I made my way over to Lucy’s Fried Chicken this weekend. I knew it would be good… It’s the same fried chicken from the Olivia stand at ACL. But what really interested me were the fried deviled eggs… I just had to know what these were all about.
Here is a little preview of the menu. They are big paper ones. I was kind of hoping the server would bring out some crayons so I could color on it or play tic-tac-toe. No dice but maybe next time. We sat on the patio which had heaters, a tv and is dog friendly. Of course while there, we ran into two different groups of friends. Always nice to see familiar faces.
I’m an oyster lover so we tried the Diablo oysters on recommendation from a friend. I like spicy food y’all, but these seriously had a kick! Whoa! Watch out.
Here are those fried deviled eggs I was talking about. They are good and really heavy and rich. This is definitely a place you want to go ready to grub.
A little peek at the inside. They are served slightly warm and with a sauce. I really enjoyed them, definitely not something you could eat more than one or two of at a time though!
To counter act all the spiciness we got a side of mashed Mexican coke sweet potatoes. Yes, they are super sweet! Almost like dessert but perfect for putting the fire out in my mouth after those Diablo oysters!
This is the basket of fried chicken. Which was perfectly crispy and juicy. It was delicious! The bucket of chicken is much bigger and would definitely be better for sharing with a larger group.
They have a full bar, stocked with mostly Texas stuff. Love it!
I had to share all the awesome sides people brought to Friendsgiving last Sunday! This is not a complete list so if I left your dish off or I didnt get your recipe, please send those to me! I will keep updating this post for all you last minute Thanksgiving chefs!
Smoked Gouda Grits- Sara Hull
6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked Gouda cheese
3 tablespoons unsalted butter
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.
Buy a 7-ounce wheel of smoked Gouda cheese to get the right amount.
Spinach Madeline- Caroline Lomax
1 1/2 cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and ground black pepper
Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Broccoli Cheese Casserole- Katharine Keton
Yurko Family Cheesy Potatoes in Front and Conder Family Squash Casserole in the Back
½ c. melted butter
1 (2 lb.) bag frozen hash browns thawed
2 c. chopped onions
2 c. grated cheddar cheese
1 tsp. salt & ¼ tsp. pepper
1 8 oz. carton sour cream
1 ¾ cans cream of chicken soup
¼ c. melted butter
2 c. corn flakes crumbs
Mix in large bowl and place in a 9 x 13” baking dish. Top with ¼ c. melted butter and crushed corn flake crumbs. Bake 350 degrees for 50 minutes. Serves 12
Italian Green Beans- Emily Songy
1 pint grape tomatoes
italian bread crumbs
salt and pepper to taste
6 large balls of fresh water mozzarella
olive oil fresh grated romano cheese
Blanch green beans. Add tomatoes, basil, salt and pepper to a casserole dish. Cover wil olive oil.
Drain green beans and add to tomato mixture along with bread crumbs. Slice mozzarella and cover tomato green bean mixture. Top with even more bread crumbs and fresh grated romano cheese. Bake uncovered for 30-40min at 375 degrees.
Chocolate Chip Cookies- Karen McCallum
Mini Pumpkin Pie Tarts- Kellie Ferro
Homemade Pies! Pecan - Alexandra Smith Pumpkin- Casey Laine
Laine Family Pumpkin Pie Recipe
1 unbaked Pillsbury pie shell
1 can (15oz) Libby’s pumpkin filling
3/4 cup Carnation evaporated milk
2 eggs (beaten)
1 teaspoon vanilla extract
1 tablespoon brown sugar
1 tablespoon cinnamon
dash of nutmeg
dash of salt
1. Preheat oven to 425F.
2. Roll out unbaked pie crust (at room temp) over ungreased dish.
3. Combine all ingredients and stir until uniform mixture.
4. Pour into pie shell.
5. Place pie in oven and lower temp to 350F.
6. Bake for 1 hour or until knife inserted into center comes out clean.
7. Cool on pie rack for 2 hours then serve or place in refrigerator.
8. Top with whip cream when served.