On 04-08-23 04:55, Dave Drum <=-
spoke to Ben Collver about Oven Fried Onion Rings <=-

All that was missing was some crumbled bacon for saltiness and more "crunch" than the sunflower seed provided. But, I didn't feel like cooking - so, that was it.

We keep a jar of McCormick bacon bits on hand. They are vegetarian, not
bacon, but the taste is good. We prefer the "chunks" which are a larger
size and have more crunch, but they are often not in stock at our
grocery stores. When they are there, we buy four jars or so, leaving at
least a few jars on the shelf for others.

This recipe really needs the real bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Smothered With Black Eyed Peas REVISE
Categories: D/g, Cajun, Chicken, Beans
Yield: 6 servings

1 T Salt
2 1/2 ts Onion powder (divided)
4 1/2 ts Garlic powder (divided)
1 ts White pepper
1 ts Dry mustard
2 1/2 ts Rubbed sage (divided)
1 1/2 ts Dried thyme leaves
-(divided)
6 Chicken breasts
1 c Flour
9 sl Bacon cut into 1/2 inch
-pieces
3 md Onions finely chopped
3 Bay leaves
1 1/2 c Finely chopped celery
1 Tabl spoon plus 1 teas
-Tabasco (divided)
1 lb Dried black eyed peas
6 c Chicken stock
-Hot cooked rice

Soak beans:

Preferred method.
In large soup pot, add 1 lb. dried black eyed peas to 8 cups water.
Cover and bring to boil. Boil for 2 minutes, turn off heat and set
aside for 1 hour. Drain and rinse to use in recipe.

Or.

Put 1 lb. dried black eyed peas into 8 cups water in glass dish.
Cover and let soak over night. Drain and rinse for use in recipe.
Do *not* soak beans in cast iron pots. They absorb iron and turn
black.

Precook chicken:
In small bowl, combine salt, 1 1/2 teaspoon onion powder, 1 1/2
teaspoon garlic powder, white pepper, dry mustard, 1 teaspoon sage
and 1/2 teaspoon thyme, mix well. Sprinkle 1 Tbls seasoning mix on
chicken pieces; pat in with hand. Combine remaining mix with flour
in plastic bag; set aside. In large skillet over medium high heat
bring 1/2 inch oil to 350 degrees. Dredge chicken pieces in
seasoned flour; shake off excess. Fry in oil (large pieces, skin
side down first) 5 mins per side or until golden brown. Adjust heat
as needed to maintain 350. Drain on paper towels.

Final step:
In large saucepan or dutch oven cook bacon 3 - 4 minutes or just
until it starts to crisp. Stir in onions, celery, bay leaves and 1
teaspoon tabasco sauce. Cook 5 minutes, stir frequently. Stir in
black eyed peas, remaining 1 tbls garlic powder, 1 1/2 teaspoon thyme;
1 teas onion powder; 1 teas sage. Cook 2 - 4 mins or until liquid
is absorbed; stir frequently. Add stock, chicken pieces and
remaining 1 Tbls tabasco.

Simmer covered about 2 1/2 - 3 hours or until chicken and peas are
tender. Stir occasionally.

Serve with rice

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM


... Shipwrecked in Silver Spring, Maryland. 14:52:04, 09 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

All that was missing was some crumbled bacon for saltiness and more "crunch" than the sunflower seed provided. But, I didn't feel like
cooking - so, that was it.

We keep a jar of McCormick bacon bits on hand. They are vegetarian,
not bacon, but the taste is good. We prefer the "chunks" which are a larger size and have more crunch, but they are often not in stock at
our grocery stores. When they are there, we buy four jars or so,
leaving at least a few jars on the shelf for others.

Had I had them on-hand that would have been perfect. Kosher, gluten-free
and vegetarian. Serve 'em to anyone. If you have trouble finding a supply locally try https://tinyurl.com/BACON-HUNKS

I'm as much "buy local" as anyone else. But, if it's not to be had near
by ... Amazon can fill the need.

This recipe really needs the real bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Smothered With Black Eyed Peas REVISE
Categories: D/g, Cajun, Chicken, Beans
Yield: 6 servings

Real bacon is usually preferable to the ersatz item(s). I cook bacon in
the nuker 3 pounds at a time. Then divide and sucky bag what is not for immediate (within a week) use.

Which reminds me it's time for some Humphrey Pennyworh sized B-L-Ts.

This is my current favourite B-L-T ... and it really has to have real
bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

RECIPE FROM: https://www.kingsford.com

Uncle Dirty Dave's Kitchen

MMMMM

... Whenever, I think about exercise, I lie down 'til the thought passes.
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On 04-10-23 06:17, Dave Drum <=-
spoke to Dale Shipp about Re: Bacon bits <=-

<<SNIP - discussion about bacon >>

This recipe really needs the real bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Smothered With Black Eyed Peas REVISE
Categories: D/g, Cajun, Chicken, Beans
Yield: 6 servings

Real bacon is usually preferable to the ersatz item(s). I cook bacon
in the nuker 3 pounds at a time. Then divide and sucky bag what is not
for immediate (within a week) use.

In that particular recipe, real bacon is needed because of using the
bacon grease. For adding to salads we prefer the Baco Bits. They do
not create any mess and they have a very long shelf life.

Of course, many will substitute chicken thighs for the breasts in this
recipe. Either way, it is good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Santa Fe Chicken
Categories: Crockpot, Easy, Frozen, Tested
Yield: 4 Servings

15 oz Can black beans
-drained/rinsed
15 oz Can whole kernel corn
-drained
1 1/2 c Bottled thick/chunky salsa
(divided)
2 lg Boneless chicken breasts
Still frozen
1 c Shredded cheddar cheese
Cooked Rice

This recipe was tested using two very large boneless chicken breasts
that were still frozen. If using thawed chicken breasts, cooking
time would be less than noted below.

Place beans, corn and 1 cup of the salsa in the bottom of the
crockpot. Stir to mix well.

Place the chicken breasts on top of the bean/corn mixture and then
pour the remaining 1/2 cup of salsa over the chicken breasts.

Cover and cook on HIGH for 3 1/2 hours then spoon some of the bean
mixture on top of the chicken and continue cooking until the chicken
is tender and fully cooked about another half hour . Do not overcook
or the chicken will toughen.

Sprinkle cheese over the top of the chicken, cover and cook another
five minutes or until the cheese melts.

Remove chicken breasts and place on platter, remove beans mixture and
place around chicken or place in serving bowl.

This was served with white rice.

Tested in 4 quart crockpot 11/23/07.

This was very good - will make again. The end flavor will depend on
what salsa you use.

Variation of recipe from Razzledazzlerecipes.com

MMMMM


... Shipwrecked in Silver Spring, Maryland. 23:57:42, 10 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

<<SNIP - discussion about bacon >>
This recipe really needs the real bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Smothered With Black Eyed Peas REVISE
Categories: D/g, Cajun, Chicken, Beans
Yield: 6 servings

Real bacon is usually preferable to the ersatz item(s). I cook bacon
in the nuker 3 pounds at a time. Then divide and sucky bag what is not
for immediate (within a week) use.

In that particular recipe, real bacon is needed because of using the
bacon grease. For adding to salads we prefer the Baco Bits. They do
not create any mess and they have a very long shelf life.

I save off the grease from the bacon and store it in the ice box to
prevent it going rancid (and to keep the ants out of it).

Of course, many will substitute chicken thighs for the breasts in this recipe. Either way, it is good.

Raises hand for thighs. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Santa Fe Chicken
Categories: Crockpot, Easy, Frozen, Tested
Yield: 4 Servings

Cover and cook on HIGH for 3 1/2 hours then spoon some of the bean
mixture on top of the chicken and continue cooking until the chicken
is tender and fully cooked about another half hour . Do not overcook
or the chicken will toughen.

One of the advantages (to me) of crockpot cooking is "set it and forget
it". This probably would do very well in an "instant pot".

Sprinkle cheese over the top of the chicken, cover and cook another
five minutes or until the cheese melts.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Honey Lime Salsa Verde Chicken
Categories: Poultry, Citrus, Vegetables, Herbs, Chilies
Yield: 6 Servings

2 lb Chicken tenders *
1 tb Olive oil
1 1/2 ts Chilli spice mix
1 1/2 ts Kosher salt
+=OR=+
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Smoked paprika
1 ts Cumin
1/2 ts Black pepper
1 c Mild salsa verde
1/4 c Honey
1/2 c Fresh lime juice

* or you can use boned, skinned chicken breasts
sliced into the size of chicken tenders. (UDD
would use thighs)

Add the chicken and oil into the Instant Pot. Stir to
coat the chicken in the oil. Then add in the chilli
spice, salt, onion powder, garlic powder, smoked
paprika, cumin and black pepper. Toss to coat the
chicken in the seasonings.

Pour the lime juice into the pot and stir. Dump the
salsa verde and honey on top of the chicken.

Cover the pot and secure the lid. Make sure the valve is
set to sealing. Set the manual/pressure cook button to 4
minutes on high pressure. When the time is up let the
pot sit for 10 minutes then move the valve to venting.
Remove the lid.

Use tongs to place the chicken on a platter. Then turn
the Instant Pot to the saute setting and let the juices
boil and reduce down for 10 minutes. You don't need to
stir. Turn off the Instant Pot and then stir the chicken
back into the pot and coat the chicken with the juices.

Serve and enjoy!

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM


... That's just common courtesy ..... an uncommon commodity
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