Chew This! BBQ Pineapple Chicken, Corn Pudding and Rice

Happy “Chew This!” Sunday! As many of you know – I have a food column for “The Courier-Times” that appears twice a month – every other Sunday. I love doing it, and I have so many people that give me great feedback and unwavering support. Today’s column is all about southern style (and inspired) food – one of my favorite  cuisines! This column shares several recipes, and I really hope you will enjoy…


BBQ Chicken, Corn Pudding and Rice

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 17th 2016 edition. By: Blaise Doubman 

A complete southern-style meal, with perfect pairings…
Blaise Doubman

I love a good southern-style meal, and this one may be one of my favorites. Usually when someone mentions a southern-style meal, my first thoughts drift to fried chicken, mashed potatoes with gravy, macaroni and cheese, dumplings, cheesy grits, buttermilk biscuits, green beans, fried corn and okra. Southern-style food is classified as a lot more than just fried chicken, loads of butter and carbohydrates believe it or not. The cuisine of the Southern United States consists of a lot of flavor, and food, combinations that I’m sure many of you aren’t aware of. Did you know that in the southern cuisine there are culture influences from Africa, England, and Scotland? Did you also know BBQ, rice and corn are all listed in the online food index as having “southern influences”?

I love hearing from my readers, and many of you have written asking for meal ideas, recipes for main dishes, and recipes for side dishes. I love to bake, but I also love to cook as well, so coming up with something like this isn’t anything out of my comfort zone. I did end up taking myself out of my comfort zone though, when I decided I wasn’t going to fry anything for this southern-style meal. I wanted to produce something southern, but not in the typical way a lot of people associate with the term “southern-style cuisine”. I wanted people to open their minds as to what could be classified as such, and with the combinations of BBQ, chicken, corn and rice – it was a perfect match!

BBQ Pineapple Chicken, Corn Pudding and Rice

If you don’t like pineapple, feel free to leave it out of the recipe, and just add the BBQ sauce to the chicken breasts – no need to do any recipe readjustments. The flavors in this meal compliment each other nicely and even better when served with a side of roasted broccoli. Roasted broccoli is a simple side dish. Take fresh or frozen broccoli florets and place on a sheet pan. Drizzle the broccoli with about 2 tablespoons of olive oil, and a couple of teaspoons each salt and black pepper. Toss all together with clean hands, and place in preheated 425-degree oven for 30 minutes. This same recipe will work with all kinds of vegetables. Potatoes, carrots, cauliflower, squash… Flavorful – and healthy!

For BBQ Pineapple Chicken…

4-6 boneless, skinless chicken breasts
1 regular size bottle BBQ sauce
1 small can of crushed pineapple

For the Corn Pudding…

1 regular sized can whole kernel corn (undrained)
1 regular sized can cream style corn
1 cup sour cream
2 large eggs, beaten
1 small box “Jiffy”- brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
1 teaspoon black pepper

To make the BBQ pineapple chicken, spray the inside of your slow cooker with non-stick cooking spray.

Place the chicken breasts inside the slow cooker and pour over the BBQ sauce, and can of crushed pineapple. Be sure the BBQ sauce and crushed pineapple is evenly distributed over the chicken breasts.

Set your slow cooker on high for three hours, or low for five hours until chicken is done.

To make the corn pudding, start by preheating your oven to 350-degrees F and lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, combine both cans of corn, sour cream, beaten eggs, corn muffin mix, melted butter, salt and pepper.

Pour this mixture into the prepared casserole dish, and place in preheated oven for 50-60 minutes until the top is dry and the interior is still slightly wobbly.

Remove from oven, and allow to cool slightly before serving.

To prepare the white rice, follow the package directions of your favorite rice. I also prefer to use the “stovetop” method, adding a little salt and butter to the rice.

Leftovers from this meal can be kept in a covered container, in the refrigerator, for up to three days and reheated in the microwave.

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Chew This! Old-Fashioned Devil’s Food Cupcakes with Fudge Frosting

Happy “Chew This!” Sunday! Please pick up a copy of “The Courier-Times” today – or become an online subscriber – and let me know what you think of my newest column! I am beyond excited to share this recipe with everyone. Every time I eat, or make, Devil’s Food cake – especially cupcakes – I think of my Great Grandma Flora. These cupcakes are a family favorite and I think they will quickly become a personal favorite for you as well. Try them – and let me know what you think.

On a side note – send me an email and let me know YOUR “earliest” childhood memory and how old you were. I write in my column that in the photograph I was two years old – I may have actually been less than that. Maybe a year old!? True story – I remember.


Old-Fashioned Devil’s Food Cupcakes with Fudge Frosting 

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 3rd 2016 edition. By: Blaise Doubman 

This old-fashioned cupcake is updated with flavor and frosting…
Blaise Doubman

Not many people know this about me, but my memory is pretty good. Well, let me rephrase that, my long term memory is pretty good. I remember when I was little, hearing that my memory was “like an elephant’s”. Do elephants have a good memory? Must have…I’ll have to make a mental note to Google it later and find out for sure. Regardless, I remember hearing that and being pretty proud of the fact – true or not. One of my earliest memories is having my picture taken with my Dad, Jamie, his Mom and Dad, Barbra and Junior, his brothers (my uncles) Brett and Troy, and my Grandpa Junior’s Mom and Dad, Flora and Jim. I very distinctly remember that hot summer day, having my picture taken, my Dad holding me, and me wanting to be anywhere but there – I was burning up! When I tell my family this, they just laugh at me. Why? Because I was only two years old at the time… Yes, I know – strange. But true.

One of my very earliest food memories in the kitchen would be in my Great Grandma Flora’s kitchen. My Grandma Barbra and I were visiting and I remember Great Grandma Flora in the kitchen making chocolate cupcakes. I remember seeing her sifting the dry ingredients, pouring in the liquid, adding coffee to the mixture and really working hard. The smells and sounds from that day in the kitchen, are still with me to this day. I even still associate Devil’s Food cupcakes with my Great Grandma Flora. I have taken an old-fashioned recipe and updated it with instant coffee granules, a little extra butter, and topped them with a frosting that is almost too good to be true – almost. But, I have kept the old-fashioned mixing process intact, which results in a moist and tender cupcake that you will want to make again and again.

Old-Fashioned Devil’s Food Cupcakes with Fudge Frosting

As with almost every other recipe in baking, start with room temperature ingredients before attempting to make these cupcakes and frosting. It’s essential for the butter to be soft, the eggs to be room temperature and the milk to be the same temperature as the butter and eggs. If you only have salted butter, use it and leave out the pinch of salt. Other milks can be used as well, but if you use anything less than whole milk, the texture of the cupcakes will change slightly. Baking is a science, but that doesn’t mean you can’t substitute ingredients, experiment and have fun!

For the cupcakes…

1 cup white all-purpose white flour
1/3 cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon instant coffee granules
Pinch of salt
1 stick (4 oz.) unsalted butter
1 cup white granulated sugar
2 large eggs
2/4 cup white whole milk
2 teaspoons pure vanilla extract

For the frosting…

2 cups powdered sugar
¼ cup plus 3 tablespoons unsweetened cocoa powder
Pinch of salt
½ stick (2 oz.) unsalted butter
2 tablespoons white whole milk
1 teaspoon pure vanilla extract
1 tablespoon light corn syrup

Start by preheating your oven to 350 degrees F and line a 12-cup regular size cupcake tin with cupcake liners. Lightly spray the tin and liners with non-stick cooking spray.

In a large bowl, combine the white all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, instant coffee granules and salt. Using a wire whisk, whisk all ingredients together to ensure the ingredients are combined and lump free.

In a separate bowl, combine the unsalted butter and white granulated sugar and beat together until light and fluffy. Next, add in the two large eggs and combine thoroughly.

Add the pure vanilla extract to the white whole milk and stir together.

Add half of the dry ingredients to the beaten butter and sugar mixture, and stir to combine. Next, add in the milk and pure vanilla extract mixture and beat. Finally, add in the remaining dry ingredients and combine until mixed thoroughly.

Fill each cupcake liner three-fourths of the way full and place in preheated oven for exactly 19 minutes. After baked, remove from the oven and allow to cool before frosting.

To make the frosting, whisk together the powdered sugar, unsweetened cocoa powder and salt to ensure the ingredients and combined and lump free.

In a separate bowl combine ½ cup of the powdered sugar mixture with the unsalted butter and tablespoon of whole milk. Beat together until smooth.

Next, add in the remaining powdered sugar mixture and tablespoon of whole milk. Beat together until smooth. Add in the pure vanilla extract and light corn syrup. Beat this mixture well to incorporate as much air as possible. The finished frosting will be smooth and thick, lump free and deep in color.

Frost cupcakes and serve.

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Here is a photograph that took place during one of MY earliest memories. I was less than two years old…


From left to right and down: Grandpa Junior, Brett Doubman, Jim Doubman, Troy Doubman, Flora Doubman, Barbra Doubman, Jamie Doubman and Blaise Doubman (me).