Living 2 Eat |

Another winner from Mrs. Donna E. Godfrey!

Paprika Chicken with Sour Cream Gravy

1/2 cup all purpose flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper
4 boneless chicken breast halves
1/4 cup butter or margarine
1 can (10-3/4 oz.) Campbell’s Cream of Chicken Soup, undiluted
1/4 cup sliced green onions
1 container (8 oz.) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned.  Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream. 

Serves 4.

Marinated London Broil
  

Three-quarters cup vegetable oil
One-quarter cup soy sauce
One-half cup honey
Two tablespoons vinegar
Two tablespoons finely grated onion
One-quarter teaspoon garlic salt
One-half teaspoon ground ginger
One and one-half to two pounds London Broil (flank steak)

  
Combine all ingredients except steak.

Place flank steak in a shallow pan and pour marinade over top.  Cover and chill at least four hours.

Remove from marinade and grill for five minutes on each side or until desired doneness.

Cut in diagonal strips to serve.  

Chocolate Braised Beef Short Ribs

2 pounds beef short ribs, 3 inch cut
2 ½ cups onions, large dice
1 ½ cups carrots, large dice
1 ½ cups celery, large dice
4 cloves garlic, smashed
2 ounces tomato paste
2 cups red wine
1 Tbsp. Black peppercorns
1 tsp. mustard seeds
2 bay leaves
12 ounces Hershey’s Dark Coveture Chocolate
12 cups beef or veal stock
2 sprigs fresh thyme

1. Season ribs with salt and pepper and let stand for four hours, refrigerated.

2. Heat 3 Tbsp. Oil in roasting pan over medium high heat. Sear ribs evenly on all sides.  Remove ribs from pan.

3. Add vegetables, mix well and caramelize for 15 minutes.  Add tomato paste, stir well, roast for 5 minutes.

4.  Add wine and stir. Add peppercorns, mustard seeds and bay leaves.  Bring to boil, reduce to simmer and reduce by half.

5. Add chocolate, stock and thyme, mix well.

6. Return ribs to the pan and bring to simmer.  Cover pan with foil and place in preheated 250 degree oven for 5 hours, or until meat easily falls from the bone.

7. Remove ribs from the pan. Strain braising liquid into clean saucepan.  Bring to boil, reduce to simmer and reduce by half.

8. Once ribs have cooled, pull meat from the bone and shred into small pieces. Serve with reduced braising liquid.

NOTE:  This recipe comes from The White House Executive Chef (1994 - 2005), Walter Scheib.   He has a fantastic website that might be of interest, click here.

My mother makes an awesome meat loaf.  However, few others in the family eat it.   I can remember my first trip home from college and my mother had meat loaf prepared just for me… and everyone waited for me to arrive before sitting down as a family for dinner… at almost 10pm!   Subsequent trips home often included leftovers, but the first trip back to Immokalee was especially memorable. 

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In a televised interview at Graceland, Priscilla Presley said that for years Elvis would eat meat loaf, mashed potatoes and black eye peas for dinner every night without fail… even when he was on the road.   A request was made known that this was to be his dinner, and local cooks would do the honors.

Coca-Cola’s Matchless Meat Loaf

About 1 1/2lbs. ground beef

1 1/2 cups fresh bread crumbs

1/4 cup minced onion

2 tablespoons finely cut parsley

1 egg

1/2 cup Coca-Cola®

2 tablespoons Heinz Ketchup

1 1/2 tablespoons prepared mustard

1 teaspoon salt

1/2 teaspoon basil leaves

1/8 teaspoon pepper

In a bowl, break up meat with a fork; add crumbs, onion and parsley, mixing well.

Beat egg, mix with remaining ingredients.

Pour over meat. With fork, toss lightly to blend thoroughly.  Mixture will be soft.

Turn into a 9×5x3-inch loaf pan. Bake in a moderate oven, 350F, 1 hour.  Let set about 10 minutes before slicing.

Makes 6 to 8 servings.

*This loaf will be moist and tender if you mix it lightly with a fork.

Special thanks to Karen Brunetta of Sault Ste. Marie, Ontario, Canada for this recipe.  You will note that this recipe can be used on chicken wings as well.

Coca-Cola Ribs

2-3 lbs. ribs

1 cup brown sugar

1 can Coca-Cola®

2 medium onions, chopped

2 cloves of garlic, minced

2 tbs. soy sauce

salt and pepper to taste

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In a large casserole, combine the brown sugar, Coca-Cola®, onions, garlic, soy sauce, salt and pepper. Stir until mixed.

Place ribs in sauce mixture.

Bake at 350F for 2 hours.

To thicken sauce, mix in a cornstarch mixture.

NOTE:  Delicious served with rice.

Carol Johnson of Turtle Lake, Wisconsin submitted this recipe and reports it to be great and will produce a very moist ham.

My sister has a similar recipe and it is wonderful.    The Coca-Cola has a way of tenderizing the meat and produces an incredible flavor.

Coca-Cola Ham

Ham (5-6 lb.)

1 cup brown sugar

1 cup Coca-Cola®

1 cup crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca-Cola over ham.

Pour crushed pineapple over ham.

Bake at 450F for 3 hours. Makes 6 servings.

This recipe comes from Jenna C. Haldeman of Tigard, Oregon.   She notes that you can also use 1lb of chicken wings, trimmed.  Consider using skewers to make easier to eat if serving for a reception / non seated dinner.

Coca Cola Chicken Teriyaki

1 lb skinless, boneless chicken breasts cut into strips

1 C soy sauce

1/2 C Coca-Cola®

2 Tbsp orange juice

1 Tbsp fresh ginger, minced

1 clove garlic, minced

Salt, pepper and chili powder to taste

1/4 C vegetable oil

Combine all marinade ingredients and marinate chicken overnight.

Place chicken on a well-oiled pan and bake at 350F for about 30 minutes. Remove from oven, slide chicken around in the pan to sop up the caramelized sauce, baste with additional marinade and return to oven for another 15 minutes.

Anyone raised in a Southern Christian home knew that Sunday’s meant pot roast because it could cook while at church, and if Southern Baptist, no alcohol.   The house wines of the South are either ‘sweet tea’ or a ‘co-cola’ (aka Coke, Coca-Cola).

Coke’s corporate headquarters is in Atlanta, Georgia and is as Southern as fried chicken.   Although Pepsi was invented in North Carolina, it is Coke that remains the soft drink of choice for the true Southerner.   This carbonated liquid is used in countless recipes and is known to tenderize meat, energize cake frosting, and make a Jell-O salad sparkle.

By the way, when the Coca-Cola Company offered up a “New Coke” in the 1980’s, they had such a public backlash they immediately brought back the original recipe.   The South loves Coke and we use it in countless ways.  If you have a unique use for it, please let us know.

Coca-Cola Crock Pot Roast

1 sirloin tip roast or boneless chuck roast

1 can Coca-Cola

1 medium onion, cut up

15 ounces small whole potatoes

15 ounces sliced carrots

4 ounces chopped mushrooms

Wash meat and place in crock pot;  add onions and Coke.  Salt and pepper to taste.  Cook on high for 6 – 8 hours.

In last hour, add potatoes, carrots and mushrooms.  Allow to cook for at least another hour.   Meat should fall apart.

If you want to cook it on low, it will take around 12 hours.  For leftovers, add tomatoes, corn, celery, and beans.    Add a gravy mix and you have a good stew or soup.

This Lowcountry dish combines okra, rice and shrimp for a hearty one-pot meal. Legend has it that Limpin’ Susan was the wife of Hoppin’ John.

Chef Rick McDaniel

Chef Rick’s Southern Cooking

Limpin’ Susan

1/4 cup green bell pepper, diced
1/4 cup yellow onion, diced
2 cloves garlic, minced
1 pound okra, stems and tips removed, sliced 1/4 inch thick
1 pound shrimp, peeled
3 tablespoons vegetable oil
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon salt
Ground black pepper and cayenne pepper to taste

In a 12-inch cast iron skillet over medium heat, sauté the onion and pepper in the oil until soft, about 5 minutes. Add the garlic and sauté for 2 minutes, being careful not to burn it.

Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 3 to 4 minutes or until rice is opaque. Add the okra, stock, salt, and black and cayenne peppers and bring to a boil. Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.

Adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes. Transfer to a bowl and serve.

Makes 4 servings.

NOTE:  Chef Rick has a fantastic website, check it out!

This recipe is very filling and can be made rather quickly if using prepared biscuits.  If prepared in advance, top with biscuits just before baking.  You will not be disappointed with this dish.

Creamy Chicken n’ Biscuits

1 – 10 ounce package of frozen green peas

2 cups of cut up cooked chicken

1 can of cream of chicken soup

1/2 cup of sour cream

1/2 cup of milk

1/8 teaspoon of black pepper

2 cups of Bisquick baking mix

1/2 cup of cold water

1 1/4 cup of shredded cheddar cheese

Heat the peas, soup, sour cream, cut up chicken, milk, and black pepper just to boiling.

Mix the Bisquick and water, knead 5 times. Roll out the dough to 1/2 inch thick and cut out the biscuits with a biscuit cutter.

Pour the chicken mixture into an oblong baking dish and sprinkle the shredded cheddar cheese on top.   Place biscuits atop this dish. Bake for 20 minutes at 425F.

NOTE:  If you wish to save time, skip the Bisquick and use frozen/canned biscuits.  Additionally, customize this dish by adding some of your favorite vegetables.