Thanks to the director of our Videography Department, Allison McWilliams, Super College Chef is streaming through YouTube at an alarming rate! Click here to favorite this cinematic masterpiece to cherish forever.
I'd like to thank first and foremost, Mrs. McWilliams for her hospitality and use of her fabulous new kitchen, of course, Av. McWilliams for choosing the feast, and last but not least, Riley the dog for being cute, lifting my spirits, and accompanying me on my cigarette breaks. Oh, and Allison. I guess she helped. And it was her idea. And her camera. And she put everything together.
The most fun about this project besides the eating, was probably picking out the music. In Allison's vernacular, we were trying to make it the appropriate "epicness". I hope you all enjoy Super College Chef's first ever video on making Apple Bacon Stuffed Pork Chops!
Thank you, Allison McWilliamsburg!!
P.S. Send in YOUR cooking videos in the READER GIVEAWAY for a chance to WIN a FREE copy of Brette Sember's The Parchment Paper Cookbook!! They don't gotta be fancy like this one, just delicious!
Tuesday, November 22, 2011
Thursday, November 10, 2011
The Parchment Paper Cookbook
Yes, it's the 2nd Annual Super College Chef Reader GIVEAWAY!! How exciting for you! Just as with the Trader Joe's College Cookbook Reader Giveaway, there will be a cooking related contest. As soon as I think of the remaining parameters of the contest, I'll post them at the end of this blog. I don't have all the details completely scrubbed out, but the gears are turning, people.
Author Brette Sember is hosting this time around. The Parchment Paper Cookbook boasts 180 healthy, mess-free recipes that require no pots or pans! This is just in time for the holidays. Who wants to be stuck washing dishes when you could be eating? These quick and delicious meals are great for last minute dinners, desserts, and appetizers.The Huffington Post, The New York Law Journal, and American Baby among hundreds of others. Her expertise covers a lot of ground ranging from blogging, ghostwriting, copy editing, and is an indispensable book doctor!
Now you know the credentials and you know you're hungry for a free cookbook. Need I tempt you more? MORE? More you say!? Then feast your eyes on this tasty morsel from Miss Sember's The Parchment Paper Cookbook!
First, I'm going to have the Caramel Pear THEN the Root Beer Beef & Broccoli. I like dessert first. So I can have a second dessert after dinner. And to think, all this can be yours! But first, compete for my affection! As promised earlier in the post, I concocted a contest for this New Reader Giveaway. Oh, did you think it would be easy?
HERE!! Follow this link to the official rules for the Super College Chef CHILI Cook-Off, or the SCCCCO!! If you'd like to take a gander at my chili recipe maybe to stir up a little inspiration of your own, or maybe if you're just hungry! Lily's Chili is some of the best I've had or made so check it out.
Please email your submissions to firstname.lastname@example.org. Good luck! I can't wait to be amazed!
Wednesday, November 2, 2011
I crave comfort food as the weather gets colder. The cold wind and gray skies that chill you to the bone and make you hunger for something warm in your belly. And although I'm nowhere near the crispy foliage and gloomy ambiance of Fall in New England, I require sustenance appropriate to the season. I mean, nothing says "Autumn" quite like the palm trees and blue skies of Savannah, GA.
No matter how I've tried it, dipped in egg, slathered in butter, and coated in bread crumbs, I just could get my chicken crispy. My Nanna always made the best everything, as I'm sure you know if you've taken a gander at most of my recipes. She uses Depression-era common sense with modern cooking conveniences that give her recipes the homey, old world quality that fills up any tummy with scrumptiousness.
Here's what you need to make extra crispy chicken skin with a delicious sweet and salty cracker crust:
- 1 sleeve of Ritz Crackers
- 6-8 chicken legs, with or without skin
- 1/2 cup mayonaise
In a sandwich bag, break up all the crackers into tiny crumbs. Season with salt and pepper.
Wash off the chicken legs and dry them on a couple of paper towels. Season them lightly with salt. Use a spatula or spoon to coat each chicken leg with mayonnaise.
There's two ways you can Ritz up the chicken legs. You can either shake them up in a Ziplock bag or grocery bag. Sometimes this gets all the other crumbs moist, though, and I don't like that.
The other option is to spread out your crumbs on a small plate with a rim to prevent spillage. Dump more bread crumbs over the legs. Keep rolling the chicken leg around over the crumbs until its fully coated. Press the crumbs in to make sure they stick.
Rip off a sheet of parchment paper to line a small baking pan. Place chicken legs evenly on the baking pan. Sprinkle with salt and pepper. Bake for 30-40 minutes.
Serve with mashed potatoes and stuffing on the side. Well, I like mashed potatoes and stuffing on the side of everything, really.