Asian Glazed Salmon

  Glazed salmon is one of those fish that I don’t make frequently enough considering how healthy it is. It is a great source of protein, high in  Omega-3 fatty acids and high in potassium. Salmon also can taste amazing. So for this dish I choose to add a little Asian flavor. I also made some Miso red lentils to complete this dish. The glaze is a very simple recipe to make. Heck, I don’t even know if I could call it a recipe at all. It is just equal parts Hoisin sauce to equal parts sweet chili sauce. For some reason the kids just love this sauce to death. Baking is a snap also. Preheat your over to 350 degrees, spread the glaze over the salmon and in about 20 minutes you are going to have an amazing salmon that you could eat with rice, noodles or even by itself.

Asian Glazed Salmon

Ingredients

  • 4 salmon fillets
  • 1/4 cup hoisin sauce
  • 1/4 cup sweet chili sauce
  • 1 green onion cut on an angle

Instructions

  1. Preheat oven to 350 degrees

  2. Mix hoisin sauce and sweet chili sauce and brush over top of salmon

  3. Place salmon in a foil lined baking sheet and cook for 20-25 minutes or an internal temperature of 145 degrees

It really is pretty easy to have a nutritious meal on the table in about 30 nights. Thanks for stopping by Life44… Live, laugh, love & learn
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Chili

This recipe for traditional chili really hits the spot on a cold night. There is really nothing better than coming home from work and having a ice cold beer, a warm bowl of chili and a piece of cornbread. Life really doesn’t get much better. Now, when I say traditional I mean the chili I grew up with and it includes beans. My family didn’t always have a lot of money for meat so beans acted as a hardy filler. I know in Texas there are no beans in their chili and in Cincinnati that love theirs on top of spaghetti. Heck there is even vegetarian chili. The point is depending on what part of this country you visit or are from you will find a different version of chili. So is this version traditional? It is for me and my childhood.  

Chili Seasoning

Ingredients

Chili seasoning

  • 2 tsp cumin
  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1 tsp onion powder
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Combine all ingredients

Chili

Ingredients

  • 2 lbs ground beef
  • 2 cans Pinto beans 15 oz
  • 2 cans Kidney beans 15 oz
  • 2 cans tomato sauce 15 oz
  • 2 cans Rotel diced tomatoes with green chilies 10 oz

Instructions

  1. Brown ground beef in bacon grease over medium high heat. Once cooked strain fat from beef

  2. Add chili seasonings to strained beef and cook for an additional 3 minutes

  3. 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

  4. Add toppings of your choice

My point is that you can put almost anything in chili and it could/will be amazing. The toppings are what you prefer. I love sour cream, cheese, crouton cornbread (because I need my free hand to hold a beer not a piece of cornbread) and jalapenos. Just add what you like and omit what you don’t. Just be sure to enjoy. Thanks for stopping by Life44…Live, laugh, love & learn. Help Support our site! As an Amazon Associate we earn from qualify purchases. If you like this recipe, try this one for dessert!

Shrimp & Grits

Shrimp and grits. Are there any other food combinations that just excite the heck out of you? PB&J, bacon and eggs, rice and beans, grilled cheese and tomato soup? Those are all great combinations but for me the best has to be shrimp and grits. Growing up on the Gulf side of Florida, I never had an issue getting my hands on some amazing shrimp. They were so plump and flavorful. My mother would make a pot of cheesy grits, quickly cook the shrimp and dinner was served. This recipe is just that easy. You can season your shrimp with just salt and pepper, Old Bay or Creole seasoning. I love to flavor the grits with butter and cheese. There is just something about cheesy grits that makes this dish so savory.

Shrimp and Grits

Ingredients

  • 1 lb Shrimp peeled and deveined
  • 1 tablespoon Creole seasoning
  • 1 1/2 cups quick cooking grits
  • 1 stick butter
  • 6 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 green onion cut at a angle 1/4 thick
  • oil
  • 2 dashes Tabasco
  • 1 cup roasted corn heated

Instructions

  1. Sprinkle Creole seasoning on shrimp 1 hour prior to cooking

  2. Bring broth to a boil and slowly add grits while whisking. Cook on medium heat for about 8 minutes or until thickened, stirring occasionally.

  3. Add butter and cheese to grits and combine. S&P to taste

  4. Heat oil over medium heat and add the shrimp. Cook for about 3 minutes per side

  5. To serve spoon grits into a bowl, top with roasted corn, add shrimp and sliced green onions

It really is that easy. I was raised on shrimp and grits and i think I pretty much nailed down the way my mother would make them. If you want to really step it up you can even cook diced bacon and them cook the shrimp in the bacon fat. Not that’s really amazing. As always, thanks for stopping by Life44… Live, laugh, love & learn Please help support our site our website. As an Amazon Associate we earn from qualify purchases.

Fish Sticks with Spicy Tarter Sauce

Fish sticks always brings back childhood memories for me. I think growing up I had them once a week. Usually it was after one of those days that my mother said at least 10 times “wait until your father gets home”. We then knew that frozen fish sticks with store bought tarter sauce was on the menu. We also prayed that our father had to work real late and mom would forget everything we put her through that day. I think we all remember exactly what I am referring to when I say frozen fish sticks. They came from some unknown type of fish or fish like product and were frozen hard as a rock. You would throw them on a baking sheet and into the oven they went. Then in 15-18 minutes you would be enjoying overly breaded fish like substance with bland tarter sauce or ketchup. What was my mother thinking? Well today we are going to throw away everything you know about processed fish sticks and make our own with a spicy tarter sauce. It is really simple and takes almost no time to prep. The first thing you want to do is combine all your ingredients for the spicy tarter sauce. You really want to make the tarter sauce a few hours before making your fish sticks so that the flavors have time to come together. Another note is I added two tablespoons of Sriracha because my family really likes the heat. You can decrease it to one tablespoon or none if your family doesn’t care for as much spice. Once your tarter sauce is made and has time to rest you want to chop your fish into stick shapes of about an inch wide. Now they are not going to be a perfect replica of frozen fish sticks but I think that is the point. I used rock fish but you could also use cod or halibut. Once the fish is cut sprinkle lightly with S&P. I will admit that I am not the cleanest of cooks. Sometimes I make to big of a mess in the kitchen, especially when I am frying something. One thing that has really helped with the amount of mess is a dredging station. Get your beaten eggs with water in a bowl, seasoned flour in another and Panko bread crumbs in one more. I like working from left to right so I will grab a fish stick, place into the flour and lightly cover the fish, then dip into the egg and lastly into the bread crumbs. Set the breaded fish aside.
Next you are going to heat some oil in your pan over medium high heat and once heated cook the fish sticks for about three minutes per side. The fish will not take very long to cook. You also want to cook the fish in batches and not overcrowd the pan. Overcrowding will cause the oil to cool down and could cause your fish to be way too greasy.

Spicy Tarter Sauce

Ingredients

  • 1 cup mayonnaise
  • 1 cup dill pickle diced
  • 1 tablespoon dill
  • 1 teaspoon lemon juice
  • 2 tablespoons Sriracha sauce
  • S&P to taste

Instructions

  1. Combine all ingredients and mix by hand or use an immersion blender

Fish Sticks

Ingredients

  • 1 pound firm white fish seasoned with S&P cut into 1 inch strips
  • 3/4 cup flour
  • 3/4 cup Panko bread crumbs
  • oil for frying
  • 1 large egg beaten
  • 1 tablespoon water add to egg
  • 1 teaspoon salt add to flour
  • 1 teaspoon pepper add to flour
  • 1 teaspoon garlic powder add to flour

Instructions

  1. Add salt, pepper and garlic powder to flour. 

  2. Add egg and water to a separate bowl and beat

  3. Set up dredging station with flour, egg and Panko bread crumbs

  4. Dredge fish in flour, then dip in egg and cover in Panko. 

  5. Heat oil to medium high heat and once heated cook fish sticks until golden brown about 3 minutes per side

  6. Serve with spicy tarter sauce and enjoy

These fish sticks are really that easy to make. The key points to remember is to adjust the spicy tarter sauce to your taste, set up your dredging station and do not overcrowd your pan. I hope you enjoy these as much as my family did… I still thing one of the teenagers took one of my fish sticks but they would never confess to it. As always thanks for stopping by Life44… Live, laugh, love & learn. Please help support our website. As an Amazon Associate I earn from qualifying purchases.

Tri Tip Sliders

I really never tried a tri tip until my buddy Greg starting going crazy with his Treager grill. It seemed like he was grilling tri tip every other weekend. Now please don’t get me wrong, I am not complaining at all. It was amazing. Tender and juicy the meat melted in my mouth. I gotta give Greg some credit, he could grill a tri tip and I think next summer we need another dad cook off. Tri tip comes from the bottom sirloin that controls the steer’s back legs. It looks similar to a brisket but really lacks the outside fat of a brisket. Tri tip is not overwhelming in flavor so it is best to season it. I would use my upcoming Life44 Coffee Rub… yes I know, shameless marketing plug but can’t blame a guy for trying. One thing I have always done with tough cuts of meat is to season the day prior, wrap the meat up and put in the refrigerator for the night. I feel that this extra time gives the seasoning more time to work its magic. I will say that once or twice I forgot and applied it on 4-5 hours prior to cooking and it still turned out great. For these tri tip sliders grilling was out of the question this time due to the weather so I pulled out my trusty crock pot and placed the seasoned meat along with a stick of butter and cooked on low for 7-8 hours. Really this is a delicious meal that can be made on a weeknight. We all know those nights, take the kids to four different practices and you are not home until 8:00 or at least you hope.

Tri tip sliders with chipotle mayo and crispy shallots

Ingredients

Chipotle Mayo

  • 1 cup mayo
  • 2 tbsp Chipotle in Adobo sauce include a few peppers and dice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp smoked paprika

Tri tip

  • Rub of your choice
  • 1 stick butter

Crispy Shallots

  • 2 shallots cut thin
  • oil for frying
  • 1/3 cup flour
  • 1 tbsp rub used for tri tip

Pretzel rolls or buns of your choice

Instructions

Chipotle Mayo

  1. Add all ingredients into bowl and mix by hand. Refrigerate until needed

Tri tip

  1. 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

Crispy Shallots

  1. Heat oil to medium heat

  2. Add rub to flour and mix. Coat sliced shallots in flour mixture

  3. 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

Assembly sliders

  1. Heat slider buns and spread chipotle mayo on both cut ends of the slider. Add trip tip and top with crispy shallots.

For these tri tip sliders I added a chipotle mayo with crispy shallots on top of a pretzel slider bun. The end result was just short of amazing, at least that’s my opinion and my son Landon who has never seen a food he didn’t eat.

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Garlic Butter Poached Fish

I have spent many years of my life being on or near a coast so I always had access to fresh seafood. I love Idaho but sometimes being in a land locked state makes it difficult to obtain fresh seafood. It can be a pain but that doesn’t stop me from coming up with some great ideas for the bounty from the sea. A few years ago I poached a lobster tail in butter and used the tail for Lobster mac n cheese. It was really amazing but I haven’t poached anything in butter since. I don’t know why I haven’t poached since but this garlic butter poached fish made me wish I had done this sooner. Cooking fish this way is so simple I believe I could even teach all the teenagers how to do this. Yes, I said all of them. Even the one that goes by Landon who has a hard time making ramen noodles. The type of fish to use is really up to you. I found some nice rockfish that I thought would be perfect to poach. What you really what is a firm white fish such as bass, halibut, tilapia, or cod. Poaching may sound like it is difficult but it really is one of the simplest ways to cook a fish. Season fish, melt butter and add herbs or spices of your choice and poach. It really is that simple and it tastes amazing.

Garlic butter Poached Rockfish

Ingredients

  • 2 sticks butter
  • 1 lb rockfish or other white fish
  • 1 tbs Old Bay seasoning
  • 4 cloves garlic minced
  • 1 teaspoon Lemon juice
  • Lemon zest for garnish

Instructions

  1. 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. 

  2. Salt fish

  3. Once butter is melted add Old Bay and garlic then mix to combine

  4. Lower the fish into the melted butter and poach for about 10 minutes or until the fish becomes flaky and opaque. 

  5. 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

This really could not have been easier and tastier to prepare. The next time you have some fish instead of frying try poaching. You will not be disappointed with the outcome. Thanks for stopping by Life44.com… Live, laugh, love & learn.
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Spam & Egg Sammie

I can not remember the last time I had Spam. I am sure it was over 30 years ago. Yet, for some reason as I went through the grocery aisle on Saturday, I stopped and contemplated what was in front of me. There it was staring me right in front of my face… so many different kinds of Spam, and I figured why not? I quickly purchased two tins of Spam and rushed out the door to try and figure out what to do with my Spam. Little did I know I would not come up with the Spam & Egg Sammie until the next morning because the old lady wanted to go out and have drinks with friends. The teenagers would have to suck it up and have pizza. The next morning I awoke with a little bit of pounding in my head but I knew it was getting close to feeding time for the teenagers. The one thing I have learned about those impossible to communicate with teenagers is if you want them to talk, make them breakfast 30 minutes earlier than they were expecting. I quickly dashed throughout the pantry and fridge. I had eggs and I had English muffins and right there above the muffins was the Spam with real bacon. Well, after putting two and two together and coming up with five I figured I should stop doing math and just make some breakfast.

Spam & Egg Sammies

Ingredients

  • 1 can Spam with Real Bacon sliced 1/4 inch thick
  • 6 eggs over easy, fried, however you prefer
  • 6 English Muffins sliced in half and toasted
  • 6 slices cheddar cheese
  • Spicy Mayo
  • Salt and pepper to taste for the eggs
  • Butter

Instructions

  1. Heat a skillet to medium high heat and add the sliced Spam. Cook until brown and crispy on both sides. Remove from skillet.

  2. Toast English muffins

  3. 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

  4. 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.

Recipe Notes

To make the spicy mayo I use 1 part sriracha to 3 parts mayo and add garlic powder to taste

So with some Spam, eggs, cheese, English muffins and spicy mayo I went to cooking something to satisfy the teenagers before they were fully awake.
And there we have it… Spam & Egg Sammies. These breakfast sandwiches came together so quickly and I was able calmly sooth a hungry teenager or three. Just remember to cook the eggs to your (or the teenagers preference). Thanks for stopping by Life44.com… Life, laugh, love & learn.

Chicken Fried Steak Bowl

Comfort food. There really isn’t much in the world that makes us instantly nostalgic than hearing those two words. When I hear comfort food I immediately think of chicken fried steak with a side of creamy mashed potatoes and buttery corn. It brings me back to the days of being young, carefree and having hair. Boy, I really miss my hair right now. Especially with winter approaching. Alright, enough reminiscing about hair or the lack thereof in my case. When I was a child my mother would make the most amazing chicken fried steak and mashed potatoes and since it is getting colder outside I though I would give her a call and get her recipe. Below is an actual transcription of the call… Me: Hey mom how’s it going? Mom: Who is this? Me: Your son Craig Mom: Who? Me: Mom I just called to get your chicken fried steak recipe Mom: My what? Me: Never mind mom. Love you and I’ll call you later in the week when I have a free hour. So this chicken fried steak recipe was not going to be easy. But could I remember back to that time and figure it out for myself? Ha, who am I kidding? I have been searching for my wallet for the last two days. Oh and please don’t tell the wife or I will hear that same old same old “you lost it again?” speech.

Chicken Fried Steak Bowls

Ingredients

  • 2 lbs cube steak cut into bite sized pieces
  • 1 cup flour
  • 3 eggs whisked
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups mashed potatoes
  • 1 can corn
  • 1 can green beans
  • 1 cup vegetable oil enough to fill skillet to 1 inch
  • 1/3 cup flour for the gravy
  • 1/3 cup reserved oil save 1/3 cup oil from cooking steak
  • 1 tsp salt for gravy
  • 1 1/2 tsp pepper for gravy
  • 2 cup milk for gravy

Instructions

  1. 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 

  2. Heat skillet over medium heat and add enough oil to fill the skillet to about one inch

  3. 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

  4. 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

  5. Add mashed potatoes, cooked green beans, cooked corn and add chicken fried steak bites. Top with gravy and more gravy

So without a recipe in hand I tried to put my own little spin on it. Why not make a chicken fried steak bowl? It would cut down on dishes and that would make my mother very proud of me. If she could only remember my name.
And there we have it… Chicken fried steak bowls. Remember that you can add other toppings if you so wish grilled onions, shredded cheese, jalapenos or hot sauce. Thanks for stopping by Life44.com…Live, laugh, love & learn.

Beef Bourguignon

Beef Bourguignon, a well known French recipe, is simply beef stew that has been braised in red wine and flavored with broth, carrots, onions and garlic. Lots and lots of garlic for the wife. When done correctly and poured over mashed potatoes or buttered noodles it is one of my favorite meals for fall or winter. Idaho decided to finish September with a taste of fall. Now I love fall. There’s a crisp breeze in the air and everything seems so new and fresh until the harsh winters show up, I begin freezing my buttocks off and the teenagers start throwing snowballs at me. 

Beef Bourguignon

Ingredients

  • 3 lbs chuck roast cut into 2 inch pieces
  • 3 slices bacon diced
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion diced
  • 3 cloves garlic diced
  • 1 teaspoon herbs de provence
  • 2 tablespoons tomato paste
  • 1/2 bottle red wine
  • 2 cups beef broth
  • 3 carrots peeled and cut into bit sized pieces
  • 5 white mushrooms chopped

Instructions

  1. 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

  2. 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

  3. 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

  4. Add the onion and saute until it has softened. Then add the tomato paste and garlic for about one minute.

  5. 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

  6. Add the carrots to the beef about one hour before it is ready and add the mushrooms in the final 30 minutes of cooking.

  7. Serve over noodles or mashed potatoes for a filling meal.

I will admit that I adjusted this recipe to what I had on hand. There was no way I was going to head to the store on a early Sunday afternoon and deal with all that. So I just worked with what I had on hand and it turned out great. I do wish that I would have remembered to pick up parsley earlier but oh well. This dish does require a bit of set up but once it is all in the pot. You can go and finish watching football or anything else you wish to do. Thanks for stopping by Life44.com… Live, laugh, love & Learn

Potatoes Fondant

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

Potatoes Fondant

Ingredients

  • 4 Large Potatoes Peeled and cut into 1 1/2 inch pieces
  • 2 tbsp vegetable oil
  • 1 cup Beef broth
  • 1 garlic clove finely minced
  • 2 tbsp butter
  • parsley finely chopped for garnish

Instructions

  1. Preheat oven to 425

  2. 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

  3. Heat an oven safe skillet and oil to medium high heat 

  4. 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.

  5. 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.

  6. Add the broth and garlic and transfer the skillet into the preheated oven.

  7. 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

  8. 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.

Fried Mashed Potato Bites

We were just sitting at home this Labor Day weekend enjoying the fact that neither the CEO or myself had to go into work on Monday. It was the perfect weekend, except the teenagers were going to be there too. Oh well, you can’t win them all. Anyways we get a text from some good friends of ours that wanted to know if we wanted to swing by for a barbecue. We said sure and the CEO said we would bring a side. No problem at all, until I realized I had no clue what to make and I knew there was no way I was going back to the grocery store. I mean I barely made it out alive a few hours ago. Staring blankly into the pantry like a deer in headlights nothing was coming to mind. I walked out of the pantry and there right in front of me I saw them… beautiful Idaho potatoes. I could make potato salad or roasted potatoes or twice baked potatoes or… wait a minute. Fried mashed potato bites. Yes, fried mashed potato bites. But did I have everything I needed? To make these fried mashed potato balls, you need to have leftover mashed potatoes. If your house is anything like ours that’s like finding Sasquatch outside holding beef jerky offering to share some with you. I had to make some mashed potatoes quick and then cool them off. Just peel the potatoes and boiled them until soft and tender. Drain the water and added butter, cream and S&P and mashed them until they were just right. I threw them into the refrigerator to cool off for a few hours. I begin my search praying that everything I needed was present. No way am I heading back to the store after this morning. Butter, check. Cheese and cream, check and check. I was almost there, I could feel the sweat dripping down my forehead, did I have breadcrumbs? Slowly walking back into the pantry. I mean I could always make breadcrumbs but time was not on my side. I searched up and down and no breadcrumbs were to be found (wow, maybe I should be a poet). Just beside the beans and rice and there they were incredible, life saving bread crumbs. I was never so happy to see bread crumbs before.

Fried Mashed Potato Balls

Ingredients

  • 3 cups cold mashed potatoes
  • 2 eggs lightly beaten
  • 2 tbsp water add to beaten eggs
  • 1 jalapeno finely minced
  • 1 cup shredded mozzarella
  • 1 cup bread crumbs
  • oil for frying

Instructions

  1. Let mashed potatoes sit a room temperature for about 30 minutes. Mix in mozzarella  and minced jalapeno and shape into 1 inch balls

  2. Heat oil in skillet to 375 degrees

  3. Take each potato ball and mix in beaten eggs and then roll into bread crumbs

  4. 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.

This recipe is so easy to make. I ended up getting about 20 mashed potato balls and I am sad to say they did not last very long. These were long gone before the tri-tip was even finished. And that tri-tip was amazing. Great job as always Greg. Thanks for stopping by Life44… Live, Laugh, Love & Learn Help support our site. As an Amazon Associate I earn from qualifying purchases.

Brisket Mac-n-Cheese

Being from the South I have a love for barbecue, mac & cheese, greens and black eyed peas. All of those comfort foods just takes me back to a time of being a kid again. You know…back when you didn’t have to get up each day and adult. For those that know me, yes Florida is a part of the South. I cannot remember how many times people have said “Florida, that aint the South”. Yes it is. Name one state further south than Florida. Yeah, that’s what I thought. One day the wife and I were out and about and she decided that she was hungry (hangry is more like it). If anyone knows the better half is that when she says she is hungry I need to stop what I am doing and feed her asap. If not…well let’s just say I have never allowed it to go that far because I really do care about society. Being the amazing husband that I am, I found a not to be named chain BBQ joint that met her approval. On the menu, they had a brisket mac n cheese. The wife and I both tried them and I will say that they were not bad at all. In fact, I have had it a couple times since. That also got me thinking… ‘why don’t I try to make this at home’? That is where this post really begins. We have a very nice size smoker in the back yard and I use it quite frequently but for this I wanted something easier. I really just did not want to be outside for a big part of the day when the temps where up around 106 (yes it has been a bit warm here in Idaho). I cooked the brisket in the oven slow and low. This brisket is not going to win any cook offs but it is not made for that. It is made to go in and on top of some great mac n cheese. Let’s get cooking…

Brisket Mac-n-Cheese

Author Craig Smith

Ingredients

For the Brisket:

  • 5-6 pound brisket
  • Rub of your choice I used my home made chocolate rub
  • 2 teaspoons liquid smoke
  • 2 cups beef broth
  • Extra cups of water to add during the cooking process

For the Mac-n-cheese:

  • 16 oz of elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • Colby cheese
  • S&P to taste

Instructions

Instructions

  1. Preheat oven to 275
  2. Add the beef broth and liquid smoke to the roasting pan
  3. Place pre-rubbed brisket fat side up on a wire rack inside the roasting pan
  4. Slow roast in oven for 5 1/2 - 6 hours until an internal temperature of the brisket is 165 degrees
  5. 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

  6. After 1 hour remove paper and plastic wrap and roughly chop 2 cups of brisket
  7. While brisket is resting cook the elbow macaroni until it is cooked. Drain water and let rest
  8. Melt butter in a large skillet over medium heat. Add flour and whisk for about 1 minute or until the flour and butter are smooth.
  9. Slowly add the milk whisking to incorporate.
  10. Continue to whisk until the milk has gotten thicker.
  11. Add S&P, cheese, pasta and chopped brisket.
  12. Mix well
  13. Crave slices of brisket against the grain to place on top of the mac-n cheese
  14. Enjoy
A quick couple of notes about this recipe. I made a chocolate rub for the brisket and rubbed it on the brisket the night before. I would recommend putting the rub on your brisket at least 2-3 hours prior to cooking. Chocolate rub you ask? Yes, a chocolate rub and it turned out amazing. I don’t have too many cookbooks except for the classics but the one book I cannot live without is the Flavor Bible. This book will help you out greatly with it comes to flavor and flavor profiles. I use it daily. There were not any leftovers which I would like to blame on the fact that this was so darn good but I also had to feed three (always starving) teenagers. I think I will still stick with the “it is so darn good thought”.  Remember that you can experiment with different seasonings for this recipe. Heck you can even smoke it when it’s not 100 plus outside. Thanks for stopping by Life44.com… Live, laugh, love & learn.

Bacon Mac & Cheese

Bacon Mac & Cheese

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.

Bacon Mac & Cheese Recipe:

Bacon Mac & Cheese

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?

Keyword

Bacon, Mac & Cheese

Author Craig Smith

Ingredients

  • 16
    oz
    Elbow Macaroni
  • 8
    oz
    Gouda cheese shredded
  • 8
    oz
    Colby Jack cheese shredded
  • 3
    tbs
    Flour
  • 3
    tbs
    Butter
  • 2
    cups
    Milk
  • 6
    Slices
    Bacon
  • Salt & Pepper to taste

Instructions

  1. Heat oven to 375 and place bacon on a sheet pan

    Bacon
  2. Cook bacon until nice and crispy (about 12-15 minutes). Allow bacon to cool and then dice

    Bacon
  3. Fill a pot with water and salt the heck out of it and then bring to a boil

  4. Cook macaroni al dente (fancy word to cook until still a bit firm to bite, not soggy) 

  5. Once the macaroni has been cooked, drain and set aside

  6. In a skillet heat butter over medium heat until melted and bubbly

  7. Add flour and whisk to incorporate, cook for another 4-5 minutes

  8. Add milk slowly and in batches whisking as you add the milk

  9. Continue whisking and cooking until milk thickens and slowly bubbles

  10. Remove from heat and add shredded cheese and S&P to taste

  11. 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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Southern Fried Chicken

Fried Chicken

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…

Southern Fried Chicken:

Southern Fried Chicken w/Delta Sauce

Ingredients

  • 8
    chicken thighs
  • 2
    cups
    buttermilk
  • 4
    eggs
  • 1/4
    cup
    water
  • 1/2
    cup
    hot sauce
  • Peanut oil for frying
  • 1
    tablespoon
    paprika
  • 1
    tablespoon
    cayenne
  • 1
    teaspoon
    garlic powder
  • 1
    teaspoon
    onion powder
  • 1
    tablespoon
    salt
  • 1
    teaspoon
    pepper
  • 4
    cups
    four

Instructions

  1. Soak chicken in buttermilk for at least four hours. I soak mine overnight
  2. Heat peanut oil in a large dutch oven to 375
  3. In a mixing bowl whisk eggs, water and hot sauce
  4. In another large bowl mix flour with paprika, cayenne, garlic and onion powder
  5. Remove chicken from the buttermilk, allow excess buttermilk to drip off and sprinkle with a little S&P
  6. Dredge chicken in flour mixture, then egg mixture and once again in flour
  7. Working in batches place chicken in oil and cook for 7 minutes on one side and then flip chicken and cook for another 7-8 minutes until done.
  8. Enjoy

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.

As an Amazon Associate I earn from qualifying purchases.

Chocolate Mocha Mousse

Chocolate Mocha Mousse

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.

Chocolate Mocha Mousse

Coffee Chocolate Mousse

Ingredients

  • 12
    oz
    semisweet chocolate
  • 2
    cups
    heavy cream
  • 3/4
    cup
    powdered sugar
  • 1
    tablespoon
    instant coffee powder
  • Pinch
    of nutmeg

Instructions

  1. Melt the chocolate using the double boiler method described above. Once melted set aside.
  2. Using an electric mixer beat cream, powdered sugar, coffee and nutmeg on high until firm peaks form.
  3. Whisk 1/2 of the whipped cream mixture into the melted chocolate.
  4. Fold the remaining whipped cream into the chocolate.
  5. Divide mousse among individual ramekins and refrigerate for at least 3 hours.
  6. Top with whipped cream.

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

Mexican Pasta Salad

Mexican Pasta Salad

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.

Mexican Pasta Salad

Ingredients

  • 16
    oz
    Rotini pasta
  • 1
    can of corn
    we are going to roast it
  • 1
    can black beans
  • 2 to
    matoes chopped with seeds removed
  • 1
    green onion sliced on a bias
  • 1
    handful chopped cilantro
  • 1
    tablespoon
    of butter
  • For the Sauce:
  • 1
    cup
    jarred salsa
  • 1/2
    cup
    mayonnaise
  • 3/4
    cup
    sour cream
  • 2
    garlic cloves minced
  • 1/2
    teaspoon
    cumin
  • 1
    chipotle in Adobo sauce chopped
  • 1
    teaspoon
    Adobo sauce
  • S&P

Instructions

  1. Begin by heating up your salted water for the pasta.
  2. Pre-heat oven to 400 degrees
  3. Combine all the ingredients for the sauce
  4. Drain the can of corn and place into a cast iron pan, Add a tablespoon of butter and S&P and place in the oven for about 20-25 minutes.
  5. Once your salted water has begun to boil empty your pasta into the water and stir and cook for 8-12 minutes. Once pasta is al dente remove and drain pasta.
  6. Cool pasta under running water and allow to drain
  7. Add roasted corn, black beans, tomatoes, green onions and cilantro to sauce and fold into the sauce
  8. Add pasta and refrigerate for at least one hour

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”

Fried BLT "Fried Bologna Sandwich"

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?

Fried BLT “Fried Bologna Sandwich”

Ingredients

  • 5
    slices
    of thin bologna
  • White bread
    2 slices
  • Slice
    of yellow cheese
  • Mayonnaise
  • A little butter
  • Two slices of tomato
  • Butter lettuce
    or lettuce of your choice

Instructions

  1. Heat up your pan with the butter over medium heat.
  2. Once the butter has melted add your bologna (you may need to fry them in batches)
  3. Fry both sides of the bologna until the edges are golden brown (3-4 minutes per side)
  4. Stack bologna slices on top of each other, place back in pan, and place your slice of cheese and cover with a lid. Allow cheese to melt.
  5. Slather on mayo on both slices of white bread.
  6. Lay down lettuce and tomato slices on one slice of bread and add a little S&P
  7. Add the bologna and cheese and top with the other slice of bread
  8. Enjoy

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 Rolls

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…

Breakfast Egg Roll Directions
Turn your egg roll diagonally. Place about 1 tablespoon egg with 1 tablespoon sausage along with shredded cheese in the middle of the egg roll
Fold the corner over the mixture and pull back snugly.
Next dampen the two sides and top with water from your finger and fold in.
Roll the egg roll up nice and tightly.  Cover with a towel until ready to fry.

 

 

Breakfast Egg Rolls

Ingredients

  • 20 egg rolls
  • 5 slices of cooked bacon halved and quartered or 8 oz cooked sausage
  • 10 eggs scrambled
  • 1 1/2 cups shredded cheddar cheese
  • S&P to taste
  • Water for brushing the egg rolls
  • Oil

Instructions

  1. Set up all your ingredients assembly line style.
  2. Heat oil to 350 degrees in skillet making sure you use enough oil to cover half the finished egg roll
  3. Grab your egg roll and place about 1 tablespoon egg, sausage or one slice of the halved/quartered bacon and finish with cheese sprinkled on top
  4. See above for folding directions
  5. Gently place egg rolls into oil and brown for about 2-3 minutes then flip and cook for another 1-2 minutes
  6. Place on a paper towel lined plate
  7. Repeat with remaining 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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Cucumber Radish Salad

Cucumber Radish Salad

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!

Cucumber Radish Salad

Ingredients

  • 2
    cucumbers
    skin removed, halved with seeds removed and cut into ½ inch pieces
  • 10
    radishes
  • ½
    red onion cut into half slices
  • S&P

Dressing:

  • ¼
    cup
    sour cream
  • ¼
    cup
    mayo
  • 2
    minced garlic cloves
  • 3
    tablespoons
    of champagne vinegar
  • S&P to taste

Instructions

  1. Add dressing mix to a medium bowl and combine.
  2. Add cucumbers, radishes and red onions to dressing.
  3. Mix and refrigerate for at least two hours.

These flavors really remind me of home and family. Thanks for stopping by Life44.com … Live, Laugh, Love & Learn!

Beer Battered Onion Rings

Beer Battered Onion Rings

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.

Beer Battered Onion Rings

Ingredients

  • Peanut oil
  • 2
    Vidalia onions sliced ½ inch thick into rings
  • 2
    cups
    of buttermilk
  • 3
    cups
    of flour
  • 12
    oz.
    beer
    I recommend a pale ale
  • 1
    teaspoon
    granulated garlic
  • 1
    teaspoon
    fresh Rosemary finely chopped
  • 1
    teaspoon
    smoked paprika
  • S&P to taste

Instructions

  1. Directions (or guidelines, I mean…you be you)
  2. Soak cut onions in the buttermilk for at least an hour.
  3. Add peanut oil to a Dutch oven or fryer and heat to 350 degrees.
  4. Combine flour with S&P (to your liking but don’t be skimpy), granulated garlic, paprika and rosemary.
  5. In another bowl, combine beer with 2 cups flour and mix
  6. Remove the onion rings from the buttermilk and allow the excess to drip off. Dredge in the dry flour mixture (shaking off any excess) and then dip in the beer batter allowing the extra to drip off.
  7. Once your choice of frying mechanism has heated the oil to 350 degrees place the batter coated rings into the batter. Do not overcrowd the pot or the temperature will drop and the rings will stick.
  8. When cooked to a nice golden brown remove from the oil and place on a paper towel lined pan.
  9. Repeat with remaining rings.
  10. So I served these rings to she who must be obeyed and I will admit it… I was afraid. But man o man sis she love them. These rings are so crisp and flavorful. They go great with my bacon cheeseburger. Thanks for stopping by and Life44… Live, Laugh, Love & Learn

Try these Beer Battered Onion Rings with the Bacon Cheeseburger Recipe

 

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