Tastefully Simple Hawaiian Dip Mix White Grilled Chicken

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Tastefully Simple Hawaiian Dip Mix
Heather from Tastefully Simple was probably surprised when a barbecue writer picked a dip for a sample product. When I saw a light colored dip, I immediately thought of Alabama white chicken grilled which is likely not the same vision that dances in everyone's else head when they see white-ish creamy products.


Easy Mix Dip By Tastefully Simple
When the dip mix came in, I mixed up a pack. That's super easy. It's one half cup of mayonnaise and one half cup of sour cream mixed with one pack. Stir and you're done. You can dip with chips or with veggies. I loved this dips on carrots especially.


Chicken in Hawaiian Dip Mix
I used boneless chicken strips with the dip, because I was grilling over high heat. If you have grates set higher and the heat down lower, then you can use bigger pieces. With close high heat, then the chicken cooks fast, and sauces (and dips) can burn if the meat pieces are large.

You grill these strips just as I've mentioned on grilling chicken strips, but you may want to brush more dip on as they are grilling. I went light on the dip this first time, but I'd brush with a heavier hand next go round.

Tastefully Simple Dip Grilled Chicken
Our grilled chicken strips were fabulous and even better with more dip to the side. Don't use the dip raw chicken was sitting in, or you may get sick. Split the batch, or make up two packs.

I must warn you that this dip is really spicy. When I thought Hawaiian, I was thinking more fruity or something - certainly not zip. It's not near as spicy the first day as the second, and I think I'll make it a day ahead next time, because I loved it when the flavors melded and that heat really came out.

You could double the mayo and sour cream to tone down the heat (sorry if you know things like this - but some of my readers are just starting to play with food). I love it full on, but it is hot. It's not that bitter hot though. It's just a nice flavor burst "hot."

The Tastefully Simple Let's Luau Hawaiian dip mix is one of my favorite dips ever. It was wonderful with chip, vegetables, and on our grilled chicken. It does pack some heat, so I'd not recommend it for everyone. But, for those who like spicy foods, this would be one of my top pick dips (and also really good on the grilled chicken).

Cyndi's Southern Serenity Prayer

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God grant me the serenity to stop cussing about the things I can't change, the courage to raise cain on the stuff where I can make a difference, and enough common sense to not get arrested sorting that junk out. Amen ~ Cyndi Allison

I made this up and posted it on Facebook. Thought some of my barbecue friends might need this one when you burn your steaks up or your shoulders come out dry.

Daddy Joe's Beach House BBQ & Grill in Gaffney, SC - Review

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Daddy Joe's Beach House BBQ and Grill
My son and I were headed to the Brenau University BBQ festival when we saw the road signs for Daddy Joe's Beach House BBQ & Grill in Gaffney, South Carolina. What should you eat on the way to a barbecue bash? Well . . . barbecue of course.

Daddy Joe's is right off I85 (about a mile off the exit). You'll see the billboards, and it's close the big peach shaped and painted water tower which is darn hard to miss.

The name is kind of confusing, because trust me, you are not near the beach in Gaffney, although you kind of get that feel at Daddy Joe's sans the ocean.


Ceiling at Daddy Joe's BBQ Restaurant
Daddy Joe's has that cool factor but not over the top so that it feels fake. We ate inside below this fan you see in the photo above (plus AC - so I was almost chilly). They had outdoor seating too. But, it was in the 90s, so we decided not to melt on the porch, although it did look like a fun place to have a meal.

They had a pretty meaty menu. In fact, I could not find the sides. The waitress showed me the single line with sides. I would not be sending my vegetarian friends to Daddy Joe's, but I don't have many veggie buddies. I live in a real small Southern town, and I suspect the vegetarians just give up and move to cities.


Guys Having a Meat Mosh at Daddy Joe's Gaffney, SC
We went for the pork, since that's the big deal meat here in the piedmont of North Carolina (and since I write about BBQ). That puts some pressure on a BBQ joint outside the area, since we have top notch chopped pork all around us here. I don't mention that I blog though, so that's neither here nor there. I'm just the odd woman that pulls out her camera and shoots her food before diving in.


Chopped Pork Platter at Daddy Joe's BBQ & Grill
First, I'll speak to the pork. Oink. It was excellent. Nice smoke flavor. It was lightly sauced with a western North Carolina style barbecue sauce (vinegar with a little red and body). South Carolina is kind of all over the place on sauces. You might get vinegar or mustard or thick Kansas style. Good thing to ask if you have a preference. The kitchen sauce and table sauce were both NC vinegar with some tomato, so I felt right at home.

The hush puppies were the sweet kind I like. Some people will tell you that real Southern cornbread products don't have any sugar. Well, shut my mouth. That just ain't true. My Grandma put sugar in hers, and she's now gone, but no one can tell me she wasn't a darn fine Southern cook. My family does about 1 tablespoon of sugar to a 12 inch pone of cornbread in cast iron. Not very sweet - but a tickle of it. These hushpuppies were a little north of that but not like those box mixes where you get corn cake or some sort that tastes nothing of corn or anything else known to man or woman. So, to cut to the chase, those were some rocking hush puppies.

They put my slaw on the side by request as I'm just not a slaw fan. I know my Southern card may get revoked for telling that. Raw cabbage in gunk just doesn't do it for me. I did taste the slaw which was red which made me think it was a vinegar BBQ sauce based slaw which I can tolerate better than mayo based ones. Wrong on that. This slaw was rather dry. I think I could jam it in a red Solo cup and make sandcastles. Also, it was very sweet. All I can think of to describe the slaw is finely chopped cabbage with a Kraft sauce like honey style stirred in lightly. Sweet sand comes to mind. Remember though that I'm not a slaw fan. I'm sure lots of people love the slaw at Daddy Joe's. Me? Just pass the vinegar sauce, and I'm good.

I was surprised to find really good chopped pork barbecue outside of North Carolina, but Daddy Joe's was excellent. The ribs and kielbalsa looked good too. Yes. I peaked at the table next to us. I'd certainly stop here again. Great food and service and an easy stop on a road trip off I85.

Schwan's Grill Pack - Excellent Quality and Yummy

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Two Grill Wok Night with Schwan's BBQ Foods
Brandi contacted me on behalf of Schwan's Foods to see if I'd do a honest taste test and review. What she didn't know was that I graduated with a guy who drove a Schwan's truck and remebered that the company had some great foods. Of course, that was a LONG time back, so you just never know how a company fares over the years. In any case, I was game to try out Schwan's again to see.

First, I was surprised at how many foods Schwan's has geared toward grillers now. They even include the directions for grilling. Before, you could, of course, put their foods on the grill, but you'd have to figure out frozen/unfrozen on the grill and times and things like that.

Schwan's sent a big box which came by UPS, so I don't think we have a truck out on our route now. I know I've not seen one here in years - since my high school friend opened up a landscaping business.

I called the boys in to see what they'd like to try out. The beefs tips caught their eyes, and the youngest loves asparagus (though usually the mushy canned type - go figure).


Schwan's Beef Tips for Kabobs
The Schwan's beef sirloin steak tips came boxed for kabobs including the kabob sticks and directions. I could have made some beautiful kabobs, but I must confess to finding it tedious to string kabobs and turn them all the time to ensure even grilling. My solution to that is what I call deconstructed kabobs. You can call me a genius or lazy - either works.

What I did was season the kabobs with some Steak Splash out of Canada (can use Italian dressing or any favorite marinade) and with lemon pepper as you can see below.


Schwan's Beef Tips - Seasoned Up
The meat looked beautiful. It was bright red and had some marbling but not any fat blobs. No trim up needed. These are just right out of the Schwan's box.

I sprayed a little non-stick spray in my wok grilling basket and poured in the beef tips. They made a nice sizzle and colored up well. After around 8 minutes, I added the onions and green peppers. Beef really needs more grill time than those vegetables, so I start the meat and then add when the meat is about 1/4 to 1/2 done (depending on the heat on my grill).


Beef Tips Sizzling Away on the Grill with Green Peppers and Onions
Then, it was time for the Schwan's asparagus spears, but again they are easier to handle in a grill wok. I got a second wok for Christmas, so I woked the asparagus right beside the meat and covered the entire PK grill.

The aspargus went in frozen (and my Facebook friends thought I had fresh asparagus - should I tell them it's frozen?). I brushed it with some Garlic Gold (olive oil - my favorite) and just grilled until it had some grilled color. This took around 10 minutes - a little less than on the box directions (but my fire was pretty hot by this time).



It All Comes Down to the Taste - How Did Schwan's Do?
I was very impressed with the Schwan's grilling foods (and we still have some to test out and share).

First, the food was packed well and looked good. Brownie points for that. But, I've had some products sent that did look great but did not taste that great.

The meat (and our fresh veggies) which I ate with a knife and fork and the boys made into wraps with burrito wraps was moist and very flavorful. Some tips are kind of tough and fatty. Not these. In fact, I'd say the Schwan's are as good of beef tips as I've grilled out. Tasted like good restaurant quality. No leftovers though. Bummer on that. The boys put a hurting on the beef. Thumbs up - for sure on the kabob pack (even if I did not kabob them).

As far as the asparagus, I lived on a farm with a fresh bed. So, I spent a couple of summers eating tons of asparagus but not anytime recently. It's kind of hard to find around here. I'd never thought to get frozen asparagus and wasn't sure what I'd think of that.

If I'd not grilled the asparagus myself, someone could have pulled these off on me as fresh. The color was perfect, and the flavor was spot on. As I said, my grilling friends on FB thought I'd picked up fresh asparagus. It's grilled the same, so either one is fine (as I found with this pack). I'd not hesitate to buy Schwan's asparagus again. It really was excellent.

If you live in a Schwan's area, ask your Schwan's guy or girl about the grilling products. They really are high quality, and the directions for success are right on the box if you need them, or you can think outside the box as I did here.

Great dinner and Schwan's goes on my recommend list.

A. Thomas Steaks Now Sold Through Sperry's of Nashville

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A. Thomas Steaks - Now Available for Home Grillers
Natalie emailed to let me know that Sperry's of Nashville now offers their signature steaks from A. Thomas for delivery. We were down through Nashville this summer, and I wish I'd known about Sperry's then. It looks like a wonderful place to eat, and I have them on my list when I get back down that way. In the meantime, Natalie said that she could send out one of the new home packs if I'd like to try them and and let readers know honestly what I think.

Some people think all meat is created equal. This is not true and especially for cuts like steak. Of course, you've got a difference with round versus rib eye. But, there are quality differences in the same cut as well.

Sperry's used A. Thomas black Angus meats and partnered with the meat company and Mattingly Foods to offer these steaks for delivery purchase.

The gift pack I received was the A. Thomas Favorite which includes 6 center cut fillets and 4 center cut strips. The fillets run 4 ounces and the strips 6 ounces. No bones. Hardly any fat. Well marbled.

I had those steaks on my mind when they came in and I saw how pretty they were. The guys were out and about, so I had to wait a couple of days to fire up the barbecue grill - the PK grill in this case.


A. Thomas Steaks from Sperry's on the Portable Kitchen Grill
When everyone made it back home, I fired up the grill and put the strips on. They looked beautiful and smelled great.

 
It did not take long to grill the steaks off to a medium rare to medium. That's good, because the guys were starving as usual.


It was also getting dark, and I don't have good outside lights. So the sun was setting just as I pulled the strip steaks off the grill.

We sat down to enjoy our strip steaks, and WOW . . . this meat just melted. I can't say that I've ever had a better steak. It was obvious that this was premium meat. It just had that umph of flavor as well as being super tender.

Sperry's A. Thomas gift pack steaks are expensive, but they are a cut above. If you want a really special meal at home or want to treat your favorite home griller, this is certainly meat to remember.



 

Ginger Pear Cranberry Sauce – Making Your Holidays More Difficult, One Condiment at a Time

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You would think the vast majority of the visitors to thisblog would be fine with me posting a new holiday cranberry sauce everyyear, but apparently that’s not the case. 

After posting the tease picture forthis lovely ginger, pear, cranberry sauce, I received a bunch of comments andemails with the same basic message, “please don’t, you’re confusing us.”

Evidently, some people like our past cranberry sauce recipesso much, that they don’t know if they should stick with them, or try a newversion. It’s causing quite the dilemma. Do you go with the one you know you love, andthat garnered so many compliments, or do you try something new and risk it all?
Sorry, I really can’t help you decide, but at least let me make analready tough call, even tougher. This gingery, pear-studded cranberry saucewas simply amazing. I’ve been wanting to try pear in a cranberry sauce forever,and this was so fantastic that I’m a little upset I waited this long.
Anyway, I hope your Thanksgiving menu is shaping up nicely,and that tomorrow will bring a table full of fabulous food. Whether you usethis cranberry sauce, or an older version, or heaven help us, one from anotherblog, I hope you and your family have a great holiday. Enjoy!

Ingredients for about 2 cups:
12 oz fresh wholecranberries1 large bosc pear, peeled,diced2 oz candied ginger,mincedzest of 1 large orange1 cup fresh orange juice1/4 cup water1 cup sugar1 whole star anise 1 cinnamon stick1/2 tsp garam masala (an Indian-stylecurry spice blend) 1/4 tsp saltPin It Now!

Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

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Manicotti, which means, “little muffs” in Italian, has to beone of the best ways ever for using up leftover Thanksgiving turkey. 

The moistfilling will bring the driest bird back from the dead, and you can literallyadd anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas andOnions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanksto the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,this concoction will erase any connection with the aforementioned feast.
One portioning note: The recipe below made six crepes, andif you make yours slightly smaller, the filling recipe will make six nicelysized manicotti. 

I went low-carb and used all the filling to make fourportions, but you should probably just fill all 6 crepes, or even double therecipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holidayturkey, or just use the technique to recycle other meaty meals, I hope you givethis a try soon. Enjoy!

Ingredients for 6 crepes:2 eggs3/4 cup all-purpose flour3/4 cup water1/2 tsp salt1/2 tsp olive oil olive oil for cooking crepes as needed
*Note: Feel free to adjust the batter's thickness by adding a little flour or water until you get a thin consistency as seen in video. 
  For the filling:1 cup chopped turkey or anything1 cup ricotta cheese1/2 cup Parmigiano-Reggiano cheese1/2 cup grated mozzarella1/4 tsp dried marjoram1/8 tsp red chili flakes1 egg1/4 cup chopped Italian parsleyFor the rest:1 1/2 cups marinara sauce2 tsp olive oil1/3 cup grated Parmigiano-Reggiano for top1 tbsp chopped Italian parsley, garnishPin It Now!