Wednesday, October 9, 2013

How to make Beer Battered Onion Rings

There are things in this world that I love, like French Fries. Then there are the things that I love but forget to order with my meal like onion rings. However, you know who never forgets? My mother. She is the lover of onion rings and not French fries. When I was younger man I hated onion rings, no clue why since I liked onions. Since I have gotten older I have learned to love onion rings more and more. Therefore when we decided to have chilidogs for dinner and I had no potatoes to make French fries it came to me (also I was sans wallet since it was in the husbands car). Robert Irvine always yells at restaurant owners for buying premade onion rings when they are so cheap to make, and for good reason.  Therefore, as I was wondering what to serve as a side it hit me, no not literally, figuratively, seriously people. I thought oh man beer battered onion rings. Why the heck not! So to the Internet! I looked up several recipes and bam found one and tweaked it. Here is my recipe

2 cups of flour (1 1/2 and 1/2 c. separated)
2 tsp of paprika
1 tsp of garlic powder
1/2 – 1 tsp of seasoned salt
1 tsp of pepper
1 bottle of beer – I had to use cider I really wanted the Belhaven beer but I was all out
2 onions

Grab 1 1/2 c of flour and the rest of the dry ingredients and mix, then pour in the beer and whisk it all together until thoroughly incorporated let this sit for at least 10 minutes. In another bowl put the rest of the flour – you’re going to toss your onions in this. Then grab your onions slice however thick you want it. I did mine about 1/4 inch thick. Now while doing all this, please preheat some oil in a heavy skillet to fry these, about 375 degrees please, or use a deep fryer, whatever you have. Now once your oil is ready grab some onions toss in the flour then dip in the batter and shake off excess, fry and flip once. When they are fully cooked place them on a paper plate, salt if desired, and then serve with ketchup, or with this spicy blooming onion sauce. 
Dipping sauce:
1/2 c. of mayo
1 tbsp of ketchup
2 tbsp of horseradish sauce – creamy
1/3 tsp of paprika
1/4 tsp of salt
Pinch of oregano
Pinch of pepper
1/3 tsp of cayenne pepper
1 tbsp of sugar
Taste and see if tastes close to you – Peter made mine and kept tweaking it until it tasted right. But that’s the original recipe.
So how were the onions? Amazing, because I made them! 

Wednesday, September 25, 2013

How to make Quiche

As I have stated before I love French things. Eggs not so much, but French things yes, recently I made a lovely Quiche and I thought you would enjoy this recipe. One, because it did not need cream, just milk, and two because you can add whatever you want to it. This is a very basic quiche recipe and anyone can make it.

What you will need:
4 eggs
3/4 c. Milk
9 inch unbaked pie shell
1 c. chopped cooked ham (or bacon)
1 c. Cheese – I used Colby you could use any
Other fillings are optional but this is what I used:
1/2 c. of Mushroom
1/2 c. of tomatoes sliced or cubed we had little cherry tomatoes so I just sliced them in half

Preheat oven to 350
So basically grab a pie plate, and put the dough in it and make it look pretty. Stir together the eggs and milk and everything else whisk and pour into unbaked shell. Bake at 350 for 45 minutes. It should look pretty much solid if there is a little give to the eggs trust me this is good, it’ll cook up. Let it stand for a few minutes and then serve. I love quiche; you can eat this now, and later. Cold, warm, hot, it is amazing no matter what.  You can even reheat this in the oven too. Very good! 

There really are four eggs

Friday, September 20, 2013

How to make Chicken Parmesan

This week I made something tasty, and I got to beat it up beforehand. I have taken to letting Peter pick recipes. Thus ensuring something “not repeated” and he will like it, or if he does not no great loss. He has picked 3 different recipes and all of them have been great. I’ll give him that one. Well he wanted Parmesan Chicken. This time he asked me to get a recipe and make it. No biggie. He likes it without pasta I like it with so this is the recipe, easy, simple, and tasty.

What you will need:

BONELESS Chicken breasts – about 4, I had 2 large ones and I split them to make 4

Breadcrumbs – seasoned

1 egg


Olive oil for pan-frying

Spaghetti sauce – 1 large jar

Mozzarella cheese

Parmesan cheese (or shakey cheese as test subject Mac calls it)

Pasta – optional

Okay, grab your chicken, place some sort of plastic wrap or wax paper over top and beat it with a mallet, can, or rolling pin until it is about 1/4 of an inch thick. Don’t over beat, spread out the poundings or else you could harm the chicken; let them rest for a moment. I do rather like this step. While doing that add some olive oil (or whatever other type of oil you wany) to a skillet, just enough to cook each side of the chicken and let it pre heat. Now in a large plate or bowl put your breadcrumbs down, I added more spices to mine, like garlic, and oregano. Now in another bowl mix the egg and milk together. Then dip your chicken in the milk, then in the bread crumbs, add to the pan to fry, fry on each side for about 4 – 5 minutes. Pre heat that oven to 350 now, and grab a casserole dish. Add some pasta sauce to the bottom, and once your chicken is done place it on top of the pasta sauce. Now pour some more pasta sauce on top, put some mozzarella on top of the chicken and pasta, just over where the chicken is, then add some parmesan if desired. Now bake for 10 minutes or until cheese is all bubbly and “melty” and ready to go and it looks done. I let mine bake for 20. Serve over pasta, as the main dish with a side of veggies, or whatever. It was quite tasty!

We had a lot of sauce left but yum!!

Friday, September 13, 2013

How to make Smoked Ribs

Let’s discuss something. My friends. They have either really good ideas, or they lead me down a dangerous cooking path. For example: Derek, always convinces me to make sweets. Especially when I am trying to lose weight. I know he does this on purpose. Sara, she’s always like let’s eat pasta! Jon always say’s ew no chocolate, let’s try this recipe, oh we’ll make up half of it. Akeem, well he’s always up for any experiment. Tristan, well, he’s up to eat anything I make, along with Tiffanie. Then we have Marissa, she’s the worst. She say’s things like “JJ I just saw the most amazing thing ever on TV we should make this” this is a problem. Because it is always a challenge, and sometimes it is amazing, not always, but when it is, it’s fantastic.  Her and Jon (her stupid husband that I love dearly) came up to go to the renaissance festival. Her and I used to live together, and because of this we know what each person likes to watch on TV when we do watch, which is not very often. However, her and I, we love the food network. Anyway, we were watching food network and we see this episode of a show where they have smoked meat that has been smoked over Apple Wood and basted with apple juice every hour until the meat was cooked. Marissa goes, “Oh my god, that sounds sooooo good” our brains kick into overdrive and we figure out how to smoke with out a smoker, in the house, and how to make this. Therefore, this is my how to on smoked meat. IN the house!
What you need:
Bag of Wood chips – apple is what we used
Meat of your choice – we did ribs
Dry rub
BBQ sauce (optional)
Apple juice
Roasting pan or a large pan with wire racks

Now this is what we did, we went to the store and bought what we needed, made my dry rub, and no I can’t tell you what was in it, make your own! (I will note that it had garlic, brown sugar, and pepper in it, but that’s all you’ll ever know!) I rubbed my rub on the ribs, generously, and placed them in the fridge overnight up to 24 hours on these bad boys. The next morning I soaked some wood chips, you need to soak them for at least 2 hours. Then, when I was ready to cook I grabbed the wood chips, placed a thin layer on the bottom of my huge pan. Added some water to the pan (this is important please don’t forget the water unless you want a smoke filled house) then we made some tin foil balls to leave the meat off of the wood chips, we want the smoke to rise and cook them without sitting in the wood. Now we put our wire racks over the foil balls, placed the meat down and put it in the oven, which we had at 215 degrees. Then every hour on the hour (okay I set the timer) I pulled them out and basted them with Apple Juice. Every.Single.Hour. At that time I also made sure there was water with the wood chips. I did this for four hours, and they were cooked. I removed them from the oven and ingested some. Dang, these were AMAZING! We loved them! Jon, Marissa, Peter (surprisingly), and I. We all loved them! They were even great the next day! The apple juice and wood gave them this great flavor! Oh man. I want to make them again…next time I will make this with Pork Butt! Mmmmm pulled pork done this way would be amazing. Please hold while I droll. Smoke, and Enjoy your own ribs, pretty sure this was not on my diet either…oh well!