy cornbread mix, milk, melted butter, and honey. Stir until just combined.
- Pour the batter into a greased baking dish.
- Bake according to the instructions on the Jiffy cornbread mix package, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Greens:
Ingredients:
- 1 pound collard greens or kale, washed and chopped
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
- Add the chopped greens to the pot, along with the chicken or vegetable broth. Stir well to combine.
- Cover the pot and let the greens cook over medium-low heat for about 30-40 minutes, or until they are tender.
- Stir in the apple cider vinegar and season with salt and black pepper to taste.
Macaroni and Cheese:
Ingredients:
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon mustard powder
- Salt and black pepper, to taste
Instructions:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and mustard powder, and cook for a minute or two until the mixture becomes slightly golden.
- Slowly whisk in the milk, making sure to remove any lumps.
- Continue to cook the mixture, stirring constantly, until it thickens and comes to a simmer.
- Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until well coated. Season with salt and black pepper to taste.
Buffalo Lemon Pepper Catfish:
Ingredients:
- 4 catfish fillets
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons melted butter
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the hot sauce, melted butter, lemon pepper seasoning, garlic powder, and salt.
- Place the catfish fillets on a baking sheet lined with foil or parchment paper.
- Brush the hot sauce mixture evenly over both sides of the catfish fillets.
- Bake the catfish in the preheated oven for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Once everything is cooked, serve the sweet potatoes, honey butter Jiffy, greens, macaroni and cheese, and buffalo lemon pepper catfish together for a delicious food feast. Enjoy!
