Preheat oven to 350 degrees
Mix hoisin sauce and sweet chili sauce and brush over top of salmon
Place salmon in a foil lined baking sheet and cook for 20-25 minutes or an internal temperature of 145 degrees
Combine all ingredients
Brown ground beef in bacon grease over medium high heat. Once cooked strain fat from beef
Add chili seasonings to strained beef and cook for an additional 3 minutes
Add pinto and kidney beans, tomato sauce, diced tomatoes with green chilies and seasoned ground beef to crock pot and cook on low heat for 4 hours
Add toppings of your choice
Sprinkle Creole seasoning on shrimp 1 hour prior to cooking
Bring broth to a boil and slowly add grits while whisking. Cook on medium heat for about 8 minutes or until thickened, stirring occasionally.
Add butter and cheese to grits and combine. S&P to taste
Heat oil over medium heat and add the shrimp. Cook for about 3 minutes per side
To serve spoon grits into a bowl, top with roasted corn, add shrimp and sliced green onions
Combine all ingredients and mix by hand or use an immersion blender
Add salt, pepper and garlic powder to flour.
Add egg and water to a separate bowl and beat
Set up dredging station with flour, egg and Panko bread crumbs
Dredge fish in flour, then dip in egg and cover in Panko.
Heat oil to medium high heat and once heated cook fish sticks until golden brown about 3 minutes per side
Serve with spicy tarter sauce and enjoy
Add all ingredients into bowl and mix by hand. Refrigerate until needed
Place seasoned tri tip into crock pot with stick of butter on top. Cook on low for 7-8 hours. Ten minutes prior to assembly shred the tri tip with two forks
Heat oil to medium heat
Add rub to flour and mix. Coat sliced shallots in flour mixture
Add flour coated shallots to hot oil and fry for about 5-6 minutes. Remove with a slotted spoon on a paper towel lined plate
Heat slider buns and spread chipotle mayo on both cut ends of the slider. Add trip tip and top with crispy shallots.
Melt butter in a pot big enough to hold two fillets at a time while ensuring the fish will be completely submerged in the butter. You want the butter to reach a temperature of about 170 but no more than 180.
Once butter is melted add Old Bay and garlic then mix to combine
Lower the fish into the melted butter and poach for about 10 minutes or until the fish becomes flaky and opaque.
Plate fish on some cooked rice, add some of the melted butter from the pot, add a gentle squeeze of lemon juice and some lemon zest and serve
Heat a skillet to medium high heat and add the sliced Spam. Cook until brown and crispy on both sides. Remove from skillet.
Toast English muffins
Place a dab of butter in the skillet and cook the eggs to your liking. Scrambled, over easy, over medium, sunny side up. It is really your choice
Once muffins are toasted spread Spicy mayo on the bottom muffin, add crispy Spam, a slice of cheddar cheese and eggs. Top with muffin top.
To make the spicy mayo I use 1 part sriracha to 3 parts mayo and add garlic powder to taste
Get two shallow bowls and put beaten eggs in one bowl and in the second bowl put flour, smoked paprika, garlic powder, salt and pepper. Mix the seasonings and flour
Heat skillet over medium heat and add enough oil to fill the skillet to about one inch
Dip steak pieces into the flour, then into the eggs and lastly back into the flour. Add floured steak pieces into the heated oil and fry until golden brown and crunchy about 2-3 minutes
For the yummy gravy keep 1/3 cup of oil reduce heat to medium low and slowly whisk in the flour until the roux has turned light brown. Whisk in milk and salt and pepper and simmer until the gravy thickens
Add mashed potatoes, cooked green beans, cooked corn and add chicken fried steak bites. Top with gravy and more gravy
Using a dutch oven cook the bacon over medium heat until crispy and the fat has been rendered. Remove the bacon with a slotted spoon and set aside
Place the chopped chuck roast along with the flour and salt and pepper into a container or baggie. Seal bag or container and shake until the chuck roast is covered with the seasoned flour
Add the chuck roast pieces to the bacon grease and brown until a crust forms on both sides. Remove the pieces and set aside. You may need to brown the roast in batches. You do not want to crowd the pan
Add the onion and saute until it has softened. Then add the tomato paste and garlic for about one minute.
Add the roast, bacon, wine, herbs de provence and broth to the pot. You only want to use enough broth to cover the meat. I needed 2 cups. Bring to a boil and then lower the heat, cover and simmer for three hours
Add the carrots to the beef about one hour before it is ready and add the mushrooms in the final 30 minutes of cooking.
Serve over noodles or mashed potatoes for a filling meal.
The potato is an extremely versatile vegetable and as we all know Idaho is famous for them. I am going to sound a little like Bubba from Forest Gump here but you can fry them, boil them, mash them and even microwave them. I could go on and on but I don’t want to bore myself or you. And just think abut the cost, potatoes are very affordable for any family on a budget. Yet, you can only mash or bake potatoes so many times before those dreadful teenagers get fed up of them. This is where I decided to try to make a recipe for potatoes fondant.
There are just a few key points when making potatoes fondant. One you really need need to cut these potatoes into about 1 1/2 inch pieces. The second important note is that you really want to develop a beautiful crust on each side. So now that that’s over lets get to work.
Equipment used for Potatoes Fondant…
Vegetable Peeler Cast iron skillet Tongs
Preheat oven to 425
Peel potatoes and cut off the ends. Then cut potatoes into 1 1/2 inch pieces and pat dry with a paper towel. Season one top of each potato piece with salt and pepper
Heat an oven safe skillet and oil to medium high heat
Once heated place the seasoned end down into the skillet and now season the top with S&P. And this is a big one...leave the potatoes alone for 5-7 minutes to develop a nice beautiful crust.
Once a crust has been developed on the bottom flip the potatoes on to the other side and add the butter. Cook for about 5 minutes.
Add the broth and garlic and transfer the skillet into the preheated oven.
Bake for about 25 minutes until the middle of the potatoes are cooked. You can use the tip of a knife to check for doneness
Remove from oven and garnish with fresh parsley
And there you have it, potatoes fondant. It really is easy to make, inexpensive and the family will think you just completed culinary school. Heck, I even try saying potatoes fondant with a French accent. I stink at it but I try. As always, thanks for stopping by Life44.com…Live, laugh, love & learn.
Let mashed potatoes sit a room temperature for about 30 minutes. Mix in mozzarella and minced jalapeno and shape into 1 inch balls
Heat oil in skillet to 375 degrees
Take each potato ball and mix in beaten eggs and then roll into bread crumbs
Place mashed potato balls into skillet and fry until golden brown. Remove from oil and place on paper towels to drain. Continue with remaining mashed potato balls.
Completely wrap brisket in plastic wrap and then wrap with butcher paper, a paper bag or a newspaper and place aside (in the microwave or a cooler) for 1 hour to rest
There is nothing better in the world than homemade mac & cheese and I mean nothing. How can you take an iconic dish such as mac & cheese and make it even better? You can’t you just can’t… unless? We all know that bacon is the greatest vegetable ever known to man or woman or child or my dog. Why not add bacon to the mac & cheese? I mean….it could work, right? Well I am willing to take that leap and show you how to make bacon mac & cheese. You will not find this anywhere else. Also, please don’t google bacon mac & cheese. You will not get any results other than mine. Just trust me on this one.
Now, before we begin I want to let you know that there a million combinations for this mac & cheese. You could add pulled pork, smoked brisket, different combinations of cheese or just leave it the heck alone. It is completely up to know. To me recipes are meant to be a starting point. We all have different tastes and you should attack each one by using what you love. On that note, let’s get cooking.
There is nothing better in the world than homemade mac & cheese and I mean nothing. How can you take an iconic dish such as mac & cheese and make it even better? You can't you just can't... unless? We all know that bacon is the greatest vegetable ever known to man or woman or child or my dog. Why not add bacon to the mac & cheese?
Heat oven to 375 and place bacon on a sheet pan
Cook bacon until nice and crispy (about 12-15 minutes). Allow bacon to cool and then dice
Fill a pot with water and salt the heck out of it and then bring to a boil
Cook macaroni al dente (fancy word to cook until still a bit firm to bite, not soggy)
Once the macaroni has been cooked, drain and set aside
In a skillet heat butter over medium heat until melted and bubbly
Add flour and whisk to incorporate, cook for another 4-5 minutes
Add milk slowly and in batches whisking as you add the milk
Continue whisking and cooking until milk thickens and slowly bubbles
Remove from heat and add shredded cheese and S&P to taste
Fold macaroni and diced bacon into cheese sauce
This is an easy simple recipe. I think the most difficult part is making the roux. Also, please trust me on this… do not use Velveeta. I love Velveeta but it has no place in this recipe. Also, make your own cheese sauce and don’t buy that pre-shredded crap either. These simple two things will elevate your mac & cheese to heights unimaginable. Thanks for stopping by Life44.com… Live, laugh, love and learn.
This recipe also goes great with our Fried Chicken Recipe
Love these collapsible colanders for draining pasta (or veggies)!!
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I love a good piece of fried chicken. I really do. In my younger years, I would even eat gas station fried chicken, Yes, I know. I am still amazed that chicken did not leave me in a big state of disarray. But that was quite a few years ago and I am positive that if I tried eating that chicken again… well let’s just say I would be preoccupied for a few hours at least.
So, now that I am getting older and there is much more salt than pepper on what hair I have left, I really try to eat much better. You know… fruits, vegetables, whole grains and bacon. All right, I really do not eat as much bacon as I used to but dang a good piece of bacon just starts the day right. So fried chicken is something I very seldom make but when I make it, I really want it to be special. This recipe goes from my mother and of course, I had to make a few adjustments. Now my mom’s chicken was good and all but, I wanted to take it up a level or two. And I’m ok writing this to everyone because I know for a fact my mother does not read these posts. Heck, I’m 99% sure she doesn’t even come to this web site.
So a few notes about this fried chicken. I used chicken thighs for it. I just love the flavor that the thighs provide and to me it just can’t be beat. You can use any piece of the chicken that you want and the results will still be great. So let’s get started…
So, that’s my kicked up fried chicken recipe. The whole family really loved it. I will say that it was not too spicy for me but you can always adjust the peppers and hot sauce to your tastes. Now I always use Franks Hot sauce for this recipe. I love the flavor and it really blends with the other spices. Thanks for stopping by Life44.com… Live, laugh, love and learn.
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I am always driving my kids crazy with the fact that I do not have a sweet tooth but I do have a bacon tooth. So for this father’s day I decided I was going to make them a decadent dessert. Yes, I still do the cooking on father’s day. I love to cook so for me, being in the kitchen is fun and making something amazing for my family is the best gift of all. So instead of gummy worms thrown into some vanilla Greek yogurt I am going to give them Chocolate Mocha Mousse.
Now I know what you are thinking. Well…probably not. I don’t know what the better half is thinking 99% of the time but that does not stop me from trying.
Wife: Sweetie would you take…
Me: a nap?
Wife: No the trash out like I have asked 100 times already today.
But honestly, this dessert is very simple and easy to make. The wife, the boy, the girl and the other boy will think you spent hours in the kitchen when in fact you spent about 30 minutes and the rest of those hours slaving away was spent drinking a beer and watching the US Open. Longest part of this recipe is melting the chocolate using a double boiler method. To use the double boiler method is to find a pot and fill with a 1/4 inch of water and bring to a boil. Add the chocolate to a mixing bowl and place over the boiling water. Melt the chocolate slowly stirring constantly until melted. So lets get started.
The whole family loved this mousse and they wanted even more. I told them I will try to make it again but it takes such a long time that this dessert is really meant for special occasions. Sometimes it is OK to lie to your kids. I mean come on…the Easter bunny, a Tooth Fairy and Bigfoot. We parents do it all the time. Anyways I had the best father’s day. I got to make my family an amazing dessert and watch them enjoy it with a smile on their face. That is the best father’s day gift I could ever receive. Thanks for stopping by Life44…Live, laugh, love & learn.
Try the Egg Roll S’Mores Recipe
The wife came home the other night and told me that she had a pot luck at work the next day. It was going to be a Mexican theme. After much discussion and her telling me no you can’t do that, we decided on this recipe for Mexican Pasta Salad. Well, actually she decided on the Mexican Pasta Salad. I have been married long enough now to know that I was making Mexican Pasta Salad. Being married is really easy, just do as your told, take the trash out and she is always right…always. Love you sweetie. Now on to the pasta salad…
I really think this is going to be my go to pasta salad for those warm summer months. This pasta salad has great flavor. You can easily adjust the heat to this pasta salad by increasing the number of chipotle peppers. One more pepper would have been great in this recipe, but the wife said no more.
The pasta salad was a hit at the potluck. I did get a chance to taste the pasta salad I must say it was pretty darn good. If you can allow it to mellow in the refrigerator overnight I promise it will be even better. Thanks for stopping by Life44…Live, laugh, love & learn.
Fried BLT “Fried Bologna Sandwich”–We all have fond memories of certain foods from our childhood… that one thing your mother or father would make for you when your day didn’t go so well or maybe you got a great report card. The food that brings back your childhood with just one bite. You know what I am talking about. We all have the one thing.
Mine was a fried bologna sandwich and it had to be just right and the same every time. White bread, mayo, and thick slices of mystery meat…oops I mean bologna. The smell of the bologna as she was heating it up in the pan meant (at least to me) that everything was going to be alright. There was a time long ago when I was seven or eight that I had an appendicitis. Well due to this appendicitis I was in the hospital for almost five months. I had many surgeries and it was touch and go for me for awhile. I remember looking into my mother’s eyes and how strong she was trying to act in front of me but I could tell something was not right. So I lost a lot of weight. If I can recall I think I was down to below 50 pounds. The nursing staff would do anything to have me start eating more and I mean anything.
So one of the nurses, that had taken care of me for most of my time at the hospital brought in white bread, bologna and Miracle Whip and started making me sandwiches. Now these were no fried bologna sandwiches but they served their purpose. I started eating and gaining wait and eventually I was able to go home. Once home you all know what my mother made. Now I will confess that after eating that many sandwiches I can not even look at a jar of Miracle Whip anymore but I can still eat a good fried bologna sandwich.
As I have gotten older my taste buds have evolved as I like to say. So I took my simple and easy mother’s recipe for fired bologna sandwiches and elevated it just a little but it still has to have white bread. This is simple and so easy to make and it reminds me of a time when I really did not have too many cares or worries in the world. Well just one worry… will Rebecca say yes or no?
In a lot of ways I did not change much to my mother’s recipe. I like to think that I just enhanced it. Yes, you could really elevate this but I was worried that if I changed it too much it just would not be the same. I wanted to bite into this sandwich and be brought back to a time filled with great memories and I was able to do that. I do not eat these sandwiches much anymore but when I want to be reminded that I was once young too, these are what I make. My mother is not in the best health currently but biting into this bologna sandwich took me back to a time where all was right in the world, even if only for just a few minutes. Thanks for stopping by Life44…Live, laugh, love & learn. Oh and Rebecca said no, but that’s ok. My mother made a fried bologna sandwich for me that night.
Breakfast Egg Roll – Last week was the last day of school for my three teenagers. Boy this year flew by. Next year these teenagers will all be in high-school, Landon aka “the boy” (11th), Nikki aka “the girl” (10th) and the other boy aka Colton (9th). Anyways, there is nothing more damaging to your budget than three starving teenagers who are home every day and of course, constantly hungry. They really are bottomless pits. No they really are. How do we go through a gallon of milk in one day? How is that even possible?
How do you keep these things called teenagers satisfied? It’s not easy but making food in large quantities can help and will keep those teenagers full. At least for another 30 minutes. I also do not want them eating cereal, ramen or other crap all day long.
That’s were these breakfast egg rolls come in. You can make a whole bunch of these at one time and then just freeze them and reheat. It really is that simple. If the boy, the girl and the other boy can do it, so can your kids. For them it is as simple as remove from freezer, wrap in a damp paper towel and place in microwave. Now for a piece of advice… tell them teenagers to heat the egg roll for about a minute. I forgot to tell that to the older one and he just put it in the microwave and stood there for ten minutes getting angrier and angrier. Luckily, for me he does not even read my blog so he will never know I just told the entire interwebs about his lack of certain basic skills.
You are going to want to precook your eggs (scrambled), breakfast sausage and/or bacon and have them ready to go. You also want to shred your cheese. Yes, I know buying cheese already shredded is easier but a block of cheese is cheaper and when shredded, it just tastes better than pre-shredded cheese. It is really easy to make a lot of these in a short amount of time. You are just going to set everything up as an assembly line.
Now, on to how to fold the egg rolls…
I made half bacon and half sausage egg rolls but do whatever you choose. Next time I may do some with both bacon and sausage or ham. There are so many possibilities and combinations ( wow I actually spelled possibilities and combinations correctly the first time…sometimes letters hurt my head). Once all the egg rolls have cooled place them on a plate or sheet pan making sure they are not touching and freeze them for an hour. After the hour is up, wrap the egg rolls in aluminum foil and place in freezer bags. I usually wrap them in foil in pairs and then place them in the bags. To reheat remove the foil and wrap with a paper towel and place in microwave for one minute. Adjust time according to your microwave.
And there we have it. The teenagers can wake up (probably around noon or something like that) and reheat these breakfast egg rolls and have a better breakfast than some kind of chocolate flavored cereal. This will also help keep the mess down because we all know what happens when teenagers do decide to try and cook. Every pot and pan will end up dirty.
Thanks for stopping by Life44… Live, laugh, love & learn.
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Our garden is staring to give us some great vegetables right now and the first things coming up are radishes. I love the peppery taste to radishes and these home-grown radishes have that taste. So I planted more than I probably should have so I needed to come up with some ideas with how to enjoy them. That then got me thinking back to Florida and the years I worked on my uncle’s farm and ranch. I remember carrying around a saltshaker in my back pocket because we grew cucumbers. I would grab a cucumber right off the plant and sprinkle a little salt on it and the taste was amazing. I could have eaten them all day long.
Well, my cucumbers are not ready yet but that got me thinking about a recipe my mother would make with cucumbers, red onions, mayo and vinegar. What about adjusting her recipe using the radishes? I know she doesn’t read my blogs so I should be OK adjusting her recipe to suit me. And that is what brings us here… cucumber radish salad. It is the perfect side dish/salad on a hot summer day. Which, in Florida was 355 days. Enjoy!
These flavors really remind me of home and family. Thanks for stopping by Life44.com … Live, Laugh, Love & Learn!
Beer Battered Onion Rings
We have all at one time or another had those fast food greasy as heck onion rings. My wife (aka Household CEO) came to me one day and said, “Make me some amazing onion rings with a golden crust that are not a messy grease trap”. So, I began my mission. Make golden onion rings that are not overwhelmingly greasy. Mission accepted. It is not that I had much of a choice, I mean the love of my life told me too, and between you and me I am a little scared of her. I can write this here because she does not read these blogs. Therefore, we are safe.
My first thought was beer batter. It puffs up and gets so golden brown. This really was a no brainer. However, the taste had to be there too. I know she did not want to eat a batter that tasted like beer and flour. After a few test runs I knew I was onto something and here she is… amazing, fantastic, incredible, outstanding…ok I think you get it. I bring to you beer battered onion rings.
Try these Beer Battered Onion Rings with the Bacon Cheeseburger Recipe
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