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Kamado Grill BBQ Chicken Wings
Kamado Grill BBQ Chicken Wings are moist, tender and delicious when cooked on a Kamado grill. So easy to make and no flare ups either. Kamado Grill BBQ Chicken Wings BBQ chicken wings were on the menu yesterday for Memorial Day. Cooking chicken wings on a Kamado grill is so easy and I didn’t have any flare ups either like I usually do on a regular grill. I only had one real mishap while cooking and that is a giant black snake decided to show up, well maybe he wasn’t giant but I freak out with snakes. I am going to go buy some moth balls today and see if that won’t keep him away. My friend went out and got rid of him by chasing him into the front yard. I came in and declared someone else was going to have to finish grilling because I wasn’t going back out there. My friend guarded the grill until we were done. I also had this guy think he was coming to dinner. He hung out around the grill for more than an hour. I’m told he is a sandhill crane, I need to get a bird book. I don’t know what half of the birds are I see here in Florida. Update: I can’t start the bbq grill now without this guy coming for dinner. Good thing I have a lid to shut it or I think he might help himself. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Kamado Grill BBQ Chicken Wings Author: Mary Ellen Cook time: 2 hours 30 mins Total time: 2 hours 30 mins Serves: 5 lbs. 5 lbs. chicken wings BBQ seasoning seasoning salt pepper BBQ sauce 5 lbs. chicken wings BBQ seasoning seasoning salt pepper BBQ sauce Season the chicken wings really well. Let set refrigerated up to 4 hours or at least 30 minutes. I season pretty heavy handed as the chicken juices will keep it all from sticking. Build the fire on one side of the grill. Start the grill and regulate the temperature to between 200 - 250. Place wings on the side of the grill without the fire. Sprinkle with a little more BBQ seasoning. Close the lid and check the wings in about an hour. Turn the wings over, they won't be brown yet, but I did it anyway. Close lid again. Check at about 45 minutes, turn again. Mine had started to brown. Wait about a half hour. Slater with BBQ Sauce. Mine were done at this point so I shut the grill down and let them set another 15 minutes while I got everything else ready. Season the chicken wings really well. Let set refrigerated up to 4 hours or at least 30 minutes. I season pretty heavy handed as the chicken juices will keep it all from sticking. Build the fire on one side of the grill. Start the grill and regulate the temperature to between 200 - 250. Place wings on the side of the grill without the fire. Sprinkle with a little more BBQ seasoning. Close the lid and check the wings in about an hour. Turn the wings over, they won't be brown yet, but I did it anyway. Close lid again. Check at about 45 minutes, turn again. Mine had started to brown. Wait about a half hour. Slater with BBQ Sauce. Mine were done at this point so I shut the grill down and let them set another 15 minutes while I got everything else ready.
Alice Springs Chicken
Alice Springs Chicken is a grilled chicken breast with mushrooms, bacon, cheddar cheese and honey mustard dressing. Alice Springs Chicken I love, love, love this chicken dish? Alice Springs Chicken is an Outback Steakhouse favorite menu item and now you can make it home. The chicken is marinated in a seasoned salt marinade and then grilled. Top it with mushrooms, bacon and cheddar cheese and smother it with a honey mustard dressing. Yum! When you buy chicken keep it for up to 2 days in the coldest spot of your refrigerator, otherwise freeze it until ready to use. Chicken should be safe to store for up to 2 months in the package you purchased it in. If you are freezing it longer than that you should wrap it in a double wrapping of freezer paper or foil to prevent freezer burn. The safest way to thaw chicken is in the refrigerator. Handle raw chicken carefully and be sure to wash everything that comes in contact with it in hot, sudsy water to prevent salmonella. Make sure that you thoroughly cook the chicken. Don’t ever eat any chicken that is not cooked completely. Alice Springs Chicken Author: Mary Ellen Recipe type: Chicken, Grilling Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Serves: Serves 4 4 chicken breast, pounded to an even thickness 1 bottle Lawry’s Original Seasoned Salt marinade 4 slices bacon 1 cup fresh mushrooms, sliced 2 cups cheddar cheese, shredded 1/2 cup honey mustard dressing 4 chicken breast, pounded to an even thickness 1 bottle Lawry’s Original Seasoned Salt marinade 4 slices bacon 1 cup fresh mushrooms, sliced 2 cups cheddar cheese, shredded 1/2 cup honey mustard dressing Marinate the chicken in the Lawry’s Original Seasoned Salt marinade for at least 30 minutes. The longer the better. While the chicken is marinating, cook the bacon reserving 2 Tablespoons of fat. Sauté mushrooms in bacon fat. Grill the chicken 12-15 minutes, until done. You can also cook the chicken on the stove if desired. Place cooked chicken on a rimmed baking sheet. Spread 1-2 Tbsp honey mustard on cooked chicken. Top with bacon, mushrooms and cheese. Put back in the grill and close the cover. Check in 5 minutes to see if your cheese is melted. Serve Source: adapted from plain chicken Marinate the chicken in the Lawry’s Original Seasoned Salt marinade for at least 30 minutes. The longer the better. While the chicken is marinating, cook the bacon reserving 2 Tablespoons of fat. Sauté mushrooms in bacon fat. Grill the chicken 12-15 minutes, until done. You can also cook the chicken on the stove if desired. Place cooked chicken on a rimmed baking sheet. Spread 1-2 Tbsp honey mustard on cooked chicken. Top with bacon, mushrooms and cheese. Put back in the grill and close the cover. Check in 5 minutes to see if your cheese is melted. Serve Source: adapted from plain chicken Maybe you’d like to try our recipe for? Southwestern BBQ Chicken How about our Almost Chick Fil A Chicken recipe? Chicken Enchiladas with Green Chili Sour Cream Sauce Pin It! Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Grilled Boneless Standing Rib Roast
Grilled Boneless standing rib roast for 2 with leftovers. Kroger has some nice looking boneless standing rib roasts on sale this week and I decided to buy one and divide it up for cooking for 2. Cooking for 2 usually brings about some challenges all on its own and buying an almost 8 lb. roast really does. First thing I opted for was to find a piece of meat that came from the smaller ribs. Then I cut off 2 steaks just under a pound each. Next I did 2 roasts at about 3 lbs. each. These roasts will give 2 people a wonderful steak dinner and lunch the next day. I marinated the beef in refrigerator for about 18 hours in garlic, salt, pepper and Forward (a salt free Penzey’s spice I really like). It really is all about the flavors you like best with beef when deciding what spices to use. Just don’t use one with sugar in it. Because this roast has a long cooking time the sugar would burn long before the roast is done cooking. This is one of the easiest roasts to cook on the grill and turns out perfect every time. Leftover standing rib makes the best beef for dipping with a crusty roll. French Dip made with the leftover Standing Rib Roast Grilled Boneless Standing Rib Roast Author: Mary Ellen Prep time: 24 hours Cook time: 1 hour 30 mins Total time: 25 hours 30 mins Serves: Serves 2 with leftovers 1 3 lb. boneless rib roast 3 - 6 garlic cloves salt and pepper Forward 1 tablespoon oil 1 3 lb. boneless rib roast 3 - 6 garlic cloves salt and pepper Forward 1 tablespoon oil Rub oil onto beef roast. Mince garlic. Sprinkle it on the meat. Add the spices and rub them with the garlic into the meat. Cover and refrigerate up to 24 hours. Take meat our of refrigerator 1 hour before cooking. Preheat grill to 400 degrees. I turn 2 of my 3 burners on my grill. I put the beef over the spot that is not lit and close the grill. Turn the grill down and try to keep it at 300 degrees. Cook for 1 hour. When the roast is at 100 degrees put it over the direct flame to brown it well. Check in 5 minutes increments until roast reaches 125 degrees. If it gets brown enough and it can rather quickly move it back to the indirect heat again. Take off of the heat and let rest 20 minutes before serving. Rub oil onto beef roast. Mince garlic. Sprinkle it on the meat. Add the spices and rub them with the garlic into the meat. Cover and refrigerate up to 24 hours. Take meat our of refrigerator 1 hour before cooking. Preheat grill to 400 degrees. I turn 2 of my 3 burners on my grill. I put the beef over the spot that is not lit and close the grill. Turn the grill down and try to keep it at 300 degrees. Cook for 1 hour. When the roast is at 100 degrees put it over the direct flame to brown it well. Check in 5 minutes increments until roast reaches 125 degrees. If it gets brown enough and it can rather quickly move it back to the indirect heat again. Take off of the heat and let rest 20 minutes before serving. Maybe you’d like to try? Slow Cooked Beef Brisket in the Oven Green Bean, Roasted Corn and Black Bean Salad Summer Squash Casserole Follow me on Pinterest
Barbecue Archives - Page 2 of 2 - Recipes Food and Cooking
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Pulled Pork Sliders
Tender pieces of barbecued pulled pork on bun with coleslaw and BBQ sauce. I had a hankering for pulled pork the other day and decided to buy a small pork sirloin roast. It is a great size for a small family and can be done with a minimum of work. I finish mine in the oven or slow cooker. Either one will work great. Don’t add any liquid to the pan when you put it in the oven or crock pot. I wanted to dry roast the meat. In the crockpot I would time it at about 4 hours over the low heat setting. So let’s talk for a minute about what cuts of meat can be used for pulled pork. You want a piece of pork that has some fat to it, the fat will melt out as the roast cooks leaving you with tender, juicy meat. The Boston Butt is one of the best roasts for pulled pork, which is great when you are feeding a few people. The shoulder roast, picnic roast, blade roast and sirloin roast are all excellent choices for pulled pork also. If you have never topped your pulled pork with coleslaw, try it just once. I bet you’ll be as hooked as I am. Here is a good chart to see the different cuts of pork and general cooking methods for each one. Pulled Pork Sliders Author: Mary Ellen Prep time: 30 mins Cook time: 2 hours 30 mins Total time: 3 hours Serves: Serves 4 - 6 2 lb. pork sirloin roast Barbecue rub salt pepper Coleslaw Slider Buns BBQ Sauce 2 lb. pork sirloin roast Barbecue rub salt pepper Coleslaw Slider Buns BBQ Sauce Coat the roast with the rub, salt and pepper. Let set for at least an hour before cooking. Turn up grill to high to sear the meat. Turn off one of the burners. Put the roast over the unlit element. Leave the others burners on high or medium high. Close the lid and cook for 1 hour. Remove roast to a pan that can go in the oven. Turn heat to 300. Roast meat about 1 1/2 hours until meat is really tender. Let set 15 minutes before using 2 forks to shred the pork. To make Sliders: Toast your buns. Add a little BBQ sauce to your pork. Put pork on sandwich and top with coleslaw. Coat the roast with the rub, salt and pepper. Let set for at least an hour before cooking. Turn up grill to high to sear the meat. Turn off one of the burners. Put the roast over the unlit element. Leave the others burners on high or medium high. Close the lid and cook for 1 hour. Remove roast to a pan that can go in the oven. Turn heat to 300. Roast meat about 1 1/2 hours until meat is really tender. Let set 15 minutes before using 2 forks to shred the pork. To make Sliders: Toast your buns. Add a little BBQ sauce to your pork. Put pork on sandwich and top with coleslaw. Maybe you’d like to try? BBQ Pork Baked Potato Grilled Honey Mustard Pork Chops Succulent Easy Ribs Enjoy!
Baked Beans
Navy beans slow cooked with bacon and molasses to make a delicious side dish of baked beans. Have you ever made baked beans from scratch? It is really easy and you can use your crock pot if you want or do them on the stove except for the final baking. I cooked mine one day on the stove and then refrigerated them overnight before baking to let all of the flavors get thru the beans. This is one of those dishes that the longer it cooks the better they are. Did you know that the fresher the dried beans are the quicker they will cook? You wouldn’t think it would matter but it does. Never salt your beans either until they are tender, salt will toughen them. I like to pre-fry my bacon before adding them to the beans. You could also use a piece of salt pork which is really good in baked beans. Another optional item in your baked beans is sweet relish, I sometimes add it also. I first saw relish added to baked beans in bbq places in the south and do like the flavor it adds. Baked Beans Author: Mary Ellen Prep time: 20 mins Cook time: 4 hours Total time: 4 hours 20 mins Serves: Serves 8 1 lb. dry navy beans water 1/3 - 1/2 lb. bacon 1 cup ketchup 1/2 cup brown sugar 1 onion - chopped 2 garlic cloves minced 4 tablespoons molasses 4 tablespoons yellow mustard 1 teaspoon each salt and pepper 1 lb. dry navy beans water 1/3 - 1/2 lb. bacon 1 cup ketchup 1/2 cup brown sugar 1 onion - chopped 2 garlic cloves minced 4 tablespoons molasses 4 tablespoons yellow mustard 1 teaspoon each salt and pepper Cover the beans with water and soak overnight or put them on the stove and bring to a boil. Take off heat and proceed with recipe after 30 minutes. Make sure the beans are covered with water and bring to a boil. Cook for about 2 hours or until beans are tender. Cut bacon into one pieces and lightly fry. Add to the beans, with a little of the bacon fat. Add remaining ingredients. (This is when I would put them in the crock pot.) If continuing on the stove cook for at least another hour and then taste to make sure the seasoning is correct for you. Put the beans in a baking dish and bake for 45 - 60 minutes until hot and bubbly. (If using the crock pot put on low and cook for 6 hours.) Cover the beans with water and soak overnight or put them on the stove and bring to a boil. Take off heat and proceed with recipe after 30 minutes. Make sure the beans are covered with water and bring to a boil. Cook for about 2 hours or until beans are tender. Cut bacon into one pieces and lightly fry. Add to the beans, with a little of the bacon fat. Add remaining ingredients. (This is when I would put them in the crock pot.) If continuing on the stove cook for at least another hour and then taste to make sure the seasoning is correct for you. Put the beans in a baking dish and bake for 45 - 60 minutes until hot and bubbly. (If using the crock pot put on low and cook for 6 hours.) Maybe you’d like to try? Pasta Caprese Green Bean, Roasted Corn and Black Bean Salad Ranch Roasted Cauliflower
Broccoli Souffle
Broccoli, eggs and cheeses bake up perfectly in this light, delicious broccoli souffle. Broccoli Souffle I had the best day today. I went out antiquing looking for vintage kitchen accessories. One of the things I was hoping to find was a cupcake pan with a certain kind of lines on top made by Echo and I found one! It sure doesn’t take much these days to excite me but I really was surprised to find it. I ate a late lunch and by the time I got home I was just too tired to make dinner right away. About 8:00 I was going thru my recipe box and found a broccoli souffle recipe from one of my moms friends that was a weekly recipe at her kitchen store years ago. It sounded perfect for now a late supper, broccoli, eggs, cheeses baked and I served it with a strawberry salad. Yum! I can also tell you this was a Chloe and Lola approved dinner, they both licked their plates clean. Oh and Lola and Chloe are my dogs so it is perfectly acceptable that they licked their plates. 5.0 from 2 reviews Broccoli Souffle' Author: Mary Ellen Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 4 4 eggs 12 oz, frozen broccoli - not thawed 1 lb. carton small curd cottage cheese 8 oz. cheddar cheese 4 tablespoons flour 1/3 cup melted butter 1 teaspoon salt 1/2 teaspoon pepper 4 eggs 12 oz, frozen broccoli - not thawed 1 lb. carton small curd cottage cheese 8 oz. cheddar cheese 4 tablespoons flour 1/3 cup melted butter 1 teaspoon salt 1/2 teaspoon pepper Preheat oven to 350 degrees. Beat the eggs in a large mixing bowl. Add the remaining ingredients and mix well. Pour mixture into a greased baking dish. In a regular bread type pan like the one in the picture this took 1 hour and 10 minutes to bake. If you want to cook it in 45 minutes or less use a pie pan type pan. www.thatsmyhome.com Preheat oven to 350 degrees. Beat the eggs in a large mixing bowl. Add the remaining ingredients and mix well. Pour mixture into a greased baking dish. In a regular bread type pan like the one in the picture this took 1 hour and 10 minutes to bake. If you want to cook it in 45 minutes or less use a pie pan type pan. www.thatsmyhome.com Follow me on Pinterest How about the wonderful Broccoli Patties? Grilled Broccoli Marinated with Srirachi Sauce Or perhaps this Broccoli, Mushrooms and Rice Casserole?
Pressure Cooking Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Chinese Fried Rice
Fried rice is best made with day old rice, ham, peas, carrots and green onions. Fried rice is the perfect dish to make with leftover rice or plan for it and cook extra when you are having rice. Rice for fried rice needs to be made ahead so it has time for the rice to dry. Chinese Fried Rice Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 4 4 cups leftover rice 1 tablespoon oil 1/2 cup carrots 1/2 cup peas 1/4 cup sliced green onions 1 egg scrambled - cut into pieces 1/2 cup chopped ham or leftover chicken 3 tablespoons soy sauce 1/2 teaspoon roasted sesame seed oil 4 cups leftover rice 1 tablespoon oil 1/2 cup carrots 1/2 cup peas 1/4 cup sliced green onions 1 egg scrambled - cut into pieces 1/2 cup chopped ham or leftover chicken 3 tablespoons soy sauce 1/2 teaspoon roasted sesame seed oil Put oil in a large sauté pan. Add the carrots and cook several minutes until they start to soften. Add the ham and peas. Stir fry 1 minute. Add the rice, soy sauce and roasted sesame oil. When hot add the green onions and scrambled egg. Adjust seasoning and serve. Put oil in a large sauté pan. Add the carrots and cook several minutes until they start to soften. Add the ham and peas. Stir fry 1 minute. Add the rice, soy sauce and roasted sesame oil. When hot add the green onions and scrambled egg. Adjust seasoning and serve. Fried Rice is really good when served with some Shrimp Egg Fu Yung. Or how about with some Roasted Green Beans?