3 Praline Recipes That Will Knock Your Socks Off!

Hello chefs, my name is Ollie and welcome to Vermilion Pralines' Cuisine Of New Orleans, here are some praline recipes you can try at home.
I've been

making vermilion pralines for over 50 years from a recipe handed down since 1861. The history of pralines  in the United States dates back to 1727. So naturally there are literally thousands of different praline recipes. Below are a few you can try at home. But keep in mind that nothing matches the taste of pralines made by a master New Orleans pralineres! 

   

 

Bourbon Street

Ingredients 

Original recipe makes 20 servings Change Servings

1 1/2 cups toasted pecans

1/1/2 cups white sugar

3/8 cups butter

3/4 quarter cup brown sugar

1/2 cup milk

1 teaspoon vanilla extract

Directions

1. Line a baking sheet with aluminum foil.
2. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. Drop by spoonfuls onto prepared baking sheet. Let cool completely.

   
   

Southern Pralines

Pralines with pecans and evaporated milk, along with brown sugar, butter, and vanilla.

Ingredients:

• 1 1/4 cups of sugar
• 3/4 cups of brown sugar
• 1/2 cup of evaporated milk
• 4 tablespoons butter
• 1 tablespoon vanilla
• 1 1/2 cups pecans

Preparation:

Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.

 

Texas Pralines

 Directions

1. Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
2. In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
3. Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic. 
4.  These are just three of hundreds of different praline recipes enjoy.

Southern Cube Steaks Recipe

Here is a cube steak recipe straight from the south.

Ingredients

• 4 to 6 cube steaks
  
• Lawry's Seasoned Salt
• 1-1/2 cups of all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon of Cajun seasoning 
• Vegetable or canola oil
• 1/2 of a medium sweet or yellow onion, sliced
• 1 envelope onion soup mix
• 2 to 2-1/2 cups of milk

Cube Steak Recipe Instructions

Lightly sprinkle both sides of cube steaks with seasoned salt. Combine flour with salt, pepper and Cajun seasoning; dredge cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Reserve 1/4 cup of the remaining flour. Heat to medium high enough oil to cover the bottom of a cast iron skillet. Brown steaks on both sides; remove and set aside.

Add the onion and cook until nicely caramelized. Sprinkle in onion soup mix and the reserved 1/4 cup of flour, cook and stir for about 2 minutes. Slowly stir in some of the milk, scraping the bottom of the skillet well, and adding enough additional milk until the gravy reaches the desired consistency; season to taste. Bring mixture to a near boil, reduce heat to simmer and return steaks to pan, turning to coat. Cover and simmer on medium low for 15 to 20 minutes, or until cooked through, turning at least once. Now share this cube steak recipe with friends and family.

Stuffed Summer Yellow Squash Recipe

Summer time, that means you a good yellow squash recipe.

Ingredients

• 4 to 6 large yellow summer squash
  
• 6 slices of bacon
• 1/4 cup of chopped green bell pepper
• 1/2 cup of sliced green onion
• 2 garlic cloves, chopped
• 2 large tomatoes, chopped
• 1-1/2 cups of shredded pepper jack cheese
• Kosher salt and freshly cracked black pepper, to taste
• Panko bread crumbs
• 2 tablespoons of butter, melted

Yellow Squash Recipe Instructions

Preheat oven to 350 degrees F. Spray an oblong baking pan with non-stick spray. Trim ends off of squash, place into a large pot, cover with water and bring to a boil. Boil until tender, about 8 to 9 minutes. Remove and set aside until cool enough to handle. Meanwhile, cook bacon until crisp; set aside. When cool, chop.

Saute the bell pepper in the bacon fat until tender; add the green onion and garlic, cook another minute. Use a slotted spoon to transfer mixture to a bowl. Slice squash in half lengthwise, scoop out the seeds from the squash and discard. Add tomatoes to the pepper mixture, add the cheese and bacon. Season with salt and pepper to taste, stir to mix.

Place squash shells into the prepared pan. Use a slotted spoon to fill the shells of the squash with the tomato stuffing. Sprinkle tops with panko bread crumbs and drizzle each with the melted butter. Bake at 350 degrees F for 40 to 45 minutes, or until sizzling and golden brown on top. Use a wide spatula to transfer to plates.

Cook's Notes: Substitute dried or fresh bread crumbs or crumbled saltines for the panko. Add in cooked, drained and crumbled sausage or ground beef for a more substantial main dish meal. Now, that's a yellow squash recipe.

Angel Hair Pasta & Crawfish Recipe

This is one of the most amazing recipes for craw fish ever. You're going to love it.

Ingredients

• 1 pound of medium (41/50) shrimp, peeled and deveined
  
• 1 pound package of angel hair pasta
• 2 tablespoons of unsalted butter
• 1/2 cup of finely chopped onion
• 1 stalk (rib) of celery, finely chopped
• 1/4 cup of chopped green bell pepper
• 1/4 cup green onions, chopped
• 1 large garlic clove, minced
• 1/4 cup of fresh parsley, chopped
• 1 (10-3/4 ounce) can of condensed cream of mushroom soup
• 4 ounces of Velveeta
• 2 teaspoons of chopped pimentos, optional
• 1/2 teaspoon of freshly cracked black pepper
• 1/2 teaspoon of Creole or Cajun seasoning
  
• Couple dashes of hot sauce

Instructions

Peel and devein the shrimp. Rinse and drain; set aside. Saute the onion, celery and bell pepper in two tablespoons of butter until softened. Add the green onion, garlic, and parsley and saute a few minutes more to soften. Add the cream of mushroom soup, Velveeta, pimentos, pepper, Cajun seasoning and hot sauce and stir together until well incorporated and cheese has melted.

This recipe for craw fish also calls for you to:

Rough chop the shrimp and add to the mixture. Stir to mix in and cook at a low simmer, stirring occasionally, for about 10 to 15 minutes or until shrimp turns pink.

Meanwhile, prepare the pasta in well salted water to al dente according to package directions. Drain and return to the pasta pot. Spoon some of the sauce over the prepared pasta and stir to blend in. Place a serving of pasta on each plate and top with some additional sauce.

Cook's Notes: May substitute a pound of crawfish tails. I used Mexican style Velveeta. Is this one of the most amazing recipes for craw fish or what.

Chicken Brocolli & Rice Casserole

Chicken broccoli and rice casserole, one of my favorite casserole dishes.

Ingredients

• 2 cups of cooked rice
  
• 3 cups of fresh, raw chopped broccoli, blanched
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 (10 ounce) can of condensed cream of celery soup, (like Campbell's)
• 1-1/2 cups of grated Cheddar cheese, divided
• 1/4 teaspoon garlic salt
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun seasoning, or to taste, optional
• 1/2 cup of bread crumbs, or crumbled potato chips, or buttery crackers
• 4 cups of shredded cooked chicken

Instructions

Preheat the oven to 350 degrees F. Butter or spray a 9 x 13 inch baking pan with non-stick cooking spray. Whisk together the sour cream, mayonnaise and cream of celery soup. Add the garlic salt, pepper and Cajun seasoning; mix. Add the rice, broccoli, one cup of the cheese and the chicken. Mix well and turn out into the prepared casserole dish.

Bake uncovered, at 350 degrees F, in the upper section of the oven for 30 minutes. Remove and add the crumb topping and the remaining 1/2 cup of cheese on top. Return to the oven and bake another 10 minutes or until the crumbs brown and cheese melts. Check the center to make sure it is cooked through. Let sit for a few minutes to settle before serving. Can freeze.

Cook's Notes: Omit the chicken in a chicken broccoli and rice casserole to make it a simple Broccoli and Rice Casserole, or omit the rice for a simple Cheesy Chicken and Broccoli dish. May substitute thawed and drained frozen broccoli for the fresh.

Variation: To layer, spread the rice in the bottom of the pan and top evenly with the broccoli; set aside. In a separate bowl, whisk together the sour cream, mayonnaise and cream of celery soup. Add the garlic salt, pepper, Cajun seasoning; mix. Add one cup of the cheese and the chicken. Spread mixture over the top of the broccoli layer and smooth out. When layering bake your chicken broccoli and rice casserole on the center rack of the oven.

Simple Mac And Cheese Recipe

Ingredients

• 1/2 pound of elbow macaroni (about 2 cups uncooked)
  
• 1/2 of a medium onion, finely chopped, optional
• 2 tablespoons of butter
• 2 tablespoons of all purpose flour
• 2-1/2 cups of milk
• 6 turns of the pepper mill
• 1/4 teaspoon of Cajun seasoning
• 6 ounces of Velveeta cheese, cubed
• 6 ounces of shredded sharp cheddar cheese
• Crushed saltine crackers, optional
• Butter, cut up into thin slices, optional

Instructions

Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick spray; set aside. Cook the elbow macaroni in very generously salted boiling water according to lowest recommended time on package directions. Drain, rinse with hot water & set aside.

Melt the butter over medium heat in a large saucepan. Add the onion and saute until soft. Stir in the flour and cook over medium heat for 3 to 4 minutes to cook it through; slowly add in the milk, stirring constantly until fully incorporated. Season with the pepper and Cajun seasoning; add the Velveeta. Stir over a medium low heat until blended. Add the shredded cheddar and stir until well blended. Add the macaroni to the saucepan and stir.

Pour into the prepared casserole and if desired, sprinkle with crushed saltines. Bake, uncovered, at 350 degrees F for 30 minutes, adding the slices of butter scattered over the top of the saltines (if using) the last 15 minutes of baking. Remove and let set for 5 minutes before serving.

Variation: Can also be finished on the stovetop. After adding the macaroni to the sauce, cook and stir over medium low heat for about 5 minutes, adding the additional milk as needed, until it reaches the desired consistency.

Southern Style Smothered Pork Chops

Ingredients

• 4 to 6 bone-in pork chops
  
• 2 tablespoons of olive or canola oil
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 of a large sweet Vidalia or yellow onion, sliced
• 1/2 of a large green bell pepper, sliced
• Sprinkling of Cajun seasoning (like Slap Ya Mama)
• Butter to equal a total of 1/2 cup fat
• 1/2 cup of all purpose flour
• 2 cups of water
• 2 cups of half and half or milk
• Hot cooked rice

 Instructions

Preheat oven to 325 degrees (can also finish this on the stove top, if desired).

Heat oil in a large skillet over medium heat. Add the chops and sear, sprinkling the top with salt and pepper. Turn and sear on the other side; season that side also. Remove to a baking pan.

Add the onion and green pepper to the skillet and saute until lightly caramelized. Transfer to the top of the chops; sprinkle with Cajun seasoning.

In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes. Pour over the chops, covering completely.

Cover the dish and bake at 325 degrees for 1 to 1-1/2 hours or until tender. Can also slow simmer on the stovetop in a covered skillet - just check it occasionally to make sure it is not sticking. Serve over a bed of rice or with mashed potatoes.

Recipe For Salmon Patties

Ingredients

• 1 (14.75 ounce) can of pink or red salmon, undrained
  
• 1/3 cup of finely minced onion
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun seasoning, or to taste, optional
• 1/4 teaspoon of Old Bay seasoning, or to taste, optional
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon of fresh lemon zest
• 15 saltine crackers, crushed fine
• 1 large egg, beaten
• 1/8 cup of water
• 1/2 cup of canola or vegetable oil

Instructions

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.

Cook's Notes: Serve as patties with mashed or fried potatoes potatoes and creamed peas, a mixed garden salad and a fresh tomato pasta side, or serve with green beans, lima beans and a good condiment like Comeback sauce, Remoulade, Cajun mayonnaise, horseradish sauce, or ketchup, or serve on your favorite sandwich or dinner rolls if you prefer. The skin and bones of canned salmon are generally edible, however you can remove them if you prefer, or purchase it without. I use Chicken of the Sea Red Salmon Traditional Style Sockeye and leave the bones in. If you don't have fresh lemon, add a tiny squirt of yellow mustard.

Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.

To Bake: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place patties on top, dab with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown. May also scoop about 1/3 cup into lightly greased or sprayed muffin tins.

Variations: Substitute fresh cooked salmon, or an equal amount of well drained tuna, mackerel, cooked shrimp or fish, freshly cooked, canned or leftover meats, ham or chicken, or simply cooked, mashed potatoes. If you have leftover mashed potatoes, they also make an excellent binder for fluffier croquettes, or you may also substitute bread crumbs, flour or cornmeal for the saltines. If you like, you may coat the patties with bread crumbs, panko, flour or cornmeal.

Simple Red Rice And Shrimp Recipe

No body does red rice and shrimp quite like in Cajun country, case in point.

Ingredients

• 5 slices of bacon, chopped
  
• 1/2 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1/2 cup of chopped celery
• 1 teaspoon of chopped garlic
• 2 (14.5 ounce) cans of diced tomatoes, undrained
• 1 (10 ounce) can of diced tomatoes with chilies (like Rotel), undrained
• 1/2 teaspoon granulated sugar
• 2 cups of uncooked long grain white rice
• 2-1/2 cups of chicken broth
• 1/2 tablespoon of Zatarain's Big & Zesty (big flake) Original Creole seasoning, or your favorite Cajun/Creole seasoning, or to taste
• Couple dashes of hot pepper sauce
• Kosher salt and freshly cracked black pepper, to taste
• 1 tablespoon of canola or vegetable oil
• Old Bay seasoning
• 2 pounds of small, raw shrimp, peeled and deveined
• 1 tablespoon of butter

Instructions

Preheat the oven to 350 degrees F. Use kitchen shears to cut bacon directly into a large Dutch oven and cook over medium high heat until slightly crispy. Remove with a slotted spoon to a paper towel to drain. To the rendered fat, add the onion, bell pepper and celery. Cook over medium heat until tender; add the garlic and cook another minute.

Stir in the tomatoes, with their liquid, and the sugar; bring to a boil. Add the rice and the chicken broth, return to a boil, reduce heat, cover and simmer for 10 minutes. Remove from heat and add the Creole seasoning, hot sauce, cooked bacon; stir. Taste the broth and add salt and pepper to taste. Stir, cover and transfer to the preheated oven. Bake at 350 degrees F for about 45 minutes to an hour, or until liquid is absorbed and rice is tender. Can also finish on the stovetop if preferred.

Remove from oven and let stand covered. Heat canola in a skillet over high heat. Sprinkle the shrimp with Old Bay, add to the hot oil and stir fry quickly, stirring constantly, just until shrimp turn pink and are no longer translucent. Add butter and toss. Spoon red rice onto the plate and top each serving with a serving of shrimp, including some of the pan juices from the shrimp.

~Cook's Notes~

Can also use a 3.5 quart baking dish for baking. Spray with non-stick spray, prepare ingredients in a skillet, cover tightly with several and transfer to bake.

For a Southwestern Flair: Add 1 teaspoon of cumin and 1/2 tablespoon of chili powder to your red rice and shrimp feast.

Recipe For Green Tomatoes

Ingredients

• 4 or 5 green tomatoes, sliced 1/4-inch thick
  
• Couple pinches of granulated sugar, optional
• 1 teaspoon of kosher salt, or to taste, divided
• 1/4 teaspoon of freshly cracked black pepper, or to taste, divided
• 1/4 teaspoon of Cajun seasoning, or to taste, divided
• 1/4 teaspoon of garlic powder, or to taste, divided
• 1/4 teaspoon of lemon pepper, to taste
• 1 cup of chopped Vidalia or other sweet onion, divided
• 2 cups of shredded cheese, divided
• 1 sleeve of Ritz crackers, crushed
• 1/2 cup (1 stick) of butter, melted

Instructions

Preheat oven to 400 degrees F. Butter a 9 x 13 inch casserole dish. Slice one layer of tomatoes into the bottom of the casserole dish; okay to overlap. Season with half of the sugar, salt, pepper, Cajun seasoning, garlic powder and lemon pepper. Top with half of the onions, then half of the cheese. Repeat with the remaining tomatoes, seasonings, onions and cheese. Top with crushed crackers, drizzle the melted butter on top, cover and bake at 400 degrees F for 45 minutes. Remove cover and return to the oven until the top is nicely browned, about 15 minutes longer.

Cook’s Notes: I used a mix of shredded cheddar and pepper jack cheeses.

Southern Baked Ziti

Ingredients

For the Meatballs:

• 1/2 pound of ground beef
• 1/2 pound of Italian sausage, removed from the casings
  
• 1/2 cup of dry bread crumbs
• 2 large eggs
• 1/2 teaspoon of garlic powder
• 2 teaspoons of dried parsley
• 1/4 cup of grated Parmesan
• Kosher salt and freshly cracked black pepper, to taste

For the Gravy:

• 1 tablespoon of olive oil
• 1 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1/4 cup of chopped celery
• 4 cloves of garlic, minced
• 1-1/2 pounds of Italian sausage
• 1 (28 ounce) can of whole tomatoes
• 1 (15 ounce) can of diced or stewed tomatoes
• 2 teaspoons of Italian seasoning
• Kosher salt and freshly ground black pepper

For the Ziti:

• 1 pound of ziti pasta
• 1 cup of ricotta cheese
• 1 large mozzarella ball, or about 4 cups shredded divided
• 1 cup of shredded Parmesan cheese, divided

Instructions

For the meatballs, combine ingredients and form into tiny meatballs, about the size of a cherry tomato. Bake in a preheated 400 degree F oven for 10 minutes; set aside.

Meanwhile, for the sauce, heat the olive oil in a large skillet over medium heat. Add the onion, green pepper and celery. Cook until softened but not brown, add the garlic and cook another minute. Remove the sausage from the casings and add to skillet, breaking up the meat to fine crumbles. Cook over medium to medium high heat until lightly browned; drain off any excess fat. Using kitchen shears, roughly chop the tomatoes in the can, and add those along with the Italian seasoning to the skillet. Bring to a boil, reduce to a simmer and let cook for about 30 minutes. Remove 2 cups of the sauce for layering and set aside.

Bring a large pot of water to a boil and generously salt. Cook the pasta just to al dente according to package directions; drain. Once the ziti has stopped steaming, add it to the remaining sauce and combine well. Taste, add salt and pepper, and adjust seasoning as needed.

Preheat oven to 350 degrees F. In a large oblong 4 quart baking dish, add half of the ziti mixture. Dollop the ricotta on top of the pasta and top with slices of fresh mozzarella, or use shredded. Reserve one cup or enough slices of the mozzarella for the top. Sprinkle 1/2 cup of the Parmesan cheese evenly over the top of that. Add half of the meatballs. Dot top with 1 cup of the reserved tomato sauce mixture and smear it around. Add the remaining ziti mixture and top with the remaining meatballs and the remaining sauce. Add another layer of mozzarella, reserving some for later, and sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the top of that.

Cover the baking dish tightly with aluminum foil and place a baking sheet on the rack below as insurance for any spillover. Bake at 350 degrees F for 50 to 60 minutes or until bubbly. Uncover, sprinkle the top with the remaining mozzarella cheese and return to the oven for another 5-10 minutes, or until casserole is bubbly, cheese has melted and center is hot.

Cook's Notes: Substitute your favorite homemade or commercial spaghetti sauce for this dish. You'll want about 4 to 5 cups of sauce. May also be made with the meat sauce only and omit the meatballs.

Cajun Rice Recipe

Ingredients

• 1 pound of chicken giblets, rinsed and trimmed (see note)
  
• 1 pound of ground beef
• 1 pound of ground pork
• 1/4 cup of canola oil
• 1/4 cup of all purpose flour
• 1-1/2 cups of chopped onion
• 1 cup of chopped green bell pepper
• 1/2 cup of chopped celery
• 2 teaspoons of minced garlic
• 2 (6 ounce) cans of mushroom steak sauce (like Giorgio Dawn Fresh brand) or 1 can cream of mushroom soup
• 2 cups of beef stock or broth
• 1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
• 1 tablespoon of Zatarain's Big & Zesty Creole seasoning, or your favorite Cajun/Creole seasoning, to taste (see note)
• 3 cups of cooked rice
• Chopped green onion, to garnish, optional
• Hot pepper sauce, for the table

Instructions

Place the giblets in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes; set aside to cool. Once cooled, pulse the giblets in a food processor until finely minced.

Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan. In a large skillet, brown and crumble the beef and pork. Drain and set aside. In that same skillet, start a roux by heating the canola oil over medium heat; stir in the flour. Cook, stirring constantly until mixture reaches a caramel color. Stir in the onion, bell pepper and celery; cook and stir about 5 minutes. Add in the garlic and cook another minute. Stir in the mushroom steak sauce or cream of mushroom soup and the beef stock, until fully incorporated. Add the browned beef and pork to the sauce mixture. If you are substituting a spicy sausage for the giblets, taste before adding any Cajun or Creole seasoning; otherwise, stir in the Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust seasonings.

Turn out into the buttered baking dish, cover tightly with foil and bake at 350 degrees F for 30 minutes.

Serve with hot sauce at the table.

Cook's Notes: Mushroom steak sauce can usually be found on the grocery aisle with the canned mushrooms. If you can't find the mushroom steak sauce, substitute a can of cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef in a pinch. Can use turkey or chicken necks, livers and gizzards for the giblets. Can also omit the giblets and substitute a couple of links of raw sausage (like fresh, un-smoked andouille or boudin), ground beef, or any combination as desired. If you use a spicy raw sausage, taste before adding any Cajun/Creole seasoning. Zatarain's Big & Zesty is a large flake Creole seasoning. If you are using a more finely ground Cajun or Creole seasoning (like Slap Ya Mama), you will probably want to tone it down from a full tablespoon. As always, add a little first, then taste and adjust.

Variation - Cajun Dressing Sandwich: Prepare the dish all the way up to the point of adding the rice but omit the rice, and do not bake. Instead, let mixture simmer on the stovetop for 20 minutes, stirring regularly. Spoon the meat mixture onto warmed pistolette rolls and serve as sandwiches.

Southern Deep Fried Chicken Wings

Deep fried chicken wings is a southern favorite and a little different from hot wings, but no less enjoyable.

Ingredients

Spicy Dipping Sauce

• 1 cup of sour cream
  
• 2 tablespoons of horseradish
• 4 tablespoons of chili sauce (like Heinz)
• 1/2 teaspoon of Cajun seasoning

Prepare and refrigerate till needed.

Dry Rub Marinade

• 2 teaspoons of Cajun seasoning 
• 2 teaspoons of black pepper
• 2 teaspoons of poultry seasoning
• 1 tablespoon Greek seasoning or seasoned salt 
• 1 tablespoon of crushed red pepper
• 1 teaspoon of lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4.5 pound package of chicken wings
• 3 cups of self rising flour

Egg wash

• 3 large eggs
• 2 tablespoons of hot pepper sauce
• 1 tablespoon of red pepper flakes
• 1 teaspoon of Cajun seasoning (like Slap Ya Mama)
• 1 teaspoon of freshly cracked black pepper

 Instructions

Disjoint the wings and place them into an oblong glass pan. Combine the dry marinade ingredients and sprinkle over the disjointed wings. Toss the wings to coat them well. Cover and refrigerate for one hour.

Preheat the deep fryer to 350 degrees. Put the flour in a large bowl. In a separate bowl, combine the egg wash ingredients. Remove the chicken from the fridge, dip them in the egg wash, dredge them in the flour and set them aside on a plate.

Drop into the 350 degree F hot oil a few pieces at a time and fry until golden brown and floating, about 8 to 10 minutes you'll have delicious deep fried chicken wings.

Serve plain or with the dipping sauce and make fried chicken wings a staple in your house.

Smothered Pork Shoulder Roast & Rice

Although you can use either a pork shoulder roast or butt; I always preferred the the pork shoulder roast.

Ingredients

• 6- 7 pound boneless pork roast (shoulder or butt)
  
• Kosher salt and freshly cracked black pepper
• 2 tablespoons of canola oil
• 2 onions, halved and sliced thin
• 6 cloves of garlic, cut into thin slices
• 1 teaspoon of dried thyme, crushed
• 1 teaspoon of dried rosemary, crushed
• 1/2 cup (1 stick) of unsalted butter
• 1/2 cup of all purpose flour
• 1 (32 ounce) carton of chicken broth
• Perfect boiled rice

Instructions

Sprinkle the pork shoulder roast with salt and pepper and allow to sit at room temperature for 30 minutes.

Preheat oven to 275 degrees F. Heat canola oil over medium high heat in the bottom of a cast iron Dutch oven and sear the pork on all sides. Remove and set aside. In the same pot, add the onion, and cook until lightly caramelized. To the onion, add the sliced garlic, a pinch of salt, some freshly cracked black pepper, and the thyme and rosemary; add a splash of the chicken broth to deglaze the pan. Cook and stir another couple of minutes, scraping up any browned bits on the bottom of the pot. Remove the onion and set aside.

In that same pot, melt the butter over medium heat to start a roux. Stir in the flour a little at a time until fully incorporated. Cook, stirring constantly, until mixture reaches a peanut butter color, about 10 minutes. Slowly stir in the chicken broth until mixture is fully incorporated, thick and bubbly. Add the onions into the roux and stir.

Add the seared roast to the pot and ladle some of the gravy over the top of the roast. Cover and cook at 275 degrees F for 3 hours, or until meat pulls away easily with a fork, turning the roast about every 30 minutes and basting it with the gravy. Test for a minimum internal temperature of 145 degrees F with an instant read thermometer.

Serve as is, or remove the roast, skim off the fat, and simmer gravy until reduced and thickened. Can also use a slurry of cornstarch and water to thicken, if desired. Serve the roast smothered with a generous amount of gravy and hot rice.

Note: Substitute other pork roast cuts, including smaller ones. Test for a minimum internal temperature of 145 degrees F with an instant read thermometer. Can also cut small slits all over the roast and insert the slices of garlic into the slits, instead of adding it into the gravy. Salt and pepper and proceed with the recipe. Enjoy your smothered pork shoulder roast and rice.

Cajun Shrimp Recipe

Ingredients

• 1/4 cup (1/2 stick) of butter
  
• 1-1/2 cups of long grain rice, uncooked
• 1 pound of small raw shrimp, peeled & deveined
• 1 medium bell pepper, chopped
• 1 medium onion, chopped
• 1 stalk (rib) of celery, chopped
• 1 teaspoon of minced garlic
• 1 tablespoon of chopped parsley
• 1 teaspoon Old Bay seasoning
• 1/2 to 1 teaspoon of Cajun seasoning 
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 1 (14 ounce) can of beef broth
• 1(4-ounce) can of sliced mushrooms, drained

Instructions

Add everything to the rice cooker, slicing the butter on top, and give it a good stir to mix well. Set timer for the regular rice setting and cook. Fluff before serving. Serve with a mixed garden salad.

Variation: May also skillet fry the rice for a more authentic pilaf. Add the butter to a skillet and melt. Add rice, cook and stir about 5 minutes, add bell pepper, onion and celery and cook another 3 to 4 minutes. Add to the rice cooker along with the remaining ingredients, set timer for the regular rice setting and cook. Fluff before serving. Besides shrimp, you can mix this up and add in smoked sausage, andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, or any combination.

Stovetop: To prepare stove top, place the ingredients into a saucepan, increasing liquid to 3 cups total, using water and beef broth. Bring it up to a boil, cover, reduce immediately to a low simmer and check it at about 20 minutes to see if the rice is cooked.Fluff before serving.

How To Make A Meatloaf

Cajun Honey Glazed Ham

Ingredients

• 1 (6 to 8 pound) fully baked bone-in ham 
  
• 1/4 cup of apple cider or juice
• 1/2 cup of Creole mustard
• 3/4 cup of light brown sugar
• 3/4 cup of cane syrup
• 1 tablespoon of freshly cracked black pepper
• 1/4 teaspoon of Cajun seasoning or to taste

Instructions

Preheat oven to 325 degrees F. Prepare a roasting pan by double lining it with heavy aluminum foil. Place two to three additional pieces in the pan to form a tub for the ham. Place the ham cut side up in the pan. Whisk together all of the remaining ingredients and pour about 1/4 of the mixture over the ham. Turn the ham over, cut side down and pour the remaining glaze mixture all over the ham. Pull foil up the sides of the ham, but do not cover. Bake at 325 degrees F. for about 15 minutes per pound, or according to the package directions, basting about every half hour. Slice ham around the natural seams, and spoon the pan sauce over the slices.

Cook's Notes: I used Steen's pure cane syrup and Zatarain's Creole mustard. You can substitute pure maple syrup, sorghum syrup, molasses, loosened with a bit of corn syrup, or in a pinch, you can even use regular ole pantry pancake syrup. During the holidays add 1/8 teaspoon each of cinnamon, nutmeg, allspice, ground cloves and ginger. This ham can be served as is, or you can also decorate with the traditional garnishes of pineapple slices, cherries, and stud it with whole cloves or star anise if you like!

Easy Shepherds Pie

Ingredients

• 2 pounds of ground beef
  
• 1/2 cup of chopped bell pepper
• 1 cup of chopped onion
• 1 teaspoon of minced garlic
• 1 cup of diced carrots
• 1 (10 ounce) can of mild Rotel tomatoes, drained
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of Cajun seasoning or to taste
• 1/2 cup of beef stock or broth
• Couple dashes of Worcestershire sauce
• 1 tablespoon of all purpose flour
• 1 large egg, beaten
• 1-1/2 cups of shredded cheese, divided
• 1 cup of frozen peas, thawed
• 4 cups of leftover mashed potatoes
• 1 tablespoon of melted butter

Instructions

Preheat oven to 350 degrees F. Butter a 2-1/2 quart baking dish and set aside.

Brown ground beef in a skillet, breaking up into smaller pieces; drain off any excess oil. Add the bell pepper, onion, garlic and carrots; cook for about 5 minutes, stirring occasionally, until vegetables are tender. Add the tomatoes and seasonings, stir in the beef broth, Worcestershire sauce and flour and cook for about 5 minutes longer. Remove from the heat, stir in the egg, add 1 cup of the cheese and the frozen peas; transfer to baking dish. Spread potatoes on top.

Bake uncovered at 350 degrees F for about 30 minutes or until bubbly and top is light brown; remove, sprinkle cheese on top and return to oven just until cheese melts. Remove and let rest 10 minutes. Drizzle melted butter on top before serving.

Note: Can substitute a small can of diced or stewed tomatoes for the Rotel. Sauteed, sliced mushrooms and sweet corn are nice additions also.

Fried Green Tomatoes With Shrimp

Southern Pecan Muffins

Ingredients

• 1/2 cup (1 stick) of unsalted butter
  
• 1 cup of dark brown sugar, packed
• 2 large eggs
• 1/2 cup of self rising flour
• 1 cup of chopped pecans

Instructions

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin liners and spray the liners with Baker's Joy non-stick spray.

Cream the butter until smooth; add the sugar and beat until blended. Add the eggs, one at a time, and beat in. Add the flour and the pecans and fold in gently until blended; do not beat. Spoon the batter into the muffin tins a little more than halfway full. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted into the center muffins comes out clean. Transfer to a cooling rack.

Cook's Notes: These are a bit sticky and delicate, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray, so that the muffin doesn't try to adhere to the paper, making them crumble when you pull the paper off. Doubles great for 24 muffins.

Variation: Can use light brown sugar. Can also do bite sized mini-muffins, perfect for parties, but start checking those at about 12-15 minutes. You'll get about 2-1/2 dozen.

Tip: If you aren't using liners, allow the muffins to cool in the pan for about 10 minutes before removing, unless you are making mini-muffins. Remove those as soon as you can easily manage them and set on a cooling rack.

Easy Stuffed Peppers

Ingredients

• 4 large sweet bell peppers, green, red or yellow
  
• 1/2 tablespoon of olive oil
• 2 tablespoons finely minced onion
• 1 pound of ground beef
• 1 or 2 links of Italian sausage
• 2 cloves of garlic
• 2 cups of creole tomato sauce (*see Cook's Notes below), divided
• 1 cup of cooked rice
• Pinch of kosher salt, or to taste
• 5 turns of the pepper grinder, or to taste
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
• 1/2 cup of water
• 1 can of Rotel tomatoes
• 1-2 tablespoons of fresh, dry or panko bread crumbs
• Grated cheddar cheese or thin slices of Velveeta

Ingredients

Preheat oven to 350 degrees F. Cut the peppers lengthwise and scrape out seeds and ribs. Bring a large pot of water to boil and drop the pepper halves in allowing to parboil for only 5 minutes. Drain and set aside.

In a large skillet, saute the onion in olive oil until tender. Remove the sausage from the casing and add it and the ground beef to the skillet; cook until browned, breaking up into small pieces. Drain well if needed. Add the garlic and cook another minute. Add 1/2 cup of the tomato sauce, reserve the remaining sauce. Cook and stir 5 minutes or until sauce is heated through. Stir in rice, salt, pepper, and Cajun seasoning. Taste and adjust the seasoning as needed.

Pour 1/2 cup of water into the bottom of a 9 x 13 inch baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling.

Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops of each pepper and sprinkle each with bread crumbs. Bake uncovered at 350 degrees F for 30 to 40 minutes, or until peppers are tender and filling is heated through. Remove, add cheese to top, and return to oven until cheese melts.

Cook's Notes: Can substitute 2 (8 ounce) regular tomato sauce if needed. If you would like to add the Trinity of vegetable seasonings, simply saute 1/4 cup of onion, celery and bell pepper in olive oil and stir in tomato sauce. Cook for 15 minutes. Set aside until needed. Can also assemble peppers and freeze or freeze leftovers. Peppers can also be cut standing. Simple cut off right under the top stem and remove the ribs and seeds, standing peppers up to stuff and cook.

Pot Roast Beef Recipe

Ingredients

• 3 to 5 pound boneless beef rump or chuck roast
  
• 3 cloves of garlic, cut into slivers
• Freshly cracked black pepper
• 1 tablespoon of bacon drippings or vegetable or canola oil
• 1 stalk (rib) of celery, cut into chunks
• 1 medium size onion, halved and sliced
• 1 envelope of dry ranch dressing mix
• 1 envelope of dry brown gravy or au jus mix
• 1/2 teaspoon of dried thyme, crushed
• 1/2 teaspoon of dried rosemary, crushed
• 1 cup of Coca Cola Classic
• 1 large bay leaf
• 1 whole jalapeno (I used pickled)
• 4 golden peperoncini peppers
• 1/2 cup of Italian mix giardiniera, optional
• 1 tablespoon of unsalted butter
• 1 tablespoon of cornstarch

Instructions

Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut. Season roast on both sides with pepper. Heat 1 tablespoon of fat or oil in a large skillet and brown roast on both sides. Add the celery chunks to the bottom of a 6 quart slow cooker and place roast on top. Add onion to skillet and cook for 3 minutes. Transfer to top of the roast.

Meanwhile, whisk together the ranch dressing, gravy mix, thyme and rosemary. Add the Coke and whisk in until well blended; set aside. Add the bay leaf, whole jalapeno, peperoncini and giardiniera  to the top of the roast and pour the Coke mixture over the top. Cover and cook on low for 7 to 8 hours, or on high 4 to 5 hours. Total time will be dependent on size of roast.

To thicken gravy, use a long fish spatula to remove the roast and loosely tent with foil to keep warm. Skim any excess fat off the top of the juices and carefully transfer the contents of the crock pot to a saucepan. Stir in the tablespoon of butter. Make a slurry of a tablespoon of cornstarch with just enough water to dissolve the cornstarch. Whisk into the gravy, bring up to a boil, reduce and simmer until thickened.

Serve with the gravy and everyday mashed potatoes or steamed rice and southern green beans or a nice mixed garden salad.

Cook's Notes: Substitute 1 cup of water, low sodium beef broth, wine or beer, in place of the Coke, or if you're adventurous, eliminate the liquid and add that whole stick of unsalted butter on top, like in the original "Mississippi Roast." There's plenty of sodium present in the packaged mixes, so use unsalted butter, and don't be tempted to add any additional salt to the roast, either way. This roast does have a nice spicy bite to it. Golden peperoncini are a milder, sweet pepper with just a hint of heat, but to make it milder leave them out, along with the jalapeno and giardiniera. Puree the veggies and add those to the gravy for extra flavor.

Buffalo Chicken Mac And Cheese

Ingredients

• 1/2 pound of medium short cut pasta (elbows, shells)
  
• 3 cups of cooked shredded or chopped chicken
• 8 ounces of Velveeta cheese, cubed
• 1 (10.75 ounce) condensed Cheddar cheese soup
• 1 cup of milk
• 1 cup of shredded sharp cheddar cheese
• 1 (3/4 ounce) packet of Ranch Dressing and Dip Mix (like Hidden Valley)
• 1/8 to 1/2 cup of hot sauce, or to taste

Instructions

Preheat oven to 350 degrees F. Butter a 2 quart casserole dish; set aside. Add pasta to boiling salted water, cook to al dente; drain well and add to casserole dish. Stir in chicken.

Heat the Velveeta and soup together until cheese is melted. Blend in the cheddar cheese and milk. Stir in the Ranch dressing mix and hot sauce; pour over chicken and pasta and stir. Bake, uncovered, at 350 degrees F for 30 to 35 minutes, or until heated through and bubbly.

Cook's Notes: I use 1/4 cup of hot sauce which leaves a nice, pleasant burn on the tongue and is plenty of heat for me. You may want it with more or less fire. May also substitute drained, canned chicken - you'll want a larger sized can of a good quality chicken, two is even better, or substitute chicken you've pulled from a rotisserie chicken. Top with buttered bread crumbs and crumbled bleu cheese on top, rather than green onion and bacon.

Best Fried Chicken Recipe Ever?

Ingredients

• 1/2 cup kosher salt (do not use table salt for brining)
  
• 2 quarts cold water
• 1 three-pound chicken, cut into 8 pieces
• 1 quart buttermilk
• 1 pound lard
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Procedures

1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours
   .
2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk. 
3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat. 
4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.
5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
   
   
6. Fried chicken is delicious eaten hot, warm, at room temperature or cold.