tag:blogger.com,1999:blog-64795043481130470292024-03-05T01:40:29.013-08:00Chef Dad OmahaChef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-6479504348113047029.post-17042129530634303102011-07-24T07:53:00.000-07:002011-07-24T08:36:46.705-07:00Norwegian Krumkake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIL-3HGrTFBxAP0CA1e31uHSnoU0B206Fr9g6VCb9KwkvAMPp4Dl70tIRqN_d5FDdIh-Kx6D8s5wVA2GwxSWC_UfJ3gu9cfLCE0fW7sEjFXWjws04hJ753hxDeC8twJHgmJ-wRHNYI9Qi/s1600/krumkake.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632943178918068178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIL-3HGrTFBxAP0CA1e31uHSnoU0B206Fr9g6VCb9KwkvAMPp4Dl70tIRqN_d5FDdIh-Kx6D8s5wVA2GwxSWC_UfJ3gu9cfLCE0fW7sEjFXWjws04hJ753hxDeC8twJHgmJ-wRHNYI9Qi/s320/krumkake.jpg" /></a><br /><br /><div><br /><div><br /><br /><div>Norwegian Krumkake is a thin Norwegian waffle cookie that is often rolled in to a cone and filled with cream or fruit. It is popular any time of the year, but it is most traditionally known as a Christmas dish. These cookies are not only popular in Norway, but around the world where Norwegians have migrated to.<br /><br />In Norway, krum means “bent,” while kake means “cake.” So I made a bent cake! Even though it is more of a cookie or crisp waffle.<br /><br />Norwegian Krumkake is made in a decorative two-sided iron griddle. I got mine from NordicWare, and ordered it right off of their website www.nordicware.com<br /><br />Now there are a ton of varied recipes online, but I used the one that came with my griddle. They turned out great!<br /><br />Norwegian Krumkake Recipe<br /><br />INGREDIENTS<br /><br />2 eggs<br />1 cup sugar<br />½ cup softened butter<br />1 teaspoon of cardamom<br />1-1/2 cup flour<br />1 scant cup of milk<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmzasky46T4e_pUl_fiWYB0bTAvYLna1A2fhgCOCEf2hHQ5tJvzkrme4ZjVnMydqFp6HjVcuXvt6nyzB45yxGgGhEoQgLPGNh8FTZWQDB9xXqZO3if9TQtGf4oebAwl-HhdUWzyXLwJND/s1600/nordic-ware-norwegian-krumkake-iron.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 278px; FLOAT: left; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632942815325253314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmzasky46T4e_pUl_fiWYB0bTAvYLna1A2fhgCOCEf2hHQ5tJvzkrme4ZjVnMydqFp6HjVcuXvt6nyzB45yxGgGhEoQgLPGNh8FTZWQDB9xXqZO3if9TQtGf4oebAwl-HhdUWzyXLwJND/s320/nordic-ware-norwegian-krumkake-iron.jpg" /></a><br />PROCESS<br />Beat eggs well, add sugar, butter and cardamom,<br />Beat well<br />Then add milk and flour alternating and beat until smooth<br />Heat Griddle over medium heat on your stovetop<br />Add about 1 Tablespoon of batter to hot griddle and close.<br />Hold griddle closed for about 10-18 seconds<br />Then flip griddle over<br />Remove from griddle after a golden brown is achieved.<br />Roll with your rolling cone and let cool.<br />Fill or not fill – it’s up you!<br /><br />NOTE: I subbed Vanilla for cardamom and only made a ½ batch for my first attempt.<br /><br />My family absolutely loved this! Your will too!<br /><br />Get your Griddle at<br />NordicWare<br />www.nordicware.com </div></div></div>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com1tag:blogger.com,1999:blog-6479504348113047029.post-52194595213695361572011-03-31T10:26:00.000-07:002011-04-02T20:27:28.930-07:00SodaStream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Db4Ik6ITRATSRhsRr5P0SVUxu5oEJEiwiePpt-8FurNcL7W4OzudqQRZIMgJz3_I35uZP5jFa3Aaz17RbMY266ME1xO_genuxvZ0boeybX_c-fK8NknjvfU9N-c06KGRiP0lNSI7lS4I/s1600/sodastream.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 279px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Db4Ik6ITRATSRhsRr5P0SVUxu5oEJEiwiePpt-8FurNcL7W4OzudqQRZIMgJz3_I35uZP5jFa3Aaz17RbMY266ME1xO_genuxvZ0boeybX_c-fK8NknjvfU9N-c06KGRiP0lNSI7lS4I/s320/sodastream.jpg" alt="" id="BLOGGER_PHOTO_ID_5590309017494884882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgPBlFnVZyfDBGPDnIH4oWBmD6UkO6ZjmdA_xzwKXMiMw_L6mr0IRq71nvV9b34cokXAMgIS6RYX8mEWyY7J6i_6ylUhqbkLquJZXKxI5Kjj0zK6jgZx6zeM1zuyo-vM3rij_CIzfwIEH/s1600/SodaStream-logo-2008.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgPBlFnVZyfDBGPDnIH4oWBmD6UkO6ZjmdA_xzwKXMiMw_L6mr0IRq71nvV9b34cokXAMgIS6RYX8mEWyY7J6i_6ylUhqbkLquJZXKxI5Kjj0zK6jgZx6zeM1zuyo-vM3rij_CIzfwIEH/s320/SodaStream-logo-2008.jpg" alt="" id="BLOGGER_PHOTO_ID_5590308905835941106" border="0" /></a><br />In the last month I have started a series of DYI projects. I have started growing mushrooms in my basement. I have a batch of home-made wine brewing. I am starting a garden and have many others in store for you. Over this period of time, we have made a concise decision to make healthier choices in our everyday eating. Now don't get me wrong, we still enjoy all the great comfort food that you have seen me make on this site, but we do that more on the weekends and try to eat a little healthier during the week. My latest DYI adventure is to make homemade sodas and flavored waters. Well I found a great little kit from the folks at SodaStream. We recently got the JET <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PV-F5u2IscNwjYHDI_p_P3cgDrhkU0nRU9s5z-cNM37RozJVYhDlWGmhVKNl0l0j89S6NBDgzCY_Te6tu4sTEeTzoDyp7wrZIjzFJkhIbN14e3F5R7egmextnC_-1Rt97vr9YyqJCetp/s1600/289776-SodaStream_uses_additive_to_break_down_its_syrup_bottles.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PV-F5u2IscNwjYHDI_p_P3cgDrhkU0nRU9s5z-cNM37RozJVYhDlWGmhVKNl0l0j89S6NBDgzCY_Te6tu4sTEeTzoDyp7wrZIjzFJkhIbN14e3F5R7egmextnC_-1Rt97vr9YyqJCetp/s320/289776-SodaStream_uses_additive_to_break_down_its_syrup_bottles.jpg" alt="" id="BLOGGER_PHOTO_ID_5590309222445526482" border="0" /></a>model soda maker from SodaStream. This has been a great addition to our kitchen. If you looking for a long tedious project this is not for you. If you are looking for an easy, inexpensive way to made homemade sodas and flavored waters for you family, this is is! It is FAST - EASY AND FUN!<br /><br />The SodaStream is a great investment in your families health. You can make great tasting sodas with less sugar and additive than the store bought colas and at just a portion of the cost. Now I know what you are thinking. Your thinking it won't taste as good. Your right it taste better! My kids love the taste, I have actually set a bottle of a major brand cola and a bottle of the SodaStream cola next to<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJxpWhyqL4_ClkvkBJpxKdx96NBtkD9OpU3NDFPbNba4CeEeWhhwNYyluiTJKAmyWhdPt4c8JWvO_VweO8SQn40NNWxz98w8tjKSrDYywKYpMawccOtR3mmLXR-WIbAHc6O5i0aS9pcE1/s1600/SodaStream-Zero-Cola-SodaMix.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJxpWhyqL4_ClkvkBJpxKdx96NBtkD9OpU3NDFPbNba4CeEeWhhwNYyluiTJKAmyWhdPt4c8JWvO_VweO8SQn40NNWxz98w8tjKSrDYywKYpMawccOtR3mmLXR-WIbAHc6O5i0aS9pcE1/s320/SodaStream-Zero-Cola-SodaMix.jpg" alt="" id="BLOGGER_PHOTO_ID_5590309367287860578" border="0" /></a> each other on the table and told them to pick which one they wanted a glass of - and they picked the SodaStream! We have not bought pop at the store in over a month! The nice thing is they like it and it is better for them!<br /><br />Now many people like the very distinct taste of the brand of cola they have been drinking for years. SodaStream has many flavors with comparable taste. In fact it is noted on the bottle of the mixes. You can get over a dozen different flavor of soda, plus tea's, tea's, tonic water, seltzer and energy drinks. They also have a series of flavored waters, that have a great light taste!<br /><br />OK - now your thinking this is going to be a really expensive project. Wrong again! Number 1 - Chef Dad lives on a tight budget, so if this was going to be an expensive toy, I would not have it! Number two I ran the numbers! Say you buy a 1 liter bottle of name brand cola at the store, every week for 2 years and it cost you about $1.79 per bottle. Over a 2 year period it will cost you a t<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbTaxywF_2MLfcfy9dyd-_IscEp5EBgK9xYGSX_hN-uKXVNV8O9NZ2542x2Yu5wXUkgo9PBqBn5MjGkf3rlcCCwgoItH9RvDO3JospM54a6MCLKhVyjO_tg7-dvZFfWdNUjbqyxoiKtqi/s1600/SodaStream-MyWater-Orange-Essence-Flavor.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbTaxywF_2MLfcfy9dyd-_IscEp5EBgK9xYGSX_hN-uKXVNV8O9NZ2542x2Yu5wXUkgo9PBqBn5MjGkf3rlcCCwgoItH9RvDO3JospM54a6MCLKhVyjO_tg7-dvZFfWdNUjbqyxoiKtqi/s320/SodaStream-MyWater-Orange-Essence-Flavor.jpg" alt="" id="BLOGGER_PHOTO_ID_5590309562757780786" border="0" /></a>otal of $186.16. If you purchase a SodaStream kit for about $79 and make a two half liters every week for 2 years! It will cost you about $146 for 2 years worth of soda. That includes the cost of your machine, your flavor mix and carbonation! Then your saving will grow even further after the cost of the machine is absorbed! With the state of the economy these days, I love to find products like the SodaStream, I want to save money and provide healthier, tastier food for my family!<br /><br />Now let me tell you how easy this is, all you need to make these great drinks at home is - a SodaStream fountain, cold tap water, SodaStream flavor mix and 45 seconds! To see just how easy this is. check out this video!<br /><br />Unlike the national brands that come in liter bottles and often go flat before you finish them. The SodaStream is made in a 1/2 liter bottle and you can make any flavor you want in a smaller batch! My kids love the Rootbeer, my wife likes the flavored waters and I have on of the Energy Drinks before every workout! 3 small bottles, 3 flavors and no waste! I highly recommend this to all families!<br /><br />So how do you get one? You can order one online right from SodaStream at <a href="http://www.blogger.com/www.sodastreamusa.com">www.sodastreamusa.com</a>. You can get them nationally at Bed Bath and Beyond, they have had them in their ad lately! For all my folks here in Omaha, you can get them at the Afternoon Stores! We ever you go - Tell them Chef Dad Omaha sent you!<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyz8OO5iKn0UfbL-WPFgHf6BfRbpRmFOF92BdAQq2vH4uLxVFzRkF7E5W0-fhQFQcCe_RkBYS1JCUg7gO9u4w' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-82873626820204300772011-03-19T20:38:00.000-07:002011-03-19T21:23:01.169-07:00Dark Chocolate Covered Coffee Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hYLba9y2eJdq8MPyfmnLpVT-AMW1VvNOnctHeT8oNXluKFJ5iIScYr65dDy-TjUde4IJJj4b27DVx3wz7K6jJyFzVpIlacYLmtkbpMtYriYqsYZFbYGNJX2EARagxGbweKwSMtrte8Sh/s1600/IMGP7148.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 146px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hYLba9y2eJdq8MPyfmnLpVT-AMW1VvNOnctHeT8oNXluKFJ5iIScYr65dDy-TjUde4IJJj4b27DVx3wz7K6jJyFzVpIlacYLmtkbpMtYriYqsYZFbYGNJX2EARagxGbweKwSMtrte8Sh/s320/IMGP7148.JPG" alt="" id="BLOGGER_PHOTO_ID_5586011869098375922" border="0" /></a>I like my coffee! and if I am going to eat chocolate, its got to be dark chocolate.<br />Several years ago I bought some chocolate covered coffee beans from a candy vendor that stopped in to my office. These things were awesome! I chowed that bag down in a few days. Well shortly after t<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5weDfR3sctH2NTf1nHRoPMvVH5Hqt_kfeig_vQJ61pWwAPF_bCsE-ksm9oj_Fl5ogm8qgKddjfMnVfAvdx_B-ssdF-UMyVbL_36Re4L7sspfBQAHDkD7UkDEVrqzwnsVFyvbuklzWfS1/s1600/IMGP7150.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 173px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5weDfR3sctH2NTf1nHRoPMvVH5Hqt_kfeig_vQJ61pWwAPF_bCsE-ksm9oj_Fl5ogm8qgKddjfMnVfAvdx_B-ssdF-UMyVbL_36Re4L7sspfBQAHDkD7UkDEVrqzwnsVFyvbuklzWfS1/s320/IMGP7150.JPG" alt="" id="BLOGGER_PHOTO_ID_5586008336085523154" border="0" /></a>hat I left that job and was not able to track down that candy vendor.<br />So after getting a bag of some Eight O'Clock Bokar Coffee Beans, I decided to try and make my own. So I did! Well they didn't look as pretty as the one's I got from the candy vendor, but they tasted even better!<br /><br />INGREDIENTS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFjswkeTRrWNIlHJm8XjBZb7puGEF4igG-ZNGzO33Rda3x1JAIKXBvNUWmgKhd5F1x46gfAXuVB3vXH5ywb3tA2zMSmA_UyVDT8X2c5hlqPn8NrkR-g0mebwP2fnEhfIe2L0-U1k8rXbr/s1600/IMGP7151.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 177px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFjswkeTRrWNIlHJm8XjBZb7puGEF4igG-ZNGzO33Rda3x1JAIKXBvNUWmgKhd5F1x46gfAXuVB3vXH5ywb3tA2zMSmA_UyVDT8X2c5hlqPn8NrkR-g0mebwP2fnEhfIe2L0-U1k8rXbr/s320/IMGP7151.JPG" alt="" id="BLOGGER_PHOTO_ID_5586009319970225106" border="0" /></a><br />1 Cup of your favorite roasted coffee bean (I used Eight O'Clock Bokar Beans)<br />1 Cup of dark chocolate chips<br />3 Tablespoons of butter<br />1 Tablespoon of powdered sugar<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMy6e5tAjC2AndpDP8y9GF_EpBm-85JcWuTHZqo7Ge-XyYMXL1jx8d9yNIBiUSy7OarRPSx0s9i-5s39SQfXDy8MgaWEeeZYIDjA8Xe2pCi7UckVQV9yxoPfAv3p0ik4UiIJd8-W1V1an/s1600/IMGP7152.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 175px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMy6e5tAjC2AndpDP8y9GF_EpBm-85JcWuTHZqo7Ge-XyYMXL1jx8d9yNIBiUSy7OarRPSx0s9i-5s39SQfXDy8MgaWEeeZYIDjA8Xe2pCi7UckVQV9yxoPfAv3p0ik4UiIJd8-W1V1an/s320/IMGP7152.JPG" alt="" id="BLOGGER_PHOTO_ID_5586011175329186066" border="0" /></a><br />PROCESS<br />Using a double boiler melt the dark chocolate chips and butter. Make sure to mix through out the melting. Once the mixture starts to get good and melted add the powdered sugar and mix well. Once the mixture is completely melted, add the beans and mix well.<br />Then remove from the heat.<br />Immediately spoon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1VMg7F_sy7Z349_0m7UCs8KihfEGoYiK9NEd01SdL0Fo8f1l8S_0qsfBq5JiCV_1eOM6K0BSFIYwvqV-YAki3ysjHSkUU-oKbND6D3GdFD_1jL673ANqJqjqK_P7uLc_MQWpw0SavjYT/s1600/IMGP7156.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 220px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1VMg7F_sy7Z349_0m7UCs8KihfEGoYiK9NEd01SdL0Fo8f1l8S_0qsfBq5JiCV_1eOM6K0BSFIYwvqV-YAki3ysjHSkUU-oKbND6D3GdFD_1jL673ANqJqjqK_P7uLc_MQWpw0SavjYT/s320/IMGP7156.JPG" alt="" id="BLOGGER_PHOTO_ID_5586011539292705666" border="0" /></a> the mixture on to a paper sack or sheet of wax paper. Make sure to separate in to bite size pieces.<br />Once that is done put them in to the refrigerator for 2 hours. Then it is time to eat!<br /><br />This makes a small batch, so try them out and I am sure you will like them!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com3tag:blogger.com,1999:blog-6479504348113047029.post-25246989134254772832011-03-13T18:40:00.000-07:002011-03-13T18:58:44.602-07:00St. Patrick's Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaLfw1pOuNLDWiisB7JefUIkpav6v0LkWAhs7iwjAhb2nPP23nM31ixm2hFHDM5PfiZuj58mkfY6ui2RgfXG1_bdtsZdp38Z77ouRPBmAc1LoEUm6ffUTGfF0wWosW_IkR3vJjuKaYGvp/s1600/shamrock.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 295px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaLfw1pOuNLDWiisB7JefUIkpav6v0LkWAhs7iwjAhb2nPP23nM31ixm2hFHDM5PfiZuj58mkfY6ui2RgfXG1_bdtsZdp38Z77ouRPBmAc1LoEUm6ffUTGfF0wWosW_IkR3vJjuKaYGvp/s320/shamrock.gif" alt="" id="BLOGGER_PHOTO_ID_5583748337848734082" border="0" /></a><br /><br />This Thursday is St. Patrick's Day. In this area you have a ton of great places to drink green beer and eat corned beef and cabbage! I would like to share with you a great place that I have gone for my corned beef lunch or dinner for years. Not only do they have some of the best corned beef in town but they are a wonderful group that does incredible things in the community. This corned beef dinner is hosted by the Tangiers Shriners here in Omaha.<br /><br /><span style="color: rgb(0, 0, 0);">The Tangier Shrine is a Chapter of the Shriners International. </span><p>"Shriners International is a fraternity based on fun, fellowship and the Masonic principles of brotherly love, relief and truth. There are approximately 340,000 members from 193 temples (chapters) in the U.S., Canada, Mexico, the Philippine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjrk3nrlrkeqh_u_7ig48tSf5En1vIAhwg6r6EFh1Y496B9DchqHMlxNWidWdMQW3etRN3Sx57R-PrMGz5loEFhoa53HuO83IZgBkBmtvz5mGI20tj0Y51MCA0I2w0C614xnses9HSoBC/s1600/corned.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 446px; height: 408px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjrk3nrlrkeqh_u_7ig48tSf5En1vIAhwg6r6EFh1Y496B9DchqHMlxNWidWdMQW3etRN3Sx57R-PrMGz5loEFhoa53HuO83IZgBkBmtvz5mGI20tj0Y51MCA0I2w0C614xnses9HSoBC/s320/corned.JPG" alt="" id="BLOGGER_PHOTO_ID_5583747853402370386" border="0" /></a>s, Puerto Rico and the Republic of Panama.</p> <p>Shriners International supports Shriners Hospitals for Children®, a health care system of 22 hospitals dedicated to improving the lives of children by providing pediatric specialty care, innovative research, and outstanding teaching programs for medical professionals. Children up to age 18 with orthopaedic conditions, burns, spinal cord injuries, and cleft lip and palate are eligible for care and receive all services in a family-centered environment, regardless of the patients’ ability to pay."<br /></p>So if you are looking for a <span style="color: rgb(0, 153, 0);">GREAT</span> corned beef dinner with all the fixin's and have the proceeds go to help an organization that helps so many children in Omaha and across the country, check out the Corned Beef Dinner at Tangier Shrine!<br /><br /><span style="color: rgb(51, 204, 0);">TANGIER SHRINE</span><br /><span style="color: rgb(51, 204, 0);">2823 SOUTH 84TH STREET</span><br /><span style="color: rgb(51, 204, 0);">OMAHA NEBRASKA </span><br /><a href="http://www.tangiershrine.com/">http://www.tangiershrine.com/</a>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com1tag:blogger.com,1999:blog-6479504348113047029.post-40458068313873089632011-03-09T19:36:00.001-08:002011-03-09T19:41:31.995-08:00King Cake RecipeKing Cake is a tradition Mardi Gras treat. I made this for my family Monday night and we enjoyed it on Fat Tuesday with our Dirty Rice!<br /><br />Check out Wikipedia for the history of the King Cake http://en.wikipedia.org/wiki/King_cake<br /><br />INGREDIENTS<br />2 envelopes active dry yeast or 4-1/2 teaspoons of dry active yeast<br />1/2 cup sugar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1YXaGJnZvtZy9T4ZCASIPZdT8IyxVi388fxvCqBPiXYDJLN6bEC22C3lW8WbFdqUHtk8SujWbhypNhsWPwR9oqSkEiOn95WL6Rw448AsnRJhA9NrvsDlQdgNwNLwhYFqqDNsQYKMrtqy/s1600/IMGP7103.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 388px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1YXaGJnZvtZy9T4ZCASIPZdT8IyxVi388fxvCqBPiXYDJLN6bEC22C3lW8WbFdqUHtk8SujWbhypNhsWPwR9oqSkEiOn95WL6Rw448AsnRJhA9NrvsDlQdgNwNLwhYFqqDNsQYKMrtqy/s320/IMGP7103.JPG" alt="" id="BLOGGER_PHOTO_ID_5582290538367030114" border="0" /></a><br />1-1/2 sticks melted butter<br />1 cup warm milk for dough<br />3 tablespoons of milk for icing<br />5 large egg yolks<br />2 teaspoons salt<br />1 teaspoon nutmeg<br />1 cup of brown sugar<br />4 1/2 cups all-purpose flour<br />1 teaspoon 7up<br />1 teaspoon vegetable oil<br />4 packages of soft Cream Cheese<br />3 cups powdered sugar<br />3 tablespoons vanilla extract<br />Colored Sugars Purple, green, and gold are traditional King Cake colors (but I subbed pink for purple because my daughters love pink)<br /><br />PROCESS<br />I used my stand up Kitchen-aid mixer<br />Combine the yeast and sugar in the bowl mix with well with paddle attachment. Add the melted butter and warm milk. Beat at low for about a minute. With the mixer running, add the egg yolks, then beat for on low for about a minute. Then I changed to the dough hook then add the flour, salt, nutmeg, and 7up mix well. Increase the speed and mix until dough pulls away from the sides of the bowl, forms a ball.<br />Place dough in a larger oiled bowl and cover with saran wrap and let rise for 2 hours in a warm dry place.<br /><br />For the filling combine the cream cheese and brown sugar. Whip with a mixer until mixture is nice and creamy<br /><br />After your dough rises roll your dough out into a long, narrow <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49Wr60hP1p66kLuF6XLaC2efk_J9bxUkPHq0G4bumuwMpXlRz10cLswZdCqyUONYSG_QHtLxgKvJLhbUS-qakZHF74evRvQwAeunWvxHf67zGKpazFalr86fsGfESY0EmwCRM3NUDx0G8/s1600/IMGP7102.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 426px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49Wr60hP1p66kLuF6XLaC2efk_J9bxUkPHq0G4bumuwMpXlRz10cLswZdCqyUONYSG_QHtLxgKvJLhbUS-qakZHF74evRvQwAeunWvxHf67zGKpazFalr86fsGfESY0EmwCRM3NUDx0G8/s320/IMGP7102.JPG" alt="" id="BLOGGER_PHOTO_ID_5582290544424121618" border="0" /></a>piece about 8” x 24”<br /><br />Spread your filling onto your dough – evenly all across the dough. Then roll you dough up like a jelly roll. The take you ring and form a circle and neatly attached the ends to for a circle<br /><br />Cover the ring with saran wrap and rise again for about 30-45 minutes.<br /><br />Set oven for 350 and bake for 30 minutes<br /><br />Let cool completely!!! - no seriously if you don’t let it cool completely you icing will melt off.<br /><br />ICING. Combine 3 cups powdered sugar, 3 tablespoons milk, and the vanilla in a mixing bowl. Mix well with a whisk or electric mixer. Spread icing over you cooled cake. Sprinkle colored sugars – alternating the colors in 3 inch strips around the cake.<br /><br />Cut and enjoyChef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com1tag:blogger.com,1999:blog-6479504348113047029.post-17185362222761930842011-02-23T19:45:00.000-08:002011-02-23T20:10:24.583-08:00Knox Blocks or Jello JigglersIngredients<br />2 packages of your favorite flavor jello<br />2 packages of knox unflavored gelatin<br />3 cups of boiling water<br /><br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='185' height='154' src='https://www.blogger.com/video.g?token=AD6v5dxrm4JNv-kWoDJZmqvVJBkJ4vQu31dKh29MOVPWy6UKxMQ6RpdSv7FmBUa37ybqcUHwtGH0m0fMhDqdC67j' class='b-hbp-video b-uploaded' frameborder='0'></iframe> <br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='184' height='153' src='https://www.blogger.com/video.g?token=AD6v5dw6XxCBzALJp2RQG2DAcfJJuE0yilBiQn-M7ln2JH31K4STPSdIB7c9ybieOE3M2n22wPpWXD2UzTxdJ2ypMA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='186' height='154' src='https://www.blogger.com/video.g?token=AD6v5dz72uuRHuvn_khI71_N6ZiLIr5u85Xbl0c_XhC3Bqr-ME4QRznpdy2QJEWyxmhi-8eVk6TCOEiQam_nwsa7Fg' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-9847330966401022622011-02-22T19:52:00.000-08:002011-02-22T20:10:18.082-08:00Tuna Guac SlidersThis is a Recipe I entered in the Ritz Cracker Recipe Challenge on Super Bowl Sunday<br /><br />INGREDIENTS<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='192' height='159' src='https://www.blogger.com/video.g?token=AD6v5dxzmcSjs4rwrBUz189Lo56yIy6DHxigq8JDQWQcprLZyOXJce3kST-ru8cEuzYJy7xoca3g5bjI8oclhIdegw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><ul><li>For Guacamole Spread</li><li>3 Fresh Avocado's</li><li>1 Tablespoon of Garlic</li><li>2 Tablespoons of Rotel peppers and tomatoes</li><li>1/4 cup of Sour Cream</li><li>1/4 cup of Mayo</li><li>1/4 teaspoon of salt</li><li>1/4 teaspoon of pepper</li><li>1/2 Tablespoon of cilantro</li><li>1/2 Tablespoon of cumin</li><li>Couple dashes of hot sauce</li><li>For Mini Tuna Slider</li><li>3 Cans of Tuna</li><li>1 Egg - Beaten</li><li>1/2 Cup of bread crumbs</li><li>1/4 teaspoon of salt</li><li>1/4 teaspoon of pepper</li><li>1/2 Tablespoon of parsley<br /></li><li>1 Tablespoon of minced garlic</li><li>1 teaspoon of dijon mustard</li><li>1 cup of ground Ritz crackers or bread crumbs<br /></li><li>1/2 stick of butter</li><li>Additional Ingredients</li><li>40 Ritz Crackers Whole</li><li>3 green onions cut up into 1/4 inch pieces</li><li>Optional: Louisiana-style hot sauce</li></ul>PROCESS<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='218' height='182' src='https://www.blogger.com/video.g?token=AD6v5dwDvBRMm9ZP1PVUS9Sz_XkJXO_hlYDHxdC9YuCs7zpe3ks2NYbbv-QmO_q3CjZG4mT6YszFVNe26qVmm35upw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><p>For the Guacamole Spread</p> <p>Place all ingredients in a chilled bowl</p> <p>Mix well with a spatula</p> <p>Then Chill for 30 Minutes</p> <p>Mini Tuna Sliders</p> <p>Place all ingredients in a metal mixing bowl except for the 1 cup of ground Ritz Crackers and the butter. Everything else mix together well</p> <p>take a Tablespoon of the mixture and form a small patty (about the size of a Ritz cracker)</p> <p>Make up 20 patties.</p> <p>Then lightly coat the patties in the ground Ritz crackers.</p> <p>Preheat your griddle to 300 degrees</p> <p>Then lightly butter your griddle and place patties on the buttered spots. Cook each side until a golden brown is reached.</p> <p>Once your patties are nice and golden brown it's time to assemble.</p> <p>Assembly<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='206' height='171' src='https://www.blogger.com/video.g?token=AD6v5dx04xMFN03V4CoFjLXBm9_sss742WpqfU8rDkC9THY51iOhf_X0ZvI2MyBZcIc-lLFvrO4_rzRxU66JbiUy9Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p> <p>Place mini tuna slider on a Ritz cracker.</p> <p>Then top you slider with a Tablespoon of Guacamole spread. Then place 2 pieces of green onion on the Guacamole spread. At this point you have the option of placing a couple dashes of a Louisiana-style hot sauce. To finish place another Ritz cracker on the top!</p>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-4182496668905027052011-02-16T08:42:00.000-08:002011-02-20T19:18:51.944-08:00Balloon Wine - Day 1Last night I started my first batch of homemade wine. I started with a very simple balloon wine. This type of home wine making has been around for decades. I remember my Grandparents making it when I was a kid. This is going to be my first batch, and I plan on trying more advanced techniques for making home wine down the road.<br /><br />INGREDIENTS:<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyyr9xZzaFltwjb4eYOU7mrwjS6KXo5xeFzk3oSFsu7SXV6I10lI-W5ncenKmLyjkw6RurrAwwsqtD9j94BwQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />1-1/8 teaspoon of dry active yeast (or a 1/2 of packet)<br />2 cups of white sugar<br />6oz of a thawed frozen of liquid concentrate fruit juice (I used grape)<br />6-3/4 to 7 cups of water.<br /><br />ADDITIONAL ITEMS<br />(1) 1/2 gallon glass jug. I used a 1/2 gallon beer growler from a local microbrew<br />(1) 12" helium grade balloon<br />(1) rubber band<br /><br />PROCESS<br />The first step is the most <span style="color: rgb(255, 0, 0);">IMPORTANT</span><br />Step 1: Sanitize your container and your balloon with very hot water<br />Step 2: Add in this order yeast, sugar, and fruit concentrate<br />Step 3: Add water - make sure to leave about 2" at the top empty<br />Step 4: Place balloon over the mouth of the container<br />Step 5: Use rubber band to secure balloon<br /><br />Place wine in a dark cool place for 4-6 weeks (the basement is usually the best)<br />With in a few days the balloon will start to inflate. Once your balloon inflates and then deflates again, your wine is done - It take about 4-6 weeks<br /><br />GOOD LUCK!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-84837336944355098932011-02-06T11:07:00.000-08:002011-02-06T11:26:38.703-08:00Guacamole Dip SUPER BOWL SUNDAY!IT'S SUPER BOWL SUNDAY<br />TIME FOR FOOD, FAMILY, FOOTBALL AND ANOTHER STEELER WIN!<br /><br />Today one of my many dishes for our family party is home-made Guacamole Dip!<br /><br />This a great game day dip, that can stand alone or be added on to your loaded nachos.<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='306' height='254' src='https://www.blogger.com/video.g?token=AD6v5dzPXxrIp72n-1yXsqMloCQvpFn9ukzADAwG43NeQiz1g3PESihbnNbrH7G4nhB9uNF33sQF0wjFVlz7i3LQVg' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />INGREDIENTS<br />3 Fresh Avocado's<br />1 Tablespoon of Garlic<br />2 Tablespoons of Rotel peppers and tomatoes<br />1/4 cup of Sour Cream<br />1/4 cup of Mayo<br />1/4 teaspoon of salt (note I said 1/4 tablespoon in the video - I meant 1/4 teaspoon)<br />1/4 teaspoon of pepper (note I said 1/4 tablespoon in the video - I meant 1/4 teaspoon)<br />1/4 Tablespoon of cilantro<br />1/4 Tablespoon of cumin<br />Couple dashes of Chrystal's hot sauce<br /><br />Mix all ingredients<br />Chill and Serve!<br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw0DFCO0rRFsM7Ey3Gg_l6mlohA20_TbAnNG4h9x_8BjFSP819M_FcV5QB0eT2wh_dhWwe09RjcU3QPYaypOw' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-68651658645579099592011-01-30T20:02:00.000-08:002011-02-02T20:07:55.973-08:00MPH My Pole-ish Horseshoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHssRe-ome9LZsgkHZefgRPJCWjAr_haG0wlMepnZjudemg2CE_WYpAhwHqtGFRXej5D35xkBlx1ihyFovFJb9gGemgK24v9re8uvxs3ZtjcVa1ulfszJEwOFX-yg5aJMYrvBPlhGZAtvv/s1600/pole-ish.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 277px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHssRe-ome9LZsgkHZefgRPJCWjAr_haG0wlMepnZjudemg2CE_WYpAhwHqtGFRXej5D35xkBlx1ihyFovFJb9gGemgK24v9re8uvxs3ZtjcVa1ulfszJEwOFX-yg5aJMYrvBPlhGZAtvv/s320/pole-ish.jpg" alt="" id="BLOGGER_PHOTO_ID_5569307410213703890" border="0" /></a>This is one of my most favorite weeks of the year! Super Bowl Week!!!!!!! What makes this years Super Bowl week even better is that my favorite team, the Pittsburgh Steelers are playing the Super Bowl. This week I am doing some articles on game day foods and fun!<p id="mph2">A few week ago I got an awesome new tailgating game from our friends at MPH My Pole-ish Horseshoes. This game is a new twist on an American classic. Unfortunately right now it's 4 degrees here, so I won't be playing my new game Sunday. Luckily Punxsutawney Phil has predicted an early Spring!<br /></p><em></em>My Pole-ish Horseshoes is combines skill and endurance as players defend their post from opposing teams. It provides hours of outdoor competition and fun. The object of the game is to score points by throwing a Frisbee at the opponent’s pole and knocking the can off its perch, while holding a 12-ounce beverage in one hand at all times during the game. The first team to get 21 points wins the game!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD6wuS5Emk_Bu8Bi-Ru2hQxYSiCR6KralXZcMAMIek_3jlRfnmjuTj05Mywi_VKLZNJvn8KP6L20nzKO76cRDkOd84BUV2AP5GSiadKHTRPY2SNnmibTF8p30txQK09XHDkqG_hT6nfoP/s1600/pole-ish1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD6wuS5Emk_Bu8Bi-Ru2hQxYSiCR6KralXZcMAMIek_3jlRfnmjuTj05Mywi_VKLZNJvn8KP6L20nzKO76cRDkOd84BUV2AP5GSiadKHTRPY2SNnmibTF8p30txQK09XHDkqG_hT6nfoP/s320/pole-ish1.jpg" alt="" id="BLOGGER_PHOTO_ID_5569307781988622498" border="0" /></a><br />Check out the Official Rules to the Game!<br /><p id="grhead">My Pole-ish Horseshoes Game Rules</p> <ol class="b" id="rules2"><li>My Pole-ish Horseshoes is played with two teams of two people.</li><br /><li>Place MPH poles 30 feet apart or a desired distance.</li><br /><li>Place a 12-ounce beverage can on top of each pole.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD6wuS5Emk_Bu8Bi-Ru2hQxYSiCR6KralXZcMAMIek_3jlRfnmjuTj05Mywi_VKLZNJvn8KP6L20nzKO76cRDkOd84BUV2AP5GSiadKHTRPY2SNnmibTF8p30txQK09XHDkqG_hT6nfoP/s1600/pole-ish1.jpg"></a><ol class="b" id="rules2"><li>Each team takes a turn throwing the Frisbee. The throwing team is the offensive team and the team catching the Frisbee is the defensive team. Team members switch back and forth with their partners every time it is their turn to throw.</li></ol><ol class="b" id="rules2"><li>When throwing the Frisbee you must stand behind your pole.</li><br /><li>The defending team only has to catch the Frisbee when the throw is within one step left or right of the two people defending. If the two defending people have to jump to catch the Frisbee they don’t have to catch it. No points are awarded when the throw is out of range.</li><br /><li>Throw the Frisbee and hit nothing – but the other team catches the Frisbee – the offensive teams gets no points.</li><br /><li>Throw the Frisbee and hit nothing – but the other team drops the Frisbee – the offensive team gets a single point. Throw the Frisbee and hit the pole, and the can falls off, the offensive team gets two points. If the defensive team catches the Frisbee or the can – but not both – the offensive team gets one point. Should the defensive team catch both the Frisbee and the can, the offensive team gets no points.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD6wuS5Emk_Bu8Bi-Ru2hQxYSiCR6KralXZcMAMIek_3jlRfnmjuTj05Mywi_VKLZNJvn8KP6L20nzKO76cRDkOd84BUV2AP5GSiadKHTRPY2SNnmibTF8p30txQK09XHDkqG_hT6nfoP/s1600/pole-ish1.jpg"></a><ol class="b" id="rules2"><li>Throw the Frisbee and hit the can off the pole, you get three points. If the defensive team catches the can or Frisbee but not both the offensive team gets two points. If the defensive team catches both the can and Frisbee, the offensive team gets one point.</li><br /><li>If the offensive team throws the Frisbee short of the pole, the defensive team gets a penalty shot. A penalty shot allows the defensive team to take a shot from where the Frisbee landed.</li><br />The winner is the team that first reaches 11 or 21. Good luck! </ol> <p id="rules1">The object of the game is to throw the Frisbee and knock a can off the pole while holding a 12-ounce beverage can in one hand at all times during the game.</p> <p id="rrem">Remember, when setting up My Pole-ish Horseshoes the base's middle pole faces the other team.<br /></p><p id="rrem">Get your own set at<br /></p><p id="rrem">MPH - My Pole-ish Horseshoes</p>www.mypole-ishhorseshoes.com<br /><br />GET THEM OUT - GRAB A COLD ONE AND HAVE SOME FUN!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-4300992962303900802011-01-11T19:47:00.000-08:002011-01-11T20:13:43.907-08:00Crystal's Hot Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAHisM563PNjyVdJot1qJoyIPshegK8bbaC4pe6Js2q3C9Epbd9m23FZNYPBvAh0ERvGWDJHam9PqzfY1x7zjX1zLtBuOPrjoatDKo8Y-eeS_BNvpxLv_Ae9DNAp_ivG4Qb65JQnAPpTP/s1600/chysta%253Bs.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 296px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAHisM563PNjyVdJot1qJoyIPshegK8bbaC4pe6Js2q3C9Epbd9m23FZNYPBvAh0ERvGWDJHam9PqzfY1x7zjX1zLtBuOPrjoatDKo8Y-eeS_BNvpxLv_Ae9DNAp_ivG4Qb65JQnAPpTP/s320/chysta%253Bs.jpg" alt="" id="BLOGGER_PHOTO_ID_5561141322180961074" border="0" /></a>I have always been a big hot sauce fan. I love to try the different brands and I have found some favorites. One hot sauce that has been a favorite of my for some time now is Crystal's Hot Sauce from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Baumer</span> Foods. The other night I was eating some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Jambalaya</span> and decided I need a little more spice, so I added some Crystal's Hot Sauce - WOW talk about enhancing the flavor. Crystals gives you a nice touch of heat, but very smooth and always consistent.<br /><br />I have used Crystal's in wings for years and have used it as a condiment for even longer. So I got me thinking what else can I make with Crystals? Well your gonna find out! Over the next month I am going to, not only show you how to make great wings, but also a couple non-traditional dishes using Crystals Hot Sauce!<br /><br />Also being a food geek - I always like to do a little reading about the history behind some of my favorite brands. So I thought I would share with you what I read about the history of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Baumer</span> Foods, the company that brings us Crystals!<br /><p>This part is taken from their website<br /></p><p> "Since 1923, when the first cayenne peppers were ground, aged and bottled as Crystal Hot Sauce, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Baumer</span> products have been synonymous with quality and service. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Baumer</span> Foods was founded by Alvin and Mildred <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Baumer</span> on <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tchoupitoulas</span> Street in New Orleans. Today, Alvin A. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Baumer</span>, Jr., their son, carries on the business, still personally inspecting the pepper fields prior to harvest to make sure each cayenne is hand-picked at its sun-ripened best.<br /> <br /> With a little over 200 employees, domestic sales of Crystal Hot Sauce have been red hot, increasing every year for five consecutive years. International distribution brings the great taste of Crystal Hot Sauce to pepper loving people in more than 73 countries. Every year, 3 million gallons of Crystal Hot Sauce are shipped out of our New Orleans plant to destinations around the world.<br /> <br /> While hot sauce is the heart of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Baumer</span> Foods, the company also boasts a taste-driven product line that includes Crystal Extra Hot Hot Sauce (three times hotter, just as flavorful); specialty hot sauces; steak, soy, Worcestershire and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">teriyaki</span> sauces; chicken wing and barbecue sauces.<br /> <br /> One taste and you'll understand why we say the difference is clear: Crystal."</p><p>If you would like to read more go to </p><a href="http://www.baumerfoods.com/">http://www.baumerfoods.com/</a><br /><br />And don't forget - Stay tuned for some great recipes using Crystals!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-43469087841251721432011-01-11T18:21:00.000-08:002011-01-11T19:05:05.107-08:00Easy Eight O'Clock Mocha Mousse<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TCCxG_c1OGpsFjWu5CrkF579lu_4F7W_hlaKUMEiynxrlrob7_I6L76rO8zLidURaGKjrwSE1hx_XOzFUbkVPJNbZGmWB80Wy2ElNw_gFJ6nkcRqUD4pEECDSuIiPMr138N6JbngCA7h/s1600/IMGP6972.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TCCxG_c1OGpsFjWu5CrkF579lu_4F7W_hlaKUMEiynxrlrob7_I6L76rO8zLidURaGKjrwSE1hx_XOzFUbkVPJNbZGmWB80Wy2ElNw_gFJ6nkcRqUD4pEECDSuIiPMr138N6JbngCA7h/s320/IMGP6972.JPG" alt="" id="BLOGGER_PHOTO_ID_5561119537171391474" border="0" /></a>The other night I was watching one of my favorite shows on Food TV - Dinner Impossible.<br />On this episode Chef Irvine was making Chocolate Mousse for the desert in the meal, and it looked really good! So I decided I would have my own Desert Impossible challenge tonight.<br /><br /><em>"Your mission</em>, should you choose to accept it, involves making Chocolate Mousse without making a trip to the grocery store. You have 2 hours to complete this mission"<br /><br />So I ran to the kitchen and took inventory of the fridge and pantry. What I found that I could use to make my mousse was some Cool Whip, Pudding and Milk. Well I can make an easy mousse with that, but I want to make it a little unique. So I decided to add a little coffee flavor! I also had Vanilla and Chocolate pudding, so I decided to make French Vanilla Mousse and Chocolate Espresso Mousse.<br /><br />Here are my 2 recipes<br /><br />CHOCOLATE ESPRESSO MOUSSE<br /><br />INGREDIENTS<br />1 box of chocolate pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDeKvc5CMqZTetiUUzQQGyu7JBhmHQKXSKgIgM_GYD8Mivq5BlK9cFRN0WGwTyHCMvckjdG7SaniOXQyuRIrT9xvVakrVvlbYBkf0iiX-xjd-9JIewCIsWEV1b2_ZyNy54dL3tJGOO2A8/s1600/IMGP6215.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 112px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDeKvc5CMqZTetiUUzQQGyu7JBhmHQKXSKgIgM_GYD8Mivq5BlK9cFRN0WGwTyHCMvckjdG7SaniOXQyuRIrT9xvVakrVvlbYBkf0iiX-xjd-9JIewCIsWEV1b2_ZyNy54dL3tJGOO2A8/s320/IMGP6215.JPG" alt="" id="BLOGGER_PHOTO_ID_5561129511571539986" border="0" /></a><br />1-7/8 cup of cold milk<br />1/8 cup of Eight O'Clock Italian Roast Espresso (chilled - I strained it over ice a couple times)<br />1/2 tub of Cool Whip<br /><br />PROCESS<br />In a chilled stainless steel or glass bowl<br />Mix the pudding, espresso and milk<br />Beat ingredients vigorously.<br />Put mixture in fridge for 1 hour and forty minutes<br />After 1 hour and forty minutes your pudding should be set up.<br />Take out of the fridge and add a 1/2 of tub of Cool Whip.<br />Then with a plastic spatula fold the Cool Whip and Pudding together, until mousse is achieve.<br /><br />Put in a serving bowl or glass and serve!<br /><br />FRENCH VANILLA MOUSSE<br /><br />INGREDIENTS<br />1 box of chocolate pudding<br />1-7/8 cup of cold milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sutvF-IC55sTHuHra_IyA4Jw962thgutCh3VoxocxRMbj1kPTI0Iu91rMme_vz8Vi1amEHw7MivDb8qZb8iKQPVP7IrG_UtoNAaOZ6nR0hFddKI0OkcNRfS-0zEw-o_Ex9iA4M4tsql8/s1600/fench+vanilla.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 112px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sutvF-IC55sTHuHra_IyA4Jw962thgutCh3VoxocxRMbj1kPTI0Iu91rMme_vz8Vi1amEHw7MivDb8qZb8iKQPVP7IrG_UtoNAaOZ6nR0hFddKI0OkcNRfS-0zEw-o_Ex9iA4M4tsql8/s320/fench+vanilla.JPG" alt="" id="BLOGGER_PHOTO_ID_5561129732845671330" border="0" /></a><br />1/8 cup of Eight O'Clock French Vanilla Roast Coffee (chilled - I strained it over ice a couple times)<br />1/2 tub of Cool Whip<br /><br />PROCESS<br />In a chilled stainless steel or glass bowl<br />Mix the pudding, coffee and milk<br />Beat ingredients vigorously.<br />Put mixture in fridge for 1 hour and forty minutes<br />After 1 hour and forty minutes your pudding should be set up.<br />Take out of the fridge and add a 1/2 of tub of Cool Whip.<br />Then with a plastic spatula fold the Cool Whip and Pudding together, until mousse is achieve.<br /><br />Put in a serving bowl or glass and serve!<br /><br />RESULTS<br />I succeeded in my mission, my family enjoyed a unique and tasty Mousse in less the 2 hours start to finish and I did it with what I had in my house!<br /><br />Chef Irvine - Chef Dad is ready for a Mission!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-51897679457663501632011-01-10T20:33:00.000-08:002011-01-10T21:06:40.894-08:00REAL Snow Cones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorNA1rzzM2GluI83F8cTtmF8IRVJQ1xauPGKwELd6ZWu12QiW4qbtZEvESA4DiW7LEWIRvDYQcLTuImu5UEQHpbsjNRFrVSiltjTFL5oO2jYPDgVCkMSyJKcUwz-nvmM47wfu0VoZtvgU/s1600/IMGP6964.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorNA1rzzM2GluI83F8cTtmF8IRVJQ1xauPGKwELd6ZWu12QiW4qbtZEvESA4DiW7LEWIRvDYQcLTuImu5UEQHpbsjNRFrVSiltjTFL5oO2jYPDgVCkMSyJKcUwz-nvmM47wfu0VoZtvgU/s320/IMGP6964.JPG" alt="" id="BLOGGER_PHOTO_ID_5560784297009237074" border="0" /></a>I don't know about you, but we have had snow fall the last couple days. So I decided it was a perfect opportunity to make REAL snow cones. Let me tell you this was great fun for the whole family. I like to find ways to get the kids involved in cooking and this was a fun project and it couldn't be easier.<br /><br />How is all you need!<br /><br />1. a large metal bowl.<br />2. a spoon<br />3. serving bowls or glasses<br />4. 1 packet of Kool-Aid<br />5. 1 Cup of Sugar<br />6. 16oz of cold water<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVtL5KeHpfyMd1Ws5tUiQo8L8zz0gp8Qxdkh4Wm0ArqBUH93vVqEeLerLkR9T8QQCs275IzFFcJsuwQtA5xo4dgMwBbkXdYaOzKYcSoYtX3u4QBkESY2o7aJF69fYX9PaYSCLhVoLQMHj/s1600/IMGP6966.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 225px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVtL5KeHpfyMd1Ws5tUiQo8L8zz0gp8Qxdkh4Wm0ArqBUH93vVqEeLerLkR9T8QQCs275IzFFcJsuwQtA5xo4dgMwBbkXdYaOzKYcSoYtX3u4QBkESY2o7aJF69fYX9PaYSCLhVoLQMHj/s320/IMGP6966.JPG" alt="" id="BLOGGER_PHOTO_ID_5560784473625518450" border="0" /></a><br />PROCESS<br />When the snow starts to fall, place a large metal bowl outside to collect the snow. Make sure it is up off the ground in a spot that it will stay clean. While you bowl is collecting the snow. Take 1 packet of Kool-Aid, 1 cup of sugar and 16oz of cold water and mix well in a bowl. Then pour in a squirt bottle and put in refrigerator until needed.<br />Once you have enough snow. Bring you bowl inside and spoon the snow into you serving bowls or glasses. Make sure to pack you snow together, so it makes a nice dense ball. Then pour your syrup slowly over your snow. Be generous with the syrup and cover the snow well, but be careful not to melt all your snow.<br /><br />Serve and enjoy the sweet flavor and the sweet smiles that come with this fun snack!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com1tag:blogger.com,1999:blog-6479504348113047029.post-53720252039857038462011-01-02T18:55:00.000-08:002011-01-06T21:08:28.413-08:00Tiesta Tea a Great Story<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOe801t8Z716fcZQVeDobX26J-RYKAVSN4qa7x70H-Arqm97kC3mCu6tUG8bZSrZrISa375DByNcyJK_boF2ZK66Z_8NJkD1f_ExETFRD3ZPGzybpTlFwRRdZPJ9mw2qhskaRNbTbhFpeC/s1600/IMGP6899.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOe801t8Z716fcZQVeDobX26J-RYKAVSN4qa7x70H-Arqm97kC3mCu6tUG8bZSrZrISa375DByNcyJK_boF2ZK66Z_8NJkD1f_ExETFRD3ZPGzybpTlFwRRdZPJ9mw2qhskaRNbTbhFpeC/s320/IMGP6899.JPG" alt="" id="BLOGGER_PHOTO_ID_5559295935523533106" border="0" /></a><br />Since I have started the Chef Dad Omaha Blog I have had the opportunity to be introduced to a lot of unique products and some companies that have inspiring stories. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tiesta</span> Tea is no exception!<br /><p> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tiesta</span> Tea was founded by a group of college students. The became inspire during a weekend study abroad trip in Spring of 2009 to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Prauge</span>. One night when wandering the streets of Prague, they stumbled upon a traditional Czech tea house. They ordered a famous fruit tea called Granny's Garden and wanted to introduce this type of beverage to America</p>They bought a few bags to sneak home on the plane. They realized how important coffee and tea shops were to European society. So they said to themselves, why not the United States? Then on March of 2010 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tiesta</span> Tea was born.<br /><p> "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tiesta</span> Tea is a company sponsored by the University of Illinois. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tiesta</span> Tea provides the highest quality custom-blended, flavored teas in the world, specifically created to cater to a customer’s daily lifestyle needs. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tiesta</span> Tea offers five lines of teas categorized by their effects on the consumer rather than by their color or type. The five effects we focus on are vital to every person’s health and physical well-being: Energizer, Relaxer, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Slenderizer</span> , Immunity, and Forever Young. Each line of tea has a wide variety of flavors designed to appeal to every beverage drinker. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tiesta</span> Tea believes that for tea to truly enter the mainstream, it must be simplified and accessible to people of all ages. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Tiesta</span> Tea’s goal is to transform tea from an affordable luxury to a daily health necessity"<br /></p><p>After reading about the beginnings of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Tiesta</span> Tea, I just had to try some. I was really impressed with these young people to not only discover this opportunity, but their drive to pursue it and see it through. When most colleges kids come home from a weekend with only empty pockets and a hang over. These fine young people came home with a dream and the ambition to make it a reality.</p><p>Some the flavors I have tried so far are, Lemon Zen, Chunky Watermelon and Fruity Pebbles. The one thing that is constant with all of them is great flavor and absolutely incredible <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">aroma</span>! Now I have had all three flavors hot and I have tried them brewed then poured over ice, because I am huge ice tea guy. Now all you tea purest out there settle down - it's my tea I can drink they way I like it. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">Regardless</span> of weather your are a hot or iced tea fan, you can't go wrong with <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Tiesta</span>! Great Tea's, Great Taste, Great Smell and a Great Company!</p><p>Check them out at <a href="http://www.tiestatea.com/">http://www.tiestatea.com/</a></p><a href="http://www.tiestatea.com/"></a><p><br /></p>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-64469723350381111282010-12-31T06:02:00.000-08:002011-01-02T08:03:49.744-08:00Making Basic Pizza with Kitchen Paddles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmwzv_Ojx8t8u5-J7zDhqot0hXEnQS37HsdkRtVSKYbW1_wMGtqSMOCx2AxJjHpsXKeBj54FF2Ojc-G3ue-xyI8_n9V0vCTKO_ZRFuiFs3sXN7OxHKdpkLk4EmGtD5V30zZ406UF0xjmR/s1600/go-green-1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmwzv_Ojx8t8u5-J7zDhqot0hXEnQS37HsdkRtVSKYbW1_wMGtqSMOCx2AxJjHpsXKeBj54FF2Ojc-G3ue-xyI8_n9V0vCTKO_ZRFuiFs3sXN7OxHKdpkLk4EmGtD5V30zZ406UF0xjmR/s320/go-green-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5557583366709839794" border="0" /></a><br />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<br /><br />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.<br /><p>"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.</p> <p>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."</p><p>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 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">LLC</span>. donates 50 cents from every sale of the Kitchen Paddle to Action Against Hunger to help fight world hunger.<br /></p><strong></strong><br />INGREDIENTS<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikYUkg40s9lkqHBdLNpEskXrk4YC_DrzmuFhw5Xpo-2B43uLkys0faq6lMh5hdVFWwkdqdNDpDSeRbzlb1aslynahfZgahjjkegFfpLGIeAg931rDTzixo_vgF0Jch3-2yz_pVFpLJoFD/s1600/IMGP6844.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 382px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikYUkg40s9lkqHBdLNpEskXrk4YC_DrzmuFhw5Xpo-2B43uLkys0faq6lMh5hdVFWwkdqdNDpDSeRbzlb1aslynahfZgahjjkegFfpLGIeAg931rDTzixo_vgF0Jch3-2yz_pVFpLJoFD/s320/IMGP6844.JPG" alt="" id="BLOGGER_PHOTO_ID_5556847158836647634" border="0" /></a><br />1/2 teaspoon of dry active yeast<br />1 teaspoon of white sugar<br />1 teaspoon of olive oil<br />1/2 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">luke</span> warm water<br />1/2 cup of cold water<br />3-1/4 cups of flour<br />1/4 lb of Peperoni<br />3 cups of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">shredded</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Mozzarella</span> Cheese<br />1 cup of Pizza Sauce<br /><br />EQUIPMENT<br />1 set of Kitchen Paddles<br />1 pizza stone<br />1 kitchen aid stand up mixture with mixing paddle and dough hook<br />Roll of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Saran</span> wrap<br />Measuring cups and spoons<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HCu5lT4DKXLiL2flXM7MkL9w5byn2iFOBfgqh2SqfWR3VP_neI5LhJm9DI_noJYragu00jz03PlSg9MA1MAQQHrkG4UHVA8PwfAHGzFREpEGFd9fFqcLv9sr8OPMOZyFEZ1b3ga65gMI/s1600/IMGP6846.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 265px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HCu5lT4DKXLiL2flXM7MkL9w5byn2iFOBfgqh2SqfWR3VP_neI5LhJm9DI_noJYragu00jz03PlSg9MA1MAQQHrkG4UHVA8PwfAHGzFREpEGFd9fFqcLv9sr8OPMOZyFEZ1b3ga65gMI/s320/IMGP6846.JPG" alt="" id="BLOGGER_PHOTO_ID_5556847351011120898" border="0" /></a><br />PROCESS<br />Dissolve yeast into 1/2 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">luke</span> 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. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Continue</span> to mix until a ball is formed. Add an additional 1/4 of four if needed.<br />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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Saran</span> wrap and place in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">refrigerator</span> for 24 hours to slowly rise. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6IWVJw3sxTyGsgqUs9Sdbfl8GXVLhdCPkrIH0GBvW9t103C15fVxYBMGS_eu9xDciFH6DylC5kcbBOa45SrrRgnmtMTdcTgfNXDVmGY2x9h7comQaA7nMqugVE4uRIRybDzy6gpPb0rj/s1600/IMGP6847.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 261px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6IWVJw3sxTyGsgqUs9Sdbfl8GXVLhdCPkrIH0GBvW9t103C15fVxYBMGS_eu9xDciFH6DylC5kcbBOa45SrrRgnmtMTdcTgfNXDVmGY2x9h7comQaA7nMqugVE4uRIRybDzy6gpPb0rj/s320/IMGP6847.JPG" alt="" id="BLOGGER_PHOTO_ID_5556847732926635426" border="0" /></a><br />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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">separate</span> 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 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">nic</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKtEqown9yQJaxqx3GQmhD7zxrysnBYKTxHQwOG1Wt-2MW0eGvKhc_mgs4JL6uR4YfkvjhWQd-APjxXVc5XnlK6fyAhERTZfmFVEtutdNnwQv4aWFdl1SgdNYiQgIgPk43-akPXGSMjmX/s1600/IMGP6849.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 249px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKtEqown9yQJaxqx3GQmhD7zxrysnBYKTxHQwOG1Wt-2MW0eGvKhc_mgs4JL6uR4YfkvjhWQd-APjxXVc5XnlK6fyAhERTZfmFVEtutdNnwQv4aWFdl1SgdNYiQgIgPk43-akPXGSMjmX/s320/IMGP6849.JPG" alt="" id="BLOGGER_PHOTO_ID_5556847974492360050" border="0" /></a>e 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!<br />Remember you have enough dough for two pizzas, so repeat the process and make another pizza<br /><br />You can get your own Kitchen Paddles at<br /><a href="http://kitchenpaddles.com/">The Kitchen Paddles</a> websiteChef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-1001853932530452262010-12-31T05:56:00.000-08:002011-01-01T13:18:08.075-08:00Lawhorn's Bubba SliderAs I talked about before, I recently got a bottle of Lawhorns Signatute Seasonin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hGvDvvyezZDP7mTPhCfr8ZElY3yvLNVDQV1nHWTG3qKQHYBMooAi9tezT8xkK0NokwAP71dUU1mFjgVXLvW5k1f90IM3HV9C1H4kfMoLRNTKGSbygVH-3IHq_tyj3rVR44k6GE0Z7j4z/s1600/IMGP6645.JPG"><img id="BLOGGER_PHOTO_ID_5556845578581483938" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 273px; CURSOR: pointer; HEIGHT: 224px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hGvDvvyezZDP7mTPhCfr8ZElY3yvLNVDQV1nHWTG3qKQHYBMooAi9tezT8xkK0NokwAP71dUU1mFjgVXLvW5k1f90IM3HV9C1H4kfMoLRNTKGSbygVH-3IHq_tyj3rVR44k6GE0Z7j4z/s320/IMGP6645.JPG" border="0" /></a>g, 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!<br /><br />INGREDIENT<br />1-1/2 lbs of ground beef I used 85%<br />1 cup of cornflake crumbs<br />1 egg<br />1 Tablespoon of Lawhorn's Signature Seasonin<br />1 Tablespoon of yellow mustard<br />12 split top dinner rolls<br />1 jar of Baby Bubba's Sweet BubbaQ Sauce<br /><br />PROCESS<br />Combine ground beef, cornflake crumbs, egg, Lawhorns and mustard in a large mixing bowl.<br />Then mix with a wooden spoon or like I did use your hands!<br />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<br />Place a patty on a bun and top with Baby Bubba's<br /><br />The enjoy the awesome flavor!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-88150245728084326362010-12-22T04:57:00.001-08:002010-12-22T19:36:51.056-08:00Christmas Coffee Fudge<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba_fbtKNwd-64G0tJV_KHdcocsNp2fjC-pJRQWIuGjuBLCNvsNzXntvW5tv6e0G6FjkTua_qkG88dwRd8DuhmK43spU_zy5f4FMeN6d7H5UFCw49NAH0hz-H4C4gXCc9KsO0W-ngtNftY/s1600/IMGP6675.JPG"><img style="margin: 0pt 0pt 10px 10px; width: 320px; float: right; height: 240px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5553493467658726530" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba_fbtKNwd-64G0tJV_KHdcocsNp2fjC-pJRQWIuGjuBLCNvsNzXntvW5tv6e0G6FjkTua_qkG88dwRd8DuhmK43spU_zy5f4FMeN6d7H5UFCw49NAH0hz-H4C4gXCc9KsO0W-ngtNftY/s320/IMGP6675.JPG" border="0" /></a>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!<br /><br />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! </div><br /><div> </div><br /><div>INGREDIENTS</div><br /><div>3 - Cups of Sugar</div><div>1 - Cup of Evaporated Milk</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RkEss-18a3gAQ-2ttxd6QJ6OgJ5mG1i-T1Y1vZu_cNbVnCRyEzNkQ8BRPAtS24alQZdbImZHHkKc40AuROHCEUtkikzxJRe0rirb_dw6EFQnGIwCiiiIBEHQ-AIMxz8a78J490X62ags/s1600/fench+vanilla.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 99px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RkEss-18a3gAQ-2ttxd6QJ6OgJ5mG1i-T1Y1vZu_cNbVnCRyEzNkQ8BRPAtS24alQZdbImZHHkKc40AuROHCEUtkikzxJRe0rirb_dw6EFQnGIwCiiiIBEHQ-AIMxz8a78J490X62ags/s320/fench+vanilla.JPG" alt="" id="BLOGGER_PHOTO_ID_5553715069281063938" border="0" /></a><div>1 - Stick of Butter</div>1 - Tablespoon of Eight O'Clock French Vanilla Coffee Grounds<br /><div>1 - 12 oz Bag of Hersey's Special Dark Chocolate Chips</div>1 - Cup of Small Marshmallows<br /><div>1 - Tablespoon of Brown Sugar</div>1 - teaspoon of Vanilla Extract<br /><div> </div><br />PROCESS<br /><br />Combine the Hersey's Special Dark Chocolate Chips, Brown Sugar, Vanilla and Marshmallows in a large mixing bowl.<br /><br />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.<br /><br />After 7 minutes pour the hot mixture into the mixing bowl over the top of the other ingredients. You must do this <span style="font-weight: bold;">immediately</span> while the contains are still extremely hot.<br /><br />Then mix with an electric mixer on high.<br />Once you have a smooth mixture, pour into a greased 9x12 glass casserole dish and spread smooth with a plastic spatula.<br /><br />Allow to cool then cut into 1" squares and EAT!<br /><br />Merry Christmas!<br /><div> </div>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-32598003722050476892010-12-17T19:40:00.000-08:002010-12-19T05:23:25.563-08:00Chef Dad Christmas Jingle<span style="font-weight: bold;"><span style="color: rgb(255, 0, 0);font-family:georgia;font-size:180%;" >The 12 Chef Dad Days of Christmas</span></span><span style="font-weight: bold;"><br /></span><br /><br /><br />On the first day of Christmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyGJRIiAxpLXdpopVL53usmOLfz-fBvY0_FID5tfTj__R-yNFseUQjzkzNrG7kIx_qBHnWY7wLizqEVPD8ilXm5NmqFC1WOY7qMzFvY93_rviqVd1OAD5D-NUsACOkGv9_G2IXAAWiMPg/s1600/la-caja-china-grill.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 159px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyGJRIiAxpLXdpopVL53usmOLfz-fBvY0_FID5tfTj__R-yNFseUQjzkzNrG7kIx_qBHnWY7wLizqEVPD8ilXm5NmqFC1WOY7qMzFvY93_rviqVd1OAD5D-NUsACOkGv9_G2IXAAWiMPg/s320/la-caja-china-grill.jpg" alt="" id="BLOGGER_PHOTO_ID_5551880515766578002" border="0" /></a><br />Chef Dad sent to me:<br />LaCaja China Roasting Box just for me<br /><br /><br /><br /><br />On the second day of Christmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80hax5ZPcC5cZoq_0BM7vQhyphenhyphen_6ZdQI-kTeltl17ibzWzZYWy9Rk-k9r_JRXvbCCiGojTOPu4gKOH5HP1jDnWZ3RBuXbcYLfo5VR7eNA1Dw45pBEUIaBi8LsoijJyYfCJaltkciRpC8rK9/s1600/IMGP6629.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 180px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80hax5ZPcC5cZoq_0BM7vQhyphenhyphen_6ZdQI-kTeltl17ibzWzZYWy9Rk-k9r_JRXvbCCiGojTOPu4gKOH5HP1jDnWZ3RBuXbcYLfo5VR7eNA1Dw45pBEUIaBi8LsoijJyYfCJaltkciRpC8rK9/s320/IMGP6629.JPG" alt="" id="BLOGGER_PHOTO_ID_5551880065532977570" border="0" /></a><br />Chef Dad sent to me:<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br /><br /><br /><br /><br />On the third day of Christmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8hmR_8arrSpoLfDMS1C1mcFOSAF1AELt3WYYiYwNxjryqFjRXdO7dAlhU_Lr5Um2gXVzfR0CrKfriEiDl7H4DQIis0TR1LP2-3XtIFKPVrX6yxK8l6QMBqWjwd78itd1GF2Cay6AubVX/s1600/Panza.png"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 163px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8hmR_8arrSpoLfDMS1C1mcFOSAF1AELt3WYYiYwNxjryqFjRXdO7dAlhU_Lr5Um2gXVzfR0CrKfriEiDl7H4DQIis0TR1LP2-3XtIFKPVrX6yxK8l6QMBqWjwd78itd1GF2Cay6AubVX/s320/Panza.png" alt="" id="BLOGGER_PHOTO_ID_5551879753393367106" border="0" /></a><br />Chef Dad sent to me:<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br /><br /><br /><br /><br /><br /><br />On the fourth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS620brWPXpbUWv28xA5dHCp_0QptbkfIhrPBrB2Hews9kaU37maLhnVMM8O-VZ7cz86ReETAAj0nv2vBFTkf_SOpjPGMyNr3fCGRVE6UVa7HCGToBrL2R85ekG7sOj-i4jLCPdUlN2Bhy/s1600/OgallalaAd.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 146px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS620brWPXpbUWv28xA5dHCp_0QptbkfIhrPBrB2Hews9kaU37maLhnVMM8O-VZ7cz86ReETAAj0nv2vBFTkf_SOpjPGMyNr3fCGRVE6UVa7HCGToBrL2R85ekG7sOj-i4jLCPdUlN2Bhy/s320/OgallalaAd.jpg" alt="" id="BLOGGER_PHOTO_ID_5551876059584095698" border="0" /></a><br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br /><br /><br /><br /><br />On the fifth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTQ64_HzG16sGq_SY7ZoHV7LpUXJX9ni-PApke6RNhqs9I6znTat633wPcaeGzy1-_yB_c0zAhpX4Wni6poY_DFuOkWMHv6qxh5js5_IqJ3nUJpsfv5SXg3ltvTypRaEE8z0eHGDTCVAV/s1600/brands.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 144px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTQ64_HzG16sGq_SY7ZoHV7LpUXJX9ni-PApke6RNhqs9I6znTat633wPcaeGzy1-_yB_c0zAhpX4Wni6poY_DFuOkWMHv6qxh5js5_IqJ3nUJpsfv5SXg3ltvTypRaEE8z0eHGDTCVAV/s320/brands.jpg" alt="" id="BLOGGER_PHOTO_ID_5551879134885485218" border="0" /></a><br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br /><br /><br /><br /><br />On the sixth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdMyEsZl-paCdsfHgjPL9PnL5LYXC_oy0OKTRYyoyKPlpMTY0lHwK_rF-jpH_3jgcc1erFpnobDWBXI5dR3dFasXE_kDgIL3LVdyNn163kBYLY3TzUgPCWsO5ASa0lsC0KO3hVdPM9nHl/s1600/lucky.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 212px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdMyEsZl-paCdsfHgjPL9PnL5LYXC_oy0OKTRYyoyKPlpMTY0lHwK_rF-jpH_3jgcc1erFpnobDWBXI5dR3dFasXE_kDgIL3LVdyNn163kBYLY3TzUgPCWsO5ASa0lsC0KO3hVdPM9nHl/s320/lucky.jpg" alt="" id="BLOGGER_PHOTO_ID_5551878947703628306" border="0" /></a><br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br /><br />On the seventh day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjQu-5bvU5SL4kOqX_UeujWF8dv1d9MyzZj06Mtr5FoYvwYyrWiYj9kcIh3krzoM7caw0-_5z0I1Uy-72deNfhIG5igUAGJAifQUojpOJYoAZi3IS9qHFhnEC-U9UhDSj6fH_Rr2cY5Ub/s1600/jerk.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 224px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjQu-5bvU5SL4kOqX_UeujWF8dv1d9MyzZj06Mtr5FoYvwYyrWiYj9kcIh3krzoM7caw0-_5z0I1Uy-72deNfhIG5igUAGJAifQUojpOJYoAZi3IS9qHFhnEC-U9UhDSj6fH_Rr2cY5Ub/s320/jerk.jpg" alt="" id="BLOGGER_PHOTO_ID_5551878700709328562" border="0" /></a><br />Seven Walkerswood Jamacian Jerk Sauce<br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br /><br />On the eighth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5rigAetaL7v9wZabvNlt5TKcylEEXo1j13FX8Q2sgGjJbq4bh1_2Pd7X72qkRpXcuce6iUn4OziYRUbLubdXUJ_K0NJjg5bYoHYxkz0JyZoQLRLWDjXQGEx1MZUwwMlmZarMmxhRIkvv/s1600/8.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 226px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5rigAetaL7v9wZabvNlt5TKcylEEXo1j13FX8Q2sgGjJbq4bh1_2Pd7X72qkRpXcuce6iUn4OziYRUbLubdXUJ_K0NJjg5bYoHYxkz0JyZoQLRLWDjXQGEx1MZUwwMlmZarMmxhRIkvv/s320/8.JPG" alt="" id="BLOGGER_PHOTO_ID_5551878489292292562" border="0" /></a><br />Eight Cups of Eight O'Clock Coffee<br />Seven Walkerswood Jamacian Jerk Sauce<br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br />On the ninth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rmxeEeSivKqLruV6ZgJHD5XOq0JXcchF_vBSE0lkcDG4CD99dQ6snQZ9mqEv5DeljPWRssEjKxE78CIqKBBRaSvEcf-DIQsGBBRbPyHI42wqkq3ZtTttGIDB-5EnACmcLGsXdpQSroQu/s1600/la+fish.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 227px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rmxeEeSivKqLruV6ZgJHD5XOq0JXcchF_vBSE0lkcDG4CD99dQ6snQZ9mqEv5DeljPWRssEjKxE78CIqKBBRaSvEcf-DIQsGBBRbPyHI42wqkq3ZtTttGIDB-5EnACmcLGsXdpQSroQu/s320/la+fish.JPG" alt="" id="BLOGGER_PHOTO_ID_5551877324938107666" border="0" /></a><br />Nine Lousiania Fish Products<br />Eight Cups of Eight O'Clock Coffee<br />Seven Walkerswood Jamacian Jerk Sauce<br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br />On the tenth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyvKUpATEZSbg43saY8hsAs_H9Nq6LZux_ihtPvZwoJwLvw-541WtqSiP3OJHqjUi7PXNOozY0CML25eeObDAv4vy5V2D82b5MRflz5k_UXVV5T2fJtZL56sp9zKKsU-OlDtvjdZKPngn/s1600/reindeer+seasoning.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 231px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyvKUpATEZSbg43saY8hsAs_H9Nq6LZux_ihtPvZwoJwLvw-541WtqSiP3OJHqjUi7PXNOozY0CML25eeObDAv4vy5V2D82b5MRflz5k_UXVV5T2fJtZL56sp9zKKsU-OlDtvjdZKPngn/s320/reindeer+seasoning.JPG" alt="" id="BLOGGER_PHOTO_ID_5551876855900171282" border="0" /></a><br />Ten Bottles Lawhorn's Signature Seasoning<br />Nine Lousiania Fish Products<br />Eight Cups of Eight O'Clock Coffee<br />Seven Walkerswood Jamacian Jerk Sauce<br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br />On the eleventh day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBUM03TZO0a_e2Tr5-_GwOlmTs1MfrPs1WykCDXR6Fr1VKgrdqtpjWx7iZfc1NM-CGm58iUvNW1IQSvNHZ7kuSwc9Ee58oLvqOcP_ZCEQ4VB7WtfpN-j4qtRqoL0jMLtS-01CbZeV2hpV/s1600/olade-150x150.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 186px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBUM03TZO0a_e2Tr5-_GwOlmTs1MfrPs1WykCDXR6Fr1VKgrdqtpjWx7iZfc1NM-CGm58iUvNW1IQSvNHZ7kuSwc9Ee58oLvqOcP_ZCEQ4VB7WtfpN-j4qtRqoL0jMLtS-01CbZeV2hpV/s320/olade-150x150.jpg" alt="" id="BLOGGER_PHOTO_ID_5551876442334696434" border="0" /></a><br />Eleven Bottles of Olade<br />Ten Shaker Lawhorn's Signature Seasoning<br />Nine Lousiania Fish Products<br />Eight Cups of Eight O'Clock Coffee<br />Seven Walkerswood Jamacian Jerk Sauce<br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br />On the twelfth day of Christmas<br />Chef Dad sent to me:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfHmMEew-CWu3sBXMTUmPiaqwO_hKIdrzAEo7XgLGr_0XDdbg6dIySbqmhtmEzosMMMLbCAkd6BRObgVTJ08Zgj35lOMr0pEzQZt0AnZPk4TT0jPfs7VmJG0PvyD3LQzQICpWe_8kjdMi/s1600/chysta%253Bs.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 183px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfHmMEew-CWu3sBXMTUmPiaqwO_hKIdrzAEo7XgLGr_0XDdbg6dIySbqmhtmEzosMMMLbCAkd6BRObgVTJ08Zgj35lOMr0pEzQZt0AnZPk4TT0jPfs7VmJG0PvyD3LQzQICpWe_8kjdMi/s320/chysta%253Bs.jpg" alt="" id="BLOGGER_PHOTO_ID_5551875649229659026" border="0" /></a><br />Twelve Chrystals Hot Sauce<br />Eleven Bottles of Olade<br />Ten Shaker Lawhorn's Signature Seasoning<br />Nine Lousiania Fish Products<br />Eight Cups of Eight O'Clock Coffee<br />Seven Walkerswood Jamacian Jerk Sauce<br />Six Pack of Lucky Bucket<br />Five bbqfans.com Steak Brands<br />Four Ogallala Cream Cans<br />Three Pizza Paddles<br />Two Jars of Baby Bubba's Bbq Sauce<br />and a LaCaja China Roasting Box just for me<br /><br />Now I am going to have a cup of Tiesta Tea and dream about summer!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGeC68Wmr7Ehmz87MeDZigO73PPDil6rQqGGXjwFD11NGD5cBikjgT-Qx5qTjhUbfMdygMcbQCTZlxhd4k4HNoQmcMQRV5Yih6KG3VKa4ZZH8mNQSmN3Jd47emkeznhz1haPbXx6PB7r3/s1600/tiesta-small.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 206px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGeC68Wmr7Ehmz87MeDZigO73PPDil6rQqGGXjwFD11NGD5cBikjgT-Qx5qTjhUbfMdygMcbQCTZlxhd4k4HNoQmcMQRV5Yih6KG3VKa4ZZH8mNQSmN3Jd47emkeznhz1haPbXx6PB7r3/s320/tiesta-small.JPG" alt="" id="BLOGGER_PHOTO_ID_5552383018055923442" border="0" /></a><br /><br />Merry Christmas To All!<br /><br />and To All A GoodNight!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com3tag:blogger.com,1999:blog-6479504348113047029.post-38669325037981803412010-12-11T19:50:00.000-08:002011-01-02T13:32:24.364-08:00Ogallala Cream Can Supper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-UX5Unrp0JXSNPrdLrEIRmPXiRPJfaOLK9q8DY94Swc26oQBtG-Gwx6P2QsiueBopUuoeUuU6F1aknmYAotW6OXQglc-ZtK6h3f7VVKLNlyAYddUel-9ILbbi8ImRksifRaKp_I6CSnn/s1600/cream+can.image"><img id="BLOGGER_PHOTO_ID_5549799617372527842" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 187px; CURSOR: pointer; HEIGHT: 286px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-UX5Unrp0JXSNPrdLrEIRmPXiRPJfaOLK9q8DY94Swc26oQBtG-Gwx6P2QsiueBopUuoeUuU6F1aknmYAotW6OXQglc-ZtK6h3f7VVKLNlyAYddUel-9ILbbi8ImRksifRaKp_I6CSnn/s320/cream+can.image" border="0" /></a>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.<br /><br />Here are 5 of my favorite things about the Ogallala Cream Can<br />1. It's easy - anyone can use this!<br />2. Everything was cooked perfect!<br />3. You can have a full home cooked meal in one pot<br />4. It took under an hour start to finish<br />5. Easy clean up<br /><br />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!<br /><br /><span style="COLOR: rgb(102,255,255)">GROCERY LIST</span><br />1- head of cabbage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SXM2sCEhE6MNFsvQDF7dsT3KJUvlwR4zx6Gs_e_nGFH4VJ-8VGvC8VRfexCsa6WyRDRw3HMIEMIyF00oq9Z_F_TjPz3mHe7gdW_fQR6C8NQcLuSh_gHmLT1wjHtXKnZZdeVqDLsdzyUL/s1600/IMGP6551.JPG"><img id="BLOGGER_PHOTO_ID_5549794097711220146" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 260px; CURSOR: pointer; HEIGHT: 193px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SXM2sCEhE6MNFsvQDF7dsT3KJUvlwR4zx6Gs_e_nGFH4VJ-8VGvC8VRfexCsa6WyRDRw3HMIEMIyF00oq9Z_F_TjPz3mHe7gdW_fQR6C8NQcLuSh_gHmLT1wjHtXKnZZdeVqDLsdzyUL/s320/IMGP6551.JPG" border="0" /></a><br />4 - ears of corn<br />1 - pound of carrots<br />1 - stalk of celery<br />1 - pound of Yukon gold potatoes<br />3 - yellow zucchini<br />2 - bell peppers<br />1 - pound of yams<br />2 - small broccoli sprigs<br />2 - yellow onions<br />1 - ring of smoked beef sausage<br />1 - ring of smoked polish kielbasa<br />1 - pound of natural casing wieners<br />12 ounces of beer<br />12 ounces of water<br /><br /><br />CUTTI<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="COLOR: rgb(51,255,255)" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikp9AR0XWIPYxqwqHppBBn29IlobbAVqyVYoJBDSHLiEFFsoh44twYgL2VmcgsEjGfV5RHPkYxF4o_EZdFG_TUY0saf_FXE8Bf8PPu_q7Au_aFK7snvQDJlMh-1L9JLvIVltNeIkUSEWVC/s1600/IMGP6586.JPG"><img id="BLOGGER_PHOTO_ID_5549798914663612354" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 188px; CURSOR: pointer; HEIGHT: 140px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikp9AR0XWIPYxqwqHppBBn29IlobbAVqyVYoJBDSHLiEFFsoh44twYgL2VmcgsEjGfV5RHPkYxF4o_EZdFG_TUY0saf_FXE8Bf8PPu_q7Au_aFK7snvQDJlMh-1L9JLvIVltNeIkUSEWVC/s320/IMGP6586.JPG" border="0" /></a>NG<span style="COLOR: rgb(51,255,255)"> PREP WORK</span><br />Slice the cabbage into thick patties<br />Peel the yams and onion and cut into large chunks<br />Cut your corn in halves<br />Leave the skin on the Yukon Gold potatoes and cut into large chunks<br />Cut up all other veggies into large chunks<br />Cut natural casing wieners in half<br />Cut Sausage into 2" pieces<br /><br /><span style="COLOR: rgb(51,255,255)">ORDER TO PUT IN TO POT</span><br />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!<br />1 - the cabbage patties<br />2 - the corn<br />3 - mix all the rest of your veggies in<br />4 - top with your sausage<br />5 - pour 12 ounces of beer in the pot<br />6 - pour 12 ounces of water in the pot<br />This will fill this pot but make sure your steam vent at the top center of the pot is not blocked.<br /><br /><span style="COLOR: rgb(51,255,255)">COOKING</span><br />Place pot on range burner<br />Turn burner on high<br />****NOTE: read and follow all safety instructions that come with this product****<br />Watch the vent - Once you see steam coming out the vent, set timer for 30 minutes<br />After it has cooked for 30 minutes remove from the heat and let stand for 5 minutes<br />Then carefully empty contents of the pot into a large serving dish<br />Remove the canning rings with tongs<br />Then Serve!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAogV76eavgQBGqqMhbgARiwyYkqNx9sTbcekVzu7b7datPzlx_9q-vkXHgblox71ir7aYZWhA-RTxKNcCdiEaZKg0VHfSv0I37QU17fqnJI8hS9RwxDdjGbVSdxVKPjN1B51MdDcHj7mu/s1600/IMGP6588.JPG"><img id="BLOGGER_PHOTO_ID_5549805455334530450" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 227px; CURSOR: pointer; HEIGHT: 166px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAogV76eavgQBGqqMhbgARiwyYkqNx9sTbcekVzu7b7datPzlx_9q-vkXHgblox71ir7aYZWhA-RTxKNcCdiEaZKg0VHfSv0I37QU17fqnJI8hS9RwxDdjGbVSdxVKPjN1B51MdDcHj7mu/s320/IMGP6588.JPG" border="0" /></a><br /><br />We had family over to share this meal and everyone from 6 to 60 years old LOVED IT!<br /><br />NOTE: I did NOT use salt and pepper and any other seasoning during or after cooking!<br />NOTE: Other than a little butter on the corn we added nothing to our plates!<br /><br />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!<br /><br />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 co<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlOXYjPrec960QWfPAXeKvoCXbSypdq20J0yaz4MtMI6lgcTO6gNYPcJYcrOpbppHjI2frjj6Y5amX-NK7St4diACrT_He5xcZQ0QLAea4fKZPkMODRPMGPFCcUUS1AbCLMbNe_WVpQl1/s1600/downsize.jpg"><img id="BLOGGER_PHOTO_ID_5549806058162263746" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 182px; CURSOR: pointer; HEIGHT: 136px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlOXYjPrec960QWfPAXeKvoCXbSypdq20J0yaz4MtMI6lgcTO6gNYPcJYcrOpbppHjI2frjj6Y5amX-NK7St4diACrT_He5xcZQ0QLAea4fKZPkMODRPMGPFCcUUS1AbCLMbNe_WVpQl1/s320/downsize.jpg" border="0" /></a>oked meal.<br /><br />You still have time before Christmas - so give the guys at the Ogallala Cream Can Supper Company a jingle and get yours before Christmas!<br /><br />For More information go to <a href="http://www.ogallalacreamcansupper.com/">http://www.ogallalacreamcansupper.com/</a>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-64718801405440405702010-12-11T08:59:00.000-08:002010-12-11T12:26:37.232-08:00Lawhorn's Lacaja Chicken Quarters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpW-Fvw3gU9aV38oJ1k8JUA2yo4q0oQyBiWfGSSaMtTi-O_xBx4t2MoxD21rfqUAHIaGLKAi1HjnveNf3tSaxirAhOlAWU3NRpem2nz0UUhuv9naemBeU3y-gvb4w10JPyomM8kSTQphS/s1600/lacaja+lawhorn.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 286px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpW-Fvw3gU9aV38oJ1k8JUA2yo4q0oQyBiWfGSSaMtTi-O_xBx4t2MoxD21rfqUAHIaGLKAi1HjnveNf3tSaxirAhOlAWU3NRpem2nz0UUhuv9naemBeU3y-gvb4w10JPyomM8kSTQphS/s320/lacaja+lawhorn.JPG" alt="" id="BLOGGER_PHOTO_ID_5549518364717126066" border="0" /></a>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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttg5R-tYyqPfXP5E8cAH0mXrdQlPpApn19oHruNML9kzjkIaywi1PRLYJ5xeaV8Ov-7ahADU7QkKLhDF2-PVlyUinIGr_n1UF3XT8ak9OU65bGsd6cLwTS8hLlKvFKWC1ikgc9mNh0JyV/s1600/IMGP6485.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 207px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttg5R-tYyqPfXP5E8cAH0mXrdQlPpApn19oHruNML9kzjkIaywi1PRLYJ5xeaV8Ov-7ahADU7QkKLhDF2-PVlyUinIGr_n1UF3XT8ak9OU65bGsd6cLwTS8hLlKvFKWC1ikgc9mNh0JyV/s320/IMGP6485.JPG" alt="" id="BLOGGER_PHOTO_ID_5549518788926593554" border="0" /></a> my next family gathering! The chicken was hot and juicy with a nice golden skin, and the seasoning gave it a wonderful robust flavor.<br /><br />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!<br /><br />Here is how I cooked them<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUbc4ksctnGMKqVScyEQabnKleeCHO-4it5FKiUr-IZGuHhj64IHU-GOLaLjFkdmOVHL12x4uiH1V8fqVJNFkpjbIeQ30Vqyxl-O3mu3xukojd5Hx39l61gNduWw4UAUJSlnehc8eeVdl/s1600/IMGP6486.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 191px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUbc4ksctnGMKqVScyEQabnKleeCHO-4it5FKiUr-IZGuHhj64IHU-GOLaLjFkdmOVHL12x4uiH1V8fqVJNFkpjbIeQ30Vqyxl-O3mu3xukojd5Hx39l61gNduWw4UAUJSlnehc8eeVdl/s320/IMGP6486.JPG" alt="" id="BLOGGER_PHOTO_ID_5549519136043914722" border="0" /></a>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 m<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9K84p8OWMM2jrAO-suExW5M113eSVdQR_JzKvnalfR1BOov8TtQ7ndfKe2eSwyvmnCdI673-nCM1dxpHutGM_QGSP-miQ7zuHFm1DNxixqshiCNxE3UrsxxGkwqcshdz7ePvgclC2pIn/s1600/IMGP6490.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 185px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9K84p8OWMM2jrAO-suExW5M113eSVdQR_JzKvnalfR1BOov8TtQ7ndfKe2eSwyvmnCdI673-nCM1dxpHutGM_QGSP-miQ7zuHFm1DNxixqshiCNxE3UrsxxGkwqcshdz7ePvgclC2pIn/s320/IMGP6490.JPG" alt="" id="BLOGGER_PHOTO_ID_5549519525155304818" border="0" /></a>inutes. 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!<br />WOW What Flavor! My who family loved them! I can't wait to try Lawhorn's Signature Seasoning on other meats and veggies!<br /><br />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!<br /><br />If you want to learn more about these great items check them out on the web!<br /><br />Lawhorn's Signature Seasoning<br /><span class="f"><cite><a href="www.Lawhorns.net">www.Lawhorns.net</a><br /><br /><span style="font-style: italic;"><span style="font-style: italic;">LaCaja China Roasting Box<br /><a href="www.lacajachina.com">www.lacajachina.com</a><br /><br /></span></span></cite></span>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-28527278492275261252010-12-07T20:09:00.000-08:002010-12-07T20:36:57.984-08:00Lawhorn's Signature Seasoning<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO3iIc8Oi7tDr9eKb-bKkGtml9Bg1LxkoJf0aXXoDLwPICZwpLu9KyNZiIrjPQhDKKGQr7UdJY94-RQamXx_yoHk22KmXbFVbk6i1KyrvPvDSCR9Vmlaw8g8UMtIlZUl8d65Jd1Yj61E5/s1600/lawhorn.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 140px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO3iIc8Oi7tDr9eKb-bKkGtml9Bg1LxkoJf0aXXoDLwPICZwpLu9KyNZiIrjPQhDKKGQr7UdJY94-RQamXx_yoHk22KmXbFVbk6i1KyrvPvDSCR9Vmlaw8g8UMtIlZUl8d65Jd1Yj61E5/s320/lawhorn.jpg" alt="" id="BLOGGER_PHOTO_ID_5548165204030363042" border="0" /></a><strong><span style="font-weight: bold;">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!</span><br /></strong><p align="center"><strong><br /></strong></p><p align="center"><strong>The Lawhorn's Story</strong></p><p align="center"><strong>*This passage was taken from their website*<br /></strong></p> "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. <p>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 <strong><em>was</em></strong> 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.</p> <p>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 <em>many</em> 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.” </p> <p>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. </p> <p> 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.<br /> Little did he know at the time that Lawhorn’s Signature Seasoning was born! </p> <p>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. </p> <p>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! <br /> His family was growing with his career, and they had three great children along the way!</p> <p>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. </p> <p>Tim left his corporate job and bought the restaurant business. “Lawhorn’s Corner Café” 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! </p> <p>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.</p> <p>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. </p> <p>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 <strong><em>history</em></strong> <strong><em>you’ll</em></strong> <strong><em>be TASTING!"</em></strong></p><p><span style="font-style: italic;"><span style="font-weight: bold;">To learn more about Lawhorn's go to </span></span></p><a href="http://www.lawhorns.net/">www.lawhorns.net</a>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com1tag:blogger.com,1999:blog-6479504348113047029.post-8953744035165894022010-12-07T19:10:00.000-08:002010-12-07T19:27:43.703-08:00JAVA-Q Ribs with Eight O'Clock Coffee!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKzNdNGd1bS_nEr5dxQfKalgxQc2JRk4taa3cBxpgiEGaJGaYKVlLrNWSn1ByXAFx-jzBqIJLU_E2jdon8WpMUYVduv3p9N6JyVPR6vpU2zAic62nTWNbzOqfMIydt41RTpBRfk5jEoi0/s1600/IMGP6487.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKzNdNGd1bS_nEr5dxQfKalgxQc2JRk4taa3cBxpgiEGaJGaYKVlLrNWSn1ByXAFx-jzBqIJLU_E2jdon8WpMUYVduv3p9N6JyVPR6vpU2zAic62nTWNbzOqfMIydt41RTpBRfk5jEoi0/s320/IMGP6487.JPG" alt="" id="BLOGGER_PHOTO_ID_5548145779088601122" border="0" /></a>JAVA-Q Ribs with Eight O'Clock Coffee!<br /><div><span style="color: rgb(255, 0, 0);"><br /><span style="color: rgb(204, 102, 0);">Did a little experimenting this weekend and came up with a great bbq sauce, I call it Java-Q!</span><br /></span></div><br /><div>INGREDIENTS</div><div>1-1/2 Cup - Brown Sugar</div><div>2-1/2 Cup - Ketchup</div><div>1 Cup - Apple Cider Vinegar</div><div>1 Tablespoon - Salt</div><div>1 Tablespoon - Black Pepper</div><div>1 Tablespoon - Garlic Powder</div><div>1/2 teaspoon - Nutmeg<br />2 Tablespoon - Honey<br /></div><div>1 Tablespoon - Paprika</div><div>1/2 Cup of strong black Hazelnut Eight O'Clock Coffee<br /></div><br /><div> PROCESS<br />Combine all ingredients in sauce pot. Then slowly stir and increase heat <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ0hMHUtuptYYpHDBOr8yt1HaEKdRG1x0z6h5fU7zpqYaZRD8hUxv3Kz_DfbwDBPNPJOTOae2pvAvwoLNqexmctaK_cZPvWOTEFbNvLS42BrCXNOFTP1nXzovmOKRbjl2eMfmvaaa1eQ7/s1600/IMGP6218+hazelnut.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 129px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ0hMHUtuptYYpHDBOr8yt1HaEKdRG1x0z6h5fU7zpqYaZRD8hUxv3Kz_DfbwDBPNPJOTOae2pvAvwoLNqexmctaK_cZPvWOTEFbNvLS42BrCXNOFTP1nXzovmOKRbjl2eMfmvaaa1eQ7/s320/IMGP6218+hazelnut.JPG" alt="" id="BLOGGER_PHOTO_ID_5548146211103090594" border="0" /></a>until the ingredients dissolved. Then bring to a boil, then reduce to low heat and simmer for 15 minutes, stirring periodically.<br /><br />Smoke Ribs for 2 hours, then remove from smoker and brush with your Java-Q sauce<br />Wrap in foil and bake in the oven for 1 hour at 350 deg<br /><br />Remove from foil and brush with sauce and serve!<br /><br /><br /></div>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com2tag:blogger.com,1999:blog-6479504348113047029.post-9433648144116221812010-11-03T04:52:00.001-07:002010-11-04T19:16:42.631-07:00Spaghetti Taco's - Inspired by Nickelodeon's ICARLY<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCcRmr9jjiBuFP28g0b0m25bw0T7H8igPfJFDsM3BFWpk81p_hYTUzlvqPVhyphenhyphen8EqpiZl7uibUR5uVikn1goHDiFHCGjyZoAp1Qy9ku1F0gncugSKYssenzSKbB_EBX_A7QTOlTS9tlHg_/s1600/logo.jpeg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 156px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535665055407694594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCcRmr9jjiBuFP28g0b0m25bw0T7H8igPfJFDsM3BFWpk81p_hYTUzlvqPVhyphenhyphen8EqpiZl7uibUR5uVikn1goHDiFHCGjyZoAp1Qy9ku1F0gncugSKYssenzSKbB_EBX_A7QTOlTS9tlHg_/s320/logo.jpeg" /></a><br /><div>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.<br /></div><div></div><div></div><br /><div>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.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-JyUDqVRdL2PKMuYL93hmzptg2-f2pxDL-raBn32TJQbi766F0MSudvnnaOGhYX5hualhbttA-IDWxdv32lZlq2zZyf_JV71d_1sYbC_DvEOMJkl1RmyOUHLXS3yeWG8jUKxDn2yE2uL/s1600/IMGP6138.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535878600151163730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-JyUDqVRdL2PKMuYL93hmzptg2-f2pxDL-raBn32TJQbi766F0MSudvnnaOGhYX5hualhbttA-IDWxdv32lZlq2zZyf_JV71d_1sYbC_DvEOMJkl1RmyOUHLXS3yeWG8jUKxDn2yE2uL/s320/IMGP6138.JPG" /></a><br /></div><div>INGREDIENTS</div><div>1 box of thin spaghetti noddles</div><div>1 - can of your favorite spaghetti sauce</div><div>1 - 8oz package of shredded mozzarella cheese</div><div>1/2 lb of ground beef</div><div>12 - 8" tortilla shells (I Like Mi Mama's)</div><div>1 Tablespoon of parsley</div><br /><div>PROCESS</div><br /><p>First fry the ground beef, finely chopping it as you go</p><p>Then heat your sauce on the stove top</p><p>Then prepare your spaghetti per the instructions on the package.</p><p>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.</p><p>Take your tortilla's and fry lightly in pan in corn oil 350 degrees</p><p>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.</p><p>This is a really fun meal for the kids, and they taste good, believe it our not the do taste good.</p><p>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.</p><p>If your make them and try something different - let us know!</p>Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0tag:blogger.com,1999:blog-6479504348113047029.post-68819696636727153762010-10-28T04:55:00.000-07:002010-10-28T05:20:02.472-07:00Eight O'Clock Coffee Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavPQH764Z5gPEGCcIADe9EBg1J3g_nzmX2lfwKXCHcOl3aRlj47IgQdal0Lf1kQPZ43MsLzMbKS_yCStaPlb1XKaz32pl3CaCH8OfpkX6Q3s8a0vS4l1oCT3N8F6C_ImeAKwTzFdMaac_/s1600/IMGP6218+hazelnut.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533070545593986818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavPQH764Z5gPEGCcIADe9EBg1J3g_nzmX2lfwKXCHcOl3aRlj47IgQdal0Lf1kQPZ43MsLzMbKS_yCStaPlb1XKaz32pl3CaCH8OfpkX6Q3s8a0vS4l1oCT3N8F6C_ImeAKwTzFdMaac_/s320/IMGP6218+hazelnut.JPG" /></a><br />Here is a great brownie recipe for folks that like a great coffee flavor with their chocolate fix!<br /><br />INGREDIENTS<br /><br />1 1/4 cups cake flour<br />1/2 teaspoon salt<br />3/4 teaspoon baking powder<br />6 ounces unsweetened chocolate chips<br />12 Tablespoons butter plus 1 Tablespoon to grease pan<br />1 Tablespoon of Eight O'Clock Coffee grounds (any flavor, I used Hazelnut this time)<br />2 1/4 cups sugar<br />4 large eggs<br /><br />Directions:<br />Preheat oven to 325°.<br />Grease Pan with butter<br />Mix flour, salt, and baking powder in a bowl - set aside<br />Melt chocolate chips butter<br />When chocolate is melted whisk in sugar.<br />Wisk in coffee<br />Wisk eggs on at a time<br />Then add vanilla<br />Then mix in the dry mixture<br />Then spread your mixture in a buttered pan<br /><br />Cook 30 minutes<br /><br />Then let them cool for 10-15 minutes and eat them warm!<br />Good Stuff!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com2tag:blogger.com,1999:blog-6479504348113047029.post-69977580935926796392010-10-27T20:46:00.000-07:002010-10-27T20:54:10.961-07:00Louisiana Fish Fry Seafood Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWisBAEOo-axlKulwtHXk5Xwlkc8UzbVLia0EOWM7u1PnCsyoAtY1OVr9OAModwJ4ahFIlH21iM1IXo-qUs7DYh9y1NiGFaoNv3Es1BiYxTH2Qkh5K-GFHmhg7RqWD4-C4e_BtsT0dqyTe/s1600/shrimp+sauce.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532938440604476050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWisBAEOo-axlKulwtHXk5Xwlkc8UzbVLia0EOWM7u1PnCsyoAtY1OVr9OAModwJ4ahFIlH21iM1IXo-qUs7DYh9y1NiGFaoNv3Es1BiYxTH2Qkh5K-GFHmhg7RqWD4-C4e_BtsT0dqyTe/s320/shrimp+sauce.JPG" /></a><br />Seafood Sauce<br />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!<br /><br />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!Chef Dad Omahahttp://www.blogger.com/profile/16993124789249834160noreply@blogger.com0