Chicken

Food Tv.com (a.k.a. Food Network.com) has a delicious section filled with the most amazing Memorial Day recipes you could hope for.  But don’t take my foodaholic word for it, see for yourself.   Be warned, though, if you’re on a tight grocery budget (Aren’t we all these days?), you’ll be extremely tempted to throw the budget out the door.  I honestly want to make about 20 different recipes right now!

My printer’s trying to catch its breath and my own budget’s scratching its head, wondering if it ever really had a chance.  To answer its question, “No.  Not really.”

Some of the recipes you’ll want to seek out first:

Corn, Avocado, and Tomato Salad

Coconut Lime Pudding Cake

Grilled Bread

Summer Pudding

Blackberry Lemonade

Blueberry Lemonade

Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette

Zesty Grilled Tilapia

Crab Cake Burgers

Mini Chipotle Burgers with Fire-Roasted Garlic Ketchup (!!!!!)

Mini Chipotle Burgers with Fire-Roasted Garlic Ketchup.  I just had to fixate on it a little longer.

I’m sure restuarants are feeling the economic pinch as much as the rest of us - gas prices alone can cause spider webs in a piggy bank.  Add to that the price of food, toiletries, cleaning supplies…and Heaven forbid you want to buy new clothes!

Okay, rant over.

Restaurants are getting kind of sneaky when it comes to dealing with the economy.  I’ve noticed several restaurants are giving less food but, of course, still charging the same price.  Cracker Barrell, for example, is one of my favorite restaurants - but they’re getting as tight as bark on a tree or jeans on a 14 year old emo boy.  The portions are a lot smaller than they once were (heck, even the okra seems smaller!) and they aren’t nearly as generous with their bread, butter, and jams as they once were.

A lot of people have noticed that McDonald’s Fillet of Fish sandwich is smaller than it used to be, too.

(Speaking of McDonalds, don’t forget that they’re launching a huge publicity giveaway today. They’re wanting everyone to try their new chicken sandwiches.  For today only, when you buy a medium or large drink, you can get one sandwich free.  Pretty cool.  If I can get into the parking lot, I’ll probably try one.)

Anyway, back to the sneaks.  Click the following link to see how restaurants are coping with the times by sneaking up on our money.   Sneaky Restaurant Tricks.

Food Network.com has put up a delicious section on Barbecuing and Smoking.  There are videos, tips, and recipes that’ll flip your grill’s lid.  My husband actually needs to buy a new grill.  Last summer, the weather here in Kentucky was fierce - tornadoes, thunderstorms with bite, hail, etc.  Even though we had a nice cover over our large grill, Mother Nature just knocked it off when she knocked the grill off the patio.  Oh the brutality!

Below are just a few of the ridiculously yummy recipes in the section:

Slow Cooked Apple Smoked Barbecue Pork

Barbecued Texas-Style Beef Brisket

Sixteen Spice Smoked Chicken

Hold it just a southern minute.  Sixteen Spice Smoked Chicken?!?!    It appears that the husband needs to get four more things in addition to the grill:

1. A smoker
2. A chicken
3. 16 Spices
4. Busy!

Click HERE to see the entire BBQ Section - you don’t want to miss this.

This morning’s Food 911 is one for the books…and table. The episode’s titled, “Soul Food Praises” and I’m sure you’ll agree, it sounds VERY Praise-worthy.

First of all there’s the Fried Chicken Recipe:

Ingredients
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying

Click HERE for Tyler’s Fried Chicken Recipe.

Then, there’s the Macaroni and Cheese:

Ingredients
4 cups (1 pound) elbow macaroni
5 tablespoons unsalted butter
4 cups milk
1/2 medium onion, stuck with 1 clove
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon dry mustard
2 tablespoons all-purpose flour
2 cups grated Cheddar, plus 1 cup in big chunks
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Click HERE for Tyler’s Macaroni and Cheese Recipe.

Finally, he’ll make Green Beans Slow-Cooked with Bacon and Onions.

Ingredients
2 tablespoons extra-virgin olive oil
4 to 6 slices bacon, chopped
1 large onion, chopped
3 pounds fresh green beans
2 quarts chicken stock or water
Kosher salt and freshly ground black pepper

Click HERE for the Green Beans Slow-Cooked with Bacon and Onions Recipe.

I always try to catch Tyler’s show in the morning on Food Network (whether it’s Tyler’s Ultimate or Food 911)- if I’m not home, I record it. He’s one of my favorites, personality-wise, and his recipes are completely do-able and perfectly delicious. I wish the Food Network would work him into the evening’s line-up….like in place of the grouch with his Dinner Impossible! To be fair, I’ve only seen the episode twice but the man strikes me as a cross (literally) between Simon Cowel and Oscar the Grouch. He seems ridiculously out of place in a lineup with Emeril, Rachael, Paula, and Alton.

I’d yank him right out of there and plug Tyler in. I also miss the original Iron Chef. I love America’s Iron Chef, of course, but I do wish the original aired late at night like it used to. Little do they know what a kick in the gown I got out of listening for the secret ingredient or watching him pull the cloth off as he yelled something that sounded like “CRRRISSSP!” Oh, yeah, I dug it deeply.

Speaking of Iron Chef, I have a book review I’ll be adding about an Iron Chef favorites new Cookbook. I have it typed in and ready to roll, I just have to add a picture to the post - you know, get it from the digital camera into the computer, then into the post. It’s proving difficult to do since the Digital Camera’s pulling a no show!

I’ll put one of my daughter’s on the scent - she can find a digital camera two counties away….like a cat with salmon or me with coffee. That camera is as good as found!

Buttermilk Press Store!

2 cups Unsalted chicken broth (store bought)
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper — sliced
1 pound Boneless chicken breast — halves
1/2 Yellow bell pepper — sliced
2 tablespoons Minced jalapeno chili with — seeds
1 Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves — minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli.

Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the
juices. Serve with warmed tortillas.

Makes 6 servings

One of my favorite places to eat out is O’Charley’s - lunch, supper…doesn’t matter. Say the word and I’ll beat you to the car nine times out of ten.

I got an e-mail from them this morning and now I’m sitting on some intense cravings. I..umm…don’t want to be alone in my agony, so I thought I’d pull you down with me.

Check these out! They’re from the new Wild Kitchen Menu and I think your mouth will be watering too.

Asian Steak Salad: A fusion of flavors in every bite! Butcher’s Cut Premium sirloin steak medallions served on a bed of mixed field greens with roasted red peppers, cucumbers, fresh Roma tomatoes, red onion, mandarin oranges and spicy almonds with our new Asian Vinaigrette.

Banana Split Pie: Take a walk on the sweet side with a slice of chocolate & banana cream pie topped with whipped topping, raspberry sauce, pecans, fresh strawberries, pineapple chunks and chocolate chips. Big enough to share but you won’t want to.

Cedar-Planked Tilapia: A tender tilapia filet lightly seasoned with lemon pepper then fire grilled on a cedar wood plank for a deliciously smoky roasted flavor. Served with fresh green beans.

Cajun Jambalya Pasta: A Cajun sensation! Tender sauteed shrimp, chicken, smoked sausage, tomatoes, onions and green peppers tossed in a spicy Creole cream sauce with penne pasta.

Pretzel Crunch Chicken: You’ve never tasted anything like it! A generous portion of all white meat chicken strips coated in our new wildly delicious crunchy pretzel breading. Served with your choice of soup or salad, side item and Dijon Mustard dipping sauce.

Pretzel Crunch Chicken Appetizer: You’ve never tasted anything like it! A generous portion of all white meat chicken strips coated in our new wildly delicious crunchy pretzel breading. Served with Dijon Mustard dipping sauce.

Whiskey Grilled Ribeye: A seasoned 12-oz. Butcher’s Cut Premium ribeye steak - grilled to order, topped with golden-fried sweet beer-battered onion rings, and covered in our delicious, smoky sweet Whiskey Sauce. Served with your choice of soup or salad, and side item.

And the one I have an imminent date with…

Wild Country Fried Chicken: A great new twist on country-fried chicken! A tender, boneless chicken breast lightly breaded and fried, then topped with our new Wild Mushroom Tequila sauce. Served on garlic smashed potatoes with fresh green beans.

See you on the wild side!

The top ten Recipes on Food TV.com this week:

1. Smoked Salmon and Cream Cheese Frittata

2. Fresh Strawberry Bellini

3. Bacon Twists

4. Creamy Macaroni and Cheese

5. Mexican Chicken

6. Nutty Orange Coffee Cake

7. Orange Glazed Blueberry Scones

8. Chicken Enchiladas

9. Chicken and Rice Casserole

10. Roasted Asparagus Bundles

I’ve printed out and have big plans for the Bacon Twists, the Roasted Asparagus Bundles, the Chicken Enchiladas (a Tyler Florence Recipe, so I know it’ll be amazing), the Creamy Mac and Cheese (Paula Deen’s, so it’s a winner.), and the Mexican Chicken (also Paula’s). The Smoked Salmon and Cream Cheese Frittata sounds intriguing - I’ve printed it out and will have to try it at some point I’m sure. I’m just kind of in the air about it, you know?

Check out the ingredients:
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil

Hmmmm, it might be winning me over.

Have you caught any of the great grilling shows on the Food Network? There have been some amazing recipes, techniques, and tips. From Bobby Flay to Paula Deen, from Tyler Florence to Emeril, and From Rachael Ray to Alton Brown - they’re masters of the grill as much as the kitchen.

One of the recipes on today’s shows (Paua’s Home Cooking) that caught my eye…or tongue, I guess…is for Lime Chicken and Shrimp Kabobs. How amazing does that sound? I see it in my near future. Rachael Ray, on one of her 30 Minute Meals is also making something that sounds like a winner: Roasted Asparagus Tips. YUM-O, indeed!

Robin Miller - a lesser-known Food TV personality, but as good as any of the super stars - is making several intriguing things on her afternoon show: One is a Quick Fix Avocado Salad and the other is Chai Tea Smoothies. I have an appointment with each.

Not to be out done by the ladies, Bobby Flay (on the Food Network BBQ special tonight) will feature delicious-sounding Green Chile Cheeseburgers. The Green Chile sauce on these guys sounds to die for. (Eat, THEN die for them.)

I was sorting through some of my old magazines when I came across an issue of In Touch that featured some amazing-sounding recipes. I have no idea how they ever escaped being torn out and put to work in the kitchen. I guess I missed them somehow.

I’ve righted that wrong - they’re torn out and ready to go. Below is the recipe they featured for Katie Couric. She was quoted as saying, “I learned to cook from my mom growing up.” One of her earliest culinary memories was making a fried-chicken dinner for her parents (That’s my girl!).

Here’s one of her favorite recipes: “Katie’s Lemon Chicken”

4 boneless, skinless chicken breasts
flour for dredging
2 Tbs. butter
2 Tbs. olive oil
3 Tbs. flour
Juice of 2 lemons
3 cups chicken broth

Pound chicken breasts to a uniform thickness. Dredge lightly in the flour, shaking off excess.

In a large pan over medium-high heat, melt butter and oil until it sizzles. Carefully add the breasts and saute’ (turning once or twice) until cooked through and the juices run clear.

Remove chicken and set aside. Whisk flour into the broth and cook for 1 minute - until it boils. Add lemon juice to the broth and whisk mixture into saute’ pan. Reduce heat to a simmer. Add the chicken and heat through, then season with salt and pepper.

I know what’s for supper tomorrow night!

Today’s post is a little different….a little tangier. While it’s what’s known as a sponsored review - I absolutely mean every word of it. I swear on my coffee maker (Y’all know that’s serious!)

I happen to live in the BBQ capital of the world - Owensboro, Kentucky - so I have a serious love of BBQ. In fact, sometimes I think those of us living (and eating) here have BBQ sauce running through our veins instead of blood.

There’s a special club that’s custom-designed for all BBQ lovers, whether they live in Owensboro, Kentucky… Mansfield, Ohio…Fort Dodge, Iowa….Pensacola, Florida…Toronto, etc. It’s the BBQ Sauce of the Month Club and my mouth is watering just from typing the words.

Here’s how it works: Each month, the BBQ sauce lovers at the club sample original, exciting BBQ sauces from world-renowned top chefs as well as from BBQ festivals all over the country. (I’d be willing to bet that the best of the best come from these festivals. Talk about AMAZING sauces!) Then the Club’s experts take the sauces that stand out as extraordinary and make them Sauces of the Month. In addition to the BBQ Sauce of the Month Club, they also offer a BBQ Sauce of the Season Club. In the seasonal club, you’re sent BBQ Sauce each spring, summer, fall, and winter. (I know I’d want more than that!) You can also sign up for a 3 or 6 month plan

Here’s what all you receive when you sign up:

• 2 varieties of gourmet BBQ sauce every month!
• BBQ lover’s newsletter with every shipment!
• FREE SHIPPING every month!
• Personalized gift announcement!
• 100% satisfaction guaranteed!
• Hassle Free - Our gourmets choose all monthly selections!

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Kentucky’s Best BBQ Chicken

BBQ Sauce of the Month Selection (1 of the 2 bottles)
8 chicken breasts or 8 chicken leg quarters or a combination of the two
salt and pepper

Pour the sauce into a saucepan and heat. Remove from heat. Salt and pepper the chicken, then place it skin side up on a grill rack. This seals in the juices, and I can’t tell you how important that is. I’d rather eat carpet —cheap, dirty carpet — than a dry bird.

Grill until a meat thermometer registers 170 degrees, between 5 and 10 minutes. If you don’t have a meat thermometer, you should pick one up today. It takes all the guesswork out of your hands and the fork-pokes out of your chicken (again, it’s a juice thing). As your chicken’s cooking, turn the pieces frequently with tongs to prevent burning, and baste frequently with the sauce. Why tongs? Forks will just lead to a loss of…you guessed it, juices.

As always when grilling, keep a spray bottle filled with water handy to use when a flame flares up.

Yield: 8 servings

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By the way, don’t let winter stop you from firing up the grill. Throw your coat on, pull your knit cap down over your ears and fire it up! Of course, for those of you who get a lot of snow and won’t see your grill until March - placing a chicken in a Crock Pot and covering it with BBQ Sauce works wonders. Easy and delicious.

Now that you’re all set and ready for the best BBQ chicken in the world - head over to the BBQ Sauce of the Month Club and make it happen! You might want to do a little original and creative Christmas shopping while there. When you give someone a gift like this, they think about you everytime they use it. In this situation, you’re guaranteed to be on their mind year round.

Sign me up!

Joi