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Click below to download : Cajunandcreole - Poultry Chicken Blackened By Marli (Format : PDF)
Cajunandcreole - Poultry Chicken Blackened By Marli
4 boneless and skinless chicken breastsSprinkle with seasoned salt, black pepper, onion and garlic powder and cayenne pepper. Adjust the seasonings to taste.
Heat a cast iron or heavy steel frying pan until very hot . Add just enough oil to coat bottom and let heat. Fry chicken until outside is black but not burnt.
You can shred the chicken up for tacos.
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Bourbon Pecan Chicken 1 whole chicken -- about 3 lb 1/2 fresh lemon Salt Freshly ground black pepper Handful dry tarragon 1 tsp rosemary 3 cloves garlic -- or more to taste 2 small onions -- peeled, or more Paprika -- for sprinkling 1/2 cup broken pecan pieces 1/2 cup bourbon Jambalaya Dressing 1 tsp olive oil 2 sweet Italian sausages -- about 1/2 lb* 2 Tbsp. unsalted butter 1 medium onion -- chopped 1 clove garlic -- minced 1/4 cup green bell pepper -- diced 1/4 cup red bell pepper -- diced 1 cup tomatoes -- peel/seed/chop 1/4 tsp sugar
Cajunandcreole - Poultry Chicken Bourbon Pecan W Jambalaya Dressing
Bourbon Pecan Chicken 1 whole chicken -- about 3 lb 1/2 fresh lemon Salt Freshly ground black pepper Handful dry tarragon 1 tsp rosemary 3 cloves garlic -- or more to taste 2 small onions -- peeled, or more Paprika -- for sprinkling 1/2 cup broken pecan pieces 1/2 cup bourbon Jambalaya Dressing 1 tsp olive oil 2 sweet Italian sausages -- about 1/2 lb* 2 Tbsp. unsalted butter 1 medium onion -- chopped 1 clove garlic -- minced 1/4 cup green bell pepper -- diced 1/4 cup red bell pepper -- diced 1 cup tomatoes -- peel/seed/chop 1/4 tsp sugar
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1 tbsp. fresh cracked black peppercons 1 tbsp. salt 2 tsp. crushed fennel seed 1 tsp. dried thyme 1 tsp. sweet or hot paprika (Hot is great!!! I use it) 1 tsp/ dry mustard (Colemans is the best) 1 tsp. garlic powder 1/2 tsp. ground red pepper 1 tsp. ground sage Blend together well. You can keep it up to 6 weeks in an airtight container. Put about 1/2 of the mixture in a separate bowl and press chicken breasts or other parts into the mixture so that athey are totally covered with the spices.(Do both sides) Heat up grill to
Cajunandcreole - Poultry Chefshells Kickin Cajun Chicken Brests
1 tbsp. fresh cracked black peppercons 1 tbsp. salt 2 tsp. crushed fennel seed 1 tsp. dried thyme 1 tsp. sweet or hot paprika (Hot is great!!! I use it) 1 tsp/ dry mustard (Colemans is the best) 1 tsp. garlic powder 1/2 tsp. ground red pepper 1 tsp. ground sage Blend together well. You can keep it up to 6 weeks in an airtight container. Put about 1/2 of the mixture in a separate bowl and press chicken breasts or other parts into the mixture so that athey are totally covered with the spices.(Do both sides) Heat up grill to
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