INGREDIENTS
2- rib eye steaks 1 1/2 inch thick
2 teaspoons Kosher salt
1 teaspoon Black pepper
2 tablespoon olive oil
4 tablespoons butter
4-5 garlic cloves
1 medium onion (cut into thin rings)

INSTRUCTIONS
Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when the pan begins to smoke add in steaks. Cook 4-5 minutes then flip.Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
Baste constantly will cooking for another 3-4 minutes for medium-rare or until done to your preference.
Serve and spoon pan sauce and onions over steak.

Credit: Susan Recipe

Ingredients

FOR THE CHICKEN:

– 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces

– 1/2 cup all-purpose flour

– 2 tablespoons olive oil, divided

FOR THE SAUCE:

– 2 tablespoons butter

– 2 large carrots, peeled and diced

– 2 stalks celery, diced

– 1 large onion, diced

– 2 bay leaves

– 1/2 teaspoon dried thyme

– 2 cloves garlic, minced

– 5-6 cups chicken broth

– 1/2 cup heavy cream

– 1 1/2 cups frozen peas, thawed

FOR THE DUMPLINGS:

– 1 1/2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 3/4 cup buttermilk

– 2 eggs

– Kosher salt and freshly ground black pepper, to taste

Instructions

– In a medium bowl, season chicken with salt and pepper and toss with 1/2 cup flour.

– Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until outsides are browned, stirring occasionally, 3-5 minutes. Remove to a plate and set aside.

– Reduce heat to medium and add remaining olive oil and butter. Add carrots, celery, and onion and cook until softened, about 5 minutes.

– Stir in broth, thyme, bay leaves, and chicken. Bring to a simmer, then stir in cream and peas and season to taste with salt and pepper.

Meanwhile, prepare the dumplings:

– In a medium bowl, stir together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and stir until no raw flour remains.

– Drop dough by tablespoons into simmering broth, giving them some space to puff up.

– Cover, reduce heat, and let simmer gently until dumplings are puffy and chicken has cooked through, about 15 minutes. Enjoy!

Credit: Susan Recipe

INGREDIENTS :

12 pieces chicken legs and wings
Cooking oil (I used peanut oil)
Flour (2 parts)
Cornstarch (1 part)
2 beaten eggs
Salt
Pepper
Garlic powder
Onion powder
Paprika
Poultry seasoning
Cajun seasoning of your choice
Cayenne pepper

For me, there are a few things you must do to get flavorful crispy golden brown well-done chicken…..
1. You need to season the chicken well
2. You need to coat the chicken with something……eggs, buttermilk or mustard
3. The oil needs to be hot enough but not too hot as to brown the chicken too much before it cooks through internally.
4. Do not overcrowd the pan

Directions :

Season chicken with spices, (use your judgment as to how much) place in a resealable plastic bag, and refrigerate for at least 2 hours

Preheat heavy pot/pan to med-high, add cooking oil, and bring to about 350°

Remove chicken from fridge about 20 minutes before cooking

Pour the beaten eggs into the bag over the chicken, reseal and shake until well coated

Mix flour and cornstarch (2 parts flour 1 part cornstarch)
Add chicken to the flour and shake until each piece is well coated.
Place chicken carefully into the hot oil. Do not overcrowd the pot/pan
Cook 15-17 minutes until golden brown and crispy
Drain on a wire rack or paper towels
Enjoy!

Credit: Susan Recipe

Ingredients:

Okra
Smoked sausage
Shrimp
Crawfish tails
Chicken wings
Onion
Green bell pepper
Roasted red pepper
Chicken stock
Cajun seasoning
Onion powder
Garlic powder
Poultry seasoning

2 quarts fresh okra, sliced (PicSweet Frozen will work if fresh Is not available, just not as good as fresh)
1 pound small to medium shrimp, peeled and deveined
3 cups diced tomatoes
¼ cup vegetable oil
3 to 4 cloves chopped garlic
1 cup diced onions
1 cup diced celery
½ cup diced yellow bell peppers
½ cup chicken stock or shrimp stock if available
Slap Ya Mama to taste or salt and cracked black pepper to taste.

Directions:

In a 4-quart saucepan, heat oil over medium-high heat.
Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes.
Stir constantly until okra stops “stringing.”
Stir in tomatoes and chicken stock, bring to a low boil and cook approximately 45 minutes, stirring occasionally.
Add shrimp and continue to cook additional 15–20 minutes.
Season to taste.

Cooking Tips:

Cajun Trinity: You may have come across recipes calling for this, and wonder what it is. It’s simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.

Making a roux: Making a roux is time consuming and needs to be watched carefully! It can burn easily, so stir often. If it burns, you have to throw it out and start all over again.

Source: Susan Recipe

Ingredients:
2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
shredded parmesan cheese, to serve
sour cream, to serve

Directions:
1.Brown ground beef and onion in a large pot. Drain if needed.
2.Add spices and onion soup mix.
3.Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4.Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5.Season to taste with garlic salt.
6.Serve with shredded parmesan cheese and sour cream.

Credit: SusanRecipe

These porterhouse pork chops were soooo tender and delicious y’all. I marinated them in a lil apple cider vinegar, apple juice, garlic, thyme, old bay, sea salt and pepper then I cooked them in my CI skillet and used the drippings to make a lil gravy for the garlic herb red skin mashed potatoes

For the marinade, I added some apple juice, apple cider vinegar, minced garlic, fresh thyme sprigs to a resealable plastic bag and placed the chops inside. Seal and shake it around to coat well and refrigerate for at least a couple of hours. Lightly oil the pan and bring to med high heat. Sear the chops on both sides until browned well, (about 5 minutes per side.) Remove chops from pan and add sliced red onion, minced garlic, sautee for a couple of minutes then add the remaining marinade. Place the chops back into the pan cover and put in a preheated 375° oven for 30 minutes until done. It’s delicious y’all

I think I added a small piece of butter to the pan also before putting the chops back in. Lmao, I been drinking y’all so I can’t be held responsible at the moment.

Source: SusanRecipe

INGREDIENTS:

• 1 pound ground lamb or beef
• 1 medium onion diced
• 2 cloves garlic minced
• 10 oz frozen peas and carrots defrosted
• 10.5 oz can corn drained
• 10 oz can tomato soup or mushroom soup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon basil
• 1/8 teaspoon black pepper
• 3 cups prepared mashed potatoes
• 1 cup cheddar cheese shredded

INSTRUCTIONS

1 ) Preheat oven to 400°F.

2 ) Cook lamb or beef, onion, and garlic over medium heat until no pink remains. Drain any fat.

3 ) Stir in soup, Worcestershire sauce, salt, basil, and pepper. Spread into the bottom of a 2 qt casserole dish. Sprinkle with peas, carrots, and corn.

4 ) Spoon mashed potatoes over top and top with cheese.

5 ) Baked 25-30 minutes or until bubbly.

Credit: Susan Recipe

Ingredients:
1 cup water.
2 tsp butter.
3 cups flour.
1/4 cup brown sugar.
1 tsp ground cinnamon.
1/2 teaspoon salt.
2 teaspoons yeast.
1/2 cup apple, peel also diced.
1/3 cup walnut or crushed walnut.

How to prepare :

Put half a cup of warm water and add a teaspoon of sugar.

Add yeast to warm water for 10 minutes.

Put the flour, salt, butter and the rest of the water and knead the ingredients well.

Add yeast to the dough and knead well. You can add more water if the dough requires it.

In a deep bowl, mix together apples, cinnamon, brown sugar and nuts.

Mix them well and leave them aside for half an hour.

Mix the dough with the apple and nuts mixture.

Prepare the bread mold and sprinkle it with oil and put the dough in the mold.

Put it in the oven for 40 minutes, or until the bread is done and done.

Source: SusanRecipe

INGREDIENTS:

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

1 ⅝ cups all purpose flour

1 tsp. baking powder

¼ tsp. salt

1 cup blueberries, fresh

½ cup brown sugar

1 tsp. ground cinnamon

½ cup chopped pecans

1 Tbsp. confectioners’ sugar for dusting

DIRECTIONS

Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.

In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.

Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the pan over a wire rack.

Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

Credit: Susan Recipe

Credit: SusanRecipe