Sally Browns Angel Biscuits

Try these Sally Brown Angel Biscuits they are so light and melted in your mouth goodness.... I just had to share with you her recipe.


Sally Brown’s Angel Biscuits

Ingredients

1/3 cup plus 1 tsp. granulated sugar
1/2 cup water
1 package instant dry yeast
5 cups all-purpose flour, more for rolling the dough
1 Tbs. baking powder
1 tsp. baking soda
2 tsp. salt
1 cup shortening
2 plus cups buttermilk
1/2 cup unsalted butter, melted
1/2 cup unsalted butter, melted for finishing
Instructions
Coat a baking sheet with nonstick cooking spray and set aside.
Warm the water in a small saucepan. Stir in 1 teaspoon of sugar. Add the yeast and stir until dissolved. Allow the yeast to proof (bubble).
Sift the flour, remaining 1/3 cup of sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening with a pastry blender until the mixture looks like coarse crumbs.
Add the buttermilk and the yeast mixture and stir until well mixed.
Turn the dough out onto a lightly floured surface and knead 3 or 4 times.
Roll the dough out until it is about ½ inch thick and cut into rounds with a 2-inch cookie cutter. Place on the cookie sheet, covered, and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 400 degrees while the biscuits are rising. Bake the biscuits for 10-12 minutes, or until golden brown on top. Remove from oven and pour 1/2 cup butter that has been melted over the tops. Serve warm.

Source
http://diningwithdebbie.net/2013/11/14/sally-browns-angel-biscuits/

Stuff Chicken Breast With Quinoa

4 chicken Breast(bone in)
2 cups quinoa, cooked
1 cup fresh sweet corn
1 cup green apple, remove core and chopped
1 white onion, chopped
5 fresh sage leaves, chopped
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/4 cup maple syrup (glaze)
Salt and black pepper to taste.

Stuffing:
In a large deep sided frying pan, add two tablespoons of extra virgin olive oil.  When pan is hot, add onions and apples. Saute until soft. Add corn and cooked quinoa to the pan.  Stir to combine all the ingredients. Season with salt and black pepper to taste. Leave half the stuffing aside for garnish. Set aside

Chicken Breast:
Drizzle extra virgin olive oil generously over the chicken (both sides) and rub with fresh sage and garlic.  Season well with salt and black pepper. Make a slit in the side of each chop. Stuff each chicken breast with stuffing.

Preheat oven to 450 F.

Heat a tablespoon of olive oil in a large skillet and sear pork chops on both sides until browned (3 to 4 minutes). Transfer pork chops to a large greased baking dish. Glazed the top of each chicken breast with maple syrup. Bake uncovered for 15 to 20 minutes or until cooked. Glaze chops throughout cooking time. Turn chops over halfway and continue glazing until all the maple syrup is used up.

You can also use pan drippings to glaze the chicken breast because that's where all the great flavor is and color. Remove from heat and allow to rest before serving.

In a large serving platter, cover the bottom with stuffing and arrange chicken breast on top.  Glaze the chicken with pan drippings and garnish with fresh sage or herbs of your choice.

Oven Bake Chicken Breast

Chicken Breast is great when you can cook it and it want be tough and dry... My Daughter Farrah bake the best chicken breast it has great seasons and it's so so moist and juicy.

You will need clean chicken Breast

black pepper

salt

garlic powder

cayenne pepper

Preheat oven to 450. Line a baking dish with foil. brush both sides of each chicken breast with olive oil, sprinkle in order with the seasonings.

Bake for 10 minutes, flip to the other side brush again with olive oil and bake for 8-10 more minutes, or until juices run clear.allow to rest 5 minutes before slicing.

Try This Cajun Chicken Breast Recipe

For this cajun chicken breast recipe, chicken breasts are briefly soaked in buttermilk, coated in cajun-seasoned breadcrumbs, then baked. The result: a spicy, crisp exterior, and a tender, juicy Get Recipe
http://healthyrecipesblogs.com/2012/08/24/baked-cajun-chicken-breast/

soulfoodqueen.net Buffalo Wings Recipe

I have order hot wings in many cafes and I never ever get that really good wing.The wings should be meaty, super flavorful and overall very good! Always buy fresh whole wings and cut the tips off that the best wings ever. Never buy the frozen wings in a bag.

I call these Wings Buffalo Wings because they are so big and looks like a Buffalos and by keep them together they hold that tenderness and sauce real good.

 3/4 cup all-purpose flour

 1/2 teaspoon cayenne pepper

 1/2 teaspoon garlic powder

 1/2 teaspoon salt

 20 chicken wings cut tips off

 1/2 cup melted butter

 1/2 cup hot pepper sauce

Bottle of your favorite sauce or homemade like lemon pepper, sweet and sour or Teriyaki and 1/2 cup butter.

Directions

place wings in 5 cups water with 1/4 cup salt for 2 hours in refrigerator.

Line a baking sheet with aluminum foil uses cooking spray to lightly grease. Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. remove the wings from the water bath and let drain.Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 2 hours.

Preheat oven to 400 degrees

Whisk together the melted butter and hot sauce in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet without the wings touching each other. Bake in the oven until the wings are done and run clear no pink in the center, and crispy on the outside,it takes about 45 minutes.

Whisk together melted butter and your favorite sauce and dip the wings in and coat very well.Return to the oven for 5 mins.

soulfoodqueen.net Salmon Croquettes Recipe

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.

Ingredient:
   
   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

    3 large egg, lightly beaten

    2 tablespoon chopped fresh parsley

    2 teaspoons fresh lemon juice

    salt and pepper to taste

    flour for dusting

soulfoodqueen.net
   

 

Collard Green With With Jalapeno Cheddar Cheese

soulfoodqueen.net

Eating spicy is just a favor you just got to have sometime...I add some jalapeno green raw pepper to my collard greens while cooking. This will add more Bite to them or a Bam!

Some people like extra spicy so I can't up with this recipe by adding jalapeno cheddar cheese melted on top  them. Taste like mac and cheese on the side.

Cook Green with my recipe on this site add your favorite cheese on top and melt in microwave.