Memorial Day BBQ – BBQ Chicken

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We made this a couple of times in the past few months. I sauteed them, but I think they’d be great on the grill.


Recipe:

Mix the following ingredients together in a bowl:

About 1 cup of BBQ sauce (I used Sweet Baby Ray’s)

1 TB Apple Cider Vinegar

2 TB Worcestershire Sauce

1/4 cup Brown sugar

2 tsp Orange Peel


Melt a tablespoon of butter in a frying pan. Mix in some of the BBQ mixture, the amount is to your liking.

Saute the chicken tenders until fully cooked. I personally like them a little burned.

They came out wonderfully, moist on the inside, a little crispy on the edges.

Enjoy your summer!

National Tea Month (Jan) – Masala Chai

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​Masala Chai is a black tea brewed with a variety of spices, and varies depending on the person making and drinking the chai. The word chai is simply the Chinese word for tea, although Western tea drinkers will often refer to this drink as Chai Tea or Chai Tea Latte, which is more than a little redundant.

Masala chai is originally from India and its surrounding environs.

There is no standard recipe for masala chai although all have four basic ingredients:

  • milk
  • sugar
  • cardamom
  • ginger

The recipe I used was adapted from this DIY Chai Spice Mix recipe and in addition to milk, sugar, cardamom, and ginger listed above, I also included allspice, cinnamon, cloves, nutmeg, and black pepper.

I put all of the fresh, whole spices into a blender and once they were blended and mixed, I added any powdered spices that I had. I followed the ratios of the recipe above.

My brewing recipe was as follows:

2 cups of milk, 2 teaspoons of sugar, 1 1/2 teaspoons of the masala chai mix, 3 black tea tea bags (you can also use loose tea, whatever your preference). I set the saucepan to medium and brought it slowly to a boil, stirring occasionally. One word of advice would be to cut off the strings from the tea bag. This may let the tea loose, but I found some bits of string slightly caramelized with the sugar, so I would avoid that next time.

Once the tea was boiling, I poured it into a Pyrex measuring cup and poured it through a tea strainer into a mug. There was a lot of sediment between the spices and the loose tea, but the strainer did its job and it was a delicious, warm cup of spicy tea for a cold, winter morning.

Masala Chai: Top, L-R: 1. Homemade chai spice mixture, 2. Putting all the ingredients in the saucepan on medium, 3. Just after boiling; Bottom, L-R: 4. Pouring into the Pyrex, 5. Pouring through tea strainer into the mug, 6. The final look in the mug. Mmm, delicious. (c)2019


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A second method of brewing would be to make your tea as usual. Steep your tea bag, and add 1/2 tsp (or your preferred amount) of chai masala powder with any sweetener you like (or leave out the sweetener). Stir well and I would still pour through a strainer.

December – Holiday Season – Recipe

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Cranberry Cheese Spread

I experiemented with this earlier in the year, and decided to have it for breakfast, spread on a croissant last week, and it was delicious. I think it works well as a breakfast spread or as an appetizer/snack on crackers or as a dip for breadsticks, pretzels or vegetables.

Ingredients:

1 cup softened or whipped cream cheese

1/4 cup craisins

Directions:

Mix until incorporated.

Options: To make a dip or larger amount, use the entire container of 16oz. whipped cream cheese (or softened 8oz. block) and add in 1 cup (or your preference) of craisins. Incorporate thoroughly. Chives can also be added for a different, delicious flavor.

Cranberry Cheese Spread. Recipe above. (c)2018

November – Gratitude – Recipe

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The original of this recipe was as a pie, directly from a colleague who was born and raised in New Orleans. Sweet Potato Pie is a traditional Southern dessert, very similar to pumpkin pie, although I think a little bit sweeter. I was on a trip to Virginia a couple of years ago, and was ecstatic to find a sweet potato pie in the local McDonald’s alongside their apple pies. It was amazing! Even years later, I miss it in my northeast home.

My mother could not grasp the idea that this pie was dessert or that it is typically eaten chilled. For her, it was a side dish and that’s what it became in our house for Thanksgiving.

Over the years I’ve changed it, and sometimes when I can’t find the extra large Keebler graham cracker crust I will make it as a casserole. That is the recipe that I’m going to share with you this November.

I know that this is a fall type food, but I will eat this all year round.

​Sweet Potato Casserole

This started out as a pie, but then I got a little lazy, and it became a casserole. It is still pretty awesome!

Ingredients:

1 lg can of yams or sweet potatoes

1 stick of unsalted butter

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 bag of mini marshmallows

Directions:

1. Cook the yams on the stovetop. When hot, drain and return the yams to the saucepan and mash.

2. Add the stick of butter, brown sugar, cinnamon, and nutmeg, and mix thoroughly either by hand or with a mixer.

3. Transfer the smooth yams to a casserole dish. Cover with the marshmallows.

4. Bake in an oven at 350° for thirty-five minutes or until marshmallows are golden brown.

5. Serve as a side dish. Yummy.

October – Fall into Halloween – Recipe – Quiche

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Apart from a hearty soup or stew, chicken or turkey pot pie, or creamy mac & cheese, I find quiche to be a really great, warm, easy to eat, easy to make comfort food. I think the common link of comfort foods is softness. Something you can savor and hold on your tongue without changing the consistency or the taste. Quiche is like that.

I’ve adapted this over the years, but the original recipe that I started with came from The Kitchen Survival Guide by Lora Brody. We bought this book when we first got married, and it was wonderful for teaching all the kitchen basics that neither of us knew anything about.

After putting either a non-stick spray or greasing the (8×8 or 9×9 square glass) pan with butter, there are different bases that can go on the bottom of the quiche. The original recipe called for bread. During Passover, I’ve used two layers of matzo, and just last week, I used two layers of Ritz crackers. So be creative, and use what you and your family enjoy.

I’ve also mixed all the ingredients and poured them over the base and I’ve layered each ingredient and then poured the egg mixture over. I think I prefer the layered version.

Put diced or chunked onions on the base. (1 onion)

Cover the onions with the cheese. I like cheddar, monterey jack, colby jack, mozarella. Any of those individually or any of them mixed with each other. (Use about 8oz. of cheese or how much you like.)

Put spinach over the cheese. If you use the frozen box of spinach, drain it well. You can use the whole box.

Combine 8 eggs (the original recipe called for six), 2 cups milk, 1 tsp. salt, 1 TB pepper. (You can add 2 tsp. garlic powder if you like that extra flavor and/or 1 TB dill weed).

Mix with a fork or whisk.

Pour over the layers.

Put the quiche in the refrigerator for one hour.

After one hour, put into an oven preheated to 325° and bake for 40 minutes. If you like the top a little more well done, you can leave it in for another five minutes or so.

Serve hot with salad or biscuits (or any bread/roll that you prefer.)

July: Sum Sum Summer: Recipe

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Homemade Popsicles. (c)2018

One way to have fun and beat the heat is to make homemade popsicles. We tried this earlier in the week, and it was fun as well as refreshing.

I bought the popsicle makers for 99¢ at Wal-Mart. I’m going back for another one, maybe two. They’re an easy to use contraption. You could also use ice cube trays or silicone ice trays in different shapes. We found mini watermelon shapes in the dollar section at Target.

The flavors we used were Simply Lemonade with Raspberry, and Hawaiian Punch Fruit Punch. The latter is a favorite of mine from childhood. I almost never drink it because it’s just too sweet, but it has the perfect fruit punch taste, and it reminds me of being a kid in the summer heat.

What fruit juices or drinks do you recommend for freezing into popsicles?

June: School’s Out: Recipe

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​For the past several summers, my kids have enjoyed taste testing. They’ve already asked about it this year, and school isn’t quite finished yet. I would go to the supermarket and pick out three to five new foods to try, usually exotic fruits that they didn’t typically get on a regular basis. I’d only get one of each and cut them into pieces for each of us to have a taste. If we really liked something, we’d go back to the store for more.

This is truly a great summer activity. Try new foods, offer healthy choices, add to our vocabulary, increase kitchen skills, and tick another day off the countdown back to school. At this age, the kids join me about halfway through wanting to return to their friends and schedules.

Not everything will go over well. My son desperately wanted anchovies. We ordered a pizza with two slices only with anchovies. The picture of his face is priceless and still makes me laugh. Just mentioning the word anchovy makes his whole face scrunch up. He did not like them at all.

Here is a list (below the cut) of some of the things we’ve tried, some we’re still thinking about fot this year, and suggestions for your own taste test day.

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