Hot Wings Flavor Chicken Breast

My family love when I serve these breast of chicken when we have an event. Sometime did not have chicken wings and plus chicken wings are good but not enough meat on them and they are costly. in other words I will get out a package of chicken breast and season them up and WOW!!! So meaty and full of hot Bar B Q flavor.

4 boneless chicken Breast

salt and black pepper and garlic powder to your liking

Flour coating

Or non flour coating add about 1/4 cup canola oil to a frying pan

Brown on both sides

pour in a bowl

 1/2 bar b q sauce and 1/2 Louisiana Supreme Chicken wing hot sauce. Dip chicken in sauce and coat very well. add to perheated oven and bake about 10 mins.

Soulfoodqueen.net...Turnip Greens And Turnip Bottoms

Turnip greens are most often prepared by cooking them in boiling water. You can flavor them in a variety of ways, but the simplest way to season turnip greens is with dry salt pork. Here's an easy way to fix these greens.( you can use meat of your choice).

Dry salt pork is a good taste for these Greens. add cut up pieces to a  pot and adding a 4 tablespoon bacon dripping cook until lightly brown.

 Add about 2 pounds of  clean and cut up Turnips Greens. Don't worry they will cook down.

(You can mix Mustard Greens with Turnips Greens) and 2 cups of water to salt pork and bacon dripping and cook about 30 mins on med heat.

Adding 2 cups cut up Turnip bottoms on top of cooked greens and cook for 10 mins or fork tender. adding salt to taste.

Serve with Cornbread

Okra...

Fried Okra, a Soul Food Classic! A great dish in the south. I love Okra you can prepare it so many ways.I got recipes for you to try yourself.

1 pound of okra cut 1 inch or lengthwise

1-1/2 cups buttermilk

1/8 caynana pepper

1 egg

2 cups of yellow cornmeal

1 cups of self rising flour

1 teaspoon salt and black pepper to taste

1/4 teaspoon of Cajun seasoning

Deep fryer and  canola oil
Instructions


Preheat the fryer to 375 degrees F, or if using a skillet heat the oil.

Whisk together the buttermilk,egg. set aside. In a separate bowl, combine the cornmeal with the flour, salt and Cajun seasoning.

Dip the okra into the buttermilk, let excess buttermilk drip off and then dredge in the flour mixture. Fry in batches for 3 or 4 minutes, or just until golden brown; don't overcrowd! Sprinkle with additional salt if desired; serve hot.



Fried Okra Patties

1 pound fresh okra, cut into 1 inch pieces

1 large green tomato, diced

1 onion chopped

1 clove garlic, minced

1 jalapeno pepper, seeds removes and sliced

2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 cup cornmeal

1/4 cup vegetable oil

Instructions:

Combine okra, tomato, onion, garlic & jalapeno.
In separate bowl combine eggs, salt, pepper, milk.
Pour egg mix over vegetable and toss to thoroughly coat.
Gradually add cornmeal until liquids are all soaked up and the mixture is evenly mixed. Mixture will be a gooey.
Heat oil in saucepan until very hot.
Spoon mixture evenly into pan.
Reduce heat.
Cover and fry till underside golden brown, 10-15 minutes.
Invert onto plate, then carefully put back into pan with the un-browned side down.
Cook uncovered until golden brown.
Remove from skillet to paper towels to drain excess oil.
Serve hot.

Stewed Okra and Tomatoes

2 lbs. okra

3 tablespoons oil

1 tbls. all-purpose flour

1 medium onion, chopped

1/2 green bell pepper, chopped

2 med. stalks celerey, shopped

5 fresh or 1 large can tomatoes

1/2 corn whole corn

Tony Chachere’s Original Creole Seasoning
Instructions:

Wash okra, cut and fry in 2 tablespoons oil until it is not sticky (DO NOT USE CAST IRON POT).
In a skillet, make a medium dark roux with 1 tablespoon oil and 1 tablespoon flour. Add chopped onion, bell, and celery and simmer until wilted.
Add tomatoes and simmer for 5 mins.
Add okra, season well with Tony Chachere’s and reduce heat. Cook for 1 hour.

Smother Okra

4 tablespoon bacon dripping

2 lbs fresh okra sliced thin

1 cup onion chopped

Salt and Pepper to taste

1/8 teaspoon cayenne pepper

1/2 teaspoon ground mace

1/4 teaspoon chill

2 teaspoon creole mustard

Add bacon dripping to a pan and saute the cut up Okra and onions and add spices.cook until tender.

Boil Okra

 qt. tender okra with 1/2 inch stems

1 tbsp. cider vinegar

4 tbsp.butter

Salt and pepper to taste

Place the okra in a pan with cold water to just cover. Bring to a boil and add the vinegar. Do not stir okra while cooking. Boil until fork tender. Add butter and salt and pepper to taste. Lift okra from pan carefully to serve.

You can serve Boiled Okra stems on top Butter Beans....

Chicken And Corn Bread Dressing

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. 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 use 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 backs  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

Take the cooked Chicken Leg quarters place in a baking dish and pour cream chicken soup over them. you can add what every season or spicy you like and bake until hot...Serving the chicken over the dressing.

CrawFish Sauce Over Baked CatFish

CRAWFISH SAUCE OVER BAKED CATFISH

When I was child growing up in East Texas,I did not eat Craw Fish. Kids would play with crawfish like pets. They did not look too good to eat.Well...until I met a guy who lived in New Orleans who change the menu.

I was invited to go to meet his family in New Orleans, you know that place is known for a lot of seafood. He took me to the seafood market and low and behold that was a big display of Crawfish.

He ask me to try one of those little guys that had been cook and season. (I said, I'm good).He stated if you love me like I love you. you will try one...  I tasted one and guess what?? I Married him.

This is a great little recipe I got off the website
http://www.tonychachere.com/

1/4 pound Tasso

4 tablespoon Chopped Bell Pepper

4 tablespoon Yellow Bell Pepper

4 tablespoon Red Bell Pepper (Chopped)

1 tablespoon Chopped Onions

1 tablespoon Italian Seasoning

4 tablespoon Mushrooms

1/2 cup Butter

4 Whole Catfish Fillets

1 cup AllPurpose Flour

3 teaspoon Tony Chacheres Original Creole Seasoning

1 teaspoon Lemon Juice

1 teaspoon Worcestershire

1/2 cup Heavy Cream

1 pound Crawfish tails

Directions:

In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.

Saute' until render.

Add mushrooms and saute' for 2 minutes.

Remove from heat and set aside.

Dredge fish in flour seasoned with Tony Chachere's Original Creole Seasoning.

In a skillet, fry fish in butter until golden brown on both sides, turning once.

When done, add lemon juice and Worcestershire sauce.

Coat fish well and remove to warm platter.

Cover and keep warm.

In the same skillet, add cream.

Heat and stir well.

Add crawfish and vegetable mixture.

Cook for 3 minutes

Adjust seasoning.

Pour over catfish.

Salmon Bread

Salmon Bread Dough Recipe http://fiberfervor.wordpress.com/2009/12/28/crawfish-bread/
Thanks

.

In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10×14″ rectangle. Spread the filling on top of dough. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect.

salmon Filing

1 16-ounce package beef  Hot Sausage

1/2 cup unsalted butter (1 stick)

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 tablespoons minced garlic

1 8-ounce package cream cheese, softened

1 8-ounce package Velvetta cheese, cut into 1/2-inch cubes

1 pound salmon thawed and drained (but not rinsed)

1 bunch green onions, sliced

2 tablespoons fresh lemon juice

1 tablespoon parsley flakes

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 tablespoon garlic powder

1/2 teaspoon Lea & Perrins (Worcestershire sauce)

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Fried Pacific Cod

FRIED PACIFIC COB FISH

I am in love with this fish called Pacific Cob. "Don't get me wrong" I love all kinds of fish but this one is so awesome. The white mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.

In the northwest pacific catches a lot of cod by the united states. I call that good eats. Cod belong to the same family (Gadidae) along with both haddock and pollock. It's not surprising that the words "cod" and "cold" are so similar since cod need the cold, deep, Arctic waters to grow, reproduce and survive.

Cob has a good milder cleaner taste than Catfish where Catfish is eating a lot in the southern states and always bought to the table on fish night. But I like the texture of the cob and I am happy trying another kind of fish market.

If you don't like fish and never eating fish..I think you should try Pacific Cob and those who don't like catfish should try Pacific Cob.

Cook A Fish Friday Night Dinner

3 cups cooking oil

2 lbs fresh cod fish fillets

Lightly Season Cob With...

Red Lobster Cajun Seasoning
Ingredients:

   2 tsp Cayenne Pepper

   1 1/2 tsp Salt

   1 tsp Black Pepper

   1 tsp Paprika

   1 tsp Cumin

   1 1/4 tsp dry Mustard

   1/2 tsp dry Thyme

   1/2 tsp dry Oregano

   1 tsp Onion Powder

   1 tsp Garlic Powder

Directions:
Combine ingredients well. Place in an airtight container and store in a cool dry place.

Use...

All-Purpose Deep Frying Batter
Ingredients

     1 cup all-purpose Flour

     1 tsp Baking Powder

     1/2 cup Cornstarch

     1 cup Water

     2 tsp Salt

     1 tsp Sugar

     1 tsp Oil

Directions

Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.

Lemon Tartar Sauce

Ingredients

     1/2 cup Mayonnaise

     2 Tbsp Dill Pickle, finely chopped

     2 Tbsp Green Onion, finely chopped

     1 Tbsp Lemon Peel, freshly grated

     2 tsp Lemon Juice, freshly squeezed

Directions

In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving. Makes about 3/4 cup.

Left Over Bowl Of Mashed Potatoes

THE LEFT OVER BOWL OF MASHED POTATOES

Good And Hot Mashed Potatoes With Gravy Sound Good Last Night Meal..But Leftover Hum!???

What to do with them? I have some plans for those last night side of Potatoes. Everyone love mashed Potatoes and Gravy. Sooooo sometime you cook way too many. Don't push them to the side and forget about them because they are leftovers. I got recipes on the way.

 NUMBER 1 

CHEESY LEFTOVER MASHED POTATO PANCAKES

3 cups chilled leftover mashed potatoes

1/2 cup Sharp shredded cheddar cheese

2 Tablespoons chopped scallions

1 egg beaten

1/2 cup all-purpose flour

3 tablespoon self-raising flour

Canola oil for pan-frying


DIRECTIONS:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons self-raising flour until combined.

Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan).

Now you can add the left over gravy over them and make another great side.

                                      

NUMBER 2

Bake Potatoes

Ingredients:


4 cups leftover mashed potatoes

4 chopped green onions

black pepper and salt to taste

1/2 cup sour cream

4 slices bacon, fried until crisp and crumbled

1/2 cup grated old cheddar cheese

1 stick butter


Directions:


Preheat the oven to 350°F.

Lightly grease baking dish and adding leftover potatoes adding black pepper to taste. melt butter and pour over potatoes.spread sour cream on top of potatoes.now add cheese on top.next add crumbled bacon and green onions bake until cheese is melted.

NUMBER 3

SHEPHERD PIE

Topping

6 cup left over potatoes

1/2 butter

2 garlic cloves, minced

2/3 cup whole milk

3/4 cups (packed) coarsely grated kasseri cheese

salt and pepper to taste


Topping

Melt butter medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk mixture and mashed potatoes until just smooth. Stir in cheese.

Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
Garnish with fresh oregano.

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, crushed

Salt and freshly ground black pepper

1 tablespoon tomato paste

2 pounds lean ground beef or lamb

2 tablespoons worcestershire sauce

1/2 cup beef stock

1 1/2 cups green peas

6 cup left over mashed potatoes

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.

 Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes.

 Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.

Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly once the top surface has been covered  rake through with a fork so that there are peaks that will brown nicely.

 Place the dish into the preheated oven and cook until browned about 20 minutes.

Make it an Individual serving