2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
1 cup all-purpose flour
1 teaspoon ground red pepper
1 teaspoon garlic powder
½ teaspoon salt (we used table salt)
½ teaspoon ground black pepper (we used freshly ground black pepper)
1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
1 ½ cups mayonnaise
3 tablespoons ketchup
1 tablespoon minced green onion
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
3 teaspoons Creole seasoning (we used Zatarain’s)
2 teaspoons hot sauce (we used Frank’s RedHot Original)
First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !
We got this recipe from Paula Deen’s magazine.
We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.
1 lb. deli-fried chicken tenders (about 6 large tenders), chopped (we went with the weight rather than the number of chicken tenders)
3 cups shredded coleslaw mix (you can get that from a 10-oz. package of shredded coleslaw mix)
2 cups shredded red cabbage (from 1 head cabbage)
½ cup thinly sliced scallions (from 4 scallions) (we went with the ½ cup measurement)
½ cup coarsely chopped fresh cilantro
¾ cup dry-roasted peanuts, coarsely chopped, divided
5 Tbsp. fresh lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. toasted sesame oil
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. seasoned rice vinegar (we used unseasoned rice vinegar)
2 Tbsp. light brown sugar
Crushed red pepper, to taste (we used 1 Tbsp.)
In a large mixing bowl, toss together the chopped chicken, coleslaw mix, cabbage, scallions, cilantro and ½ cup of chopped peanut.
In a small mixing bowl, whisk the lime juice and peanut butter together until the mixture looks smooth. Slowly whisk (so the dressing doesn’t break) in the oil, soy sauce, vinegar, light brown sugar, and the crushed red pepper, continuing to whisk until creamy.
Just before serving, pour the dressing over the salad mixture in the large bowl, tossing to ensure that all the components are coated in the dressing. Sprinkle the remaining peanuts over the top and enjoy !
Oh my god we loved this salad ! The recipe lives up to its name with the amount of crunch you get from the cabbage and coleslaw mix and you get some additional texture from the chopped peanuts. The dressing is really what makes the dish so freaking delicious though. That tangy, spicy peanut butter flavor with just a hint of sweetness in the dressing just keeps you coming back for more ! You could dial down the amount of crushed red pepper if you don’t want it spicy but we loved how the amount we chose to use gave you a tingle on your lips without making your nose runny and the other flavors were still able to come through in the dish. The chicken does make this feel like a filling, complete meal but we don’t see why you couldn’t replace it with some kind of meat substitute and turn this into a vegan meal. Awesome bonus though, no cooking needed ! This is perfect for summer time when it’s 90+ degrees out (and that’s without the d*#n humidity figured in).
We got this recipe from Southern Living. We weren’t paid in any form to promote Southern Living.
2 bricks firm tofu (12 to 14 ounces each), pressed and drained
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
1 lime, halved
3 tablespoons peanut butter (we used creamy peanut butter)
3 tablespoons hot water
Hot sauce (optional) (we used sriracha)
1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
1 small red onion, trimmed, peeled, halved and then thinly sliced
½ cup peanuts, chopped
Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
3 tablespoons peanut or vegetable oil (we used peanut oil)
3 tablespoons rice vinegar
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
1 tablespoon honey
1 teaspoon minced fresh ginger
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 clove garlic, minced
¼ teaspoon red pepper flakes (optional) (we used ½ teaspoon)
4 cups shredded cooked chicken or turkey (We used 3 packages of Beyond Meat’s grilled chicken strips and after being cooked, cut each chicken strip in half width-wise then cut each half lengthwise into 3 strips. You could probably get away with just using 2 bags but if you like snacking on chicken while you’re cutting it then it’s better to go with 3 bags.)
4 cups packed shredded Napa cabbage or romaine lettuce (we used Napa cabbage)
1 cup shredded carrots
½ cup thinly sliced green onions
1 package (3 ounces) ramen noodles, any flavor, crumbled* or 1 can (5 ounces) chow mein noodles (we used chow mein noodles)
¼ cup chopped cashews or peanuts (optional) (we used chopped peanuts)
Add the peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and red pepper flakes to a small jar with a tight-fitting lid**. Make sure the lid’s on tight and secure before shaking long enough for the ingredients to combine.
Add the chicken to a large mixing bowl, pouring the dressing over the chicken afterwards. Toss the chicken long enough to make sure all of it is coated in the dressing.
Add the cabbage, carrots, green onions and noodles to the bowl, tossing all of the ingredients so everything gets coated in the dressing and all the ingredients are equally distributed. If you’re using them, sprinkle the cashews or peanuts on before serving (we just sprinkled the peanuts onto the individual servings).
*Discard the flavor packet.
**We just whisked this together in a small mixing bowl rather than shake it up in a jar.
We don’t miss meat at all in this flavorful dish. You can taste some heat in this but it’s not overpowering. We know that the Beyond Meat chicken has some flavor of its own so that probably helped make it as yummy as it was, it worked well with the dish. We were afraid of losing the crunch we get from the chow mein noodles if we mixed them in so for ourselves we just sprinkled them over our individual portions. The crunch from the noodles and peanuts is a nice contrast against the tender “chicken”.
We got this recipe from “Asian Cooking” cookbook.
We weren’t paid in any form to promote Beyond Meat or the Asian Cooking cookbook.
1 package fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
½ cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 ¼ cups creamy peanut butter
1 Tablespoon butter
1/8 teaspoon salt
1 1/2 cups crisp rice cereal
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Take a 13-inch x 9-inch baking pan out and grease the inside of it for now. Prepare the brownie batter according to the directions on the package. Pour the batter out into the baking pan, spreading it out evenly. Stick the pan in the oven for 20-25 minutes or until a toothpick that’s inserted near the center comes out with moist crumbs.
Sprinkle the chopped peanut butter cups and peanuts over the brownie and stick the pan back in the oven for 4-6 minutes longer or until the chocolate has melted. Cool the baking pan on a wire rack.
While the baking pan is cooling, take a large saucepan out. Add the chocolate chips, peanut butter, salt, and butter to it, setting the heat to low. Stir the mixture together until the chocolate chips have melted and the entire mixture looks smooth. Take the saucepan off the heat and mix in the cereal and vanilla. Take the saucepan mixture and carefully spread it evenly over the brownies. Once the mixture has cooled enough (bottom of the pan doesn’t feel hot), cover the baking pan and stick it in the fridge for a minimum of 2 hours before cutting them up into individual pieces.
Yield: 3 dozen
This is a perfect sweet snack, it’s salty and sweet, chewy and crunchy. You just have so many wonderfully contrasting things working together !
1 (5-oz.) bottle habanero hot sauce (we used 2 bottles of Iguana Habanero Pepper Sauce)
3 lb. small catfish fillets (we used 1 lb. of catfish)
2 cups all-purpose flour (we used 1 ½ cups)
¾ tsp. pepper (we used 1 teaspoon of freshly ground black pepper)
¾ tsp. onion powder (we used 1 teaspoon)
Take a large bowl out and pour the buttermilk and hot sauce in, stirring to combine. Add the catfish to the buttermilk mixture, put a lid on the bowl and stick it in the fridge for 24 hours.
Now that 24 hours have passed, take a shallow bowl out and add the flour, salt, pepper and onion powder to it, mixing them all together. Take the catfish out of the buttermilk marinade, throwing the marinade away afterwards. Coat the catfish in the flour mixture, shaking off any extra flour mixture.
Take a large, deep skillet out (we had to use our Dutch oven) and add enough oil to create a depth of 1 ½ inches in the skillet. Once the oil reaches 325 degrees, add the catfish in batches to cook for 4 to 5 minutes per side or until the fish looks golden brown and the fish can flake easily using a fork. Place the cooked fish on a wire rack that has paper towels underneath it and sprinkle with salt to your liking. Serve this fish with additional hot sauce if you want to.
Mommy used to be afraid to fry food, afraid it was going to be underdone or burnt. Mommy worked up the courage though to tackle frying protein so we could try this dish out. We had some trouble keeping the temperature where it needed to be (it was running a little high) but we just followed the suggestion of cooking until golden brown.
We wish you could hear the crunch from the fish ! The first time we made this, we did it the way the recipe said to and while the catfish was tasty, it had zero heat. The second time we made this, we added an additional bottle of habanero hot sauce and we could finally feel some heat ! It was enough to add a tingle to your lips but not be so strong that you’re begging for some milk !
No idea where we found this recipe.
We weren’t paid in any form to mention Iguana hot sauce.