Thread: Recipes and Cooking/Smokeing/Grilling etc.

Slabo's got that one covered.

always awesome. I do the Sketti cause. YUMMM I'm gonna have to make another batch either tomorrow or wednesday since I picked another 20-25 Maters this weekend

BTW DD. My daughter and son-in-law came over yesterday with my 2 granddaughters. I fried some fish and made a batch of your hushpuppies. I put in a little extra jalapenos and onions and they were a hit. The girls even liked them. The 6 year old put the left overs in a zip lock bag to take home.

on the ammount of Peppers in them. When it's at home, I dang near double the ammount

hey Slabo's or Nessa's can either of you help me out with a salsa recipe?

X2 on that salsa reciepe....I have alot of tomatoes from my garden I need to do something with,.......please!

Boneless skinless breasts
Flour...season with
poultry seasoning
garlic powder
Cavenders Greek seasoning
Black Pepper
Olive or Vegie oil

Prep: Place breast in plastic wrap or use quart ziploc bag, take mallett and pound it flat to 1/4 to 1/2 inch thickness. If breast is large you may want to cut it in half after. Sprinkle with salt and set aside. Do as many as you need. Dredge in flour mixture, coating well, shake to get off any extra. Put enough oil in heavy skillet to cover the bottom and heat to medium high. Place in skillet and fry, uncovered for 6-8 minutes per side, according to thickness.

I guarantee this to be good and will save you lots of time making fried chicken. This has less caloric content.

001-10.mp4 video by crappieman101 - Photobucket

short video

I made the best I've ever made last night. Nessa went to the store and got some legs, thighs and wangs bout noonish. Soon as she got back. I put a quart of Buttermilk with about 2/3's of a cup of Lousiana hot cause in a 2 gallon ziplock bag and let them sit in the fridge for 5 hours before I friend it in a cast iron skillet It was awesome man.

Originally Posted by DonDon

I made the best I've ever made last night. Nessa went to the store and got some legs, thighs and wangs bout noonish. Soon as she got back. I put a quart of Buttermilk with about 2/3's of a cup of Lousiana hot cause in a 2 gallon ziplock bag and let them sit in the fridge for 5 hours before I friend it in a cast iron skillet It was awesome man.

I like it that way too....this other is just so much quicker.

Buffalo Chicken Dip:

2 (10 ounce) cans chunk chicken, drained (I took 3 boneless /skinless chix breast & boiled them, then shredded & chopped)
2 (8 ounce) packages cream cheese, softened
1 cup Blue Chese Dressing
3/4 cup pepper sauce (such as Frank's Red Hot®) I would definately stick with Frank's brand... it was really good)
1 1/2 cups shredded Cheddar cheese


Use any kind of "Scoops" chips, crackers or celery for dipping
Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.