Easy Rotisserie Chicken

1 whole chicken

¼ cup of olive oil

Rotisserie Rub

1 tbsp of Lawry’s Seasoning salt

¼ cup of paprika

¼ cup of onion powder

¼ cup of garlic powder

¼ cup of Italian Seasoning

¼ cup of brown sugar

2 tbsp of dried thyme

2  tbsp of dry mustard

2 tbsp of cayenne pepper

2 tbsp of black pepper

2 tbsp of cornstarch

2 tbsp of Buffalo Wing Rub

Rotisserie Rub 

In a medium bowl mix all spices. Place rub in a air-tight container. (Makes about 1 1/4  cup of rub.)

Add 1/4 cup of the rub into a small bowl and mix in olive oil until mixture makes a paste.

 Chicken

Rub rotisserie paste all over chicken.

Either in a oven or on a rotisserie rack roast chicken until its internal temperature reaches 180 degrees.(If using rotisserie rack/oven follow manufacturer’s instructions for roasting.)

Remove from oven and let rest for 5 minutes.

Serve.

Fried Turkey

1 cup of Tony Chachere’s Injectable Butter Marinade

2-3 tbsp Tony Chachere’s Original Creole Seasoning,  or to taste

12-13 lbs Turkey, completely thawed

1 Flavor Injector

1 Turkey Deep Fryer

2 gallons of peanut oil

Paper Towels

Heat turkey deep fryer to 375 degrees.

Remove turkey’s neck and giblets from inside turkey. 

Rinse inside and outside of the turkey make sure all cavities are free of ice.

Pat the turkey dry inside and out with paper towels.

Pour marinade into a large cup.

Insert injector into the marinade with the plunger down and pull the plunger up until capsule is full of marinade.

 Inject the marinade into both sides of the turkey’s breast, each thigh, and legs. Continue injecting the remaining marinade into the turkey and on occasion redirect the needle of the injector at different angles to ensure marinade’s flavor goes throughout the entire turkey.

 Sprinkle the dry seasoning mix all over the turkey inside and out.

Place seasoned turkey inside the fryer basket with the breast side up.

Hook the lifting hook onto the basket and very slowly lower the basket into the heated oil once basket is fully  submerged close lid.

Set a timer for 1 hour or if you have a larger turkey set timer according to fryer’s instruction.

After cooking time is up, check turkey’s temperature for 165 - 170 degrees.

Carefully hook the basket with the lifting hook and attach basket onto the draining clip inside the fryer.

Let turkey drain for 10 minutes before removing from basket.

Serve .

Easy Chicken Marsala

2 small onion, sliced thinly

1 1/2 lbs chicken tenders, cut into thirds

1 pint of baby portabella mushrooms, cut thinly

4tbsp Canola oil, divided evenly

1/3 cup Marsala wine

3 cloves of garlic minced

½ tsp ground sage

1tsp granulated onion powder

1/4 tsp white pepper

1/2 tsp salt

1 ½ cup chicken stock

Black pepper to taste

1 tbsp roasted garlic

½ tbsp onion powder

¼ cup Flour

Salt to taste

In a medium size bowl add sage, 1 tsp of onion powder, white pepper, salt, chicken and mix together.  Cover with plastic wrap and set aside in refrigerator for later.

In a large skillet heat 2 tbsp of Canola oil. Add onions, sauté for 2 minutes or until beginning to turn tender.  Add mushrooms into the skillet and cook until they reduce.

Once onions and mushrooms have reduced remove from heat and place in a bowl for later.

In the same skillet stir in garlic and 1 tbsp of oil.

Add chicken into the skillet and cook until both sides are golden brown.

Once chicken is cooked throughout remove from the skillet and place in a bowl for later.

Add another 1 tbsp of oil then flour into drippings while continuously stirring until drippings turn brown.

Once brown, stir in Marsala, then stir in chicken stock.

Stir until gravy is smooth then add black pepper, garlic, and onion powder.

Add chicken, mushrooms, and onions back into the skillet and incorporate into the gravy.

Serve over rice.

How to Make Hot Wings With A Caribbean Twist

Hot Wings With A Caribbean Twist

10 whole chicken wings

1 juice of 1 lime

1 zest of 1 lime

2 tbsp Jamaican jerk seasoning

1 tbsp onion powder

3 tbsp buffalo wing rub

2 tbsp garlic powder

¼ c Canola oil

½ cup Red Hot’s Wing Sauce or your favorite hot sauce  

Cooking Spray

Rinse chicken.

In a large bowl add all seasonings (except for 1/2 tsp of Jamaican Jerk Seasoning), juice, zest and oil, mix well.

Add chicken into bowl and thoroughly coat chicken.

Place chicken in air tight container and cover, place in refrigerator between 2 hours to over night to marinate.

Heat grill.

Use a pair of tongs and dip a rolled cloth in a small amount of canola oil, then oil your grill's rack. (Keeps food from sticking and rack from rusting.)

Place wings on the grill skin side down first.

Carefully spray tops wings with cooking spray.

Let wings cook for 5 minutes then close the lid.

Continuously check on wings to ensure no burning.

In a large bowl mix together wing sauce and the 1/2 teaspoon of Jamaican Jerk Seasoning then set aside.

Once wings have cooked for 35 to 45 minutes place wings into the bowl with the wing sauce.

Use a spatula to stir wings into sauce make sure to coat wings thoroughly.

Place wings back on to grill and let cook for 5 additional minutes.

Remove wings from grill then serve.

Link to How to Video on YouTube:
 http://www.youtube.com/watch?v=15QekRGl83k&list=UU52z1pRsHvQ-sePs1SNf13g&index=1&feature=plcp