GIANT MUFFIN

Blueberry Muffin And Peanut Butter Muffin

Blueberry Muffins

1/2 Sugar 1/2 cup butter softened 2 large eggs 2 tablespoons vegetable oil 1 cup sour cream 1/2 cup milk tablespoon grated lemon zest 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups fresh blueberries Directions Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.


Peanut Butter Muffin

 Ingredients 1/2 c. sugar 2 Tbsp butter room temperature 2 eggs 1/2 c. peanut butter 1 c. milk 2 c. all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/2 c. peanut butter chips Instructions In a large bowl cream together the sugar, butter and eggs. Add peanut butter and milk and mix until combined. In another bowl sift together flour, baking powder, and salt. Mix into wet mixture until just combined. Stir in peanut butter chips. Divide evenly into muffin tin lined with muffin cups or greased. Fill each cup 2/3's full. Bake at 400 degrees for 15-17 minutes or until they test done.


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Gibson Elite Casa Estebana...

Creole Etouffée

Feel free to make this tasty étouffée with TURKEY SAUSAGE CHICKEN imitation CRAB instead of SEAFOOD. This Creole étouffée is made with a tomato base.
Ingredients
COOK TOGETHER COOK FOR 5 MINS ON MED HEAT
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced)  salt (or to taste)
ADD
1/2 to 1 teaspoon cayenne pepper (to taste)
1/2 teaspoon black pepper
1/4 teaspoon dried leaf thyme
ADD
2 cups fish stock
COOK FOR 5 MINS ON MED HEAT
ADD
2 TABLESPOON TOMATO PASTE
COOK FOR 5 MINS ON MED HEAT
ADD
2 pounds TURKEY SAUSAGE,CHICKEN imitation CRAB instead of SEAFOOD
COOK FOR 5 MINS ON MED HEAT
1 cup green onions (with tops, chopped)
SERVE OVER RICE
Garnish: fresh parsley (chopped)

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Camellia Red Kidney Beans...

New Orleans Restaurant Mother's Red Beans And Rice

This Classic Recipe Comes Mother's Restaurant In New Orleans... Am Re-making Them To Be Kosher..

Mother's Red Beans

Ingredients:

½ lb. Ham fat, rendered in recipe  / Or / 1/2 pound Turkey Ham … Add 1 / 4 cup cooking oil to rendered
1 lb. Smoked sausage / Or Smoked Beef Or Turkey Sausage
1 lb. Ham, grade A / Or 1 Pound  Turkey  Ham
½ lb. Onions, diced
⅓ lb. Bell pepper, diced
¼ lb. Green onions, diced
3 oz. Garlic, minced
⅓ tsp. Salt
¼ tsp. Black pepper
½ tsp. Thyme
2 Bay leaves
2 lbs. Red beans (pre-soak overnight to soften)
2 qt. Chicken stock
2 qt. "Debris Gravy" (substitute: beef au jus, consomme, or beef stock)
1 Ham bone / No Ham bone Add 4 oz Hickory LIQUID SMOKE

Directions:

 Render ham fat in skillet. Remove cracklins from the remaining fat (set aside: season and snack). Sauté sausage and grade A ham. Add onions, bell pepper and green onions; sauté until tender. Add garlic, salt, pepper, thyme, and bay leaves. Add red beans; stir into vegetables. Add stock, debris gravy and ham bone. Bring to a boil, then reduce heat and simmer until red beans are tender and become creamy. Season to taste.
Serve over rice. Alternatively, serve with potato salad or in an omelet.
Courtesy Mother's Restaurant

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