Category: Seasoning

Categories
Seasoning

Spice

A little bit of my spices.
A little bit more spice.
And some more spices with the makings of lime extract in the middle of progress.

I will stop here as I am not going to my cabinet spices.

Good evening all on this rainy North Florida night.

I am wishing the best for every one of you.

Just wanted to pop in and show off some of my recipe ingredients that I use and most of my spices!

I will leave you a tip in this post of mine tonight, that is if you like lime extract.

Take 4 limes and wash them and finely peel of the skin (green part). Leave off as much of the white pith as you possibly can. Tear the skins into smaller pieces.

Put the skins on a saucer and in your kitchen window to dry out.

When all are dry then add to a jar and fill with vodka, over the top of the lime peels. Top the jar with a lid and keep on the counter so that you remember to shake the jar a few times a day for 2 weeks.

Then leave the lid off the jar so that some of the vodka fumes can evaporate for about 6 hours. Now you have made lime extract and you could do this with some nice oranges as well. Use by the tsp for your recipes.

For a smaller amount of extract, use half of the amount of fruit peels and smaller jar. Like 2 limes or 2 oranges and do the same thing.

Thanks for stopping by and have a great day for tomorrow!

Connie B.

Categories
Meats Seasoning

Deep Battered Chicken Livers

Chicken livers, you either love them or you hate them!

Hello to everyone on this North Florida, very rainy day. I wish the very best for you and yours.

I wanted to share my fried chicken liver recipe today with you. As I love to have them once in a while.

You will need these items.

Chicken livers (rinsed) in a sieve and flavored with your spices. I use accent and calenders greek seasoning and garlic powder. Let this sit in a covered container in the refrigerator for overnight to take season.

Kentucky Kernel Chicken Seasoning Box (Walmart)

2 eggs in a cup of milk (whisked)

1 cup of self-rising flour (Mix with 1 cup of Kentucky Kernel Seasoning) on a large plate. This makes the seasoning stretch for more meals.

Cast iron skillet with 2 inches of hot melted grease. You will need to keep working with the temperature of the grease by cooking on #5 and lowering it to #4 at times, so the grease does not burn.

A splatter screen (Dollar Tree) This is a must so that you don’t get popped by hot grease and severely burned. Ask me how I know this! I also put a paper towel over the screen while the livers are frying. Arrange it so it does not catch on fire!

Last of all have a platter prepared with paper towels on it for the cooked livers. And you need a big long fork.

Begin by having the grease on very low. Add some chicken livers to the egg-milk mixture and next to the flour mixtures and back quickly into the milk mixture and back to the flour mixture again. (Double Dipping).

Put these on a clean dry plate, until you have done all of the livers, like 3 at a time. If any dry flour mixture is left-over then drag the livers through it. Get the grease hot on #5 now and fry a batch of livers for 5 minutes on one side and 5 minutes on the other side. Then take them out and place them on the platter. Remember to rotate the heat down to 4 and then up to 5. Do the other batch and then you are done. These are cooked slow and easy and they are the best!

I hope that you try this recipe! I, thank you for stopping by, and hope to see you again (on my Blog) which is here. Connie B.

I do my recipe post on Tuesday and Saturday. Until the next one, have an awesome day!

Categories
Seasoning

Movie Theater Popcorn

Popcorn, Just Like at The Movie Theater.

Good morning to all, on this cold North Florida day. Where ever you are, I hope that you are not snowed in to much. I do remember the North Carolina winters from years past! So I am wishing that your day goes well for you and all your family.

Many years ago, while at a movie theater, I was told the popcorn butter recipe and I have been using it ever-since then. There is nothing like hot buttered popcorn with a movie and a coke. It is one of this world’s little comforts to me. So here it is folks!

Oops, I did not talk about my glass microwave popcorn bowl! I picked it up at a thrift store years ago and I love it. It reminds me of the Mr. Koolaide cartoon icon.

Ok, back to the recipe now.

For 1 person, I use a 1/4 cup measurement of popcorn

Melt 1/3 stick of butter and then add in 1/2 TBSP of coconut oil.

Put the popcorn in your popper and add in 1 TBSP of this oil mixture to pop the popcorn with. Save most of the butter-coconut oil for pouring over the top of the popcorn when popped. You do not have to use it all. Add salt now and you are ready to eat.

I do hope that you will try this as it is one of my favorite past-times, while enjoying a good movie at home.

Thank you for your visit. You do bring me joy to see that you are browsing through my recipes on this little blog. I will post again on Thur-Sat and Tuesday. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES