Bickels

09/08/2016

Baked Popcorn Chicken:

INGREDIENTS:
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 cups low-fat buttermilk
3 cloves garlic, smashed
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper, to taste
3 cups crushed Bickel's Chips
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:

Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine chicken, buttermilk, garlic, basil, oregano, thyme, cayenne pepper, salt and pepper, to taste; marinate for at least 30 minutes. Drain well.
Working in batches, dredge chicken in crushed potato chips, pressing to coat. Place onto the prepared baking sheet; drizzle with butter.
Place into oven and bake, turning pieces halfway through, until crisp and cooked through, about 20-25 minutes.
Serve immediately, garnished with parsley, if desired.

08/30/2016

It's that time of year to start packing lunches again! Don't forget to pack your Bickel's Snacks!

08/22/2016

Chocolate Potato Chip No Bake Cookies
Ingredients
2 Cups Sugar
½ Cup cocoa
½ Cup butter
½ Cup whole milk
2 tsp vanilla
½ Cup peanut butter
1½ Cups quick oatmeal
1½ Cups Bickel's Potato chips, lightly crushed
½ Cup walnuts, optional
Instructions
Line two cookie sheets with parchment paper.

Combine the sugar and cocoa in a 4 qt. saucepan. Add the butter and sugar, but don't turn the heat on yet.

Measure the peanut butter, oatmeal and potato chips, leaving the these ingredients in their measuring cups. Measure the walnuts, if using. Have vanilla handy.

Turn the heat on medium, under the saucepan. Stir mixture constantly and bring to a full boil. Remove from heat and add vanilla and peanut butter. Quickly stir in oatmeal, chips and nuts (if using). Immediately spoon cookies onto parchment paper, spreading slightly. Work quickly so that cookies don't set up in the pan.

08/16/2016

Bickel's Popcorn is great for these recipes!

These fancy popcorns take movie marathons to the next level.

08/10/2016

Fun Fact: Potato Chips date back to 1853. An unhappy customer at a restaurant in Saratoga Springs, NY kept returning his fried potatoes to the chef, requesting they be prepared much thinner. The chef sliced them so thin that they could not be eaten with a fork. Thus was born the potato chip.

08/05/2016

Sit down with some Bickel's snacks and watch the Opening Ceremony tonight!

08/02/2016

Don't forget that Bickel's Chips are a great addition at any picnic!

08/01/2016

Try an Irish Man's Mac and Cheese with Bickel's Chips!
Ingredients

Kale Pesto Slaw:
1 bunch kale, sliced into thin shreds
2 tablespoons olive oil
salt
1/3 cup homemade or store- bought pesto
juice of half a lemon
Mac and Cheese:
1 pound of your favorite short cut pasta
4-6 slices thick cut bacon, chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup stout beer (or another 1/2 cup of milk)
3 cups whole milk, warm
2 1/2 cups sharp Irish white cheddar cheese, shredded
1 1/4 cups havarti cheese, shredded
1/4 cup of the kale slaw (recipe above)
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoons salt + pepper
1-2 cups lightly crushed Bickel’s potato chips

Instructions

Kale Pesto Slaw:
Add the kale to a large bowl and drizzle with olive oil and salt. Massage the olive oil and salt into the kale for a minute or two. Add the pesto and lemon juice, toss well to combine. Keep stored in the fridge.
Mac and Cheese:
Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray or lightly grease with oil.Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite to it. It will finish cooking in the oven. Drain well.In the same pot you boiled the pasta, cook the bacon over medium heat until browned and crisp. Remove the bacon from the pot and drain on a paper towel lined plate. Drain all but one tablespoon of the bacon grease out of the pot. In the same pot, melt the 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the beer and cook another minute. Now slowly pour in the milk, whisking until combined. Raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, kale pesto, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted (if needed, return the pot to the heat to fully melt the cheese). Stir in the pasta and bacon, transfer to the prepared baking dish. Sprinkle on the potato chips crumbs and place the baking dish on top of a baking sheet. Bake for 25-30 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and let sit five minutes (yeah, right). Top with the kale pesto slaw. Dig in!!

07/29/2016

This BLT dip goes great with Bickel's Chips!

This easy little BLT Dip is loaded with great bacon flavor that's beautifully complimented by sun dried tomatoes and green onion. It's perfect for dipping those good ol' potato chips!

07/27/2016

Summer isn't over yet! What have you been up to this summer and what else do you have planned?

07/26/2016

Some delicious recipe ideas for your Bickel's Chips!

Potato chip lovers know how addictive potato chips can be -- once you start eating one, it's hard to stop before you've reached the bottom of the bag. No...