Parmesan Cheesy RANCH Chex Mix - Church PotLuck Snack

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I love a good Chex Mix... Since the 60's, this idea pops up just about everywhere.  It is easy, it is a crowd pleaser and it is certainly delicious.

But there always seems to be 2 problems... Buying all the ingredients can make this snack a little expensive.  If you don't shop sales.  The only reason I made this is the perfect storm of sales came along... Chex cereal was only ONE DOLLAR a box!!!  The Cheez-Its were less than $2.  I ended up spending less than $5 for a BIG bowl of snacks!

The other problem is that usually there is one ingredient in a mix that is just not your favorite.  For me, I just do not like those tiny melba toast things that occasionally pop up in other people's mix (besides, those things are usually among the most expensive items).  Feel free to just use your favorites.  For me, I just want cereal, snack crackers, pretzels and the flavoring!

You could add Peanuts only, Mixed Nuts, those Melba Toast things, Cajun Spices even Chocolate chips... There are plenty of options.

This just happens to be my favorite to share...

So, watch those sale ads and of course... ENJOY!

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

Parmesan Cheesy
RANCH Chex Mix

Ingredients

• 1 Box (About 4 Cups) Favorite flavor of Chex Cereal
• 1 Box (About 3 Cups) Cheez-It brand snack crackers
• 2 Cups Small Pretzels
• 3/4 stick (6 TBS) Butter, melted
• 1 Cup Grated Parmesan Cheese
• 1 Package (1 Ounce) Hidden Valley Ranch Seasoning Mix

Cooking Directions

1. in a LARGE Mixing bowl, add all of the ingredients.
2. Mix well, be gentle, don't turn the Chex cereal to powder
3. Microwave the entire bowl on high for one minute.
4. Stir to mix (again, be gentle)
5. Repeat microwave step 3 more times (total 4 minutes), stirring to mix each time.
6. Spread Chex Mix on a single layer to cool
7. Eat, Snack 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

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

European 'Kraut, Brats and BEER (Sauerkraut and Sausage) - 52 Cooking with Beer and Simple Recipes

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All right, as always when cooking with beer I suggest using "real" full bodied beer.  Something with a little extra taste.  That's the polite way of saying do not use light beer.

As with vegetables, I like to shop local.  My hometown brewery is Boulevard Brewing company.  Currently hey are trying something new.  In their multi pack (variety box of 12 bottles) they are adding 6 bottles of 2 f their best selling brands (Boulevard Pale Ale and Boulevard Unfiltered Wheat).  But they are also adding 2 beers that are only available in their tasting room (if you visit the brewery) or in the variety pack.  Pretty cool way to try something new.

In the current box they are making a "Mid-Coast IPA" beer available.  IPAs are among the most popular of the new style brews.  This particular beer is full of Hops (if you ever wondered what Hops do to a beer, take a taste of this).  Hops are used to balance the flavors of sweet and bitter in a beer.  Ever had a sweet beer... It's probably low in hops. Ever had a beer with a bite... it probably has more hops.

That extra bite makes a hoppy beer something wonderful to cook with.  Adds LOTS of flavors!

This recipe is simple... FAST and delicious.  the sauerkraut and onion is simmered in the beer, allowing the flavors to infuse and mix deliciously.  And of course by braising the sausage in beer just intensifies those tastes.

It's a one-pot dish, ready in minutes, beautifully colored (once you add a little fresh green herbs) and the taste is fantastically European... AND EASY.

You will Simmer the vegetables (onion and Sauerkraut) in beer and at the same time, braise the sausage slices in the beer as the liquid reduces.

4 ingredients (plus a bottle of beer), only a few minutes of cooking. infused flavors and DELICIOUS!  Think lunch in a German beer garden!

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

European
'Kraut, Brats and BEER

Ingredients

• 1 Pound Smoked Summer Sausage, SLiced into bite size pieces (Any of the sausage family would work... try Polish Sausage)
• 2 TBS Butter
• 1 Can Sauerkraut, Drained
• 1 Medium Red Onion, sliced into thin half moon strips
• 1 Bottle BEER, full flavored, I used Boulevard
• Minced Fresh Parsley for garnish

Cooking Directions

1. In a large Saute pan, add 2 TBS Butter, melt over medium heat.
2. Add the Onions and saute for about 5 minutes, until the onions just start to soften and turn translucent.
3. Add the beer and set heat to a gentle simmer.
4. Add the Sauerkraut (be sure to drain well) and mix
5. Add the sausage slice on top of the simmering onion/kraut. DO NOT mix yet, just allow the sausage to steam and braise on top of the mix.
6. The beer will reduce. as soon as you see most of the beer has simmered out (about 10-15 minutes), mix everything together, onions, kraut and the sausage.
7. Saute for another 5 minutes.
8. Plate, garnish with the green herbs, serve HOT 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!

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

This simple recipe has also been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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

Really Good Cowboy Breakfast Taters - Rosemary Potatoes - 52 Simple but Next Level Dishes

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Did you all catch my post from December 5???  The very simple, but very useful Rosemary Salt Mixture.  Only 2 ingredients (2 parts dried Rosemary to 1 part coarse grind Sea Salt), but oh so useful.  I hinted at the usefulness...

Well, this is one of my favorites.

Just simple fried potatoes and eggs.  But with the little extra herbal saltiness addition, just a little better.

They only take about 15-20 minutes to make.  Great as is (with eggs), or even better when you start adding "scramble" ingredients.  You know the breakfast places that offer skillet breakfasts?  They almost always start with a base of Cowboy Potatoes (these).

Of course if you really want the history, go back to Italy a few hundred years ago and order a plate of "Patate al rosmarino".

Yippee Ki Yay

OK... here it is, a very rustic, basically fried potatoes with herbs.  But it does have a fancy Italian name... Patate al rosmarino, or your basic fried potatoes with rosemary.... Or you can call them...

Really Good Cowboy
Breakfast Taters

Ingredients

• 1 Medium Russet Potato per serving, diced
• 1 Small Red Onion sliced into thin half rings
• 1 TBS Olive Oil per serving
• 1 TBS Rosemary Salt Mix
  2 Parts Rosemary, 1 part Salt

Cooking Directions

1. In a large Saute pan, over medium high heat, bring the olive oil to just below smoking temperature.
2. Add the potatoes and stir occasionally so they do not burn and stick to the bottom of the pan.
3. Add a couple of pinches of the Rosemary Salt mix.
4. After about 10 minutes (when they are just starting to brown) add the onion slices and saute for another 5 minutes.
5. As they begin to turn crispy, drizzle with a bit more olive oil and sprinkle additional rosemary, salt and pepper on the potatoes.
6. Stir well one last time
7. serve HOT and enjoy

 Dice your potatoes.  Thick dice will get you a soft center (think baked potato texture) with a crunchy outside.  Thinner slices will get a more crunchy hash brown texture.

 Dump into a HOT skillet, with HOT Oil.  You want to hear them sizzle.add a couple of pinches of the Rosemary/Salt mix and saute over medium high heat for about 20 minutes.  Do the TV chef flip thing every few minutes (or stir with a spatula).

 ESPECIALLY if you are doing thick dice , cover with a lid to trap the heat and the pan becomes an oven to cook the center better (like baked potatoes).

Just before removing from the pan, add an additional couple of pinches of Rosemary/salt.

And serve hat with simple scrambled eggs or use this as a base for a more complicated egg scramble breakfast (post coming soon)!

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

This recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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

This simple recipe has also been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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

Rosemary Salt - 52 Simple but Next Level Dishes

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2 ingredients... HUNDREDS OF USES!!!

It really is just a case of measure and mix.  Personally, I prefer more rosemary than salt, so I go for a 2 to 1 mix.  If you are a salt-a-holic, an even mix works as well (personal taste).

Keep a jar of this close as you cook... Something simple like fried eggs and you have a treat.  Any vegetable, instead of just salt, add a little savory zip.  Bake a loaf of bread... Do an egg wash on the top and sprinkle this for added flavor and rustic beauty.  Fried potatoes become an Italian treat...

And SHHH... Don't tell anyone but you add flavor while using less salt!

OK... Here's What I did...

Rosemary Sea Salt

Ingredients

• 2 Parts Dried Rosemary Spice
• 1 Parts Extra Coarse Sea Salt

Cooking Directions

1. Measure and Mix... same measurements, 2 tsp spice to 1 tsp salt OR 1 Cup spice to 1/2 Cup Sea Salt
2. Store room temperature in a sealed jar.
3. And ENJOY!

I usually make up a batch this size (1 Cup Rosemary and 2/3 cup Sea Salt) every 2-3 months.  Any longer and the flavor of the rosemary will not be as strong.

Flavored salt... Once you go Rosemary, you never want to go back!

My very favorite use is to make a quick batch of Rosemary fried potatoes (shown below).  Come back tomorrow and I will talk about them.

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

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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

Lemon Lime Soda Can Turkey (Beer Butt Turkey) - Church PotLuck Main Course - LOTS OF DIY PHOTOS

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KEEP SCROLLING, TONS of DIY PHOTOS THAT WILL GUARANTEE SUCCESS FOR YOU...

The legend of Beer Butt Chicken becomes the soon to be legendary BEER CAN TURKEY!

But actually, I much prefer Lemon Lime Soda Can Turkey... 7-Up or Sprite.

As much fun as beer butt Turkey (or chicken) is to say, the flavors of the lemon lime soda meld better with the poultry, adding a much more complimentary flavor than the beer would have.

As the theory goes, as the oven heats the soda (as well as the outside of the bird), The soda begins to steam and the bird is steamed from the inside out.  This adds moisture to the bird, keeping the turkey from drying out.

Moist tender and delicious EVERY TIME!

When it absolutely, positively has to be Moist tender and delicious... Like Thanksgiving,  Christmas, special occasions, potlucks or when you are cooking 2 of the 16 turkeys that will be served at a recent Church sponsored Thanksgiving dinner.

This year for Thanksgiving, my son, PFC James, my wife with the inconvenient day job, Jackie and I lent a hand at the open dinner hosted by our church.  In addition to serving, I agreed to cook 2 of the turkeys used.  Yeap, nerves of steel as my birds would be lined up, served along side and dare I suggest, judged against the other turkeys cooked by those good Christian women...

Like I said... When they absolutely positively have to be Moist Tender and Delicious!

OK... For Beer Butt Chicken, Lemon Lime Soda Can Turkey, it is more of a technique than a recipe.  But it is VERY VERY simple...

Ingredients

1 - 14-16 Pound Turkey
1 Can Lemon Lime Soda
(Sprite or 7-Up... NEVER use Diet Soda)
2 TBS Cajun Spice Mix
1/4 Cub Olive Oil
1/4 Cup Additional Cajun SPice Mix
1/2 Lemon
1/2 Cup of your favorite BBQ Sauce

Additional Needs
Frame for Beer Can Chicken (Any BBQ specialty store or large hardware store will stock them)
Pie Plate to set everything in.

Technique

1. Preheat oven to 325 degrees
2. Open the soda can,punch a few holes in the top, pour out about 1/3rd of the liquid and add 2 TBS of the spice mix.
3. Set the can in the frame, set the prepared bird (thawed, brined if you like (I did), neck and giblets removed) on top of the soda can in the large cavity at the bottom of the bird.
4. Rub the olive oil on the bird, also rub some under the skin of the turkey breast and legs.
5. Rub the additional Spice Mix on the outside as well as under the skin
6. Place half lemon over the neck cavity (as the steam comes up from the can, this traps the steam inside the bird, adding moistness as well as dripping HOT lemon juice from the cooking lemon adds flavor
7. Cook until internal temperature measured at several spots on the bird measure at least 165 degrees F. in all spots.
8. Pull the bird out, paint a layer of BBQ sauce on the bird.  Turn oven off, return the bird to the oven, close the door and let the BBQ sauce bake in for about 10 minutes as the oven cools.
9. Remove from oven, and from the soda can (and frame).  Allow to cool for 20 minutes before slicing.
10. Serve WARM and ENJOY!

You CAN do this... EASY and PERFECT every time!
here's a series of photo hints and tips to get you started...

 Can... Opened with several large holes punched in top, 1/3rd of the liquid removed.
Add 2 TBS of Spice mix (I like Cajun mix, but any BBQ style rub will work fine).
Set can in frame and set frame in pie plate

 Set the birds in the frame over the soda can.
Use the legs of the bird to help balance.

 Drizzle Olive Oil over the bird and rub this on the outside as well as under the skin.
Rub the spice mix on the outside as well as under the skin.
Top with a Lemon half.

 Bake... 325 degrees

 INTERNAL TEMPERATURE...165 degrees
measure in several spots, thighs, legs, and breasts, the thickest parts of each.
Use a meat thermometer, NOT NOT NOT the pop up thingy... it is set for dried out 180 degree internal temp.  The bird is cooked at 165 degrees!

 Brush the BBQ sauce on...

 Return the birds to the oven, turn oven off, and allow the sauce to bake in as the oven and birds cool for about 10 minutes.

 Someone always asks, especially if you cook with beer instead of Lemon Lime Soda, NO, do not drink the beer when you are done.

And Enjoy!

Off we fly to deliver the birds as promised!

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

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