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Friday, 25 July 2025
Common Substitutions
Slap Ya Momma seasoning
Cajun Seasoning
Thursday, 24 July 2025
Low Salt Seasoning Salt
Sausage Popper Boats
Beef Bullion Seasoning
Onion Soup Mix
Knockoff Old Bay Seasoning
Creme of "anything"
Knockoff Cowboy Butter Seasoning
Wednesday, 23 July 2025
Soccotash
Here’s a classic Succotash recipe — a hearty, colorful mix of corn, lima beans, and fresh vegetables. It can be served as a warm side dish or even chilled as a salad!
🌽 Classic Succotash Recipe
Ingredients:
- 2 tablespoons butter (or olive oil)
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1 1/2 cups fresh or frozen lima beans (thawed if frozen)
- 1 1/2 cups fresh or frozen corn kernels
- 1 small red bell pepper, diced
- 1/2 cup cherry tomatoes, halved (optional but tasty)
- Salt and pepper to taste
- 1/4 teaspoon smoked paprika (optional for a little depth)
- 2 tablespoons heavy cream or half-and-half (optional for a creamy finish)
- 1 tablespoon chopped fresh parsley or basil (for garnish)
Instructions:
-
Sauté aromatics:
- In a large skillet, melt the butter over medium heat.
- Add the onion and cook until soft, about 3–4 minutes.
- Add the garlic and cook another 30 seconds.
-
Cook the vegetables:
- Stir in lima beans, corn, and red bell pepper.
- Cook for about 5–7 minutes, stirring occasionally, until everything is heated through and tender.
-
Add flavor:
- Stir in the cherry tomatoes, salt, pepper, and paprika.
- Cook another 2 minutes until tomatoes soften slightly.
-
Creamy option (optional):
- Stir in the cream and cook just until warmed through.
-
Finish:
- Remove from heat and sprinkle with fresh herbs.
- Serve warm or at room temperature.
Tips:
- Add diced cooked bacon or pancetta for a smoky version.
- Swap lima beans for edamame or fava beans if preferred.
- Great as a side dish with grilled chicken, pork chops, or fish.
The VERY Best Chicken Sandwich!
Tuesday, 22 July 2025
Delicious Chicken Tenders
Crispy Curry Chicken Sandwich
Here’s a crispy oven-baked curry chicken sandwich recipe that’s flavorful, satisfying, and doesn’t require deep frying:
🍛 Oven-Baked Crispy Curry Chicken Sandwich
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk (or ¾ cup plain yogurt + ¼ cup milk)
- 1 tbsp curry powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
For the Breading:
- 1 ½ cups panko breadcrumbs
- 1 tbsp olive oil or melted butter
- 1 tsp curry powder
- ½ tsp paprika
- Salt to taste
For the Sandwich:
- 4 sandwich buns or brioche buns
- Lettuce or spinach
- Sliced tomato
- Pickles or red onions (optional)
Optional Curry Mayo:
- ½ cup mayonnaise
- 1 tsp curry powder
- ½ tsp honey or lemon juice
Instructions:
-
Prep the Chicken:
- Slice chicken breasts in half horizontally to make 4 thin pieces.
- In a bowl, mix buttermilk, curry powder, paprika, garlic powder, onion powder, salt, and pepper.
- Add chicken to the marinade. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
-
Prep the Breading:
- In a pan, toast panko with olive oil over medium heat until golden and crispy (3–4 minutes). Let cool.
- Stir in curry powder, paprika, and salt.
-
Bread the Chicken:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
- Remove chicken from marinade. Press each piece into the panko mixture, coating both sides well.
- Place coated chicken on the wire rack.
-
Bake:
- Bake for 18–22 minutes, flipping halfway through, until chicken is golden and reaches 165°F (74°C) internally.
-
Make the Curry Mayo (Optional):
- Mix mayo, curry powder, and honey or lemon juice in a small bowl.
-
Assemble Sandwiches:
- Toast the buns lightly.
- Spread curry mayo on each side.
- Layer lettuce, tomato, crispy chicken, and pickles/onions if using.
- Top with the bun and serve hot.
Yes, you cook the chicken on the wire rack placed over the baking sheet. Here's why:
✅ Why use a wire rack?
- Even Crispiness: The rack allows hot air to circulate all around the chicken, so the bottom gets crispy too — no soggy breading.
- No Sticking: The chicken won’t sit in its juices and lose that crunch.
- Cleaner Bake: Juices and crumbs fall onto the pan below, making cleanup easier.
🔧 Tip: If you don’t have a wire rack, you can place the chicken directly on parchment paper, but flip it halfway through and expect a slightly less crispy bottom.
Glizzy Bacon
Bun Dogs, no cornmeal needed
Garlic Parmesan Chicken Penne with Buttery Corn
🍝 Garlic Parmesan Chicken Penne with Buttery Corn
Ingredients:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 2 cups penne pasta
- 2 cups chicken broth
- 1 cup milk or heavy cream
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1½ cups corn kernels (frozen, canned, or fresh)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Kitchen Tools You’ll Need:
👨🍳 Instructions:
-
Cook the Chicken:
- Heat olive oil (or butter) in a large skillet or pot over medium heat.
- Season the chicken with salt and pepper.
- Add chicken to the pot and cook until golden brown and fully cooked (5–6 minutes). Remove and set aside.
-
Sauté Garlic:
- In the same pan, add garlic and sauté for 30 seconds, until fragrant.
-
Cook the Pasta:
- Add the penne, chicken broth, milk (or cream), and Italian seasoning.
- Stir and bring to a boil. Lower heat and simmer uncovered for 12–14 minutes, stirring occasionally, until pasta is tender and sauce starts to thicken.
-
Add the Corn & Chicken:
- Stir in the corn and butter. Cook for 2–3 minutes until the corn is warm and buttery.
- Return the cooked chicken to the pot.
-
Add Cheese & Serve:
- Stir in Parmesan cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper.
- Garnish with parsley if desired.
✅ Optional Add-Ins:
- Crushed red pepper flakes for a little heat
- Extra cheese on top when serving
- Fresh spinach or peas for more veggies