Cast Iron Skillet Gizzards and Hearts! (Peppers,Onions,Mushrooms,Etc.Etc.)
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- Опубліковано 4 жов 2024
- Use Campbell's Cream of Mushroom Soup!
In a cast iron skillet (on med to med high heat) saute'
1 stick of butter (1/4 ib.) and 1 tbsp. cooking oil
1 big sweet white onion diced
2 cups sliced mushrooms
1 whole green bell pepper diced
1 whole red bell pepper diced
1 whole Jalapeno pepper diced
1 tbsp. minced garlic
1/4 cup diced celery
Salt and Pepper to taste (I like plenty black pepper)
Cook for 5 minutes until peppers and onions start to soften
Add 1 can of Campbell's cream of mushroom soup and 1/2
cup half and half! (Use just a bit less if you want it thicker)
Simmer for 1 minute then add your chicken gizzards and hearts
and simmer on very low heat setting on your stove (setting #2 or #3) and stir every 15 minutes.
Serve on: Toast, noodles,spaghetti, rice, or just plain in a bowl!
Enjoy!
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Hope this was helpful!
Thanks again for watching! Steve / Sheila / Shotgun Red
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Man, I miss this guy. He is one of a kind. Peace to you my brother
😊👍 Thanks for watching Steve's video's. shotgunred.com
@@CookingwithShotgunRed Steve passed away??? if so I am sorry to hear of his passing! he was/ is a good man!
My mom did gizzards with a white sauce over egg noodles. Seeing your version brought back very warm and wonderful memories. Thank you. Always love your show.
Great to have such warm food memories! Thanks for watching!
This is cooking at it's best. Will try this one.
Hope you enjoy! Thanks for watching! 😃👌
4:46 "It's like eatin' a green pepper." ........while he's eating a green pepper. Love that soffritto.
RIP sir. You live on.
I love how every video he always says "hiiii Shiela" like a little kid haha you can definitely tell this guy was a sweet big teddy bear
Thank you! Yes he was sweet!❤️
just use a pressure cooker or an instapot and in a half hr. you have the most soft and edible gizzards. My old aunt taught me this trick. Love your show.
Great idea Roger!😀👌
I cook them from time to time , though in a different way.They are absolutely delicious. Thanks for your amazing cooking style.
Thanks for watching!
Love gizzerds, hearts and livers!!
Awesome informative Video experience Y'alls God Bless Ya Prayers 🙏
Good to know on separating out the gristle, I'd throw it into making stock before tossing it.
Good call!
love this dish my mom made it often, along with pigs feet, pigs ears and pig skin oh!! can't forget chicken feet. KEEP THE RECIPES going shot gun Red was great...Thank You
Good ol' Shotgun Red. The rest of my family went out to eat tonight but I had chicken hearts thawed out & I've been wanting to try this out for a while now, so I stuck around home & made this for dinner. I introduced corn & black beans instead of the peppers, left the celery out, and only had chicken hearts I didn't have gizzards.. But man, the essence was the same & it turned out even better than I had hoped.
Glad you got you own taste! Thanks for trying these recipes. You can modify anything we put out!👍😃
@@CookingwithShotgunRed Trying the recipes has been my pleasure. Like Steve did, I prefer to cook with my cast iron so I really appreciate all the tips, tricks, and enthusiasm that he put into cast iron cooking. And he wouldn't have had near as much charisma in front of the camera, or pull with the viewers without the presence & aid of the lovely pretty ms Shelia ❤️ appreciate you both.
I love the Grillmeister. Gizzards are my favorite. Thanks for allowing comments on your channel Sheila.
You are so welcome!
I love fried chicken livers, gizzards and hearts, especially in a dressing or gumbo.
Unfortunately, they no longer include the hearts and don't seem to be packaging them separately. The guy I asked about it said it was something to do with Covid changing something with how they package stuff at the plants. He had no clue where the hearts were going.
maybe I'll get it written out the way it's supposed to be I'll try one more time I don't like hearts and I don't like gizzards but I do love deep-fried livers one thing I'm going to tell you I do love watching your show and you're a sweetheart 😍
That is fantastic!
This one just popped up in my feed looks great
Thanks for being a subscriber!! :)
The third time's a charm
looks good
Thanks!👩🍳👩🍳
Curious wondering if chicken livers can be put in this too
When I saw this I further understood why portion control is so hard. I love food, I love RED and you too Sheila. I'm just having a hard time understanding portion control... Why am I here :(
I don't even like gizzards...
Love you too! For whatever reason your here on this channel I want to thank you! :)
Do you put a lid on it while simmering?
I dont remember myself. Steve passed away Dec 29th 2018😢
Just came back because I forgot the recipe and trimming.
You come back anytime you want to! We really appreciate you being a subscriber for the past 3 years!
Laughing they do say