Mac & cheese with soul….

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World’s Best

This Thanksgiving the mac & cheese was award wining, I know! Everyone calms to have the best mac & cheese recipe of all time. The older the recipe meaning  “the further it is handed down” would lead one to believe the better it has to be good. I will let you be the judge with this fail proof recipe. This recipe is my own not mom’s, not grand mom’s!

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  • 4-16 oz. boxes of macaroni pasta
  • 4-8 oz. bags of shredded sharp cheddar cheese
  • 2-8 oz. bags of 4 cheese mix blend shredded  cheese
  • 2 cups butter
  • 8 oz. heavy cream
  • 2 cups flour
  • 6 eggs
  • pan spray for coating pan or casserole dish
  • salt and pepper to taste

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pre heat oven to 350

First in a pot large enough to hold cook pasta following instructions on box. Set aside save water from pasta for next step. Next in a large skillet over medium heat butter and flour  to make roux using the reserved water from pasta. about 1-1/2 cups (this will help the roux to thicken). add heavy cream and cheese one bag at a time save one for topping mix over low heat until  all cheese is melted and sauce is smooth. in large mixing bowl add pasta then pour cheese sauce and eggs stir gently until well mixed. Pour in sprayed pan or casserole top with cheese and bake at 350 or until dish is stiff or cheese has light brown top about 30-45min.

enjoy

Tell them you got it from Chef L. Copeland. Thecopelandcateringgroupinc.

MY THANKSGIVING DRESSING

FOR MY THANKSGIVING DRESSING

This year I will be breaking away from the traditional receipt to try something new and exploring my creative culinary mind. Using fresh complementing herbs and self made spices and infused oil blends to add depth, contrast and flavors that will awaken taste buds.20161123_1016071

this year thanksgiving dinner will be held at my sister-in-laws house , were we do a “pot luck” style ceremony gathering. Every one brings a dish or two for the feasting. this year I was nominated to do dressing, being  a chef I am always excited to be inn the kitchen especially when I get to put my twist on a classic receipt like Holiday Dressing.

receipt:

  • 2-12oz bags of Pepperidge farm country style stuffing mix
  • 2 lg red apples
  • 3 cups cranberries
  • 3 cups button mushrooms
  • 3 cups pecans
  • 4 cups celery
  • 4 cups carrots
  • 3 cups onion
  • 10 springs of fresh thyme
  • 1 bunch fresh sage
  • 2 stocks of fresh rosemary
  • 2 cups melted sage butter
  • 1 cup of vegetable broth

method:

heat oven to 350 f

medium dice onions,celery, mushrooms, and carrots separate. ruff chop pecans set aside. Core and slice apple then cut into shoe string strips set aside

heat butter with  thyme,sage, and rosemary in 3qt. sauce pan over medium heat. add onion, mushrooms, celery, and carrots. cook until vegetables are tender.

20161123_1413251meanwhile heat broth over low heat, at the same time its warming up in a large mix bowl add stuffing mix then mix in cook vegetables, apples, cran-berries and pecans. pour in melted butter and broth.

pour in casserole bake 30 min. or until heated..

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Bon Appetite

 

 

 

 

 

 

 

 

What’s the best plan for my blog?

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Can some one please help lead my to the best plan for my blog? I have had this account for almost 2 years now, with out much use for it or should I say “been to busy to sit down to share a go…

Source: What’s the best plan for my blog?

What’s the best plan for my blog?

Can some one please help lead my to the best plan for my blog?

I have had this account for almost 2 years now, with out much use for it or should I say “been to busy to sit down to share a good receipt “.  Well I am back with a pleather of choice cuisines from around the world with easy follow instructions and photos.

I have learned a lot about different cultures and the foods they eat throughout my culinary journey’s and endeavors.  I am not the best blogger or story writer – but like wine I hope to get better with time and help from my readers. My aim is to be the most improved blogger for 2017!!!!! Good readings

Sincerely,

Chef L. Copeland and The Copeland Catering group Inc.

Raita

 

Dew to lack of time I have not been attentive to my blog, sorry !

I have found a new job which hopefully you give me set day’s off.

  Now , hopefully I can spend sometime well needed polishing up my blogging skills.

I will be work on improving photography skill set as well, wish I had a better camera.

I guess this lil point and shoot will have to work for now until I can afford a better one.

anyone willing to donate any used or new camera unwanted photography equipment it will surly be appreciated.

I will also be selling cakes, pies, breads and varies bake good’s to go with lunch special’s on Mondays and Tuesday’s

I will be posting photographs with prices.

orders must be place one week in advance.

Thank you and have a Bless day.

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Cucumber raita

Cucumber                     8 oz.

Plain yogurt                   1 pt.

Salt                                 1 tsp.

Pepper                           1 tsp

Cayenne                         ¼ tsp.

Cumin                             ½ tsp.

Peel, seed and grate cucumber

Whip yogurt until smooth

Fold in all ingredients well

Caribbean Foul

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This exotic tropical fruit dish can easily be one ofyour favored Caribbean dishes that i have created after just one taste.

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  • Coconut milk
  • Mango nectar
  • Tabil season
  • Mango 1 ripe
  • Avocado 1 ripe
  • Chicken breast

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Season breast well with tabil set aside for one hour in frig.

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After browning chicken on both sides deglaze pan

with mango nectar add coconut cream reduce heat

to low simmer salt and pepper to taste.

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add chicken breast add add dice mango

turn off heat let set for about 2min.

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Slice chicken on angle plate garnish w/ avocado and

dice mango. spoon sauce around dish.

SPRING ROLLS

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SPRING ROLL MADE EASY

1 PKG OF EGG ROLL WRAPS

CHINESE CABBAGE 1 MEDIUM

1 PKG OF MATCHSTICK CARROTS

1 PKG OF BEAN SPROUTS

1 STOCK OF CELERY

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AFTER CUTTING THE CABBAGE, CARROTS AND CELERY VERY THIN SWEET UNTIL SLIGHTLY SOFT BUT STILL CRISPY

ADD BEAN SPROUTS COOK FOR ABOUT 1 MIN MORE SET ASIDE.Image

PREPARE CLEAN SURFACE TO ROLL VEGETABLE IN EGG ROLL WRAPS

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HEAT OIL IN DEEP FRYING PAN DEEP FRY UNTIL LIGHT GOLDEN BROWN..

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SERVE WITH HOISIN SAUCE, SPICY MUSTARD SAUCE OR WHAT EVER YOU LIKE TI DIP …

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GARNISH WITH CHIA SEEDS

ENJOY

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