Saturday, August 27, 2011

Pico de Gallo

Pico de Gallo is the ultimate side and/ or condiment. Salsa has become one of the top American condiments and dips. If you like any jarred salsa, then you just have to try this easy Pico, which is an uncooked salsa. Lately i've gone a little crazy with it, topping not just tortilla chips but burgers and dogs, pizza, and even mixing it into tuna and chicken salad. It will add freshness, some texture, a little (or a lot of heat), and most of all, great taste! Please note that while i use plumb tomatoes in my recipe, your favorite tomato is just fine. I like the plumb tomatoes because the meat is firm, they are easy to prep, and they seem to hold up to the lime juice without breaking down too quickly. Also Any onion can be used, and purple onions work well also. This is a large quantity recipe, can be halved easily enough to try.

1 Lime
1 Tsp Sugar
2-3 Jalapenos - diced about 3-4 tbsp. Seeds optional for heat
8-10 Plumb Tomatoes
1 Vidalia Onion, Large, Diced to preference.
Fresh Cilantro
Salt and Pepper to Taste

In a large bowl, zest and juice the lime. I add a dash of salt, about a tsp of black pepper for my taste (like the bite) and the sugar.Give everything a quick whisk. The tomatoes will take a little time, but this method is well worth it. I use a small knife to cut the stem area out, a small cone will usually do. Next, cut all the tomatoes in half lengthwise. Over the sink, use your fingers or a spoon to take out the seeds and pulp, leaving the firm outer flesh of the tomato. I slice ribbons lengthwise and then across to dice the tomato. If you like it chunky, go big dice. Like it fine, go small. Your Pico, Your Choice! Add to the lime juice. Add the chopped onion. I am usually looking for the onion to tomato ratio to be a little more than half. I prefer just slightly more tomato than onion, but its your call. I take a good handful of washed  & dried cilantro and chop fine, add to the bowl. I dice the jalapenos last, so if i get pepper juice on my hands, and i do every time, i am not burning my own eyes out until the end. Toss well. Best taste will come after sitting in fridge for a while for flavors to blend.


Dark Chocolate Pudding Pie w/ Cookie Crumb Topping

     This is the easiest dessert to make short of opening a pint of Ben & Jerry's, but anything with pudding just has to be delicious. There are lots of pudding flavors, and another trick is to do two separate layers, separated by cookie crumbs, like the chocolate and vanilla ice cream separated by the Carvel Crunchies in the middle. This was just a straight forward chocolate, the classics always hold up.

2 5.9 oz packs Instant Chocolate Pudding
2 tbsp Dark Chocolate Cocoa Powder
4 cups Milk - Low Fat is fine
1 Chocolate Graham Cookie Pie Shell
8-12 of your favorite cookies, broken into big crumbs

   Whisk the cocoa powder into the milk well before adding the pudding. Sometimes they have dark chocolate pudding available, but not always, and the cocoa powder boosts the yummy regular chocolate even more. Whisk the pudding at least 2 minutes into the milk for complete blend. Please note that the Package calls for 3 cups of milk per package, i have cut down to two cups per, for a total of 4, for a thicker, more intense pie. Spread into the pie shell and top with favorite cookie crumbs, choc chip pictured above. Of course, can good dessert can be topped with whipped cream.

Chili with Black Beans

Chili with Black Beans
     Before the Food Police come out to my home again, I KNOW this is not "authentic So and So Chili" and "real competition Chile doesn't have beans" etc. The only competition i am in is for my family's taste buds, and yours as well hopefully. (My nephew, who had never made chili before, did win a Chili Cook Off among 25 or so friends doctoring this base with some ground Portuguese blade meat.)
     The following is a very basic chili base that you can doctor to your preferences in any number of ways such as more onions, fresh bell pepper or serrano pepper (really nice actually when they are available), but it is delicious just as it is. Depending on your heat tolerances, this is a medium heat by my family's thermometer, but we like spicy food here.

1 1/2 lb Ground Hamburg - 80/20 is very tasty and budget friendly here, but lean works fine
3/4 cup Onion, diced - approximately 1 medium onion
2-3 tbsp minced fresh jalapeno -seeds optional for heat control
2 tbsp Dad's Rub
1 tbsp Chili Powder
1 15 oz can Diced Tomato -Not Drained, petite if available
1 16 oz can Black Beans - Not Drained
Shredded Extra Sharp Cheddar - Optional to Top

Dad's Rub

Dad's Rub is just my own little spice blend that i use for grilling and sauces and all sorts of other places.

It is simply
2 parts Chili Powder- the "Hot" Mexican on the market shelves usually isn't too spicy.
1 part each
- Black Pepper
-Cayenne Pepper
-Garlic Powder
-Dry Mustard Powder

Please note there is no salt in this rub. I prefer to salt to taste

     In a medium sauce pan or deep skillet, saute the onions and jalapenos together over medium low heat. I prefer to take them to just before fully caramelized to really develop the flavor, seasoned with a pinch of salt.
urn the heat up to medium high, allowing pan to come to temp about a minute, and then add the beef. Break up the beef with a spatula, season with Dad's Rub ,chili powder, and a dash or two of salt. Continue browning. not stirring too often, as the meat needs contact time to char a little while browning, just another way to blast the flavor into the chili.

     When meat is browned, turn down to low, and add the tomatoes and the black beans. I don't rinse the beans hear,or drain the tomatoes, two more food police violations. The liquids combine for just the perfect consistency and flavor in the chili. Let simmer, not boil, for at least 45 minutes. I will often let it go for about an hour and a half, the flvors getting richer and deeper all the time. Top with cheese if you like.


Wednesday, August 24, 2011

American Chop Suey

     Nothing Chinese here, no soy, no rice noodles, but the lunch lady, my mom, and everyone else's mom in my neighborhood called it American Chop Suey. My friend from Minnesota insists its just Macaroni Hot Pot, and i have been accused of not knowing how to make a real bolognese, but no matter what you call it, this dish is fast, budget friendly, and tasty
American Chop Suey

1 1/4 lb lean Hamburg or Ground Turkey
2 24oz jars favorite brand Pasta Sauce or
6 cups homemade, less chunky = more kid friendly
1 medium Onion - diced fine
Olive Oil
Salt, Pepper, Garlic Powder, Dry Basil to taste

     Pre-heat large skillet or medium sauce pan over medium heat with a couple tbsp olive oil to aid browning. Brown meat & onions together, or start onions first if you prefer closer to caramelized. Depending on your sauce or your family's tastes, season here with salt, pepper, extra basil or garlic powder. When meat is well browned, a little char helps flavor, slowly add the sauce to pan and reduce heat to simmer. At this time put water on for pasta, boil to just before desired tenderness, 7-10 minutes depending on pasta. The past will absorb sauce and continue to soften, so please don't overcook. Drain past wee, toss with sauce in the pasta pot or large bowl. Serve with grated cheese and maybe some garlic bread.


Spaghetti & Meatballs

Spaghetti and Meatballs
     Like i said in the meatball recipe, i'm no one's Italian grandmother, and i didn't learn from one.(i really would have loved to have had an Italian grandmother, a Nona.) There is no 7 generations of tradition in my sauce. That being said, its still pretty darn good, or my family & friends have all been lying to me just to make me feel good. The following makes enough sauce for a pound of pasta, 2 dozen meatballs, 8 sausage, leftovers, and 2 quart containers to be frozen for later use. I usually freeze 1/2  of the 2 dozen meatballs in a freezer bag for another spaghetti dinner or to slice into a lasagna.

2 29 oz. cans Ground Peeled Tomato
1 29 oz. can Crushed Tomato
1 29 oz can Tomato Puree
1 large Onion, diced fine - I love Vidalia
1/4 lb bacon -about 4-6 slices diced
1 cup Red Wine - Your Favorite Will Do
1/2 cup Romano or Parmesan Cheese, grated
2-3 tbsp olive oil.
1 tsp - 1 tbsp Minced Fresh Garlic - Garlic can be a very personal decision!
2 tbsp Basil, dry
1 tbsp Paprika
1 tbsp sugar
1-2 tsp Black Pepper
1 tsp Salt
1 tsp - tbsp Red Pepper Flake - Adjust for your level of Spice Control, a dash of Cayenne really helps too!

     This sauce has volume, especially once the meatballs & sausage get dropped in. You will want a deep, wide pan to make life easier for stirring and avoiding boil over. I usually start the sauce when i pop the meatballs in the oven if i am making on the same day.

     Begin by rendering the bacon in the olive oil over a medium low heat. Dust the bacon lightly with black pepper to begin building flavor. When the bacon is about halfway cooked, add the onion, dusting again with black pepper. keeping the heat on medium low, stirring occasionally. The onions will soften & begin to caramelize, but it takes time. Add the garlic when the onions are almost done, i go for just before truly caramelized. Keep stirring to avoid burning the garlic, just a minute or so. Add the wine, basil, paprika, red and black pepper & raise heat to medium high.

     Simmer until wine is reduced by about half, adjusting heat down as needed. If your children, or anyone else, does not like to see veggies and bits of bacon in their sauce, you can hit with an immersion blender here or put into a stand blender. Please be careful, hold cap on blender down with a towel, i have napalmed the kitchen before! Reduce to heat  medium low if not there already from simmering. Add the tomato one can at a time slowly, whisking into the base. Slowly whisk in the cheese. Before adding salt, sugar or any more seasoning, let simmer slowly for a good ten minutes & taste very carefully, blow on that spoon twice! Depending on your wine, tomatoes & all the other ingredients, this is the time to season to taste. A really sweet wine may eliminate the sugar, some brands of tomato may have enough salt added for your family.

     Once the sauce is simmering slowly, gently add the meatballs and sausage if using. The meatballs have been cooked in the oven, but they will continue to flavor the sauce. If you are adding sausage, let simmer at least 1 1/2 hours to cook if you have not browned the sausage.(browning first adds great flavor and an extra pan to clean!) Any other pork product, like thin chops on the bone or spare ribs cut into sections, will also add tremendous flavor, but you will need to simmer longer, about. 2 hours to fully cook. The meatballs will hold up to low and slow simmering.

Serve with 1 pound of spaghetti or your favorite pasta. Enjoy!

Tuesday, August 23, 2011

Dad's Meatballs

Spaghetti and Meatballs
     My family is just crazy about pasta, but especially spaghetti and meatballs. Unfortunately, I never had an Italian grandmother, and while my own Nana, made tremendous blintzes, knishes, and home made bagels, tomato sauce and Italian food just weren't on the menu. My mother did make meatballs and sauce, but it was jar sauce and tough meatballs. The following recipe has been tweaked over the last twenty plus years to deliver tremendous flavor and a pillow soft, juicy texture. I don't pretend that they are authentic in any sense, but i have been making them since long before i had cable TV, or Food Network. There is a good dose of Betty Crocker in there, thanks to my wife's well used copy, and if you never buy any other cook book, that's a great place to start.

2 1/4 lbs. ground meat - I use 93/7 turkey & ground pork (80/20 best guess)
2 eggs - I like jumbo when available
1 cup Italian Seasoned Bread Crumbs
1/2 cup Milk - low fat works just fine
1/2 cup ground Romano or Parmesan
2 tbsp dry basil
1 tbsp paprika
1 tsp black pepper
1 tsp salt

*** If you like really spicy meatballs, try 1 tbsp black pepper,
       or add 1 tsp cayenne or red pepper flake***

     In a large mixing bowl, the wider the better, whisk the eggs, milk, cheese, and all the seasoning together. While i love high end cheeses like i get from Salumeria Italiana, we consume a lot of grated cheese in our family. The store brand, at $4.49/ lb is just a lot more affordable. Let your own budget and taste buds be the guide, and don't feel guilty about breaking the rules.

     When the liquids etc. are well blended, whisk in the bread crumbs. We are breaking another rule here, classic recipes soak stale bread in milk and squeeze out the excess. My 2 to 1 ratio of bread crumbs to milk will give you juicy, soft meatballs, you just have to honestly get past the color when you mix them. At this point you should have a loose paste that has all the flavors you want, well blended before the meat goes in, for best flavor distribution, no spikes of garlic.

     I spread the paste in the bottom of the bowl, and start flaking in the meat, one pound at a time, using big wooden fork against the "grain" of the meat ribbons in the package. I use the big fork with a gentle hand to evenly mix without over working the meat. Fingers work well too, just don't squish everything together or the meatballs get tough. When i have the first pound fairly well mixed, I do the same with the next pound. The ground turkey and pork mix gives great flavor, and helps cut down on some of the fat. I tried the turkey because hamburger was over $5/ lb and the ground turkey was $2.99 for a 1 1/4 lb package. If you are not so concerned with fat, 80/20 hamburg and pork mixed does give that extra something, fat is flavor after all, but again, your food, your choice.

     Pre-heat oven to 425 with rack in the middle.Line a couple of baking sheets that fit on the same rack if possible, with parchment for easiest release. I use a medium plastic ice cream scoop, dipped in cold water along with my hand to form the meatballs, just a little bigger than a golf ball. The water dip help the release from the scoop and hand from getting caked with meat. Bake for 20 - 25 minutes depending on your oven, flipping halfway through. If your sheets don't fit on the same rack, rotate the sheets top to bottom to get most even cooking. You will get a nice light char on the meatballs that will add tremendous flavor to your sauce (recipe to follow)


Tuesday, August 16, 2011

Vegetable Soup

Auntie was nice enough to bring me a football sized zucchini the other day, and I have been wondering what to do. Well a gloomy, overcast day just begs for soup. This is a mix of fresh and frozen ingredients, and of course you can make your own subs where you see fit. that's the beauty of soups, their flexibility to taste and available ingredients.

2 cups Chicken Stock
2 cups Tomato puree or basic sauce
3 cups fresh Zucchini, seeded and diced about 3/4 inch
1 cup frozen corn
1 cup frozen cut green beans
3 cloves minced garlic
2-3 tablespoons olive oil, option for richness.
1 tsp Italian Seasoning
Salt and Pepper to taste

     We make chicken stock on a regular basis, but a good quality low sodium store brand works fine too. Heat the stock and tomato puree together on medium low heat to a simmer, NOT a rolling boil. Add the rest of the ingredients and simmer, covered, until zucchini is desired tenderness. I prefer it a little firm, about 45 minutes, but you may wish to go longer. This is a great soup base that allows you to add or subtract your choices. Broccoli is usually a constant in my veggie soup, just didn't have it on hand today. Some small pasta, rice or potatoes will stretch the servings as well, but I was in a lighter mood today.


Why Haven't I Cooked All Week?

     It's Tuesday, and I am just settling into my normal routine after a 4 day trip to the White Mountains of New Hampshire. Prior to the trip, we cleaned up a couple of days of leftovers, and i was lucky enough to either eat out or enjoy my Mother in Law's treats in the motel room(always go for the kitchenette at least.)
     I won't mention the motel or inn as they call themselves, it was just OK, could have been nicer for the price, even considering that I got one night free thanks to Groupon. So Please believe me when I recommend some attractions, shops, or restaurants. I might even sneak in a recipe.
     For me, the best restaurant was Gordi's Fish and Steak House. I had one of the best prime rib dinners I have ever had the pleasure to taste. It was still mooing as requested, seasoned just right with salt and pepper, and served with a good pilaf and some minced horseradish. This was fantastic vs. the usual horseradish mayo that many serve. The meat was juicy beyond description and had to be well over the 11 oz portion as listed on the menu. (probably should have gone for the 15 oz portion, Prime Rib is a special occasion after all.) The ladies enjoyed excellent fried clam plates and baked stuffed shrimp, and my son couldn't even finish the kid's portion Hot Fudge Sunday, which had more fudge than ice cream!
      This was our Sunday meal, which capped off a day of Zip Lining at Alpine Adventures and of course a trip to Whales Tale 
Water Park. Water parks are always a blast, but if you have never gone zip lining, please try it out, it was the coolest thing we have ever done on vacation. The folks at Alpine were great, and they have some sister locations as well.
     While that was our only dinner out, we did have some great lunches. Really good sandwiches & pizza can be found at Fresolones right off exit 33 on 93. We usually stay in Lincoln, and always end there for at least on great meal. Although we always try to do something new, there are some particular favorites that we always do. Attitash is always a fun trip and one of the regulars because of the varitey of activities, including giant slides, horseback riding, and of course, water slides.
     On the way back to the Kangamagus, we were all starving and I saw a sign that read "We Feed Families." Since I blog about feeding a family, I felt obligated to try Glen Junction Family Restaurant. Sometmes simplest is best, and their turkey club did not let me down, and thanks for having rye & swiss on hand. My wife had a really juice burger club, and the other ladies both enjoyed Lobster Benedict. i might have to try and make this one myself, maybe with crab legs for me. My son had one of the most delicious pancakes any of us had ever tasted, and it was so big that it was overflowing a full sized dinner plate. We are all still debating the merits of a great steak & seafood dinner vs. tremendous diner style fare, and it really is too close to call.

 It wouldn't be a trip to New Hampshire for our family without going to Clark's Trading Post. The segways are the new favorite, but bumper boats are still right up there. Of  course, you have to take a train ride and see the Wolf Man, that guy just won't go away. If you don't stop by the gift shop and treat yourself to at least a pound of fudge, your missing the best part.
 I did say i would sneak in a recipe, and this is a food blog. The first two nights we never really had dinner. My son was happy with either Nutella on toast or Lucky Charms, but the rest of us enjoyed my Mother in Law's olive tapenade. She simply takes...

2 cans black olives drained (that's right, breaking another rule and using canned olives, love'm),
Olive Oil
3 cloves of garlic,
2 tablespoons ground Parmesan,
1 anchovy  or pea sized drop of anchovy paste
pepper to taste

pulse lightly in the food processor, drizzling olive oil into processor for desired consistency

We devoured these on some skillet toasted italian bread, topped with some great Danish Blue Cheese from my friends at Salumeria Italiana. They are in Boston's North End, but they ship nation wide. When we really want the best cheeses and italian cold cuts, they are really the only place. If you are wondering why I recommend a high end deli to complement tapenade made from canned olives, like i said, its my mother in law's recipe, and she only uses the "good olives" whole as a snack, not in the tapenade. Please try it though, very delicious.

Sunday, August 7, 2011

Mean Green Pasta

Mean Green Pasta
Gladly, I am a better cook than photographer. Pic here doesn't do justice to the name or the dish. But Please, try this if you love a nice spicy change in your pasta. It  began as a Robin Miller recipe, that my wife and i did not pay close enough attention too, and its been tweaked and changed quite bit. (the ingredients were for two separate preparations, not one sauce. More proof that you can't be afraid to make mistakes) Very easy prep, and a super versatile sauce in general. Makes a great dish by itself, or as a side with shrimp, steaks, lamb chops, etc. I have used this sauce as a marinade and a flavor base for rice as well, subbing for 1/2 the cooking liquid.

2 whole jalapenos
¾ cup soy sauce
½ cup honey
1 tbsp pickled ginger
¼ cup orange juice
¼ cup olive oil
Handful fresh cilantro
2 whole garlic clove
dash sesame oil
1 tsp black pepper
2 tbsp toasted sesame seeds
1 lb favorite pasta

Take the stems off jalapenos (remove seeds if unsure of spice tolerance), clean  the cilantro, and drop everything except the sesame seeds and scallions into the blender. I add the honey last, so i don't burn out another blender, and i use the same measuring cup as the oil so the honey slides right out. Low speed works just fine. You Should get about 2 cups of sauce altogether. While pasta is cooking, bring to simmer on medium low in a large skillet. I like to cook the pasta to just al dente, and finish the pasta in the sauce. Top with the sesame seeds and scallions.


Wednesday, August 3, 2011

Meatloaf for Kids Who Hate Veggies

Meatloaf has always been one of my favorites. My son, possibly the world's pickiest eater, even likes it, as long as he can't find any veggies to pick out. I have diced as fine as possible, food processed, sauteed, even tried my mom's trick of using a can of condensed vegetable soup, and he still tears it apart or refuses to eat if he even thinks they're in there, so i worked the recipe to be moist & flavorful even without the veg. He actually will ask for meatloaf on occasion, and at the very least, gobbles it up with gravy, mashed and some peas or corn on the cob on the side. For extra flavor, please feel free to mix in cooled sauteed veg, any mix of onion, carrot, celery & bell pepper.

For the Meatloaf....

2-2 1/2 lbs of ground meat. I use 93/7 turkey & ground pork for taste & value, lower fat
2 Large Eggs
1/2 cup Milk - 1% works just fine here
1 cup Seasoned Bread Crumbs
2 tbsp Grill Seasoning (1 tbsp each of Salt & Pepper works ok)
2 tbsp Worcestershire Sauce
2 tbsp Dry Parsley (or 1 tbsp thyme, rosemary, or your favorite herb)

For the Gravy

1 32 oz. box of Low Sodium Beef broth or Stock
1 small shallot, diced very fine or 3 tbsp finely diced onion.
1 tbsp Grill Seasoning
1 tbsp parsley
1 tbsp Worcestershire Sauce
1 tbsp Gravy Master ( near the spices in my market - gravy mixes in others)
2 tbsp butter
2 tbsp olive oil
5 tbsp flour

Meatloaf can be mixed ahead to save time at dinner time. Just let come to room temp from the fridge. In a large mixing bowl. whisk together everything except the breadcrumbs and meat. This method get all the flavors & moisture blended well. Whisk in the bread crumbs. Don't get scared here, you will have a slightly runny tan paste that makes you wonder why you tried this. I use a fork to pull the meat across the "ribbons" out of the package and spread evenly over the paste.Use for to lightly mix first pound of meat. repeat for second pound. We're try to mix evenly without overworking the meat, keeping the end product much softer.

Form mixture into loaf shape, place into a 13 x 9  lightly oiled or sprayed casserole dish, i love Pyrex. Dust the top with grill seasoning or black pepper to help a nice crust form. Bake at 375 for 1hour & 15 minutes , let rest 10 minutes before slicing.

I usually start the gravy with about 45 minutes left to go on the meatloaf. Saute the shallot in a medium sauce pan with the olive oil and butter. Mediuim low heat works best so the shallot doesn't fry, looking for translucent to clear hear. Onions stand up a little better to the heat, but much more than 3 tbsp can overpower with onion flavor. Keeping heat on medium low, begin whisking in the flour.  Add the parsley and grill seasoning. I like to cook the flour for 3-4 minutes, whisking occasionally, approaching peanut butter colored rue before slowly adding the beef stock, whisking the whole time to avoid lumps. Add the Gravy master and the Worcestershire Sauce when all the stock has been added. If you cannot find Gravy Master, or don't have Worcestershire, don't panic. Gravy is very good without, but they definitely enhance. You may need to raise heat to bring to a boil. Let boil slowly for about a minute and reduce heat to simmer until serving, whisking occasionally.

You just made an awesome meatloaf and gravy, serve with you favorite mashed potatoes.

Monday, August 1, 2011

Chicken Chili

Chicken Chili
This recipe comes from a need to lighten beef chili when we were trying to shed some pounds. My wife actually prefers the chicken now, and it is a very lean indulgence when dieting, but there is nothing light about the taste.

  • 1 1/2 - 2lbs Chicken, cubed about 1 inch
  • This is about 3-4 boneless, skinless breast halves, or chicken tenders work great. What's on Sale?
  • 1 Onion, medium sized (baseball), diced
  • 1 16oz can Petite Diced Tomato NOT DRAINED- the tomato w/ jalapeno or mild chilies work great here
  • 1 16 oz can Black Beans - NOT DRAINED & RINSED - low sodium works well or your favorite bean
  • 1 cup corn - frozen, or 1 can drained, or leftover corn on the cob is awesome
  • Dad's Rub - recipe click here
  • 2-3 Chipotle peppers diced fine or 2 - 3 fresh Jalapenos. the Chipotle adds a nice smoke element to flavor
  • Salt to Taste
  • Olive Oil or Vegetable Oil to Saute
  • 4- 6 slices Bacon, Optional for flavor
  • Sharp Cheddar Shredded - Optional, to melt over chili, the sharper the better. You can get a much better grade of cheese for the same price if your willing to take a minute and shred your own from a block.

Saute the onion in a medium to large pot (like the pot you use to cook a pound of pasta) and pre-heat a large skillet to brown the chicken. When onions begin to turn clear, a couple light shakes of salt and a light dusting of Dad's Rub to start laying the flavor base down. The rub has plenty of pepper. I refer to caramelize the onions, which takes a bit longer but the flavor is worth the time.

While the onions are going, start browning the chicken in small batches. Dust the chicken lightly with salt and Dad's Rub. Go easy at first, the spice can catch up quickly. There is plenty of time to season in the pot as well. The goal isn't to cook the chicken here, just lightly brown it for flavor. Too much in the pan will steam it v. browning. When onion are done to your liking, add in the remaining ingredients to the pot. Please note that the tomatoes and beans are not drained, their combined juice make a a sauce that is just thick and tasty enough.

Bring to a boil, reduce heat & simmer for at least a half hour for best developed flavor. White meat chicken can get overcooked easily & lose flavor. When i am not cooking for a diet, i often add  some andouille sausage for an extra flavor & meat boost or i will render bacon to saute the onions & chicken.Totally optional but totally tasty. Enjoy!

Dad's Rub

Dad's Rub is just my own little spice blend that i use for grilling and sauces and all sorts of other places.

It is simply
2 parts Chili Powder- the "Hot" Mexican on the market shelves usually isn't too spicy.
1 part each
- Black Pepper
-Cayenne Pepper
-Dry Mustard Powder

Please note there is no salt in this rub. I prefer to salt to taste