Southern Fried Barbecue Chicken

Developed by PBS’ “Barbecue America” host Rick Browne
Serves: 4 to 5
Preparation time: 10 minutes • Cooking time: 25 minutes
4 eggs
1/2 cup water
3/4 cup milk
3 tablespoons garlic salt
3 tablespoons black pepper
5 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon mesquite seasoning
2-3 cups oil for frying, or as needed
1 4-pound chicken, cut into pieces
Nonstick cooking spray
1 cup (8 ounces) favorite barbecue sauce
1 can (22 ounces) BUSH’S® Bourbon and Brown Sugar Grillin’ Beans™
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth.
In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated.
Cook the chicken in batches, do not overcrowd the skillet. Brown on each side.
Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken.
Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit.
Serve with one can (22 ounces) BUSH’S® Bourbon and Brown Sugar Grillin’ Beans™.

Recipe and photo courtesy of Bush's Beans. Visit www.GrillU.com for additional recipes.

Mini Bacon Blues

These miniature hamburgers make a tasty, stylish offering for any gathering.
1 pound Certified Angus Beef® ground beef
8 mini rolls or buns
3 ounces crumbled blue cheese
3 slices bacon, cooked crisp and chopped
1/2 cup mayonnaise
1 head roasted garlic
Leaf lettuce
Preheat grill on high. When hot, reduce temperature to medium. Divide ground beef into 16 equal pieces and shape into flat patties. Combine blue cheese and bacon; place 1 heaping tablespoon on each of 8 patties and top each with one of the remaining patties. Press edges together and reshape. Grill 5-6 minutes for medium rare. Place lettuce on mini buns. Top with burgers, roasted garlic and mayonnaise, and serve.
Makes 8 mini-burgers
Nutrition information: 336 Calories; 24g Fat; 7g Saturated Fat; 17g Protein; 16g Carb; 51mg Chol; 457mg Sodium; 2mg Iron


Recipe and photo courtesy of Certified Angus Beef.
For additional inviting recipes, visit www.certifiedangusbeef.com.

Halibut with Tomatoes, Capers and Olives

Bright fruit flavors coupled with hints of toast and allspice make Cuvaison Chardonnay the perfect choice for delicate white halibut accented with savory tomatoes and ripe olives.

For the Fish:
1 4 lb. halibut filet
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350°F oven for 20-25 minutes or until internal temperature reaches 135°F.

For the Tomatoes:
6 tablespoons extra virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces Kalamata olives, halved
3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.
Recipe and photo courtesy Terlato Wines. For additional suggestions on bringing a Napa Valley celebration into your home, visit www.NapaValleyHoliday.com

Artichoke Crostini

Serves: 4

Artichoke Crostini Topping

1 fifteen-ounce can artichoke hearts packed in water, drained and rinsed

1 cup fresh flat-leaf parsley, coarsely chopped

zest of 1 lemon, finely grated

2 garlic cloves, coarsely chopped

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese, shredded (optional)

Place all ingredients in food processor and pulse until combined.

Crostini

1 loaf Sourdough French Bread, Rye Bread or Three Cheese Bread (we love Panera's) sliced 1-inch thick

extra virgin olive oil

1 large garlic clove, halved lengthwise

1 heaping tablespoon Artichoke Crostini Topping per slice.

Place large non-stick skillet over medium heat. Brush both sides of bread slices with olive oil and place a few in hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub cut side of garlic on bread toasts to infuse a subtle flavor. Top each piece of toast with topping and serve immediately.

For more delicious bread recipes, visit www.panerabread.com

Easy Kahlua Chocolate Trifle

I'm a foodie! My friends are foodies too (even though some have no idea what a foodie is).This blog is for passing on Foodies Favorite Recipes.
I'm sharing a SUPER easy dessert that looks like it came out of a French bakery. Fresh-brewed espresso will stand in nicely if you don't want to use the coffee liqueur. Try this recipe once at your next party and the rave reviews you will get will make this crowd-pleasing dessert your signature dish.

EASY KAHLUA CHOCOLATE TRIFLE

Makes 16-18 Servings

1 box two-layer chocolate cake mix (not pudding type)

1 cup coffee flavored liqueur such as Kahlua

2 (5.9-ounce) packages instant chocolate pudding mix

1 quart milk

1 (12-ounce container) frozen nondairy whipped topping, thawed

6 (1.4-ounce each) milk chocolate English toffee candy bars, chopped

Bake cake in a 13x9x2-inch baking pan according to package directions; cool. Poke holes over top of cake with a fork; pour Kahlua over cake. Cover and chill 4 hours or overnight. Cut cake into 1-inch cubes. Prepare pudding with the milk according to package directions. In a 4-quart glass bowl or trifle dish sprinke one-third of the cake cubes. Spread one-third of the pudding (about 1-2/3 chips) over cake. Spread 1/3 of the whipped topping over pudding. Sprinkle with 1/3 of the chopped candy. Repeat layers twice, ending with the whipped topping and candy sprinkled on top. Serve at once, or cover and refrigerate up to two days before serving. Prep time: 30 minutes.

Recipe and photo courtesy of Kahlua