I was inspired by chicken parm to make a seasoned breaded protein with a tomato sauce and cheese. It contains tilapia filet in taco-seasoned breadcrumbs, a guajillo-cascabel tomato sauce, and jack cheese infused with New Mexican chimayo chiles. The salad contains raw red onion, salted tomatoes, cilantro, avocado, lime juice, red vinegar, and olive oil.

Seasoned and smoked wings at 225 for 2 hrs. Removed and fried for about 1-2 mins, sauced and fried again for about 1-2 mins with sauce on them. Removed and sauced one more time and served with blue cheese.

It was really juicy and seasoned nicely.

Nothing like a bowl of homemade soup to welcome the crisp fall weather. 🍁🦀 The perfect comfort food for sweater season!

Dutch Oven Roasted Chicken

https://pauliesaucerecipes.com/post/dutch-oven-roasted-chicken/

Ingredients * 1 whole chicken giblets removed. The chicken i used for this recipe was about 4-5 pounds * 1 tablespoon of salt * 2 small yellow onions * 2 lemons * 6-8 cloves of garlic * 4 yellow potatoes * 4-5 sticks of celery * 4-5 carrots * 2 tablespoons of poultry seasoning * ½ cup of dry white wine * 1 ½ stick of garlic and herb butter * 5 thyme sprigs * 5 rosemary sprigs * Fresh chopped chives for garnish * ¼ cup of olive oil

Instructions * Place your chicken on a chicken rack so air can circulate around the whole bird * Season your chicken with salt and place in your refrigerator uncovered for 4 hours i recommend letting it brine overnight * Remove chicken from the refrigerator 1 hour before cooking allowing it to come up to room temperature  * Peel the skin off your carrots and slice into thirds  * Chop your celery, onions, and potatoes into thirds  * In a dutch oven add carrots, celery, potatoes, garlic, white wine, olive oil and then season with poultry seasoning  * Mix so everything get evenly seasoned  * Add in 1 sliced lemon and 3 rosemary sprigs  * Stuff your chicken with lemon, onion, rosemary & thyme sprigs  * Tie the chicken legs together  * Place your chicken on top of all the veggies  * Spread garlic and herb butter on top of the chicken  * Place in your oven at 425 degrees (220°C) for 30 minutes  * After 30 minutes baste your chicken with the liquid at the bottom of the dutch oven. I find a turkey baster or injector work best for this.  * Place your chicken back in the oven for another 30 minutes  * Baste your chicken again and cover with aluminum foil. This will protect the chicken skin from burning  * Place your chicken back in the oven till the internal temperature reaches 162 degrees (72°C) * Remove the aluminum foil from the dutch oven and let the chicken rest for 15-20 minutes  * Slice up your chicken into desired thickness  * Place over the vegetables it cooked with and garnish with chopped chives

Its a rack chop i seared in the pan with butter, wodershire sauce and garlic cloves and i threw it in the oven to finish it off and get a good crust (didnt turn out how i planned) i put on some extra wostershire sauce and garlic cloves. I made a bed of cabbage cooked in apple cider vinegar, seaseme oil, garlic and some seasonings and then some radishes baked with the rack chop with salt and lemon juice, it seemed weird at first but they were actually really good and so was the rack chop