Monday, September 24, 2018

Magazine Monday #39: Carolina-Style Barbecue Chicken


Happy Magazine Monday.

Y'all.  I got rid of my grill pan.

I've used it a few times, and out of that few times, only like twice did it not set off the smoke alarm.  (This recipe was one of those times, but I suspect that something's wrong with one of the smoke alarms...)

It didn't seem worth it, and it was impossible to keep clean.

So that's that.

You guys, I'm sorry.  Magazine Mondays have stopped being fun.  I'm having a hard time right now, and I feel like it's showing on this blog.  I don't mean for it to happen, but it's 10:14 on a Monday night, and I'm just now writing this.  I keep doing it because I want to make it to 52 (actually, I think it may be 53) Magazine Mondays, but it's tough.

I feel like no one's reading this blog anyway, so maybe no one is noticing.  Who knows?

Sorry.

Make this chicken.  It's good.

Carolina-Style Barbecue Chicken
Serves 4


Ingredients


1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 Tbsp. mustard powder
2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
Kosher salt and black pepper to taste
2 Tbsp. unsalted butter, melted
8 boneless, skinless chicken thighs
1 tomato, sliced
Prepared potato salad for serving (optional)

Preheat a grill pan (or regular pan) to medium.  Whisk together the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, and salt and pepper to taste.  Whisk in the butter.

Season the chicken with salt and pepper, then toss in a bowl with 1/3 of the mustard mixture until coated.  Save the rest for topping.  Grill/cook the chicken, covered, turning occasionally until a thermometer inserted into the thickest part registers 170 degrees F.

Serve the chicken with the reserved sauce, sliced tomato, and pasta salad.

Monday, September 17, 2018

Magazine Monday #38: Brown Sugar-Pineapple Sundaes


Have y'all ever had the experience of trying a bite of something for the first time and being absolutely stunned by how unexpectedly good it is?

I'm not even talking about this recipe, which was actually quite good.

No.  I'm talking about the ice cream I bought to go along with the pineapple stuff.

It was a random pint I grabbed from the discount grocery store as kind of an afterthought, as an ingredient I needed but didn't really care about, since it wasn't the star of this particular show.

Except it was.

My God.

I'd never heard of San Bernardo Ice Cream before, but apparently, it's been around forever.  A hidden gem, if you will.  Since San Bernardo is a place in California, I assumed their operations were based here, but no.  It's a Florida company.

Let me just tell you, if you ever see a pint of this ice cream (specifically the Tahitian Vanilla flavor) ice cream in your grocery store, stock up.  Maybe buy a separate freezer for it.  It's that good.

(San Bernardo is not sponsoring this post.  It was by pure magic dumb luck that I picked this ice cream up.)

The pineapple stuff is pretty good, too.  But that ice cream...

Brown Sugar-Pineapple Sundaes
Serves 4

Ingredients

See how the ice cream is tucked in the back, unassuming, just waiting to pounce?


4 Tbsp. unsalted butter
2 8-oz. cans pineapple chunks packed in juice, drained
1/4 cup packed light brown sugar
1 Tbsp. ginger powder
1 Tbsp. lime juice
1 pint magic vanilla ice cream

Melt butter in a large skillet over medium-high heat. Add pineapple, brown sugar, and ginger.  Cook, stirring, until the sugar dissolves and the pineapple begins to brown, 4 minutes or so. Transfer to a bowl and let cool slightly, then stir in lime juice.

Divide ice cream amongst 4 bowls and top with pineapple mixture.  Serve immediately, because these get real ugly real quick.

Monday, September 10, 2018

Magazine Monday #37: Blackberry-Bourbon Iced Tea


This post almost didn't happen.

I'd decided halfway through the day that I just wasn't feeling it, that I had too much going on, that my life is spiraling away from me, and that I just couldn't muster up the energy to make this post.

"It's OK," I told myself.  "36 weeks of Magazine Mondays was a good run.  At least I made it this far."

And then I just couldn't do it.

So I decided to do a drink as a cop-out (as you know I like to do). 

This recipe is a Bobby Flay recipe.  I don't know if I've mentioned this before, and anyone who I would consider a good friend knows this about me...I loathe Bobby Flay.  I won't get into all the reasons here, but I can't stand the man.

However.

This recipe mixes berries, bourbon, & sweet tea, which y'all know I am a fan of ALL OF THAT, so I made it.

And it was delicious.

In no way does it change my opinion of Bobby Flay, but if we were trapped in a bar during...I don't know, a snowstorm or something, now I know we could at least drink together.

(Also, don't forget this giveaway is still going on!  Enter to win a fabulous Instant Pot.)

Blackberry-Bourbon Iced Tea
Serves 4-6

Ingredients


3 cups blackberries
3/4 cup sugar
2 Tbsp. chopped mint, plus more for garnish
6 black tea tea bags
6 cups cold water
Bourbon to taste (Pro Tip:  A shot is 3 Tbsp.)
Ice

Mix the berries, sugar, and chopped mint together in a bowl and mash either with a potato masher or a wooden spoon and set aside.

Bring the water to a boil.  Remove from heat and add the tea bags.  Let steep for 5 minutes, then remove the tea bags and pour the tea over the blackberry mixture.  Let this sit at room temperature for at least an hour.

Pour the mixture through a strainer and into a pitcher.  Press the solids with a spoon to get all the flavor.  Cover and refrigerate until cold.

Serve in a tall glass (or, you know, a mason jar) over ice and float a shot of bourbon on top.  Garnish with fresh mint.

Tuesday, September 4, 2018

GIVEAWAY! Win an Instant Pot!

You guys?

It's another giveaway.

This one is one that I would run, not walk, to enter.

A bunch of food bloggers and I have teamed up to give away not one, not two, but THREE 6-Quart Instant Pot Duos!

I am obsessed with my Instant Pot.  You can make delicious, tender pot roast in an hour!  You can hard boil eggs!  You can make yogurt!  You can make this barbeque chicken that I made months ago, haven't posted about yet, and make at least once a month for delicious, DELICIOUS tacos!


I don't mean to be overly dramatic, but if you don't already own an InstantPot, you need to enter this giveaway IMMEDIATELY for your chance to win one!  Believe the hype.  These things are incredible.  Enter below.

Legal-ish stuff:
This giveaway is open worldwide to individuals 18+ (21+ in some locations), except where prohibited. One winner per household. Winner will be drawn at random from eligible entries within 72 hours of the giveaway ending Winners will be contacted via email and must respond within 5 business days to claim their prize. Social media accounts used to enter must be active, not created to enter this giveaway. Please note: Winners from the continental U.S. will receive the prize as listed. Winners who do not live in the continental U.S. will receive an Amazon gift card in the current listed value of the Instant Pot and will be responsible for ordering and shipping. Please see full terms & conditions for more details.

Check out the bloggers who have gotten together to give you guys this giveaway.  (They're all awesome!)

The PinterTest KitchenCheese Curd In ParadiseThe Jolly HostessCindy's Recipes and WritingsKaren's Kitchen StoriesLittle House Big AlaskaLife, Love, and Good FoodFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceAn Affair from the HeartBlogghettiSarah's Bake StudioShockingly DeliciousJonesin’ For TasteFix Me a Little LunchMoore or Less CookingThe Whole GourmetOur Good LifeThe Redhead BakerStyle IslandThe Spiffy CookieSarah Cooks the BooksFrugal & FitFamily Around the TableCook with Renu


a Rafflecopter giveaway

Monday, September 3, 2018

Magazine Monday #36: Creamed Spinach



Y'all, I love creamed spinach.

I've mentioned this before, but it's been several years, and I came across this recipe on a weekend when I was planning steak, and the rest, as they say, is history.

There's honestly not that much to say about this recipe.  I ate it all myself.  #sorrynotsorry

You should try this. 

The end.

(Also, happy Magazine Monday!  And make sure to come back tomorrow, because I'll be announcing an excellent giveaway!)

Creamed Spinach
Makes 4 servings (allegedly)
From a Daisy Sour Cream ad


Ingredients



One package frozen chopped spinach
1 tsp. olive oil
2 Tbsp. diced green onions
1/3 cup sour cream
1/4 cup milk
3 Tbsp. grated Parmesan cheese
2 tsp. flour
Salt & Pepper to taste

Cook spinach as directed on package; drain and squeeze to remove all moisture.

While the spinach is cooking, heat the oil in a skillet over medium heat.  Add onion and cook for one minute.

Whisk sour cream, milk, cheese, flour, salt, and pepper together in a bowl.  Combine mixture with the onions in the skillet.  Cook until thickened.

Stir the spinach into the sauce until well-combined,  Serve hot.