Food is Love Made Edible
Smothered chicken is something that we ate in my home growing up at least once every other week. I didn’t realize until I moved out on my own and started cooking for myself regularly why that was so. The reason is very clear cut. It’s cheap and relatively easy to make.
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Recipe ideas can come from anywhere and everywhere. Many of my recipes come from recipes that I grew up eating or from meals that I have had while dining out. This bourbon maple chicken recipe actually came from an episode of Iron Chef America. I love watching cooking shows and getting ideas for things to whip up in the kitchen. The episode of Iron Chef America that I was watching just so happened to feature one of my favorite things in the world… Bourbon.
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What do you do when you want to cook dinner, you don’t want to go get groceries, and you don’t want to order from Uber Eats? You experiment. I must say that some experiments come out better than others, and in this case my grabbing of ingredients that I had in my kitchen worked out pretty damn good.
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What would be your last meal?
It’s a question I’m sure you have been asked or heard asked many times in your life. It’s something that is often tied to prisoners on death row; i.e. The Green Mile and loaf of corn bread brought to John Coffey. So I again ask you the question. If you only had one more meal left to eat before you left this life and you could request anything you wanted what would you choose? It’s pretty simple for me; my mom’s red beans and rice.
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For the majority of people who are reading this and do not know me personally; know that this recipe is out of my normal repertoire. My usual meal centers around some sort of protein. Whether that be a nice steak, some nice plump shrimp, etc. This asparagus soup recipe is definitely not that. It’s a much lighter, and I suppose healthier, recipe that I am sure vegans AND the rest of us will all enjoy.
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Like most of the recipes that you see on here they are some of my favorite things to cook. Only makes sense or why would I post them on here for y’all to try. We all have people who we look up to and the original creator of this recipe is definitely s someone that I look up to. The Pioneer Woman, Ree Drummand, is someone wh0 I watch on Food Network all the time. It’s like she’s talking to me specifically when she is cooking; I mean she really is talking to me directly when she’s in her kitchen.
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There are certain dishes that just scream Southern and Creole. One of those dishes, as well as one of my favorite dishes, is shrimp and grits. It just warms the body and the soul. Feeling cold or down? Make a quick run to the grocery store pick up the ingredients (listed a little further down) and whip yourself up some shrimp & grits.
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Roasting a yard bird, better known as a chicken, is something that most anyone can do. I first came up with this recipe a year or so ago and lots of through trial and error I’ve gotten to what you see today. The error being stuck with a chicken that really doens’t taste good at all, but making myself eat it because I don’t want it to go to waste. I hope that I have taken the error away from your kitchen with what you have before you now, and I hope that you are able to try this recipe and that you enjoy it as much as I do.
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I cooked my first stuffed pork loin about a year ago, and it has now become one of my favorite things to cook. Something I was at first intimidated by has now become something I can pretty much cook in my sleep. With a little bit of work you can as well. As with any recipe I post I want it to to be as simple as I can make it so that anyone can make it in their own home and enjoy it.
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To all of my Alpha Phi Alpha brothers out there this drink is in particular for y’all. When I was thinking of a name for this drink Thee Old Gold popped into my head and it just felt right. Running it and a few other names past some of my Alphabama brothers they seemed to like it as well so here we are… The black the black the black and OLD GOLD!
Thee Old Gold is a drink that I came up with after having something very similar served to me on a few occasions. I’ve never known the exact ratios that different bartenders used when making their version of the drink, but I must say I wasn’t at all disappointed that I had to drink cocktail after cocktail to get it to my liking.
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Working in an industry where the welfare of so many countless people is reliant in a large part upon me is very stressful at times. Then when you add in the fact that so much of my work scope is out of my control I ended up pulling up to my house ever day in more disarray a fish as it’s pulled out of water with a hook in its mouth. So where do I go to get myself back from chaos to order? Well if you’re reading this I am sure that you know the answer to that but I’ll answer it anyway… My kitchen.
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This recipe comes from a YouTube video I came across a couple years ago which has turned into one of my favorite recipes. Besides being delicious it’s extremely simple and anyone can make it! I’ve never seen the recipe posted anywhere online so I have taken it upon myself to type it out and post it here for y’all to enjoy.
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Scrolling Pinterest as I do quite often I came across a whiskey lemonade of course I clicked on it. There were many other posts on Pinterest of whiskey lemonades; each with it’s own little flavor. So here is mine to add to the collection of recipes on the internet.
I drink a lot of bourbon and whiskey. Being from northern Alabama I have been around bourbon and whiskey my entire life. My childhood home is a mere hour or so away from Lynchburg, TN where Jack Daniels is distilled. Mind you Jack Daniels is not a bourbon; it’s a whiskey.
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I sure do love me some asparagus. It’s such an easy and quick vegetable to cook I make it quite often as a side for dinner; and you can as well. Scratch the typical broccoli or baked potato or rice that you would normally have along with your steak or chicken or such and try asparagus instead.
Like any vegetable you get what you pay for when it comes to quality. I always go with organically grown asparagus myself. I don’t know if they’re better than conventionally grown asparagus or not, but they are what I prefer. The more important thing I have found though is to make sure that you get some nice thick asparagus. I try to find asparagus that are about the thickness of my pinky. They cook better and don’t become as flimsy when you’re working them in the pan.
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Why use regular ole mayonnaise to make your sandwiches when you can easily make your own sauce? Why buy store bought dipping sauces when you can make your own to your liking? Why dress your dishes with anything but something you’ve created yourself? Well the answer is pretty easy for most of us; because you would think it’s much harder to make your own sauce than to do that.
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What does dinner at my parents house, Christmas dinner with family, and LSU football game tailgates all have in common? JAMBALAYA! There is a good chance that a pot of this will be at every occasion as it is not a dish you make for yourself. This dish is something that is almost impossible to make in small batches, as sharing with others is what makes it taste so much better.
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I’m sure there are those who don’t so this post isn’t for them. This is for the people who love a thick slab of beef cooked to perfection that runs with juices when you slice into it.
Anyone can go to a fancy steak house and order a beautifully cooked NY strip for $30-$100 depending on the establishment and at times I do enjoy going out and doing just that. Here’s the thing though! For some reason it just tastes a bit better when you’ve gone to the grocery store/butcher/meat market and hand picked your steak and then made it your own in your kitchen. Knowing that what you’re biting into something that was done by your own hands in your kitchen just does something to you. Or maybe that’s just me.
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One of my favorite thing to eat is shrimp and grits! It screams southern and hardy. It’s the type of meal you eat when you want to feel good all over. I know many people are allergic to shell fish, so i substituted the shrimp with fish. My fish of choice is red snapper, which is a personal preference but any white fish will do.
I have chosen to use red snapper for this recipe purely do to personal preference but any white fish (i.e. catfish, tilapia, etc.) can be substituted if you prefer.
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If I could only pick one dessert to have after a big Christmas or Thanksgiving meal it would be a sweet and warm bread pudding with rum sauce poured over it. I could eat it any day of the week of course but it is a particular favorite after special meals, such as holidays.
No need to fear the dish is actually relatively simple.
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Before any sort of blackening make sure that you have your vent on above your stove and good circulation in your kitchen. Smoke is going to occur. It’s inevitable with such a technique. If you have the ability to cook outside it is highly recommended but for those of us who don’t, including myself in my one bedroom apartment we must take the proper precautions. Have candles ready to be lit, a door ready to be opened if necessary (always is for me), and an acceptance that your gonna make a little smoke while cooking. The end result is well worth the trouble.
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