Monday, August 25, 2014

Deep Fried Cinnamon Rolls

Photo courtesy of the Cooking Corner.
     When our Navy girl blew into town a few weeks ago, she and her boyfriend invaded my kitchen. We sampled deep fried mac and cheese, onion petals, bell peppers and mushrooms. However our favorite by far was deep fried cinnamon rolls. These little bits of dough puff up in the oil, only take a few minutes and taste remarkably like funnel cakes or an offshoot of a New Orleans beignet. They must have made at least 3 batches of these little sweets, they were that good. Of course we had to try them with the icing warmed and also with sprinkled powdered sugar. Both worked out just fine.

Deep Fried Cinnamon Rolls
1 pkg. refrigerator cinnamon rolls
1/2 gallon cooking oil
1/2 cup powdered sugar

Heat oil in large pot or deep fryer.

Spread cinnamon roll dough out and roll into 1/2 inch balls. (They puff up.)

Drop in hot oil, turning frequently, until lightly golden. Remove to paper towel lined plate. 
Continue cooking in small batches until done. 

Sprinkle with powdered sugar if desired or dip into glaze. 

In microwave, heat sugar glaze for 15 seconds until warm and pliable for dipping.

Friday, August 22, 2014

Lime-A-Rita Beer Can Chicken

Photo courtesy Taste of Home.
     Every year I have to do one attempt at "Beer Can Chicken." You season a whole bird, place it on an aluminum can filled with liquid and plop it on a heated grill (or in the oven) to cook until the meat is done and skin is crisp. I've learned this is one of the best ways to keep a bird moist. 
     This year I decided to try another variation, I used a Lime-a-Rita beer with a smoky spice rub on the outside. I like the citrus punch of a marguarita, so it seemed like a good idea and it was. This chicken was very moist and had a good flavor.
Lime-A-Rita Beer Can Chicken
1- 5 lb. whole chicken
Vegetable oil
1-12-oz. Budweiser Lime-A-Rita beer*

1 tsp. lime juice
1 clove garlic

Spice Rub:
1 T. smoked paprika
1 T. kosher salt
1 T. onion powder
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. dried thyme
1 tsp. dried cilantro
1 tsp. cracked black pepper
1 T.  garlic powder

In a small plastic bowl with a lid, mix all the spices together. Extra rub can be stored for months.

Preheat your grill to medium-high heat.

Rub chicken and cavity with the oil. 

Sprinkle the chicken with spice mixture, seasoning the cavity and under the skin

Pour out 1/4 of the beer and add lime juice to the can.  Drop in a garlic clove. 

Sit the chicken on top of the beer can. 

Place the chicken in the center of the hot grill and close lid. 
Cook the chicken for 1-1/2 hours or until a thermometer registers 165 degrees F. 

Let rest, then place dethroned bird on plate and cut apart into sections for serving. 
Serves 5-6.

*Substitute Sprite or other lemon/lime soda.

Monday, August 18, 2014

Watermelon Kool-Aid Pie

Photos courtesy of the Cooking Corner.

    One day I was wandering around the wide world of the internet and came upon the idea for a Kool-Aid pie. It was kind of hard to wrap my brain around the idea at first, but I knew I had to give it a try. The only flavor in the cabinet was watermelon so that's what I made - a Watermelon Kool-Aid pie.
    The kids all looked at me like I'd grown a second head, but try it they did. What was left went to work with me one day and it went over big time. The conclusion was that everyone thought it tasted like a watermelon Jolly Rancher. What a great kid treat.

Kool-Aid Pie
1 – 8 oz. tub whipped topping

1 – 14 oz. can sweetened condensed milk

1 – pack of unsweetened Kool-Aid (flavor of choice)

1 – 9-inch graham cracker pie crust

Directions -

Pour condensed milk into a medium bowl. Sprinkle Kool-Aid mix into milk and stir well. 

Fold in whipped topping until completely combined. 

Pour into a prepared graham cracker crust. 

Chill about 2 hours then serve.
The flavor possibilities are endless. 

Serves 8.

Kool-Aid Man
Kool-Aid Man (Photo credit: Wikipedia)

Taste Of Home Recipe of the Day