Burl Family Macaroni & Cheese

Ingredients 

• 1 16-ounce box of macaroni
• 1 15-ounce jar of Cheez Whiz
• 1 stick butter, cut into pats
• 1 can of evaporated milk 
• 2 pounds of sharp (or extra sharp) cheddar (2/3 cubed; 1/3 shredded)

Instructions 

1. Cook macaroni until it is al dente; drain. 
2. Pour the drained macaroni back into the hot pan. Mix in the butter, Cheez Whiz, evaporated milk, and shredded cheese.
3. Fold in the cubed cheese.
4. Pour the mixture into a buttered baking dish; cover with foil and bake at 425 for 30 minutes.
5. At the 30 minute mark, remove the foil and bake for an additional 30 minutes.

Blue Cheese Dip for a Crowd

• 1cup mayo
• 1 cup sour cream
• 3 tablespoons lemon juice 
• 3 garlic cloves, minced
• heaping 1/4 teaspoon fine sea salt
• black pepper to taste 
• 8 ounce wedge of Gorgonzola, crumbled (I like BelGioioso)

Combine the mayo, sour cream, lemon juice, garlic, salt, and pepper. Then fold in the crumbled Gorgonzola.

Deep-Fried Buffalo Cauliflower

 Deep-Fried Buffalo Cauliflower (3 lb Batch)

Yield: 4–6 servings

Prep time: 20 minutes | Cook time: 15–18 minutes

Ingredients

Cauliflower & Coating:

 1 large head cauliflower (approx. 3 lbs), cut into bite-sized florets

 3/4 cup all-purpose flour

 3/4 cup cornstarch (plus 3 tbsp extra for dusting)

 3/4 tsp baking powder

 1 1/2 tsp garlic powder

 3/4 tsp smoked paprika

 3/4 tsp kosher salt

 1 1/8 cups (9 fl oz) ice-cold Meijer Club Soda

 High-smoke-point oil for frying (peanut, canola, or vegetable oil)

Classic Buffalo Glaze:

 3/4 cup Frank’s RedHot Original cayenne pepper sauce

 4 1/2 tbsp unsalted butter, melted

 1 1/2 tbsp honey (optional, to balance acidity)

Instructions

1. Heat Oil & Dry Cauliflower:

Fill your deep fryer or heavy pot with at least 2–3 inches of oil and heat to 375°F. Pat the cauliflower florets thoroughly dry with paper towels. Toss the dry florets in a large bowl with 3 tbsp plain cornstarch to give them a light coating.

2. Mix Ice-Cold Batter:

In a medium bowl, whisk together 3/4 cup flour, 3/4 cup cornstarch, baking powder, garlic powder, smoked paprika, and salt. Right before frying, pour in 1 1/8 cups of ice-cold Meijer Club Soda. Whisk gently just until combined—do not overmix.

3. Par-Fry or Full Fry in Batches:

Working in small batches, dip the dusted florets into the batter, let excess drip off for a second, and carefully drop into 375°F oil.

 If serving tonight: Fry for 3 to 4 minutes per batch until golden-brown and crisp.

 If freezing for next week: Par-fry for 2.5 to 3 minutes per batch (pale golden, batter fully set).

1. Drain on Wire Rack:

Transfer cooked florets to a wire cooling rack set over a baking sheet. Do not drain on paper towels, as trapped steam will make the bottom soggy.

2. Finish or Freeze:

 To serve now: Whisk Frank's RedHot, melted butter, and honey in a large bowl. Toss warm fried cauliflower to coat and serve immediately.

 To freeze: Let par-fried florets cool completely on the rack. Flash-freeze in a single layer on a parchment-lined baking sheet for 1–2 hours, then transfer to a freezer bag.

Reheating From Frozen:

Do not thaw. Fry straight from frozen in 375°F oil for 2 to 3 minutes (or air fry at 400°F for 8–10 minutes) until piping hot and shatter-crisp, then toss in fresh warm buffalo glaze.

Sweet Corn & Black Bean Salsa (BETA)

 Sweet Corn & Black Bean Salsa

Prep time: 20 mins | Cook time: 8–10 mins | Cooling time: 20 mins | Yield: ~4 cups

Ingredients

The Garlic-Lime Base

 3-4 tbsp fresh lime juice (about 2 juicy limes)

 2 cloves fresh garlic

 1/2 tsp fine sea salt (for making the paste)

 1/4 tsp ground cumin

The Salsa Base

 3 ears fresh sweet corn (2 for broiling, 1 to leave raw)

 1 can (15 oz) black beans, rinsed thoroughly and drained completely

 1 medium red bell pepper or poblano pepper, finely diced

 3-4 green onions (scallions), dark green tops sliced thinly

 1 small fresh jalapeño, seeded and finely diced (adjust to taste)

 1/2 cup fresh cilantro, chopped

Step-by-Step Instructions

1. Steep the Garlic Paste:

Mince the garlic, add the 1/2 tsp sea salt, and use the flat side of your knife to smear and mash it into a smooth paste. Scrape into your mixing bowl, whisk with the lime juice and cumin, and let sit for 15–20 minutes to mellow the garlic's raw edge.

2. Broil 2 Ears of Corn:

Position your oven rack 3–4 inches under the broiler on HIGH. Place 2 shucked ears on a baking sheet and broil for 8–10 minutes, rotating with tongs every few minutes until blistered with dark charred spots.

3. Cool & Prep Raw Ear:

Set the 2 broiled ears on a rack to cool completely to room temperature. While they cool, take your 1 raw ear of sweet corn, slice the crisp kernels straight off the cob into a bowl, and use the back of your knife to scrape down the cob to catch all the sweet corn milk.

4. Combine the Corn:

Once the broiled ears are cold, strip their charred kernels off the cobs. Mix both the charred kernels and juicy raw kernels together.

5. Fold & Serve:

Add the combined corn, rinsed black beans, bell pepper/poblano, green onion tops, jalapeño, and fresh cilantro into the steep garlic-lime dressing. Toss gently (adding olive oil if using) and let sit 10 minutes for the sweet, smoky, and garlic-citrus flavors to meld.

Jen’s Salt-Free 8-Spice Blend (Yields ~3/4 Cup / ~228g) (BETA)

 

Spice	Standard Measurement	Weight Measurement	Purpose
Aleppo pepper	1/2 cup  (8 Tbsp)	60g	Fruity, mild warmth & vibrant red color base
Ground cumin	6 Tbsp  (3/8 cup)	48g	Warm, earthy base anchor
Ground coriander	1/4 cup  (4 Tbsp)	36g	Bright, citrusy, floral bridge note
Ground sumac	6 Tbsp  (3/8 cup)	36g	Tart, astringent citrus note & deep color
Black pepper	3 Tbsp	24g	Sharp, clean heat
Ground allspice	1 Tbsp	12g	Warm, aromatic background spice lead
Crushed red pepper flakes	1 Tbsp	6g	Direct, lingering heat background
Ground cinnamon	1.5 tsp	6g	Subtle sweet warmth (exact 2:1 ratio with allspice)

Jen’s All-Purpose Shawarma Blend (Beta)

 All-Purpose Shawarma Blend (Yields ~1/2 Cup / ~65g)

Spice	Standard Measurement	Weight Measurement	Purpose
Ground cumin	2 Tbsp	12g	Warm, earthy base anchor
Ground coriander	1.5 Tbsp	9g	Bright, citrusy, floral note
Sweet paprika	1 Tbsp	8g	Rich color & sweet pepper background
Aleppo pepper	1 Tbsp	7g	Fruity, mild warmth & vibrancy
Garlic powder	2 tsp	6g	Pungent umami layer
Onion powder	2 tsp	6g	Sweet, savory roasted flavor bridge
Ground allspice	1.5 tsp	4g	Signature warm baking spice lead
Accent (MSG)	1 tsp	4.5g	Deep umami amplifier & flavor rounded-out
Ground cinnamon	3/4 tsp	2g	Subtle warming depth (exact 2:1 ratio with allspice)
Ground turmeric	1 tsp	3g	Earthiness & vibrant golden color
Black pepper	1 tsp	3g	Sharp, clean heat
Ground Cardamom	1/2 tsp	1g	High-note citrus & pine arom

How To Use

-Chicken / Pork / Veggies: 1.5 tbsp blend + 1 tsp kosher salt per 1 lb.

-Beef / Lamb: 1.5 tbsp blend + 1.25 tsp kosher salt per 1 lb.