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Tuesday, June 19, 2012

Now it's honey mustard BBQ ribs!

In my previous post, I made honey mustard BBQ chicken.

I decided that the same recipe could be applied to ribs!

See, I had this bottle of French's honey mustard that I've been wanting to get rid of.  So instead of just throwing it away, I decided to use it up by cooking with it.

Strange as it may sound, that bottle of honey mustard was a gift.  And it was fine, but it was sitting in my pantry for way too long!

Anyway, I got some "pork finger ribs", which I'd never had before.  I usually get baby back ribs.

They were OK, but not as meaty and flavorful as baby back ribs.  So from now on, I'll continue to stick to baby backs.

I coated them with French's honey mustard, and KC Masterpiece BBQ sauce.  Also added some black pepper.

Slow roasted in the oven in a covered cast iron pot, at 250.

The sauce mixture was excellent, and I'm sure on baby back ribs, would have been great!

Sunday, June 17, 2012

honey mustard BBQ chicken

So I saw a recipe on the back label of my bottle of French's honey mustard.

It was actually for chicken stir fry, but it called for marinating the chicken in a mixture of the honey mustard and BBQ sauce.

So, that inspired me to make honey mustard BBQ chicken drumsticks.

I marinated the drumsticks in a mixture of French's honey mustard and BBQ sauce.

Laid them out on a cast iron skillet.  Into the oven at 350 until done.

It was quite good, and very easy!

A revised recipe for hot artichoke dip

I previously posted in this article, my recipe for hot artichoke dip.

This past Friday night, I was at a party and someone brought in this amazing hot artichoke dip, and told me what she had put in it.

I combined her recipe and mine, to make a revised version of  that amazing hot artichoke dip!

Two cans of whole artichoke hearts, drained.  One block of cream cheese.  8 oz sour cream.  

Blend in a chopper.  Then pour the mixture in a cast iron skillet.

Add paprika, then add shredded mixed italian cheese.*

*This particular mix contained parmesan, romano, asiago, provolone and mozzarella.  But you can use any shredded italian cheese.

Also add some grated parmesan cheese (which is different from shredded).

Bake in the oven at 350.

I really tried to make bacon donuts

I really tried to make bacon donuts.  I really, really did.

While I'm sure they could be made from scratch by mixing bacon bits into the dough before frying, I went the quick and simple way and bought some donuts, with every intention of making bacon donuts.

Then I fried up some bacon.  Laid the donuts out on a cast iron griddle, and placed the bacon strips on top.

Warmed in the oven at 250.

They would have been great bacon donuts, I'm sure.

But when I took them out of the oven, I ate up all of the bacon.  

So then I had just regular donuts again.  Not bacon donuts.

Oh well.  Better luck next time... maybe.

Friday, June 8, 2012

It's the baked beans challenge!

I discovered earlier today, that I had LOST my recipe for baked beans.  Pff!

So I had to come up with a new one, and fast.

I decided to try making it two different ways, to see which one I liked better.

One was made with REGULAR mustard, and one was made with French's HONEY mustard.

I was betting on the one with the REGULAR mustard being better.  But actually, I found them both to be equally good.

The rest of the ingredients were exactly the same:  Pinto beans, brown sugar, ketchup, garlic powder, onion powder, dried minced garlic, dried onion flakes, bacon bits.

And then the mustard.  Regular or Honey mustard.

Bake in the oven at 350.

Eleventh recipe created by me: onion garlic salmon

This recipe was created by accident.  

I planned to make salmon and noticed that I had an onion that needed to be used before it went bad.

So I sauteed the sliced onion in butter in a cast iron skillet.

Added a fillet of salmon to the same pan with the sauteed onions.  

On the salmon I put McCormick garlic bread sprinkle, dried onion flakes, and dried minced garlic.

Then put the same pan in the oven, and baked at 350.

If you have fresh garlic cloves, feel free to add those while sauteing the onions.

Monday, June 4, 2012

my first chicken fried chicken!

No, that wasn't a typo.  I meant to say "chicken fried chicken!"

Chicken fried chicken has been my favorite at Cracker Barrel, for over 15 years.

Which says a lot, because I'm really not a big fan of chicken.  

Chicken fried chicken is a chicken breast fillet, that is cooked and served just like chicken fried steak.

It occurred to me the other day, that it would be very easy to make.  After all, I make chicken fried steak.

Cut some boneless, skinless chicken breast fillets in half.

If you want to save money, you can buy bone-in breasts and cut off the bone.

Flatten the halves with a mallet.

Mix two eggs with milk in a bowl.  Soak each half in the mixture.

Mix some regular flour with seasoned salt.  Coat each piece in the flour.

Fry in crisco until done.

For the gravy, use 1 tbsp butter, 1 tbsp flour, 1/2 cup chicken stock, 1/2 cup milk.  Double or triple if you want more.   

Whisk into gravy.  Add seasoned salt.