Friday, December 31, 2010

Making Basic Pizza with Kitchen Paddles

I started doing a lot of research for an article on Pizza. I have been doing some reading on the different styles of pizza and their history. Of coarse I will share with you how to create a pizza of each style at home. I have made some incredible sauce and have found some great toppings, but my crust has just been good, but I am on a quest to make a GREAT crust from the thinnest St. Louis style cracker crust to the the thick and hearty Chicago Deep dish. For today's demonstration were are making a very easy and basic Pepperoni Pizza

During my quest I have come across a great tool that every serious pizza maker needs - The Kitchen Paddles. The Kitchen Paddles have taken the concept of the traditional pizza peel and made it more functional with their revolutionary new design.

"The peel apart Kitchen Paddles use a natural side by side motion to place your pizza, bread or other baked creations with toppings intact, exactly where you want it on the cooking surface. During baking you can use the paddles with an easy shuffle motion to rotate your pizza, etc. in place for evenly baked results. Removing your pizza, etc. masterpiece is made so easy by picking it up with the tapered edges and using that natural side by side motion.

Together, while paddles are interlocked, they have a total area spanning 12×20 inches, from side to side, tip to handle, respectively – with a total working area of about 12×12 inches. Apart, each paddle measures a convenient size of 6×20 inches for specialized tasks and easy storage."

Aside from being a great tool for your kitchen the Kitchen Paddles have a couple other great features. One, they are made from bamboo. Bamboo is a great substitute for traditional hardwoods, since bamboo grows 1000’s of times faster than hard wood trees, using it helps contribute towards saving the environment. Number two, Pizza For All LLC. donates 50 cents from every sale of the Kitchen Paddle to Action Against Hunger to help fight world hunger.


1/2 teaspoon of dry active yeast
1 teaspoon of white sugar
1 teaspoon of olive oil
1/2 cup of luke warm water
1/2 cup of cold water
3-1/4 cups of flour
1/4 lb of Peperoni
3 cups of shredded Mozzarella Cheese
1 cup of Pizza Sauce

1 set of Kitchen Paddles
1 pizza stone
1 kitchen aid stand up mixture with mixing paddle and dough hook
Roll of Saran wrap
Measuring cups and spoons

Dissolve yeast into 1/2 cup of luke warm water. After a few minutes pour yeast mixture, sugar, olive oil and cold water into your mixing bowl. First use mixing paddle attachment and mix on low and slowly add a 1/4 cup of four at a time until you have a batter. Then change to the dough hook attachment and continue to add flour slowly. Continue to mix until a ball is formed. Add an additional 1/4 of four if needed.
Once your dough is formed, take off of the hook and form a nice round ball with your dough, then place in a large greased bowl. Cover the bowl with Saran wrap and place in refrigerator for 24 hours to slowly rise.

After 24 hours has past, preheat your oven to 425 degrees with your pizza stone in the oven on the middle rack. Then place you Kitchen Paddles on the counter and sprinkle with flour. You enough dough to make 2 medium pizzas on the paddles so divide your dough and half. Then take half your dough and sprinkle with flour and form your crust on the paddle. Once you have formed one nice round thin crust on your paddles, evenly spread a 1/2 cup of sauce on to the crust. Then place you pepperoni on top of the sauce. Finally spread 1-1/2 cup of cheese over the top of your pizza. Then pick up your Kitchen Paddles with your pizza on it and slowly separate your paddles as you slide you pizza of the paddles on to the stone. NOTE: make sure you flour your paddles so the pizza slides off nice and easy. Then close oven and turn on light. Watch you pizza, when your crust starts to crisp and your cheese bubbles it is done. Take your pizza paddles and reverse them, so the part that interlocks is facing out and the tapper part is facing in. Slide you paddles under your pizza and pick up and take out of the oven and place on cutting board to rest for 5 minutes. Slice and serve!
Remember you have enough dough for two pizzas, so repeat the process and make another pizza

You can get your own Kitchen Paddles at
The Kitchen Paddles website

Lawhorn's Bubba Slider

As I talked about before, I recently got a bottle of Lawhorns Signatute Seasoning, and have been doing some experimenting with it. Lawhorns has a great flavor and goes great with about anything, so I thought I would jazz up my sliders with a little Lawhorn's and Baby Bubba's! Let me tell you these sliders topped with a little Baby Bubba's Sweet BubbaQ Sauce really hit the spot!

1-1/2 lbs of ground beef I used 85%
1 cup of cornflake crumbs
1 egg
1 Tablespoon of Lawhorn's Signature Seasonin
1 Tablespoon of yellow mustard
12 split top dinner rolls
1 jar of Baby Bubba's Sweet BubbaQ Sauce

Combine ground beef, cornflake crumbs, egg, Lawhorns and mustard in a large mixing bowl.
Then mix with a wooden spoon or like I did use your hands!
Once the ingredients are well mixed - form 12 small patties and cook on a hot griddle or frying pan -Cook until well done but still juicy
Place a patty on a bun and top with Baby Bubba's

The enjoy the awesome flavor!

Wednesday, December 22, 2010

Christmas Coffee Fudge

So this year I have taken on a lot of new projects, and it seems like there is not enough hours in the day. So I made the decision this Christmas season I wasn't making a bunch of different Christmas candy. I was only making a few batches of peanut butter fudge which is my wife's favorite. Well as expected, I changed my mind, and while at the store last night I got a bunch of supplies to make a several different Christmas Candy's!

Many different things caused me to change my mind, one of which was a new creation jingling in my mind. I have been thinking about making a dark chocolate mocha fudge. So last night I as the Christmas spirit was consuming me, I got into the kitchen and went to work. I will admit I think I may have created an instant Christmas classic!


3 - Cups of Sugar
1 - Cup of Evaporated Milk
1 - Stick of Butter
1 - Tablespoon of Eight O'Clock French Vanilla Coffee Grounds
1 - 12 oz Bag of Hersey's Special Dark Chocolate Chips
1 - Cup of Small Marshmallows
1 - Tablespoon of Brown Sugar
1 - teaspoon of Vanilla Extract


Combine the Hersey's Special Dark Chocolate Chips, Brown Sugar, Vanilla and Marshmallows in a large mixing bowl.

Combine the Sugar, Evaporated Milk, Butter and Eight O'Clock French Vanilla Coffee Grounds in a sauce pan. Place on stove top and slowly raise heat until butter is melted and ingredients are incorporated. Then turn to high heat and bring to a rolling boil. One boil is achieved boil for 7 minutes and make sure to stir often.

After 7 minutes pour the hot mixture into the mixing bowl over the top of the other ingredients. You must do this immediately while the contains are still extremely hot.

Then mix with an electric mixer on high.
Once you have a smooth mixture, pour into a greased 9x12 glass casserole dish and spread smooth with a plastic spatula.

Allow to cool then cut into 1" squares and EAT!

Merry Christmas!

Friday, December 17, 2010

Chef Dad Christmas Jingle

The 12 Chef Dad Days of Christmas

On the first day of Christmas
Chef Dad sent to me:
LaCaja China Roasting Box just for me

On the second day of Christmas
Chef Dad sent to me:
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the third day of Christmas
Chef Dad sent to me:
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the fourth day of Christmas
Chef Dad sent to me:
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the fifth day of Christmas
Chef Dad sent to me:
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the sixth day of Christmas
Chef Dad sent to me:
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the seventh day of Christmas
Chef Dad sent to me:
Seven Walkerswood Jamacian Jerk Sauce
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the eighth day of Christmas
Chef Dad sent to me:
Eight Cups of Eight O'Clock Coffee
Seven Walkerswood Jamacian Jerk Sauce
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the ninth day of Christmas
Chef Dad sent to me:
Nine Lousiania Fish Products
Eight Cups of Eight O'Clock Coffee
Seven Walkerswood Jamacian Jerk Sauce
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the tenth day of Christmas
Chef Dad sent to me:
Ten Bottles Lawhorn's Signature Seasoning
Nine Lousiania Fish Products
Eight Cups of Eight O'Clock Coffee
Seven Walkerswood Jamacian Jerk Sauce
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the eleventh day of Christmas
Chef Dad sent to me:
Eleven Bottles of Olade
Ten Shaker Lawhorn's Signature Seasoning
Nine Lousiania Fish Products
Eight Cups of Eight O'Clock Coffee
Seven Walkerswood Jamacian Jerk Sauce
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

On the twelfth day of Christmas
Chef Dad sent to me:
Twelve Chrystals Hot Sauce
Eleven Bottles of Olade
Ten Shaker Lawhorn's Signature Seasoning
Nine Lousiania Fish Products
Eight Cups of Eight O'Clock Coffee
Seven Walkerswood Jamacian Jerk Sauce
Six Pack of Lucky Bucket
Five Steak Brands
Four Ogallala Cream Cans
Three Pizza Paddles
Two Jars of Baby Bubba's Bbq Sauce
and a LaCaja China Roasting Box just for me

Now I am going to have a cup of Tiesta Tea and dream about summer!

Merry Christmas To All!

and To All A GoodNight!

Saturday, December 11, 2010

Ogallala Cream Can Supper

Earlier this week I was surfing the Internet looking for unique cooking items, when I ran across the Ogallala Cream Can Supper Company. Long Story - Short - mine got here on Friday! After checking out their website and talking to the guys in Ogallala Nebraska, I had to have one. I got is the 2-1/2 gallon can that feeds 8-10 people, but their is a family size on and 2 other larger ones that feed large groups.

Here are 5 of my favorite things about the Ogallala Cream Can
1. It's easy - anyone can use this!
2. Everything was cooked perfect!
3. You can have a full home cooked meal in one pot
4. It took under an hour start to finish
5. Easy clean up

I will share with you how I did made it, but I will also include the link to their website so you can watch their 3 minute video!

1- head of cabbage
4 - ears of corn
1 - pound of carrots
1 - stalk of celery
1 - pound of Yukon gold potatoes
3 - yellow zucchini
2 - bell peppers
1 - pound of yams
2 - small broccoli sprigs
2 - yellow onions
1 - ring of smoked beef sausage
1 - ring of smoked polish kielbasa
1 - pound of natural casing wieners
12 ounces of beer
12 ounces of water

Slice the cabbage into thick patties
Peel the yams and onion and cut into large chunks
Cut your corn in halves
Leave the skin on the Yukon Gold potatoes and cut into large chunks
Cut up all other veggies into large chunks
Cut natural casing wieners in half
Cut Sausage into 2" pieces

NOTE:*** You need to put something in the bottom of the pot to keep the food off of the bottom, I used 3 canning lid rings!
1 - the cabbage patties
2 - the corn
3 - mix all the rest of your veggies in
4 - top with your sausage
5 - pour 12 ounces of beer in the pot
6 - pour 12 ounces of water in the pot
This will fill this pot but make sure your steam vent at the top center of the pot is not blocked.

Place pot on range burner
Turn burner on high
****NOTE: read and follow all safety instructions that come with this product****
Watch the vent - Once you see steam coming out the vent, set timer for 30 minutes
After it has cooked for 30 minutes remove from the heat and let stand for 5 minutes
Then carefully empty contents of the pot into a large serving dish
Remove the canning rings with tongs
Then Serve!

We had family over to share this meal and everyone from 6 to 60 years old LOVED IT!

NOTE: I did NOT use salt and pepper and any other seasoning during or after cooking!
NOTE: Other than a little butter on the corn we added nothing to our plates!

This cooker took all the natural flavors in the food and blended them perfectly with out the aid of any seasoning! This is a great healthy family meal with awesome taste! I really look forward to using this summer and next fall, when we can go to the Farmers Market and get really fresh veggies!

If you are looking for a great Christmas Gift this is a great idea, your avid cooks will appreciate what it can do and the people you know that can't cook - will be thrill to finally be able to make a great home cooked meal.

You still have time before Christmas - so give the guys at the Ogallala Cream Can Supper Company a jingle and get yours before Christmas!

For More information go to

Lawhorn's Lacaja Chicken Quarters

The other day I got some new seasoning from the great folks at Lawhorn's Signature Seasoning, so I decided to try it out first on some chicken quarters I got at the local Bag n' Save. But how was I going to prepare them, would I smoke them?, would I grill them? would I fry them? or should I roast them? Well I decided I wanted to use my awesome LaCaja China roasting box to make my first meal with Lawhorn's Signature Seasoning! Let me tell you this meal was so easy and so good. I am going to make this for my next family gathering! The chicken was hot and juicy with a nice golden skin, and the seasoning gave it a wonderful robust flavor.

Now I cooked four chicken quarters but I think you could fit at least 20 of them in your LaCaja China. Also just so you know it was about 10 degree out the night I cooked these, for real! 10 degrees and they came out great!

Here is how I cooked them
I generously seasoned all sides of the Chicken with Lawhorn's Signature Seasoning and let them rest for about 20 minutes while I got my roasting box fired up. After I got my charcoals nice and hot, I put the chicken face down on a grill with a small cookie sheet underneath. Then I closed the roaster for 35 minutes. Then I opened the box and flip the chicken over. Then I added more Lawhorn's Signature Seasoning. Then closed the box for 25 more minutes. After just an hour it was time to eat!
WOW What Flavor! My who family loved them! I can't wait to try Lawhorn's Signature Seasoning on other meats and veggies!

I can't stress how much I like both my LaCaja China Roasting Box and Lawhorn's Signature Seasoning. You will be seeing more dinner ideas with both!

If you want to learn more about these great items check them out on the web!

Lawhorn's Signature Seasoning

LaCaja China Roasting Box

Tuesday, December 7, 2010

Lawhorn's Signature Seasoning

A couple weeks ago I was surfing the net looking for some new foods to try. I came across Lawhorn's Signature Seasoning, so I dropped them a line. Within 10 minutes I was chatting on the phone with Tim Lawhorn himself. After talking about everything from food to football to family, I knew these were great people, who put their heart and soul into their seasoning. A few days later my bottle of Lawhorn's Signature Seasoning arrived. It smelled great and it tasted great! Tonight I made my first meal with it, but before I write the blog, I wanted to share with you the Lawhorn's Seasoning Story. In a couple days I will post an article about the incredible Chicken I made tonight!

The Lawhorn's Story

*This passage was taken from their website*

"In 1971, 10 year old Tim Lawhorn went to work one Saturday morning at 5 AM with his grandmother Bunny to help her open up the restaurant for breakfast at 6 AM. He was fascinated by watching his grandma make everything from “scratch” for their local customers. His grandma would tell him from the beginning, “Don’t ever be afraid to season your food well. Cook it like YOU would like to eat it and people will come back for more”. From that point on, he went in with her as much as he could, on weekends, holidays and in the summer, learning every trick of the trade from his extremely talented grandmother. Little Tim got the “cooking bug” and it led him to pursue a culinary career spanning over 37 years now. After working in the family business into high school, Tim moved to Lafayette, Louisiana to go to college at the University of SW Louisiana. He quickly secured a cooking position at “The Landing,” a huge local Cajun and Creole style restaurant on the banks of the Vermillion River in downtown Lafayette. Tim had a real culinary epiphany in Louisiana being exposed to such an incredible variety of cooking methods, fresh ingredients, spices and seasonings-lots and lots of seasonings. Tim soaked up the local cuisine like a sponge, learning everything he could along the way like he had with Grandma Bunny. The cultural awakening Tim experienced while in Lafayette would leave a deep and lasting impression that would shape his culinary flair that lasts to this day.

After going to Denver one summer to visit family, Tim was astonished at the cutting-edge cuisines that were coming up everywhere in the Metro Denver area. The very young, professional population that was Denver was shaping the entire culture. The “culinary renaissance” was on. The allure of a big city with so much excitement everywhere he turned was too much for Tim to resist and he moved to Denver in late 1982. It was there that he discovered the American Culinary Federation after being invited to a local chapter meeting by a new friend and the rest, as they say, is history. Tim enrolled in the ACF apprenticeship program at the prestigious 5 star Brown Palace Hotel and The Denver Club, a private 5 star athletic club downtown where he worked both jobs full time. Tim spent virtually every waking moment preparing, cooking, and experimenting with gourmet foods and cuisines while working his way through the 3 year apprenticeship process. When he left the program at 23 years old, Tim worked as a Sous Chef for a national 4 star hotel chain in Denver as well as Executive Chef for Specialty Restaurants, a national multi-concept restaurant chain based out of California. His knowledge of food and love of the culinary arts continued to blossom and grow. Over the next few years, Tim participated in numerous culinary competitions bringing home a total of 14 medals in ACF-sanctioned events.

In 1986, fate struck Tim and changed his course forever. One August evening the phone rang. It was a call from his high school sweetheart, Heidi, with whom he had not spoken to in 7 years, wishing him a happy birthday. It was his breakup with her 7 years earlier, which drove him to leave Haines City to begin with; he had to get away from her memory and heal his broken heart. After the initial shock of just “out-of-the-blue” hearing from her after so long, they had a conversation was cordial and platonic. Tim said to her what he said too many young ladies back in those days, “Hey come on out someday, and I’ll teach you how to snow ski.” Not thinking anything else of the invite until she called 2 months later, once again, out of the clear blue sky, to say she had bought her tickets to come out the day after Christmas to learn to ski. To make a long story short, Tim sold everything he owned in Denver and moved back to Florida with nothing more than a suitcase in his hands when he landed in Tampa in mid-March of 1987. He was engaged to Heidi by the first week of April! Tim and Heidi were married by July of ’87. Needless to say, “The ski trip went well.”

Tim was offered the position of Executive Chef and Assistant Food & Beverage Director of the Innverary Hilton Hotel in Ft. Lauderdale soon after getting back to Florida. From April, until the wedding Tim lived alone down there and sunk himself into his work, putting in 12 to14 hour days turning the Food & Beverage operations around at The Hilton.

While in Lauderdale Tim began experimenting with a few different seasoning formulas. He was trying to cut the hotels’ spice costs one evening, Tim came across an interesting combination of herbs and spices that when mixed together tasted phenomenal on a steak that he cooked. He continued to experiment and alter his new seasoning formula until he was sure that this blend was working well on all fronts. Soon after getting his special seasoning blend just right, Tim started using his seasoning on just about everything he cooked. He came to learn very quickly after “guinea pigging” the hotel staff and several banquets, this new seasoning tasted different on everything he put it on and everybody was raving about it!! His new concoction actually changed flavor characteristics and enhanced the natural flavors of whatever he cooked with it!! It tastes different on chicken than it does steak, or pork, or fish, vegetables, and the list goes on. It was a revolutionary concept in the kitchen; and his spice costs dropped dramatically, as designed.
Little did he know at the time that Lawhorn’s Signature Seasoning was born!

The Hilton closed down for major renovations in the late 80’s and Tim and his wife made the decision to move back to their hometown of Haines City to get out of the rat-race of South Florida, and start a family.

Over the next 15 years, Tim worked for large, upscale hotels, national and regional restaurant operations in Central Florida taking his culinary expertise and secret seasoning with him. By this time, Tim was selling his seasoning to friends and family all the time. He was urged by anyone who tried it to bring it to market. “This stuff is the bomb!” was the general reaction by one tasting it for the first time. He enjoyed 100% return business from his seasoning customers. By now, Tim had achieved upper-management status as a Food & Beverage Director and finally a multi-unit Director of Operations for a fine-dining chain of restaurants. He left his mark with all of them, bringing his unique flavor and style of cooking to the masses. His reputation in the kitchen was outstanding everywhere he went!
His family was growing with his career, and they had three great children along the way!

In early 2002, the opportunity of a lifetime presented itself to Tim. The original building that housed his grandparents’ drugstore was available for lease with a restaurant already in it!! It only took about 30 seconds to decide that this was his dream come true.

Tim left his corporate job and bought the restaurant business. “Lawhorn’s Corner CafĂ©” was created from the ground up with every single detail overseen by Tim and Heidi. He created an eclectic menu from his vast culinary experience that had something for everybody. The “Signature Seasoning” was now mentioned and featured all over the menu. The daily specials were always “down-home” country meals that usually came straight out of Grandma Bunny’s old recipe box she to Tim before she passed away. This was the very food that Tim learned how to cook 37 years ago! Historic pictures of Haines City from the last 120 years adorn the walls making “Lawhorn’s Corner” a history lesson for anyone who walks through the doors. Lawhorn’s was once again the talk of the town!

In 2006 Tim met an executive from the Hormel meat company who asked to speak to him after dining on one of Tim’s steaks. The gentleman told Tim that this was the best steak he had eaten anywhere in the country and was curious as to how it was prepared. Tim simply replied, “The only thing I do to the meat prior to cooking, is season it with my seasoning blend that I make here at the restaurant and cook it to order.” The executive immediately urged Tim to bring this seasoning to market. “This stuff is great,” he said. “I’ve never tasted anything like it in my life!” With those words of encouragement coming from a meat expert of that caliber, Tim began the process of bringing his “baby” to market.

Lawhorn’s Signature Seasoning has come a long way from its humble beginnings as a cost-cutting vehicle. Restaurateur Tim Lawhorn now proudly oversees production and distribution personally, taking his revolutionary new seasonings the pubic so everyone can cook like a gourmet chef, no matter what their level of cooking experience.

You don’t have to be a Master Chef to cook like one! Try a bottle of Lawhorn’s Signature Seasonings at your family’s table tonight, just think of the history you’ll be TASTING!"

To learn more about Lawhorn's go to

JAVA-Q Ribs with Eight O'Clock Coffee!

JAVA-Q Ribs with Eight O'Clock Coffee!

Did a little experimenting this weekend and came up with a great bbq sauce, I call it Java-Q!

1-1/2 Cup - Brown Sugar
2-1/2 Cup - Ketchup
1 Cup - Apple Cider Vinegar
1 Tablespoon - Salt
1 Tablespoon - Black Pepper
1 Tablespoon - Garlic Powder
1/2 teaspoon - Nutmeg
2 Tablespoon - Honey
1 Tablespoon - Paprika
1/2 Cup of strong black Hazelnut Eight O'Clock Coffee

Combine all ingredients in sauce pot. Then slowly stir and increase heat until the ingredients dissolved. Then bring to a boil, then reduce to low heat and simmer for 15 minutes, stirring periodically.

Smoke Ribs for 2 hours, then remove from smoker and brush with your Java-Q sauce
Wrap in foil and bake in the oven for 1 hour at 350 deg

Remove from foil and brush with sauce and serve!

Wednesday, November 3, 2010

Spaghetti Taco's - Inspired by Nickelodeon's ICARLY

For those of you with kid's this post is going to make perfect sense. For everyone else the whole concept is going to be a little out there, but keep an open mind, it's a fun and tasty meal.

So, one of my kid's favorite shows is Nickelodeon's ICARLY. One day, my oldest asked me - "Daddy can you make Spaghetti Taco's like on ICARLY?" So I made Spaghetti Taco and here is my recipe.

1 box of thin spaghetti noddles
1 - can of your favorite spaghetti sauce
1 - 8oz package of shredded mozzarella cheese
1/2 lb of ground beef
12 - 8" tortilla shells (I Like Mi Mama's)
1 Tablespoon of parsley


First fry the ground beef, finely chopping it as you go

Then heat your sauce on the stove top

Then prepare your spaghetti per the instructions on the package.

Put your noodles in a large mixing bowl and then take only 1 cup of spaghetti sauce and pour over your noodles. Then toss the spaghetti in the sauce. The idea here is to lightly coat the noodles. Then add a cup of ground beef to the spaghetti and toss again.

Take your tortilla's and fry lightly in pan in corn oil 350 degrees

Now fill your shells with your spaghetti mixture and top with cheese, and garnish with Parsley! You can also garnish with lettuce, tomatoes and black olives.

This is a really fun meal for the kids, and they taste good, believe it our not the do taste good.

By the way we tried hard corn shells - they were good too, we also tried not frying the tortillas but the made for a kind of a bland, mushing taco.

If your make them and try something different - let us know!

Thursday, October 28, 2010

Eight O'Clock Coffee Brownies

Here is a great brownie recipe for folks that like a great coffee flavor with their chocolate fix!


1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate chips
12 Tablespoons butter plus 1 Tablespoon to grease pan
1 Tablespoon of Eight O'Clock Coffee grounds (any flavor, I used Hazelnut this time)
2 1/4 cups sugar
4 large eggs

Preheat oven to 325°.
Grease Pan with butter
Mix flour, salt, and baking powder in a bowl - set aside
Melt chocolate chips butter
When chocolate is melted whisk in sugar.
Wisk in coffee
Wisk eggs on at a time
Then add vanilla
Then mix in the dry mixture
Then spread your mixture in a buttered pan

Cook 30 minutes

Then let them cool for 10-15 minutes and eat them warm!
Good Stuff!

Wednesday, October 27, 2010

Louisiana Fish Fry Seafood Sauce

Seafood Sauce
Sweet, spicy and loaded with pepper seeds, this sauce makes a fantastic barbecue sauce or dip for any seafood. Great on beef and chicken. Spicy!

The other day I found some nice butterflied shrimp at No Frills grocery store. So I fried them up and cracked open of Louisiana Fish Fry Seafood Sauce. I will tell you, if your like a seafood sauce with great flavor and a little bite - try it out! It will be at our next shrimp boil or fry!

Italian Tomato Plate

Well before it gets real hard to find good fresh tomato's, I made my Italian Tomato Plate.
This a great dish anytime of the year, but traditionally I make it more in the Summer.

3 - Ripe Roma Tomatoes
6 - Slices of Genoa Salami
Extra Virgin Olive Oil
Balsamic Vinegar
Coarse Sea Salt
Coarse Grind Pepper
Shredded Parmesan Cheese

Slice your Roma tomatoes into 1/8" patties, then arrange them on a platter
Salt and pepper your tomatoes to taste
Chop your Genoa Salami into small pieces, then sprinkle over the top of your tomatoes
Drizzle everything with Extra Virgin Olive Oil and Balsamic Vinegar
Then top with Shredded Parmesan Cheese

Thursday, October 21, 2010

LaCaja China Wings

The last couple night I have been experimenting with making wings in my LaCaja China. I have an event coming up where I will need to make a couple hundred wings, and in my LaCaja China I can cook about 100 at a time. So here is my process

1. Get your charcoals lite and bring them to a white hot.
2. Place your wings on a broasting pan with a grill rack.
3. Place your wings in the LaCaja China Roasting box and close the lid
4. Roast for 15 minutes.
5. Open box and flip wing to other side
6. Close box and roast for 13 minutes.
7. Remove from box and toss in sauce
8. Plate and Eat

These turned out great, Nice crisp skin, just like frying them, but you can do alot more in a shorter period. They are also healthier this way, without sacrificing taste.

The LaCaja China is truly a magic box

Tuesday, October 5, 2010


After we got home from my daughters soccer practice, we cracked open a bottle of Lemon Olade to share. I have to tell you, I am becoming a bigger fan of this stuff everytime I have one!

The Lemon is my favorite so far! If you like REAL lemonaid, not the sugared up koolaid crap, but real lemon flavor with just a touch of sweetness you are going to love this. The flavor is tart and bold, yet the drink is very light and refreshing.

Olade is becoming a family favorite at my house, and that's great. It is a great tasting drink, with a ton of upside!

Monday, October 4, 2010

100% Columbian Coffee Review

100% Colombian Coffee Review

This week we cracked open a package of Eight O'Clock Coffees 100% Colombian Roast Coffee.

Eight O’Clock Coffee offers a full line of gourmet coffee type in ground and whole bean. Eight O’Clock Coffee is available at most retailers throughout Omaha and across the country.

Coffee was introduced to Colombia in the early 1800s.

Colombian coffee beans have a lot of character, yet mild enough for the average coffee drinker. They are rich in flavor, heavy bodied, and intensely aromatic, yet very smooth.

The 100% Colombian Roast from Eight O'Clock Coffee is one of our favorite all purpose coffees. It is a mild enough to be a great everyday coffee, yet bold enough to use in many recipes, like brownies, milkshakes and BBQ sauce.

This is a roast I would recommend to anyone!

To learn more go to

Check back for my recipe for the brownies, milkshake and BBQ sauce!

LaCaja China Roasting Box - First Meal

After much anticipation I finally got a chance to put my LaCaja China Roasting Box to work!

Initial review - INCREDIBLE!

1. Easy to assemble
2. Easy to use
3. Delicious output
So I will take you through a pictorial of my first meal, made with the LaCaja China

First off - I made a pork shoulder.

I injected with a marinade made mostly of butter, brown sugar and some secrete spices.

After I injected it, I brushed it with the mixture.

Going forward I don't recommend brushing the extra on the outside of the meat . The sugar charred, pretty bad, but don't worry the meat inside the crust was awesome!

After I injected my meat and put it in the LaCaja China Roasting Box, I put the lid and charcoal rack back on, and spread a bag of Kingsford Charcoal evenly across the top of the cooker

Then I squirted some Kingsford Orderless Lighter Fluid on my Charcoals and let it soak in for a few minutes.

After I got my coals going, I set my timer for 2.5 hours.

Then I just waited.

You do not want to open the lid until the cooking time is over.

It is that easy!

So I sat down and watched some Football.

Unfortunately we didn't get the Steeler Game here!

After 2.5 hours I took it out!

Like I said the brown sugar charred a bit, but the meat in side was perfect!

Nice and Juicy and very tender!

My family and neighbors loved it!

Of coarse they wanted to know what's next!

I really enjoyed using the LaCaja China.

I got great pork, while I enjoyed the football games.

I will warn you, when you set this up in your driveway, be ready to field questions from your neighbors and people driving by.

I have a lot more friends in the neighborhood, after the arrival of my LaCaja China!

Monday, September 27, 2010

Louisiana Fish Product Meal

Want Great Cajun but Don't Have All Day?

One of our favorite classic Cajun meals is catfish with red beans and rice. I like to think I have great recipes for both, but sometimes I just don't have the time to make a meal like this from scratch. Our friends at Louisiana Fish Products have made it possible for my family to enjoy some great Cajun food, even when we don't have the time to spend the day in the kitchen.

So here is what we had

Catfish using some nice Catfish Fillets from the No Frills Meat Counter and Louisiana Fish Products Seasoned Fish Fry
Red Beans and Rice using Louisiana Fish Products New Orleans Red Beans & Rice Mix
Hush Puppies using Louisiana Fish Products Home Style Hush Puppy Mix
And Apple Cobbler using Louisiana Fish Products Cobbler Mix and a Can of Pie Filling

How did it taste? I was all great! I have used the Fish Fry for some time, but this was the first time I have used the other products. I was pleasantly surprised on the red beans and rice. I have tried many other brands and was disappointed every time, but the Louisiana Fish Product Red Beans and Rice Mix is as good they come. Also the Hush Puppies had a great flavor to them, unlike some others I have had. If you want to know about the Cobbler - there was not any left overs and my kids are begging me to make it again.
By the way I fed a family of 6 all that for under $20

If you want to learn more about Louisiana Fish Products

Visit them on the web

Sunday, September 26, 2010

La Caja China Assembly

La Caja China Assembly
Got my new LaCaja China Grill on Monday. I will admit I was a little nervous about assembling it, but it end up being a breeze to put together. I am not the handiest person out there and I did it in about an hour, while I watch some football this afternoon. Next step fire it up! Below is a step by step pictorial of the assemble