Not much to this dish. We had the butterbeans and cornbread leftover from the other day. A quick saute of some kale in bacon grease and chicken stock and this was a done thing. We cooked a half dozen slices of bacon and set them aside to drain, then added a couple of minced garlic cloves and a little diced onion to the fat, gave them a minute to flavor the pan, and then dumped in the kale. Separate the tough stems and rough chop or tear the leaves. I tossed the greens a little to coat them with the bacon and then added a half cup of chicken stock and covered the pan. Let the kale tenderize in the steam for five minutes then uncover and toss until the liquids evaporates. I ladled the warmed over beans onto a bed of the kale and crumbled the crisp bacon and the cornbread over them. I squeezed a lemon into the kale to add a bright note but that is optional.
A cool front came through and dropped the temps from the 90s yesterday into the 70s today. When I saw the forecast yesterday I knew that soup would work great for the menus today. I soaked these large lima beans overnight and started them simmering in a big pot this morning. I sifted through the results on a quick search and settled on this recipe to work with. Turned out pretty good! I departed from the recipe only slightly, using water and chicken seasoning paste instead of stock. The teaspoon of Creole seasoning wasn’t something that I would have thought of for this dish but it worked nicely in there. I went with a bacon and jalapeno corn bread using the recipe off the corn meal box and preheated the cast iron skillet to get that nice crust. It spent 20 minutes in a 400 degree oven.
for the garden to produce a fat juicy ripe tomato to slice for a BLT.I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same. We have a few tomatoes from Kroger’s that are closing in on their use by date. That is a commercial blend of Creole seasoning sprinkled on the sammy.
Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better? So let’s jump right into the food portion of our festivities.
These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).
Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.
JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)
And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).
Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.
Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.
Grilled Bourbon Chicken Appetizers
- 1- 1/2 lbs boneless skinless chicken breasts
- 3/4 cup firmly packed brown sugar
- 1/4 cup chopped Chipotle peppers in adobo sauce
- 1/4 tsp cayenne pepper
- Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
- 8 oz pineapple chunks
- 12 strips of sliced bacon (should be a pound)
- 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*
Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)
Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.
To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.
(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).
Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.
*please don’t forget this step or all you’ll have for appetizers is flaming skewers.
That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here). Have a safe and happy 4th! – TaMara
We were quite taken with the store-bought baked potato salad we bought the other day at the market. I was determined to make some and today seemed like a good day. Alas! I could only turn up a handful of small yellow potatoes. I did have a little bag of Brussels sprouts so I thought “why not”? I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first. When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo, about a cup each. Also add chopped crisp bacon, I used six slices, and a fair measure of cheese. I have about one and a half cups of mixed cheddar and jack cheese. Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient. I did rethink and add a bit of chopped parsley for a garnish. The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table. Yes, we keep napkins at the table. LOL
This is just about the perfect combination for lunch or a quick dinner. The soup is from a can and the grilled cheese doesn’t take long. This one has bacon and cheddar with sliced muenster cheese on sourdough. The key to making a grilled cheese is to manage the heat so that the cheese is all melted before the bread is burnt. You can shorten the time it takes to complete this by popping the sammy into the microwave for a short time to hurry the cheese melt – this lets you crank the heat up on the skillet or griddle. I usually keep the flame low and cover the pan to arrive at the same condition.
I’ve had this for a little while now and have made three or four batches with it. It’s a well regarded Presto Belgian waffle maker. I don’t have them perfected yet but I have been turning out some very tasty waffles nonetheless.
You heat it up, the light goes out when it’s ready, and pour in the batter. Close the lid and rotate the thing to its other side to help settle the batter. There is a timer, three minutes has been just about right but it doesn’t hurt to open it to check. We had some older batter mix we used at first but found the stuff we ordered with the machine to be much better.The hardest part is getting the mix just right, not too thick or too thin. That’s the part I’m still working on. If you over fill the platter it will run out the side, underfills mean that the waffle will not be perfectly formed. It’ll still be mighty tasty.I made these today with batter a tad thick, they are not quite filled to the edge.These were an earlier batch. The one on top was from the bowl scrapings and is way short of being filled out.