Cajun-style Dirty Rice

This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking.

1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG

1/4 CUP bacon drippings

1/2 pound ground lean pork sausage

1/2 pound ground lean meat

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper AND RED BELL PEPPER

1/2 cup chopped green onions with tops

2 medium cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cumin

1/4 to 1/2 teaspoon cayenne pepper

5 cups cooked long-grain rice

1/2 pound chicken livers, finely diced


Sauté the pork and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes.Add cooked rice set a side.

Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes 

Oyster Po' Boy

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

ingredients

• 32 ounces shucked oysters or catfish 4 0z
• 1 cup plus 1 tablespoon milk
• 1 tablespoon water
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 1 cup all purpose flour
• 1/2 cup cornmeal (recommended: Indian Head)
• 1/2 teaspoon freshly ground black pepper
• Kosher salt
• Vegetable Oil for frying
• 4 (6-inch) hoagie loaves
• Remoulade Sauce, recipe follows
• 4 leaves romaine lettuce
• 1 to 2 lemons
• Special equipment: brown paper bag

Directions

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep fying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce:

• 1 1/4 cups mayo
• 1/4 cup stone-ground mustard
• 1 garlic clove, smashed
• 1 tablespoon pickle juice
• 1 tablespoon capers
• 1 teaspoon prepared horseradish
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon hot paprika
• 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
• Special equipment: a food processor

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
source: foodnetwork

Smothered Pork Chops with Mushrooms and Onions

This recipe Smothered Pork Chops with Mushrooms and Onions has the singular to steak onion and mushrooms and gravy.I always serve it with mashed potatoes.I love it with roasted broccoli or asparagus. The dish is one of our family favorites.


Ingredients:

4 bone-in pork chops

1/2 cup all-purpose flour

1/4 canola oil

2 large onions, halved and thinly sliced

1 pound fresh cremini mushrooms, sliced

salt and black pepper to taste

4 tablespoon cream chicken soup

1 cup water

1 envelope lipton recipe secerts savory herb and garlic

Directions:

Pat chops dry and season with black pepper

Add the envelope lipton recipe secerts savory herb and garlic

 with flour mix together, then dredge the pork chops in flour mixture,shaking off excess.

Heat oil in a 12-inch heavy skillet (preferably deep) over medium-high heat
.

Brown chops in 2 at a time,turning once, 5 minutes total per side. Transfer to a plate.


Add onion and mushrooms with and salt and pepper to taste over medium heat, stirring occasionally, until browned, about 7 minutes.set a side

Return chops and any meat juices from plate to skillet. Add water and simmer on low heat, covered, until chops are tender, about 30 minutes.

Add cream Chicken soup blending in with the chop and gravy

add the onion and the mushrooms on top and simmer until they are heated.

serve over mashed Potatoes

INGREDIENTS

2 Pound 2 Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks
2 Tablespoon 4 tablespoons unsalted butter, melted
2/3 Cup whole milk, warm
salt and white pepper

boil potatoes until fork tender drain off all water and add melt butter and warm milk and salt and white pepper blend very well with hand mixer.

Details About Lipton Recipe Scerets
Case of 6, 2-count envelopes per box, total of 12 envelopes
For oven roasted vegetables, slow cooker savory herb chicken, white pizza dip, cheesy garlic chicken and lemon garlic chicken.
100% fat-free; only 25 calories per serving
Great for chicken, veggies, and dips

Vidalia Blooming Onion

Onion Lovers...I got this recipe for you and yours to share with love. It's the blooming Onion. Lot of taste and crispy onions dip in a creamy sauce.

How To Make The Dip For the Onion:

Dipping Sauce

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Salt and black pepper to taste

Combine all of the dip ingredients in a bowl, cover and refrigerate.

The Batter

1 large sweet onion, such as Vidalia (about 1 pound)

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 black pepper

2 large eggs

1 cup whole milk

1 gallon canole oil

salt to taste

Directions For Blooming Onion

Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, and milk.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

(Watch video blow on how to slice the onion)

Key Lime Cake

Lemon cake is one of my favorite cake. Key Lime pie is one of my favorite too! But I wanted to try in a cake...So knowing the person I am. I found one and tried it. So I am sharing this with you.

1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Make Key Lime Cup Cake

INGREDIENTS

KEY LIME CUPCAKES

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk


CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.


FROSTING

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Lemonade Iced Tea

The M And M Soulfood Restaurant serve it at on it's tables (half lemonade, half iced tea)…This is similar to an “Arnold Palmer” something refreshing to beat the heat! Give it a shot, something different and fun to bring to a party!

A Southern Living Recipe from www.myrecipes.com

YIELD: Makes 8 cups
COOK TIME: 5 MINUTES
PREP TIME: 10 MINUTES
STEEP: 10 MINUTES


3 cups water
2 family-size tea bags
1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6-oz.) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices
Preparation

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
 

Jamaican Jerk Chicken

This Recipe is really easy. a great Jerk chicken from "Jamaican Man". Coming Right off the grill, to your plate with those side dishes of your choice. Please believe me when I say it is better than Bar BQ Chicken.

    1 tbs. Ground allspice

    1 tbs. Dried thyme

    1 1/2 tsp. Cayenne pepper

    1 1/2 tsp black pepper

    1 1/2 tsp. Ground sage

    3/4 tsp. Ground nutmeg

    3/4 tsp. Ground cinnamon

    2 tbs. Salt

    2 tbs. Garlic powder

    1 tbs. Sugar

    1/4 cup Olive oil

    1/4 cup Soy sauce

    3/4 cup White vinegar

    1/2 cup Orange juice

    Juice of 1 lime

    1 Scotch bonnet pepper, seeded and finely chopped

    1 cup Chopped white onion

    3 Green onions, finely chopped

    4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.