Fried Cornbread

 

Ingredients

• 2 cups self rising cornmeal mix not just plain cornmeal. White or yellow. I used yellow 
• If you don’t have self rising just add 3 teaspoons of baking powder.
• 2 eggs or 1 extra large egg
• 2 tablespoons vegetable oil
• 1/4 cup vegetable oil for the skillet if using cast iron
• 1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary

Instructions

• Preheat the oven to 400 degrees.
• If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over low  heat on your stovetop while you make the batter.
• Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
• Mix until combined and drop a small amount into your skillet. About the size of a mini pancake
• Cook until golden brown on each side.
  About 3 to 4 minutes per side.
  Cook 4 at a time , the edges should be crunchy and full of deliciousness ❤️
• 
  

Air fryer chicken

 

INGREDIENTS:

• 1 egg
• 1/2 cup buttermilk
• 3/4 cup all purpose flour
• 3/4 cup panko breadcrumbs
• 1 tablespoon of house mix
• Made by my nephew mike
• #smokeandtell
• 
  
• 4 chicken drumsticks, skin on
• oil for misting or cooking spray

DIRECTIONS:

1. Beat together eggs and buttermilk in shallow dish.
2. In a second shallow dish combine the flour, 1 tablespoon of house mix seasoning 
3. Sprinkle chicken legs with salt and pepper to taste.
4. Dip legs in buttermilk mixture, then roll in panko mixture, pressing in crumbs to make coating stick. Mist with oil.
5. Spray air fryer basket with non-stick cooking spray.
6. Cook drumsticks at 360 F for 20 minutes. Turn pieces over and cook an additional 20 minutes.
7. Turn pieces to check for browning. If you have any white spots that have not begun to brown, spritz with oil or cooking spray. Continue cooking for 5 more minutes or until crust is golden brown and juices run clear. Larger (meatier) drumsticks will take longer to cook than small ones.
8. For more information on how to get the seasoning visit Instagram 
9. Smoke_and_tell 
10. Email smokeandtellbbq@gmail.com

Peach turnovers

 

Ingredients

• 1 can of peaches in syrup and size
• 1 can of biscuits 
• 1 /2 cup brown  sugar
• 1 teaspoon nutmeg 
• 1 teaspoon cinnamon 
• 1 teaspoon vanilla 
• 1 tablespoon of flour and extra for dusting cutting board and rolling pin.
• Oil for frying

Instructions

To make the filling

• Dice the peaches into small pieces and add all of the spices including vanilla and sugar.
• Simmer peaches a@ in a small saucepan for 15 minutes until peaches are soft. Be careful, they tend to stick. Add a teaspoon of water to 1 tablespoon of flour and mix well then add that to the peaches. cook 15 minutes more, stirring often. Remove from heat and it should be thick by now. You will have 2 1/2 cups peaches

Roll out the biscuits 

• using canned biscuits, roll each biscuit on a floured surface or waxed paper. Roll as thin as possible; each round should be about 6 inches across.

To Cook the Peach turnovers :

• Put 2 Tablespoons cooked peaches in the center of the rolled dough. Fold the edges over to make a half circle. Crimp edges with a fork. Do not Trim off excess dough.
• Place in a medium-size frying pan. Grease should be quite hot before you fry turnovers . Fry turnovers  until they are golden in color. Turn and brown the other side. Remove from heat and drain on paper towels. Continue until all of these delicious little pockets of heaven  are cooked.
• The sweet, tangy taste of Peach Paradise is a treat. They are good cold but, oh, so good when they are hot. Yum!
  

Pappardelle Pasta

 

Ingredients

• 1 pound pappardelle noodles 
• 1 large celery rib diced 
• 1 medium carrot diced 
• 1 medium onion diced 
• 1 ½ pounds ground 80/20 chuck
• 1 28 ounce can plum tomatoes
• 1 cup low sodium beef stock
• ½ cup milk
• ¼ cup heavy cream

Instructions

• Add diced celery, carrots and onion into small pan with a small amount of olive oil
• Saute the veggies on medium-low heat for 5 minutes, then add in the tomatoes  and continue to cook for 10 more minutes until they are translucent and soft.
• Turn heat to medium and add the ground beef to the pot. Use a wooden spoon to break the meat into small pieces. After the meat has browned and cooked through add broth and scrape the bottom of the pot with a wooden spoon to dislodge all the flavor bits.
• Cook for 10 minutes, then add all the crushed plum tomatoes. Stir it all together, turn heat to low, then cover with a tight-fitting lid and let cook for a minimum of 2 hours. 
• Every 20 minutes or so check that the sauce is not drying out and sticking to the bottom of the pot. If so, add in a half to 1 cup of water and stir to combine. 
• After 2 hours  the ragu will have thickened somewhat. Stir to combine then add the milk and optional cream. Stir and cook at a simmer for 15-30 minutes more.
• If the sauce is not thick enough continue to cook for another 20-30 minutes before saucing the pasta. Prior to saucing, taste test and adjust salt and pepper if required.
• To sauce the pasta add a few ladles of the bolognese sauce to a pan over medium-low heat, then add in the 'al dente' pasta and cook for 1-2 minutes so that the pasta can absorb the sauce. Add extra sauce as required and serve with grated Parmigiano Reggiano cheese. Enjoy!

Hamburger Quesadillas

 

INGREDIENTS

  

• ½ tablespoon olive oil
• 1 pound ground beef (I use 'extra lean')
• 1 teaspoon chili powder
• 1 teaspoon chipotle chili powder
• ½ teaspoon oregano
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper powder (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoon unsalted beef stock/broth
• 12 ounces shredded cheese blend (about 3 cups (combination of cheddar, Monterey jack and pizza mozzarella))
• 6 flour tortillas (mine were about 7 to 8 inches in diameter)
• Cooking spray or vegetable oil (to grease pan)

INSTRUCTIONS

• Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).
• Heat olive oil in a pan (I used non-stick pan) over medium heat.
• Once oil is hot, add ground beef, chili powder, chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder (if using). Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes or so. Stir in tomato paste and stock/broth and cook 1 to 2 minutes more.
• Remove beef from the pan and place into a bowl. If there is any excess grease drain/remove.
• Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them). 

  Note: Reserve the remaining 4 ounces (or 1 cup of cheese).

  Also, if your tortillas are smaller or larger than the size I used, the quantity you yield may vary.
• Distribute ground beef on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold over each tortilla so it's a half-moon shape.
• To cook quesadillas, grease pan with cooking spray or oil. Heat over medium-low heat. 

  Note: Cook the quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the pan between batches.
• Place two quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.
• Carefully flip quesadillas to the other side and continue to cook for another 2 minutes or until they're golden brown and crispy on the outside and the cheese is melted inside (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a baking sheet and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
• Repeat process to cook remaining quesadillas.
• Once done, cut each half-moon (quesadilla) in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!

  Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating when ready to enjoy.