First posted Tuesday, April 15, 2014
By Don Jacobs
“As far back as I can remember, when April arrived we brought in dandelion leaves for our annual Spring Tonic, which was dandelion leaves, bacon, eggs on mashed potatoes. Can still taste it. All those memories came back this noon as Anna Ruth prepared the exact same “tonic.” Talk about soul food! As I recall you have to have this four or five times before it does much good. While doubting its efficacy, I enjoyed the comfort!”
First published Saturday, December 27, 2014
By Jordan Levine
This is a chicken my mom regularly cooked while I was growing up and and continues to do so. As Von always likes to quote an episode of ‘Will and Grace’, my family’s relationship with chicken – “it’s real and it’s deep”. This was NOT the recipe my grandmother used – her’s was simpler – but it’s been our best shot at replicating what we imagine to be old-country magic.
Ingredients:
Roaster (5-6 lbs)
Garlic Powder
Hungarian Paprika (not the spicy variety)
Kosher Salt
White Wine (Sauvignon Blanc seems to work well)
Pre-heat your oven to 425F. After cleaning the chicken, place it in a roasting pan. Pour wine over the bird so that it forms approximately 1 cm of wine at the base of the pan. Then apply a coating of garlic powder and paprika to the chicken. Pour more wine over the chicken so that some of the spices make their way into the sauce at the bottom of the pan. Apply another coating of garlic powder and paprika so that the chicken is well covered. Lightly sprinkle the chicken with the kosher salt. (My mom and grandma usually used Kosher chickens so this step was not necessarily needed as the chickens would be previously salted.)
Place the chicken in the oven for approximately 1.5 hours. (if you cut between a leg and thigh, the juices should run clear with no blood/pink remaining).
Take the chicken out and allow it to rest for 15-20 minutes to lock in the juices before serving.
First published Monday, August 31, 2015
By Alan
Here are three chicken recipes. They are dumb. I made them up.
SWEET BABY RAYS OVEN CHICKEN
Bone-in chicken in Freezer Gallon Ziplock.
Pour in 1 bottle off Sweet Baby Ray’s Original BBQ sauce. Or more bottles.
Close the bag then massage it like crazy to coat the chicken
Refrigerate 2-12 hours
Put on a baking tray skin side up (I use parchment paper for easy clean-up)
Bake at 375 – 400 for 1 hour 15 minutes for bone in.
(If you get bone in breasts, chop through the bones and everything to get three equal pieces out of each breast before you throw them in the bag. These are really good, but lots of picking through bones. For this, chop across the breasts, not lengthwise)
ADOBO BAKED CHICKEN
Bone-in chicken in Freezer Gallon Ziplock.
Pour in a bunch of Vegetable Oil (1 cup, maybe?) Sprinkle in a whole bunch of the red Adobo.
Close the bag then massage it like crazy to coat the chicken and get the Adobo all over
Refrigerate 2-12 hours
Put on a baking tray skin side up (I use parchment paper for easy clean-up)
Bake at 375 – 400 for 1 hour 15 minutes for bone in.
GAZEBO ROOM BONELESS BREASTS
Boneless chicken breast in Freezer Gallon Ziplock.
Pour in a 1/4 to 1/2 bottle of Gazebo Room LITE Greek dressing (lite tastes better than regular)
Close the bag then massage it like crazy to coat the chicken
Refrigerate 2-12 hours
Put on the grill, cut side down. Try to pull it open so it’s not all mounded up. After a while, flip it. Maybe again.
When it’s done, cut the breasts in to easy to manage strips (longways. Don’t cut across the breast in this case. I have cutting agenda)
Posted by Alan Jacobs
First Published Monday, August 22, 2016
1 cup Bisquick
3 eggs
1/2 cup vegetable oil
1 cup shredded carrots
1 cup shredded cheddar cheese
3 cups shredded zucchini
1 cup shredded carrots
1 small onion, chopped
salt, pepper
Combine. Bake in greased 8″x 8″ dish at 350 for 35 to 45 minutes
1/2 cup butter or marg
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1 tbsp. cocoa
1/2 tsp. baking powder
2 cups mini marshmallows
1 cup chocolate chips
1 cup peanut butter
1 1/2 cup rice krispies
Cream first four ingredients together. Stir in flour, baking powder and cocoa. Spread in greased 9×13 pan and bake at 350 for 25-20 minutes. Spread marshmallows over top and return to oven for 2 minutes. Cool. Melt chocolate chips and peanut butter together. Stir in cereal and spread over marshmallows. Chill