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Jacques Pepin’s Oven Roasted Barbecue Chicken

Jacques Pepin's Oven Roasted Barbecue Chicken

Jacques Pepin's Oven Roasted Barbecue Chicken

Simple, Quick, Savory Roast Chicken

April and  I’m  hungry for barbecue! 

Let’s GRILL! 

But STOP!  I’m forgetting about April showers!  

 

Jacques Pepin’s recipe for oven-roasted Barbecue Chicken brings the outdoors to the indoors and  delivers superb  barbecue in the rain, snow and wind – typical  Nebraska weather in April.

The  Pepin process requires little time, oven roasting 30 minutes, and a gorgeous bird emerges, tasting  sweet/salty/spicy and moist. 

 

Tasting Pepin’s take on Carolina Barbecue   reminds me of my favorite summer festival  in Nebraska -Swedish Days Rib Fest where  I meet the Pit Bosses from across the Midwest who are  competing for awards and eat award-winning barbecue.

 

The Rib Fest is sanctioned by the  Kansas City Barbecue Society, and attracts serious and talented Pit Bosses.

The 2021 Kansas City sanctioned Ribfest is scheduled for June 18-20 in Holdrege, NE. See Holdrege Chamber for  dates and entry forms.

If you are singing  the “Barbecue Blues,”  this week in April,  set aside 45 minutes to prepare and roast a Jacques Pepin’s Barbecued Chicken.

Delicious oven-roasted barbecue chicken to please the pit masters in your home.

The Buzz

Bee Notes
Don Brockmeier Photographer

What do beekeepers do  with bees in spring?

Bees have consumed most of their store of honey, and in the spring, they are hungry so I mix a sugar and water syrup with 1:1 sugar and water combination. I boil the water and dissolve the sugar in it. A variety of feeders are available for purchase.  I use both top feeders and side feeders.  The side feeders fit in the same space as a frame in the beehive and being inside the hive, the syrup does not freeze in the winter months and also is accessible to the beekeeper,  whereas top feeders are used best in the spring and fall because they expose the hive to changes in temperature.

I also check to see if the bees survived the winter months, and this year 2021 especially so.  Ten or more days of 0 Degrees F and below concerned me for the the bee’s  ability to keep themselves warn  in their cluster.

I’m happy to report that spring 2021 all but one hive survived the winter!

Gifts and Things in Holdrege, NE

DyEtte and David Bailey, owners if Gifts and Things in downtown Holdrege describe their shop as “The Gift Shop for Everyone.” We have a little bit of everything and create displays throughout the year to showcase our merchandise.

DyEtte and David often showcase Buzz Savories Spicy Bee Mustard, Honey Mustard, Honey and our newest product 100% Beeswax candles on natural oak coasters. Visit Gifts and Things to buy Buzz Savories and also to see a gift shop with practical and elegant and useful and simply pretty things.

http://giftsandthingsholdregene.com/

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Jacques Pepin's Oven Roasted Barbecue Chicken
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Jacques Pepin's Oven Roasted Barbecue Chicken

For this delicious barbecue chicken, Jacques Pepin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4

Equipment

  • heavy bottomed skillet

What You'll Need:

  • 1 4-4½ Lb chicken remove giblets
  • 4 large garlic cloves, chopped fine
  • 2 Tbs. Buzz Savories Spicy Beer Mustard
  • 2 Tbs. olive oil
  • 2 Tbs. White Wine or fresh squeezed lemon juice
  • 1 Tbs. Soy Sauce
  • ½ tsp. salt

How To Prepare:

  • Preheat the oven to 450 degrees

Spatchcock the chicken

  • Using poultry shears or any sturdy pair of scissors, cut along each side of the backbone. Remove it. Using a sharp knife, cut partway through the joint between the wings and the breast and do the same between the thighs and also the drumsticks.
    Spatchcock the chicken and spread with mustard mixture
  • Press down on the breastbone to further flatten the chicken. The breast bone will crack.
    Press down on breast bone

Mustard mixture

  • In a bowl, mix all of the remaining ingredients.
  • Turn the chicken breast down and spread it with half of the mustard mixture. I use a pastry brush.
  • Set the chicken in a large skillet skin side up. Then spread the breast with the remaining mixture.

Cooking

  • Spray or glaze the skillet with oil and set the skillet over high heat. Cook the underside of the chicken until it begins to brown, 5-6 minutes.
  • Transfer the skillet to the hot oven and roast the chicken for 30 minutes until the skin is browned and the chicken is cooked through. Temperature at the thickest part of the thigh needs to reach 165 degrees F. on your instant thermometer
  • Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and/or carve the breast for easy serving.

Make Ahead

  • The chicken can be prepared by following the Spatchcock method, spreading the mustard mixture on both underside and skin side and set the chicken in a skillet. Cover lightly and chill in the refrigerator for several hours or overnight.

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Corned Beef Sliders

Corned Beef Sliders

Top-Off St. Patrick's Day with Luscious Sliders

Corned Beef Sliders

March 2021, and my groove feels more like a rut with Covid 19 hovering nearby.

 

Even so, let’s toast to the talented and fun-loving Irish among us, invite our friends, and enjoy St. Patrick’s Day  – socially distanced gathering and mask-up.

 

Wear the green, laugh, tell a favorite story and munch on a Corned Beef Slider.

 

I thank my colleague Kim Woods for the recipe. Kim starts with fresh corned beef, places it in a glass casserole with an inch of water, covers the casserole dish, and bakes the corned beef for 2 1/2 – 3 hours at 250 degrees F.

 

If time permits, follow Kim’s advice and roast a fresh corned-beef for added flavor and moist texture.

fresh corned beef

I know that roasting a corned beef offers superior taste.  Never the less, I bought the corned beef in the recipe below pre-roasted and sliced at my local meat market for the convenience. 

My 3 criteria for a recipe:

  • convenient
  • simple
  • sensational
Ingredients for Corned Beef Slider

Fry thin-sliced onions until caramel colored and crisp around the edges. Fried onions add deep onion flavor and raves from your guests.

The sauce ties this luscious package together. Three ingredients including Thousand Island Dressing,  Horseradish cream and Buzz Savories Spicy Beer Mustard add heat in a creamy sauce.

And the winning Sensational Slider! 

Corned Beef Slider

The Buzz

Bee Notes
Don Brockmeier Photographer

Who lives in a Honey Bee colony?

There are three kinds of bees in a honey bee colony.

  • One queen
  • Thousands of workers
  • Hundreds of drones

The number of workers and drones changes with the season. The queen increases egg-laying in early spring and decreases egg laying in late summer to lessen the numbers of bees wintering in the colony when their food sources (blooming plants) die off. She increases egg-laying in early spring to prepare the colony for collecting nectar and pollen. The primary work for up 20,000 worker bees in the summer months.

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Corned Beef Sliders
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Corned Beef Sliders

Corned Beef Sliders meld easy cooking with mellow flavors that bring your friends back to the table for another. And the sauce plays a mighty role in this simple and delicious slider.
Course Main Course
Cuisine Irish
Keyword Easy Cooking, Light Dinner Meal, spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 people

What You'll Need:

  • 1 lb Cooked and thinly sliced corn beef warm the slices in micro-wave or oven
  • 1 cup sauerkraut
  • 1 cup Shredded swiss cheese or 6 slices
  • 1 package Soft slider pretzel rolls or slider buns or 1 package King's Hawaiian rolls sliced in half to form top and bottom sheet

Corn Beef Slider Sauce

  • ¼ cup Thousand Island Dressing
  • ¼ cup Horseradish Sauce find sauce in condiments and not actual horseradish
  • ¼ cup Buzz Savories Spicy Beer Mustard

How To Prepare:

Corned Beef Slider Sauce

  • Combine equal amounts of Thousand Island Dressing, Horseradish Sauce and Buzz Savories Spicy Beer Mustard in a small bowl

Corned Beef Sliders

  • Line a baking sheet with foil and place bun bottoms on the foil
  • Add a layer each of corned beef, saurkraut, Swiss cheese, and the spicy dressing
  • Place tops on the buns
  • Cover the sliders with aluminum foil
  • Heat oven to 350 Degrees and bake the Sliders for 10 minutes then remove the foil and bake for another 10 minutes or until bun tops are slightly brown and Swiss cheese is melting.
  • Serve hot and make plenty since these little Sliders delight the taste buds

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Avocado and Grapefruit Salad

Avocado and Grapefruit Salad

Citrus Happy Salad

I like February in Nebraska. Why? The sun feels warm, and the winter begins to melt away. I think of green leaves and the soon-to-be budding branches on the wild plum bushes. 

Eat Fresh in February

I appreciate February for another reason – my favorite fruit is at its peak right now – GRAPEFRUIT.  Yes!  grapefruit, tasting both sweet and sour, and I feel the vim of a vitamin in every segment.  

Avocado blends its buttery flavor with the sweet and sour grapefruit. The joining of tastes and texture nears perfection, and Buzz Savories Honey Mustard Fruit Dressing  compliments this super-food combo.

Grapefruit & Avocado Salad Featuring Buzz Savories Honey Mustard Dressing

Mounds of  pink Texas  grapefruit are on display in our local grocery stores.  Buy now and enjoy a Citrus Happy Salad with a Honey Mustard Fruit Dressing.

Buzz Savories Fruit Dressing
Buzz Savories Fruit Dressing

The Buzz

photo by Don Brockmeier
photo by Don Brockmeier

Ideally, approximately 40,000 bees will be living in the hive by August and September. When temperatures drop below 57 Degrees F., the bees cluster with the queen in the center of the cluster. Hives with numbers fewer than 30,000 bees most often die off in the cold season because the fewer bees cannot produce enough heat to maintain a temperature above 57 degrees F. The inner core of bees heats the cluster by shivering their limbs to produce warmth. The temperature of the inner core will reach 64 degrees  F.  The outer layers of bees protect the core by spreading the hair on their bodies to form a layer of insulation. Bee’s hair compares to goose down, many branches per hair that interlock and form a barrier around the cluster.

Read more at http://www.americanbeejournal.com Oct. 1, 2016 edition

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Avocado and Grapefruit Salad
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Avocado and Grapefruit Salad

Avocado blends its buttery flavor with the sweet and sour of grapefruit. The joining of tastes and texture nears perfection, and Buzz Savories Honey Mustard Fruit Dressing compliments this super-food combo.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Servings 4 people

What You'll Need:

  • ½ cup Canola oil
  • 1 Tbs. Buzz Savories Honey Mustard
  • 1 Tbs. Rice Vinegar
  • 1 Tbs. Freshly squeezed lemon juice
  • 1 pinch Salt
  • 1 pinch Red pepper flakes optional

Fruit and greens

  • 4 grapefruit Remove grapefruit rind and pith and segment the fruit from the membrane
  • 2 avocado Peel and slice in 1/4 inch slices
  • 1 box Mixed greens

How To Prepare:

  • Juice 1/2 lemon and measure 1 Tb. fresh lemon juice.
  • Blend 1 Tb. Buzz Savories Honey Mustard with the lemon juice.
  • Add 1 Tb. Rice Vinegar.
  • Add a pinch of salt and a pinch of red pepper flakes (optional).
  • Slowly add the Canola oil to the vinegar and mustard mixture whipping with a wire whip or blending in a blender to form an emulsion.
  • On a platter, arrange grapefruit in the center and surround with avocado slices.
  • Tuck the mixed greens around the avocado slices.
  • Drizzle the Buzz Savories fruit salad dressing over all.
  • Serve chilled or serve avocado and grapefruit at room temperature and tuck the chilled leafy greens in before serving so that the greens taste crisp.

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Honey Walnut Naan

Honey Walnut Naan

Natural & Sweet, an Elegant Valentine Treat

Honey Walnut Naan

Buzz Savories is featuring Honey-Walnut Naan for YOU on Valentine’ Day. This 10-minute treat adds flavor and goodness to every day.

Honey Walnut Naan

Valentine’s 2021, and my  celebration will include only a few friends and entertaining  at home in a socially distant style.

 

Yes,  I will miss the camaraderie and noise of a busy restaurant. The evening won’t be a total loss though because I make and serve a Honey-Walnut Naan for a Charcuterie Board.  A glass of my favorite wine,  conversation among friends,  a warm Honey-Walnut Naan appetizer with a soft cheese, and I will  feel pleasure in the moment.

 

I’m interested in the versatility of this recipe.  I like a slice for breakfast accompanied by fresh fruit in season – currently grapefruit and oranges, juiced or sliced.   Then serve with hot tea or coffee to relax in mid-afternoon.   Combine with a soft cheese, a spicy sausage and Greek olives for the hors d’oeuvre table and the final note to a fine dinner – a fruit,  and Honey-Walnut Naan Cheese Board.

 

The delicate flavors in Buzz Savories, 100% Honey made by bees sipping the nectars of wild flowers in the Platte River Valley near Elm Creek, Nebraska will claim a place in your memory of  favorites.

 

When Honey-Walnut Naan is served at your table or Charcuterie Board or at the breakfast bar, family and guests will remember the day as sweet and delicious.

 

Serve it fresh and warm.  Prep. time 10-15 minutes.  Clean-up 0 minutes because every slice will disappear.

Honey Walnut Naan
drizzle honey

Purchase your 100% natural honey tasting of wild flowers growing in the Platte River Valley near Elm Creek, Nebraska.

The Buzz

photo by Don Brockmeier
photo by Don Brockmeier

What is the difference between jars of honey sold in a supermarket  and honeys that have the name of a beekeeper on them?

 

“When we talk about commercial honey, we don’t always know what’s in there.  We don’t always know the process that the honey has gone through from the beehive to the bottle.  We’re finding out that some of this honey might not be 100 % pure liquid gold.  There have been incidents of blending and filtering.  They found different kinds of sugars added – high fructose corn syrup.”

 

“The demand for honey is more than U.S.A. beekeepers can provide so that some large scale producers import honey and do things to extend the product to meet the demand.”

 

What is on the label that we need to know about?

 

“You really want to look for the name of the beekeeper or you want to know the apiary or the region from which it was harvested.”

 

Marina Marchese, co-author of The Honey Connoisseur speaking to Lynn Rosetta Casper on The Splendid Table  http://www.splendidtable.org

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Honey Walnut Naan
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Honey-Walnut Naan

The Honey-Walnut Naan recipe evolved from breads of ancient Greek, Roman and Middle-Eastern cultures. A delicious version with Naan, a bread common in the Indian cuisine and walnuts and honey grown and produced in America is available for us today and simple to make. Enjoy the nutty, sweet flavor accented by the toasted Naan.
Course Appetizer, Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Equipment

  • flat grill or heavy bottomed skillet for toasting the Naan Bread

What You'll Need:

  • 1 package Fresh Naan Bread
  • 2 Tbs. Buzz Savories Honey
  • ¼ cup Walnuts smashed or pulverized into small chunks, not powder

How To Prepare:

  • Heat a nonstick griddle over medium heat and lightly oil it with a vegetable or canola oil.
  • Toast the walnuts pieces on the griddle for several minutes, stirring until they smell like toasted walnuts. Remove the nuts from the griddle and place into a small bowl.
  • Place the Naan on the griddle and toast until golden brown on both sides and hot to the touch.
  • Remove Naan to a serving plate. Drizzle honey across the Naan and sprinkle with the toasted walnuts.
  • Slice with a pizza cuter or sharp knife and serve. Serve warm. You may make the Honey Walnut Naan prior to arrival of guests and keep warm in a 200 degree oven until serving time.
  • Combine the Honey and Walnut Naan with sliced of salty summer sausage, dried fruit, a soft blue cheese, cheddar cheese, black olives, pomegranate seeds, sliced orange or kiwi fruit.
    Honey Walnut Naan

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Pork Cutlet Saute’ with Creamy Buzz Savories Spicy Beer Mustard Sauce

Pork Cutlet Saute' with Creamy Buzz Savories Spicy Beer Mustard Sauce

Cooking Your Way to Calm? Me Too.

Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Covid 19 rages on.  Visits with family and friends continue to be limited to phone calls and ZOOM, and cloudy skies have persisted for days in Holdrege, Nebraska.  Finally, after 60mph winds for two days and nights, I decided to take my frayed nerves to the kitchen.

 

The recipe I turned to was a new one:  pork cutlets with a creamy Spicy beer Mustard Sauce.

 

I estimate 30 minutes of my time in preparation and cooking the cutlets including making the sauce.  Although for one of my trial-runs, I refrigerated the breaded cutlet overnight.  The recipe advises at least 15  minutes in the refrigerator prior to the saute’ process.  I covered the breaded cutlets and refrigerated for 12 hours.

 

The saute’  worked with ease, and the cutlets tasted crisp, tender and moist.  If you, the cook prefer to bread the cutlet on one day and saute’ the next.  Do it!

 

Cooking a Pork Cutlet Saute’ and topping it off with a creamy Spicy Beer Mustard Sauce  offered a remedy.  The making process requires focus yet not difficulty.  The colors, sounds, smells and flavors keep my thoughts on the delicious tasks at hand, and my worries melt away.

 

From reading former newsletters, you know I judge a recipe by these criteria:

  1. memorable flavor
  2. simple ingredients and easy to make
  3. easy clean-up

 

The Pork Cutlet Saute’ and Spicy Beer Mustard Sauce super-satisfies my criteria, and I recommend it to you for January fare and a remedy for pandemic nerves.

Pork Cutlet
Pork Cutlet

Pork Cutlets as cut in Fritz’s Meats http://meats.fritzbrosinc.com in Holdrege, Nebraska start with a boneless porkchop that is tenderized in a machine tenderizer. The flavor tastes delicate, the meat is slim and lean, and tender.

Pork Cutlets from Fritz’s Meats in Holdrege, Nebraska
Pork Cutlets from Fritz’s Meats in Holdrege, Nebraska

I played with the flavors and textures by serving a side of a fruit salad dressed with a Buzz Savories Honey Mustard dressing.  (recipe will follow in February’s Buzz Savories issue.)  Add your own favorite side dishes.

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Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Crisp, full-of-flavor and light pork cutlet saute' with Creamy Spicy Beer Mustard and Horseradish Sauce.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • large heavy bottomed skillet

What You'll Need:

  • 2 pork cutlets
  • 2 eggs beaten
  • 3 cups Panko Crumbs
  • 2 Tb all-purpose flour
  • ¼ cup olive oil
  • ¼ tsp. salt and pepper

Spicy Beer Mustard and Horseradish Sauce

  • ½ cup water (or chicken broth if available)
  • 2 Tb. whipping Cream
  • 1 Tb. Spicy Beer Mustard
  • 1 Tb. horseradish
  • 1 Tb. cold butter
  • 1 tsp. chopped tender herbs - chives and parsley or one or the other
  • ¼ tsp salt and pepper (taste then season)

How To Prepare:

  • Lightly season the fresh pork cutlets with salt and pepper.
  • Whip the eggs and pour into a container suitable for drenching the cutlets in the egg.
  • Combine flour and Panko crumbs on a sheet of wax paper or parchment large enough to contain the crumbs with some space to spare.
  • Lightly season the crumbs with a pinch of salt.
  • Dip the cutlets, one at a time into the egg mixture then lift the cutlet from egg into the crumb mixture pressing the crumbs into the cutlet so the crumbs encase the meat completely. Press with your whole hand.
  • Cover and refrigerate the cutlets for at least 15 minutes or overnight. They may be prepared and refrigerated the day ahead of the saute' process.
  • Heat olive oil in a heavy bottomed skillet until a crumb dropped into the oil sizzles.
  • Depending on the size of your skillet, drop one or both cutlets into the oil and set your timer for 5 minutes. Check the browning process at 4.5 minutes or until the crust is evenly toasted and brown then flip the cutlet and again saute' for 4.5 or 5 minutes.
    Pork Cutlet

Spicy Beer Mustard and Horseradish Sauce

  • Drain excess oil from the saute' skillet.
  • Add 1/2 cup water or chicken broth and bring to a boil, scraping the bottom for the crumbs and bits of flavor. Reduce the liquid by boiling for 3-4 minutes.
  • Add the cream, Spicy Beer Mustard and Horseradish - blend, simmer and stir with a wire whip or wooden spoon until the consistency is creamy and to your desirable consistency. If too thick, add more cream. If too thin, simmer longer to reduce the liquid.
  • Finish with the finely chopped tender herbs and serve hot.

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Homemade Chai Tea

Homemade Chai Tea

Make Everyday taste better!

Chai Tea

View from Nebraska on December 13, 2020.

 

Today,  I awoke to an outdoor temperature of 9 Degrees F., and I feel the chill seeping through windows and walls of the house.

Extreme cold and snow add a dimension to the day that grabs my attention.  Like a walk in the woods or a swim in the pool or a stroll in the park, cold charges-up my energy.

 

I dress in wool and fleece and get outside for a brief walk, returning to a warm house to  make a remedy for all my complaints and concerns – a  Chai Tea.

Homemade Chai Tea
Homemade Chai Tea
5 spices

Steep these 5 spices in a steaming pot of  water, add black tea leaves, fresh milk and Buzz Savories local honey.  Sip your homemade cup of   light,  warm and exotic Chai and smile.

 

I’m thinking of all ways to lift the challenges of celebrating the Season in December 2020, and first for me is making and sipping and serving Chai Tea.

 

I thank Mani Niall and his collection of recipes incorporating local honey in Covered in Honey, 2003..  His easy-lift recipe for Chai follows:

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Homemade Chai Tea

Sip warmth and spice and Buzz Savories local honey - a Chai Tea made for you!
Course Drinks
Cuisine Indian
Keyword Buzz Savories Honey,
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

What You'll Need:

  • 5 cups water
  • 1 teaspoon whole cloves (20-22 cloves)
  • 2 teaspoons crushed green cardamom pods (26-30) Crush the cardamom pods in a mortar and pestle or a few brief turns in your food processor or place in a plastic bag and crush the pods with a potato masher or bottom of a steel pan. The purpose is to open the pods so the flavorful seeds can escape to spice the tea.
  • ¼ teaspoon black peppercorns (14-16)
  • 3-4 sticks cinnamon If you plan on making the tea a day before serving, use 3 cinnamon sticks because as the spices intensify over time even though they are strained out of the tea. Cinnamon can overwhelm the flavors of the other spices.
  • 8 slices fresh ginger (1/8 inch thick slices)
  • 1 ½ Tb. black tea
  • 1 cup whole milk
  • 2 1/2- 3 Tb. Buzz Savories Honey

How To Prepare:

  • Bring water to a low boil and add spices. Reduce the heat and simmer for 25 minutes.
  • Remove from the heat and add the Black tea and allow to steep for 5 minutes.
  • Add the milk and honey and bring the tea to a simmer.
  • Strain and serve

Notes

The base tea (without the milk and honey) keeps well, covered and refrigerated, for several days. Surprisingly, the delightful flavors intensify even after the spices have been strained and removed. Simply heat with fresh milk and honey to serve.

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Longevity Noodle Bake with Mustard Cream Sauce

Longevity Noodle Bake with Mustard Cream Sauce

Add Peace and Health for the Planet with Longevity Noodles

Hello February and Welcome friends and Mustard Mavens,

 

I am learning about the Chinese New Year celebrations and specifically Longevity Noodles, one of the many rich and meaningful aspects of their celebration. How better to celebrate 2020 than eating noodles and I call them  “Longevity Noodles?”

 

I associate noodles and  noodle-making  and now “Longevity Noodles” with the Senior Center in Eustis, Nebraska.  The Eustis Senior Center and Buzz Savories commercial kitchen are a short walk apart, and I am a regular noodle customer at the Senior Center.

 

May I introduce you to the Eustis, Nebraska Senior Center and their members who make and pack and market noodles?

Eustis Senior Center - making noodles

The Eustis Senior Center started in 1984 at which time, the members began making noodles commercially to help support their Center.

 

Members of the Senior Center sell the noodles at the annual Eustis Craft Fair, St. Nicholas Day Celebration in December, and S&H Grocery on Eustis Mainstreet.  They fulfill regular orders from churches in Lincoln for soup fund raisers and special events. The Germans From Russia,a Lincoln, Nebraska population purchase the noodles on a regular basis.

 

The Eustis noodles although shorter than the Chinese version serve as our flavorful alternative to “Longevity Noodles.”

The Village of Eustis was established in 1876, and the recipe for noodles arrived with the first German families who settled in the Loess Canyon country to farm and build schools, churches, banks, businesses, grocery stores and homes.

Photographs of the Eustis Senior Center noodle-making process by Don Brockmeier, Photographer who lives  in Eustis, Nebraska and often enjoys eating these marvelous noodles.

The Eustis Senior Center noodle makers cut the noodles in two widths – narrow and wide.  They serve the narrow widths in their rich and satisfying chicken noodle soup.  The wide often appear on the menu at the Senior Center in a beef tip and noodle casserole.

How to purchase?
Speak with Diane Coe, Senior Center Manager, at (308) 486-3471, or email – [email protected]

These superior noodles  take an ordinary soup into sumptuous and the same with chicken and noodle in casserole.  See my current favorite recipe for these special noodles.

 

Why do I consider the Eustis Senior Center noodles special?  1) Fresh ingredients and fresh on the shelf  2) bursting with noodle flavor 3) sturdy (keep their shape and bite yet tender.

 

Eustis Senior Center noodles raise an ordinary chicken noodle soup to spectacular.  I also make a baked noodle recipe that I serve as a main dish with a fresh cranberry sauce or add chunks of leftover or freshly sauteed chicken, and these noodles freeze well too.

 

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Gather Together and Feast

Longevity Noodle Bake with Mustard Cream Sauce
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Longevity Noodle Bake with Mustard Cream Sauce

Course Main Course, Side Dish
Cuisine American
Keyword Easy Cooking, Light Dinner Meal
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

What You'll Need:

  • 8 oz noodles
  • 1 large shallot or 1 small mild onion, or 1 bunch onions (white parts only and save greens for garnish dice or thinly slice the onions you select
  • 1 Tb. butter or olive oil
  • 1 ¼ cup chicken broth
  • 2 Tb. Spicy Beer Mustard
  • 3 sprigs fresh thyme or ½ tsp. dried thyme (optional)
  • ½ cup whipping cream
  • pinch salt & pepper salt and pepper to taste
  • 2 Tb. fresh parsley, finely minced for garnishing
  • 1 lb. ½ inch chunks of cooked chicken (optional)

How To Prepare:

  • In a 2 quart sauce pan, boil water and add 1 heaping tablespoon of salt. Drop the noodles into the pot and boil for no more than 12 minutes and maybe less. Taste for doneness. These noodles are fresh and tender and take less time to cook than store-bought noodles.
  • In a medium size skillet, melt 1 Tb. of butter or olive oil.
  • Saute' the shallot, diced onion or bunch onions until soft although not brown.
  • Pour in the chicken broth and toss in the thyme springs or dried thyme. Simmer the chicken broth and thyme mixture until it reduces by ½ of its volume (5 minutes). Remove the thyme sprigs.
  • Turn heat to a low simmer and slowly add cream and Spicy Beer Mustard. You may need less because the cream thickens the sauce quickly and when the sauce feels velvety to the tongue, it is finished. If the sauce seems skimpy, add chicken broth to extend it. If the sauce seems too thick, loosen it with chicken broth and too thin, add more cream.
  • Season with salt and pepper to taste and toss with the cooked noodles.
  • Butter or spray a casserole dish and pour in the noodle mixture.
  • Cover with aluminum foil and bake in a 325 degree oven for 20 minutes.

Notes

You may add leftover chicken or saute a chicken breast prior to making the casserole.  I usually make a double recipe of the sauce and noodles because any leftover (doubtful) make a lovely soup. Simply add chicken broth and freeze or serve again.

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Cheese and Spinach Pie

Cheese and Spinach Pie

Cheese and Spinach Pie

Holiday Season 2020, and I continue with the “easy is right” theme because as my cousin noted, “Everything is toned down at this time.”   I’m processing the meaning of  a “toned down,”  and “easy is right” holiday. (note I did not say celebration).

 

I miss seeing the ones who travel cross-country to join us, and because  the expectations of joy during the Holidays always felt stressful,  I never thought I would say these words – “I miss the tinsel, and Santa Clause surrounded by laughing children, and plates of red and green frosted cookies shared among friends,  and brunches, and dinners, and concerts that popped-up in the Holiday Season before Covid19 tied us down.”

 

I find freedom in handling the irredeemable  particulars of daily life and cooking being a “particular.”  Cooking engages my whole being – my hearing, sight, taste, smell and touch and also my mind.  Small tasks feel therapeutic because when working with my hands, my mind can’t drift off to something else.

 

Join me. Gather the simple ingredients for the Spinach, Mushroom and Buzz Savories Spicy Beer Mustard pie. This savory pie comes together with ease and always looks rich and is loaded with flavor.

 

Avocado blends its buttery flavor with the sweet and sour grapefruit. The joining of tastes and texture nears perfection, and Buzz Savories Honey Mustard Fruit Dressing  compliments this super-food combo.

The original recipe for Mushroom, Spinach and Spicy Beer Mustard Pie is found in The Tassajara Recipe Book by Edward Espe Brown.

 

Enjoy assembling, baking, eating and serving this savory pie. Spinach and Mushroom pie shines on an Hor d’oeuvre tray. Serve warm to enjoy the thin bottom layer of melted cheeses.

Thank you for reading and testing a Buzz Savories recipe or two, and being who you are as well as a Buzz Savories mustard fan.

 

I invite you to check-out the Buzz Savories storefront on this site and also the newly designed Buzz Savories store on Amazon.com   Search Buzz Savories to find the Amazon store.

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Cheese and Spinach Pie

An easy and elegant hors d'oeuvre or savory lunch.
Course Appetizer, Main Course
Cuisine American
Keyword Easy Cooking, Lunch
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 people

What You'll Need:

  • 1 uncooked, frozen pie shell
  • 1 ½ Tb. Buzz Savories Spicy Beer Mustard
  • ½ cup grated cheddar cheese Buy the grated if you wish
  • ½ cup grated Parmesan cheese (or asiago or Romano) Same here, buy already grated for "ease"
  • 1 small bunch spinach (about 2 cups washed and cut) or 1/2 package frozen spinach, thawed I use frozen - squeeze out the juices
  • 1 cup mushrooms, sliced buy cremeni already sliced
  • ½ cup milk
  • ½ cup cream (or an additional 1/2 cup mile)
  • ¼ tsp. hot sauce (or your favorite hot sauce and more or less as you like it)
  • salt and pepper, season as you like

How To Prepare:

Preparing the Pie Shell

  • Preheat oven to 425 degrees.
  • Brush the uncooked pie shell generously with the Buzz Savories Spicy Beer Mustard and sprinkle the cheeses evenly over the mustard.

Preparing the filling

  • Saute' the mushrooms over moderate heat for 3-4 minutes and add the spinach. Continue cooking until the spinach has softened. Season to your taste with salt and pepper.
  • Sprinkle the grated cheeses over the Spicy Beer Mustard.
  • Spread the spinach/mushroom mixture on top of the cheese.
  • Whisk the eggs in a bowl until mixed and whisk in the milk, cream, and the hot sauce. (You can use all milk if you prefer.) Pour over the vegetables.

Baking

  • Bake for 15 minutes at 425 Degrees, then lower the heat to 300 Degrees. Continue baking for 25-30 minutes, until a knife inserted in the center comes out clean.
  • Remove from the oven and let stand 5 minutes before slicing. Serve warm to capitalize on the creamy flavors of the melted cheeses.

Notes

The Buzz Savories Cheese and Spinach Pie saves nicely if covered and refrigerated.

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Light & Easy Chicken Kabobs

Light & Easy Chicken Kabobs

Light & Easy Chicken Kabobs

As I write, Covid19 climbed into a red zone for Nebraska and especially high in Central Nebraska where I live and work and make mustard.


As the Holidays approach, I am thinking and planning ways to celebrate in a CDC approved manner, and feeling more anxious than usual about the Season.


In November and December I bake more, make favorite casseroles and gleefully splurge on carbohydrates. I’m writing the grocery list and seeing 5 lbs. sugar, 2 lbs. butter, 10 lbs. potatoes, sour cream, and I’m only half way through my stack of must-make recipes. Moments ago, I printed a recipe for a cranberry pie!


Then up pops a fresh and easy chicken kabob recipe that I tucked into my collection for times like these.


EASY IS RIGHT!

 

Light, fresh, healthy and easy, Chicken Kabobs feed my body and my spirit in preparation for the beloved festive days to come.
Chicken kabobs come together quickly, and may marinate in your refrigerator for 24 hours before grilling. Buzz Savories Honey Mustard, olive oil and salt and pepper make a simple marinade. Buzz Savories Honey Mustard’s rich, deep and savory flavor compliments chicken.

Light & Easy Chicken Kabobs

Grill on a gas grill, electric grill, a charcoal grill. I grill on my stove top grill. In fifteen minutes the kabobs and zucchini chunks are charred, and savory juices are bead on the kabobs.

Light & Easy Chicken Kabobs

I like sweet potatoes with the chicken kabobs. Peel a medium sweet potato, cut into 4th’s, wrap the pieces in a damp paper towel and microwave 6 minutes. Season and serve. Squirts of fresh lemon juice also adds a brightness to the kabobs.

Nebraskans often are heard saying, “Take it easy.” I mean it when I say it. Please “take it easy” and enjoy the Buzz Savories Honey Mustard Chicken Kabobs. Easy is Right. Begin right, and you are easy.

See the light and easy recipe below. If you try the recipe, I’d love to see how it turns out. Tag me @buzzsavories on Instagram.

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Light & Easy Chicken Kabobs
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Light & Easy Chicken Kabobs

Buzz Savories Honey Mustard contributes a major flavor kick to these simple and refreshing chicken kabobs.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • table top grill, stove-top grill, charcoal grill, gas grill
  • skewers

What You'll Need:

  • 3 Tb. Buzz Savories Honey Mustard
  • 1 ½ Tb. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 ½ lbs. chicken breast
  • 4 small zucchini
  • 12-14 skewers

How To Prepare:

Assembling the skewers

  • If using wood skewers, soak the skewers in water for 20-30 minutes.
  • Drain the chicken.
  • Slice the zucchini in 1/2 inch slices.
  • Brush zucchini with olive oil.
  • Grill 12-15 minutes and serve.
    Light & Easy Chicken Kabobs
  • Garnish with herbs and lemon slices.

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