January 2022

This chicken is very similar to a dish we order from our favorite Mexican Restaurant – Jose Tejas.  Their version is very, very spicy.  I had to tone down the rub mixture to my own taste.  You really should cook these in a cast iron skillet to get the full blackened effect (and lots of smoke) but I used my GF grill and they came out perfect.  Experiment and add what you like – they will still be delicious!  The sweet marmalade dipping sauce cuts the heat and really goes well.  I served this over coconut rice. Spice Rub:

• 1 Tbsp. chili powder
• 1 tsp. each paprika, cayenne pepper, cumin, garlic powder, onion powder, Kosher salt
• 1/2 tsp. oregano
• 2 lbs. chicken tenders

Dipping Sauce:

• 1 cup orange marmalade
• 2 Tbsp. butter
• Juice from 1 lime

Preheat cast iron skillet and add 1 tsp. oil.  Dredge chicken tenders in spice rub and add to skillet until blackened and cooked through.  In a small saucepan, warm butter, orange marmalade and lime juice.

Serve with coconute rice

This chicken is very similar to a dish we order from our favorite Mexican Restaurant – Jose Tejas.  Their version is very, very spicy.  I had to tone down the rub mixture to my own taste.  You really should cook these in a cast iron skillet to get the full blackened effect (and lots of smoke) but I used my GF grill and they came out perfect.  Experiment and add what you like – they will still be delicious!  The sweet marmalade dipping sauce cuts the heat and really goes well.  I served this over coconut rice. Spice Rub:

• 1 Tbsp. chili powder
• 1 tsp. each paprika, cayenne pepper, cumin, garlic powder, onion powder, Kosher salt
• 1/2 tsp. oregano
• 2 lbs. chicken tenders

Dipping Sauce:

• 1 cup orange marmalade
• 2 Tbsp. butter
• Juice from 1 lime

Preheat cast iron skillet and add 1 tsp. oil.  Dredge chicken tenders in spice rub and add to skillet until blackened and cooked through.  In a small saucepan, warm butter, orange marmalade and lime juice.

Serve with coconute rice

Ćwikła isn’t quite easy to pronounce so I’ve always just called it red beets, because that’s what is is. Buraki, in Polish simply means beetroots and this is a typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it’s Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish. I prefer it with as much horseradish as possible, really hot and nice!  This goes perfect with your Easter ham and hard-boiled eggs.

• 1 tsp. white vinegar
• 1 tsp. brown sugar
• 1 cup homemade or purchased horseradish (add as much as you like to suit your taste)
• 1 lb. beets, cooked, peeled and grated or 1 (14 oz.) can prepared beets, drained and grated
• 1/4 tsp. salt

I suggest if choose to grate your own fresh horseradish root that you wear goggles!

In a large bowl, mix together the vinegar, brown sugar, horseradish and salt until well combined.

Add beets and mix thoroughly.

Pack into clean jars and store up to 2 months.

Ćwikła isn’t quite easy to pronounce so I’ve always just called it red beets, because that’s what is is. Buraki, in Polish simply means beetroots and this is a typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it’s Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish. I prefer it with as much horseradish as possible, really hot and nice!  This goes perfect with your Easter ham and hard-boiled eggs.

• 1 tsp. white vinegar
• 1 tsp. brown sugar
• 1 cup homemade or purchased horseradish (add as much as you like to suit your taste)
• 1 lb. beets, cooked, peeled and grated or 1 (14 oz.) can prepared beets, drained and grated
• 1/4 tsp. salt

I suggest if choose to grate your own fresh horseradish root that you wear goggles!

In a large bowl, mix together the vinegar, brown sugar, horseradish and salt until well combined.

Add beets and mix thoroughly.

Pack into clean jars and store up to 2 months.

Mardi Gras falls on Tuesday, March 8th, this year.  “Fat Tuesday” is the last day of the carnival season as it always falls the day before Ash Wednesday. When I think of New Orleans, I think of the famous beignets.  I’ve never been to the French Quarter, but my sister went on a business trip and brought me back some beautiful Mardi Gras masks and some prints from an artist in the area. French Quarter Beignets

• 1 envelope Active Dry Yeast
• 3/4 cup warm water
• 1/4 cup sugar
• 1/2 tsp. salt
• 1 egg, beaten
• 1/2 cup Evaporated Milk
• 3-l/2 to 3-3/4 cup all purpose flour
• 2 Tbs. shortening
• Vegetable oil for frying
• Confectioner’s sugar

Combine yeast, water and sugar in the work bowl of a stand mixer fitted with a dough hook.  Let set until frothy, about 5 mins. Add salt, egg and evaporated milk.  Mix on low.  Add half of the flour and mix until incorporated.  Add shortening.  Add remaining flour, a little at a time until well incorporated and dough is not sticky.  Knead on low for 5 minutes.  Place the dough into a large oiled bowl, cover and let rise until doubled in bulk, about 1-1/2 hours. Punch down the dough and turn onto a floured surface and roll into a rectangle about 1/2″ thick.  Cut into 2″ x 3″ squares, and place on a floured baking sheet and let rise an additional 40 minutes. Heat 2-3″ of vegetable oil in a large saucepan to 350 degrees.  Carefully place 2 to 3 beignets into the hot oil and fry until golden brown.  These fry very quickly.  Remove to a paper towel lined plate to drain.  Serve hot with plenty of powdered sugar. Beignet is the french word for “fried dough”.  Most cultures have some version of this.  In polish cuisine, they are called Paczki (POHNCH-kee), Italians have zeppole.  Polish Paczki are usually filled with jam or jelly and coated with sugar or dusted with confectioner’s sugar.  Beignets are loaded with powdered sugar. Remember not to wear anything black while enjoying these, the powdered sugar will be a dead giveaway that you’ve been munching on these delightful little pillows. Enjoy with a hot cup of Cafe Au Lait – 1 part French Roast Coffee and 1 part steamed milk.

Laissez Les Bon Temps Roulez

“Let the Good Times Roll!”

Printer-Friendly Version
~About.com- Southern Food

Ćwikła isn’t quite easy to pronounce so I’ve always just called it red beets, because that’s what is is. Buraki, in Polish simply means beetroots and this is a typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it’s Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish. I prefer it with as much horseradish as possible, really hot and nice!  This goes perfect with your Easter ham and hard-boiled eggs.

• 1 tsp. white vinegar
• 1 tsp. brown sugar
• 1 cup homemade or purchased horseradish (add as much as you like to suit your taste)
• 1 lb. beets, cooked, peeled and grated or 1 (14 oz.) can prepared beets, drained and grated
• 1/4 tsp. salt

I suggest if choose to grate your own fresh horseradish root that you wear goggles!

In a large bowl, mix together the vinegar, brown sugar, horseradish and salt until well combined.

Add beets and mix thoroughly.

Pack into clean jars and store up to 2 months.

This chicken is very similar to a dish we order from our favorite Mexican Restaurant – Jose Tejas.  Their version is very, very spicy.  I had to tone down the rub mixture to my own taste.  You really should cook these in a cast iron skillet to get the full blackened effect (and lots of smoke) but I used my GF grill and they came out perfect.  Experiment and add what you like – they will still be delicious!  The sweet marmalade dipping sauce cuts the heat and really goes well.  I served this over coconut rice. Spice Rub:

• 1 Tbsp. chili powder
• 1 tsp. each paprika, cayenne pepper, cumin, garlic powder, onion powder, Kosher salt
• 1/2 tsp. oregano
• 2 lbs. chicken tenders

Dipping Sauce:

• 1 cup orange marmalade
• 2 Tbsp. butter
• Juice from 1 lime

Preheat cast iron skillet and add 1 tsp. oil.  Dredge chicken tenders in spice rub and add to skillet until blackened and cooked through.  In a small saucepan, warm butter, orange marmalade and lime juice.

Serve with coconute rice

Mardi Gras falls on Tuesday, March 8th, this year.  “Fat Tuesday” is the last day of the carnival season as it always falls the day before Ash Wednesday. When I think of New Orleans, I think of the famous beignets.  I’ve never been to the French Quarter, but my sister went on a business trip and brought me back some beautiful Mardi Gras masks and some prints from an artist in the area. French Quarter Beignets

• 1 envelope Active Dry Yeast
• 3/4 cup warm water
• 1/4 cup sugar
• 1/2 tsp. salt
• 1 egg, beaten
• 1/2 cup Evaporated Milk
• 3-l/2 to 3-3/4 cup all purpose flour
• 2 Tbs. shortening
• Vegetable oil for frying
• Confectioner’s sugar

Combine yeast, water and sugar in the work bowl of a stand mixer fitted with a dough hook.  Let set until frothy, about 5 mins. Add salt, egg and evaporated milk.  Mix on low.  Add half of the flour and mix until incorporated.  Add shortening.  Add remaining flour, a little at a time until well incorporated and dough is not sticky.  Knead on low for 5 minutes.  Place the dough into a large oiled bowl, cover and let rise until doubled in bulk, about 1-1/2 hours. Punch down the dough and turn onto a floured surface and roll into a rectangle about 1/2″ thick.  Cut into 2″ x 3″ squares, and place on a floured baking sheet and let rise an additional 40 minutes. Heat 2-3″ of vegetable oil in a large saucepan to 350 degrees.  Carefully place 2 to 3 beignets into the hot oil and fry until golden brown.  These fry very quickly.  Remove to a paper towel lined plate to drain.  Serve hot with plenty of powdered sugar. Beignet is the french word for “fried dough”.  Most cultures have some version of this.  In polish cuisine, they are called Paczki (POHNCH-kee), Italians have zeppole.  Polish Paczki are usually filled with jam or jelly and coated with sugar or dusted with confectioner’s sugar.  Beignets are loaded with powdered sugar. Remember not to wear anything black while enjoying these, the powdered sugar will be a dead giveaway that you’ve been munching on these delightful little pillows. Enjoy with a hot cup of Cafe Au Lait – 1 part French Roast Coffee and 1 part steamed milk.

Laissez Les Bon Temps Roulez

“Let the Good Times Roll!”

Printer-Friendly Version
~About.com- Southern Food

Mardi Gras falls on Tuesday, March 8th, this year.  “Fat Tuesday” is the last day of the carnival season as it always falls the day before Ash Wednesday. When I think of New Orleans, I think of the famous beignets.  I’ve never been to the French Quarter, but my sister went on a business trip and brought me back some beautiful Mardi Gras masks and some prints from an artist in the area. French Quarter Beignets

• 1 envelope Active Dry Yeast
• 3/4 cup warm water
• 1/4 cup sugar
• 1/2 tsp. salt
• 1 egg, beaten
• 1/2 cup Evaporated Milk
• 3-l/2 to 3-3/4 cup all purpose flour
• 2 Tbs. shortening
• Vegetable oil for frying
• Confectioner’s sugar

Combine yeast, water and sugar in the work bowl of a stand mixer fitted with a dough hook.  Let set until frothy, about 5 mins. Add salt, egg and evaporated milk.  Mix on low.  Add half of the flour and mix until incorporated.  Add shortening.  Add remaining flour, a little at a time until well incorporated and dough is not sticky.  Knead on low for 5 minutes.  Place the dough into a large oiled bowl, cover and let rise until doubled in bulk, about 1-1/2 hours. Punch down the dough and turn onto a floured surface and roll into a rectangle about 1/2″ thick.  Cut into 2″ x 3″ squares, and place on a floured baking sheet and let rise an additional 40 minutes. Heat 2-3″ of vegetable oil in a large saucepan to 350 degrees.  Carefully place 2 to 3 beignets into the hot oil and fry until golden brown.  These fry very quickly.  Remove to a paper towel lined plate to drain.  Serve hot with plenty of powdered sugar. Beignet is the french word for “fried dough”.  Most cultures have some version of this.  In polish cuisine, they are called Paczki (POHNCH-kee), Italians have zeppole.  Polish Paczki are usually filled with jam or jelly and coated with sugar or dusted with confectioner’s sugar.  Beignets are loaded with powdered sugar. Remember not to wear anything black while enjoying these, the powdered sugar will be a dead giveaway that you’ve been munching on these delightful little pillows. Enjoy with a hot cup of Cafe Au Lait – 1 part French Roast Coffee and 1 part steamed milk.

Laissez Les Bon Temps Roulez

“Let the Good Times Roll!”

Printer-Friendly Version
~About.com- Southern Food

Ćwikła isn’t quite easy to pronounce so I’ve always just called it red beets, because that’s what is is. Buraki, in Polish simply means beetroots and this is a typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it’s Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish. I prefer it with as much horseradish as possible, really hot and nice!  This goes perfect with your Easter ham and hard-boiled eggs.

• 1 tsp. white vinegar
• 1 tsp. brown sugar
• 1 cup homemade or purchased horseradish (add as much as you like to suit your taste)
• 1 lb. beets, cooked, peeled and grated or 1 (14 oz.) can prepared beets, drained and grated
• 1/4 tsp. salt

I suggest if choose to grate your own fresh horseradish root that you wear goggles!

In a large bowl, mix together the vinegar, brown sugar, horseradish and salt until well combined.

Add beets and mix thoroughly.

Pack into clean jars and store up to 2 months.