Many thanks to readers

I am humbled and amazed to notice today that my blog has more than 49,000 views (49,923 to be exact, as of 9:02 a.m.)   I started this blog nearly two years ago as an outlet to share the recipes I enjoy making.  I am deeply appreciative of all of  you who keep coming back to browse, share, and learn.

I am a huge fan of the Junior League of Bristol's cookbook, Start Your Ovens. Tomorrow (Aug. 31, 2012) I will draw names to give away a free copy of the book. Want to win?  Just post below asking to be entered.  And learn more about this great book by reading the recipes labeled "Start Your Ovens" in the listing at right.

Many thanks to all of you, and good luck in the drawing on Friday!

Suzanne

Something beautiful from the beach

This cheery platter is one of my favorites, and it came from a favorite spot.  I bought it six or seven years ago at the Virginia Aquarium and Marine Science Center on General Booth Boulevard in Virginia Beach, Va.

The aquarium is famous for its diverse sea life, and it was a regular fun spot for my children to visit.  Typically I avoid museum gift shops -- the offerings are often overpriced or cheesy, but in this case I wanted to support the aquarium and I couldn't take my eyes off the platter.  The circular fish pattern in green, blue and red is still one of my favorites -- a go-to addition for any special gathering.  Happy Wednesday, friends!

Parmesan chicken tenders

I turned leftover potato chip crumbs into dinner last week, using my mom’s parmesan chicken as inspiration.  I crushed the crumbs up, added some panko breadcrumbs and Parmesan cheese, then used that as a coating to make homemade chicken tenders.  The results were delicious and I was glad to use items I already had on hand.

Parmesan chicken tenders

2-3 boneless chicken breasts, cut in 2 inch cubes

½ cup potato chip crumbs (mine were sour cream and onion)

½ cup panko breadcrumbs

2 tablespoons Parmesan cheese

Combine the chips, breadcrumbs and cheese in a bowl, stirring to blend.  I did not add additional salt and pepper to the coating, but I did salt and pepper the chicken pieces before dredging them in the coating.  Shake off excess coating and place on a baking sheet that has been sprayed with non-stick coating.

Bake in a pre-heated 375 degree oven for 20 minutes, turning after about 10 minutes. They will brown nicely and look like this when they are done:

My husband and youngest son loved them!  This is a super simple dinner that could be made with ingredients on hand. I added broccoli and rice and called dinner done! (Using the fine China!)

Start Your Ovens 2012 giveaway

I am a huge fan of regional cookbooks, especially when the recipes give insight into the place and people who cook and eat these dishes. Last year I held a contest to give away a copy of  “Start Your Ovens, Cooking the Way it Ought'a Be," a collection by the Junior League of Bristol VA/TN. Bristol Motor Speedway owner and philanthropist Bruton Smith underwrote the second printing of this book.

I sought an obtained permission from the Junior League of Bristol to reprint some of the recipes and to give away a copy of the book. And again this year, this promotion is strictly for fun and aimed at highlighting delicious local recipes. I’ll give away a copy of Start Your Ovens, in celebration of the Junior League’s efforts and to coincide with the August race at Bristol Motor Speedway.

This book appeals to race fans, food enthusiasts and anyone who loves to collect cookbooks that tell the story of a region. It is chock full of recipes from famous NASCAR drivers and their spouses, local restaurants and historical observations about Bristol Motor Speedway: The World’s Fastest Half Mile.
To enter for the prize giveaway, you can do the following:

** Leave a comment on this post asking to be registered;

** Go to Google Friend Connect and add me, then leave a comment on this post saying you have added me;

** Follow me on Twitter (@FineKettleFood), then leave a comment on this post saying you are following me;

** Follow me on Twitter (@FineKettleFood) and retweet this post with the hashtag #startyourovens; or

** Like my food page on Facebook (Fine Kettle Food) and post on the page to be entered.

You will be entered once for each action -- just be sure to post and let me know.
The contest will end Aug. 31 and I will draw for a winner who will receive a copy of the book by mail. And check out some of the great recipes from the book, tagged on this blog under "Start Your Ovens."

Terrific discovery in Bulls Gap

What a happy accident that I stumbled across Yoder's Country Market in Bulls Gap, TN, this week. I was way off my travel route, when I pulled into this parking lot and went in to ask directions. I was greeted by friendly staff, and a delight for the eyes (and stomach!)

The market is Cracker Barrel meets Trader Joe's -- country charm and quirkiness, with exceptional products you can't easily find at your "regular" grocer. The shelves were full of various jams, jellies, nuts and candy. And there was a line five deep at the deli, where customers considered various meats, cheeses, chicken salad, and more. I was amazed at the variety and selection of baked goodies/sweets, and the rows of fresh-baked breads.

The staff was gracious with directions, and a fellow shopper helped lead me back in the right direction. Truth is, the right direction is to beat a path back to this market's front door. I am already planning a return visit with my family, for some lunch and a fun shopping spree.

Grilled steaks for the weekend

With Memorial Day three days away, I thought I would post a favorite grilling recipe to share. Second in popularity only to the Don Farris marinade (a terrific two day marinade for London broil), this is the way my dad usually grilled rib-eyes when I was a child.

You’ll need:

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 teaspoon chopped garlic

1 teaspoon lemon juice

Salt and pepper

I used New York strips for this recipe, but my favorite steak is a rib-eye. This marinade will make anything taste good. Mix all the ingredients in a glass dish, then add the steaks and turn to coat.

Let the steaks marinate for a couple of hours or overnight, refrigerated.

Grill them to desired doneness – we love ours about medium, which takes about 5-6 minutes per side. Practice makes perfect, so get cracking!

They had the skills to pay the bills

Simply put, the Beastie Boys are one of my all-time favorite groups, and I have been torn up over the death last week  of Adam Yauch (MCA, at right above). I remember the rush of excitement my friends and I felt over the "Ill Communication" album (1986) and dancing to Brass Monkey at one of the first big, high school parties my parents let me attend. I can’t begin to name a favorite song – I love them all and can probably sing or rap the lines to any of them. Sabotage; Hey Ladies; Paul Revere, Hold it now, hit it; Shake your rump; No Sleep Til Brooklyn; Girls; Sure Shot, Body Movin’…. The list goes on and on. The Beasties were funny and smart, a fact that always set them apart to me. (Remember Boomin' Granny?)

If you are a fan, you will love this: http://shop.beastieboys.com/accessories/

Yes, along with T-shirts, albums, mugs and stickers, you can buy a set of poseable dolls of the group. Sure, the price is steep ($750) but the money goes to charity. Looking at photos and listening to various songs has made me smile – this post about the dolls literally made me laugh out loud. This group’s music has always made me feel happy -- when I was 16 and today, as a mother of two teens!

Here is a great take on Yauch's life from Rolling Stone: It explains how the band evolved, their lifetime friendship, efforts to raise awareness about social problems, and all the fun they had along the way.