Category Archives: General

Vanilla Substitute – Jack Daniels Single Barrel

Cook and Bake with Jack Daniels

Cook and Bake with Jack Daniels

Did you know that you can substitute Jack Daniels Whiskey for Vanilla? I’m a big Jack Daniels fan. Besides ‘on the rocks’ it can do wonders to add unique flavor to many recipes.

We recently had the opportunity to tour the Jack Daniels Distillery in Lynchburg, Tennessee. If you get the chance, GO!!! The Basic Tour is FREE and if you are over 21 you can sign up for the Sampling Tour for a mere $12.00 per person. When you go, don’t skip the town of Lynchburg. Park and walk around. It’s small enough to walk the whole square and stop in one of the restaurants for a nice lunch. You won’t leave without stopping at one of the several unique culinary/candy shops where you can get your specialty chocolates incorporated with Ole’ Jack! Mmmmm.

There are several different varieties of this amazing whiskey as well as multiple uses besides the old-fashioned ‘medicinal’ one on the rocks. Jack Daniels Single Barrel is a perfect one for one substitute for Vanilla in your baking and cooking. It has deep rich color and flavor. I don’t ALWAYS have Single Barrel on hand as it is a bit expensive. BUT Jack Daniels Old No. 7 will work too. If you are looking for sweetness, then the Tennessee Honey Whiskey would be a good choice. Jack Daniels Fireball will add a boost of hot cinnamon to your recipes.

When grocery shopping, take note of the items boasting Jack Daniels in its ingredients. It isn’t a well-kept secret, but one that is often overlooked. From Barbecues to Cakes and Cookies and Candy. You just can’t beat a good shot of Jack Daniels to add flavor and excitement to your culinary crafts.

Beans and Greens – A New Twist

A New Way to Serve Beans & Greens

A New Way to Serve Beans & Greens

Heres a new way to create a Beans and Greens dish that is packed with protein. By adding an egg on top with some homemade salsa it becomes a healthy meal.

Yesterday my RV Park neighbor with a small garden gave me a bundle of fresh picked kale. He knew that I liked to put it in super-shakes. The bundle was much larger than I would ever use up in shakes. DH likes Beans and Greens but I didn’t have everything needed (including time) to make it.

I found the answer in this month’s Cooking Light Magazine. Peppered White Bean, Kale and Egg Stack. It took me a bit longer than the 30 minute total prep and cook time as published, but in the end it was worth it! This is a really tasty meatless dish that is packed with protein and fiber and could actually work for ANY meal. You will use multiple pieces of cookware and utensils, so be sure your counters are clear before you start.

The recipe calls for fresh Cilantro and Parsley. I rarely have fresh herbs on hand. They tend to be too expensive and go to waste before I could ever use them up.

TIP: Go to AMAZON.COM and get Litehouse FRESH Freeze Dried herbs for your pantry. These are not dried and crushed, but are fresh when rehydrated. Now I have the fresh herbs I need always on hand.

Another note: I took the time to read the recipe from beginning to end. That’s an important thing to do whenever you tackle something new. I realized that it made more sense to do Step 4 first.

Peppered White Bean, Kale and Egg Stack

INGREDIENTS:
1 (14.5-ounce) can Great Northern beans rinsed and drained
1/2 cup water
1/2 teaspoon grated lemon rind
3/8 teaspoon black pepper, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 teaspoons olive oil, divided
5 cups chopped kale
1/2 teaspoon salt divided
2 tablespoons white vinegar
4 large eggs
1/4 cup chopped onion
2 teaspoons fresh lemon juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh flat-leaf parsley
1 plum tomato, seeded and finely chopped
1 garlic clove minced

DIRECTIONS:

  1. Combine beans and water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.
  2. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan’ keep warm.
  3. Wipe Dutch oven clean with a paper towel; return pan to medium high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pur eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using slotted spoon; place on a towel-lined plate.
  4. Combine remaining 1 teaspoon oil, 1/4 teaspoon pepper, 14 teaspoon salt, onion and remaining ingredients in a medium bowl.
  5. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs and tomato mixture.

Serves 4

Calories 264; Fat 10.5 g (sat. 3.2g, mono 4.1g, poly 1.6g); Protein 16g; Carb 28g; Fiber 9g; Sugars 2g

Recipe by Tiffany Vickers Davis as published in January/February 2016 Cooking Light Magazine

Higher Elevation = Lower Boiling Point

After spending nearly six months in Texas for the winter, we headed Northwest to explore New Mexico, Utah and Colorado. I hadn’t given any thought to the impact higher elevations would have on my cooking and grilling.

Higher Elevation Lower Boiling Point

Higher Elevation Lower Boiling Point

That is until we were at 5,000 feet above sea level and DH’s Whole Grain Oatmeal that I prepare in the microwave boiled over like a volcano. Ooops. I knew the elevation was the cause and decided that I should revisit the topic before I ruined a more expensive meal.

The reduced air pressure at higher elevations affects the boiling point of water. Did you know that once water reaches the boiling point, that is as hot as it will ever get regardless of how much higher you turn up the heat. For every 500 feet of elevation, the boiling point is reduced by 1 degree F. Thus cooking oatmeal in the microwave for the same amount of time I did in Texas was an extremely messy mistake.

I found some good articles in About Food.com. The first does a good job of explaining ‘what is happening’ at higher elevations and the second provides tips to use when cooking, baking and grilling at higher elevations.

Higher Altitude Lower Boiling Point

High Altitude Cooking Tips

Use the comment section to share any High Altitude Cooking Tips or experiences that you have.