RSS

Category Archives: Recipes

Buffalo Chicken Dip

This is an awesome dip.  Thanks Ann!

2 – 10oz cans chunk white chicken – drained
2 – 8oz pkgs cream cheese – softened
3/4 cup Franks Red Hot Sauce
1 cup ranch dressing
1 3/4 cup shredded cheddar

In a skillet heat chicken and red hot sauce until heated through. Add dressing and cream cheese and heat until completely combined. Add half the cheese and transfer to slow cooker. Top with remaining cheese and heat on low until hot and bubbly.

 

Posted by on February 25, 2011 in How To, Recipes

Comments Off on Buffalo Chicken Dip

Cooking Turkey on the Weber Grill

We’ve been cooking whole turkey on the grill for years. In fact, I learned how from my Dad, Larry Adams back in the 70’s. Since he didn’t have a blog, I guess it’s up to me to post this for the world to see.

Go to the store and buy the turkey a few days in advance (or better yet, raise your own!). Make sure it’s thawed well before putting it on the grill. The one pictured below is about 20 pounds. Try to get one that is broad-chested, but not too “tall”. That way the grill cover will definitely close without touching the turkey.

Young Turkey

Store bought turkey – about 20 pounds

Take everything out of the cavity.

Empty the cavity

Next, pour some oil right on the turkey.

Pour oil

We use Extra Virgin Olive Oil

Now, rub the oil all over the bird. Add more oil if necessary. Keep rubbing until you start getting excited. Then rub some more! Just remember to stop when it’s thoroughly covered.

Rub the oil in

Add the seasoning of your choice. No need for very much seasoning – this cooking method brings out the awesome flavor of the turkey. A little Sea Salt and maybe Garlic Salt and some Pepper should be sufficient.

Seasoning

I prefer the Weber One-Touch charcoal grill.

Weber Grill

The Weber Grill allows you to close the vents and choke the coals out when you’re finished cooking. That allows you to recycle charcoal. Leftover charcoal stays dry even in the worst weather with the lid on and vents closed.

Recycle charcoal

Add the “used” charcoal to the bottom of the chimney. Then fill it up with new charcoal.

Crumple up a couple full newspaper pieces and put them in the bottom of the chimney.

Light the newspaper!

Light the newspaper

Now go pour the beverage of your choice and relax. The coals should be ready in about 25 to 30 minutes depending on wind and humidity. You know the coals are ready when the top pieces get a little gray on them. I think I let this one go a little too long (it was a good beverage!), so I had to add a few fresh charcoal briquettes to the top to compensate.

Now set the chimney aside for a minute and prepare the grill. Make sure any ashes from previous cooking are cleaned out and that the bottom vents are open for good air flow. Put in the side rails to hold the charcoal to either side.

Carefully pour the charcoal from the chimney on both sides of the rails. This is for cooking indirectly.

Put an aluminum pan in the middle. This will catch the drippings so you can make gravy. It also keeps the bottom of your grill clean!

Now put the cooking grate on. Make sure the handles are over the coals so you can add charcoal later.

Place the turkey directly on the cooking grate, right over the aluminum pan.

Put the cover on the grill. Make sure the vents are wide open for proper air flow.

Now it’s time to pour another beverage of your choice. Total cooking time is about 12 minutes per pound. No peeking except when you add charcoal every hour. Here’s what it looked like after one hour (and it smelled soooo good!). I added 8 pieces of charcoal on each side at the end of each hour cooking.

After One Hour Cooking!

Add 8 pieces of charcoal to each side every hour.

Lookin’ good after 2 hours!

This turkey is done! Notice the red pop-up on the left side. That means the meat has reached about 185 degrees. If your turkey doesn’t come with a pop-up, just use a meat thermometer. Time to take it off and let it sit for about 10 minutes before slicing. Make sure you rescue the aluminum pan with the drippings so you can make some delicious gravy.

This turkey is DONE!

Drippings for gravy!

After letting the turkey cool for at least 10 minutes, go ahead and slice it up. This turkey cooked faster than anticipated, so we let it sit covered for nearly 45 minutes while finishing up all the fixins (and for all the guests to arrive!). It was still nice and moist when we ate it.

Reference: Here’s a link to the Charcoal Grill Owners Guide that comes with the Weber Grills.

http://c929377.r77.cf2.rackcdn.com/UniversalCharcoal_OwnersGuideWrecipes_62620_012811.pdf

Page 11 has instructions for cooking with the indirect method. Page 14 has the turkey recipe.

In my humble opinion, the turkey prepared this way is outstanding. It’s always moist with an almost unnoticeable smoky flavor. It also requires very little work while it’s cooking – just add a few pieces of charcoal once an hour. No basting or anything like that. Oh, and the gravy is out of this world (at least the way Carol makes it!)

Enjoy! As always, your comments are welcome.

 

Posted by on January 11, 2011 in How To, Recipes

2 Comments

Pumpkin Crunch

PUMPKIN CRUNCH

16 OZ. CAN PUMPKIN

1 CAN EVAPORATED MILK

1 CUP SUGAR

½ teaspoon CINNAMON

3 EGGS

1 BOX YELLOW CAKE MIX

1 CUP CHOPPED NUTS

2 STICKS MELTED & COOLED BUTTER

Mix pumpkin, milk, sugar, cinnamon, eggs.  Pour into a wax paper lined 9 X13 pan.  Sprinkle dry cake mix evenly over top.  Then add chopped nuts; drizzle butter over top.  Bake 350 degrees for 50 minutes (be careful that the nuts do not burn)

COOL

Topping:

Mix 8 ounce cream cheese

¾ cup Cool Whip

1 ½ cup powdered sugar

Cover Cooled Pumpkin Crunch with Topping

Pumpkin Crunch

 

Posted by on November 25, 2010 in Recipes, Uncategorized

1 Comment

Freezing Peaches

Peaches are in at the Farmers Market and your local fruit stands!

Why not freeze some so that you can enjoy them during the winter?  I chose “cling free” or “freestone”  peaches. I try to buy locally grown if I can.  I chose this variety because the fruit releases from their pit much easier…I learned this the hard way!  Freezing peaches is easy to do and are great when you just want a taste of summer during a cold winter.

Good Luck and Enjoy!

Select fresh freestone peaches that are starting to feel soft but are still firm

Wash the peaches. Set on towel to dry.

You can put them in boiling water for 30 seconds. Remove and place them in ice water.  Then remove the skins.  (I don’t mind the skin so I did not do this step.)

Cut the Peaches in half

Then cut into quarters. Remove from pit.

As you are cutting the peaches, remove any blemishes, bruises or overripe parts of the peach.

Place on trays to freeze

Place in freezer until frozen

Label your bags. Place peaches in bags. Return to freezer.

When you are ready to use.  Remove from freezer; place in bowl to thaw in refrigerator.  Use in peach cobbler, smoothies or over ice cream!   The nice thing about freezing this way is that you can use the whole bag or only what you need. They do not freeze into one glob!!! YUM…Enjoy!

 

Posted by on August 28, 2010 in How To, Recipes

Comments Off on Freezing Peaches

Hungry? Try one of these!

I’m going to put up some pictures of a few recipes I have come up with recently. I took pictures with the intention of posting recipes, but I never got around to it… So I figure I can just give you a little information about each one, and if you want the recipe, just comment! It’s my first post, so let’s see how it goes.

Marinated London Broil... grilled to perfection!

Fresh Asparagus... Roasted in the Oven

Onion, Zucchini, and Yellow Squash. I grilled these as Kabobs.

Chicken Kabobs with Curry Grill Seasoning we picked up in Tangier, Morocco.

No-rice Stir Fry... Chicken, carrots, broccoli, green beans, yellow squash, zucchini, and onions!

If you think you might want to try one of these, just comment and I’ll post a recipe!!! 🙂

 

Posted by on August 22, 2010 in Recipes

Comments Off on Hungry? Try one of these!

Corn Dip

Corn Dip Recipe

2  cans of white corn drained

1  eight ounce block of cream cheese

1 stick of butter

1  can of chopped chili peppers undrained

½   teaspoon of garlic salt

In a medium sauce pan melt butter and cream cheese.  Stir while melting.  Stir until creamy.  If you are have trouble getting this to blend together, try whisking  it.  Transfer into a bowl.  Add drained cans of corn, chilis and garlic salt.  Mix well and serve with Fritos Scoops.

Step by Step Corn Dip

Butter and Cream Cheese in Sauce Pan

In a medium sauce pan melt butter and cream cheese.  Stir while melting.  Stir until creamy.

Cream Cheese and Butter starting to melt

If you are have trouble getting this to blend together,

try whisking  it.

Whisking until creamy

Transfer into a bowl.  Add drained cans of corn, chilis and garlic salt.

Adding Corn and Chilis

Mix well and serve with Fritos Scoops.

Yum!

You can even serve this as a side dish!

 

Posted by on August 22, 2010 in How To, Recipes

Comments Off on Corn Dip

Step By Step Cooking Beef Brisket in Crock Pot

While at my niece Jenn’s new home, we made a Beef Brisket in the crock pot.  We had a lot of things planned for the day so we cooked the brisket in the crock pot so it could cook while we played!  We have included step by step instructions.  We apologize for not having exact measurements but I will try to give a guess on the amounts used.  My thoughts about cooking are if it doesn’t turn out we can always call for a pizza or have peanut butter sandwiches! Hope you enjoy….more recipes and thoughts to come!

BEEF BRISKET RECIPE

3 to 5 pound Beef Brisket

1 jar of BBQ Sauce

1 cup of red wine

1/2 cup of brown suger

2 Tablespoons chili podwer

2 Tablespoons of (Sea Salt, Course Ground Pepper, and Galt Salt/equal parts)

Rub Beef Brisket with brown sugar.  Covering entire brisket.

Then sprinkle with chili powder and Salt Mixture.  Rub into brisket.

Heat grill.

Sear on all sides.  (Heat until has a nice coating and is brown)

Transfer into crocker pot.  Add half of the BBQ sauce and all of the red wine.  Cook on low for 3 to 4 hours.  When the meat is tender, remove and cut against the grain.  Drizzle remaining BBQ over meat.  Serve.

Rub Beef Brisket with brown sugar.  Covering entire brisket.

Rubbing the brown sugar into the brisket

Then sprinkle with chili powder and Salt Mixture.  Rub into brisket.

Chili Rub Down

Salt, Garlic and Pepper Rub Down

Heat grill.

Searing the Brisket

Searing All Sides

Sear on all sides.  (Heat until has a nice coating and is brown)

Remove from grill once searing is complete

Transfer into crock pot.

Transfer to Crock Pot

Add half of the BBQ sauce and all of the red wine.

Adding BBQ Sauce

Adding the Red Wine

Cook on low for 3 to 4 hours.  When the meat is tender, remove and cut against the grain.

Slicing the brisket

Drizzle remaining BBQ over meat.

Finishing the brisket with BBQ Sauce

Serve. Enjoy!

 

Posted by on August 19, 2010 in How To, Recipes

8 Comments