(makes 4 servings)
Fried Chicken (For Honey Hot Chicken)
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons paprika
- 4 teaspoons granulated garlic powder
- 2 cup all-purpose flour
- 1 cup milk
- 2 egg
- 1 cut frying chicken (8 pieces)
- 1-2 cups vegetable oil for frying, or as needed to fill skillet half way
Rinse chicken in cold water.
In medium bowl mix together flour, salt, pepper, paprika, and garlic.
In a separate bowl beat eggs, add milk and whisk together.
Heat oil in skillet to 350 degrees.
Utilizing the largest pieces first (breast, thighs etc.), dip chicken in egg and milk mixture and then place in seasoned flour, toss and coat completely. shake off excess and place in hot oil.
Let cook for 10-12 minutes on each side until the juices run clear.
Honey Hot Chicken Glaze
- 2 cups sugar
- 2 cups hot sauce
- 4 tablespoons honey
- 1 1/2 sticks butter
- 1 teaspoons of lemon juice
Melt butter in a medium sauce pan.
Add hot sauce, sugar, honey and lemon juice and stir over medium heat till sugar is dissolved.
Take fried chicken and toss in glaze sauce and serve.
Welcome to Sweetie Pie’s is back with a whole lot of Mama Drama! Will Miss Robbie close down her first restaurant?
After former Ikette Robbie Montgomery found out she could no longer sing, she took her mother’s soul food recipes passed down through the generations and created the empire known as “Sweetie Pie’s,” St. Louis’ iconic and wildly popular soul food restaurant run by Miss Robbie and her dynamic family. Now with two thriving locations, a third location recently underway, a wedding to plan for her son Tim and his fiancé Jenae, and two grandsons to tend to, Miss Robbie is struggling to keep up with the demands between business and family. Meanwhile, her son Tim has his hands full juggling his new role as sole restaurant manager, aspiring rapper and life as a new dad. “Welcome to Sweetie Pie’s” follows the loud, loving and still very musical Montgomery family as they struggle with expanding their family-owned business and creating a legacy to pass on to future generations, one soulful dish at a time.
Season One: Season One of Welcome to Sweetie Pie’s premiered on OWN on Saturday October 15, 2011 . The series went on hiatus after the winter finale on December 3, 2011 and resumed with new episodes from Saturday March 31, 2012 until Saturday June 2, 2012. The first season consists of a total of 18 episodes. Beginning July 14, 2012 and continuing until the second season premiered.
Season Two:On Thursday April 5, 2012, OWN announced that Welcome to Sweetie Pie’s was renewed for a second season. Season Two aired weekly on OWN Saturdays at 9/8c from September 15, 2012 until December 15, 2012.
Season Three: OWN has announced that Welcome to Sweetie Pie’s will return for a third season in 2013 that will premiere on July 27, 2013.
10 chicken wings (cut into sections)
oil (for frying)
¼ cup butter
¼ cup hot sauce
1 dash black pepper
1 dash garlic powder
½ cup flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Step 1: In a bowl mix together flour, paprika, cayenne pepper, and salt.
Step 2: Place chicken wings in a large bowl and toss with the flour mixture until evenly coated. Cover the dish and refrigerate for 30 minutes.
Step 3: Heat deep fryer to 375 degrees. Fry chicken wings in batches for 10-15 minutes until golden brown. Drain on paper towels.
Step 4: While wings are frying- In a sauce pan combine hot sauce, butter, black pepper and garlic powder over medium heat. Stir until butter is melted and the sauce is well blended. Remove from heat.
Step 5: Place wings in a serving bowl, add the sauce and toss to coat evenly.
(Makes 4 servings)
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
3 pounds oxtails
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/4 cup quick-cooking oats
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
1 pint super premium coffee ice cream
Chilled beer mug
1 (22-ounce) bottle chocolate stout, chilled (recommended: Brand Rogue Chocolate Stout)
Fresh whipped cream, for garnish
Shaved chocolate curls, for garnish
Cherries, for garnish
Add 2 large scoops of ice cream to a chilled beer mug. Top with the cold chocolate stout beer. Garnish with a dollop of fresh whipped cream, some shaved chocolate curls, and a cherry.
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
1/4 cup gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey
In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for low heat.
Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.