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All of the flavor you’d expect from a delicious piece of southern fried chicken made healthier!

Unfried Chicken Thighs

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 pounds chicken thighs
  • 2 tsp poultry seasoning
  • 1 Tbsp herbes de provence
  • ½ tsp cayenne
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 425°F
  • On a baking sheet combine chicken, olive oil, and all seasonings.
  • Toss them together with your hands coating both sides of the chicken well.
  • Place the chicken in a single layer spaced evenly apart on the baking sheet.
  • Bake for 40 minutes to 1 hour. This will depend on how large your chicken thighs are and how crispy you want them. Cooked chicken should be no less than 165°F.
  • Enjoy with your favorite sides!

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Frittatas are a magical breakfast that makes literally anything teetering on the cusp of life in your fridge taste AMAZING. They’re good for breakfast, lunch, brunch. eh? eh? See where I’m going with this? Frittatas any time!

Feel free to use whatever you have in your fridge. Meat, dairy, veggies, herbs. The possibilities are endless! The only real rule I use are 2 cups veggies, 1 dozen eggs, at least 1/4 cup dairy, and at least 1 tsp salt. Always. This combo makes a creamy, well seasoned dish no matter what you use in it. Change it up and make it your own! This recipe uses what I always have leftover in my fridge because I always buy too much and never learn my lesson- or maybe the lesson is that I always secretly want a frittata!? #FoodBlogRevelations

Vegetable Frittata

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Italian
Servings: 6

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Ingredients:

 

  • 2 Tbsp butter
  • 12 eggs
  • 1/2 yellow onion (chopped thin)
  • 1 green bell pepper (chopped thin)
  • 1 yellow squash (chopped thin)
  • 2 roma tomatoes (thinly sliced)
  • 3 yellow potatoes (thinly sliced)
  • 2 cups baby spinach and arugula mix
  • 1 Tbsp herbes de provence (divided)
  • 1/4 cup sour cream
  • 1/4 cup shredded parmesan
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
Instructions:

  • Preheat your oven to 425 degrees Fahrenheit.
  • In a skillet over medium-high heat add the 2 Tbsp butter and melt.
  • Add the onion, bell pepper, potatoes, yellow squash, 1 tsp salt and 2 tsp herbes de provence.
  • Mix together and saute until soft (about 10 minutes).
  • While vegetables are sauteing- in a separate bowl mix together the eggs, sour cream, 1/2 tsp salt, and 1 tsp black pepper. Scramble.
  • When the vegetables have finished cooking, add the spinach and arugula mix to the pan and wilt.
  • Add the vegetable mixture to the bowl with the eggs.
  • Pour the egg and vegetable mixture into a pie dish and top with Parmesan cheese, and remaining herbes be provence (1 tsp).
  • Bake the frittata for 30 minutes checking if done at 25 minutes.
  • The frittata should be lightly puffed, bouncy, and have only a slight jiggle.
  • When the frittata is fully cooked, remove it from the oven and set your broiler to high.
  • Place tomatoes around the outer rim of the dish and broil for 3-5 minutes. This will cause the tomatoes to wrinkle slightly, and the edges and center of your frittata to lightly brown. Those parts are the REALLY good stuff.
  • Remove from the oven and allow to cool slightly before serving. Enjoy!

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I used a pellet smoker with the Trager blend of pellets. If you’re not using an electric smoker be mindful of the heat as not to burn the glaze.

Also I know as a proud Texan I should have my own BBQ chicken rub recipe, but sometimes I just enjoy a good premade spice as much as the next person because I’m lazy.

Smoked Glazed Chicken Wings

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Cook Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 lbs chicken wings
  • 1/4 cup favorite BBQ seasoning
  • 1.5 cups favorite BBQ sauce
Instructions:
  • Preheat your smoker to 300 degrees Fahrenheit with your favorite smoking wood.
  • In a large bowl toss your chicken wings with 1/4 cup of your favorite BBQ seasoning.
  • When smoker is ready lay wings down in one even layer 1″ apart from each other, and smoke for 1 hour.
  • When one hour has passed flip the wings over and smoke for an hour longer. They should be forming a nice firm skin at this point.
  • When the second hour of smoking is up ensure your chicken has reached 165. Crank the heat of your smoker up to 450 and generously brush both sides of your wings with your chosen BBQ sauce.
  • Smoke at 450 for 10 minutes.
  • Flip wings, and brush with BBQ sauce again, smoke for 10 minutes longer or until a nice glaze has formed over the wings. They should be lightly sticky, but not wet with sauce.
  • Allow wings to cool slightly and serve! Enjoy with your favorite wing sauce or as is!

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Try this seasoning on a spinach salad for the experience of a lifetime. Ride that train all the way to flavor town, become the mayor, start a small family, own land there. You get the point. Go forth and season!

Red Wine Mushroom Salt

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Prep Time: 30 minutes
Day Time: 1 day
Total Time: 1 day 30 minutes
Course: Seasoning
Cuisine: Italian
Servings: 1 cup (approx)
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Ingredients:
 
  • 5 oz kosher salt
  • 1 bottle red wine (I prefer a Cabernet Sauvignon or merlot)
  • 2 oz dried shiitake mushrooms
  • 2 oz dried porcini mushrooms
  • 1 Tablespoon dried thyme
Instructions:
  • In a skillet pour the entire bottle of wine, and turn heat to medium-low.
  • Allow the wine to reduce down to 4 Tablespoons of liquid. This will take about 25-30 minutes.
  • When the wine has reduced stir in the salt, transfer to a large bowl, and set aside.
  • In a spice grinder, blender, food processor etc. add the dried mushrooms and thyme and blend into a fine powder.
  • Mix your powdered mushrooms and thyme into your red wine salt.
  • Spread the salt mixture onto a baking sheet and allow to dry overnight.
  • The mushroom and thyme powder will likely settle to the bottom of the pan so give it a good mixing before storing long term.
  • When salt has dried place your new seasoning into a bag or jar with a marshmallow to prevent moisture build up and clumping.

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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 Quarts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

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Sage Pesto

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: American, Italian
Servings: 6 Tbsp
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Ingredients:
 
  • 1/2 cup fresh sage leaves
  • 1/2 cup shredded parmesan cheese
  • 5 cloves garlic
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp whole grain mustard
  • 1/4 cup olive oil (optional)
  • 2 Tbsp pine nuts
Instructions:
  • Toss everything together in your blender or processor and blend until it makes a relatively smooth paste.
  • This goes great on pork and basically anything you can put in your mouth. It’s delicious. Like for real lol.

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If you’d like a finer blend you can blend this in a spice grinder or a high powered blender.

Garlic and Wine Seasoning

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Prep Time: 30 minutes
Dry time: 1 day
Total Time: 1 day 30 minutes
Course: Seasoning
Cuisine: American
Servings: 1 cups (approx)
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Ingredients:
 
  • 5 oz kosher salt
  • 1 bottle chardonnay (Doesn’t have to be fancy. Save those dollar bills y’all.)
  • 4 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 2 teaspoons dried basil
  • 2 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 2 teaspoons dried orange peel
  • 1 teaspoon black pepper
Instructions:
  • In a skillet pour the entire bottle of wine, and place the heat at a gentle medium-low.
  • Allow the wine to reduce down to 4 Tablespoons of liquid.
  • This will take about 25-30 minutes.
  • When wine has reduced stir in the salt, and transfer to a large bowl.
  • In the bowl add the rest of the ingredients and stir it up with your hands until everything is well mixed.
  • Spread the salt mixture onto a baking sheet and allow to dry overnight.
  • Now that it’s dry you’re ready to be the most flavorful being in all the land! Sprinkle it on everythaang. Haters? Sprinkle. Irritating family? Sprinkle. Best Friend? Bless them with a sprinkle.
  • When you’re done making the world a better and tastier place you can place the rest of the seasoning into a jar or bag. It doesn’t matter which- after all you’re the most powerful in all the land, and I’m not trying to tell you what to do.

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