Cajun Cabbage Jambalaya 

So I love jambalaya especially with a catfish fillet, fried hard on the side, and a little scoop of potato salad. And I want you to understand that I put them same combinations together with some fried cabbage. So when the opportunity presented itself that they were combine together. I have to give it a try for myself. 

Ingredients:

 * Protein:

   * 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

   * 1 lb andouille sausage, sliced (or substitute smoked sausage)

   * 1 head of cabbage, chopped

 * Vegetables:

   * 1 large onion, chopped

   * 1 green bell pepper, chopped

   * 2 celery ribs, chopped

   * 2 cloves garlic, minced

   * 1 (14.5 oz) can diced tomatoes, undrained

   * 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained (optional, for extra heat)

 * Rice & Broth:

   * 1 ½ cups long-grain rice

   * 3 cups chicken broth

 * Seasoning:

   * 3 tbls 80|20 Special A Cajun seasoning

   * 1 tbls 80|20 The Garlic Is Real seasoning

   * 1 tbls 80|20 If Onion You Knew seasoning

   * 2 tbls olive oil

 * Garnish:

   * Fresh parsley (optional)

 

Instructions:

 * Sear the Chicken: Season chicken with The Garlic Is Real and If Onion You Knew seasoning. Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.

 * Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the vegetables and cook until softened, about 7-10 minutes. Add the garlic and cook for another minute until fragrant.

 * Add the Sausage: Add the andouille sausage to the pot and cook until browned, about 3-5 minutes.

 * Combine Ingredients: Stir in the diced tomatoes, diced tomatoes and green chilies (if using), 1 tbls of Special A Cajun seasoning. Cook for 2-3 minutes, stirring occasionally.

 * Add Rice and Broth: Add the rice, chicken broth, and remaining Special A Cajun seasoning to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.

 * Add Chicken Back In: Return the cooked chicken to the pot. Fluff the rice with a fork and gently stir everything together.

 * Serve: Garnish with parsley (if desired). Serve hot.

 

Tips:

 * Spiciness: Adjust the amount of Cajun seasoning to preferred level of spiciness.

 * Seafood: You can add shrimp or crawfish towards the end of cooking for a seafood jambalaya. Add them in the last 10-15 minutes of cooking as they cook quickly.

 * Brown Rice: If using brown rice, you may need to adjust the cooking time and amount of broth. Brown rice typically takes longer to cook.

 * Slow Cooker: This recipe can be adapted for a slow cooker. Brown the chicken and sausage as instructed, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

 

Homemade Chicken Nuggets

I'll be honest. Groceries are expensive, and too many things are getting recalled. Chicken nuggets are something my youngest two kids would eat everyday if they could. These homemade chicken nuggets became a cheat code on my house. 

Ingredients:

 * 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

 * 1 cup all-purpose flour

 * 2 tbls 80|20 HOH All Purpose Seasoning

 * 1 tbls 80|20 If Onion You Knew Seasoning

 * 2 large eggs, beaten

 * 1 cup breadcrumbs (panko breadcrumbs work well)

 * Vegetable oil for frying

Instructions:

 * In a shallow dish, combine the 80|20 HOH All Purpose seasoning

 * In a separate dish, beat the eggs.

 * In a third dish, combine the breadcrumbs and 80|20 If Onion You Knew seasoning.

 * Dip each piece of chicken in the flour mixture, then in the beaten eggs, and finally in the breadcrumbs, ensuring it's fully coated.

 * Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

 * Carefully place the chicken nuggets in the hot oil, working in batches to avoid overcrowding.

 * Fry the nuggets for 3-5 minutes per side, or until golden brown and cooked through.

 * Remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.

 

Tips:

 * Make it cheesy: Add grated Parmesan cheese to the breadcrumb mixture for a cheesy twist.

 *Make it fun: Instead of just the standard nugget shape use a cookie cutter mold to form your nuggets into different shapes, ei; Dino shape or smiley face. Put nugget in freezer after you mold them for 2 hours before you batter.

 * Serve with your favorite dipping sauces: Ketchup, mustard, honey mustard, barbecue sauce, or ranch dressing are all great options.

 

 

Chicken Alfredo Lasagna

I love lasagna and chicken Alfredo so combining the two was a no brained. And it's something about making it saucy that just elevates thing for me. 

Well it snowed here in Texas. Coldest 3 days ever lol. And when I want a dish that will warm me up from the inside out, this is that dish. It's meaty... it's filling and it warms your soul. 

Ingredients:

 * 1 pound boneless, skinless chicken breasts, cooked and shredded

 * 1 Stick unsalted butter

 * 1/2 cup Flour

 * 1 cup grated Parmesan cheese, divided

 * 1 cup shredded mozzarella cheese

 * 1 cup plain cooking yogurt

 * 1 cup chopped fresh spinach

 * 1 1/2 cups diced mushrooms

 * 12 lasagna noodles

 * 3 tbsp 80|20 The Garlic Is Real seasoning

 * 3 tbsp 80|20 Mac Daddy seasoning

 

Instructions:

 * Preheat oven to 375°F (190°C).

 * Season chicken with 1 tbsp of each of The Garlic Is Real and Mac Daddy seasonings. 

 * Let cook in oven for 30 minutes uncovered. 

 * Cook lasagna noodles according to package directions. Drain and rinse with cold water.

 * In a large stock pot melt Stick of Butter. Once completely melt add flour. Whisk until combined well.

 * Now add in one cup of heavy whipping cream and whisk until completely combined as well. 

 * Pour in remaining heavy whipping cream and whisk in spinach. Let cook for 5 minutes. 

 * Remove chicken from and shred.

 * Now add to pot the shredded chicken, mushrooms,  1/2 cup Parmesan cheese, mozzarella cheese, and remaining seasoning. Mix well.

 * Spread 1/2 cup of the mixture in the bottom of a 9x13 inch baking dish.

 * Layer 3 lasagna noodles over the sauce.

 * Shmeer a thin layer of yogurt on top the noodles. 

 * Spread a 1/3 of the chicken mixture evenly over the noodles.

 * Repeat layers of noodles, yogurt, and chicken mixture.

 * Top with remaining noodles.

 * Pour remaining mixture over the top.

 * Sprinkle with remaining 1/2 cup Parmesan and mozzarella cheese.

 * Cover with foil and bake for 30 minutes.

 * Remove foil and bake for an additional 15-25 minutes, or until bubbly and golden brown.

 * Let stand for 10 minutes before cutting and serving.

 

Tips:

 * For extra flavor, sauté some chopped onions and garlic in butter before adding the top layer of cheese.

 * Add vegetables such as  peppers or zucchini to the chicken mixture.

 * Use no-boil lasagna noodles to simplify the process.

 

 

Chicken Tortilla Soup

•3 tbsp 80|20 Taco Me Please seasoning

•2 tbsp 80|20 If Onion You Knew seasoning

•2 cups Frozen corn

•3 Boneless Chicken breast

•1 16oz can Red Kidney beans

•1 16oz can Pinto beans

•1 16oz can Northerners beans

•1 15oz can Tomato sauce

•1 bundle Cilantro

•1 Half Yellow Onion diced

•1 Bell Pepper diced

•1 Stick unsalted butter

•1 cup Tortilla strips 

1. We'll start with seasoning the chicken breast with 1 tbsp of 80|20 Taco Me Please seasoning. I use an air fryer to cook(13 minutes 400°), but you can use the oven if you prefer(35 minutes 400°)

2. In a large stock pot over medium high heat add the stick of Butter, diced onions and bell pepper. Let cook for 3-4 minutes. 

3. Now add in Tomato sauce and 80|20 If Onion You Knew seasoning. Turn stove top medium and let simmer.

4. Add in all 3 cans of beans, but don't drain. 

5. Continue by adding in the corn, and in remainder of 80|20 Taco Me Please seasoning. Stir. 

6. At this point your chicken should be done. Roughly chop the chicken into cubes and add to the pot. Cover the pot let continue to cook. 

7. Roughly chop Cilantro really small. Add to pot and mix. 

8. Let cook for 10 minutes on medium low. 

9. Now ladle into a bowl and top with tortilla strips. 

 

Tips:

Top your bowl with sour cream and/or jalapeno slice to add another depth of flavor.

Swap out chicken breast for ground chicken, turkey, or chorizo.

If you want to get really fancy, add your soup to a bread bowl. 

 

 

Carrot & Butternut Squash Soup

Y'all its cold. I think it was 18° outside today. So a nice warm hearty soup had to be one menu and toss one surprisingly because my family's favorite.

6 Carrot Stalks

1 large Butternut Squash cubed

1/2 Yellow Onion diced

1/4 Stick salted butter

1 32 oz box Vegetable Stock

1/4 cp olive oil

2 tbls 80|20 The Garlic Is Real Seasoning

3 tbls 80|20 Special A Cajun Seasoning

1/2 cp Heavy Cream

1/4 cp Green Onions

1. Preheat oven to 375 degrees 

2. Cut tops from carrots (about a quarter inch). Now combine carrots and squash on sheet pan and pour olive oil over top.

3. Bake vegetables for 25 minutes.

4. Now remove pan from oven. 

5. In a large stew pot over medium high heat add butter. 

6. Once butter is melted add pan of vegetables, diced onions,  and 1 cp vegetable stock over medium high heat. (We will gradually add more stock to pot depending thickness of soup you want)

7. In a small bowl combine both seasoning blends. Mix together and add to vegetable pot.

8. As vegetables soften more we want to start mashing them down. I use an immersion blender, but if you do not have this available a potato masher or hand mixer should do the trick. You just want everything as smooth as possible and combined evenly with stock.

9. Reduce heat to medium.

10. Now here's where you want to look at the thickness of your soup. I don't like mines too watery, but I also do want it pudding thick. I like mine probably at a potato soup thickness. So I would probably add an additional 1/2 cup of vegetable stock.

11. Cover and let simmer for 10 to 15 minutes, stirring occasionally.

12. Finally remove from heat, add heavy whipping cream, and stir.

13. Serve in a bowl with green onions sprinkled on top.

 

Tips:

I usually pair with my grown-up grilled cheese sandwich or croutons on top

 

Jerked Spatchcock Turkey

I fell in love with spatchcock since the moment I discovered it's existence. It's half the cooking time, but still all the flavor. Jerk spatchcock, turkey using my favorite 80|20 Rub Me Down seasoning just seemed like the way to go this year in my house for Thanksgiving. The jerk marinade is definitely gonna give some flavor but it's mainly all the spice. 80|20 Rub Me Down seasoning is doing all the heavy lifting. Now you don't have to be like me and do jerked. If spice ain't your thing. Do what makes you happy. And I promise Rub Me Down, will do just that. 

But, if you're looking for something different this holiday season spatchcock Turkey, it's not a bad choice, and 80|20 Rub Me Down seasoning, is gonna help get that protein right for the season!

 

Ingredients:

 * 1 (12-14 pound) turkey, thawed

 * Olive oil

 * 2 tbls Medium Jerk Marinade

 * 3-4 tbls Kosher Salt

 * 1 tbls Ground Pepper

 * Your favorite 80|20 Rub Me Down seasoning

 * 2 sticks salted butter softened

 * 2 sticks unsalted butter softened

Instructions:

 Spatchcock the Turkey:

   * Remove the giblets and neck from the turkey cavity.

   * Place the turkey breast-side down on a cutting board.

   * Using kitchen shears or a knife, carefully cut along both sides of the backbone to remove it.

   * Flip the turkey over and press down firmly on the breastbone to flatten it.

   * Taking your hand place between the skin and breast meat lightly separating the two

   * Combine both butters and fold the Jerk Marinade in

   * Now using your hand or a spoon add half the mixture in between the skin and meat where we lightly separated

   * Save the rest of the butter mixture for cooking

   * Now sprinkle the entire turkey with the Kosher Salt and pepper for a salt Brine

   * Let sit in the fridge uncovered for minimum 3 hours, but for next results over night(this will create the crispiest skin)

 Season the Turkey:

   * Drizzle the turkey with olive oil and season generously with 80|20 Rub Me Down seasoning

   * Rub the seasonings into the skin and meat.

 Roast the Turkey:

   * Preheat your oven to 450°F (230°C).

   * Place the turkey, breast-side up, on a roasting rack set in a roasting pan.

   * Roast the turkey for 1 hour and 15 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).

   * Baste the turkey with the rest of the butter mixture melted completely every 30 minutes for extra flavor and crispy skin.

    * You can even inject some of that butter mixture into the meat. (It's your world. Do what you feel)

 Rest and Carve:

   * Remove the turkey from the oven and let it rest for 15-20 minutes before carving.

   * Carve the turkey and serve immediately.

 

Tips:

 * Herb Butter: Spread a mixture of softened butter, herbs, and spices under the skin of the turkey for extra flavor.

 * Roasting Vegetables: Add vegetables like carrots, potatoes, and onions to the roasting pan for a one-pan meal.

 * Gravy: Use the pan drippings to make a delicious gravy to accompany your turkey.

Enjoy your perfectly cooked, juicy spatchcock turkey!

 

Smoked Mac and Cheese

As much hype as it is around the proteins at Thanksgiving. People really be here for the sides. These supporting roles truly matter the most in our house. If you're in charge of the mac and cheese, and it isn't right you could lose your spot at the table. Or worse in the family...

Ingredients:

 * 1 pound elbow macaroni

 * 1/4 cup unsalted butter

 * 1/4 cup all-purpose flour

 * 4 cups whole milk

 * 1 tsp salt

 * 3 tbls 80|20 Mac Daddy seasoning

 * 4 cups shredded sharp cheddar cheese

 * 1 cup shredded mozzarella cheese

 * 2 Eggs

 

Instructions:

 * Cook the pasta: 

 * First if you're not salting your pasta water you're missing out on greatness 

Cook the macaroni according to package directions(I usually cook about 9 minutes in boiling water)

 *Then drain and set aside.(I always put a cup of the pasta water on the side)

 

 Make the cheese sauce:

   * Melt the butter in a large saucepan over medium heat.

   * Whisk in the flour until smooth and cook for 1 minute.

   * Gradually whisk in the milk until combined.

   * Now whisk in 1 tbls of 80|20 Mac Daddy seasoning

   * Bring the mixture to a boil, then reduce heat and simmer until thickened, stirring occasionally.

   * Stir in 80|20 Mac Daddy seasoning, cheddar cheese, and mozzarella cheese until melted and smooth.

 * Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.

 * Combine the cup of pasta water we put to the side.

 * Pour in the rest on that Mac Daddy seasoning to the pasta and cheese combo and mix well

 * Scramble the eggs and stir into the pasta and cheese mix. 

 * Bake (optional): For a richer, more decadent mac and cheese, transfer the mixture to a greased baking dish. Top with additional cheese and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.

Tips:

 *I'm baking my mac and cheese in the smoker and that will cook for 1 hour and 15 minutes at 275°F (135°C)

 * For a creamier sauce, use a combination of whole milk and heavy cream.

 * For a crispy topping, after the cooking is done, turn the oven to broil and continue to cook for 2-3 minutes. (Make sure your dish is on the bottom rack for this step)

 * Experiment with different cheeses, such as Gouda, fontina, or Asiago.

Enjoy your homemade mac and cheese!

 

Dirty Rice

For as far back as I can remember, I can't recall a time that I've been back home to New Orleans for the holidays, and dirty rice hasn't been on the menu. This was a staple in our house growing up and I keep it the same for my family's house now. This is truly a perfect bite of New Orleans.

Ingredients:

 * 1 pound ground beef

 * 1 pound ground pork sausage

 * 1 large onion, chopped

 * 1 green bell pepper, chopped

 * 1 red bell pepper, chopped

 * 2 cloves garlic, minced

 * 3 tablespoons 80|20 Special A Cajun seasoning

 * 3 cups chicken broth

 * 1 cup uncooked long-grain white rice

 

Instructions:

 * Brown the meat: In a large skillet or Dutch oven, brown the ground beef and pork sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.

 * Sauté the vegetables: Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

 * Add seasonings and broth: Stir in 2 tbls of the 80|20 Special A Cajun seasoning. Pour in the chicken broth.

 * Simmer the rice: Stir in the uncooked rice and add remaining 80|20 Special A Cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

 * Fluff and serve: Remove from heat and let sit for a few minutes before fluffing with a fork. Serve hot.

 

Tips:

 * Instead of ground pork use minced chicken gizzards.

 * For a little bit spicier dirty rice, add a pinch of cayenne pepper or a teaspoon of hot sauce to the recipe.

 * You can substitute chicken broth with beef broth or vegetable broth.

 * To make this recipe even more flavorful, add a bay leaf to the pot while the rice is simmering. Remove the bay leaf before serving.

 

Enjoy your homemade dirty rice!

Smoked Gouda Chicken Alfredo

So I love Italian food, but my family loves chicken Alfredo. So of course, it has to be a recipe that I have I wanted to share, right? We've never really been the biggest fan of Olive Garden. Besides that bread, because that bread go hard. But chicken Alfredo has always been a winner in my house. No matter where it came from,  but me making it from scratch. It's something they told me I needed to do and keep doing for us.

So I hope it makes you smile like it makes my family.

Ingredients:

 * 16oz box Penne Pasta

 * 64oz Heavy Cream

 * 3lbs Boneless Chicken Breast

 * 1 cup Smoked Gouda shredded

 * 1 cup Shredded Parmesan Cheese

 * 5oz frozen Collard Greens

 * 2 1/2 tbls Salt

 * 2 tbls Black Pepper

 * 2 tbls 80|20 The Garlic Is Real seasoning

 * 1/2 tbls Olive Oil

 * 1 tsp Lemon Juice

 * 1 Stick of Unsalted Butter

 

Instructions:

 * Fill a large pot with water: Add olive oil and 1/2 tbls of salt and bring to boil. When water is to boil add pasta. Cook for 11-12 minutes. Drain, reserving one cup of pasta water. Sit pasta and pasta water to the side. 

 * The air fryer is your friend: Season chicken with 1 tbls of salt, 1 tbls of pepper, and 1/2 tbls of 80|20 The Garlic Is Real seasoning. (Follow your air fryer instructions for cooking time)

 * While the chicken is cooking in another large stew pot bring heavy whipping cream, butter, and minced garlic to a light boil occasionally whisking to ensure no sticking(About 12 minutes). Add Collard Greens. Turn heat to medium low. 

 * The final stretch: Remove chicken from air fryer. Roughly chop 

 * Add Chicken and remaining seasoning to sauce pot. Mix well.

 * Now add in pasta, lemon juice. Depending how runny or thick you like your sauce, add 1/2 of pasta water to pot. Mix well. 

 * Turn heat to low and add cheese. Mix again to make sure everything is blended together perfectly. Let sit for 5 minutes. 

 *Remove from heat. Enjoy!

 

Tips:

 *Saving pasta water can be the answer you need if your sauce is too thick. Never add all at once. Only until it's at your liked consistency. 

 *This dish is also great as a vegan or vegetarian option. Swaping items out like plant-based heavy whipping cream plant-based butter, plant-based cheese, and king oyster mushrooms. Roughly chop the mushrooms and cook in your air fryer for 5 minutes on 375°. Seasoning, the same.

 *I use frozen collard greens in mine for a quicker cook time. You can also use fresh if you like to spend that time. You can also use spinach and kale. Whatever you choose.

 *Shrimp is an awesome alternative to chicken.

Cornbread Dressing

I feel like this is what people really be coming for, for Thanksgiving. Yeah, you got the Turkey, you got the ham. Here in Texas, some people even do brisket, but if you're dressing ain't on point, don't even bring it to the table. Not to mention that, dressing is like my all time favorite, I mean, all time favorite that I need to be at the table every year. I even made a song about it. I think you could still find it on youtube lol. I can eat dressing all year round to tell you the truth. So me sharing this recipe for dressing. It's more so for my love for dressing. Than it is for you, but you get the benefits.

Ingredients:

 * 1 (15 ounce) box cornbread stuffing mix

 * 1 (14.5 ounce) can chicken broth

 * 1 lb Boneless Chicken thighs

 * 1 egg, beaten

 * 1/2 cup chopped onion

 * 1/4 cup chopped celery

 * 2 tbls butter, melted

 * 1/2 tbls Ground sage

 * 1 tbls 80|20 Rub Me Down seasoning

 * 1 tbls 80|20 The Garlic Is Real seasoning

 * 2 tbls 80|20 HOH All-Purpose seasoning

 

I'll start with saying cornbread is the base of this dish. You make your cornbread from scratch, or use your favorite box cornbread mix(only one box). My personal favorite when I use a box is, Krusteaz southern cornbread mix.

 

Instructions:

 * If your air fryer is your friend: Season the boneless thighs with the 80|20 Rub Me Down seasoning. Cook based on your air fryer instructions. 

 * When chicken is done. Roughly chop leaving no big pieces and set aside. 

 * After your cornbread is done set your oven to 350°F (175°C).

 * Getting the gang together: In a large bowl, combine your cornbread crumbled, the cornbread stuffing mix, chicken broth, chicken, egg, onion, celery, sage, and 80|20 HOH All-Purpose seasoning and The Garlic Is Real seasoning. Stir until well blended.

 * Pour the mixture into a greased 9x13 inch baking dish.

 * Drizzle the melted butter over the top.

 * Bake for 45-50 minutes, or until golden brown and set.

 

Tips:

 * Add 2 tablespoons of mayo before mixing for more flavor. 

 * Make dressing day before, and let the dressing rest in the fridge over night then cook 2 hours before serving to allow the flavors to meld.

 * Use seafood as another option for your protein. (e.i. shrimp, crawfish, oysters)

 * Step outside the box. I've done a shrimp and grits dressing that's become a crowd favorite. 

 

Green Bean Casserole

Such a simple dish with so much flavor. This dish has continued to hold it's place at our table for the holidays, but it was solidified as a must the year I smoked it.