I finally got Scott to type up his drumstick recipe for me. I am still not a huge fan of meat on bone, but this chicken is awesome. The boys love it. Happy grilling!
-2 handfuls dry mesquite woodchips in heavy aluminum foil x 2
-chicken drumsticks (I think he usually buys a package of 10)
-Kraft Zesty Italian salad dressing
Poke some holes in foil to allow smoke to escape. Place over indirect heat in 300 degree grill. Replace with 2nd set of woodchips about 30 minutes in for fresh smoke.
Place chicken on grill without any marinade. Turn chicken every 5 minutes. After about 20 minutes, begin pouring Kraft Zesty Italian dressing over chicken. Will use about ½ of a 16 oz. bottle. The dressing has oil in it and will cause flare ups.
Cook chicken about 45-55 min.
Tuesday, August 24, 2010
Wednesday, August 04, 2010
Pineapple Cheeseball
-1 block of cream cheese, softened
-1 medium onion, diced small
-1 8 ounce can crushed pineapple, drained
-chopped pecans
Mix all and leave some pecans for rolling on the ball for decoration. Refrigerate overnight or much longer for better taste! Serve with crackers.
From the kitchen of Angela Smith.
-1 medium onion, diced small
-1 8 ounce can crushed pineapple, drained
-chopped pecans
Mix all and leave some pecans for rolling on the ball for decoration. Refrigerate overnight or much longer for better taste! Serve with crackers.
From the kitchen of Angela Smith.
Asian Lettuce Wraps
I am not a big Asian food lover. However, I do love me some P.F. Changs!!! Is anyone else obsessed with the lettuce wraps there? I was completely craving lettuce wraps last night and decided to try and make them with what I had in the fridge. Here's what I came up with. Scott is asking for them again so I guess that's a good sign!
-3 pounds ground turkey
-12 green onions with tops, chopped
-1 T garlic, chopped
-2 cups of carrot (chopped or shredded)
-1/2 cup + 1 T hoison sauce (you find it in the Asian food aisle)
-6 T soy sauce
-1/2 T Sirachi hot sauce (you find it in the Asian food aisle)
-2 cups of jasmine rice
-2 1/2 cups of water
-1 head of iceberg lettuce
Put the jasmine rice and water in the rice cooker and hit start. We love our rice cooker! Before starting on the meat, prep your iceberg lettuce. Remove the core and then slice the head in half. Carefully peel off layers of lettuce - you are going for as many solid pieces of lettuce as you can...they should resemble a taco shell. Rinse each piece of lettuce and drain on paper towels.
Meanwhile, add about 2 tablespoons of olive oil (or sesame oil) to a wok or skillet. Add turkey and brown. Add in onions, carrots, and garlic and cook until carrots are tender (about 5 minutes). Add hoison, soy and sirachi sauces - simmer for 5-10 more minutes.
To serve, scoop a little rice into a piece of lettuce. On top of the rice, add some of the meat mixture, wrap the piece of lettuce closed like a burrito and enjoy!
**Mushrooms and peanuts would also be great in this recipe but I didn't have any at home to try it.
**I only used 1/4 t sirachi because I made this for the kids. I'd probably add more if it were for me...I love it spicy!
-3 pounds ground turkey
-12 green onions with tops, chopped
-1 T garlic, chopped
-2 cups of carrot (chopped or shredded)
-1/2 cup + 1 T hoison sauce (you find it in the Asian food aisle)
-6 T soy sauce
-1/2 T Sirachi hot sauce (you find it in the Asian food aisle)
-2 cups of jasmine rice
-2 1/2 cups of water
-1 head of iceberg lettuce
Put the jasmine rice and water in the rice cooker and hit start. We love our rice cooker! Before starting on the meat, prep your iceberg lettuce. Remove the core and then slice the head in half. Carefully peel off layers of lettuce - you are going for as many solid pieces of lettuce as you can...they should resemble a taco shell. Rinse each piece of lettuce and drain on paper towels.
Meanwhile, add about 2 tablespoons of olive oil (or sesame oil) to a wok or skillet. Add turkey and brown. Add in onions, carrots, and garlic and cook until carrots are tender (about 5 minutes). Add hoison, soy and sirachi sauces - simmer for 5-10 more minutes.
To serve, scoop a little rice into a piece of lettuce. On top of the rice, add some of the meat mixture, wrap the piece of lettuce closed like a burrito and enjoy!
**Mushrooms and peanuts would also be great in this recipe but I didn't have any at home to try it.
**I only used 1/4 t sirachi because I made this for the kids. I'd probably add more if it were for me...I love it spicy!
Quick Pasta Carbonara
An easy and quick carbonara...everybody loved it! Leftovers were great too.
-1/2 pound of pasta (my favorite is penne)
-6 slices of bacon
-1/2 cup cream cheese, cubed
-1 cup frozen peas
-1 cup of milk
-1/2 cup Parmesan cheese
-1/2 t garlic
Cook pasta as directed. Meanwhile, cook bacon in a large skillet. Drain bacon slices on paper towel. When cooled, chop bacon up. Reserve 2 tablespoons of bacon grease in the skillet but drain the rest. Add remaining ingredients to skillet. Cook and stir until heated through and bubbly. Drain pasta and add to skillet. Add chopped bacon. Stir and serve.
As you can see, I popped some grape tomatoes in just before serving this batch.
-1/2 pound of pasta (my favorite is penne)
-6 slices of bacon
-1/2 cup cream cheese, cubed
-1 cup frozen peas
-1 cup of milk
-1/2 cup Parmesan cheese
-1/2 t garlic
Cook pasta as directed. Meanwhile, cook bacon in a large skillet. Drain bacon slices on paper towel. When cooled, chop bacon up. Reserve 2 tablespoons of bacon grease in the skillet but drain the rest. Add remaining ingredients to skillet. Cook and stir until heated through and bubbly. Drain pasta and add to skillet. Add chopped bacon. Stir and serve.
As you can see, I popped some grape tomatoes in just before serving this batch.
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