This fried chicken is so crispy, yet so juicy! We have the buttermilk brine that I soaked it in to thank for that. If you like your chicken with a perfect, crisp outside and juicy flavorful inside, this is the recipe for you. Check out the Instagram reel here! Ingredients
8-10 pieces of chicken (I used thighs, drumsticks and wings) Onion Powder, to taste Garlic Powder, to taste Slap Ya Mama Creole Seasoning, to taste Culture Creole Seasoning, to taste Poultry Seasoning, to taste Badia Complete Seasoning, to taste 2 eggs 4 cups of all-purpose flour Vegetable oil for frying Buttermilk Brine 2 cups of buttermilk 2 tbs of Dijon mustard Black Pepper Salt Cayenne Pepper Egg Wash 2 eggs beaten ¼ cup of buttermilk Directions
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It's no secret that we love red beans and rice in Louisiana, but have you ever had butter beans? I don't cook them often, but I love them! I basically cook them the same way I do red beans. I just used smoked turkey necks instead of pork neckbones. Check out my Instagram reel here! 1 lb of frozen or fresh speckled butter beans
1 tbs of bacon up or cooking oil of choice 1-2 yellow onions, diced finely 3 stalks of celery, diced finely 1 bell pepper, diced finely 1 tbs of minced garlic 5-6 smoked turkey necks Chicken Broth (Keep on hand to keep liquid levels adequate) Slap Ya Mama (to taste) 1 tbs Smoked Paprika Badia Complete Seasoning (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) 1 Tbs Thyme 2 Tbs Oregano 2 Tbs of Parsley 2-3 bay leaves
9. Remove the bay leaves from the pot and discard. 10. Serve over warm rice. I had this dish at a local restaurant and decided to recreate it. I nailed it! I'm normally a seafood pasta girlie but the chicken and sausage was amazing together! Also, I was today years old when I discovered that Manda's has an "After the Boil" crab boil seasoned sausage!! Check out the Instagram reel here! 1 tbs of Bacon Up or any cooking oil
12oz of penne pasta (cooked according to package directions) 1/2 stick of butter 1 large yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 tbs of minced garlic 1 lb of smoked sausage, sliced 4-5 boneless, skinless chicken thighs, cut in cubes 2 cups of heavy whipping cream 1 8oz block of Pepper Jack cheese, shredded Poultry Seasoning , to taste Garlic Powder, to taste Onion Powder, to taste Crushed Red Pepper, to taste Slap Ya Mama Cajun Seasoning, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Italian Seasoning, to taste 1 bunch of green onion, chopped Parsley, to garnish Directions
This is the perfect, one-pot dish that is full of flavor! This is the pasta spin on jambalaya. Check out the instagram reel here! Ingredients
1tbs of Bacon Up or any cooking oil 1 large yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 3-4 celery stalks, diced 1 tbs of minced garlic 1 lb of smoked sausage, sliced 4-5 boneless, skinless chicken thighs, cut in cubes 1 14.5oz can of diced tomatoes 4 cups of chicken broth 1 12oz bag of bow tie pasta 1 tbs of Better Than Bouillon Roasted Chicken Base 1 tbs of Kitchen Bouquet Poultry Seasoning , to taste Garlic Powder, to taste Onion Powder, to taste Crushed Red Pepper, to taste Slap Ya Mama Cajun Seasoning, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Italian Seasoning, to taste 1 bunch of green onion, chopped Parsley, to garnish Directions
Ok, so we've already done the fancy cabbage with shrimp and sausage (click here for that recipe) but what about traditional smothered cabbage? In my opinion, traditionally cooked cabbage is still the G.O.A.T. Use whatever meat you like. I used bacon but you can even do smoked turkey necks or another pork variety. I like to sauté the bacon, add finely diced yellow onion, a little Better than Bouillon chicken base and dry seasonings to make the perfect flavor. Add in the cabbage and water, let it cook down and that's it! This is beyond easy to make. If your cabbage has green and white leaves, separate them and cook the green ones a little while, then add the white. Check out the instagram reel here! Ingredients
12 oz package of thick cut bacon, diced (You can use half of the pack or the entire pack) 2 yellow onions, diced finely 1 head of cabbage (washed and sliced) Better than Bouillon Roasted Chicken Base Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Creole Seasoning, to taste Badia Complete Seasoning, to taste Smoked Paprika, to taste Culture Creole Seasoning, to taste Black Pepper, to taste Directions 1. Add diced bacon into a 5-quart pot and cook on medium high heat. 2. Stir the bacon and cook until it starts to brown and produce bacon grease. 3. Stir in the diced onions and sauté for about 3-4 minutes. 4. Stir in a tbs of Better than Bouillon Roasted Chicken Base. 5. Add the sliced cabbage and mix well with the onion, bacon and Bouillon Base. Note: It will seem like the pot is too full. Once you complete step 6, just pack it in and cover the pot. The cabbage will cook down and fit just fine. You can use a bigger pot, if that makes you feel more comfortable, there just will be a lot of unused space once the cabbage is cooked. 6. Once the bacon and onions are mixed well with the cabbage, add about 1 cup of water. Note: The pot does not have to be filled with water nor does the cabbage have to be covered with water. The cabbage will produce more liquid as it cooks down. 7. Season the cabbage with dry seasonings to taste. 8. Cover and simmer on low-medium until cabbage reaches desired tenderness. Enjoy! Turkey necks have entered the chat. I have been hearing everybody talking about oxtails lately but turkey necks have always been my fave. Trimming the fat and excess skin before cooking them was a game changer! They were beyond tender! After I seasoned them and seared all sides, I made brown gravy and simmered the turkey necks for a minimum of 3 hours. Check out the Instagram reel here! Ingredients
2-3 lbs of turkey necks (fat and excess skin trimmed) 2 tbs of oil (I used Bacon-Up rendered bacon fat) 1/3 cup of corn or vegetable oil (for roux/gravy) 1/2 cup of all purpose flour 4 cups of chicken broth 2 yellow onions, diced finely 4 stalks of celer, diced finely 1 bell pepper, diced finely 2 tbs of minced garlic Garlic Powder, to taste Onion Powder, to taste Badia Complete Seasoning, to taste Adobo with Complete Seasoning, to taste Black Pepper, to taste Poultry Seasoning, to taste Thyme, to taste Parsley, to garnish Kitchen bouquet Directions 1. Preheat the oven to 350 degrees F 2. Wash the turkey necks with water and a tsp of lemon juice. 3. Trim the excess fat and skin from the turkey necks, using kitchen shears. 4. Repeat step 2. 5. Pat the turkey necks dry with a paper towel. 6. Add the Bacon-up or 2tbs of oil to a large, heavy bottomed roaster on medium-high heat. 7. Sear the turkey necks on all sides. 8. Remove the turkey necks from the roaster and set aside. 9. Add the remaining oil to the roaster and stir in the flour. 10. Continue to stir until the roux becomes dark brown in color. 11. Stir in all of the raw seasonings, except the garlic. Cook 2-3 minutes. 12. Stir in the garlic and cook an additional minute. 13. Season the roux with the dry seasonings. 14. Add the turkey necks back to the roaster. 15. Stir in the chicken broth until the gravy is uniform (meaning all of the roux is completely blended with the liquid). Optional: Add a tbs of kitchen bouquet to darken the gravy further. 16. Season the gravy with dry seasonings, to taste. 17. Cover the roaster and bake for at least 3 hours. 18. Garnish the turkey necks with parsley. 19. Serve over warm rice. These are the juiciest fried pork chops EVER. They are double battered with an egg wash in between. This made the outside extra crispy. I don’t fry pork chops often but when I do, I use a cast iron skillet. Be sure to check out the IG reel here! Ingredients
3-4 Center Cut pork chop Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Seasoning, to taste Seasoned Salt, to taste Smoked Paprika, to taste Black Pepper, to taste Badia Complete Seasoning, to taste Badia Adobo with Complete Seasoning, to taste 1 ½ Cup of All Purpose Flour Egg Wash 2 eggs Tbs of half/half ¾ cup of evaporated Milk Vegetable Oil for frying Directions:
Meatloaf is one of the best comfort meals. I like to serve this with mashed potatoes and cover it with brown gravy. Add a veggie like green beans or corn for a complete meal. My favorite tip is to add milk into the meat mixture to ensure that the meat loaf is moist and tender. Check out this simple recipe below. Ingredients
2 lbs of ground chuck 1 yellow onion, diced finely 2 tbs of minced garlic 1/3 cup of milk 1 cup of Italian Breadcrumbs 1 tbs of Worcestershire sauce 2 eggs Onion Powder, to taste Garlic Powder, to taste Badia Complete Seasoning, to taste Slap Ya Mama Cajun Seasoning, to taste Smoked Paprika, to taste Black Pepper, to taste Parsley, to garnish Directions
It's no secret that we love fried catfish in Louisiana but we don't have to limit ourselves to fried fish. Blackened fish is quick and easy to make. First, I lightly seasoned the filets and doused the fish in lemon juice. I covered them with plastic wrap and placed them in the refrigerator overnight. Don't worry, if you don't have that much time, do this for about 30 minutes to an hour. I then coated the filets with melted butter, seasoned them and pan fried the filets on both sides in a seasoned cast iron skillet. The result was perfectly, blackened catfish. Make sure you watch the instagram reel here if you want to see exactly how I did it! Ingredients
2 lbs of catfish filets 1 lemon (cut in halves) Tony Chachere’s Cajun Seasoning Zatarrain’s Blackened Seasoning Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Seasoning, to taste Black Pepper, to taste 2 tbs butter (melted) Canola Oil (2 tbs, adding in 2 tbs intervals as needed) Parsely, to garnish Directions
This spicy, crawfish cream sauce is simple to make and so delicious! I mixed the sauce with linguine pasta and I used a blend of freshly shredded grated pepper jack and Smoky cheddar cheeses. Check out the instagram reel here! Ingredients
2 lbs of crawfish tails 1 large onion, finely diced 1 red bell pepper, finely diced 4 celery stalks, finely diced 1 tbs of minced garlic 1 cup of pepper jack cheese, freshly shredded 1 cup of smoked cheddar cheese, freshly shredded 1 8oz block of Philadelphia Cream Cheese, cubed 4 cups of heavy whipping cream 1 stick of butter 1 16 oz package of linguine Pepper, to taste Salt, to taste Smoked Paprika, to taste Slap Ya Mama Cajun Seasoning, to taste Badia Complete Seasoning, to taste Garlic Powder, to taste Onion Powder, to taste Cayenne Pepper, to taste Seasoned Salt, to taste Parsley, to taste Directions 1. Cook the pasta according to package directions but “al dente” so one minute less. Drain and set aside. 2. On medium heat, in a large pot, melt the butter. 3. Add the raw seasonings and stir for about 3-4 minutes or until softened. 4. Add the garlic and cook another minute. 5. Stir in the cubed Philadelphia cream cheese until it is almost completely blended and melted. 6. Add the heavy whipping cream and stir. 7. Season with dry seasonings. 8. Use a whisk to stir in half of the cheeses. 9. Once cheese has melted, reduce the heat to low-medium and stir in the crawfish tails, followed by drained pasta. 10. Taste the sauce and adjust seasoning to taste. 11. Allow to simmer 10-15 mins. 12. Add remaining cheese and garnish with parsley. |
AuthorBrandy, creator of BMyCurlfriend Archives
July 2023
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