Fat Tuesday Fried Chicken





One of the best things about living on the Gulf coast was being introduced to Cajun food and Mardi Gras. One of the first things we did on the coast was to attend a family-friendly Mardi Gras parade. We were all caught up in the spirit of the celebration with moon pies and beads. We often visited Louisana while living in Pensacola, especially during the years that Wes played with a travel ice hockey team out of Baton Rouge. We enjoyed the people, their food, and their customs.

We do not celebrate Mardi Gras in a big way here in Georgia, but I say, there’s no better excuse to cook up some good Cajun food. I found this recipe on www.raisedonaroux.com, where I found many other recipes that I can’t wait to try!  This chicken marinates for 48 hours for a wonderful flavor. It’s cooks up wonderfully crispy with the addition of corn starch, and it is incredibly moist and juicy. Don’t let the hot sauce scare you because it isn’t hot at all. The marinade simply gives it an excellent taste.


Fat Tuesday Fried Chicken
  • Seasoning Mix:
  • 3 tbsp. kosher salt
  • 2 tbsp. dried thyme leaves
  • 2 tbsp. smoked paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. black pepper
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 1 (3-lb.) whole chickens, cut into serving pieces
  • 4 c. buttermilk
  • 2 tbsp. Louisiana hot sauce
  • 2 tbsp. Crystal hot sauce
  • 4 c. all-purpose flour
  • ½ c. corn starch
  • Peanut oil for frying
  1. In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tbsp. of the mix. Reserve remaining mix. Place chicken in 1 or 2 large resealable bags.
  2. In a medium bowl, combine buttermilk and hot sauces; pour over the chicken. Seal and refrigerate for a least 4 hours or up to 48 hours, (the longer it soaks the better), turning occasionally.
  3. In a large bowl, whisk together flour, cornstarch, and reserved seasoning mix.
  4. Set a rack on a large baking sheet.
  5. Working one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into the bag. Dredge in flour mixture and shake off excess. Place on prepared rack.
  6. Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350° F.
  7. Prepare another large baking sheet lined with paper towels and a rack over top.
  8. Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315° F for ideal frying. Fry, turning, until golden brown and cooked through to reach an internal temperature of 165° F. Remove to rack and allow to drain. Let stand at least 5 minutes before serving.


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Gingerbread Loaf




Christmastime for most of us is filled with traditions. Traditions are a big part of what makes the season so special to me. Many of those traditions revolving around food. When the kids were small, we always baked cookies for Santa on Christmas Eve. They are older now but I still bake cookies on Christmas Eve. Christmas candy is something my mama always made, and I have continued that tradition at my house.

My kids decorated a gingerbread house every year when they were younger. Wes stopped doing helping with that in his early teens, but Savannah continued, and we had a gingerbread house in the center of the table every year. That is, until last year. With Savannah’s busy schedule she just could not find the time to decorate one last year. I’m not going to lie. The table looked a little lonely and sad.

This year I have decided to change up the tradition a bit. We will have gingerbread at the house but in a different form. I will be making this delicious gingerbread loaf to snack on during our time together. This loaf fills the house with a wonderful aroma as it bakes. It’s perfect for breakfast with a cup of coffee or as a snack, or even for dessert. It also makes a great gift for neighbors and coworkers.

In testing this recipe I used 1/2 cup molasses and 1/4 cup sorghum syrup. Sorghum is not quite as strong as molasses, and therefore a better choice for my family.

Gingerbread Loaf
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • ¼ c. packed light brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. ground ginger
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • ½ c. unsalted butter, melted
  • ¾ c. molasses
  • 2 lg. eggs
  • 1 c. buttermilk
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • 1 tbsp. milk (more if needed)
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, set aside.
  2. In a large mixing bowl whisk together flour, sugars, baking soda, salt, ginger, cinnamon, allspice,and cloves.
  3. In a separate mixing bowl whisk together melted butter, molasses, eggs, buttermilk, and vanilla. Whisk until thoroughly combined. (Mixture may look curdled.)
  4. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix.
  5. Pour batter into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in pan for 10 minutes. Remove to a cooling rack and cool completely.
  6. For glaze: Whisk together the milk, sugar, and vanilla until smooth and desired consistency. Drizzle over cooled loaf.
  7. If desired decorate the top with chopped nuts, dried cranberries, or whole fresh cranberries.
In testing this recipe, I used ½ c. molasses plus ¼ c. sorghum syrup.




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Mama’s French Coconut Pie



Thanksgiving is four weeks away, and the pressure is on.

My mom has had a few health scares this year. The latest being just a few weeks ago. So this year I will be taking on the Thanksgiving meal by myself. I will go to mama’s house early to start preparing the feast. Even though I cook all of the time, and I’ll have her there for support, I already know that the meal will not hold a candle to anything mama cooks. Why is it that mama’s food is always the best? Maybe it’s the love that goes into it.

The plan is to start with a few of mama’s tried and true recipes. After all, the traditional dishes are part of what makes the holidays special. One of my favorite desserts is her French Coconut Pie. She has been making this pie for as long as I can remember and it is the best! It’s a no fuss recipe that can even be made the day before.

As I plan the rest of our Thanksgiving menu, I would love to hear from you. What are the traditional dishes that you want to see on the table this Thanksgiving? Share your ideas and even recipes with me at notjustsundaydinner@yahoo.com.


French Coconut Pie
½ c. granulated sugar
  • 1 stick unsalted butter, softened
  • 1 tbsp. all-purpose flour
  • 2 lg. eggs
  • ¼ c. buttermilk
  • 1½ c. flaked coconut
  • 1 tsp. vanilla extract
  • 1 unbaked pie shell
  1. Preheat oven to 350°F.
  2. Cream sugar and butter with an electric mixer. Add flour, eggs, and buttermilk and blend well. Stir in coconut and vanilla extract. Pour into unbaked pie shell and bake for 30 to 40 minutes, or until set.


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Pecan Pound Cake with Easy Salted Caramel Sauce


pound cake


I like salted caramel, and I can not lie!  I have been on a salted caramel roll lately. I know that I posted salted caramel sauce recently.  Hopefully, you like it as well as I do.  This is a different recipe, maybe even a little easier, but equally as delicious!   Poured over this moist and delicious pecan pound cake this dessert is the bomb!  This cake is going to be my signature dessert during the fall and holiday season!


pecan pound cake with easy salted caramel sauce 5

This cake recipe works best in a large 12-cup bundt pan.  I used a smaller pan simply because I’ve had this fancy cake pan for a while and had never used it.  I had enough batter to make six large muffins in addition to the cake.  You should have plenty of caramel sauce to drizzle over your cake and have extra for serving.  I sprinkled my cake with a few chopped pecans, to let anyone eating the cake know that it contains nuts. This cake is by far the best new cake recipe I have tried in a while!

AAA Amye Signature for blog




Pecan Pound Cake with Easy Salted Caramel Sauce
  • For the cake:
  • 1½ c. unsalted butter, softened
  • 2 c. light brown sugar, packed
  • 1 c. granulated sugar
  • 5 lg. eggs, room temperature
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. buttermilk
  • 1 tbsp. vanilla extract
  • 1 c. pecans, chopped
  • For Easy Salted Caramel Sauce:
  • ¾ c. unsalted butter
  • 1½ c. light brown sugar, packed
  • 1 tsp. Fleur de Sel (or kosher salt)
  • ½ c. evaporated milk
  • 1 tbsp. vanilla extract
  1. For the cake:
  2. Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan and set aside.
  3. Using an electric mixer, beat the butter. Add sugars and beat until fluffy. Add eggs, one at a time, beating after each addition.
  4. In a separate bowl, combine the flour, baking powder, and salt. Combine buttermilk with vanilla extract. Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix just to combine. Stir in the pecans.
  5. Pour batter into prepared pan. Bake for 1 hour 15 minutes, or until a wooden pick inserted in the center comes out clean. Cover the top of the cake with foil if the top begins to get too brown.
  6. Cool cake in pan for 10 minutes. Remove to a cooling rack to completely cool.
  7. Place cake on serving plate and drizzle with Easy Salted Caramel Sauce and sprinkle with pecans.
  8. For caramel sauce:
  9. In a medium saucepan add butter, brown sugar, and salt. Stir to combine. Bring to a boil and boil
  10. for 5 minutes, stirring occasionally.
  11. Remove from heat and stir in ½ c. evaporated milk and vanilla extract. You may need to stand back while it bubbles up. Stir to combine.
  12. Store in refrigerator. May be reheated in the microwave.



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Bananas Foster Pancakes



I , like most mothers, love flowers and thoughtful gifts on Mother’s Day.  I enjoy going out for a lovely meal and the calls and cards are nice too.  However, I would love a day of pampering.  By pampering I do not mean that I want a gift certificate for a mani, a pedi, and a nice long massage.  Yes, that would be nice too, but what I’m referring to is a day sitting in my chair watching Lifetime all day long!  The television would not be on Nascar, or baseball, or anything remotely close to an ESPN channel!   I’d watch sappy chick flicks like You’ve Got Mail, While You Were Sleeping, and The Notebook, with a box of tissues and several diet Dr. Peppers.  I could laugh and cry all day long.  Oh, and no Criminal Minds marathons!  All the while Greg and the kids will be doing the laundry…all the laundry…which includes folding and putting away.  They could dust and vacuum, cook and clean up, and my most dreaded job, clean the bathroom!  Oh my, that sounds like the most perfect day ever!!!

Whether you plan to do all of the above for mom or not you can still start her day with a nice home-cooked breakfast, maybe even breakfast in bed.  This is a wonderful recipe for Bananas Foster Pancakes.  This bananas foster syrup is very simple, even the younger kids can help out with a little supervision from dad.  You can use the buttermilk pancake recipe or simply make Bisquick pancakes, which always turn out good.  Mom will love it!

Buttermilk Pancakes
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tbsp. sugar
  • 2 lg. eggs, beaten
  • 3 c. buttermilk
  • 4 tbsp. melted butter
  1. Heat griddle to 350°.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
  3. In a medium bowl, whisk together eggs, buttermilk, and melted butter. Gently fold egg mixture into dry ingredients. Some lumps will remain. Too much mixing makes tough pancakes.
  4. Butter griddle and pour batter by ¼-cup measure. Cook until edges look dry and there are bubbles on the surface. Turn and cook 2 to 3 more minutes. Serve warm with Bananas Foster Syrup, with whipped cream, if desired.

Bananas Foster Syrup
  • ½ c. unsalted butter
  • ¼ c. light brown sugar, packed
  • ½ pure maple syrup
  • 1 tsp. ground cinnamon
  • 4 medium bananas, peeled and sliced
  • ½ c. chopped pecans
  1. Heat butter, brown sugar, and maple syrup in a medium sauce pan. Cook over medium heat for 3 to 5 minutes or until sugar dissolves.
  2. Add bananas and pecans and heat through (2 to 3 minutes).
  3. Serve warm over warm buttermilk pancakes.


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