Sunday, April 22, 2012

The Spice of Life-Mr. Dash

This post has nothing to do with cooking but, has everything to do with life. I attended a funeral today of an ordinary salt of the earth man. The kind of man who changed a room as soon as he entered. The people that he touched and the lifes he affected blew me away. Of course I thought he was a great guy and I knew he was special. However, I had no idea of the magnitude of his life and all the people he had touched. As I listened to the speakers, preachers, and musicians I began to think about, "The Dash". On a tombstone their is a dash between the year you are born and the year you pass away. The people you meet, the books you read, the things you learn, and the lifes you touch make up that dash. As I witnessed the sorrow and celebration of his life I began to wonder what people would say about my life. Am I worthy of praise and accolades? One thing is for certain! I will do better, be better, and pattern my life so the people that fill my dash will think of me in a kind and revering way. I will be Mr. Dash! RItP Mr. Sloan and Thank You for Lighting Up Our World

Saturday, March 31, 2012

Brats-Avoid the Explosion!!

At a recent family gathering I was cooking our old standby Bratwurst. I was pondering about how hard it is to cook a simple thing like brats without burning them. Whether its gas or charcoal the brats will eventually blister and juice will shoot out like a water hose. This is like Nitroglyceren when it hits the heat source and can make the brats flame up and become burned and charred. Try this. Put the brats on the bun rack and flip them every 10 minutes or so. After they have turned a little grey or less pink move them down to the actual heat source and roll them every few minutes. This will brown them up with out burning them. This trick also works great for Hotdogs. Hold the char please!!!

Wednesday, January 11, 2012

The Dip that'll make them flip!!!

The Super Bowl is coming up and so are the decisions about what to take. I have been making this dip for several years and its always a big hit.

Buffalo Chicken Dip

  • 2 Boneless skinless chicken breast

  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup Ranch dressing or Bleu Cheese

  • 3/4 cup pepper sauce (such as Frank's Red Hot®)

  • 1 1/2 cups Shredded Cheddar Cheese

  • Bunch of Celery

  • Boil the Chicken in a saucepan in water with Garlic Powder, Onion Powder, and Salt. Cool to touch and shred like Barbecue.
    Mix the cream cheese and ranch in saucepan melting the cheese. Careful not to scorch.
    Mix Chicken and Franks Red Hot in Saucepan.

    Now take a Pyrex dish and layer chciken and sauce mixture, then ranch and cream cheese mixture, top with Cheddar Cheese and Bake at 350 degrees until cheese is bubbly (45 minutes to an hour)
    Slice Small Pieces of Celery like for Soup and Put on Top.

    Serve with Frito's Scoops, Celery Sticks, and Ice Cold Beer!!!