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.
*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.
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“:
My brother came up with this quick and easy buffalo chicken salad recipe. It’s good enough to make for guests and quick enough for a single father to make on a busy week night for his hungry tike.
Lazy Buffalo Chicken Salad
1 bag frozen buffalo chicken chunks
1 bag baby spinach salad
1 bag iceberg salad
½ c. crumbled blue cheese
1 ½ c. Ranch dressing
Shredded pepper jack cheese
Parmesan bread crumbs
Cook the chicken according to the package directions. Toss the two salads together. That’s what she said. In a separate bowl, mix the blue cheese and Ranch dressing together. Lay down a bed of salad. Top with the chicken, blue cheese dressing, cheese, and bread crumbs.
Sometimes called Creole Rice or Cajun Rice, this Shame on You Dirty Rice blows all that other shit out the water.
Shame on You Dirty Rice
4 tbs. olive oil
1 lb. ground pork sausage
1 lb. chicken livers, diced
1 T garlic, minced
½ c. celery, diced
1 c. bell pepper, diced
1 c. sweet yellow onion, diced
4 T Cajun seasoning
1 tsp. salt
1 tsp. black pepper
2 c. chicken stock
6 c. cooked rice, chilled
½ c. fresh parsley, minced
Cook the pork and chicken livers in 2 tablespoons of oil until cooked through and break up into tiny pieces.
Add the remaining oil, vegetables, and seasonings (add Cajun seasoning 1 tablespoon at a time to taste).
Cook until vegetables are cooked through.
Add the chicken stock and bring to a boil. Turn heat down to medium for 5 minutes.
Stir in rice until mixed well and rice is warm. Turn off the heat and stir in parsley.
You can eat this as a meal or as a side for Fried Ribs (recipe to come!).
Remember the Baked Spasagna? This is supposed to be the easy version, but I think it took the same amount of time as the “hard” way. Either way, this stuff is great and my family tore it up. You can find the original recipes here and here.
Easy Baked Spasagna
24 oz. spaghetti
2 (15 oz.) jars garlic Alfredo sauce
2 c. mozzarella cheese, shredded
½ c. milk
1 tsp. Italian seasoning
¼ c. parmesan cheese, shredded
1 (26 oz.) jar spaghetti sauce
1 lb. Italian sausage
Preheat oven to 350 degrees. Cook spaghetti according to package directions, drain. In large bowl, stir together Alfredo sauce, mozzarella, milk, and Italian seasoning. Add spaghetti and toss until well coated. Pour spaghetti mixture into 9×13 pan lightly sprayed with cooking spray. Top spaghetti with Parmesan cheese. Cover dish aluminum foil and bake 30 minutes. While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain and return to skillet. Add spaghetti sauce and simmer. Remove pasta from oven. Cut into squares and top with meat sauce.
The original recipe is here. I’m getting rid of all other chicken enchilada recipes I’ve ever had because this is the shit right here!
White Chicken Enchiladas
8 flour tortillas
1 pre-cooked rotisserie chicken, shredded
2 c. Monterrey Jack cheese, shredded
3 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Mix chicken and 1 cup cheese. Roll up in tortillas and place, seam side down, in a greased casserole dish. Melt butter in a small sauce pan over medium heat. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
I served this with refried beans and spanish rice.
Sometimes awesomeness happens. This is one of those times.
Bacon Cheeseburger Casserole
2 tbsp. vegetable oil
¼ c. onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and minced
1 lb. ground beef
1 pkg. Real bacon bits
1 tsp. dry mustard
1 tbsp. grill seasoning
1 can cream of mushroom
2 c. sharp cheddar cheese, shredded
1 bag frozen waffle fries
Preheat oven to 350 degrees. Cook vegetables in oil until tender. Add beef, bacon, and seasonings. Add bacon, seasonings, and cream of mushroom. Stir and cook on medium low until heated through. Pour mixture into a casserole dish lightly sprayed with cooking oil. Top with one layer of waffle fries. Cook according to the waffle fries package. Top with shredded cheese and heat in the oven until cheese melts.
Best topped with BBQ sauce and served with a side salad.
The original recipe is here. I’ve always left ribs up to Babafa, but now I’m the rib master! These are so tender and flavorful!
Slow Cooker Baby Back Ribs
¼ c. brown sugar
2 tbsp. smoked paprika
1 ½ tsp. kosher salt
1 ½ tsp. black pepper
¼ tsp. cayenne pepper
1 tsp. onion powder
2 tsp. garlic powder
3 racks baby back ribs
Whisk together all spices. Set aside. Remove the membrane from the back of the ribs. Season both sides of the ribs with rub. Slice racks in half. Place ribs vertically in a 6-quart slow cooker, with the larger cut bone side down and meat side out. Cook on low for 6-7 hours.
Remove ribs from slow cooker and place on baking sheet. Brush with BBQ sauce and place under the broiler for 3-5 minutes, until BBQ sauce is bubbly. Serve with additional BBQ sauce, if desired.