Shrimp Fried Rice Recipe

Shrimp Fried Rice Recipe

Easy shrimp fried rice that will rival your favorite restaurant. Garlic and sake shrimp bring bold flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

  • 1 lb large shrimp peeled and deveined
  • 4 cups cooked rice refrigerated for at least 4 hours
  • 1 TBS minced garlic
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2-3 TBS sake optional
  • 3 TBS unsalted butter
  • 1/2 tsp sesame oil
  • 1 diced sweet onion
  • 3 large eggs whisked
  • 2 tsp chicken bouillon powder
  • 1/3 cup soy sauce
  • 1-2 tsp oyster sauce
  • 1 TBS mirin or cooking sherry
  • Salt and white pepper to taste
  • Vegetable oil
  • Green onion for garnish

Instructions

  1. Heat 1-2 TBS vegetable oil on a wok or pan
  2. Then add the shrimp to the wok
  3. Season the shrimp with onion powder and 1 tsp salt.
  4. Pour in the sake and sauté the shrimp until they are just about cooked.
  5. Add in the minced garlic and sauté for 30 secs.
  6. Remove the shrimp from the wok; set aside.
  7. In the same wok, add in the butter and sesame oil
  8. Allow the butter to melt
  9. Add the onions and sauté until lightly browned
  10. Pour in the rice and stir everything together
  11. Push the rice to one side of the wok freeing up a space on the opposite side.
  12. Pour 1 TBS vegetable oil into the open side of the wok.
  13. Add the eggs and scramble them.
  14. When the eggs are almost cooked, stir them into the rice.
  15. Add the chicken bouillon powder, soy sauce, garlic powder, oyster sauce, and mirin.
  16. Salt and white pepper to taste.
  17. When the rice is hot, stir in the shrimp.
  18. Continue to cook on a medium low heat setting until the shrimp are completely cooked.
  19. Garnish with finely chopped green onions.
  20. Enjoy!

Fried Green Tomatoes Recipe

Jump to Recipe

The movie “Fried Green Tomatoes” has always been a favorite of mine. I remember how much I wanted to taste those fried green tomatoes Idgie made in her restaurant. It’s only right that I share my version of this southern classic with you.

It’s important to grab firm tomatoes. That guarantees freshness and prevents the tomatoes from being too mushy after frying. Green tomatoes are tart. I like to add a bit of granulated sugar to reduce that tang.

To ensure that the breading sticks to the tomatoes, we have to salt the slices and place them on paper towels. Allow them to rest. You’ll see all of that water soak onto the paper towels. This will give us crispier fried green tomatoes.

Serve them as a snack or appetizer with your favorite dipping sauce. Or top them with my Crawfish Alfredo or my Crawfish Étouffée. Trust me on this. Just do it.

Happy Cooking,

B. Coop

Fried Green Tomatoes Recipe

Cajun style, crispy fried green tomatoes that can be served as a snack with your favorite dipping sauce or topped with a creamy, crawfish Alfredo or etouffee.
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Servings 3 people

Ingredients

  • 3 medium-sized green tomatoes
  • 1 tsp salt
  • 1 large egg
  • 1/3 cup milk
  • 1 tsp hot sauce
  • 1 cup all purpose flour
  • 3/4 cup breadcrumbs
  • 1/4 cup yellow cornmeal
  • 1-2 tsp Cajun seasoning or seasoning salt
  • 1 tsp granulated sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • vegetable oil for frying

Instructions

  1. Slice the tomatoes into 1/4 inch thick slices
  2. Sprinkle them with salt
  3. Place the tomato slices between two paper towels and allow them to sit for 20 mins
  4. Create a breading station by pouring the flour into a shallow deep
  5. Season the flour with the Cajun seasoning and sugar
  6. In another dish, whisk the eggs, milk, and hot sauce together until slightly frothy.
  7. Pour the breadcrumbs, cornmeal, onion and garlic powders into a third dish; mix well.
  8. Dredge each tomato slice into the flour, egg/milk, then the breadcrumbs/cornmeal.
  9. In a frying pan, heat the vegetable oil.
  10. Fry the tomato slices for 2-3 minutes per side or until they are golden brown.
  11. Drain on a wired rack.
  12. Enjoy!

Sweet Chili Chicken Crispers

Jump to Recipe

My family loves this one, particular restaurant. Me, not so much. But, the chicken tender thingy’s aren’t so bad. I appreciate that the chicken is thin and tendon less. The honey chipotle sauce is great, too. But, I’ve always wondered what they would taste like with sweet chili sauce. So, I had to find out. And, well, you’re welcome.

Sweet Chili Chicken Crispers

Restaurant inspired crunchy and moist chicken strips doused in a sweet and tangy sweet chili sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3-4 boneless chicken breasts
  • 2 TBS Cajun or Creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp Accent seasoning optional
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 1 eggs
  • 2 TBS milk
  • Peanut oil for frying
  • 1 1/2 cup sweet chili sauce

Instructions

  1. Slice chicken breasts into strips 1 inch in width.
  2. Pat dry well with paper towels
  3. In a small bowl, combine all seasonings and powders. Mix well.
  4. Sprinkle half of the seasoning blend evenly on the chicken.
  5. Toss to coat
  6. In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  7. In a separate dish, whisk together eggs and milk.
  8. Dredge each chicken strip into the flour mixture, gently squeezing the flour into the to coat. Shake off the excess flour.
  9. Then, dredge each strip in the egg and milk mixture.
  10. Repeat step #8.
  11. Place chicken strips on a wired rack until the oil is hot.
  12. Deep fry the strips in peanut oil heated to 350°F for 5-7 minutes or until a meat thermometer inserted into the strips registers at least 165°F.
  13. Place the strips on a wired rack to drain.
  14. Pour the sweet chili sauce into a large bowl.
  15. Add the chicken strips into the bowl and gently toss them in the sauce to coat.
  16. Place the strips back on a wired rack.
  17. Broil the strips for 2 minutes to help the sauce stick. (Optional)
  18. Enjoy!

Crispy Baked Potato Wedges Recipe

Jump to Recipe

Potato wedges are so unappreciated. They are really a bomb side dish! And they are too easy to make. My recipe tastes exactly like the ones my family gets from a local restaurant. They are baked, but you wouldn’t believe it by taste alone. I’ll show you how I make crispy potato wedges in your oven!

Crispy Baked Potato Wedges Recipe

Cajun spiced, crunchy potato wedges prepared in the oven. Simple ingredients, big flavor!
Prep Time 25 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients

  • 4-6 Yukon gold or russet potatoes
  • 1/4 cup olive oil
  • 2 tsp Cajun seasoning or sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika

Instructions

  1. Preheat oven to 400°F
  2. Rinse and scrub the potatoes; Pat dry
  3. Cut potatoes into wedges lengthwise
  4. Place the potato wedges into a bowl of cold water for 20 mins
  5. Pat the wedges dry with a paper towel
  6. Toss the wedges in the olive oil
  7. Then, sprinkle on all of the spices.
  8. Toss to coat well.
  9. Place the wedges in a single layer onto a parchment paper or foil lined baking sheet.
  10. Bake for 40-45 mins flipping each wedge over halfway through the baking time.
  11. Enjoy!

Macaroni Salad Recipe

Jump to Recipe

For years, I was afraid to even look at the macaroni salad I saw in deli’s and on buffet spreads. I honestly don’t remember when I actually decided to give it a try. But, I’m so glad I did! It’s amazing! I chuckled while developing this recipe. Because I never imagined I’d eat this stuff let alone create a whole recipe for it. But, hey, here we are.

Fresh is definitely best when it comes to salads. Pick the best bell peppers and herbs you can find for this one. Your taste buds will thank you. I also use quality mayonnaise as well.

Macaroni Salad Recipe

An easy to prepare, deli style macaroni salad with fresh ingredients and lots of flavor. The perfect summertime side dish.
Prep Time 20 minutes
Rest Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 people

Ingredients

  • 1 lb elbow macaroni
  • 2 cups mayo
  • 1/2 cup sour cream
  • 1 TBS white vinegar
  • 2 TBS Dijon mustard
  • 1 tsp creole mustard
  • 2 tsp granulated sugar
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 celery stalk diced
  • 1/4 of a red onion finely diced
  • 1/4 of a red bell pepper diced
  • 1/4 of a green bell pepper diced
  • 1/4 cup fresh parsley chopped
  • Chiffonade basil 2-3 fresh basil leaves
  • 4 ounces Monterey Jack cheese cubed optional
  • Salt to taste

Instructions

  1. n a large mixing bowl, combine the mayonnaise, sour cream, white vinegar, Dijon mustard, granulated sugar, garlic powder, and onion powder to make the dressing.
  2. Stir well.
  3. Season with the sea salt to taste.
  4. Add the celery, red onions, bell peppers, and parsley to the dressing; stir well to combine.
  5. Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
  6. Cook elbow macaroni according to package instructions.
  7. Allow macaroni to drain completely; do NOT rinse.
  8. Stir the macaroni to keep it from sticking together and help it cool to room temperature.
  9. When the macaroni has cooled, add it to the refrigerated dressing and veggies.
  10. Toss well to combine.
  11. Seal the bowl again with plastic wrap and refrigerate for 8 hrs or overnight.
  12. Remove the macaroni salad from the fridge and taste.
  13. Adjust salt as needed.
  14. Add in the Monterey Jack cheese and basil.
  15. Stir well.
  16. Enjoy!

The Best Guacamole Recipe

Guacamole is my favorite dip ever! I love the simplicity of it. You have to use the freshest ingredients to ensure that the taste is right. I learned the process from a local restaurant and I wanted to share it with my Cookies.

To stay as authentic as possible, I use a molcajete for this recipe. It’s a mortar and pestle. This renders the most flavor into your guacamole. It’s the absolute best tool to use to grind up spices and ingredients. I highly recommend incorporating this into your kitchen equipment.

When choosing avocados for your guacamole, make sure that it’s ripe. Give a gentle squeeze. If it gives a bit, it’s ready to use. Ripe avocados have a creamy flesh which are delightful in this recipe.

I prefer a chunky textured guacamole. So, I use the pestle to mash the avocados instead of grinding it up into a paste. But, the consistency is totally up to you. Make it as chunky or as creamy as you desire.

Watery guacamole is a huge no-no! Be sure to seed and pat the tomatoes dry before dicing and adding them to the mix. Be sure to check out my method in the tutorial.

Grab your tortillas or pita chips and enjoy!

Happy Eating,

B. Coop

The Best Guacamole Recipe

A restaurant quality guacamole recipe made with all fresh ingredients that’s ready to serve in under 20 minutes.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 2 large ripe avocados
  • 1/4 cup onion diced
  • 1 tsp garlic minced
  • 1 jalapeño diced
  • 2 TBS fresh cilantro finely chopped
  • Juice from 1/2 of a lime
  • 2 Roma tomatoes seeded and diced
  • Kosher salt to taste

Instructions

  1. Using a Molcajete:
  2. In a molcajete bowl, add in half of the onions, half of the jalapeños, half of the cilantro, all of the garlic, and 1/2 tsp of salt.
  3. Use the pestle to grind the ingredients into a paste.
  4. Cut, peel, and pit the avocados and add them into the molcajete bowl.
  5. Smash the avocado with the pestle, combining it with the paste until the desired consistency is reached. Be sure to leave chunks of avocado.
  6. Add in the rest of the onions, jalapeños, cilantro, tomatoes, and lime juice.
  7. Gently fold everything together.
  8. Taste and add more salt as needed.
  9. Enjoy!
  10. Using a regular mixing bowl:
  11. Cut, peel, and pit the avocados and add them to your bowl.
  12. Use a fork to smash up the avocados to your desired consistency.
  13. Add all remaining ingredients and stir gently to combine.
  14. Salt to taste.
  15. Enjoy!

Recipe Notes

Notes: To keep the guacamole from turning brown, cover the bowl with plastic wrap. Be sure to pat the wrap onto the surface of the guacamole to push all of the air out. Refrigerate for up to 3 days.

Garlic Butter Steak Tips and Potato Packets

Hey my Cookies! I have some exciting news to share. I am a 2021 Brand Ambassador for Reynolds Wrap® Foil and I am thrilled! Why? For years, Reynolds Wrap® has been the only foilof its kind that my family has used and trusted. You know how much I love simple cooking and easy cleanup after prepping food. Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze! It’s also super durable and safe to use with heavier foods without worrying about it breaking or tearing. This makes Reynolds Wrap® Heavy Duty Foil  perfect for cooking  my Garlic Butter Steak Tips and Potato Packets recipe! 

Steak:

My local butcher shop has these amazing filet tips that are perfect for this recipe. If you can’t find that specific cut of beef, no worries. Just use sirloin steak or beef tenderloin. The size of the cuts of beef will vary:

For well done steak: Cut the steak into 2 inch pieces. 

For medium steak: Cut the steak into 3-4 inch pieces. 

For rare steak: Cut the steak into 5-6 inch pieces

Potatoes:

I prefer to use buttery, Yukon gold potatoes. They pair perfectly with the meat and garlic. Chop them into quarters for even cooking. Don’t even bother peeling off the skin. There’s a lot of flavor there!

You’ll also want to parboil the potatoes. This will ensure that they cook on cue with the steaks. Just a quick 4-5 minute boil in salted water will do. 

Let’s Talk Seasoning:

You know how I feel about flavor! We need it. I believe that placing onions and bell peppers at the bottom of our foil packs will render the best flavor! When heated, the aroma from the veggies will release  into the meat and potatoes. Flavor overload! Use any color of bell peppers you’d like. I love using green and red bell peppers for this recipe.

Grill or Bake:

For this recipe, I always opt to grill my Garlic Butter Steak Tips and Potato Packets. There’s just something about that charcoal flavor on my steak that makes me drool! However, an oven will work as well. Reynolds Wrap® Heavy Duty Foil is high quality and is safe to use in an oven or on the grill. So, the choice of cooking method is all yours!

I prefer a little char to my steaks. So, during the last 4-5 minutes of grilling, I leave the pack open at the top to crisp up the edges of the steak tips a bit. Warning: the smell will make you want to eat them immediately! Don’t do it. Be patient. 

Safety:

When handling your l packets, please use care. They  will be extremely hot to touch. Use tongs or heat resistant gloves to remove them from the grill or oven. Use caution when opening the packets, too. There will be lots of heat and steam released. Keep your face and skin away for protection. 

Happy Cooking,

B. Coop

Garlic Butter Steak Tips and Potato Packets

Easy and flavorful steak and potatoes packet recipe made using durable Reynolds Wrap® Heavy Duty Foil. These packs can be prepared on a grill or in the oven. Cleanup is a breeze!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 packets

Ingredients

  • 2 lbs filet tips top sirloin, or beef tenderloin (cut into desired-sized pieces; see notes above)
  • 1 TBS Worcestershire sauce
  • 1 lb Yukon gold potatoes quartered
  • 2 TBS olive oil
  • 4 TBS salted butter cubed
  • 1 bell pepper thinly sliced
  • 1 onion thinly sliced
  • 1 TBS minced garlic
  • 1/3 cup fresh parsley chopped
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp onion powder
  • Kosher salt and cracked black pepper to taste
  • Reynolds Wrap® Heavy Duty Foil

Instructions

  1. Cut the steak into the desired serving size.
  2. Toss the steak in the Worcestershire sauce.
  3. Set aside and allow it to come to room temperature.
  4. Bring a pot of salted water to a boil and parboil the potatoes for 4 minutes.
  5. Drain the potatoes and set aside to cool.
  6. Once the potatoes have cooled, add the potatoes and steak into a large mixing bowl.
  7. Season the steak and potatoes with kosher salt and cracked black pepper to taste.
  8. In a small mixing bowl, stir to combine the olive oil, garlic, parsley, onion powder, and Herbes de Provence seasoning.
  9. Pour the olive oil and seasoning blend over the steak and potatoes; toss gently to combine.
  10. Tear off (4) 16” long sheets of Reynolds Wrap® Heavy Duty Foil.
  11. Toss the onions and bell peppers together. Then, add half of the mixture to the center of each sheet of foil..
  12. Separate the steak and potatoes into two servings
  13. Add one serving of the steak and potatoes on top of the onion and peppers per each Reynolds Wrap® Heavy Duty Foil sheet.
  14. Bring up the long sides of the foil, so the ends meet over the food.
  15. Double fold the ends, leaving room for heat to circulate inside.
  16. Double fold the two short ends to seal the packet.
  17. To avoid juices puddling around the food, use a grilling fork to punch 2-3 drainage holes throughout the bottom/sides of the packet.

Grill:

  1. Place the steak and potato packets on a hot grill for 10 minutes.
  2. Carefully open the packet and check the level of doneness using a meat thermometer. Also pierce the potatoes to check tenderness.
  3. If the steak and potatoes are tender and cooked to your liking, carefully slide the packets off the grill using tongs. If not, reseal them and continue grilling until cooked to your liking. OPTIONAL: For more charred steak and potatoes, leave the packet open at the top and continue grilling.
  4. When steak and potatoes are grilled to your liking, remove the packets and allow them to rest closed for 10 minutes before serving.

Oven:

  1. Preheat oven to 450°F.
  2. Bake the packets on a shallow baking sheet.
  3. Bake the packets for 15-20 minutes before carefully checking doneness.
  4. When the steak and potatoes are cooked to your liking, carefully remove the packets from the grill and allow them to rest closed for 10 minutes before serving.
  5. Enjoy!

Recipe Notes

Notes: Handle packs will caution! Steam and juices will be very hot. Carefully open the packets away from your face to release the steam after cooking and before serving.

Crawfish Mac and Cheese Stuffed Turkey Leg

Jump to Recipe

Crawfish Mac and Cheese Stuffed Turkey Leg

Tender smoked turkey legs brushed with a savory, sweet chili glaze and overstuffed with Cajun crawfish Mac and cheese!
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4 people

Ingredients

Turkey Legs:

  • 4 smoked Turkey legs
  • 1 stick unsalted butter
  • Oven safe bags

Glaze:

  • 1/2 cup sweet chili sauce
  • 2 TBS chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp garlic powder

Crawfish Mac and Cheese:

  • 1/2 yellow onion
  • 1/2 green bell pepper
  • 2 tablespoons unsalted butter
  • 1 pound crawfish tails
  • 2 tablespoons crushed garlic
  • 4 oz softened cream cheese
  • 2 1/2 cups heavy whipping cream
  • 1 cup shaved Parmesan
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons Liquid crab boil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Cajun seasoning to taste
  • 1 pound large elbow macaroni cooked according to package instructions
  • Fresh chopped parsley to garnish

Instructions

Turkey Legs:

  1. Preheat oven to 300°F
  2. Melt butter and brush each leg evenly with it.
  3. Place legs in an oven safe roasting bag and twist the top of the bag to secure it.
  4. Place the bag into a baking dish at least 2 inches deep
  5. Bake for 1 hr to 1hr 30 mins or until the turkey legs are fork tender.

Glaze:

  1. Mix all ingredients in a small pot
  2. Simmer on low for 5 minutes.
  3. Remove the turkey legs from the baking bag and discard the bag.
  4. Brush the glaze over the turkey legs
  5. Place the legs on a baking sheet with a wired rack or parchment paper
  6. Return to the oven for 5 minutes.

Crawfish Mac and Cheese:

  1. Finely chop veggies
  2. Melt butter and saute veggies
  3. Add garlic
  4. Add in heavy whipping cream and cream cheese.
  5. Simmer until it starts to thicken; do not bring to a boil
  6. Add in cheeses
  7. Season crawfish with cajun spices and liquid crab boil
  8. Add crawfish to the sauce
  9. Taste and adjust seasoning
  10. Add the cooked and drained macaroni to the sauce.
  11. Stir well.
  12. Use a fork to separate some of the meat from the bones of the turkey legs.
  13. Top each leg with the macaroni and cheese mixture.
  14. Garnish and enjoy!!

Crispy Fried Chicken Wings Recipe

So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!

Winging it

I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints. 

Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.

Spice it Up

This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!

Poof!

This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too. 

Throw that Old A** Oil Away!

Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY!!! I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win. 

Can chicken be sexy? I don’t care. It is. Look at this bird!!! Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true. 

Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace. 


Happy Cooking, Frying, Whatever,

B. Coop 

Crispy Fried Chicken Wings Recipe:

Extra crispy, flavorful, and easy to prepare chicken wings that are perfect for a party or social gatherings!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 people

Ingredients

  • 2 lbs chicken wings drums and flats separated
  • 2 TBS Cajun or Creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp Accent seasoning optional
  • 1 tsp lemon pepper seasoning
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • Peanut oil for frying

Instructions

  1. Rinse the chicken wings thoroughly with water and lemon juice
  2. Remove any feathers
  3. Pat dry well with paper towels
  4. In a small bowl, combine all seasonings and powders. Mix well.
  5. Sprinkle half of the seasoning blend evenly on the wings.
  6. Toss to coat
  7. In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  8. Dredge each wing into the flour mixture, gently squeezing the flour into the wing to coat. Shake off the excess flour.
  9. Fry the wings peanut oil heated to 350°F for 8-11 minutes or until a meat thermometer inserted into the wings registers at least 165°F.
  10. Place the wings on a wired rack to drain.
  11. Enjoy!

Recipe Notes

Throw that old a** oil away! Always use fresh oil. I love you and I want the best for you.

Creamy Black Eyed Peas Recipe

Jump to Recipe
5 from 5 votes
Print

Creamy Black Eyed Peas Recipe

Creamy, Cajun style black eyed peas made easily. Flavored with Smokey turkey wings, onion, garlic, bell peppers and a spicy kick of jalapeños.
Prep Time 1 hour 30 minutes
Servings 5 people

Ingredients

  • 1 lb black eyed peas
  • 1 TBS olive oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 1 tsp diced jalapeño peppers
  • 1 lb smoked turkey wings
  • 6-7 cups chicken stock
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 bay leaf
  • 1-2 TBS Cajun or Creole seasoning
  • 4 TBS unsalted butter
  • Fresh chopped parsley

Instructions

  1. Rinse and sort peas
  2. Bring 6 cups of water to a boil in a stock pot
  3. Add in the peas and turn off the heat
  4. Allow the peas to soak for 30 mins.
  5. While the peas are soaking, pour the olive oil into a Dutch oven or stock pot.
  6. Once the oil is hot, add in the onion, bell peppers, and jalapeños.
  7. Sauté until onions are slightly caramelized; about 5 mins.
  8. Add in the garlic and sauté for 30 secs.
  9. Place the smoked turkey wings into the pot and pour in the chicken stock
  10. Bring to a simmer, cover the pot with the lid, and cook for 30 minutes.
  11. Drain the water off the peas.
  12. Add the peas into the pot with the turkey wings.
  13. Stir in the onion and garlic powders.
  14. Add the bay leaf
  15. Bring it to a low simmer.
  16. Cover and cook for 45 minutes to an hour. Check and stir occasionally to prevent sticking. (Add more chicken stock or water if sticking occurs.)
  17. Remove the lid and stir in the Cajun seasoning Add in the butter
  18. Allow peas to simmer, uncovered, until butter has melted and the desired consistency is reached; about 10-20 mins.
  19. Garnish with the parsley
  20. Serve over warm rice
  21. Enjoy!