Cajun Fried Chicken Livers with Spicy Dipping Sauce

Ingredients

1 lb. chicken gizzards
1 C. buttermilk
2 T. hot sauce
1 C. all purpose flour
1 T. cajun seasoning (I used Slap Ya Mama)
1 tsp. smoked paprika
1 tsp. garlic powder
1 large egg
veg. oil for frying

How To Make It

Pour the milk and hot sauce in a large bowl and combine. Add the gizzards and put in the fridge to marinate for a minimum of 2 hours. When ready to fry, combine the flour and seasonings in a large ziploc bag. Remove the gizzards from the marinade to a plate and drain off half of the liquid in the bowl. Add the egg to the remaining liquid and beat to combine. Add the gizzards back to the bowl and toss in the egg mixture. Heat oil in a deep fryer or skillet to 350 degrees. Working in batches, toss some of the gizzards in the flour mixture and then fry until they are golden brown, approx. 2-3 minutes. Drain on a paper towel lined pan and continue with remaining gizzards. Serve with the dipping sauce.

Spicy Dipping Sauce

1/4 C. mayo
2 T. ketchup
1 tsp. prepared horseradish (or to taste)
1/2 tsp. cayenne pepper

Combine well, chill before serving.

Beef and Bean Enchilada Casserole

Ingredients

15 corn tortillas (the soft ones)
1 lb. ground beef
1.25 oz. pkg. taco seasoning
4 oz. diced green chilies
16 oz. refried beans
10 oz. red enchilada sauce
3 C. monterey jack cheese (or more if you like)

How To Make It:

In a skillet, brown the ground beef breaking it up as it cooks. Drain off the grease and add the taco seasoning, green chilies and beans. Combine well and remove from the heat. Lightly spray a 9x13 pan with cooking spray. Place 5 tortillas in the bottom of the dish, arranging to cover the bottom. Top with some of the enchilada sauce and spread around. Spoon in half of the meat mixture and spread. Top with 1 C. of cheese. Repeat with another layer. Arrange the final 5 tortillas on top and spoon the remaining sauce over them and top with the remaining 1 C., or more if using, of the cheese. Bake in a 350 degree oven for 35 minutes.