Category Archives: Fried

Boudin Balls

So this isn’t really a “recipe” per se, but it sort of is.  I freaking LOVE boudin balls and it’s not something you see often up here in the frozen north, aka Central Louisiana.  I miss them.  So when the hubs made his boudin stuffed quail with blueberry glaze (recipe to come soon!) he also made me some boudin balls.  That’s love. 

They were fantastic.  The trick to eating a boudin ball is that you need to have an equal ratio of ketchup and mustard to dip it in.  No, I’m not crazy….in fact that’s how they serve them at Benoit’s in Addis, LA.  With a little packet of ketchup and a little packet of mustard.  Try it next time, sooo delicious!

Boudin Balls

Ingredients:
1 pkg boudin sausages, removed from the casings
seasoned flour for batter (next time I might try a wet batter)
oil for frying
ketchup and mustard for dipping

Method:

Heat oil.  Take a small handful of the boudin rice mixture and form into a ball.  Roll lightly in the flour then put in the oil.  Fry until golden then remove to drain on paper towels.  Serve.

Boudin Balls

Note:  This isn’t the best picture ever, I’ll try to redo it next time I make them!  Or the husband makes them, rather!

Beignets

One of my favorite parts of going to New Orleans is going to Cafe’ Du Monde to get beignets and cafe’ au lait.  So delicious!  You can buy the mixes and stuff, but it’s normally something I rather enjoy there. 

While my niece and nephew were visiting, I thought I’d treat them to a breakfast they don’t get every day.  I had leftover dough from my sopapillas in the freezer, and while the dough isn’t as sweet as that of a beignet, it’s pretty close in all other aspects. 

The outcome was delicious!  If you happen to have some leftover dough hanging around, give  it a whirl!

Beignets

Ingredients:
Sopapilla Dough (1/2 recipe that was frozen), defrosted
oil for frying
powdered sugar for topping

Method:

Roll out dough onto a floured surface until it’s about 1/8″ – 1/4″ thick then cut into rectangles.  Warm oil to 375 degrees and fry each rectangle until golden.  Drain on paper towels and top with powdered sugar.  Goes great with coffee :)

Beignets

Crawfish Topped Potatoes

On the rare occasion that you have leftovers from a crawfish boil, it’s always fun to decide what to do with them.  This time we decided to make what we normally refer to as crawfish stuffed potatoes, only it’s not actually a stuffed potato (hence, the name change). 

This is definitely comfort food at it’s best.  Even Elise loved it, and she’s the pickiest eater ever!  Next time you have some leftover tails, give it a try!

Crawfish Topped Potatoes
Source:  me

Ingredients:
5 lbs potatoes, peeled, boiled and mashed
1 can cream of mushroom soup
1 can cheddar cheese soup (or cheese whiz works too)
green onions, chopped
seasoning to taste
crawfish tails, peeled
seasoned flour for batter
shredded cheese
oil for frying

Method:

Preheat oven to 350.

Mix the can of cream of mushroom soup and the cheddar cheese with the potatoes.  Season to taste with cajun seasoning, salt, garlic and onion powders.  Throw in some chopped green onions.  Spread evenly into a greased casserole dish.

Batter the crawfish tails with the seasoned flour and fry until golden.  Sprinkle the fried crawfish tails over the potatoes and top with shredded cheese (just go crazy!).  Bake until cheese is melted and turning golden.

Serve hot.

Crawfish Topped Potatoes

Crispy Fried Chicken

My husband has been after me for YEARS to fry some chicken pieces.  We fry chicken tenders often, but I’ve been leery of doing chicken on the bone.  Just scared it won’t be cooked all the way through.  After getting some advice from my friends Mary-Tyler and Tiffany, we set out to fry our chicken.  It was fantastic!  We’ll need to practice at it some, because while the outside would be a pretty golden brown, they weren’t cooked through completely.  We simply set them on a roasting pan in the oven and let them bake the rest of the way.  The end result was perfect, crispy delicious chicken!  The flavor was truly out of this world!!  If you have any tips for frying perfectly, let me know!

Crispy Fried Chicken

Ingredients:
1 pkg whole cut up chicken
1 carton buttermilk
Tabasco Garlic Pepper Sauce
Crisco
All-Purpose Flour seasoned with creole seasoning, salt, garlic and onion powders

Method:

Put the chicken in a gallon-sized ziploc bag and add buttermilk until the chicken is covered completely.  Add a generous amount of hot sauce (the liquid should be pink).  Close the ziploc and shake to distribute hot sauce in the milk.  Place in a bowl in the refrigerator overnight. 

The next day when you’re ready to fry, empty the bag of chicken into a colander to get all the excess liquid off.  Using tongs, coat pieces completely with flour, then set on a baking rack over paper towels for 15-20 minutes to allow the chicken to come to room temperature and for the flour to soak in. 

While that’s sitting, heat up 1.5 inches crisco in a cast iron skillet.  Attach an oil thermometer to the side.  Fry each piece at 350 degrees for about 5 minutes on each side, flipping only once.  Remove to a roasting pan fitted with a rack for the grease to drip through.  Bake at 350 with foil loosely covering until cooked through. 

If you like, you can use a little of the leftover oil from frying to make a brown gravy for mashed potatoes.  To do this, my husband made a roux using the frying oil and the seasoned flour.  Once browned to his liking, he slowly stirred in water until it was thick and smooth. 

Crispy Fried Chicken

Egg Rolls a la Christen

I love to visit my brother Kelly and his family not only because we have fun together and I love them, but also because their neighbor John makes the most awesome egg rolls you will ever have in your life.  Once I had his, I didn’t want those nasty frozen ones or even the ones in restaurants anymore.  He’s been making these consistently delicious for several years now, but the last few months I’ve decided to try it myself.  I did make them a while back but forgot to post the recipe and then forgot what I did!  Since my husband loved them so much, I decided to try to recreate them for his birthday.  I must have done well because he loved them!  Of the TEN egg rolls I made, only two remain…

Egg Rolls a la Christen

Ingredients:

1 package egg roll skins (pkg. contains approx. 20 skins)
2 tbsp. extra-virgin olive oil
1 yellow onion, diced fine
8 cups green cabbage, shredded in thin strips
4 cloves garlic, chopped
Salt, Pepper, Tony’s, onion and garlic powders
1 cup shredded carrots
4 tsp sesame seeds
2 tsp sesame oil
1 tbsp Tabasco brand soy sauce
2 eggs
oil for frying

Method:

In a large skillet, heat the olive oil over medium heat.  Add the onions and cabbage and cook for 3 minutes, stirring often. Lightly season with salt and pepper.   Add the garlic and carrots and cook for another 4 minutes, or until the veggies are tender to your liking.  Remove to a mixing bowl.  Add sesame oil and sesame seeds, mix well and season to your liking (Tony’s, etc.).  Once it’s seasoned enough, add one egg and mix well.  Crack the other egg into a small clean bowl and whisk to make an egg wash.  Use two egg roll skins for each roll (one is too thin) and brush a light layer of egg along the edges to help seal it.  Place some of the filling inside, about 1/4 of the way up and roll, folding the sides in as you roll (the egg roll skin wrapper usually has a good diagram of how to do this).  Fry in oil about 4 minutes or until a beautiful golden brown.  Sprinkle lightly with salt as you remove from the grease.

Egg Rolls a la Christen

Fried Shrimp

I’ve been having a craving for fried shrimp for a while now.  My neighbor Michelle made some and gave us a taste and it only made me want some even more!  Luckily when I went visit my parents this past weekend, they gave me a bag of frozen shrimp.  I knew right away what their destiny was!

Fried Shrimp

Ingredients:

1 can coconut milk

1/2 – 1 tsp. mustard

1 egg

a few dashes of Louisiana Gold Hot sauce

Seasonings:  Tony’s, Salt, garlic powder and onion powder

Flour

Oil

Method:

Peel the shrimp except for the very end tail part.  Devein and butterfly.  Mix the coconut milk, egg, hot sauce, mustard and seasonings in a bowl and add the shrimp.  Allow to marinate at least thirty minutes, or longer if you have the time.  Meanwhile, make your flour batter.  Just mix up the flour with the abovementioned seasonings until it suits your preference.  Heat oil in fryer, toss the shrimp in the flour batter and fry until golden and delicious!

fshrimp bread pud 004

Fried Shrimp

The Verdict:  Well it hit the spot!  They were crispy and well seasoned and you could faintly taste the hint of coconut, without it being overpowering.  The mustard adds a nice little something extra, also!  We served ours with potato stuff and fried stuffed jalapeno peppers, which are my husbands recipe so I’ll have to get that from him!

Fried Fish Soft Tacos

Sorry I’ve been MIA for a while, we’ve been moving and haven’t really been cooking lately! My kitchen is getting back to normal so I thought I’d post a few things we’ve done lately.

I’ve been hearing about fish tacos everywhere lately. So just to kick it up a notch, we did fried fish tacos and used the soft shells. It’s fun to have a little break from the norm every once in a while.

Fried Fish Soft Tacos

Ingredients:
6-8 tilapia fillets, cut in half
oil for frying
Flour batter of your choice, we like Zatarain’s Fish Fry with lemon added
Desired seasonings for fish, we like mustard, Tony’s Creole Seasoning, lemon pepper, garlic powder and onion powder
tartar sauce – see recipe below
desired toppings, we used diced tomato, cheese, and avocado slices
soft taco shells/small burrito shells

Method:
Coat fish fillets in mustard, then sprinkle seasonings over and mix well. Toss in flour batter and fry in hot oil till golden brown and crispy.

Serve on warmed tortillas with desired toppings.

Connie’s Tartar Sauce

Ingredients:
1 cup mayo
1/4 cup sour cream
2 TBSP dill relish
2 TBSP onion, finely chopped
2 TBSP olives, finely chopped (I used green olives with the pimento removed – 12 equals 2 TBSP)
2 TBSP green onions, finely chopped
1 tsp lemon juice
dash pepper

Method:
Mix well in bowl and chill before serving.


Fried Fish Soft Tacos

Verdict: Fan-freaking-tabulous!! This will definitely join in the dinner rotation! It was so easy and fun!