Sweet Potatoes, Honey Butter Jiffy, Greens, Macaroni, and Buffalo Lemon pepper Catfish

Sweet Potatoes:

Ingredients:

4 medium-sized sweet potatoes

2 tablespoons butter

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt, to taste

Instructions:

Preheat your oven to 400°F (200°C).

Wash the sweet potatoes and prick them several times with a fork.

Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until they are soft and easily pierced with a fork.

Remove the sweet potatoes from the oven and let them cool slightly.

Cut open each sweet potato and scoop out the flesh into a bowl.

Add butter, brown sugar, ground cinnamon, ground nutmeg, and salt to the bowl. Mash everything together until well combined and smooth.

Honey Butter Jiffy:

Ingredients:

1 package Jiffy cornbread mix

1/2 cup milk

1/4 cup unsalted butter, melted

2 tablespoons honey

Instructions:

Preheat your oven according to the instructions on the Jiffy cornbread mix package.

In a bowl, combine the Jiffy cornbread mix, milk, melted butter, and honey. Stir until just combined.

Pour the batter into a greased baking dish.

Bake according to the instructions on the Jiffy cornbread mix package, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Greens:

Ingredients:

1 pound collard greens or kale, washed and chopped

4 slices bacon, chopped

1 onion, chopped

2 cloves garlic, minced

1 cup chicken or vegetable broth

1 tablespoon apple cider vinegar

Salt and black pepper, to taste

Instructions:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside.

In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.

Add the chopped greens to the pot, along with the chicken or vegetable broth. Stir well to combine.

Cover the pot and let the greens cook over medium-low heat for about 30-40 minutes, or until they are tender.

Stir in the apple cider vinegar and season with salt and black pepper to taste.

Macaroni and Cheese:

Ingredients:

8 ounces elbow macaroni

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

1/2 teaspoon mustard powder

Salt and black pepper, to taste

Instructions:

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and mustard powder, and cook for a minute or two until the mixture becomes slightly golden.

Slowly whisk in the milk, making sure to remove any lumps.

Continue to cook the mixture, stirring constantly, until it thickens and comes to a simmer.

Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.

Add the cooked macaroni to the cheese sauce and stir until well coated. Season with salt and black pepper to taste.

Buffalo Lemon Pepper Catfish:

Ingredients:

4 catfish fillets

1/4 cup hot sauce (such as Frank’s RedHot)

2 tablespoons melted butter

1 teaspoon lemon pepper seasoning

1/2 teaspoon garlic powder

Salt, to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a small bowl, combine the hot sauce, melted butter, lemon pepper seasoning, garlic powder, and salt.

Place the catfish fillets on a baking sheet lined with foil or parchment paper.

Brush the hot sauce mixture evenly over both sides of the catfish fillets.

Bake the catfish in the preheated oven for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Once everything is cooked, serve the sweet potatoes, honey butter Jiffy, greens, macaroni and cheese, and buffalo lemon pepper catfish together for a delicious  food feast.