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

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

 

Entry:   "To alcohol! The cause of... and solution to... all of life's problems..." April 28, 2013

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.  

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

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.

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

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