Indian Sticky Chicken

I’ve always wanted to a recipe with Garam Masala, so I found this one Recipe

6-8 boneless, chicken thighs
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2 tablespoons Garam Masala
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1 teaspoon smoked paprika
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1 teaspoon salt
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½ cup honey
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The juice of 1 lemon
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Mix Garam Masala, smoked paprika and salt together in a bowl.
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Place the chicken thighs on a sheet pan or platter
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sprinkle the Garam Masala, paprika and salt mixture onto chicken thighs
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rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.
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Mix honey and lemon juice together, set aside
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Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.

cook/fry the chicken until nice and brown and cooked through
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Don’t crowd chicken and use two pans or cook chicken in batches
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brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.
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Serve nice and warm
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Recipe

  • 6-8 boneless, chicken thighs
  • 2 tablespoons Garam Masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup honey
  • The juice of 1 lemon
  • Mix Garam Masala, smoked paprika and salt together in a bowl.
  • Place the chicken thighs on a sheet pan or platter
  • sprinkle the Garam Masala, paprika and salt mixture onto chicken thighs
  • rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.
  • Mix honey and lemon juice together, set aside
  • Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.
  • cook/fry the chicken until nice and brown and cooked through
  • Don’t crowd chicken and use two pans or cook chicken in batches
  • brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.
  • Serve nice and warm

 

Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
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Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
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and water
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In another medium-sized bowl/dish combine the breadcrumbs,
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cheese,
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salt, smoked paprika,
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garlic powder,
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onion powder,
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oregano,
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basil
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and the freshly ground pepper
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Grab your cast iron skillet and place the butter in the skillet
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and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
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Then dip the drumsticks into the breadcrumbs
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pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
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once the butter is melted in the pan, pull it out of the oven
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and after coating each drumstick, place them into the pan with the melted butter,
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then drizzle a little olive oil over each drumstick
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Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
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cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Deviled Eggs

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.
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I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
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Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels
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and then cut them in half
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Remove the yolks and add them to a medium bowl
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and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks
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So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
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I mashed up the yolks as well as I could
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So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my  would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)
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mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
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Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
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And serve!

Recipe

  • So boil your eggs.
  • boil the eggs 15-20 minutes
  • drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
  • Then place bowl in the fridge and let the eggs chill for about an hour or longer.
  • So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them
  • and then cut them in half
  • Remove the yolks and add them to a medium bowl
  • and place the egg half’s on a platter or plate big enough to hold them all.
  • Then I take a fork and mash all the yolks
  • So for the filling I added the following:
  • mustard (I like yellow)
  • May-o
  • miracle whip
  • salt
  • freshly ground black pepper
  • Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
  • I mashed up the yolks as well as I could
  • So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste
  • Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.
  • mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste
  • Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
  • Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
  • And serve!

Chili

I just made this recipe up…wanted chili one night for dinner so just went with it and this is what I came up with…

I did use this recipe for the Chili seasoning mix
1 tablespoon smoked paprika
2 1/2 teaspoons seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
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In a bowl,
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stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
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Whatever you don’t use, store in an airtight container.

OK now for what you will need for the chili:
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2 green bell peppers, chopped in small chunks
1 red bell pepper, chopped in small chunks
1 28 oz can, diced tomatoes
1 28 oz can, crushed tomatoes
1 15 oz can, black beans, drained
1 15 oz can, Pinto beans, drained
1 5-6 oz can, Tomato paste
1 15 oz can, tomato sauce
Garlic salt, to taste
Freshly ground black pepper, to taste
Kosher salt, to taste
Chili powder, to taste
about a pound and 1/2 lean ground beef
2-3 garlic cloves, smashed and minced
3-4 celery stalks chopped into small dice
2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
2 yellow chilies
1 yellow onion, chopped
chili seasoning
10-12 roasted green chilies, skin and seeds removed and chopped
(not in picture but I also used about 3 cups of water and Worcestershire sauce)

So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
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Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
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Season with Salt and Pepper, to taste
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Cook beef and ground up into small chunks and brown meat
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Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
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stir beef and chili seasoning together and then add onions and stir together with beef
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then add garlic
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cook for a minute or two, until you smell the garlic and stir everything together. Then add celery
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stir
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then add a little more chili seasoning, again…to taste
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stir in with meat and veggies
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add red bell pepper
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green bell pepper
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stir everything together
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Add Jalapenos and Yellow Chile’s
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Then add green chilies
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Add Beans
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Then add, canned tomatoes and sauce
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I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
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stir everything together
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then add a generous amount of chili powder, to taste
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then I added a few dashes of Worcestershire sauce
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then I added in a couple more cups of water
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Then added tomato paste
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stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
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let chili simmer 30-45 minutes uncovered, stirring occasionally

Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese
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Recipe

  • Chili seasoning mix
  • 1 tablespoon smoked paprika
  • 2 1/2 teaspoons seasoning salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • In a bowl,
  • stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
  • Whatever you don’t use, store in an airtight container.
  • OK now for what you will need for the chili:
  • 2 green bell peppers, chopped in small chunks
  • 1 red bell pepper, chopped in small chunks
  • 1 28 oz can, diced tomatoes
  • 1 28 oz can, crushed tomatoes
  • 1 15 oz can, black beans, drained
  • 1 15 oz can, Pinto beans, drained
  • 1 5-6 oz can, Tomato paste
  • 1 15 oz can, tomato sauce
  • Garlic salt, to taste
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Chili powder, to taste
  • about a pound and 1/2 lean ground beef
  • 2-3 garlic cloves, smashed and minced
  • 3-4 celery stalks chopped into small dice
  • 2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
  • 2 yellow chilies
  • 1 yellow onion, chopped
  • chili seasoning
  • 10-12 roasted green chilies, skin and seeds removed and chopped
  • (I also used about 3 cups of water and Worcestershire sauce)
  • So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
  • Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
  • Season with Salt and Pepper, to taste
  • Cook beef and ground up into small chunks and brown meat
  • Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
  • stir beef and chili seasoning together and then add onions and stir together with beef
  • then add garlic
  • cook for a minute or two, until you smell the garlic and stir everything together. Then add celery, stir
  • then add a little more chili seasoning, again…to taste
  • stir in with meat and veggies
  • add red bell pepper, green bell pepper
  • stir everything together
  • Add Jalapenos and Yellow Chile’s
  • Then add green chilies, Add Beans
  • Then add, canned tomatoes and sauce
  • I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
  • stir everything together
  • then add a generous amount of chili powder, to taste
  • then I added a few dashes of Worcestershire sauce
  • then I added in a couple more cups of water
  • Then added tomato paste
  • stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
  • let chili simmer 30-45 minutes uncovered, stirring occasionally
  • Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese

Spicy Honey-Brushed Whole Roasted Chicken

Got the inspiration for this recipe from here. I usually use this recipe on chicken thighs, but thought I would use it to roast a whole chicken instead.

Preheat oven to 350 degrees

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 whole chicken 3-4 pounds
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12 tablespoons honey
4 teaspoons cider vinegar

Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)

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I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
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took half the rub and rubbed it on the bottom of the chicken
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then turn the chicken over
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and add the rest of the rub to the top of the chicken
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Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
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and brush all over the top of the chicken
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then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.

My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
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cut off a breast or drumstick and savor the flavor
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Recipe

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper
  • 1 whole chicken 3-4 pounds
  • 12 tablespoons honey
  • 4 teaspoons cider vinegar
  • Preheat oven to 350 degrees
  • Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)
  • I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
  • took half the rub and rubbed it on the bottom of the chicken
  • then turn the chicken over
  • and add the rest of the rub to the top of the chicken
  • Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
  • and brush all over the top of the chicken
  • then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.
  • My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
  • cut off a breast or drumstick and savor the flavor

Taco Seasoning

Got the recipe from here

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
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In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
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Recipe

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.

Mom’s Cracker Meal Fried Tomatoes with everything but the kitchen sink sauce

Got this recipe from my mom. Her mom made these tomatoes for her when she was a kid and she made them for me. I love them so much! So NOT good for you, but taste so GOOD! They are like fried green tomatoes, but you use beefsteak tomatoes instead.

So here are my mom’s
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and here are mine…

so you will need:
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Freshly ground black pepper, to taste
Kosher salt, to taste
Cracker Meal (My mom gave me this box, but she said that she can only find it at Wal Mart)
1 large beefsteak tomato, make sure its not too ripe
3 eggs
Creole/Cajun Seasoning (My mom doesn’t add this, but I am because I think it would make a nice addition to the recipe)
(Not in the picture) Veggie oil, for frying

Start by washing the tomato (I ended up using two tomatoes because I love these)
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and slice the tomato a little thick because you don’t want them too thin then they will end up mushy after cooking
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crack the 3 eggs in a medium bowl
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so since I did 2 tomatoes, I decided to add another egg, so crack 4 eggs into a bowl
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whisk the eggs well
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In another medium bowl pour 1/2 the box of cracker meal
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Then season the cracker meal with the Creole/Cajun seasoning, to taste. I was very generous with the Creole/Cajun seasoning
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season both sides of the tomato slices with salt and Pepper, to taste
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place the tomato slices in the egg, one at a time
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you can use your fingers or a fork and drain the excess eggs off the tomato
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Then place the tomato in the cracker meal
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coat one side of the tomato with the crack meal and then flip tomato over and coat the other side with the cracker meal
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place the breaded tomatoes on a plate in a single layer and set aside until you are ready to cook

grab a large cast iron skillet, or large skillet and coat the bottom of the pan with 1/2 an inch of oil and heat pan and heat to medium high heat
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finish dredging the tomatoes in the eggs and cracker meal, while the pan of oil gets nice and hot
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test the oil by sprinkling in a little cracker meal in the oil and if it sizzles then its nice and hot and go ahead and add the tomatoes. I added about 4 at a time don’t over crowd the pan.

Then I sprinkled a little more Creole/Cajun seasoning over the tomato slices
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That is love, right there
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cook the tomatoes for about 7-10 minutes
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then flip them, they should look nice and brown
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cook the other side for another 7-10 minutes or until they are nice and brown

Then crab a plate lined with a couple layers of paper towels and lay the cooked tomatoes on the paper towels to drain the excess grease
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Then serve the tomatoes nice and hot
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I also made a sauce to go over them. I just made it up! I will call it everything but the kitchen sink sauce, because there is a lot of ingredients that go into this sauce
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So here is what I put in my sauce:
May-o (I love Hellmans but use whatever you like)
Sour cream
Grainy Dijon mustard (I love this stuff)
Horseradish (add a nice kick)
Cayenne Pepper
Worcestershire sauce
Smoked Paprika
Creole Seasoning (Of course)
BBQ Rub (I got mine from Wabash in Kansas City, But you could use another kind, or make your own)
Freshly ground black pepper
Kosher salt
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I measured for you, so you know exactly how to make this since I made it up as I went along (those are the best kind of recipes).

So add all the follow ingredients to a medium sized bowl
Add 1 cup of May-o
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1/3 cup of sour cream
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1/4 cup Grainy Dijon mustard
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heaping Tablespoon of Horseradish
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I didn’t have this in the picture with all the other ingredients but I added it, cocktail sauce, I know weird, but hey its spicy and tastes good.
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1 tablespoon
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1 teaspoon cayenne pepper
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1 tablespoon Worcestershire sauce
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another ingredient I added was, Louisiana hot sauce (love this stuff)
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1 teaspoon of smoked paprika
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1 teaspoon of love, oh wait, I mean Creole Seasoning
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then a teaspoon of the BBQ Rub
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another ingredient I added in last minute, Garlic salt (I add this to everything)
1 teaspoon
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OK there is everything added to the bowl
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now whisk it all together, really well
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Mine was little runny so I added in 1/2 a cup more of may-o to help thicken it up some
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Mix the may-o in really well

and there you go, a Jamie concoction sauce
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Recipe

  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Cracker Meal (My mom gave me this box, but she said that she can only find it at Wal Mart)
  • 1 large beefsteak tomato, make sure its not too ripe
  • 3 eggs
  • Creole/Cajun Seasoning (My mom doesn’t add this, but I am because I think it would make a nice addition to the recipe)
  • Veggie oil, for frying
  • Start by washing the tomato (I ended up using two tomatoes because I love these)
  • and slice the tomato a little thick because you don’t want them too thin then they will end up mushy after cooking
  • crack the 3 eggs in a medium bowl
  • so since I did 2 tomatoes, I decided to add another egg, so crack 4 eggs into a bowl
  • whisk the eggs well
  • In another medium bowl pour 1/2 the box of cracker meal
  • Then season the cracker meal with the Creole/Cajun seasoning, to taste. I was very generous with the Creole/Cajun seasoning
  • season both sides of the tomato slices with salt and Pepper, to taste
  • place the tomato slices in the egg, one at a time
  • you can use your fingers or a fork and drain the excess eggs off the tomato
  • Then place the tomato in the cracker meal
  • coat one side of the tomato with the crack meal and then flip tomato over and coat the other side with the cracker meal
  • place the breaded tomatoes on a plate in a single layer and set aside until you are ready to cook
  • grab a large cast iron skillet, or large skillet and coat the bottom of the pan with 1/2 an inch of oil and heat pan and heat to medium high heat
  • finish dredging the tomatoes in the eggs and cracker meal, while the pan of oil gets nice and hot
  • test the oil by sprinkling in a little cracker meal in the oil and if it sizzles then its nice and hot and go ahead and add the tomatoes. I added about 4 at a time don’t over crowd the pan.
  • Then I sprinkled a little more Creole/Cajun seasoning over the tomato slices
  • cook the tomatoes for about 7-10 minutes
  • then flip them, they should look nice and brown
  • cook the other side for another 7-10 minutes or until they are nice and brown
  • Then crab a plate lined with a couple layers of paper towels and lay the cooked tomatoes on the paper towels to drain the excess grease
  • Then serve the tomatoes nice and hot
  • I will call it everything but the kitchen sink sauce, because there is a lot of ingredients that go into this sauce
  • So here is what I put in my sauce:
  • May-o
  • Sour cream
  • Grainy Dijon mustard
  • Horseradish
  • Cayenne Pepper
  • Worcestershire sauce
  • Smoked Paprika
  • Creole Seasoning
  • BBQ Rub
  • Freshly ground black pepper
  • Kosher salt
  • So add all the follow ingredients to a medium sized bowl
  • Add 1 cup of May-o
  • 1/3 cup of sour cream
  • 1/4 cup Grainy Dijon mustard
  • heaping Tablespoon of Horseradish
  • cocktail sauce, I know weird, but hey its spicy and tastes good, 1 tablespoon
  • 1 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • Louisiana hot sauce, 1 tablespoon
  • 1 teaspoon, smoked paprika
  • 1 teaspoon of love, oh wait, I mean Creole Seasoning
  • then a teaspoon of the BBQ Rub
  • Garlic salt, 1 teaspoon
  • now whisk it all together, really well
  • Mine was little runny so I added in 1/2 a cup more of may-o to help thicken it up some
  • Mix the may-o in really well
  • and there you go, a Jamie concoction sauce