Categories
Featured Main Dishes Recipes

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo from www.jasonscooking.com

BackgroundAbout this Recipe

As you’ve probably guessed, I’m a huge fan of cooking.  I’m also a huge fan of cold afternoons with nothing to do.  Put them together and (if you come over to my house on said afternoon) you get gumbo!  My gumbo just includes the stuff that I like (chicken and sausage) and excludes the things I don’t like (okra and shrimp in stews) so please feel free to use this as a base recipe and add or remove things that you like or don’t like.

People often shy away from making gumbo because the roux scares them.  When made on the stovetop, it takes a long time, you have to stir it constantly, and you can’t take a break.  It can also burn at the end and then you have to throw out the whole batch and start from scratch.  This problem is solved using Alton Brown’s oven technique for making the roux.  It takes longer to do, but you don’t have to babysit it.  Once you get past the roux, gumbo is pretty darn easy to make!

The RecipeRecipe
Chicken and Sausage Gumbo
 
Prep time
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Author:
Recipe type: Main
Cuisine: Creole
Serves: 6 - 8
Ingredients
  • 4 oz All Purpose Flour
  • ½ Cup Vegetable Oil
  • 1 Cup Onion, Diced
  • 3 Cloves Garlic, Minced
  • ½ Cup Green Bell Pepper, Diced
  • ½ Cup Celery, Diced
  • 14.5 oz Can Diced Tomatoes, Drained
  • 1 Tbs Salt
  • 1 tsp Black Pepper
  • ½ tsp Dried Thyme
  • ¼ tsp Cayenne Pepper
  • 1 lb Boneless Skinless Chicken Thighs, Cut into 1” Cubes
  • 1 lb Andouille Sausage, Halved and then sliced into half moons
  • 4 Cups Chicken Broth
  • 2 Bay Leaves
  • 1 Tbs file powder
  • Cooked White Rice for Serving
Instructions
  1. Preheat the oven to 350°
  2. Whisk the oil and flour together in a 5 ½ quart cast iron Dutch oven or other sufficiently large, oven proof pot. Cook for 1 ½ hours (or more if you want a darker roux), whisking every 30 minutes. As it cooks, the roux will get darker and darker and that’s good.
  3. When the roux is done, carefully transfer the pot to the stovetop over medium-high heat and carefully add the onions, garlic, bell peppers, and celery and cook for 5 minutes, stirring the whole time. Your roux can still burn at this point so make sure you keep stirring.
  4. When the onions start to turn translucent, add in the tomatoes, salt, pepper, thyme, cayenne, chicken and sausage and stir to combine.
  5. Add in the chicken broth, scraping the bottom of the pot to get any of the brown bits into your gumbo and toss in the bay leaves. Stir to combine, reduce heat to low, cover, and cook for 45 minutes.
  6. minutes before serving, add in the file powder, stir to get the lumps out, kill the heat, cover and let the gumbo to rest…you’d want to rest too if you were gumbo.
  7. Serve with rice!
Tips and TricksTips and Tricks

If you like shrimp in your gumbo, add the raw shrimp in at the end when you kill the heat and add in the file powder 10 minutes before serving. That should keep them from overcooking and turning into rubber.

Feed the FreezerFeed the Freezer

Frozen Gumbo Kit from www.jasonscooking.comYou can freeze a roux! The best way to freeze this (in my opinion) is to cook, cool, and bag the roux in one bag quart-sized bag, prep and bag the veggies and spices in another quart-sized bag, and prep and bag the meats in a gallon-sized bag. Pop the quart sized bags in the gallon bag with the meats and store in the freezer for up to 6 months.

When you’re ready for gumbo: thaw the bags in the refrigerator overnight, heat the roux over medium heat until it’s hot and continue the recipe from there. These gumbo kits make a great gift for a new mother or as a get well gift for someone recovering from surgery.

Fun FactsFun Facts
Red Brick Roux from www.jasonscooking.com
Red Brick Roux

There are 4 stages of a roux that are described – and identified – by their color. They are white, blond, brown and dark brown. The “red brick” stage is somewhere between brown and dark brown. You can tell that you’re at red brick because the roux literally takes on the color of a red brick.*

*Obviously it doesn’t literally take the color of a red brick.  That would be remarkable – as in something that is able to be remarked upon.

Categories
Appetizers Featured Jason's Favorites Main Dishes Recipes

Oven Baked Crispy Homemade Chicken Nuggets

Temperature400°Time20 mins

Oven Baked Crispy Chicken Nuggets from www.jasonscooking.com

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Note: Today’s Feed the Freezer section is the best Feed the Freezer Section ever so make sure you scroll all the way down.

Today is homemade chicken nugget day!! If you eat chicken and don’t like chicken nuggets, you should probably go see a doctor or something.

“If you eat chicken nuggets too much, you should also go see a doctor or something,” you might reply.
“Not if you make these tasty chicken nuggets,” I’d say to you.

These crispy oven baked chicken nuggets are quick, inexpensive, and perfect for freezing. They’re baked in the oven rather than fried which automagically makes them better for you than most nuggets (nuggets from the freezer section are fried before you get them) and, because they’re homemade, you know exactly what’s in them (ahem…freezer nuggets and most fast food nuggets).

These may not end your kids’ love affair with the giant clown’s fried chicken pieces but I guarantee they’ll eat them if you make them.

The RecipeRecipe
Oven Baked Crispy Chicken Nuggets
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb Boneless Skinless Chicken Thighs, Cut into 1” Nuggets
  • ¼ Cup All Purpose Flour
  • ¼ tsp Kosher Salt
  • ¼ tsp Cracked Black Pepper
  • 1 Egg, Beaten
  • 1 Cup Panko Bread Crumbs
  • 1 Tbs Dried Parsley
  • ¼ Cup Shredded Parmesan Cheese
Instructions
  1. Preheat the oven to 400°, line a half sheet pan with parchment paper, and spray that with non-stick cooking spray.
  2. In a medium-sized bowl, combine the bread crumbs, parsley and parmesan cheese. Toss to thoroughly combine and set aside.
  3. Place the nuggets, flour, salt, and pepper in a quart-sized zip top plastic bag, seal and shake vigorously until all of the nuggets are completely coated with a thin layer of flour.
  4. Dump the egg into the bag, reseal and shake again until the nuggets are all coated with eggs.
  5. Using your hands and working in batches of 5 – 7 nuggets at a time, shake off the excess egg and place nuggets in the bread crumb mixture, toss the nuggets in the crumbs until they’re completely coated, shake off excess and place in a single layer on the prepared baking sheet. Repeat with remaining nuggets.
  6. Spray the tops of the nuggets with non-stick cooking spray and cook for 20 minutes or until the nuggets get to 165° – 175°.
Tips and TricksTips and Tricks

Because there is very little fat on the outside of the nuggets, there’s not much to encourage browning. That’s just fine with me but if you’d like to brown them a wee bit more when they’ve finished cooking, turn the broiler on for a couple of minutes. Be careful not to burn them because that would be very sad.

Feed the FreezerFeed the Freezer

Homemade Frozen Chicken Nuggets from www.jasonscooking.comI’m pretty sure God invented chicken nuggets so that people would buy freezers. Nuggets and freezers were made for each other so double or even triple this recipe and stash the excess in the freezer before cooking.

For Homemade Frozen Chicken Nuggets, put them in the freezer in a single layer on a sheet pan after breading but before cooking until they are frozen solid. Once they’re frozen, transfer to a large zip-top bag and store in the freezer for 3 – 6 months.

When you’re ready for nuggets, remove the desired number from the bag and cook as directed above, increasing cooking time by 5 – 10 minutes. Check for doneness by inserting a probe thermometer, and enjoy!

Fun FactsFun Facts

Tangled and Flynn Ryder (who my friend Lisa is a little in love with) make a cameo in Disney’s Frozen.

Categories
Featured Main Dishes Recipes

Homemade Chicken Fried Rice

Homemade Chicken Fried Rice from www.jasonscooking.com

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Happy Monday friends! If you read the Benihana Onion Soup recipe last week you may have been thinking, “Jason. What should I serve with that tasty soup?” Chicken Fried Rice of course! Fried rice is quick and easy to make at home using leftover rice from other dinners. All you do is cook some chicken, toss in your favorite veggies, rice and soy sauce and you’ve got home made take out.

One of my favorite things about this recipe is that, because the rice is the star of the show, you don’t need much chicken to feed a family of 4. You probably have everything you need to make this healthy and delicious Chicken Fried Rice at home right now, so put down the phone and pick up the pan!

The RecipeRecipe
Homemade Chicken Fried Rice
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 Tbs Vegetable Oil
  • 2 Boneless Skinless Chicken Thighs, Cut into ½ in pieces
  • 2 Eggs, Lightly Beaten
  • 1 Cup Diced Onion
  • ½ Cup Diced Carrots
  • 6 Cups Cooked White Rice, cooled and refrigerated for at least 6 hours.
  • 1 Tbs Low Sodium Soy Sauce
  • Salt and Pepper
Instructions
  1. Heat the oil in a large skillet (or wok) on medium high heat until it just begins to smoke.
  2. Add all of the chicken and cook, stirring frequently until it’s cooked through (about 4 - 5 minutes).
  3. Add the eggs and mix until they’re cooked (1 minute).
  4. Add the onions and carrots, and cook until they’ve softened a bit (about 3 – 4 minutes)
  5. Add all of the rice and soy sauce and toss to combine and to heat the rice (about 5 minutes).
  6. Taste and season with salt and pepper if needed.
Tips and TricksTips and Tricks

Don’t use freshly cooked rice for this recipe or it’ll turn out mushy. Cooling and refrigerating your rice dries it out and makes it the perfect fried rice consistency.

Feed the FreezerFeed the Freezer

Throw your leftover white rice into storage bags and store in the freezer. When you have a hankering for fried rice, the frozen rice will be ready for use in this recipe! Just follow the same directions as above.

Fun FactsFun Facts

Soy sauce has been in use in China for over 2,500 years, making it one of the world’s oldest condiments.

Categories
Featured Lunch Main Dishes Recipes

Sweet and Spicy Chicken and Waffles

Chicken and Waffles from www.jasonscooking.com

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On our recent trip to Walt Disney World, Michael and I decided to try the waffle sandwiches at Sleepy Hollow Refreshments. This place is a small counter-service joint in the Magic Kingdom that is on the Liberty Square side of the castle – it’s easy to miss so keep an eye out for it. We learned of this place from a WDW Radio Podcast and were pretty excited to try it. The great thing about having an Annual Pass is that you get to try hidden places like that because you’re not in a huge rush to do everything.

2014-10-11 11.15.24
Disney Chicken and Waffles

We both got the Sweet and Spicy Chicken Waffle Sandwich and, other than the fact that it’s more of a taco than a sandwich, it was fantastic! The Disney version is a waffle, fried chicken breast in a sweet and spicy sauce, arugula and cole slaw. The combination of Disney Magic, simple ingredients, and a straightforward presentation made the Sleepy Hollow Sweet and Spicy Chicken Sandwich a prime candidate for the blog.

The RecipeRecipe
Sweet and Spicy Chicken and Waffles
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • For the Waffles
  • 3 Eggs
  • 1 ½ Cups Buttermilk
  • ¾ Cup Butter, Melted
  • 1 ½ Cups All-Purpose Flour
  • 2 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 2 Tbs Sugar

  • For the Toppings
  • 3 Cups Bagged Cole Slaw Mix
  • ¼ Cup Prepared Cole Slaw Dressing
  • ½ Stick Butter
  • 1 Tbs Siraccha
  • 2 Tbs Orange Juice
  • ¼ Cup Maple Syrup
  • 8 Fried Chicken Tenders (I get them from the deli at my grocery store)
  • 1 Green Apple, Cored Sliced
Instructions
  1. Make the Cole Slaw – Toss the cole slaw mix and dressing together in a large bowl and set aside.
  2. Make the Chicken – In a small sauce pan, melt the butter, siraccha, orange juice and syrup over medium heat. When the butter has melted and the glaze has warmed through, remove from heat. Using a large bowl, toss the cooked chicken tenders with the glaze and set aside.
  3. Make the Waffles – Preheat your waffle maker and spray it with non-stick cooking spray. In a large bowl, beat the eggs, buttermilk, and melted butter together using a fork. Add all of the dry ingredients at once and mix just until everything is combined. The batter should be about as thick as pancake batter (flowey but not soupy). If it’s too thick, add some milk to thin it a bit. Follow the manufacturer’s instructions to make your waffles.
  4. WAFFLES ASSEMBLE! – Stack the ingredients thusly: waffle, 2 chicken tenders, apple slice(s), cole slaw.
Tips and TricksTips and Tricks

Overcook your waffles just a bit to help them stand up to the tasty toppings of this tasty treat.

Feed the FreezerFeed the Freezer

Can I use frozen chicken fingers and frozen waffles for this recipe? Yes you can. Look for home-style or Belgian waffles for the base and then simply whip up a batch of the glaze, toss the chicken, mix up the cole slaw and dinner’s ready! It won’t taste quite the same but it should satisfy your craving.

Fun FactsFun Facts

A lot of people associate Chicken and Waffles with the south but recipes for this unique combination are nowhere to be found in old southern cook books. 1930’s Harlem is who we have to thank for the chicken and waffles we enjoy today.

Categories
Appetizers Featured Recipes

Chicken Salad Tarts

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It’s #PartyWeek! at Jason’s Cooking!  Every day this week, we will feature recipes for appetizers and snacks that are a great addition to your party menu.   Whether you’re hosting a tailgate, shower, or book club these recipes are a classy twist on some southern party food staples.

I love chicken salad and enjoy trying all the different kinds that are out there.  Most of the time the differences between one chicken salad and another are the ingredients, like fruits, nuts, veggies and spices.  However, there is another difference in all the chicken salads out there.  I affectionately refer to this as its “pastiness.”  Some chicken salads are chunky and some are more pasty due to a finer chop and a little extra mayonnaise.  I enjoy pasty chicken salads more than chunky chicken salads not because of the extra mayonnaise, but due to the fact that I find pasty chicken salads to be easier to eat (less messy) and more delicious as the ingredients are all “pasted” together.

These chicken salad tarts feature aforementioned pasty chicken salad and are a great finger food for your party menu.  We used frozen filo dough cups for a no-fuss vessel for the chicken salad that adds a bit of crunch.  Give them a try at your next gathering.

The RecipeRecipe
Chicken Salad Tarts
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Serves: 45 - 60
Ingredients
  • 2 ½ - 3 Lb Chicken, Cooked Very Finely Chopped
  • 1 Cup Celery, Rather Finely Chopped (about 3 ribs)
  • ½ Cup Pecans or Walnuts, Toasted and Chopped
  • 1 Cup Red Seedless Grapes, Quartered
  • 1 Cup Mayonnaise
  • 1 Tbs Dijon Mustard
  • Salt and Pepper to Taste
  • 45 - 60 Frozen Filo Shells
Instructions
  1. Preheat the oven to 350°
  2. Thoroughly combine everything except for the frozen tart shells in a large bowl. Taste, adjust seasoning as needed, and set aside.
  3. Cook the shells in a single layer on a sheet pan for 4 minutes to crisp them up a bit. Remove from the oven and let them cool completely. Depending on the size of your pan, you may have to do multiple batches.
  4. Fill the shells with some of the chicken salad and serve!
Tips and TricksTips and Tricks

Don’t use a food processor to chop up the chicken or you’ll end up with a unappetizing chicken pâté rather than a delicious chicken salad. Trust me!

Feed the FreezerFeed the Freezer Make Ahead

Cook your chicken and mix the chicken salad up to two days prior to your event, cover and store in the refrigerator.  About an hour before your event, heat up the mini-tarts and fill them with the chicken salad – you want to fill these as close to service as you can to maintain their crispiness.

Fun FactsFun Facts

The average American eats over 80 pounds of chicken every year.

Categories
Featured Recipes Sauces

Homemade Chicken Stock

TemperatureLow SimmerTime4 – 6 hours

Homemade Chicken Stock

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If you’re not making your own chicken stock, you should be. It’s incredibly easy to do and way less expensive than the store-bought stuff and it makes your house smell incredible! It does take a bit of time to do so this is best tackled on a Sunday afternoon. I almost always make a big pot of stock after I make a Sunday Afternoon Roast Chicken.

Make sure you check out the Tips and Tricks and Feed the Freezer sections of this recipe for some very helpful suggestions!

The RecipeRecipe
Homemade Chicken Stock
 
Cook time
Total time
 
Author:
Recipe type: Other
Ingredients
  • 1 Chicken Carcass, Meat Removed
  • 1 Onion, Quartered
  • 1 Bell Pepper, Quartered
  • 2 Cloves Garlic, Peeled
  • 3 Carrots, Cut into Thirds
  • 3 Ribs Celery, Cut into Thirds
  • 1 Tbs Whole Black Peppercorns
  • About 1 Gallon Water
Instructions
  1. Place all ingredients in a very large stock pot and bring to a boil.
  2. Once everything is boiling, cover and reduce heat to simmer for 3 – 4 hours. Remove the stock from the heat and allow to cool a bit.
  3. Strain stock through a fine mesh strainer into a heat-proof pitcher and discard the bones and spent veggies.
  4. Chill the stock in the refrigerator overnight. Remove the fat that floats to the top, portion and store.
Notes
Substitute the vegetables in this recipe for whatever you have on hand.
For a clearer stock, strain the cooled stock through 4 - 5 layers of cheese cloth.
Tips and TricksTips and Tricks

Freeze your chicken carcasses and veggies that are past their prime in large zip-top bags for use in stocks. When you’re ready to make some stock, you’ll have a stockpile of ingredients that just need a bit of water, heat and time to turn them into stock!

Feed the FreezerFeed the Freezer

Use 8 oz plastic cups to freeze your stock in 1 cup ice blocks. Once it’s frozen, transfer the portions to a large freezer bag for use in all your soups and stews.

Fun FactsFun Facts

The longer you simmer the stock, the more chickeney it’ll taste. A lot of chicken soup recipes don’t use chicken at all, they just use clarified chicken stock.

Categories
Featured Main Dishes Recipes

Sunday Afternoon Roast Chicken

Temperature400°TimeAbout 15 minutes per pound

Sunday Afternoon Roast Chicken

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Chicken is one of the most used meats in American kitchens for good reason. It’s versatile, easy to prepare, inexpensive and can be eaten as a main event or used as an ingredient. Something that I love to do on a Sunday afternoon is roast a whole chicken for use later in the week. Doing this yourself takes very little time and will save you money on whole rotisserie chickens from the market. It also makes your house smell great!

After roasting, let the chicken cool down for a while and then you can shred it for use in tacos, casseroles, salads, and many other dishes. Don’t neglect the hind quarters! There’s plenty of tasty meat there too…and save the carcass for your homemade chicken stock.

The RecipeRecipe
Sunday Afternoon Roast Chicken
 
Prep time
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Total time
 
Author:
Recipe type: Main
Ingredients
  • 1 Whole Chicken
  • Salt and Pepper
Instructions
  1. Preheat the oven to 400°
  2. Remove the package of organs from the cavity of the chicken. And rinse the whole thing under cool running water. Pat the chicken dry with a paper towel and place it in a large roasting pan.
  3. Season well with salt and pepper and cook for about 15 minutes per pound until an instant read thermometer registers 160° – 165° when inserted in the thickest part of the breast.
  4. Let the chicken rest for at least 10 minutes before carving.
Tips and TricksTips and Tricks

If you tuck the tips of the wings under the body of the chicken, you won’t have to tie the bird up with butchers twine.

Feed the FreezerFeed the Freezer

Cooked shredded chicken is gold in the freezer! I normally roast a chicken on a Sunday, shred it, and refrigerate or freeze it for use throughout the week. Frozen chicken meat will last for about 6 months in the freezer.

Fun FactsFun Facts

Broasting is not a combination of broiling and roasting as one might expect. It’s actually deep frying in a pressure cooker which you should not do at home!

Categories
Appetizers Featured Recipes

Buffalo Chicken Dip

Temperature375°Time30 mins

buffalo chicken dip

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Lisa and I had this dip for the first time at Jocks and Jills at CNN Center in Atlanta. As I recall, neither of us liked it all that much the first time we had it but we kept ordering it and were surprisingly upset when they took it off the menu. After some trial and error, Lisa came up with a recipe that replicated the Jocks version and now it’s a favorite among our friends and family at parties.

This Buffalo Chicken Dip embraces everything you love about wings (spicy, chickeny, ranchy), eschews everything you hate about them (messy and boney), and adds Frito’s Scoops! It’s the perfect party food so invite your friends over for the next sports game and give it a try.

My version of the recipe is below and Lisa’s version is in parentheses beside it.

The RecipeRecipe
Buffalo Chicken Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Ingredients
  • 8 oz Cream Cheese, Softened
  • 1 Cup Buffalo Wing Sauce
  • 1 Cup Ranch Dressing (Lisa uses Blue Cheese Dressing)
  • Meat of a Whole Chicken, Cooked and Shredded (Lisa cooks and chops up 4 boneless skinless chicken breasts)
  • 1 Cup Mozzarella Cheese, Shredded
  • Fritos Scoops and Celery Sticks for Serving
Instructions
  1. Preheat the oven to 375
  2. Mix the cream cheese, buffalo sauce, and ranch dressing together.
  3. Fold in the shredded chicken and pour the mixture into an 8” x 8” glass casserole dish that has been sprayed with non-stick cooking spray.
  4. Sprinkle the shredded mozzarella over the top of the dip and cook in the oven for 30 minutes until the dip is bubbly and the cheese is melted and slightly browned on top.
  5. Let cool for at least 15 minutes before serving with Fritos Scoops and celery sticks.
Tips and TricksTips and Tricks

If you want to make your BCD spicier, add more buffalo sauce! Don’t go too crazy or you’ll turn the dip into soup.

Feed the FreezerFeed the Freezer

You can mix this up a day or two in advance of serving and store it in the refrigerator before cooking. If you want to mix it even further in advance, use a foil pan instead of a glass casserole dish and store it in the freezer for up to 3 months. Thaw in the oven overnight and cook as normal.

Fun FactsFun Facts

There are many different origin stories for Buffalo wings but they were definitely first served in Buffalo, New York by Teressa and Frank Bellissimo.

Categories
Featured Main Dishes Michael's Favorites Recipes

Grilled Chicken Kebabs

Temperature500°Time16 mins

Grilled Chicken Kebabs

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Not only are kebabs quick, easy, healthy, composed of common ingredients, and the perfect vehicle for Montreal Steak Seasoning, they are also delicious. Any way you skewer it, juicy grilled chicken and charred onions are a great end to a warm summer day.

My sister asked me where the healthy recipes are so this one is for her. This is a great weeknight meal that’s healthy, doesn’t heat up the house, and comes together super quickly. It’s a staple in our house and I’m sure it will be one in yours too!

The RecipeRecipe
Grilled Chicken Kebabs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 4 - 6
Ingredients
  • 4 Chicken Breasts, Cut into 1” Cubes
  • 2 Large Green Bell Peppers, Cut into 1” x 1” Squares
  • 1 Large Sweet Onion, Layers Separated and Cut into 1” x 1” Pieces
  • 1 Tbs Canola Oil
  • Copious Amounts of Your Favorite Seasoning Mix (we use Montreal Steak Seasoning)
Instructions
  1. Heat your grill to high heat (around 500).
  2. Gather up 4 – 6 skewers. If you’re going to use wood skewers, soak them in water for a little while.
  3. In a large bowl, toss the chicken, bell peppers, onions with the canola oil.
  4. Season the pieces liberally with your favorite seasoning mix, tossing to make sure everything is oiled and seasoned.
  5. Place the pieces evenly on the skewers in the following order: pepper, chicken, onion, chicken, pepper, etc…
  6. Put the skewers on the grill, slightly lower the heat to medium high, close the lid and cook for 4 minutes per side. Give the skewers a quarter turn and cook for 4 minutes. Rotate and cook the skewers 2 more times so that each side gets some time with the fire and the total cook time is 16 minutes.
  7. Remove from the grill and serve over rice.
Tips and TricksTips and Tricks

These kebabs are also great with some blackening spices. My uncle Dennis made a great blend that I have in my pantry but unfortunately he doesn’t remember what he put in it. That’s another mix that I’ll have to reverse engineer, but in the meantime use your favorite blackening blend.

Feed the FreezerFeed the Freezer

Individually packaged chicken breasts are a must in any well-stocked freezer. When you’re in the mood for kebabs, just pull them out of the freezer and put them in a bowl of cold water. They’ll be ready for the grill in no time!

Fun FactsFun Facts

Kebabs come to us from Turkey but most cultures have their own variations. Tikkas, satays, souvlakia, and corn dogs are but a few of the many cousins of the Kebab.