Queso Dip

So I admit this recipe totally is not one of my usual. I used a highly processed food item to make this dish but as everyone at the block party claims it was so worth it. This was very easy to make and it was gone in ten minutes at the party. This was yet another of the dishes that I took that knocked the socks off of everyone and had people asking for the recipe. The flavors were blended together perfectly. The dip did get spicier the longer I cooked it (I started it about 2 1/2 hours before the party so the flavors would blend together). You'll want to give this dish a try at your next party.

Queso Dip
by Norah

32 oz. package of Velveeta, cut into one inch cubes
2 can Rotel tomatoes (you choice of which one I used mild)
1/2 cup dried minced onions
1 roll of Mexican pork Chorizo

Mix dried onions with about 3 tablespoons of water. Let set in bowl. (You may need less or more water. Start with 1 tablespoon and keep adding water until the onions stop soaking up the water.)

In dutch oven, over medium high heat, cook the chorizo (cook just like ground beef) until no longer pink about 7-8 minutes.

Add the velveeta, 3-4 cubes at a time, to the chorizo. Once the velveeta has melted add one can of Rotel, juices and all. Stir until combined. Add the onions and the other can of Rotel. Stir until combined. Turn heat to low and stir every few minutes. Let simmer for about 30 minutes, longer to let flavors combine. You can also move the dip to a crockpot and set at low for about 2 hours. Serve with chips.

Grilled Chicken Pasta Salad

I took this dish to the neighborhood block party on a whim. I had leftover chicken from the day before and I didn't want it to go to waste so I made this salad. It was a huge hit. The salad was gone in about 20 minutes. I had about 15 different people ask for the recipe that night and 5 more the next day. This salad is worth making extra of the Alabama BBQ chicken just so you can make this dish. The flavors blended together great and it was just a really nice summer tasting recipe. I loved that it had you use the bbq sauce instead of just plain mayo.

Grilled Chicken Pasta Salad
Cooks Country June/July 2006

salt
1 pound corkscrew pasta
1 cup frozen corn
2 cups shredded grilled chicken
1/2 cup canned black beans, drained and rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, minced
1 jalapeno chile, seeded and minced (leave the seeds if you want it spicier)
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
3/4 cup White BBQ Sauce
pepper

Bring 4 quarts of water to boil in large pot. Add one tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook one minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer pasta and corn to large bowl and refrigerate until completely cooled, at least 30 minutes.

Stir in chicken, beans, bell peppers, red onion, jalapeno, cilantro, lime juice, and sauce. Add reserved pasta cooking water. 1 tablespoon at a time, until sauce is loose. Season with salt and pepper. Serve. Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings before serving.

Alabama BBQ Chicken

This chicken was unbelievably good. The BBq sauce used on this dish was just amazing. I never thought I could like white BBQ sauce but it really tasted wonderful. The chicken was smoky with a nice tangy sauce. Simple and very easy to make for something that tasted so good. The recipe calls for whole cut up chicken but as you can tell I used smaller boneless chicken. You'll need to adjust the cooking times if you chose to use something other than whole cut up chicken plus you'll lose some of the smokiness flavor. You'll want to be sure to make extra chicken so that you can make the recipe I am posting next.


Alabama BBQ Chicken
Cooks Country June/July 2006

White BBQ Sauce
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Chicken
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 (3 1/2 to 4 pound) whole chickens, patted dry and split ( I used chicken tenders since I had thought I had whole chicken and all I had was tenders)
2 cups hickory wood chips

For the sauce:
Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least one hour or up to 2 days.

For the chicken:
Mix salt, black pepper, and cayenne pepper in small bowl. Rub spice mixture all over chicken.

Soak wood chips in bowl of water for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.

Dip wad of paper towels in oil and oil grate, holding paper towels with long handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken.

Grill chicken until skin is well browned, 35 to 45 minutes. Flip chicken skin side up and grill, covered until breast meat registrars 165 degrees on instant read thermometer, 15 to 20 minutes longer. Remember the cooking time will be less with boneless pieces.

Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

Using a Gas Grill:
Prepare recipe for Alabama BBQ chicken through second step. Soak wool chips in bowl of water for 15 minutes, place chips in small aluminum tray, and place tray directly over primary burner. Light grill, turn on all burners to high, and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Oil cooking grate. Turn all burners to medium low. Place chicken skin side down on grill, cover, and proceed with recipe from step 5.

Breakfast Sausage

I've been wanting to try this recipe since I first noticed it in Cook's Country back at the first of the year. However my not being a fan of sausage has kept me from giving it a try. I'm not sure why I don't like breakfast sausage but I have a feeling its due to one of the seasonings used in the commercially prepared sausage because I LOVED this sausage. There was no weird flavor for me and even my husband thought this tasted so much better than Jimmy Dean brand sausage. It took me about 5 minutes to mix everything together and another 5 to shape out the patties. Cooking time was about 6-10 minutes total. I used the sausage to make sausage muffins.
If you feel like going all out you can even make your own English muffins (I didn't have time to make my own this time).


Breakfast Sausage
Cooks Country Feb/March 2010

2 pounds ground pork (avoid lean or extra lean)
1 garlic clove, minced
1 tablespoon maple syrup
2 teaspoons dried sage
1/2 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons pepper
2 tablespoons unsalted butter

Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl. Gently mix with hands until well combined. Form into 2 1/2 inch patties, about 1/2 inch thick (using a 1/4 cup measuring cup makes almost perfect patties). You should have about 16 patties.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties.

The raw sausage patties can be refrigerated, covered for 1 day or frozen for up to one month. To cook frozen patties, proceed to second step, cooking patties for 7 to 9 minutes per side.

One Minute Tomato and Avocado Salsa

This was a favorite with everyone. I was worried the jalapenos would make the salsa too spicy for me and the boys but it didn't. The flavors blended well. I loved the fact it made life easier for us since I didn't have to make guacamole too. I've never been a fan of the jarred salsa at the store and now with this quick to make salsa I will never have to buy another jar of salsa again.

One Minute Tomato and Avocado Salsa
Cooks Country June/July 2010

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28 oz.) can diced tomatoes, drained
1 avocado, pitted, skinned, and chopped

Pulse onion, cilantro, jalapenos, lime juice, garlic, and salt in food processor until coarsely choppped.

Add tomatoes and pulse until combined, about 3 one second pulses. Place salsa in fine mesh strainer (I skipped this step) and drain briefly. Transfer to bowl. Add avocado and stir. Serve.

Amish Potato Salad

I love potato salad. I don't think I've ever passed up a potato salad recipe in my life. And I usually love all potato salads I try for various reasons. I loved this salad too even though I felt it was loaded with egg, which for those that know me I HATE eggs with a passion. I will make this again in the future but I will be cutting back on the eggs to one maybe two eggs. Also I have to have onions in my potato salad so I added some to this one. Overall this was a great recipe and one I look forward to making again.

Amish Potato Salad
adapted from Cooks Country June/July 2010

3 pounds Yukon Gold potatoes cut into 3/4 inch chunks
salt and pepper
1/3 cup cider vinegar
1/4 cup sugar
2 tablespoons yellow mustard
4 large hard cooked eggs, peeled
1/2 teaspoon celery seed
3/4 cup sour cream
1 celery rib, chopped fine
1 onion, chopped fine

Bring potatoes, 1 tablespoon salt, and enough water to cover by one inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard cooked egg yolk (reserve the white), celery seed, and 1/2 teaspoon salt in food processor until smooth. Transfer to medium bowl.

Drain potatoes, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least thirty minutes, stirring gently once to redistribute dressing.

Whisk sour cream into remaining dressing. Add remaining hard cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing, celery, and onions to cooled potatoes. Cover and refrigerate until chilled, about 30 minutes. Season with salt and pepper. Serve. Salad can be refrigerated in airtight container for 2 days.

Nashville Hot Fried Chicken

According to the internet and the magazine this is a very popular chicken dish in Nashville. I thought it looked good and given my new confidence in eating spicy foods I thought this would be great. Well it should have come with a warning about just how spicy this dish is. I made the not so hot version and my lips were still burning 48 hours later. I only had one bite and it was enough. No way could I let the kids eat this dish. Everyone else, except for me, loved the food. If you like really really spicy food this dish is for you.

Nashville Hot Chicken
Cooks Country June/July 2010

Brine
2 quarts water
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (3 1/2 to 4 pound) whole chicken, quartered


Coating
3 quarts peanut or vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
2 cups all purpose flour
1/2 teaspoon pepper


Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to one hour.

Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne pepper, paprika, 1/2 teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.

Remove chicken from refrigerator and pour off brine. Combine flour, 1/2 teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack.

Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 for dark meat), 20 to 25 minutes. Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken. Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve on white bread with pickles.

If you think you handle it hotter:
Prepare Nashville Hot Chicken. For spiced oil in step 2, increase oil to 1/4 cup, cayenne to 3 1/2 tablespoons, and sugar to 3/4 teaspoon and add 1 teaspoon dry mustard. Continue with recipe as directed.

Chinese Barbecued Ribs

Oh goodness these tasted so good. The flavors of the soy sauce, hoisin sauce, and ginger really gave the sauce a Chinese taste. The ribs were perfectly tender and sticky. There are a few steps involved and yes it's not a quick meal to make but the time spent on these is well worth the time and effort. Smoking the ribs with tea bags seemed odd to me before I tasted them. It's a subtle smoked flavor that you can't place the flavor of until someone tells you. If you can't find St. Louis style ribs use baby back ribs and check for doneness after one hour.

Chinese Barbecued Ribs
Cooks Country June/July 2010

2 racks pork spareribs (2 1/2 to 3 lbs each) St. Louis Style
8 black tea bags
1 1/2 cups ketchup
1 cup soy sauce
1 cup hoisin sauce
1 cup sugar
1/2 cup dry sherry
6 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
1 1/2 teaspoons cayenne pepper
1 cup red currant jelly

Cut rib racks in half. Cover tea bags with water in small bowl and soak for 5 minutes. Squeeze water from tea bags and tightly seal in foil packet. Cut vent holes in top of packet.

Adjust oven rack to middle position and heat oven to 300 degrees. Whisk 1 cup ketchup, soy sauce, hoisin, sugar, sherry, garlic, ginger, sesame oil, and cayenne in large bowl; reserve 1/2 cup for glaze. Arrange ribs, meaty side down, in large disposable roasting pan and pour remaining ketchup mixture over ribs. Cover pan tightly with foil and cook until fat has rendered and meat begins to pull away from bones, 2 to 2 1/2 hours. Transfer to large plate. Pour pan juices into fat separator. Let liquid settle and reserve 1 cup defatted pan juices.

Simmer reserved pan juices over medium heat until reduced to 1/2 cup, about 5 minutes. Stir in jelly, reserved ketchup mixture, and remaining ketchup and simmer until reduced to two cups, 10 to 12 minutes. Reserve one third of glaze for serving.

Open bottom vent on grill. Light about 100 coals; when covered with fine gray ash, carefully pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until tea begins to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until tea begins to smoke heavily, about 5 minutes. Leave primary burner on high and shut other burners off.) Scrape and oil cooking grate. Arrange ribs, meaty side down, on cool side of grill and cook, covered, until ribs are smoky and edges begin to char, about 30 minutes.

Brush ribs with glaze, flip, rotate, and brush again. Cover and barbecue, brushing glaze every 30 minutes, until ribs are fully tender and glaze is browned and sticky, 1 to 1 1/2 hours. Transfer to cutting board, tent with foil, and let rest 10 minutes. Serve with glaze.

Spice Crusted Grilled Pork Chops

So again the original recipe called for pork tenderloin and yet again I couldn't find it on sale anywhere so I subbed pork chops for the tenderloin. I'm not sure if the over the top spicy heat came from the fact I used pork chops or if it's just a really spicy hot dish. Either way I could only get through half my pork chop although my father and husband ate all of theirs. I think next time I'll cut the peppercorn and mustard seeds in half and not put as much rub on the chops or tenderloin. This was another quick and easy dish that was done from start to finish, after getting charcoal to temperature, in 35 minutes. The original recipe also called for coriander seed, which while I'm not a big fan of I couldn't find my bottle of them so I subbed dried minced garlic.

Spice Crusted Grilled Pork Chops
adapted slightly from Cooks Country June/July 2010

3 lbs boneless pork chops or 2 pork tenderloins (1 1/2 to 2 lbs each)
1 1/2 tablespoons mustard seeds, cracked
1 tablespoon dried minced garlic, or 1 tablespoon coriander seed, cracked
1 teaspoon black peppercorns, cracked
1 teaspoon Demerara or turbinado or brown sugar
1 teaspoon kosher salt
1 tablespoon cornmeal
1/2 cup cornstarch
2 large egg whites

Heat grill, gas or charcoal, for 15 minutes. Scrape and oil grate.

Pat pork dry with paper towels. Combine mustard seeds, garlic, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat pork chops lightly in cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.

Spray pork chops with cooking spray and grill, covered, turning occasionally, until browned all over. Transfer to the cooler side of the grill and continue to cook until it reaches between 145-160 degrees. It took mine about 10 minutes total.

Peach Brown Betty

This dish did not last long in our house. Everyone snapped it up and enjoyed it. The peach flavors stood out and the topping was nice and crunchy. The dish was easy to make and while not a thirty minute dessert it was done in about 45 minutes. I can imagine this dish would have been even better if the peaches we in season from somewhere local. I used some that were rock hard and somewhat tart. However it still turned out pretty tasty.

Peach Brown Betty
Cooks Country June/July 2010

Topping
4 slices hearty white sandwich bread, torn into pieces
5 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Peach Filling
2 tablespoons unsalted butter
3 1/2 lbs peaches, peeled, pitted, and cut into 1/2 inch wedges
1/3 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt

Adjust oven rack to middle position and heat oven to 400 degrees. Pulse bread and butter in food processor until coarsely ground. Set aside. Combine sugar and cinnamon in small bowl.

Melt butter in large nonstick ovensafe skillet over medium high heat. Cook peaches , stirring occasionally, until they begin to caramelize, 8 to 12 minutes. Off heat, stir in 1 cup crumb mixture, sugars, lemon juice, vanilla, and salt.

Top peach mixture with remaining crumbs. Sprinkle with cinnamon sugar and bake until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool ten minutes. Serve warm.