​Ingredients
3-4 lbs. of chicken thighs
Garlic Powder, to taste
Onion Powder, to taste
Culture Creole Seasoning, to taste
Tony Chachere’s Creole Seasoning, to taste
Badia Complete Seasoning, to taste
Adobo with Complete Seasoning, to taste
Paprika, to taste
1-2 cups of all-purpose flour
¼ cup of honey
2 tbs of soy sauce
2 tbs of minced garlic
Red Pepper Flakes, to taste
Directions:

1.  Preheat the oven to 375 degrees F
2. Season the chicken to taste with dry seasonings.
3. In a large bowl, add the chicken and coat the chicken with flour.
4. Place the chicken in a large, greased pan.
5. In another bowl, add the honey, soy sauce and minced garlic.
6. Whisk until combined.
7. Heat the sauce in the microwave about 30-45 seconds to make the sauce pour easier.
8. Evenly pour the sauce over the chicken and then rub the sauce into the chicken, back and front.
9. Add crushed red pepper to taste.
10. Baked covered for 45 minutes.
11. Bake uncovered for another 15 minutes or until a safe internal temperature is reached.

Ingredients
2 lbs. of shrimp (peeled and deveined)-save the peelings and heads if you plan to make a shrimp stock
8 slices of bacon, cooked and chopped
4 russet potatoes, peeled and diced
2 tbs of butter
1 onion, chopped finely
1 bell pepper, chopped finely
2 stalks of celery, chopped finely
¼ cup of flour
4 cups of corn (frozen or fresh)
12 cups of shrimp stock or chicken stock
11/3 cup of heavy whipping cream
Tony Chachere’s seasoning, to taste
Badia Complete Seasoning, to taste
Thyme, to taste
1 sprig of fresh thyme
Onion Powder, to taste
Garlic Powder, to taste
Italian Seasonings, to taste
3 green onions, chopped
Parsley, to garnish
Shrimp Stock
Heads and shrimp peelings from two lbs of shrimp
1 onion cut in fourths
1 celery, chopped roughly
1 bell pepper, cored and cut in fourths
4 cloves of garlic
Salt, to taste
6-10 mixed peppercorns
5 bay leaves
12 cups of water
Directions:
Shrimp Stock
The shrimp stock is optional but adds an amazing depth of flavor! Simply combine all of the shrimp stock ingredients and bring to a rolling boil.  Reduce the heat to a simmer and cover.  Let it cook while you prepare the other ingredients for your soup.  I normally like to let it boil at least an hour. The color will begin to change to a brownish/red tint. Be sure to strain the solids out of the stock before using it.

1.  In a heavy bottomed pot, on medium-high heat. Cook the bacon and set the bacon aside.
2. Remove some of the bacon grease.  Leave a thin layer that covers the bottom of the pot.
3. Add the butter and allow it melt.
4. Add the shrimp and cook 1 minute on each side. Remove the shrimp and set them aside. Note: Some of the shrimp may be undercooked but will fully cook when added to the soup later.
5. In the same pot, sauté the onions, bell peppers and celery until softened.
6. Add in minced garlic and sauté another minute.
7. Stir in the flour and blend well with the sautéed seasonings.
8. Continuously stir for about 5 minutes.
9. Stir in the warm shrimp stock little by little, while stirring.
10. Continue to add stock until it is fully blended with the roux and seasonings.
11. Add in the diced potatoes and corn.
12. Season to taste with dry seasonings.
13. Cover the soup and allow the soup to simmer for about an hour. 
14. Once the potatoes have softened, stir in the heavy whipping cream. Allow this to come back to a slight boil.
15. Stir in the shrimp and bacon.
16. Once the shrimp are cooked, stir in the green onions and garnish with parsley.
17. Taste the soup and add more salt and pepper, if desired.
18. Serve with fresh bread.

 

Ingredients
3-4 lb Beef Boneless Sirloin Tip Roast (cubed)
1 onion, diced
1 green bell pepper, diced
1-2 celery stalks, diced
4 cloves of garlic, chopped
2 tablespoons of flour
2 tablespoons of butter
2 tbs of Worcestershire
1 package of Lipton Onion Soup
4 cups of beef broth
2 tbs of corn starch
Garlic Powder, to taste
Adobo Seasoning with Complete, to taste
Italian Seasoning, to taste
Onion Powder, to taste
Complete Seasoning, to taste
Culture Creole Seasoning, to taste
¼ cup of Olive oil
Directions

1. Season the cubed beef with all of the dry seasonings.
2. On medium-high heat, add the olive oil to the pot.
3. Sear the beef tips in small batches, on both sides. Add more olive oil, if necessary.  Note: Do not overcrowd the pot, otherwise the beef will steam and not sear.
4. Remove the beef tips from the pot and set aside.
5. Add the diced raw seasonings (omit the garlic) and sauté until softened.
6. Add the butter and stir until melted.
7. Add the garlic and cook another minute or so.
8. Stir in the flour and stir another 3-4 minutes.
9. Stir in the Worcestershire sauce.
10. In a large measuring cup, combine the Lipton Onion Soup, beef broth and cornstarch.  Mix it well.
11. Add to the pot and stir well.
12. Add the beef tips back to the pot.
13. Cover and cook on medium heat for about 2.5 -3 hours. Check and stir periodically. The longer you cook it, the more tender the meat will become.
14. Serve it over rice or mashed potatoes.