This is the last game of the season, and we kicked it off with some comfort food. Stay tuned for more exciting videos from True Treats, and Have A Merry Christmas!
Southern Fried Chicken
Ingredients:
3 eggs
1/3 c water
dash of beer (optional)
1 c mild hot sauce
2 c flour
2 t garlic powder
salt and pepper
6-8 Chicken Legs
Canola Oil (large amount for deep frying)
Directions:
Crack eggs into a large mixing bowl,
add the water and beer and beat well. Add the hot sauce to the egg mixture, and
blend. In a shallow pan, add the flour, garlic powder, salt and pepper. Mix
together so the seasons are even.
In a deep frying pan, add about two
inches of oil and allow to heat up. Allowing the oil to reach heat is key, this
will cook the chicken, fry the batter without the chicken becoming saturated
with oil.
Take a chicken leg, dip into the egg
mixture, and then flour mixture. TO make them extra crispy, repeat this step.
Place chicken into hot oil. Allow each side to reach a golden brown, about
seven minutes, place a paper towels to drain, and serve with waffles. Enjoy, Go
Falcons!
Cornbread
Waffles
Ingredients:
1 c whole-wheat flour
1 ½ c cornmeal
3 T honey
2 T baking powder
3/4 t baking soda
4 egg whites
1 ½ c buttermilk
Directions:
Plug
in waffle maker, and coat with oil.
In
a mixing bowl, combine the whole-wheat flour, cornmeal, baking powder, and
baking soda. Mix it well together. Beat the egg whites in a medium-mixing bowl,
until they reach stiff peaks. Fold the egg whites into the flour mixture,
drizzle the honey mixture over, and incorporate together.
Place
into a waffle maker, and cook until they are golden colored. Keep in oven at
low temperature to keep warm until you are ready to eat.
Jambalaya
Ingredients:
2 slices
bacon
2 stalks
celery
½ green
bell pepper
1 onion
1/2 lb ham
1/2 lb chicken
1 sausage link
1/2 lb shrimp
4 large tomatoes
4 c chicken broth
1 t dried thyme
2 t cajun seasoning
1 t paprika
1 t cayenne pepper
salt and pepper
1 T butter
2 c brown rice (uncooked)
Directions:
In
a large pot, place the butter on medium heat. Slice the bacon, into small
pieces and add to the pot. When the bacon is crispy, remove from pot, and set
aside.
Meanwhile,
cut up the celery, onion, and bell pepper and add to the pot. Cook until the
onions are clear, and the vegetables are tender. Cut up the tomatoes into
chunks, and place into pot. Allow the tomatoes to cook down and stew. Slice the
ham, chicken, and sausage into chunks and stir in. Add the thyme, Cajun
seasoning, paprika, cayenne pepper, salt and pepper. Add the chicken broth and
bring to a boil.
Five
minutes before serving, add the shrimp and bacon. When the shrimp is cooked,
serve and enjoy. GO Saints!
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