Friday, October 24, 2014

PULLED PORK - EASIEST Tastiest Crock Pot 3 Ingredient EASY - 52 Crock Pot Easy Recipes


OH BOY PULLED PORK!

Now to be honest, I am a grill and Smoker guy.  I am one of those guys with a gas grill, I have three Weber Kettle Grills, a Smoker and even a couple of old ones that I just can't part with in my garage (sorry honey, I'll clean it out one day)... but I digress.

Occasionally I have a need for that unique taste without all the fuss of smoking.

This comes very very close and is very very good (and very very easy).

Meat spices and beer... just that easy.

Trimming the meat is the only challenging part... And even that is optional.  I like to trim the fat cap (there will be a layer of about 1/2 an inch or more of fat on the top side of a pork shoulder) before I cook in a slow cooker,  You could trim after cooking and before shredding.  The cap just pulls off then.  But trimming before allows more of the flavors of the beer to absorb into the meat and less fat in the reserve liquid at the end.

Be sure to add the skimmed reserve liquid before serving (think Au Jus for a prime rib).  Makes the meat glow, glisten and reinforces that deep rich flavor.

PERFECT for a big gathering, serving as sliders, garnish with a few pickle slices, some cole slaw and a favorite  BBQ sauce and you have something special with just a few minutes of hands on work!

 As to the beer.  Use something with lots of flavor (No Lite Beer please)/  The alcohol does cook out as the meat simmers in the juices.  No one will get a buzz from these.  The ingredients in the beer are perfect to add layers of flavors into the meat.

I chose my home town brewery, Boulevard Brewing Company and their Boulevard Wheat beer.  Hints of Citrus and a sweet bready malt flavoring.

Enjoy indeed!


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


3 Ingredient Pulled Pork


Ingredients
  • 1 (8 Pound) Pork Butt (May be labeled Pork shoulder)
  • 6 Ounces Your favorite Beer (I used Boulevard Wheat)
  • 1/4 Cup Your Favorite BBQ Spice Rub
Cooking Directions
  1. Trim your Pork Butt. Slice off the fat cap from the top of the meat, leaving thin stripes of fat but not too much. Any exposed fat is trimmed to within a small fraction of an inch to the meat.
  2. Rub the Spice Rub into the meat side of the Butt (side opposite the trimmed fat cap).
  3. Fill the bottom of a 5-6 quart Slow Cooker with 1 inch worth of Beer.
  4. Put Butt into the cooker, set on low and cook for about 10-12 hours with cover on... NO PEAKING, releases a lot of heat and changes the cooking time.
  5. After 10 hours, check internal temperature. The pork is done when measured in several spots at 195 degrees.
  6. Remove from cooker.
  7. Skim off the fat from the liquid left in the cooker. Save 1 cup and discard the rest.
  8. Pull the pork. Using 2 forks, the pork is easily shredded.
  9. Return the meat to the cooker, mix with the reserved liquid and set the cooker on low.
  10. Serve on a slider bun with optional Pickles, Cole Slaw and your favorite BBQ sauce and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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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, October 22, 2014

Mixed Greens with Apple, Grapes Craisins, Walnuts and Apple Vinaigrette - 52 Specialty Salads


A Classic example of a simple salad turned into something special.

The mixed greens is a store bought bagged salad.

Slice an apple.  I do like the Ambrosia variety of Apples.  Tasty and also are slow to discolor after slicing.

Cut a few grapes (if you are really rushed, just add the grapes uncut).

A a couple little handfuls of what's in the pantry (Craisins and nuts are usually in mine).

Make your own vinaigrette to match the salad.  A Jam Jar fresh made vinaigrette are so easy.  Once you make a couple they become second nature.  Measurements are approximate and can be adjusted "to Taste".

Enjoy your lunch!

OH, and if you are ever asked to cater a meal, a specialty salad like this can be put together in minutes, and anytime you say the words, "Fresh made vinaigrette", your clients get real excited!


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

Mixed Greens with Apple, Craisins, Walnuts and Apple Vinaigrette


Ingredients
  • A Big Handful of Mixed Greens
  • A Little Handful of Walnuts
  • A Little Handful of Craisins
  • A Little Handful of Grapes (Sliced and Quartered)
  • Half an Apple, Cored and Sliced
  • FOR THE APPLE VINAIGRETTE - 2 TBS Apple Juice (can substitute 1 TBS Apple Cider Vinegar)
  • 2 TBS Olive Oil
  • 1 TBS Honey
  • 1 TBS Yellow Mustard
  • Pinch of Salt
  • Pinch of Pepper
  • OPTIONAL - Pinch of Sugar to Taste
Cooking Directions
  1. There really should be a measurement for "A Big Handful". My guess... About 2 Cups. So, arrange 2 Cups of Mixed Greens on a plate.
  2. "A Little Handful" is about 1/2 A Cup (my guess). But really at this stage, add to taste. If you like Craisins, add more. If you Like hints of nutty flavors but do not want the flavors to overwhelm the taste... use less. If you must follow a measurement...
  3. FOR THE VINAIGRETTE... Combine all remaining ingredients in a sealed jar. Shake like hell for about 2 minutes until everything is incorporated.
  4. Add 1/2 Cup Craisins
  5. Add 1/2 Cup Walnuts
  6. Add 1/2 Cup of Sliced Grapes
  7. Slice the Apple and arrange everything in an attractive pattern.
  8. Taste. Add additional salt, pepper, sugar as desired.
  9. Just before serving, pour over the salad, serve chilled and ENJOY!

Monday, October 20, 2014

Beer Battered Fried Fish Fillets - 52 Cooking with Beer Recipes


OH BOY FISH!

Takes me back to my youth.  My Grandpa lived on a lake and for awhile he owned and ran a bate shop.  I remember being about 5 years old and he would let me dip the minnows!

Just about every night we would eat fish (occasionally the ones I caught).  I even recall the open fire and cast iron pan that was used... Fancy set up, being balanced between a couple of cinder blocks.

But I digress...

This recipe is for a very basic beer batter.  Equal parts flour and cornmeal, seasonings and add beer until the batter is the right consistency.

The type of beer does very much change the flavor of the crispy coating.  In my opinion, a heavy dark beer like Guinness is overpowering.  A flavored beer (like an Amber Killian's) adds  a wonderful taste.

But for me, I like something with a little Citrus aftertaste like my Hometown brewed Boulevard Wheat.  Light and crisp taste with hints of lemon.

Sounds perfect for a mess 'o Fried Catfish (or the cheaper Asian version, Swai that I used here!

Enjoy!


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

Beer Battered Fried Fish Fillets - 52 Cooking with Beer Recipes


Ingredients
  • 1 Cup Flour
  • 1 Cup Cornmeal
  • 1 TBS Sea Salt
  • 1/2 tsp Cajun Spice Mix (Make your own (Like my Big Easy in a Jar Spice Mix) or use a store bought mix)
  • 1 Bottle (12 OZ) Beer, room temperature
  • 4 - one inch thick Fish Fillets (I used Swai, an Asian Catfish)
  • Enough Vegetable Oil to cover 1 Inch of the bottom of heavy bottomed Frying Pan
  • Malt Vinegar, Lemon Wedges and Tartar Sauce for Garnish
Cooking Directions
  1. Prepare the Frying pan, add enough Vegetable or Canola Oil to cover about 1 inch of the bottom. Heat to 350 degrees.
  2. While the oil is heating, take each of the fish fillets and dry them with a paper towel. Allow to air dry while you ...
  3. Prepare the batter... Whisk together the Cornmeal, Flour, Salt and Cajun Spices. Add the beer and stir to mix.
  4. Dip each fillet into the Beer Batter and carefully drop into the frying pan HOT oil. Move them around a bit so they do not stick. Fry until they are golden brown and delicious looking and crispy. About 3 minutes depending on the oil temp. Flip and continue to fry until both sides are evenly golden brown and delicious.
  5. Remove from the oil and drain on a paper towel.
  6. Serve warm with Lemon Wedges, Tartar Sauce and Malt Vinegar... And Enjoy!

Saturday, October 18, 2014

3 Tips For WORLD's BEST Chocolate Chip Cookies - 52 Cookie Recipes


It's a bold statement since there are hundreds of versions of a Chocolate Chip Cookie recipe out there.

Well, these are the best (in my opinion).

Here's what makes the difference...

1- Watch your cooking time for best Texture... Take a look at the edges.  See the slightly dark edges.  That part of the cookie is crispy and just a bit crunchy.  While the center of the cookie is still a delicious light golden color.  That part of the cookie is still soft and chewy.  Many folks may think to under cook the cookie makes for a chewy delight, and there are some who insist on that crunch.  the goal for the WORLD's BEST Chocolate Chip Cookie is to have a bot of crunch and a bit of soft and chewy in every bite.  All ovens cook just a bit differently, so be sure to keep an eye on the tray while they are cooking.  When the edges start to darken, they are done.

2- A Little Something Something adds a lot of flavor... This recipe actually has THREE Something Somethings in the ingredient list.  The first is Orange Zest.  You can of course just add the zest to the mixing bowl.  I actually prefer to make some Orange Sugar in advance (follow the link for the recipe).  It adds such a BIG burst of flavor to the cookie.  Something that makes people ask what that little extra something there is in your cookies that make them something special.

I also like to add a quarter cup of Almond Meal!  Just enough to add a bit of nutty flavor.

And my final something something is a bit unorthodox... Cayenne Pepper.  Really!  Not much, just a tiny pinch (less than 1/8th tsp).  It has to do with biology and the position of your taste buds... Taste buds that like sweet are in the front of your mouth.  Buds that like Spicy are in the back.  Add a tiny bit (so small it doesn't really add any HEAT spice, just a little something something extra).  That extra bit makes those back buds happy.  Your whole mouth happy!

3- DO NOT OVER MIX the dough... Almost any baking recipe that calls for flour should only be mixed to fully incorporate, but not mixed for a long time... Just a minute or so of folding will work.  If you over mix the dough you end up with a denser cookie.  It works best if you only mix until the ingredients are incorporated.  Don't worry about a few lumps.

And of course serve them a little warm with an ice cold glass of MILK!!!


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


3 Tips For 
WORLD's BEST
Chocolate Chip Cookies



Ingredients
  • 2 Cups Flour
  • 1/4 Cup Almond Meal
  • 1 tsp Salt
  • 1 tiny pinch (less than 1/8th TSP) Cayenne Pepper
  • 1 Cup (2 Sticks) Butter, softened to room temperature
  • 3/4 Cup Sugar
  • Zest of 1 Medium Orange
  • 3/4 Cup Brown Sugar
  • 1 tsp Vanilla
  • 2 Large Eggs
  • 2 Cups Semi-Sweet Chocolate Chips
  • 1 Cup Walnut Pieces (optional)
Cooking Directions
  1. Preheat oven to 375. Prepare baking sheet with parchment paper
  2. In the bowl of a stand mixer, mix Butter, Sugar, Orange Zest, Vanilla and Brown Sugar with the paddle attachment until Creamy.
  3. Meanwhile, in a separate bowl whisk together the Flour, Almond Meal, Salt and Cayenne Pepper until well combined.
  4. Add the eggs one at a time to the butter mix and mix for one additional minute.
  5. Remove bowl from the stand mixer. Fold wet ingredients and dry ingredients together until well mixed. BUT do not over mix. Once the ingredients have been incorporated, add the Chocolate Chips and optional nuts. Fold until evenly mixed.
  6. Drop by rounded teaspoon onto the cookie sheet, 2 inches apart.
  7. Bake for 20 minutes until edges just start to brown. The goal is to have a bit of crunch on the outside while the center is soft and chewy.
  8. Remove the tray from the oven and allow to cool for 5 minutes before transferring the cookies onto a cooling rack.
  9. Makes 4 to 5 dozen, Serve still a bit warm from the oven with an ice cold glass of milk and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!

****************************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, October 15, 2014

Almond Thumbprint Cookies with Himalayan Sea Salt - 52 Cookie Recipes


Everyone knows that adding Sea Salt to chocolate adds an extra ZING of flavor.  This recipe takes that several steps beyond a simple ZING...

The Specialty Gourmet Himalayan Sea Salt...
AN Extra Zip with Citrus Zest added to the sugar...
AND Almond Meal added to the flour for an extra hint of nutty flavor.

A classic look but an all new ADULT Cookie!


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


Almond Thumbprint Cookies 

with Himalayan Sea Salt



Ingredients
  • 2 Cup Flour
  • 1-1/2 Cup Almond Meal
  • 1 Cup (2 Sticks) Butter, Softened to room temperature
  • 1 Cup Sugar (I used a cup of Orange Sugar for an extra burst of flavor)
  • If You do not Use Orange Sugar, Add the zest of 1 Lemon or Orange
  • 1 tsp Vanilla
  • 48 LARGE Chocolate Chips (I used the Dark Chocolate Ones)
  • Sprinkle of Himalayan Sea Salt
Cooking Directions
  1. Preheat oven to 350 degrees, prepare a couple of cookie sheets with parchment paper.
  2. Whisk together the Flour and Almond Meal
  3. In the bowl of a stand mixer, mix the Sugar, Zest and Sugar together until light and fluffy. Add the Vanilla and continue to mix.
  4. Remove bowl from the stand mixer and add the flour/meal mix. Fold together until mixed. Do not over mix. Stir until just incorporated.
  5. Scoop the dough into Rounded teaspoon size balls. Arrange on the cookie sheets a couple of inches apart. Depress the center with your thumb (Thumbprint cookies, remember).
  6. Bake for 10 minutes until the dough has cooked through and just a hint of browning begins. Pull from the oven, leave the cookies on the cookie sheets and add a large chocolate chip to the center. Let set for 10 more minutes (out of the oven). The HOT cookies will soften the chocolate. Sprinkle with a dozen or so grains of the specialty Sea Salt. Move to a cooling rack and allow to cool.
  7. Serve warm with a glass of COLD milk and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!

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

Tuesday, October 14, 2014

Pea and Bacon Salad - OLD SCHOOL Side Dish - Church PotLuck Cold Salad


Here's another June Cleaver style 50's Church Basement Nostalgia recipe.  Goosed up a bit with a few extra ingredients, but  a version of this has been around for decades.

Wonderful served cold, easy to transport.  Deliciously easy to make (only cooking is the eggs and bacon, other than that it is an open, measure and mix recipe).

And enough unique flavors that the memories of your Grandmother's cooking will more than live up to your expectations.

Tastes Great, Easy to Make and may be one of those perfect PotLuck dishes for any pass a plate occasion!


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


Pea Salad -
OLD SCHOOL Side Dish


Ingredients
  • 4-5 Large Eggs (about 1 Cup). Hard Boiled and Chopped
  • 1/2 Pound Bacon, Chopped
  • 1 Pound Package Frozen Peas
  • 1 Cup Celery, Diced
  • 1 Cup Cheddar Cheese, Shredded
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Green Onions, Green and white parts, chopped
  • 1/4 Cup Pickle Relish
  • 1/4 Cup Bell Pepper, Red is best for color contrast, but Green works as well.
  • 1 TBS Sugar
  • 1 TBS Yellow Mustard
  • Salt and Pepper to Taste
Cooking Directions
  1. Prepare the Hard Cooked Eggs First... I a small pot, carefully add the eggs, cover with cold water 1 inch above the level of the eggs. Heat over medium high heat until a rolling boil starts. Remove from heat, cover and let sit for 15 minutes. Drain, immediately cool under running cold water, crack the eggs and peel, Chop.
  2. Meanwhile, Cook, Drain, Chopped Bacon
  3. Meanwhile, Thaw the peas under running HOT water and Start chopping all the ingredients.
  4. Combine everything except the eggs and stir to mix. Next add the eggs and carefully fold to mix.
  5. Taste, add additional seasoning (Salt and Pepper or try a seasoning mix, BBQ or Cajun if you like) to taste.
  6. Serve Chilled 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

Monday, October 13, 2014

Taco Cheesy Twisty BREAD STICKS - 52 Appetizers Recipes


OH BOY!  CHEESY BREAD STICKS!!!

This is such an easy recipe and has a wonderful delicious payoff.  Especially since I only seem to make them whenever I am making Pizzas and have extra pizza dough.

Last night I was making pizza.   Just for my wife and myself,  But the recipe for dough I use makes 4 balls of pizza dough (An easy recipe, no rising or kneading.  Kitchenaid easy and ready to use immediately (but best of you let it cold rise in the fridge for a couple of hours)).  You can find the recipe for the bread stick dough by clicking HERE.

Once you have the dough the rest is more technique...

Roll the dough into a square

Spread butter, cheese and spices on the square.

Fold 1/3rd of the dough onto the center third, and 1/3rd from the top onto that new thick center.

Cut into 1 inch "sticks".

Twist and Bake.

And SHOUT, "Oh Boy, BREAD STICKS"!!!

Fantastic leftovers and would make interesting dinner rolls.  Feel free to adapt this with different cheese and spice mixes. I had Taco items handy (again, leftovers).

Enjoy indeed!


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


Taco Cheesy Twisty BREAD STICKS


Ingredients
  • 2 Balls (1/2 batch) Cold Rise Pizza Dough
  • 1/2 Cup (Divided, 1/4 Cup per "Ball" of Dough) Butter, softened to room temperature
  • 2 tsp (also Divided) Taco Seasoning Mix
  • 1 Cup (also Divided) Shredded Mexican Cheese mix
Cooking Directions
  1. Work in two batches, Preheat oven to 375 degrees. Prepare a baking sheet with a Silipat or Parchment Paper
  2. Roll one of the dough balls flat into a 12 X 12 Square.
  3. Spread 1/4 Cup Butter over the entire square.
  4. Sprinkle 1/2 the Cheese and the Spices over the square.
  5. Working from the bottom, Fold 1/3rd of the dough onto the center of the square. Repeat from the top, folding the top 1/3rd onto the center.
  6. Use a knife or pizza cutter to slice 1 inch "Sticks". Pull each stick a bit and twist a couple of times. Place them on the cookie sheet.
  7. Repeat with remaining ball of dough.
  8. Bake for 12-15 minutes until the bread begins to get a golden brown and delicious look and the cheese has melted.
  9. Serve Hot from the oven (best) or warm as dinner rolls and ENJOY!

Sunday, October 12, 2014

Sweet Potato CHIPS with Seasoned Sea Salt (BACON SALT) - 52 Appetizers Recipes


OH BOY SWEET POTATO CHIPS!!!

It is very easy to make your own sweet potato chips.  Just heat up a skillet full of oil, slice the taters and viola.  But there are a couple of tips to make them even better.

First is seasoned salt.

Just yesterday I made a batch of BACON SALT!  In order for the salt to stick to the chips, be sure to be quick.  You need to season the chips while they are still wet, fresh from the oil.

I also use an Oil Mister (one of those bullet shaped spray bottles).  BUT instead of oil I fill it with vinegar.  Once the chips have been seasoned I spritz on a bit of vinegar for an extra layer of flavor.

As to the seasoned salt, for this batch I used the fresh made bacon salt.  In the past I have used Rosemary Herb Salt and even some very spicy Sriracha HOT Sauce seasoned Salt.  Let your seasoning freak fly!

EASY AND WORTH THE EFFORT!   Enjoy!


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


Sweet Potato Fries with Seasoned Sea Salt (BACON SALT)


Ingredients
  • FOR THE BACON SALT - 6 Slices Thick Cut Bacon
  • 1 Cup Coarse Sea Salt
  • Big Pinch Fresh Ground Pepper
  • FOR THE CHIPS - 6 Medium Sweet Potatoes, washed and trimmed
  • Enough Vegetable Oil to cover 1 Inch of a Heavy Bottomed Frying Pan
  • 1/2 Cup Vinegar in a Spritzer Bottle
Cooking Directions
  1. FIRST MAKE THE SEASONED SEA SALT... For Bacon Salt, Cook the bacon (best method is to bake) EXTRA CRISPY. Add the Bacon and Salt with a bit of fresh ground pepper to a food processor and process until well mixed.
  2. FOR THE SWEET POTATO CHIPS... In a LARGE Skillet, heat the oil to 450 degrees.
  3. Using a sharp knife or preferably a mandolin, slice the sweet potatoes into wafer thin slices. Drop each slice individually into the hot oil. Work in batches, do not over crowd the oil.
  4. Fry for about 3 minutes, stirring occasionally and flipping.
  5. Remove from oil, draining on a paper towel. Immediately sprinkle the seasoned salt on the potatoes and then immediately after spritz with the vinegar.
  6. Put in a bowl, cover with a paper towel and serve within a few hours.... AND ENJOY!

Saturday, October 11, 2014

Homemade Bacon Salt - 52 Small Batch Canning Ideas


Bacon is AWESOME!

And Bacon Salt is even more AWESOME!  Anything you use salt for you can use BACON SALT and add extra flavors.  Simplest, try some on Popcorn... Add it to baked potatoes, macaroni and cheese, seared steak—anything savory that needs a kiss of salt. Bacon truly does make it better.

ENJOY INDEED!


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


Homemade Bacon Salt


Ingredients
  • 6 Slices Thick Cut Bacon
  • 1 Cup Coarse Sea Salt
  • Big Pinch Fresh Ground Peppercorns
Cooking Directions
  1. First Step - BAKE THE BACON... Preheat the oven to 375 degrees.
  2. Lay the bacon on a cookie rack, over a cookie sheet (to catch the drippings). Bake for 30 minutes (less time if you do not use thick cut bacon). The Bacon should be starting to blacken around the edges, more well done than you would usually bake bacon.
  3. Next Step - PREPARE THE BACON... Paper Towel Dry the bacon. You need to remove as much of the clingy fat as possible. Transfer the bacon to the small bowl of a Food Processor and process until well minced/ Transfer this to a dry paper towel and press again to remove even more of the clinging fat...Repeat until dried as much as possible.
  4. Next Step - MAKE THE BACON SALT... In a bowl, combine the dried minced bacon, the salt and the freshly ground peppercorns. Mix well, pressing the salt into the bacon.
  5. Next Step - STORAGE FOR THE BACON SALT... Transfer to an airtight jar and store in the refrigerator until ready to use. Date the jar. Should be used up within 4 weeks.
  6. Use anyplace you would use salt...
    EVERYTHING TASTES BETTER WITH BACON! And Enjoy!

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So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!

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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

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