REMOULADE SAUCE

REMOULADE SAUCE

Ingredients:

1 ¼ Cup Mayonnaise

¼ Cup Creole Mustard

1 Tbsp Paprika

2 Tsp Tony’s Chachere

1-2 Tsp Prepared Horseradish

1 Tsp Pickle Juice

1 Tsp Tabasco

1 Garlic Glove, minced

Directions:

Mix well and refrigerate overnight. Remove from refrigerator and mix well before serving. Great with shredded lettuce and boiled shrimp or just dipping your boiled shrimp.

remoulade

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CINNAMON APPLE BREAD

CINNAMON APPLE BREAD

Ingredients:

1/2 Cup Brown Sugar, packed

1 1/2 Tsp Ground Cinnamon

2/3 Cup Sugar

1/2 Cup Butter, softened (1 stick)

2 Eggs

2 Tsp Vanilla

1 1/2 Cup Flour

1 1/2 Tsp Baking Powder

1/2 Cup Milk

1 Apple, peeled and finely chopped

Directions:

Preheat oven 350

Grease a 9×5 inch loaf pan and set aside.

In mixer bowl, combine brown sugar, cinnamon, sugar and butter. Blend until smooth. Add eggs, one at a time. Mix in vanilla.

In a small bowl, add flour and baking powder. Slowly add to sugar/butter mixture, alternating with milk and ending with flour mixture.

Pour half of the batter into the loaf pan. Cover with half of the apples. Pat the apples lightly into the batter. Pour the remaining batter over the apples and top with the remaining apples.

Bake 50 minutes or until toothpick comes out clean.

Cool for 10 minutes before removing to cooling wire rack. Slice it a little thick so that it doesn’t crumble.

AppleBread

AIR FRYER WINGS

AIR FRYER WINGS

Ingredients

Wings

Olive Oil

Salt, Pepper, Garlic Powder, Tony’s Chachere

Directions:

Place your wings in a bowl and drizzle with olive oil. Season each wing with seasoning of your choice.

Place wings into air fryer basket (try not to overlap). Place on 380 for 10 minutes, flip each wing and place on 380 for another 10 minutes. Comes out nice and crispy skin on the outside and moist and juicy on the inside. Enjoy

AirFryerWinds

BUTTERMILK PECAN PANCAKES

BUTTERMILK PECAN PANCAKES

Ingredients:

2 Cups Flour

1 Tsp Baking Soda

1 Tsp Salt

1 Tbsp Sugar

2 Cups Buttermilk

1 Egg

Butter

Chopped Pecans

Directions:

Combine dry ingredients in mixing bowl. Add in buttermilk and combine. Add in egg and milk and stir until just combined.

Place ½ Tbsp butter into small skillet. Once hot and melted, pour batter around sides of skillet and to fill the rest of the pan.

When batter starts to bubble, sprinkle a handful of chopped pecans onto batter.

Once the bottom of the pancake is golden brown, flip. Once the bottom side is lightly brown, remove and add syrup or any topping you like.

PecanPancakes

BACON & CORN CHOWDER

BACON & CORN CHOWDER

Ingredients:

1 Cup Bacon, chopped

1/2 Cup Onion, diced

1/2 Cup Celery, diced

1 Tsp Garlic, minced

2 Cups Chicken Broth

1 1/2 Cup Heavy Cream

1 Cup Milk

1 Cup Frozen Corn (not thawed)

1/2 Tsp Salt

1/4 Tsp Pepper

3/4 Cup Mashed Potato Flakes

2 Tbsp Butter

Directions:

In large pot, saute bacon on med-high until slightly crisp, then drain onto paper towels. Add onion, celery and garlic and saute until soft, about 5 minutes. Add broth and cook 3 minutes. Add cream and milk. Reduce heat and let soup reduce, 10-15 minutes. Add corn, salt and pepper. While bubbling lightly, slowly add potato flakes. When flakes are incorporated, take off heat. Add butter and stir until melted.

BaconCornChowder