Here we go. This is a Great chicken reipe. It's from The Kansas City Barbeque Society and we have enjoyed this recipe for about 20 years. I like to make it after the kids are out of school for the summer.
We had it tonight with corn on the cob and peas.
Enjoy this delicious recipe.
1 whole roasting chicken (about 6 pounds) (We had a fryer about 3-4 lbs)
2 t. tarragon
1 t. oregano
1 t.paprika
1/4 t. cayenne pepper
2 t. basil
1 t. thyme
1.t. savory
1/2 t. freshly ground black pepper
olive oil
4 bay leaves.
4 cloves garlic, minced
Soak 1 1/2 cups mesquite chips in water 20 minutes. Prepare the grill. Mix the seasonings in a bowl (except garlic and bay leaves.) Prepare chicken by rinsing and drying with a paper towel.
Rub the chicken generously with olive oil. inside and out. Sprinkle with the spices. Put garlic and bay leaves insides the cavity.
Use indirect heating on the grill (spread the briguettes around the outside and put the chicken in the middle.) Put an aluminum drip pan underneath the chichen. Add about 8 charcoals every 40 minutes to keep it going. Go to `160 degrees about 2 1/2 hours. Add mesquite chips every so often.
After you remove the chicken, put on a plate a let rest 15 minutes before carving. They say that the juices rest in the meat.
This was really good!!!!!!
Corn on the cob broken in two for smaller pieces was wonderful and frozen peas filled in the veggie spot.
KMG
Sunday, May 31, 2009
Monday, May 11, 2009
Asparagas and Rhubarb
I now know why I like gardening more than the computer. The garden allows you to make mistakes and not completley louse up your whole night looking for your blog. Suffice it to say I am on the verge of tears with this whole trying to log on to this blog, and I am NEVER on the verge of tears in my garden. So my best friend continues to be my garden and my social acquaintance is the computer. Actually my best friend has been my garden for a long time (except for my real best friend Sue), so this computer thing is only the continuation of an antagonistic relationship.
That being said, my blog tonight is about the asparagas I picked from the garden last night. Finally I got enough for a full serving. That's about right. I planted it 3 years ago and this is the 4th season, and it's no cutting the first year, 2 weeks cutttng the 2nd yr.; 4 weeks cutting the 3rd year and now this year I can cut until midsummer. They were delicious. We had them on a salad, with chives from the garden. (In my previous blog which was lost I told how to blanch them--just steam for about 3 minutes to soften up--then cool under cold water and drain and put over the salad. It was wonderful! )
I have rhubarb in the garden and I will make it Wednesday. Warm rhubarb crisp with cream and brown sugar. Yuuuummmm!
RHUBARB CHRISP
PULL THE RHUBARB OUT---DON'T CUT. IF AT A FARMERS MARKET, LOOK TO SEE IF IT HAS BEEN PULLED AND NOT CUT. YOU CAN TELL.
Cut about 8 cups into pieces. Put in the bottom of a pie pan or any pan you have. Over the top, place a mixture of a combination of whatever of the following you have:
Some oatmeat flakes (1-2 cups)
Brown sugar (1 cup)
Butter or Alterntive (1 to 2 cups, depending on how you like it!)
Some white sugar if you like
Some Cinnemon, and nutmeg
A cup of flour more or less to your liking
Mix it up with a spoon or your hands (Wash your hands first!!!!)
Spread this over the top of the rhubarb and bake for 30 -45 minutes until done.
Eat and enjoy this great spring dessert!
That being said, my blog tonight is about the asparagas I picked from the garden last night. Finally I got enough for a full serving. That's about right. I planted it 3 years ago and this is the 4th season, and it's no cutting the first year, 2 weeks cutttng the 2nd yr.; 4 weeks cutting the 3rd year and now this year I can cut until midsummer. They were delicious. We had them on a salad, with chives from the garden. (In my previous blog which was lost I told how to blanch them--just steam for about 3 minutes to soften up--then cool under cold water and drain and put over the salad. It was wonderful! )
I have rhubarb in the garden and I will make it Wednesday. Warm rhubarb crisp with cream and brown sugar. Yuuuummmm!
RHUBARB CHRISP
PULL THE RHUBARB OUT---DON'T CUT. IF AT A FARMERS MARKET, LOOK TO SEE IF IT HAS BEEN PULLED AND NOT CUT. YOU CAN TELL.
Cut about 8 cups into pieces. Put in the bottom of a pie pan or any pan you have. Over the top, place a mixture of a combination of whatever of the following you have:
Some oatmeat flakes (1-2 cups)
Brown sugar (1 cup)
Butter or Alterntive (1 to 2 cups, depending on how you like it!)
Some white sugar if you like
Some Cinnemon, and nutmeg
A cup of flour more or less to your liking
Mix it up with a spoon or your hands (Wash your hands first!!!!)
Spread this over the top of the rhubarb and bake for 30 -45 minutes until done.
Eat and enjoy this great spring dessert!
Wednesday, April 1, 2009
Unos Mas Macaroni
One last thing. The macaroni. I think I alluded to it, but add it add the very end. It will soak up liquid. I would add it at least an hour before serving. But don't add it the day before because it will soak up all the juice and get sloppy. Add it about 1-2 hours before serving. and keep it hot.
Oh, Man this was a hard blog.
HAPPY EASTER!
Oh, Man this was a hard blog.
HAPPY EASTER!
Oh, the Aftermath.
I forgot. The aftermath.
Soup just doesn't do it for me. After soup supper and childrens all in bed, I warmed up a delicious leftover of spaghettis and meatballs with my frozen peppers from the garden. Now, I am full. Jesus didn't say you could not go home after the soup supper and eat spaghettis and meatballs, did he.
kmg
Soup just doesn't do it for me. After soup supper and childrens all in bed, I warmed up a delicious leftover of spaghettis and meatballs with my frozen peppers from the garden. Now, I am full. Jesus didn't say you could not go home after the soup supper and eat spaghettis and meatballs, did he.
kmg
Soup Supper and Aftermath
It is Lent. Our Church has 5 Soup Suppers on the 5 Wednesdays preceding Palm Sunday, which will be this coming Sunday. Then the whole thing starts. Palm Sunday, Maundy Thursday, Good Friday and EASTER! So anyway, Pedro y Yo had the Soup Supper tonight. Well, of course Peter made two soups and made them well and made them from scratch. We had a huge crockpot of Minestrone Soup which was the mainstay and he also made a Tortillini Soup which was super delicious. I guess the Tortillini is a Family Secret because I can't find his recipe----but I will search and as soon as I find it, I will post it. (It has chicken boiled from scratch in it!)
Here is Minestrone for 15-20 personas.
(He actually combined a couple or recipes, so feel free to make up your own recipe.
This doesn't look easy folks, but it really is---just lots of ingredients, but not hard---believe me.
8 tbsp butter
2 onions chopped
64 ounces cans of chicken broth
4 -15 ounces cans mixed vegetables, with liquid
16 ounce frozen spinach
2 large cans whole peeled tomatoes (about 30 ounces mas o menos)
32 ounces kidney beans, with liquid
2 tbsp tomato paste
4-5 peas garlic powder
4 teasp dried parsley
1/2 teasp salt
1 teasp ground pepper
1 teasp dried basil
1 cup garbanzo beans drained
4 cups heavy cream
1/2 c cup grated Parmesan cheese.
P.S Some recipes call for cabbage (1/2 cup) , and cannelinni beans (19 ounces)
Then later 1 cup uncooked elbow macaroni
Well, my opinion of this recipe is that you can add whatever you want! Make it your own... Don't be bound by the restrictions of the recipe. Whatever you have on hand, as was obviously the intent of the originators of this recipe, way back in Italy, eons ago. I think the basics are the chicken broth and the tomatoes. After that you are on your own. Well, Onions and garlic are staples, but the rest? Go for it. The Macaroni is what makes it Minestrone.
I just say, add enough liquid to make it soup or stew, whatever you are looking for. (So I asked Pedro to add more broth, which he did.)
Mi esposo, he likes to put grated Parmesan over the top. It's good both ways--plain or with cheese.
Oh, the preparation. Well, it's kind of explanatory, but, here goes...........
In a large pot stir and cook onions in butter until soft. Add broth, mixed veggies, kidney beans, tomatoes, spinach and tomato paste and---- actually add everything.
Mi esposo, he puts all the ingredients into a crockpot and then I TAKE IT OUT OF THE REFIGERATOR AND AND HOOK UP THE CROCKPOT TO COOK IT, IN THE MORNIN' (OR ANYBODY (in joke)). I just wanted to let you all know that I do a very important part of the process. I see that it gets COOKED! Ahem.
So go cook up a pot of Minestrone! Save the leftovers--this soup just gets better!
kmgmom
Here is Minestrone for 15-20 personas.
(He actually combined a couple or recipes, so feel free to make up your own recipe.
This doesn't look easy folks, but it really is---just lots of ingredients, but not hard---believe me.
8 tbsp butter
2 onions chopped
64 ounces cans of chicken broth
4 -15 ounces cans mixed vegetables, with liquid
16 ounce frozen spinach
2 large cans whole peeled tomatoes (about 30 ounces mas o menos)
32 ounces kidney beans, with liquid
2 tbsp tomato paste
4-5 peas garlic powder
4 teasp dried parsley
1/2 teasp salt
1 teasp ground pepper
1 teasp dried basil
1 cup garbanzo beans drained
4 cups heavy cream
1/2 c cup grated Parmesan cheese.
P.S Some recipes call for cabbage (1/2 cup) , and cannelinni beans (19 ounces)
Then later 1 cup uncooked elbow macaroni
Well, my opinion of this recipe is that you can add whatever you want! Make it your own... Don't be bound by the restrictions of the recipe. Whatever you have on hand, as was obviously the intent of the originators of this recipe, way back in Italy, eons ago. I think the basics are the chicken broth and the tomatoes. After that you are on your own. Well, Onions and garlic are staples, but the rest? Go for it. The Macaroni is what makes it Minestrone.
I just say, add enough liquid to make it soup or stew, whatever you are looking for. (So I asked Pedro to add more broth, which he did.)
Mi esposo, he likes to put grated Parmesan over the top. It's good both ways--plain or with cheese.
Oh, the preparation. Well, it's kind of explanatory, but, here goes...........
In a large pot stir and cook onions in butter until soft. Add broth, mixed veggies, kidney beans, tomatoes, spinach and tomato paste and---- actually add everything.
Mi esposo, he puts all the ingredients into a crockpot and then I TAKE IT OUT OF THE REFIGERATOR AND AND HOOK UP THE CROCKPOT TO COOK IT, IN THE MORNIN' (OR ANYBODY (in joke)). I just wanted to let you all know that I do a very important part of the process. I see that it gets COOKED! Ahem.
So go cook up a pot of Minestrone! Save the leftovers--this soup just gets better!
kmgmom
Sunday, March 29, 2009
Great Fried Chicken
I gave you this recipe before, but we ate it tonight and it was great!
GREAT MIDWESTERN FRIED CHICKEN
Cut up the chicken into sizes you like, and that will fit into the frying pan!
Zesty Italian Dressing.
Potato flakes from instant potatoes.
I use Olive Oil in the pan although others like butter or margerine. Use what you like.
Salt and pepper the chicken. Will it stay on through the process? I guess so.
Put the Italian dressing into a bowl and also the potato flakes into another bowl.
Cover the chicken with the dressing and then dip into the flakes: put into the hot frying pan and cover.
Fry for 6 minutes and then check. I go about 5 more minutes. You know, it all depends on the temperature of the chicken. Turn over for 4-6 minutes. Ours was still a little bit frozen tonight and then you have to cook it longer. Total maybe 30 minutes if the chicken is cold, and less if it is not.
Gosh, it was good! In fact, I am going to go and have a little snack of it before I go to bed.
We had fresh broccoli and Grampy cooked real potatoes and I made gravy. We had a real "hoedown" supper!
kmgmom
GREAT MIDWESTERN FRIED CHICKEN
Cut up the chicken into sizes you like, and that will fit into the frying pan!
Zesty Italian Dressing.
Potato flakes from instant potatoes.
I use Olive Oil in the pan although others like butter or margerine. Use what you like.
Salt and pepper the chicken. Will it stay on through the process? I guess so.
Put the Italian dressing into a bowl and also the potato flakes into another bowl.
Cover the chicken with the dressing and then dip into the flakes: put into the hot frying pan and cover.
Fry for 6 minutes and then check. I go about 5 more minutes. You know, it all depends on the temperature of the chicken. Turn over for 4-6 minutes. Ours was still a little bit frozen tonight and then you have to cook it longer. Total maybe 30 minutes if the chicken is cold, and less if it is not.
Gosh, it was good! In fact, I am going to go and have a little snack of it before I go to bed.
We had fresh broccoli and Grampy cooked real potatoes and I made gravy. We had a real "hoedown" supper!
kmgmom
Thursday, March 26, 2009
An Excellent Supper, Suzie's Tea and Weather report
Tonight Pedro y yo collaborated on a great supper. It was ALL from Leftovers and some fresh veggies we had in the 'fridge. Oh, he had fresh Fish which topped off the Stir Fry Supper we did. Let me tell you what we did.
I started with the chopped green peppers and green onion from the tacos last night. Started them frying in olive oil. Then added the old onion (chopped) I found in the fridge. The found a 1/2 of a red pepper in the fridge and cut off the bad parts and added it. Added some fresh chopped garlic and some of my crushed cayenne pepper. We had leftover chopped tomatoes from the tacos last night and added them last. So we had a super looking dish with green and red and white---lots of flavors.
So we sauteed all this and then added the leftover rice from the Chinese take out Peter got to go two nights ago. It picked up the moisture wonderfully and became nice tender rice again. (Do you find that Chinese take out rice really dries up fast(ly)?)
IT WAS DELICIOUS! all the flavors combined. I added a -little- soy sauce. (Emphasize little). I should add we started the whole process in olive oil, my favorite, and so good for you.
So go into your 'fridge, and stir everything together, being mindful of tomatoes which take only a minute or two to cook. Add something like shrimp or fish or balogna (if that's what you have!) or nothing if you like just vegetarian. I like to add the cayenne and garlic. It will make any dish sit up and take notice!
TEA
Then after you eat your supper, have a nice cup of Suzie's Tea. We have two kinds here and they are both delicious. Tonight I have her "White Flowers" tea. I say that because there is no label except the picture of white flowers, thus............
WEATHER REPORT
I am unhappy to report that it snowed again all day. Not much. Only flurries to remind you it is still winter. I saw my breath . (Cold people knows what this means.) It was 26 degrees when I came home for supper. OH MY GOD! When will this end??The boys are ready for a break and little Joe refuses to put on his coat. He know it is Spring. Mother Nature just doesn't know it.
When it comes, it will be with a vengeance. So I will put on my 'jammy's when I come home from work and take it easy. Come Spring and Summer, I will don my work clothes for the garden and lawn after work and get some much needed excercise and pleasure working with the earth and Mother Nature.
I started with the chopped green peppers and green onion from the tacos last night. Started them frying in olive oil. Then added the old onion (chopped) I found in the fridge. The found a 1/2 of a red pepper in the fridge and cut off the bad parts and added it. Added some fresh chopped garlic and some of my crushed cayenne pepper. We had leftover chopped tomatoes from the tacos last night and added them last. So we had a super looking dish with green and red and white---lots of flavors.
So we sauteed all this and then added the leftover rice from the Chinese take out Peter got to go two nights ago. It picked up the moisture wonderfully and became nice tender rice again. (Do you find that Chinese take out rice really dries up fast(ly)?)
IT WAS DELICIOUS! all the flavors combined. I added a -little- soy sauce. (Emphasize little). I should add we started the whole process in olive oil, my favorite, and so good for you.
So go into your 'fridge, and stir everything together, being mindful of tomatoes which take only a minute or two to cook. Add something like shrimp or fish or balogna (if that's what you have!) or nothing if you like just vegetarian. I like to add the cayenne and garlic. It will make any dish sit up and take notice!
TEA
Then after you eat your supper, have a nice cup of Suzie's Tea. We have two kinds here and they are both delicious. Tonight I have her "White Flowers" tea. I say that because there is no label except the picture of white flowers, thus............
WEATHER REPORT
I am unhappy to report that it snowed again all day. Not much. Only flurries to remind you it is still winter. I saw my breath . (Cold people knows what this means.) It was 26 degrees when I came home for supper. OH MY GOD! When will this end??The boys are ready for a break and little Joe refuses to put on his coat. He know it is Spring. Mother Nature just doesn't know it.
When it comes, it will be with a vengeance. So I will put on my 'jammy's when I come home from work and take it easy. Come Spring and Summer, I will don my work clothes for the garden and lawn after work and get some much needed excercise and pleasure working with the earth and Mother Nature.
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