Category: MISC

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1/2 cup sugar
1 medium Vidalia onion, diced
2 cups homemade chicken broth
1/2 cup Sweet Baby Ray’s BBQ sauce

  • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
  • Place chicken pieces in slow cooker.
  • Add onion pieces.
  • Pour ketchup mixture over top.
  • Cook on low 6-8 hours.
  • Remove chicken and shred – add back to sauce.
  • Serve over Rice or on buns.

Save Room for Dessert…Coconut Pound Cake

Coconut, how do I love thee?  Truly, I love coconut.  The flavor.  The texture.  The aroma.  In a pie, in a cookie, in a cake, in a drink.  If you’re serving coconut, send me an invitation.  I have noticed, however, that coconut tends to be polarizing.  It’s either one or the other,  “Is that coconut?  Yummmm, I adore coconut.”  or “Is that coconut?  Gross, I hate coconut!”  I can’t say that I’ve heard any noncommittal responses.  Since today’s post is all about coconut, I hope the majority of you are coconut lovers…

Coconut Pound Cake  

3 sticks unsalted butter, softened
1 1/2 cups sugar
3 1/2 cups coconut, divided
1 3/4 cups flour
4 eggs
1 cup Greek yogurt or sour cream

1 vanilla bean
1/2 teaspoon baking powder
1/2 teaspoon salt
Chocolate Ganache
Vanilla Glaze

Preheat oven to 325 degrees.
Butter and flour a Bundt pan (this cake will stick, so be sure to use the flour)
In a food processor, process 3 cups of the coconut with the flour, baking powder, and salt.  Process until the coconut has been fully ground into the flour.  Set aside.
In a mixer, cream the butter and sugar until fluffy. 
Add eggs one at a time.
Scrape vanilla bean and add paste to butter mixture.
Add yogurt and mix well.
Finally, stir in flour.
Pour batter into prepared Bundt pan and bake for 1 hour or until tester inserted comes out clean.
Allow cake to cool for 20-25 minutes before inverting, then cool completely before applying glazes.
Pour on vanilla glaze and allow to set.  Once set, pour on chocolate glaze and sprinkle on remaining coconut.
Serve.

Vanilla Glaze
1 tablespoon unsalted butter
4 tablespoons whole milk
1 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Microwave butter and 4 tablespoons milk until butter melts.  Stir in vanilla and salt.  Add powdered sugar and stir until smooth.  If glaze is too thick, add additional milk until desired consistency is reached.

Chocolate Glaze
1/4 cup heavy cream
1 cup semi-sweet chocolate chips

1 teaspoon vanilla
Microwave heavy cream and chocolate chips for 60 seconds.  Remove and stir.  Return and microwave for another 30 seconds, stirring and returning to microwave for 30 second intervals until chocolate has melted.  Allow to cool before using.

IT’S TAILGATING TIME!

We’re HUGE Ffootball fans!  We do a count down in August to pre-season every year and never miss a game when at all humanly possible!  Well, it’s that time of year again! Football season is already 3 weeks old (where does the time go?) and that means it’s time for tailgating at the games, 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:
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 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!

HOT WING SALAD aka VOODOO CHICKEN SALAD

Do you facebook?  I have to admit I did until this.  But, I digress, I played a few of the games while sitting on hold or watching TV late at night.  One of the things that came to mind on CAFEWORLD was, “are these real recipes?”  I did find a recipe for VOODOO CHICKEN SALAD, but it was nothing like I expected so I am making my own!


HOT WING SALAD aka VOODOO CHICKEN SALAD
Romaine Lettuce, torn and washed
1 large Heirloom tomato, diced
1 small red onion, sliced thin
4 boneless, skinless chicken breasts, cut into bite sized pieces 

2 cups Flour
1 teaspoon salt
1 teaspoon pepper
hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)

1 teaspoon lime juice
2 teaspoons lemon juice
1/2 cup crumbled Bleu Cheese
  • I prepare the chicken breasts the same as you would HOT WINGS. 
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 4 tablespoons and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt 4 tablespoons of butter in a flat bowl. To that add 1/2 cup of Frank’s hot sauce.  Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Toss the torn lettuce, onion and tomatoes with the lemon and lime juice.
  • Add cooled chicken pieces and bleu cheese crumbles.
  • Pour on the desired amount of dressing and toss well.
  • Enjoy!

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 10/4 CEREAL SANDWICHES ORIENTAL CHICKEN
TUESDAY 10/5 TOAST LEFTOVERS LEMON CHICKEN PASTA
WEDNESDAY 10/6 YOGURT OUT SPICY HONEY BRUSHED CHICKEN THIGHS
THURSDAY 10/7 FRUIT LEFTOVERS BANG BANG SHRIMP
FRIDAY 10/8 OATMEAL C.O.R.N. POLLO IN POTACCHIO
SATURDAY 10/9 EGGCHILADAS leftovers SPAGHETTI with CABBAGE & SMOKED SAUSAGE
SUNDAY 10/10 BREAKFAST PIZZA out CHILI DOG CASSEROLE

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PORK CHOPS with RED PEPPER SAUCE

Hi Tamy here just filling for Simple Saturday.

Roasted Red Pepper Sauce
1 tablespoon olive oil
1/2 medium Vidalia onion, finely diced
3-4 cloves garlic, minced
1 1/2 cups roasted red peppers
1/2 cup fresh basil
1/4 cup white wine
1 tablespoon butter
1 tablespoon  flour
 3/4 cup whole milk
1 cup Gruyere cheese
grated Parmesan cheese and basil for topping
salt and pepper to taste
  • In a medium sauce pan, heat olive oil over medium heat.  Add onions and garlic and cook until onions are translucent and garlic is fragrant, 5-7 minutes.  Add in red peppers and basil, continuing to cook until peppers are heated through.  Stir in white wine and continue to cook for one more minute.  Remove from heat and let cool for a few minutes.  Carefully pour into a food processor.  Turn on food processor and let run until pepper mix is creamy and only has small lumps.  Set aside.
  • Rinse out the medium sauce pan and add in the butter over medium heat.  Once butter has melted, whisk in flour and continue to cook for 1-2 minutes.  Whisk in milk, stir constantly, and continue to cook until the sauce begins to thicken.  Remove from heat and stir in cheese, continually stirring until cheese has melted.  Stir in pepper mixture and return to stove stop.  Over medium low heat, return sauce to a warm temperature to serve.
  • To serve, pour over your choice of pasta and top with the Parmesan cheese and more fresh basil.
Tonight I sliced a few potatoes into a pan.  Salt and peppered them well, Tossed a few pieces of white American cheese over the potatoes.  Topped them with browned some pork chops.  Poured the sauce over top and baked at 350 degrees for an hour.  The guys all but licked their plates!

    ONION PANADE aka DINNER BREAD PUDDING

    I found this awesome recipe for Onion Panade over at Stone Soup.   She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures.  I changed it up a bit.  You’ll find my changes in red.

    I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.

    1 large Vidalia onion 

    1 red onion, sliced into rings

    1 large bunch green onions, sliced thin

    2 cloves garlic, minced
    1/2 bunch fresh thyme leaves, chopped
    1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
    5 ounces cheese, grated or crumbled
    3 cups vegetable or chicken stock
    2 cups chopped rotisserie chicken pieces
    • Preheat oven to 400 degrees 
    • Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick. 
    • Heat 4 – 5 tablespoons olive oil in a large frying pan. 
    • Cook onion stirring occasionally until soft and golden brown. 
    • Stir in the thyme. 
    • In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 
    • Bring stock to a simmer.
    • Pour over the onion dish. 
    • Season. 
    • Cover and bake for 30 minutes. 
    • Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

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    Fire Day Friday: Southwest Twice Baked Potatoes

    These guys may be a re-post from when I first started my food blog but they are one of my favorite side dishes for grilled steaks. Plus they can be made up ahead of time and then finished on the grill indirect while the steaks rest.

    Southwest Twice-Baked New Potatoes
    Adapted from Southern Living March 2006

    2 pounds medium-size new potatoes
    1 tablespoon canola oil
    1 tablespoon kosher salt
    1/2 cup shredded Cheddar cheese
    2 tablespoon sour cream
    1 tablespoon melted butter
    2 tablespoon heavy cream
    1/2 teaspoon pepper
    1/2 teaspoon Salt
    1/2 teaspoon paprika
    1/2 poblano, anaheim, or jalapeno peppers

    Cut a thin slice from the bottom of each potato to make it flat so the potatoes will be stable. Rub them with oil and then rub with the 1 Tbsp of salt.

    Bake them at 350f just until soft to touch, about 45 minutes. Remove and let cool for about 10 minutes.

    While the potatoes are cooking, char the pepper over a hot flame until blistered. Place in a ziptop bag for 5 minutes, then peel, seed, and dice it. Use half or more of it for these recipe.

    Cut a thin slice from the top of each cooked potato. Use a melon baller or a very small spoon to carefully scoop out most of the insides of each potato to make a little bowl. Keep all of the pulp in a mixing bowl.

    Add shredded Cheddar cheese and next 6 ingredients to potato pulp in bowl and mash with a potato masher or just a fork. Mix in the diced pepper.

    Stuff some of this mixture into each potato shell.

    Bake potatoes at 350° for another 10 – 20 minutes until the tops start to turn golden.

    Garnish with your choice of more sour cream, paprika, cheese, cilantro or just about anything.