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Pineapple upside down cake

This is a recipe from my brother-in-law. A great picnic cake. I’ve also posted his famous rib recipe.  It’s to die for!

Photo Sep 10, 5 58 33 PM

Ingredients

1/4 cup butter or margarine

1 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained

1 box Betty Crocker® SuperMoist® yellow cake mix

Vegetable oil and eggs on cake mix box recipe

Heat oven to 350°F (325°F for dark or nonstick pan). Mix Yellow cake mix according to directions. Melt butter and brown sugar together. After you melt butter and brown sugar together, gently press in the bottom of your cake pan .Lay pineapples on the bottom of your pan as many as you can fit in flat. Pour yellow cake mix on top of sliced pineapples. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Place heatproof serving plate upside down onto pan; turn plate and pan over. Serve warm or cool. Store covered in refrigerator.

Japanese Curry Chicken

A great dish for the cool fall weather.

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Ingredients:

1 lb boneless skinless chicken thighs
2 carrots
1 onions
1-2 potatoes
1 Red Pepper
1/2 Tbsp. ginger
3 Tbsp. Canola oil
4 Cups water
1 box (7 oz, 200g) store-bought Japanese curry roux

Japanese-Curry-Roux

Directions:

Cut up chicken thighs into small pieces and saute in canola oil. Set aside chicken. In the same pan saute chopped carrots, onion, red pepper, ginger, and potatoes until done. Add Chicken, water and Japanese Curry roux. Stir until curry is dissolved.Cook until mixture becomes thicker (about 20 minutes). Serve over rice.

Chicken Wings

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September is National Chicken Month. So I thought that I would write a little diddy about one of my favorite snacks, chicken wings.

Wings were once the least desirable part of the bird. But because they were cheap, bars started using them in the 1980s to keep customers thirsty. The tang, spice and sodium in the wing sauce kept the tab open for beer-guzzling customers.

By 1990, restaurants began to capitalize on a product that was low-cost by increasing portion sizes and selling wings on the menu as meals. Today 13.5 billion wings are sold individually each year, according to the industry’s National Chicken Council.

Wings have become such a popular menu item, that the world’s biggest fast-food chain – McDonald’s, is planning a limited-time roll-out of its “Mighty Wings” starting Sept. 9. The bone-in wings, breaded and seasoned with cayenne and chili pepper, will be sold through November.

I love wings because they can be prepared so many ways. Baked, fried, broiled, grilled, marinated, caramelized … you name it!

Here are some of my favorite wing recipes:

Honey Sweet Chicken Wings

Wings Pacifica

Buffalo Chicken Wings

Shrimp and Grits

Although grits were originally a Native American food from South Carolina, today three-quarters of grits are sold in the south from Texas to Virginia. Sometimes this stretch of area is called the “grit belt”. Grits are made from ground corn, and are mainly eaten at breakfast.

I grew up on grits because my Grandmother was from South Carolina, and prepared them almost everyday. I always loved that grits was a commonly shared food in the south, filling the bellies of every race, gender, background and income. In 1976, South Carolina made Grits it’s official state food.

So today I’m posting a recipe with a little bit of southern history, and charm, because a man full of grits, is a man full of peace

shrimpgrits

Ingredients

2 cups uncooked white coarse-ground grits
1/4 cup unsalted butter

SHRIMP SAUCE
1 pound unpeeled, medium-size raw shrimp (2 8/31 count) $
4 thick hickory-smoked bacon slices, diced
6 tablespoons unsalted butter
1 medium-size onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 green onion, chopped

Instructions

Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Add 1/4 cup butter.
Prepare Shrimp Sauce: Peel shrimp; devein.
Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.

Baked Meatballs

Simple Italian Meatball recipe. I serve with vermicelli.

spaghetti

1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon garlic salt
pinch of parsley
freshly ground pepper to taste

Mix all ingredients with hands.
Form into golf ball sized meatballs. Bake for 30 minutes at 350 degrees.
Add to tomato sauce and cook for 20 minutes.  Serve with your favorite pasta.

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