Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture;

2 eggs beaten

1/3 cup water

1 cup hot sauce

Dredging Flour Mixture:

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt

Directions:

For seasoning mixture:

Rinse and pat dry chicken pieces with a paper towel.
In a small bowl, combine 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper sprinkle chicken on both sides set a side for 10 mins.{ REMEMBER YOU CAN ADD YOUR FAVORITE SPICE AND SEASONING}

For dipping mixture:

in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and add seasoned chicken and squish around to coat thoroughly and refrigerator over night.

After 24 hour let chicken drip on a rack.

Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret  of deep fried chicken don't turn it over).

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

Spicy Beef Bones

Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.


1 large package of beef neck bones or beef

1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)

    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.

Hot Sauce Recipe

Where Did Hot Sauce Originate?

Who does not love hot sauce on Greens and Fried Chicken? Almost everyone does, it is firmly a favorite in many folk diets.Many believe the hot pepper sauce came from parts of Asia like India, while others believe it came Mexico, maybe the Deep South. These areas are greatly famous for their spicy touch on food. The question still retains, where actually was hot chili pepper came from???

Hot chili pepper sauce is said to be Mexico because their cuisine is famous for its bite and spice. A little hot sauce is added in most recipes in their dishes. Certain hot sauces including more flavorsome types such as Chipolata heavy sauces originate from Mexico which give a unique individual flavor.

The evidence to indicate that The Aztecs located in Southern Mexico were using a form of hot chili sauce not for food purposes for some medicines. This means that the modern day hot chili sauce intended for eating was not from Mexico.

Most people believe hot sauces were not only invented but marketed first in India and then became popular all over the world. people just hook on it great taste to foods.People of those areas did not create a unique sauce out of peppers, instead they added peppers into the sauce to add a different meaning to the hot sauce we know and love having today.


Edmund McIllhenny is the person who started the cogs in the hot sauce machine rolling by using his fascination with gardening blooming it seems he went about getting his mitts on some rare pepper seeds to grow on Avery Island near New Orleans. After noticing and enjoy the unique taste from the peppers the prosperity of the Worcestershire Sauce he aimed to make a sauce based on his peppers.

He succeeded in his quest on 1868 and made what can be seen as the best true modern hot sauce which nearly all people still know and love today. Edmund was residing in a town called Tabasco at that time, from where Tabasco Sauce was actually named. It was from the success of Tabasco that lots of other imitators stemming from the Deep South of America started to pop-up including Trappey’s Hot Sauce who had previously been an employee of Edmund.

The spicy taste of hot sauce set on the soulfood table everywhere, and it just good on everything.

Hot Sauce Recipe

1 pound stemmed fresh chiles

jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)    

2 tablespoons kosher salt    

1 1/2 cups distilled white vinegar

(If you want a little soul Add)

4 tablespoon cayenne red pepper

1 tablespoon Garlic Powder

Pulse chiles, cayenne, garlic powder and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

 

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

 

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

 DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Black Eyes Peas And smoke turkey

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.when she buy the dry black eye peas in the package, when she cook them they always get too soft and mushy. I came up with this recipe. My friend was happy when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke turkey

Cook turkey with canola oil  and keep dripping...please don't burn the turkey and the dripping.

Adding to a pot 6 cans of water, the 6 cans of peas, cooked turkey broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins or until your likeness of the peas.

Easy Slow Cooker BBQ Beef Brisket Recipe

Easy Slow Cooker BBQ Beef Brisket Recipe
By Amy Wisniewski


Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich

For the barbecue sauce:

• 1 1/2 cups ketchup
• 1/2 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup finely chopped yellow onion
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 chipotles in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 3/4 teaspoon freshly ground black pepper

For the brisket:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (5-pound) beef brisket

Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.

Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
   
Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
   
Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
   
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
  
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

Creole Stuffed Bell Peppers

Creole stuffed bell peppers needless to say I don't make these nearly as often as I'd like to, simply because I absolutely adore stuffed bell peppers and I get carry away eating to many. Is that a good reason?

I Got This Recipe And I Just Love It .... @DeepSouthDish on Twitter

Ingredients

 
4 large sweet bell peppers, green, red or yellow ( I like Green ones ).

1/2 tablespoon of olive oil

2 tablespoons finely minced onion
 
1 pound of ground beef
 
2 links of Italian sausage
 
2 cloves of garlic
 
2 cups of creole tomato sauce (*see Cook's Notes below), divided
 
1 cup of cooked rice
 
salt and black pepper to taste  
 
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
 
1/2 cup of water
 
1 can of Rotel tomatoes
 
1-2 tablespoons of fresh, dry  bread crumbs
 
Thin slices of Velveeta cheese

Ingredients

Preheat oven to 350 degrees F. Cut the peppers lengthwise and scrape out seeds and ribs. Bring a large pot of water to boil and drop the pepper halves in allowing to parboil for only 5 minutes. Drain and set aside.

In a large skillet, saute the onion in olive oil until tender. Remove the sausage from the casing and add it and the ground beef to the skillet; cook until browned, breaking up into small pieces. Drain well if needed. Add the garlic and cook another minute. Add 1/2 cup of the tomato sauce, reserve the remaining sauce. Cook and stir 5 minutes or until sauce is heated through. Stir in rice, salt, pepper, and Cajun seasoning. Taste and adjust the seasoning as needed.

Pour 1/2 cup of water into the bottom of a 9 x 13 inch baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling.

Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops of each pepper and sprinkle each with bread crumbs. Bake uncovered at 350 degrees F for 30 to 40 minutes, or until peppers are tender and filling is heated through. Remove, add cheese to top, and return to oven until cheese melts.

Sausage And Chicken Gumbo

Yes indeed... Gumbo season is here...And I got one to share with you.Yes, Sir!!! it is spicy and hot! This sausage and chicken gumbo is adore by people who cannot eat shell fish. So please enjoy and have a good time with the Gumbo.

Make A Roux It Is Easy...


1 cup vegetable oil


1 cup all-purpose flour


1 large onion, chopped


1 large green bell pepper, chopped


2 celery stalks, chopped


1 pound andouille or smoked sausage, sliced 1/4 inch thick


4 cloves garlic, minced


 salt and pepper to taste


 Creole seasoning to taste


6 cups chicken broth

1 can whole tomatoes

1 bay leaf

1/8 cayenne pepper or more to you taste

1 baked chicken, boned and shredded

Directions

Heat the oil in a Dutch oven over medium heat.

When hot, whisk in flour.

 Continue whisking

Until the roux has cooked to the color of dark chocolate 8 to 10 minutes AND HAVE THAT ROASTED PEANUT SMELL Be careful not to burn the roux. If you see black specks in the mixture, start over.this means it is burn.

Stir onion, bell pepper, celery, tomatoes and sausage into the roux;cook 5 minutes.(You can add 1 cup cutup okra if you like) That help make it thicker.

Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly.

Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.

 

Skim off any foam that floats to the top during the last hour.

Stir in the chicken, and simmer 1/2 hour more.

 Until Thicken

Green Beans Casserole Recipe

I become to like this dish after I make some changes. I did like it at first because the green beans had no good taste and it took away from the dish and the sauce was not flavorful. If you feel the same way about this dish...try this recipe for the Holidays and tell your family and friends you are being the Green Beans Casserole.

For the Topping:

3 cups canned fried onions (about 6 ounces)

4 slices white bread, each slices torn into quarters

2 tablespoons unsalted butter, softened

¼ teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1 Tablespoon parmase cheese

Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

Green Beans cooking...

In a frying pan add three teaspoon bacon dripping

Add a cup of chopped onion

Add 1 1/2 lb fresh Green Beans

Add 2 cups chicken broth salt and pepper to taste

Cover and cook for 20 mins

 Mushroom Sauce

 4 T. olive oil

2-3 c. sliced mushrooms baby bellas

3 cloves garlic, minced

Salt, Pepper and Thyme to taste

2 T olive oil

2 T. flour

¾ c. half and half milk

½ c. vegetable broth

¼ c. white wine or cooking wine

1 pinch salt

Pepper to taste
Sauté the mushrooms and garlic in a large sauté pan in olive oil until soft.  Season with salt, pepper and thyme. Remove to a bowl.

In the same pan, heat the butter and/or olive oil on medium heat. Add the flour and whisk to form a roux.

Continue whisking for about 2 minutes. Slowly add the liquids while continuing to whisk, making sure there are no lumps. Salt and pepper to taste. Remove from heat when the sauce is thick and stir in mushrooms.

Combine Green Beans and Mushroom Sauce together

Pour in a baking dish and add Topping Mixture

Bake in oven 250 until bubbly

You can do this recipe the old other way (But Why???).

The Cornbread Dressing Recipe

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.

My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...

I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.

So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!

Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start

4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken back to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 2 cup chicken broth and place in a roasting pot.

Cook in an oven at 350 until done and brothy

Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.

Gather Bread like

4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Pour into a cooking dish and bake at 350 until golden brown

Sweet Potato Souffle

Sweet Potatoes and Roasted pecan topping. what can you ask for next in a soulffle? never will fall and never will fell at your dinner table, easy and never hard to perpared this classic dish is a treasure. You know sweet potatoes is a vegetable your kids will have no problem eating this dish up!

3 cups sweet potatoes cooked and mashed
1 cup of sugar
2 eggs, well beaten
2 tablespoon vanilla
1/2 cup of evaporated milk
1/2 real sweet butter
1/2 teaspoon nutmeg 

Mix potatoes and the ingredients together until will blended...no lumps
pour in a baking dish.

Topping:
1 cup light brown sugar
1/2 cup flour
1 cup pecans chopped
1/3 butter

Mix well. ingredients will be stiff and crumbly. crumble on top of potatoes mixture bake at 350 for 30  mins