A Mississippi native...Louisiana hybrid

Month: March 2018

Butter Basted Pork Chops

Butter Basted Pork Chops

Thick-cut chops and steaks are an impressive center to any meal. Pork is notorious for easily becoming dry and tough if it’s overcooked, and working with an extra-thick cut of meat only compounds this dilemma. So how do you cook it to perfection?  A perfectly […]

Southern Sweet Potato Pie

Southern Sweet Potato Pie

 

Hoisin Sriracha Chicken Wings

Hoisin Sriracha Chicken Wings

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Hoisin Sriracha Chicken Wings

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4

Ingredients

  • 3 lbs chicken wings tips removed
  • 1/4 cup hoisin sauce
  • 1/4 cup plus 1tbsp sriracha sauce divided
  • 2 tablespoons brown sugar
  • Chopped green onions optional

Instructions

  1. Coat inside of slow cooker with nonstick cooking spray.
  2. Pre-heat broiler. Spray large baking sheet with non stick cooking spray. Arrange wings on prepared baking sheet. Broil 6 to 8 minutes or until browned, turning once. Transfer wings to slow cooker.
  3. Combine hoisin sauce, 1/4 cup sriracha sauce and brown sugar in medium bowl; mix well. Pour sauce mixture over wings; stir to coat.
  4. Cover; cook on low 3.5 to 4 hours. Remove wings to large serving platter; cover with foil to keep warm.
  5. Turn slow cooker to HIGH. Cook, uncovered 10 to 15 minutes or until sauce thickens. Stir in remaining tablespoon of sriracha sauce. Spoon sauce over wings; sprinkle with green onions.
Thai Red Curry

Thai Red Curry

    

Authentic Jamaican Brown Stew Chicken

Authentic Jamaican Brown Stew Chicken

Crispy Lemon Pepper Wings

Crispy Lemon Pepper Wings

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Crispy Lemon Pepper WIngs

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 2 ½ pounds chicken wings tips removed; drumettes and flats separated
  • ¼ teaspoon Lawry's seasoned salt
  • 1 packet sazon
  • 3 tablespoons lemon pepper seasoning separated
  • ½ cup vinegar
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon of parsley optional
  • 1 lemon halved and juiced
  • zest of ½ lemon

Instructions

  1. Preheat oven to 425°
  2. Clean, rinse and cut wings. Pat dry
  3. In a large bowl, toss and coat chicken wings with vinegar, juice of 1/2 lemon squeezed, 1 tbsp lemon pepper seasoning, pepper, teaspoon seasoned salt, sazon, smoked paprika, garlic powder and parsley. Cover the bowl with plastic wrap and place in fridge for 1 hour to marinate (optional). Meanwhile; prepare a foil lined baking sheet and spray with cooking spray. After the wings have marinaded, place them on the baking sheet and lightly dust 1 tbsp of the lemon pepper seasoning on exposed side of chicken. Place the pan of chicken wings in the oven for 20 minutes and flip over. Squeeze the juice from remaining 1/2 of the lemon and zest that half over the entire pan of wings. Sprinkle with remaining tbsp lemon pepper seasoning and re-introduce the pan into the oven for 20-25 more minutes or until wings are cooked throughout.
  4. Remove from oven. Serve hot with your favorite wing sauce, if desired.

Recipe Notes

*You will need a micro plane to zest lemon

Buttermilk Cornbread

Buttermilk Cornbread

That is some fine-looking cornbread. The inside is moist, the top nicely browned. It smells heavenly baking in the oven. Where I come from, many folks considered it a crime to put sugar in cornbread. They’re drop dead serious about it. They think if you […]

Cabbage Stew

Cabbage Stew

This was absolutely delightful! !We ate the whole stew in just one day. Yes.. it was THAT good! This cabbage stew is a very simple recipe. No complicated techniques or expensive ingredients are needed, and the result will be beyond your expectations! I think its simplicity […]

Buttermilk Fried Chicken

Buttermilk Fried Chicken

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Buttermilk Fried Chicken

Ingredients

  • 8-10 chicken drumsticks or chicken parts of choice
  • 6 cups of canola oil
  • 1/2 tablespoon of sea salt
  • 1/2 tablespoon of freshly ground black pepper
  • 1/2 tablespoon seasoned salt
  • 2 teaspoons paprika
  • 1/2 tablespoon granulated garlic powder
  • 1 egg beaten
  • 1 cup of buttermilk
  • 3 cups of flour
  • 1 1/2 cup of cornstarch
  • fresh ground black pepper

Instructions

  1. Season the chicken with salt, pepper, seasoned salt, paprika and garlic powder.
  2. In a large bowl, combine the flour and cornstarch.
  3. Heat canola oil in med-high heat in a cast iron skillet and allow it to get hot.
  4. Combine the chicken, egg and buttermilk and coat well.
  5. Dust each piece of chicken in the cornstarch & flour mixture and shake off any excess.
  6. Place each piece of chicken into the oil and fry until golden brown. Drain on paper towels or paper bag to remove excess oil. Serve while hot.
Creamy Cajun Red Beans

Creamy Cajun Red Beans

All white everything… of course not. Except those CREAMY, CAJUN RED BEANS. If you’re from New Orleans, you know exactly what brand they are. Red kidney beans are as ubiquitous a symbol of New Orleans as the fleur-de-lis, a rite as common as Carnival. The […]

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