Brain Hemorrhage Shots for Halloween

Brain Hemorrhage Shots are a real fun and scary way to start your Halloween this year. This drink has just a few ingredients that make it very tasty and sweet so I think you’ll enjoy this little recipe. Peach Schnapps goes in first, followed by Bailey’s and Cream to give it the floating brain in formaldehyde look. Then you drizzle a light layer of Grenadine over the top to give it a bloody illusion. But, you don’t want to drop in too much because the cherry flavor will overpower the drink and make it taste like cough syrup if you add too much.

I’ve also included two links for those that like to barbecue on Halloween.

CLICK HERE for my Bison Burgers
CLICK HERE for my Beer Bratwursts

Brain Hemorrhage Ingredients:

1 oz Peach Schnapps
1/2 oz Bailey’s & Cream
splash of Grenadine

Be sure to follow the instructions in the video tutorial and I’ll show you exactly how to make this fun party shot, the “Brain Hemorrhage”. Add Blue Curacao and it becomes an “Alien” Brain Hemorrhage!

Rip’N Chick’N Recipe

The BEST Extra Crispy Fried Chicken

This Rip’N Chick’N recipe is as good as any Fried Chicken I’ve ever had. It’s got everything you’d want and expect from great fried chicken. It’s extra crispy, spicy and the chicken is so tender. The spice comes from Crab Boil seasoning. This can be brands like Slap Ya Mama, Zatarain’s or even the classic old bay. But in all honesty I’m not up to speed on the salt content of old Bay because I never buy it. So be sure you adjust to your specific tastes if the seasoning it self is lacking salt because I don’t add any additional than what’s already in the crab boil seasoning. It isn’t needed normally because brands like the two I mentioned previously put enough salt in their mixture to flavor water and that’s a lot. So be careful.

Extra Crispy Fried Chicken Crunch

Everyone loves the “Extra Crispy” in their Fried Chicken. The Crunch you’ll get from the cornstarch and cooking at a higher temperature(375 F). The High heat cooks the chicken faster and because we cut our breasts in half it will only take half the time it would normally take and this will give you a more tender and succulent meat. I’ve also included the way I like to make a creamier ranch dressing with just the store bought packaged seasoning. What I didn’t mention in the video though however is that you can add some kick by adding Wasabi Paste or something like Sriracha! Even though the idea of this Chicken recipe is based on Popeye’s Chicken, this is NOT a copycat recipe. I simply made this the way I like to make my chicken. So give this a try and thank me later because you won’t regret it!

I’ve included a few other Southern traditional recipes to go with this Fried Chicken if you’re interested in Fried Okra and my Jambalaya recipe.

Rip’N Fried Chicken Ingredients:

1 Chicken Breast, room temperature
1 cup Butter Milk,

1 cup Self Rising Flour
1/4 cup Corn Starch
1 tsp Crab boil Seasoning(Zatarain’s, Slap Ya Mama or Old Bay)
1/2 tsp Black Pepper
1/2 tsp Ground Sage

2 eggs
2 tbsp Water
1/2 cup Hot Sauce, Louisiana

Oil for Frying

Cook at 375 degrees Fahrenheit for 6 min. or until golden brown. Let your Extra Crispy Rip’N Fried Chicken rest for a few minutes before serving.

Vegetable Chili with 4 Beans

100% Vegetarian Vegetable Chili

This Vegetable Chili, for me, is really exciting. Because this time of year I get to start, slowly but surely, harvesting what I’ve been growing in my garden all summer long. In this video I was able to use my Zucchini and Yellow Squash. Everything else unfortunately isn’t ready to be picked yet but I was able to pick up those ingredients at the store.

4 Bean Vegetable Chili

I’m using 4 different kinds of beans in this Vegetable Chili recipe; Pinto, Black, Red and Garbanzo Beans but you can use whatever you like. The basic idea behind this recipe starts with the Cajun Holy Trinity; Onions, Celery, Bell Peppers and chopped Garlic. Then I like to work my way up the pot with the larger vegetables, Tomato Sauce and then the seasonings before I add the beans. But once all 4 cans of those are in, I add the broth and simmer for 10 minutes with the lid. In no time you will have the absolute best Vegetarian Chili you have ever had. In fact the only thing that would make this Vegetable Chili recipe better is Chicken!

Vegetable Chili Ingredients:

1 can Pinto Beans
1 can Black Beans
1 can Red Beans
1 can Garbanzo Beans
1 can Tomato Sauce
3 Cups Vegetable Broth

1 Onion, chopped
1 Bell Pepper, chopped
1 Celery Stick, chopped
1 Garlic Clove, chopped
2 Roma Tomatoes, Chopped
1 Zucchini, chopped
1 Yellow Squash, chopped
1 Corn on the cob, sliced
1 Chipotle Pepper in Adobo Sauce, minced
1/3 cup Fresh Cilantro, chopped
3 tbsp Olive Oil, for sauteing

1 tsp Coriander
1 tsp Chili Powder
1 tsp Garlic Powder
1 tbsp Cumin
1 tbsp Oregano
1/2 tsp Cocoa
Salt and Pepper to taste

To make this 4 Bean Vegetable Chili, just follow the instructions in the video tutorial.