<![CDATA[BITES BY BRANDY - Recipes]]>Sat, 02 May 2026 02:54:36 -0500Weebly<![CDATA[Honey Garlic Chicken]]>Tue, 21 Nov 2023 17:29:16 GMThttps://www.bitesbybrandy.com/recipes/honey-garlic-chicken​Ingredients
3-4 lbs. of chicken thighs
Garlic Powder, to taste
Onion Powder, to taste
Culture Creole Seasoning, to taste
Tony Chachere’s Creole Seasoning, to taste
Badia Complete Seasoning, to taste
Adobo with Complete Seasoning, to taste
Paprika, to taste
1-2 cups of all-purpose flour
¼ cup of honey
2 tbs of soy sauce
2 tbs of minced garlic
Red Pepper Flakes, to taste
Directions:
  1.  Preheat the oven to 375 degrees F
  2. Season the chicken to taste with dry seasonings.
  3. In a large bowl, add the chicken and coat the chicken with flour.
  4. Place the chicken in a large, greased pan.
  5. In another bowl, add the honey, soy sauce and minced garlic.
  6. Whisk until combined.
  7. Heat the sauce in the microwave about 30-45 seconds to make the sauce pour easier.
  8. Evenly pour the sauce over the chicken and then rub the sauce into the chicken, back and front.
  9. Add crushed red pepper to taste.
  10. Baked covered for 45 minutes.
  11. Bake uncovered for another 15 minutes or until a safe internal temperature is reached.

]]><![CDATA[Southern-Style Beef Tips and Gravy]]>Wed, 15 Nov 2023 16:36:06 GMThttps://www.bitesbybrandy.com/recipes/southern-style-beef-tips-and-gravyIngredients
3-4 lb Beef Boneless Sirloin Tip Roast (cubed)
1 onion, diced
1 green bell pepper, diced
1-2 celery stalks, diced
4 cloves of garlic, chopped
2 tablespoons of flour
2 tablespoons of butter
2 tbs of Worcestershire
1 package of Lipton Onion Soup
4 cups of beef broth
2 tbs of corn starch
Garlic Powder, to taste
Adobo Seasoning with Complete, to taste
Italian Seasoning, to taste
Onion Powder, to taste
Complete Seasoning, to taste
Culture Creole Seasoning, to taste
¼ cup of Olive oil
Directions
  1. Season the cubed beef with all of the dry seasonings.
  2. On medium-high heat, add the olive oil to the pot.
  3. Sear the beef tips in small batches, on both sides. Add more olive oil, if necessary.  Note: Do not overcrowd the pot, otherwise the beef will steam and not sear.
  4. Remove the beef tips from the pot and set aside.
  5. Add the diced raw seasonings (omit the garlic) and sauté until softened.
  6. Add the butter and stir until melted.
  7. Add the garlic and cook another minute or so.
  8. Stir in the flour and stir another 3-4 minutes.
  9. Stir in the Worcestershire sauce.
  10. In a large measuring cup, combine the Lipton Onion Soup, beef broth and cornstarch.  Mix it well.
  11. Add to the pot and stir well.
  12. Add the beef tips back to the pot.
  13. Cover and cook on medium heat for about 2.5 -3 hours. Check and stir periodically. The longer you cook it, the more tender the meat will become.
  14. Serve it over rice or mashed potatoes.
]]><![CDATA[Garlic Butter Seared Baked Chicken]]>Wed, 11 Oct 2023 21:52:52 GMThttps://www.bitesbybrandy.com/recipes/garlic-butter-seared-baked-chicken
Picture
​​Ingredients
8-10 pieces of chicken (legs and thighs)
Onion Powder, to taste
Garlic Powder, to taste
Lemon Pepper, to taste
Badia Complete Seasoning, to taste
Basil, to taste
Adobo with Complete Seasoning, to taste
Poultry Seasoning, to taste
Oregano, to taste
Parsley, to taste
Italian Seasoning, to taste
1 Family Size Can of Cream of Mushroom Soup
2 tbs of olive Oil
4 tbs of butter
3 tbs of garlic
4 cups of chicken broth
1-2 onions, diced roughly
1-2 Bell Peppers (any color), diced




Directions
  1. Preheat the oven to 350 degrees F
  2. Grease a large pan with cooking spray.
  3. In a large bowl, add the chicken and olive oil.
  4. Season the chicken with dry seasonings
  5. In a large cast iron skillet, on medium-high heat, melt the butter.
  6. Once the butter has melted, stir in the garlic, Italian seasoning, oregano and parsley.
  7. Sear the chicken on both sides (about 4 minutes per side)
  8. Add the seared chicken to the greased pan.
  9. In the same skillet, add half of the chicken broth and use a spoon to scrape and mix in the chicken drippings in the bottom of the pan.
  10. Add in the cream of mushroom soup and blend well.
  11. Add the onions, bell peppers and sauce on top of the chicken.
  12. Pour in the remaining chicken broth around the perimeter of the pan.
  13. Cover tightly with foil and bake for 45 mins to an hour or until a safe internal temperature is reached.
]]><![CDATA[Louisiana Creole Smothered Okra, Shrimp and Sausage]]>Fri, 06 Oct 2023 19:06:44 GMThttps://www.bitesbybrandy.com/recipes/louisiana-creole-smothered-okra-shrimp-and-sausage
Picture
Ingredients
2 tbs of Bacon Up (bacon grease) or oil of choice
16oz (1lb) bag of fresh okra (sliced)
1 onion, diced finely
1 bell pepper, diced finely
3-4 stalks of celery, diced finely
1-2 tbs of minced garlic
2 lbs of large shrimp, peeled and deveined
1 lb of smoked sausage (chopped or sliced)
1 8 oz can of diced tomatoes
Badia Complete Seasoning, to taste
Garlic Powder, to taste
Onion Powder, to taste
Culture Creole Seasoning, to taste
Italian Seasoning , to taste
Black Pepper, to taste
White Vinegar (2-3 tbs)
​Directions
1.     In a large pot, on medium-high heat, add 2 tbs of Bacon Up until it melts.
2.     Add sausage and sauté until browned.
3.     Add diced onions, bell pepper and celery and sauté until softened.
4.     Add garlic and sauté 2-3 minutes.
5.     Add diced tomatoes and sauté for 5-7 minutes
6.     Season to taste with dry seasonings
7.     Add sliced okra and mix well.
8.     Add 2-3 tbs of white vinegar (to prevent sliminess)
9.     Lightly season with more dry seasonings (if necessary)
10.Cover pot and smother okra about 45mins (longer if you like your okra cooked down more).
11.Add lightly seasoned shrimp and smother 5 minutes more. (Do not overcook the shrimp!
12.Serve over white rice.
 
]]><![CDATA[Louisiana Crab and Shrimp Stew]]>Sat, 09 Sep 2023 02:34:40 GMThttps://www.bitesbybrandy.com/recipes/louisiana-crab-and-shrimp-stew
Ingredients
2lbs of shrimp, peeled and deveined -reserve the heads and peelings for seafood stock
6-12 boiled crabs, cleaned and split in half
1 lb of lump crabmeat
1/4 cup corn oil
1/2 cup all purpose flour
1 red bell pepper, diced finely
1 green bell pepper, diced finely
2 onions, diced finely
6 garlic cloves, diced finely 
2 bay leaves
Garlic Powder, to taste
Onion Powder, to taste
Smoked Paprika, to taste
Oregano, to taste
Culture Creole Seasoning, to taste
Badia Complete Seasoning, to taste
6 cups of seafood stock
Green onions, to garnish
Optional: Cornstarch/water mix to thicken
Seafood Stock
1 onion, cut in fourths
1 bell pepper, cut in fourths
5-6 peppercorns
6-7 garlic cloves
2 pieces of celery, cut in large pieces
4 bay leaves
Directions
Seafood Stock
In a 6 quart pot, add all of the stock ingredients and fill the pot with water.  On medium high heat, allow the mixture to boil while prepping the stew.
Stew
  1. In a large, heavy bottomed stock pot, on medium heat, combine the flour and oil.  Continue to stir.  
  2. As the roux begins to darken, reduce the heat to low medium and continue to stir until it reaches a dark brown color.
  3. Once the roux has reached the desired color, add the raw seasonings, minus the garlic.
  4. Stir until the raw seasonings begin to soften (3-4 minutes), then add the garlic.
  5. Stir another minute. 
  6. Season the roux and raw seasonings with dry seasonings.
  7. Stir in the warmed seafood stock and bring to a boil on high heat.
  8. Reduce the heat and add the crabs. Allow to simmer about 20 minutes.
  9. Stir in the lump crab meat and shrimp.
  10. Add a cornstarch slurry to thicken, if necessary. (1:2 ratio, 1bs of cornstarch and 2 tbs of cold water, mixed well)
  11. Allow the stew to simmer until the shrimp are cooked, about 10 minutes.
  12. Remove the bay leaves.
  13. Serve over rice, garnish with green onions.
]]><![CDATA[French Bread Pizza]]>Thu, 07 Sep 2023 20:32:49 GMThttps://www.bitesbybrandy.com/recipes/french-bread-pizza
1 loaf of French Bread
2 cups of shredded mozzarella
1 14oz jar of pizza sauce
1 package of Hormel Pepperoni
1lb of Italian Sausage
½ red onion, chopped finely
½ green bell pepper, chopped finely
2 tbs of butter
Freeze dried basil, to taste
Freeze dried parsley, to taste
Freeze dried oregano, to taste
1 tbs of garlic paste
Garlic Powder, to taste
Onion Powder, to taste
Italian Seasoning, to taste
Badia Complete Seasoning, to taste
 
Directions:
  1. Preheat the oven to 400 degrees F.
  2. Slice the French bread in half, lengthwise.
  3. In a small bowl, melt the butter and stir in parsley, oregano, basil and Italian seasoning.
  4. Using a small brush, spread the butter/herb mixture onto each piece of bread.
  5. Place in the oven about 5 minutes, remove and set aside.
  6. In a skillet on medium heat, season the Italian sausage to taste with the dry seasonings and cook until done.
  7. Drain the grease and set aside.
  8. Spread a thin layer of pizza sauce on each piece of bread.  I didn’t measure here, I just didn’t make the layer of sauce very thick to prevent the bread from being soggy.
  9. At this point, add as much or little cheese as you like and follow with your meat and veggie toppings.
  10. Top the pizza off with a final layer of cheese and bake for about 8-10 minutes or until cheese is melted.
  11. Enjoy!
]]><![CDATA[Viral Crunchwrap]]>Thu, 07 Sep 2023 20:31:25 GMThttps://www.bitesbybrandy.com/recipes/viral-crunchwrap
 
Ingredients
1 lb of grounds beef
Garlic Powder, to taste
Onion Powder, to taste
Adobo Seasoning, to taste
Culture, Creole Seasoning
Taco seasoning (follow package instructions)
 1 yellow onion, diced finely
4 large burrito tortillas
4 tostados
Shredded cheese
Suggested Toppings:
Pico de Gallo
Cilantro
Fresh jalapeno, sliced and deseeded
Shredded Lettuce
 
Directions:
  1. Preheat the oven to 350 degrees F.
  2. In a skillet, season and cook the ground beef.
  3. Add in the diced onion and cook until softened.
  4. Place the tostados in the oven and heat about 5 minutes.
  5. Remove from the oven and set aside.
  6.  Layer some shredded cheese onto the burrito shell.
  7. Add the ground beef on top.
  8. Add toppings, here I added Pico de Gallo, chopped cilantro, fresh jalopenos.
  9. Next, layer the tostado shell.
  10. Add sour cream (the amount is up to you) and spread it on the tostado.
  11. Add more meat, cheese and toppings (here I added shredded lettuce, pico, jalopenos.
  12. Fold the tortilla, vertically on each side and the fold the remaining edges to form a circle.  Press it tightly to seal.
  13. In an oiled skillet, on medium heat, place the crunch wrap in the skillet. Brown each side for a minute or two.  Enjoy!
]]><![CDATA[Beef Stew]]>Thu, 07 Sep 2023 20:21:47 GMThttps://www.bitesbybrandy.com/recipes/beef-stew​I adapted this recipe from Once Upon A Chef. You can find that recipe here. The only changes I made was the seasoning of the beef. I also added
celery to the list of raw seasonings used.
I used the following:
Onion Powder, to taste
Seasoned Meat Tenderizer, to taste
Italian Seasoning, to taste
Garlic Powder, to taste
Black Pepper, to taste
Badia Complete Seasoning, to taste
Culture Creole Seasoning, to taste
2 stalks of celery, chopped roughly and sautéed with the onions and garlic.]]><![CDATA[Twice-Baked Potatoes]]>Thu, 07 Sep 2023 19:29:48 GMThttps://www.bitesbybrandy.com/recipes/twice-baked-potatoes
4 large Russet Potatoes
Olive Oil
1 cup of Colby Jack Cheese, finely shredded
1 cup of Mild Cheddar Cheese, finely Shredded
6 pieces of cooked bacon, chopped
2 tbs of sour cream
Garlic Powder, to taste
Badia Complete Seasoning, to taste
Onion Powder, to taste
Black Pepper, to taste
Seasoned Salt, to taste
Culture Creole Seasoning, to taste
1 stick of butter, melted
4 green onions, diced finely
1 tbs of parsley, diced finely
Parsley, for garnish.
 
Directions:
  1. Preheat the oven to 400 degrees Celsius
  2. Coat each potato with olive oil.
  3. Poke multiple holes, on all sides of the potatoes with a fork.
  4. Bake for 1 hour or until softened.
  5. Slice the top of each potato off with a knife and discard.
  6. Gently scoop the contents of the potato into a bowl.
  7. Save each potato skin and set aside.
  8. Season the potatoes with the dry seasonings.
  9. Add the melted butter, sour cream, green onions, parsley and half of the cheese to the potatoes.
  10. Use a spoon to mix potato and toppings together.
  11. Use a potato masher to smooth and mix the potatoes even further.
  12. Refill each potato skin with the potato mixture.
  13. Top each potato with the remaining cheese and bake until the cheeses melt.
]]><![CDATA[Southern-Style Sticky Chicken]]>Tue, 22 Aug 2023 19:52:20 GMThttps://www.bitesbybrandy.com/recipes/southern-style-sticky-chicken
​
This is not “just” smothered chicken. So if we’re being technical this is a type of smothered chicken but the caramelized onions and brown sugar make this one extra specifal.  The flavors blended amazingly with the melted butter.  Be sure to check out the instagram reel here!

​Ingredients
2-3 lbs of your favorite combo of chicken pieces (I used legs, thighs and wings)
4 yellow onions, diced finely
1 bell pepper, diced finely
2 tbs of garlic
1 stick of butter
2 tbs of brown sugar
2 cups of all-purpose flour 
Garlic Powder, to taste
Onion Powder, to taste
Poultry seasoning, to taste
Adobo with Complete Seasoning, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
Smoked Paprika, to taste
Culture Creole Seasoning, to taste
4 cups of chicken broth
1-2 tbs of Kitchen Bouquet
1-2 chopped green onions, to garnish
Directions:
  1. Season the chicken with the dry seasonings.
  2. Coat the chicken on all sides with flour.
  3. In a large, heavy bottomed pot, on medium-high heat, melt the butter.
  4. Stir in the brown sugar for about 2-3 minutes.
  5. Add the chicken to the pot and brown on both sides.
  6. Remove the chicken and set aside.
  7. Sauté the chopped onions and bell peppers for about 30 minutes.  This will bring out the natural sweetness of the onions.
  8. Add the garlic and sauté another minute or so.
  9. Add the chicken back into the pot.
  10. Pour the chicken broth into the pot.  
Tip: I like to pour it along the inner sides of the pot instead of directly on top of the chicken. I don’t like to pour it directly on top   
  1. Gently stir the broth in until the liquid and sautéed veggies are well mixed.
  2. Add about a tablespoon of kitchen bouquet to darken the gravy.
  3. Cover and allow the chicken to cook about 2 hours.
  4. Check for a safe internal temperature and enjoy.
  5. Serve over rice.
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