Mornay Sauce

Me: do you have a recipe for Mornay Sauce?

ChatGPT: Yes! A Mornay sauce is a classic, creamy French cheese sauce — basically a béchamel (white sauce) enriched with cheese. It’s perfect for vegetables, seafood, eggs, pasta, and especially for dishes like Croque Monsieur, mac and cheese, or gratin-style casseroles.

Here’s a tried-and-true recipe:

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🧀 Classic Mornay Sauce

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm or room temperature)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp white pepper (or black pepper if preferred)
• Pinch of nutmeg (optional but traditional)
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
  (You can substitute half the Gruyère with sharp white cheddar or Swiss if needed.)

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Instructions

1. Make the roux:
   In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1–2 minutes — it should be smooth and slightly bubbly but not browned.

2. Add the milk:
   Gradually whisk in the milk, a little at a time, until smooth. Keep whisking until the sauce thickens — about 5–7 minutes. You’re looking for a creamy, spoon-coating consistency.

3. Season:
   Stir in salt, white pepper, and nutmeg.

4. Add the cheese:
   Remove from heat and stir in the Gruyère and Parmesan until melted and silky smooth. Don’t boil after adding the cheese, or it can become grainy.

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Tips

• For extra richness, stir in 1 tablespoon of heavy cream at the end.
• For a subtle sharpness, add a splash (½ teaspoon) of Dijon mustard before melting the cheese.
• Use immediately, or keep warm on very low heat for up to 30 minutes, whisking occasionally.

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Serving ideas

• Over steamed vegetables, eggs Benedict, or grilled fish.
• As a base for macaroni and cheese (just add cooked pasta and bake).
• Spread over ham and cheese sandwiches, then broil until bubbly for an easy Croque Monsieur.

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Would you like me to give you a baked mac & cheese version that starts with this Mornay sauce as the base?

Me: yes please!

ChatGPT: Perfect choice — a baked mac & cheese made with Mornay sauce is creamy, elegant, and deeply comforting. Here’s a recipe that’s classic, balanced, and can be dressed up or down to your taste.

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🧀 Baked Macaroni & Cheese (Mornay Style)

Ingredients

For the pasta & sauce:

• 12 oz (about 340 g) elbow macaroni or cavatappi
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream (or use 3 cups milk total for lighter version)
• 1/2 tsp salt
• 1/4 tsp white pepper (or black pepper)
• 1/4 tsp paprika (optional, for color)
• Pinch of nutmeg (optional but traditional)
• 1 1/2 cups shredded Gruyère cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Dijon mustard (optional, adds depth)

For the topping:

• 1 cup panko breadcrumbs (or plain dry crumbs)
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese (optional)
• 1 tbsp chopped fresh parsley (optional, for color)

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Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta just 1–2 minutes shy of al dente (it will finish in the oven). Drain and set aside.

2. Make the roux:
   In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes, until smooth and slightly golden.

3. Add the milk and cream:
   Gradually whisk in milk and cream. Keep whisking until thickened — about 5–7 minutes. You want a creamy sauce that coats the back of a spoon.

4. Season:
   Add salt, pepper, paprika, nutmeg, and Dijon mustard. Stir well.

5. Add cheese (make it Mornay):
   Remove from heat. Stir in Gruyère, cheddar, and Parmesan until melted and smooth. Taste and adjust seasoning.

6. Combine:
   Add the drained pasta into the sauce and mix until evenly coated.

7. Assemble and top:
   Pour into a buttered 2-quart baking dish. Mix breadcrumbs with melted butter (and Parmesan if using), then sprinkle evenly on top.

8. Bake:
   Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown.

9. Rest & serve:
   Let sit for 5 minutes before serving to allow it to set slightly.

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Optional Add-ins

• Cooked bacon or pancetta bits for smoky flavor
• Sautéed onions or leeks for sweetness
• Lobster, crab, or shrimp for a luxury version
• Roasted broccoli or cauliflower for a veggie boost

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Slap Ya Daddy Seasoning

I've heard of Smack Yo' Momma Seasoning, so it would only stand to reasoning that this one would exist.

Smack Yo’ Daddy Seasoning Recipe   

Makes about 1/2 cup of seasoning.

Ingredients:

- 2 tablespoons paprika (smoked or sweet)  

- 1 tablespoon garlic powder  

- 1 tablespoon onion powder  

- 1 tablespoon kosher salt or sea salt  

- 1 tablespoon black pepper  

- 1 tablespoon cayenne pepper (adjust for heat preference)  

- 1 teaspoon dried thyme  

- 1 teaspoon dried oregano  

- 1 teaspoon chili powder  

- 1/2 teaspoon red pepper flakes (optional, for extra heat)  

- 1/2 teaspoon ground cumin (optional, for a smoky depth)  

Instructions:

1. Add all the ingredients to a medium mixing bowl and stir well until evenly combined.

2. For a finer texture, pulse the mixture in a spice grinder or small food processor—this step is optional but helps create a more uniform blend.

3. Transfer the seasoning to an airtight container, like a glass jar or spice shaker, and store it in a cool, dry place for up to 6 months.

4. Sprinkle this seasoning on grilled meats, roasted veggies, fries, popcorn, or eggs for a spicy kick  .

Enjoy your Smack Yo’ Daddy Seasoning—it’ll add bold heat and flavor to any dish!

If you need the Slap Ya Mama Seasoning, click this link:

http://cookwithmitch.blogspot.com/2025/07/slap-ya-momma-seasoning.html?m=0

Honey Garlic Chicken with Mushrooms

 Honey Garlic Chicken with Mushrooms 

Ingredients:

2 chicken breasts (sliced thin)

1 cup mushrooms (sliced)

2 tbsp honey

2 tbsp soy sauce

3 cloves garlic (minced)

1 tbsp olive oil

1 tbsp butter

Salt & pepper to taste

Instructions:

Season chicken with salt and pepper, then pan-fry in olive oil until golden.

Add butter and garlic, sauté until fragrant.

Toss in mushrooms and cook until tender.

Stir in honey and soy sauce — simmer until everything is glazed and caramelized.

Serve hot with rice or noodles! 

Homemade Red Licorice

Me: do you have a recipe for red licorice?

ChatGPT: Yes! 🍓 Here’s a homemade red licorice recipe — chewy, fruity, and made without strange additives. This version has that classic “Twizzler-style” flavor and texture using strawberry or cherry as the base.

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🍓 Homemade Red Licorice

Ingredients:

• 1 cup granulated sugar
• ½ cup light corn syrup
• ¼ cup water
• 2 tbsp unsalted butter
• 1 package (3 oz) strawberry or cherry gelatin (like Jell-O)
• 2 tbsp unflavored gelatin (about 2 packets)
• ½ cup cold water (for blooming gelatin)
• 1 tsp lemon juice (optional – balances sweetness)
• ½ tsp salt
• 1 tsp vanilla extract (optional)
• Red food coloring (optional, for deeper color)

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Instructions:

1. Prepare the gelatin:

   • In a small bowl, sprinkle the unflavored gelatin over ½ cup cold water.
   • Let it bloom (soften) for about 5 minutes.

2. Cook the syrup:

   • In a medium saucepan, combine the sugar, corn syrup, water, and salt.
   • Bring to a boil over medium heat, stirring until sugar dissolves.
   • Continue cooking until the mixture reaches 240°F (soft ball stage) on a candy thermometer.

3. Add the flavor:

   • Remove from heat.
   • Stir in butter, the bloomed gelatin, the flavored gelatin powder, lemon juice, vanilla (if using), and food coloring.
   • Stir until smooth and fully dissolved.

4. Form the licorice:

   • Pour the mixture into a piping bag (or zip-top bag with a small hole cut in one corner).
   • Pipe long ropes onto a parchment-lined baking sheet or silicone mat.
   • Let cool and set at room temperature for 6–8 hours or until firm but pliable.

5. Finish:

   • Once set, cut into lengths with kitchen scissors.
   • Store in an airtight container at room temperature for up to 2 weeks.

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Tips & Variations:

• For softer licorice, reduce the cooking temperature slightly (to about 230°F).
• Try other gelatin flavors like raspberry or black cherry for variety.
• You can dust the finished ropes lightly with cornstarch or powdered sugar to prevent sticking.

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Tray Bake Chicken Kebab

This looks incredible!!

Ingredients 

1 kg of minced chicken 50/50 thigh and breast, no skin

3 small onions

4 cloves garlic 

1 red pepper

4 Tbsp chopped parsley

1 Tbsp coriander 

1/4 Tbsp chili powder

1 tsp red pepper flakes 

1 tsp salt

1 tsp black pepper 

Stuff you will need 

Cookie sheet lined with parchment paper 

Food processor 

Tea Towel

Spatula

Directions

Roughly chopped your veggies and blend them in the food processor.

Transfer your minced veggies to a Tea Towel and squeeze out the liquid. 

Add the veggies and spices to the minced chicken and mix it all together.

Transfer this to the cookie sheet lined with parchment paper. 

Spread it out.

Using your spatula, create your kebabs shape. 

Bake at 400 F for 20 minutes.  Drain off any liquid.  Using a spatula, redefine your kebabs. 

Continue to bake for another 5 to 6 minutes.  Or until the tops are crispy.

Serve with a salad, in a wrap, or over rice.

Original video link:

https://www.facebook.com/share/r/1BrP9g85iv/