Perfect Mashed Potatoes
5 med. potatoes
8 oz. sour cream
4 oz. butter (1 stick)
1 c. shredded parmesan cheese
4 cloves garlic, minced
2 tsp. salt
¼ tsp. black pepper
Wash and cut potatoes into 1” chunks. Boil for 10 minutes or until tender all the way through. Strain and add all other ingredients. Mash to your favorite consistency.
If you liked Slush Berries, you’ll love Bish Berries.
5 small peaches (or 3 large)
1 can pineapple chunks
1 bunch red grapes
1 bottle moscato
Dice the peaches. Drain the pineapple. Pick the grapes. Layer into containers. Fill with moscato. Seal and let marry for a few days.
Serve a few tablespoons into some sprite, tonic water, a peach daiquiri, or even into a chardonnay.
You can also throw a few pieces of fruit and moscato into an ice cube tray to freeze. Add them to your drinks just like the marinated concoction.
2 tbsp. vegetable oil
1 rotisseri chicken, shredded
1 link Andouille sausage, sliced thin
2 c. Creole diced veggies
1 can stewed tomatoes
1 jar spaghetti sauce
2 cloves garlic, minced
2 tbsp. red pepper flakes (optional)
1 tbsp. minced onion
1 tbsp. salt
½ tbsp. black pepper
Angel hair pasta, prepared
In a skillet, cook chicken, sausage, and veggies in oil until veggies are tender. Add tomatoes, spaghetti sauce, and seasonings. Heat through. Add to pasta and top with parmesan.
Serve with Garlic Asparagus and a thick slice of garlic bread.
If you party at my house, “shots” is the word.
I normally start everybody with something sweet, but strong, like Tequila Rose.
The next round will be a semi-strong concoction I’ve made up on the fly, like Amaretto, OJ, and Crown Royal.
The third round will be an easy, but tasty, shot, like coconut rum and pineapple juice. I normally shake the mixed shots with ice (always taste test and adjust them) and strain into the shot glasses.
Then I’ll serve something straight, like Jack Daniels. Mostly just the men take these shots, but you’ll get a rowdy girl in there sometimes.
Depending on how many people are present, I’ll have anywhere between 6 to 18 shot glasses on my tray. You can get 6 packs of 2 oz. shot glasses from Wal-Mart for a few bucks. Stock up on those, a shaker, strainer, ice, and some provisions before your next party and you’ll be all set.
If you’re having trouble coming up with shot variations, this chart will help.
*My friend, Shan, told me this after I posted this recipe on Facebook (Thanks, Shan!):
A little known fact that you may find interesting. My neighbor is a crabber and catches his crabs from the San Bernard River, Brazos River and the surrounding bays [in Texas]. At the end of the day he catches between 1000 and 2000 pounds of crab which a refrigerated truck delivers to the Intercontinental Airport [in Houston] and they are flown to Maryland. People from all over the world can order a fresh Maryland Blue crab but only a few people know they come from Brazoria County.
My mouth waters for crabcakes anytime I’m anticipating a visit from my father-in-law from Maryland. The last time he was in town, he did not disappoint. Here is his secret recipe:
2 lb. lump crab meat (backfin)
2 tsp. Worcestershire sauce
2 T. Old Bay
2-4 T. mayonnaise
2 T. mustard
Oil for frying
Heat about one inch deep amount of oil in a skillet to frying temperature. Pat the crab meat dry with paper towels. Mix eggs, Worcestershire sauce, and Old Bay together in a bowl. In a separate bowl, add half of the crab meat, half of the egg mixture, half of the mayonnaise, and half of the mustard. Mix and add additional Old Bay to taste.
This is my father-in-law (below). We call him Pop. Ducky calls him Pop Pop.
Add the remaining crab meat, egg mixture, mayonnaise, and mustard. Mix well and add additional Old Bay to taste.
Use a rolling pin to finely crush crackers.
Add crackers to crab mixture and mix with your hands. Make palm-sized cakes.
Fry them babies up until golden brown.
I like to sprinkle mine with extra Old Bay before they cool.
Have you ever steamed lobster tails? I have always been intimidated by the process, but this diva makes it seem pretty easy. I’m going to try it and post my results. One day. In the mean time, you can read her directions kicked off by a super sweet story about her dad.
And now for the recipe you’ve been waiting for….
Apple Pie Moonshine
20 cinnamon sticks
1 gal. apple juice
4 ½ L. apple cider (unsweetened)
4 c. brown sugar
1 sm. bottle vanilla extract
1 T. nutmeg
1 ½ L. Everclear (190 proof)
12 Mason jars
Wrap about 8 cinnamon sticks in a piece of cheese cloth and tie the ends together to make a packet. In a large pot, mix packet and all other ingredients (except the Everclear) and bring to a boil. Boil for 15 minutes. Let the mixture cool to room temperature. Once completely cooled, stir in the Everclear. Add one cinnamon stick to each Mason jar. Pour moonshine into mason jars and hand tighten the lids. Let the jars sit in a cool place for about two weeks for best results. The shelf life is one year. Serve cold.
This recipe was given to me by a friend/coworker we call “Cuz”. Thanks, Cuz!!
Line up, ladies. My brother is single and he can cook! He can also use decent grammar if he tries, but I copied these directions from an email he sent to me. Not knowing I was going to cut and paste it verbatim, he didn’t worry about shit like punctuation or spelling. My commentary is in red. Here goes….
rule number one. Keep Troy away from the frying pan. lol! Our friend, Troy, doesn’t follow directions.
Idk let me see if i can remember everything. seasoning is really to the cookers choice.i dont know all the details i just wing it mane!!! i usually use meat tenderizer and seasoning salt. put seasoning before you put in the BBQ pit.
This is Bud (below) in the blue.
charcoal or wood is good. smoke at 350 degrees wrapped in aluminum foil for approximately 3 1/2 hrs. if ribs are cooked to tender makes hard to handle when cutting up and battering them. they usualy fall apart. you want them to stay hole. so if you pull out a little early its ALL GOOD!!! LOL!!! you want the BONE IN THE MEAT STILL!!!. That’s what she said.
while cooking the ribs you can prep the batter and milk and eggs. im not sure about the ratio of milk to egg i just eyeball it and it depends on how many ribs we gonna be cooking.
with the flour i add my seasoning salt. (mmmm just made me think of adding some BROWN SUGAR to it. try it next time)
but idk how much to add i just add the seasoning salt until i see a color i like between the flour and the seasoning salt. call it soul food cooking. soul food cooking dont use no measuring cups. Yup! Just like our Grandma taught us!
after pulling them off the cooker i let them cool for a litte bit so i can cut them up individually and dip them in the milk and egg batter them( batter twice for a crisperer rib. and toss them in the grease for approximately 2 to 3 minutes or until a golden color. grease has to be frying temp.
try to cook one rib first to see how it cooks and judge aprroximate timing so you dont mess up a hole batch of ribs.
That’s Troy (below) pretending he’s listening to how not to add too many ribs at once.
let me know if there is any questions about anything that i might have left out. you can find some good recipes on the interenet if you need exact amount of ingredients and stuff.
Stand back, bishes, that’s my husband, Babafa, (below) doing what he does best.
That wraps up his email on how to make fried ribs. It’s a process and it helps to have a wingman, especially if you’re frying up a couple of racks, but the outcome is outstanding.
We served this with a mean pot of pinto beans, some cold potato salad, and a hearty helping of Shame on You Dirty Rice.
Here are some recipes I found for the “exact amount of ingredients and stuff“:
This recipe makes 20 tacos. I roll some thin (we call them pinners) and I roll a few fat (we call those blunts). I individually wrap them so we can heat them up one by one in the microwave or throw all of them in the oven until warm. They must be served with hot sauce! That’s in the How to Be a Southerner Handbook.
3 T vegetable oil
1 bag frozen hash browns
2 pkgs. Real bacon bits
3 T Cajun seasoning
1 doz. Eggs
½ c. milk
2 c. shredded cheddar cheese
Warm oil on a skillet over medium high heat. Brown hash browns in oil according to package directions. Once browned, add bacon bits and 2 tablespoons of Cajun seasoning. In a bowl, whisk eggs, milk, and the remaining Cajun seasoning. Pour into skillet and gently turn mixture with a spatula until eggs are cooked through.
For individually wrapped tacos, layer a sheet of foil, a tortilla, a handful of cheese, and one scoop of hash brown mixture. Close the tortilla and wrap tight with the foil.
They fit nicely in those aluminum casserole pans with lids. This is how I take them on the road.