Cannabis Cheri’s Kitchen: Meatballs, Mac & Cheese and Banana Pudding

Sweet & Spicy Mota Meatballs

These spicy little meatballs pack a punch. The recipe calls for bud, but you won’t taste cannabis in the finished product.

Meatballs

• 1 lb. lean ground beef
• 1 large egg
• 1/3 cup Asian-style Panko breadcrumbs
• 1 tsp. minced garlic
• 1/4 cup yellow or white onion, minced
• 1-1/2 grams ground marijuana flower
• 1/2 tsp. chili powder
• 1/4 tsp. smoked paprika
• 1/4 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. Black pepper

Sauce

• 3 tbsp. Tabasco sauce
• 1/4 cup honey
• 1/4 cup brown sugar, packed
• 1/4 cup orange marmalade
• 1 tbsp. cornstarch

Preheat oven to 375 degrees. Place all meatball ingredients in a large bowl and mix until they’re thoroughly combined. Roll meat mixture into small balls the size of a heaping tablespoon and place onto a rimmed baking sheet; you should have two dozen meatballs. Pour water in the baking pan to come about halfway up the sides. Carefully transfer pan to the oven and bake until meatballs are cooked, about 15–20 minutes. Prepare sauce by whisking together all ingredients in a small saucepan. Cook sauce over medium-high heat, stirring constantly, until well combined and slightly thickened. Remove meatballs from water in baking pan and place in sauce. Gently mix to coat. Serves 8.

“Baked” Jalapeño Mac & Cheese

This ultra-creamy macaroni and cheese recipe with just the right hint of jalapeño is the ultimate stoner comfort food entrée.

Pasta

• 1 lb. elbow macaroni
• 1/4 cup cannabis-infused butter
• 3 large jalapeño peppers (2 finely chopped and 1 thinly sliced)
• 2-1/2 cups half & half milk
• 8 oz. cream cheese
• 4 oz. sharp cheddar cheese, shredded (about 1-1/2 cups)
• 4 oz. pepper Monterey Jack cheese, shredded (about 1-1/2 cups)
• 1/8–1/4 tsp. cayenne pepper
• Add salt and Black pepper to taste

Topping

• 1/4 cup butter, melted
• 1 cup Asian-style Panko breadcrumbs

Place a rack in the upper third of the oven and preheat to 375 degrees. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 5 minutes. Strain, reserving 1-3/4 cups of the pasta water. Set strained pasta and reserved water aside. Melt canna-butter in a large pot over medium heat. Add chopped jalapeños to pot and cook, stirring until softened, about 5 minutes. Transfer to a small bowl and set aside. Add milk to the saucepan. Cook over medium-high heat until it just comes to a simmer. Lower heat and continue simmering until milk is reduced to 1-1/2 cups, about 10 minutes. Add cream cheese and stir until melted. Whisk in the cheddar and pepper Jack until melted and sauce is smooth. Stir in macaroni and leftover pasta water until mixture is well combined. Season with cayenne, salt and pepper. Don’t worry if things look soupy, the macaroni will absorb the sauce as it bakes. Pour into a 13 x 9-inch baking dish. Mix breadcrumbs with melted butter and spread an even, thin layer over the top of the pan. Arrange jalapeño slices on top of the breadcrumbs. Bake until filling is bubbly and topping is lightly browned, about 20 minutes. Serves 8.

Caramelized Banana Pudding

This recipe takes Southern-style banana pudding—a classic potluck dinner favorite—up a notch by marrying it with components of another Southern favorite, Bananas Foster. The caramel not only provides awesome flavor, it makes an easy way to medicate the dish with cannabis-infused butter.

• 4 ripe large bananas, peeled and sliced into 1/4-inch rounds
• 4 large eggs, separated
• 1/2 cup dark brown sugar
• 1/4 cup cannabis-infused butter
• 1 tsp. rum extract
• 1/2 cup + 3 tbsp. granulated sugar
• 2 cups half & half milk
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1/8 tsp. cream of tartar
• 50 vanilla wafer cookies

Preheat the oven to 375 degrees. In a medium saucepan, melt canna-butter over medium heat and stir in brown sugar. Increase heat to medium-high and cook, stirring constantly, about 5 minutes. Stir in rum extract. Add bananas and cook, gently stirring to coat, about 5 minutes. Remove from heat and set aside. Whisk egg yolks and sugar in a medium saucepan. Place over medium heat and whisk in half & half, flour and salt. Bring to a simmer, then cook over medium-low heat, stirring constantly until slightly thickened, about 10 minutes. Remove pan from heat and whisk in vanilla extract. Spread a thin layer of the pudding in the bottom of a 13 x 9-inch baking dish. Cover with a layer of cookies, followed by a layer of the caramelized banana slices. Pour the remaining pudding on top of the bananas. Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually beat in the remaining 3 tbsp. of sugar and continue beating until stiff peaks form. Spread the meringue over the warm pudding, being careful that it touches all edges of the pan (this will keep it from shrinking after baking). Bake until meringue is evenly browned, about 15–20 minutes. Cool for 15 minutes before serving warm; or cool completely, refrigerate and serve cold. Serves 8–10.