chicken

Dining Outside the Home: Central BBQ in Memphis, Tennessee

Dining Outside the Home: Central BBQ in Memphis, Tennessee! Mention great southern barbecue on the streets of Memphis and you’ll find devoted fans spouting accolades for Central BBQ. Perhaps it’s the secret recipe of premium herbs and spices. It might be the meticulous preparation of slowly smoked marinated meats over seasoned hickory wood. Whether you prefer “wet” chicken, “dry” pork, “jerk” turkey, or “sweet heat” beef, slather on the sauce nice and thick. There’s no such thing as too much barbecue sauce. Pile on the slaw for a traditional topping. Life doesn’t get any better than this.

Dining Outside the Home: Gus’s World Famous Fried Chicken in Memphis, Tennessee!

Dining Outside the Home: Gus’s World Famous Fried Chicken in Memphis, Tennessee! Everyone loves fried chicken, right? Families harbor secret recipes to keep traditions alive. However, no matter where you go, southern fried chicken is considered the best in the nation. Is it because the chicken is bathed in buttermilk? Or perhaps, it’s the herbs and spices in the crispy, crunchy outer crust. Personally, I think it all boils down to frying batter-dipped tender poultry in hot oil to seal in the fat. At Gus’s World Famous Fried Chicken, where golden brown chicken is served on a slice of white bread, every customer shares the love of eating southern fried chicken.

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? The Chow Down: Zingy Weeknight Pasta! Don’t you love it when everything you need for a quick meal is right at your fingertips? Well, I do. This was one of those nights when everything in the fridge “must-go” simply because we were leaving on a trip the next day. I already had a jar of homemade marinara sauce, but feel free to substitute a store bought variety you probably keep in your pantry, next to the package of spaghetti. The chicken strips are frozen, grilled, and precooked. Don’t judge me. It works. Oh, and I actually served freshly grated parmesan cheese as a garnish, but we sprinkled it on at the table. 
ZINGY WEEKNIGHT PASTA
Ingredients:

1 tablespoon olive oil

1 green pepper, chopped 

1 small onion, chopped 

1 clove garlic, minced

3 cups prepared marinara 

2 cups precooked grilled chicken strips, cut into chunks

1/2 pound sliced salami, cut into pieces

4 ounces spaghetti, cooked

Parmesan cheese for garnish 
Instructions:

In a large skillet, warm olive oil over medium heat. Add chopped green pepper, chopped onion, and minced garlic. Sauté until tender, about 10 minutes. Reduce heat to simmer and add marinara sauce. Meanwhile, microwave frozen chicken to thaw. Cut into chunks. Add chicken and salami to sauce. Stir to mix. Cook spaghetti according to package directions, but remove the pasta 4 minutes earlier than directed since we are going to add the spaghetti to the sauce to finish cooking. Once the spaghetti is prepared to that point, ladle some of the pasta water into the sauce, about 1/3 cup. This will add wonderful flavor and help thicken the sauce nicely. Now drain the spaghetti and add it to the sauce mixture, without rinsing. Let the spaghetti finish cooking until it is al dente. Serve in pasta bowls. Garnish with parmesan cheese. (Freeze any leftovers to serve when you return from a day of travel.)

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? The Chow Down: Positively Popular Poutine! While traveling to Canada recently, I was taken aback by a friendly waitress who recommended a very popular dish on the menu made with crispy French fries, fresh cheese curds, and rich brown gravy. She called it Poutine. Like a deer in the headlights, I was completely frozen at the thought. So I shook my head no, thanked her, and ordered my fries plain. By the end of the meal I was convinced I had missed out on something spectacular. Practically every restaurant listed Poutine as their specialty. Some Poutine platters were loaded with bacon, others chunk lobster, beef brisket, jerk chicken, or sautéed veggies. One place even boasted “Award Winning Poutine” and stayed open til 4:00 a.m. just to meet the late-night cravings of college students. Maybe this dish will catch on, after all. 
POSITIVELY POPULAR POUTINE 
Ingredients:

2 pound bag of frozen extra crispy seasoned crinkle fries

Sea salt and black pepper, to taste

2 cups cheddar cheese curds, white and yellow 

1-2 tablespoons butter

2 tablespoons cornstarch 

1/4 cup cold water

2 cups beef broth 

Fresh parsley to garnish 
Instructions:

Preheat oven to 425°. Arrange frozen French fries in a single layer on a baking sheet. Bake 25-30 minutes until golden brown. Season with sea salt and black pepper, to taste. For the gravy, melt butter in a saucepan over medium heat. Do not scorch. Whisk together cornstarch and cold water until no lumps remain. Add cornstarch mixture to melted butter, stirring constantly. Gradually add beef broth, continuing to stir until all broth is used. Bring gravy to a boil, as you stir. Allow gravy to boil at least one minute to dissolve thickener. Reduce heat to low, stirring occasionally. Divide the crinkle fries among serving bowls. Cover each bowl with cheese curds. Ladle rich brown gravy over each portion. Garnish with fresh parsley. Serve immediately. 

Dining Outside the Home: 2 G’s Barbecue in Bellefontaine, Ohio

Dining Outside the Home: 2 G’s Barbecue in Bellefontaine, Ohio! Jump in your car for a road trip to the county seat of Logan County, an area rich in history and once the village of Shawnee Chief Blue Jacket. If it’s soul food you’re looking for with home style BBQ slow-cooked to perfection, 2 G’s will not disappoint. The melt-in-your-mouth ribs slide off the bone in a thick tangy sauce that is lip smacking good. The baked chicken selections aim to please the hungry appetite. And there’s more. Seafood lovers drool between tiger shrimp and catfish filets. Don’t forget the southern sides and classic cornbread, included with most menu items. And the name, you wonder? Ask the friendly staff. They’ll smile from ear to ear while sharing the remarkable story. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Underwood Chicken Pâté! Sometimes you need a snack or an appetizer in a pinch for hungry grandkids, neighbors relaxing on the back porch, or late night munchies. A quick solution can be found in the kitchen pantry with premium quality canned meats. Simply add cheese, veggies, and spice for a people-pleasing dip that hits the spot. Adding a side of pepper jelly is a nice compliment to the creamy dip. 
UNDERWOOD CHICKEN PÂTÉ 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 cup cheddar cheese, extra-sharp, finely shredded 

2 tablespoons red onion, diced

1/3 cup celery, chopped

1/8 teaspoon celery seed

1/8 teaspoon garlic powder 

1/8 teaspoon red pepper flakes 

4.25 ounce can Underwood Chicken Spread

1 sprig of tarragon 

Cilantro for garnish 
Instructions:

In a medium mixing bowl, combine Neufchâtel cheese, cheddar cheese, red onion, chopped celery, celery seed, garlic powder, and red pepper flakes. Mix well. Fold in Chicken Spread and fresh tarragon leaves. Chill until ready to serve. Garnish with cilantro. Serve with toasted baguette slices or assorted crackers.

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Jamaican Jerk Chicken! I admit, I tend to take the path of least resistance. By the time I decided I was making this dish for dinner, all I had on hand was frozen chicken. Solution: Slow-cooker to the rescue. Have I ever mentioned how much I love my crockpot? Honestly, some days I’d be lost without it. Not only is the chicken tender and moist, but the citrusy-sweet-spicy glaze made it a perfect accompaniment for steamed sticky rice. Win! Win!
JAMAICAN JERK CHICKEN
Ingredients:

2-3 pounds bone-in chicken thighs and drumsticks 

12 ounces nonalcoholic beer

2 tablespoons orange juice

2 tablespoons lime juice

1/4 cup puréed Habanero peppers

2 teaspoons cinnamon 

2 teaspoons allspice 

2 teaspoons thyme

1 teaspoon garlic powder 

1 tablespoon soy sauce

2 teaspoons agave nectar

1 tablespoon kosher salt

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 tablespoons natural honey

2 tablespoons olive oil, for frying
Instructions:

Place frozen chicken in crockpot. In a measuring cup add nonalcoholic beer, orange juice, lime juice, and Habanero purée. Stir to combine. Pour over chicken. Sprinkle with cinnamon, allspice, thyme, and garlic powder. Add soy sauce, agave nectar, kosher salt, and olive oil. Pour over meat. Cover and cook 4 hours on High setting. After chicken is cooked, using a tongs, carefully transfer meat to a platter. Chicken will be very tender. Transfer drippings to a heatproof bowl. Add red pepper flakes and honey. Mix well. On the stovetop, heat an iron skillet on medium-high. Add olive oil. Transfer the chicken to the skillet. Add half the marinade to the skillet. Cook until the skin is crispy and deep brown or charred in places. Turn chicken over and repeat, adding more marinade. Reduce heat and simmer the sauce to thicken, about 5 minutes longer. Brush over the chicken as it thickens. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Drunken Chicken Tenders! For those who hate to drink alone, here’s a recipe even Julia Child would approve. Just kidding. Actually, when cooking with wine, the alcohol evaporates as the food cooks, leaving behind an incredible flavor loaded with natural moisture. There’s nothing worse than dry chicken, in my opinion. And we’ve all been there. If you think of wine as a fat substitute in recipes, it all begins to make sense why the French eat the way they do and still maintain a healthy weight. Give it a try. 
DRUNKEN CHICKEN TENDERS 
Ingredients:

16 ounces crimini mushrooms, sliced

3 tablespoons butter, divided 

2 cloves garlic, minced

1 cup dry Marsala wine

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

2 cups heavy cream

1/2 teaspoon sea salt
1 1/2 pounds boneless skinless chicken tenders

1 tablespoon olive oil

1/3 cup flour

1 teaspoon Herbes de Provence 

1/8 teaspoon black pepper

1-2 cups cherry tomatoes 

Fresh parsley for garnish
Instructions:

Heat 1 tablespoon butter in a large saucepan over medium heat. Add mushrooms. Sauté for 10 minutes. Add minced garlic and wine. Simmer gently to reduce the wine, stirring occasionally. After 15 minutes, add cornstarch, cream, and sea salt. Stir as it thickens. Set aside. To prepare the chicken, combine flour, Herbes de Provence, and black pepper on waxed paper. Toss the chicken until coated on both sides. Shake off excess. Heat the remaining 2 tablespoons of butter in a large skillet over medium high heat. Pan-fry the chicken tenders for 2-3 minutes per side until golden brown and cooked through. Add sauce and mushrooms to the skillet with the chicken tenders. Top with cherry tomatoes. Simmer until the tomatoes are soft. Garnish with fresh parsley. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Buffalo Chicken Crostini! Take a spicy hot dip, add the buttery texture of avocado, and finish it with the cooling sensation of natural yogurt. Now smile. You’ve just bitten into an appetizer-turned-meal after an exhausting day you’ll soon leave behind. This is how we treat ourselves right. You’re welcome. 
BUFFALO CHICKEN CROSTINI
Ingredients:

8 ounces Neufchâtel cheese, softened 

4 ounces goat cheese, room temperature 

3/4 cup ranch dressing 

1 tablespoon dry ranch seasoning mix

3/4 cup red hot sauce

2 cups cooked chicken, chopped 

3/4 cup extra-sharp cheddar cheese, shredded

1 avocado, pitted

1/8 teaspoon garlic powder 

1/4 teaspoon sea salt

1 teaspoon lemon juice

1/3 cup Greek yogurt

1-2 green onions, snipped

1 baguette loaf, sliced and toasted
Instructions:

Preheat oven to 350°. In a large bowl, beat Neufchâtel cheese, goat cheese, ranch dressing, ranch dry seasoning, and red hot sauce. Fold in chopped chicken. Spread mixture into a prepared casserole dish. Bake 15 minutes. Sprinkle extra-sharp cheddar cheese over top. Bake 15 minutes longer. Meanwhile, using a mini chopper, combine avocado, garlic powder, sea salt, and lemon juice. Pulse until mixture is combined but still chunky. Set aside. To assemble crostini, spread creamed avocado over toasted baguette slices. Add a scoop of Buffalo Chicken dip. Dollop with Greek yogurt. Garnish with onion snips.