Sunday, September 23, 2012

Drippy Ice Cream No More

I just found a great idea on

They suggest dropping 2 or 3 mini marshmallows into the bottom of your ice cream cone before adding the ice cream to the cone.  This will prevent the ice cream from dripping from the bottom of your cone.

Monday, September 17, 2012

Beer Can Chicken - With the Pampered Chef Roasting Pan

The new Pampered Chef Beer Can Chicken Roasting Pan is a great addition to my grilling collection.  I made Beer Can Chicken a couple of weeks ago and was impressed, but tonight I switched it up and made an incredible dinner!

1 Roasting Chicken (6 - 7 lbs)
2 oranges
1 tsp thyme
1/2 tsp sea salt
2 Tbsp olive oil
2 Tbsp Weber Beer Can Chicken seasoning

Okay, I know I called it beer can chicken, but instead of a beer, I filled the can with orange slices tossed with Thyme and salt.  The chicken was very juicy and very flavorful.

Rinse the chicken in cold water and pat dry.  Place body over can (drumsticks down). Peel two oranges and separate into slices.  Sprinkle with thyme and salt.  Toss well.  Stuff the orange slices into the opening in the top of the chicken.  Brush olive oil over all skin.  Sprinkle the Beer Can Chicken seasoning over the chicken.  Use your hands to rub the seasoning on areas that you can not sprinkle.

Bake in 375 degree oven for 2 - 2 1/2 hours.  Be sure to place the bottom portion of your broiler pan underneath the grill pan to catch grease.  You will find this recipe will create a great deal of smokiness if cooked indoors instead of outside on the grill.  However, outside on the grill will result in lots of fire.  Have water ready.

After 2 - 2 1/2 hours you will remove a gorgeous browned, well-seasoned chicken.

Who doesn't like crispy skin from turkey or chicken?  Yumm!!!

Tuesday, September 11, 2012

Casseroles For Fall

I can tell it's time for the weather to be cooler.  The sun comes up a bit later in the morning and sets a bit earlier in the evening.  This is the time of year that food starts to get appealing again.  Believe it or not, I found myself thinking about my Thanksgiving menu a couple of days ago.  I know that's crazy, but I like to find at least a couple of creative ideas each year.

Thanksgiving aside, I'm ready to start adding some casseroles back into my weekly dinners.  So many of them are comfort food and tonight's is no exception.

Roasted Potato and Chicken Casserole

2 lbs boneless skinless chicken breasts (about 3 breasts)
8 medium potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 tsp ground pepper
1 tsp paprika
1/2 tsp garlic powder
2 Tbsp hot sauce
2 cups shredded cheese - I like Kraft Mexican Blend with a Touch of Philly
10 slices of bacon (fried, drained, and crumbled)
1/4 cup diced green onions

Preheat your oven to 500 degrees.
Cut the chicken breasts into 1/2" cubes
Cut the potatoes (unpeeled) into 1/2" cubes
In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce
Add the potatoes into bowl and stir to coat
Scoop the potatoes into a 9 x 13" baking dish coated with non-stick spray
Bake to potatoes for 45 -50 minutes (stirring every 15 minutes) until browned on the outside
There should be olive oil mixture remaining in the bowl
Add chicken cubes to the bowl and stir to coat - let marinate while the potatoes cook
Lower the oven temp to 400 degrees
Top the potatoes with the raw marinated chicken
Mix together the cheese, bacon, and green onions
Sprinkle the mixture evenly over the top of the chicken
Bake for 15 minutes or until the chicken is cooked through and the topping is bubbly

Serve with sour cream, ranch dressing, or extra hot sauce.

Monday, September 10, 2012

Cooking With Fresh Produce - Stuffed Mushrooms

I picked up my second bag of produce from the Community Helpings Co-op tonight and it was stuffed full of  wonderful fresh produce.  This co-op is unbelievable!  What a bargain.  Just check out what I picked up for just $21.50.  I should have taken pictures again so I could share.  This is AWESOME!

4 cucumbers
6 plums
3 bell peppers
5 white onions
1 lb green beans
1 lb broccoli crowns
5 apples
8 pears
1 bunch bananas
1 spaghetti squash
1 clam shell of grape tomatoes
2 kiwis
1 bunch of red grapes
1 honey dew melon
1 bunch of celery

I'm sure there are things I'm forgetting - the bag was soooo heavy!

Emma and I created a fabulous recipe to use the fresh mushroom that came out of the last bag.  We stuffed them with a mixture of the following:

1 lb sausage (cooked, crumbled, and drained)
8 oz cream cheese
1/2 cup shredded or fresh mozzarella
1 tsp thyme
salt and pepper to taste

Cook and brown the sausage.  Make sure all grease is removed.
Add cheeses and spices.  Stir to melt cheeses and mix spices.
Stuff 1 Tbsp full of mixture into mushroom caps.
Bake in 350 degree oven for 30 minutes.