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

It's Skyline Time!



It's Skyline Time!





I hail from a small town/county in Southeastern Indiana. It is about 30 minutes over the border from Cincinnati Ohio. If you have ever been to Cincinnati, then you know about Skyline Chili. If you don't know about Cincinnati Chili...I feel sorry for you.

I will admit it is a love or hate with it. I have never met anyone that is mediocre about it. They either love it or think its the most god awful stuff they have ever tasted. Melissa may be the exception to that but she have never had the real stuff. She did buy a can at Wegmans once but the can isn't as good as the real deal.

Taken From Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with several fast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnati area, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolis areas as well as in Florida.

According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.

Why am I talking about chili so much you may ask...especially Cincinnati-style? I'm craving it. I live in Maryland now and have for like the last seven or eight years. So, I only get Cincinnati Chili once or twice a year when I go home to visit or feel like making the fake out kind. This is something I love and could eat every day. I used to go into the Hamilton Ohio location so much before I moved away at one time, they would start dishing my order up as I came through the door. My order? A four way with ONIONS and two cheese coneys with...but we will get to that later. Right now I am in the process of making a pot of it. I cheat and use a season pack I bring home with me, I get my Mom, or other friends to mail me.

Cincinnati Chili

The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Ingredients:

• 1 quart cold water 
• 2 lbs ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced 
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp unsweetened cocoa
• 1/4 cup chili powder
• 1 tsp cayenne
• 1 tsp ground cumin
• 2 tbsp cider vinegar 
• 1 whole bay leaf
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1 1/2 tsp salt 
• Cooked spaghetti to serve chili over, Optional
• Shredded cheddar cheese Optional

 Preparation:

1.Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

2.Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

3.Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

 

 The Cincinnati "Skyline" Chili Ordering Code



The 3-Way



1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

When served on a coney-style hot dog, the chili is also topped with cheese. The default coney also includes mustard and a small amount of onion. This is known as cheese coneys with.

Skyline Dip

Ingredients:

• 1 12 oz. package softened cream cheese
•  1 13 oz. frozen Skyline Chili thawed OR one 15 oz. can of Skyline Chili
•  1/4 cup diced onions (optional)
•  1 12 oz. bag of Skyline shredded mild cheddar cheese

Instructions:

Spread softened cream cheese evenly on bottom of 9 x 13 microwaveable casserole dish.

Heat chili according to package directions. Pour heated Skyline Chili over cream cheese.

Sprinkle diced onions (optional) on top of chili. Cover with Skyline shredded mild cheddar cheese.

Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted.

Microwave oven: heat on high for 2 minutes or until cheese is completely melted.

Let stand 5-10 minutes before serving. Serve with nacho or corn chips.

There is one last treat...a Skyline Pizza! Love it...it is just the chili on a pizza crust with the cheddar and onion...some  people add tomato slices.  I haven't had one of these in 10 years or so...might have to make one with left over chili!