Juju’s Ritz Chicken

With the Super Bowl and Super Bowl parties right around the corner, I thought I would share a party favorite with you.

I came upon this recipe when I was invited to my sweet friend, Juju’s, home for supper. From the moment I took my first bite, I knew I was in love.

Juju’s Ritz Chicken

• Cut up raw chicken into bite sized pieces. I like to use boneless, skinless thighs or breasts if available, but you can use whatever you wish.
• Dredge chicken in mayo. You may substitute sour cream or plain yogurt if you wish.
• Place one sleeve of Ritz crackers into a Ziploc bag. Using a rolling bin or heavy jar, crush crackers.
• Roll mayo-coated chicken in cracker crumbs.
• Place chicken on sprayed cookie sheet.
• Bake in 350-degree oven for 30 minutes. Using a pancake turner, flip all pieces of chicken. Place back in oven for 20 minutes, or until chicken is cooked through.
• Remove from oven and enjoy!

I have found this to me an extreme family favorite. No matter how much of this recipe I make, there are never leftovers.


~Annie



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Papa Mel’s Red Beans and Rice

Until I went off to college, I never had one lick of interest in cooking. Standing in the kitchen of my first apartment, I realized I needed to learn something about cooking. So, I did what every other college student does in my position…I called home to ask mom what to do.

Only mom was not home. So my dad did the best he could, with what he knew. One of the few recipes he knew to make, was Red Beans and Rice.

I still have, and use, the scrap piece of paper on which I hurriedly scratched down Dad’s recipe as I stood in the kitchen of my tiny apartment at Purdue. Today, I share it with you…


 

 Papa Mel’s Red Beans and Rice

• Brown one pound of group Italian sausage
• Dice and add 1 medium sized onion and 1 green bell pepper. Cook until veggies are translucent.
• Add 1 tsp minced garlic, 1 ½ tsp. sea salt, 1 tsp oregano.
• Add 1 tomato, chopped. If you do not have fresh tomatoes, you may use a can of chopped tomatoes. Stir. Allow to sauté for 3 minutes.
• Add 6 cups of water and three cups of rice, being sure to stir the pot, all the way to the bottom. If this is not done, the rice will stick and burn on the bottom of the pot.
• Add 2 cups of kidney beans, drained. Stir.
• Bring to a light boil, lower heat, cover and simmer, stirring occasionally. Once rice is cooked, shut burner off.

I love to make this dish for church gatherings, or as a make and take for new moms or people that have recently had surgery. It is also a family favorite. I usually pair Papa Mel’s Red Beans and Rice recipe with my cornbread recipe.


~Annie 

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Annie’s Homemade Cheesy Potato Soup

Many friends have requested some of my recipes that they have yet to see me post. After a week of being snowbound with the family, life has finally gotten back into routine, and I have finally found the time to share a few more of my family’s favorite delicious and easy recipes.

This Potato soup recipe is delicious, warming you from head to toe on a blustery day. It is great for freezing as a make-ahead meal as well.

Annie’s Homemade Cheesy Potato Soup

• Dice 1/2 cup celery, ½ cup onion, and 1-cup carrots.
• Cut 5-8 pieces of bacon into 1-inch pieces. Place in large pot over medium heat.
• Once bacon is half cooked, add celery, onions and carrots, cooking until translucent.
• Chop and add 5 cups of chunked potatoes.
• Add 8 cups water and 3 tsp. of chicken base, let simmer until soup comes to a light boil, stirring occasionally.
• Once at light boil, add 1 tsp. sea salt,  ½ tsp. white pepper (you may also use black pepper,) 2 cups shredded cheese (I usually use cheddar, however, for extra kick, I have been known to use pepper jack,) and 1 cup of milk.
• Bring it once again to a light boil, then allow it to simmer, stirring occasionally. You may turn off burner once potatoes are cooked through. The longer you simmer the soup, the more your ingredients will get to know one another, making for a very delicious soup!
• You may garnish with parsley or chives.

Enjoy these days of winter, my friends! Soon enough, we will all be hard at work in our gardens!

~Annie

Homemade Heet: Preparing Your Gas Tank For Super Cold Weather

Homemade Heet: Preparing Your Gas Tank For Super Cold Weather

As we all batten down the hatches in preparation of the impending deep freeze that is moving across our country, make sure to take the time to prepare your gas tank as well.

Many people add a fuel additive by the name of Heet to their tank to help keep their gas lines from freezing. However, it has been brought to my attention that some people have been unable to locate Heet in any stores due to high demand.

If this is the case, or is you would like to just save a bit of money, just drive to the local drug store and purchase 99% isopropyl alcohol (regular first aid rubbing alcohol.)

It is best to add this right before filling your gasoline tank.

Bundle up and stay warm my friends!

~Annie

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Annie’s Moist, Delicious, and Perfect-Every-Time Turkey

With Thanksgiving Day looming at only 4 days away, many of us are preparing to prepare a turkey for our friends and family. The following recipe is the simplest and yummiest recipe I have ever come across. I get a perfect turkey every single time.

Annie’s Moist, Delicious, and Perfect-Every-Time Turkey

• Acquire a turkey that will meet your needs. In our household, we enjoy having several meals worth of leftovers, so I always buy the biggest turkey I can find.
• Thaw according to directions. This may take several days in a refrigerated place. Please take this into account when planning your timetable for your meal.
• Obtain a pan large enough to fit your turkey. Be sure that it has sides that are at least 2 inches tall.
• Remove wrapper from turkey. Leave skin on. Rinse if you wish. Be sure to remove giblets from interior of turkey. They will be found in a bag. Remove bag from turkey. If you wish, you may place giblets back into the turkey. My family enjoys them immensely.
• Open a Reynolds turkey bag. Place 2 tablespoons of flour in bag. Close bag and shake, evenly distributing the flour on the inside of the bag.
• Place turkey in bag. This may take two people if the turkey is large.
• Close bag, making sure to leave plenty of room in the bag for the bag to expand.
• Cut six-1 inch slits in top of bag.
• Place turkey on bottom rack of oven.
• Set oven to 250 degrees. Walk away for 11 hours.
• At the beginning of the 12^th hour, increase heat to 350 degrees. I use this time to also bake another dish that will be needed for my Thanksgiving meal.
• Before removing from oven, be sure to insert a meat thermometer into your turkey to ensure it is cooked through.
• Remove turkey from bag, placing it gently onto a platter.
• You may use the turkey broth that is left in the bag for gravy, stuffing, or soup base.

I hope that you enjoy your moist and delicious turkey as much as we enjoy ours!

Happy Thanksgiving!

~Annie

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Annie’s Simple And Healthy Pan-Fried Fish

JP loves anything fried. Anything.  The problem is, I don’t. I do not like the smell, the muss, the fuss, or the unhealthiness of fried food. Recently, I have come up with a new recipe that gives JP his fried fish, while at the same time, giving me the good feeling of fixing a healthy meal for my family.

Annie’s Simple And Healthy Pan-Fried Fish

• Pour 2 tablespoons of extra virgin olive oil into a skillet heated to a medium low heat.
• Sprinkle a thin layer of corn meal onto plate.
• Coat fish by lying each filet down in the cornmeal on each side.
• Place coated fish in heated skillet.
• Sprinkle with salt and pepper to taste. Cover.
• Walk away for 4 minutes.
• Turn filets over. Turn heat to a medium heat. Leave uncovered. Walk away for three minutes.
• Turn filets. Walk away for two minutes.
• Remove from skillet and place on paper towel.
• Enjoy!

A wonderful, healthy, pan-fried fish filet made in minutes!

~Annie

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Annie’s Magnificent Homemade Mashed Potatoes

Comfort foods come in many shapes and sizes. One such comfort food is homemade mashed potatoes.

Mashed potatoes are a simple and easy dish. I hope your family finds it to be as delicious as mine does.

Annie’s Magnificent Homemade Mashed Potatoes

• Peel eight medium-sized potatoes. Quarter them and place in pot of water, with water covering them by at least 1 inch.
• Place wooden spoon across the top of the pot. This will prevent the pot from boiling over.
• Boil until potatoes are softened. Drain.
• Add ¼ cup of butter. Not margarine, y’all. Butter.
• Add 2 teaspoons of sea salt. Regular table salt will do in a pinch.
• Allow butter to melt into the potatoes.
• Mash potatoes with a potato masher. I suppose you can use a mixer if you absolutely must, but I really would rather you invest in a good masher with little squares in it. It gives the potatoes the perfect consistency.
• Once mashed, add milk as needed. I usually start out with ½ cup of milk. Stir it in, and then add more milk until it is the consistency you desire.
• Dish into serving bowl, sprinkle with chives if you wish, and serve.

Voila! Super yummy homemade mashed potatoes, made by you, for those you love.

~Annie

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