Tuesday, August 30, 2016

A Couple of Apple Recipes as Season Approaches

Apple season comes around every fall here in the USA.  I wrote about it last year (8-18-15) and you can go back to that post if you need some refreshing.

I’m just reminding everyone that the season is upon us, so take advantage of the great varieties of apples offered in your area.

Each section of the country offers slightly different apples with some great names.  You’ll also notice that there is a wide range in the price of these different options.  In the upper Midwest, “Honeycrisp” apples seem to be the most expensive.  They are a product of University of Minnesota research and successful marketing.  But for many they are well worth the coin.

My favorite to grab for a great snack is the “Pink Lady” and I try to one a day.  You know the old wives’ tale, “An apple a day keeps the doctor away,” well that’s what I’m hoping.

Apples are a flexible ingredient for a variety of dishes.  I know many think of them for dessert recipes when first mentioned.  However, apples work well in entrées, salads and side dishes too.

Wednesday’s recipe is for use in an entrée.  “Pork Chops with Apple Balsamic Rice” is delicious.  On Thursday, I have to give you a classic.  After apple pie, good old “Apple Crisp” has to be second on your dessert list for apples.

So enjoy trying these or other apple recipes this season.  I have several more in the different “Recipe Tabs” above if you’re interested.  “Happy Cooking” until next week and please be sure to share the link.  Thank you.

Thursday, August 25, 2016

Banana Fritters (GF)


Banana Fritters (GF)
(16-24 pieces)


Ingredients:

1½ cups Gluten-Free Flour (your favorite blend)
2 tbsp. Sugar
½ tsp. Baking Soda
1 large Fresh Egg
1 cup Milk or Coconut Milk
2 tbsp. Water
1 medium Fresh Lime, just the zest
4-6 medium Bananas
as needed Canola Oil
as needed Powdered Sugar

Directions:

In a medium bowl, combine flour, sugar and baking soda.  Now add the egg, milk, water and zest.  Mix until well combined (batter will be thick).  Peel and quarter the bananas.  Using a Dutch oven or heavy bottomed skillet, fill with oil to about 1½ inches deep.  Heat oil to between 350 and 375 degrees over high heat.  Using 2 spoons, dip banana pieces in batter to coat completely.  Place coated banana pieces in the hot oil in batches without overcrowding.  Cook about 2 minutes per side or until golden brown.  Remove using a slotted spoon to a paper towel lined plate.  Sprinkle with powdered sugar and serve warm.

Note:               I use “Cup for Cup” flour blend or the one offered in the recipe tab “Odds n Ends” above.

Ideas for Future Efforts
_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________





Wednesday, August 24, 2016

Cornbread Waffles (GF)


Cornbread Waffles (GF)
(4 servings)


Ingredients:

1 cup Masa Harina
½ cup Yellow Cornmeal
½ cup Gluten-Free Oat Flour
2 tsp. Baking Powder
½ tsp. Salt
2 large Fresh Eggs
1½ cups Milk
4 tbsp. Butter, melted and slightly cooled
3 tbsp. Honey

Directions:

In a medium bowl, combine all the dry ingredients.  In another bowl, whisk together the wet ingredients.  Now add the wet mixture to the dry until just combined and let rest 7 minutes.  The batter will be thick airy and not pourable.  Scoop a fourth of the batter into a pre-heated Belgian waffle iron that is set on medium.  Spread batter evenly over waffle surface, close and turn to start cooking.  A waffle iron runs about 3 minutes or so.  When it finishes, turn upright and repeat cooking process for another minute and a half.  Remove waffle and hold in a pre-heated 200-degree oven while you cook the remaining 3 waffles.  Serve immediately with your favorite toppings.

Note:               Best to let wet ingredients come to room temperature before using.

Note:               To try something different, add 8 slices of bacon.  Cook, drain and crumb bacon to mix with wet ingredients.  Replace all or part of the butter with bacon grease to add flavor.

Ideas for Future Efforts
_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________





Tuesday, August 23, 2016

Some More Gluten-Free Baked Goods

I know the title says GF baked goods, but these a little different.  First, I have a recipe for "GF Waffles" and then some fried "GF Banana Fritters" this week.  So technically they are not baked.

They are, however, very tasty and worth trying sometime.

I have found that finding tasty bakery type products that are Gluten-Free is difficult.  They don't have the same taste profile of gluten filled items.  Many seem a little grainy when you eat them.  They are more dense.  They're just different from what you may have been use to in your past eating habits.

Are this week's recipes any different?  Yes and no.  The waffle is actually a "Cornbread Waffle (GF)" so it's different to begin with from your traditional waffle.  But it has a great taste and gives you maybe more options for toppings than you would regularly use.

You also might want to try the suggestion in the second "Note" on the recipe.  It adds bacon to the picture.

The "Banana Fritters (GF)" are good just because anything "Fried" is good.  And you can put these on a stick and pretend you're at a "County or State Fair" as you eat them.

So please give these a try and, of course, pass them on to others.  Thanks for that.  Be sure to let me know what they go for you too.  "Happy Cooking"  until next week and thanks again for viewing my food blog.

Thursday, August 18, 2016

Sweet and Sticky Chicken Legs


Sweet and Sticky Chicken Legs
(20 legs)


Ingredients:

½ cup Balsamic Vinegar
½ cup Honey
½ cup Soy Sauce
4 gloves Fresh Garlic, minced
1 tbsp. Dried Thyme
20 Chicken Legs

Directions:

In a medium bowl, whisk together the first 5 ingredients.  Place legs and marinade in a large zip-lock bag and refrigerate at least 1 hour to overnight.  Remove legs from bag and grill over medium-high heat, turning as needed, until they reach 165 degrees with an instant-read thermometer.  Discord bag and marinade after removing legs.  Serve when ready.

Note:               You could use chicken wings in this recipe too.  The legs are less expensive and have more meat.

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________





Wednesday, August 17, 2016

Grilled Jalapeno Boats


Grilled Jalapeno Boats
(20 pieces)


Ingredients:

1 cup Macaroni, uncooked
6 oz. Velveeta Cheese, cut into ½ inch cubes
¼ cup Milk
10 large Fresh Jalapeno Peppers
10 slices Regular Thickness Bacon, cut in half crosswise

Directions:

Cook macaroni according to package directions.  After draining the cooked macaroni, add the cheese and milk.  Cook over low heat until fully melted and well combined.  Slice peppers in half lengthwise and remove seeds.  Spoon macaroni mixture into pepper halves equally.  Wrap bacon around each and secure with toothpicks.  Cover a prepared grill with foil on enough area to hold all the peppers.  Heat grill to medium-high and when ready, place peppers, cut side down on foil.  Grill 10 minutes and then turn them over and grill another ten minutes or until bacon is crisp and peppers are heated through.  Remove toothpicks before serving.

Note:               Remember to leave stems on the peppers.  It gives you something to hold onto while eating them.

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________





Tuesday, August 16, 2016

A Few More Items for the Grill

Before "Grilling Season" ends, I have a couple more recipes for you to try.  Now for me, grilling season never ends as I grill year-round.

Weather conditions don't stop me.  One year I grilled during a 17 inch snowfall.  It was a spring one and so not that bad.  I even have a headlamp I use during the winter months when it gets dark early.

This week's recipes could be served before dinner as an appetizer or during the meal.  In fact, one of them could be your entrée.

I'm one that believes you can't have enough recipes for your grill.  So how about trying "Grilled Jalapeno Boats" sometime.  They are stuffed with macaroni and Velveeta cheese and wrapped in bacon.  Personally, I don't think they are as spicy as some think.  If you're one not into spicy, try using a different type of pepper.  There those with less heat and even some without any heat.  That recipe is on Wednesday.

"Sweet and Sticky Chicken Legs" comes on Thursday.  Now you could use chicken wings or thighs for this recipe too.  It uses a marinade of balsamic vinegar, honey, soy sauce, garlic and thyme.

Both recipes this week and many others for grilling can be converted to the oven too.  You just need to make some adjustments to do them inside.  Temperature, length of time and parts of the process need to be considered when going to the oven.

Well enjoy these and the many others grilling recipes I offer in the recipe tabs.  Until next week, "Happy Cooking" and please share the link with family and friends too.  Thanks.