FRIED GRITS

Ingredients

• 2 cups of cooked Grits, quick grits or stone-ground preferred.
• 1 cup of Flour, all-purpose or self-rising.
• 1 Egg, beaten.
• Oil for frying.

Instructions

Prepare grits according to directions on packaging.
Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
Cover dish with plastic wrap or foil and refrigerate overnight.
Prepare dredge station by placing one cup flour in a container or plate.
Crack one egg, beat well and place in second container.
Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
Slice grits into sections as desired.
Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
Dip each section into the egg wash, coating both sides and ends well.
Dip each section back into the flour again, coating both sides and ends well.
Gently shake off any excess flour, place on plate to dry for several minutes.
Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
Place coated grit sections into the heated oil but do not crowd the pan.
Brown grits about 5 minutes or until bottom edges start to slightly brown.
Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
Remove from skillet, place on folded paper towels and let drain for a minute or two.
Serve warm, as is or, top with maple syrup or butter

COVERED FRIED CHICKEN

GROWING UP, WHEN MY MOTHER COOKED FRIED CHICKEN, SHE ALWAYS USED A CAST IRON SKILLET AND SHE ALWAYS COVERED HER CHICKEN WITH A LID AS IT COOKED.
DOING SO GIVES IT A DIFFERENT TYPE OF CRISPINESS, ITS REALLY GOOD !!!!!!

1 – Whole Fryer, cut up
2 cups Flour
Salt and Black Pepper, to taste
Oil  or shortening, for frying.
1ts paprika
1ts garlic powder
Season chicken in a bowl
use a seperate bowl and add flour
heat oil before you start to season the chicken- this was it gets nice and hot on medium heat

Heat the oil  in a cast iron skillet to 350º for frying. 

oil should be about ¾ of an inch deep inside the skillet. Carefully place pieces of floured chicken in the hot oil, skin side down. Cover  with a lid and let the chicken cook for 8 minutes per side.

TIPS ON COOKING WITH DIABETES

Who says that having diabetes means you can’t still whip up delicious, food? My husband is a diabetic. I have to be really careful. I dont make desserts as often as I used to. I have even made sugar free desserts. His numbers are fine!!!! we switched to low- fat mile and veg- oil

1. Cook with liquid fat  and dont use lard or crisco (if the recipe allows).

Many liquid fats -- oils such as canola, corn, olive, and grape seed -- can be healthy when used in moderate amounts. Some oils have stronger flavors that may affect the taste. So experiment to find which oils work best with which recipes.

2. Switch to low-fat dairy.

Many dairy products used in cooking and baking are high in fat. You can lower the fat content without compromising taste.

Instead of whole milk or half-and-half, pour 1% or skim milk, condensed skim milk, or nonfat half-and-half. Instead of sour cream, try low-fat or nonfat plain yogurt, buttermilk, or even low-fat cottage cheese (you may need to blend it first to make it smooth.)

To make a sauce that calls for cream or whole milk, use cornstarch and skim milk.

3. Use less fat altogether.

For many dishes, you can use 25% to 33% less fat than what the recipe says. Another tip: Substitute applesauce or mashed bananas for some or all of the fat in baked goods.

Or, if you’re whipping up a treat that calls for chocolate or chocolate chips, try cocoa powder, or use mini-chocolate chips and use fewer of them.

When cooking up a soup or stew, skim off the fat that floats to the surface while it’s on the stove. Or, place the pot in the refrigerator. When the fat has hardened at the top, it's easy to skim off.ts in place of solid fats.

Solid fats often include saturated fats, which you should limit, or trans fats, which you should avoid totally.

GRILLED CABBAGE

INGREDIENTS

• 1head of  cabbage
• 4teaspoons of Margarine
• 4slices of bacon 

• Mix together

• 1teaspoon of salt
• 1⁄2teaspoon of garlic powder
• 1⁄4teaspoon of pepper
• use this mixture to season cabbage before you grill it.

• DIRECTIONS

  1. Cut cabbage into four wedges.
  2. Place each wedge on a piece of doubled heavy-duty aluminum foil.
  3. Spread cut sides with margarine.
  4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
  5. Wrap bacon around each wedge.
  6. Fold foil around cabbage, sealing each wedge tightly.
  7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice. 20 minutes per side.
  8. I used the gas grill.
  9. serve with my hot water cornbread- recipe

OXTAIL SOUP

OXTAIL SOUP

2 1/2 -3 lbs. oxtail
½ c. flour
½ tsp. salt
¼ tsp. freshly ground black pepper
1/4 c. vegetable oil
1 large onion, wedges
2 cloves garlic, chopped
3 c. water
2 bay leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can condensed tomato soup
2 small carrots, peeled, 1-inch pieces
1 large potato, peeled, quartered
2 stalks celery, peeled, 1-inch pieces
3 TB flour, mixed with ½ c. water

Cooking Process:
Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired. Serves 3-4.

LOSE 20 POUNDS IN 2 WEEKS

Every morning before breakfast drink lemon juice and water as it is described below: 

AS ALWAYS YOU SHOULD CONSULT YOUR DOCTOR- JUST IN CASE YOU FALL OUT!!!!!!!!!!!!

First day – juice of 1 lemon and 1 cup water
Second day – 2 lemons and 2 cups water
Third Day – 3 lemons and 3 cups water
Fourth day – 4 lemons 4 cups water
Fifth day – 5 lemons and 5 cups water
Sixth day – 6 lemons and 6 cups water
Seventh day – 3 lemons and 10 cups water mixed with a teaspoon of honey and drink during the whole day
Eighth day – 6 lemons and 6 cups water
Ninth day – 5 lemons and 5 cups water
At the 10th day start reducing the amount of one lemon and a glass of water, to the 13th day when again re-take the juice of 1 lemon and 1 cup water. Meaning: At the 11th day take 4 lemons and 4 cups of water. At the 12th day take 3 lemons and 3 cups of water. At the 13th day take 1 lemon and 1 cup of water.
14th day – juice of 3 lemons and 10 cups of water and a teaspoon of honey and drink before breakfast as possible, and the rest during the day.

GRILLED PARMESAN CORN W/ CHIVES

Ingredients

• 8 ears corn, un husked
• 1 stick of  unsalted butter, at room temperature
• 2 TS garlic powder
• salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup fresh chives
• 2  cups of sugar -optional  if you are a diabetic

Instructions

• soak corn in water with sugar for 30 to 45 minutes
• Place corn, in its husks,  directly on the grill rack.
• cook until tender and cooked through, about 30 minutes. 15 on each side*
• In a small bowl, combine butter, garlic  and chives; season with salt and pepper, to taste.
• Peel down the husks. Rub each ear of corn with 1 tablespoon butter mixture.
• Serve immediately, sprinkled with Parmesan and parsley, if desired.
• you can also use grated parmesan cheese.
• when the corn is done you can pull the husk back and put it on the grill for 1 minutes just to get the grill marks and the scorching.

http://www.moo-oink.com/where-to-buy/

COCONUT CURRY THAI CHICKEN

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs
•  salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 (14 ounce) cans light coconut milk
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste
• Juice of 1 lime
• 1 tablespoon fish sauce, optional
• 1 teaspoon sugar
• 8 ounces sugar snap peas
• 1 Thai chili pepper, thinly sliced
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season chicken with salt and pepper, to taste.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
8. Serve immediately, garnished with chili pepper and cilantro, if desired.

BAKED TERIYAKI CHICKEN AND BROCCOLI

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs*
• 2 tablespoons unsalted butter
• 12 ounces broccoli florets
• 6 carrots, cut diagonally in 1-inch-thick slices
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

FOR THE TERIYAKI SAUCE

• 1 tablespoon cornstarch
• 1/2 cup reduced sodium soy sauce
• 1/3 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
3. In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
5. Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with sesame seeds and green onion, if desired.

GARLIC BUTTER SALMON FOIL PACKET

INGREDIENTS:

• 1/2 cup unsalted butter, melted
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds salmon
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
2. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven and bake until cooked through, about 15-20 minutes.
5. Serve immediately, garnished with parsley, if desired.

PAN FRIED CHICKEN AND PASTA

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut crosswise in half
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 pound linguine
• 2 cloves garlic, minced
• 2 cups half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE SEASONING

• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
•  salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished parsley, if desired.