Caribbean Fried Rice

3 tablespoons sliced scallions

1 tablespoons minced ginger

2 1/2 cups cooked long grain rice

1/4 cup banana slice in cubes

1/4 cup apple slice in cubes

1/4 cup golden raisins soak in water about 30 mins

1/4 cup almonds

Salt and Pepper to taste

Cilantro for garnish

Cook day old Rice or cold rice. Heat a large non-stick pan with your favorite oil over high heat. Add the ginger and scallion to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt and pepper. Garnish with cilantro and serve hot

Okra Parmigiana

A Southern take on eggplant parmigiana using fresh summer instead of eggplant.

2 tablespoons olive oil

1 cup diced onion

2 cloves garlic, minced

½ teaspoon dried oregano

1 (14-ounce) can diced tomatoes

1 (6-ounce) can tomato paste

¼ cup chopped fresh parsley

salt and pepper to taste

1½ pounds fresh okra pods, each about 3-4 inches long

2 eggs, lightly beaten

1 cup seasoned bread crumbs

¼ cup all-purpose flour

Vegetable oil

1/3 cup grated Parmesan cheese

1½ cups shredded Mozzarella cheese


Preheat oven to 350 degrees and lightly spray a 9-inch square baking dish with cooking spray.

In a large skillet, heat olive oil over medium-high heat. Add onion  and sauté for 3 to 4 minutes. Add garlic and sauté another 2 to 3 minutes. Add oregano.

Stir in diced tomatoes, tomato paste.Season to taste with salt and pepper.

Reduce heat to low and simmer for 20 minutes, stirring occasionally. Add parsley. Sauce will be thick. You can add a little water if you wish to thin it out.

Cut off cap end of okra pods and cut pods in half lengthwise. Combine bread crumbs and flour in a pie plate.

Dip okra pods in egg and then roll in bread crumb mixture to coat.
Add enough Vegetable oil to a large skillet to coat the bottom with about ¼-inch oil.

Heat over medium-high heat. Add half the okra and brown on both sides, about 3 minutes per side. Turn heat down some if it is browning too quickly.

Drain on paper towels and immediately season the okra with some salt. Add more oil to skillet and cook remaining okra.

Coat bottom of prepared baking dish with a thin layer of tomato sauce. Layer ½ the okra in the dish and top with half of the tomato sauce. Repeat layers. Top with Parmesan and Mozzarella cheeses.

Place in preheated oven and bake for 40 to 45 minutes, until bubbly and browned.

Spicy Bean Chips

I love bean chips. But have you check out the prices in the store. Costing about $ 4.00 a bag and some changes. Well you can make them and enjoy the favors you create with this recipe.


1/2 pound dried black or pinto beans

2-3 stalks celery, chopped finely

1/4 cup onion, minced

4-5 cloves crushed garlic

1/4 cup fresh cilantro leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1 teaspoon cumin


Soaked beans, celery, onion and garlic in a pot. Cover with 3 cups of water, bring to a boil then lower the heat and simmer gently until beans are tender.

Pour the beans into a food processor and add the salt, pepper, oregano, cumin, cilantro leaves. Blend until smooth.taste and see if you need more favor.If favor is just right, drop spoonfuls of bean mix 1/4 inch thick, onto a solid drying sheet that has been wiped with oil. Dry until crispy.

Smothered Chicken...Giving Honor To Maya Angelou

Maya Angelou’s  smothered chicken is delicious and quite easy to cook. It  tastes yummy and creamy yet it’s sinless because the ingredients used are healthy stuffs.

Oprah calls this suffocated chicken!

Serves 8

Ingredients:

2 (3-pound) fryer chickens
Juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
8 tablespoons (1 stick) butter
1/2 cup vegetable oil
2 medium onions , sliced
1 pound button mushrooms , sliced
1 clove garlic , minced
2 cups chicken broth
Preparations:

Wash and pat dry the chicken. Cut each chicken into pieces and place the pieces in a bowl with lemon juice and water to cover. Refrigerate for 1 hour.

Wash the lemon water off the chicken and season it with salt and pepper. Dredge the chicken pieces in 3/4 cup of the flour.

In a large skillet, heat the butter and 1/4 cup of the vegetable oil over high heat. Add the chicken pieces and fry until dark brown. Remove them from the skillet.

Add the remaining 1/4 cup flour and 1/4 cup vegetable oil to the skillet. Cook the flour until it’s brown.

Add the onions, mushrooms and garlic, stirring constantly.

Put the chicken back into the skillet. Add the chicken broth and water to cover. Turn the heat to medium and cook for 25 minutes or until the chicken is cooked through.

Cabbage Potatoes Smokes Turkey Casserole

crisp smokes turkey and set to a side out, then cook down of shredded cabbage and chopped onion in the smoky dripping the turkey has left behind. When you're good and ready, you mix in some parboiled potatoes, some cream for (more) richness, and some fresh parsley to help cut through that richness. Pack the mixture into a casserole dish, top with some mild grated cheese cook 40 minutes until browned and bubbling, 

Apple Crisp Stuffed Baked Apples

Apples Apples Apples everywhere... I found a great recipe on a site that have the best recipe for stuffed baked apples...

INGREDIENTS
8 apples (I used fuji apples)
4 tablespoons butter
⅓ cup brown sugar
½ teaspoon cinnamon
crumble topping
½ cup flour
¼ cup oats
⅓ cup brown sugar
¼ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
4 tablespoons butter, chilled and cut into cubes
INSTRUCTIONS
Preheat oven to 400 degrees.
First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. You don't need to get every little bit out, just enough to make a "bowl" for the filling.
Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired.

http://lecremedelacrumb.com/2014/09/apple-crisp-stuffed-apples.html

How To Make Pan Gravy

Okra And Rice

Just so simple and easy...

½ cup rice

½ onion, chopped

1 tablespoon oil

¾ teaspoon salt

¼ teaspoon thyme

1 cup boiled fresh okra


Cook the onion in the oil till clear.
Boil the rice according to the recipe for boiled rice.
Then mix all the ingredients together, and heat in a double boiler./////////////
///////

Mexican “Lasagna” Enchiladas Casserole

I like to spread some soul around... like these Mexican Lasagna Enchiladas Casserole. I found this recipe and make a little changes.... I think you will like it.

*Sprinkle Corn Tortillas with chili powder and cumin powder after Frying them.

1 tablespoon oil

1/2 medium onion diced

1 pound lean ground beef

salt to taste

1 tablespoon chili powder

1 tablespoon cumin powder

1/2 teaspoon oregano

1/4 cup beef broth

1 poblano pepper

1 (3.8 ounce) can sliced black olives, drained

1/2 pound grated cheddar cheese

1/2 pound grated jack cheese

2 (10 ounce) cans prepared enchilada sauce or chili sauce or cream chicken soup (add one can of water to both cans of soup mixed well creamy).

10 (6-inch) corn tortillas

1/4 cup oil for frying tortillas

Heat the oven to 375

Heat the oil over medium heat in a large frying pan, when hot add the ground beef and the onions, cook, breaking apart the meat with the back of your spoon, until it is just cooked and the onions are soft. Add the salt, chili powder, cumin and oregano. Stir well then add the water or broth and let it simmer until the liquid has evaporated.

While the meat mixture cooks, roast the poblano over an open flame or under the broiler. Place in a cover bowl and allow to steam for 15 minutes. Once it has cooled, remove the skin and seeds and roughly dice. Do not rinse the pepper as this dilutes it’s flavor, a little char left is fine.

While the pepper is resting, and the meat is cooking, heat 1/4 cup oil in a small sauté pan.

After frying each tortilla until crisp, but not browned or hard.Sprinkle Corn Tortillas with chili powder and cumin powder. Remove to paper towels to drain, continue until all have been cooked

Cover the bottom of an 8 x 8 x 2 baking dish with a thin layer of the enchilada sauce or thin layer chicken cream soup; place two whole tortillas on one side, slightly overlapping, cut one of the tortillas in half and place them one the other side, so the whole bottom is covered. Spread 1/3 of the meat mixture over the top, sprinkle 1/3 of the cheese over, and top with the poblano slices.

Make another layer of tortillas, (put the whole ones on the opposite side and the halves over what was the whole ones on the first layer); top with 1/3 of the meat mixture, 1/3 of the cheese and sprinkle the olives over the top. Pour some of the enchilada sauce to cover well or chicken cream soup.

Make a third layer with all four of the remaining tortillas, overlapping as needed. Top with remaining meat mixture and then the rest of the enchilada sauce, finishing with remaining cheese. Place in the oven and bake until the cheese is melted and it is bubbly hot, about 30 minutes. Remove from oven and allow to cool for 5 minutes before cutting and serving.

http://www.lindysez.com/recipe/mexican-lasagna-enchiladas-casserole/

Rhoda Adams's Pies Story

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.

Cod Cakes Recipe

Sometime you can catch too many cod in a pond. well in this case try frying them in little cakes and freeze them for a raining day.

1 pound cod fillets

1 onion chopped

1 teaspoon prepared yellow mustard

1 tablespoon Miracle Whip

1/2 teaspoon Old Bay Seasoning or to taste

2 1/2 cups coarsely crushed buttery round crackers

1 egg

1 cup canola oil for frying

   
Directions

Place cod in a boil pot adding old bay seasoning with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, old bay, cracker crumbs and egg. Mix until evenly blended.
   
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.

Butter Roasted Rib Eye

you can do it...!

Easy and good just try your own recipe....Tips make sure your pan is very hot with oil cooking on top of stove cook on both side for 5 mins after add butter on top and place in oven hot oven 8 mins and that is all..

Roasted Corn On The Cob In The Oven

Preheat oven to 450 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until some of the corn rows are brown golden and the husk is really dark brown.

When corn look like this it's ready....

Peel down the husks and use as a handle when eating and dip in butter and season of your choice.

Corn Cob Season Photo Got @
http://www.laaloosh.com/2011/06/29/grilled-corn-on-the-cob-recipe-with-lemon-thyme-butter

Beware! Jalapenos Are Hot To Handle!

Cooking with Jalapenos and trying the best Jalapeno Pepper Recipes I Ever tasted and I am sharing with you this great site I found. try one or all of these recipes at your next party or just for two. you will eat them up!!!
http://food.squidoo.com/cooking-with-jalapenos-add-a-little-heat-to-your-kitchen-with-the-best-jalapeno-recipes-ever

Dinner Tonight: My Sister Pauline Famous Steak Withe All The Fixings

THIS STEAK WILL MELT IN YOUR MOUTH ON THE VERY FIRST BITE.... SO JUICY AND TENDER...ANOTHER GREAT ONE PAULINE!!!

Baked Spaghetti Casserole

I love serving this spaghetti casserole to a large group of people this casserole feed a lot of hunger people it easy and simple to make and low cost on your bill. you can make it a head of time.

Filling

3 med eggs, beaten

1 cup sour cream

1/2 cup Parmesan Cheese

1/2 cup Cheddar Cheese

1 cup shredded Mozzarella Cheese

1 lb Spaghetti Noodles, cooked and cooled

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased casserole dish.

Sauce

2 lbs Ground Chuck browned and drained

salt and pepper to taste

1 1/2 teaspoon garlic powder

1 - 24oz jar Spaghetti Sauce

1 - 12oz can diced tomatoes, drained

1/2 tsp dry basil
          
1/4 tsp dry oregano

1/2 cup diced green and red bell peppers

1 cup chopped green onions with tops

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.

Add additional shredded cheeses on top

Bake at 350 degrees for about 30 minutes or until golden brown and bubbly.

Candied Yams Or Sweet Potatoes

Candied Yams or Sweet Potato

2 cups water

2 cups fine granulated sugar

1 stick butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

8 small yams or sweet potatoes


Peel skin from yams and slice into 1/2 to 3/4 inch thick circles,place them in a pot add water and cook for 8 min.

Pour half water off cooked potato keeping them in pot add sugar,butter, lemon juice, nutmeg. return to boil cover pot and reduce heat to simmer. cook yams  for 35 minutes or until tender and candied.

soulfoodqueen.net Easy Raisins Pie

two cans 21-ounce  LUCKY LEAF® Raisin Pie Filling


1/2 stick melted butter


recipe for  a good homemade pie crust



open cans and pour in a bowl at melted butter blend well

add tablespoon rum stir in mixture. pour into pie crust add one crust on top and bake at 350 until golden brown.

Raisin Cake

Great cake for the winter days with a great cup of hot coffee or hot spice tea. I bake this cake to give a way as a holiday gift. This Raisin Cake make your home smell so good. You can freeze this cake too.

3 cups plain flour

2 cups sugar

1 cup mayo

1/3 cup milk

2 eggs

2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/2 ground nutmeg

1/4 ground clove

3 cups chopped apples

1 cup raisins

1/2 cup walnuts or pecans

Mixed all 10 ingredients with hand mixer about two mins. Then add apples and raisin and nuts and blend all together. you can used a tube pan or two nine inch round cake pans bake at 350 about 45 mins.

When cake is cool you can leave frosting off or add your frosting.

Mable And Essie Kountry Cafe...Closed Best Soulfood In Lancaster

Mable and Essie Kountry Cafe

   Soul Food - Fine Southern Cooking

         Monday thru Friday 4 PM - 8PM

             43937 15th Street West

                               ( 661-945-0893 CAFE CLOSED)

All Dinners Include Two Sides & Bread

Prices subject to change - Call to confirm

SOUL FOOD PLATES

Fried Catfish (3)..........................$6.95

Fried Catfish (6)..........................$10.95

Fried Chicken Wings (4)..............$8.29

Fried Chicken Wings (6)..............$10.95

Roasted Chicken (3)...................$9.95

Fried Pork Chops (2)...................$10.95

Meatloaf & Mashed Potatoes.......$9.95

Vegetable Plate (4).....................$7.95

SPECIALTIES

Seafood Gumbo (12 oz.).............$6.95

Seafood Gumbo (32 oz.).............$15.95

Chitlins (12 oz.)..........................$8.95

Chitlins Dinner............................$12.95

Beef with Rice & Gravy................$5.95

BBQ PLATES

BBQ Beef Brisket (6 slices).........$11.95

BBQ Pork Ribs (4 bones)............$10.95

BBQ Chicken (3).........................$9.95

BBQ Links hot or mild (3)............$7.29

BBQ Pork Rib Tips (6).................$9.95

Cafe Minor (any 2 meats above)...$13.95

Cafe Major (any 3 meats above)...$15.95

BBQ SANDWICHES

(served with potato salad)

BBQ Beef...................................$7.95

BBQ Chicken..............................$5.95

BBQ Links..................................$4.75

BBQ Pork...................................$6.95

DESSERTS

Cornbread...................................$0.50

Cakes.........................................$3.00

Peach Cobbler.............................$3.50

Sweet Potato Pie.........................$3.00

SIDE ORDERS............................$1.95

Greens

Green Beans

Mac & Cheese

Pinto Beans

Potato Salad

Yams

 

quick breakfast

English muffin with white cheese...

Frying Chicken

1 whole chicken, cut up into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)

canola oil for frying


Chicken Marinade


2-3 cups buttermilk


1 tablespoon salt

2 teaspoons ground black pepper

1 teaspoon cayenne pepper
   
Chicken coating  

2 cups milk

3 cups flour

½ - 1 tablespoon garlic powder

½ - 1 tablespoon onion powder

½ tablespoon salt

½ tablespoon ground black pepper

½ - 1 tablespoon cayenne powder
 

In a large bowl enough to fit all the chicken pieces in add the buttermilk, salt, pepper, and cayene. Use your hand to mix and combine the spices with the buttermilk.


Add the chicken pieces into the buttermilk mixture, making sure that most of the chicken is covered with the buttermilk (add more buttermilk if necessary).
Cover and refrigerate for 12-24 hours. The longer the chicken marinates, the juicier it will be.

Take the marinated chicken from the refrigerator about 30 minutes before frying and leave to come to room temperature a bit.

In a large bowl, add milk. In a shallow pan or plate, add flour, garlic powder, onion powder, salt, pepper and cayenne pepper.
Remove a piece of chicken from the buttermilk and dip into the milk, shaking off the excess milk. Then dip chicken into the flour mixture and shake off the excess flour. placing on a baking sheet lined with paper and repeat with other pieces of chicken.

Fill a cast iron frying pan with 1.5-2 inches of oil. Heat up the oil until it reaches 160-170C. Place  the chicken pieces into the hot oil working in batches to prevent overcrowding. Fry the chicken for five minutes until the bottom side is golden, turn the chicken pieces over and continue to fry for another five minutes until it is golden. Turning the chicken pieces over again five minutes more until the chicken is a deep golden brown, cooked through and crisp. This should take around 15 minutes.

Hoe Cakes

When I was a child. I remember eating these little corn cake with black eyed peas and some good mess of Greens... as the old folk with say. Now I eat them with everything..I mean with all kinds of food dishes.

1 cup of self rising flour

1 cup of self rising corn meal

2 eggs

3/4 cup buttermilk

1/3 cup whole milk

1/4 cup of canola oil

1/2 cup of canola in a skillet for frying,


In a medium bowl, whisk together the flour, cornmeal.adding the whole milk, buttermilk and oil in a bowl blending well. Add eggs and mix well combine with dry ingredients. Heat oil in a skillet over medium high and drop batter by about 1/2 pancake size.

Fry until brown and crisp, turn and brown the other side. Remove and let drain on paper towels.

Frito Pie

Adapted from Homesick Texan Cookbook by Lisa Fain

You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.

Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

ingredients:
6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese
directions:
1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.

2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.

3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.

4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.

5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

Baked Chicken with Dijon and Lime

Thanks Paula Deen for this terrific recipe!

8 small chicken thighs, skin removed or keep on

3 tbsp Dijon mustard

1 tbsp mayonnaise

1 clove garlic, crushed

1 lime, squeezed, and lime zest

3/4 tsp black pepper

salt to your taste

dried parsley

Directions:
Preheat oven to 350°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking. Place chicken in baking pan cover with foil.. Bake 45 mins. take foil off chicken place under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top and than add dried parsley.

Black-Eyed Pea Jambalaya

2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed turkey ham

1 cup good slice beef smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.

Fire & Ice Pickles

Adapted pic from foodie

 2 32-oz jars hamburger dill slices

4 cups sugar

2 Tbsp  Hot sauce

1 teaspoon cayeanne pepper

½ tsp crushed red pepper flakes

8 small cloves of garlic, peeled and lightly smashed

1/2 cup finely chopped onions

Drain pickles (discard the juice) and place in a large bowl.

Add the sugar, cayenne pepper,hot sauce,onions, red pepper flakes & garlic. Mix gently to combine.

Cover and let sit for 4 hours at room temperature, stirring occasionally.

Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar.

 Cover and let rest in the refrigerator for one week before eating.

Snap Beans And Field Peas

Field peas cooked with green beans wow how good.. Your guest will smell them all over the house cooking up a storm. These peas are similar to black-eyed peas but has a reddish color and taste deeply than black-eyed peas and more firmer.

1 bag of dry field peas

1 cup raw green beans cut in half

1 medium onion, chopped

1 T. minced garlic

4 T. bacon dripping

Salt sand pepper to taste

Place peas into pot and cover with about 2 inches of water for 2 hours
Add rest of ingredients.
Cook over medium heat until peas are tender. ADD GREEN SNAP BEANS.. Taste for seasoning.
Add more water if peas are not done and water cooks down too low.



Camellia Field Peas 1 LB