Thursday, July 17, 2014

BACON CHEESECAKE PIE (Shhh... It's a Quiche Lorraine) - 52 Church PotLuck Dishes


I love Quiche!  But occasionally there are a few folks (OK, guys mainly) who cower in fear when the Q Word is spoken.

Recently I made a dozen quiches that were served for a church breakfast.  Why not, they are inexpensive to make (less than $8 each if you buy bacon and cheese when they are on sale).  They are about as easy to make as you can imagine... With the exception of scratch making your pie crust.  BUT, if you click the blue letters to follow the link, I go into great detail (with a photo essay as well) on how to make a butter crust that is PERFECT and easy to do EVERY TIME!  You betcha, EVERY TIME, really.

Once you have tackled the crust issue (really, easy, really)... the rest is very very simple.  Grate cheese, brown bacon, whisk eggs and milk and bake.  It's about as easy as it gets.

As to the name... I have made this before for the church.  Always well received but rarely the bell of the ball that I know it deserved to be.  I watch the ladies of the church enjoy, while the men moved on to other things.

A simple sign reading, "BACON CHEESECAKE", and suddenly men were fighting for the chance to be a part of the fun.  And glad they were.  All gone!


OK... Here's what I did...


BACON CHEESECAKE PIE (Shhh... It's a
Quiche Lorraine)


Ingredients
  • 2 - Nine Inch Pie Crust (Scratch made or store bought)
  • 1 Pound Thick Slice Bacon, sliced into 1 inch pieces and fried
  • 4 Cups (2 - 8 Ounce Bricks) Gruyere Cheese (buy the brick cheese and fresh grate)
  • 6 Cups Half and Half
  • 1 tsp Salt
  • 10 Large Eggs, slightly beaten
Cooking Directions
  1. Prepare your ingredients, Par-Bake your pie shell (400 degrees for about 8 -10 minutes until it just starts to brown. This is important to avoid a soggy crust). Fry the bacon (easier to fry after you slice the raw bacon into pieces). In a large bowl, break all the eggs and whip slightly. Grate the cheese.
  2. Preheat oven to 350 degrees
  3. Add the Half and Half and salt to the beaten eggs and whip until smooth and evenly colored, thoroughly mixed.
  4. Line the bottom of each pie shell with the grated cheese, evenly divided.
  5. Top this cheese with the bacon, again evenly divided.
  6. Add the milky egg mix on top of the cheesy bacon to the top of the pie shell.
  7. Move to the oven and bake for 30 to 40 minutes until the top just starts to brown.
  8. Quiche can be served warm (allow it to rest for 30 minutes before slicing), room temperature (perfect for a brunch buffet) or chilled from the fridge.
  9. If you want to freeze one and serve one, Freezing instructions... Chill for several hours in the refrigerator. Wrap TIGHTLY with cling wrap, then with aluminum foil. Date and freeze for no more than 60 days. When reheating, thaw first, then reheat in the oven, NEVER the microwave (or crust will get soggy). 450 for 20-30 minutes.
  10. And tell the quiche-phobic that you are serving BACON CHEESECAKE and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, July 16, 2014

Secrets to a PERFECT Scratch PIE CRUST Every Time - 52 Cakes and Pies at Home


Here's you a fancy French phrase... pâte brisée.  It sort of translates into Puff Pastry.  Like the stuff that cost a fortune (it;s just flour and utter), but is very difficult to make at home.

Well, this recipe uses the formula for a puff pastry, but it all gets smashed together (puff pastry is layers of flour and butter, this is a lump mix of flour and butter).  I also make mine in a food processor.  It is easy fast and most important easy.  If you do not have one, can be mixed by hand, but seriously, buy a food processor.  All the really cool cooks have one.

OK... First up is the recipe.  But keep scrolling down.  This is more than a recipe post, included is a photo essay of the techniques that go along in making a crust.

But first, my never fail butter crust recipe...

OK... Here's what I did...


Secrets to a Scratch  
PERFECT PIE CRUST Every Time


Ingredients
  • MAKES TWO PIE CRUSTS...
  • 1-1/4 Cup All Purpose Flour
  • 1 tsp Salt
  • 1 tsp sugar
  • 1 Cup (2 Sticks) Unsalted COLD Butter
  • 5 TBS COLD (iced) water
  • Non-stick spray (Like Pam)
Cooking Directions
  1. Add the flour, salt and sugar to the bowl of a food processor and process to mix.
  2. Prepare the next items, butter should be cold (prefer from freezer) and water in a cup with a couple of ice cubes to keep it cold, cold, cold.
  3. With the machine running, add butter 1 TBS at a time, count to three and add the next TBS of butter. Continue to process until dough resembles small pebbles like wet sand, only 5-10 seconds.
  4. With the machine still running, add the COLD COLD Water one TBS at a time. In just a few seconds a dough ball will begin to form. Stop the processor now.
  5. Prepare your "Rolling area", a place to form the flat circle of crust. This si simple, just a piece of cling wrap (Saran Wrap) laid out flat on a counter. It is important that the wrap be at least 4 inches wider than the pie plate. use an extra overlapping piece of wrap if needed. Then dump the dough ball and all crumbs from the processor onto the center of the cling wrap.
  6. Press the ball and crumbs together and form a flat ball. Press the ball and begin to flatten out into a circle. Add a top layer of cling wrap on top of the now flattened ball. Use a roller and begin rolling the dough into a flat circle. As the dough is flattened it may begin to separate. Just add some of the edges to cover the breaks and continue to roll out. Roll until the dough circle is 2 inches beyond the edge of the pie plate. Gently but firmly roll until crust is even thickness.
  7. Remove top layer of cling wrap and place pie plate on center of the dough circle.
  8. OK.... Here's the tricky part (first couple of times, once you get used to it, it becomes second nature easy)... lift each corner of the bottom cling wrap up to break the seal on the counter top. Now reach your hand under the cling wrap to the center of the pie plate (that is still resting on the center of the crust). Put your other hand on the top (the bottom) of the plate Lift up and QUICKLY flip everything so the pie plate is now on the bottom, the dough is centered on the plate and beginning to settle. There will be ripples of dough, but everything should be on the plate with some hangover all the way around.
  9. Trim the edges. With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals to prevent air bubbles from forming as you par-bake the crust.
  10. To par-bake, bake crust in a preheated 400 degree oven for 9-10 minutes, until crust just starts to darken in color. If you are going to bake the finished pie (Fruit pies, quiches, etc. you are ready to move on to the next step. If you are making a cold pie (like banana cream:, bake for an additional 5 minutes.
  11. Fill and bake (or chill) as directed for the pie of your choice! And when done... ENJOY!








And come back tomorrow for my thousand dollar Bacon Cheesecake Recipe!


Monday, July 14, 2014

Spinach Alexis Cheese Dip ala Chris Grove - 52 Grilling Time Secret Extras



Today's post is a bit unusual for me as I have the thrill of reviewing a good friend and fellow blogger's new BOOK!  Yep, Chris Grove of the wildly popular, Nibble me This Blog has crossed that line and become a published cookbook author!  First, congratulations Chris.  There are very few blogs out there that I get more inspiration and knowledge from than yours.  If you have never checked out the blog, follow the link attached to the blue letters and you will see a combination of great recipes (easily transferable to any type grill you might own or in most cases, just as easy to replicate in a kitchen).  But also his blog features stories of the competitive BBQ circuit, interviews and behind the scenes talks with some big name grillers (Chris Lilly, Tuffy Stone and Moe Cason come to mind).  One well rounded blogger.

As far as a book author, I loved his book.  Chris accepted the challenge of creating a "beginner's guide" to buying,setting up and using a Kamado Style grill (OK, most famously, a Big Green Egg Style).  But the book is much more than a beginner's guide.  I would venture to guess that more than a couple of owner's of these types of grills do not realize the potential of their investment.

Chris covers the well known uses (direct and indirect grilling, smoking and using your Kamado as a Brick Oven).  But he also covers many of the less well known uses... Convection baking bread, cooking casseroles, cold smoking (smoked cheeses... WOW) and so many more.  As a "How To" for a Kamado, this book covers a lifetime of back yard grilling.

Included in grilling techniques are a years worth of recipes.  Chris was slightly embarrassed to admit that there were 52 recipes in the book.  Even accidentally, I like that number... one a week for a year and you can justifiably call yourself a Kamado Master!

Chris went out of his way to inspire cooks to take his recipes and adapt as their own.  All of his recipes also feature a "try this" blurb.... No recipe, just a thought balloon giving you an idea to make your own dish... Like, "A Spaghetti and Meatball POT PIE!  Place your favorite spaghetti and meatballs in a greased individual sized Ramekin. Top with a crust made of pizza dough brushed with garlic butter and bake in your Kamado at 350 degrees until the crust has browned".  I loved these little thought balloons!

Being a long admirer of the Big Green Egg craze, but never a partaker (But I do own and use three Weber Kettles), I was concerned that the book would be too specific to the Kamado.  I have cooked 4 dishes so far and in reading the rest, I can assure you that a griller with only moderate skills can easily adapt the recipes to cook on whatever grill you might have.

But they sure do make me dream of adding a Kamado to my deck... Someday.

But in the mean time... It was a night of Burgers, Chicken Wings and This Spinach Alexis (which I converted from a cheesy spinach side dish to a cheesy appetizer dip... Chris did say to feel free and adapt).


As to this recipe, I was sold on the name.  The Alexis in Spinach Alexis is Chris's wonderfully fun wife.

Below I have reprinted the recipe from the book almost word for word.  Using his proportions you will end up with a very cheesy spinach side dish.  Sounds and looks delicious.  He advises cooking in single serve ramekins.  I decided to make one big sharing bowl.

I made a couple of slight changes.  One was obvious, I doubled the amount of cheese to make it a dip.  The other, as listed, I opted for frozen spinach (thawed and squeezed to get as much of the water out as possible).

As a side dish or as a dip, this was FANTASTIC!  Reminded me of a MUCH MORE flavorful home version of an expensive restaurant dip... Love making bar snacks at home.


OK... Here's what I did...


Spinach Alexis Cheese Dip


Ingredients
  • 1-1/2 Cups 1/2 and 1/2
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Mustard Powder
  • 1/2 tsp Red Pepper Flakes
  • 3 TBS Finely Diced Onion
  • 1 TBS Finely Diced Red Bell pepper
  • 3 TBS Unsalted Butter, Divided
  • 2 TBS All purpose Flour
  • 1/2 Cup Shredded Velveeta brand Queso Blanco
  • 1/2 Cups Smoked Monterrey Jack Cheese
  • 2 Cups Cooked, Drained and Chopped Spinach
  • ... ... Disclaimer, I used 1 large package of Frozen Spinach, thawed and SQUEEZED to remove water
  • 1/4 tsp Smoked Paprika (For Garnish)
Cooking Directions
  1. In a medium saucepan on the stovetop, heat the half-and-half, garlic, mustard and pepper flakes to a low simmer over medium heat, being careful not to let it boil.
  2. In a separate saucepan over medium-high heat, sautee the onion and bell pepper in one tablespoon of butter until softened, about 4 minutes. Leaving the onion and pepper in the pan, add the remaining butter and melt. Whisk in the flour and cook stirring occasionally, until it forms a light roux, about 2 minutes.
  3. Whisk the roux mixture into the half-and-half, still over medium heat, and stir until combined.
  4. Stir the queso and 1/4 cup of Monterey Jack cheese into the sauce; continue stirring until the cheese has melted. Stir in the spinach and remove from the heat. Grease one large baking dish and pour the spinach mixture in. Sprinkle the top with the rest of the Monterey Jack cheese and the paprika. Using your grill set up as a convection oven (indirect grilling). Preheat your grill to 350 degrees.
  5. Place the baking dish on the side away from the hot coals. Bake for 25 minutes. Remove from the grill and serve.
Worked fantastic as a dip for tortilla chips and worked as a cheese topping for a gooey hamburger as well!


Don't be left out... Order yourself a copy today!



And BTW, This is a biased review because of my friendship with Chris.  BUT it is also an honest review.  Highly recommend the book for anyone who owns or is  considering buying a Kamado.
Armed with this knowledge you will certainly improve your game
and will be inspired to become "That Guy (or Gal), the Master of his Domain!
I bought with my own hard earned saved up pennies from my Poker winnings this book.  No compensation was offered, promised or provided.  The opinions are honest and mine... Well Done Chris!
*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, July 13, 2014

Grilled Pineapple Jerk Chicken Wings - 52 Grilling Time Secret Appetizers


1967 is well known as the Summer of Love.  Youth from across America converged on the Haight Ashbury district of San Francisco to celebrate all things - Peace - Love and Rock and Roll!

2014 is destined to be known around my little corner of the Cul-de-Sac as the Summer of Love me Some CHICKEN WINGS!  Grillin wings is just a nice pleasant way to spend an hour outside, usually I can round up a neighbor or two to come have a beer and a snack and just ... Enjoy!

This particular recipe is one I have been working on for years.  The inspiration came from a little restaurant in St Thomas (US Virgin Isles).  Best bargain on the island was a dozen of these for $6.  Jamaican Spicy, Caribbean Sweet mixture of heat and sweet and deliciousness!

Not the same appeal as naked hippy chicks and sitar music, but they do have their attraction for old hippies

The recipe listed below works great.  But it does help to understand the technique for direct grilling chicken wings...

Set up your grill with about 2/3rds of the space for direct grilling, medium high heat.  BUT, be sure to leave at least 1/3rd with no coals beneath... Hot are a and a cold area.

And plan on an hour.  First half hour, grill your wings.  BUT stay close.  The dripping chicken fat will cause the coals to flair up.  Ideally as the fat drips out it soaks into the rub and helps to form a crispy crust on the wings.  If they start to burn, just move them to the cold part of the grill till the fire dies down.

Resist the urge to turn them.  You might notice that I prefer the wings, with the tips attached.  This way I can tuck that tip under the drumette portion/  This way the tip will help protect the wing from flair ups .

After about half an hour, check the internal temperature of the wings.  They should be mostly cooked by now, coming close to 150 degrees.  Now flip.  Cook for another 20 minutes or so.  You won't have to worry to much about flair ups as most of the fat has already dripped out... but stay close anyway...  Flair ups happen.

After 20 minutes, the MINIMUM internal temperature is 165 on ALL OF THE WINGS.  Use an instant read meat thermometer and check.  As they reach the temp, baptize away in the sauce of your choice.

Return to the grill and cook for about 5 minutes each side, you will see the sauce start to bubble and sizzle.  You will also see the sauce burning if you do not keep the wings moving.  there is lots of sweetness in the sauce, that means sugar and that means burnt.  Caramelized is good, little bits of char to add another layer of flavor.  Burnt is bad.

Once grilled, allow to rest for about 5 minutes before serving.  If you cook your wings attached as I am showing, they pull apart easily now.  Toss the tips (or become a tip sucker if you like the sauce) and enjoy the two meaty parts

Well worth all the effort!


OK... Here's what I did...


Grilled Pineapple Jerk
Chicken Wings



Ingredients
  • FOR THE JERK SPICE RUB
  • 3 TBS Allspice
  • 1 tsp Cinnamon
  • 3/4 Cup Brown Sugar
  • 3 tsp Red Pepper Flakes
  • 1 tsp Ground Cloves
  • 1 tsp Cumin
  • 2 TBS Coarse Ground Sea Salt
  • 3 tsp Ground Black pepper
  • FOR THE PINEAPPLE SAUCE
  • 1 Cup Honey Dijon Mustard
  • 1 Cup Your Favorite BBQ Sauce
  • 1 - 14 Ounce Can Crushed pineapple in Heavy Syrup
  • 1 Cup Brown Sugar
  • 3 tsp Fresh Ground Ginger
  • 1/2 Cup (or more) Pineapple Juice (added as needed to thin the sauce)
  • 2 DOZEN CHICKEN WINGS
Cooking Directions
  1. Mix all the ingredients for the rub together. Be sure to crush any clumps.
  2. To make the sauce, combine all of the sauce ingredients in a heavy bottomed sauce pan over medium low heat. Stir to mix and allow to simmer uncovered for 30 minutes, stirring occasionally. Add Pineapple Juice as needed for a thin sauce.
  3. Prepare the grill for direct medium high heat.
  4. Rub the jerk spice generously into the chicken wings,
  5. Grill for 20 minutes on one side. PAY VERY CLOSE ATTENTION as the wings will need to be moved to a new part of the grill if the dripping chicken fat starts flare ups.
  6. Flip to the opposite side, grill for another 20 minutes, again watching for flare ups.
  7. Measure internal temperature at the thickest part of several of the wings. Temperature MUST reach 165 degrees on ALL of the wings before proceeding to next step.
  8. Remove from grill to a large bowl, add the sauce and coat each wing.
  9. Back to the grill and again over direct heat, cook for another 10 minutes (5 minutes each side). Again, pay VERY CLOSE ATTENTION as the sugars in the sauce will burn if left unattended. Slight caramelizing, slight char - GOOD, Burnt to a crisp - BAD.
  10. Remove from grill, allow to rest for 5-10 minutes and serve while still hot... AND ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, July 12, 2014

Chicken Cordon Blue Pizza Roll Up - 52 Church PotLuck Lunches


Sometimes you want a little something normal to look and taste special...

Here in God's Country (Kansas), we have something special, Shakespeare in the Park.  A chance to enjoy a night of fresh air, a little culture and a chance to picnic (food and even drink is allowed in the free area).  It has become an annual event for us and I always try to bring something fun...

Like a rolled up Pizza... Really, pizza dough, toppings and mustard for the sauce.  Just rolled up into a mini sandwich.

All the classic tastes of Chicken Cordon Bleu ( although not as classic as the name sounds, as the dish did not exist before the 1950's and was made popular as airline food (back in the day when it was exotic))... But I digress.

The dish is more of a process than a recipe since most of the ingredients are bought at the deli counter.  Thin sliced lunch meats with slices of cheese and a spicy brown deli mustard.

Just roll that pizza dough flat into a rectangle then add the toppings and roll up.  Add a little egg wash for color and some herbs for presentation pretty and you have a PIZZA... in a roll up sandwich.

Easy peasy.

But first... You can use any pizza dough recipe you like.  Here's my GOTO recipe.  It is easy, no rising and punching down, just mix, refrigerate and you are ready to go...


Here's what I do...


Pizza Dough


Ingredients
  • 4-1/2 Cups COLD Flour (Measure flour and let it chill in the refrigerator for 1 hour or more)
  • 1 large Pinch Salt
  • 1 tsp Instant (quick rise) Yeast
  • 1/4 Cup Olive Oil
  • 1-3/4 Cups COLD Water (measure the water, then add ice cubes for a few minutes, remove ice, or measure and put in the fridge for a few hours... Colder the better)
Cooking Directions
  1. OK, did you read the 2 COLD ingredients. Takes an extra hour or two of planning, I measure the water and the flour and pop them in the fridge for a couple hours to get cold. The small amount of yeast, relative to the amount of flour and the cold will make for a flat bread, almost no fermentation (rise). Just enough to soften the taste, but not make a big rise.
  2. In my pre Kitchenaid days, I mixed and kneaded this recipe in a gallon size ziplock bag. Worked great, largely I believe because of the oil in the recipe. Without that, the dough would be too sticky to mix in a bag. But this sure made clean up easy.
  3. Mix the dry ingredients first
  4. add the water and oil about a fourth of each at a time
  5. mix well until all the flour is hydrated and you form a large dough ball in your bag
  6. continue kneading for about 10 minutes, or if you use your kitchenaid, use the dough hook attachment, and allow the machine to knead for 7 minutes
  7. And now, time to divide... Generously sprinkle a work surface with flour. Also, prepare 4 ziplock sandwich size bags (bigger works fine as well) by spraying the insides of them with spray canola oil.
  8. Plop the dough ball into the flour and coat well. Divide into 4 equal parts (or fewer if you know you are making larger pizzas). Put each dough ball into a prepared ziplock bag and refrigerate at least 6 hours, and preferably overnight.
Once you have the dough, the rest is a simple matter of layers, rolling a baking...


OK... Here's what I did...


Chicken Cordon Blue Pizza Roll Up


Ingredients
  • 1 Ball Pizza Dough
  • 1/2 Pound Thin Sliced Deli Ham
  • 1/2 pound Thin Sliced Deli Chicken
  • 1/2 Pound Sliced Swiss Cheese
  • 1/4 Cup Yellow Deli Mustard
  • 1 Large Egg (Beaten for egg wash)
  • 2 TBS Herbes de Provence
Cooking Directions
  1. Pre-heat oven to 350 degrees
  2. Stretch the ball of dough into a rectangle, on a floured surface, continue to roll out the dough until you have a rectangle about a foot and a half wide bu a foot tall.
  3. Layer the sliced Cheese, Ham and Chicken lunch meat and drizzles of the Deli Mustard, leaving the top 1/4th of the rectangle empty.
  4. Starting from the bottom, roll up the dough to form a tight log shape.
  5. Pinch the edges, sides, any seams.
  6. Use the beaten egg and a pastry brush to "wash" or coat the log. Especially the seams and the top.
  7. Sprinkle the herbs on the top, using a knife point, make several slits in the log to release steam.
  8. Bake for 45 minutes until the outside of the log is a golden toasted brown color.
  9. Allow to cool for at least 30 minutes before slicing to serve warm
  10. Or chill overnight in the refrigerator and then slice for a cold sandwich... And ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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Friday, July 11, 2014

Cowboy Cornbread Trifle - A Savory BACON Side Dish! - 52 Church Potluck Side Dishes (And BBQ Side)


MAN UP...

Well, Cowboy up at least!  You've heard of those British fancy layered desserts (Trifle)?  Well, here's the Cowboy version... Cornbread, Spicy Beans, a Vegetable Salsa, Creamy Ranch flavored Mayo and BACON, BACON, BACON!!!

I just love this side.  It is perfect for any back yard BBQ... I best when made a day in advance, so all the flavors have a chance to mix and mingle.  And by making this a day ahead of time, it frees you up to "be the king (or queen) of your own back yard and concentrate on your grilling.

Of course this also shines for any big gathering, like a Church PotLuck meal, family Holiday meal or any big event.

It has a spectacular look, all those layers.

It has a spectacular flavor, spicy chili beans, fresh savory vegetables, Ranch Dressing, and let's not forget BACON, BACON, BACON!

All wrapped around a Panzanella Corn Bread Salad.

And it's about as easy as you can imagine.  Except for the corn bread, no cooking involved, a little dicing and mixing and you are done!

Destined to be a star at your next BBQ (and will make that Sister-in-law green with envy)!



OK... Here's what I did...


Cowboy Cornbread Trifle - A Savory
BACON Loaded Side Dish



Ingredients
  • 1 Batch Cornbread (I used a Box of Jiffy Cornbread mix)
  • BUT Let's dress the simple box up a bit... Replace the suggested milk with Sour Cream (for Creamier bread)
  • THEN... Add 4 TBS Milk
  • THEN... Add 2 Medium Jalapeno Peppers to the batter, cored, stems, seeds and white membrane removed and minced
  • FOR THE BACON LAYER... 1 Pound Thick Slice Bacon, cut into 1 inch squares, divided, save 1/4 cup, dice finer for garnish on the top
  • FOR THE WHITE CREAMY LAYER...
  • 1-1/2 Cup Mayonnaise
  • 1 Cup Ranch Salad Dressing
  • FOR THE COWBOY SALSA
  • 1 Cup Chopped Tomatoes
  • 1/2 Cup Green Bell Peppers, Chopped
  • 1/2 Cup Sweet Vidaia Onion
  • 2 - 16 Ounce Cans Spicy Chili Beans, drained and rinsed
  • 2 - 15-1/2 Once Whole Kernal Sweet Corn
  • FOR A CHEESE LAYER, I used 8 ounces Smoked Cheddar Cheese, freshly shredded
  • FOR GARNISH, 4 Green Onions, thin sliced
Cooking Directions
  1. This is a simple layered salad, first, prep all the different layers...
  2. Bake the cornbread according to the directions on the package, except substitute Sour Cream for the milk and add minced Jalapeno to the batter.
  3. Cook the bacon, crispy as you like. It is easiest for me to cut the bacon before cooking. Drain grease and set aside.
  4. Meanwhile, mix the Mayo and Ranch Dressing
  5. When that is done, mix the ingredients for the Cowboy Salsa
  6. Finally, grate the cheese. and sliced the Green Onions.
  7. And now... Assemble... Layer of bread on the bottom
  8. Layer of Cowboy Salsa
  9. Layer of Cheese
  10. Layer of Ranch mixed Mayo
  11. Repeat
  12. Once you have reached the top, garnish with chopped Bacon and Green Onions.
  13. Serve Chilled and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

FMP