I am almost afraid to post this because it isn't really a recipe.
Ingredients:
- 2 fried green tomatoes
- 2 slices of bacon (thick)
- Lettuce
- Sandwich bread
- Ranch dressing or mayo
Instructions:
Fry your green tomatoes. Get fried green tomatoes recipe here. Cook the bacon. When the tomatoes and bacon are done, assemble the sandwich. Spread a layer of ranch dressing or mayo on the bottom of the bread and then add the bacon lettuce and green tomatoes.
Hello foodies, are you doing good today? Good. Today I want to share my recipe for chewy, fudgy brownies. I like to call them that because to me, they are the perfect mix between a chewy brownie and a fudgy brownie.
Now, it took me a while to get the recipe exactly how I wanted it, but I finally got them right. These use a combination of brown sugar, white sugar, semisweet chocolate, and a little cocoa powder for extra chocolate flavor.
Please give these brownies a try and let me know what you think.
Notes:
- If you don't have a heat safe bowl or don't want to use the simmering water method, you can place the butter and chocolate in a sauce pan on LOW heat and melt the two, stirring constantly.
- You can also place the chocolate and butter into a bowl and melt in the microwave, make sire to stop and stir the two every 15 seconds to prevent burning the chocolate. (You also may want to cover the bowl just in case the butter splatters).
- I used a 9x9 inch pan for this recipe and my brownies cooked in exactly 20 minutes. If you're using an 8x8 inch pan, you're going to have to cook the for about 30 or 35 minutes, but check on them at 30 minutes.
- You may want to add some parchment paper into your pan for easy removal of the brownies.
Recipe:
Ingredients:
- 4 ounces semisweet chocolate
- 1 stick butter
- 3/4 cup white sugarr
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup plus 3 tbsp. all purpose flour
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 3 Tbsp. cocoa powder
- 1 tsp. baking powder
Instructions:
Preheat oven to 350 degrees. Place a heat safe bowl over a pot of simmering water (make sure the water in the pot is NOT touching the bottom of the bowl) and add in your chocolate and butter and melt the two, stirring constantly (see notes for alternate method). After the butter and chocolate is melted, remove it from the heat and let the mixture cool for five minutes. Add in the sugars and stir until combined. Add in the eggs and the vanilla and stir. Sift together the flour, cocoa, salt, and baking powder in a separate bowl. Add the flour mixture into the chocolate mixture and mix only until the flour is worked into the batter. Butter a 9x9 inch baking pan (see notes for 8x8 inch pan) and spread the batter evenly into the pan. Bake in the preheated oven for 20 minutes. Let the brownies cool completely and then cut and serve.
Check out the video for this recipe below. I hope you enjoy.
Hello fellow foodies. Are you doing good? I'm great because today I'm sharing my recipes for one of my favorite healthy recipes. Okay, so FRIED green tomatoes aren't that good for you, but they are good to me.
I just love a fried green tomato. It's something about that crispy crust and then that nice little tang that you get from the green tomato. I also love a nice, thick crust on my green tomatoes, and my recipe does exactly that. I'm not going jabber to much on this post because I just know you are so eager to this recipe, so please enjoy.
RECIPE:
- 2-4 Green Tomatoes
- 1 cup cornmeal
- 2 tsp garlic powder
- 1/2 cup flour
- 1/2 cup buttermilk
- 1 egg
- salt
- pepper
- vegetable oil for frying
Pour enough oil into a skillet so that it comes up about half way of the skillet and bring to a medium heat. Slice the tomatoes about 1/4 inch. Season the tomatoes really good with salt and pepper on both sides. In a bowl, beat together the egg and the milk and set aside. In another bowl, mix the cornmeal and garlic powder together. Did the tomatoes into the flour, coat, and then into the egg mixture. Once the tomato is covered in the egg mixture, place it into the cornmeal and coat. Place the tomatoes into the preheated oil and fry for 3-4 minutes or until golden brown on each side (make sure not to overcrowd the pan). Once the tomatoes are done, remove them from the oil and place on a paper towel lined plate.
What's up world? Y'all going good? You good? You good? I'm good! You good? Okay, good. So, I love a good peach cobbler, and since peaches are in season and they have been on sale a lot, I decided it was time to share my recipe with you all. Now, every other time I've made my peach cobbler, I've always used canned peaches, but since the peaches were in season, I decided to used fresh peaches.
Now, I will admit that I know nothing about picking good produce. I can never tell if it's too ripe, not ripe enough, or just right, which is why the video for this recipe was not posted sooner. When I first decided to record my recipe for YouTube (about three weeks ago) I purchases peaches that were too ripe, so I had to stop filming. The second time I tried to film it, I purchased peaches that weren't ripe enough, so I had to stop production on that video as well. Fast forward to this past week, I got some perfect peaches and I was so happy.
For this recipe, I tried something new, I decided to blanch the peaches, which is basically, you place them in boiling water and boil them for about 45 seconds to 1 minute, and then quickly remove them from the boiling water and place them into a bowl of ice water to stop the cooking process. Doing this will help the skin come off of the peaches much better than just peeling them, but you can also just peel them if you want. I was quite surprised how easy the skins came off.
Note: If the peaches you are using are large, you might only need five or six. Mine were kind of small, so I used eight.
Recipe:
For the filling:
- 6 to 8 ripe peaches
- 1 cup sugar
- 1 cup water
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg (optional)
- 1 tsp cornstarch
- 1 tbsp. water
For the topping/crust:
- 1 cup self-rising flour
- 1 stick butter, melted
- 3/4 cup sugar
- 3/4 cup buttermilk
- 1/4 tsp cinnamon (optional)
Preheat oven to 375 degrees.
For the filling:
Place the peaches into a pot of boiling water and boil for 45 seconds to 1 minute. Remove the peaches and place them into a bowl of ice water and let them sit in the ice water for about 3-4 minutes. Peel the skins from the peaches and then slice them. Place the sliced peaches into a boiler over medium heat with the water, cinnamon, nutmeg, and vanilla. Stir all those together and bring to a boil. Boil for about 10 minutes. Mix the 1 tablespoon water and the cornstarch together and pour that mixture into the peaches. Stir in the cornstarch mixture and cook for about three minutes until it thickens up. Remove the boiler from the heat.
For the topping/crust:
Mix together the flour, sugar, and cinnamon (if you use it). Add the melted butter, and pour in the buttermilk while stirring to prevent lumps.
Pour the peaches into a lightly greased baking dish and pour the batter over the peaches. Bake for 35-40 minutes or until golden brown. When the cobbler is done, remove it from the oven and let it cool for about 15 minutes and then serve.
I really hope you enjoy this recipe, please watch the YouTube video for this recipe, and subscribe to my cooking channel on YouTube (Devin Cooks). I'll see you next time.
What's up foodies? Are you doing good? I'm good? Are you good? Okay, good. Well, I love a good chicken wing and these wings are delicious. The other day on may way to class, I decided that I wanted to make chicken wings for lunch. I remembered having the sweet and spicy wings from Zaxby's before and I wanted to make my own version of sweet and spicy wings.
A combination of red chili pepper, ginger, honey, and orange juice give things wings a sweet taste, and a kick at the end. The first time I made these, I used sriracha hot sauce to give me the 'spicy' element in the sauce. The wings tasted just as good with sriracha, but I didn't want the flavor in the wings. You are more than welcome to substitute sriracha for the red chili paste, but you might want to use a little less than the red chili paste because the sriracha hot sauce is very spicy.
If you feel the sauce isn't enough, you can double the recipe.
Ingredients:
- 2 pounds chicken wings
- 1/2 cup fresh orange juice
- 1 tsp. minced ginger
- 2 tbsp. honey
- 1 tsp. soy sauce
- 1 tbsp. plus 1 tsp. red chili paste
- 1/4 tsp. cayenne pepper
- 1 tbsp. water
- 1 tsp. cornstarch
- salt and pepper to taste (optional)
- 1 1/4 cup flour
- vegetable oil for frying
Directions:
Mix the orange juice, ginger, honey, soy sauce, cayenne pepper, and red chili paste together in a bowl. Cut the wing tip off the chicken wings and separate the wing and the drummette. Place the wing portions into a bowl and season them with salt and pepper to taste (if you prefer). Coat the chicken wings with flour.
Pour enough oil into your fry pan so that it comes up about halfway up the sides. Bring the oil up to a medium heat. Place the wings into the oil and cook for about 4 to 5 minutes on both sides or until full cooked. When the chicken wings are done, remove them from the oil and place them onto a plate lined with paper towel.
Mix the water and cornstarch together and then add the mixture to the sauce mixture. Place the sauce into a saucepan over medium heat and cook for about 3 to 4 minutes or until the sauce thickens up. Place the chicken wings into a bowl and toss them in the sauce.
What's up foodies? You going good? I'm good! You good? Okay, good. Today, I have another cake recipe that I have been working on. A few weeks ago, a friend of mine asked if I knew how to make a 7Up Pound Cake after watching my YouTube channel. Now, at the time, I didn't have my own recipe, but I told her yes, because it couldn't be too hard, and it wasn't (I did make it a few times to get it right).
My recipe is very basic and it doesn't stray much from any other recipes. Around here people love this type of cake, and I'm sure you'll love it too. Now, this is a pound cake, so it uses quite a few ingredients, but In the future, I plan on making a non-pound version of the cake. Now, you don't have to use 7Up in this cake, you can use whatever lemon lime soda you prefer. I gave it to my friend and she loved it. She said it was gone in two days. So, please give this recipe a try, and I hope you enjoy it.
Recipe:
- 3 sticks of softened butter
- 3 cups of sugar
- 3 cups all-purpose flour
- 2 tsp. vanilla extract
- 5 eggs (room temperature)
- 2 tbsp. lemon extract
- 1 1/4 cup 7Up soda (or any lemon lime soda you prefer) (room temperature)
For the glaze:
- 1 1/4 cups powdered sugar
- 2 tsp lemon juice
- 2 tbsp milk (plus more if needed)
For the cake:
Preheat oven to 325 degrees. Beat the butter and sugar together with your mixer until fluffy. With the mixer on low, add the eggs in one at a time. Add your vanilla and lemon extract to the soda, and the alternate adding the flour and the soda. Start with the flour and end with the flour. Once the flour and soda have been added, give your bowl a good stir to make sure everything is combined, and the pour your batter into a greased and floured bundt or tube pan. Bake for 1 hour to and 1 hour and 10 minutes, or until golden brown and a tooth pick inserted into the middle comes out clean.
For the glaze:
Mix all three ingredients in a bowl until it becomes a thick paste. Add more milk if needed.
What's up foodies? Y'all doing good? You good? You good? I'm good! You good? Okay, good. I've been so busy the past few weeks between school and work, so I haven't had the time to record any videos or post any recipes. I have, however, been working on recipes and this one is one of them. I love the spicy chicken sandwich from Wendy's, it's what I get every time I go there. The other day I decided that I wanted to make one for dinner. While my recipe may not taste just like Wendy's, it's just ask good.
This is a very simple sandwich and it tastes so good. The combination of cayenne pepper, chipotle pepper, and hot sauce give the sanwich the perfect amount of heat. For my hot sauce, I like to use Franks Red Hot Sauce because of its bold flavor, but you can use any hot sauce your prefer.
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 tsp. garlic powder
- 1 tsp. garlic salt
- 1 tsp. cayenne pepper
- 1/2 tsp. chipotle pepper
- 1/2 tsp black pepper
- 2/3 cups hot sauce (Franks Red Hot Preferred)
- 1 egg
- 2 cups all purpose flour
- Oil for frying
Wash the chicken in cold water and dry them with paper towel. If you have thick chicken breasts, cut them in half, lengthwise. In a small dish, mix the garlic powder, garlic salt, cayenne pepper, chipotle pepper, and black pepper together. Arrange the chicken breasts in a bowl or a dish and season both sides with half of the seasoning mixture.
Mix together the hot sauce and the egg. Pour the hot sauce and egg mixture over the chicken breasts, making sure all sides are covered with hot sauce. Cover and marinate in the refrigerator for one hour. After marinating the chicken remove it from the refrigerator and let it come to room temperature for about 10-15 minutes. In a fry pan, pour enough oil so that it comes halfway up the pan.
Set stove to a medium heat and bring to temperature. Mix the remaining seasoning and flour together in a dish. Batter each piece of chicken. Carefully add the chicken to the hot oil and fry for about 3-4 minutes on each side or until cooked through. Remove the chicken from the heat and place onto a paper towel line plate.
Grab a bun, some lettuce and tomato and enjoy your sandwich. I mixed some of the Franks Red Hot sauce with some ranch dressing and spread the mixture over the buns.
I really hope you enjoyed this recipe. Remember to visit my YouTube channel for video recipes for this one and others. Thanks for visiting. See you next time.
