Category Archives: Food & Recipes

Food is an important part of our family. I don’t believe in “secret recipes.” If I make it, I’ll share it. And if you like it, I hope you’ll share it, too.

January 3, 2011 · 10:34 AM

“Buy Local” Spotlight: Salt Lick BBQ

If smoked meat is your idea of heaven, the Salt Lick BBQ is the place!

If you are lucky enough to live in the Austin area or the hill country around Austin and find yourself craving smokey meat, you owe it to yourself to visit the Salt Lick in Driftwood. It is the mecca of smoked meat and sweet, spicy sauce. And I love the atmosphere almost as much as the food. You can easily spend an evening sitting on the patio under the live oaks sharing cold beverages, local music, and great friends. It’s like hanging out at a neighbor’s house, if your neighbor had an enormous patio surrounded by hundred year old live oak trees right next to a world-class barbecue restaurant. A girl can dream, right? And like your friend’s house, you’ve invited to bring your own beer. Because the restaurant is located in a dry county, they allow guests to bring in their own beer. I recommend Shiner and/or a 6-pack of Dr Pepper. It’s a Texas tradition.

The altar of smokey meat at the Salt Lick BBQ in Driftwood

There are many things I love about the Salt Lick. One is that they offer to serve you from a menu, or you can order “family style” and they’ll keep bringing food to your table until you beg them to stop. Another is that it’s built into an old rustic ranch-style farmhouse and the furniture and atmosphere reflect that old western charm. I love that the meat pit where all the action happens is inside the restaurant so you can drool over it, and they’re gracious enough to let you walk right up to it or around it to see the glorious piles of smokey meat and take pictures. I’m enamored with the sesame
scented coleslaw, the potatoes served in the shape of someone’s gloved hand, and the warm bread, sliced onions, and salty pickles that dot the table. I love that the worn farm tables look like something out of my great-grandmother’s barn. But nothing, and I mean NOTHING surpasses the meat at the Salt Lick. There’s not a bad batch of meat on the menu. The ribs fall off the bone, the sausage is flavorful, and the brisket is perfectly tender and wears that pink smoke-ring of perfection we Texans crave. The only thing that will keep you from stuffing yourself like a Thanksgiving turkey is the need to save room for cobbler. Your choices are peach and blackberry, both served with Blue Bell vanilla ice cream (on request). And since they’re both too awesome to choose one over the other, I recommend you get both. Just ask for extra spoons and be prepared to share. After a big meal, four people can easily share one serving of cobbler. If you’re dead set on only ordering one, I highly recommend the blackberry.

My dinner - the sausage and brisket plate. I wish this photo was scratch-n-sniff.

Before you leave, hit the small merchandise corner by the front door. They have great t-shirts and hats, but my favorite “take aways” are the sauces. They have really, really good sauce. Cross my heart. They also sell excellent dry rubs for the home chef. If you’re too far to visit but too fascinated to pass it up, they have an online store. If you’re close enough to visit, then by all means do. Pick a nice evening with cool temperatures and a great breeze. Stock an ice chest with cold beer or sodas for the kids. Throw a deck of cards or a board game in the car in case you decide to hang out in the courtyard before dinner. Skip lunch or eat light before you go, and don’t forget to wear your stretchy pants.

For more information on the Salt Lick BBQ including directions and the online store, visit their website at http://www.saltlickbbq.com/

Disclaimer: NanaBread is not tied to the Salt Lick BBQ in any way, even though she’d like to tie herself to one of those farm tables and stay until they run out of brisket and cobbler. She has never been compensated for providing feedback on the restaurant or their products. Ever. She just loves the place and can’t keep her big mouth shut. Big surprise.

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December 31, 2010 · 4:36 PM

New Year’s Day in the South: It’s all about traditions and our ‘lucky’ foods

Black-eyed peas are a New Year's Day tradition for good fortune & prosperity.

Here in the south, we are hell-bent on consuming our traditional lucky foods on New Year’s Day. In particular, we’re partial to black-eyed peas. Tradition also dictates that we pair them with pork and greens, variations of which depend on the cook’s preference. In our home, it’s a smoked pork tenderloin (which The Complete Package has mastered) and cabbage stir-fried with bacon. According to folklore, the black-eyed peas represent coins and the greens represent paper money. In order to be blessed with good fortune and prosperity throughout the year, you should eat 365 peas (one for each day) and as much cabbage as your intestines can process (or the Beano wears off). Pork is also supposed to bring luck, although I’ve also heard that it represents progress, since pigs always move forward as they forage. Either way, we’re covered. To celebrate the new year, and to help share fortune and prosperity with all of you, I’m posting my favorite lucky black-eyed pea recipe.

NanaBread’s Texas Caviar:
• 2 cans of black-eyed peas, 15 ozs. each
• ¼ cup purple onion, finely minced
• 2-3 jalapeno peppers, seeded & minced
• 2 cloves of garlic, pressed or finely minced
• 1 teaspoon season salt (Penzey’s or Lawry’s)
• ¼ cup red wine vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro
• Additional salt & pepper, to taste

Drain and rinse the black-eyed peas and dump them into a mixing bowl. Add the minced onion, peppers, garlic, season salt, vinegar and olive oil. Toss to combine and taste to determine if additional salt and pepper is needed. (Note: I like to use Penzey’s 4/S season salt, and I use a combination of the regular AND the spicy version of it.) Once you have the seasonings right, toss in the chopped cilantro. Stir to combine, pour into an air-tight container with a tight-fitting lid and place in the refrigerator to chill. This is served as a cold salad, but I like to take it out of the fridge about 20-30 minutes before serving. Of course, it can also be served up immediately, or you can let it marinate in the fridge overnight. Either way, it’s delicious. And if you’re feeling adventurous, you can serve this as a dip with a big bag of tortilla chips.

As a side note, I just read that foods in the shape of a circle are considered good luck for the New Year. Thank you, Jesus! Now I can add donuts to my New Year’s Day menu without guilt. This is going to be the BEST…YEAR….EVER!!!

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December 15, 2010 · 8:23 AM

December 2010 – Let’s just call it the month of chocolate-dipped everything

Dig in or run away? It's the classic holiday diet dilemma.

This year, I’ve made more holiday goodies than ever. Maybe it’s because I’m filled with holiday cheer, or maybe it’s because I’ve fallen in love with barks. I mean, take just about anything you like and smother it in chocolate. How awesome is that? Easy + quick + chocolate = PERFECT in my book. But it’s not ALL about barks. I also made sausage balls, orange slice cookies (see the recipe in a previous post), toffee, jam thumbprint cookies & snickerdoodle bars this week, but mostly it’s been about the chocolate. First up, white chocolate gingersnap truffles that I whipped up based on a recipe for Oreo truffles.

Gingersnap Truffles - Oh, baby...these are fabulous!

In a food processor, I ground up a one-pound bag of gingersnaps with one cup of toasted pecans. I ground them into dust, or actually the texture of sand. Then I dumped in a large tub of store-bought cream cheese frosting and stirred until it was all perfectly combined. Using my cookie scoop, I scooped the gingersnap mixture onto a wax paper-lined cookie sheet, which I promptly put in the freezer for 20 minutes. While the gingersnap balls were freezing (okay, stop giggling), I melted a pound of white chocolate over a double-boiler. Using a skewer, I stabbed each one and drowned it in the melted chocolate, making sure to coat it heavily. It helps to spin it around a little so the excess can drip off. Then I placed each truffle back onto the waxed paper, making sure to fill the skewer hole with a little more chocolate. Once they were all dipped, I went back and sprinkled a little gingersnap dust on the top. Then they all went back into the freezer for another 20 minutes to set before they went into an air-tight container. These turned out great. They have so much flavor, and the subtle spice of the gingersnaps is a perfect complement to the creamy sweetness of the white chocolate. HELPFUL TIP – use a good quality gingersnap for the best flavor.

Next, I made two white chocolate barks. The first was planned. It’s the pistachio and dried cranberry bark from The Brown Eyed Baker. When I saw her photo, I knew I had to make it. When I thought about tart dried cranberries combined with white chocolate, I knew I had to make it. When I saw that it only had 3 ingredients, I knew I had to make it. It couldn’t have been easier. You melt a pound of white chocolate, stir in a cup of shelled pistachios and a cup of dried cranberries (I love Ocean Spray’s Craisin brand) and pour it into a foil-lined pan.

White Chocolate Pistachio Cranberry Bark

Pop it in the fridge for half an hour to set up, then cut it into squares and store it in an air-tight container. Done! Of course, Michelle used a 1/2 cup of pistachios and a 1/2 cup of dried cranberries, but I’m all about excess at the holidays. So sue me. The second bark was accidental, but awesome. I had leftover white chocolate from my first bark and the gingersnap truffles, so I dumped 2 cups of trail mix that had mixed nuts, raisins and M&M candies into a bowl with some leftover roasted cashews I found in my pantry and poured the extra white chocolate over the top. Once it was mixed well, I poured it into a 9″ x 9″ baking pan lined with foil, and pressed some dark chocolate M&M’s onto the top. Again, you just pop it into the fridge to set up, then cut it into squares and store it in an air-tight container. I like this one for several reasons – the raisins make it a little chewy, the nuts make it a little salty, and the dark chocolate M&M’s add a nice contrast to the sweetness of the white chocolate. Both barks were easy to make.

Trail Mix Bark - chewy, salty, nutty & crunchy

The last bark I made was a fabulous contradiction. For taste, it was a solid 10+ but for appearance, it’s a pathetic 2 at best. It’s my version of dark chocolate peppermint bark. I used two different bags of my favorite chocolate chips – Guittard. The first bag was my beloved Extra Dark Chocolate (so good I eat them straight out of the bag) and the second was a new one I hadn’t tried yet – Akoma Extra Semi-Sweet baking chips. I’m telling you, there is something magical about Guittard chocolate chips. They are just on a different level than other brands. I think they’re made by angels or something. But back to the peppermint bark. I melted these two bags of chocolate together over a double boiler, then spread the melted chocolate onto a wax paper-lined cookie sheet. Then I opened a bag of Andes red & white Peppermint Crunch baking chips and sprinkled them all over the top. My thought process was this – I don’t like hard peppermint candy bits getting stuck in my teeth, so why not use the softer Andes baking chips with the texture of a chocolate chip? I mean, it should be smooth, pepperminty and wonderful, right? Truth is, it WAS smooth, pepperminty and wonderful. The combination of the powerful dark chocolate with the super minty Andes chips is spot on. World class. Life changing. The problem? It’s just not pretty. In fact, it’s so ugly, I call it Bacon Bark. Ugh! See for yourself:

Bacon Bark - Okay, it's not bacon, but it sure looks like it!

I swear it looks like someone put raw bacon on top of melted chocolate. This is definitely one of those times when you have to suck it up or just close your eyes so you can enjoy it, because honestly it tastes amazing. It’s my new favorite chocolate candy concoction. If these make it to December 25th, it will be a Christmas miracle. It’s that good, and that addictive. Pray for me, please. Pray that I don’t kill The Complete Package for eating it all before I get a chance.

Last up was the Rolo Pretzel Bites from the Glorious Treats blog. This was another one that spoke to me when I saw it. Actually, I thought my son-in-law Bama Boy would love these. He’s a fan of turtles and toffee, so these should be right up his alley. They’re also easy to make, and only have 3 ingredients. It’s turning out to be my holiday theme – quick & easy with only 3 ingredients. I can’t thank my fellow bloggers enough for sharing their favorites. I’m really enjoying the fact that someone else is doing all the thinking for me. Thanks!

The 3 stages of Rolo Pretzel Bites construction

For this one, you’ll need a bag of the square-shaped pretzels, two bags of Rolo caramel-filled chocolate candies, and toasted pecan halves. What!?!…again with the 3 ingredients! I know, it’s awesome! First, pre-heat your oven to 250F. Then line a baking sheet with waxed paper. This is important…if you don’t use the waxed paper or foil, these will stick to the pan. Next, spread out the pretzel squares, then spend 30 minutes unwrapping the individually wrapped Rolos (it would help if you had little munchkins in your house to help with this step). Place a Rolo candy on top of each pretzel and top with a pecan half. Carefully slide the baking sheet into the oven, turn off the heat, and let them sit in there for about 4-5 minutes. The Rolos should soften, but not melt. To test one, press on the pecan half. If you’re able to press it down into the candy, they’re ready. Remove the pan from the oven, and working quickly, press each pecan half down into the candy, which will in turn press the candy down into the pretzel. (For a peek at the finished product, click on the link to the Glorious Treats website at the top of the paragraph.) Once they’re all pressed into place, slide the baking sheet into the freezer for 20 minutes to allow them to set up. Once firm, remove from the freezer and store in an air-tight container. If you love salty pretzels, milk chocolate, caramel and pecans, you’re going to love these. Think turtle candies with a pretzel base. Thank you, Glory @ Glorious Treats.

Okay, I’m done for now. My teeth are starting to hurt just talking about all this candy. Did I tell you my dentist bought a yacht for Christmas? Just kidding. Although, if I eat all of this I could probably make it happen. I’m sure he’d appreciate it. Forget it, Burt. I’m generous, but not that generous. Happy holidays everyone, and happy baking/making/sharing. I’m off to make a salad.

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December 12, 2010 · 5:16 PM

Miss Pat’s Orange Slice Cookies

Buttery, chewy goodness - Miss Pat's Orange Slice Cookies

My good friend Pat made these for a holiday cookie exchange years ago. When I was digging through my recipe drawer the other day, I found it again. Oh, the memories. I remember these being so unusual, and yet so very delicious. And that’s when I decided to make them for Christmas. Right then and there. Butter set out to soften…check. Look to see if I had oats, coconut and pecans in the pantry…check. Orange slice candies anywhere? Of course not. I don’t keep these things around my house. Sure I loved them as a kid, but I can’t remember the last time I bought a bag. Good thing there’s a new Kroger around the corner from my house, huh? And by the time I get back, my butter will be soft! Timing is everything. These cookies are super easy to make and really, really delicious. You should make them. Like today. Here’s the recipe, thanks to Miss Pat.

• 2 sticks of unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup sugar
• 2 eggs
• 1-½ teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 package Orange Slice candies (13 ozs.)
• 1 tablespoon flour
• 1 cup pecans, chopped
• 2 cups old-fashioned oats
• 1 cup shredded coconut

Pre-heat your oven to 350F. In a large bowl, beat softened butter, brown sugar and granulated sugar until well blended. Add the eggs and vanilla and beat until combined. In a separate bowl, mix together 2 cups flour, salt and baking soda; add to butter mixture and beat to combine. Cut up orange slice candies (I cut each slice into 5 pieces) and toss them with one tablespoon of flour to keep them from sticking together. To the cookie batter mixture, add the orange slice candy pieces, chopped pecans, oats and coconut. Mix until everything is combined. The dough will be really thick. I like to use a heavy wooden spoon or my hands to mix it. I also like to use a cookie scoop so these turn out uniform in size. If you don’t have one, use a spoon to scoop up about 2 Tablespoons of dough; roll it into a ball, and place dough balls about 2″ apart on a cookie sheet. Bake at 350F for 12-20 minutes (see note below). When the cookies start to turn a little brown around the edges, they’re done. Cool on cookie sheets for at least 10 minutes before removing them from the pan to cool. Makes 4-6 dozen, depending on how large or small you make them.

NOTE: This recipe is similar to an oatmeal or chocolate chip cookie dough, so baking time is a matter of personal preference. If you like them chewy like I do, bake them 12-15 minutes. If you like them crispy, bake them 15-20 minutes. If you want to get really fancy, you can top each cookie with a thin slice of the orange slice candies. Most importantly, get a glass of cold milk ready.

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November 5, 2010 · 2:05 PM

Bread Pudding with Whiskey Sauce

NanaBread's Bread Pudding with Whiskey Sauce

Know what I love about this recipe? That it’s easy to make and no one will ever suspect you cleaned out your freezer to make it. Every six months or so, when my freezer is over-run with leftover hot dog and hamburger buns and half of several baguettes, I make bread pudding. The finished product is so pretty and so delicious, no one will ever suspect. Perhaps it’s the buttery bread pudding…perhaps it’s the whiskey sauce that goes on top…perhaps it’s the perfect combination of both, but it’s fabulous and now it’s available all of you. This recipe makes one 9”x13” pan, or 12 very generous servings.

For the bread pudding, you’ll need:
20 cups of diced white bread (burger & hot dog buns, French bread, etc.)
One pint of heavy whipping cream
One pint of milk (easily measured by pouring milk into the empty cream carton)
4 large or jumbo eggs
2 cups of granulated sugar
2 Tablespoons of pure vanilla extract
¼ cup of Toriani Vanilla Syrup, optional
4 Tablespoons of unsalted butter, melted

Bread pudding couldn't be easier to make, really!

Pre-heat your oven to 350F and make sure the oven rack is in the middle position. Clean out your freezer and let your bread thaw. I like to use a mix of 70% buns and 30% French bread for this recipe. It’s about texture. The buns will get soft and a little mushy, and the French bread will hold its shape. Together, they make a perfect finished texture. Begin by cutting the thawed bread into ½” to ¾” cubes. I know 20 cups sounds like a lot of cubed bread, but it smushes down once the liquid is added. Throw the bread into a large mixing bowl and set it aside. In a separate bowl, combine the cream, milk, eggs, sugar, vanilla extract and vanilla syrup (optional). Beat until well combined and pour over the bread cubes. Let sit for one minute, and then toss with a spatula to coat the bread with the milk mixture. Wait another minute and toss again. Do this several times, or until the milk mixture coats all the bread cubes and has been absorbed, for the most part. Spray a 13” x 9” baking dish or pan with cooking spray; pour in bread mixture and using a spoon or spatula, push the mixture out into all four corners to create an even thickness. Do not smooth out the top like you would a cake batter. You want the top surface to be lumpy and bumpy to catch all that beautiful melted butter. Trust me. Next, melt the unsalted butter and pour it evenly over the top. Place your baking dish on a rimmed cookie sheet (to prevent spill-over in your oven) and bake at 350F for 40-60 minutes, or until the top is a gorgeous golden brown and the center is not longer jiggly. Remove from the oven and allow it to cool.

While that’s baking, make the whiskey sauce. If you’re worried about the alcohol, don’t fret…some of it will cook out and the flavor, when combined with the buttery flavor of the bread pudding, is phenomenal. Really and truly…it’s mind-blowing. If you don’t like whiskey, you can substitute Amaretto, Grand Marnier, or a good golden rum. And if you don’t like alcohol at all, you can make a nice lemon sauce or top it with vanilla ice cream. But I recommend the whiskey sauce. I use Weller’s Special Reserve for mine; it’s awesome. And I’m not a whiskey drinker. But I love this sauce. Here’s how it’s done:

For the whiskey sauce, you’ll need:
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 ounces of whiskey (or other booze)
3 eggs, at room temperature

In a heavy-bottom sauce pan, beat the sugar and butter with a whisk until well combined. Turn the heat on to medium-low and while whisking constantly, cook until it is bubbly and the sugar starts to dissolve. This will take 6-8 minutes or so. Don’t walk away from the stove…this can scorch or burn quickly. Once the mixture is bubbling and foamy, stir in the booze and continue to whisk until sugar is completely dissolved and it returns to a bubbling boil. In a separate mixing bowl (metal or glass), crack your eggs and beat until lemon yellow. Using a ladle, gradually add some of the sugar/whiskey mixture into the eggs, beating furiously with your whisk. It’s really important that you beat the eggs rapidly with your whisk while you slowly add the whiskey mixture. Failure to do so will result in curdled eggs. (If that happens, don’t panic. You can strain the sauce before you serve it.) Once you’ve added enough whiskey mixture to warm the eggs (about ½ a cup), begin to slowly whisk the egg mixture back into the pan of whiskey/sugar. Again, beat furiously to incorporate the two to insure that the eggs don’t curdle. Remove the sauce from the heat, and continue to beat for another minute by hand, until everything is incorporated and the sauce is smooth. Serve warm over bread pudding. Resist the urge to eat it straight from the pan with a big spoon, especially when it’s flaming hot. The sauce should be stored in the refrigerator; just warm it in the microwave before drinking serving.

Bread pudding - even before baking, it looks delicious!

And that’s my recipe for bread pudding with whiskey sauce. It was adapted from one of my favorite cook books, Cleora’s Kitchen by Cleora Butler. Whether you eat it warm, room temperature or cold, it’s always delicious and it would make a great addition to your holiday menu. If you love bread pudding, I hope you’ll try it and let me know what you think. Happy holidays, and happy eating!

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November 1, 2010 · 10:52 AM

Craving Breakfast for Dinner? Try Huevos Rancheros (Ranch Eggs)

Huevos Rancheros - A Breakfast for Dinner Favorite

This used to be our favorite “lazy weekend” breakfast – perfect for those mornings when you want to sleep late and read the paper in your pajamas and bunny slippers. Lately, however, it seems like we’re eating it more often for dinner than breakfast, which still works because it’s great any time. I just love everything about this dish. It’s simple, easy to make, and it satisfies my cravings for Mexican food and breakfast for dinner. It also brings together my favorite elements of a classic Mexican food binge – chips, salsa & cheese. If you haven’t tried Huevos Rancheros yet, it’s time. Here’s how I make it for two people:

One small bag of corn tortilla chips
Pam cooking spray
4 large or jumbo eggs
Salt & pepper to taste
1/2 cup of grated colby jack cheese
2 Tablespoons of minced purple onion
1/2 cup of red salsa
3 Tablespoons of cilantro (optional)

Set out two plates. On each plate, arrange enough tortilla chips to cover half the plate as if you’re making nachos. If you want your chips to be more bite-sized, crunch them up a little before spreading them out. Spray a non-stick skillet with a little cooking spray and cook your eggs until the yolks are to your liking. I’ll be honest with you, this dish is best if you leave the yolks a little runny. Gently place 2 eggs on each plate on top of the bed of tortilla chips. Season with salt and pepper to taste. Sprinkle 1/4 cup of grated cheese on each serving, top each with one tablespoon of minced onion, pour 1/4 cup of salsa across each serving, then top with the cilantro. Put each plate into the microwave for 30-60 seconds on high to warm everything up and melt the cheese. Serve immediately. I like to serve this with pan-fried potatoes with onions or leftover refried beans. Out of salsa? Try it with pico de gallo instead. Want it spicy? Toss a fresh, minced jalapeno on the top or give it a few shakes of Tabasco. For me, this dish has it all – crunchy, creamy, salty, and spicy. It’s just fantastic. Whether you serve it for breakfast or dinner, Huevos Rancheros is sure to warm you up.

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October 20, 2010 · 8:41 AM

Sweet, Spooky Treats for Halloween!

Mummy Pretzels and Edible Eyeballs - So sweet, it's scary!

I seem to be on a mission to celebrate Halloween this year using every version of chocolate known to man. Don’t ask me why. I really can’t explain it. I just know that I’ve somehow been bitten hard by the Halloween bug, and I’m having a great time with it. This week, I decided to try my hand at bloodshot eyeballs and pretzel mummies for the grandkids – Jonah Bear & Lilly Bug. All it took was two bags of pretzels (rounds & rods), one pound of white melting chocolate, one bag of dark chocolate M&Ms, and two small tubes of Wilton decorating gel (red & black). I can’t take creative credit for either of these ideas. They came from two different blogs I follow. The bloodshot eyeballs came from a recipe posted on the Tasty Kitchen page of The Pioneer Woman website. I substituted dark chocolate M&M candies for the iris of the eyes and used the Wilton decorating gel for bloodshot streaks and pupils. This was a really fun project. It was submitted by “soufflebombay” as Edible Eyeballs. Here’s the link to the original recipe so you can see how she did it: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/edible-eyeballs/ and here’s a picture of how mine turned out. Some are bloodshot and some aren’t, but they’re all delicious!

I spy with my edible eye...something yummy!

The second round was the pretzel mummies. These were super easy and turned out really cute. This idea came from Alice and her Savory Sweet Life blog at http://savorysweetlife.com/ Her faces came out much cuter than mine, but I like the horizontal stripes I added to look like mummy wrappings. This is another really creative but easy treat to make. And I love how they look when you stand them all up in a container. They’re almost too cute to eat. Nahh!

Mummy, may I please have another pretzel?

This whole chocolate Halloween obsession started a few weeks ago with brownie spiders. I had friends over for dinner and made these for dessert. They were fun to make, and were delectibly delicious! Best of all, they were super easy and made with my favorite boxed brownie – the Ghirardelli dark chocolate mix.

No tricks, just treats...best spider you'll ever eat!

Mmmmm…best spider I’ve ever eaten. Okay, it’s the only spider I’ve ever eaten, but who’s counting? They’re also a fun hands-on art/food project if you have children or grandkids. I posted a complete “how-to” on the brownie spiders earlier. You can find them in my Food & Recipes tab.

There’s something about salty pretzels covered in chocolate that draws me in. I’m such a sucker for that combination. And the brownie spiders with ice cream and toppings satisfy a chocolate craving like nothing else. I’m wondering now what I might tackle next. Chocolate drizzled sea salt caramel apples? Oooo…maybe! A vampire themed raspberry & chocolate Godiva martini? Hmm…could be. Right now I’m just hoping I have the strength not to eat all of these treats before we see the kids. That would be bad. Very, very bad. Right?

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October 15, 2010 · 12:54 PM

Winner, Winner…Chicken Dinner!

Crispy, crunchy chicken strips - the stuff legends are made of.

Okay, kids. Here’s another recipe adapted from the America’s Test Kitchen recipe collection. This fried chicken comes out crunchy and juicy every time, and it takes very little work to make it all happen. You can make this with chicken pieces on the bone, but I prefer to make boneless chicken strips. It makes them easier to dunk in gravy, and we all know everything tastes better when dunked in gravy, right? Marinating the chicken strips in buttermilk makes them juicy on the inside, and the “shaggy crumbs” method of breading makes them crunchy on the outside. My version uses only 3 boneless, skinless chicken breasts but don’t let that fool you. This recipe made 18 chicken strips.

To prepare the chicken strips, you’ll need:
3 boneless, skinless chicken breasts
One 16 fluid oz. bottle of buttermilk (low fat is okay, if you prefer)
2 teaspoons of Morton Nature’s Season Salt (Lawry’s would also work)
½ teaspoon of ground cayenne pepper (optional, but very tasty)

Trim the chicken breasts to remove all fat. Slice each breast lengthwise into 1/2″ thick strips. In a medium bowl with a tight-fitting lid, pour in the entire bottle of buttermilk, the season salt and the cayenne pepper. Whisk to combine, and then add the chicken strips, seal the lid, give it a good shake and place in the refrigerator to marinate for one hour.

To prepare the flour mixture, you’ll need:
3 cups of all-purpose flour
1 tablespoon of Morton Nature’s Season Salt (or Lawry’s)
½ teaspoon of ground black pepper
½ teaspoon of ground cayenne pepper (it’s optional again, but so tasty!)

Toss all of the dry ingredients into a large bowl and whisk to combine. Once your chicken is ready, remove it from the fridge and measure off 3 tablespoons of the buttermilk mixture. Pour it into the flour mixture and stir with a fork or wire whisk to start forming your “shaggy crumbs” coating. It sounds weird, but those bigger crumbs in your coating are what will make the crust crispy and crunchy. If needed, add more buttermilk a little at a time. Don’t worry about using buttermilk that had raw chicken in it, either. This is all going to be fried in hot oil, so it’ll be fine. When your crumb coating is ready, it should look like this:

The shaggy crumb method is the key to crunchy chicken strips.

One at a time, remove a strip from the marinade and drop it into the bowl of flour. Quickly cover the strip and using your hands, press down on the chicken strip to pack on the coating. Don’t try to flatten it onto the chicken – you just want to make sure it sticks really well. Lay each coated strip onto a sheet of waxed paper and move on to the next. When you fry them, start with the strips you coated first. That gives them time to set up a little before frying, which helps the coating to stick. Here’s how your strips should look once coated:

Those beautiful shaggy crumbs are going to turn into crispy fried perfection.

How to fry the chicken:
Using a deep, heavy bottom pot, add 1 ½” of canola oil and heat to 350F. To test if your oil is hot enough, you can drop one of your larger shaggy crumbs in. It should immediately start to bubble in the hot oil. If it doesn’t, wait for it to get hotter or you’ll get soggy, greasy chicken. Once the oil is hot, cook chicken strips 3-4 at a time and cover loosely with a lid. Cook until golden brown on each side. Don’t play with them too often. You don’t want to destroy that crumb coating. Just given them a gentle turn every once in a while. Remove to paper towels to drain, and move on to the next batch. Remember, because you’re using boneless breasts and the strips are fairly thin, these will cook pretty quickly.

When they’re done, you’ll have a platter of crunchy golden perfection. I like to serve this up with mashed potatoes (I stir in a little sour cream and a lot of real butter), my easy cheater buttermilk biscuits (I’ll share that recipe later), and some chicken gravy (made with chicken broth instead of milk). Throw in a bottle of Savannah Bee Black Sage honey, and you’ll be in hog heaven. This is southern fried comfort food at its very best. Now grab a fork and a bib and let’s dig in.

Put on your fat pants - it's time to eat!

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October 13, 2010 · 12:19 PM

Nothing says fall like apple dumplings.

Homemade apple dumplings with ice cream & cinnamon apple cider syrup

There’s no recipe here, at least not formally. I just wanted to share this photo of the apple dumplings I made today. We’re having our friend Kaki over for dinner, and I made these for dessert. Thought she’d like them. They’re just Granny Smith apples that I peeled and cored, then stuffed with a mixture of softened butter, cinnamon and sugar. That pie crust was made from a batch I had in the freezer. When I make pie crust, I like to make a big batch and freeze some for last-minute stuff like this. I cut out a leaf for each with a cookie cutter, brushed them with melted butter, then sprinkled them with sugar. It’s just that simple. You don’t even have to use homemade pie crust. I’ve done this same thing with those Pillsbury rolled crusts from the dairy case. Nothing goes better with hot apple dumplings than Blue Bell Homemade Vanilla ice cream. Man, that’s good stuff. To top it all off, I bought a small bottle of local MacIntosh apple cider, mixed in a little cinnamon sugar, and reduced it down to about 3/4 of a cup. Now it’s cinnamon apple cider syrup. That’s going over the top of the ice cream and dumplings right before I serve them. Mmmmm…warm apple dumplings with vanilla ice cream and cinnamon apple cider syrup. This is one of the many things I love about fall. Well, this and flannel pajama pants.

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October 11, 2010 · 12:06 PM

Recipe Review: The Pioneer Woman’s Corn Chowder with Green Chilies

This is corn chowder with green chilies. I can’t take credit for this recipe. Not one little bit. This is a Pioneer Woman creation. It was posted last week by Ree Drummond, otherwise known as The Pioneer Woman. If you don’t know who she is, you need to find out. Like now. Her website is fabulous, and I’m not ashamed to admit I’m a devoted fan and follower. She’s a talented, funny gal.

Pioneer Woman's Corn Chowder with Green Chilies - Oh my, it's so good!

I have made several of the recipes off the Tasty Kitchen recipe link on the PW website, but this one by far has been the best. It’s creamy, it’s crunchy, and it’s got a ton of flavor with just a few ingredients. It’s rib stickin’ and soul satisfying. It’s got some of my favorite foods – bacon, sweet corn, green chilies and heavy cream. There’s just no way for this recipe to go wrong. It truly is a southwest sweet corn, green chili comfort food lover’s dream in a bowl.

I made a few slight alterations to suit our tastes, including using 8-10 shakes of Chipotle Tabasco sauce instead of 1-2 chipotle peppers in adobo sauce. I used 1/2 a teaspoon of garlic salt and 1 teaspoon of kosher salt instead of just using salt alone. I also added two small roasted poblano peppers (diced) and I roasted my corn-on-the-cob on the charcoal grill while The Complete Package was grilling pork tenderloins. Trust me, the toasty roasty bits on the corn added some great flavor to the soup. Other than that, stick to the recipe and you’ll be in chowder bliss in under an hour. And don’t forget to toast up a good loaf of crusty bread to serve with it…with lots of butter. You won’t regret it.

I’m not including the recipe in this post. I could never do it justice. Besides, Ree has already done all the work on her website. Here’s the link to the original Pioneer Woman recipe, complete with step-by-step instructions and mouth-watering photos. The rest is up to you, of course, but you really should try it! http://thepioneerwoman.com/cooking/2010/10/corn-chowder-with-chilies/

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