Foodie Friday: Boneless Buffalo Wings

Posted on March 12, 2021 by Southern Roots Kitchen

Boneless Buffalo Wings

Ingredients
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
  1. Heat oil in a deep-fryer or large saucepan . ( I used a deep fryer set at 375)
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
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Foodie Friday’s: Shrimp & Grits

Posted on March 5, 2021 by Southern Roots Kitchen

It’s Friday, we’ve made it through another week. The weekend is here and you can relax. This’s week’s recipe is definitely a favorite of mine. I grew up eating this dish almost every weekend. To me it was viewed as a treat because seafood was involved. As kids we all knew Friday & Saturday were seafood days in our family.

Friday nights at grandma’s house was a full-blown Fish Fry, which included Porgies, Whiting, Red Snapper, Salmon or whatever my grandparents had in the freezer from their fishing trips. Saturday mornings were filled fish & grits, shrimp & grits, crab cakes, fried green tomatoes, okra, and what ever else the grandkids asked for. So today I thought I would share one of the many Shrimp & Grits recipes that I have. I hope you enjoy this recipe as much as I have.

Simple Shrimp & Grits

Ingredients

  • 3/4 cup yellow stone-ground grits or Quaker Grits
  • 3 cups milk
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon butter
  • 1 small onion, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon Old Bay seasoning (or your favorite seasoning)

Directions

  1. In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low.
  2. Cook, stirring occasionally, until silky, about 10 minutes.
  3. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with Old Bay, and cook 4 to 5 minutes, or until shrimp turn pink.
  4. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Makes 4 Servings

Add-In’s:

  • Shredded Cheddar Cheese
  • Bacon
  • Green Onions
  • Sausage
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Eggs: I can cook with them, but I can’t eat them

Posted on March 2, 2021 by Southern Roots Kitchen
 Conversation with some friends the other day about food brought up very good topic, food allergies and food bloggers. You see, I love my food blog, but there is one simple issue when it comes to cooking certain things. I’m allergic  to eggs. Yeah I know, a food blogger with a food allergy.  The conversation started when we were discussing pies and lemon meringue came up. See, I’ve never tried it because I can’t eat the meringue due to the egg whites. Then they mentioned eggs Benedict and french toast.  I can’t do either of those. But, thanks to my mama my french toast is brushed with butter instead of dipped in egg wash. This way I can enjoy breakfast with the rest of my family.
I'm a food blogger and I'm allergic to eggs

How is this even going to work?

Sometimes everyday eating gets tough. I can eat cake and cookies. But no breakfast burritos. It gets interesting going to breakfast and asking for a sandwich without the egg, or being out at a party and having to ask if the tuna, chicken or potato salad has eggs in it. In my family they just automatically make me my own serving. They even stopped putting eggs in the baked macaroni and cheese just for me. I appreciate that because it gives me one more item to enjoy.
I remember when I started this blog my family would always ask me how I was going to handle food preparation if I can’t even touch an egg yolk or the whites without breaking out in hives….Here’s how we found out I was allergic to eggs.
             As a toddler I did what most little girls do follow their mommy around the kitchen. Well I took it upon myself to go in the refrigerator and grab an egg. It cracked and for some reason I decided to play with the yolk. That resulted in me breaking out in hives and us ending our day at the emergency room. We later found out that if I eat eggs my throat will close up and I can’t breathe (a teacher in preschool forced me to eat the eggs after I told her I was allergic. She didn’t listen and the ambulance was called.)
 
I used to write a lot about recipes and making meals, but then I stopped, one of those reasons is because I have to wear gloves when I work with eggs or have soap and water ready immediately so I can wash my hands…I guess my dream of being on the food network may be over lol. But I’ve decided to try it again. So when the recipes start rolling in or you see videos you’ll know why I’m wearing gloves. I feel bad at times because there are foods I want to review and I literally can’t because they’ll make me sick. Thanks to a really awesome little sister, she said she’ll be my taste tester for those items I can’t eat.
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Taste Test Tuesday: Pillsbury Mini Maple Burst Pancakes

Posted on February 28, 2021 by Southern Roots Kitchen

In honor of National Pancake Day, we here at Southern Roots Kitchen are going to celebrate by sharing some of our quick pancake favorites. These are just some items we have found that works perfectly for our busy mornings on the go or even a mid-day snack. The first item is……

Pillsbury Mini Pancakes ‘Maple Burst’n

 

These mini pancakes are just yummy.  Think buttermilk silver dollar pancakes with the syrup already added. No more messing with syrup and creating a sticky desk or messy hands. You put the pancakes in the microwave on high for 60 seconds, let them sit for about 10-15 seconds, and you have breakfast. Be careful the bag will be hot and steamy. At first, I was very skeptical about eating these pancakes, I was worried about not having syrup, but figured I would give them a try anyway. Just make sure that you lay the back down flat, or the pancakes won’t heat up correctly. It’s a great on-the-go meal, snack, breakfast, whatever you want to call it. LOL

Pillsbury has done their job with this one. One drawback is you can’t find these in the grocery store. After researching this and contacting Pillsbury I found out that they are one of their ‘Exclusive Club Products’ which means you can only find them in stores like Sam’s, Costco’s, and BJ’s.

I’m giving these pancakes 3 spoons, based on different microwaves, call for different cooking times so sometimes my pancakes were a little hard or the steam made them a little too soft.

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The Day Everything Changed

Posted on February 24, 2021 by Southern Roots Kitchen

February is Heart Health Month and I usually don’t say much about it but I’ve been going through a lot lately and I feel like I need to speak up more often.

This is one of those stories that I haven’t talked about much on here. March 10, 2005 I was a senior in college attending Johnson C. Smith University in Charlotte, NC. I loved college, I was enjoying my time there, getting ready to graduate and really appreciated my HBCU experience. That day everything changed. I woke up that morning, extremely thirsty, grabbed the bottle of water from my night stand next to my bed. Tried to take a drink and ended up spilling it. I thought I was just being clumsy. Continue reading →

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