Category: OKK MEMES & PRIOR CONTRIBUTORS

Veggie Tales by Kris: Veggie Risotto!

MERRY CHRISTMAS!!!

I love making risotto, and this a great way to get your veggies! This dish is also great for the holidays!


Tomato Truffle Risotto

2 tablespoons butter
2 tablespoons olive oil
1 pint cherry tomatoes
1 lemon (just zest)
1 shallot, minced
4 garlic cloves, thinly sliced
1/2 cup Parmesan cheese
1 tablespoon truffle oil (or infused olive oil)
1/2 cup fresh basil and parsley, chopped
3 cups spinach
About 4 cups, heated chicken stock
1 cup Arborio Rice

Risotto takes patience, but it’s so worth in the end. Here’s how I do it:

Since I used concentrated chicken stock, I just heated about 4 cups of water in a kettle. I then added 4 packets of the chicken concentrate. You can just heat up 4 cups chicken stock…

Heat about 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet. Add a chopped shallot (or onion) and about 4 sliced garlic cloves in the oil. Let soften for a few minutes. Add in 1 cup of rice and zest of 1 lemon to toast- about 4 minutes. Add in your first cup of heated stock. Season with salt and pepper and cook until the rice absorbs the liquid. Add in tomatoes. Continue to add (1 cup at a time) of the stock and stir rice slowly until it absorbs each cup of stock. When your stock is done (use water if you need more) and the rice is tender, turn of heat. Add in herbs, spinach and about 1/2 parmesan cheese. Add 1 tablespoon truffle oil if you have it. AMAZING!

UPDATE: I forgot to add that when buying Truffle Oil, go for a truffle infused Olive Oil.
You will get more for your buck this way! I got mine at Zabar’s in the city but here are some online and here !

How To Make Your Own Smoked Cheese Without A Smoker

It’s time for Fire Day Friday when we take Our Krazy Kitchen outdoors and experiment with live fire (grilling, smoking, roasting, baking using flame).

Today we are going MacGyver! I (Chris from Nibble Me This) am going to show you how to cold smoke your own cheese by using just a cardboard box, a soldering iron, a tin can, and a few miscellaneous items. This is a fun project that you can use to involve the non-foodies in your house.

You can turn this…..

Into this….. (I think this is the first officially licensed OKK product)

But first, the Legal Department here at OKK “asked” (okay….they locked me in a dungeon and force fed me Brussels sprouts until I agreed) to post the following Safety Notice:


For this project you will need:

  • A medium sized box slightly narrower than the racks you will use
  • 1 unused soldering iron without the tip ($14)
  • 1 tin can (burn out the inside with a torch or grill if it has a bpa lining)
  • a rack or two of some sort. I used two resting racks that were slightly larger than the box. You could use the rack out of your toaster oven.
  • Several blocks of various cheeses
  • 1 cup of hardwood or fruit wood chips (you can buy these at many grocery stores and hardware stores these days by their grilling/coal section)
I was using two resting racks so I measured down three inches and 6 inches from the top on the side. I cut slits at both marks on both sides. Work one end of your rack(s) through the slit on one side and then back through the other side like this so the slits are supporting the rack. The rack should stick out a little on each side.

Drill several 1/8″ holes on one side of the can (which will become the “top” side of the can) and a hole in the base of the tin can large enough to accommodate the base of the soldering iron like this:

Add the wood chips around the soldering iron like this. TIP: Use the smallest chips in the bag, you want to maximize surface contact with the iron.

Cut your cheeses into 1″ x 1″ rectangles (however long the length is doesn’t matter) and place them on the racks with room between the pieces.

Place the smoke generator on a trivet or other heat resistant, non-conductive surface in the bottom of the smoke box.


Plug in the soldering iron and wait for the first wisps of smoke (3-5 minutes)…..

Then close the box and tape it shut. You might be tempted to try to seal all the seams of the box for an air tight fit. DON’T. You want the little air gaps and a slight airflow. If you have an airtight fit, the wood won’t be able to smolder and the cheese would sit in stale smoke for an hour. You will have smoke escaping the box like this:

This generator should give you 90 minutes of smoke time, perfect for cheeses. After the 90 minutes, remove the cheeses. They won’t look too different and they may or may not smell very smoky (Your smoke smeller will probably be overloaded at this point). Don’t bother tasting or smelling a piece at this point. IT HAS TO AGE AND MELLOW!!!!!

Vacuum seal the cheeses and refrigerate for two weeks. If you don’t have access to a vacuum seal, double wrap them in plastic wrap and then seal them in a zip top back. This is partially to help them mellow but mostly to keep your fridge from smelling like smoke!


Here are some quick tips I can think of

  1. Bacteria spoils cheese. Make sure your hands, cutting boards, and knives are all sanitized during every step of this process.
  2. Cold smoke. The inside of the container has to remain below the melting point of your cheeses (roughly 70-80f). The smoke generator will raise the temp of your box by 10-15 degrees (the smaller the box, the greater the temp increase). So do this in the shade on a day when the air temps are 45f or less. Don’t you just love the high tech digital control panel of the OKK Smokerator 3000?
  3. Packaging – If packing the cheese for gift packs, pick cheeses that alternate in color and can be cut into roughly the same size pieces.
  4. Experiment with a variety of cheeses – my favorites have been gouda, cheddars, pepper jack, and monterey jack. It occurs to me that I’ve never smoked a blue cheese….and can’t imagine doing so but whatever floats your boat.
  5. Experiment with a variety of woods – my favorites have been hickory, cherry, and a mix of the two.
  6. Soft cheeses take on smoke more readily, hard cheeses take longer.
  7. Use as natural of a cheese that you can. Cheeses with a lot of flavorings and preservatives don’t seem to fare as well.
  8. Use the best quality cheese that you can.
  9. Smoked cheeses are great simply with crackers. But when used as an ingredient with sauces, sandwiches, soups and casseroles, it adds a nice subtle layer of flavor.
  10. Once you have smoked your own cheese, you probably won’t enjoy “smoked” cheese bought at a store because a lot of them just use “smoke flavorings”.
  11. Once you have tried smoking cheese, try smoking nuts, salts, and peppers.
On that note, I wish you all a Merry Christmas and Happy Holidays. May your stockings be full of high quality, natural hardwood lump charcoal…..

POLYNESIAN CHICKEN & ITALIAN FARRO & GORGONZOLA GARLIC DIPPING SAUCE

I also love to research foods we’ve never tried before as well as try old, old recipes or just plain make things up.  I also take requests if anyone would like me to test out a recipe for them.
Today we’re making Polynesian chicken (the cheating way) and Italian Farro with Gorgonzola garlic dipping sauce.  I saw a package of Pedon Italian Farro  at the grocery store the other day and it looked interesting (reminded me of rich looking barley) – so the impulse buy won and here we are.
Here’s the history lesson first:  Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.  

POLYNESIAN CHICKEN
4 Boneless, Skinless chicken breasts
1 stick butter, divided in half
1 cup Frank’s Sweet Chili hot sauce
1 package Knorr Vegetable Soup Mix
1/4 cup flour
  • Preheat oven to 350 degrees.
  • Using a small food processor,  grind the Knorr soup mix into a fine dust.
  • Add the vegetable soup dust to the flour in a large plastic bag and mix well.
  • Dredge chicken breasts in soup and flour mixture.
  • In a large skillet over medium high heat, melt one half of the butter.
  • While that is melting, melt the remaining butter in a 2 cup measuring cup in the microwave.
  • Add the hot sauce to the measuring cup and heat an additional 20 seconds. Mix well. Set aside to cool.
  • In the skillet brown the chicken breasts on both sides until almost done. 
  • Spray a small cookie sheet with PURE.
  • Coat each piece of chicken with hot sauce mixture and lay on cookie sheet.
ITALIAN FARRO

small bag PEDON farro

2 tablespoons Frank’s Sweet Chili hot sauce
  • Bring a 2 quart pan of water to a boil.
  • Add the Farro and simmer, 10-12 minutes.
  • Drain thoroughly.
  • Add hot sauce and toss to coat.
  • Serve immediately.

GORGONZOLA GARLIC DIPPING SAUCE
1/4 cup gorgonzola crumbles
1/3 cup mayonnaise
3 cloves garlic
2 tablespoons buttermilk
salt and pepper to taste
  • In a small food processor, process the crumbles until finely ground.
  • Add garlic, mayonnaise, salt and pepper.  Mix until well blended.
  • Add buttermilk.  Add a bit more if you would like a thinner sauce.

POLYNESIAN CHICKEN & ITALIAN FARRO & GORGONZOLA GARLIC DIPPING SAUCE

Today we would like to introduce our brand new theme day, Classic Good Eats. 
Tamy here and I’ll be moving in over here on Thursdays.  You can normally find me at my home blogs 3 Sides of Crazy. Always Eat On The Good China, on Saturdays at THE Motivation Station and now on Thursdays here at OUR KrAzY kitchen.  I love to cook and I love to experiment with foods.  Fortunately I also have a wonderful husband who is the best “guinea” pig around.  LOL Really, I have never met a more tolerant man.
I also love to research foods we’ve never tried before as well as try old, old recipes or just plain make things up.  I also take requests if anyone would like me to test out a recipe for them.
Today we’re making Polynesian chicken (the cheating way) and Italian Farro with Gorgonzola garlic dipping sauce.  I saw a package of Pedon Italian Farro  at the grocery store the other day and it looked interesting (reminded me of rich looking barley) – so the impulse buy won and here we are.
Here’s the history lesson first:  Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.  

POLYNESIAN CHICKEN
4 Boneless, Skinless chicken breasts
1 stick butter, divided in half
1 cup Frank’s Sweet Chili hot sauce
1 package Knorr Vegetable Soup Mix
1/4 cup flour
  • Preheat oven to 350 degrees.
  • Using a small food processor,  grind the Knorr soup mix into a fine dust.
  • Add the vegetable soup dust to the flour in a large plastic bag and mix well.
  • Dredge chicken breasts in soup and flour mixture.
  • In a large skillet over medium high heat, melt one half of the butter.
  • While that is melting, melt the remaining butter in a 2 cup measuring cup in the microwave.
  • Add the hot sauce to the measuring cup and heat an additional 20 seconds. Mix well. Set aside to cool.
  • In the skillet brown the chicken breasts on both sides until almost done. 
  • Spray a small cookie sheet with PURE.
  • Coat each piece of chicken with hot sauce mixture and lay on cookie sheet.
ITALIAN FARRO

small bag PEDON farro

2 tablespoons Frank’s Sweet Chili hot sauce
  • Bring a 2 quart pan of water to a boil.
  • Add the Farro and simmer, 10-12 minutes.
  • Drain thoroughly.
  • Add hot sauce and toss to coat.
  • Serve immediately.

GORGONZOLA GARLIC DIPPING SAUCE
1/4 cup gorgonzola crumbles
1/3 cup mayonnaise
3 cloves garlic
2 tablespoons buttermilk
salt and pepper to taste
  • In a small food processor, process the crumbles until finely ground.
  • Add garlic, mayonnaise, salt and pepper.  Mix until well blended.
  • Add buttermilk.  Add a bit more if you would like a thinner sauce.
We are looking for an avid foodie to host a couple of anecdotal/tutorial posts with pictures the 1st & 2nd Sundays of the month.   If you are interested, please leave a comment on this post and Martha or I will get back to you ASAP.

    Save Room for Dessert…Pecan Kringle

    We hosted my husband’s family Christmas party on Saturday night.  It was an appetizer potluck, with everyone contributing a favorite appetizer.  I decided to make mini muffalettas, along with a few desserts, one of which is today’s post.  There’s a New Orleans bakery that makes a Cajun Kringle, and it is outstanding!  I needed something a bit quicker, though, so I searched about in all of my magazines and cookbooks and came across this little wonder in a small publication by Land o’Lakes.  The taste is quite similar to the Cajun Kringle, so I think it’s fantastic, and best of all, the recipe makes two!  I did tweak it the recipe, as I used vanilla extract instead of maple, and I used my own brown sugar icing, but I’ll provide you with the Land o’Lakes icing, as well.  If you’re still working on your Christmas dessert menu,  this is a great recipe to try! 

    Pecan Kringle
    Pastry
    1 cup flour

    1/2 cup butter, slightly softened
    1/8 teaspoon salt
    2-4 tablespoons water
    Filling
    1 cup water
    1/2 cup butter
    1 teaspoon vanilla extract or 1 teaspoon maple extract
    1 cup flour
    3 large eggs
    Brown Sugar Icing
    1/2 cup butter
    1 cup brown sugar, packed
    1/4 cup heavy cream
    2 cups powdered sugar
    2 cups pecans, toasted & chopped
    1 teaspoon vanilla
    Land o’Lakes Glaze
    1 1/2 cups powdered sugar
    2 tablespoons butter, softened
    1 teaspoon maple extract
    2 tablespoons milk
    1/4 cup chopped pecans

    Pastry
    Heat oven to 350 degrees.
    Line a baking sheet with parchment and set aside.
    Combine flour and salt; using a pastry cutter, cut butter into flour, until mixture is crumbly.
    Stir in 2 tablespoons water to make a pastry that holds together when pressed, if necessary, add the remaining water, 1 teaspoons at a time until desired consistency is reached.
    Divide mixture in half, pressing each piece into a 12×3-inch rectangle about 3 inches apart on prepared baking sheet; set aside while making filling.
    Filling
    Combine 1 cup water and 1/2 cup butter in 2-quart saucepan.
    Cook until mixture comes to a boil and butter melts.
    Remove from heat and add in vanilla (or maple extract).
    Stir in 1 cup of flour.
    Return to stove over low heat.
    Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
    Beat in eggs, one at a time, with wire whisk or wooden spoon until smooth and glossy.
    Divide egg mixture between two pastry rectangles.
    Bake at 350 degrees for 55 minutes.
    Cool for 30 minutes – the topping will shrink as it cools, creating the custard filling.
    While pastry is cooling, make Brown Sugar Icing or Land o’Lakes glaze.
    Brown Sugar Icing
    Measure powdered sugar into a large bowl; set aside.
    Combine brown sugar and 1/2 cup of butter in a saucepan.
    Cook over medium heat, stirring constantly, until butter melts.
    Add cream and bring mixture to a boil.
    Remove from heat, stir in vanilla, and pour over the powdered sugar.
    Using a mixer, beat together for 3-4 minutes, then add pecans, beating an additional 30 seconds.
    Pour over pastries while still icing is warm.
    Allow icing to set before slicing.
    Land o’Lakes Glaze
    Combine all glaze ingredients in small bowl.
    Beat at low speed 1 minute.
    Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
    Spread glaze over pastries.
    Sprinkle with nuts. 

    ARE YOU READY FOR SOME MORE FOOTBALL??

    Here at OUR KrAzY kitchen, we’re HUGE football fans!  Football season seems like it just started! and yet it is already way too many weeks old (where does the time go?) and that means it’s time for tailgating again, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  

    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
    It’s Tailgating Time!
    HOSTED BY: 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet      
    Martha at Seaside Simplicity
    & THE TEAM at OUR KrAzY kitchen 

    Would you like to be a host of Tailgating Time too? 

    Leave us a comment here with your email, with Tamy at 3 Sides of Crazy or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!

    ARE YOU READY FOR SOME MORE FOOTBALL??

    We’re HUGE football fans!  Football season seems like it just started! and yet it is already way too many weeks old (where does the time go?) and that means it’s time for tailgating again, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  I like mine really cold please with a side of lime!

    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!
    It’s Tailgating Time!
    HOSTED BY: 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet      
    Martha at Seaside Simplicity
    & OUR KrAzY kitchen 

    Would you like to be a host of Tailgating Time too? 
    Leave me a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!

    Granola: Make extra to give as a gift!

    Not only is granola super easy to make and fun to customize, it can also be a great gift! (Not that anyone still has shopping to do, I’m sure).
    The cookbook More With Less provides a great template for making your own granola.
    Step 1: Choose 7 cups of dry ingredients, including at least 2-3 cups of dry oats plus your choice of the following, and combine:
    • wheat germ
    • whole wheat f lour
    • wheat bran
    • wheat grits
    • cornmeal
    • soy flour, grits, or roasted beans
    • grape nuts
    • uncooked cereals
    • sunflower seeds
    • sesame seeds
    • pumpkin seeds
    • coconut
    • dry milk solids
    • nuts (chopped)
    • spices such as cinnamon, nutmeg
    Step 2: In a separate bowl, combine 1 C of liquids of your choice. Ideas:
    • honey
    • maple syrup
    • molasses
    • oil
    • brown sugar
    • oil
    • melted margarine
    • peanut oil
    • coconut oil
    • milk or cream
    Step 3: Mix well and bake in large greased baking pans at 300F for 30-60 minutes, stirring often.
    Step 4: Add dried fruit and nuts as desired. Or even chocolate chips!
    For more from-scratch recipes, visit my blog at http://thelocalcook.com

    Fire Day Friday: Two Sides To Every Story

    It has been a wintry week here in Knoxville.


    After snow and highs below freezing for several days, last night we got hit with an ice storm too. The canopy over my outdoor kitchen was frozen solid and had icicles like this all the way around it.

    So naturally, I was cooking inside, right? Kind of.

    I still cooked my main course outside (Wood Fire Roasted Chicken Wings) after clearing an ice free path to our grills, but I wimped out and cooked my two side dishes inside.

    Easy Saffron Rice

    1 1/2 cups chicken stock
    1/4 tsp turmeric
    1/4 tsp saffron threads (don’t sweat it if you don’t have them)
    1/4 tsp red pepper flakes
    1 ea small clove garlic, minced
    1 1/2 tsp fish sauce
    1 cup jasmine rice
    1/4 cup frozen green peas

    Bring all ingredients except rice to a boil over medium high heat. Add rice and peas. Cook for 15-18 minutes (or until done according to rice package directions).

    Roasted Chickpeas

    1 can chickpeas (aka garbanzo beans), rinsed and drained
    1 Tbsp oil
    1/2 tsp kosher salt
    1/2 tsp garlic powder
    1 tsp Tony Chachere’s creole seasoning

    Toss beans in oil and seasonings. Roast for 30-40 minutes at 350f, stirring every 10 minutes.

    The chickpeas make for a great snack too! Kind of like “Corn Nuts” without the culinary guilt.

    Save Room for Dessert…Christmas Cake

    I love fruitcake, in fact, I’ve always loved fruitcake, even as a kid.  Weird kid, I know.  Anyway, I’m not naive enough to believe that everyone loves fruitcake; I suppose it’s likely that more people dislike fruitcake than not.  However, this cake, which I’ve cleverly renamed as Christmas Cake, could possibly turn a fruitcake hater into, well, maybe not a fruitcake lover, but perhaps someone who likes fruitcake.  It’s chockful of big red raisins, dried cranberries, toasted pecans, and spiced with nutmeg, cinnamon, and cloves.  Everyone who takes a bite always says the same thing, “this tastes like Christmas!”  And, it does, it’s a wonderful cake.  The recipe is actually an adaptation of many war cake recipes that I found a few years ago when I was doing some research for a library program.  During war, items such as butter, milk, and eggs are rationed, so cakes from war times were made sans expensive ingredients.  All of the recipes I found contained shortening, some used brown sugar, others used granulated sugar, none of them had eggs or milk, but they all had nuts and raisins.  I’ve made many versions of the cake, and this is my favorite version thus far.  I use butter rather than shortening and granulated sugar instead of brown.  Dried cranberries have been added along with the raisins, and while walnuts were very common in the original recipes, I used pecans.  I also add an entire ground orange, which appeared in a few of the recipes, but not all.  I love the hint of citrus flavor.  For an impressive look, not to mention, truly over the top deliciousness, drizzle on a brown sugar glaze…drool-worthy.

    Christmas Cake
    2 cups water
    2 cups sugar
    1 cup unsalted butter
    1 navel orange, ground in food processor
    2 cups raisins
    2 cups dried cranberries
    2 teaspoons nutmeg
    2 teaspoons cinnamon
    2 teaspoons cloves
    1/8 teaspoon salt
    4 cups flour
    2 teaspoons baking soda
    2 cups pecans, toasted and chopped
    Brown sugar glaze, optional

    • In a large pot, combine water, sugar, butter, raisins, dried cranberries, nutmeg, cinnamon, cloves, and salt.  Bring to a boil, then lower to a simmer; continue to cook for 10 minutes.  Turn off heat, and allow mixture to cool to room temperature.
    • When mixture is cool, preheat oven to 325 degrees.
    • Butter & flour a Bundt pan and set aside.
    • Whisk flour and baking soda together.  Add to cooled mixture, mixing well.  Stir in pecans.
    • Pour into prepared pan and bake at 325 degrees for 75-90 minutes, or until a tester inserted comes out clean.
    • Allow to cool for 15 minutes in pan before inverting onto a dish.  Cool completely before drizzling with glaze or slicing.

    FRENCH ONION CHICKEN

    These were serious Dolly Parton chicken breasts that I found on sale.  I just didn’t realize HOW big they were until I opened the package today.  I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

    FRENCH ONION CHICKEN
    4 chicken breasts
    4 tablespoons butter
    4 slices bacon, diced and browned
    1 package Laura Scudder’s French onion dip mix
    2 tablespoons dehydrated red pepper
    1/3 cup flour
    1 large bunch green onions, sliced
    2 cups homemade chicken broth
    PURE
    1 cup sour cream

    • Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
    • In a large skillet melt butter.
    • Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
    • One at a time dredge chicken in flour mixture coating well.
    • Brown chicken on both sides until crisp.
    • Using an electric skillet, spray with PURE.
    • Add browned chicken breasts.
    • Gently pour the broth mixture around the edges of the chicken. 
    • Top chicken pieces with green onions.
    • Set on 200 degrees and simmer for an hour.
    • Brown bacon and drain oil.
    • Remove chicken and keep warm.
    • Sprinkle the bacon over the chicken pieces.
    • Bring drippings to a boil and reduce to 1 cup.
    • Remove from heat and quickly whisk in sour cream for gravy.
    • Serve with mashed potatoes.

    ARE YOU READY FOR SOME FOOTBALL????????????

    We’re HUGE football fans!  Well, it’s that time of year again! Football season is already way too many weeks old (where does the time go?) and that means it’s time for tailgating again, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  I like mine really cold please with a side of lime!

    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!
    It’s Tailgating Time!
    HOSTED BY: 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet      
    Martha at Seaside Simplicity 
    Martha will be back with us next week.
    Would you like to be a host of Tailgating Time too? 
    Leave me a comment here with your email or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!
    note:  TAILGATING TIME WILL BE MOVING TO OUR KRAZY KITCHEN NEXT WEEK.