Easy Small Batch Homemade Mac and Cheese Recipe

For ages, macaroni and cheese has been one of those quintessential comfort foods that most anyone enjoys. Of course, it is not considered a diet-friendly dish, but we don't really eat it for that reason, to begin with. Nothing beats a nice creamy, cheesy scoop of homemade baked macaroni and cheese. There is something irresistible about the corner edges that crisp up just a little while baking that is the perfect texture and bite.

Growing up Guyanese, our macaroni and cheese wasn't like the classic American style. Ours had extra things in it like onion, scallions, and hot pepper. It was also baked firm so it could be cut into thick slices. While it was still delicious, I always preferred the more classic version. One of the things that can sometimes be a turn off when making mac and cheese is having such a huge amount left over. While that might not be a bad problem to have, some of us do not want to have too much of a good thing.

I have been working on a small-batch mac and cheese recipe that is perfect for smaller families. This recipe is so good since it doesn't require a lot of ingredients, and doesn't take a whole lot of time to prepare. Of course, you can always make a double batch for larger families, potluck meals, or if you simply can't get enough. Check out the recipe below.

Ingredients:

1 1/2 cups elbow macaroni (uncooked)
3 tbsp butter
3 tbsp all purpose flour
1 tsp Cajun or Creole seasoning (optional) OR 1 tsp salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 cups milk

How to make it:

1. Heat oven to 350°. Cook pasta according to package directions in well-salted water, then drain. 

2. While pasta cooks, melt butter in a large saucepan and add flour. Whisk until butter and flour are well combined. Add Cajun seasoning, salt, and pepper. 

3. Whisk in milk and bring to a low boil, until slightly thickened. 

4. Add shredded cheese, reserving a little to sprinkle on top for baking. 

5. Add in drained pasta to cheese sauce mixture, then pour into a 9x9 baking dish. Top with remaining cheese and bake for 20-25 minutes.  

Tips: 

• Sprinkle either cayenne pepper or paprika on top before baking for extra color and flavor. 
• Crush buttery crackers and top before baking if you like extra texture and crunch. 
• Add ham or crumbled bacon or turkey bacon, and sweet green peas or green onions to make it an entree. 
• You can experiment with other types of cheese like Swiss, colby-jack, or gouda. 
• Make this dish vegan by using plant-based butter, cheese and milk. I have made it before and t comes out great! 

This small batch mac and cheese is sure to please anyone who wants an ooey-gooey comfort classic. As a matter of fact, it's so easy to make that it can be whipped up in no time, even on a school night. You can Pin this recipe for later.

Be sure to check out these other delicious recipes:
Shelly's Easy and Moist Meatloaf
Air Fryer Chicken Thighs
Perfect Greek Pasta Salad

Home Team BBQ Columbia Launches Daily Specials MON thru WED

Meatloaf, Pastrami and Prime Rib…oh my! Home Team BBQ is kicking things up a notch by introducing daily specials every Monday through Wednesday, effective immediately. The ongoing specials showcase what Home Team BBQ does best — juicy, smoked meats with out-of-this-world flavor packed in every bite. Guests are invited to make their trip to Home Team BBQ Columbia a three-day affair and get a taste of each finger lickin’ special for themselves. Home Team BBQ looks forward to seeing you every Monday (and Tuesday, and Wednesday!).

- Daily Specials –

Mondays @ 4 p.m.

Smoked Meatloaf

Gravy + 2 Sides

Tuesdays All Day

Pastrami

As a Platter or Reuben

Wednesdays @ 4 p.m.

Smoked Prime Rib

Au Jus + Horseradish Cream + 2 Sides

WHAT:   Home Team BBQ Columbia Launches Daily Specials MON thru WED

WHEN:   Mondays at 4 p.m.
              Tuesdays All Day
              Wednesdays at 4 p.m.

WHERE:  Home Team BBQ Columbia
               700 Harden Street
               Columbia, SC 29205

Check out the full menu here.

STAY IN THE CONVERSATION: @HomeTeamBBQCOLA | Facebook | Twitter | Instagram

Vegan Cinnamon Sugar Muffins Recipe

Looking for a healthier option for breakfast or snacks? We have hit back-to-school season, and many of us are time-crunched. Having grab-and-go items is a must for those busy mornings, as well as after school lets out. I've always liked having a variety of snacks available ranging from fruit, cheese, crackers, and baked goods. You definitely have to try out this recipe for vegan cinnamon sugar muffins. I promise you won't know they are vegan! 

Ingredients
For the muffins:

1 cup all-purpose flour
3/4 spelt flour (or you can use what you have)
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 ounces applesauce (unsweetened)
1/2 cup organic almond milk
1/2 cup coconut oil
2 tablespoons maple syrup

For the topping:
2 tablespoons sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 390 (F). Grease or line muffin tray and set aside.

In a large bowl stir together all dry ingredients. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.

Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.

Each family member tried a muffin and the reaction was all the same. They all said it tasted like any regular homemade muffin and they would never have guessed it was vegan. The dozen I made seemed to have disappeared in one day. I was lucky to get one! They had the same texture and flavor of a regular muffin using dairy or egg. This recipe is a keeper!

Check out these other recipes:
Best Banana Bread
Blueberry Lemon Bread
Glazed Meyer Lemon Pound Cake

Perfect Greek Pasta Salad Recipe

We are in the heart of the summer weather here in South Carolina. The scorching sun and humidity do not push me to want to be in the kitchen for very long. I have been utilizing my air fryer a lot to avoid going outside in the heat to grill or to have to turn on the oven. It seems to take forever for my house to cool down once the oven is on. I have been making a variety of lighter dishes, as well as salads. I came across a recipe for Greek pasta salad from Skinnytaste and decided to try it out. I did make a few adjustments because I felt like some of the fruit and vegetable quantities were way too much.

One thing that I love about pasta salad or potato salad is that you can make enough for leftovers for the next day or two. When I made this pasta salad, I was afraid it was too much for my family. It turned out to be so delicious, that it all got devoured over the course of a few days. The recipe is super simple and is definitely one you will want to hang on to. It makes a great side dish for family meals and cookouts.

Greek Pasta Salad

Ingredients: 

one 16-ounce box of pasta (Bow ties or rotini work well)

2 cups of diced English cucumber (skin on)

1 small orange bell pepper, diced

1 small red bell pepper, diced

1/2 of a small red onion finely chopped

1/2 pint of either cherry or grape tomatoes sliced in half

4 ounces crumbled or cubed Feta cheese

1/2 cup of kalamata olives sliced in half

dressing:

1/3 cup olive oil

3 tbsp red wine vinegar

2 tbsp kalamata olive brine

2 tbsp fresh lemon juice

1/2 tsp garlic powder

1 tsp dried oregano

1 tsp Kosher salt

cracked black pepper (optional)

How to make it: 

• Boil pasta in well-salted water according to package instructions. Test for desired doneness and drain. Rinse with cold water, and let it cool at least 10 minutes. 
• Whisk together all of the dressing ingredients.
• In an extra-large bowl, toss pasta, chopped fruit/veggies, and dressing together.
• Add feta at the end. 

Refrigerate and enjoy! Be sure to Pin this recipe for later. 

You might also enjoy these recipes:

• Southern Caviar
• The Perfect Potato Salad to take to a cookout
• Best Deviled Eggs Recipe

Thank you for stopping by today!
Shelly

Bao and Broth Now Open In Optimist Hall, Charlotte NC #LiveNoodsWarmBuns #WeDontCutCorners

After its announcement in 2018, the long-awaited Bao and Broth officially began serving customers at the opening of Charlotte’s new Optimist Hall on Thursday, August 1, 2019.

The ramen and steamed bun shop has long been in the back of Executive Chef Larry Schreiber’s mind. Since 2014, Schreiber served as Executive Chef at and helped open Moffett Restaurant Group’s Good Food on Montford, where his steamed bun was a hit. Now, Larry’s thrilled to be opening his own restaurant purely dedicated to the food concept that has earned him recognition across the Charlotte food scene. This time, he’s added ramen and other Asian delectables that will have Optimist Hall perusers stop in their tracks when they smell his chef-d'oeuvres.

Even the pickiest of eaters will be able to find something at the highly customizable eatery. For $12, those longing for a hot bowl of ramen can choose from a variety of broths, proteins, and toppings to satisfy their craving. There are also vegetarian options, such as the Unctuous onion broth. Ramen not your thing? Check out the listing of baos offered. Despite the title referencing pork belly buns, Bao and Broth ensures that all eaters can enjoy their menu, with additional bun options including schnitzel, chicken, bulgogi, and falafel. If you still can’t get enough, side items, dessert, and the house specialty – rice cakes and pork belly kimchi – are also available.

“I’ve been a part of a few restaurants before but creating these recipes [for Bao and Broth] and testing them has been one of my favorite experiences,” said Schreiber. “Back at Good Food on Montford, we only served one option – the pork bun. Now with this restaurant, we have the capability to expand on it, and it’s been so fun putting together all sorts of flavors to see what mixes well. I think the schnitzel bun has to be my favorite, but I’m excited to see which items our guests like the most.”

The opening of Bao and Broth is part of the first of three restaurant opening phases at Optimist Hall, with the other two set to occur in the early fall. The stall is order-at-the-counter style, and guests can devour their meals either indoors or outdoors at the community seating hall, or at one of the few seats alongside the ramen bar. Schreiber also mentioned there are plans to include online ordering once the stall gets up and running, which will make it even easier to get this delicious food in your mouth as fast as possible.

Bao and Broth’s hours will be 11AM to 9PM Sunday – Thursday, and 11AM to 10PM Friday – Saturday.

Photo credit: Stefanie Haviv
About Bao and Broth:
Open August 1, the ramen and steamed bun shop is owned and operated by head Chef Larry Schreiber. Bao and Broth offers a full menu consisting of traditional Asian bao’s and broths with sides and desserts in accompaniment. Located in Optimist Hall in Suite 5. Head to BaoandBroth.com to learn more.

Southern Caviar aka Black Eyed Pea Salad Recipe

Over the years, I have been to several events where a special dish called "Southern Caviar" was on the buffet table. I have tried it a few times and loved it so much. If you've never tried it before, it's a flavorful and fresh dip/salsa/salad that you eat with tortilla chips. I recently got to thinking about making it myself and did a Pinterest search for recipes. I was overwhelmed by the number of recipes that popped up. I think I gave up after viewing so many and finally decided on a few that really looked delicious. 

I ended up using those recipes as a guide to making my own version. When I made it, I was afraid because it was A LOT. Trust me, we didn't have a whole lot left over once the family tried it. It is so good that you can't stop eating it. The best part is that it's easy to make with no cooking required, which is perfect during the hotter months. Check out the recipe below. 

Ingredients:
2 cans of black eyed peas (drained and rinsed)
1/2 can of black beans (drained and rinsed)
1/2 bag of thawed frozen sweet corn
1/2 cup of finely diced cucumber
1/2 of a medium red onion finely minced
1 jalapeno seeded and finely minced
1 rib of celery finely diced
3 Roma tomatoes chopped
chopped cilantro to your taste, about 3 tbsp

Dressing:
Kosher salt and cracked pepper to taste
5 tbsp olive oil
5 tbsp apple cider vinegar
1 1/2 tsp of sugar

Place all ingredients into a large bowl. Mix dressing ingredients in a small bowl or measuring cup. Toss everything together and serve with your favorite tortilla chips. Easy, huh?

You are supposed to let it sit in the fridge for a couple hours, but some of us could not wait. It is so good with the scoopable variety of tortilla chips or even corn chips. This would be perfect on top of Jasmine rice and then topped with chopped avocado as a vegetarian bowl. Yum!

Check out these other delcious recipes:
The Perfect Potato Salad To Take To A Cookout
Perfect Margarita Recipe
4 Ingredient Greek Pasta Salad

If you try this recipe, let me know what you think. Thanks for stopping by!

The Perfect Potato Salad To Take To A Cookout

I don't know about you, but I think the side dishes at a cookout are the best part of the meal. I admit I will often pass up the grilled meats for a plate of just sides. One of my all-time favorites is potato salad. That is one dish that not everyone can make well. The food snob in me judges other people's potato salad mighty hard. HA! Seriously though, I make an excellent one that everyone raves about. Today I am sharing my recipe with you all.

Ingredients: 

Red potatoes (about 6-7 medium size)
2 whole large eggs
Finely chopped red bell pepper, green bell pepper, red onion, and Italian parsley
1/2 cup frozen sweet peas, thawed
Dressing ingredients:
3/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp pickle relish
1 tsp white sugar
1 tsp apple cider vinegar
salt and pepper to taste
a few splashes of hot sauce (optional)

How to make it: 

Slice potatoes in even pieces, about 1/4 inch thick. I like to leave most of the skin on mine for added color and texture. Rinse and place them in a large pot of cold water. Salt generously! Place the 2 whole eggs on top of potatoes so they can cook at the same time. Boil until potatoes are fork tender about 10 minutes. Do not overcook! Scoop eggs out and place in ice water (this makes for easier peeling). Drain potatoes and place on a large plate or dish to cool down.

While potatoes cool, combine your dressing ingredients so that the sugar dissolves. Peel and chop the boiled eggs. Once the potatoes are mostly cool, you gently toss together all of your ingredients. Add salt, pepper, and hot sauce to taste. Be careful with adding salt since your potatoes should already be salty and the dressing ingredients have salt in them. Chill in refrigerator for a few hours or overnight. Enjoy!

Quick tips:
If you do not care for mayo, you can substitute it with fat-free sour cream or Greek yogurt.
You can customize your vegetables or add-ins by using celery, carrots, bacon, or whatever you fancy.

This potato salad recipe took me a few years of tweaking and perfecting and is what I have been using for years. I'm often asked to bring it to a cookout or party. I love that you can make it ahead of time so there is no stress on the day you need it. I hope you try my recipe. Thanks for stopping by today!

You may also like:
Best Deviled Eggs Recipe
The Perfect Margarita Recipe
Shelly's Easy & Moist Meatloaf

A Healthy Diet: 3 Health Benefits of Non Alcoholic Red Wine

There is a lot of evidence that points to the many health benefits of drinking a glass of red wine. It contains antioxidants, it helps with heart health and it can lower cholesterol. These are just a few of the noted health benefits.

If you prefer not to drink alcohol, no worries. You can drink non alcoholic red wine and still enjoy some of the same benefits. In fact, some studies suggest that non-alcoholic wine might actually have stronger health benefits. Let’s take a closer look at some of those benefits.

image credit

1. Lowering blood pressure

Both red wine and non-alcoholic red wine contain antioxidants called polyphenols. This antioxidant helps to boost levels of the body’s nitric oxide, which helps to lower blood pressure. This happens when the nitric oxide helps the blood vessels to relax, and it allows more blood to reach the heart and other organs.

Studies have also found that polyphenols are good for their anti-inflammatory and antioxidant properties. This can be helpful for those who are combating Type 2 diabetes, as well as being beneficial for heart health.

Interestingly, some studies show that the alcoholic version does not help as much as non-alcoholic wine. The theory is that the addition of alcohol somehow diminishes the health properties of the antioxidants.

2. Fewer Calories

Many people spend a good deal of time at the gym and trying to eat a healthy diet. This may be because you want to lose some weight or you are just trying to live a healthy lifestyle. With all the health benefits of red wine, is it possible to fit in a glass with your diet? Yes!

In fact, non alcoholic red wine has 3 times fewer calories than their alcoholic versions. This is a win for those looking to add glass in for the antioxidant benefits. It is absolutely possible to enjoy a nightly glass of non-alcoholic red wine, and you can easily fit those few calories into your daily diet and exercise plan.

image credit

3. More natural ingredients

Not only are non alcoholic red wines full of heart-healthy benefits and fewer calories, but they also contain better ingredients. When alcohol is added to wine, usually sugar, artificial colors, and dyes are added as well. The non-alcoholic red wine is not likely to contain these ingredients. This can be beneficial to those who are sensitive to artificial colors and dyes.

Drinking a non alcoholic red wine allows you to enjoy the taste of wine, benefit from the antioxidants and not fill up on sugar or empty calories. Some people also feel that their sensitivity to artificial dyes and colors are what contributes to their headaches when drinking wine. So, people with these sensitivities can continue to enjoy a glass of non-alcoholic wine without fearing a headache.

Conclusion:
Non alcoholic red wine is a great alternative to an alcoholic version. You will still reap the same health benefits, consume 3 times fewer calories, and will not be bothered by artificial dyes or colors.

Give The Gift Of Gourmet Food & Wine This Mother's Day

We are already heading into the end of April, which means Mother's Day is rapidly approaching. It seems like year after year we spend a lot of time, and perhaps even stress out a bit over what to get the important moms in our life as a gift. Every year I tell my family that you can't ever go wrong with food. When that food is paired with wine, that makes it even better!

Gourmet Gift Baskets is here to make your gift-giving effortless. The hardest part will be choosing from their huge selection. Regardless of what Mom's taste is, you are sure to find the perfect gift.

I was thrilled to receive the Mother's Day Indulgence Gift Crate. This amazing crate includes an array exquisite treats including a bottle of Chardonnay, red wine, Summer sausage, savory cheeses, tasty crackers, and some sweet treats. The presentation of how it is packaged was quite impressive. I was all smiles and filled with excitement to tear into this tasty gift.

Disclosure: I received a product sample at no charge in exchange for an honest review. All opinions are 100% mine as always.

This gift came expertly packaged to prevent any damage to the contents. It even came with a Mother's Day card which takes another thing off the list that you don't have to buy.

I am a wine drinker, so this gift was quite fitting. It is nice having both white and red wine to choose from. Having both sweet and savory treats were the perfect addition to make this the perfect gift. The crate that it came in is super cute and works as a serving tray.

Gourmet Gift Baskets does not skimp on quality at all. Every food item is scrumptious! The summer sausage with the spicy cheddar cheese on top of the cracked pepper water crackers was EVERYTHING! The perfect snack to go with a glass of red wine. I enjoyed the chocolate dipped pretzels on the side for a sweet finish. I'm hanging on to the milk chocolate cherries for the weekend. I have had them before and they are crazy good. I will NOT be sharing either! 

If your mom or a special mom in your life enjoys gourmet food and wine, this one is a winner. If she doesn't drink alcohol, no worries, there are dozens of other options to choose from. There's a spa day themed gift basket, snack towers, orchard fresh fruits, tea & coffee, cookies, and more. Show mom how much you appreciate her this Mother's Day with a lovely gift from Gourmet Gift Baskets. She will love it, and you will take the guesswork out of what to give. Just grab your credit card and head over to gourmetgiftbaskets.com. You can count on quick shipping once you place your order.

Be sure to follow Gourmet Gift Baskets on their social channels for product updates and promotions: Facebook Instagram Twitter

 Thank you for stopping by today!

The Best Keto Pizza

We have been steadily working on eating fewer carbs and lower sugar in our house. Of course, there are those days when we crave a good old-fashioned slice of pizza. I decided to try a keto pizza using a basic low-carb mozzarella (fat head dough) recipe. I have heard others say that it is just as good as traditional pizza, and it turns out that they are right! The vegetable pizza I made surpassed my expectations. Even my daughters were super impressed. If you are living the lower carb lifestyle, you must try this pizza recipe.

Ingredients: 

1 3/4 cup shredded mozzarella
2 ounces cream cheese
3/4 cup almond flour
1 egg, lightly beaten
pinch of salt (optional)

For the toppings:
thinly sliced red onion
thinly sliced fresh mushrooms
fresh spinach
shredded mozzarella
pizza sauce (you can use low sugar)

Extra items you need:
Parchment paper
Rolling pin
Pizza pan or flat cookie sheet
wooden spoon

Directions:

Heat oven to 425° and line your baking sheet with parchment paper. In a microwaveable bowl, heat mozzarella and cream cheese until melted, about one minute. With a wooden spoon, quickly mix in the rest of the ingredients. You need to then use your hands to combine the dough a bit more so all ingredients are better incorporated. Next, place dough ball between 2 sheets of parchment paper and roll dough into desired shape. Transfer dough to baking sheet and poke holes all over the surface with a fork. Now place in preheated oven for 12-14 minutes. You will see it start to brown quickly in the last couple of minutes. 

Remove from oven and top with pizza sauce, vegetables, and cheese. Return to oven for 5 minutes or until you reach the desired color and cheese is melted. You can sprinkle some crushed red chili flakes if desired. Slice and enjoy!

You can add any toppings you like, but if you do use any meats, be sure they are precooked since the final baking is just enough to melt the cheese. This pizza, paired with chicken wings cooked in the air fryer will be our new Friday night dinner to replace takeout. I'm surprised by how easy is to make!

Be sure to check out these other low carb and Keto recipes:

• Keto Hot Dogs With Buns
• Air Fryer Chicken Thighs
• Air Fryer Mushrooms
• Low Carb Italian Zucchini Boats

Keto Hot Dogs With Buns

If you are fairly active on social media, I am sure you have heard about the Keto diet. It seems to be the biggest trend in health and dieting. Although I am not doing Keto, I have changed a lot of what I have been eating this year. We have been eating very low carb foods, and have done away with sugar (mostly). Of course some days you need something more than just meat and vegetables. I won't lie, I have moments where I just want a few hot, crispy fries, or a slice of bread on the side of my breakfast omelet. I have been searching for different low carb and no carb bread substitutes. I did make a macadamia fat bread last weekend, but the overpowering nuttiness and richness just weren't for me. 

I have been hearing about keto fat head dough, so I took a basic recipe and tried it wrapped around premium hot dogs. The result was nothing short of amazing. I decided to share the simple recipe for those who are doing the lower carb lifestyle. 

Fat Head Dough Ingredients: 

3/4 cup almond flour

1 tsp baking powder

2 1/2 cups shredded mozzarella cheese

2 ounces cream cheese

2 large eggs

Everything bagel seasoning or topping of your choice (dehydrated onion flakes, garlic, poppy seeds, sesame seeds, Parmesan) 

6-8 dinner size or jumbo premium hot dogs (I like to cut them in half)

Directions: 

Heat oven to 400° and place parchment paper on a baking sheet. Mix almond flour with baking powder in small bowl and set aside. Crack eggs into a small bowl and lightly beat with a fork. In a large microwaveable bowl, add cream cheese and mozzarella. Microwave for up to 2 minutes until completely melted. Add in the almond flour and eggs to the melted cheese mixture. Mix quickly with a wooden spoon until completed combined and a dough forms. The dough will be sticky! Place dough onto parchment paper. Cut into equal portions according to how many hot dogs you have. Shape each piece of dough into a rectangle that can be wrapped around the hot dog. Place each wrapped dog on baking sheet and sprinkle with everything bagel seasoning. Bake for approximately 14-18 minutes or until nice and golden brown. 

These hot dogs with keto buns really hit the spot and took care of that pesky bread craving.  And trust me, using premium hot dogs makes a big difference. If you have a Kroger store nearby, I suggest the Private Selection Brisket Dogs. My husband and daughters loved them so it looks like these will be added to the weekend menu a few times each month. Next weekend I will make a fat head pizza. We are all looking forward to it!

Be sure to check out these other recipes:

• Air Fryer Chicken Thighs
• Air Fryer Mushrooms
• Low Carb Italian Zucchini Boats
• The Best Keto Pizza

Thank you for stopping by today.

N.C. Red Restaurant Opening In Charlotte, NC April 17th

From the award-winning creator of Barrington’s, Good Food on Montford, and Stagioni, New England-New South restaurant N.C. Red is officially ready to debut with an opening on April 17. Owner Bruce Moffett is also proud to reveal the restaurant’s menu. For starters or “Northern Smalls,” the menu includes Point Judith Calamari, Stuffies (NC clams with peppers, bread crumbs, and Chouriço), Baked Seafood Casserole, Seafood Cakes, and Lobsta Roll. An impressive oyster and clam program sourced from both coasts made the menu as well, served up as Grilled, Rockefeller, Casino, or Broiled. As if that doesn’t already make your mouth water, the “Fixin’s” section includes a large selection – from Buttermilk Biscuits, Smoky Mac and Cheese, and Braised Collard Greens, to Corn Pudding and Fried Pickled Green Tomatoes. View the full menu here.

A look at the Oysters Rockefeller, featured on the menu at N.C. Red, opening April 17

“N.C. Red is unlike any of my former restaurants,” explained Moffett, owner of Moffett Restaurant Group. “The artwork in the space along with the atmosphere of Plaza Midwood give it this unique quality that just makes you want to come and stay for a while. I’m thrilled to share this with Charlotte.”

Andrew Dodd will join Moffett at N.C. Red as a partner and Executive Chef, transitioning from his previous executive chef position at Stagioni. A native of Nashville, Dodd has an impressive background of working in the restaurant industry since he was 15 years old. Dodd moved around the U.S. and worked in kitchens in Seattle, Spokane, and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University in Charlotte.

“The more we worked together, the more I loved the vision Bruce had for N.C. Red, and I look forward to introducing an elevated culinary experience to our guests,” says Dodd. “Coming up with a menu that included a mix of classic Southern cuisine with Northeastern style seafood, with a focus on sustainably-farmed bivalves from coast to coast farms, was really exciting. Additional dishes featured on the menu include Nashville Hot or Fried Classic Chicken, Firestyle Steamed Mussels and Clams, Rhode Island Clam Chowder, Poached Crab Salad, and a daily special of pies."

The restaurant will open in the former Penguin Drive-In space in Plaza Midwood, with some original design features remaining from the drive-in. The restaurant selected award-winning, local artist, Randall Kane, known for his mural art and decorative painting, to add local flair to the space. Some of Kane’s work will include an octopus painting on the exterior of the building, and hand-painted oyster wallpaper in the restrooms.

Stemming from Moffett’s upbringing along the New England seashore, the restaurant is a nod to both his past and present. The name N.C Red combines his love for his adopted home of North Carolina with Rhode Island’s state bird, the Rhode Island Red Rooster. Moffett plans to continue expanding in Charlotte with a fifth restaurant, Bao + Broth, opening later this spring. The restaurant will be located within the forthcoming Optimist Hall with executive Chef Larry Schreiber at the helm.

What is the Difference Between Organic, Fair Trade, and Direct Coffee?

Coffee is one of the most popular beverages in the world, with 1 in every 2 Americans over the age of 18 report consuming coffee each day.

Of course, as any coffee consumer knows, not all coffee is created equal. The Keurig K-cups you purchase at your local store tastes drastically different than the premium coffee you can enjoy at your favorite coffee shop.

The type of coffee beans, the location where the beans were harvested, and even roast date all play an important role in the quality and taste of your coffee.

For example, Tradecraft suggests using coffee beans no more than three weeks after they are harvested to get the most out of the coffee.

While the quality of the ingredients of your coffee is a big part of the final result, the type of coffee you consume is also a crucial factor to consider.

In this brief guide, we’ll be exploring the differences between organic, fair trade, and direct coffee.

Organic Coffee

An increasingly popular type of coffee to consume, coffee that is labeled organic must meet a certain standard of guidelines.

While the requirements can differ slightly depending on various country regulations, organic coffee uses coffee beans where the beans are grown in organic conditions. Organic coffee is produced without any chemicals -- like pesticides.

Because of the unique standards in which the coffee must be produced, organic coffee often costs more than non-organic. Many health-conscious coffee drinkers believe the alleged health benefits and improved taste are worth the price premium.

Fair Trade Coffee

Fairtrade International is a nonprofit organization that works to ensure that corporations and producers of common goods are able to establish a mutually beneficial and ethical relationship with their production partners. 

Coffee produced under the Fair Trade USA label requires that the farmers, importers, and exporters all operate within a set standard of rules, with the intention of promoting equality and growth for everyone involved in the coffee production process.

Fair trade coffee is considered to be one of the more ethically sourced types of coffee as it prohibits its partners to use child and forced labor. Additionally, producers who have a Fair Trade certificate must pay their workers a fair and living wage as well as commit to healthy and ethical business practices. 

If you’re looking to consume coffee that is ethically sourced, fair trade coffee is a great option to consider.

Direct Trade Coffee

Unlike fair trade coffee, which operates under a single organization, direct trade coffee involves coffee production where the coffee roasters and coffee producers have a direct, ideally mutually beneficial relationship. Direct trade coffee is not overseen by any one person or organization.

Because the distributors work directly with the coffee farmers, they are often able to have a more significant say in the quality and price of coffee beans in which they purchase.

The direct relationship also allows distributors to offer a higher price to the farmers for their coffee beans than when additional importers and exporters are involved. Direct trade coffee is also often beneficial for the farmers as they can invest their higher profits into building a sustainable coffee production farm.

Though there are many other types of coffee other than what we explored today, understanding the difference between organic, fair trade, and direct trade coffee can help you decide which types of coffee you feel good about investing in.

Simple Fried Mushrooms In The Air Fryer

One of my most favorite times of year is when the South Carolina State Fair comes to Columbia. I used to enjoy the rides in my younger days, but now it is all about the food. I don't think anyone goes to the State Fair with the expectation of eating healthy food. If you do, you might be going to the wrong place! One of my state fair must-haves, aside from the sweet treats, is the deep-fried mushrooms. You can smell them cooking from what seems like a mile away. As much as I love them, I do find that I start feeling a little queasy after a while because the oily fried taste starts to get to me. 

I got an air fryer a few months ago and decided to experiment and make my own "fried" mushrooms at home. They were so simple and delicious that I knew I had to share the recipe. You can't go wrong with the perfect crispness without the grease or guilt. 

Ingredients:

fresh mushrooms, cleaned with stems trimmed and cut in quarters
egg, slightly beaten with a little salt and pepper
seasoned bread crumbs
extra virgin olive oil

How to make them:

Preheat air fryer to 400° for up to five minutes. Dip your mushrooms into beaten egg, then coat in bread crumbs. Once your mushrooms are breaded, carefully add them into your fry basket. Spray with olive oil or whatever oil you choose. Cook for 4 minutes and then shake basket to toss mushrooms around. Let them cook for about 4 more minutes or until golden brown. Serve with ranch or condiment of your choice.

Tip: You can add a little grated parmesan to your bread crumbs for a bolder taste. You can also use this recipe for other vegetables like zucchini. I also recommend getting an oil spray bottle like this one for your olive oil. It has been the best thing to use with my air fryer since cooking sprays can cause damage to the unit, and olive oil is healthier.

If you have an air fryer and love mushrooms, you have to try this recipe. If you don't have an air fryer, you are missing out!

Also, check out:
Air Fryer Chicken Thighs 
Perfect Greek Pasta Salad
The Best Keto Pizza