Sep 07 2008

Bean and Guacamole Dip Revisited

Published by Chef Benwa under Appetizer, Dips, Side Dishes

Hi All,

I spent the whole weekend at my day job installing a new Dell server. So I thought I would revisit an earlier post for Bean dip and Guacamole dip seeing as it’s the start of the NFL football season. Go Lions! The Lions had the best record in the pre-season, 4 and 0, but they lost their season opener today to Atlanta. I guess they are getting the first loss out of the way to go on and win the rest of the season! Yea Right?!?!

Be sure to check back next Sunday for a new recipe.

Click the link to check out my stellar recipes for Bean Dip and Guacamole.

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Sep 01 2008

Chicken Quesadillas

Published by Chef Benwa under Entree

To make the Chicken Quesadillas I used the marinade from The Best Chicken Marinade/Sauce Ever! post. Just grill the chicken before hand and let it cool.

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Aug 24 2008

Happy Day Griddle/Grill Best Giddle I Have Ever Used, Period.

Published by Chef Benwa under Information

In one of my first posts I discussed pots and pans, see it here. I said that a good place to get your more expensive pots and pans was at Goodwill. Well another great place to get some of the best cooking pans is from your mother. Well at least my mother.

I can’t speak for every body’s mother. But my mom was a great cook, even though her entire spice repertoire was salt and pepper, oh and maybe a little paprika for goulash.

Well I stopped over the other day to say hello and help her with her annual junk fest she calls a garage sale. I was moving stuff around when I spied the Happy Day Griddle-Grill that had been in our family’s kitchen since I could remember.

I quickly grabbed it a said “you’re not getting rid of this are you? To which she replied something about “that old thing”

“Exactly ‘that old thing’” I said. That great old cast iron griddle had created so many pancakes, French toast and grilled cheese sandwiches that I cannot begin to guess the number.

She replied that she had had the giddle since around 1945, right around the time my oldest brother Bob was born. Well that makes the griddle about 62 years old. Can you imagine selling away 62 years of family cooking history, well I couldn’t. I snatched the griddle and put it directly into my car and brought it home.

When I reached my own family dwelling I produced the cherished family heirloom of cookery and my wife blurted out “where did you get ‘that old thing’?” To which I said, “‘This old thing’ is perhaps the best griddle I have ever used.” She eyed me as if I were crazy and continued about her business.

Well to make a long story short, I know too late, she tried the Happy Day Griddle-grill and has been hooked ever since.

I have tried to find out a little more about the Happy Day Griddle-Grill but hit a complete dead end on the internet. I even checked the patent office I found a similar griddle patented in 1956 but it was from the Wm B Watkins Co. All that means is that Billy Boy probably patented a design that was already out there, because mine comes from Perma-Cast Corp. Racine Wis.

I guess will never know. But I do know that nothing cooks like my Happy Day Griddle Grill!

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Aug 17 2008

Dad’s Great Steak Fries

Published by Chef Benwa under Side Dishes

These are absolute best steak fries. I came up with these when I was tring to figure out what to do with baked potatoes left over from the night before. Now I just microwave the potatoes and let them cool. Them deep fry them to a golden delicousness.

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Aug 14 2008

Kyle’s Flaming Hot Chicken Skewers

Published by Chef Benwa under Entree

I through this together last Sunday using the Chicken Marinade from the Post on Feb. 9th. I cut the chicken breasts into strips and put them on 12” skewers that I cut in half. I served this with my favorite; Dad’s Greatest Steak Fries and Watermelon.

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Aug 10 2008

Hey, Geuss What? It was Such a Nice Day I Went Outside!

Published by Chef Benwa under Diversions

I went to the Buck Creek Nature preserve and got some great images. You can see more like these at Photography.JDBworks.com

Around The Bend #2

Monster Root #7

Monster Root #8

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Aug 06 2008

How to Roll a Burrito

Published by Chef Benwa under Information, Tips

Here is a great tip for all of you Tex-Mex lovers out there who just haven’t figured out how to roll or “fold” your burrito. I don’t want to here any remarks like “so that’s what the kids are calling it these days.” Just keep those types of comments to your self and I will too.

To start off with a burrito is usually filled with at least some type of cooked and seasoned meat. Then you can add beans, and/or shredded lettuce and diced tomatoes, and/or shredded cheese and/or any combination of stuff that you like.

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Aug 03 2008

Spanish Rice

Published by Chef Benwa under Side Dishes

This is a great side dish for any Tex-Mex dish you would like to serve. Adjust quantities by the amount of rice you need to make. I’m looking to make about 3 cups of rice here.


Prep Time: 15 Min
Cook Time 20 to 30 Min

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Jul 27 2008

Chili Verde con Cerdo

Published by Chef Benwa under Entree

Or Green Chile with Pork

This recipe is about the only good thing that came out of my brother’s marriage to his first wife.  I don’t have the time or inclination to go into all the sorted details here, I’m sure everyone thanks me. Needless to say is that this stuff is great. It’s a bit on the spicy side but you can control that by the amount of Jalapenos that you put in and the amount of Tabasco™ you use.

I usually make this with pork shoulder and cook it till fork tender in a pressure cooker. But today I’m using leftover roast pork tenderloin. It’s pretty tender already so I’m just going to cut it into bite size pieces.

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Jul 20 2008

A Cooks Visual Basic Tool Kit

Published by Chef Benwa under Information

I am an avid wood worker and do a lot of my own remodeling and maintenance around the house, in doing so I read a lot of DIY magazines and web sites. One thing that that I see a lot of in the DIY community is people asking for, and getting, descriptions of basic starter kits, or tool boxes. In the cooking world, not so much. So I thought I would give it a shot here.

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