Happy Cinco De Mayo Yall #cincodemayo
Ingredients:
- Skirt steak
- Chicken Tenderloins
- Tortillas
- Fiesta blend cheese
- Onion
- Cilantro
- Onion Powder
- Garlic Powder
- Chili Powder
- Ground cumin
- Lime
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Quesadillas trace their origins back to pre-Columbian Mexico, where Indigenous civilizations such as the Aztec Empire and the Maya civilization relied heavily on maize as a staple food. They made tortillas from corn and filled them with simple ingredients like beans, squash, or meats. When Spanish colonizers arrived in the 16th century, they introduced dairy products, including cheese, which transformed these filled tortillas into what we now recognize as quesadillas. The name itself comes from the Spanish word queso, meaning cheese. Over time, quesadillas evolved to include a wide variety of fillings depending on region and availability of ingredients. In places like Mexico City, a quesadilla may not even contain cheese unless it is specifically requested, highlighting how the dish varies culturally. As Mexican cuisine spread beyond its borders, quesadillas became especially popular in the United States through Tex-Mex cuisine, where they are typically made with flour tortillas and generous amounts of melted cheese. Today, quesadillas are enjoyed around the world in many forms, blending traditional roots with modern variations.
We got it right this time😭🙏🏾
Ingredients:
A box of cellentani noodles
A block of Colby cheese
A block of American cheese
A block of mozzarella cheese
A block of mild cheddar cheese
A block of Gouda cheese
2 tablespoons butter
1 cup heavy whipping cream
1/2 a block of cream cheese
1 velveeta cheese packet
Onion powder
Garlic powder
Chilli powder
Salt
Pepper
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Baked mac and cheese feels like a timeless comfort food, but its history is actually a blend of European tradition and American reinvention.
The roots go back to medieval Europe, where recipes combining pasta and cheese were already showing up. In 14th-century Italy, there were dishes like de lasanis—layers of pasta with cheese. England had something similar too; a recipe called “makerouns” appeared in the 1769 cookbook The Experienced English Housekeeper by Elizabeth Raffald. These early versions were simple: boiled pasta mixed with butter and cheese—no creamy sauce yet.
Macaroni and cheese made its way to America in the late 18th century, and Thomas Jefferson played a surprisingly big role. After traveling in Europe, he became fond of pasta dishes and even brought a pasta machine back to the U.S. In 1802, he served a baked macaroni pie with cheese at a state dinner, helping popularize the dish among American elites.
Next week we gone do better😪
Ingredients:
- Block of Colby Jack Cheese
- Block of Cheddar Cheese
- Cavatappi Noodles
- 1 Tablespoon Chicken Bouillon
- 1 Stick of Butter
- 2 Cups Heavy Whipping Cream
- Onion Powder
- Garlic Powder
- Chili Powder
- Creole Seasoning
- Salt
- Pepper
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Baked mac and cheese, now a staple comfort food in the United States, has roots that stretch back to Europe, particularly in Italy and France. Early versions of pasta mixed with cheese appeared in medieval Italian cookbooks, such as the 14th-century *Liber de Coquina*, which described sheets of pasta layered with cheese and baked. In France, similar dishes evolved, eventually influencing recipes like gratins. The concept made its way to America in the 18th century, where it gained popularity largely due to Thomas Jefferson. After encountering pasta dishes in Europe, he brought a pasta machine back to the United States and even served a version of macaroni and cheese at a state dinner in 1802. Over time, the dish adapted to American tastes, with baked versions becoming especially popular because they were hearty, economical, and easy to prepare in large quantities. By the 20th century, mac and cheese had become a household favorite, boosted further by the introduction of boxed versions like those from Kraft Foods during the Great Depression. Despite these modern shortcuts, baked mac and cheese remains beloved for its rich, homemade appeal, often topped with breadcrumbs or extra cheese and baked until golden and bubbling.
Nah this one y’all GOTTA make😮💨
- 1/2 cup milk
- 3/4 cups water
- 1 tablespoon sugar
Dry mix
- 3 Cups flour
- 1 Tablespoon sugar
Butter
- 2 sticks butter
- 1 tablespoon parsley
- 2 tablespoons garlic
- 1/2 tablespoons onion powder
Add tablespoon of sugar in milk & water
Wait till mixture turned lukewarm
Add active dry yeast in milk mixture
Add milk mixture in dry mixture
Let dough rise for an hour
Roll out and put butter mixture & mozzarella
Cut and stack them
Bake at 350 for 35 minutes
Butter bread loaf
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Garlic bread may seem like a timeless classic, but the version we know today is actually a modern evolution of much older culinary traditions. Its roots can be traced back to the Roman Empire, where people commonly ate a simple dish of bread rubbed with garlic, known as panis cum allio. Garlic was inexpensive, widely available, and valued for its strong flavor, making it a staple in everyday meals. Over time, this basic combination developed into more refined dishes, most notably Bruschetta in Italy. Dating back to at least the 15th century, bruschetta consists of grilled bread rubbed with garlic and drizzled with olive oil, often served as a way for olive growers to sample freshly pressed oil.
