Friday, August 28, 2015

Country Fried Floured Bacon

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We recently hosted a dinner for my cousin and his friend from Japan. She wanted to try unique dishes so I think I came up with a pretty good menu, with all things she had never had before. For an appetizer I made country fried bacon. I have to say, don’t skip the soaking step, it really did keep the bacon straight. If you are short on time you can put a skewer through to keep it straight, but trust me it will curl up on you. I’ll be making this recipe again for sure. Oh and I served it with some gravy to dip in as well.

Country Fried Floured Bacon

(Adapted from


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1 pound thick sliced bacon

2 cups half-and-half cream

2 cups flour

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/4 pinch white sugar

2 cups vegetable oil for frying


Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.


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Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. However, the flour does a good job of keeping the bacon from sticking to each other.


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Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.


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Wednesday, August 26, 2015

Sapporo Beer, Sapporo Teriyaki Sauced Pork Ribs and Sapporo Chili Recipe

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One thing I love about Summer time is finding the perfect pairings to go along with the barbecues and lead right into the football season. I hadn’t really tried Sapporo beer before and I have to say it’s a really great find! I was pleasantly surprised at how light and refreshing it was without overpowering the BBQ flavors we had.

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First we set up a tasting to see what each type tasted like on it’s own before pairing them with our meal. Sapporo, the oldest beer brand still operating in Japan, was first brewed in Sapporo, Japan in 1876. Since its creation, Sapporo has combined German-style brewing and Japanese craftsmanship. Beer lovers marvel at the crisp, clean taste and advanced brewing process. This unique combination has made Sapporo the #1 Asian beer brand sold in the U.S.

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Sapporo Premium Light has a gentle, smooth, and elegant style. The mouth feel is clean and light with a thin body, offering an easy drinkability. There is minimal aftertaste. Although with a low 119 calories, this light beer never disappoints thanks to the great balance and flavor inherited from Sapporo Premium. APPEARANCE AND AROMA- Bright and clear straw color with a fine, white foam. The aroma is light with malt and grass notes.

Sapporo Premium Sweet up front with modest hops, and malt characteristics. A balanced sweetness that offers a round fullness on the palate. The beer finishes with a smooth, refined bitterness, and slightly hoppy notes. The aftertaste is clean and pleasant, and pairs well with most foods. APPEARANCE AND AROMA-  A bright and clear yellow in color. When poured, it has tight, white foam with good lacing. Packed with pleasant floral esters.

Sapporo Reserve is a world-class lager that’s made using only select barley. It is an all-malt beer that delivers a deep golden hue, full body and intense complexity. The beer has bright clarity with a thick, stable white foam. Its aroma is malty and earthy, with a round, robust maltiness and slightly sweet flavor. Sapporo Reserve has a full body and round mouth feel, with a slightly bitter finish.



Sapporo has distribution in all 50 states. All Sapporo products sold in the United States are brewed in the La Crosse, Wisconsin and Guelph, Canada. For more information about Sapporo Beer, please visit

Now if you’re looking for the some easy dishes to pair with Sapporo you can check out their website page HERE which has delicious looking recipes such as Fried Stuffed Shiitake Mushrooms, Southern Eurpoean-Style Marinated Fish, Chicken Meatballs, and lots lots more! They also have recipes using Sapporo if you like to cook with what you drink. Sapporo is the perfect compliment to your burgers, chicken, steak, grilled veggies, salads, stews, soups and dips.

I’ve got 2 great recipes to share today to get you through the rest of BBQ season and straight into football season.

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Sapporo Teriyaki Sauced Pork Ribs

(Adapted from Richard Wachtel,



* 1 Rack pork ribs


Sapporo Teriyaki Sauce

* 1 12 oz bottle Sapporo beer

* 1 cup soy sauce

* 1 cup sugar


Mix all ingredients together in a saucepan. Bring to boil and reduce by half. Strain and cool.


Teriyaki Rub

* 1 cup brown sugar

* 1 1Ž2 Tsp sea salt

* 1/2 Tsp Pepper

* 1 1/2 Tsp garlic powder

* 1/8 cup Smoked paprika


Mix all the ingredients together in a little mixing bowl.



Prepare your grill for indirect heat, and get your internal temperature to 250 degrees.


Strip the membrane of the pork ribs, and then coat the ribs with the Teriyaki Rub.


Place your ribs on your grill for 2 hours.


Remove your ribs and wrap the ribs in tin foil and then place back in the grill for another hour.


Boil the teriyaki sauce and then remove the ribs and coat the sauce on the ribs.


Place the ribs back in your grill for another hour.


Remove the ribs when the internal temperature reaches 190 degrees.


Serve hot.

Soutwestern Santa Fe Soup

Sapporo Chili Recipe


Olive Oil (enough to coat the bottom of a large sauté pan)

¼ cup of Minced Garlic

1lb of ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like pulled chicken, ground beef, ground pork, etc.)

1/8 cup of granulated garlic

1/8 cup of granulated onion

1/8 cup of paprika

1/8 cup of ground cumin

A pinch of Italian seasoning

A pinch of ground coriander

A pinch of smoked sea salt

A pinch of ground pepper

2 16 oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is fine also.

                *Note: if you prefer and have time, you can use dried beans

1 16 oz can of cannellini beans (rinse and drain)

½ of a 28oz. can of crushed tomatoes

1 6oz can of tomato paste

½ cup of homemade or jarred tomato sauce of your choosing

¼ cup of BBQ sauce (homemade or brand of your choosing)

¼ cup of Heinz ketchup

½ of a 12 oz bottle/ or ½ of a 16 oz can of Sapporo Premium


Cover bottom of large sauté pan with olive oil and add minced garlic.


Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper.


Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture.


Once meat is browned, transfer to slow cooker.


Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together.


Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away.


Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn.


Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like.


Serve with tortilla chips and an ice cold Sapporo!


Disclaimer: 3 bottles of Saporro Beer and recipes have been provided by Colangelo & Partners Public Relations for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Monday, August 24, 2015

Asian Chicken Kebabs

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I’m a big fan of kebabs they are easy to prep ahead of time and they usually have a lot of flavor. The flavor on these where spot on even my son loved them. We are not a fan of green bell peppers so we left those out. Also I marinated them all together rather than threading on the skewer then pouring the marinade on. Either way works, I just felt that more marinade covered the items the way I did it.

Asian Chicken Kebabs

(Adapted from My Baking Addiction)


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For the Marinade

1/4 cup soy sauce

1 teaspoon sesame oil

2 tablespoons honey

1-2 teaspoons Sriracha (or other hot sauce)

3 slices fresh ginger root

2 cloves garlic, crushed

For the Kebabs

4 skinless, boneless chicken breast halves, cubed

1 large green bell pepper, cut into 2 inch pieces

1 red onion, cut into wedges

1 large red bell pepper, cut into 2 inch pieces


In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.


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Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours. I just mixed them all with the marinade before adding to the skewers.


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Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.

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Friday, August 21, 2015

Slow Cooker Korean Beef

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I love crockpot meals in the Fall and Winter time, but they are also great for Summer time as well. This one has lots of flavor so we didn’t have to add a ton of extra seasoning. I also liked that you just dump and go no searing meat or a ton of prep work. You could also mix the meat with the beef broth mixture and freeze it for when you need a meal to toss together.

Slow Cooker Korean Beef

(Adapted from Damn Delicious)


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1 cup beef broth

1/2 cup reduced sodium soy sauce

1/2 cup brown sugar, packed

4 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoons freshly grated ginger

1 teaspoon Sriracha, or more, to taste

1/2 teaspoon onion powder

1/2 teaspoon white pepper

3 pound boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons cornstarch

1 teaspoon sesame seeds

2 green onions, thinly sliced


In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.


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Place chuck roast into a slow cooker.


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Stir in beef broth mixture until well combined.


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Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.


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In a small bowl, whisk together cornstarch and 1/4 cup water.


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Stir in mixture into the slow cooker.


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Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.


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Serve immediately, garnished with green onions and sesame seeds, if desired.

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Wednesday, August 19, 2015

Overnight Bananas Foster French Toast

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I wasn’t as impressed with this as I thought I would be. It’s pretty good, but it takes way longer to bake than what the instructions said.

Overnight Bananas Foster French Toast

(Adapted from Chef in Training)


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6 Tablespoons butter, melted

1 cup brown sugar

2 Tablespoons light corn syrup

1 teaspoon vanilla

¼ teaspoon cinnamon

3 medium ripe bananas, thinly sliced



1 loaf French bread, cut into cubes

6 oz. cream cheese, cubed

8 eggs

1 cup milk

⅔ cup sugar

1½ teaspoons vanilla extract

¾ teaspoon cinnamon

⅛ teaspoon nutmeg

Pinch of salt

powdered sugar or whipped cream to garnish

drizzle with extra caramel if desired


In a medium pan, melt butter, brown sugar, corn syrup on stove over medium heat. Cook and stir until sugar is completely dissolved.


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Once sugar is dissolved, remove from heat and add vanilla and cinnamon.


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Lightly grease a 9×13-inch baking pan.


Pour caramel sauce into prepared pan and make sure it is evenly distributed.


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Place banana slices evenly over the sauce.


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Layer and evenly sprinkle half of the bread cubes over the bananas.


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Evenly distribute the cream cheese cubes over the bread cubes.


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Cover the top evenly with the remaining bread cubes.


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In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and pinch of salt and whisk together until completely smooth and well combined.


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Pour the egg mixture over the bread.


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Gently press the bread down with hands so that all of the bread can absorb the egg mixture.


Cover casserole and refrigerate overnight.


When ready to bake, remove pan from refrigerator and leave it out on the counter while oven preheats to 375 degrees F.


Bake uncovered for about 30-40 minutes.


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Let it cool in pan 5-10 minutes.


It is the prettiest to flip it before serving so that the caramel and bananas can be seen and drip over the top. It is not necessary, but definitely a better presentation and lets the caramel topping drip over the casserole.

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