Cowboy Chili

Ingredients:

2 lbs. ground beef
2 Tablespoons olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 garlic clove, minced
3 teaspoon salt
½ teaspoon pepper
2 cups water
1 (28 oz.) can of crushed tomatoes
1 (14.5 oz.) can of stewed tomatoes
2 cans of drained kidney beans
⅓ cup chili powder
¼ to ½ teaspoon cayenne (optional)
2 teaspoon cumin
For thicker chili
⅓ cup cold water
2 Tablespoons mesa flour

Instructions:

Brown ground beef. Add onion, bell pepper, garlic and sauté for 1 minute. Add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne and cumin. Bring to a boil over medium-high heat.

Reduce heat and simmer 20 min. If you would like a thicker chili mix ⅓ cup water and 2 Tablespoons mesa flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

Chef in Training

Southern Tea Cakes

Ingredients:

½ cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1¾ cup all purpose flour
½ tsp baking soda
½ tsp salt

Instructions:

Preheat oven to 375 degrees.
Cream butter and sugar together. Add egg and vanilla and mix well.

Mix flour, soda and salt in a small bowl. Add to butter mixture and mix well.

Turn out on a lightly floured surface and roll to a ¼ thick. Cut with a cookie cutter.

Bake 5-7 minutes until puffed and just starting to brown around the edges. (Bake less for chewy and more for crispy.)

www.merryabouttown.com

Chalfonte Fried Chicken

Ingredients:

3 pounds Chicken, quartered
Kosher salt
1 cup all-purpose flour
2 tablespoons paprika
Freshly ground black pepper
2 cups vegetable shortening or corn oil
2 large onions, thickly sliced

Directions:

Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour. Pat dry.

Mix flour, paprika, salt and pepper in a large plastic bag. Coat the chicken with the seasoned flour mixture.

Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F.    

Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil). Shake any excess flour from the chicken pieces then add them to the onions.    

Fry the chicken until it is crisp and brown on the first side, about 10 minutes. Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts).                        

Transfer the chicken to a rack to drain. Discard the onions.

Serve chicken hot or at room temperature.

Recipe courtesy of Chalfonte Hotel

Maryland Fried Chicken With White Gravy

INGREDIENTS:

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 whole chicken (3 to 4 pounds), cut into 8 serving pieces, backbone reserved
Vegetable oil or lard, for frying
2 tablespoons butter
1 1/2 cups whole milk
Corn on the cob, white bread with butter, and mashed potatoes, for serving

DIRECTIONS:

1.
Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour.

2.
In a large cast iron or heavy non stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it's skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to oven to keep warm.

3.
Pour off grease into a heatproof container and return skillet to burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper.

4.
Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes.

Serious Eats

Nashville Hot Fried Chicken

INGREDIENTS:

BRINE:

2 quarts water
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (3 1/2-to 4-pound) whole chicken,

COATING:

3 quarts peanut or vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon pepper

PREPARATION:

1. BRINE CHICKEN:   Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to 1 hour.                      

2. BLOOM SPICES:   Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, ½ teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.                            

3. DREDGE:   Remove chicken from refrigerator and pour off brine. Combine flour, ½ teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack. (Do not discard seasoned flour.)                

4. FRY AND BRUSH:   Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 20 to 25 minutes.                      

Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken.                                

Stir spicy oil mixture to recombine and brush over both sides of chicken.      

Serve on white bread with pickles.

www.epicurious.com

Chicken Pot Pie

Ingredients:

¼ cup margarine
¼ cup flour
1½ cups chicken broth
1½ cups half and half
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons margarine
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped carrots
¾ cup frozen peas
3½ cups cooked chicken, chopped
2 pie crusts for 9 inch pie

Directions:

Melt ¼ cup margarine. Add flour; stir until smooth. Cook 1 minute, stirring constantly.

Gradually add broth and half and half. Cook over medium heat, stirring until thick and bubbly. Add salt and pepper.

Melt 2 tablespoons of margarine in skillet and sauté onion and celery until crisp tender. Stir in peas, carrots, and chicken, then add to creamed mixture.            

Place bottom crust in pie pan; fill with creamed mixture and add top crust. Cut slits in top and bake at 375˚ for 30 to 40 minutes.

Our State North Carolina

How to cook Queenella Chitterlings

Chitterlings omit a strong odor when they are cleaned and cooked.

Queenella brand chitterlings are sold in a 5-lb package labeled "triple-cleaned" and "ready-to-eat," but they will need additional cleaning to ensure safety and good flavor. Chitterlings, usually pronounced "chitlins," are the small intestines of a hog.

They are considered "soul food," or traditional African-American fare. You may cringe at the thought or smell of this dish, but it is important to remember the history of soul food. Slave owners gave the poorest quality food ingredients to slaves, who were forced to make due.


Carrying on the tradition of soul food celebrates the pride and respect of African-American ancestors.

Chitterling are high in fat, but also high in protein. Because of the high fat content, they should only be enjoyed on special occasions.

Instructions:

Step 1
Thaw the pork chitterlings in the refrigerator overnight in a large covered pot of water.

Step 2
Cut chitterlings into 2-inch sections with a sharp knife. Clean the chitterlings thoroughly, inside and out, with a small, soft food brush, scrubbing away any particles you see. Peel away and discard as much fat as possible.

Step 3
Wash the chitterlings under cold, running water, scrubbing each piece clean with your hands. Repeat washing six times.

Step 4
Combine the water, onions, garlic, bay leaves, apple cider vinegar, salt, hot sauce and black pepper in a large pot. Add the cleaned chitterlings to the pot.

Step 5
Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for three to three and a half hours, or until the chitterlings are tender.

Step 6
Remove from heat and drain well. Serve with hot sauce and vinegar, if desired.

***               ***                ***
Warnings
According to the Virginia Department of Health, "bacteria in raw chitterlings or pig intestines can cause severe diarrhea, especially in infants. Chitterlings, commonly called chitlins, may contain the Yersinia bacteria. The bacteria are spread from raw chitterlings by hands or by eating or drinking contaminated food or liquids." Extreme cleanliness must be practiced when preparing chitterlings. Wash hands and surfaces thoroughly, discard any waste immediately, and do not prepare or store raw chitterlings near baby food or formula.

Tips:

Consider cooking and cleaning chitterlings outdoors, if possible, to avoid bothering people with the strong odor.

Serve with corn bread, fried chicken and collard greens for a complete soul food meal.

Some recipes call for chitterlings to be sauteed or fried after boiling. Skipping this step will save on fat and calories.


Things You'll Need:

5-lb. bag Quenella brand pork chitterlings
Large pot
Knife
Small soft food brush
4 cups water
2 onions, quartered
3 cloves garlic, peeled and crushed
2 bay leaves
1/2 cup apple cider vinegar
2 tbsp. salt
2 tsp. hot sauce
2 tsp. black pepper
Additional hot sauce and vinegar for serving

www.livestrong.com

Fresh Bing Cherry Sauce

INGREDIENTS:


1 lb bing cherry (Pitted & chopped)
2 tablespoons fine sugar
2 bay leaves
3 allspice berries
3 whole cloves
1 cinnamon stick
1 pinch fine sea salt
1⁄2 cup orange muscat dessert wine (*Nibbia Wine)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1⁄2 cup red shallot (Chopped)
1⁄4 cup cherry brandy
1 pinch ground nutmeg
1 pinch ground cayenne pepper

DIRECTIONS:

Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.

Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.

Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.

Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and swish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.

Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.

Strain cherry sauce using a fine sieve or chinois.

Serve Fresh Bing Cherry Sauce hot or room temperature.

Garnish: Fresh Bing Cherry Sauce with Whole Cherries.

*Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).

Chef's Note: You can use any Muscat Wine.

www.food.com

Raisin Sauce for Ham

INGREDIENTS:

1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water

PREPARATION:

Raisin sauce directions:

Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place saucepan over medium heat.

Slowly add vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin sauce over medium heat, stirring constantly, until thick and bubbly.

Serve raisin sauce with ham.

Makes about 2 1/2 cups of raisin sauce.

SouthernFoodAbout.com

Tender Chicken Gizzards

INGREDIENTS:


1 -2 lb chicken gizzards (rinsed)
1 -2 cup flour (divided)
2 liters Coca-Cola
3 eggs
1⁄2 cup real butter
1 -2 teaspoon of multi spice seasoning (I prefer Mortons Natures Seasons for this)

DIRECTIONS:

Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.

Place rinsed gizzards in boiling pot.

Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.

Remove gizzards and drain.
Allow to cool for at least 30 minutes. The cooler the better.

In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.

Take cooled gizzards, dredge in flour,egg, then seasoned flour.

NOTE:

THIS IS THE VERY IMPORTANT PART!
FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!

Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

www.food.com

Chicken Livers with Gravy

Ingredients:

Bone Suckin' Poultry Seasoning, 2 Tbsp.
Chicken Livers, 1 lb.
Flour, 1 cup
Panko, 2/3 cup
Peanut Oil, 1 cup
Sea Salt and Pepper to taste

Directions:

Mix flour, panko, Bone Suckin' Poultry Seasoning, salt and pepper into a re-sealable bag. In batches, add chicken livers and coat thoroughly by shaking the bag.

In a frying skillet pour enough oil to coat the bottom of the pan about 1/4 of an inch deep. Heat oil to a medium high temperature; one by one place the coated livers in the fry pan.

Cook the livers about 4 minutes per side and place them on a paper towel covered plate to drain. (It is best to test a liver to adjust the cooking time accordingly.)

Cooking liver is best done in small batches and more oil can be added to the pan, as the oil gets soaked up into the livers.

After livers have been fried, set them aside and keep warm.

Gravy Ingredients:

Bone Suckin' Poultry Seasoning, 2 Tbsp.
Flour, 1/2 cup
Chicken Broth, 2 cups
Sea Salt and Pepper to taste

Directions:

Use the leavings (the oil and fried bits left in the pan) from the chicken livers. Bring the skillet to a medium low heat.

Sprinkle the flour and Bone Suckin' Poultry Seasoning on to the leavings in the pan, stir with a fork making sure that the flour is mixed well. As the mixture thickens, add the chicken broth and continue to stir until the gravy is mixed well.

Serve over rice and livers.

Serves 4

Bone Suckin' Rscipes

Liver and Onions with Gravy

INGREDIENTS:

Flour, for dredging
1 teaspoon black pepper
1⁄2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1⁄2 lbs beef liver, sliced
1 -2 onions, thinly sliced
1 cup beef broth


DIRECTIONS:

Place enough flour in a large bowl to coat the liver. Add salt and pepper.

Slice liver and dredge in seasoned flour.

Place olive oil in a large skillet and brown both sides of the liver over medium high heat.

Place sliced onions in the skillet with the liver.

Pour beef broth on top of liver and onions.

Cover and simmer on low until onions are tender and broth forms a nice gravy.

www.food.com

One-Bowl Yellow Cake

INGREDIENTS:

Cake:

2 cups all-purpose flour, spooned and leveled, sifted after measuring
1 + 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, plus extra if needed

Whipped Cream Frosting:

1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

INSTRUCTIONS:

Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.

In a large mixing bowl sift together flour, sugar, baking powder and salt.

Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.

Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.

Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks.

Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.

Cream Cheese Frosting:

In a medium mixing bowl beat cream cheese on low until light and fluffy, gradually beating in the butter until light and fluffy. Beat in vanilla.

Add confectioners’ sugar and beat until well blended and fluffy. Add more confectioners’ sugar if needed to get it to the right spreading consistency.

Whipped Cream Frosting:

Combine all ingredients in a large mixing bowl, cover and chill in refrigerator 30 minutes with the beaters.

Beat on medium speed until stiff peaks form.

Cinnamon Spice and Everything Nice

The Lady's Cheesy Mac

Ingredients:

4 tablespoons butter, cut into pieces
1/2 cup sour cream
2 cups cheddar cheese, grated
3 eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 teaspoon salt
1 cup milk

Preparation:

Preheat oven to 350°.


Once you have the macaroni cooked and drained, place in a large bowl and while still hot add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Note:  I add the butter to the hot macaroni and then the cheese.

Paula Deen