Thursday, August 1, 2013

Turkey Necks And Dumpling 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.


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.

Monday, July 29, 2013

Mac And Chesse From Paul Deen's Recipe Video

 Now some cooks love to cook mac and cheese out of the box or buy the frozen kind and call it a dish of mac and cheese. I am here to tell ya... Please don't do that magic trick again. It take time and a great recipe to get that great mac and cheese on the family table.

" Us Southern Gurls" like Paula Deen will show you the correct way in her video making that creamy rich mac and cheese. So get ready and start leaning how to make the best mac and cheese...Go Paula! You Go Gurl!

Hook's World Champion Colby is a washed curd cheese. This is the traditional way of making Colby and gives the cheese little tiny openings and a sweeter flavor than a cheddar. Washing the curd washes the lactose or milk sugar off of the curd. In traditional cheddar the lactose is not washed off and the starter bacteria that we add feed on the milk sugars changing the cheese to give it a more acidic flavor.

If you can not find the Brand Hook Cheese in your store...ask for hook cheddar cheese at the fine cheese or meat market.

Paula's Recipe


4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk


Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

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Monday, July 22, 2013

Salmon Croquettes

I grew up eating salmon croquettes for breakfast and dinner. My mother with serve them with hot buttermilk biscuits and syrup and sometime with butter rice. she will always serve them when she wanted something quick and easy.

This recipe of Salmon Croquettes are packed with fresh flavors from lemon juice, green onions, and red bell pepper. Easy to prepare... if the question around your house is centered on what’s for dinner, then the answer is Salmon Croquettes.

Saute all veggies and mix all ingredient together in a bowl... if mix little too dry add some of the save liquid.

Let this set for an hour in refrigerator, so all the flavors can soak in.

Pat them into the sizes you like and dusting them in flour on both sizes.

Place them in a per- heated fry pan with the oil on medium low heat... cook them well done about 5 mins on each sides.

   1/4 cup finely chopped green onions
    2 tablespoons minced red bell pepper
    2 tablespoons minced green bell pepper
    1 teaspoon garlic powder
    1 teaspoon minced garlic
    1/4 teaspoon old bay season
    1/8 teaspoon ground red pepper
    2 can 12oz pink salmon with bone removed and save liquid
    2 large egg, lightly beaten
    2 tablespoon chopped fresh parsley
    2 teaspoons fresh lemon juice
    salt and pepper to taste
    flour for dusting

Thursday, July 18, 2013

Buttermilk Pie

When, I was growing up around my grandmother in East Texas in 1960..."Folks", She will cook morning, noon and supper. No fast food here! She was one of the best cook around. I could sit and watch  her cook in her country kitchen all day long.

My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.

When I taste the Buttermilk Pie for the first time it was so creamy, sweet and tangy... Good job Grandma!

Recipe for Buttermilk Pie....Remember a Change sometime don't hurt.

Weekend cowgirl has the same recipe my grandma...You go gurl!

Monday, July 15, 2013

Fried Green Tomatoes

Fried Green Tomatoes go back a long way in my family history.When we had too many tomatoes turning ripe red we will start picking the green ones and place them in the refrigerator until we got ready to fried them up. Keeping green tomatoes in the refrigerator will help keep them from turning red fast.

I like my Fried Green tomatoes half green and half red with a little batter on them. The batter gives the tomatoes a little more body. So when I eat them with other food on my plate, the fried green tomatoes can hold up and want tear a part.

  A great tip: season the tomatoes and set a side. this will bring out a great taste!!

1 c flour
1/2 c yellow cornmeal
1 t salt
1/4 t pepper
1/4 t garlic powder
1/4 t onion powder
1/4 t paprika
1/4 t curry powder
1/4 t thyme
3 medium green tomatoes, cut into 1/4 inch slices
1/4 c oil
Dip in dry ingredients

Add tomato 1 or 2 at a time place a little water in a bowl and dip the coated tomatoes once both sizes

Dip back in dry bowl ingredients and place in heated oil in a large skillet on medium heat. brown lightly on both sides. Drain on paper towel. Serve hot.
Makes 6 servings

Tuesday, July 9, 2013

Cheese Grits

It's funny, I was raise in Texas and my mother never cook grits. When I married, my husband folks who lived in New Orleans ate them just with butter.So when I started cooking them I had to add a little some some to them "some taste".

Grits has been a part of the life of every Southern of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only in the south , but also the world,  
Grits are usually either yellow or white, depending on the color of corn. The most commonly version found in supermarkets is "quick" grits in which the germ and hull have been removed, so grits can cook fast and quick.if not if will take 30 minute to cook.

My Cheese Grits Recipes
4 cup chicken Broth
1 cup quick cooking grits
1/2 t seasoning salt, optional
6 Tablespoon butter
2 cup shredded cheddar cheese

2 drop sunny yellow food color

Bring broth to a boil in medium saucepan;
stir in grits, seasoning salt and butter.
Bring to a boil; reduce heat and simmer until grits are done, about 10 mins add in food color and blend well.The Grits need to be (Thick) Not (Thin).

Pour half cook grits in serving bowls
Top with cheese to your liking ( Do not stir the cheese in the grits this will make them too creamy and wet)
Add more cook grits on top of cheese
Add more cheese on top much as you wish
 Melt cheese in oven ....serve make 6 serving

Add sour cream and crispy bacon if you like on top...Please enjoy your Grits!

Saturday, July 6, 2013

Cheese cake

cheese cake is the best almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany, the Netherlands and Poland use quark. Cheesecakes are most easily baked in a leak-proof springform pan, often paired with a water bath to more evenly distribute the heat. Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven. cheesecake should be classified as a cake, a custard, a torte, or something else is a matter of debate. The early Greeks considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard pie.

Friday, July 5, 2013

Bar B Que Time

Many years I did not know the difference between a smoker and a charcoal grill is that a smoker keeps the fire away from the food. Less burning the meat and you get that great smoke taste. one thing you got to do is getting the meat on early.

A smoker contains the fire and keeps the temperature low enough to cook meats at temperatures around 200-250 degrees F.

 A grill is designed to cook hot and fast like steaks and hot dogs.
Keeping the fire small and to one side of the grill you can generate low temperatures that are the secret of real barbecuing those ribs and steaks.

Always add flavor to your Bar B Q with favor wood
The box look like this and you place it on the hot coals and the smoke favor the meat. and that is very a good thing.

Let's Smoke a Chicken
Rub the chicken down...try my rub
    1/4 cup paprika
    3 tablespoons black pepper
    2 tablespoons salt
    2 teaspoons dry mustard
    2 teaspoons cayenne
    2 teaspoon granulated garlic
    2 teaspoon dry basil
    2 tablespoon cooking oil
Blend all together and start rubbing the chicken all over.Place in a per-pared smoker and cook until temp reach 170

Now Let's Do Some Beans
Two cans Bush bake beans (Brown sugar and bacon)
1/2 pound cook ground meat and save driping
1/2 cut up onions
1/2 cup red and green bell peppers
1/2 cup ketchup
1 cup bar b que sauce
2 garlic clove chopped
1/4 cup sugar
In pan fry ground meat and keep dripping in pan than add onion and peppers and garlic cook about 2 mins. adding ketchup and bar b que sauce and stir well adding the beans. add sugar and blend well and add to a baking dish and bake 10 mins.

Potatoes Salad ...Yes you can!

 Potatoes salads is a art. everyone make it different it could be good or just dull. if you trying to learn how to prepare one...Here an easy recipe.

6 medium size potatoes peeled
1/2 cup chopped sweet pickles
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chopped green pepper
2 tablespoons chopped red pepper
Salt to taste
3 tables mustard
3 tables Salad Dressing
6 hard-cooked eggs (5 chopped and 1 sliced)
2 teaspoon white vineger
1 teaspoon dry parsley

1.Boil peel potatoes in salt water. cut the potatoes in bite sides boil until fork tender drain and set  a side a bowl chop up five hard boil eggs

3.add mustard

4.add salad dressing

5.add dry parsley flakes

6.blend together and set a side


in another bowl stir vinegar, the pickles,onion,celery,red and green peppers together/add the drain potatoes and blend lightly. pepper and salt to taste.

next add the egg mixture and blend in lightly
place in a serving bowl and top with a little paprika and dry parley flakes and 1 slice hard boil egg. keep cold.

I found Some famous Rubs And Sauces....You may like to try.

Porker's Rib Seasoning

This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham like flavor, and not in a good way. So apply this rub right before the pork hits the smoker.

Yield: Makes 4 3/4 cups

    2 cups paprika
    3/4 cup lemon pepper
    3/4 cup brown sugar
    1/4 cup coarse ground black pepper
    1/4 cup white pepper
    1/4 cup onion salt
    1/4 cup granulated garlic
    1/4 cup chili powder

Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker.

Best Odds Rib Rub

This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.

    1/3 cup paprika
    3 tablespoons dry mustard
    3 tablespoons onion powder
    3 tablespoons garlic powder
    2 tablespoons ground basil
    1 tablespoon black pepper
    1 tablespoon salt
    2 teaspoons red pepper (1 tablespoon if you want it hot)

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

Spare Rib Rub

This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne. This Recipe was posted to the Forum by BBQ Guru.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups

    1 cup brown sugar, dark
    1/2 cup paprika
    2 tablespoon salt
    1 tablespoon black pepper
    1 tablespoon white pepper
    1 tablespoon cayenne pepper
    1 tablespoon garlic powder
    1 tablespoon onion powder

Combine all ingredients. Store in an airtight container in a cool, dark place.

Best Odds Pulled Pork Rub
This is a basic but traditional pulled pork rub that will give you the best odds for making a great batch of Barbecue Pulled Pork. It sounds like it contains a lot of black pepper, but trust me, that flavor will mellow while smoking, giving you a touch of heat without being overpowering.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup

    1/4 cup brown sugar
    1/4 cup paprika
    3 tablespoons salt
    2 tablespoons black pepper
    1 tablespoon cayenne
    2 teaspoons dry mustard

Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.

Memphis Rub
In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes 2 cups

    1/2 cup paprika
    1/4 cup garlic powder
    1/4 cup mild chili powder (use medium or hot to kick up the heat)
    3 tablespoons salt
    3 tablespoons black pepper
    2 tablespoons onion powder
    2 tablespoons celery seeds
    1 tablespoon brown sugar
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    3 teaspoons cumin
    2 teaspoons dry mustard
    2 teaspoons ground coriander
    2 teaspoons ground allspice

Best Odds Brisket Rub

This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/2 cups

    1/2 cup paprika
    1/3 cup brown sugar
    3 tablespoons garlic powder
    3 tablespoons onion powder
    2 tablespoons oregano
    2 tablespoons salt

Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

This rub can be stored in an airtight container in a cool, dark place for several months.

Basic Pork Rub

This classic pork rub is perfect for smoked pork roasts. This rub recipe is a particular favorite for pulled pork.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cup

    1/3 cup paprika
    1/4 cup sugar
    3 tablespoons black pepper
    2 tablespoons salt
    2 teaspoons dry mustard
    2 teaspoons cayenne
    1 teaspoon white pepper

Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

Memphis Style Rib Rub

In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs and one of my most popular rib rubs. You can adjust the heat by changing the amount of cayenne.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1/2 cup

    1/4 cup paprika
    2 tablespoons salt
    2 tablespoons onion powder
    2 tablespoons fresh ground black pepper
    1 tablespoon cayenne


A Carolina BBQ Rub

Chuck Ozburn sent me this fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you want to make a traditional Carolina Pulled Pork.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup

    2 tablespoons salt
    2 tablespoons sugar
    2 tablespoons brown sugar
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 tablespoons freshly ground black pepper
    1 tablespoon cayenne pepper
    1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken,
 lamb or pork.
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs
that have been patted dry and let sit until the rub appears moist.

Kansas City Rib Rub
In Kansas City they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-Style Ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes a little more than 1 cup

    1/2 cup brown sugar
    1/4 cup paprika
    1 tablespoon black pepper
    1 tablespoon salt
    1 tablespoon chili powder
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 teaspoon cayenne

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

Bar B Q Sauces

St. Louis Barbecue Sauce

St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 3 1/2 cups

    2 cups ketchup
    1/2 cup water
    1/3 cup apple cider vinegar
    1/3 cup brown sugar
    2 tablespoons yellow mustard
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1/2 teaspoon cayenne

Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.

Memphis Barbecue Sauce
Traditionally Memphis Barbecue is served without a sauce, but since rules are made to be broken, many Memphis BBQ Joints have sauces available, either on the side or by special order. This sauce captures the complexity of Memphis Barbecue in a rich sauce that has a mixture or sweet and vinegar with a hint of heat. A good Memphis Barbecue Sauce is thinner than most tomato based sauces
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes about 3 cups

    1 cup apple cider vinegar
    1 cup ketchup
    1/2 cup water
    1/4 cup finely chopped onion
    2 tablespoons minced garlic
    2 tablespoons butter
    2 tablespoons molasses
    2 tablespoons prepared mustard
    2 tablespoons brown sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon paprika
    1 tablespoon mild chili powder
    2 teaspoons dried oregano
    2 teaspoons dried thyme
    1 teaspoon salt
    1 teaspoon black pepper
    1 teaspoon cayenne (optional)

Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.

Big Daddy’s Carolina Style Barbecue Sauce
Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 1/4 cups

    1 cup prepared yellow mustard
    1/2 cup sugar
    1/4 cup light brown sugar
    3/4 cup cider vinegar
    1/4 cup water
    2 tablespoons chili powder
    1 teaspoon black pepper
    1 teaspoon white pepper
    1/4 teaspoon cayenne
    1/2 teaspoon soy sauce
    2 tablespoons butter
    1 tablespoon liquid smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and
 simmer for 10 more minutes.

Classic BBQ Rib Sauce

There is a flavor that is great BBQ Ribs. This sauce helps you get there, whether you smoked your ribs low and slow for hours, or baked them in the oven. This BBQ Rib Sauce has a touch of heat, a touch of smoke, and a lot of flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 2 1/2 cups

    2 cups ketchup
    1/3 cup brown sugar
    1/4 cup minced onion
    2 tablespoons olive oil
    2 tablespoons water
    3 cloves garlic crushed
    1 tablespoon apple cider vinegar
    1 tablespoon tomato paste
    1 tablespoon Worcestershire sauce
    1 1/2 teaspoon liquid smoke
    1 teaspoon dry mustard
    1/2 teaspoon cayenne
    fresh ground pepper to taste

Blend onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.

Thursday, July 4, 2013

Corn Bread Muffins

Great corn bread muffins is not to hard to make and bake. just think it as an easy task to conquer. the first time you bake them and see them rise in the oven and take them out and spread that butter on them. you will say that was so easy.

1 cup corn meal

1 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 package corn bread mix

2 beaten eggs

1 stick of melt butter

1 tablespoon mayonnaise

1/4 oil for mixture

1/4 oil for pan heated

1 1/2 cup whole milk

In bowl add corn meal, flour, baking powder,salt, cornbread mix mixing all together adding milk and eggs blend together. add melted butter and oil stir until nice and smooth add mayonnaise blending in very well.  pour in warm muffins pans filled with oil about a tablespoon full bake 425 for 20 min or until golden

Tuesday, July 2, 2013

Green Fries Apples

Potatoes are always used for Fries.I like to change up sometimes and make an hit with green apple fries. places them in front next time when you are going to have that cook out or just a hot sweet snack.


4 granny smith apple, peeled, cored and sliced into french fry sticks

 mix all dry ingredient together and place in a bag 1/2 cup cornstarch,1 cup all purpose flour,1/4 cup sugar,1/4 teaspoon ground cinnamon....salt to taste if you like. Place few in the the bag and shake until coated very well.
Place few green apples in the the bag and shake until coated very well.adding to the vegetable oil.
Don't cook too fast cook on med heat until golden brown. Drain apple slices on a paper towel and sprinkle with cinnamon sugar. Serve with dipping sauce or eat them by themselves.

You don’t want to make these too much ahead of time because they will lumpy, you want to serve them hot and crispy not soggy.

Monday, July 1, 2013

Cool Green Apple Salad

Green Apples "Granny Smith" are so good and healthy for you and good to eat with other thing like pecan and celery and a touch of good mayonnaise.The fruit has hard, light green skin and a crisp, juicy flesh. Great in fruit pies and salads. Or just eating a lone with a little cinnamon on top.

Recipe for Green Apple Salad

4 to 5 stalks celery, chopped
4 to 5 green apples half them peeled and unpeeled and diced
½ cup broken pecans or walnuts
½ lemon squeeze
3 to 4 tablespoons mayonnaise
Salt to taste
Dash cayeanne pepper
1/4 cup Raisins
2 teaspoon sugar
Mix celery and apples. Add lemon juice.
Mix with nuts and add mayonnaise
to hold together. Add salt, sugar, cayeanne pepper, raisins.and blend
together and place in refrigerator about two hours before serving.