Cooking with Chris

@cooking-with-chris-2017

Thank you for viewing my channel. I will show you my recipes that I cook and enjoy. I do cooking of all kinds; BBQ, Smoking, Air Fryer, Deep Fried.

89 posts

Great Depression Potato Skin Chips Ingredients: Leftover potato skin peels vegetable oil salt or other seasonings you like Directions: Preheat the oven to 400 degrees. Wash the skins with a little water and drain then put in a bowl. Sprinkle the potato skins with a little bit of vegetable oil and sprinkle salt or whatever seasoning you like on your chips. Mix well in the bowl. Spread the potato skins on a cookie sheet and bake them for about 15 minutes. Take them out and let them set for a few minutes to cool. Put in a bowl and enjoy. #cookingwithchris http://www.cookinwithchris.com https://www.instagram.com/p/Bzxw1FVHtu3/?igshid=lstsgsbgrqmw

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Low Sodium Cajun Seasoning 1-2 tsp salt 2 tbs black pepper 1 tbs cayenne pepper 1 tbs chili powder 2 tbs garlic powder 2 tbs onion powder 2 tbs cumin Mix all ingredients in a bowl well. Transfer to a container like a mason jar or empty seasoning container. http://cookinwithchris.com #cookingwithchris https://www.instagram.com/p/BzxwNnUnCqI/?igshid=wzkoc41ai5cq

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Sausage, Broccoli, and Cheese Casserole Ingredients 1 bag Egg noodles 2 cans Cream of Broccoli soup 1 can Cream of Mushroom soup 1 lb Breakfast Sausage 4 cups Cheese 1 bag frozen Broccoli florets Directions In a large pot boil the egg noodles and broccoli until the noodles are done. While the noodles are boiling, cook the sausage until done and drain fat. Set aside and preheat oven to 350 degrees. Once the noodles are done, drain and return the noodles and broccoli to the pot and add the sausage, the 2 soups, and 3 cups of cheese. With a large sturdy spoon, stir until everything is well combined. Take a 3 quart casserole dish and spray a light coat of non stick spray. Spoon the mixture into the dish and bake for 25 min uncovered. After 25 min, pull the casserole out and spread the remaining 1 cup of cheese over the top of the casserole and bake for another 5 min to melt the cheese. This can be a side dish or the main meal. #cookingwithchris https://www.instagram.com/p/By1CVzmHpc3/?igshid=971921rbl6fp

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Cajun Shrimp Toast Ingredients: 16 ounces medium shrimp, peeled, deveined 3 tablespoon olive oil 2 cloves garlic, minced salt and ground black pepper, to taste 2 tablespoons freshly grated Parmesan 1 French baguette, ends trimmed and cut into 1/3-inch slices 1 tablespoon cajun seasoning 2 tablespoons chopped fresh parsley leaves (optional) more parmesan cheese (optional) 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon smoked paprika pinch of cayenne pepper - more if desired 1 teaspoon plus 2 teaspoons of Tabasco hot sauce Directions: Preheat oven to 375F. Combine olive oil and minced garlic in a small bowl Slice baguette into 1/2 inch slices and lay flat on a baking sheet, then brush them with the garlic olive oil on both sides. Bake for a total of 7-8 minutes at 375 degrees, flipping once halfway through the cook time. Remove Turn oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. In a large bowl, combine shrimp, garlic powder, onion powder, pepper, smoked paprika, and cayenne pepper. Add parmesan cheese and hot sauce to the shrimp and stir all together Top each baguette with 2-3 shrimp and drizzle a little of the sauce. Garnished with parsley and parmesan cheese, if desired. #cookingwithchris https://www.instagram.com/p/Bx-nZAPn69U/?igshid=v550gbe4rxa7

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Bourbon BBQ Sauce Ingredients 1/2 cup Bourbon 1/2 cup ketchup 1/2 cup and 1 Tbs dark brown sugar 2 tsp liquid smoke 1 clove minced garlic 1 Tbs minced onion Directions In a saucepan combine the brown sugar and bourbon. Mix well on medium heat. Add the remaining ingredients stirring until blended. Heat thoroughly, approx 15-20 min Great for any BBQ #CookingWithChris https://www.instagram.com/p/BxaNO5XAcTd/?utm_source=ig_tumblr_share&igshid=ykl9ilpet1lo

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Garfish Cochon Ingredients 5 pounds fresh garfish fillets 3 pounds fresh ground pork 1 large yellow onion, finely chopped 1 medium bell pepper, chopped 1-1/2 stalk celery, finely chopped 2 large clove garlic, finely chopped 2 tablespoons cayenne pepper sauce 1 teaspoon black pepper 2 tablespoons salt 1/2 teaspoon oregano 1/2 teaspoon dill 2 eggs 1/2 cup cracker crumbs, finely ground Directions Heat oil on stove to 350F. Run fillets in food processor or until consistency of ground meat. Place in bowl and mix next 12 ingredients in order, mixing well. This will result in a mixture that can be used to fry, grill or barbecue To fry: shape into balls and dip into your favorite frying mix and place into hot 350-degrees F oil for 3-5 minutes until golden brown. To grill: shape into patties and place into hot skillet. No oil necessary, and grill 2-3 minutes per side until done. To barbecue: Place on prepared barbecue grill 20-25 minutes, using your favorite baste. Serve with green salad and hot buttered French bread. **This mixture also makes in excellent stuffing for duck, turkey, boneless chicken, cabbage, bell pepper, jumbo mushrooms, etc. #cookingwithchris https://www.instagram.com/p/BwVPZ0oA0a-/?utm_source=ig_tumblr_share&igshid=vocs453idvyr

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Cajun Shrimp Toast Ingredients: 16 ounces medium shrimp, peeled, deveined 3 tablespoon olive oil 2 cloves garlic, minced salt and ground black pepper, to taste 2 tablespoons freshly grated Parmesan 1 French baguette, ends trimmed and cut into 1/3-inch slices 1 tablespoon cajun seasoning 2 tablespoons chopped fresh parsley leaves (optional) 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon smoked paprika pinch of cayenne pepper - more if desired 1 teaspoon plus 2 teaspoons of Tabasco hot sauce Directions: Preheat oven to 375F. Combine olive oil and minced garlic in a small bowl Slice baguette into 1/2 inch slices and lay flat on a baking sheet, then brush them with the garlic olive oil on both sides. Bake for a total of 7-8 minutes at 375 degrees, flipping once halfway through the cook time. Remove Turn oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. In a large bowl, combine shrimp, garlic powder, onion powder, pepper, smoked paprika, and cayenne pepper. Add parmesan cheese and hot sauce to the shrimp and stir all together Top each baguette with 2-3 shrimp and drizzle a little of the sauce. Garnished with parsley, if desired. #cookingwithchris https://www.instagram.com/p/Bu62EZ5gaOL/?utm_source=ig_tumblr_share&igshid=1cd3rcz9evtny

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Creamy Sausage Gravy Ingredients: 1 lb of pork sausage 2 Tablespoons of Butter 4 Tablespoons of flour 2 cups Milk Salt and Pepper to taste Directions: Place a skillet over medium heat. Add the pork sausage break it up with a spoon or fork and let it brown until fully cooked. Use a slotted spoon and remove the meat from the pan. Add 2 Tablespoons of butter into the skillet, let melt. Add the flour, one Tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two Slowly stir in milk, about ½ cup at a time stirring constantly Add a little salt and pepper to taste. Add the cooked sausage back into the pan and stir well. Let the gravy and sausage simmer for a minute or two until it reaches the desired consistency. Serve over warm biscuits and enjoy. #cookingwithchris https://www.instagram.com/p/BuePptuAHU-/?utm_source=ig_tumblr_share&igshid=12h6vbhzwk1fu

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Chicken and Sausage Gumbo Ingredients: 1 cup oil 1 cup flour 2 large onions, chopped 2 bell peppers, chopped 4 ribs celery, chopped 4 - 6 cloves garlic, minced 4 quarts chicken stock 2 bay leaves 2 teaspoons Creole seasoning, or to taste 1 teaspoon dried thyme leaves Salt and freshly ground black pepper to taste 1 large chicken (young hen preferred), cut into pieces 2 pounds andouille or smoked sausage, cut into 1/2" pieces 1 bunch scallions (green onions), tops only, chopped 2/3 cup fresh chopped parsley Directions: Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice #cookingwithchris https://www.instagram.com/p/BttVL48gklJ/?utm_source=ig_tumblr_share&igshid=11y95syc4ygtv

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Beer Batter Hush Puppies Ingredients: 1 ½ cups cornmeal 2 tablespoons all-purpose flour 3 tablespoons baking powder 4 teaspoons granulated sugar 2 teaspoons salt ¼ teaspoon red pepper (ground) ½ cup sweet onion (very finely chopped) add eggs beaten 2 large ¾ cup beer Directions: Pour about 2-3 inches of oil into a heavy-bottom pot. Heat to around 350-degrees F. While oil is heating whisk together dry ingredients in a large bowl. Stir in onion and beaten eggs until well combined. Add beer; stir well to combine. Working in batches, carefully drop batter by rounded tablespoonfuls into the oil and fry for about 2-3 minutes until golden brown, turning to evenly cook. Carefully transfer hushpuppies to a paper towel-lined baking sheet or cooling rack to drain and cool. Enjoy!! #cookingwithchris https://www.instagram.com/p/BtJ3UEVAHgp/?utm_source=ig_tumblr_share&igshid=ul0qbk3u2clv

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Kickass Chili Ingredients 2 1/2 pounds lean ground beef 1 pound lean ground pork 1 cup finely chopped onion 2 bell peppers(any color, I use red and green) 4 cloves garlic, finely chopped 1 can (12 ounce size) beer 8 ounces tomato sauce 1 cup water 3 tablespoons chili powder 2 tablespoons cumin 2 tablespoons beef-flavor instant bouillon 2 teaspoons dried oregano leaves 2 teaspoons paprika 2 teaspoons sugar 1 teaspoon unsweetened cocoa powder 1/2 teaspoon ground coriander 1/2 teaspoon hot sauce, to taste 1 teaspoon flour 1 teaspoon cornmeal 1 tablespoon warm water Directions In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 tablespoons. Add onion, bell peppers, and garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. #CookingWithChris https://www.instagram.com/p/BslbjatgEun/?utm_source=ig_tumblr_share&igshid=wmrikg20zr9d

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5 Minute Fudge Ingredients 2/3 cup Carnation milk (small serving can) 1 2/3 cup sugar 1/2 tsp salt 1 1/2 cup small marshmallows 1 1/2 cup chocolate chips 1 tsp vanilla extract 1/2 cup chopped nuts(optional) Directions Over medium heat combine in saucepan the Carnation milk, sugar and salt. Heat to boiling and cook for 5 minutes stirring constantly. Remove from heat and add 1 1/2 cups small marshmallows, 1 1/2 cups chocolate chips, 1 teaspoon vanilla, and 1/2 cup chopped nuts. Stir 1 to 2 minutes or until the marshmallows melt. Pour into buttered or nonstick 8 inch square pans. Allow to cool and cut into squares. #cookingwithchris https://www.instagram.com/p/Brqd2MzA43o/?utm_source=ig_tumblr_share&igshid=1hxic38vvo21f

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Hog Head Cheese Ingredients 10 cups water 2 1/2 lbs pork meat or the hog's head 1 pig's foot 2 tsp salt 3/4 lb onions, chopped 1 tbsp parsley flakes 1 tbsp celery flakes 1 cup chopped green onions 1 tsp black pepper 3/4 tsp red pepper Directions Clean the hog head by removing eyes, ears and brains. Saw into 4 pieces. Measure water into 5-quart saucepot. Add the hog head, pork meat, pig's foot, and 1 teaspoon of salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook for about 3 minutes. Remove the meat from the liquid (but reserve the liquid). Debone the meat. Place meat in the food processor, chop well but don't puree. Mix together the chopped ingredients and the reserved liquid. Pour into bread pan. Chill thoroughly and serve on crackers or with boudin. #cookingwithchris https://www.instagram.com/p/BrVZOYHgZdv/?utm_source=ig_tumblr_share&igshid=5vlf9gd8d4z

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Red Eye Gravy with Ham Steak Ingredients 1 lb country ham steak 2 tbsp butter 3 tbsp all-purpose flour 1 cup beef broth 1/2 cup brewed coffee ½ teaspoon granulated sugar Salt/Pepper Directions In a large skillet over medium-high heat, cook the ham until tender and lightly browned (typically 2-4 minutes per side, until desired doneness). Set ham aside on a covered plate to keep warm. Reduce heat to medium, then add butter; allow to melt. Sprinkle in flour and cook, whisking constantly, until mixture turns the color of peanut butter, about 5 minutes. Slowly pour a small amount of broth in the skillet, continuing to whisk constantly. Once the broth has been absorbed, pour in a little more and again whisk until absorbed. Repeat this step until all broth has been added. Continuing to whisk, slowly pour in coffee until gravy is smooth. Season the gravy with sugar, salt and pepper, then whisk well. Allow gravy to cook, whisking occasionally, until it begins to thicken and bubbles start to form. Remove gravy from heat. Serve red eye gravy immediately, drizzled on top of the cooked country ham steak. #cookingwithchris https://www.instagram.com/p/BrJ_IzSAmbd/?utm_source=ig_tumblr_share&igshid=klz939iang3n

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Sugar Free Pecan Pie Ingredients 1 cup sugar free honey 3 eggs 1 cup Splenda 2 tbsp butter 1 tsp vanilla 1 1/4 cups pecans 1 9-inch deep dish pie shell Directions Preheat oven to 350 degrees. In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended. Stir in pecans and pour into deep dish pie shell. Bake for 50-55 minutes or until a knife inserted in the center of the pie comes out clean. Let the pie cool, cut and serve! If you like, top with Cool Whip Lite. #cookingwithchris https://www.instagram.com/p/BqQ9YahAF9x/?utm_source=ig_tumblr_share&igshid=1nxqoi973qe7t

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Healthy Chicken Noodle Soup (Electric Pressure Cooker Recipe) Ingredients 2 1/2 lbs boneless, skinless, chicken thighs 1 bag whole wheat egg noodles 1 small bag of baby carrots chopped 3 stalks celery chopped 8 cups of low sodium chicken broth seasonings for taste Directions Pour in 4 cups of chicken broth and add thighs to pressure cooker. Cook on the chicken setting or for 15 minutes if yours dont have the setting. Remove the chicken and allow to cool. Add the remaining broth, carrots, and celery to the pot and cook for 6 minutes. Shred/chop the cooled chicken and add it to the pot stirring it all together. Enjoy! #cookingwithchris https://www.instagram.com/p/Bp-A2t6AwIs/?utm_source=ig_tumblr_share&igshid=w4lqx796bfj0

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Boudin Balls Ingredients 5 lbs pork roast 2 medium onions rough cut 1 lbs pork liver(chicken liver will work if you cant get pork) 2 shallots 2 bell peppers rough cut 2 bunches green onion, chopped fine 1 bunch fresh parsley, chopped fine 1 tsp white pepper 2 tbsp salt 1 1/2 tbsp black pepper 5 tbsp cayenne 8 cup cooked rice(cook with reserved stock for more flavor) 2-3 eggs whisked 2 cups of breadcrumbs 2 cups of seasoned flour Directions In a large stockpot combine the pork roast, liver, rough cut shallots, rough cut onions, and rough cut bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone,about 1 1/2 hrs. Removed the veggies and chop up. Remove the roast from water and then trim the fat from meat. Reserve the stock. (I use some of the reserved stock as the liquid to cook my rice with to get more flavor.) With a meat grinder or stand mixer, grind/mix together the meat with the boiled onions, shallots and peppers. Return the meat mixture to the pot and add the green onion and parsley. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly. Add the cooked rice to the mixture and keep the consistency "wet" by adding the reserved stock but not too wet to handle. With a large spoon or ice cream scooper, take a scoop of rice mixture and roll the boudin balls then set in the refrigerator for 1-2 hours. Roll the boudin balls in flour to coat, then roll in the eggs, and then roll in the breadcrumbs. Heat the cooking oil to 350 degrees. Drop in the boudin balls and fry until golden brown about 4 minutes. Place on paper towels to drain. Serve warm but it tastes great even when cold. #cookingwithchris https://www.instagram.com/p/BpiyoM_gk3Y/?utm_source=ig_tumblr_share&igshid=19so1qtqlbbks

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