Friday, August 22, 2008

Drunken Chicken

I saw this recipe on The Next Food Network Star and thought it would be fun to try and I don't think I am brave enough to use beer (even thought it will cook out) so I am going to try sprite lol! This is a fun way to prepare a whole chicken! It even sits up! I have hear you can grill this as well!

Smoky BBQ Rub:
1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tablespoon dried rosemary (crushed slightly with spice mill)
1 tablespoon dried thyme
1/2 cup granulated garlic

You don't use the whole amount on the one chicken, give it a good coat of rub and bottle up the rest to keep refrigerated/frozen for probably up to six months.
Then take the beer (I'm pretty certain any beer would do, he used Old Chubb) and pour half in the roasting pan. Add some garlic cloves, rosemary and about a tablespoon of rub to the beer IN the can.

Situate the bird on top of the can and transfer to the roasting pan. Tuck the wings so they are behind the bird and put on the lowest rack in your oven.

Cook like you would any other roaster at 350 ' for probably about 1 & 1/2 - 2 hours depending on the size.

If you buy a one with a pop-up timer, that should make it easy. Let me know when and if you try this! It might take me a while to get to it!

New York Cheesecake

Oh baby. I'm a cheesecake lover. And I've tried lots of different recipes, with various levels of success. But this one, is probably the best one I've ever made. And it's easy, don't get fooled by all those people who are scared of cheesecake. There are just a few simple tricks.

1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1-1/2 pounds cream cheese
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream

The first trick is to make sure your cream cheese and eggs are at room temperature.
This is actually crucial.

Preheat oven to 350 degrees.Mix the graham cracker crumbs with 1/2 cup sugar and the melted butter, and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing the filling.

Beat the cream cheese, 1/2 cup sugar till smooth. This is the second trick. Scrape the sides and bottom of the bowl to get ALL the cream cheese and sugar mixed together. It must be completely smooth before you add any liquid or eggs. So now mix in the eggs, 2 teaspoons of vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes. But check often. The recipe says to bake for 50 minutes, but I actually took mine out at 40 minutes because the top was beginning to brown in spots, which is what you want.

Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.

Stir together the sour cream, remainging 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set.

Cool completely, cover and chill at least 8 hours.

Cafe Rio Salad

Ok so I couldn't locate the one I was sent from my cousin, but I found this one online and hope to try it soon and see how comparitable it is! I hope it tastes just the same. You can also get a big homemade tortilla from the latin market in Provo.

Cafe Rio Salad: 8 flour tortillas, uncooked and large enough to cover bottom and sides of dish. Can be purchased at Macy's or Bajio grill. 2 cps. cooked spanish rice (lipton), bbq pork or chicken, Pico de gallo (chopped tomatoes and cilantro), 8 lime wedges, Creamy Tomatillo dressing, 2 cups canned black beans or Pinto beans, 2 bags romaine lettuce, Gaucamole, and corn tortilla strips. (Purchase at Bajio's)

Barbequed Pork/chicken: Place 3 lbs. Pork Roast in crock pot with 1 cup water and cook on high heat overnight of for several hours until tender. Shred with two forks. Season with 1 tsp. Garlic salt 1/4 cp. barbeque sauce, 3/4 cp ketchup, 1/2 cp sugar. These measurements are relative, of course, to your taste and the size of your roast. The Pork at Cafe Rio is very sweet, and I think it adds to the taste of the salad. Leftover Pork roast can be frozen.

Creamy Tomatillo Dressing: 2/3 cp. tomatillo salsa verde (can), 1 1/2 Tbs. sugar, 1 tsp. salt, 1 cup salad oil (vegetable or canola), 2/3 cp mayo, 2 Tbs. lime juice, 1/4 tsp. pepper, 1/4 cp. cilantro or to taste.

Layered Enchilada Bake

Makes:8 servings
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. It is MMGOOD

Chicken Salad Croissants

My mom gave me this recipe after serving it for years at weddings and special gatherings! It is super easy and really yummy!

2 large cans of chicken (you can use baked or boiled chicken too, just more work), drained
Mayo (enough to cover all the ingredients you put in, just up to your taste)
2-3 stalks of grn onion, chopped
1/4 cup lemon juice (or more if you like)
salt and pepper to taste

Mix the above ingredients together in a large bowl and set aside in the fridge for at least an hour to absorb all the flavor. Then as you are ready to serve add....

Pineapple tidbits
Purple or green grapes (depends on how much color you want), I sometimes use both!
Cashew or almond slivers (or really any nut you prefer, you can toast them too if wanted)

You can really add your own things too like mandarin oranges are good in it, celery really whatever you enjoy, be creative!!

Make or buy Croissant rolls and just put a good serving in the roll and ENJOY!! So yummy and a little goes along way too! Sorry no pics! I should start posting some for fun!

Coming Soon!

Chicken Divan
My very own Salmon Marinade
Cliff's Fire Roasted Crawdads
Aunt Bonnies Strawberry Butter

Wednesday, August 13, 2008

Hormel Turkey Pepperoni

Who doesn't appriciate something that tastes like the real thing and has 70% less fat?! These are great and they are only 70 calories per 17 slices.

Friday, August 8, 2008

Butter & Herb Rice

I love this stuff. I normally don't buy Rice a Roni because they tend to use that weird stuff that you can't tell if it's fake rice or some weird pasta, but in this they use real rice and this yummy little pasta and it goes great as a side especially for fish. Our family loves it and at 2 for a dollar you can't really beat the price.

Tuesday, August 5, 2008

Heavenly Blueberry Tart

My friend Ashlynn made this when
we went to dinner at their house.
It's not too sweet & with a little vanilla icecream...
Can I just say Blueberrylicious!

This is the photo from the

Taste of Home Cookbook

This is a piece from the one I made.

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
2 pints fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions: In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. For filling, place 1 pint of blueberries over crust. Combine the sugar, flour, cinnamon and nutmeg; sprinkle over blueberries. Place tart pan on a baking sheet. Bake at 400° for 55-60 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange and press remaining berries in a single layer over top. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.