This Cheese Log is LIFE

 

Jenn's "Damn Good" Cheese Log

This cheese log is LIFE. This sinful threesome of ingredients is like 'Fifty Shades of Grey' for your taste buds. Because it's so easy to make, pack & set up - It's the perfect appetizer for Thanksgiving. You'll see how it got it's name once your guests take a bite. Everyone will agree, "Now that's a damn good cheese log."

* (2) 8oz blocks cream cheese, lightly softened (microwave 30 sec in glass bowl)
* (1) pkg dry ranch dressing mix
* 2 1/2 cups shredded sharp cheddar cheese (avoid finely shredded if possible. Use chunky shreds)
* 1/2 cup finely chopped pecans

Fold ingredients just until blended evenly. Don't over mix! You want the cheese to stay in tact for texture & appearance. For best results, chill mix at least 30 minutes before shaping. Using clean, slightly wet hands, form a ball, then shape into a log. Lightly roll into finely chopped pecans and wrap tightly with plastic wrap. Finish final shape & refrigerate at least one hour before serving. Plate with a sprig of fresh herbs.

Serve with your favorite simple cracker - I like Wheat Thins best with this, but an assortment will please all your guests. Feel free to share!

The Perfect Egg Salad Sandwich

Egg salad sandwiches are underrated. This simple method made the most delectable lunch...so good I had it for breakfast the next two days!  How simple?  Easy: Rough chopped eggs, capers, diced celery, onion powder, cracked pepper, dash of mustard, a little mayo...piled on toasted wheat with a bit of arugula. Boom. You're welcome.

Oh SOY Amazing...Citrus Ginger Soba Noodle Salad

This refreshing cold soba noodle salad with citrus-soy-ginger dressing is SOY amazing. Perfect for beginner cooks & those of us trying to eat healthier!

1/3c soy sauce

1/3c rice wine vinegar

1 TBS sesame oil

2 TBS brown sugar

Juice of (1) lime

Zest of (1) lime

2 crushed garlic cloves

1/2 tsp crushed ginger

Pinch red pepper flakes

(1) pkg buckwheat soba

Mixed baby spinach & kale

Sliced red bell pepper

Thin slices jalapeño

Handful torn cilantro

Mandarin orange slices

Sesame seed or peanuts

Easy Homemade Dill Pickles

Simply the BEST basic recipe & method for homemade dill pickles. Perfect for beginners! Crisp, deli style dill pickles without the fuss of canning. This brine works for any pickling vegetable varieties. Adjust the recipe to your taste whether it be garlicy, super spicy or low sodium.

INGREDIENTS

• 1 gallon pickling cucumbers (give or take)
• 1/3 cup dried minced onion 
• 6 garlic cloves, minced
• 1/2 tablespoon mustard seeds
• 1/2 tablespoon whole peppercorn
• 6 heads fresh dill
• 1 1/2 quarts water
• 2 cups apple cider vinegar
• 1/2 cup kosher or canning salt 
• Optional: for spicy pickles, 1/2-2 tsp dried red pepper flakes 
• 3-4 wide mouth mason jars, cleaned

METHOD

Wash and slice cucumbers lengthwise into 4-6 spears.  Distribute dill into the bottom of empty jars (three 32 ounce wide mouth mason jars). Tightly pack sliced cukes into jars leaving as little space as possible. (Under packing will make your pickles too salty!) 

Boil water for at least two minutes to remove the chlorine & add salt to dissolve. Combine with vinegar. Let liquid cool to room temperature and pour into packed pickle jars. Evenly distribute onion, garlic & spices into each jar (eye-balling is fine, it doesn't have to be exact.) 

Place lid on jars and set on counter for three days, flipping them occasionally to distribute the spices. At the end of the third day, place jars in the refrigerator overnight before eating.  

Jenn's Buttermilk Pan Fried Chicken

As passionate as I am about cooking, there have always been a few recipes I found too intimidating to attempt. I can classify them into three categories: 1) complicated recipes that are clearly out of my league 2) dishes not worth the time, cost or trouble and or 3) recipes I attempted once and failed so miserably, I never bothered to try again.  Homemade southern fried chicken fell into category #3...only I tried and failed twice, wasting lots of time, oil, chicken...and pride in the process. The way I see it, fried chicken has two major hurdles. The first is producing juicy, thoroughly cooked chicken without burning the crust aka the most important aspect of fried chicken. The second is the recipe's difficult timing; how does one manage to serve ALL the chicken hot & crispy if the pieces are fried in several batches for 20+ minutes each?? Refusing to accept defeat, I ransacked the internet until I found a method that not only resolved BOTH aforementioned issues...but its super easy to time and it delivers consistent, delicious results!  After a bit of trial-and-error adjustments, this recipe is my version of what I consider to be the absolute BEST way to make homemade, mouth-watering, crispy southern pan-fried chicken. Enjoy!

INGREDIENTS

(6) fresh chicken thighs & (6) drumsticks, bone-in & with skin on

Corn or Vegetable oil (for frying)

(wet marinade)

½ quart buttermilk

¼ cup Franks Red Hot Buffalo Wing sauce (or tobasco, hot sauce, etc.)

(dry mix)

5 cups all purpose flour

2 TBS kosher salt (to taste)

1 TBS cajun seasoning (to taste)

2 tsp garlic powder

2 tsp ground black pepper 

DIRECTIONS

Combine the buttermilk, garlic and pepper sauce in a large bowl or container. Add the chicken pieces - marinade should just cover your pieces. Cover and set aside for a minimum of 2 hours, but as much as overnight in the refrigerator. 

READY TO COOK

Preheat oven 375 degrees. Heat approximately 1 ½ inches of corn oil in a large deep fry pan or pot (oil should come up a little more than half way to the thickness of the chicken). Bring oil to medium high, or approximately 350 degrees. 

Mix dry ingredients in a large bowl. Pull the pieces of chicken out of the buttermilk one at a time and allow buttermilk to drip off. Place in the seasoned dry mix one piece at a time and coat thoroughly, shaking off excess dry mix.

Working in batches that your pan size allows, carefully place chicken pieces into the heated oil, cooking thighs & legs together to insure even cooking. Do not overcrowd pan – fry in 2-3 batches. Chicken should bubble vigorously on contact, but should slow down quickly. If you notice crust browning right away, reduce heat. Continue to watch & adjust the temperature as necessary to maintain even, controllable heat. Fry your chicken for approximately 5-8 minutes per side, flipping once. When the crust is golden brown on both sides, remove and place on layered paper towels or brown paper bags to drain. Continue cooking additional batches. *NOTE - Chicken will likely NOT be cooked all the way through at this point!

Once browning is complete, transfer chicken to a cookie sheet lined with tin foil or onto an oven proof baking rack.  *Tip – If you don’t have a baking rack, crumple your tin foil a bit to allow for drainage, keeping your chicken from getting soggy on the contact side. Bake for 12-15 minutes to finish cooking chicken through. 

Sprinkle with kosher or flaked sea salt just before serving.