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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Josie’s New Year Blackeyed Pea Gumbo

Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Note: Served best with some fresh cracklin cornbread.
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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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