Cooking with KP: August 2018

Parmesan Ranch Chicken Tenders

I just added a bit of this and bit of that to make these at first, but now I have gotten the recipe down, and want to share it with you.

2 pounds of chicken tenders
1 1/2 cup of bottled ranch dressing (I use Kraft)
2 Tablespoons garlic powder
1 teaspoon pepper
1/2 teaspoon paprika
Crust:
1 cup Italian bread crumb
3/4 cup Panko crumbs
1/2 cup freshly grated Parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon pepper

Place ranch dressing, garlic powder, pepper, and paprika in a bowl and mix well. Pour mixture into Ziplock bag. Add chicken tenders and shake lightly. Place in refrigerator for 30 minutes to 1 hour.

Preheat oven to 400 degrees. Line a large baking sheet with foil. Place a cookie/cake cooling rack on top of foil. Spray rack with cooking spray.

Mix bread crumbs, Panko crumbs, Parmesan, garlic powder and pepper in bowl and place half of the mixture in another Ziplock bag.

Pour chicken tenders and sauce on a large platter/plate. Make sure each tender in coated in the ranch mixture. Put half of the tenders in bread crumb mixture and shake well. Make sure tenders are fully coated. Place each tender on baking rack.

Add rest of crumbs in bag and then add chicken and repeat.

Bake 12 minutes. Remove from oven and carefully turn tenders so that you aren't loosing any breading. Bake another 12 minutes or until tenders are done, crispy, and golden brown. Serve with your favorite dipping sauce. (We like Tomato Bacon Ranch by Terrapin Ridge Farms)

Big Momma's Hot Spinach and Artichoke Dip

Have you ever searched online for a spinach and artichoke dip recipe? There are probably as many there as there are hair on your head! Well, here is another one. It is rich and creamy; it is a little spicy; and it is delightful. We like it with pita chips.

1 10-ounce package of frozen chopped spinach, thawed and drained
1 14-ounce can of artichoke hearts in brine, drained and chopped
1 8-ounce cream cheese, softened
1/2 cup of sour cream
1/2 cup of mayonnaise
1 cup shredded Mozzarella cheese
3/4 cup fresh shredded Parmesan cheese
1 cup of Parmesan and Asiago cheese curls
1 teaspoon pepper
2 tablespoons finely minced garlic
1-2 pinches of red pepper flakes, crushed
1 Tablespoon fresh lemon juice

Preheat oven to 350 degrees. Put thawed spinach in a colander and let drain for 20 minutes. Then press with a wooden spoon or clean hands to remove all remaining water. In a large mixing bowl, mix with hand mixer, cream cheese, mayonnaise, sour cream, garlic, and pepper. When smooth, add spinach, artichokes, Parmesan cheese, Mozzarella cheese, pepper flakes, and lemon juice. Stir with a spoon until everything is well-blended. Spray 8x8 casserole dish with cooking spray. Put half of the dip mixture in dish. Top with half of the cheese curls. Add remaining dip. Top with remaining cheese curls. Bake for 25-30 minutes until bubbly and top cheese is melted.

I recommend using hearts in brine because they just add a kick to the taste.

Big Momma's Twice Baked Loaded Potatoes

There are many recipes for twice baked loaded potatoes, but this is mine. And, if I say so myself, they are amazing good. Try them and let me know what you think.

4 large baking potatoes
2 Tablespoons olive oil
8 slices of bacon
1 stick butter, softened
1/2 cup whole milk
4 ounces cream cheese
1/2 cup sour cream
1/2 cup sharp cheddar cheese, shredded
1/2 cup Colby Jack cheese, shredded
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup finely diced green onions
1 Tablespoon paprika

Preheat oven to 400 degrees. Thoroughly wash potatoes. Pat them dry with a clean dish towel. Rub each potato with olive oil and place on a foil-lined baking pan. Bake for 1 hour so that the potatoes are fully cooked. Let potatoes cool for 30-40 minutes.
While potatoes are cooling, reduce oven temperature to 350. Fry bacon, drain and break into 1/4 to 1/2 inch bits.
Once potatoes are cooled, cut each in half and carefully scoop out insides and place them in a mixing bowl. Add butter, milk, sour cream, cream cheese, garlic powder, salt, and pepper. Mix with handmixer until smooth. If too thick, had 1 tablespoon milk at a time until you have a very smooth mixture. Now fold in 1/4 cup of each cheese, bacon bits (reserve a few for topping), and green onions. Fill each potato half shell with mixture. Lightly sprinkle each top with paprika. Then sprinkle the remaining shredded cheeses on top and then bacon bits. Bake at 350 for 20 minutes so the potatoes are fully warmed and cheeses are melted.

Pineapple Barbecue Sauce for Meat

Are you looking for a wonderfully tangy sweet barbecue sauce/glaze for meat? Look no further. Here is a recipe for a sure to please addition to chicken, pork chops, ribs, or meatballs.

2 cups ketchup

1/3 cup apple vinegar

1/3 cup brown sugar

2 Tablespoons honey

¾ cup pineapple preserves

2 Tablespoons finely minced garlic

1 Tablespoon Worcestershire sauce

3 tbsp spicy mustard

½ teaspoon pepper

½ teaspoon smoky paprika

Combine all ingredients and mix well. Heat in a sauce pot on medium heat and bring to a boil stirring occasionally. Lower temperature and simmer for 15-20 minutes stirring to avoid scalding. Allow to cool.

This sauce is always better if you make it a day ahead of time. Store the sauce in the refrigerator for up to a month.

Season your meat with a dry rub mixture of garlic powder, seasoned salt, and pepper.
Bake your chicken or pork chops at 375 degrees for 10 minutes. Remove from oven and pour sauce over meat and continue baking 20 minutes or until done.
If cooking ribs, rub meat with seasoning dry seasonings and wrap tightly in foil. Bake for 1 hour at 325 degrees. Remove from oven and cover in sauce, rewrap and bake another 50 minutes. Remove foil and bake another 15 minutes to thicken sauce.
If you are grilling your meats, grill and brush on sauce the last half of cooking time.
For meatballs, I use frozen meatball. Put frozen meatballs in crockpot on low with sauce on top and cook for 3-4 hours.

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Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.