Smothered Turkey Wings

The best part of the Turkey are the wings. My mother in-law makes the best smothered Turkey wings ever. She season them up with New Orleans spice and put them in the oven and set them on low and cook them about 4 hours until tender and then she add this gravy over them and cook one more hour.    

 4 large Turkey Wings

2 tbsp poultry seasoning

1 tsp thyme

2 tbsp cajun seasoning

2 tsp garlic salt

3 toes of garlic chopped

1 medium onion chopped

1 cup chopped celery

3 whole carrots cut in 1nch

2 cup water

2 cans 11 oz of CONDENSED cream of chicken soup

Turkey Wings

Rinse and Pat dry your turkey wings.

Season the turkey wings with all of the seasoning and be sure to season both sides of the turkey wings
place vegg in baking dish first and turkey wings on top.Place the turkey in a roaster pan or a baking dish.

Pour 2 cups of water in the roaster pan/baking dish, the cover the turkey with a lid, foil.
Bake the turkey wings on 350 F, for 3 hours.

Remove the turkey from the oven.

There will be a lot of broth at the bottom of the pan pour about 2 cups of the broth from the turkey dish into a large bowl.

Add the cans of cream of chicken soup to the broth, and mix until everything is well incorporated.

Pour the soup mixture over the turkey wings

Cover the turkey with the lid or foil, and bake on 350 for another hour.

And fixed the plates

                                

Fried Chicken Livers & Mashed Potatoes

Man!  Fried Chicken Livers with some great mashed potatoes with  home made pan gravy with a hot biscuit sound real good about now...Only if you love them like I do.

 I called that good eating and great soulfood coming from the south. Making dinner simple and using what you have in the kitchen to make a great meal.

Simple Recipe


1 Container of Chicken Livers and rinsed and clean livers by removing that green bags off them.

1 Egg

1 small cooked grill onions

Plain Purpose Flour

Organic Garlic Powder

Salt and Black pepper

Bacon Grease/Drippings

Melt a heaping serving spoons full amount of bacon grease in a large skillet.

1 1/2 cup plain flour and lot of garlic powder, salt to your taste and black ground pepper place in in a large plate. it’s for dredge the livers.

Pour about 1/2 cup whole milk into a bowl and whisk in the egg.

Once the bacon grease is heated on medium to medium high, dip each chicken liver into the milk and egg mixture and then into the flour mixture. Coat well, shake off, and lay carefully into the bacon grease.

Cover with the splatter shield.(Cooking chicken livers love to pop and that hurt). Allow to brown thoroughly before flipping.

Add cooked grill onions

Add livers to gravy and cover lightly

Try them Just fried

Clean Livers by removing that green bags off them

Same recipe up above but used canola oil for frying..using a deep fryer.