Archive for January, 2015

Mango and Habanero Smothered Chicken Wings

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


2 1/2 cups chopped fresh Mangos

1 very small Habanero minced

1/4  cup of corn Syrup

1 tablespoon distilled vinegar (apple cider vinegar for a deeper flavor)

1 tablespoon sugar

1/4 cup of Olive Oil

1 teaspoon of garlic powder


Blend well and chill before using! We love to grill our Chicken wings until we get a little char on them. Then, brush them down in this sauce and place back on the grill til the sauce sets on the wings! Serve with Sour Cream to cut down on some of the heat. But, you can use less of the Habanero as well….



Pasta Fagioli


Hearty Cioppino (Italian Seafood Soup)


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


1 lb bag of seafood mix (muscles, calamari, octopus, clams, etc.)

12 oz bag peeled uncooked shrimp

14.5 oz can of Fire Roasted Diced Tomatoes

1/2 cup of Tomato Sauce

1/2  cup of finely chopped red and green bell peppers (use 1/2 bell pepper each)

3 green onions chopped

1/2  finely chopped red onion

1 finely chopped stalk of celery

1 sliced clove of garlic (Use as much or as less as you prefer!)

1 minced clove of garlic

1 qt vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base)



Bring 1 quart of stock to a low simmer and add seafood mix, save Shrimp to the last 5 minutes! Ad tomatoes, sauce, chopped vegetables and herbs until tender. Add salt and pepper to taste. Garnish with Parsley or chopped green onions!


Cajun Girls Crawfish Étouffée

Recipe and Recipe by Carolyn Davidson Hicks

Recipe and Recipe by Carolyn Davidson Hicks

1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium – large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
1 14.5 can of Fire Roasted tomatoes
Cayenne pepper or Creole Spice to taste
Freshly ground black pepper
2 tablespoons flour
1 – 2 cups water (add 1 tablespoon of Lobster Base for awesome flavor)

Melt butter in pot, add flour and stir. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails, crushed fire roasted tomatoes and tomato paste, then add water to desired thickness or thinness. Cook down for 20 minutes or so on low. Add salt and peppers to taste. Cook a few more minutes, then add chopped green onion tops and parsley and cook till ready.

Top with a service of white Rice and garnish with finely chopped Parsley, Green Onions or Chives!

Yield: 4 to 6
Note: This is a very hearty Crawfish Étouffée! I doubled the amount of crawfish for a serving of 4 to 6! You don’t have to use as much as I do. Also, if you cook it low and slow, you won’t even need the Roux! Just add the butter straight to the mix and skip the flour and roux making….


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Outdoor Cooking