Tags: Barbecue chicken, Bell pepper, Canola, Frank's RedHot, Jalapeño, Onion, Roasting, Teaspoon
Some friends of mine had me over a while back for dinner, Firey Chicken Pepper Skillet. I finally got the recipe and wanted to pass it along.
1 tablespoon Canola Oil
12 ounces skinless, Boneless Chicken Breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 Bell Peppers (red green and yellow) cut into thin strips
1 medium Onion, sliced
1 teaspoon Roasted Ground Cumin
1 1/2 teaspoon dried Oregano Leaves
2 teaspoons chopped fresh Jalapeno Peppers (or to taste)
3 tablespoons fresh Lemon Juice
2 tablespoons chopped fresh Parsley
1/4 teaspoon Sea Salt
Freshly ground Black Pepper, to taste
Frank’s Red Hot Sauce (optional)
* Option, sprinkle Peanuts or Walnut pieces when dish is done *
In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.
Nutrition Information Per Serving: Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg.
Tags: Acid-hydrolyzed vegetable protein, Bell pepper, Cajun, Frank's RedHot, Gumbo, Modified starch, Olive oil, Shrimp
Today’s Menu: Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread
Another chilly morning, 30 degrees, that led to a sunny but chilly Autumn Day. It was computer clean up day today. Deleted some old stuff that I had saved and ran all the scans and clean ups. For dinner, the comfort food keeps coming, Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread.
I had a bag of Kroger Brand Jumbo Shrimp and a package of Butterball Hardwood Smoked Sausage in the freezer so I laid both out in the fridge to thaw overnight. For the Gumbo stock I used my favorite, the Luzianne Gumbo Dinner Kit. So easy to prepare and just flat out delicious! The Luzianne Gumbo Dinner Kit contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I add the Butterball Hardwood Smoke Turkey Sausage (14 oz. Package), Jumbo Shrimp (1 lb. Package), Water, Frank’s Red Hot Sauce and a bit of added Sea Salt.
T o prepare it; take a 4-5 Quart pot, add 6 cups of Water and 2 tablespoons of Extra Virgin Olive Oil and bring it to a boil. Add the Luzianne Gumbo, while stirring. Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside. Caution with this stuff it is HOT! Reduce the Heat , Cover and simmer for 18 minutes. Meanwhile rinse the Shrimp off and in a medium skillet Brown the Hardwood Smoked Turkey Sausage and slice into smaller pieces. Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp and Sausage Cover and continue to simmer for 7 more minutes. The aroma is incredible and the taste is as well! Comfort Food to the Max! I also made a small cast iron skillet of Cornbread. A perfect choice to absorb that Roux! I used Martha White Corn Meal Mix, as usual. Serve in a bowl, add Frank’s Red Hot Sauce if you desire, with a slice of Cornbread. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Tags: Ball Park Hot Dogs, Bison, Cheddar cheese, Cincinnati chili, Cooking, Dinner, Food, Frank, Frank's RedHot, Hot dog, Oyster cracker, Red Hot Sauce, Skyline Chili
Today’s Menu: Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers
Good news about my Dad, he should be released from rehab next Friday, barring any setbacks. So good news there! A lot less wear on all of us especially Mom as she’s up there every day.
On to dinner. Tonight was Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers! We all always enjoy Coneys! If you take a look at pictures you’ll see a different Hot Dog, I tried a couple of the Buffalo Hot Dogs that was delivered yesterday from Buffalo Gal. More on those later. The ingredients I need tonight are: Ball Park Smoked White Turkey Franks, Skyline Chili, Kraft 2% Shredded Sharp Cheddar, French’s Yellow Mustard, Frank’s Red Hot Sauce (Optional), Chopped Onions (Optional), and Healthy Life Whole Grain Hot Dog Buns. These are the ingredients that make some excellent Cheese & Chili Coneys! A lot of people add Chopped Onions but I’ve never been a fan of that. I do like adding Hot Sauce to the Dog though, I use Frank’s Red Hot Sauce.
Yesterday my Buffalo Gal order was delivered so I prepared a couple of the Buffalo Hot Dogs so we could sample them also. I liked them, their very lean as all bison meat is.The taste reminded me more a Brat or Mett than a Hot Dog. I’m saving them for lunch tomorrow. Very quickly just to tell you how to assemble this masterpiece of the Cheese & Chili Coney World it’s: Spread the Hot Dog Bun, Lay your Hot Dog in the Bun, top with Yellow Mustard, add the Chili, top it with Red Hot Sauce (Optional), add the Chopped Onions (Optional), top everything with Kraft 2% Shredded Sharp Cheddar Cheese, you’re ready to eat! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Tags: Bean Turkey, Chili, Cornbread, Frank's RedHot, Johnny Cakes, Jonnycake, Southern United States, Turkey
Comfort food Heaven for dinner tonight, 3 Bean Turkey Chili w/ Johnny Cakes! I took my last container of 3 Bean Turkey Chili out of the freezer and let it thaw. * Note to self MAKE MORE CHILI! * Then for dinner all I had to was put the Chili in a small sauce pan and heat it up. As it was being heated I added 4 good shakes of Frank’s Red Hot Sauce.
As the Chili was heating I made some Johnny Cakes. It’s been way too long since I made any of these. To prepare these all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Turkey Chili. As I said before Comfort Food Heaven! The Chili is a perfect pairing with Cornbread no matter how you prepare it. At the bottom of the post I left a little history on the “Johnny Cakes”. There are various ways to fix Johnny Cakes, I make mine using Martha White Corn Meal Mix. For dessert much later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Johnnycakes – Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.
Johnny Cakes (My way)
Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix
Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!
Tags: Blue cheese dressing, Buffalo wing, cook, Frank's RedHot, Hot Sauce, Kebab, Olive oil, Tablespoon
A couple of grilling recipes for your weekend, enjoy!
1/4 cup Fat-Free Plain Yogurt or fat free Greek Yogurt
2 1/2 tbsp. Frank’s RedHot Original Cayenne Pepper Sauce
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
2 large carrots, peeled
1 medium onion
1/2 cup fat-free ranch or blue cheese dressing
* Sea Salt and Ground Black Pepper for seasoning, optional
In a medium sealable container, thoroughly mix yogurt with 1/2 tbsp. hot sauce. Add chicken and stir to coat. Cover and refrigerate for 1 hour.
Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need four.) Cut carrots and onion into 1-inch chunks.
Place carrot chunks in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.
Alternately thread saucy chicken and veggies onto four skewers, tightly packing the pieces together.
Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 6 – 8 minutes, or until chicken is cooked through.
In a small bowl, thoroughly mix dressing with remaining 2 tbsp. hot sauce.
Serve kebabs with dressing mixture for dunking!
1/4th of recipe (1 kebab): 191 calories, 1.5g fat, 764mg sodium, 14.5g carbs, 1.5g fiber, 6g sugars
MAKES 4 SERVINGS
Grilled Potato Chips
1/2 pound large potatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
Preheat grill for medium-high heat. Use either a mandolin or sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place grill pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Repeat process with additional potato slices. Serve with your favorite dip.
Tags: Black pepper, Frank, Frank's RedHot, Gumbo, Olive oil, Parsley, Red Hot Sauce, Sea salt
It’s been perfect weather out, a beautiful stretch of days! Now I have come down with this Summer Flu that’s been going around. There won’t be a lot of posts today and even less going on in the kitchen. Thank goodness for frozen leftovers! I had a froze a serving of Seafood Gumbo for just such an occaision and glad I did. For lunch I warmed up the Gumbo. I was really pleased how it froze and warmed up. It still was full of flavor and delicious! I added some dry Parsley to top it and about 6 shakes of Frank’s Red Hot Sauce to perk it up a bit. Again thank goodness for leftovers!
Tags: Barbecue, Cornbread, Frank's RedHot, Hot Sauce, Joan of Arc, Phaseolus vulgaris, Pork, Potato
I tried a new recipe for dinner tonight, Pork, Potato and Bean Stew w/ Corn Bread. A really hearty and simple recipe. Using Cannelini Beans, Spicy Chili Beans, New Potatoes, and Pulled Smoked Pork. It all comes together to make a tasty and different stew. The Smoked Pork along with the Beans and Potatoes make a natural and delicious mix. I used Montgomry Inn Smoked Pork Barbecue for the meat and a 1/2 Cup JB’s Fat Boy Haugwaush Barbecue Sauce for that extra kick. I left the recipe at the end of the post.
I also made a small Cast Iron Skillet of Corn Bread using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What better side for a hearty stew than Corn Bread. For dessert later another new item. This one from Blue Bunny, Blue Bunny Naturally Frozen Yogurt Chocolate/Vanilla Swirl. It’s 110 calories and 19 carbs. I’ll leave a separate post on this and how it tasted tomorrow, it looks delicious!
Pork, Potato and Bean Stew
1 Can Joan of Arc Spicy Chili Beans
1 Can White Cannellini Beans
5 Quartered Small New Potatoes
2 Cups Shredded Smoked Pork, I used Montgomry Inn Shredded Smoked Pork
1/3 Cup Water
1/2 Cup Barbecue Sauce, I used JB’s Fat Boy Barbecue Sauce
Frank’s Red Hot Sauce, if desired
*Wash and quarter New Potatoes. Season and boil Potatoes until they are fork tender. Remove from heat.
*Spray Large Sauce Pan with cooking spray. In Sauce Pan, mix Potatoes and all other ingredients except hot sauce.
* Cover; cook on Medium heat until all is heated throughout. Serve with Red Hot Sauce on the side.
Tags: anchorbar, Buffalo, Buffalo wing, Cayenne pepper, Frank, Frank Lenz, Frank's RedHot, Teressa
A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated
in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.
Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings.”
Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce. Buffalo wing sauce can be made with a variable amount of heat/spiciness, with the names of these sauces generally corresponding to the level of heat, such as mild, medium, or hot. Typically, the wings are deep-fried (although they are sometimes grilled or baked). The wings are usually fried in oil until they reach close to a golden brown color. They are then drained where they can either be placed in a bowl with sauce or seasoned with salt and pepper. Following this, one covers the bowl tightly and shakes to coat the wings. As an alternative to waiting to coat the wings until after they are cooked, one can also put seasoning over the wings in a sealed bag and shake them until they are coated evenly. Afterwards, the wings are arranged on a baking sheet and baked until they are cooked thoroughly. Wings can then be served dry with sauce on the side.
There are four different legends about how Buffalo wings came to be.
*The first story is that Buffalo wings were first prepared at the Anchor Bar by Teressa Lenz, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.
*A second version, as told by Dominic Lenz (Frank and Teressa’s son) to The New Yorker reporter Calvin Trillin in 1980, stated: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.
*The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Lenz says that he asked Teressa to do something with them.
*The fourth version has nothing to do with the Lenz’s or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named Daniel Gorsky also claimed credit for serving chicken wings in a special “mambo sauce”. Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, Daniel Gorsky’s Wings ‘n Things, at the county courthouse before leaving Buffalo in 1970.
Marketing materials for Frank’s RedHot claim that it was the hot sauce used in the Bellissimos’ original recipe.
Buffalo wings are used in competitive eating events, such as Philadelphia’s Wing Bowl and at the National Buffalo Wing Festival.
The first mention of Buffalo wings on national television may have been on NBC’s Today show in the 1980s. Teressa Bellissimo cooked a batch before the camera, and mentioned that she was using a certain brand of hot sauce by name. Bryant Gumbel commented that the chicken wings looked like “drummies”. Increasingly, since the 1970s, restaurants were promoting an entree of the thicker first joint of the wing, calling them “chickies” or “drummies”, to people who wanted the flavor of traditional “southern fried chicken” in about ten minutes, versus the twenty minutes or more needed to properly fry the thicker breast, thigh, or drumstick portions of a chicken. The dish radically gained prominence nationally after the Buffalo Bills’ four consecutive appearances in the Super Bowl from 1990-1993 focused considerable media attention to the area for an extended period of time, giving Buffalo cuisine significant nationwide exposure. Clips showing cooks preparing the dish continues to be featured on nationally televised sporting events involving the Buffalo Bills and to a lesser extent the Buffalo Sabres.
The Travel Channel show Food Wars held a competition between Anchor Bar and local Buffalo rival Duff’s Famous Wings. Duff’s
narrowly won, with Duff’s wings considered to be spicier, while Anchor Bar’s was meatier and fried more well-done.
In “Tailgate Warriors with Guy Fieri”, Buffalo vs. Chicago, the buffalo team made Buffalo Wings.
The appellation “Buffalo” is also now commonly applied to foods other than wings, including chicken fingers, chicken nuggets, popcorn chicken, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it.
The flavor of Buffalo wings is replicated by a number of dishes. A common variation on the “buffalo” sauce flavor is found in potato chips produced by a number of different companies. Many of these “Buffalo Chips” also incorporate a simulated blue cheese flavoring to simulate the complete buffalo wing experience.
The Xcel Energy Center in St. Paul, Minnesota serves a more esoteric take on buffalo-flavored food products with their “Buffalo Dog” available at concession stands inside the arena. The hot dog is topped with buffalo sauce, blue cheese, and cole slaw in a unique combination of North Carolina-style slaw dogs and buffalo wings — neither dish is indigenous to the Minneapolis-St. Paul area, and despite buffalo wings’ ubiquity, slaw dogs are uncommon in the Twin Cities.
Tags: Chicken, Egg Beater, Food Network, Frank's RedHot, Green Bean, Marination, Olive oil, Sea salt
Today’s Menu: Cajun Buttermilk Chicken w/ Mashed Potatoes & White Peppered Gravy and Green Beans
Well as they say on the Food Network “Winner, winner chicken dinner”. There’s a whole lot going on with this Chicken Breast! I marinated my Chicken For 4 hours in a Buttermilk, Egg Beater, Cajun Seasoning, and Frank’s Red Hot Sauce. I mixed all the ingredients together in a Hefty Zip Lock Bag and added the Chicken making sure it well coated and let it marinate in the fridg. I removed the Chicken from the bag while shaking off the excess mixture. Then I dredged the marinated breast in a mixture of flour, sea salt and coarse black pepper. I pan fried my Chicken in Extra Virgin Olive Oil making sure it done through out. While my Chicken was frying I Sauteed my Baby Bella Mushrooms, fried the Turkey Bacon, and toasted my Bread. To assemble this piece of work take the toast and top it with the Chicken Breast then top the Chicken with a slice of Sargento Ultra Thin Swiss Cheese, Turkey Bacon, and the Sauteed Mushrooms. Everything blends to make one delicious Chicken Breast! I left the recipe at the bottom of the post.
For sides, like you need any with that chicken breast, I had Idahoan Mashed Potatoes that I topped with Pioneer White Peppered Gravy. The gravy was a last second idea, it was leftover from breakfast this morning. I also had some leftover Green Beans. I’ve been on a Green Bean binge lately. Seems that I can eat them with every meal! Everything together makes a fantastic Chicken Dinner! For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn and sit back and enjoy the Final Four tonight, Go Buckeyes!
Cajun Buttermilk Chicken
*Recipe is for 4 servings
4 6-ounce boneless, skinless Chicken Breasts
3⁄4 cup Buttermilk
2 eggs, or Egg Beaters equivalent
1 tablespoon Cajun spice mix
5 Dashes of Frank’s Hot Sauce, or to taste
Sea Salt and Pepper, to taste
Flour, amount depending on size of the Chicken
4 slices Sargento Ultra Thin Swiss Cheese
4 Slices Turkey Bacon
Baby Bella Mushrooms
4 Slices Healthy Life Whole Grain Bread
*Mix together the buttermilk, eggs, hot sauce and spices until blended.
*Clean and trim chicken breasts. Place into marinade.
*Marinate for 4 hours.
*Dredge the marinated breast in a mixture of flour, salt and black pepper.
*As Chicken is frying toast the bread, sautee the mushrooms fry the Turkey Bacon
*Top the toast with the Chicken, Swiss Cheese, Bacon, and Mushrooms. Eat!