Savannah's Chicken & Rice Named after my oldest daughter
2 1/2 -3lbs boneless, skinless chicken breasts
1 green bell pepper
1 large yellow onion
1 oz. garlic
5 18-ounce jars of classic chicken gravy
3 cups water
salt & pepper
Cut the chicken breasts into bite size cubes and sauté in a dutch oven or large pot adding salt and pepper to taste. Use one tablespoon of olive oil if food easily sticks to the pot. Cook over medium heat for five minutes, add bell pepper and onion, cook for five minutes then add the garlic. Add the classic chicken gravy (there are several popular brands readily available) and stir mixing all together. Add three cups of hot water, lower heat to a simmer after reaching a light rolling boil and cook for thirty minutes. Serve in a bowl over rice. Will yield at least ten servings.
Cee Cee's Chicken Named after my second daughter (the first born of twins)
1 large pack of chicken thighs, usually 8-10 pieces
1 large bottle of favorite barbecue sauce
Favorite chicken rub (such as Emeril's Baby Bam)
Remove and discard the chicken skin and excess fat from thighs. Place the thighs in a 9"X 13" baking dish (I prefer glass but any will do). Sprinkle the rub over the thighs, making sure to get ample coverage (usually 2 tablespoons is enough). Pour the barbecue sauce evenly over the thighs, cover with aluminum foil and bake at 350 degrees for 1 hour. Goes well with potato salad.
Lee Lee's Chicken Aka Lower Coast Chicken in Diverted
4-5 chicken thighs
3-4 chicken breasts
1 cup chopped green bell pepper
1 cup chopped celery
2 cups chopped onion
2 oz. diced garlic
8 cups chicken stock
1/2 cup all purpose flour
salt and pepper
In a large Dutch oven, or pot, over medium heat brown chicken (usually two batches) adding salt and pepper. Remove chicken and set aside. Pour chicken fat into a metal container but do not deglaze pot. Add green pepper, celery, onion and sauté for 5 minutes. Add garlic and sauté for 2 minutes. Bottom of pot should deglaze while stirring. Return chicken to pot and add stock covering chicken. Add water if more liquid is required. Bring to a boil, cover and simmer for 35-40 minutes until chicken is cooked. While chicken cooks toast flour in a dry skillet over medium heat until brown (BUT DO NOT BURN), usually about 10-15 minutes. Remove chicken and set to side. Whisk in flour to pot and continue simmering for 30 minutes. When chicken is cool enough to touch remove meat from bones and add to pot. Simmer for 5 minutes. Serve in a bowl over rice with hot French bread.
Easy Shrimp Appetizer
1 bag frozen shrimp, peeled and deveined
1-1/2 tbs. Emeril's Baby Bam (recipe on his website)
2 tbs. butter
1/2 cup grated Italian cheese (Parmesan or 5 cheese blend)
Thaw shrimp in cold water (takes about 10 minutes), rinse and drain. Mix shrimp and seasoning in a bowl making sure all shrimp are coated. Heat butter in 12" skillet and when hot add shrimp and saute until cooked, about 4-5 minutes. Remove from stove, add cheese and blend. Transfer to dish and serve warm with favorite cracker, melba toast, or flatbreads.