Hey there Bubba, looks like today is your lucky day. Yep, it’s National Bubba Day. I don’t know about you, but I’ve always associated Bubba as either a Southern Term of Endearment or a Slap in the Face, depending upon who is using it and how it‘s used. Turns out both are right.
In the American South, Bubba is associated with a male relative, usually a younger brother, or a dear friend that you think of like a brother. However; according to linguist experts, Bubba is derived from the African and Creole languages of blacks who lived in isolation on the Sea Islands of South Carolina. The word used was buhbuh, which developed into Bubba in the south. Because of its association with African Americans and Southern Folk, the term is also used to call out a person of low economic status and limited education regardless of skin color. Bubba also means a “good ol’ boy” and not necessarily in a flattering way.
Turns out in the US Army and Marines, Bubba refers to a simple-minded soldier, similar to a grunt, but with connotations of endearment instead of derision. I don’t see how calling someone stupid could be construed as a term of endearment, but whatever.
Today is also National Rotisserie Chicken Day. If you look up the history of Rotisserie Chicken, you would be told that Rotisserie Chicken has been popular in Canada since the 1950s and America since Boston Market tempted our taste buds in the 1990s. Hum, that didn’t make sense to me. Watch any movie set in Medieval times, and sooner or later you’ll see a bird on a spit rotating over a fire, be it in the hearth or outdoor. So how is it that Rotisserie Chicken be such a relatively new thing?
Turns out, when you research the history of Rotisserie Chicken, they are referring to the convenience of ready to eat Rotisserie Chicken and not the method of slowly rotating a chicken over an open flame. That’s been around for a very long time. If you look up the word Rotisserie, you’ll find that it’s a noun meaning a cooking device on which food is roasted on a rotating spit in a shop or restaurant that sells food cook in this manner. Spit refers to the rod on which meat is mounted, first popularized in (you guessed it) medieval cuisine. The first spit appeared in Paris shops around 1450. Early spits were powered by a boy servant. Next came turnspits, powered by dogs on a treadmill (can’t make this stuff up), then by steam power and eventually electric motors.
Aren’t you glad you now know more about Rotisserie Chickens than necessary? Bottom line is, the best way to get Rotisserie Chicken is at your local market. You can take it home, eat as is or use the meat to create something entirely different like Chicken Enchiladas or Chicken Noodle Soup. Or this great recipe for Mini Chicken Pot Pies.
Mini Rotisserie Chicken Pot Pies
1 box Refrigerated Pie Crust Dough
1-1/2 cups Deli Rotisserie Chicken
1/2 Yellow Onion
1 tablespoon Butter
4 teaspoons Flour
1 cup Milk
1/2 teaspoon dried Thyme Leaves
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup frozen Peas and Carrots
Remove pie crusts from box, let soften at room temperature as directed on the box.
Remove skin from Rotisserie Chicken. Cut meat from the bones, then dice the meat into small pieces. Set aside.
Cut onion in half from root to tip. Reserve half the onion for another use. Peel remaining half, then dice and set aside.
Heat oven to 375-degrees. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust.
Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups. Set aside.
In large nonstick skillet over medium heat, melt butter; add onions and cook. Stir frequently until onions are tender, about 3 minutes. Stir in flour until blended.
Add milk, thyme, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until mixture thickens. Stir in chicken and frozen peas and carrots. Mix well.
Fill each muffin cup with about 1/4 cup chicken mixture. Fold and crimp pie crust over filling with the center open.
Place in the heated oven. Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.
It’s also National Rocky Road Day. Now I will confess my first thoughts for National Rocky Road Day was to suggest a nice bowl or cone of Rocky Road Ice Cream, the most popular way to get that chocolate, nut, marshmallow fix. Then I remembered that one of my favorite childhood candy bars was a Rocky Road. Mega sugar overload. These fudge bars are a great way to celebrate National Rocky Road Day in a more grownup, sophisticated way. Enjoy!
Rocky Road Fudge Bars
Chocolate Bar Base
1 oz. Unsweetened Chocolate
3/4 cup Macadamia Nuts
1/2 cup Butter
1 cup Flour
1 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Vanilla
Heat oven to 350-degrees. Grease and flour a 13-inch by 9-inch pan. Chop unsweetened chocolate square and macadamia nuts, set aside.
In large saucepan over low heat, melt the butter chopped unsweetened chocolate together, stirring until smooth. Remove from heat. Lightly spoon flour into a 1-cup measuring cup; level off. Stir flour, sugar, baking powder; vanilla and eggs into the melted chocolate mixture; mix well. Spread out in the bottom of the prepared pan. Set aside.
Rocky Road Filling
6 oz Cream Cheese
1/4 cup Butter, softened
1/2 cup sugar
2 tablespoons Flour
1/2 teaspoon Vanilla
1/4 cup Macadamia Nuts
1 cup Semisweet Chocolate Chips
2 cups Miniature Marshmallows
In small bowl, combine the softened cream cheese, softened butter, sugar, flour, vanilla and egg together. Beat 1 minute at medium speed until smooth and fluffy.
Chop nuts, stir into the cream cheese mixture. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
Bake in the heated oven for 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
While the marshmallows are baking, quickly make the frosting.
Chocolate Cream Cheese Frosting
1 oz Unsweetened Chocolate, chopped
1/4 cup Butter
1/4 cup Milk
2 oz Cream Cheese
3 cups Powdered Sugar
1 teaspoon Vanilla
Chop the unsweetened chocolate, place in a large saucepan over low heat. Add butter, milk, and cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble.
Refrigerate 1 hour or until firm. Cut into bars to serve.
Enjoy. Store any remaining bars in refrigerator.