Chicken Fried Ribs with Whiskey Glaze




I’m going totally over the top with these Chicken Fried Ribs with Whiskey Glaze!

I’ve never had chicken fried steak before – another shocker. So I asked the wife what it was all about.

So I find out that it has nothing to do with chicken and that it’s called “chicken fry” because the method and the breading is similar to what you would use to fry chicken.


So…what else could I “chicken fry”?

Another trip to the store and I found a nice rack of ribs in the butcher department.

Am I actually going to fry ribs you ask? Yes I am.

And then I’m going to toss them in a Crown Royal whiskey glaze.

Can you imagine putting out a platter of these Chicken Fried Ribs with Whiskey Glaze for Super Bowl? You’ll be the house that everone always wants to come back to.

Start by putting a dry rub on the ribs and cooking them in the oven for an hour and a half.




You can put together the whiskey glaze and let that start cooking down while the ribs are in the oven. I used Crown Royal for these ribs since it’s a special day – game day that is. And I really love the smooth flavor of Crown Royal…so why not add it to my ribs? And use it I did. There’s a lot of whiskey in this glaze…




Get the rest of the glaze ingredients in the pot and let it cook down for about 10 minutes. Then you’re going to thicken it up with a cornstarch mixture and let it cook for another 10.

When the ribs come out, section them and let them cool.




Now time for the fry.

Coat the ribs in seasoned flour, dip them in the egg and back again in the flour.

Now give them a fry in that oil – just five minutes to give them that crispy, fried coating we all love.




Then toss them up in that Crown Royal whiskey glaze and serve.

Messy – yes.

Unbelievable – hell yes.





Make sure you have lots of napkins for this one!

And definitely a glass of whiskey on the side.




Chicken Fried Ribs with Whiskey Glaze
Serves 4
Makes 14-16 ribs, depending on the size package you buy. Serves 4-6 for appetizers
Write a review
For the Ribs
  1. (1) 2 3/4 - 3 lb. package of pork spareribs
  2. 1/4 c. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
  3. 1 T. salt
For the Whiskey Glaze
  1. 6 cloves of garlic, grated with a hand grater or chopped very fine
  2. 1 T. canola oil
  3. 1/2 c. water
  4. 3/4 c. pineapple juice juice
  5. 3/4 c. brown sugar
  6. 1/2 c. teriyaki sauce
  7. 1/2 c. Crown Royal Whiskey
  8. 1/4 t. cayenne pepper
  9. 2 t. cornstarch mixed with 2 t. of water
For Dredging the Ribs
  1. 2 c. flour
  2. 1 T. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
  3. 1 T. salt
  4. 1/2 t. fresh ground black pepper
  5. 3 eggs beaten with 1 T. water
  6. Vegetable or canola oil for frying
  1. Preheat the oven to 350º.
  2. Place the rack of ribs on a foil lined baking sheet.
  3. Rub the ribs with the 1/4 c. of the McCormick® Grill Mates Brown Sugar Bourbon Seasoning mixed with 1 T. of salt.
  4. Cover the ribs with another sheet of foil and fold the ends in to seal up the ribs.
  5. Cook for 1 1/2 hours.
  6. While the ribs are cooking you can start your glaze.
  7. Add the oil to a pot over medium heat.
  8. Add in the grated garlic and let cook for one minute, stirring.
  9. Carefully pour in the whiskey and let reduce for 2 minuets.
  10. Now you can add the rest of the ingredients for the glaze, except the cornstarch mixture.
  11. Let the glaze cook over medium heat for 10 minutes.
  12. Mix the cornstarch with the water and pour into the glaze, whisking as you pour.
  13. Let the glaze cook and thicken for 10 minutes, then set aside.
  14. When the ribs are done, take them out of the foil and let cool slightly.
  15. Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil.
  16. Heat the oil up over medium heat until it reaches 350 degrees.
  17. While the oil is heating up you can get the ribs ready to fry.
  18. Cut each rib separately (you should have 14-16 individual ribs)
  19. Mix the flour with the tablespoon of the grill seasoning, the salt and pepper in a bowl.
  20. In another bowl, beat the eggs together with the water.
  21. Take each ribs and coat first in the flour, shaking of the excess, then in the egg wash and then back again in the flour.
  22. Place on a plate and repeat with the remaining ribs.
  23. Once the oil comes to temperature, start frying about 4-5 ribs at at time for 5 minutes until the breading is slightly browned and crispy.
  24. Repeat until all the ribs are fried.
  25. At this point (if you're not ready to eat) you could place the ribs in a 250º oven and keep them warm until your ready to serve.
  26. When you're ready to eat, take the ribs and dip them in the glaze (warm it up again if you've had them in the oven) until they're well coated.
  27. Serve with additional sauce on the side.
  * I was sent samples to review and post recipes for these products, however all opinions are completely my own.

Whiskey Cocktails



Two more days until the big game. Let’s get ready in shape with a couple of these Whiskey Cocktails!

I was lucky enough to be asked to share these cocktail recipes with you – for happy hour, a random Friday, or a fun way to serve some Whiskey Cocktails for your Super Bowl Party.

As I’m sure you know I’m a big fan of whiskey. Bulleit Frontier Whiskey is one of my favorites, Crown Royal is a classic. I have heard George Dickel Superior No. 12 Whiskey but wasn’t as familiar with it which makes the tasting much more exciting.

So I started my research. I found out that for one, it’s the only 90 proof Tennessee Whiskey. Then moving on to the tasting notes (and the tasting) George Dickel no. 12 has a “rich oak and subtle vanilla lead with a long finish of maple, butter and smoke”.

I sipped on a glass or two – thanks to the nice care package that was sent to me – and I agree with those notes. It was oaky, and smokey but you could still pick up the maple and vanilla flavors as well. Really good for sipping (I sipped a few in the name of research) but also great for mixing into cocktails like this Dickel Whiskey Sour.

My wife is a big Whiskey Sour fan, no pre-made mixers for her though. She makes it from scratch just like this recipe.

Just the whiskey, lemon juice and orange slices. And you can throw a cherry on top there too…I like to let the cherry soak a little in the whiskey personally. Like the whole jar that I have in my fridge…those are some nice garnishes.




DIckel Whiskey Sour
Serves 1
Write a review
  1. 1 1/2 oz. George Dickel No. 12 Tennessee Whiskey
  2. 1 t. lemon juice
  3. 1/2 t. sugar
  4. 1 slice of orange
  5. 1 cherry
  1. Add the George Dickel No. 12 Tennessee Whiskey. lemon juice and sugar to a shaker filled with ice.
  2. Strain into a chilled rocks glass.
  3. Garnish with orange slice and cherry.


Or you can try this Bulleit Rye Smash with fresh mint, lemon and a few dashes of bitters. I’m really getting into rye whiskey these days. The notes in Bulleit Rye are oaky, with hints of vanilla and spice. The finish is crisp, long and lingering.

And I agree with that one too. I did my sipping research (once again) and you can really taste the spiciness of this rye whiskey, then the vanilla comes through at the end. I think the spiciness of this rye whiskey really work well together with the lemon and mint in this cocktail.




These are two drinks that I’ll be adding to our cocktail rotation for sure. I know my family coming over on Sunday are going to love these as much as we do!

OK so we’ve got the Buffalo Chicken Dip and the Italian Beef Pizza for our Super Bowl food, but now we have to make some food with whiskey in it too right?

Wait until you guys see this one – it’s a total game changer. No pun intended.

Coming Saturday to the blog…stay tuned! 

Bulleit Rye Smash
Serves 1
Write a review
  1. 1 1/4 oz. Bulleit Rye
  2. 1 oz. simple syrup
  3. 3 lemon wedges
  4. 3 mint sprigs
  5. 3 dashes of bitters
  1. Combine the Bulleit Rye, 2 of the mint sprigs, the lemon wedges, simple syrup and the bitters in a shaker filled with ice.
  2. Shake vigorously.
  3. Place the lemon wedges from the shaker into a chilled rocks glass filled with ice.
  4. Strain the drink into the glass and garnish with the third fresh mint sprig.
 * I was sent samples to review and post recipes for these products, however all opinions are completely my own.

Italian Beef Pizza




Forget the same old delivery pizza – make an Italian Beef Pizza for dinner instead!

This dinner is really a two for one recipe.

One being the Italian beef that your going to make in your slow cooker. Lipton onion soup mix, beef broth, beer and some seasonings and just let it cook all day.




That night you can grab some rolls and have Italian beef sandwiches for dinner. Add some mozzarella cheese, peppers, some of the gravy for dipping and some fries.

There’s nothing better in my book.

You can even have those sandwiches a couple of nights if you want – I know we did. And there was also the addition of shredded beef in someones omelet the next morning.

But you guys get it, you can do a lot with this shredded beef recipe.

And then when leftovers get boring…

You’re gonna put it on a pizza! Just grab a store bought pizza dough and let it come to room temperature for a few minutes. Roll it out and then put it on a greased baking sheet. Press it out to the sides and bake it for 5 minutes in a 400º oven.

Take it out and cover the pizza crust with mozzarella cheese…




Then a couple of cups of the leftover shredded beef…




And then some peppers. Because we all know you need the peppers for an Italian Beef sandwich – so you have to have them for this Italian Beef Pizza. Christie is originally from Chicago where the Italian Beef Sandwich rules and she says this recipe tastes just like that sandwich in pizza form.

I’ve never had an Italian Beef Sandwich in Chicago but after eating this pizza, I think I’m going to need to get myself one soon. 




Then put it in the oven to bake for about 15-20 minutes. You want the cheese to be bubbling and the crust to be slightly brown on the bottom.

We made this Italian Beef Pizza recipe three times just to make sure it was right.

3 times. But we do like our pizza around here.

The last time we made it for an appetizer for the rum tasting party, along with many, many other apps., and it was a big hit. I think we probably could have served two of these and we would have been good to go.

If you’re looking for a recipe that you can make on the weekend and eat for a few dinners during the week – this is definitely the one.

The possibilities with this shreded beef are pretty endless…

But this pizza is definitely my favorite one.




Italian Beef Pizza
The shredded beef alone for dinner will serve 6-8. You'll need 2-3 cups of shredded beef leftover to make the pizza. If using this recipe for sandwiches, make sure you have at least 8 sub rolls on hand and any extra toppings you'd want for the sandwiches.
Write a review
For the Shredded Beef
  1. 4 lbs. beef rump roast
  2. 2 packages Lipton Onion Soup Mix
  3. 2 t. sugar
  4. 2 t. salt
  5. 1 1/2 t. fresh grated black pepper
  6. 4 cloves garlic, chopped fine
  7. 4 c. beef broth
  8. 1 bottle of beer
For the pizza
  1. 1 ball store-bought pizza dough
  2. 2 c. shredded mozzarella cheese
  3. 1 c. sliced Mezzetta Deli-Sliced pepper rings
  4. 1 c. sliced roasted red peppers
  5. 2-3 c. leftover shredded beef
  1. To make the shredded beef, add all the ingredients to your slow cooker and turn on high for 8 hours.
  2. Remove the roast from the slow cooker and shred with two forks, then place back in the slow cooker with all the juice.
For the Pizza
  1. Pre-heat the oven to 400 degrees.
  2. Take the pizza dough out of the refrigerator and let it come to room temperature for 15 minutes.
  3. Spray a baking sheet with cooking spray.
  4. Roll the pizza dough out into a rectangle shape on a floured board, then place it into the sheet pan and spread it out to the corners of the pan.
  5. Bake for 5 minutes until slightly browned.
  6. Remove from the oven and top with 1 cup of the cheese.
  7. Add the shredded beef (squeezed out of any juices) into a single layer on top of the cheese, then add the sliced peppers.
  8. Top with the other cup of cheese and place in the oven for 15-20 minutes until the cheese is brown and bubbling and the crust is brown on the bottom.

Buffalo Chicken Dip




I’m getting my menu ready for Superbowl Sunday with this kicked up Buffalo Chicken Dip recipe!

Chips and dip are usually on the list for the football game, not just one but as many as we can make.

Buffalo Chicken Dip is always a hit with everyone, but when you add jalapeño cream cheese…it’s turns into something even better.

I’m always at the grocery store. I mean – all the time. Between the normal cooking that we do for our family and the cooking we do for Mantitlement, there always seems to be something we’re out of.

I don’t mind going though. A lot of the time going to the store and looking around gives me ideas for new things to make. Like when I saw this Philadelphia Jalapeño Cream Cheese I knew I had to grab it.

The first thing that came to mind was making an extra spicy buffalo chicken dip.

I was actually picking up cream cheese (on the list) for my little guy. He loves it with pretzels or an a bagel…but my older son won’t touch it. It’s great when they like different things isn’t it? One wants one thing – the other wants something else.

And nope – neither of them wanted this Buffalo Chicken Dip when it was done. Sometimes that’s good too – more spicy chicken dip for me!

Start off with some shredded chicken, cheese, sour cream and you spicy cream cheese…



Mix it all together with a half of a cup of Frank’s Red Hot sauce. I know what you’re thinking – that’s a lot of hot sauce – it is but I’m telling you, it works.

Even with the jalapeño cream cheese.

Put your mixture in an oven proof dish and cover with the shredded cheese. You might want to place it on top of a sheet pan in case some cheese melts over the side like mine did.

Bake it, grab a bag of tortilla chips and then start dipping.

Or dunking. Or scooping. However you can get it in your mouth – it’s spicy, cheesy and awesome.

Not that I think you wouldn’t…but make sure you have lots of ice cold beer on hand for this one!





Buffalo Chicken Dip
Serves 4-6 for appetizers
Write a review
  1. 2 c. shredded chicken
  2. 4 oz. Philadelphia Jalapeño Cream Cheese, softened
  3. 1/2 c. sour cream
  4. 1/2 c. grated cheddar cheese
  5. 1/2 c. Frank's Red Hot Sauce (this is a milder hot sauce, if you have another kind start with 1/4 cup)
  6. 1 bag tortilla chips
  1. Add the cream cheese, sour cream, and hot sauce to a large bowl and stir to combine.
  2. Stir in the shredded chicken and then pour into an oven safe baking dish.
  3. Top with shredded cheese and bake at 425º for 20-25 minutes until the cheese is melted and bubbling.
  4. Serve with tortilla chips for dipping.

Coconut Chicken Meatballs




These Coconut Chicken Meatballs are crispy and fried perfectly, just the way fried food should be.

The first thing about fried food is that it needs to be crispy.

Soggy fried food is bad.

One of the things I’ve learned since cooking in the last year is how to fry something the right way. I had no idea before that there was a right way and a wrong way to fry, but I guess there’s a right and wrong way to do just about anything.

Here’s how it goes…

Start heating up your pot with oil over medium heat. If you have a thermometer that clips on the side of your pot it’s ideal for this recipe. These meatballs fry at a lower temperature than most deep fry recipes. You want the chicken to cook through (obviously) but not burn the coconut in the breading.

Mix up the filling for the meatballs and let the mixture sit in the fridge for a couple of hours to let the flavors all come together.

I used a 1 1/2 tablespoon scoop to and I ended up with about 24 meatballs. I emptied the scoop right into my coconut/breadcrumb mixture and tossed it around before I picked it up. A lot less messier meatball rolling that way.




Once the oil gets to about 325 degrees add in your first batch of meatballs. Usually you would fry at a little higher temperature but you don’t want the coconut to burn so I knocked the heat down just a little.

Give them 5 minutes, turning them around about halfway through.

Drain the fried meatballs on paper towel lined plates and start your next batch. You might have to wait until your oil comes to temperature again to start frying…just be patient.

You have that whole batch you just cooked to snack on while you’re waiting.

Try out these Coconut Chicken meatballs for dinner or you next party – don’t be afraid of the deep fry, just deep fry right.

There’s even a healthy slice of pineapple on top for you.




Coconut Chicken Meatballs
Makes about 24 meatballs
Write a review
  1. 1 lb. ground chicken
  2. 2 eggs
  3. 1/4 c. crushed pineapple, drained (reserving juice from can)
  4. 3/4 c. regular breadcrumbs
  5. 1/2 t. garlic powder
  6. 1/2 t. onion powder
  7. 3/4 t. salt
  8. 2 T. reserved pineapple juice
  9. 1/2 c. flour
  10. 1 c. panko breadcrumbs
  11. 1 c. coconut flakes (sweetened)
  12. 1 t. coconut extract
  13. vegetable or canola oil for frying
  1. Mix the ground chicken, 1 egg, crushed pineapple, breadcrumbs, garlic and onion powders, salt and the pineapple juice together in a bowl.
  2. Chill for 2 hours or overnight.
  3. Set a large pot filled halfway with oil to heat over medium heat.
  4. While the oil is heating start scooping out the meatballs.
  5. Set out 3 bowls for coating the meatballs.
  6. One with the other egg mixed with the coconut extract and 1 T. of water.
  7. Another with the flour and another with the panko breadcrumbs and coconut flakes combined together.
  8. Using a 1 1/2 T. scoop, portion out a meatball and dip it first in the flour, shaking off any excess, then in the egg and then in the panko/coconut mixture.
  9. Place on a sheet tray or a board and repeat with the remaining mixture.
  10. Once the oil comes to 325 degrees carefully place in your first batch of meatballs.
  11. How many meatballs per fry will depend on the size pot your using, just be sure not to overcrowd your pot of oil.
  12. Fry the meatballs for 5 minutes, then remove one and cut into it to make sure the mixture is coked through. If it's not, give them another minute and check again.
  13. Place the meatballs on a plate lined with paper towels and repeat until all the meatballs are fried.
  14. Serve with toothpicks and a piece of pineapple for appetizers or serve for dinner with fries or rice.
  1. You can keep these meatballs in the oven at 250º for up to an hour.