Fritters da Diet with a “Smooth” Surprise

Fritter da Diet 065When I first started making Digger Fritters (Potatoes with Bacon and Polish Sausage), I used the Bacon Ends & Pieces that came in a box. Back in the day, that box of bacon was very cheap. However, it had a lot of fat and calories. At first, I baked the polish sausage separately to eat on the side with the potatoes and bacon. Then later I started dicing the polish sausage to fry and mix with the potatoes and bacon.

Now I use thick bacon when I make my regular Fritters. I melt cheese on top, a dollop of sour cream, and sometimes a fried Bacon Ends - Don't use this!egg. It still has a lot of calories, but it sure does taste good.

I used to make it every weekend because my family loved it. Now, I only make a few times a year.

I wanted to see if I could cut the calories by substituting Turnips for potatoes and Turkey Bacon, instead of the thick bacon. Parsnips can also be used instead of potatoes.

Fritter da Diet 006Some other changes to make would be to use a different cheese topping. Mozzarella and Feta have fewer calories than Cheddar Cheese. You can also use Yogurt, instead of Sour Cream. For Fritters Deluxe, I top it with an over-easy egg. You can also poach the egg or only use the egg whites.

INGREDIENTS:

  1. Turnips, 3
  2. Turkey Bacon, Hickory Smoked, recommended: Applegate Naturals, 3 slicesFritter da Diet 016
  3. Smoked Sausage (with Chicken, Pork & Beef), recommended: Morrell, 7 oz.
  4. Hot Jalapeno & Habanero Jack Shredded Cheese, recommended: Great Value, 8 oz.
  5. Garlic & Herb Butter, recommended: Kerrygold, ½ stick
  6. Butter, Unsalted, Sweet Cream, recommended: Great Value, ½ stick and 1 teaspoon
  7. Black Truffle Oil, recommended: Roland, ½ teaspoon
  8. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  9. Porcini Mushroom Rub, recommended: Manitou, ½ teaspoonFritter da Diet 031
  10. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  11. Chicago Steak Seasoning, recommended: Weber, ¼ teaspoon
  12. Liquid Smoke, Mesquite, recommended: Wrights’, ½ cap
  13. Chicken Bouillon Cube, recommended: Knorr, 1
  14. Chopped Onions, frozen, recommended: Pictsweet, ¼ cup
  15. Chopped Green Bell Peppers, frozen, recommended: Great Value, ¼ cup
  16. Parsley Flakes, recommended: Spice World, ½ teaspoon
  17. Water, enough to fill pan of TurnipsFritter da Diet 032

INSTRUCTIONS:

  1. Cut off the Turnip top and bottom, then dice. Try to make the cuts the same size as the diced Smoked Sausage.
  2. Add Truffle Oil, Truffle Zest, Porcini Mushroom Rub and 1 teaspoon of Butter to pot and cook on low for 2 minutes.
  3. Add diced Turnips, Bouillon Cube and Water to the same pot and boil for 25 to 30 minutes.
  4. Drain the Turnips and move to colander. Season with Granulated Garlic and Chicago Steak Seasoning.Fritter da Diet 037
  5. Add ½ of Kerrygold and Unsalted Butter to a skillet and melt. Add the diced Turnips and turn until they are brown. Can take about 20 to 30 minutes, turning as needed.
  6. Dice the Polish Sausage.
  7. Fry the Bacon slices. Remove the slices and brown the diced Polish Sausage. Remove the Polish Sausage and add the Chopped Onions and Green Bell Peppers. Cook for a few minutes. Cut the Bacon into pieces.
  8. Drain excess melted Butter from the Turnip Skillet. Add the Bacon pieces, diced Polish Sausage, Chopped Onions and Green Bell Peppers. Mix together and cook on low for 10 minutes.Fritter da Diet 039
  9. Top with Shredded Cheese and cook on low an additional 5 to 10 minutes to allow the cheese to melt.
  10. You can fry or “poach” an Egg to top this. Add a dollop of Daisy sour cream and sprinkle Parsley Flakes for presentation.

Today is Shampoo Day! So I get to apply “topical” biotin on the bad spots and drink “liquid” biotin with my orange juice. Also, this week, I will take Hair & Vitamin pills as well as Biotin pills. I still use the “old school” Sulfur 8 on my braid parts, because it makes my scalp tingle.Fritter da Diet 040

Aldi messed up my grocery order and sent 8 bananas instead of 2. What to do? I thought about baking Banana Bread, but I am very short on flour. I did think ahead to order Strawberry yogurt, do why take advantage of the extra bananas and use them in a Smoothie with the orange juice?

I got this idea yesterday and ordered an Oyster Smoothie Blender from Amazon. It arrived today, so it must have been in their warehouse.

NO COOTIES ALLOWED!Fritter da Diet 042

I take special care with any incoming packages. Back in early February, I ordered 3 things from Amazon and when they arrived, I noticed they were from China. This was when we first found out about COVID. So I sent that shit back, ASAP! And used gloves and took special care in handling the packages.

Now I wear special “cootie” gloves and bleach wipes for all incoming packages. Better safe than sorry.

Fritters da Diet 004My dishwasher, washer and dryer installers did not wear masks during the install, but I did. I am not playing!

Shout out to my favorite cousin, Tony! He fixed my old dishwasher and it lasted awhile, but had to be replaced. The new Dishwasher is fantastic.

The dishes are finally being cleaned, for real this time. No fooling around!

THE VAMPIRE DANCER COOKBOOK IS COMING!Fritters da Diet 006

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Fritters da Diet 015

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Patty Melt for Happy Tax Refunds!

Patty Melt 042RIP old ass washer and dryer! I got them from my sister Candy back in 2004, when I moved into my 2nd home. I left my 1st washer and dry set at my first house. The buyer asked if they came with the house, and I said they can. And that sealed the deal.

They are still working okay after 16 years, but it seems as though my clothes are not 100% clean. So it is time to move up to bigger and better things.

I will admit it is a bit stressful trying to pick out a replacement Patty Melt 009 (2)set. I am comparing prices with Best Buy, Lowes, Nebraska Furniture, Sears and Wayfair. I am trying to get a set that is $200 less than my refund, to allow for taxes. After all, buying a washer and dryer set only comes around every 10 years of so, unless you have buckets of money to upgrade, which I do not.

I wish I could get some fancy features, like the Smart Wi-Fi models they have now. And I have always LOVED the Red Washer and Dryer set. Not that having the color Red, would make the clothes cleaner, it just tickles my fancy. I probably will end up Patty Melt 010 (2)with the cheap white set again, but at the very least, I am going to get Front Loading, instead of Top Loading.

I have one week to pick out a set. And hopefully I will make my decision in enough time to have it installed on my day off, Tuesday or Wednesday.

Wish me luck.

INGREDIENTS:

  1. Rye Bread, recommended: Farm to Market Bread Co., 2 slices per sandwichPatty Melt 010
  2. Ground Beef 80/20, 1 lb.
  3. Limberger Cheese, recommended: Champignon German, 2 oz per sandwich
  4. Red onion, 1 (thin) slice per sandwich
  5. Soy Sauce, 1 teaspoon
  6. Liquid Smoke Mesquite, recommended: Wright’s, 1 cap or less
  7. Worcestershire Sauce, 1 teaspoon
  8. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  9. Chicago Steak seasoning, recommended: Weber, ¼ teaspoonPatty Melt 014
  10. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoon
  11. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  12. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  13. Balsamic Vinegar, 1 teaspoon
  14. Bacon, 1 slice per burger
  15. Butter, 1 teaspoon, divided
  16. Mayonnaise, recommended: Hellmann’s, ½ to 1 teaspoon per patty, to your liking
  17. Sliced Dill Pickles, about 1 to 2 per pattyPatty Melt 015
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  19. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 3 (for easy clean up)

INSTRUCTIONS:

  1. Freeze Limberger Cheese 20 to 30 minutes before cook time.
  2. Divide into the Ground Beef into 4 patties, using the Patty Melt 021Parchment Sheets to shape and flatten. Make sure the patties are room temperature. Polk holes in the patties with a fork.
  3. Mix the Liquid Smoke, Soy Sauce, Balsamic Vinegar and Worcestershire Sauce, then apply evenly on burgers.
  4. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.
  5. Preheat a cast iron skillet for 2 to 3 minutes.
  6. Fry the Bacon and set aside.
  7. Cook Burger Patty for 3 to 4 minutes per side.Patty Melt 022
  8. Move to the back of the skillet and sauté the onion to your liking
  9. Add Mayonnaise to one slice of bread, and Mustard to the other slice of bread.
  10. Put half of the Limberger cheese on each bread slice
  11. Using a “cold” skillet, cut the butter slices into 8 pieces with one of the left and one on the right side of the pan.
  12. Put the bread slices on each side of the skillet and grill the bread for about 2 to 3 minutes on Medium Low, or until cheese melts. But I peek under the bread to make sure it is not burning.Patty Melt 024
  13. To one bread slice with the Burger, Onion and Pickles. If the cheese needs additional time to melt, I flip them back and forth to meld together, making sure it does not burn.
  14. Remove and let it rest for 3 to 5 minutes.
  15. I love this cut diagonally for flair!

The American Royal is having a BBQ Sauce and Rub contest. I love watching cooking competition shows on the Food Network.

I am so glad to see that women are now competing in the Grilling Patty Melt 030cook-offs. Wouldn’t it be cool, if my rub was good enough to enter? Life is short. I have until April 17th to decide. If I decide to, I don’t want to be in last place; hopefully I will rank within the top 50.

http://www.americanroyal.com/bbq/competition-information/?ct=t(2020-BBQ-Dates_COPY_01)&mc_cid=dcfe4f78b0&mc_eid=a24974d391

 

Patty Melt 027

THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Patty Melt 033

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FACEBOOK:
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https://www.youtube.com/user/ShalimaraliPatty Melt 035

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Patty Melt 040

Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Buffalo Chicken Chili 025

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FACEBOOK:
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https://www.youtube.com/user/ShalimaraliBuffalo Chicken Chili 045

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Buffalo Chicken Chili 055

Kung Pao Pork Chops with Teriyaki Rice & Stir Fry Vegetables

Teriyaki Rice Stir Fry 019I used to work downtown and had the opportunity to choose a different place to eat lunch every day. One of my favorites was eating General Tso’s and Kung Pao Chicken at the Panda Express. So I want to use those flavors in my Asian-inspired Dinners.

One thing that I loved about my Mom’s cooking, was that she was not afraid to try new cuisines. I remember her making an “Asian-style” dinner using La Choy products. “East Meets West, La Choy makes Chinese food – swing American!” This dinner will include the Pork Chops and Teriyaki Rice.Kung Pao Pork Chops 037

RIP: Momma Bear slow cooker. I had 3 different slow cooker sizes to accommodate large, medium and small meals. So Papa Bear, Momma Bear and Baby Bear slow cookers. The Momma Bear slow cooker somehow got grease trapped inside the cooking unit, so she had to be banished to the basement. I was searching for a 4 Quart replacement slow cooker, and came across the Presto Indoor Electric Smoker/Slow Cooker combination. I cannot be trusted with either a gas grill or wood/gas smoker. So I gave my smoker to my brother and had planned to buy an electric one to replace it. They were in the $100.00 range, so I put it on the back burner.20200211_145509 Until, I came across the smoker/slow cooker for less than $60.00. Cool! I can kill two birds with one stone. Found a cheaper smoker and a replacement for the Momma Bear slow cooker.

INGREDIENTS:

  1. Pork Loins, Chop Bone-In Brined Louisiana Style Griller, 3 lbs.
  2. Soy Sauce, recommended: Great Value, 2 teaspoons
  3. Sazón, recommended: Goya, 1 packet
  4. Kung Pao Sauce, recommended: Panda Express, ½ to 1 cup, per your preference **Teriyaki Rice Stir Fry 001
  5. Peanuts, Salted, recommended: Planters, two 1.75 oz. bags
  6. Sriracha Hot Chili Sauce, Recommended: Huy Fong Foods, 1 to 2 teaspoons
  7. Sesame Seed Oil, recommended: Imperial Dragon, 2 teaspoons
  8. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  9. Rice Wine Vinegar, Natural & Mellow, recommended: Nakano, 1 to ½ teaspoons, as desired
  10. Liquid Smoke, Applewood, recommended: Wrights, 1 cap
  11. Hickory BBQ Wood Chips, recommended: Western, enough to fill “Charring” cup, or your favorit20200214_182823e brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill. This is optional, depending on your preferred cooking method.

INSTRUCTIONS:

  1. Marinade the Pork Chops with the Soy Sauce and Sazón, overnight or up to 30 minutes. I had to freeze the Pork Chops after this marinade, because I was not sure how I was going to cook them yet.20200214_183421
  2. After unthawing the Pork Chops, I added the Fish Sauce and Liquid Smoke to the marinade bag, 30 minutes before cook time.
  3. Preheat a skillet and add the Sesame Seed Oil, then cook the Pork Chops for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them. Add a splash of Rice Wine Vinegar to de-glaze the skillet.
  4. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Kung Pao sauce to your preference. I am going to “smoke” the Pork Chops for 4 hours in the Smoker/Slow Cooker combo.20200214_234106
  5. Then I will put them in the Slow Cooker and cover with the Kung Pao sauce, Peanuts and Sriracha for 2 hours on low.

** You can also make your own Kung Pao (pao = peanuts) sauce using soy sauce, vinegar, sugar, garlic, ginger, scallions and/or dried red peppers. To save money and time, I preferred to use a shortcut by buying pre-made Kung Pao. I have most of those ingredients, but not all of them. So it was cheaper to buy the bottled sauce.

Side Dish: Teriyaki Rice with Stir Fry VegetablesTeriyaki Rice Stir Fry 013

INGREDIENTS:

  1. Teriyaki Rice, recommended: Knorr, 5.4 oz.
  2. Stir Fry Vegetables, frozen, recommended: HyVee, 8 oz.
  3. Chicken Won Ton Soup, recommended: Campbell’s, 10 ½ oz.
  4. Chicken Broth, recommended: That’s Smart, 2 ½ cups, divided
  5. Ponzu Citrus Seasoning Dressing & Sauce, recommended: Kikkoman, ¼ to ½ teaspoon, or use lemon or lime juice to add freshness
  6. Soy Sauce, recommended: Great Value, 2 tablespoons
  7. Stir Fry Oil, recommended: Tsang, ½ teaspoonTeriyaki Rice Stir Fry 007
  8. Butter, 2 tablespoons, divided
  9. Chinese Five Spice, recommended Tone’s, ¼ teaspoon
  10. Wonton Strips, recommended: Great Value, as desired
  11. Sriracha Sauce, recommended: Huy Fong Foods, ½ teaspoon
  12. Kung Pao Pork Chops (leftovers, including the peanuts), optional

INSTRUCTIONS:

  1. Prepare the Stir Fry Vegetables in a separate pot. Melt 1 tablespoon of Butter with Stir Fry Oil and Chinese Five Spice for 2 minutes. Add 1 cup of Chicken Broth and bring to a boil. Add the Stir FryTeriyaki Rice Stir Fry 008 Vegetables and bring to a boil. Season with Soy Sauce and a dash of Ponzu Citrus Dressing. Cover and simmer on low for 5 minutes.
  2. In a separate pot combine Rice, 2 tablespoons of Butter and 2 Cups of Chicken Broth. Bring to a boil, then cover and simmer on low for 7 minutes.
  3. Combine the Chicken Won Ton Soup with the Stir Fry Vegetables and then combine both pots together.
  4. Thinly slice the Kung Pao Pork Chops (or other meat, or keep it meatless). I warmed up the Pork Chops slices for a few minutes and then added the Rice/Vegetable mixture. Heated together for a few minutes.Kung Pao Pork Chops 033
  5. I dressed this All-in-one Bowl with Sriracha Sauce and crunchy Wonton Strips.

Since I have 4 Pork Chops, that will be 4 dinners made in advance. Then combine them with the Rice and Vegetables for the rest of the week.

It was delish and something different for a change. I usually have Salad as my side dish for 4 days out of the week. The Stir Fry Vegetables and Rice will be a great substitute, to get veggies and fiber into my diet on non-salad days.

 

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Teriyaki Rice Stir Fry 014

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Cajun Turkey Wings and Chicken Thighs

Turkey Wings 056About 10 years ago I got serious about baking the perfect Turkey. It took years of practice, because my mom usually cooked the Turkey for Thanksgiving. I purchased a large roasting pan and turkey kit with twine, injection needle, thermometer, etc.

Before I moved out on my own, I did not know how to bake a turkey. Turkey is an expensive meat, and I was too cheap to mess it up.

I had to start from the cooking basics. First learning how to fry and bake a cut up chicken. Then moving up to baking a whole chicken, a whole hen and finally, a whole duck.Turkey Wings 059

People loved my duck on Thanksgiving. So it was time to move up to baking a whole turkey.

But I had some secret weapons:

  • Bacon,
  • Butter,
  • Bag.
  • Smear the butter under the skin, and then stuff it with flavors like garlic, lemon and sage.
  • Bacon-wrap the turkey.Cookbook Recipes January 2020 022
  • Bag it in the Reynolds Turkey-size baking bag.

That Turkey was the bomb! It was tender, falling off the bone and finger-licking good.

But that meal only happened once a year for Christmas or Thanksgiving. Poultry for the rest of the year was baked or fried chicken wings or thighs.

One of my grocery stores had the turkey wings on sale for $1.34 a pound, while the chicken wings were $3.99 a pound. That was a no-brainer. Be cheap and buy the turkey wings! I also bought some chicken thighs, since they were on sale for $.65 a pound.Turkey Wings 007

Then I remembered my turkey kit from 10 years ago. I never used the injection needle, because I hate to get shots.

But then my grocery store had the pre-filled injection needle with butter marinade on sale.

That poor turkey has to get a shot from some who is nervous about getting shots.

I might have to have a beer first, to calm my nerves.

Paging Dr. Turkey Briner: It’s time to giveTurkey Wings 019 those birds a shot with a needle. Stat!

INGREDIENTS:

  1. Turkey Wings, 2
  2. Chicken Thighs 6
  3. Honey, recommended: Sam’s Choice, 2 teaspoons
  4. Lemon (cut into 4 wedges), 1
  5. Chicken Bouillon Cubes, recommended: Knorr, 4 teaspoons, divided
  6. Herbs of Provence, recommended: Delish, 1 teaspoon
  7. Smoked Paprika, recommended: McCormick Gourmet, ½ teaspoon
  8. Apple Cider Vinegar, recommended: Heinz, ¼ cupTurkey Wings 040
  9. Creole Style Butter Marinade, recommended: Tony Chachere’s Injectables,
  10. Creole Seasoning, New Orleans Style, recommended: Zatarains, 3 tablespoons for the poultry ( ¼ tablespoons for the fries)
  11. Chicken Fry Seasoned, recommended: Louisiana, 1 ½ bags (about 15 oz.)
  12. Panko Bread Crumbs, Italian Style, recommended: Great Value, ½ cup
  13. Cooking Vegetable Oil, recommended: Great Value, 1 ½ bottles (about 72 oz.
  14. Shortening Sticks, Butter Flavor, recommended: Crisco, 1 containerTurkey Wings 017
  15. Buttermilk Dry, Cultured, recommended: Saco, 2 teaspoons
  16. Cornstarch, 2 teaspoons
  17. Eggs, Jumbo, 2
  18. Buttermilk, recommended: Hiland, ½ cups, divided
  19. Potato Wedges, Deli style, seasoned, recommended: Great Value, 16 to 32 oz.
  20. Grated Parmesan Three Cheese Blend, recommended: Kraft, 2 teaspoons
  21. Water and teapot
  22. Paper bag, large
  23. Disposal gloves (I used at least 8)

INSTRUCTIONS:

  1. Make the Lemon-Honey Brine. Boil water in the teapot. In a large bowl add honey, lemon, bouillonCookbook Recipes January 2020 029 cubes, Herbs of Provence, smoked paprika, vinegar and boiled water. Stir and let cool. After it is cool, you can add the turkey wings & chicken thighs. I added 5 medium-size ice cubes to cool it down, before adding the meat. This can sit in the refrigerator for 2 to 3 days.
  2. The day before cooking, add the poultry to a large gallon bag and massage it with the buttermilk.
  3. Then season with the Creole Seasoning and inject the poultry with the Creole butter marinade.
  4. The day of cooking, beat one egg and add to the chicken bag. Beat the other egg and add to the turkey wing bag. Massage the beaten eggs with the poultry.
  5. Mix the cornstarch with the chicken fry, dry buttermilk blend and granulated chicken bouillon in a Cookbook Recipes January 2020 024large paper bag. This is a good time to get the plastic gloves.
  6. Dip the poultry in the chicken fry mixture and repeat, back to the egg bag, adding additional buttermilk as needed. And finally, one last dredge in the chicken fry mixture. Let it sit for 20 to 30 minutes in the chicken fry mixture (refrigerated).
  7. Heat the shortening stick and cooking oil in a large cast iron pot until 350 degrees F (175 degrees C).
  8. Preheat the oven to 350.
  9. Fry the turkey wings first about 10 to 15 minutes per side, until the meat is no longer pink at the bone. I used a cookie sheet with wire rack to drain the oil. Put in oven while frying the thighs and fries.Turkey Wings 024
  10. Next fry the chicken thighs, for 11 to 13 minutes per side to reach an internal temperature of 165 degrees F. Then rest in oven with the wings. Reduce oven to 180 to keep the meat warm
  11. Next fry the potato wedges about 5 to 7 minutes per side. I drain them in a colander and sprinkle with the Creole seasoning and parmesan cheese.

I love to make it “Buffalo” style with Louisiana Hot Sauce and Blue Cheese Dressing by Litehouse!

Happy Birthday Mom!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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Funkytown Limburger Burger

Limburger Burger 055I LOVE Disco music! It seemed like “funky” was popular back in the 70s and 80s. For example, songs like:

Play that Funky Music by Wild Cherry or Funkytown by Lipps, Inc.

Then came along “Once More With Feeling” the Buffy the Vampire Slayer musical, Season 6, Episode 7 in Nov. 2001.

I must admit that I love all of the songs, but my favorite is when Limburger CheeseXander and Anya sing “I’ll Never Tell,” “She eats these Skeezy cheeses, that I can’t describe.”

I guess that Limburger can be considered skeezy, stanky and only for the brave. I have an “iron gut” so I think I will survive this. If not, someone call 9-1-1!

I remember watching the 3 Stooges a long time ago, in an episode with Limburger cheese. They cracked me up. So in the name of science, I will try it. Maybe it won’t be so bad. After all, I like Feta cheese, Chitterlings and Kimchee.

INGREDIENTS:

  1. Prime Rib Beef Steak Patties, 4Burger Prep4
  2. Limburger Cheese, recommended: Champion, 1 oz per patty
  3. Soft Pretzel Buns, recommended: Pretzilla, 4
  4. Liquid Smoke, recommended: Wright’s, 1 cap or less
  5. Soy Sauce, 1 teaspoon
  6. Worcestershire Sauce, 1 teaspoon
  7. Granulated Garlic, recommended: Hy-Vee, ¼ teaspoon
  8. Chicago Steak seasoning, recommended: Weber, ¼ teaspoon
  9. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoonLimburger Burger 018
  10. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  11. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  12. Butter, Unsalted, ½ teaspoon, divided
  13. Balsamic Vinegar, 1 teaspoon
  14. Red onion, sliced
  15. Beefsteak Tomato, sliced
  16. Bacon, 1 slice per burger
  17. Sliced Dill Pickles, about 1 to 2 per patty
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as neededBurger Wet Rub3

INSTRUCTIONS:

  1. I had to prep the burgers in advance and then freeze them. Make a well (indent) into each burger. Divide the Butter into 4 pieces, and place in the well on each burger.
  2. Mix the Liquid Smoke, Soy Sauce and Worcestershire Sauce, then apply evenly on burgers.
  3. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.Burger Dry Rub2
  4. Bring patties to room temperature.
  5. Preheat a skillet and fry the bacon.
  6. Remove the bacon and fry the patties, 5 minutes, with butter-side down first, then 3 minutes on other side.
  7. Deglaze with Balsamic Vinegar.
  8. Add Limburger cheese to the 2nd side for 2 minutes and top with bacon.
  9. Remove patties and let them rest for 5 minutes.
  10. Toast the Pretzel buns in the same skillet
  11. Slice the Tomato and Red onion.
  12. Add Mustard, Pickles, Tomato slice, Onion slice and Bacon on the bun. Top with the Burger and enjoy the funk!Patties4

On the “Funk-O-Meter” from 1 to 10, with Chitterlings being the funkiest # 10, I would rate Feta Cheese an 8 and Limburger Cheese a 4. It adds just extra “Umami” bomb of flavor. Sort of like an aged Swiss Cheese. Give it a try. You might like it.

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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Surf & Turf Scampi Spaghetti AKA “spaZghetti***”

Surf and Turf Spazghetti 128I was grocery shopping a few years ago and had a small budget of $20.00 to $30.00. So I had to limit the list to “essential” items only and no “impulse” buys. I noticed the Cream of Shrimp soup by Campbell’s and wanted it so bad, but could not afford it.

Years went by and I had a bit more money to buy some impulse items. So I finally got to purchase 2 cans of the Cream of Shrimp Soup. I used it in Shrimp & Lobster Fondue. It was my first time using my Fondue pot, so it was not very successful. If only I had used a traditional pot (on the stove), it would have turned out perfectly.

Surf and Turf Spazghetti 134I decided to save my second can for my Surf & Turf Spazghetti! This is Spaghetti meets Shrimp Scampi, meets Lasagna, meets Pizza – all in one dish! And of course, I am adding that “Puttanesca” Umami flavor bomb!

I normally have more “meat” in my Spazghetti, but to keep it light, I am substituting a pound of Spinach, for a pound of Italian Sausage, that is usually added. This puts everything on the plate, meat, side dish and pasta. Before I begin, I separate by groups to make sure I did not leave anything in the fridge or pantry.

INGREDIENTS:

  1. Surf and Turf Spazghetti 026Spaghetti Half Cut, recommended: Barilla, two 12 oz. boxes
  2. Italian Sausage, 1 lb
  3. Shrimp Scampi (frozen), recommended: SeaPak, 12 oz.
  4. Pepperoni slices, recommended: Great Value, 6 oz., divided
  5. Anchovies in Olive Oil, recommended: Crown Prince, 2 oz.
  6. Cheese Shredded Pizza Blend, recommended: Great Value, two 8 oz. packages
  7. Ricotta Cheese, recommended: Great Value, 15 oz. and Cottage Cheese, recommended: Belfonte, 15 oz.Surf and Turf Spazghetti 118
  8. Diced Tomatoes seasoned with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  9. Diced Tomatoes seasoned with Green Peppers & Onions, recommended: Del Monte, 14.5 oz.
  10. Tomatoes Wedges, Tri-Color with Olive Oil & Italian Spices, recommended: Great Value, 10 oz.
  11. Cream of Shrimp Soup, recommended: Campbell’s, 10.5 oz.
  12. Alfredo Sauce with Portobello Mushrooms, recommended Bertolii, 15 oz.
  13. Alfredo Pasta Sauce with Italian Cheese, recommended: Sam’s Choice, 14.5 oz.Surf and Turf Spazghetti 016
  14. Mushrooms Sliced, recommended: Green Giant, 8 oz.
  15. Bouillon Cubes Shrimp Flavor, recommended: Knorr, 2
  16. Seasoning Blend, frozen (Celery, Yellow Onions, Red Bell Peppers, Green Bell Peppers, Parsley Flakes), recommended: Great Value, 10 oz.
  17. Tomato Pesto, recommended: Mezzetta, 2 teaspoons
  18. Olives Italian Salad, recommended: Boscoli Family, 2 tablespoons
  19. Portabella Zesty Mexican Blend, recommended: Giorgio BlendaBella, 2 tablespoons
  20. Spinach, Frozen Chopped Steamable, recommended: Great Value, 12 oz.
  21. Garlic Butter Shrimp Scampi Seasoning Mix, recommended: McCormick, two.87 oz. packetsSurf and Turf Spazghetti 132
  22. Tomato, Garlic & Basil Marinade Mix, recommended: McCormick Grill Mates, .5 oz.
  23. Olive Oil Black Truffle, recommended: Roland, ¼ teaspoon
  24. Truffle Zest, recommended: Sabatino Tartufi, dash
  25. Mushroom Porcini Rub, recommended: Manitou, dash
  26. Panko Breads Crumbs Italian Style, recommended: Great Value, ½ cup
  27. Grated Parmesan, 3 Cheese Blend with Parmesan, Romano & Asiago Cheese, recommended: Kraft, ½ cup
  28. Parmesan Aged Wedge, recommended: Frigo, ½ cup, divided
  29. Garlic, fresh, 10-11 cloves, dividedSurf and Turf Spazghetti 019
  30. Parsley, dry, ½ teaspoon
  31. Eggs, Jumbo, 2
  32. Butter, 4 pats, divided
  33. Optional: Turkey-size Oven Bag, recommended: Reynolds Kitchens (or line with foil for an easy clean up)

INSTRUCTIONS:

  1. Melt 1 Butter pat with Olive Oil and add Truffle Zest and Mushroom Porcini Rub in stock pot for 1-3 minutes on low.
  2. Add Water and 2 Shrimp Bouillon cubes and bring to a boil.Surf and Turf Spazghetti 129
  3. Add Spaghetti and boil for 10 minutes. Next add the frozen Seasoning Blend and cook an additional 5 minutes, then drain. To that pot, add the Alfredo Pasta Sauce with Italian Cheese, 2 Shrimp Scampi Seasoning packets, drained sliced Mushrooms, Tomato Pesto and Cream of Shrimp Soup.
  4. Melt Anchovies in a skillet to cook down, and then brown Italian Sausage on top of the Anchovy oil. Add half of the garlic to the skillet last for a few minutes. Drain and then add the 3 cans of Diced Tomatoes, including the juice, Portabella Blend and the Tomato, Garlic & Basil Marinade Mix.Surf and Turf Spazghetti 022
  5. Beat the Eggs and blend in the Ricotta and Cottage Cheese, Spinach, Olive Italian Salad and 1 ½ Pizza Cheese package.
  6. Melt the last Butter pat and add to it the Panko Bread Crumbs, Grated Cheese Blend and half of the grated Parmesan cheese from wedge.
  7. Line the cooking pan with the Turkey Bag and a layer of Pepperoni and the other half of Garlic.
  8. Next add a layer of Spaghetti.
  9. Then add a layer of Italian Sausage.
  10. Then add a layer of Spinach/Ricotta/Cheese.
  11. Repeat the layers until you have used all of the Spaghetti, Italian Sausage and Spinach.Surf and Turf Spazghetti 119
  12. Layer with Pepperoni, but reserve some for the topping.
  13. Add the remaining half of the Pizza Cheese
  14. Top with the remaining Pepperoni
  15. Combine the Panko Bread with Grated Parmesan Cheese, remaining Butter (melted), Parsley and Shredded Aged Parmesan Wedge for the topping.
  16. Cook for 35 minutes in a 300 degree oven
  17. NOTE: I have to cook this part of it tonight and store in the refrigerator for dinner tomorrow. Reheat the Spazghetti for 15 minutes @ 350, if you do this the day before.
  18. Add the Shrimp Scamp ♪ on top of Spaghetti ♫**and cook for 20 minutes at 350 degrees
  19. Save some of the grated Parmesan cheese wedge to sprinkle on top.Surf and Turf Spazghetti 088

** Did anyone catch the shout out to Dr. FunhouseOn Top of Spaghetti” song? Here are the lyrics, in case you were curious about it, and you can listen here:

https://www.scoutsongs.com/lyrics/ontopofspaghetti.html

On top of Spaghetti,
all covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,Surf and Turf Spazghetti 127
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer, Surf and Turf Spazghetti 112
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.

Surf and Turf Spazghetti 041** My Aunt Earnestine, nicknamed my Spaghetti to “Spazghetti” as a compliment. A lot of people use only ground beef in their spaghetti, but when I started using Italian Sausage instead, people noticed the difference.

By the way, the Catfish Nuggets turned out great!  The best I have ever made.  The secret?  Do what Sunny Anderson does and shake it in a paper bag.

Merry Christmas 2019!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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