Dry Barbecue Potato Chip Seasoning Recipe

Barbecue Potato Chips.

I was the weird kid that really truly enjoyed these.  I learned early that the Redder The Better because there was more flavor on them.

So I went looking, found lots of recipes on how to make this, and ended up tweaking to get this recipe.

It’s the powder that you sprinkle on potato chips to turn them into BBQ Chips after putting it in the oven.

I have been dipping tortilla chips into it and knocking off the “excess” the last couple days and, Yeah!, pretty darn good too!

This is a smallish recipe, and can be scaled up easily if you find you like it.

I bet it could also go into a cheese shaker or a salt shaker for use as a condiment on the table.

I know I like this on a baked potato, and the little bit I need isn’t enough for me to worry about the calorie count, or whatever else is in it.

Yes, there is salt and brown sugar in the recipe.  Depending on how you use it, it’s possible that the salt can be left out.

You know… season to taste?  Especially good on bland foods.

 

Oh one last thing that I noticed when I put that pic together?  It’s a great way to use up your old or out of date spices.  If you look at that pic really closely… you will notice that the date stamped on top of the Onion Powder is 2013.  It’s now 2017.

Oops!

Dry Barbecue Potato Chip Seasoning Recipe

Ingredients:

  • 1 Tablespoon Paprika
  • 1 1/2 teaspoon packed brown sugar (I used Dark)
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

To Prepare:

Mix everything in a jar thoroughly.

To Use:

Dust the surface of the food to taste after cooking.

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Popcorn Peanut Brittle with Chocolate Chips

I got hungry.  This happened.  Tasty too!

Actually this had been in the back of my mind.  Something similar to any one of dozens of commercial Popcorn Peanut Toffee candies.

And boy is it good.  Just be careful, it’s not exactly a light dessert.

I followed my own recipe for Peanut Brittle, then poured it over some pre-popped popcorn.  But in case you want a recipe, here goes.

Popcorn:

  • Get a cookie sheet and line with Parchment Paper or Foil.
  • Lightly grease it.  (Optional).
  • Pop one bag of microwave popcorn or loose popcorn to cover the cookie sheet one layer deep.
  • Put the popcorn on to your cookie sheet.
  • Add two ounces of chocolate chips to the top of the popcorn, evenly.

Next:  Make Brittle.

Full recipe is at this link, but I will repeat it here after the process for this step.

4 ounces of cleaned and skinless nuts.  I used unsalted peanuts.

2 ounces/4 tablespoons of butter at room temperature and sliced into thin pieces.

1 cup of sugar.

2 ounces of water.

 

  • To a cold 2 quart saucepan, add the sugar and water.
  • Stir the ingredients to mix.
  • Turn on heat Medium High to High.
  • Boil until the mix turns “toffee colored”
  • Add the nuts, stir, and count to ten.
  • Add butter.  The butter will boil immediately.  Stir
  • Remove from heat and pour over the popcorn mix.

Serve:  Allow to cool fully, break into Bite Sized Pieces.

Oh! and all of it is 1400 calories plus your popcorn calories.

Peanut Brittle Recipe – One of the easiest I have found

 

Peanut Brittle.  It’s basically a butter toffee that peanuts or some other nut is poured into and allowed to cool.  The nuts are cooked and come out slightly softer.

I usually make this with Pecans since we can get them cheap, and they have a stronger flavor.

Most recipes have a couple of steps.  This one only has two.

This recipe does not use baking soda for leavening.  When you add the ROOM TEMPERATURE butter to the candy, it will almost instantly boil creating bubbles that will add volume and make it easier to eat.

If you prefer a thinner candy, wait a few seconds, and the bubbles will die down.

This also works if you switch the nuts out for about an ounce (28 Grams) of lightly chopped roasted coffee beans.  If you use Espresso Grind coffee, you end up with a smoother texture.

I will say that the taste with Espresso is very reminiscent of a specific Japanese candy that I can very rarely find.  They look like a toffee but are very dark brown and taste like a sweet coffee or a Cuban coffee.  Hard to find here in South Florida, so when I discovered this, it was a special treat.

It’s all up to you.

As for calories?  It’s candy for crying out loud:

1 Cup Sugar = 774 Calories

4 ounces unsalted roasted peanuts =  426 Calories

1 ounce Butter = 200 Calories

Total = 1400 calories.

Yes, that is the full recipe calorie count.  If you sit down and eat the entire recipe you should reconsider your diet choices.  I’d say about 1 1/2 ounce is a good (approximately) 200 calorie serving size.  Leaving it out on the counter like I do is a mistake since it means I’m grazing on the stuff all day.

On the other hand since there is no baking soda in it… well you don’t have that gassy problem do you?

This also makes a “reasonable” amount to make in a wet climate.  There isn’t so much that you will have to worry about it getting sticky from the humidity or it simply lingering because you got bored.

It threw together in about 10 minutes – so it’s a dangerous recipe, if you enjoy the stuff!

Ingredients:

  • 1 Cup Granulated Sugar
  • 2 Ounces Water
  • 4 Ounces Unsalted Peanuts, Pecans, Walnuts, Macadamia Nuts, or any combination you prefer
  • 2 Tablespoons ROOM TEMPERATURE butter
  • Salt to taste – or not, I do not

Process:

  1. Prepare a cookie sheet with aluminum foil or parchment paper.
  2. Grease lightly cookie sheet with oil.
  3. Chunk the butter into small pieces and set aside.
  4. Lightly Chop the nuts – Or not, your preference.
  5. Add to a 2 quart/Liter sauce pan the water and sugar.
  6. Mix the sugar and water until well dissolved.
  7. Place the sugar water mix on medium high heat until boiling.
  8. Stir the sugar water while on the heat.
  9. Continue to boil the sugar water until it reaches a proper tan/caramel/toffee color.
  10. Add the butter and nuts at the same time and remove from heat while stirring.
  11. The mixture will foam as the water in the butter boils off.
  12. Pour onto a cookie sheet lined with Parchment Paper or Aluminum Foil.
  13. Allow to cool to room temperature and break into bite sized bits.

Bread Dough in Five Minutes In A Plastic Bag

I guess the title says it all, if you’re looking for the short description.

There’s always a back story with me so hold on for the ride.

I wanted a Pizza, but really this can be used to make most basic breads.  I did not want to fuss around with a “full batch” of dough and make a cookie sheet full of rolls and … well you get the picture.

I will say that this will scale up to a larger batch and should be limited by how strong your own hands are.  You see, it’s all about your grip strength.  If you’ve got arthritis or some other limitation, use the machine.

On the other hand, this dough flew together so fast that it’s a great way to make fresh dough for small batches like one pizza dough ball or a couple of rolls.

Basically, I have a “Standard Recipe” for bread.  It’s “Pat’s Pizza Dough” recipe.   It makes 10 sandwich rolls, or about 8 torpedo rolls.  It also will make three pizza dough balls.  The original recipe is at the link – or you can even see my original note written 20 years ago in the picture.

The idea was cut the recipe down to one third of normal, then make it in a bag.

I added to a clean and food safe plastic bag the following ingredients.

  • 3 ounces of water
  • 2 teaspoons of oil
  • 1 cup of bread flour
  • 1 teaspoon of bread yeast
  • 1/3 teaspoon of salt (I used a well rounded 1/4 teaspoon)
  • 1/3 teaspoon of sugar (I used a well rounded 1/4 teaspoon)

The process was simple.

 

  • Squeeze most of the air out of the bag and wind the top up to close it.
  • Grip the mix at the bottom of the bag and squeeze it repeatedly.
  • The mix will eventually form a dough ball through repeated kneading.

 

You may have to adjust the water content to fit your needs.  Bread dough is effected by the weather and conditions in your house and kitchen just as you would expect.  Wet climate will make stickier dough, dry climate you may need to add more water.

For Pizza Dough, you need a dough ball that is more dry than tacky or sticky.  Similar to Play-doh or similar modeling clay compound.

For Bread Dough, you need a dough ball that will be a bit tacky and it may want to stick gently to your hands or the side of the bag – but you will be able to remove it from the bag.

Basically that’s about it.  I’ll use this again because it’s saving me a lot of time in preparation and clean up work.

But… it took me just five minutes to get this dough done.  Add to it rolling time and rising time as normal.

Welcome to Tot-Henge

In Manhattan, and many other large cities laid out on a grid, there are two very special days.  This was pointed out by noted “Science Dude” Neil deGrasse Tyson.  This is called “Manhattanhenge“.

What happens on those days is that the sun positions itself so that you can see it on the east-west streets.  It happens in Philadelphia, Toronto, and many other cities, whether it is noticed or not.

The important thing is that your city be laid out in a grid roughly with the compass alignment.

In my case, it has to do with food.

Doesn’t everything?  I mean food is easy to talk about.  We all food.  Yum.

Besides, bloggers like to write about recipes.  I’ll let you in on a secret, it’s so easy that it’s almost lazy.

And you get to talk about Neil deGrasse Tyson.  Because.  Just because.

Anyway, I got hungry.  I have been doing silly things with food for quite a while.  Mixing weird concoctions, putting picture to virtual paper, and writing about that.

Hungry is normal when you have a fast metabolism and are 193 CM tall and just under 100 KG.

That’s 6’4″ and 223 pounds dripping wet in Freedom Units as they say on various forums.

Lets face it, the economy here is big and we’re stubborn.  I cook in Metric but measure calories in Ounces because the math(s) is (are) easier.

There.  Should keep my friends in Her Brittanic Majesty‘s Realm happy.  We all love a happy Queen Elizabeth, long may she reign.

But I got creative.  Frozen food, fast.  I can put together a frozen food meal and toss it in a hot oven for 22 minutes, jump in the shower, shave, dress, and the timer on the thing is just starting to make noise for me to pull it out.

Now, here’s the trick.  This is why ChipHenge or TotHenge is important.

Are you ready?

Really?

I’m stubborn.  I hate soggy bottoms.  Especially on my food.

If you just toss frozen food on a cookie sheet (That’s where you cook your biscuits, Mate!) sometimes it crisps, other times it just gets soggy.

Hate that.  What fun is a soggy french fry?  Crisps should be Crisp.  Chips should be chippy.  Baked Fish should not be a puddle of mess.

So I stand the stuff up on its side.

As time went on the frozen food stacking got more and more elaborate.  I finally realized that this was turning into an obsession.  Say it with me…

“Hi!  I’m Bill, and I’m A Frozen Food Stacker!  A Chiphenge Afficionado!”

“Hi, Bill!”

It also helps that my name is “Bill W”.  No really, not for affect.

The neat thing is that if you have a frozen food that is soggy and it is cooked in the air like that you get nice crispy chips, crunchy fish, and something else that sort of rhymes.

Up on end my food goes into nice neat rows just like Center City Philadelphia.  The Liberty One and Two towers modeled in Cod.  The rows of row houses in South Philly in Tater Tots.

All this so I don’t have to heat up a fryer.

Or so I tell myself.

That sound?  Yeah, that’s my lunch.  If you’ll excuse me, I have to tear down my model of Manhattan for the noon meal.  I’m hungry, but you had to expect that.

Want some?

Three Ingredient Cake Recipe that actually tastes moist

This really shouldn’t be called a recipe.  It should be called a Hack.

It is so ridiculously easy to make that I laugh at it.

 

It is so popular that the recipe is just about everywhere including on the sites for the companies that make the mixes.

 

 

I tried it with a bulk white cake mix, but the recipe I keep seeing everywhere calls for a “Box Of Cake Mix”.  They are not specifying flavor.   Use your favorite.

The cake mix can’t be one of those “Just Add Water”.

You need a cake mix that wants you to add an egg.

I used White,  but a Yellow Cake mix would be fine.  Choose a flavor that is complementary to the Pie filling you are adding.

I wanted Cherry this time, but I have done it before with other flavors.  I have blueberry and lemon pie filling waiting in the wings for when I want to do it again.

 

 

Why do I have six cupcakes?  I have a small Bundt pan and I didn’t want to risk a mess.

The recipe calls for either two layers, or a Bundt Pan.  It was not very specific.  I would say two 9 inch layers or even perhaps 3 8 inches, but I suspect that may be a bit thin.

Butter and flour your pans.

Bake at 350F / 180C for 35 minutes (or whatever metric equivalent you need to have your toothpick come out clean).

I mean that really is it.  It is laughably simple.

Ingredients:

  • 1 box or 15 ounces of cake mix
  • 1 can of pie filling – 20 ounces or 590 ML
  • 3 large eggs

Process:

  • Butter and flour your pan.
  • Keep cupcake liner and pans aside for any extra cake batter.
  • Preheat oven to 350F or 180C.
  • To a large mixing bowl add 1 box/15 ounces cake mix, 1 can (20 ounces) of pie filling, and 3 eggs.
  • Mix the batter until smooth.
  • Add batter to pans taking care not to overfill.
  • Bake for approximately 35 minutes and test with a toothpick.
  • Make sure toothpick comes out clean

 

Optional:
Icing or not.  I have been putting Honey on top and I really do like that instead.

Personal preference!

Serve and enjoy

How Does The Leaked KFC Fried Chicken Recipe Bake?

Ok, a little history here.

There’s that famous recipe.  The one with eleven herbs and spices.  The one we all had at one time or another in Western Fast Food.  It’s pretty good.  I have had it before, and I’ll probably have it again.

There are a lot of attempts to duplicate it or at least come close.  Many professional chefs have tried, with varying results.  I’ll allow you to search for your favorite.

At one point the Chicago Tribune newspaper published an article saying that the recipe they had was The Original KFC recipe.  They weren’t sure completely, but it made for a good story.  More correctly, it is alleged by a family member that this is the recipe that Harland Sanders used to make his chicken.

Do go read that link at the Chicago Tribune.  The writer told a wonderful story and the Trib definitely deserves the read and my own thanks.

I had to try it.  Or rather, I had to try that printed recipe “My Way”.  And THAT is why I say “Alleged” above.  You see, when I made this, it turned out great.  But it had too much pepper in it.  Black pepper specifically, so when I make it next time, I will tweak it for my tastes.

Otherwise I really did like the chicken that I got.  So much that I will be eating some today for lunch in a big bowl with rice.

Yum.

If you like KFC chicken, either go to a proper KFC and get it there, or go through the work of figuring this one out yourself.

While I have no personal information other than the article, and I can not say whether this is absolutely KFC’s original recipe, it tastes so much like my own memory of it that I’ll keep making it for myself.

 

Yes, it is good.

Yes, it is worth the time and effort.

Yes, I will do it again.

Is it truly KFC?  Dunno but it’s damn close!

How I did it:

There is a Buttermilk Marinade for 30 minutes that I of course skipped since there is no Buttermilk in the house.  You can substitute milk.  You can also skip it.  I would expect the Buttermilk to add a little moderation to the spices and tenderize the chicken due to the acid.

I pressed the chicken breasts by using a meat mallet, but obviously that isn’t necessary since the KFC restaurants are selling mostly chicken parts with bone in.  I used breasts because that was what I had here on hand.  Pressing De-boned chicken makes for a more uniform thickness and therefore a more “controlled” result when baked.

Breasts were dredged through a scrambled egg wash, then generously dipped in the flour and spice mixture.

 

 

This mixture will make enough for about five pounds or two and a quarter Kilos for my non US Audience.  Hello, folks from Sunny Florida!  I split the coating in half and it worked out great for my 40 ounces of chicken parts or 1.1 KG (or so).

I did not have Celery Salt on hand.  I substituted 1/2 the amount of ground Celery Seed.  There does seem to be quite a bit of salt in this recipe to begin with.

I baked the chicken parts on a cookie sheet at 450F 230C for 15 minutes and tested to make sure that it was cooked to an internal temperature of 165F or 75C.  Thicker pieces were returned to the oven until they reached 165F.

 

 

This picture below is a direct link to the Chicago Tribune graphic, but will be explained in case that link disappears.

What that well loved recipe says is to add to two cups of flour the list of 11 herbs and spices.  The “Ts” are Tablespoons.  It makes a bit more than 3 cups of coating.

The list of ingredients are:

2 cups flour plus

  1. 2/3 tablespoon salt
  2. 1/2 tablespoon thyme
  3. 1/2 tablespoon basil
  4. 1/3 tablespoon oregano
  5. 1 tablespoon celery salt
  6. 1 tablespoon black pepper
  7. 1 tablespoon dried mustard powder
  8. 4 tablespoons paprika
  9. 2 tablespoons garlic salt
  10. 1 tablespoon ground ginger
  11. 3 tablespoons white pepper

For the metric crowd:

a cup flour is 120g

a Tablespoon is 15ml

Since this is “cooking” instead of “baking” if you’re a wee bit off, you should be fine.  It isn’t like making bread or a souffle!

Nice thing is that since Recipes are never patented in the US, we can share and enjoy.

But I would say the nicest thing about making this recipe is that once you’re done, you will be craving for your nearest KFC restaurant.  Get the biscuits and gravy as a side.

Do they have a proper “red eye” sausage gravy there now?  I wonder….

My own final verdict is like I said before, I will do it again but I will cut back on the black pepper.

 

I did have a heavy hand in coating the chicken which is why there’s a strange powder on some of the pieces.  If you actually deep fry the chicken, that extra will cook and turn brown.   Baking is a bit less forgiving of my own mistakes when it comes to over-coating your chicken.

 

Now that I am sitting here, reading and re-reading my writing… well lunch is coming and I’m looking forward to more of this recipe chicken!