Sunday, February 24, 2008

Chicken & Waffles



*Chicken*

B. & R. Wings


Ingredients:
2 pounds disjointed wings
2 cups flour
3 tablespoons dry chicken base
2 tablespoons black pepper
3 tablespoons Lawry's seasoning salt
3 tablespoons Louisiana chicken wing seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon thyme

Instructions:
Mix all dry ingredients together.
Find a large container with a lid or a large plastic bag.
Rinse chicken off, do not pat dry.
Put chicken in the flour and shake.
Put floured chicken in the refrigerator for 15 minutes.
Fry chicken at 350 degrees for 15 minutes or until golden brown.

*Waffle*

Bisquick Waffle

2 cups Bisquick® baking mix

1 1/3 cups Milk or Butter Milk

2 tablespoons vegetable oil or Butter

1 egg

Mix ingredients until blended.

Pour Batter into center of hot greased waffle iron; close lid.

Bake about 5 minutes or until steaming stops. Carefully remove waffle.

Serve both chicken and waffles on a platter with favorite condiments and enjoy! :-)

Saturday, February 23, 2008

Tuna Noodle Casserole



    4 cans tuna, drained

           2 cups heavy cream
           2 cups milk
           ¼ cup carrots
           ¼ cup peas
           1 cup Parmesan cheese
           1/2 onion, diced
           2 ribs celery, diced
           1 bag egg noodles
           1 teaspoon garlic powder
           1 tablespoon onion powder
           1 teaspoon chicken base
2 tablespoons roux, or as needed
¼ cup roasted peppers, diced
1 can sliced mushrooms
½ cup shredded cheddar cheese
¼ cup white wine
2 green onions, sliced
2 tablespoons butter
¼ teaspoon white pepper
parsley flakes
Cook noodles according to box instructions then set aside.
In a 4 quart pot heat the butter then sauté onions and celery. Once onions turn translucent mix in the chicken base, and then stir in white pepper, onion and garlic powder.
Pour in the milk and mix well. Once milk begins to boil gradually stir in the roux. Let the sauce simmer until it reaches desired thickness.
Stir in the Parmesan cheese then mix in the: peas, carrots, mushrooms, tuna, cheddar cheese then gently stir in the noodles.
Once the noodles have been incorporated add the roasted red peppers.
Pour the tuna noodle casserole into a sprayed casserole dish then evenly spread the casserole into the dish.
Grate fresh Parmesan cheese over the casserole then sprinkle parsley flakes on top of the cheese. Place casserole into a 350 degree oven.
Cook until the casserole turns bubbly and turns light golden brown.

Sunday, February 17, 2008

Surf & Turf



       Sweet & Sour Shrimp Boat
       Ingredients:
        1/2 pineapple
        1 pound shrimp (16-26)
        2 tablespoons cilantro
        1 teaspoon No Salt Seasoning
        1 tablespoon light brown sugar
        1/4 teaspoon turmeric
        2 teaspoons rice wine vinegar
        1/4 cup Bermuda onion, diced
        1 teaspoon accent seasoning
        2 teaspoons Tracy Byrd Cajun Seasoning
2 tablespoons roasted peppers, diced
1/4 teaspoon ginger
1 teaspoon minced garlic
1 cup pineapple (cut out sections from the boat), cubed
1/2 cup orange juice
1 tablespoon olive oil
1 teaspoon cornstarch
2 teaspoons water
Instructions:
Slice the pineapple into half. Then cut out a flat bed out of the center of the pineapple.
Cube the cut out sections of the pineapple and set aside in a small bowl.
In a small bowl mix together No Salt, turmeric, accent, Tracy Byrd Cajun Seasoning, and ginger and set aside.
In a small bowl mix the cornstarch and water and set aside.
In a large skillet heat the olive oil, onions and minced garlic.
Then add shrimp and cook for a few seconds or until shrimp begin turn pink. Stir in the seasonings mix.
Stir into the skillet the rice wine vinegar, light brown sugar, orange juice, and then the pineapple let the mixture simmer until mixture begins to boil.
Once boiling stir in the cornstarch/water mixture until the sauce reaches your desired thickness.
Mix in the cilantro, and diced peppers. Let simmer until all ingredients are incorporated.
Arrange shrimp and pineapple onto the pineapple boat. Ladle the sauce on top of the shrimp and pineapples.
Serve.
Beef Brisket
Ingredients:
1 large brisket
1 tablespoon onion powder
1 tablespoon garlic powder
2 packages onion soup mix
3 cups water
cracked black pepper to taste
2 carrot, cut 1" slices
1 onion, quartered
Gravy
1 tablespoon cornstarch
2 tablespoons water
1 can mushroom
1 tablespoon butter
brisket juices
Instructions:
Rinse meat.
Line a large roaster pan with aluminum foil.
In a small bowl add together: onion powder, garlic powder, onion soup mix, and black pepper to form a rub.
Rub the seasoning mix all over the brisket.
Place brisket inside the roaster.
Place the vegetables around the meat.
Carefully pour the water into the pan from the sides. (Careful not to disturb the top of the brisket.)
Cover with lid and place in the oven.
Cook for 2 1/2 hours or 3 hours or until tender, at 350 degrees.
Allow the brisket to rest for 20 minutes before slicing.
Gravy
In a small skillet heat butter and sauté mushrooms until the are tender. Then set aside.
Drain and strain the brisket juices from the cooked brisket into a 2 quart pot.
In, a small bowl mix together cornstarch / water mixture and set aside.
Bring juices to a boil and then stir in cornstarch/water mixture until gravy thickens.
Stir in sauté mushrooms into the gravy and let simmer for 2 minutes.

Ladle on top of brisket slices and serve.

Monday, February 4, 2008

Stuffed Pork Chops



Ingredients:
Chops

6 Pork Chops at Least 1-inch thick

1/4 cup celery, diced

1/4 cup onion, diced

2 apples, diced

3 cups bread crumbs

½ teaspoon accent seasoning

1 teaspoon beef base

1 teaspoon chicken base

Ground rosemary to taste

Garlic powder to taste

Black pepper to taste

2 teaspoons chopped parsley

1 tablespoon olive oil

¼ teaspoon Sage

2 tablespoon butter

2 tablespoons flour

Salt to taste

1 cup water

Non- stick spray

Gravy

Pan drippings

2 cup pork stock

2 tablespoons butter

Remaining seasoned flour mix

2 tablespoons flour

½ teaspoon of accent

¼ teaspoon of rosemary

¼ cup of white wine

¼ teaspoon of sage

Instructions:

Chops

In a small bowl mix accent, rosemary, garlic, black pepper, sage and salt and set aside.

Remove 1 tablespoon of the seasoning from the seasoning mix then mix with 2 tablespoons of flour and set aside.

In a small bowl mix together the chicken and beef bases and water together and set aside.

Rinse chops.

Cut a pocket in each of the chops for stuffing.

In a small skillet heat the olive oil and cook the celery and onions until tender. Add diced apples then cover and cook until tender and glazed.

Mix the bread crumbs into the skillet then half of the seasoning mix then the water mixture. The stuffing should have a consistency of thick oatmeal, if needed add more water.

Stuff the stuffing mix into the pockets of the chops. Season chops on both sides with the remaining seasoning. Lightly dust the chops with flour mixture on both sides. (Conserve some of the seasoned flour mix for the gravy.)

In a large skillet heat 2 tablespoons of butter.

Careful sear chops on both sides. Once chops are golden brown remove from the skillet and place on a greased sheet tray and bake in a 350 degree oven.

Cook until internal temp reaches 170 degrees.

Gravy

In the same skillet the chops were seared in add remaining seasoned flour mix and butter.

Cook drippings on medium high heat until drippings turn brown.

Stir in pork stock and all seasonings.

Once mixture is smooth gradually stir in 2 tablespoon flour until gravy thickens.

Strain gravy through a strainer for a smoother gravy.

Mix in the wine and let simmer for 5 minutes.

Serve.

Friday, February 1, 2008

B. & R. Wing Ding Platter



B. & R. Wings


Ingredients:
2 pounds disjointed wings
2 cups flour
3 tablespoons dry chicken base
2 tablespoons black pepper
3 tablespoons Lawry's seasoning salt
3 tablespoons Louisiana chicken wing seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon thyme

Instructions:
Mix all dry ingredients together.
Find a large container with a lid or a large plastic bag.
Rinse chicken off, do not pat dry.
Put chicken in the flour and shake.
Put floured chicken in the refrigerator for 15 minutes.
Fry chicken at 350 degrees for 15 minutes or until golden brown.
Set aside 1 lbs. of the fried wings for the B. & R. BBQ Wings.

B. & R. BBQ wings

Ingredients:

1cup of your favorite BBQ sauce
¼ cup of cognac
¼ cup of honey
1 lbs set aside fried B. & R. Wings

Instructions :
In a small sauce pan add the BBQ sauce, cognac,honey and let simmer for 5 minutes.
In a large bowl add the fried wings then cover with reduced BBQ sauce. Evenly coat the chicken with the BBQ sauce.


B. & R. Louisville Wings

Ingredients:
1 pound chicken wing, disjointed
2 tablespoon of Louisiana Wing seasoning
1 tablespoon accent seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon red pepper
2 tablespoon flour
1 tablespoon cornstarch
1/2 cup Louisiana Wildly Wicked Wing sauce or your favorite hot sauce
1 tablespoon honey
1 tablespoon butter
non stick spray

Instructions:
In a small bowl mix together all seasonings except for the hot sauce and non stick spray and set aside.
Place chicken inside a large container with a lid and then add a generous amount of the mixed seasonings.
Place wings into container and shake well.
Remove the chicken from the container and place on a baking pan.
Spray the chicken with the non stick cooking spray.
Place chicken in the oven and cook at 400 degrees for 15 to 20 minutes or until done.
Once the chicken finishes cooking remove chicken from the baking pan and add to a large mixing bowl.
Pour the hot sauce over the chicken and stir gently until chicken is well coated with hot sauce.
Place back inside the oven and cook until hot sauce is dry on chicken.
Serve.