Fire Day Friday: Asparagus with Hollandaise and Beef

The myth that BBQ enthusiasts don’t eat vegetables is false. We just add meat to them.


The great thing about this appetizer we made tonight was that it was all leftovers. I had some extra asparagus that I hadn’t cooked, Hollandaise sauce that I had made the day before, and the thin shaved prime rib from last night’s dinner (another leftovers dinner – click here for that post).


This really isn’t much of a recipe as it is “just throw it together”.

I tossed the asparagus tips in some olive oil, salt, and pepper. Then I roasted it for 9 minutes at 400f on the top rack of my oven.

Meanwhile I warmed up the Hollandaise sauce the same way I made it. I added a Tbsp each of water and lemon juice, then heated it in a stainless steel mixing bowl positioned over a pot of simmering water, whisking frequently.

Then I simply drizzled the Hollandaise sauce over the roasted asparagus and crowned it with some finely diced prime rib.


These might have been leftovers but you couldn’t tell from the taste! What is your favorite “leftover” dish that you have made?

Calling all foodies!

We are looking for an avid foodie to host a couple of anecdotal/tutorial posts with pictures the 1st & 2nd Sundays of the month as well as on Tuesdays for the “TRY A NEW RECIPE” theme.  If you are interested, please leave a comment on this post and Martha or I will get back to you ASAP.

BEEF & VEGETABLE POT PIE

I’ve made several chicken pot pies but this was my first beef pot pie. The recipe called for ground sirloin but I used beef stew chunks instead.
As you can see, my lattice crust wasn’t much of a lattice.  I just piled them on top of each other.  Sorry, I’m not very crafty.  🙂
I think that I upped the veggies in this quite a bit. I LOVED how it was packed with veggies.
The recipe called for 8 oz. of mushrooms as well, we’re just not mushroom fans here but I’ll bet that would be good!

The bread was quite plain.  When I make this again, I will spread just a bit of butter and garlic powder on the breadsticks to flavor them a bit.

We all found this to be delicious!
Beef & Vegetable Pot Pie Recipe

1 lb. stew meat, cut into fairly small chunks
2 cups zucchini
1 large onion, chopped
1 1/2 cups carrot, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
3 garlic cloves, minced
1/2 cup red wine
1/4 cup tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp. pepper
1 14 oz can beef broth
2 tbsp. cornstarch
1 tbsp. water
Cooking spray
1 (11 oz) can refrigerated soft bread stick dough

Heat cooking spray in pan, add beef, cook until browned.  Add  onion, carrot, basil, and thyme, saute for about 5 minutes.  Add zucchini and garlic, saute for another 2 minutes.  Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.  Bring to a boil and cook for 3 minutes.  Combine cornstarch and 2 tbsp. water in a small bowl, stir with a whisk.  Add cornstarch mixture to pan, cook for a minute until slightly thickened, stirring constantly. 

Spoon beef mixture into an 9 x 13 in. baking dish coated with cooking spray.  Separate breadstick dough into strips.  Arrange strips in a lattice fashion over beef mixture.  Bake at 400 for 12 minutes or until browned. 

Total calories = 2326 calories
8 servings = 291 calories per serving

Beef & Vegetable Pot Pie + Salad = 411 calorie dinner

Check out more healthy recipes at Debbi Does Dinner Healthy!

ARROZ CON POLLO ala TAMY

ARROZ CON POLLO ala TAMY
4-6 portions white rice, prepared to package directions
2 pounds chicken breasts, cut into tenders
Paprika
Salt and pepper
2 tablespoons vegetable or olive oil
2 medium onions, chopped
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 (13 1/2-ounce) can chicken broth
1 tomato, peeled and chopped

  • Sprinkle chicken with paprika, salt, and pepper. 
  • Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. 
  • Sauté onions and garlic until tender. 
  • Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. 
  • Close pressure cooker cover securely. 
  • Place pressure regulator on vent pipe. 
  • Cook for 5 minutes, with regulator rocking slowly. 
  • Cool pressure cooker at once. 
  • Remove chicken and stir in rice and tomato. 
  • Return chicken to pressure cooker and heat to a simmer, uncovered.

Makes 4 to 6 servings

PAPRIKA CHICKEN

PAPRIKA CHICKEN
3-4 chicken breasts, cut in half
Salt and pepper to taste
3 tablespoons canola oil
1 onion, chopped
1 red pepper, chopped
5 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons sugar
2 tablespoons Hungarian-style Paprika
3 tablespoons dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup sour cream

  • Sprinkle chicken with salt and pepper. 
  • Heat oil in 6-quart pressure cooker. 
  • Sauté onions, red pepper, and garlic until tender; remove. 
  • Brown chicken a few pieces at a time; set aside. 
  • Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. 
  • Add remaining broth, stirring to mix. 
  • Return chicken and vegetables to pressure cooker. 
  • Close pressure cooker cover securely. Place pressure regulator on vent pipe. 
  • Cook for 5 minutes, with regulator rocking slowly. 
  • Cool pressure cooker at once. 
  • Remove chicken and vegetables to a warm dish. 
  • Stir flour into sour cream; add to hot liquid. 
  • Cook and stir until mixture simmers and thickens. 
  • Pour sauce over chicken.

Makes 4 to 6 servings

Save Room for Dessert…Cherry Balls

Hello!  Hope everyone had a peaceful, joyous, and love-filled Christmas.  Ours was lovely, just the three of us and the Wii.  Yes, we took the plunge and bought the Wii, along with numerous games, including Just Dance for Kids, which has been a source of amusement for Andrew, as he watches his two parents try to dance.  I’ll highlight our Christmas dinner later this week, as we have another Christmas celebration on Tuesday, when we’ll celebrate with my family.  For today’s post, I decided upon an old favorite from my childhood, my grandmother Josie’s cherry balls.  I posted my version of her chocolate spice cookies a few weeks ago, and I’ve meant to post these before now, I just never got around to baking them.  However, I received some news from my brother last week, and I decided that it was time.  I’ve always thought that these are a perfect cookie for a baby shower, particularly a baby shower for a baby girl.  Well, my siblings and I have only had boys, so there’s never been an opportunity.  Until now, that is, as my brother told me that he and my sister-in-law, Jody, are having a baby girl!  Yeah!  Finally, we can buy frilly baby girl clothes!  They have two boys, so she will definitely be the little princess, with two big brothers.  We’re all very excited and happy for the the entire family.  So, in honor of the impending birth of my niece, I present Grandma Josie’s Cherry Balls, albeit, an updated version.

Cherry Balls  
5 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter, melted and cooled
1/3 cup half & half
2 eggs
1 cup sugar
2 teaspoon vanilla
1 cup pecans, toasted and chopped
1 10 oz jar maraschino cherries, well-drained and chopped
  • Combine flour, baking powder, and salt together in a small bowl; whisk together and set aside.
  • Beat eggs, sugar, and vanilla together for 3 minutes.
  • Add melted and cooled butter, milk, and drained cherries to butter mixture.
  • Mix in flour and pecans, mixing until dough clumps around paddle.
  • Remove dough from bowl, shaped into a large disk, and chill for 30 minutes.
  • Preheat oven to 350 degrees.
  • Remove chilled dough from refrigerator, and using a small cookie scoop, portion dough onto parchment-lined or well-greased cookie sheets.
  • Bake for 10-11 minutes.
  • Allow to cool before glazing.
Vanilla Glaze
2 tablespoons butter
3-4 tablespoons milk
Powdered sugar
  • Heat butter and 2 tablespoons of milk in microwave until butter melts.
  • Stir butter & milk mixture into 2 cups of powdered sugar, adding more milk and/or powdered sugar until desired consistency is reached.
  • Glaze entire cookie and then place on rack until glaze sets.
Yield: 7 dozen.

ARE YOU READY FOR SOME 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.  

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 and then have a big party. 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: 
Martha at Seaside Simplicity
Tamy at 3 sides of Crazy 
Lyndsey at Tiny Skillet 
Would you like to be a host of Tailgating Time too? 
Leave 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 and more fun!!

THE LIBERTY LIMITED ~ 2005 ARMY NAVY GAME

Here’s a ‘today’ Yule story that occurred 5 years ago ~ and now for the holidays, I bring you the best Christmas story you never heard that should be turned into a heart warming movie. I snopes verified the story too guys.
It started Christmas 2004, when Bennett and Vivian Levin were overwhelmed by sadness while listening to radio reports of injured American troops. “We have to let them know we care,” Vivian told Bennett. So they organized a trip to bring soldiers from Walter Reed Army Medical Center and Bethesda Naval Hospital to the annual Army-Navy football game in Philly, on Dec. 3.
The cool part is, they created their own train line to do it. Yes, there are people in this country who actually own real trains. Bennett Levin – native Philly guy, self-made millionaire and irascible former L&I commish – is one of them.
He has three luxury rail cars. Think mahogany paneling, plush seating and white-linen dining areas. He also has two locomotives, which he stores at his Juniata Park train yard. One car, the elegant Pennsylvania , carried John F. Kennedy to the Army-Navy game in 1961 and ’62. Later, it carried his brother Bobby’s body to D. C. for burial. “That’s a lot of history for one car,” says Bennett.
He and Vivian wanted to revive a tradition that endured from 1936 to 1975, during which trains carried Army-Navy spectators from around the country directly to the stadium where the annual game is played. The Levins could think of no better passengers to reinstate the ceremonial ride than the wounded men and women recovering at Walter Reed in D. C. and Bethesda , in Maryland . “We wanted to give them a first-class experience,” says Bennett. “Gourmet meals on board, private transportation from the train to the stadium, perfect seats – real hero treatment.”
Through the Army War College Foundation, of which he is a trustee, Bennett met with Walter Reed’s commanding general, who loved the idea. But Bennett had some ground rules first, all designed to keep the focus on the troops alone:
  • No press on the trip, lest the soldiers’ day of pampering devolve into a media circus.                   
  • No politicians either, because, says Bennett, “I didn’t want some idiot making this trip into a campaign photo op”. 
  • And no Pentagon suits on board, otherwise the soldiers would be too busy saluting superiors to relax.
The general agreed to the conditions, and Bennett realized he had a problem on his hands. “I had to actually make this thing happen,” he laughs.
Over the next months, he recruited owners of 15 other sumptuous rail cars from around the country – these people tend to know each other – into lending their vehicles for the day. The name of their temporary train? The Liberty Limited.
Amtrak volunteered to transport the cars to D. C. – where they’d be coupled together for the round-trip ride to Philly – then back to their owners later. Conrail offered to service the Liberty while it was in Philly. And SEPTA drivers would bus the disabled soldiers 200 yards from the train to Lincoln Financial Field, for the game.
A benefactor from the War College ponied up 100 seats to the game – on the 50-yard line – and lunch in a hospitality suite.
And corporate donors filled, for free and without asking for publicity, goodie bags for attendees: From Woolrich, stadium blankets. From Wal-Mart, digital cameras. From Nikon, field glasses. From GEAR, down jackets. There was booty not just for the soldiers, but for their guests, too, since each was allowed to bring a friend or family member.
The Marines, though, declined the offer. “They voted not to take guests with them, so they could take more Marines,” says Levin, choking up at the memory.
Bennett’s an emotional guy, so he was worried about how he’d react to meeting the 88 troops and guests at D. C.’s Union Station, where the trip originated. Some GIs were missing limbs. Others were wheelchair-bound or accompanied by medical personnel for the day. “They made it easy to be with them,” he says. “They were all smiles on the ride to Philly. Not an ounce of self-pity from any of them. They’re so full of life and determination.”
At the stadium, the troops reveled in the game, recalls Bennett. Not even Army’s lopsided loss to Navy could deflate the group’s rollicking mood.
Afterward, it was back to the train and yet another gourmet meal – heroes get hungry, says Levin – before returning to Walter Reed and Bethesda . “The day was spectacular,” says Levin. “It was all about these kids. It was awesome to be part of it.”
The most poignant moment for the Levins was when 11 Marines hugged them goodbye, then sang them the Marine Hymn on the platform at Union Station. “One of the guys was blind, but he said, ‘I can’t see you, but man, you must be  beautiful!’ ” says Bennett. “I got a lump so big in my throat, I couldn’t even answer him.”
It’s been three weeks, but the Levins and their guests are still feeling the day’s love. “My Christmas came early,” says Levin, who is Jewish and who loves the Christmas season. “I can’t describe the feeling in the air.” Maybe it was hope.
As one guest wrote in a thank-you note to Bennett and Vivian, “The fond memories generated last Saturday will sustain us all – whatever the future may bring.”
God bless the Levins.
And bless the troops, every one.

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 !

The Tablecloth ~ Who Says God does not work in mysterious ways?

This is such a beautiful story that makes you understand that things truly do happen for a reason. Don’t forget to grab the tissue box.

The brand new pastor and his wife, newly assigned to their first ministry, to reopen a church in suburban Brooklyn, arrived in early October excited about their opportunities When they saw their church, it was very run down and needed much work. They set a goal to have everything done in time to have their first service on Christmas Eve.

They worked hard, repairing pews, plastering walls, painting, etc… and on December 18th they were ahead of schedule and just about finished.

On December 19th a terrible tempest – a driving rainstorm hit the area and lasted for two days.

On the 21st, the pastor went over to the church. His heart sank when he saw that the roof had leaked, causing a large area of plaster about 20 feet by 8 feet to fall off the front wall of the sanctuary just behind the pulpit, beginning about head high.

The pastor cleaned up the mess on the floor, and not knowing what else to do but postpone the Christmas Eve service, headed home. On the way he noticed that a local business was having a flea market type sale for charity so he stopped in. One of the items was a beautiful, handmade, ivory colored, crocheted tablecloth with exquisite work, fine colors and a Cross embroidered right in the center. It was just the right size to cover up the hole in the front wall. He bought it and headed back to the church.

By this time it had started to snow. An older woman running from the opposite direction was trying to catch the bus. She missed it. The pastor invited her to wait in the warm church for the next bus 45 minutes later. She sat in a pew and paid no attention to the pastor while he got a ladder, hangers, etc… to put up the tablecloth as a wall tapestry. The pastor could hardly believe how beautiful it looked and it covered up the entire problem area.

Then he noticed the woman walking down the center aisle. Her face was like a sheet.. ‘Pastor,’ she asked, ‘where did you get that tablecloth?’ The pastor explained. The woman asked him to check the lower right corner to see if the initials, EBG were crocheted into it there. They were. These were the initials of the woman, and she had made this tablecloth 35 years before, in Austria

The woman could hardly believe it as the pastor told how he had just gotten the Tablecloth. The woman explained that before the war she and her husband were well-to-do people in Austria. When the Nazis came, she was forced to leave. Her husband was going to follow her the next week. He was captured, sent to prison and she never saw her husband or her home again.

The pastor wanted to give her the tablecloth, but she made the pastor keep it for the church. The pastor insisted on driving her home, that was the least he could do. She lived on the other side of Staten Island and was only in Brooklyn for the day for a house cleaning job.

What a wonderful service they had on Christmas Eve The church was almost full. The music and the spirit were great. At the end of the service, the pastor and his wife greeted everyone at the door and many said that they would return. One older man, whom the pastor recognized from the neighborhood continued to sit in one of the pews and stare, and the pastor wondered why he wasn’t leaving.

The man asked him where he got the Tablecloth on the front wall because it was identical to one that his wife had made years ago when they lived in Austria before the war and how could there be two tablecloths so much alike.

He told the pastor how the Nazis came, how he forced his wife to flee for her safety and he was supposed to follow her, but he was arrested and put in a prison. He never saw his wife or his home again all the 35 years in between.

The pastor asked him if he would allow him to take him for a little ride. They drove to Staten Island and to the same house where the pastor had taken the woman three days earlier.

He helped the man climb the three flights of stairs to the woman’s apartment, knocked on the door and he saw the greatest Christmas reunion he could ever imagine.

This true Story was submitted by Pastor Rob Reid.

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.