Pork Stir Fry

Have you ever wondered what one might do with those super thin cut pork chops?  I found a really good use for them.  I came across a recipe for Pork Stir Fry with Green Onions over on Simply Recipes.  I came close to following the recipe, but threw in some broccoli and cauliflower that I had cut up in the fridge already.  Kodo declared it as good as the chicken, rice, ice cream, and jello our local Chinese restaurant.  But what does he know?  He's six.  He does know that he liked it though.  I wasn't sure how all those green onions would go, but it was really good.

Ingredients

• 1-1 1/2 lbs thin cut boneless pork loin chops, cut into long strips
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 tsp corn starch
• 4 Tbsp peanut oil or other high smoke point oil (canola, rice bran, or grape seed)
• 2 cups cauliflower and broccoli, cut into bite sized pieces
• 5 cloves garlic, thinly sliced
• 8 scallions/green onions, sliced into half inch pieces
• splash of soy sauce (optional)

Method

Put the soy sauce, sugar, and corn starch into a large bowl and whisk to combine.  Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.
Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the cauliflower.  After about 2 minutes move the cauliflower to the outside of the pan and add the broccoli.  After another 2 minutes move the broccoli to the outside and add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.  Add the sliced green onions and continue to stir-fry for another minute, or until the green onions wilt.  Add about 1/4 cup water to deglaze the pan.  Add a splash of soy sauce if desired.
Serve with rice if desired.

Tacos & Beans

A few weeks ago I tried a recipe (from Cook's Country, I think) for tacos with refried beans.  It was kind of odd because you set the hard tacos on a bed of refried beans to bake.  With concern that the bottoms would get soggy, I tried it anyway.  The bottoms of the tacos were soggy, but the flavor was good.  So I figured it could be just as good baked in two dishes, one for the beans and one for the tacos.  That method worked much better.  For one can of tomatoes & chilies, I prefer to make 2 lbs ground beef although you only need one lb for this application.  I just put the rest in the freezer to pull out another day.

Tacos with Refried Beans

2 lbs. lean ground beef

1 onion, diced

2 cans tomatoes & chilies (Ro-tel tomatoes)

2 pkg. taco seasoning

1 can refried beans

2 cups shredded cheese (I used pre-shredded Fiesta blend)

12 hard taco shells

Preheat oven to 375.  While the oven heats, combine refried beans and 1 can Ro-tel tomatoes, drained slightly with liquid reserved for the meat.  Put bean mixture into a small casserole dish and top with cheese (I used probably 2/3 cup or so).

In a skillet, cook the ground beef with the diced onion until the meat is no longer pink.  Drain fat if necessary.  Add taco seasoning, the remaining can of tomatoes and reserved juice, and 1/2 cup water.  Cook uncovered until the sauce has thickened (10 min.)

Put the beans in the oven while stuffing the tacos.

When the sauce has thickened, stuff each taco shell with meat mixture and cheese.  Save remaining meet mixture for another use.  Put the tacos in another casserole dish and bake until the cheese has melted (10 min. or so).

We like to serve these with shredded lettuce, taco sauce, salsa, green onions, and sour cream.  Serve the beans as a side dish with tortilla chips or put some right on your taco.  Enjoy!

Herbed Lime Chicken

I found this recipe many years ago in an issue of Light & Tasty. It's very easy to throw together and is wonderful on the grill. I have found that there is plenty of marinade to do more than 1 lb of chicken. I usually make a full batch and put half of it on 1 lb of chicken and put the other half back in the dressing bottle for another time. We also skip the basting step. It grills up quickly and doesn't really need it.

Herbed Lime Chicken

• 4 Servings
• Prep: 5 min. + marinating Grill: 10 min.

Ingredients

• 1 bottle (16 ounces) fat-free Italian salad dressing
• 1/2 cup lime juice
• 1 lime, halved and sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 4 boneless skinless chicken breast halves (1 pound)

Directions

• In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8-10 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken; baste with the reserved marinade. Grill 5-7 minutes longer or until juices run clear, basting occasionally. Yield: 4 servings.

Nutritional Analysis: One serving equals 162 calories, 2 g fat (1 g saturated fat), 67 mg cholesterol, 718 mg sodium, 8 g carbohydrate, 0.55 g fiber, 27 g protein. Diabetic Exchanges: 4 very lean meat.

Herbed Lime Chicken published in Light & Tasty June/July 2001, p29

Hot Chili

I'm just making things up today. We wanted some chili but didn't have a pork shoulder for Ranch Chili. I had out a pound of ground beef, so I started adding things I had on hand that sounded good for chili. I had a 28 oz. can of crushed tomatoes and a 14 oz. can of diced tomatoes. I think next time I'd prefer to have two big cans of crushed tomatoes. There were also cut veggies in my fridge and great northern beans in the pantry. Two dried jalapenos, canned diced green chilies, and half a can of chipoltes in adobo brought on a nice heat. The heat came after the initial bite, but didn't linger. This was a thick chili. Looked very meaty, but was mostly veggies. It was hearty and left us satisfied (especially with the cornmeal biscuits I baked to go with it).

Hot Chili

1 lb. ground beef
2 onions, diced
1-2 stalks celery, diced
1-2 carrots, diced
4 cloves garlic, minced
2 tbsp. chili powder
1-2 tsp. chipolte powder (substitute cayenne, if preferred)
2 tsp. oregano
salt & pepper, to taste
2 - 28 oz. cans crushed tomatoes
1 - 7 oz. can diced green chilies
3 chipoltes in adobo sauce, minced + 1-2 tsp. adobo sauce
2 - 15 oz. cans great northern beans, rinsed and drained (use whatever bean you like, I think red kidney beans may have been better)

Brown ground beef, add diced veggies and cook until softened. Add garlic, and saute until fragrant. Add seasonings and let cook a couple minutes. Add tomatoes and chilies. Add beans and simmer until ready to serve (at least 15 minutes - I think I went half an hour).

Black Bean & Chicken Soft Tacos

We've used this recipe for years. It came from one of the early issues of Quick Cooking. Using leftover cooked chicken makes it really quick, but doesn't take much more time if you cook the chicken fresh, just dice before cooking.

Soft Chicken Tacos

"I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level," relates Ruth Peterson of Jenison, Michigan. "Sliced radishes make a unique crunchy topping."

6 ServingsPrep/Total Time: 20 min.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup salsa
• 1 tablespoon taco seasoning
• 6 fat-free flour tortillas (8 inches), warmed
• Shredded lettuce, shredded reduced-fat cheddar cheese, sliced radishes, chopped tomatoes, sliced green onions and fat-free sour cream, optional

Directions

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through.
• Spoon the chicken mixture down the center of each tortilla; roll up.
• Serve with the toppings of your choice if desired. Yield: 6 servings.

Nutrition Facts: 1 taco (calculated without toppings) equals 271 calories, 2 g fat (0 saturated fat), 42 mg cholesterol, 1,077 mg sodium, 39 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat.

Old School Chili

This is how my mama taught me to make chili (mostly). She'd use half a can of tomato juice (save the other half for spaghetti sauce), a small can of Brooks mild chili beans, 1 lb. hamburger, some onion, salt, pepper, oregano (I think, or was that my addition), and chili powder. Cook some elbow macaroni right in the pot (before adding the beans) and you have a meal. When we were first married we had to stretch a buck, so we discovered that we could use 1 lb. hamburger with a whole can of tomato juice and 3 cans of chili beans to stretch it over several meals. In those days I still added the macaroni to stretch it further, but this is not a chili-mac loving house (other than me) so now we leave it out. I served the chili with Cornmeal Biscuits with honey butter (mix together equal parts softened butter and honey).

Old School Chili

I lb. ground chuck
I onion, diced
3 cloves garlic, minced
salt, pepper, and chili powder to taste (I went with a heavy hand and adjusted several times through the cooking)
oregano (maybe 1/2 tsp. or so)
crushed red pepper (to taste) or if you're as lucky as I was, 1 dried red chili pepper (compliments of my brother-in-law), crumbled
1 large can tomato juice
1 large can Brooks mild chili beans (sometimes we use hot, but the boys are not fans)

Brown the beef seasoned with salt, pepper, and chili powder. As the meat cooks, dice the onion and add to the pot. When the meat is nearly browned, add the garlic. Little more salt, pepper, chili powder, oregano, and red pepper. Add the tomato juice and simmer for a while (maybe 30 minutes). If you like chili-mac, add about 1 cup uncooked macaroni while the tomato juice simmers. Add the chili beans. Cook for 15 minutes or so and enjoy.

Shredded Barbecued Beef

Here's one I had totally forgotten about. I pulled a package out of the freezer expecting Pulled Chicken or Pulled Pork and found Shredded Barbecued Beef. I had forgotten all about it. We made it back in August and this was a great surprise. We really like smoking meats in the warm months and pulling them out when it's cold. Starts off a great busy night meal. I would highly recommend giving this one a try. We'll have to do it again when it warms up.

As a side note, if you have any interest in cooking magazines, I would highly recommend Cook's Illustrated and Cook's Country. I have subscriptions to both magazines and websites. I like being able to leaf through the magazine and the website gives full access to all recipes and product tests from past issues. Then I don't have to go find the issues, I can just search the site.

Shredded Barbecued Beef

Serves 8 to 10

If you prefer a smooth barbecue sauce, strain the sauce before tossing it with the beef in step 4. You will need a disposable aluminum roasting pan for this recipe. We like to serve this beef on white bread with plenty of pickle chips.

Spice Rub and Beef
1	tablespoon salt
1	tablespoon pepper
1	teaspoon cayenne pepper
1	boneless beef chuck-eye roast (5 to 6 pounds)
3	cups wood chips , soaked for 15 minutes
Barbecue Sauce
1	onion , chopped fine
4	garlic cloves , minced
1/2	teaspoon chili powder
1 1/4	cups ketchup
3/4	cup brewed coffee
1/2	cup cider vinegar
1/2	cup packed brown sugar
3	tablespoons Worcestershire sauce
1/2	teaspoon pepper

1. For the spice rub and beef: Combine salt, pepper, and cayenne in small bowl. Following photo 1, quarter roast and remove excess fat and gristle. Rub meat all over with salt mixture and transfer to large disposable aluminum roasting pan. (Salt-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)

2. Seal soaked wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Arrange roasting pan with beef on cooler side of grill and barbecue, covered, until meat is deep red and smoky, about 2 hours.

3. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Following photo 3, flip meat over, cover pan tightly with foil, and bake until fork inserted into meat can be removed with no resistance, 2 to 3 hours. Transfer meat to large bowl, tent with foil, and let rest 30 minutes. While meat rests, skim fat from accumulated juices in pan; reserve 2 tablespoons fat. Strain defatted juices; reserve 1/2 cup juice.

4. For the barbecue sauce and to finish: Combine onion and reserved fat in saucepan and cook over medium heat until onion has softened, about 10 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining ingredients and reserved meat juices and simmer until thickened, about 15 minutes. Using 2 forks, pull meat into shreds, discarding any excess fat or gristle. Toss meat with 1/2 cup barbecue sauce. Serve, passing remaining sauce at table.

Hearty Beef Stew

This is a good go to recipe for feeding a hungry crew. According to Cook's Country, this serves 6 to 8. Maybe if they're lumberjacks. We fed 10 and still had leftovers. The recipe calls for parsnips, but I only find them about half of the time that I want them, so I just double the carrots. It also calls for only 1 lb. of red potatoes. I use whatever I have on hand and probably closer to 2 lbs. With 5 lbs. of beef, we like some extra potatoes. The stew is thickened with instant tapioca. According to my mom, my dad hates tapioca, so we don't tell him it's in there. He really likes the stew. The addition of soy sauce (don't tell my dad that one either) helps bring out the beefiness. I think my favorite part about this recipe is that it's a slow cooker recipe, so I do all the work in the morning and have very little fuss at mealtime. The downside is it takes about an hour for all the cutting, pealing, chopping and browning to get it going. I like to add the veggies back in with the stew half and hour or so before serving so they can soak up the flavor. Oh, I used dried thyme instead of fresh with no ill effects.

Hearty Beef Stew

Serves 6 to 8

If you’re going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.

5	pounds boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch cubes
	Table salt and ground black pepper
3	tablespoons vegetable oil
4	medium onions , chopped fine
1	(6-ounce) can tomato paste
2	cups low-sodium chicken broth or beef broth
3	tablespoons soy sauce
1	pound carrots , peeled and cut into 1-inch pieces
1	pound parsnips , peeled and cut into 1-inch pieces
1	pound red potatoes , cut into 1-inch pieces
1 1/2	teaspoons minced fresh thyme leaves
2	bay leaves
2	tablespoons Minute Tapioca
2	cups frozen peas , thawed

1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn’t need more oil).

2. Add 1 tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

3. Toss carrots, parsnips, potatoes, 1/2 teaspoon thyme, and remaining 1 tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.) Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.

Make Ahead

You can do most of the prep for this recipe the night before the ingredients go into the slow cooker. Prepare the recipe through step 2 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 3. The cooking time will run to the high end of the ranges given in the recipe.

Shepherd's Pie

So the first time I had Shepherd's Pie was at the cafeteria at the bank where I was working. It was awful. Canned vegetables, hamburger, and beef broth (that may be too generous, probably mostly water) topped with instant mashed potatoes and served. Did I mention it was bad? This recipe from Cook's Country (can you tell I like this one?) has many layers of flavor and no mushy veggies. The only change I made this time was to bake the pie before brushing the top with egg and broiling. This worked much better. Usually the brush knocks down the potatoes and makes an eggy mess. Still very tasty when it's done, but it was much easier to brush with egg after the potatoes were firm. The only really annoying part of this recipe is that the potatoes are really thick. It is hard to spread them on top of the filling. So I drop on little spoonfuls and try to smear them together. But the consistency at the end is very good, so I haven't tried thinning the potatoes. I'm thinking smushing them through a hole in the corner of a gallon bag may be the easiest way to go. But I haven't tried it yet. We usually use Guinness, but I would guess whatever beer you like to drink would work.

Shepherd's Pie
2/2006

Although just about any mild beer will work in this recipe, we particularly enjoyed the sweet flavor of O’Doul’s nonalcoholic amber.

Serves 6 to 8

Filling
2	tablespoons unsalted butter
1	large onion , chopped fine
2	medium carrots , peeled and chopped fine
2	pounds 85 percent lean ground beef
	Table salt and ground black pepper
5	tablespoons all-purpose flour
1	tablespoon tomato paste
1/4	cup heavy cream
1 3/4	cups low-sodium chicken broth
3/4	cup beer (see note above)
2	tablespoons soy sauce
2	teaspoons minced fresh thyme leaves
1	cup frozen peas
Topping
2 1/2	pounds russet potatoes . peeled and cut into 2-inch pieces
	Table salt
2	tablespoons unsalted butter , melted
1/3	cup heavy cream , warmed
	Ground black pepper
1	large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top (see photo). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Make Ahead

Make the filling through step 2, but do not add the peas. Store in an airtight container in the refrigerator for up to two days. When ready to proceed, reheat the filling in a large saucepan, stir in the peas, and transfer to a broilersafe 2-quart casserole. Proceed with the recipe from step 3.

Red Beans & Rice

I've made this Red Beans and Rice several times before. I found it in Cook's Country (Feb. 2006) and it does not disappoint. Previously, I have just followed the directions and made the rice separately then tossed it together at the end. It is intended to be served over the rice but we like it all mixed together. This time, I thought, why make the rice on the side and then stir it all together. I'll just make the rice in the pot. There was lots of liquid remaining. So I used 1 lb. long grain rice (about 2 1/2 cups) straight in the pot when there was about half an hour to go on the beans. It sucked up all the water and I added another two cups. So I think next time I'll start with 16 cups liquid (I use all water, we don't really notice the chicken broth with all the other flavors). Then if it gets too thick just add a bit more water as it cooks. I am also happy that we can now find andouille at Scroger's (you know, Scott's bought out by Kroger's; sound better than Krott's). But it is good with Kielbasa as well. We like to serve it with hot sauce as desired. All of the boys but Bubba like this dish. He just doesn't think he likes rice.

Red Beans and Rice
2/2006

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

Serves 8 to 10

4	slices bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib celery , chopped fine
4	cloves garlic , minced
	Ground black pepper
1	teaspoon minced fresh oregano leaves
1	teaspoon minced fresh thyme leaves
1/2	teaspoon cayenne pepper
4	bay leaves
	Table salt
1	pound dried red kidney beans , rinsed and picked over
7	cups low-sodium chicken broth
7	cups water
1/2	pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.

2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Turkey & Noodles

So I learned this evening that my husband really didn't like the way I made turkey and noodles. I would usually cook the noodles in broth then add the turkey and maybe some veggies. It was more of a thick turkey noodle soup. Today I cooked the noodles in water and basically made turkey gravy instead of a can of creamed soup to do more of a tuna and noodles kind of thing. Other than the carrots being under done it was pretty good. Although I think next time I should start with some onion at the beginning of the sauce. If you have leftover gravy (about 2 cups or so), by all means use it instead of the butter, flour and broth. Cook the carrots and peas with the pasta instead of in sauce.

Turkey & Noodles

4 tbsp. butter (or use half butter half oil)
1/4 cup (or so) finely diced onion
1/4-1/2 cup diced carrots
1/4 cup flour
1/2 tsp. salt, or to taste
1/4 tsp. pepper
2 cups shredded turkey
2 cups turkey (or chicken) broth
1/4-1/2 cup frozen peas
1/2 lb. cooked egg noodles

Melt butter over medium-high heat. Saute onion and carrots for a few minutes to soften onion. Add flour, salt and pepper. Cook until bubbly, 2 minutes. Stir in turkey. Add broth and peas. Bring to a boil, then simmer until thickened, stirring often. Stir in noodles. Season to taste and serve.

Beef and Bean Burritos

Sorry, long time no post. Haven't been making much from recipes. Doing simple grilled fare and some meatloaves. Couldn't tell you exactly what I put in them. But they're good. The main thing is that I use bbq sauce instead of ketchup.

So to get to the burritos. We had a leftover grilled steak and some leftover rice from chinese takeout the other night. So I took the rice, added it to a pan with a can of refried beans. Added about 1/2 cup mild salsa, some chipolte powder (just a sprinkling), salt, pepper, and about 1/2 tsp. cumin. Then I diced the steak and added it to the pan and let it heat up fully. Then I put the mixture into tortilla wrappers with some shredded cheese. Add some more cheese on top and pop them in the oven at about 375 until the cheese melts. The cumin brought out the right Mexican flavor I was going for.

Beer Brats

So my husband decide to make brats the way a friend had done it. We simmered uncooked brats in beer with some onions for about 1 1/2 hrs. We wanted to make this on the grill so we didn't stink up the house with simmering beer. We we took a disposable foil pan, sliced up an onion into thick slices, laid the brats over the onion, covered with beer, and cooked on a grill on medium low for 1 to 1 1/2 hrs. They cooked up nicely. We thought about putting them directly on the grill for a few minutes to give them some nice marks, but skipped that part. They were very good straight out of the beer bath. And they had a pink hue similar to the ring you would see when smoking meats.

Fool-Proof Classic BBQ Chicken

For my inaugural post, I though I should mention that all of the grilling I do is on a gas grill. I do not have any real experience in cooking over Charcoal, but may give it a go when my current gas grill dies. All of the recipes I post will thus be based upon a gas grill, but are easily adapted to charcoal.

Last night, I made my BBQ chicken. This recipe is really a conglomeration of several different recipes and procedures, but it turns out really well. The only place where this recipe can really go wrong is if you are over-zealous with the heat when trying to get the chicken completely cooked through, so be careful and your patience will be rewarded.

Fool-Proof Classic BBQ Chicken

1 Whole cut-up chicken (8 pcs.)

Rub:
1 1/2 t. Sweet Paprika
1 1/2 t. Kosher salt
1 1/2 t. Brown Sugar
1 t. Black Pepper
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. celery seed.

2 C Wood chips or chunks

1 1/2 C. BBQ sauce (I use Sweet Baby Ray's)

1. Dry the chicken and apply the rub, reserving 1T of the rub. Let set in the fridge for an hour.
   
2. Soak wood chips (I prefer Hickory for chicken) for 30 minutes
3. Use a smoke box, or a beggar's purse made out of aluminum foil and put the soaked wood chips in. Put this on one side of the grill and turn all burners of the grill on high, until smoke starts.
4. Turn off one side of the grill.
5. Clean and oil the grill grates
   
6. Place chicken on the cool side of the grill, away from the heat. Cook for 30-35 minutes, until the chicken begins to brown.
7. Mix the reserved rub into the BBQ sauce.
8. Move the chicken as close to the hot side of the grill as possible, without actually being on the hot side of the grill. Slather the Chicken pieces with the BBQ sauce every 5 minutes for 20 minutes.
9. Move the chicken over the hot part of the grill (I just turn the cold burner back on to Medium-Low) and continue slathering with BBQ sauce every 5 minutes, until the internal temperature reaches required temperature (White Meat ~160, Dark Meat ~170)
10. Remove chicken from the heat and tent with foil for 10 minutes before serving.

Our six year old greets nearly every meal, whether we have had it or not, with a rousing "I don't like that." Last night, he could barely contain himself and did not say a word, except asking for napkins, until the thigh he was eating had been completely disassembled. He really loves this chicken.

Blackened Chicken

Tonight we had Blackened Chicken. This is a summertime go to recipe from Quick Cooking (now Simple & Delicious). I make at least a double batch of the rub and keep it in a spice jar in the cupboard. I even printed out the ingredient list on a sticker on the side of the bottle so it's easy to mix up some more. The mayonnaise sauce is really tasty and goes well instead of sour cream on potatoes. I keep some on hand in the refrigerator. I usually only start with about 1/2 cup of the sauce for basting. We usually have some grilled potato wedges (quartered length-wise, oiled, seasoned with salt and pepper; grill, covered 9-12 minutes; turn twice).


Blackened Chicken

This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping," writes the Falkville, Alabama reader.

INGREDIENTS

• 1 tablespoon paprika
  
• 4 teaspoons sugar, divided
  
• 1-1/2 teaspoons salt
  
• 1 teaspoon garlic powder
  
• 1 teaspoon dried thyme
  
• 1 teaspoon lemon-pepper seasoning
  
• 1 teaspoon cayenne pepper
  
• 1-1/2 to 2 teaspoons pepper, divided
  
• 4 boneless skinless chicken breast halves
  
• 1-1/3 cups mayonnaise
  
• 2 tablespoons water
  
• 2 tablespoons cider vinegar
  
  DIRECTIONS
  
  In a small bowl, combine paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving. Save remaining sauce for basting. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
  
  

Maple-Glazed Pork Roast with Smoked Paprika

On Sunday, for Mother's Day, we made the Maple-Glazed Pork Roast from Cook's Illustrated (3/2003). It turned out really good. No real surprise from Cook's Illustrated. We had made this one once before, so I had some idea what I was doing. The only problem I had was at the end when you reduce the sauce. I got away from the pot for a minute and it started to burn. I did the same thing and had to make more sauce the first time I made it. This time I was able to salvage enough sauce for the meal. And I took the smoking pan right outside so the house wouldn't be filled with smoke. So, note to self, stay with the pan while the sauce reduces. But this is a really good recipe.

Maple-Glazed Pork Roast with Smoked Paprika
3/2003

A nonstick oven-proof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a pot holder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sauteed greens, braised cabbage, and soft polenta are good choices.

Serves 4 to 6

1/2	cup maple syrup , preferably grade B
1/8	teaspoon ground cinnamon
2	teaspoons smoked paprika (hot)
	pinch ground cloves
	pinch cayenne pepper
1	boneless pork loin roast , preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4	teaspoon table salt
1/2	teaspoon ground black pepper
2	teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, smoked paprika, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.

2. Heat oil in heavy-bottomed oven-proof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.

Baked Macaroni and Cheese

Last night was a simple meal of brats, dogs, leftover Baked Beans and Alton Brown's Baked Macaroni and Cheese. This was a new recipe for us. It took a little longer to get together than I thought, but only by a few minutes. It was really nice to have macaroni and cheese that really tastes like something. I enjoyed it. Now if only my boys would eat it. I think they had a problem with the onion, so next time I may leave that out. There was a good bit of onion flavor, but in a good way. I'm not a huge onion fan either. I like them cooked in foods, but generally not as a major flavor component. But this was really good.

Baked Macaroni and Cheese Recipe courtesy Alton Brown Show: Good Eats Episode: For Whom the Cheese Melts 2

1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.

Foolproof Barbecued Chicken

Last Sunday we made one of our summer favorites, Foolproof Barbecued Chicken from Steven Raichlen's BBQ USA. We pretty much follow the recipe, but we use cut up chicken instead of cutting down the bird ourselves and we use Sweet Baby Ray's regular sauce instead of the optional Dr. Pepper Barbecue Sauce. This chicken is far better than any roadside cooker you'll find.

Foolproof Barbecued Chicken

Method:
Indirect grilling

Advance Preparation:
1 to 2 hrs for curing the chicken

For the Chicken and Rub:
3 - 4 lbs. cut up chicken
1 1/2 tsp. coarse salt
1 1/2 tsp. sweet paprika
1 1/2 tsp. brown sugar
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. celery seed

For the Mop Sauce:
1/2 cup distilled white vinegar
1/4 cup Worcestershire sauce
1 tbsp. rub reserved from above

2 cups prepared barbecue sauce

You'll also need:
2 cups wood chips or chunks (preferable hickory), soaked for 1 hour in water to cover, then drained

1. Blot dry the chicken pieces with paper towels.
2. Make the rub: Combine the salt, paprika, brown sugar, pepper, onion and garlic powders, and celery seed in a small bowl and stir to mix. Set aside 1 tbsp. of the rub for the mop sauce. Sprinkle the remaining rub over the chicken on both sides, patting ti into the meat with your fingertips. Let the chicken cure in the refrigerator, covered, for 1 to 2 hours.
3. Make the mop sauce: Combine the vinegar, Worcestershire sauce, and remaining 1 tbsp. of rub with 1/2 cup water in a nonreactive mixing bowl and stir until the salt and brown sugar dissolve.
4. Set up the grill for indirect grilling and preheat to medium. (Gas grill)Place the wood chips or chunks in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
5. When ready to cook, place the chicken halves in the center of the hot grate, skin side up, away from the heat. Cover and grill until cooked through, 40 to 60 minutes. The dark meat should read 180 degrees. After the first 20 minutes of grilling, baste the chicken with the mop sauce every 10 minutes while it cooks. Be sure to baste both sides of the chicken.
6. During the last 3 minutes brush the chicken with 1/2 cup of barbecue sauce. Move the chicken pieces directly over the fire to sizzle and brown the sauce on both sides.
7. Transfer the chicken to a platter and let rest 3 minutes. Serve with remaining sauce.
   

Chicken Salad and Chicken Mole Enchiladas

Saturday we tried the Chicken Mole Enchiladas from Kirsten's Home Cooking Adventures. They were pretty good. I think they might need a bit of salt but otherwise a good recipe. I think we could have used 2 cups of chicken and made closer to 12 enchiladas. I got 9 out of it and they were well filled. There was plenty of sauce for more enchiladas.

I had some extra chicken left over from the enchiladas so I decided to make some chicken salad for lunch the next day. I didn't actually measure anything for the chicken salad, but this should be about what I did:

Chicken Salad

1 cup cooked chicken
1/4 cup sour cream
1/4 cup mayo
1 1/2 tsp. mustard
1 stalk celery, diced
salt & pepper to taste

Mix together and serve on bread of your choice. If it's too dry, add some more mayo.

We sometimes add a chopped hard boiled egg too.

General Tso's Chicken

The first Chinese dish I actually had that I liked was General Tso's Chicken. When we were first married, we used to get some from a now closed place in Muncie, Ind. We found a recipe online probably 10 years ago and tweaked it until it suited our liking. Then Cook's Illustrated put out the recipe for Orange-Flavored Chicken (see prior post) and we used that procedure and modified the sauce/marinade to make General Tso's Chicken.

General Tso's Chicken
Serves 4

Marinade and Sauce
1 1/2	pounds boneless, skinless chicken thighs , trimmed and cut in 1-inch pieces
3/4	cup low-sodium chicken broth
3/4	cup pineapple juice
6	tablespoons distilled white vinegar
1/4 1/4	cup soy sauce chili sauce, from the Asian foods isle, not the ketchup isle
1/2	cup packed dark brown sugar (3 1/2 ounces)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/2	teaspoon cayenne pepper
1	tablespoon cornstarch , plus 2 teaspoons
2	tablespoons water (cold)
8	small whole dried red chiles (optional)
Coating and Frying Medium
3	large egg whites
1 1/2	cup cornstarch
1/4	teaspoon cayenne pepper
1/2	teaspoon baking soda
3 1	cups peanut oil bunch broccoli, cut into bite-sized pieces, steamed

1. FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, pineapple juice, vinegar, soy sauce, chili sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.

2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in chiles (sauce should measure 1 1/2 cups); set sauce aside.

3. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

4. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.

5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Add steamed broccoli. Serve immediately.