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Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 1 TBS Cajun seasoning
  • 2 TBS hot sauce
  • 2 cup self rising flour
  • 1 TBS cornstarch
  • Canola oil for frying
  • buns - toasted

Spice Blend

  • 2 TBS poultry seasoning
  • 1 TBS Cajun seasoning
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp Accent
  • 1/2 tsp celery salt

Spicy Mayo

  • 1/2 cup mayo
  • 2-3 TBS hot sauce
  • 1 TBS Cajun seasoning
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp cayenne pepper

Spicy Mayo

  • Mix all ingredients together in a small bowl.
  • Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.

Chicken

  1. Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
  2. Add in the chicken
  3. Cover with plastic wrap and let it sit until ready to use
  4. In a shallow dish, mix the flour, cornstarch, and spice blend together.
  5. Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
  6. Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
  7. Shake off the excess flour and set aside.
  8. Preheat a deep fryer Or a deep skillet to 350
  9. Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
  10. Drain breasts on a paper towel.
  11. Allow chicken to rest for 5 minutes.
  12. Assemble the sandwich with your favorite garnishes.
  13. Enjoy!

Sent from my iPhone

Spicy chicken sandwich




  • 1 head Romaine Lettuce, Chopped and 1 /2 iceberg lettuce. I like to use both.
  • 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
  • 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
  • 1/2 whole Red Onion, Sliced Very Thin
  • 1 can of black olives
  • 6 ounces, weight Crumbled Feta Cheese
  •  Fresh Parsley, Roughly Chopped
  • 1/4 cup Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Sugar (more To Taste)
  • 1 clove Garlic, Minced
  • Black Olives (extra), Thin , I slice mine 😊
  • 1/4 teaspoon Salt
  •  Black Pepper
  • 1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, sliced olives, half the feta, and parsley to a large bowl. 

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

GREEK SALAD


Ingredients

  • 6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
  • 1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
  • 2 Tbsp finely chopped cilantro , plus more for garnish
  • 1 small clove garlic minced
  • 1 fair pinch cayenne pepper , plus more for topping, to taste
  • 1 cup finely crumbled Cotija cheese
  • 1/2 tsp ancho chili powder , then more to taste
  • Lime wedges , for serving (optional)

Instructions

  1. Preheat a grill to medium-high heat (to about 450 degrees F).
  2. Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
  3. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
  4. Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.
Sent from my iPad

MEXICAN CORN

  • 1 lb. elbow macaroni
  • 1/2 c. butter
  • 1/4 c. flour
  • 4 c. milk
  • 6 c. freshly shredded sharp or white Cheddar
  • ½ teaspoon salt
  • ½ teaspoon
  • 1  teaspoon of paprika
  • 2 tablespoons  butter
  • ½ c. panko bread crumbs
THIS IS HOW WE DO IT !!!...
  1. Boil pasta in salted water according to package directions.
  2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
  3. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
  4. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
  5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
  6. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
  7. Sprinkle the breadcrumbs over the dmac and cheese and top with paprika.
  8. Bake in a preheated 325 degree oven 12-15 minutes.

D MAC AND CHEESE

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