Tasmanian Mobile Kitchen

11/20/2024

Honey Pepper Chicken Mac and Cheese
This recipe combines the comforting flavors of mac and cheese with the sweet and spicy kick of honey pepper chicken. It’s a perfect dish for a weeknight dinner or a casual gathering.

Ingredients:
For the Chicken:

Ingredient Quantity
Chicken breast, cut into bite-sized pieces 1 pound
Buttermilk 1 cup
All-purpose flour 1 cup
Paprika 1 teaspoon
Garlic powder 1/2 teaspoon
Salt and black pepper To taste
Vegetable oil For frying
For the Honey Pepper Sauce:

Ingredient Quantity
Honey 1/3 cup
Soy sauce 1 tablespoon
Apple cider vinegar 1 tablespoon
Black pepper 1 teaspoon
Red pepper flakes (optional) 1/4 teaspoon
For the Mac and Cheese:

Ingredient Quantity
Elbow macaroni 2 cups
Unsalted butter 3 tablespoons
All-purpose flour 3 tablespoons
Whole milk 2 cups
Heavy cream 1 cup
Shredded cheddar cheese 2 cups
Shredded mozzarella cheese 1 cup
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Instructions:
Prepare the Chicken: Marinate the chicken in buttermilk, salt, and pepper for at least 30 minutes. Dredge in a flour mixture of flour, paprika, garlic powder, salt, and pepper. Fry in hot oil until golden brown and cooked through.
Make the Honey Pepper Sauce: Combine honey, soy sauce, apple cider vinegar, black pepper, and optional red pepper flakes in a saucepan. Heat and stir until thickened. Toss the fried chicken in the sauce.
Cook the Macaroni: Boil elbow macaroni according to package instructions until al dente. Drain.
Make the Cheese Sauce: Melt butter in a saucepan, whisk in flour, and cook until bubbly. Gradually whisk in milk and heavy cream until thickened. Stir in cheddar and mozzarella cheese until melted and smooth.
Combine Mac and Cheese: Add cooked macaroni to the cheese sauce and stir to combine.
Serve: Spoon mac and cheese into bowls and top with honey pepper chicken. Garnish with parsley, if desired.

11/11/2024

🍯🌶️🐔 Honey Pepper Chicken Mac and Cheese
Ingredients:
- 1 16 ounces box spiral noodles
- 1 25 ounces bag breaded chicken strips
- 5 slices bacon, cooked and crumbled
- Salt and Pepper to taste
- Basil for garnish
Honey Pepper Sauce:
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoon soy sauce (low sodium)
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Cheese Sauce:
- 1 stick butter
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 1 cup mozzarella cheese (freshly shredded)
- 3/4 cup colby jack cheese (freshly shredded)
- 2-3 cloves minced garlic
- Chopped fresh basil
Instructions:
1️⃣ Prepare the chicken by following the instructions on the package. You have the option to either bake or fry the chicken strips. Once cooked, set them aside.
2️⃣ Cook the noodles by boiling them according to the instructions on the package until they're al dente. Then drain them.
3️⃣ To make the honey pepper sauce, combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper in a saucepan. Bring it to a boil. Let it simmer for 15 minutes until it thickens slightly. Allow it to cool down a bit after simmering.
4️⃣ In a pan, melt butter. Add heavy cream to create a cheese sauce. Gradually stir in parmesan, mozzarella, and colby jack cheese after each addition. Add minced garlic and season with salt and pepper according to your taste.
5️⃣ Combine the pasta with the cheese sauce. Mix everything well together. Stir in some bacon for added flavor.
6️⃣ Take your chicken strips and dip them into the honey pepper sauce so that they are thoroughly coated.
7️⃣ Serve: Plate up some of the pasta mixture, top it off with those flavorful honey pepper chicken strips. Finally garnish with some basil leaves, if desired, or even add more bacon for extra indulgence.
Enjoy your mouthwatering Honey Pepper Chicken Mac and Cheese!
Prep Time: | Cooking Time: | Total Time: | Servings:

11/08/2024

NO BAKE BANANA PUDDING CHEESECAKE!🍌
“The Ultimate Best-Ever Banana Dessert!”🍌
Get the Recipe in the Comments Now! ⭐️💛

11/07/2024

10/17/2024

Buttered Rum Cake
INGREDIENTS
● 1 cup roughly chopped pecans or walnuts
● 1 cup unsalted butter, softened
● 2 cups granulated sugar
● 1 tsp pure vanilla extract
● 4 large eggs
● 3 cups all-purpose flour
● 1 3.4 oz box instant vanilla pudding
● 1 Tbsp baking powder
● 1/2 tsp baking soda
● 1/2 tsp salt
● 3/4 cup buttermilk or whole milk
● 1/4 cup dark rum
Buttered Rum Glaze:
● 1/2 cup unsalted butter
● 1 cup granulated sugar
● 1/4 cup water
● 1 tsp pumpkin pie spice or ground cinnamon
● 1/2 cup dark rum

INSTRUCTIONS
1️⃣ Preheat and Prep
● Preheat the oven to 350°F.
● Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.
2️⃣ Cream Butter and Sugar
● Using an electric mixer, cream together butter, sugar, and vanilla on medium-high for 2 minutes, or until creamy.
● Add eggs one at a time, beating well after each addition.
3️⃣ Mix Dry Ingredients
● In a separate bowl, sift together flour, pudding mix, baking powder, baking soda, and salt. A whisk works perfectly.
4️⃣ Combine Wet Ingredients
● Whisk together buttermilk and rum.
5️⃣ Combine Dry and Wet Ingredients
● With the mixer on low speed, gradually add dry ingredients alternately with wet ingredients, beginning and ending with flour.
● After all is added, beat just until fully combined, stopping to scrape the sides of the bowl occasionally.
6️⃣ Bake
● Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.
7️⃣ Prepare Buttered Rum Glaze
● About 10 minutes before the cake is finished baking, make the buttered rum glaze.
● In a medium saucepan, melt the butter over medium-high heat.
● Add the sugar, water, and pumpkin pie spice.
● Bring to a boil, then lower to medium and cook for 3 minutes, whisking occasionally.
● Remove from heat and add rum (be careful, the mixture may foam up).
● Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off.
● Cook for 1 minute then set aside.
8️⃣ Glaze the Cake
● When the cake is finished baking, remove from the oven.
● Use a long thin skewer to poke holes over the bottom of the cake.
● Slowly pour 1/2 of the buttered rum glaze over the bottom of the cake, allowing it to soak in between pours.
● Let the cake sit for 1 hour to cool in the pan.
● Carefully turn the cake onto a platter or stand.
● Use the same skewer to poke holes in the top of the cake, trying to poke between the pecans.
● Slowly pour the remaining glaze into the holes on top of the cake. Be patient; this will take several minutes.
● The slower you go, the more glaze goes into the cake and doesn't pool on the platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)

09/10/2024

Old fashioned Momma’s Meatloaf 😋
Must express something to keep getting my recipes.... Thank you. ❤️Recipe in (c.o.m.m.e.n.t ).👇

09/05/2024

Outdoor and sporting goods company

09/02/2024

Oreo Cookie Pound Cake 🍪🍰

If you’re a fan of the classic Oreo cookie, you’ll love this Oreo Cookie Pound Cake. It’s a rich, moist pound cake filled with chunks of Oreo cookies and topped with a decadent Oreo cream cheese frosting. Perfect for any occasion!

Ingredients:
For the Pound Cake:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 cup crushed Oreo cookies (about 10-12 cookies)
For the Oreo Cream Cheese Frosting:

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
1 cup crushed Oreo cookies (for topping)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Prepare the Pound Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed Oreo cookies.
3. Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Oreo Cream Cheese Frosting:
In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, beating until well combined.
Mix in the milk and vanilla extract until the frosting is smooth and spreadable.
Gently fold in the crushed Oreo cookies.
5. Frost and Serve:
Once the pound cake has cooled completely, spread the Oreo cream cheese frosting evenly over the top of the cake.
Garnish with additional crushed Oreo cookies if desired.
Slice up this indulgent Oreo Cookie Pound Cake and enjoy the delightful combination of a moist pound cake with the crunch of Oreo cookies and a creamy frosting. It’s a treat that’s sure to satisfy any sweet tooth! 🍪🍰

08/31/2024

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08/17/2024

Tasmanian Mobile Kitchen is in DeSoto, Texas across from Methodist Charlton Medical Center serving the night shift. Yall come check us out. We will be here until 10 pm.