Mirepoix – Poor Boy Style

  • 2 Celery Ribs
  • 1 Bell Pepper (Red, Green or Yellow)
  • 1 Green Chili Peppers
  • ½ cup Cilantro
  • ½ Onion (Yellow or Red)

Mix ingredients and use as a base. Makes 3 cups

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Dry Rub for Oven Baked Chicken

  • 4 tablespoons Cajun Spice
  • 3 tablespoons Rosemary
  • 3 tablespoons Garlic Powder
  • 5 tablespoons Oregano leaves
  • 4 tablespoons Onion Powder
  • 2 tablespoons Basil
  • 4 tablespoons Paprika
  • 5 tablespoons Season Salt
  • 2 tablespoons Ground Black Pepper
  • 1 tablespoon Nutmeg
  • 1 pack (1.5 oz) Taco Seasoning

Put all ingredients into zip storage bag. Mix vigorously and store in refrigerator.

Use as a rub for roasted chicken

To Use on Chicken: Rub on cut parts or on whole chicken. Let sit in refrigerator of 30 min to 2 hrs. Bake chicken using your own technique.

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Spicy Drummetts

2-4 pounds of Chicken Drummetts or cut Chicken Wings

Wet Ingredients

  • 1 cup Beer
  • ¾ cup Italian Dressing
  • ½ cup Soy Sauce
  • ½ cup Hot Sauce

Dry Ingredients

  • 1 cup Flour
  • 1 tablespoon Taco seasoning
  • 1 tablespoon Paprika
  • 1 tablespoon Garlic Powder
  • 2 tablespoon Pepper
  • 1 tablespoon Onion Powder
  • 3 tablespoon Season Salt

Wisk wet ingredients until fully mixed. Place chicken in zip closing bag and pour mixture in it. Let chicken soak in mixture 30 min to 2 hrs.

Heat oil in 2-quart fryer, fill to halfway with oil.

Put dry ingredients in another zip closing bag. Shake to mix ingredients. Take chicken from wet mixture, shake off excess liquid then place parts in dry bag. Shake bag vigorously. Place chicken in hot oil for 5 – 10 minutes until golden brown.

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Sweet Potato Pie – Grandma style

  • 29 oz can or 3-4 sweet potatoes
  •  Bacon Grease or butter to coat raw potatoes if using them
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 teaspoon cinnamon

To make with real Sweet Potatoes, smear potatoes with bacon grease or butter. Leave skin on. Bake in oven for 1-2 hours until fork tender.

When sweet potatoes are fork tender, remove skin (caution: will be hot) and mash sweet potatoes in bowl, or open cans and mash in bowl. Add 1/2 cup butter. Add sugar and brown sugar, evaporated milk, eggs, vanilla and cinnamon. Mix well and place half (about 2 cups) in pie shell. Store rest for later. Heat at 350 degrees for an hour.

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Poor Boy Pot Stew

  • 1/2 pound cut beef, chicken or pork (mushrooms, tofu or squash for vegetarians)
  • 1 cup diced tomatoes
  • 1 large potatoes
  • 2 medium size hatch chiles coarse chopped
  • 1/2 medium onion
  • 1 heaping teaspoon creole seasoning
  • 1 heaping teaspoon minced garlic
  • Dash of pepper

Put everything in a crock pot, set on low for 8 hrs, high for 4 hrs, depending on when you want to eat. Low is best if you work business hours and you prepare before going to work.

 

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Collard Greens and Mushroom Salad

  • 1 teaspoon Season Salt
  • ½ tablespoon Paprika
  • ½ tablespoon Horseradish
  • ½ tablespoon Minced garlic
  • ½ tablespoon Mustard
  • 1 tablespoon Chili paste
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 pinch Oregano leaves
  • 1 pinch Black Pepper
  • ¼ cup Olive oil
  • 1 bunch, chopped Collard greens
  • ½ cup Mushrooms, sliced

Mix horseradish, minced garlic, mustard, chili paste, soy sauce, paprika, salt and rice vinegar. Add a pinch of black pepper and oregano. Add olive oil and mix again so the mixture is smooth.

Take collard greens leaves, don’t use stems, and chop roughly 2 inches. Clean then plate. Drizzle dressing on greens. Use half the dressing then add to taste for the rest. You can save the extra.

Mix in mushrooms and serve.

Serves 2

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Drunken Smoothie

  • 2 cut peaches
  • 1 cup frozen blueberries
  • 1 or 2 cups frozen mixed fruits
  • 1/2 can frozen juice concentrate
  • Liquid fruit juice ‘to taste’
  • 1 cup alcohol or ‘to taste’

Take all the fruit and mix it in a blender until frozen fruit is broken down. Add alcohol and blend. Place in the freezer for at least 30 minutes for the mixture to firm up.

This will make 2 servings.

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An Opening

The Poor Boy Cooking Show came about because when I would watch the Food Network or early morning PBS cooking shows, many of the ingredients and techniques were difficult to obtain. If a recipe called for shallots and shallots look like green onions, why can’t I use green onions?

That was the silly way things got started. I shop the 99 cent store as much as I can because I don’t have the time or money to spend on food. I’d rather use my money on other things, like paying bills. When I design recipes I try to find inexpensive ingredients.

When I was diagnosed with diabetes almost a decade ago, I’ll be honest I didn’t to my best in eating right. I’m trying to get better, but it’s hard to do when people around you can eat ‘normal’ food. So, I’m not going to lie, I’m not trying to get people to eat healthy, but I’m all about trying alternatives. For instance, the collard greens and mushroom salad I came up with, I was trying to think of an alternative for salad dressing on a public transportation ride home and by the time I got to the grocery store near my home, I figured that the dressing I came up with, making a few adjustments, might work for collard greens. It turned out surprising good and healthy for me.

The dishes I come up with are inexpensive, maybe a bit unusual in ingredients, but if you give them a chance you’ll be surprised how practical and good they can be. I’ve been cooking this way for some time, but when I started making food for co-workers, I was pleasantly surprised how much they liked my meals. It was their enthusiasm that empowered me revamp and start up the Poor Boy Cooking Show again.

Please enjoy the recipes you find and happy eating!

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