Cooking with Chip

I absolutely love vegetables of all kinds. I really enjoy cooking vegetables that I can season lightly and let the natural flavors shine through. There is absolutely nothing fancy about this dish except that I love the flavors and it goes with just about anything. Simple Black Eye Peas 1 pound frozen Black Eyed Peas 1/2 red onion, chopped 1 1/2 cups water Salt, lots of salt, to taste Pepper to taste Bring the water to a boil over high. Add the black eye peas and onion. Bring back to a boil and then turn heat down to low, cover and continue to cook for about 25 to 30 more minutes, until tender and most of the water has evaporated or been absorbed. Salt and pepper to taste. These may seem like they require a lot of salt but thats pretty normal for the right taste.

I absolutely love balsamic vinegar and I love how the sugars in the vinegar thicken when it is cooked. I add honey to this to take a bit of the bite out of the vinegar also. You can increase or decrease the honey depending on how sweet you want the dish. This is a wonderfully light dish and rather good for you to boot. Sweet Balsamic Chicken 1 lb boneless skinless chicken (i like thighs because they are a good size for serving) 1/2 cup honey 1/4 cup balsamic vinegar 1 cup bread crumbs 2 T. Italian seasonings 1/4 cup grated parmesan cheese Olive oil or cooking spray salt and pepper to taste Preheat oven to 350 degrees. In a bowl combine honey and vinegar together and set aside. In a seperate bowl, combime the bread crumbs, italian seasoings, and parmesan cheese. Rinse and dry the chicken. Salt and pepper the chicken on both sides. Dip the chicken pieces into the honey mixture and then dredge in the bread crumbs. Place on a baking sheet lined with aluminum foil. Once all of the chi

This recipe will be encountered with much contention by those who do not like liver. I for one love liver, especially chicken and duck. This is a great bite size appetizer for parties or as a side dish with dinner. Rumaki ½ lb Chicken Livers, cut into bite size pieces 1 can sliced Water Chestnuts ½ lb sliced Bacon ½ lb smoked mozzarella cheese (may subsitute any cheese of your liking) Drain and rinse the chicken livers and allow to drain on paper towels. Cut the livers into bite size pieces, approximately the size of the water chestnuts. Cut bacon stripes in half. Cut cheese into chunks the same size as the liver and water chestnuts. Working in an assembly line lay out a strip of back, place in the middle a water chestnut, piece of liver, and piece of cheese, wrapping the bacon over the top and securing with a toothpick. Broil 6 inches from the heat for 3 minutes on each side.

This is another candy that just screams comfort and home for me. Much like my Coconut Balls this is an old family recipe from my Aunt and Grandmother. Its very reminiescent of a classic candy sold by a famous candy maker today! These are oh so good and oddly enough not overly sweet. Peanut Butter Balls 2 sticks butter 1 cup graham cracker crumbs 1 cub peanut butter 16 oz. powdered sugar 1 stick paraffin 1 bag chocolate chips Melt 2 sticks of butter. Pour over 1 cup graham cracker crumbs and add peanut butter and powdered sugar and mix together. Roll in balls. Melt 1 stick of paraffin and 1 pack of chocolate chips on low heat and dip balls. Use toothpicks to dip balls. ***Paraffin wax can be found in most grocery stores where they sell their canning goods.

This is a favorite from my childhood. This is a classic recipe of a candy in the south, many would also hear it referred to as Millionare's Candy also. I actually came up with my concoction of this recipe between one from my Aunt Patsy and my Grandmother. I am not a huge sweets eater but this is not to be missed. Coconut Balls Candy 32 oz. powdered sugar 1 can sweetened condensed milk 1 pound chopped pecans 1 ½ package butterscotch chips 1 T vanilla 2 sticks butter 14 oz. coconut 1 block paraffin Melt butter; add 1 box sugar. Add milk; add second box of sugar. Add nuts, coconut, and vanilla. Put in the refrigerator overnight; shape into small balls. Melt butterscotch chips and paraffin in a double boiler. Dip balls in butterscotch while warm.

Matini's have become a huge hit in a last few years. Every restaurant I go is constantly striving to come up with new and creative drinks to keep bringing patrons back for more. I have taken some of my favorite martini's I have had at my favorite restaurants and re-created them at home. Cheers! Key Lime Martini 2 oz. vanilla flavored vodka 2 oz. lemon-flavored vodka 2 oz. Rose's lime juice 1 oz. pineapple juice Sugar and Grahm Cracker crumbs to rim glass In a cocktail shaker filled with ice, combine both vodka's, lime juice, and pineapple juice. Cover, shake vigorously and strain into a chilled martini glass rimmed with sugar and grahm cracker mixture. Cosmopolitian 4 oz. voka 2 oz. orange flavored liqeur (such as triple sec or cointreau) 2 oz. cranberry juice 1 oz. fresh squeezed lime juice In a cocktail shaker filled with ice, combine all ingredients and shake. Servein chilled martini glass with a lemon twist. Top Shelf Margarita Martini Coarse kosher salt Lime sl

Since I moved to Colorado from Tennessee I have fallen in love with Tex-Mex and Mexican food. I don't know anyone who doesn't love salsa. I make this when tomato's come into season and either jar, freeze, or give to my friends as gifts. There are probably thousands of ways to make salsa but mine is a smoother version that packs a little kick. Chip’s Homemade Salsa Makes 1 ½ gallons 6 pounds plum or roma tomatoes 1 can diced tomatoes w/ green chilies Salt to taste – I use several teaspoons to help make the tomatoes sweat and marinate 6 cloves chopped garlic ¼ cup lime juice 1 T ground cayenne pepper 1 ½ t ground cumin 1 red onion, chopped 1 white onion, chopped 1 yellow onion, chopped 1 pound jalapeno peppers, chopped 1/3 bunch fresh cilantro, chopped 2 shots of tequila – more if so inclined In a 12 cup food processor quarter the tomatoes and sprinkle with salt, garlic, cayenne pepper, cumin, tequila, and lime juice. Do not process yet, allow to marinate for approximatel

I love making dishes that any home cook can make their own. I am all about taking what you love and making it something that makes you want to dance in the kitchen. Since this is suppose to resemble a pizza you can practically add anything you would put on a pizza. Most times I add many other items based on what kind of mood I am in and whom I am serving this too, if you can put it on pizza it would probably be great in this dish. Experiment and make it your own. I also love cheese so sometimes I go crazy and add lots more cheese. Pizza in a Bowl 2 cups uncooked pasta (I use macaroni but you can use anything.) 1 lb sausage (pork is fine but I prefer Hot Italian)1 teaspoon garlic salt 1 teaspoon onion salt ½ teaspoon sugar 1 teaspoon oregano ½ cup onion – chopped ½ cup green pepper – chopped ½ cup mushrooms – sliced ½ cup olives - sliced 16 oz. pepperoni - cut in 1/2 8 oz. Canadian bacon 6 oz. tomato paste 15 oz. pizza sauce 8 oz. tomato sauce 2 cups grated mozzarella cheese 1 cup

I love making this bread pudding. I have friends who always say "Oh I don't like bread pudding" and I challenge them to try this and then make that statement again. This has to be served hot. I love having friends over with the wonderful white chocolately smell and pulling it fresh from the oven. This will not disappoint. Chip’s White Chocolate Bread Pudding w/ Raspberry Sauce Bread Pudding 6 oz. White Baking Chocolate – coarsely chopped 3 cups Milk 6 cups French Bread – cubed into 1-inch pieces 2 Eggs ¼ cup Sugar 1 teaspoon ground Cinnamon 1 teaspoon vanilla Raspberry Sauce 1 – 10 oz. package frozen raspberries ¾ cup Sugar 2 tablespoons sugar 2 tablespoons cornstarch Defrost raspberries in the refirgarator with ¾ cup sugar until thawed completely. Heat oven to 350 degrees. Prepare a souffle dish cooking spray, set aside. In top of a double boiler, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (DO

I go through phases with my cooking. Lately I have been in love with Asian cooking and my wok. If you don't own a wok I would encourage you to run, not walk, out and buy one immediately. I have found that I enjoy the way the wok cooks food so much that I often use it for other recipes as well because of the even heat distribution. I do all of my cooking on a gas stove and I find that creates more control over temperature and the wok is easier to cook with on gas than a traditional electric stove top. I absolutely love love love Peanute Sauce. I would eat it on everything if I could. This sauce is so versatile from using as a sauce for a chicken or shrimp dish to grilling skewered chicken strips and using as a dip. PEANUT SAUCE 3/4 cup crunchy peanut butter 1 1/2 cup coconut milk, unsweetened 1/4 cup freshly squeezed lemon juice 2 tablespoons soy sauce 2 tablespoons molasses (or brown sugar) 1 teaspoon fresh ginger root, grated 4 garlic cloves, minced 1/4 cup chicken broth 1/4

When I am nesting at home on a cool winter day nothing says home like comfort food. I enjoy wrapping up a meal with one or two of these cookies to cleanse the palate and wrap up to watch a good movie. I have been enjoying these cookies since I was a child. I would always beg my Mother to make them for me and now I make them for her. Chip’s No-Bake Chocolate Oatmeal Cookie’s 6 T. Cocoa 2 c. Sugar 1 stick of Butter ½ c. Milk 3 c. Quick-cook Oatmeal 2/3 c. smooth Peanut Butter ½ t. Vanilla In medium-sized saucepan, combine cocoa, sugar, butter, and milk over medium heat. Stirring constantly, bring the mixture to a full boil. (It is very important to continue to stir until the mixture is boiling). Once the mixture has come to a complete boil, stop stirring and continue to boil for 60 seconds, then remove from the heat. Immediately add vanilla, oatmeal, and peanut butter. Stir until thoroughly mixed and then spoon out tablespoons of the mixture onto waxed paper. (Be sure you drop th

These creamy mints came from my grandmother’s kitchen over 60 years ago. I don't think since I have been born that I can remember an occasion with my family from a wedding to a baby shower where my Grandmother wasn't begged to make these. They can be frozen beautifully in an airtight container stacked between sheets of wax paper. Cream Cheese Mints 1-8 oz. package Cream Cheese ¼ cup Butter, softened 2 pounds Powdered Sugar ½ t. peppermint extract 6 drops of food coloring Powdered Sugar Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in peppermint extract. Divide cream cheese mixture into 2 portions, if desired. Stir 2 drops of food coloring into 1 portion and remaining 4 drops into second portion. Shape each portion of mixture into 1-inch balls. Dip each ball into powdered sugar. You can either form the balls into shapes with molds for the occasion or flatten with a glass for round m

So I am working out the details of the Introduction to my book and would like some feedback if you feel so inclined. Thank you in advance. Introduction When I first decided to write a cookbook I had to reflect on exactly where I wanted to go with my recipes. I have been cooking since I was old enough to walk and stand under my Grandmother Shirley’s feet in the kitchen. My Grandmother has always been a great inspiration in my personal life and in my cooking life. I like to think that the passion I have for cooking and for good food was passed down to me through her. After all these years I still turn to her for advice in the kitchen and I find myself in an interesting situation as I mature because she also turns to me when she has a cooking question. I am happy that she has given me such a foundation for cooking that we are able to share this together. Throughout the years I have found that cooking is more than just throwing ingredients in a bowl and following a recipe. It is pul

Nothing is more classic, varied, and chaning than potato salad. Nothing screams picnic like an old fashioined potatoe salad. My salad takes the traidional potato salad with an updated touch with the fad that red potatoes are setting. Chip’s Potato Salad 4 pounds red potatoes (8 large) 5 hard cooked eggs, separated 1 t. salt, divided 3 green onions, sliced 1 cup mayonnaise 2 T. sweet pickle relish 1 T. prepared mustard ½ t. pepper Salt to taste Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes. Chop egg whites. Stir together potato cubes, egg whites, ½ teaspoon salt, and, if desired, green onions. Mash egg yolks; add remaining ½ teaspoon salt, mayonnaise, and next 3 ingredients, stirring until blended. Gently stir into potato mixture. Cover and chill 2 hours.

As we are nearing the end of February my friends and I are getting anxious for spring and our annual BBQ's. I thought this would be an ideal time to start posting some of my other favorite potluck and BBQ recipes in anticipation of spring. This salad is a huge hit when I take it to potlucks. I often find my biggest problem when making this dish is finding a bowl big enough to hold it all. Chip’s 7-Layer Picnic Salad Layer the following ingredients in order: 1 bag of shredded lettuce 1 bag of broccoli slaw mix 1 bag of shredded carrots 1 chopped red or yellow bell pepper 1 15 oz can of garbanzo beans (kidney beans also go well) 2 cups of low-fat or fat-free mozzarella cheese (either shredded or cubeb) 6 chopped roma tomatoes Spread low fat Creamy Italian dressing over top Garnish with chopped parsley Low-fat Creamy Italian Dressing 1/2 c low-fat or fat-free mayonnaise 1/2 c low-fat or fat-free Sour Cream (for an extra kick you can substitute fat-free or light ranch dressing) 1 T Oli

I am not a big sweets eater myself but my favorite things to cook are desserts. I find that anything with sugar or chocolate is always a huge hit at parties. In my ever loving quest to make the best dessert known to man I have worked on this cake many times over to perfect it. I love the final result (and nothing is more comforting or American to me than a bundt cake). I have been told by friends that I am not allowed to come to anymore parties without this cake anymore. World's Best Chocolatel Bundt Cake 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder 3 cups white sugar 1 (3.9 oz) package instant chocolate pudding mix 2 cups sour cream 1 cup melted butter 5 eggs 1 teaspoon vanilla extract 2 cups mini semi-sweet chocolate chips 1 T. all-purpose flour Chocolate Glaze (recipe follows) Fruit to garnish, if desired Preheat oven to 350 degrees. Spray a 10 inch bundt pan with Pam Cooking Spray (I have been using the new Pam for

I am constantly being asked to bring dishes to parties I attend and I am more than happy to be of service. With that comes the constant challenge to make new and exciting dishes for my friends and family. I took what could be a classic bean dip and spiced it up and served it with pita chips. It was a huge hit! Hot Chili Bean Dip 6 cloves Garlic 3 red Onion, finely chopped 1-4 oz. can diced Green Chilies 6 T. Olive Oil 4 t. Chili Powder 2 t. ground Cumin 3-14 oz. cans Red Kidney Beans 2 cups grated Colby/Cheddar Cheese mix 2 Red Bonnet Peppers finely diced 1 pound Hot Italian Sausage Salt and Pepper to taste Pita Chips for serving Heat olive oil in a skillet over medium high heat. Sautee until tender the garlic, onions, green chilies, and red pepper, about 3 minutes, do not brown. Remove from pan and let rest. In same pan cook Italian sausage with chili powder and cumin until browned. While sausage is cooking drain the red kidney beans, reserving the juice. Place all kidney beans except