BBQ Chicken


BBQ Chicken

This is not your typical BBQ chicken smothered in sauce or burnt to a crisp.  This is a perfectly cooked, juicy, delicious BBQ chicken.  Now I will give you my secret to make this happen.  It starts with large breast of chicken with the bone in and skin on.  I know we have all been told to get rid of the skin but just wait and you will understand.

Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.

Next, get your grill smoking hot on high temperature.  Rub some olive oil on your BBQ grates and place the breast bone side down on the grill.  Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over.  Just let them cook on one side only.  If you get a lot of smoke just open the grill for a few seconds.  If yours starts to flame, move the breast to a different position on the grill, still skin side up.

Your results will be the most beautiful BBQ chicken breast you have ever cooked.  They will be brown and crunchy on the skin side and juicy and tender on the inside.  How do you know when they are done?  When they reach your desired color of brown and crunchiness on the skin they are done.

Let the chicken breast rest before slicing in half to serve.

Ingredients:

4 chicken breast, bone in and skin on

Salt

Black pepper

Garlic powder

Onion powder

Olive oil

 

Top Sirloin Steak Stir Fry


Top Sirloin Steak Stir Fry

Top Sirloin Steak Stir Fry

Ingredients:

1 tbsp. Olive oil

½ Yellow onion sliced

1 Red pepper sliced in strips

½ Shallot sliced

1 Zucchini slices in strips

3 Garlic cloves diced

Salt free seasoning blend, your favorite.

1 lb. Top sirloin steak sliced thin

5 Scallions sliced

 

Directions:

Heat the olive oil in a large skillet over medium heat.  Add the onion, pepper, and Shallots to the hot pan. Sauté for 2 minutes and add the zucchini.  Season with a salt free seasoning blend.  Cook until tender and remove to a serving bowl.  Place the steak in the hot pan, season with the blend and sauté until cooked medium rare.  Add the garlic and stir for 30 seconds.  Add the vegetables back to combine.  Serve topped with the scallions.

Pulled pork over shredded zucchini


 

 

 

 

Pulled pork over shredded zucchin

 

Now my inspiration of the day.  I had an urge for pasta but didn’t want to have something that heavy.  So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.

Pulled Pork Over Shredded Zucchini

 

Ingredients:

1 tsp              Olive oil

½                   Yellow onion chopped

1                     Yellow chili pepper chopped

Blend of herbs to taste

4 clove         Garlic chopped

8                     Roma tomatoes

2                     Zucchini shredded

12 oz              Pulled Pork (left overs)

 

Directions:

Heat a large stock pot over medium heat.  Add olive oil, onion, and chili and season with herb blend.  Cook stirring often.  Add the garlic and Roma tomatoes, stir and bring to boil.  Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down.  Taste for seasoning and add the herb blend to taste.  Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat.  Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve.  Serves 4

Spiced Meat Rolls


I got bored with a basic burger so I decided to do a little experimenting with ground beef.  I came up with a spiced meat roll that has a green onion in its center.  I wasn’t sure how this would come out but I was very pleased with the way they came out.  Serve these over some Turmeric rice and peas.

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Ingredients:

1lb. ground beef

½ red pepper, chopped

½ chili pepper, chopped

¼ red onion, chopped

2 tbsp. All Purpose Spice

Salt and pepper

4 green onions

1 tbsp. olive oil

Directions:

Combine first 6 ingredients and form around the green onion.  This needs to be done gently.  Place the oil in a medium hot skillet and brown meat on all sides.  Cook to your desired doneness.

Osso Bucco


This is one of my favorite meals but I have never attempted to make this delicious dish.  I used beef shanks instead of the more traditional veal shanks and I substituted chicken broth for beef broth simple because I didn’t have any beef broth.  Remember this is not traditional, this is my take on the dish.  Enjoy

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Ingredients:

2 beef shanks

1 tbsp. flour

1 tbsp. olive oil

½ yellow onion, chopped

½ red pepper, chopped

1 chili pepper, chopped

1 stack of celery, chopped

4 unpeeled carrots, sliced thin

3 cloves garlic, chopped

Salt and pepper

1tbsp. dried oregano

½ cup white wine

2 cups chicken broth

Directions:

Heat a stock pot over medium heat.  Season the shanks with salt and pepper and dredge in the flour shaking off any excess.  Place the shanks in the pot and brown on both sides.  Remove to plate.

Add the onion, peppers, and celery and cook until the onions start to soften.  Add the carrots and cook for about 5 minutes stirring often.  Add the garlic, salt and pepper, and oregano stir to combine.

Add the white wine, stir and allow to cook for a few minutes.  Add the chicken broth, stir, return the shanks to the pot and cover.  Place the pot in a 375 oven and cook for about 2.5 hours.

When the shank meat starts to fall off the bone remove the shanks to a cutting board and allow to rest.  Take the pot out of the oven and place uncovered over a medium high burner.  Reduce the mixture in half making sure you stir often.

Remove the meat from the shanks and cut in small pieces.  Place the meat into the vegetable mixture and stir.  Serve over creamed orzo.

Wheat Orzo, Creamed


This is my easy substitute for Risotto.  I love risotto but I don’t like the time and care it takes to make it.  I find that orzo can give you the same rich texture of the risotto in a lot less time and effort.

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Ingredients:

1 cup wheat orzo

3 cups chicken stock, 1 cup reserved

1 tbsp. butter

2 tbsp. Parmesan cheese, grated

Ground pepper

Directions:

In a medium pot over medium high heat place the orzo and 2 cups of chicken stock and bring to a boil.  Cover and reduce heat to simmer.  When all the liquid is absorbed and the orzo is soft but chewy place the orzo in a large skillet over medium heat.  Stir in a little of the reserved chicken stock stirring until it is absorbed.. Continue to do this until the orzo is aldente. Season the orzo with the pepper   Add the butter and Parmesan cheese stirring until you have a creamy texture.  Remove from heat and serve.

Chicken Stew


Today is my birthday and I am celebrating it the best way I know how, playing in the kitchen coming up with a new recipe.  This is an upgrade to your basic chicken soup, the addition of the tomato puree gives the dish a deeper flavor.  Hope you like it.

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Ingredients:

1 stock celery, chopped

½ red pepper, chopped

¼ Anaheim pepper, chopped

1/3 jalapeno pepper, chopped

½ yellow onion, chopped

1 large zucchini, chopped

5 carrots, sliced (I leave the skin on)

5 white potatoes, chopped (cook for 1 minute in the microwave to soften)

5 boneless, skinless chicken thighs

4 tbsp. olive oil

1 tbsp. cumin

1 tbsp. ginger

Salt and pepper to taste

1 tsp. garlic, chopped

1 qt. chicken broth

1 can chopped tomatoes (puree in a food processor)

2 tbsp. cilantro, chopped

Directions:

Cook the chicken in a skillet with 2 tbsp. of olive oil, season with salt, pepper, cumin and ginger. Cook until juices run clear.  Remove to a cutting board to rest.  Chop the chicken into bite size pieces after it has rested.  In a stock pot over medium heat add 2 tbsp. of olive oil and heat.  Add the celery, red pepper, Anaheim pepper, jalapeno pepper, and yellow onion.  Season the stew with pepper, salt, cumin and ginger.  Stir until the onions soften.  Add the carrots continuing to stir often.  Add the chopped garlic, potatoes and stock.  Bring the mixture to a boil then reduce the heat to a simmer.  Re-season as needed and to your taste.  After simmering for 20 minutes add the zucchini, chick peas and pureed tomatoes.  Stir and simmer for another 10 minutes.  At the end add the chicken and serve topped with cilantro.