A great Sou Food Recipe, for cooking a whole turkey.
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Poultry
Poultry Soul Food Recipes.
Turkey in a Cooking Bag
A great Soul Food recipe for Turkey in a Cooking Bag.
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Bar B Que Turkey Loaf
A great Soul Food recipe for Bar B Que Turkey Loaf.
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Deviled Crab Eggs
Ingredients: eggs, backfin or lump crab meat scallions, mayo cayenne pepper Instructions: Boil eggs and cut in half lengthwise. Remove the egg yolks. Mix egg yolk, crab meat, scallions, mayonnaise, cayenne pepper. Chop up real fine. Other seasonings can be added to taste, i.e. dry mustard. Place the mixture into the boiled egg whites.
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Turkey Wings
Ingredients: 4 Turkey wings 1 Box Lipton® onion soup mix 2 Pinches crushed red pepper 4 Capfuls of vinegar 1-1/2 to 2 cups of water 1 stick of low or non fat margarine Instructions: Place Turkey wings in a deep roasting pan and salt pepper to taste. Mix onion soup mix with water vinegar and red pepper. Pour into bottom of pan. Cut margarine into small chunks and place around wings. Place into oven and heat at 350 degrees for 1-1/2 hours or until done. Note: This is a delicious low fat recipe for the health conscious.
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Cyn’s Crabmeat Quiche
Ingredients: 1 lb. blackfin crabmeat 2-3 large eggs 1 teaspoon water 1/4 cup whipping cream 1/4 cup milk 1/2 teaspoon Old Bay Seasoning 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2 cup onion (chopped) 1 teaspoon garlic (minced) 1/2 cup red bell pepper 1 cup grated cheese (combine white and and sharp)* (reserve leftover cheese) 1/4 teaspoon ground red pepper (optional) 2 frozen 9″ pie shells or make your own *Use reserve grated cheese for top of quiche Instructions: Preheat oven to 350. Prick pie shells all over with a fork; bake for 10 mins. Remove from oven and set aside. Let cool. Turn oven down to 325. Mix chopped ingredients and place in each pie shell. Whisk eggs until fluffy; combine milk, cream and seasoning together; add to egg mixture, a little at a time. Whisking after each addition. Pour over ingredients in shells and bake for 40-45 minutes or until a toothpick comes out the center clean. Remove from oven and let stand 15 minutes before serving. Serving suggestion: Serve with a green toss salad. Enjoy!
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Honey Curry Mustard Chicken
Ingredients: 6 chicken legs 6 chicken thighs 4 teaspoons good quality curry spice salt and pepper to taste 1 medium sized onion (diced) 1 teaspoon chopped garlic 1/2 cup honey 1/2 cup prepared mustard 2 cups homemade chicken stock or 2 cans low salt chicken broth 2 tablespoons butter 1/3 cup vegetable oil Instructions: In a cast iron skillet, place butter and oil, and heat skillet on medium high heat. In a bowl, season chicken with curry spice, salt and pepper. Can also use Lawry’s® seasoned salt, garlic salt, and creole spice for extra flavor. Add chicken to the skillet and pan fry till golden on both sides. Remove chicken from the skillet, add onions then garlic, and cook till onions turn soft. Pour off the remaining oil, add chicken stock, mustard, honey, bring to a boil, add chicken back to skillet. Place in a 350 degrees F oven and bake till chicken is done.
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Boston Beach Jerk Chicken
Ingredients: 1 (3-1/2 pound) broiler-fryer 1-1/2 cups Wet Jerk Rub, divided vegetable cooking spray For Jerk Rub: 4 cups (1 inch) pieces green onion 1/4 cup fresh thyme leaves 2 tablespoons vegetable oil 1 tablespoon freshly ground pepper 1 tablespoon freshly ground coriander seeds 3 tablespoons grated peeled ginger root 2 tablespoons fresh lime juice 2 teaspoons salt 2 teaspoons freshly ground allspice 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 5 cloves garlic, peeled and halved 3 bay leaves Place all ingredients in a food processor, process till a thick paste forms, scraping the sides of the bowl once. Instructions: Remove and discard giblets from the chicken. Rinse chicken under cold water, and pat dry. Remove skin, and trim excess fat; split chicken in half lengthwise. Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hours. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Not too hot though, don’t burn the chicken! Place chicken on rack, and cook an hour or more or until done, turning occasionally and basting with leftover rub. (Healthy Alternative: Substitute boneless skinless chicken breast for the whole chicken.) Note: For da real kine Jamaican experience mon, round out your Jerk with roasted sweet yams, plantains, or bananas alongside rice with peas. Festival, a type of sweet cornbread is traditional Jamaican too. Finish off the meal with fresh pineapple and papaya. Yeah mon!
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Trixy’s Creamed Chicken
Ingredients: 1 package of chicken (your choice) 2 8oz packages of cream cheese 1/4 cup milk 1/2 green pepper 1/2 yellow onion 1 teaspoon of black pepper and salt 1 tablespoon of garlic powder Instructions: Cut chicken as desired place in oven with enough water in dish to cover the bottom. Add green pepper, onion, black pepper and salt. Cover with aluminum foil and cook in oven at 375 degrees F until done. Place cream cheese in microwavable bowl and add milk. Cook cheese in microwave for about 30-45 seconds. Stir mixture until smooth and creamy. Drain water off of chicken then place cream mixture over chicken. Cover dish again and place in oven for 10 minutes. Note: Voila. The best creamed chicken you’ve ever tasted.
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Honey Mustard Chicken
Ingredients: chicken wings whole flour 3 tablespoon spoons seasoned salt 2 tablespoon spoons black pepper 1 tablespoon spoon garlic powder 1/2 tablespoon meat tenderizer 1/3 cup of mustard 1/2 cup of hot sauce (preferably Tabasco®) 3 tablespoon of honey 2 1/2 cups of cooking oil (or enough to fry the chicken) Instructions: Heat the cooking oil in a deep big pot or large frying pan. Rinse wings. Place them in a big bowl. Add seasoned salt, mix in. Then add black pepper, mix in. (Be sure to mix all of your seasonings in separately, put one seasoning in. mix chicken up then add the next seasoning.) Add your garlic powder, mix in. After all of your seasonings are mixed in add your mustard and mix in well. After mustard is added, add your hot sauce mix in well. Now add the honey; mix it all together until all the colors blend. Get a paper or plastic bag and place some flour in the bag. Place chicken in the bag and shake it around. Once all the chicken has been shaken in the bag, you may now add your meat tenderizer, mix in well. By this time your oil should be heated and to a boil, test your oil with a piece of chicken for accuracy. Place chicken in the pot and leave until browned on both sides. Note: Serve with macaroni and cheese, whole kernel corn, dinner rolls, and fresh salad. It’s off da chain!!
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