Cooking With J.J.

New Twist On a Classic Favorite

2014-07-28T09:00:00.000-04:00

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

In a medium bowl, combine ingredients for the sauce and mix well. Set aside.
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.
To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.
Evenly top other bread slices with tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.
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.
Cut in half (or not) and enjoy! Serves 2

100th Entry Spectacular

2014-07-21T09:00:00.000-04:00

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)

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
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

2014-07-14T09:00:00.000-04:00

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

In a bowl whisk together the pineapple purée, sugar, milk, lime juice, and pinch of salt.
Chill the mixture until it is cold
Freeze it in an ice-cream maker according to the manufacturer's instructions.
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)

BEAT first 2 ingredients with whisk 2 min.
STIR in whipped topping
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.
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

2014-07-07T09:00:00.000-04:00

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

2014-06-30T09:00:00.000-04:00

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

On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves
place on a serving plate.
In a small bowl, whisk the oil and vinegar;
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

In a small saucepan over high heat, combine the sugar and 1/2 cup of water.
Bring to a boil and cook until slightly thickened, about 2 minutes.
Remove from heat and add the lime juice.
Let the lime syrup cool to room temperature.
In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale.
To serve, pour into glasses
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

Combine all ingredients in a large punch bowl or pitcher
Stir well.
Cover and refrigerate at least 4 hours.
Serve well-chilled with a good scoop of fruit floating in each drink
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)

In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
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.
Heat grill to medium-low.
Remove the chicken from the marinade (discard the marinade)
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

Gently mix meat with onion and spices.
Shape beef into 12 thin patties.
Top six patties with a slice of cheddar cheese and Swiss cheese.
Top each with another patty and seal edges. Season to taste.
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.
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

Combine 2 cups water, beer, 1/8 cup salt, sugar, and maple in large bowl.
Stir until salt and sugar dissolve.
Stir in ice.
Place pork chops in large resealable plastic bag.
Pour beer brine over pork chops; seal bag.
Refrigerate 4 hours, turning bag occasionally.
Prepare grill (medium-high heat).
Remove pork chops from beer brine
Pat dry
Mix garlic, chipotle, 2 teaspoons salt, and mustard in small bowl.
Rub garlic mixture over both sides of pork chops.
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.
Transfer chops to platter
Cover with foil
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

Preheat oven to 350 degrees F
Mix beans with pork, onions, brown sugar and ketchup together
Put in a greased casserole dish.
Top with bacon
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

Remove stem& leaves from cauliflower.
Wash& pat dry.
Spread the oil over the cauliflower.
Sprinkle with seasoned salt& cheese.
Wrap head of cauliflower in heavy duty aluminum foil.
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

Line the bottom of a 9-inch spring-form pan with parchment paper or foil.
Place the pan in freezer to chill, about 10 minutes.
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.
Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute.
Transfer to the chilled pan and spread to smooth the surface.
Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
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)
Remove the cake from the spring-form ring, running a knife around the edge, if necessary.
Spread the cream over the cake.
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

In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
Whisk in sour cream.
Chill until serving.
Serve with fruit. Makes 1-2/3 cups.

Hot Fun In The Summertime

2014-06-23T09:00:00.000-04:00

"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

Shake or stir to mix – serve over ice.
Garnish with cherry and orange slice if desired.
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

Add spiced or gold rum, blackberry liqueur, creme de banana liqueur, orange juice, grenadine and crushed ice in a blender.
Blend until slushy and pour into glass.
Float with 1/4 oz. dark or 151 proof rum
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

Fill blender 3/4 way with ice and all ingredients.
Blend until thick and smooth.
Pour into glasses
Drizzle chocolate syrup on top for garnish
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

Combine tequila, lime juice and a pinch of salt in a highball or Collins glass.
Add ice
Top with grapefruit and soda.
Stir gently
Serve with a lime wedge garnish

Food so nice, they named it twice?

2014-06-16T09:00:00.000-04:00

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

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.
Cover the pot and remove from heat.
Let stand for 5 minutes.
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.
Fluff the couscous well, breaking up any chunks.
Add to the bowl with the vegetables and mix well.
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

Prepare couscous according to package directions.
Let cool
Break apart large chunks
Combine all ingredients; toss.
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

Measure the couscous into a large heatproof bowl
Pour hot stock over the couscous
Then cover with cling wrap
Leave to stand for 5 minutes or until the couscous has absorbed the stock and is soft
Add the egg
Season
fold through the cheese and spring onions
Divide the mixture into 4 burgers
Heat the oil in a non-stick frying pan
Cook the fritters over a medium heat for 3 minutes on each side until golden
Serve with a green salad or as a great side

Skewer Me?

2014-06-09T09:00:00.000-04:00

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

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.
Refrigerate 1 hour.
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

Cut chicken into 1-inch cubes.
Wrap each piece of chicken with 1/2 a slice of bacon.
Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
Clean and oil the grilling grate. I use Pam for Grilling!
Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-6 minutes per side.
In the last minutes of cooking, brush each skewer with teriyaki sauce all over.
Remove to a platter, let rest for 5 minutes
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

Preheat grill for medium heat and lightly oil the grate.
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.
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.
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
Serves 4 or 2 really hungry people.

Chill About Grilling! More Handy Grilling Tips

2014-06-02T09:00:00.000-04:00

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

Season to taste (3/4 tsp salt and 1/2 tsp white pepper)

In a small saucepan, over med heat bring above ingredients to a simmer.

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.

Let's do brunch!

2014-03-24T09:00:00.000-04:00

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

Cut pie crust in rounds to fit your cooking vessel. We have these cool mini pie pans I like to use.
Butter your cooking vessel.
Place pie crust in vessel...making sure it is in full contact with the pan.
Divide the Swiss equally between both pie shells...reserving a couple pinches to place on top.
In a bowl, scramble eggs with milk and seasoning.
Divide egg mixture between both pie shells.
Add 3 of the spinach leaves to EACH pan.
Add Canadian bacon to both pans.
Top with remaining spinach and cheese.
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

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.
Cook on medium heat in a non stick pan, coated in cooking spray a heaping tablespoon at a time.
Once flipped, flatten into a cake.
Cook time varies depending on how crisp you want them.
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

Preheat the oven to 450 degrees F.
In a large mixing bowl, add in the flour, sugar and baking powder. Mix in the chocolate chips and walnuts.
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.
Sprinkle a small amount of flour on top of a baking sheet.
Take the dough mixture out of the bowl and place it in a circular mound on top of the baking sheet.
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.
Sprinkle with Baking Sugar. Bake until very lightly browned, 10 to 15 minutes

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

2014-03-21T09:00:00.000-04:00

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

In shallow bowl, mix crushed potato chips and seasonings.
In another shallow bowl, beat egg and Worcestershire sauce.
In 10-inch nonstick skillet, heat oil over medium-low heat.
Dip chicken into egg mixture.
Coat with potato chip mixture.
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

When Irish Eyes Are Smiling

2014-03-17T09:00:00.000-04:00

Happy St. Patrick's Day! Fitting for today...it is also Corned Beef and Cabbage Day!

Slow Cooker Corned Beef and Cabbage

Ingredients

1 (4 - 5 pound) corned beef, soaked in water at least an hour and rinsed
1 medium head of cabbage, cut into 2-inch wedges
6 red potatoes, halved
4 carrots, cut into ½-inch chunks
1 teaspoon pickling spice
2 cups low sodium chicken stock or water
8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
3 large bay leaves
1 tablespoon Dijon mustard
1 teaspoon black pepper corns

Directions

Place carrots, and potatoes in the bottom of a large slow cooker pot.
Rinse the corned beef and lay it over the vegetables.
Add in bay leaves, pepper corns, pickling spice, and Dijon mustard.
Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock.
Cover and cook on low setting for 8 hours.
Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
Plate beef and veggies.
Slice beef against the grain and serve with extra mustard.

What better to go with corned beef...Irish Soda Bread! A good sour dough bread goes well with this dish as well.

Irish Soda Bread

Ingredients

4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins - I personlly leave the rasins out
1 large egg, lightly beaten
1 3/4 cups buttermilk

Directions

Preheat oven to 425°.
Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins if you desire.
Make a well in the center of the flour mixture.
Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!
Transfer dough to a lightly floured surface and shape into a round loaf. Note: The dough will be a little sticky, and quite shaggy. You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).
Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.
Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly.
Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

3.14159265359 2014 Edition

2014-03-14T09:00:00.001-04:00

Happy Pi Day! My favorite is to celebrate with an actual pie! I started celebrating Pi Day last year. Enjoy this years pie winners for Pi!

Pi Day is an annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

J.J.'s Never Fail Freezable Pie Crust

Ingredients

1-1/2 cup vegetable Shortening
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Directions

In a large bowl, with a pastry cutter, gradually work the shortening into the flour for about 3 or

A pastry cutter looks something like this.

4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.
Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag.
Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan.
Go around the pie pan pinching and tucking the dough to make a clean edge.

Rosy's Family Pie Crust

Ingredients

1 cup flour
5 1/3 tablespoon salted butter or margerine
pinch of salt
cold water

Directions

Mix flour and salt
Cut in butter until it's about cornmeal consistency
Add 3 tablespoons of water and cut in
Then add water by the teaspoon until dough consistency
Chill slightly before rolling out and using

Derby Pie

Ingredients

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels
1 cup self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional

Directions

Preheat oven to 350 degrees F.
Combine eggs and sugar in large bowl.
Add flour and mix well,
Stir in remaining ingredients
Pour into pie shells
Bake 50 to 60 minutes.
Serve warm with ice cream. Freezes well!!

Yeild: 2/3 pies

Pumpkin Pie

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
(or 1 1/2 teaspoon pumpkin pie spice)
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or Rosy's Pie Crust
Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Have a cupcake and drink it too!

2014-03-10T09:00:00.000-04:00

Today is National Blueberry Popover Day!

In today's issue...

Blueberry Popovers
Vodka!

Blueberry Popovers

In honor of today being national blueberry popover day!

Ingredients

3 tablespoons butter, cut into 6 equal-sized pieces
1 cup whole milk
3 eggs, beaten
1/4 cup white sugar
1 teaspoon vanilla extract or you could use blueberry vodka!
1 cup all-purpose flour
1/2 cup fresh blueberries
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar, or to taste
1 lemon, halved

Directions

Preheat oven to 375 degrees F (190 degrees C).
Put a piece of butter into each of 6 large muffin cups.
Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.

Yield: 6

I remember ages (and I do mean ages) ago when I turned 21 there was one type of vodka or one type I knew about...the plain old kind. Then around 1999 Absolut came out with Mandrin and it just exploded from there. I wasn't much interested in flavored vodkas until I was introduced the the adult cherry Coke made with cherry flavored vodka or the delicious cotton candy vodka by Pinnacle.

Cupcake Martini

Ingredients

1 1/2oz Cake Vodka
1 1/2oz Whipped Cream Vodka
1 1/2oz White Creme de Cacao
1/2oz Amaretto
1/2oz White Chocolate Liqueur
1oz Heavy Whipping Cream
Ice
White Icing
Sprinkles

Directions

Place ice in martini glasses to chill the glass.
Place sprinkles on a shallow plate that is a little larger than the mouth of your martini glass.
In another shallow plate, cover bottom with white icing.
Dump ice out of glass.
Dip the rim of the martini glass in icing.
Dip glass into sprinkles to rim the edges.
Combine remaining ingredients in a cocktail shaker with ice and shake for about 30 seconds.
Strain into martini glasses and drink!

Make ahead: For a big party, mix up a big batch of these and store in a large pitcher in the fridge. Shake a glass at a time over ice whenever ready to serve!

Adult Cherry Coke

Ingredients

1 1/2oz Cherry Vodka
3 floz Cola
1/2oz Grenadine
Maraschino Cherries

Directions

Fill glass with ice.
Add Cherry Vodka, cola, and grenadine.
Stir well.
Garnish with cherry.

The Assault on Salt

2014-03-07T09:00:00.000-05:00

Do you ever stop and think about something before you put it in your mouth to eat it? I never used to, but since I started keeping track of everything I eat and drink on My Fitness Pal, I think about it all the time. I especially think about sodium.

I've never been much of a salt eater...so I thought. (I grew up in a house with a diabetic, heart patient and salt was the enemy.) After I developed some health issues that are highly affected by sodium...I started eating even less sodium...so I thought. If you aren't a label reader you should try it sometime when you are shopping. It is amazing at all the hidden sodium and even sugar in products. I am not going to be preachy or even shame anyone for indulging in sodium. I, myself, love a bag of Doritos or a stick of beef jerky: BACON. I've just developed an interest in salt and thought I would share it with you guys.

Speaking of delicious, delicious BACON...many companies now make a low sodium version. It's very good and its real bacon...not the turkey stuff.

Source:Journal of the American College
of Nutrition*

Remember, everything in moderation! Salt has many health benefits, but you when used excessively, it can also have many health dangers. I personally stopped using traditional table salt, and switched to Himalayan, sea, or kosher varieties. Moving away from salt has encouraged me to experiment flavoring and seasoning my food with herbs, garlic, ginger, natural spices, and cold pressed oils. Much tastier than salt and better for you! The vast majority of salt is consumed from processed and restaurant foods; only a small portion is used in cooking or added at the table.

We all need a small amount (e.g., between about 180 mg and 500 mg per day) of sodium to keep our bodies working properly. The Institute of Medicine recommends 1500 mg of sodium per day as the Adequate Intake level for most Americans and advises everyone to limit sodium intake to less than 2300 mg per day, the Tolerable Upper Limit. Current dietary guidelines for Americans recommend that adults in general should consume no more than 2,300 mg of sodium per day. At the same time, consume potassium-rich foods, such as fruits and vegetables. However, if you are in the following population groups, you should consume no more than 1,500 mg of sodium per day and meet the potassium recommendation (4,700 mg/day) with food:

You are 51 years of age or older.
You are African American.
You have high blood pressure.
You have diabetes.
You have chronic kidney disease.*

These are my own thoughts and opinions on salt. Do your own research or talk to your medical professional. I am not qualified or trained to give medical facts.

A Basic and Quick Salt Index

Table salt: This is the common salt normally found on every table. It is a fine-ground, refined rock salt with some additives to keep it free-flowing. Smaller particles mean more particles per measure and more surface area than coarser grinds. As such, use about half the amount if you are substituting for coarse salt. Most packaged and processed foods contain astronomical amounts of the stuff.
Iodized salt: Salt which has iodine (sodium iodide) added. Iodine is a mineral necessary to the body to prevent hypothyroidism and some countries actually require iodine added by law. For those who live in areas away from oceans, iodized salt is an easy way to get this necessary nutrient into the diet. Surprisingly, iodized salt contains a small amount of sugar (usually indicated as dextrose in the ingredients listing), without which the salt would turn yellow due to oxidation of the iodine.
Coarse salt: Coarse refers to the grind. The jagged edges and large crystals make this a good choice for sprinkling on pretzels or corn on the cob because the edges tend to cling and the salt does not readily melt.
Kosher salt: This is a coarser grind of salt with large, irregular crystals. It contains no additives. Kosher dietary laws strictly require as much blood as possible be removed from meat before cooking. This coarse grind performs the job admirably. It is a favorite with not only Jewish cooks, but also professional/gourmet cooks who prefer its texture and brighter flavor. When substituting for table salt, you may need more to taste since it seems less salty. The size and shape of the crystals cannot permeate the food as easily as fine grades. Coarse pickling salt can be substituted.
Pink salt: (Himalayan)- Pink salt is prized for it's unique color and flavor. The pink color is due to iron oxide. Pink salts are mined, rather than evaporated, at inland locations in Peru and all along the Himalayas. Pink salt is highly flavored and is usually kept in large grains that provide as much texture as flavor to food.
Sea salt: Distilled from sea waters, this form can be fine or coarsely ground. Some consider sea salt nutritionally better than rock salt because it naturally contains trace minerals, but the difference is too minute to note. It does, however, have a stronger and more interesting flavor. Grey or gray salt is a sea salt.
Seasoned salt: Single or multiple herbs and spices are added to salt to make garlic salt, onion salt, and other mixes. If you are watching your salt intake, you are better off using the unsalted powdered or dried herbs and spices and controlling the salt as a separate ingredient. The main ingredient in seasoned salt is, after all, salt.
Popcorn salt: This super-fine grind (think of the texture of confectioners' sugar) of salt is generally colored yellowish-orange and is used on popcorn for both color and flavoring.
Pickling salt: This fine-grained salt has no additives and is generally used in brines to pickle foods. Unlike table salt, the lack of additives will help keep the pickling liquid from clouding. It is also used to pull moisture from cheeses to cure them.

*References
Gourmet Salt Guide
CDC
Table Salt vs Kosher

Coldcock? No, I asked for Cold Cuts!

2014-03-03T09:00:00.000-05:00

Today is National Cold Cut's Day! These are also known as lunch meats/luncheon meats/sandwich meats/cooked meats/sliced meats/cold meats/deli meats...depending on where you hail from. Enjoy the day and have a ham or turkey sandwich! I personally want roast beef and Swiss, on a good potato bread.

It was a weekend of cooking. I made bread for the week. Those of you that have been around awhile know, I am not of and do not like baking. I have found this great, egg bread recipe and changed it to my own liking. It is fairly simple, can be made by hand or in the bread machine. At our house we mix and let it have its first rise in the bread machine, knead, shape, then let rise again before baking. If you have a Kitchen Aid Mixer or similar and dough attachment, use it! The mixer will do the work for you. If you don't, it's ok, you can mix everything by hand and it will turn just fine.

Golden Egg Bread

Ingredients

3/4 cup milk or buttermilk - originally called for water (70° to 80°)
3 tablespoons honey - originally called for 3 tablespoons of sugar
3 tablespoons butter, melted - originally called for 3 tablespoons of olive oil
2 eggs
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast

Directions

Bread Machine

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
When it's done, take it out and let it cool at least 15 mintes before cutting into it. If you cut too early, the inside will be kind of gummy.

Manual

In bowl add the flour, yeast, and salt and start mixing. Add honey then, Add the warm water or as much as you need, until you make a nice consistent dough. You don't want the dough to be too soft, but if you by mistake end up pouring too much water, don't worry, it happens all the time. Just add some more flour. At the end, add the butter to the dough.
When you're done mixing and the dough is a bit sticky but not significantly sticking to your hands, start kneading it with a bit of flour and form it into a ball.
After that, put the dough in a bowl or on a cutting board and let it rest for up to 30 minutes, covered. (Tip from significant other: spray dough with olive oil to keep it from drying out.)
After about 10 minutes, you take the dough and roll it. Divide if desired and shape or place in well greased bread pan. Cover and let rise an additional 30 minutes.
Bake at 350 degree, for 30 to 40 minutes. When it's done, take it out and let it cool at least 15 minutes before cutting into it. If you cut too early, the inside will be kind of gummy.

Yield: 1 loaf (16 slices.)

The dough has so many other uses as well. This is what I have played with and is my favorite so far: Garlic Knots. So buttery...so garlicky...so delicious. They go great with pasta, the Warm Maple Bacon Spinach Salad, or anything!

J.J.'s Delicious Garlic Knots

Ingredients

Golden Egg Bread Dough (recipe above)


Seriously the best seasoning ever!

1 stick unsalted butter
1 tablespoon grated Parmigiano-Reggiano/Parmesan cheese or more to taste
1/2 tablespoon of garlic powder or more to taste
1/2 teaspoon of Badia Complete Seasoning or more to taste (optional...find it in the Spanish section of your store.)

Directions

Divide bread dough after first rise into equal portions...I got about 8 from one batch of dough...could get more if you want smaller knots.
Stretch dough into ropes about 6-7 inches long and tie in knot.
Place knots on well greased baking tray.
Cover and let rise 15 minutes.
Bake at 350 for 30/40 minutes until golden brown.
While knots are baking, melt butter in microwave safe dish in 30 second intervals till fully melted.
Mix in spices and cheese.
Generously brush mixture on knots as soon as they come out of oven.
Serve and Enjoy!

Yeild: 8 Knots

d7cfa1aab0e52f0e7dc634e3e065a13fd330dc9d07d3a0ecd3

Beer. Now there’s a temporary solution!

2014-02-26T11:31:00.000-05:00

So, I have been taking it upon myself to learn about beer in addition to wine. I will admit I have never been a fan of beer. I like to cook with it and I will drink it, but it has never been a first or even a second choice while drinking. Where I live there are several micro breweries. The significant other is quite fond of them. I am tying to learn about beer so we are able to enjoy the craft brews together.

My knowledge of beer up until lately has been: You rent it...as in it makes you pee. Everyone seems to love Budweiser, I think it is horrible. I tolerate Miller Light the best, but if it is cold enough I can deal with Coors Light, Rolling Rock, or National Bohemian aka Natty Boh. I do like Redds Apple Ale, but that has a sweet taste. I also quite enjoy Crispin, but that is another cider.

I find the taste of hops unpleasant. (Hops are the female flowers [also called seed cones or strobiles] of the hop plant. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor. Hops are also used for various purposes in other beverages and herbal medicine.) This is the root of my dislike of beers. I have always been sensitive to bitter and that is what I don't like about the hops. In my research I have found most all beers fall into one of two categories: ales or lagers. Crazy right?

Ale is brewed from malted barley using a warm fermentation with a strain of brewers' yeast. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavor that balances the sweetness of the malt. Ale is the oldest kind of beer.

Types of Ale

Barley Wine - Use of the word wine is due to its similar alcoholic strength as a wine; but since it is made from grain rather than fruit, it is, in fact, a beer. There are two primary styles of barley wine: the American which tends to be more hoppy and thus more bitter with colors ranging from amber to light brown and the English style which tends to be less hoppy and thus less bitter with more variety in color ranging from red-gold to opaque black.
Bitter - An English term for pale ale. Bitters vary in color from gold to dark amber. English bitter is widely considered by English drinkers to be the best beer in the world, as a result of its style being difficult to find elsewhere.
Brown Ale - They range from deep amber to brown in color. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body.
India Pale Ale - The body will be golden to amber and it is extremely hoppy. It was first brewed in England in the 19th century.

I wouldn't drink it, but the name is hilarious!
Pale Ale - is a beer made by warm fermentation using predominantly pale malt.
Porter - a dark style of beer originating in London in the 18th century, descended from brown beer, a well hopped beer made from brown malt. The name is thought to come from its popularity with street and river porters.
Stout – A dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were originally the generic term for the strongest or stoutest porters. There are several variations of stout.
Wheat Beer - A beer that is brewed with a large proportion of wheat in addition to malted barley. wheat beer is the oldest style still in existence today.

Lager is light in color and is aged at cool temperatures. Lager was developed by German brewers who discovered that aging beer in natural caves after the initial fermentation produced a cleaner beer and made their brews less susceptible to contamination. Eventually this aging, called lagering, led to the isolation of yeasts that thrived at lower temperatures than the traditional ale yeasts. This bottom fermenting yeast is more aggressive than ale yeast yielding a drier beer with almost no flavor or aroma contributed by the yeast itself. Lagers are typically served cold.

Types of Lager

Bock - Bock originated in Einbeck, Germany. It is rich and malty. There is noticeable balancing hop bitterness but the depth of the full malt flavor dominate.
Dunkel - Dunkel beers are dark lagers. They are generally associated with Bavaria, their region

of origin. They typically range in color from amber to dark reddish brown. They are characterized by their smooth malty flavor.
Oktoberfest/Maerzen - The body is light brown with a white head. This lager is distinctly German.
Pilsner - It is one of the youngest beer styles in the world and was originally brewed in Plzen, Czech in 1842. Pilsner is brewed all over the world. The head is white and dense and the body is straw colored. The aroma should contain hops with a hint of graininess. The flavor is simple with light grain and hops bittering.

I've recently discovered through research and tasting, I seem to like stouts and porter. IPA's are a no go because the hoppiness of them turns me off. I have also learned that some beers taste better with food. Wines do too. Who knew!?!

Stay tuned for the next installment of beer!

References

I make no excuses...only delicious food

2014-02-17T12:59:00.000-05:00

I think about giving up on this blog but then I always come back. I like to cook, I like to write, and I love to eat...this just makes sense. I guess the egotistical side of me needs gratification of knowing someone is reading thing besides my Mom. (Hi Mom!)

The significant other and I are dieting or having a lifestyle change or what ever you want to call it. It all boils down to we are trying to loose weight and eat cleaner food. The thing is...my body seems to crave all that bad, processed food, and sugary drinks. So far I am down 22 pounds since December 13, 2013. We are using this great app/website called: MyFitnessPal. It really helps a lot and makes me think about what I eat and drink. I was drinking so many calories and didn't realize it.

As for eating...we have come across this killer warm salad dressing to have on a spinach salad. A serving of the salad with two servings of the dressing is about 300 calories. It tastes delightfully bad while being good for you. We like to add some protein to it in the form of some lean steak. I'm sure it would be rocking with chicken or shrimp as well. It also goes great as a side with pasta dishes. It's so good I could seriously eat this every night. Original recipe called for blue cheese...feel free to use that if you like...I dislike blue cheese so asiago for me. It also called for lettuce. I'm not a fan of wilted lettuce so enter spinach.

Warm Maple Bacon Spinach Salad

Ingredients:

4 strips of Bacon, cooked, crumbled and bacon fat reserved
1/3 cup Real Maple Syrup
3 tablespoons Country Dijon Mustard
2 tablespoons Red Wine Vinegar
1/4 teaspoon Kosher Salt
1/8 teaspoon Black Pepper
1 Shallot, finely diced
1 package of fresh spinach
1 small Honeycrisp Apple, sliced
1/4 cup Pecan Halves
1/4 cup Asiago Cheese, or more to taste

Directions:

Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
Toss together the spinach, sliced apples, pecans, cheese, and crumbled bacon.
Reheat the bacon fat over medium/ medium-high heat.
Sauté diced shallot until softened.
While whisking, gradually add in the jar of maple/mustard mixture.
Simmer for 3-5 minutes or until slightly thickened.
Plate up the salads and serve the warm maple bacon dressing drizzled over the top.

I also take no credit for making this recipe other than eating its delicious goodness...the significant other is the one that totally makes it.

Hot and Humid? Must be summer!

2013-05-23T10:33:00.000-04:00

Memorial Day is upon us once again...the official kickoff to summer grilling season. I personally have been grilling since April, but when I have a great grill, I will grill year round. Here are some great fairly healthy sides, an awesome BBQ sauce, and a repost of my grilling tip sheet.

Remember this weekend when you are burning your meat and breaking bread with your family and friends, the real reason of this holiday: Many brave men and women gave their lives so you can eat, drink and save big money on a mattress or car.

Memorial Day is a United States federal holiday which occurs every year on the final Monday of May. Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces. Formerly known as Decoration Day, it originated after the American Civil War to commemorate the Union and Confederate soldiers who died in the Civil War. By the 20th century Memorial Day had been extended to honor all Americans who have died while in the military service. It typically marks the start of the summer vacation season, while Labor Day marks its end. Memorial Day is not to be confused with Veterans Day; Memorial Day is a day of remembering the men and women who died while serving, while Veterans Day celebrates the service of all U.S. military veterans, living or dead.

Happy Cooking my Friends!

Heirloom Tomato Salad

Ingredients

1 lb. mixed fresh tomatoes, chopped. Yellow, beefsteak, brandywine, etc...
½ cup thinly sliced red onions – the thinner the better
¼ cup cubed mozzarella cheese
¼ cup of your favorite low sodium Italian Dressing – more or less to taste
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh parsley

Directions

COMBINE ingredients...tastes best if made an hour or more before serving.

Caprese Pasta Salad

Ingredients

6 fresh tomatoes, diced
1/3 cup extra-virgin olive oil
1- 2 Tbsp balsamic vinegar
2 cloves mashed garlic
1 Tbsp sliced sun-dried tomatoes - optional
Salt and pepper to taste
1 lb. your favorite pasta cooked according to package, cooled – want it more healthy? Use whole wheat
1/2 lb. fresh mozzarella cheese packed in water, cut into cubes
15 fresh basil leaves, finely shredded

Directions

Cut the tomatoes into a small dice. Drain them in a colander. In a large bowl, combine the drained tomatoes, olive oil, balsamic vinegar, sun-dried tomatoes, and garlic. Season to taste. Let sit for 10 minutes or more to marry the flavors. Add the pasta, cheese and basil to the tomato mixture and toss gently. Add salt and pepper to taste and enjoy!!!

Coca Cola BBQ sauce

Ingredients

2 cups Coca-Cola (or similar cola)
2 cups ketchup
1/2 cup white vinegar
1/2 onion large onion, finely chopped – the finer the better
1 1/2 tablespoons black pepper
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cumin
3 teaspoons chili powder or more to taste

Directions

Mix all ingredients in a saucepan and bring to a boil. Reduce heat to a low simmer and cook slowly for 1-2 hours or desired thickness, stirring occasionally.

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

2013-04-28T21:27:00.000-04:00

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.

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

No, not that one!

•1 cup lemon juice
•3 to 4 cups cold water (to dilute)

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
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

April Showers May Contain Cookies

2013-04-05T09:21:00.001-04:00

So, I hit the Haw River wine trail last month and it was a great time. I look forward to writing about it. I am out of town and forgot to bring my notes with me. :-( I will say, Starrlight Meadery is freaking awesome and a great find thanks to a nice gentleman at another winery.

As it is well known, this fat kid has a sweet tooth. In my quest for cookies and being out of eggs I discovered a gem of a recipe. I have doctored it three different ways and everyone has been great. You could use soy milk and vegan butter and just as easily make these vegan friendly.

Eggless Sugar Cookies

Ingredients

1/2 cup sugar (want chocolate chip cookies? ¼ cup sugar and ¼ brown sugar and add chocolate chips...I used mini ones)
1/2 cup butter
2 tablespoons milk
2 teaspoons vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/8 cup sugar
Optional: ½ cup coco powder

Directions

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use. I also subbed almond extract and amaretto liquor out for this in a different taste).
4. Combine salt, flour and baking powder in a separate bowl.

5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about a half cup more than the recipe calls for) You don't want dough to be too tough or sticky.

7. Form equal-sized balls (I used a 1 tablespoon scoop chilled the dough for about 20 minutes in the fridge too), flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (I dunked the balls in the 1/8 Cup sugar before putting on the pan).
8. Bake for 8-10 minutes, until bottom is lightly golden.

The chocolate version and chocolate chip version were big hits here. The plain ones I didn't sugar coat and iced them. Don't sugar coat if you try chocolate chip either...I also made the chocolate chip as a bar cookie. I am also sure you could make this with Splenda products as well.

Until next time!

3.14159265359

2013-03-14T09:24:00.000-04:00

Happy Pi Day! My favorite is to celebrate with an actual Pie! Here is a best of J.J.'s pie recipes. Enjoy!

Pi Day is an annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

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.

Sue's Peanut Butter Pie

1 - 8oz brick of cream cheese, softened
2 cups powder sugar
Peanut Butter to taste...I used a whole 15oz jar of Skippy
1 - 8oz tub Cool Whip
1 Gram Cracker Pie Shell or Chocolate Cookie Shell

Whip cream cheese, powder sugar, and peanut butter together until fluffy. Fold in Cool Whip. Poor into crust. Chill for at least an hour.

J.J.'s Chocolate Cream Pie

1 - 4 oz package chocolate Jell-O instant pudding
1 c. heavy Whipping Cream
1/2 c. Cool Whip
1 baked 8 inch pie shell or Gram Cracker

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.

Butterscotch Pie

Ingredients

Flaky Pecan Pastry
3/4 cup packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 12-ounce can evaporated milk, divided
3 egg yolks
1 cup milk
3 tablespoons butter, cut into pieces
1 teaspoon vanilla
Meringue for Pie

Directions

1. Preheat oven to 425 degrees F. Prepare Flaky Pecan Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in the preheated oven for 12 minutes. Remove foil. Bake for 8 to 10 minutes more or until pastry is golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling, in a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter and vanilla. Cover and keep warm. Prepare Meringue for Pie.

3. Pour warm filling into pastry shell. Gently spread meringue over warm filling, sealing to edge of pie. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Flaky Pecan Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Stir in 1/3 cup finely chopped pecans. In a small bowl, combine 2 tablespoons ice water and 2 teaspoons vinegar. Sprinkle mixture over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with 2 tablespoons additional ice water until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If necessary, cover and chill about 1 hour or until easy to handle.

Meringue for Pie: In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside. In a large bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight). -----I personally don't like meringue...I use whipped cream.

WHOOPEE PIE RECIPE

CAKE INGREDIENTS

1/2 cup dark cocoa powder (normal coco powder doesn't change it any)
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup milk
1 t vanilla
1.5 cups flour
1.5 t baking soda
1/2 t baking powder
1/2 t salt (t=teaspoon)

FILLING INGREDIENTS

2 cups confectioners' sugar sifted,
1 cup salted butter softened (not melted),
2 ...t vanilla,
1/2 cup marshmallow fluff,
pinch of salt (optional)

WHOOPEE PIE DIRECTIONS

Preheat oven to 425 F.

In a large bowl mix together the cocoa powder, and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.

Drop the batter by small spoonfuls on...to a parchment-lined baking sheet and bake for approx. 8 minutes

Remove to a rack to cool.

FILLING DIRECTIONS

Prepare filling by stirring the softened butter into the confectioners' sugar. Stir in the vanilla, marshmallow fluff, and optional salt.

ASSEMBLY

To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

Ides of March could be tasty!

2013-03-05T10:55:00.001-05:00

I have said this before but I need to write more often. How often is the key...lately I have been uninspired and lacking new recipes to try. Yes, I could get my own recipes of various websites, but I really love it when my readers give me their recipes. I like trying your recipes! I've gotten some crazy ones that have been awesome: like Sue's Crazy Cake. So unconventional but yet so delicious.

I am also going to start going on more food/drink adventures here in North Carolina. I have a wine trail day planned for the weekend of March 16th and I am looking forward to taking to that armed with a camera and ready to take notes on the different places I am going to visit. I've also have made a list of restaurants and farmer type markets I want to visit. There is the creamery as well!

Since I have been living here in North Carolina, I have been purchasing my milk in glass bottles. This is the best milk I have ever consumed in my life and have discovered the company, Maple View Farms, has an ice cream joint. I look forward to this trip.

I will leave you awesome readers with a recipe I came up with out of boredom. I know Sue has been looking forward to me posting it and I have been putting it off. Just for the record I found it works with thick cut, homemade bread. And the sauce! I make it in the microwave!

J.J.'s Salted Caramel French Toast

French Toast

Ingredients

2 eggs
1/2 cup half and half
1 tablespoon honey
1/2 teaspoon vanilla extract
Pinch salt
¼ teaspoon allspice
6 slices day-old bread
Powder sugar for dusting

Directions
In a shallow bowl, (I like to use a pie plate!) beat eggs; add half & half, honey, vanilla, allspice, and salt. Soak bread for 30 seconds on each side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with powder sugar.

Salted Caramel Sauce

Ingredients

½ stick of butter (NOT margarine)
½ cup of brown sugar
½ teaspoon of vanilla
heavy cream, milk, half & half, or homemade coffee creamer
Chopped Pecans for garnishing
Sea Salt for garnishing

Directions

Place butter, vanilla, and sugar in a TALL microwave safe bowl. Microwave in one minute intervals till butter is melted and everything is bubbly. Stir well. Drizzle in dairy product ( I found the coffee creamer works the best.) while stirring till you have a smooth sauce and have thick or thin you would like it. Microwave another 30 seconds to a minute. Drizzle on french toast, sprinkle with small amount of sea salt if desired. Top with pecans if desired. This also goes great in coffee, on ice cream, and to dip apple slices in.

February

2013-02-28T18:15:00.000-05:00

Just barely squeezing in February, I know. I have spent a few days of the month visiting my lovely friends in Maryland for the Super Bowl. Ravens! Woooo! While I was there, I visited some yummy places I must write about.

Good Dogs Grill

I loved this place. There are so few hot dog joints in this health conscious age. I still enjoy one here and there. We ate there on two occasions...we both liked it that much. I had the Chili Willi (Chili, onions, and mustard) and I added cheese. Very delicious. The second trip I had their Bay Imprint Crab dog...Banging I say! It was covered in mac n cheese and crab meat. Killer! I also got a neat crab mallet with my order. All the stall we dealt with were very friendly and pleasant. I will be visiting again the next time I am in Maryland and telling my buddies up there to visit it.

Easton Diner

The other place we went to was the Easton Diner. Very good as well. I had a club sandwich the size of my head. It was only $7 and some change. It came with fries, pickle, slaw, and soup. I got two meals out of it. The breakfast I had was huge as well. Eggs were cooked perfect. Both waitresses were very friendly.

Till next time folks!

PV3RDYFWY4G6

Super Bowl XLVII or Festivus Maximus 2013

2013-01-26T14:55:00.000-05:00

Super Bowl weekend is upon us soon and it is an a great weekend for me. My awesome/beloved Baltimore Ravens have made it and only you Maryland people will understand...Festivus Maximus! (In 2000, the Baltimore Ravens coach Brian Billick would not allow his players to discuss the possibility of competing in the Super Bowl. Instead, he and the rest of the Ravens players and staff referred to the playoffs as Festivus, and the Super Bowl as Festivus Maximus.)

In my opinion and because I am too lazy to do the research, Super Bowl Sunday is most likely the biggest snacking “holiday” in the USA. Everybody wants to snack during the game and wait for the commercials. And be serious here, unless your team is in the big dance, you only watch for the food and commercials.

As for myself, I will be enjoying the game in Maryland with my Rosy and friends at Hooters. This however does not effect my collection of recipes I have been gathering and testing for the big weekend.

'Wannabe' Jalapeno Popper Party Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
4 jalapeno peppers, seeded and diced
1/2 teaspoon red pepper flakes

Directions

Mix cream cheese, sour cream, and Parmesan cheese together in a saucepan over low heat until evenly blended. Fold in bread crumbs, jalapeno peppers, and red pepper flakes. Cook and stir dip until Parmesan cheese is melted, 2 to 5 more minutes

Brown Sugar Smokies

Ingredients

1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

Directions

Preheat oven to 350 degrees F

Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.

Grilled Bacon Jalapeno Wraps

Ingredients

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Candied Bacon Pigs

Ingredients

1 (14 ounce) package little smokies sausages
1 pound bacon slices, cut into thirds crosswise
1 1/2 cups brown sugar, divided
1/2 (12 fluid ounce) can cola-flavored carbonated beverage
1/2 teaspoon Chinese five-spice powder
1 dash hot pepper sauce, or to taste (optional)

Directions

Preheat oven to 325 degrees F (165 degrees C).

Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.

Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.

Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.

Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.

Set the cooker to High, and cook 4 hours. Serve warm.

Triple-Layer Peanut Butter Brownies

Ingredients

1pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1cup cold milk
1cup Creamy Peanut Butter
1/2cup powdered sugar
1-1/2cups COOL WHIP Whipped Topping (Do not thaw.)
3oz. BAKER'S Semi-Sweet Chocolate
1/2cup Dry Roasted Peanuts, coarsely chopped

Directions

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD over brownies.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour, serve.

And now for a drink...I have posted this before, but it can stand to be posted again since it fits! Happy Festivus Maximus!

The Baltimore Raven-tini

3 oz Vodka
1 1/2 oz of cranberry juice
1/2 oz blue curacao
1/2 oz sweet and sour mix
1/2 of lemon-lime soda

Pour ingredients into a cocktail shaker and shake gently. Add more Blue Curacao if color isn't purple enough. Serve in a chilled Martini glass. Rim with sugar if desired.