Ingredients
- 8 chicken legs
- 1 Tbsp garlic powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 teaspoon Cajun seasoning
For the BBQ sauce
- 3/4 cup BBQ sauce (I used open pit tangy BBQ sauce)
- 1/4 cup hot sauce .. this is optional
Instructions
- Preheat oven on 450F convection for 20 minutes.
- Sprinkle salt, pepper and garlic powder over the chicken .Gently rub the legs with your hands to evenly spread the seasonings.
- Arrange the legs on a baking sheet, lined with foil and fitted with a cooling rack. Using a cooling rack is optional but will help with keeping grease off the legs.
- Bake the legs at 450F convection for 20 minutes. The legs should be browned and have a crispy skin.
- Combine the BBQ sauce, hot sauce in a large bowl. Add cooked chicken and toss. Transfer back to the baking sheet and bake for an additional 10 minutes at 450F convection.
- Remove the legs from the oven and serve immediately with your favorite side dish.This particular night we had baked potatoes and corn 😍
As always before you start any exercise regime
Please consult with your doctor as I am not one
Okurrr.
So let’s blast this belly away
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
- Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
- Add in the chicken
- Cover with plastic wrap and let it sit until ready to use
- In a shallow dish, mix the flour, cornstarch, and spice blend together.
- Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
- Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
- Shake off the excess flour and set aside.
- Preheat a deep fryer Or a deep skillet to 350
- Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
- Drain breasts on a paper towel.
- Allow chicken to rest for 5 minutes.
- Assemble the sandwich with your favorite garnishes.
- Enjoy!
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Ingredients
- 1 pound ground beef
- 1/4 cup bread crumbs
- 1 tablespoon parsley Flakes
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- ¼ cup onion finely chopped
- ½ teaspoon Garlic Powder
- ⅛ teaspoonPepper
- ½ teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 1 stick of salted butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 TablespoonWorcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
Instructions
- In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
- Roll into 12 large meatballs or 20 small meatballs. In a [url:2]large skillet[/url] heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
- Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over potatoes.
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