Air fryer chicken 

Ingredients

• 4 Bone in, skin on chicken thighs, trimed of excess fat
• 1/2 teaspoon Seasoning salt
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1/2 teaspoon Oregano
• 1/2 teaspoon Onion powder
• Teaspoon of poultry seasoning 
• 1/4 cup of hot sauce 
• 1 cup of flour 

Instructions

• Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.
  
• Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the hot sauce salt, paprika, garlic powder, oregano and onion powder.  And other seasoningsShake to coat.
• Then add flour 
  
• Place the chicken thighs in the air fryer, skin side down, for 15minutes. 
  
• Turn your chicken thighs skin side up and cook for 15 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. 
  
• Thighs are done when an internal meat thermometer reads 165F. Serve.

Neck Bones W/ Potatoes

INGREDIENTS

• 3 lbs. of pork neck bones you can also use beef neckbones but cook one hour longer
• 1 onion cut up
• 3 lbs. peeled quartered potatoes
• seasoned salt to taste
• pepper to taste
• 1 ts garlic powder
• 1 ts onion powder
• 8 cups of water
• 4 stalks of celery

INSTRUCTIONS

1. Put all ingredients except potatoes into a  stock pot. Cook over medium flame about 2½ hours. Add 3 lbs. of quartered potatoes. Cook another 30 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!

Northern Beans

• 
  
• 1 lb package dried northern beans,
• 1 smoked ham hock or Turkey wings or meat of your choice
• 2 teaspoons onion powder
• 2 teaspoons chili powder 
• 2 teaspoons paprika 
• 2 teaspoons garlic powder 
• 2 teaspoons cumin
• 2 teaspoons seasoning salt 
• 6 to 8 cups water
• 1 teaspoon black pepper 
• 1 diced onion

Rinse and sort the beans for any pebbles. Add the the rinsed beans, all of the seasonings, diced onion and ham hock to the  pot. Add water. Cover and bring to a boil then reduce heat and cook on low about 2 1/2 hours, until beans are tender., shred hocks and pull off the meat. Add meat to the  pot and mix.discard fat
 Serve with cornbread. (If the water boils out ) add more and adjust seasonings.

CROCK POT PINTO & RED BEANS W/ SMOKED SAUSAGE OVER RICE

1. 
   
2. 1 onion, diced
3. 1/4 cup of bacon fat
4. 1 lb. bag Pinto Beans
5. 1 cup of red beans
6. 2 tsp. chicken bullion- I love the powdered
7. 1 tsp. onion powder
8. 1 tsp. garlic powder
9. Pinch of salt and pepper (more depending on taste)
10. 8 cups water
11. 1 lb. smoked sausage, sliced thin
12. 
    
13. 2 cups rice
14. 4 cups water
15. add salt pepper and margarine

add to pot and bring to a really good boil for 2 minutes , cover with a lid and simmer for 25 minutes

1. add diced onion , seasonings and bacon fat to crock pot .
2. Rinse beans .
3. Add beans, seasonings, onion and diced sausage, and water to the Crock Pot.
4. Cook on low for 6-8 hours.
5. While beans are cooking prepare rice on stove top according to package directions.
6. Serve pinto beans over rice.
7. 
   

PINTO BEANS AND HOT WATER CORNBREAD

PINTO BEANS: AND HOT WATER CORNBREAD

3 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 diced onion 

INSTRUCTIONS
For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 4 to 6 cups. Slice the bacon into 1-inch thick pieces and throw it into the pot with the diced onion . Bring to a boil, then reduce heat and cover. Simmer for 3 hours, check every 30 minutes  or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

For the hot water cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour
1/2 cup of canola oil for cooking
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water
How to make it

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)

Pinto Beans and Rice

Pinto beans and rice

1 pound of dry pinto beans, soaked overnight, picked through and rinsed
2 tablespoons olive oil
2 cups of chopped, cooked ham, 1/2 pound package of smoked sausage or andouille sausage, or 1/2 pound of bacon, chopped
1 large onion, chopped
1/4 cup of chopped celery
2 teaspoons of garlic powder
1 tablespoon chicken base
About 10 turns of the pepper mill
1 teaspoon of kosher salt, or to taste
1/2 teaspoon of Creole or Cajun seasoning
Hot, cooked rice

Instructions

Soak beans overnight,
If you are using bacon, or a combination with other meats, leave the oil out and saute the bacon first before the other meats. Use the rendered fat to saute the vegetables. heat the oil in a stockpot and add the ham or sausage, cooking until browned. Add the chopped onion and celery and cook and stir until onion is softened and slightly caramelized. Add the garlic and cook for about a minute. Stir in the beans, chicken stock, and pepper; add enough water to cover, plus about 2 inches and bring to a boil.

Reduce heat and simmer for about 2 hours, stirring regularly. Add additional water 1/2 cup at a time only if the beans thicken too much. Add salt and Cajun seasoning, taste and add as needed. Remove a cup of thebeans and use a blender to puree, or mash them with a fork, returning them to the pot; stir. this will thicken your liquid.