I tried to take pics as I went but I was too rushed and the pics were inconsistent so I decided not to post them. I may try to do better as the weeks go by but this week I'm just going to give out the recipes, some will be tweaked slightly in what I think will make them better than what we had, though none of the recipes were a particular failure.
Bacon Wrapped Pineapple
Yield: 12
Active time (prep and cook): 55 Minutes
Bacon Wrapped Pineapple
2 10 oz packages of Bacon
3/4 Pineapple chopped
Directions
Bacon Wrapped Pineapple
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with tin foil
2. Wrap each pineapple with a piece of bacon, secure with toothpick and place on lined baking sheet. Bake until bacon is very crispy, 40-50 minutes.
3. Serve.
Additional Information
Bacon packages will vary. For me it was two packages for about 3/4 of a full pineapple.
If you have extra pineapple or bacon just cook it with the wrapped pieces.
I used somewhat thick bacon. Thinner bacon will take less time. I would check at about 25 minutes.
Feel free to jazz this up with brown sugar, or cracked pepper.
Honey Garlic Chili Dipping Sauce
Yield: 12
Active time (prep and cook): 5 Minutes
Honey Garlic Chili Dipping Sauce
2 cups Avocado Oil
1 cup Honey warmed in microwave
1/4 cup minced Garlic
1 tsp Red Chili Flakes
Salt and Pepper to taste
Directions
Honey Garlic Chili Dipping Sauce
1. Mix first 4 ingredients together vigorously in a serving bowl.
2. Season to taste with salt and pepper.
3. Serve with freshly baked bread and dunk in the sauce.
Additional Information
Sour dough goes great with this, as does a nice French Baguette
Buttermilk Fried Chicken
Yield: 9-12
Inactive time: 4 hours
Active time (prep and cook): 1 hour and 35 minutes
Fried Chicken
3 Whole Chickens
1 Batch of Buttermilk Brine, Recipe Below
Oil enough for Frying
3 cups All-Purpose Flour
3 tbsp Smoked Paprika
3 tbsp Onion Powder
3 tbsp Salt
2 tbsp Black Pepper
Buttermilk Brine
1 Quart Buttermilk
1/3 cup Franks Red Hot Sauce
3 tbsp Salt
Directions
Fried Chicken
Break down chickens. I found an excellent video on how to do this below.
2. Put chicken parts in a large bowl and pour buttermilk brine over the meat. Massage meat slightly with brine making sure every piece of meat is covered. Cover with Saran Wrap and put in the fridge for 4 hours.
3. Put enough oil in a cast iron Dutch oven for frying. Heat the oil to 350 degrees Fahrenheit.
4. Heat oven to 350 degrees Fahrenheit.
5. Mix the flour and seasonings together in a plastic zip-lock back. Pour the seasoned flour onto a deep plate. Set up a clean plate next to it.
6. Take chicken out of the fridge and dip them one at a time in the seasoned flour letting the brine drip a little bit before dredging it into the flour. Place on clean plate. Flour enough for one Batch in your Dutch oven. This should be five or six pieces max.
7. Fry in oil for six minutes a batch. Placing the lid on top of the Dutch oven each time.
8. Place the chicken pieces on a wire rack that is over a baking sheet. This will probably take two wire racks and sheets unless you have a massive cookware.
9. Continue frying in in batches. Probably around five or six depending on the size of the bird and the size of your Dutch oven.
10. Finish cooking chicken in oven for 30-40 minutes or until you reach and internal temperature of 170 degrees Fahrenheit.
11. Serve Chicken and enjoy. .
Buttermilk Brine
1. Mix together all ingredients.
Additional Information
I do not recommend brining more than four hours as the buttermilk can turn your chicken into mush.
In the original recipe I put in a full tbsp. less of each seasoning for the chicken and used half of the Franks Red Hot. There was a guest at the party who told me it was the best chicken he'd ever had. He also has a fairly mild palate. A friend who was there who is a bit more of a foodie agreed that the chicken was slightly bland though the texture and moistness of the chicken were excellent. Taste is relative and cook for whomever is coming over.
I like to use more oil than many people do for fried chicken. I like the chicken to be almost covered and to put the lid on with the Dutch oven which steams the chicken as well, makes it a bit like a pressure cooker and seems to make very tender chicken. Many people like to just put in an inch of oil in a cast iron skillet and fry the chicken on each side.. I prefer my method as it gives me time to get the next batch ready for the pot as well as focus on other parts of the meal. The breading is still crunchy this way, though I'll admit not as crunchy as if it were just an inch in the skillet, but the chicken is more tender my way and I'm willing to sacrifice a crunchy skin for a tender bird.
I use a combination of half Canola oil and half Crisco shortening. Any high heat oil works great however: Peanut, vegetable, avocado, grapeseed.
It's difficult to keep the skin on the chicken, especially the breasts, at least it is for me. If you lose some of the skin don't fret, it will still taste great.
Some great ways to finish this recipe would be with a pinch of salt or some heated warm honey. It is also great as is!
Corny Cornbread
Yield: 8-10
Inactive time: 15 Minutes
Active time (prep and cook): 40 Minutes
Corny Cornbread
Pam Coconut Oil Spray
1 1/4 cups Cornmeal
3/4 cup All-Purpose Flour
1/4 cup Sugar
1 tsp Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 cup 2% Milk
1/2 cup Sour Cream
2 Eggs, Lightly Beaten
1/2 cup Coconut Oil
4 ears Sweet Corn or approximately 2 cups
Directions
Corny Cornbread
1. Preheat oven to 425 degrees Fahrenheit. Place a 9-inch cast iron skillet in the oven while you make the batter.
2. In a large bowl whisk together all dry ingredients. In a separate medium sized bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and mix until just combined.
3. Fold the corn into the batter.
4. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees Fahrenheit. Spray the hot skillet with the Pam, liberally. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and when you insert a toothpick into the center of the cornbread it comes out clean, 25-30 minutes. Allow to cool for 10-15 minutes. Serve with butter and honey.
Additional Information
Some variations to play with can be buttermilk instead of sour cream. Buttermilk will give it a sour note and the bread will be denser. This version is very soft and airy. Whole milk or cream will also make the cake denser if that is what you are looking for.
Any kind of oil works for this. I like using coconut oil. It always gives an interesting flavor to whatever I'm cooking. Vegetable or Canola oil will work just as well. Even olive oil, and it won't change the end product much.
Adding in a can of green chilies will give it a very southwestern touch and is very tasty.
You can use whatever to you want to grease the pan. I like a cooking spray as it is more convenient.
Garlic Mashed Red Potatoes
Yield: 10
Active time (prep and cook): 50 Minutes
Garlic Mashed Red Potatoes
5 lbs Red Potatoes
2 tbsp Lawry's Seasoning Salt
1 1/2 cups 2% Milk at room temperature
1 stick of Butter
1/4 cup minced Garlic
Directions
Garlic Mashed Red Potatoes
1. Scrub and chop potatoes into quarters, leaving the skin on. Place in a large Dutch oven and cover with water. Bring to a boil over high heat. Cover and reduce heat to medium to leave a rolling boil. Cook until potatoes fall apart when poked with a fork about twenty minutes.
2. Drain the potatoes in a colander and then return them to the Dutch oven leaving the pot on the stove at medium heat.
3. Add the milk, butter, garlic and Lawry's to the pot. Mash with a hand masher until desired smoothness.
4. Let potatoes cool for five minutes and then serve.
Additional Information
Butter and milk is a suggestion. Depending on your size of potatoes you'll use more or less. Use discretion as five pounds is relative and you may have a little more or a little less.
Some good additions might be: Parmesan Cheese, Rosemary, freshly ground pepper.
I stand by keeping the skin on the potatoes. I think it adds flavor to the dish. I also keep my peels on when using most potatoes and in fact most fruits and vegetables. Feel free to peel the potatoes if you feel the need.
Country Fried Apples and Pears
Yield: 8
Active time (prep and cook): 20 Minutes
Country Fried Apples and Pears
1/2 cup Coconut Oil
6 Cooking Apples such as Granny Smith cored and sliced with Peels left on
2 Red Pears cored and sliced with Peels left on
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Water
1 1/2 tbsp Cinnamon
Directions
Country Fried Apples and Pears
1. Heat the coconut oil in a large electric skillet over 300 degree Fahrenheit heat. Add the apples and pears and briefly fry for 2-3 minutes until a slight crust forms.
2. Add in the remaining ingredients and stir with the apples, making sure every piece of fruit is covered in the brown gooey liquid.
3. Cook stirring occasionally until the apples and pears break down. This should take 5-10 minutes depending on the size of the apple slices.
4. Serve.
Additional Information
I always keep the peels on. If that is not your style feel free to peel the fruit.
If you cannot get the fruit into the pan immediately I like to put the apples and pears into a bowl and pour a can of 7up or other lemon-lime soda over them. This prevents them from turning brown.
Three Bean Salad
Yield: 8
Inactive time: 1 hour-overnight
Active time (prep and cook): 10 minutes
Three Bean Salad
1 15oz can of Diced Tomatoes with Juice
1 medium Red Onion, finely chopped
4 small Green Bell Peppers, finely chopped
1 4oz can of diced Green Chilies with Juice
2 tbsp chopped fresh parsley
2tbsp chopped fresh parsley
2 15oz cans of Three Bean Medley drained
1/4 cup Mildly Seasoned Rice Wine Vinegar
1/4 cup Avocado Oil
1/2 tsp Sugar
Salt and Pepper to taste
1 head of Romaine Lettuce
Directions
Three Bean Salad
1. Combine the first 7 ingredients in a large bowl.
2. In a separate small bowl, whisk together the rice wine vinegar, avocado oil and sugar.
3. Toss the dressing with the bean mixture.
4. Season to taste with salt and pepper and give the bean mixture one last mix. Then cover with Saran Wrap and refrigerate for at least an hour and preferably overnight for the flavors to marinate and mingle.
5. Wash and chop the head of romaine.
6. Serve by placing a bed of romaine onto a plate or dish. Spoon on the desired amount of the bean mixture and serve.
Additional Information
I originally mixed the romaine lettuce in with the bean mixture at the end. This created an undesirable texture. It's best to serve them separately and let your guests determine how much lettuce and beans they want together, similar to a taco salad.
This recipe sounds like it calls for a lot of green bell peppers. It works. Trust me on this one.
Feel free to use jalapenos and whatever type of chilies you want whether they be mild or spicy.
Also on the tomatoes I used just plain diced. If there is a flavor you like such as fire roasted or chili ready, feel free to do that.
Honey Glazed Carrots
Yield: 4
Active time (prep and cook): 15 Minutes
Honey Glazed Carrots
1 lb coarsely chopped, scrubbed and unpeeled carrots
2 tbsp Coconut Oil
1/4 cup Honey
2 tsp Italian Seasoning Blend
1 Cup Chicken Broth or Stock
Salt and Pepper to Taste
Directions
Honey Glazed Carrots
1. In a medium saucepan, place carrots and fill with water until just covered. Bring water to a boil. Boil for 5 minutes. Drain the carrots. Then add to the pan with the oil, honey, Italian Seasoning. Cook on medium for 5 minutes stirring occasionally until the carrots are coated in the glaze.
2. Add the chicken stock and let the carrots cook for 5 more minutes stirring occasionally.
3. Season to taste with salt and pepper.
4. Serve.
Additional Information
I always keep the peels on. If that is not your style feel free to peel the carrots.
If you want a crispier carrot skip step boiling them for 5 minutes ag the beginning.
Pineapple Pound Cake With Orange Glaze
Yield: 8
Active time (prep and cook): 2 Hours
Pineapple Pound Cake
2 sticks of Butter room temperature
2 cups of Sugar
4 Eggs room temperature
2 cups Cake Flour
1/2 tsp Baking Powder
2/3 cup 2% Milk room temperature
1/4 of a whole Fresh Pineapple finely chopped
zest from 1 Orange
1 Recipe Orange Glaze
Orange Glaze
2 cups Powdered Sugar
Juice from four Oranges or about 1 cup
Zest from 1 Orange
2 tbsp Cornstarch
1/4 cup Water
Directions
Pineapple Pound Cake
1. Pre-heat oven to 325 degrees Fahrenheit
2. Cream butter and sugar together with a Kitchen Aide Mixer with the wire whip attachment until completely incorporated. This should take about 10 minutes on high speed. The color should be very white and the texture smooth and creamy when complete.
3. Lessen speed of mixer to 2nd or 3rd setting. Slowly add eggs one at a time until smooth.
4. .Add orange zest.
5. Add milk and flour alternating a third on each pour.
6. Stop mixer. Fold in the pineapple with a spatula.
7. Pour cake mix into a greased bunt cake.
8. Cook cake for 1 1/2 hours.
9. Take cake out and let cool down for 15-2o minutes.
10. Apply glaze with a large spoon letting it drip down the sides of the cake and serve.
Orange Glaze
Add powdered sugar, orange juice and zest to a small sauce pan over medium high heat. Whisk together vigorously until sugar melts and mixture comes to a boil..
Mix together cornstarch and water in a small dish to make a slurry.
Add the slurry to the sauce pan and continue to stiur and mix until the sauce becomes thick and bubbly with a cream of wheat consistency.
Pour over the warm pound cake.
Additional Information
This is a very, very sweet cake. A small piece goes a long way. That's why there are so many servings here.
Canned pineapple can work just as good as fresh pineapple, just make sure you drain the pineapple when you put it into the cake.
Pineapple juice can be substituted for orange juice for the glaze if you want to use the juice from the can.
I originally made this cake with too much ingredients and it overflowed in my oven. I cut the recipe down by a third with the exception of the glaze and pineapple
Cream cheese icing is also a good idea for the toping or just the pound cake as is. Again this is a super sweet cake.
Blueberry Cobbler
Yield: 8
Active time (prep and cook): 1 hour and 15 min
Blueberries
2 cups fresh Blueberries
3 tbsp. Sugar
Juice from 1/2 Lemon
1 tbsp. All-Purpose Flour
1/2 tbsp. Butter melted
Dough
2/3 cup All-Purpose Flour
1 tbsp. Sugar
1 tsp baking powder
1/4 tsp salt
3 tbsp. Coconut oil
3 tbsp. 2% Milk
1 Egg
1 tbsp Sugar in the Raw
Directions
Blueberry Cobbler
1. Preheat the oven to 425 degrees Fahrenheit.
2. For the blueberries: Place the blueberries in a medium bowl and add all other blueberry ingredients. Stir to combine until sugar has dissolved.
3. For the dough: In a separate medium bowl combine all the dry ingredients with a whisk.
4. Whisk together the coconut oil, milk and egg in a small bowl, then drizzle it into the dry ingredients and stir until the dough just comes together. I should be very thick.
5. Pour the blueberries into an 8 inch pie pan. Dot and spread the dough around the top of the dish. Sprinkle the top with the sugar in the raw.
6 Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 20 minutes more. Serve warm.
Additional Information
If the sugar for the blueberries is not dissolving add a few tablespoons of water.
Butter can be used in lieu of coconut oil.
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