1 tsp ground cumin
1/2 tsp mustard powder
2 tbsp oil
1 tbsp brown sugar
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
5 skinless chicken breasts
Dip into mix
Bake 1 hour @ 350F
12 slices cooked bacon
1/3 cup chopped scallions
1 chopped red onion
3/4 cup BBQ sauce (what type?)
Make into pie ..
Tortilla on bottom of round pan
Cover 1/2 cup cheese
Cover 1/2 cup cheese
Tortilla on top of pan
Chill 1 hour
Meanwhile make the dip..
1 1/2 cups sour cream
1/2 tsp onion powder
1 tbsp chopped chives
1 tbsp chopped parsley
1/4 cup mayo
1/2 tsp garlic powder
2 tsp lemon juice
1 tbsp chopped dill
Mix & salt to taste
Remove “pie” from fridge
Cut to 6 slices
2 cups flour
3 cups seasoned breadcrumbs
Deep fry until golden
Put on baking tray
Top with 1/2 cup pizza sauce
Top with grated mozzarella
Top with slices of pepperoni
Grill 5 minutes
Dip & enjoy
(Have medics on speed-dial
h/t to Yashar Ali on Twitter
Mediterranean Stuffed Peppers
1 large red pepper, 1 large yellow pepper
(Serves 2 – adjust as needed)
Green peppers less sweet, then yellow, red sweetest. You choose.
3 oz Couscous
1 oz toasted pine nuts
Handful of black olives, roughly chopped.
Green olives or capers if you prefer
I detest olives. And capers. I use cocktail onions or diced chorizo.
If I want to spice it up a bit, I use diced jalepeno 😀
13/4 oz feta cheese
13/4 oz semi-dried tomatoes, snipped
or handful of cherry tomatoes quartered.
2 tbsp shredded basil.
Because a new bacon recipe that deserves to be shared…
4 slices bacon
4 corn tortillas
1 (14- to 15-ounce) can whole tomatoes in juice
1/4 cup chopped white onion
1/8 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
1 garlic clove, coarsely chopped
1/2 teaspoon salt
4 large eggs
sliced avocado, for garnish
cotija cheese, for garnish
1. Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
2. Heat a nonstick skillet over medium-high heat and add bacon (in batches if necessary). Cook 4 minutes on one side, then flip and cook another 4 minutes, or until crispy. Set on a plate lined with a paper towel.
3. Return skillet to heat and add 2 tortillas in a stack. Warm in the bacon fat 30 seconds, then flip stack and cook 30 seconds more. Wrap in foil and keep in warm oven. Repeat with remaining tortillas.
4. Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, salt and half the bacon in a blender until very smooth. Carefully add mixture to hot skillet and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes. Transfer to a bowl and rinse skillet.
5. Heat 1 tablespoon oil in skillet over medium-high heat until hot but not smoking. Crack eggs into skillet and cook to desired doneness. Season with salt and pepper.
6. Spoon salsa onto each plate and top with tortillas, eggs, remaining bacon, extra cilantro, extra salsa, sliced avocado and cotija cheese.
h/t Hunter S Thompson
…and… Continue reading
Washington Post, By Marissa Payne, August 1
The phrase “tastes like shoe leather” is about to get a whole new, much more delicious meaning thanks to Reebok. The athletic clothing and footwear company has came out with its own bacon during the Reebok-sponsored CrossFit Games, which took place last month just outside of Los Angeles.
Simply titled “Reebok Bacon,” the product adheres to the principles of the popular Paleo diet fad, Yahoo News Digest reports. The bacon comes smoked and uncured, and is made without nitrates, preservatives, MSG or sweeteners. Apparently, according to Yahoo, it even has the seal of approval from Paleo Magazine, a go-to source for people who subscribe to paleo’s tenets of basically eating like a caveman… who had bacon available.
But lest you start thinking bacon is a health food, however, the calorie count for seven grams of the stuff is 26 of which 20 come from straight fat, according to the label. And really, who eats seven grams of anything?
The Family Fruitcake (Recipe 🙂 )
Okay, for those who are tired of rotating gift fruitcakes through your friend network or using them for doorstops, this is the reason they were really invented, before the commercial folks corrupted the process.
If you’ve only eaten the commercial ones, you haven’t eaten fruitcake.
Since the confluence of Thansksgiving and Hanukkah is so rare, we’ll combine the two traditions.
Went to the Hudson Valley Garlic Festival and in addition to garlic-flavored-everything, came home with garlic. A lot of garlic.
Now, I love garlic and figured on whipping up some Sopa de Ajo but we overdid it.
Luckily, I found a delicious recipe to use up the excess.:-D
There were complaints my last rice pudding recipe took too long to make.
Thus rice pudding again, only quicker – from C.S.Lewis.
(and a thought for your day)
In 1916, Mabel Steele went to teach school at the ripe old age of 18, in extremely rural Colorado. The community consisted of three families who made their living raising trout for restaurants in Denver. She had to learn to maintain disciple when some of the students were bigger than she was.
I suspect it was an eye-opener to a very self-confident, albeit naive young woman.
One of Mabel’s fond memories of that time is:
Sometimes the tastiest recipes are the simple ones.
This simple recipe dates back to at least colonial times. It is taken to those working in the fields on a hot summer day. The sugar/molasses give an energy boost and the vinegar keeps the sweetness from becoming cloying. The ginger is reputed to prevent a shock to the system that would otherwise occur when drinking a lot of cold water when one is overheated. I used make up a jug of this (with honey instead of molasses) to take with me when working in the hayfields.
I love Armenian cooking. My favorite Armenian restaurants in NYC closed, but there are rumors of one Uptown still. There’s an Armenian chef near me but he cooks French, with an occasional Armenian dessert.
Being where they are, Armenians got stomped on for centuries by everyone stomping through the Middle East. The upside is that their cooking is a wonderful mix.
Still looking for their perfect Lemon Yogurt Soup recipe.
I am most familiar with Rainbow, Lochleven, Cutthroat and Brook Trout but this method works equally well with many fish, including Salmon.
It is summertime so most of my meals are salads of all variations. Cobb Salad is one of my favorite salads to indulge in. I had one yesterday at Red Lobster with shrimp and a blueberry vinaigrette that was absolutely delicious. What are your favorite salads?
Recipe after the jump. Continue reading