Zatarain's Chicken Fry Variety Two Pack - Southern Buttermilk Chicken Fry Mix

Garlicy Herbs Fries / New Orleans Hamburgers And Seafood .Co / Garlic Aioli

Garlic Aioli Dip

3 Tablespoon crush garlic
1/4 cup Extra-virgin olive oil
salt and black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon mustard
1/8 teaspoon cayenne pepper
Refrigerate to allow the flavors to come together

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Chicken Fries

1 pound boneless, skinless chicken

2 cups Panko bread crumbs

1/2 teaspoon pepper

1 teaspoon salt

1/2 teaspoon garlic powder

2 eggs

1 cup flour

oil
Instructions

Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.

In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.

In a shallow bowl, beat eggs until frothy.

In another shallow plate, place flour.

Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.

In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.

Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.

With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce

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Hummus

This hummus is so easy to make and has the perfect kick of flavor!

Ingredients
1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin

Instructions
Blend all ingredients in a food processor until you get the correct consistency.

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Baked Beefy Cheesy Ramen Noodles

3 packages beef ramen noodles

1 1/2 ground beef

2 beef bouillon packages from ramen noodles

1 cup tomato , canned

1/4 cup tomato paste

1 - 3 tsp white sugar

2 tsp Worcestershire sauce

1 dried bay leaves

1/2 tsp dried thyme or oregano

1/2 cup each onion green bell and red bell pepper

Salt and pepper

cheese of your choice about a pound

Sauce:
Heat oil in a large, heavy based pot over medium high heat.
Add garlic and onion, cook 2 minutes.

Turn heat up to high, add beef and cook, breaking it up as you go.
Once beef is brown
Add remaining Sauce ingredients, stir.
Bring to simmer, lower heat, cover with lid. Simmer for 10 minutes
If liquid evaporates too much, add water - should be saucy Adjust salt and pepper to taste.
Assemble & Bake:
Preheat oven to 350
Cook pasta per packet directions, minus 1 minute.
Drain, then return into pot.
Add just over half the Sauce, toss.
Spread half the pasta in a casserole pan, spread with half remaining Sauce.
Top with cheese slices, then remaining pasta, remaining Sauce
bake 25 mins

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Cabbage Lasagna

1 large head cabbage, coarsely chopped

1 med onion chopped

3 garlic cloves minced

1 1/2 ground {chuck beef}

1/8 salt

1/8 black pepper

1 1/2 teaspoon

1 15 oz jar pasta sauce

1 8oz Gruyere smoke cheese

2 cup shredded cheese of your choice

1/2 cup grated parmesan

Heat the oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.
Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.
keep 1/2 cup beef dripping grease
Stir in the herbs,and cook for about 3 mins before adding the tomatoes and pasta sauce.
Let this simmer for about 15 minutes,
In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage.  Cook and keep stirring until the cabbage is about half cooked add salt and pepper.
Heat your oven to 350 and grease a large casserole dish.
Spread about 1/2 the cabbage onto the bottom, pressing it down flat.
Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup  cheeses add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.
Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.
Sprinkle the 1 cup cheeses and grated parmesan cheeses on top.
Bake uncovered until the cheese melts and lightly brown.

Honey Based Barbecue Chicken

 

Baked Honey Barbecue Chicken - moist and juicy chicken thighs marinated with smoky honey barbecue sauce and baked to perfection. So good! 

Ingredients

2 lbs chicken   

dry rub 

smoke the chicken on grill
bottled barbecue sauce
honey
 Hickory Liquid Smoke 

apple cider vinegar 

light corn syrup 

light brown sugar

Red Beans And Rice

I love Beans of all kinds and I will cook them up in a tinkle of an eye. one thing you much know you got to cook beans in smoke meat so they can get that flavor.

It don't have to be pork you can cook them in smoke turkey tails,"yes sir"

I like to put a biscuit on top of the rice...And pour the beans on top...Try that treat.
Happy Eating...Sandra

Ingredients

1 pound of dry red beans clean and picked and soak in water for 24 hours

1 pound sliced beef smoke sausages

2 smoke turkey tails

1 pound smoke beef sausages sliced

1 large onion chopped

2 garlic clove mashed

1/2 cup celery

1/8 teaspoon cayenne pepper

2 tablespoon Cajun Seasoning

1/4 cup Apple Cider Vinegar

2 tablespoon Hickory Smoked liquid

1 cup long grain rice (cooked)

Procedure:
1. Boil turkey tails in 8 cups of water 1 hour
2. Add Beans
3. Add all ingredients to the cooking beans.(not rice)
4. Cook 1 hour 30 minutes until beans are tender
5.start mashing some of the beans on the side of the pot with a big spoon
to make them creamy.... beans need to cook 30 minute more with the sliced smoke sausages.
6.Take out turkey tails before serving over rice

Barbecue Pulled Chicken

Place chicken thighs in a slow cooker. season heavy with your favorite barbeque seasoning Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. In a bowl start pulling chicken apart, mix the barbecue sauce Pour over the chicken.

You Can  Make A Dish Like This / Barbecue Pulled Chicken With Cheese Serve  Over Fries...

Turkey Cheese

BOIL ABOUT 4 POUNDS FRESH TURKEY NECK WITH A 1/2 CUP OF PICKLE SPICE  FOR 2 HOURS IN 1/2 GAL OF WATER   

Pickle Spice

Ingredients

Basic Pickling Spice

Yield: about 2 1/2 cups

1/2 cup mustard seeds

1/4 cup coriander seeds

1/4 cup fennel seed

1/4 cup whole allspice berries

1/4 cup whole cloves

1/4 cup dill seeds

1/4 cup celery seeds

1/4 cup cinnamon sticks, crushed

1/4 cup black pepper corns

2 tbsp. dried ginger, coarsely chopped

3 dried red peppers, crushed

LET TURKEY NECK KOOL AND TAKE MEAT OFF BONES
SAVING THE BROTH

ADDING

1/4 teaspoon dry mustard 

 1/4 teaspoon dry coriander 

1/4 teaspoon fennel seed 

1/4 teaspoon allspice 

1/4 teaspoon dry clove

1/4 teaspoon dry dill 

1/4 teaspoon celery seeds 

1/4 teaspoon dry cinnamon 

1/4 teaspoon black pepper corns 

1 teaspoon red peppers, crushed

2 tablespoon chopped onion and 1 teaspoon garlic 

mix well and add 1/3 cup vinegar 

PRESS DOWN IN A MOLD AND POUR 1/2 CUP VINEGAR ON TOP AND LET SET UNTIL SINK IN AND POUR TURKEY BROTH ON TOP AND SET IN FRIDGE

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