There’s nothing like a cold night with a brisk wind outside to make you want to curl up under a cozy blanket. But sometimes, even the coziest blanket just isn’t enough. That’s when we crave the ultimate comfort food—those hearty meals that warm your soul with every single bite. That’s why we’re thrilled to introduce you to Danni’s Juke Joint Comfort Food, a cookbook that’s packed with recipes that’ll make you feel like you’re back in your favorite diner or grandma’s kitchen.
According to the author, Danni Rose, "These dishes are the kind that will have people coming to your door with flashlights in broad daylight." Danni’s recipes are inspired by the small bar and restaurant her parents ran in Birmingham, Alabama, where she grew up. Every recipe is easy to follow, absolutely mouthwatering, and guaranteed to give you that warm, fuzzy feeling inside. So, why not try one tonight and treat yourself to a comforting meal?
Old-School Mac 'n' Cheese That'll Make You Feel Like a Kid Again
Serves: 8
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1/2 cup plus 1 tablespoon salted butter, cut into pieces
3 tablespoons chicken bouillon
1 pound elbow pasta
3/4 cup sour cream
1 tablespoon kosher salt
1 teaspoon paprika
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1/2 teaspoon pepper
8 cups grated cheddar
2 large eggs
2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons house seasoning*
Let's dive into this classic comfort food that’s sure to bring back memories of family gatherings and long, cozy nights. This mac 'n' cheese is not your ordinary dish; it’s a creamy, cheesy explosion of flavor that’s perfect for a chilly evening.
Instructions:
1. Preheat your oven to 350°F. Grease a 9x13-inch casserole dish with 1 tablespoon of butter. Bring water to a boil, add the bouillon, and cook the pasta for about 6 to 7 minutes until al dente.
2. Drain the pasta and transfer it to a large bowl. Add the remaining butter and let it melt into the hot pasta. Stir in the sour cream, kosher salt, half a teaspoon of paprika, pepper, and 3 cups of the grated cheddar cheese.
3. In a separate bowl, whisk together the eggs, milk, and heavy cream.
4. Layer the dish by adding a third of the pasta mixture into the casserole dish. Sprinkle a handful of cheese and 2 teaspoons of house seasoning on top, then pour in a third of the custard mixture. Repeat this process two more times, finishing with a generous sprinkle of cheese and the remaining paprika on top.
5. Bake for 40 minutes, then let it rest for 10 minutes before serving. It’s that simple and oh-so-delicious!
*For the house seasoning, mix together 1 teaspoon each of cayenne, garlic powder, pepper, kosher salt, onion powder, and paprika.
Nutritional Info per Serving: 704 calories, 40g protein, 50g carbs, 2g fiber, 7g sugar, 38g fat
Chicken Butta Chicken: A Juicy, Flavorful Roast Chicken
Serves: 4
1 (3- to 4-lb.) chicken, at room temperature, patted dry and spatchcocked
1 cup salted butter, at room temperature
2 tablespoons chicken-flavored bouillon powder
2 tablespoons dried parsley
2 tablespoons garlic powder
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
1 lemon, cut in half
This dish is a game-changer for those who love a juicy, flavorful roast chicken. The buttery goodness infuses the chicken with a rich, savory taste that’s sure to impress your family and friends.
Instructions:
1. Preheat your oven to 375°F. Place the chicken in a 12-inch cast-iron skillet or a large baking dish.
2. In a bowl, combine the butter, bouillon powder, parsley, garlic powder, salt, paprika, and pepper. Use a fork to mix it into a smooth paste. Rub half of this paste all over the chicken and under the skin.
3. Cover the pan with foil and bake for 45 minutes to an hour. Then, remove the foil, increase the oven temperature to 450°F, and bake for an additional 20 minutes to get that perfect golden-brown finish.
4. Once done, remove the pan from the oven and place it on top of the stove. Add the remaining butter to the pan immediately to melt. Use a large spoon to baste the chicken with the melted butter, ensuring it’s evenly coated.
5. Let the chicken rest for 20 minutes, then cut it into pieces as desired. Give each piece a squeeze of lemon juice before serving for a fresh zesty kick.
Nutritional Info per Serving: 742 calories, 32g protein, 4g carbs, 1g fiber, 1g sugar, 67g fat
Pineapple Mimosa Pound Cake: A Sweet and Sparkling Dessert
Serves: 12
1 1/2 cups salted butter, at room temperature
5 large eggs, at room temperature
2 cups sugar
3 cups cake flour
1 teaspoon kosher salt
1/4 cup heavy cream
1 cup Champagne
1 (8 oz.) can crushed pineapple, drained, juice reserved
What better way to end a cozy night than with a slice of this delightful Pineapple Mimosa Pound Cake? It’s a dessert that combines the sweetness of pineapple with the bubbly essence of Champagne, creating a flavor profile that’s both refreshing and indulgent.
Instructions:
1. Preheat your oven to 325°F. Grease a Bundt pan. In a large bowl, combine 1 cup of butter and one egg. Beat with a hand mixer on medium speed until creamy. Gradually add the sugar and two more eggs, beating until well combined. Then, add 1 cup of flour, beating for about 20 seconds. Continue adding one egg at a time, alternating with 1 cup of flour, and finally, the last egg and the remaining flour, beating after each addition.
2. Add the heavy cream and Champagne, beating for about 15 seconds. Fold in the crushed pineapple gently.
3. Pour the batter into the prepared Bundt pan and bake for about 75 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for 15 minutes, then carefully unmold it onto a plate. Allow it to cool completely for about an hour. Drizzle the glaze over the cake and let it sit for 10 minutes before slicing and serving.
*For the glaze: Whisk together 1 cup of powdered sugar, 2 tablespoons of reserved pineapple juice, and 2 tablespoons of Champagne until smooth.
Nutritional Info per Serving: 544 calories, 6g protein, 70g carbs, 1g fiber, 45g sugar, 26g fat
