Perfect Fried Chicken Livers

1 pound chicken livers
1 egg
1/2 cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Place the chicken livers in a colander, and rinse with water. Drain the livers well. 

Whisk together the egg and milk in a shallow bowl until well blended. 

Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.

Heat oil in a deep-fryer or large saucepan to 375 degrees

Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. 

Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.

Gently place the coated livers, a few at a time, into the hot oil. 

Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. 

Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

NOTE

You can do Chicken Gizzards this way too.. Just fry a little longer..

Deep Fried Cauliflower

1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)


Preheat fryer oil to 375.

Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).

In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.

Place flowerets into egg mixture and toss (or shake baggie) to coat well.

Remove and plce into flour mixture and toss (or shake baggie) to coat well.

Fry in batches for 4 - 6 minutes or until golden brown.

Drain on paper towels and lightly salt.

*Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Crispy Okra Chips and Dip

Of My Goodness.. So "yumawesome"  :)

 

For Okra Chips:

 

1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
20 pieces whole, fresh okra, cut in half lengthwise
1 cup buttermilk
Corn or canola oil, for frying

For the Dip:

8 oz. Cream Cheese
8 oz. Sour Cream
2 to 3 teaspoons Old Bay Seasoning
1 teaspoon Creole Seasoning
Green Onions, one bunch


To make the Okra Chips:

In a medium-sized bowl, mix together the flour, salt, black pepper and garlic powder.

 

 Place the buttermilk in a separate medium-sized bowl next to the flour.

 

 Dip the okra in buttermilk, then immediately dredge into the seasoned flour. Shake off any excess flour.

Fry in a deep fryer (such as a FryDaddy) at 350° for 2 to 3 minutes.

 

 Drain on paper towels. Serve hot.

To make the Dip:

Bring the cream cheese to room temperature and thinly slice the green onions.

Beat the cream cheese until it's nice and fluffy then mix in the sour cream.

Add the Old Bay and Creole seasoning, Adjust the amounts to taste.

Stir in the green onions and let it sit in the fridge for a while before serving.

Apple Pie Moonshine :)

Looks a little easier to make these days, don't it ? lol

1/2 gallon apple juice
1/2 gallon apple cider
4 cinnamon sticks
1 whole clove
1 cup white sugar
1 cup brown sugar
3 cups 190 proof grain alcohol (such as Everclear®)
2 cups vanilla vodka

Directions:

Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot; reduce heat to medium low and simmer for 20 minutes. 

Remove from heat and cool completely.

Stir the grain alcohol and vanilla vodka into the cooled mixture. 

Pour into bottles and refrigerate.