How Do You Do Chicken & Rice?

Chicken and rice sounds like a specific meal request, right? In Southern Illinois, we are blessed with so many wonderful food choices that you may need to clarify your choice. Between brick and mortar sights and food trucks/carts, there are many ethnic variances on this classic dish.

It seems pretty much every culture has some version of the meal. They may vary by cooking methods, sauces, spices, and sides. Below, you will see just a sampling of some of the wonderful local options for chicken and rice. What are your favorites?

As this is by far not a comprehensive list, I know there are other mouth-watering options out there. Please comment and let the rest of us know about them! Give your favorite locally-owned Southern Illinois eatery a shout out…

Above: Chicken Tiki Masala from India Delight in Marion

Above: Jerk chicken from Caribbean Hut in Cambria

Above: Mini chicken chimichangas from El Paisano in Carbondale

Above: Chicken Shawarma from Pita Alley in Carbondale

Above: A delicious plate from La Cocina Mexican Restaurant in Salem

Above: Hibachi Chicken from Fujiyama in Carbondale (they also have sites in Mt. Vernon and Effingham with a new site on the way in Marion.

Corn & Salad Dressing

One of the go-to condiments in our house is a really quick corn dressing–mayo, Southern Illinois honey, and Sazón– to spread on corn of the cob. Sometimes I also sprinkle either parmesan or a cheese like feta or cotija onto it once it is on the cob.

When I couldn’t decide what to put on my chef salad for lunch one day, it hit me. I could easily use the corn dressing on my salad. I added the juice of a lime to thin it a bit, and that was it.

I love it when I can have homeade things all set to go that pull double duty. I’ve been using the homeade salsa fresca in my salad for other meals as well. My lettuce was already washed, chopped, and ready to go in a bowl in the fridge. The longest it took me to do anything was tear some thinly slice ham and turkey into pieces. That’s only because I’m still dealing with the chemo-induced neuropathy. Otherwise, it was a pretty quick and tasty chef salad.

Here is the basic recipe:

Ingredients:

1 cup mayonnaise

1/4 cup honey

1 packet of Sazón

Directions:

Mix all ingredients together. Adjust the thickness by adding more mayonnaise or honey.

Optional:

Add the juice or zest of a lime for variation.

Orange Bourbon Chocolate Brownies

These moist, indulgent brownies are the result of not being able to find my “good vanilla” and having to find suitable substitutions…

INGREDIENTS:

2 cups white sugar

1 cup butter

1/2 cup cocoa powder

1 tablespoon bourbon

The juice of 1/2 of a small orange

4 eggs

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

DIRECTIONS:

A Community Tradition of Harvesting Memories

The Carterville Lion’s Club Free Fair kicked off this Wednesday in Cannon Park with the Farmer’s Market and runs through Saturday, September 8, 2018. This year’s theme is 105 Years of Our Tradition: Harvest the Memories. The Free Fair is a family-friendly event where many gather each year for some good, clean fun.

Friday evening features a 5K Twilight Glow Run and Poker Walk as part of the event festivities. Jackson Junction will be performing from 8:30 pm – 11:00 pm.

Saturday’s lineup includes a parade at 10:00 am, the Lioness Cake Walk, and Stride Pro Wrestling. Debbie Browning is this year’s Parade Marshall. Some of this year’s free events are a pet fair, children’s eye screenings, Identi-Kid services, Emery Brothers Roller Skating, a Ping Pong Avalanche, and hands on healthy snack and eating demos from the Carbondale Neighborhood Co-op Grocery.

Carnival rides, games, and bingo will be operating Friday evening and Saturday. Arm bands are $24 and single tickets are $3.

Additional info is available on the event’s Facebook Page: https://www.facebook.com/FreeFairPageant/

Corn, Ranch Dressing, and Giardiniera

Contestant Robyn opened her cooler on this Sunday night’s episode of “Worst Cooks in America” and found the following three ingredients: corn, ranch dressing, and giardiniera. These foods had been chosen to represent Illinois. (Technically, the dart she threw at the map to choose her state landed in Southern Illinois –more specifically, Southwestern Illinois… ) I spent commercial breaks researching how ranch dressing and giardiniera were indicative of Illinois. Since the official state vegetable is sweet corn, the official state snack is popcorn, and as of this New Year’s Day, the official state grain is corn, I get that one.

An internet search revealed that giardiniera, a pickled vegetable condiment, is reportedly very popular in the Chicago area served with foods such as Italian beef and pizza. Guess what. Southern Illinois has some pretty great Italian food too (Can you say, “Herrinfesta Italiana?”) We also have locally made giardiniera. Louie’s Seasonings in Johnston City makes both hot and mild giardiniera as well as muffaletta and olive salads.

As for the ranch dressing….well, that one was more of a stretch for me. The best I could determine is that it was perhaps a veiled nod to Miracle Whip. Although it is not mayonnaise, it has similar color and appearance. Ranch dressing often has mayonnaise in it. As for the Miracle Whip connection to Illinois, it has been reported to have been developed in Salem. Originally, it was said to be Max Crosset’s X-tra Fine Salad dressing as used in Max Crosset’s Cafe. He reportedly sold its recipe to Kraft Foods for $300 in 1931. As with other things (like internet and sticky notes…) there are some conflicting reports regarding the invention of the famous salad dressing.

Whether or not she was familiar with Illinois or the three ingredients, Contestant Robyn did win the burger creation challenge for the Red Team. In fact a couple of the ingredients she chose to incorporate into her burger creation had elements that are representative of Southern Illinois: pepperjack cheese and barbecue sauce. Peppers seem to grow well here. Darn Hot Peppers has a wide variety of products featuring them. Good BBQ is also readily available in Southern Illinois. 17th Street Bar & Grill, Smoked to the Bone, Pat’s BBQ, The Wylde Hog, and Southern Que are just some of the options. Chef Anne seemed impressed with the Illinois burger, and it did look delicious.