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.

Creole Chicken Sausage Gravy

Simple and easy and taste really good over some homemade biscuits. bring some New Orleans favors into your breakfast table....Creole Chicken Sausage Gravy over biscuits.

Easy Biscuits Recipe

2 1/4 cups self rising flour

1/2 cup cold butter softened

1 1/4 cups cold buttermilk

all-purpose flour for dusting

melted butter (for brushing the baked biscuits)

Preheat the oven to 450F. Grease a baking sheet.

Place the flour in a large bowl. Add in the butter, and using a pastry cutter or a fork, cut the butter in until crumbly. Cover and place in the refrigerator for 10 minutes. Add in the buttermilk slowly and stir just until combined.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough 3 or 4 times, adding flour as needed to prevent sticking. Pat the dough into a rectangle about 3/4 inch thick. Fold each side over to the center, as if folding a letter. Repeat 2 more times, beginning with patting the dough out.

Pat the dough out 1 more time until it is about 1/2-inch thick. Cut into circles with a biscuit cutter dipped in flour. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until lightly browned. Remove from the oven and brush with melted butter.


Creole Chicken Sausage Gravy

1/4 pound Chicken Sausage

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups milk

dash pepper flakes

dash cayenne pepper

Brown the sausage in a medium skillet over medium heat, breaking it up as you are cooking it. Stir the flour into the sausage and sausage grease. Add in the salt and peppers. Cook, stirring constantly, until the flour is slightly browned. Slowly pour in the milk, stirring constantly with a whisk to prevent lumps. Lower the heat to low and cook, stirring until thickened. When some overage ... Add to Mashed Potatoes

Creole Chicken Sausage Gravy And Mashed Potatoes

Garlic Butter

You can do so many thing with this little dot of garlic butter...

Recipe

2 cloves garlic
1 stick butter
1/2 cup canola oil
herbs of your choice
mince garlic in a food-processor. add softened butter and mix. pour in oil in a steady stream while the processor is running. add herbs and pour into a clean jar and refrigerate.

Steak With Garlic Butter

Put It On Corn On The Cob

Make Garlic Toast

Garlic Lime Shrimp Recipe

Recipe From
http://www.gourmetdaytoday.com/2011/03/23/day-3-garlic-lime-shrimp-pasta/

Ingredients
1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
1 lb Hot cooked pasta

Flavored butter “finishing” sauce
2 tablespoons butter
1/2 tablespoon feta cheese crumbled
1 clove of garlic minced
1/2 tablespoon chopped parsley
1 teaspoon olive oil

Directions

In a blender or food processor, combine all ingredients for the flavored butter finishing sauce and pulse until well combined. If you don’t feel like pulling out a machine for this, just whisk well in a small bowl until incorporated. The softer the butter the easier this will be. Set aside.
While pasta is boiling, start your shrimp.
In a large skillet, saute the shrimp, garlic, salt and cayenne in
butter until the shrimp turn pink, about 5 minutes ( DO NOT OVER COOK! The shrimp will become rubbery and tasteless. turn off the heat once they become pink). Once shrimp are cooked add the flavored butter, coat shrimp. Next, stir in lime juice and parsley. Serve with pasta. (or toss together with pasta)
Yield: 4 servings.

Soulfoodqueen.blogspot.com Zucchini Fries

Some kids will not eat zucchini if they life was not to have dessert after each meal forever. My kids love potatoes fries and a lot of kids do as well... One meal I added batted fried zucchini with the hamburgers you know it easy to get them to eat something fried. guess what??? those soft and crisps zucchini fries was gone in no time.Try this zucchini fries recipe and see what happen.

4 green zucchini cut up in strips

canola oil for frying

1/2 cup self-rising corn meal

1/2 cup self-rising flour

3/4 cup milk

black pepper to taste

dash thyme

teaspoon creole seasoning

dash cayenne pepper

Toss Zucchini with creole seasoning and a set for 5 min

In a bowl mix the flour and corn meal, thyme, cayenne pepper and black pepper blend together than add milk.

the mixture must be not too thick nor too thin. just make zucchini strips coat very well.

 frying until crisp and golden

soulfoodqueen.blogspot.com Turkey Necks And Dumpling And Gravy

Turkey neck stew or Turkey neck gumbo is often served at large gatherings such as Mardi Gras parties in Louisiana and serve with a lot hot sauce. One Good reason turkey necks are serve because the meat is inexpensive and very flavorful and  guess what???,there’s a lot of meat on those turkey necks, not like > "chicken necks" Not knocking chicken neck because the chicken necks make a rich broth for chicken and dumplings.

I came up with this recipe Turkey Necks and Dumpling Gravy....because sometime you don't want to get too full on dumplings < > just the taste of those season meaty turkey necks with a little flour season gravy.

When buying turkey necks they normally available in packs of 6 in the poultry section of your supermarket. The necks are usually cut into 2 (6-inch) sections but if they are packaged whole, cut them in half for easier handling.

Recipe

8 or 12 turkey necks

2 cups onions, sliced

1 cup diced

1/4 cup garlic, minced

Place turkey necks in pot filling all way with water covering the turkey necks.

Adding onion, celery ,garlic and black pepper and salt to your taste.and other ingredients you like.

Cover and cook on low med heat for 2 hours or until water is half gone

Adding ¼ cup parsley, chopped

and 1 cup green onion

salt and black pepper to taste cover and cook until green onions are tender

Then mix ¼ cup flour

1 cup chicken stock mix well add salt and pepper to taste.

 Pour over Turkey Necks and stirring lightly and in two seconds it will look like this.simmer for few mins.