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Archive, Chicken

Gluten Free Fried Chicken Batter

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Gluten Free Fried Chicken Breading
Author:
Cuisine: Soul Food
Recipe type: Main
Serves: 8 pieces
Prep time: 
Total time: 
Ingredients
  • ½ cup Masa ( I use the tamale formula)
  • ¾ cup rice flour
  • 1.5 cup Bobs Red Meal Blue one to one GF Flour
  • 2 tsp kosher salt
  • ½ tsp paprika
  • ¼ garlic powder
  • 1 tsp black pepper
Instructions
  1. Mix all ingredients

 


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Veggie

Shoepeg Salad

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Shoepeg Salad
Author:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup sugar
  • ¾ Cup cider vinegar
  • ½ Cup Olive Oil
  • 1 tsp fresh ground pepper
  • 1 tsp kosher salt
  • 2 stalk celery chopped
  • 1 large bell pepper chopped.
  • ½ cup green onion sliced
  • 1.5 cup frozen shoepeg corn
  • 1.5 cup of frozen french style green beans
  • 1.5 cup frozen peas
  • 1 small jar small pimientos
  • ½ tsp dill (optional)
  • handful chopped parsley or basil(optional)
Instructions
  1. Mix sugar, vinegar, oil, pepper, salt and bring to a boil and pour over veggies. Let marinate for 24 hours

 


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Veggie

Yogurt Ranch

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Yogurt Ranch
We all know kids and some adults love ranch. Make this healthy version your family will love.
Author:
Cuisine: American
Recipe type: Dressing
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon dried basil or Italian seasonings
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoons ground black pepper
  • 1t easpoon salt
  • 1 tablespoon fresh chives optional
  • 2 cup plain yogurt
  • ½ cup buttermilk or milk
  • 2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice plus 1 more if using milk
Instructions
  1. Mix all ingredients in a large jar or container that is sealable.
  2. Shake until mixed thoroughly
  3. It will keep in the refrigerator for several weeks

yogurt ranch

 


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Archive, Veggie

Southern Style Greens

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Southern Style Greens
Author:
Cuisine: Soul Food
Recipe type: veggie
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 bunches Collards, kale, chard, mustard, or turnip cleaned, stem cut out, and chopped
  • 3 tbsp oil or bacon grease
  • two dried chili’s such as cayenne, arbol, chipotle(although it won't saute)
  • ¼ cup brown sugar
  • ½ cup of red wine vinegar
  • 1.5 cups of homemade chicken stock
  • ½ of a thinly sliced onion
  • 1 ham hock ( you can use less if you get your butcher to slice them for you)
Instructions
  1. Saute onion, chile, and ham hock in oil for a few minutes
  2. Add sugar and stir till pretty much dissolved
  3. Add greens and toss with oil and sugar mixture cook for a minute
  4. Add stock and vinegar put on cover raise heat to medium high until pressure is high. Lower to a simmer and cook 12-15 minutes. (If you don't have a pressure cooker simmer for 45 minutes or until greens are tender)
  5. Take off heat and serve(Cornbread is a great side with any greens and the pot liquor)
Nutrition Information
Serving size: 4

Collard-Greens-Market-940x626

 


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Chicken

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Gochujang Chicken Skewers
This chicken will not the socks off your next dinner party.
Author:
Cuisine: BBQ
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup light brown sugar
  • ½ cup rice vinegar
  • ⅓ cup gochujang
  • ¼ cup fish sauce
  • 1 healthy squirt Sriracha
  • 2 teaspoons ginger grated
  • 2 garlic cloves pressed
  • 1.5- 2 pounds chicken thighs
Instructions
  1. Mix brown sugar, vinegar, chili paste, fish sauce, Sriracha, garlic, and ginger in a large mixing bowl
  2. Add chicken and toss in the marinade
  3. Marinade for up to 24 hours
  4. Prepare grill and setup for medium-high heat
  5. Drain marinade off chicken best as possible and put in a saucier pan to reduce
  6. Bring marinade to a heavy simmer and reduce until thick approximately 8 minutes
  7. Meanwhile put chicken on skewers
  8. Grill skewers until chicken is browned on all sides and cooked through, 2 to 3 minutes per side
  9. Brush with reduced sauce and ENJOY!


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Mexican or Tex-Mex

Odelay Quinoa

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Odelay Quinoa
Author:
Cuisine: Mexican
Recipe type: Main
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 Jalapeño or Seranno seeds removed, chopped
  • ½ red pepper, diced
  • 1 yellow onion, chopped
  • 1 15oz can of diced tomatoes
  • 4oz-can of Hatch diced green chilies
  • 1 cup quinoa
  • 2 cup vegetable broth plus 2 tsp of miso or Ssamjang paste
  • 1 can of hominy or 1 cup frozen corn
  • 1 15 oz can black beans, drained and rinsed
  • 1 tbsp chili powder
  • 1 tbsp of Mexican oregano
  • 1 tbsp cumin
  • 1 tsp of smoked paprika
  • ½ lime of juice
  • Healthy squirt of a sweeter BBQ sauce
  • 1 tbsp of butter
  • Salt and pepper to taste
  • Coriander chutney and sour cream when serving
Instructions
  1. Saute onion, jalapeno, and bell pepper in oil till translucent over medium heat
  2. Add tomatoes and chilies and reduce 5 minutes
  3. Add quinoa and stock and lower to a simmer and cook 30 minutes
  4. Add beans and hominy and seasonings and cook additional 20 minutes
  5. Finish with bbq sauce, lime juice, and butter.
  6. Season to taste

 


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Archive, Cajun/Creole, Fish

Shrimp Etoufee

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Shrimp Etoufee
I had this classic at Commander's Palace when I was a kid and I always strived to recreate that experience. This is one of the first recipes that I made for my wife and she mentioned she wanted it for Valentine's Day.
Author:
Cuisine: Cajun/Creole
Serves: 4-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 stick or ½ cup of butter
  • ½ cup of flour approximately
  • 1 onion small diced
  • 1 bell pepper small diced
  • 3 stalks celery split down the middle and chopped
  • 1 shallot petite diced
  • 3 garlic cloves
  • 1.5 tablespoon of tomato paste
  • 3 sprigs thyme (2 tsp dry)
  • 1 tsp of chopped rosemary
  • 3 bay leaves
  • 3 cups stock ( I usually use a combination of shrimp stock made from the shells and chicken)
  • 2 tsp of Worcestershire
  • 1 tablespoon of Cajun spice
  • 2 tsp Old Bay
  • ½ tsp of smoked paprika
  • 2 cups rice
  • 2 pounds Gulf shrimp peeled or crawfish(save shells for your stock)
  • salt to taste
  • Hot sauce to taste I like Crystal
  • Sliced green onion garnish
Instructions
  1. Melt butter over medium heat in a dutch oven or covered saute pan.
  2. When the butter gives off a nutty aroma slowly add flour a little at a time slowly string with a wood spoon(It should form a slightly runny paste as you will saute your aromatics in the roux after)
  3. Stirring periodically cook the roux until it is peanut butter brown.
  4. If the roux is a little thick you can add some more fat so you can effectively saute your Holy Trinity
  5. Sweat your onions, pepper, and celery for about 5-6 minutes if the roux starts to get darker lower your heat
  6. Add you garlic, shallot, and tomato paste cook for 2 minutes raising the heat to medium high.
  7. Deglaze your pan with the stock and add Worcestershire, Cajun Spice, Old Bay, and paprika
  8. At this point you can hold the sauce on low until your ready to serve it. I would not hold it longer than an hour or two
  9. Make 2 cups of dry rice with 4 cups of water
  10. Bring sauce to a heavy simmer. Sometimes you need more liquid sometimes you need to reduce it a bit.
  11. Add your shrimp and poach in sauce over medium low for about 5 minutes covered
  12. Season with salt and hot sauce
  13. Top with green onion

 


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Archive, Uncategorized

Hoppin’ John

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Hoppin' John
Author:
Cuisine: Soul Food
Recipe type: Main
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 Tablespoons Butter
  • 1 whole Large Onion, Diced
  • 6 cloves Garlic, Pressed
  • 1 whole Green Bell Pepper, Diced
  • 4 stalks Celery, Diced
  • 4 Tablespoons flour
  • 1 Pound Soaked Black-eyed Peas
  • 5 cups Chicken Stock, Ham., or Veggie Stock
  • 1 whole Ham Hock
  • 1 can Rotel or Diced tomatoes
  • 1 tsp of Smoked Paprika
  • 3 Bay Leaves
  • 3 sprigs fresh thyme or 2 tsp dry divided
  • 3 healthy squirts of Sriracha
  • Salt And Pepper, to taste
  • 1 cup of Chopped Ham (possibly left over from Christmas)
  • 3 Tablespoons Cider Vinegar
  • 3 cups cooked Rice, For Serving
  • Green Onion for garnish
Instructions
  1. Add butter over medium heat
  2. Add onions, celery, and bell pepper when the butter gives off a nutty smell and saute for 5 minutes
  3. Add the flour and saute until golden brown stirring constantly
  4. Add tomato paste and pressed garlic and cook for two minutes
  5. Deglaze pan with stock and tomatoes scraping brown bits with a wooden spoon
  6. Add ham hock, paprika, bay leaves and 2 sprigs of thyme
  7. Bring everything to a heavy simmer and reduce to low and put on the lid
  8. Turn on the football bowl games and crack a beer
  9. Stir every 15-20 minutes until the peas are cooked through
  10. After 40-45 minutes add ham, vinegar and Sriracha
  11. Start cooking rice
  12. You can keep peas and rice on low until your football game is over
  13. Serve over rice with a green onion garnish

 

 


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Archive, Thanksgiving

Francine’s Cinnamon Orange Yams

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This is based  my Grandmother Francine’s recipe.  I always looked forward to it every year.

  • 3-4 yams peeled and cut into rounds
  • 1 stick of butter
  • 1 cup of sugar
  • 1 cup of orange marmalade
  • 1 stick of cinnamon
  • 1 t lemon juice
  • salt
  • 1 cup toasted pecans (optional)
  1. Preheat oven to 365, and put yams on parchment or Silpat  on a sheet pan.
  2. Salt and drizzle with olive oil, roast for 40 minutes or until somewhat tender and slightly brown on edges
  3. Meanwhile in a sauce pan heat butter, sugar, marmalade until sugar is dissolved over medium low heat.
  4. Place cinnamon stick and lemon juice into pan and turn heat to low until yams are done roasting.
  5. Place yams into baking dish and pour syrup over them.  (At this point you can refrigerate and do the next steps before service)
  6. Cover with foil
  7. Cook in oven for 15-20 minutes longer or until fork tender.  Cooking times vary on this recipe so be vigilant
  8. Top with toasted pecans if using

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Archive, catering, Thanksgiving

Cornbread Dressing

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  • 1 recipe cornbread baked
  • 2-4 cups of other bread that you might have around kitchen
  • 4 beaten eggs
  • 1 stick of butter (divided)
  • 1 onion diced
  • 4 celery stalks sliced
  • 4 cups chicken or turkey  stock
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon poultry seasoning
  1. Preheat oven to 325°F
  2. Tear up cornbread and bread and put into a 4-5 qt mixing bowl.
  3. Add the eggs to bread mixture
  4. Saute celery and onion in 6 tablespoons of butter until lightly translucent
  5. Add salt, pepper, and poultry season and saute 1 minute longer
  6. Add celery and onion to bread.
  7. Moisten bread with some of the stock mixing whole mixture well
  8. With remaining butter grease 9×13 Pyrex  and add mixture to it.
  9.  Add more stock if it seems dry
  10. Cover with foil and bake for about 45 minutes last 10- 15 uncover to brown the top
  11. Dressing should be golden brown

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