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.

"To alcohol! The cause of... and solution to... all of life's problems..."

It's been a crazy month, this April has...I tell you what!  A move back to Maryland, trying to combine two sets of cats, and other various things...I've been a busy home cook!
At the wonderful Southern Season store, before I departed North Carolina, I got to meet chopped judge Maneet Chauhan!  Such a lovely lady! The picture of the three of us is on Facebook.  We got her cookbook and had it signed!  I look forward to meeting more celebrity chefs in the future!
Got a new grill last week (a Char-Griller Grillin' Pro 3001...LOVE IT,) so in the spirit of Sunday dinner, I did a beer can chicken.  I've done a beer can chicken before, but it was in the oven.  I did it on the grill this time served with delicious grilled veggies and fresh lemonade.  So, so, sooooo yummy! I have a full and happy tummy tonight.

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

Who the Hell Was General Tso and Why Do Honor Him With Chicken?

General Tso's Chicken has been on my mind a lot lately...mainly because I have had a taste for it.  Then on one of my many sleepless, insomnia ridden nights, I laid there thinking: "Who the hell was General Tso? Is he a real person? Why did they name chicken after him?"  I decided to research General Tso and I thought I would share my findings with you, my lovely readers.

Now for you that either live under a rock, in a cave, or have never had Americanized Chinese food my be wonder what is this chicken I speak of.  Here is my description of General Tso's chicken...It is this crispy fried type chunks of chicken in this kick ass sauce that is sweet, but don't let that fool you.  That stuff will come back and slap you in your face with the spice.  All and all it is freaking delicious.  The stuff has slapped me in the face a few times...I think of the great pepper incident of 2003...The office where I was working at the time, we had ordered Chinese.  I got my beloved General Tso chicken...I took a delicious bite and one of the sneaky little peppers was hidden on the bottom of the bite...in other words, I thought I was going to die, but I digress. For those of you who want a real background on it, this is what I found:

General Tso's chicken (sometimes Governor Tso's chicken, General Tao's chicken, General Tsao's chicken) is a sweet and spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish was unknown in China and other lands home to the Chinese diaspora before it was introduced by chefs returning from the United States. The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although this connection is tenuous. He is said to have enjoyed it, and perhaps helped create a dish, but there are no recorded recipes. The real roots of the dish lie in the post 1949 exodus of chefs to the United States. The dish is reported to have been introduced to New York City in the early 1970s as an example of Hunan cooking, though it is not typical of Hunanese cuisine, which is traditionally very spicy and rarely sweet. The dish was first mentioned in The New York Times in 1977.

Ok so we know what the chicken is...now what made Tso so great?   I had to find out!

Zuo Zongtang  (November 10, 1812 - September 5, 1885), spelled Tso Tsung-t'ang in Wade-Giles and known simply as General Tso in the West, was a Chinese statesman and military leader in the late Qing Dynasty.

He was born in Wenjialong, north of Changsha in Hunan province. He served in China's northwestern regions, quelling the Dungan revolt and various other disturbances. He served with distinction during the Qing Empire's civil war against the Taiping Rebellion, in which it is estimated 20 million people died.

So he lived over a 100 years ago...he must be pretty bad ass to have food named after him.  I mean have you ever heard of the General Washington dog or the Lincoln burger? I haven't and if you had? Send me an email!

Zuo's career got an inauspicious start when, as a young man, he failed the official court exams seven times.  He decided to abandon his plans to become a civil servant and returned to his home by the Xiang River in Hunan to farm silkworms, read, and drink tea. It was during this period that he first directed his attention to the study of Western sciences and political economy.

Drink tea? Seriously?

When the Taiping Rebellion broke out in 1850, Zuo, then 38 years old, was hired as an advisor to Zeng Guofan, the governor of Hunan. In 1856, he was formally offered a position in the provincial government of Hunan. In 1860, Zuo was given command of a force of 5,000 volunteers, the Xiang Army (later known as "Chu Army"), and by September of that year, he drove the Taiping rebels out of Hunan and Guangxi provinces, into coastal Zhejiang. Zuo captured the city of Shaoxing and, from there, pushed south into Fujian and Guangdong provinces, where the revolt had first begun. In 1863, Zuo was appointed Governor of Zhejiang and an Undersecretary of War.

OK so he was pretty badass...I'd like to buy the guy a beer and chat with him.

Zuo Zongtang was admired by many generals who came after him. The Muslim General Bai Chongxi wanted to reconquer Xinjiang for the Kuomintang central government, in Zuo Zongtang's style, and expelled Russian influence from the area. Zuo Zongtang was also referred to by Muslim General Ma Zhongying (a descendant of a Salar noble) as one of his models, as Ma led the KMT 36th Division (National Revolutionary Army) to reconquer Xinjiang for the Kuomintang from the pro-Soviet governor Jin Shuren during the Kumul Rebellion.

So all these people admired him...I kind of got the Ooo's and Ahh's about him myself.  I also learned he was real nice at throwing spears and was pretty decent at making dumplings.

I think it is time for some lunch now...Chicken anyone?

April Fools!

The joke is...no entry for March.  March was a busy month and my Mother was ill so I had to travel to her...Yes she is doing better now. :-)

This month starts with some healthy versions of some yummy food requested by a dear friend in Canada.  I even have a desert!  Enjoy the recipes, darlin'! Sorry about the lack of photos.

Baked Chimichangas

INGREDIENTS:

• 2 pounds boneless beef chuck roast,
• trimmed of fat
• 1/4 cup water
• 1 1/2 cups beef broth
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 (8 inch) flour tortilla
• 3 tablespoons butter, melted
• 1 cup salsa
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

DIRECTIONS:
1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. (Or cook all day low and slow in a crock pot!)
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter or olive oil. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa!

Mexican Rice

INGREDIENTS: 

• 3 tablespoons olive oil
• 1 cup uncooked long-grain brown rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth 

DIRECTIONS: 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Fruit Salsa and Cinnamon Chips

INGREDIENTS:

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored
• and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar or Splenda
• 1 tablespoon brown sugar or Splenda Brown Sugar Blend
• 3 tablespoons fruit preserves, sugar free, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

DIRECTIONS: 

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Braised Balsamic Chicken

INGREDIENTS:

• 6 skinless, boneless chicken breast
• halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

DIRECTIONS: 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Grilled Steak Wraps

INGREDIENTS:

• 8 ounces sirloin steak or top loin steak
• Salt and ground black pepper, to taste
• 2 plums
• Olive oil to brush
• Spinach, fresh uncooked
• 1 Red Onion, sliced thinly into crescents
• 6 (10 inch) multi-grain wraps or tortillas 

•  Basalmic Vinaigrette

DIRECTIONS:

1. Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
2. Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
3. Combine all ingredients Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
4. Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.

I'm here for October...barely!

Here are two for October...My Mother and Grandmother used to make these out of the leftover mashed potatoes.  I like to make them for breakfast and have them with eggs.

The second recipe is one I stole from an ex.  I always loved it when they made this. 

Also...if you are out there...let me know you are there! Send me a recipe, just say hi, follow me or something!

Mashed Potato Pancakes

• 1 egg
• 1 cup mashed potatoes (left over)
• 1/3 cup flour
• 1 green onion (finely chopped)
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 -2 tablespoon milk
• 2 -3 tablespoons shortening or 2 -3 tablespoons vegetable oil

Directions:

1 Beat the egg.

2 Mix the beaten egg with the mashed potatoes.
3 Stir in the dry ingredients.
4 Add the milk and mix well.
5 The batter should be very thick.
6 Melt the shortening or heat the oil in a skillet.
7 Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
8 Brown on one side, over medium heat. Turn and brown on the other side.
9 Serve with ketchup.

Chicken - Rice - Broccoli Casserole  

•  1 (10 oz.) pkg. frozen chopped broccoli
• 2 c. cooked, cubed chicken - I season mine with rosemary, garlic, pepper, and poultry seasoning
• 2 c. cooked rice
• 1 c. cheese, grated
• 1 (10 oz.) can cream of mushroom soup - If you don't like mushrooms use cream of chicken or celery
• 1 (3 oz.) can French fried onions
• 1 soup can milk

Combine chicken, rice, cheese, broccoli, and soup. Add 1 soup can of milk; mix well. Pour in buttered 1 1/2 quart casserole. Top with onions. Bake in 350 degree oven for 30 minutes or until onions are brown and crisp.

Drunken Chicken Master

I haven't been cooking much lately. It has been disgustingly hot here in the Baltimore/D.C. corridor and by some miracle of fate, I have developed a social life. (I've been dating this pretty awesome woman, spending lots of time at PW's with Mama, and hanging with the BFF aka the Fabulous Melissa,) Also, I have been having roommate issues that are beyond the control of this fat kid. Despite all of this...I did manage to cook a decent meal Sunday. Another roasted bird...I love chicken and I like it a lot of ways, but baked low and slow on a Sunday morning is my favorite.

Now this particular bird was done beer can style on a well washed, Mello Yello can. In said Mello Yello can, I filled it with water, rosemary, garlic, and chipoltle seasoning. I dressed the bird in olive oil and a seasoning concoction I will share with you at the end of this entry. I baked it in the oven on 175 for 4 hours then increased it to 250 for another hour and a half. The last hour, I cranked the oven up to 350 to finish cooking and crisping of the skin.

And, just in case there are readers that aren't familiar with beer can chicken...here is a brief history of it:

Beer Can Chicken is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly in a barbecue or oven. The can goes into the opening of the chicken so that the beer evaporates and permeates the cooking chicken. It received the name dancing chicken due to way the chicken wobbles once the beer has evaporated and due to the fact the chicken is flavored with evaporated beer. The wobbling and falling usually indicates the chicken is done.

 

 

J.J.'s Chicken Rub

Measurements are approximate as I never measure.

• 1 tablespoon garlic powder
• ¼ teaspoon of finely chopped rosemary
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon chipolte season
• 1 teaspoon Season Salt
• ¼ teaspoon sage

Left for the roommate so she wouldn't screw
with my chicken!

Beautiful! Those drippings made a
delicious gravy!

Simple and delicious!

Post 4th of July

So the 4th of July has come and gone and it is now four days till this fat kids 34th birthday...I revisited some recipes I have covered before this year for Americas birthday. I did make some changes. I made lemonade pie again this year...still delicious. It was even more delicious with the changes I made. I first brought you lemonade pie in August of last year.

Frozen Lemonade Pie

Ingredients
For the Crust
•2 cups graham cracker crumbs
•1/4 cup sugar
•7 tablespoons unsalted butter, melted


This year I used pre-made tart sized crust for miniature/baby pies. I bought 12 but propably could have used 18.

For the Filling

•2 cups heavy cream - the original recipe calls for Cool Whip
•1 14-ounce can sweetened condensed milk, chilled
•1 6-ounce can frozen lemonade concentrate (do not thaw) [I used 12ounces] – This year I used pink lemonade...this made for a better over all flavor.

For the Topping
•1 cup blueberries
•1 cup raspberries
•2 tablespoons sugar
•1 tablespoon fresh lemon juice
Directions

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries

I also grilled some chicken this year. I love grilled chicken thats been kissed with BBQ sauce. This chicken was the bomb. I rubbed it down with a newly created rub this year. I would have ate it without the sauce, but I love the sauce. I import it from back home and only use it for myself or very special people. I love Montgomery Inn BBQ sauce. The Montgomery Inn is a restaurant in Cincinnati/Montgomery Ohio and they have hands down the best ribs and I think the best bottled BBQ sauce on the planet. I would seriously drink this sauce if you asked me to. As for this rub I think I want to try it on a pork loin at some point.



J.J.'s Chicken Rub

• ½ cup brown sugar 
• 1 teaspoon garlic powder
• ½ teaspoon fresh course ground black pepper
• 1 tablespoon Chipotle seasoning – I used the one you get from Pampered Chef

Rub on chicken at least 4 hours before grilling/cooking

.

Sauce Fail

I haven’t been feeling myself lately, so slow on the entries. I did have a wonderful dinner Saturday evening at Carrabba's. If you have never been there before I suggest trying it. You will never want Olive Garden again.

I had the best Caesar salad of my life. It was garlicky, fresh and had a nice amount of Parmesan on it. For my entree I had the Italian Classics with chicken Parmesan, lasagna, and fettuccine alfredo. All so good...the chicken was tender and juicy...everything was just perfect. Even my service was excellent. I was so full I got my dessert to go. I really dig some good Tiramisú.


Last week I attempted to make the General Tso's/Orange Chicken sauce. It was a major fail. I am going to play with the recipe again and see if I can make it work. I ended up making my chicken and broccoli casserole instead. Always have a plan B!

J.J.'s Chicken and Broccoli Casserole

• 1 to 1.5lbs of boneless, skinless chicken...breasts or thighs whatever you prefer cut into bite sized pieces
• olive oil
• chopped broccoli
• 1 can low sodium cream of mushroom soup – if you don't like mushrooms use celery/chicken
• Milk
• Rosemary to taste - chopped
• garlic to taste
• ¼ cup Parmesan cheese
• ¼ cup bread crumbs
• 1 – 2 cups rice cooked
• low sodium season salt
• fresh ground pepper
• shredded cheddar – optional

 

Preheat oven to 350. Sauté chicken with olive oil on low with seasonings. Cook thoroughly and set aside. Mix soup...almost a full can of milk, measured in the soup can...with rice, broccoli, and cheddar cheese then add chicken. Place in a greased casserole dish. Mix bread crumbs and Parmesan to top casserole. Bake 20 to 30 minutes until top is golden and casserole is bubbly.

Super Bowl Snacks Part 1

Super Bowl XLV is this Sunday. Of course a game this big needs fabulous snacks....Here is part one of some of my favorite game day snacks! Go Packers!

 

 

BUFFALO POTATO SKINS

INGREDIENTS

 

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1⁄2 tsp salt
• 1⁄4 tsp onion powder
• 1⁄2 cup bottled lite blue cheese dressing – RANCH for me as I find Blue Cheese deplorable.

 

PREPARATION

 

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.

 

2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

 

3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN PIZZA

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery – Again I skip the blue cheese...Fontina is nice.

 

PREPARATION

 

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

 

BLT Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup torn lettuce
• 8 slices bacon, cokoed crisp and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese

Preparation:

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pizza Dip

Ingredients:

 

• 8 oz. container soft cream cheese with garlic
• 1/2 cup pizza sauce
• 1 green bell pepper, chopped
• 1/2 cup chopped pepperoni - mini peperonis work great too!
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Preparation:

 

Preheat oven to 350 degrees. Layer ingredients in order given in an ovenproof pie plate. Bake at 350 degrees for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread slices.

Hot Spinach Dip

Ingredients

 

• 2 teaspoon(s) olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 clove(s) garlic , minced
• 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup(s) milk
• 8 ounce(s) bar cream cheese
• 3 dash(es) Worcestershire sauce
• 3 dash(es) hot sauce, such as Tabasco
• 3/4 cup(s) shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, chips, or crackers, for serving

Directions

 

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

Country Potato Salad

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

 

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

 

In a separate bowl, mix mayonnaise, relish, Dijon mustard, salt, and pepper for dressing.

 

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Philly Cheesesteak Bites

 

Like mini crustless quiches! YUM!

Ingredients

• 1/4 lb Deli Roast Beef
• 1 medium Red Onion
• 1/2 medium raw Green-bell Pepper
• 1 tbsp Worcestershire Sauce
• 1/2 cup Cheese, Provolone
• 5 egg
• 1/2 tsp Salt

Directions

 

Dice onion and pepper. Saute onions and peppers till golden. Add beef and Worcestershire sauce and saute for 1 minute. Set aside to cool. When cool mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.

Hey Joe...

There is a beautiful little specialty type store called Trader Joes. I do adore it. When I lived in Ohio I had been to Trader Joes once. I always have been one to like unusual type stores. Case in point…Jungle Jim’s, but that is another entry in itself.


The fabulous Melissa started bringing me this trail mix from Trader Joes. It called Tempting Trail Mix. It is a mix of chocolate chips, peanut butter chips, dried cherries, cashews, and peanuts. It's sweet, salty and chewy all at the same time. It is freaking awesome. I don’t like raisins at all and the dried cherries are awesome. Melissa also told me about this Colby-Swiss cheese I got and tried. Very awesome. I was also able to acquire some delicious pastrami from there. I quiet enjoy the place and a lot of their stuff is very reasonable for it to be a specialty store. Now that I know there is one not too far up the road from me…I shall be visiting more often.

I also have found recently a lot of people do not know what pastrami is. Pastrami is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef navels are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef brisket, beef round and turkey. Tasty stuff it is.



White Cheese Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4. Bake 35 to 40 minutes in the preheated oven.

Many Delicious Things!

Missing I have been, I know. I don’t really have a following anyway, so have I been missing?
I haven’t been cooking much. I haven’t had much inspiration.
I did however Monday find some energy and make some banana pudding. I love banana pudding! I cheat a lot in my making of it, but it is delicious.

J.J.’s Banana PuddingPOUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

• 4 cups cold milk (Want it really rich? Use heavy cream!)

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding (I use the banana flavor!)

30 NILLA Wafers

3 medium bananas, sliced

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (Screw this…use real whipped cream!)

ARRANGE half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping. (If you opt for real whipped cream don’t cover till you serve!)

REFRIGERATE 3 hours. Store leftovers in refrigerator.

I also made White Chili yesterday. This stuff is killer…I have made it thicker to use for enchiladas. It is good just as chili though.

J.J.’s White ChiliSpice Mix – these are the approximate spices. I cheat and get the McCormick White Chicken Chili Mix

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breast halves -- cut in 1" cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 can chopped green chilies
• 1 can cannellini beans – drained
• 1 can black beans – drained/rinsed - optional
• Cheese – Optional
• Sour Cream – Optional
• Tortilla Chips – Optional

• 1 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cilantro

1. Mix spices together to make Southwest Spice Blend.

2. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.

3. Stir in broth, green chilies and Spice Blend; simmer 15 minutes.

4. Stir in beans. Simmer 5 minutes. Garnish with Monterey Jack/Mexican Blend cheese, sour cream, chips, if desired.

Good stuff!  I also made my own tortilla chips to go with the chili.  They turned out well and were better than the store bought ones!

Last night the roommate brought home White Castle's as well…the roommate is a truck driver and was in NJ yesterday and imported them home for me. Nothing better than White Castle Burgers to munch on while playing World of Warcraft!

  

  

When Life Gives You Lemons...Make Lemonade Pie!

It was a beautiful weekend to be outdoors. The heat let up and J.J. got grilling and chilling with some friends.


So I made the Frozen Lemonade Pie via my friend Kerri via the Neely’s. I must say it was rich but oh so good. I shared it Saturday with my awesome neighbors while we sat on her patio and enjoyed the nice weather and swapped stories. I didn’t put the berries on the pie and it was just as good without it. I also took the lazy man’s rout and got a premade crust. This is definitely a keeper for my recipe arsenal.

Frozen Lemonade Pie

Ingredients

For the Crust

•2 cups graham cracker crumbs
•1/4 cup sugar
•7 tablespoons unsalted butter, melted

For the Filling

•2 cups heavy cream
•1 14-ounce can sweetened condensed milk, chilled
•1 6-ounce can frozen lemonade concentrate (do not thaw) [I used 12ounces]

For the Topping

•1 cup blueberries
•1 cup raspberries
•2 tablespoons sugar
•1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

I made Melissa’s awesome chicken dip recipe that I snaked for the cookout today. So very yummy…


Melissa’s Buffalo Chicken Dip

• 2 packages of precooked chicken (Purdue…Tyson…Oscar Myer)
• 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
• 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.

I like it with Frito Scoops…Melissa likes it with Ruffles. It is also good with tortilla chips, Wheat Thins, or carrot/celery sticks. I also like to cut the chicken chunks up in bite size pieces. Also…Texas Pete Garlic Hot Sauce is good to use for this.

Now the debate over the ages since the gas grill was invented: Gas Vs. Charcoal. I like both…charcoal gives good flavor where as gas is convenient. I own both. I haven’t used the gas grill this year as I haven’t procured any propane (and propane accessories) yet. The thing with charcoal you just need to make sure you let it get hot enough first. When the coals are pretty much all white…they are ready. The gas grill is better for long term cooking items such as beer can chicken.

As for hamburgers…you can use those frozen preformed patties if you want and I do use them if I am feeding a crowd…but for small gatherings I use real ground meat…usually chuck, formed into thin patties (remember they plump as they cook), seasoned with black pepper, season salt, and garlic powder.

We also discovered a new use for the chicken dip…we put it on our hamburgers! Oh so Yumm-o-licious!