BBQ fun, Potato Chips on the grill.

Here’s a recipe for potato chips on the barbecue.

Take a couple different varieties, like round whites and new potatoes.

Cut them as thin as you can without seeing through them.

Place them in a well buttered, yes butter, cake pan, and place on upper self in barbecue.

Keep an eye on them and turn them often. For seasoning add a little Lawry’s Black Pepper Seasoned Salt.

This will go good with steaks or another favorite from the Dragonlance books Stag on Steel.

Marinade consists of 1 1/2 cups red wine (Burgundy is excellent but not cooking wine), 2 large pinches fried sage, 3 juniper berries crushed, 2 garlic cloves crushed, 1/4 cup pineapple juice, 1 shake of ginger powder, 2 pinches rosemary, 2 pinches thyme, 3 pinches dried parley flakes, 2 pinches celery leaves, salt and pepper.

For the Skewers: 2 to 3 pounds venison tenderloin, buffalo, pork, beef are all good. 2 Sweet onions, 1 green pepper, 1 16oz can chuck pineapple, 24 cherry tomatoes, 24 fresh mushrooms, banana peppers and jalapenos also fun to add to the mix.

A day before serving, mix red wine and the pineapple juice in a large, non-metallic pan. Stir in the rest of the marinade ingredients. Let mixture rest for about an hour. Slice tenderloin into 1 inch by 2 inch cubes.  Rub with salt and pepper. Stir marinade after it’s hour is up and then add the meat. Coat all the pieces. Cover and refrigerate overnight, stir occasionally.

Prior to grilling, wall the vegetables and cut onions and peppers into large  chunks. Drain pineapple. Alternate meat and vegetables on skewers. It’s said that onions are good neighbors to pineapples for meat. Grill over medium to low, until you have them to your liking. Serves about 6.

Easy fun dessert, Carmel Bubbles.

1 can of Pillsbury biscuits, 1/4 cup & 2 tbsp brown sugar, 2 tbsp & 2 tsp butter, 1 tbsp water.

Grease small cake pan. In sauce pan mix sugar, water and butter, stir over low heat till blended. Cut biscuits into quarters and roll pieces in sugar mixture then place in pan. You can either make this on the grill as well or place in a 450 degree oven for 10 to 15 mins. Turn out onto plate after removing from oven or BBQ and use fork until it cools down to split pieces apart.

Simple Deep Dish Apple Crisp

This recipe came by way of a little know book called, Indian Cookin by Frances L. Whisler.

Peel and slice firm, tart apples, put slices in large pie plate until full. Topping: Beat two eggs and 1 cup sugar together, add 2 tbsp. melted butter. Beat well. Fold in 1 cup sifted flour, with 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tsp. vanilla. Spread mixture over apples and bake. 350 degrees until the apples are done and top crisp. 45 min.

We have tried this with different fruit and seasonings and nuts. Cinnamon and walnuts was a great addition to this apple crisp.

Try some other ideas and let us know how they worked for you.

You find recipes in the funniest places!

As I was growing up my mother occasionally swiped my kids magazines, why you might ask, she found a good recipe.

Oh yeah she found a sour cream pancake recipe in one of my children’s digest magazines which was phased out in 2009.

Well even fiction and mystery novels have recipes in them now. A number of authors have taken to adding a theme to their books that have food in them.

It’s easy to find out who writes those on the web.

The Dragonlance series of books came out in the 1980’s. The series added two source books,  Leaves from the Inn of the Last Home and More Leaves from the Inn of The Last Home.

Both books contain some wonderful recipes. Cookies, cake, bread, stews, vegetable dishes and more. Some granted you had to make some small changes unless of course you like lizard, lol.

One of my all time favorites is Fizban’s Fireball Chili.

The Original recipe goes like this, 1 pound beef cubed to 1 inch squares, 2 tablespoons flour. Marinade: 1 teaspoon Worcestershire sauce, 2 tablespoons paprika, 1 jar Tabasco sauce, 1/2 teaspoon Chinese hot oil, 2 teaspoon crushed red pepper.

One of the changed versions. 1 pound beef cubed into marinade of 8oz bottle Tabasco, 3 tablespoons Worcestershire sauce, 2 tablespoons paprika, 1 tablespoon cayenne pepper, 2 teaspoons crushed red pepper. Put together and marinade 24 hours to two days. Then in dutch oven or heavy pot add a little olive oil and cook one sweet onion chopped with banana pepper and a couple bell peppers and the marinade and beef and slow cook.When it’s done serve with sour cream, a fresh lime and tortilla flats or elven flat bread (recipe to follow).

Another version of this recipe can be found here.

I once added dark kidney beans and it was still a hit but be warned it’s called fireball for a reason.

The flat bread recipe also comes from this book and it’s I like the alternative version they also have in the book for the flour used.

2 1/2 cups flour (white, or 1 cup white and 1 1/2 cups rye or whole wheat), 1 package dry yeast, 1/2 cup warm water mixed with 1 teaspoon sugar, 1/2 cup warm water mixed with 1 teaspoon salt.

Gently sprinkle the yeast into the warm water with sugar, let stand about 10 mins then add the salt water and mix with one cup flour, once fully mixed and remaining flour. Knead dough for about 10 mins, then make about 6 potions roll out to a 1/2 to 3/4 inch circle and place on greased backing sheet . At 425 degrees bake until lightly brown around 8 to 10 mins, or you can fry them in a skillet, I like this method better.

Served with a good Ale or dark Stout.

What the heck happened to my favorite drink!

In the 80’s Mudslides came in a shot glass. It was made with vodka, Bailey’s and Kahlua. Now it’s has ice cream!

Well depending on where you go it’s got cream or ice cream, but if they are a younger bartender they don’t know about the shot.

Now it makes me wonder what else has changed over the years.

Back in the 30’s there was a “girly drink” called a Pink Lady, some place today still know about it.

It’s Gin, applejack, lemon juice, egg white, grenadine and a cherry. Some creative bartender in the 60’s took it to the ice cream level taking out the applejack, now a days it’s made with cream and the applejack is in the distant past.

Drinks will change over time just be prepared to have one of your favorites change without you knowing about it.

A stew with a little bite.

This will make 8 servings and take about 3 hours total time.

Ingredients:

2 pounds beef chuck stew meat, cut into 1 inch cubes

2 tablespoons flour

¼ teaspoon cayenne

Sea Salt and Ground pepper

2 tablespoons olive oil

2 minced garlic clove

14-ounces Stout beer of your choice i.e. Guinness, Master Thief, etc.

2 cups diced carrots

3 cups Yukon Gold potatoes or white potatoes peeled and cubed

1 large Vidalia Onion chopped

2 tablespoons tomato paste

3 cups beef stock

2 teaspoons Worcestershire sauce

1 bay leaf

sprig of thyme

Brown beef in a large Dutch oven with 1 tablespoon olive oil. In small bowl mix all the seasoning (except bay leaf and thyme)  to flour, when the beef is brown and beef to flour mixture in bowl and set aside. Add olive oil to Dutch oven and lightly brown onions and garlic. Add a little Master Thief to get all the good stuff from the bottom of the Dutch oven. Mix back in the beef and Master Thief plus the tomato paste. Add beef stock and Worcestershire, bay leaf and thyme. Let simmer for an hour. Add carrots and potatoes and simmer till potatoes are done. Don’t forget to take out the bay leaf afterwards.

Server with warm bread and have a wonderful feast.

A salad for a starter and some beer to go along makes a nice addition to this meal.

Dipping the Artichoke!

Artichoke Dip, Spinach Artichoke Dip and the list goes on and on. So people don’t like the taste of artichokes, but there is a trick that makes some of the naysayers say yes. The little trick is marinated artichoke hearts. Reese’s makes marinated artichoke hearts that will take the taste they don’t like away and make you the hit of the party.Two basic ingredients in every artichoke dip are artichoke hearts and Parmesan cheese, and then it gets interesting.

Simple Basic Dip

1 14oz can of artichoke hearts, drained and diced

1 cup mayonnaise

2 cups Parmesan Cheese

Salt and Pepper

Mix large bowl and then trasfer to large glass pie plate.

Microwave or Broil for a 5 mins, if broiling don’t let it get too brown.

Creamy Simple Dip

1 8oz Brick Cream Cheese

1 10oz Original Philly Cooking Cream Cheese

1 cup Parmesan Cheese

2 tablespoons mayonnaise

¼ teaspoon Litehouse brand freeze dried garlic

¼ teaspoon Litehouse brand freeze dried red onion

½ to 1 teaspoon paprika, for added kick

½ to 1 teaspoon cayenne pepper

a little parsley for added color

2 14oz jars of marinated artichoke hearts, drained and diced

Mix in large bowl then trasfer to large pie plate. Baked or broil till the top is lightly browned. From this point you can add things like green pepper, jalapeños, crab, chicken, spinach, mozzarella or whatever you what to try.Serve with sliced baguette, bagel chips, crackers, tortilla chips, go with what you like.

Just remember to have fun with this dip and don’t make it a challenge.

Pillsbury Orange Rolls with a twist.

Bread pudding is another one of those recipes that has a multitude of differing creations.Running across a new innovationon the Pillsbury website that leads it’s was to a new creation.Keep in mind the original recipe was part of the Pillsbury Bake-Off  last year by Kristi Strong.

2 (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

2 cups half-and-half

4 whole eggs

1/3 cup sugar

1 Granny Smith apple, cored, peeled and diced

1 Macintosh apple, cored, peeled and diced

½ cup chopped walnuts

½ cup golden raisins

Topping

The icing from the sweet rolls

2 tablespoons butter

¼ cup spiced rum

Preheat oven to 400°F. Spray cookie sheet with cooking spray, then place rolls 1 inch apart. Bake for 10 to 15 mins or until lightly brown. Remove from oven and let cool completely.Spray 8” square baking dish and turn oven down to 350°F. Take all but 4 rolls and cut them into ½ inch to 1 inch pieces and place them in a large bowl.In separate bowl, mix eggs, sugar and half and half, after thoroughly blended add to large bowl and mix with roll pieces.Then add apples, walnuts and raisins and mix well. Place them in the square baking dish.Bake at 350°F for 50 to 60 mins. A toothpick inserted should come out clean when ready and bread pudding should be a medium brown.In a sauce pan combine icing, butter and rum at low heat, serve sauce over warm bread pudding.

Trust me everyone will be surprised how you made them.