Hello friends…it as been awhile.
First, I need to offer my apologies. As I have noted before, sometimes life gets in the way of a good time and I complicated my life even further back in February.
For some reason, I have decided to begin a grueling march toward a doctoral degree. It has been difficult to get back into swing of writing 15-page papers in APA style, reading dry technical textbooks and competing in class with students half my age. While not an easy journey, I am enjoying it and it looks like I am headed for a break so I can get back to CFB.
Chicken Fried Buffalo On The Air
Every Monday night, That Dang Ol’ Show features a live CFB segment. If you are in West Texas, you can listen in on the 2013 Texas Country Station of the Year, KJDL The Red Dirt Rebel 105.3 FM. Everyone else can listen live on the internet…just click HERE to be part of radio history.
If chasing another degree was not enough, I have also decided to lose 50 pounds by my 50th birthday on May 5, 2015. Now you may be asking yourself…self, why is a guy who writes a blog called Chicken Fried Buffalo, posts all these Tex-Mex and Southern comfort food recipes, loves to drink good beer and lives in a city known for fried chicken wings going to start eating grilled tofu and begin training for an Ironman event?
The answer is simple. I am not doing either of those things and you can lose weight and make yourself healthier without giving up everything you enjoy. This is not about The Weight Loss Cure “They” Don’t Want You to Know About book that put infomercial king Kevin Trudeau in the federal pen for 10 years. I am not doing some fad diet with colonic hydrotherapy and seaweed vitamin shakes. This is about a slow, methodical progress toward getting to a weight that will make me healthier and feel better.
This quest began on May 5th and I have already dropped 13 pounds. I still drink beer and eat 40-cent wings on Monday nights at the Wellington Pub on Hertel Avenue in North Buffalo. In fact, I have made the determination that the Wellington has the BEST wings in Buffalo…hands down. As an added bonus, they pour Shiner Bock on tap. I will save a full review for a later post.
The key for me is portion control and eliminating all unnecessary carbohydrates in my diet. Eating a healthy breakfast…a small smoked gouda omelet made with egg-whites…and making only one weekly trip to Tim Horton’s on Saturday morning. Consequently, I am and will continue to eat the foods I like. I will just not eat as much and will add some healthier ingredients on occasion but the recipes are all still things I eat myself.
Summer Grilling and Smoking
This is my favorite time to cook. The weather has turned warm and there is nothing more fun to host a weekend party in your backyard, on your deck or just about anywhere. Last weekend, we hosted a few dozen folks at our house in Hamilton.
Both the Weber Grill and the Master Forge Smoker were in full effect. Grilled chicken, brats and hot dogs were accompanied by an endless collection of side dishes but one appetizer was the hit of the party…smoked gouda stuffed jalapenos.
I have been making these “poppers” as most people call them for several years. These stuffed peppers are the perfect finger food and can be done in the smoker, on the grill or even in the oven. I prefer the smoker. Just a warning, they are a little labor intensive but are well worth it.
Smoked Gouda Stuffed Poppers
- 12 Large Jalapeno Peppers
- 2 Slices Bacon
- 1 8-ounce Cream Cheese
- 1 Tablespoon Mayonnaise
- 1 Cup Shredded Smoked Gouda
- 1 Cup Finely Chopped Cooked Chicken
- 1 Tablespoon VIRGIL’S DIXIE DUST or ACADIANA SEASONING
Slice peppers in half, removing flesh and seeds. Soak peppers in milk for one (1) hour. Soften cream cheese. In large skillet, fry bacon until crisp and then chop. Combine cream cheese and mayonnaise in mixing bowl. Mix in smoked gouda and chicken. Add SEASONING, bacon and stir. Place in refrigerator and chill for at least one (1) hour. After mix has chilled, stuff each pepper with mix. Place on smoker, grill or in oven and cook until cheese is crunchy.
NOTE: Bacon can be omitted for “non-pig” eaters.
Donald Sterling and the Los Angeles Clippers
I did really have anything to say about this clown but I liked this picture.
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