From http://www.food.com/recipe/lupos-chicken-spiedies-219681#ixzz1RA974CmX
**I have made a few adjustments to the recipe**
**Spiedies are a summertime staple for those of us in the Southern Tier of NY!**
INGREDIENTS
2 -3 chicken breasts **cutlets are the best**
1⁄3 cup olive oil
1⁄4 cup lemon juice
1⁄4 cup cider vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon garlic salt
1⁄2 teaspoon salt
1⁄2 teaspoon cracked black pepper
4 bay leaves
3 -4 sandwich buns
5 to 6 slices of cooked bacon
DIRECTIONS
Dice chicken breasts into 1" cubes.
Whisk all other ingredients together to form marinade.
Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
Cook on the grill, or pan fry. Add Bacon for extra yummminess.
Enjoy!
Wednesday, April 8, 2020
Beer BBQ Pork Chops
8 - 3/4 inch pork chops
2 (12 oz) beers
1 1/3 cup Ketchup
1 cup water
2/3 cup lemon juice
2 teaspoon celery salt
4 teaspoons Worcestershire sauce
2 Bay leaves
1 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon hot sauce **or more if you want spicer**
Instructions
Place pork chops in a shallow pan; sprinkle with garlic salt. Pour beer over pork chops and marinate in fridge for @ least 4 hours.
Combine remaining ingredients in a saucepan; bring to a boil. Simmer over low heat for 10 minutes.
Remove pork chops from marinade. Grill pork chops to desired doneness, basting frequently with the sauce.
2 (12 oz) beers
1 1/3 cup Ketchup
1 cup water
2/3 cup lemon juice
2 teaspoon celery salt
4 teaspoons Worcestershire sauce
2 Bay leaves
1 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon hot sauce **or more if you want spicer**
Instructions
Place pork chops in a shallow pan; sprinkle with garlic salt. Pour beer over pork chops and marinate in fridge for @ least 4 hours.
Combine remaining ingredients in a saucepan; bring to a boil. Simmer over low heat for 10 minutes.
Remove pork chops from marinade. Grill pork chops to desired doneness, basting frequently with the sauce.
White Queso
From: https://homecookingmemories.com/homemade-white-queso-dip-recipe/
Ingredients
8 ounces pepper jack cheese, shredded
8 ounces white American cheese, cubed (or cut into small pieces)
8 ounces cream cheese, softened and cut into pieces
1/2 cup sour cream
1 can diced tomatoes with green chiles, drained (10 oz – such as Rotel)
1/4 – 3/4 cup whole milk (can use half & half or evaporated milk)
Instructions
Combine pepper jack cheese, white American cheese, cream cheese, sour cream, and Rotel in a medium saucepan over low heat. Heat until cheese melts completely, stirring often. To thin out queso, begin by adding 1/4 cup milk and stir. If queso is not to desired consistency, continuing adding milk. Serve immediately.
Notes
–For best results, use full-fat products for the cheese and sour cream (not light or reduced fat).
–White American cheese can often be found in the deli of your grocery store. Just ask the deli clerk for 1/2 pound unsliced then cut at home into cubes. If your store sells it in slices, this can also be used.
–1/2 pound of cooked meat, such as beef, sausage or chorizo, is also delicious added to this dip.
–This recipe makes about 3 cups of queso dip and will serve about 12 people with 1/4 cup per person.
Ingredients
8 ounces pepper jack cheese, shredded
8 ounces white American cheese, cubed (or cut into small pieces)
8 ounces cream cheese, softened and cut into pieces
1/2 cup sour cream
1 can diced tomatoes with green chiles, drained (10 oz – such as Rotel)
1/4 – 3/4 cup whole milk (can use half & half or evaporated milk)
Instructions
Combine pepper jack cheese, white American cheese, cream cheese, sour cream, and Rotel in a medium saucepan over low heat. Heat until cheese melts completely, stirring often. To thin out queso, begin by adding 1/4 cup milk and stir. If queso is not to desired consistency, continuing adding milk. Serve immediately.
Notes
–For best results, use full-fat products for the cheese and sour cream (not light or reduced fat).
–White American cheese can often be found in the deli of your grocery store. Just ask the deli clerk for 1/2 pound unsliced then cut at home into cubes. If your store sells it in slices, this can also be used.
–1/2 pound of cooked meat, such as beef, sausage or chorizo, is also delicious added to this dip.
–This recipe makes about 3 cups of queso dip and will serve about 12 people with 1/4 cup per person.
Salsa Homemade
From https://www.theslowroasteditalian.com/2015/06/lazy-day-salsa.html
Yield: 4 (1/2 Cup)
INGREDIENTS
1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro
INSTRUCTIONS
Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.
Enjoy!
Salsa keeps fresh in the refrigerator for 3 to 4 days.
MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
Yield: 4 (1/2 Cup)
INGREDIENTS
1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro
INSTRUCTIONS
Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.
Enjoy!
Salsa keeps fresh in the refrigerator for 3 to 4 days.
MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
French Silk Pie
From Magnolia Table, Volume 2
Ingredients
⅔ cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
⅓ cup (⅔ stick) unsalted butter, at room temperature
⅔ cup heavy cream
¼ cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
Whipped cream and shaved dark chocolate (optional), for garnish
Chocolate cookie crust (optional)
5 ounces chocolate wafers
¼ cup sugar
8 tablespoons (1 stick) butter, melted
Instructions
1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold in the chocolate mixture.
4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
5. Garnish with whipped cream and shaved chocolate, if desired.
6. Store, covered, in the refrigerator for 4 to 5 days.
Makes one 9-inch pie or tart
chocolate cookie crust
1. Preheat the oven to 350°F.
2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.
4. Let cool 20 minutes before filling.
Ingredients
⅔ cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
⅓ cup (⅔ stick) unsalted butter, at room temperature
⅔ cup heavy cream
¼ cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
Whipped cream and shaved dark chocolate (optional), for garnish
Chocolate cookie crust (optional)
5 ounces chocolate wafers
¼ cup sugar
8 tablespoons (1 stick) butter, melted
Instructions
1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold in the chocolate mixture.
4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
5. Garnish with whipped cream and shaved chocolate, if desired.
6. Store, covered, in the refrigerator for 4 to 5 days.
Makes one 9-inch pie or tart
chocolate cookie crust
1. Preheat the oven to 350°F.
2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.
4. Let cool 20 minutes before filling.
Friday, April 3, 2020
Whipped Instant Coffee
2 tablespoons hot water
2 tablespoons sugar
2 tablespoons instant coffee powder
milk, to serve
ice, to serve
Preparation
Add the hot water, sugar, and instant coffee to a bowl.
Either hand whisk or use an electric mixer until the mixture is fluffy and light.
To serve, spoon a dollop over a cup of milk with ice in it and stir.
Enjoy!
Baked Chicken Wings - Extra Crispy, Like Deep-Fried
From: cravingtasty.com
Ingredients
2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
1 tsp kosher salt (plus more to taste)
1 Tbsp butter (melted)
1/3 cup hot wing sauce (e.g. Duff's hot sauce)
Instructions
Preheat oven to 450F.
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.
Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it's a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchment paper. I don't notice much difference, if any.
If you don't have a convection oven
Method 1
This comes from readers of this blog and worked for them very well.
Bake at 450 for 40 minutes, then 350 for an additional 40 minutes. Seems like it worked very well for a few people.
Method 2
This is the original method proposed by America's Test Kitchen
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking.
Nutrition
Calories: 302kcal | Carbohydrates: 1g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 1227mg | Potassium: 522mg | Fiber: 0g | Sugar: 0g | Vitamin A: 300IU | Vitamin C: 15.8mg | Calcium: 145mg | Iron: 1.5mg
Ingredients
2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
1 tsp kosher salt (plus more to taste)
1 Tbsp butter (melted)
1/3 cup hot wing sauce (e.g. Duff's hot sauce)
Instructions
Preheat oven to 450F.
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.
Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it's a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchment paper. I don't notice much difference, if any.
If you don't have a convection oven
Method 1
This comes from readers of this blog and worked for them very well.
Bake at 450 for 40 minutes, then 350 for an additional 40 minutes. Seems like it worked very well for a few people.
Method 2
This is the original method proposed by America's Test Kitchen
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking.
Nutrition
Calories: 302kcal | Carbohydrates: 1g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 1227mg | Potassium: 522mg | Fiber: 0g | Sugar: 0g | Vitamin A: 300IU | Vitamin C: 15.8mg | Calcium: 145mg | Iron: 1.5mg
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