Monday, July 28, 2014

New Twist On a Classic Favorite

 The significant other and I had BLTs a few nights back. Nothing special you may say, but they were not your run of the mill BLTs.  Fried Green Tomato BLT.  I had never had one before.  It was divine.  Not something you should have all the time, but a wonderful treat.


Fried Green Tomato BLT and fresh corn off the cob.

The Bacon

Bake it on a tray lined with parchment paper at 350. Now don’t ask me for how long…this depends on you. Do you like your bacon limp? Crisp? That is up to you! It really is perfect bacon every time. Also, a plus side, is not getting popped by angry bacon grease!



J.J./Grandma’s Fried Green Tomatoes

• Green tomatoes – these are sometimes hard to acquire unless you have your own garden or a friend with a garden. I know a few times I have asked at the grocery store if they have green tomatoes and have been looked at like I am crazy.
• Buttermilk – I like to soak the tomatoes in buttermilk like my Grandma did so the coating will stick
• Flour – About 1 to 1 1/2 cups. I season that with more pepper and season salt. I use LAWRY'S® Seasoned Salt with 25% less sodium or the Complete Seasoning.
• Oil – I use olive, canola, or a blend of the two. Grandma used Crisco…That had to go out the window with the full sodium season salt.

Get your oil in the pan getting hot as you prep your ingredients…I heat it on medium as I get everything together. If I know for sure I am making them I slice the green tomatoes and start soaking them earlier in the day. I season my flour and start coating. Make sure you shake the extra flour from the tomatoes and place them in the skillet. I would say it is about a minute to a minute and a half per side…till they are brown, crispy, and the tomatoes are just tender. I always taste the first one for salt level and salt them to taste while they are still warm and draining on paper towels.
to them. If you don’t have buttermilk readily available use an egg and about a cup of milk whisked together. Also season the milk with some pepper and salt. I don’t measure things very well when I cook so my guess would be about a ¼ teaspoon of each.

The Sandwich

 

Toast your choice of bread to your liking.  (We used oat bread)
Assemble tomatoes, bacon, lettuce, and mayo on your toast.
Enjoy! 


Chipotle Chicken Panini


Ingredients

Sauce:

  • 3 tablespoon mayonnaise
  • 1 teaspoon chipotle hot sauce (like the kind by Tabasco) or more to suit your taste
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Sandwich:

  • 4 slices of a good bread
  • 4 oz. cooked skinless lean chicken breast, shredded or pulled into pieces
  • 4 slices tomato
  • 2 slices provolone cheese

Directions

  1. In a medium bowl, combine ingredients for the sauce and mix well. Set aside.
  2. Lay the slices of bread together. Evenly spread half of the sauce onto two of the bread slices, leaving half of the sauce in the bowl. Set aside.
  3. To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.
  4. Evenly top other bread slices with tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.
  5. Bring a grill pan sprayed with nonstick spray to medium-high heat on the stove. Place sandwich in the pan. Using a spatula or grill press, press down gently but firmly to seal the sandwich. Grill until hot and lightly browned, about 2 minutes per side, flipping carefully and pressing down to seal.
  6. Cut in half (or not) and enjoy! Serves 2
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Monday, July 21, 2014

100th Entry Spectacular


Wow! This is my 100th blog entry! As many times as I have thought of giving up, I always come back.  How to celebrate this 100th entry? How about the best of J.J.?   Some of my favorite recipes over the last 100 entries!


Refrigerator Pickles


What you need:

• A glass container of some type. I tend to use Mason canning jars.
• Cucumbers - English, seedless, pickling...whatever!
• 1/2 cup of white sugar
• 1 cup white vinegar
• 1 small onion - I like red onions or Vidalia, but you can use whatever you like.


Slice your cucumbers up...if I am serving to company I sometimes do fancy cuts. Slice your onion into rings. Pack them in your container in alternating layers. Mix your vinegar and sugar together BEFORE you put it in with the cucumbers, making sure all the sugar is dissolved. Chill in the fridge for at least four hours before severing. I usually do this first thing in the morning and let it sit all day before serving. Also when the cucumbers and onion starts running low...I just slice more and add to the "brine". Congratulations! You just made pickles! They keep for weeks at a time in the fridge and I think it is so delicious.
From First Entry: Why August 2, 2010 

 Peanut Butter Pie

  • 1 prepared graham cracker crust
  •  2 cups powdered sugar
  • 1-8 oz. cream cheese
  • As much peanut butter as you like to your taste
  • 1 small tub of cool whip
Mix first four ingredients together till smooth. Fold in cool whip. Chill and enjoy.
Entry: Thanksgiving Pie? Oh my! November 19, 2010


Buffalo Chicken Wrap

Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients

  • 2⁄3 cup franks red hot or Texas Pete pepper sauce
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breast halves
  • ¼ cup ranch dressing
  • 1 cup shredded lettuce
  • 1 cup shredded monterey jack cheese...want it really hot? Use pepper jack!
  • 4 10-inch flour tortillas (warmed...again I use whole wheat)
  • 1 teaspoon garlic powder, to taste
  • salt, to taste
  • pepper, to taste
Directions

  • Pre season chicken with garlic powder, salt and black pepper to taste.
  • Combine 1/3 cup of hot sauce and 1 tbsp of olive oil in a large plastic storage bag.
  • Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
  • Marinade chicken at least 30 minutes.
  • Grill chicken until done.
  • Slice chicken into strips.
  • Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
  • Place chicken mixture and lettuce down the center of the tortilla.
  • Roll tortilla in same fashion as a burrito.
  • Cut in half.
Entry: Quesadillas, Wraps, and Salads! Oh My! February 25, 2012

Buckeye Bark
Ingredients
  • 2 ½ pounds chocolate candy coating, divided
  • 1 pound creamy peanut butter
  • 2 cups powdered sugar
  • 1 stick unsalted butter, melted
  • 1 teaspoon vanilla extract
Directions

Put a long piece of parchment paper in the bottom of a 9x13 inch pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bark from the pan once set); set aside.

Melt 1 ½ pounds chocolate according to package directions and pour the chocolate into prepared pan, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. Using your hands, press into an even layer onto the hardened chocolate layer. Transfer pan to the freezer for 5 minutes or until slightly hardened.
Melt the remaining 1 ½ pounds of chocolate and pour it over the peanut butter layer, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer until set.

Once chocolate is set, use a butcher knife to break up the bark into small pieces. Store in the refrigerator. Let sit at room temperature for at least 30 minutes before serving.
 
Entry: Holiday Cheer 2012 December 14, 2012

Beer Can Chicken
(You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill an empty soda can halfway with chicken stock and use it instead of the beer.  I've also used Mountain Dew and Sprite!)

Cook time: 1 hour, 30 minutes to 2 hours

Ingredients
•1 4-pound whole chicken
Complete Seasoning is my
salt replacement.  Thanks,
Melissa for introdicing me to it. 
•2 Tbsp olive oil
•1 opened, half-full can of beer, room temperature (I've found the cheaper the beer the better unless you are looking for a specific flavor profile.)
•2 Tbsp or more of a spice mix of your liking...I used Complete Seasoning by Badia.  Great stuff you find it with the international spices.
•1 to 2 sprigs fresh rosemary
• 1 to 3 cloves of fresh garlic

1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2.  Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil, then sprinkle the spice all over the chicken.
3.  Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can the rosemary and garlic in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4. Cover the grill and walk away. Do not even check the chicken for at least an hour.  (unless you see black smoke...I had a small fire!) After an hour, check the chicken and
refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
5. Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Serve and enjoy with grilled veggies or what ever you may enjoy with a roasted
Corn Grilled in the husk,
chicken, and
zuchini/yellow squash
chicken.  Great thing to toss on grilled veggies...a tea spoon or less of fresh cracked pepper per two table spoons of grated Parmesan cheese.  Mix well and sprinkle on lightly as the veggies come off the grill.

Rosy's Lemonade
Ingredients
 •1 cup sugar (can reduce to 3/4 cup)
 •1 cup water (for the simple syrup)
No, not that one! 
 •1 cup lemon juice
 •3 to 4 cups cold water (to dilute)
  1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. 
  2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. 
  3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice
 



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Monday, July 14, 2014

Ode To Frozen Treats

I just turned 37 this past Wednesday.  For the first 25 or so years of my life I didn't care much for ice cream...I know, I know.  I was some kind of mutant creature of a child.  It's not to say I didn't like any ice cream...I was just very picky and weird about it.  In school (and now that I am an adult and can buy a whole delicious box of them) I loved the Good Humor, Blue Bunny, or what ever brand you have near you, Chocolate Eclair or Strawberry Shortcake Bars.  In school we called them crunch bars...Such a delicious after lunch treat for a mere quarter.  Yes a quarter! It was the 80's after all!

On special occasions when we went to Dairy Queen or it's local counter part, I always got a Mr Misty or slush. I don't even think DQ has Mr Misty's anymore they are called an Arctic Blast or some such thing. 

I've always been a Popsicle person.  I did enjoy those orange push pop or pudding pops as well.   When I was a kid I think the Flintstones advertised for them and that was a lot of my interest in them. Of course I never knew the ones I got weren't the Flintstones ones till I was much older but hey what you going to do about it now?

As I said I didn't really care for ice cream till my 20s. I usually ate sherbert or popsicles.   Milkshakes were my gateway.  I love a good chocolate peanut butter shake or chocolate peanut butter ice cream.  

Fresh Pineapple Sherbet

  • 1/2 cup sugar
  • 1 pineapple, cored, trimmed, reserving 6 large wedges for garnish, puréed in a blender, and forced through a fine sieve (3 cups strained purée)
  • 1 1/2 cups well-chilled milk
  • 1 tablespoon fresh lemon or lime juice
  1. In a bowl whisk together the pineapple purée, sugar, milk, lime juice, and pinch of salt. 
  2. Chill the mixture until it is cold
  3. Freeze it in an ice-cream maker according to the manufacturer's instructions.
  4. Serve the sherbet garnished with the reserved pineapple wedges if desired. 

Chocolate Fudge Swirl Peanut Butter Ice Cream

Prep Time: 30 minutes (active), 8 hours (inactive)
Cook Time: 20 minutes (churn time)
Total Time: 50 minutes

Ingredients

For the Ice Cream
  • 2 cups half-and-half
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ½ cup granulated sugar
  • Pinch of salt
  • ½ cup smooth peanut butter
For the Fudge Ripple
  • ½ cup granulated sugar
  • 1/3 cup light corn syrup
  • ½ cup water
  • 6 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon vanilla extract
For the Peanut Butter Patties
  • 6 tablespoons peanut butter (smooth or crunchy)
  • 2 tablespoons confectioners' sugar
Ice Cream maker I use
Directions

1. To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

2. To make the Peanut Butter Patties: Mix together the peanut butter and confectioners' sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties. (The patties can be stored in the freezer, well wrapped, for up to 1 month.)

3. To make the Ice Cream: Whisk together the half-and-half, cocoa powder, granulated sugar, and salt in a large saucepan over medium heat. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

4. Chill mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's directions. Fold in the Peanut Butter Patties when it has finished churning. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy.

Yield: 1 quart 

J.J.'s Puddin' Pops

Who remembers this?
  • 1 large box chocolate pudding or any flavor you want - banana is very yummy.
  • 3 cups cold milk
  • 2 cups frozen whipped topping (Cool Whip)
  1. BEAT first 2 ingredients with whisk 2 min.
  2. STIR in whipped topping
  3. POUR into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup after about 30 to 60 minutes in the freezer.
  4. FREEZE 5 hours or until firm. Peel off paper cups before serving.
You can easily make the pudding pops waist line friendly and use sugar free pudding, light whipped topping, and low far or skim milk.  
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Monday, July 7, 2014

Talk About Popsicles

Hello, my name is, J.J. and I am a sugaraholic.  In this struggle to loose weight, I have to fight serious cravings for sweets.  I love deserts of all kinds. With it being full swing into the summer months here in the US, my biggest craving is for ice cream.  The thing is, ice cream, as we well know, isn't very healthy eating friendly.  Oh what could I have that is cold and sweet to cure this insane craving...Popsicles! I could make my own and save myself from added sugar and extra calories. With popsicles on the brain, this mad scientist has been in the kitchen experimenting and concocting for your taste buds pleasure.  


If you plan on making popsicles all summer long, spending a few bucks on a mold will pay for itself in no time. They are very reasonable on Amazon. (Zoku makes wonderful molds!) Paper drinking cups, empty (clean) yogurt containers, and standard ice cube trays will also work in a heartbeat. If you are using a mold without a lid, insert sticks into pops when they are partially frozen, about 1 hour after they go into the freezer, and then freeze until solid. If your mold doesn’t have built-in sticks, definitely purchase some up. It wouldn’t be a popsicle without a stick, now would it?  If you want to make popsicles with fruit puree, make sure you have either a standard or an immersion blender on hand.  It makes everything so much easier! 

You really don’t need a recipe. Playing with flavor combinations is fun, and it’s perfectly okay to just go by taste combinations you like. Pick your favorite fresh pureed fruit and add water, coconut water, fruit juice, or yogurt for an extra serving of protein. Want a pop with a bit more to bite into? Slice up fresh fruit and top with a refreshing liquid, like white grape juice, lemonade, or coconut water. Dilute fruit juice with water for a lower calorie pops. Any fruit will do: grapes, kiwi, strawberries, pineapple, peaches, or simply toss in a 5 to 6 whole berries—blackberries, blueberries and strawberries all taste great with lightened up lemonade. It is just a matter of what ever suits your taste. Not only are they cool looking, but, layered popsicles bring out the best of every flavor when you’re combining more than one. To layer, simply freeze them in stages!

Here are some great combos to get you started and the creative juices flowing...pun intended! Let me know what you come up with! I'm always looking for great ideas!

  • Blueberries + Fresh Lemon Juice + Vanilla Greek Yogurt
    Pineapple Juice + Coconut Water + Lime
  • Banana + Mango + Coconut Water
  • Strawberry + Blood Orange Juice
  • Avocado + Lime + Banana + Water
  • Pineapple Juice + Coconut Water + lime (adult version? add a little rum!)
  • Blackberry Puree + Raspberry Puree + Vanilla Greek Yogurt
  • Watermelon Puree + Whole Blueberries

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Monday, June 30, 2014

Fourth of July Spectacular





The 4th of July is upon us...in case you haven't looked at the calender lately, it's this Friday.  I'm going away again this year, but if I were hosting festivities at home I would want to think outside the same ol' burgers and hot dogs.  Since its a 4th of July weekend, burgers and dogs might get old by Sunday. 

Think outside the box and leave the burgers and hot dogs to the kids! Finish planning your party menu...try something new. I have one stop shopping for you this week: Apps, drinks, main dishes, sides, and deserts, in that order.  Have a happy and safe holiday!

Appetizers

Caprese Salad Kabobs
  • 24 grape tomatoes
  • 12 cherry-size fresh mozzarella cheese balls (can't find the cheese? Chunk up string cheese)
  • 24 fresh basil leaves
  • 1 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Salt/Pepper to taste
  1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves
  2. place on a serving plate.
  3. In a small bowl, whisk the oil and vinegar;
  4. drizzle over kabobs just before serving. Serves 12 
J.J.'s Buffalo Chicken Dip
  • ½ lb chicken breast seasoned, cooked, shredded
  • 2 [8 ounce]packages cream cheese
  • 1 cup Ranch dressing – Must use Hidden Valley for this!
  • 3/4 cup red hot sauce – I use Texas Pete Garlic
  • 1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella
Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly. Serve with Rippled Chips and/or Frito Scoops

Drinks

Raspberry Fizz
  • 1/2 cup sugar
  • 3 tablespoons lime juice
  • 2 cups cranberry juice
  • 3 cups seltzer
  • 1 cup ginger ale
  • 1 pint raspberry sorbet
  1. In a small saucepan over high heat, combine the sugar and 1/2 cup of water.
  2. Bring to a boil and cook until slightly thickened, about 2 minutes.
  3. Remove from heat and add the lime juice.
  4. Let the lime syrup cool to room temperature.
  5. In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale.
  6. To serve, pour into glasses
  7. top with scoops of raspberry sorbet. Serves 6
Red, White & Blue Sangria
  • 2 bottles favorite white wine
  • 1 cup triple sec
  • 1/2 cup berry-flavored vodka
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup simple syrup
  • 1 cup blueberries
  • 1 1/2 cups hulled and sliced strawberries
  • 1 cup raspberries
  • 1 1/2 cups pineapple chunks  

  1. Combine all ingredients in a large punch bowl or pitcher
  2. Stir well.
  3. Cover and refrigerate at least 4 hours.
  4. Serve well-chilled with a good scoop of fruit floating in each drink
  5. serve over ice. 8 – 10 servings
Tip: Freeze some blueberries, raspberries, and strawberries to put in glasses instead of letting ice water it down. 

Main Dishes

Grilled Buttermilk Chicken
  • 1 1/2 cups buttermilk
  • 8 cloves garlic, chopped
  • 1 tablespoon paprika
  • kosher salt and black pepper
  • 6 pounds bone-in chicken thighs, legs, or quarters (double marinade for quarters)
  1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
  2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
  3. Heat grill to medium-low.
  4. Remove the chicken from the marinade (discard the marinade)
  5. Grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
Serves 8

J.J.'s Juicy Lucy
  • 1 – ½ lbs grand beef, turkey, or chicken
  • ½ pouch onion soup mix (Avoiding salt? Use ¼ cup chopped onions or 2 tablespoons dry onions instead )
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 6 slices Swiss, cheddar, and/or American cheese
  1. Gently mix meat with onion and spices.
  2. Shape beef into 12 thin patties.
  3. Top six patties with a slice of cheddar cheese and Swiss cheese.
  4. Top each with another patty and seal edges. Season to taste.
  5. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear.
  6. Serve on buns. Serves 6 
J.J.'s Drunk Pork Chops
  • 1 cups water
  • 3 bottles favorite beer
  • 1/8 cup coarse salt
  • 4 tablespoons (packed) dark brown sugar
  • 1/4 cup Real maple syrup
  • 1 cup ice cubes
  • 6 1- to 1 1/4-inch-thick center-cut pork chops
  • 7 large garlic cloves, minced
  • 3 teaspoons chipotle powder
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  1. Combine 2 cups water, beer, 1/8 cup salt, sugar, and maple in large bowl.
  2. Stir until salt and sugar dissolve.
  3. Stir in ice.
  4. Place pork chops in large resealable plastic bag.
  5. Pour beer brine over pork chops; seal bag.
  6. Refrigerate 4 hours, turning bag occasionally.
  7. Prepare grill (medium-high heat).
  8. Remove pork chops from beer brine
  9. Pat dry
  10. Mix garlic, chipotle, 2 teaspoons salt, and mustard in small bowl.
  11. Rub garlic mixture over both sides of pork chops.
  12. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning.
  13. Transfer chops to platter
  14. Cover with foil
  15. let stand 5 minutes. Serves 6
Sides

I love my Mom's beans. Mom is well known for great baked beans. Often requested, almost always the first thing to run out at gatherings. I had to take her recipe and make it my own of course. The significant other who claims not to like baked beans will eat these.  

J.J.'s Not Quite Mama's Baked Beans
  • 2 16 oz cans of Pork and Beans – Van Camps are the best if you can get them in your area.
  • 2 tablespoons prepared mustard
  • ¼ cup chopped onions
  • 4 tablespoons dark brown sugar
  • ¼ cup ketchup
  • 3 slices of bacon, chopped
  1. Preheat oven to 350 degrees F
  2. Mix beans with pork, onions, brown sugar and ketchup together
  3. Put in a greased casserole dish.
  4. Top with bacon
  5. Cover and bake for 3 hours or until thick.
Grilled Cauliflower
  • 1 head cauliflower
  • ¼ cup olive oil
  • 1 1/2 teaspoons seasoning salt (I use Complete)
  • 1/4 cup grated Parmesan cheese
  1. Remove stem& leaves from cauliflower.
  2. Wash& pat dry.
  3. Spread the oil over the cauliflower.
  4. Sprinkle with seasoned salt& cheese.
  5. Wrap head of cauliflower in heavy duty aluminum foil.
  6. Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).
Deserts

Strawberry Ice Cream Cake
  • 2 pints vanilla ice cream
  • 20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  1. Line the bottom of a 9-inch spring-form pan with parchment paper or foil.
  2. Place the pan in freezer to chill, about 10 minutes.
  3. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes.
  4. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute.
  5. Transfer to the chilled pan and spread to smooth the surface.
  6. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
  7. Whip the heavy cream and sugar in a clean bowl to form soft peaks. (make it an adult cake...add a couple of tablespoons of spiced rum in with the cream as you whip it)
  8. Remove the cake from the spring-form ring, running a knife around the edge, if necessary.
  9. Spread the cream over the cake.
  10. Use a hot chef's knife to slice the cake into wedges. Serves 8
Lemon Fruit Dip
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1 cup (8 ounces) sour cream
  • Assorted fresh fruits
  1. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
  2. Whisk in sour cream.
  3. Chill until serving.
  4. Serve with fruit. Makes 1-2/3 cups.





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Monday, June 23, 2014

Hot Fun In The Summertime

"Why is the rum always gone?"
                        - Jack Sparrow

Summertime usually means cold, adult beverages.   I know I have enjoyed quite a few over the years.  Sometimes you just need a change from wine or beer.  Like pirates before me I like rum.  I also have a fondness for tequila.  

Flying my colors! 

I thought I would share some of my favorite cocktails for summer this week.   Some have been around for years.  Others, I have created myself.  If you make any of the recipes, snap a pic and tag me on Twitter or Instagram! I would love to see it!  @jjthecook for both.  Enjoy and happy, responsible drinking!

Measurements are approximate. 





J.J.'s Scurvy Buster
  • 2 oz Rum – I prefer spiced
  • 1 oz lime juice
  • 2 oz pineapple juice
  • 1 oz orange juice
  • 2 oz coconut water
  • 1 oz simple syrup if desired
  1. Shake or stir to mix – serve over ice.
  2. Garnish with cherry and orange slice if desired.
  3. Serves one.
Frozen Rum Runner
  • 3/4 ounce spiced or gold rum
  • 1/4 ounce blackberry liqueur 1/4 ounce creme de banana liqueur
  • 2 ounces orange juice
  • 1/2 ounce grenadine
  • 8 ounces crushed ice
  • 1/4 oz. dark or 151 proof rum
  1. Add spiced or gold rum, blackberry liqueur, creme de banana liqueur, orange juice, grenadine and crushed ice in a blender.
  2. Blend until slushy and pour into glass. 
  3. Float with 1/4 oz. dark or 151 proof rum
  4. Serves one
Dirty Banana
  • 2 oz. Tia Maria or Kahlua
  • 2 oz. dark rum
  • 2 oz. rum cream liqueur
  • 4 oz. milk
  • 1 oz. simple syrup
  • 3/4 banana
  • chocolate syrup
  • Ice
  1. Fill blender 3/4 way with ice and all ingredients.
  2. Blend until thick and smooth.
  3. Pour into glasses
  4. Drizzle chocolate syrup on top for garnish
  5. Serves two
 Paloma Ala J.J.
  • 2 oz tequila blanco (silver)
  • Juice of half a lime
  • 3 oz pink grapefruit juice
  • 3 oz soda
  • pinch salt
  • Lime wedge, for garnish
  1. Combine tequila, lime juice and a pinch of salt in a highball or Collins glass.
  2. Add ice
  3. Top with grapefruit and soda.
  4. Stir gently
  5. Serve with a lime wedge garnish
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Monday, June 16, 2014

Food so nice, they named it twice?

Lets talk Couscous.  Delicious stuff it is.  I have only been aware of it for the last 10 or so years.  I love it.  It's a nice change in the boring side dish world and it takes on flavors very well.  It's the rice of the pasta world...yes it is a pasta!
Couscous is a traditional dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania, Libya and the Western Sahara. Couscous served with fish is also a staple food in Western Sicily, and is featured as a traditional food product officially recognized by the Italian Ministry of Agricultural, Food and Forestry Policies. Properly cooked couscous is light and fluffy, not gummy or gritty.
 Near East makes a great instant product if you are in a hurry.  If you are watching sodium like I am, you are better off to get your own and prepare it with your own seasonings. It's good hot with butter and Parmesan cheese.  It's good cold in a salad.   It pairs well with last weeks kabobs, chicken, shrimp, scallops, or just about any protein.

Goes great as a side with Tex Mex dishes.  Add chicken or shredded pork to make it a meal. 

Black Bean and Couscous Salad

Ingredients
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen white corn kernels, thawed. Use fresh if in season.
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste
Directions
  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. 
  2. Cover the pot and remove from heat. 
  3. Let stand for 5 minutes.
  4. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  5. Fluff the couscous well, breaking up any chunks. 
  6. Add to the bowl with the vegetables and mix well. 
  7. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
 This one is a great light lunch or dinner.

 Couscous Chicken Salad

Ingredients
  • 1 1/3 cups dry couscous
  • 2/3 cup pecan pieces
  • ½ cup packed dried apricots, chopped
  • 2/3 cup Craisins
  • ¼ cup white raisins
  • 1 lb cooked chicken breast chunked or shreaded
  • 1 teaspoon cumin
  • 3 scallions, thinly sliced with greens
  • 1 pinch Salt and freshly ground black pepper, to taste
Directions
  1. Prepare couscous according to package directions.
  2. Let cool
  3. Break apart large chunks
  4. Combine all ingredients; toss. 
  5. Serve at chilled.
Couscous Fritters

Ingredients 
  • 1 cup uncooked couscous
  • 1 cup hot chicken or vegetable stock for flavor or water
  • 2 eggs, beaten
  • ¼ teaspoon garlic powder
  • 1/3 cup grated Parmesan cheese
  • 2 green onions, finally chopped
  • Salt/Pepper to taste
  • 2 tablespoons vegetable or olive oil
Directions
  1. Measure the couscous into a large heatproof bowl
  2. Pour hot stock over the couscous
  3. Then cover with cling wrap
  4. Leave to stand for 5 minutes or until the couscous has absorbed the stock and is soft
  5. Add the egg
  6. Season
  7. fold through the cheese and spring onions
  8. Divide the mixture into 4 burgers
  9. Heat the oil in a non-stick frying pan
  10. Cook the fritters over a medium heat for 3 minutes on each side until golden
  11. Serve with a green salad or as a great side
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Monday, June 9, 2014

Skewer Me?

I have grilling fever.  My backyard is a peaceful haven these days.   Why not try something different and new?  Why buy those over priced ones they put together at the grocery store? Let's do kabobs!
Shish Kabob - It is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onions, and mushrooms. In the USA, the word "kebob" usually refers to shish kebab. 
Tasty stuff if you ask me! I first started playing around with kabobs about five years ago.  My favorite is probable chicken or pork with pineapple.  Fairly healthy too.  I usually serve on a bed of rice or couscous and additional grilled vegetables. A side salad works well too.  You can totally do desert ones as well...pineapple, plums, and bananas on a skewer, grilled, brushed with coconut milk, then served just as they are or with ice cream/sorbet: Delicious! 


J.J.'s Pirate Marinade
  • ¼ cup dark spiced rum
  • ¼ cup pineapple juice
  • ¼ cup olive oil
  • ½ cup coconut water
  • 1 lime juiced – zest for extra punch
  • 2 tablespoons honey
  • ¼ teaspoon of cyan pepper
  • 2 cloves garlic minced
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon Sea Salt
Whisk all ingredients together till well blended. Works great for chicken and pork. Untested with seafood and beef. Let meat sit in marinade for at least 30 minutes or longer for best results. 

June is Pride month.  Here is one in honor of Pride and some of my very good friends!  This easily doubles or triplesfor any gathering.

Rainbow Chicken Kabobs 

Ingredients
  • 1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
  • 1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
  • 1/2 cup J.J.'s Pirate Marinade, divided
Directions
  1. Thread chicken and peppers alternately onto 4 skewers; brush with 1/4 cup marinade or place in zipper bag to soak, placing back in a pan in case of leaks.
  2. Refrigerate 1 hour.
  3. Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining marinade.
Grilled Rainbow Pork Kabobs

Prepare as directed, substituting pork loin for the chicken, and pineapple, red onion wedges in addition to the pepper pieces, and increasing the grilling time to 20 min. or until meat is done.

If using wooden skewers, soak skewers in water for 30 minutes before using to assemble kabobs to prevent them from catching fire on the grill.

Teriyaki Bacon Wrapped Chicken Kabobs
No bacon in the house...what is wrong with me?
  • 2 pounds boneless skinless chicken breasts
  • 1 pound halved bacon slices
  • 1 large pineapple, peeled, cored, and cut into 1-inch cubes
  • 1 cup low sodium teriyaki sauce
  • Oil for grill grate




Directions
  1. Cut chicken into 1-inch cubes.
  2. Wrap each piece of chicken with 1/2 a slice of bacon.
  3. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
  4. Clean and oil the grilling grate. I use Pam for Grilling!
  5. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-6 minutes per side.
  6. In the last minutes of cooking, brush each skewer with teriyaki sauce all over.
  7. Remove to a platter, let rest for 5 minutes
  8. Serve immediately with remaining teriyaki sauce.
Seafood strike your fancy? Try this! Easily sub scallops in place of shrimp.

Shrimp Kabobs

Ingredients
  • 2 red potatoes
  • 4 (6 inch) skewers
  • 16 large shrimp, peeled and deveined
  • 1 large red onion, cut into large chunks
  • 1 large tomato, cut into large chunks or use cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Directions
  1. Preheat grill for medium heat and lightly oil the grate.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
  3. Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
  4. Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes
  5. Serves 4 or 2 really hungry people.

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Monday, June 2, 2014

Chill About Grilling! More Handy Grilling Tips

Gas or charcoal? Charcoal or gas? Charcoal probably gives your food a better flavor. But gas... it's just so easy and when you are in a hurry, gas heats up fast. I have a gas grill...a beautiful, sexy gas grill. Still, charcoal grills aren't that hard to get going. Have a cold drink. It'll be ready soon. I would like to add a small charcoal grill to my backyard collection.

You can grill just about anything over direct heat...right above the coals or the flame, but sometimes, indirect grilling is better. Large/thick cuts of meat, whole chickens, anything dripping with fat — for these, shove all the coals to one side of the charcoal grill and use the opposite side, or, on a gas grill, use less flame and don't cook the food directly over it.

A covered grill is a hotter grill. Food cooked in a covered grill tastes smokier. This is usually a good thing, but not always. Also, it's easier to overcook food when the grill is covered. Why? Because you can't see the food.

"Barbecuing" usually refers to cooking big things like pork butt, beef brisket, and whole hogs over low heat for a long time. Grilling hamburgers is not barbecuing. That's grilling.

This is my sexy grill!
A good way to oil your grill's grid before using: Chop an onion in half, dip the cut side in vegetable oil, and rub it all over the grid.

To clean your grill grate, use a little soapy water at the beginning of the season. Then hit it with a wire brush, when it's still warm, after each use. That's it.

To test food for doneness, a cake tester or metal skewer can make you look like a genius. Stick it into the middle of whatever meat you're grilling, then hold it to your chin. If it's cool, keep cooking. If it's warm, you're at medium-rare. If it's pretty hot, yank the food off the grill. Careful with tongs. Squeeze too tight and you squeeze the juice out. Same goes for maneuvering using a fork or knife.

Gadgets: Baskets, toppers, rib racks, vegetable holders, drip pans...all good tools, though not all essential. Save money, only buy what you'll use. The basics are a good pair of tongs, a spatula, and a wire brush. A pot holder is not the same thing as a grilling mitt. Pot holders are for ovens.

A cool gadget for charcoal grills: the electric charcoal igniter. You plug it in, set it in the grill, top it with charcoal, and within about eight minutes the coals will be on their way to readiness. No lighter fluid needed. But nothing beats the chimney starter.

Charcoal is ready when 80% of the coals are ash-gray. If the fire gets too cool (you can hold your hand just above the grill for four or five seconds), try pushing the coals closer together. If it's too hot (two seconds, max), spread the coals out and move your food to the edge. If the coals start to burn down and disappear, add more — but remember, that brings the temperature down, too.

You can put barbecue sauce on just about anything. Remember, only do so in the last ten or fifteen minutes of cooking...the sugar in the sauce can burn.

Strawberry BBQ Sauce
  • 1 cup Strawberry Puree
  • 2 T apple cider vinegar
  • 2 T brown sugar
  • 1 T Worcestershire sauce
  • 1/4 tsp lemon zest
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/4 tsp dry mustard
  • 1/4 tsp allspice
  1. Season to taste (3/4 tsp salt and 1/2 tsp white pepper)
  2. In a small saucepan, over med heat bring above ingredients to a simmer. 
  3. Then reduce to low and simmer for about 30 minutes.
Makes 1/2 Cup

Add just about anything to mayonnaise for a sauce or a spread. Hot sauce, lime zest, basil, mustard, A1, or whatever. It's hard not to make it taste good. An interesting steak sauce: Dijon mustard, melted butter, and Worcestershire.

The basic marinade: an oil (olive, canola, grape seed, etc.), an acid (vinegar, lime juice, yogurt, wine, etc.), herbs, and spices. Experiment. And a smashed garlic clove never hurts. Don't feel like making your own? Italian or balsamic dressing works great.

If you forgot to make a marinade...food has to sit in the marinade for a few hours to, you know, marinate...make a rub real fast. About a half-hour before grilling (or even at the last second), massage it into the meat. Use what you like; pepper, cinnamon, dried herbs, cayenne, chili powder, brown sugar, cumin, paprika...

The Ziplock bags were made for marinating (not really but it sounded good, but they do work great.) Basting meat with leftover marinade during cooking is a good idea. Using leftover marinade as a finishing sauce is not. Because of the raw-meat juice, of course.

Always salt beef a good half-hour before grilling. You're not flavoring. You're tenderizing, and tenderizing takes time.

Don't over mix or manhandle your burgers. You want them just barely formed into a patty. Otherwise, the meat will get tough. Please don't press the burgers down with a spatula as they cook, unless you like a dry hamburger. When to add the cheese: After flipping (obviously), a minute or two before the second side is done. Then close the cover.

To grill fresh sausage: First, precook it by poking it with a fork and simmering it in water until just about cooked, ten minutes tops. Then grill it till it's browned and a little bubbly, probably five minutes.

The kebab was a wonderful invention. It's like a whole meal on a stick. A kebab secret: If you want the meat medium-rare, pack it tight on the skewer. For medium-well, space the pieces out. Don't forget that skewers get hot!

One inch is the best thickness for a steak (including fish steaks) or pork chop. It's the easiest to get a nice exterior crust and a juicy middle. That goes for lamb chops, too, if that’s your thing. A little olive oil, salt, and pepper, and throw it on over high heat.

Chicken is tricky. It dries out, it burns, it's susceptible to slight differences in grill temperature. If you have a bunch of chicken pieces on the grill, flip them frequently and move them around the grill a lot according to which pieces are cooking fastest and where the grill is the hottest.

Don't forget about vegetables. Toss some thin asparagus with olive oil, salt, and pepper, throw it on, and it'll be done before you can grab another beer. Delicious. Wrap small vegetables in a foil packet and rest it over high heat. Poke a few holes in the foil to let the smoky flavor in. Slice zucchini and yellow squash long ways, brush with olive oil, season, then throw on the grill. When it comes off, hit it with a sprinkle of Parmesan cheese...YUM.   It's the only way I will eat zucchini.  

There is no fruit you can't grill (I don't think). Pineapples, bananas, plums, cantaloupe, oranges, peaches sliced or cut in half, brush with melted butter and if you want, brown sugar, and grill. There are few tastier desserts than grilled fruit, and somehow, it always surprises people.
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Monday, March 24, 2014

Let's do brunch!

I've got to spend a glorious weekend at home this past weekend...mostly because the significant other and I have been very ill with some creepy crud the takes over your sense of smell/taste to play a horrible game of keep away.  Very awful! Saturday we were feeling well enough to have some real food so I started concocting us a very delicious brunch of bacon, eggs, mashed potato pancakes (A great recipe to use leftover mashed potatoes!), and English muffins.  Nothing special, but very good because we could smell and taste it. Brunch is so under rated!

Sunday morning, I woke up at a very ungodly hour and couldn't go back to sleep, so I started
planning our brunch in my head...because this is how my mind works at 4:00am on a Sunday morning.   We both like quiche, but a big one kind of goes to waste before we can finish it because it's just the two of us.  I devised the recipe that follows for a quiche for two.  I must say with delicious results. I served it with a mashed potato pancake, a chocolate chip pecan scones, and orange wedges for color.

 Also...I am sure you can fill this with any quiche filling you find yummy.  This is just what we had on hand. 

J.J.'s Quiche for Two

Ingredients

  • 2 large eggs
  • ¼ Swiss cheese, shredded
  • 10 baby spinach leaves
  • 2 slices Canadian bacon, chopped
  • ½ pie crust
  • Tablespoon milk
  • 2 pats of butter
  • Salt/pepper/seasoning of your choice

Directions

  1. Cut pie crust in rounds to fit your cooking vessel. We have these cool mini pie pans I like to use.
  2. Butter your cooking vessel.
  3. Place pie crust in vessel...making sure it is in full contact with the pan.
  4. Divide the Swiss equally between both pie shells...reserving a couple pinches to place on top.
  5. In a bowl, scramble eggs with milk and seasoning.
  6. Divide egg mixture between both pie shells.
  7. Add 3 of the spinach leaves to EACH pan.
  8. Add Canadian bacon to both pans.
  9. Top with remaining spinach and cheese.
  10. Bake in 350 oven for about 20 minutes...different ovens may vary. 

Grandma's Mashed Potato Cakes

Ingredients

  • 2 cups mashed potatoes
  • 1 large egg
  • 3 tablespoons finely diced onion
  • Black Pepper
  • 2 tablespoons of flour
  • splash of milk – this varies depending on how stiff the mixture is
  • Cooking spray

Directions

  1. Combine all ingredients till makes a batter the consistency of pudding...you may have to add more flour or milk depending on your mashed potatoes.
  2. Cook on medium heat in a non stick pan, coated in cooking spray a heaping tablespoon at a time.
  3. Once flipped, flatten into a cake.
  4. Cook time varies depending on how crisp you want them.
  5. Serve warm as a delicious side to a breakfast, brunch, or even dinner.

Rosy's Chocolate Chip Pecan Scones

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1/8 -1/4 cup sugar depending on how sweet you want them
  • 1 ½ teaspoons double-acting baking powder
  • ¼ cup mini chocolate chips
  • ¼ cup chopped pecans
  • 4-ounces sour cream
  • 2 ½ tablespoons stick margarine or butter
  • Baking Sugar to garnish

Directions

  1. Preheat the oven to 450 degrees F.
  2. In a large mixing bowl, add in the flour, sugar and baking powder. Mix in the chocolate chips and walnuts.
  3. Create a hole in the middle of the bowl, pushing the dry ingredients to the sides. Pour the sour cream into the hole and crumble the margarine in with your fingers as well. Mix everything together with a big spoon until the dry ingredients absorb all of the sour cream and margarine. Continue to knead the dough with your fingers until the consistency is uniform.
  4. Sprinkle a small amount of flour on top of a baking sheet. 
  5. Take the dough mixture out of the bowl and place it in a circular mound on top of the baking sheet. 
  6. Cut the dough with a knife into 8 pieces by making a plus sign, and then a multiply sign. Make sure to separate all 8 wedges of dough to allow room for each piece to expand in the oven without touching. 
  7. Sprinkle with Baking Sugar. Bake until very lightly browned, 10 to 15 minutes
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Friday, March 21, 2014

Why is there a chip on your shoulder? Miss your mouth?

Last Friday was National Potato Chip Day! Yum!  In honor of that, today's post is all about...you guessed it! Potato Chips!!!

I grew up in a small town in Southeastern Indiana about thirty minutes from Cincinnati Ohio.  When I was a kid, I had no clue so well loved brands were regional.  I grew up with bands like Mike-Sells,
Grippo's, and Husman's.

My Grandmother was a huge fan of Mike-Sells.   When I was very young, I always remember having that familiar red and silver foil bag in the house.   I am not a huge fan of their plain chips...the rippled or as they call them "groovy"ones are so good for dips.  I have shared many a bag of Mike-Sells groovy chips and some sort of onion dip with my Mom over the years. 


As I got older and developed my own tastes...I fell in love with BBQ chips.  There are so many kinds, but there is still only one today that I crave, beg people to mail me, and will order on-line despite ridiculous shipping charges: Grippo's BBQ.  They are sweet and smokey, yet after you swallow them, it hits you with a bit of heat that I find delightful.  I have requested these chips for birthday presents, holiday's, and just because.  I look forward to having them as a snack almost as I look forward to my visit to Skyline Chili when I go back home to visit. Grippo's also has this flavor that is my second favorite called Sweet Bermuda Onion. 

I personally never cared much for Husman's.   They always seemed to leave a coating in my mouth.  A few years back long before I moved to the East Coast, Husman's had out Montgomery Inn and Cincinnati Chili flavor's that were pretty good. 

I have lived in a couple places on the East Coast the last few years and the brand here seems to be Utz.  There is also Cape Cod up in Massachusetts, but they seem to be getting more and more national.  As for the Utz chips...my favorite is the Carolina BBQ flavor.  The are kinda acidic like a salt and vinegar chip, but have a hint of spice.  That is something very tasty with a sandwich. 

Now that I am done babbling about potato chips...how about a recipe to use some!

J.J.'s Potato Chip Chicken

 

Ingredients

  • 4 cups favorite flavor of potato chips, crushed (1 cup)
  • 1 large egg
  • 1/2 teaspoon black pepper
  • 1 teaspoon of Complete Seasoning or favrite seasonal of your choice
  • 1 teaspoons Worcestershire sauce
  • 1 tablespoons vegetable oil
  • 1 tablespoons of olive oil
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)

Directions 

  1. In shallow bowl, mix crushed potato chips and seasonings. 
  2. In another shallow bowl, beat egg and Worcestershire sauce.
  3. In 10-inch nonstick skillet, heat oil over medium-low heat. 
  4. Dip chicken into egg mixture.
  5. Coat with potato chip mixture.
  6. Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

Yeild: 4 Servings
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