Category: MISC

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Fire Day Friday: Greek-Style Grilled Pizza

I’ve been grilling a lot of pizza’s over the past few months.  It’s so simple and so perfect for week night dinners.  Ok, so I cheat and either used ready made crusts or naan flatbreads, but still… I never claimed to be pizza chef 🙂  And I promise not be offended if you want to make your pizza crust – heck, I’ll ask if you do, to send some my way too!!
 
This is a simple pizza with big flavors.  The Mediterranean twist brings something different to the table.  I believe this will become a true family favorites.
 
Greek-Style Grilled Pizza
Ingredients:
2 Tablespoons Greek yogurt
1/2 Tablespoon lemon juice
1/2 Tablespoon red wine vinegar
1/4 teaspoon dill
1 teaspoon oregano
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 large boneless, skinless chicken breast
12″ Boboli Pizza Crust (you can use homemade dough too, I just didn’t want to mess with it)
1/2 cup pizza sauce – homemade or store bought
1/4 cup peperoncini, chopped
2-4 Tablespoons sliced or chopped black olives (I used black olives because it was what I had on hand, but use Kalamata if you have them)
crumbled Feta cheese (I used about 1/3 – 1/2 cup)
shredded organic mozzarella cheese

1/2 cup cherry tomatoes, quartered

Directions:

In a bowl, mix together the yogurt, lemon juice, red wine vinegar, dill, oregano, garlic powder, salt and pepper until well combined.  Pour mixture over chicken, cover, and refrigerate for at least an hour (preferably 2-4).  Grill chicken at 375 degrees F for 6-10 minutes per side or until the chicken is cooked through.  Allow to cool and cut or shred into bite size pieces.

When ready to make the pizza:  Preheat grill to 375-400 degrees F.  Place the Boboli crust directly over the fire and allow to grill for about 5 minutes, or until that side is golden brown.  Remove from grill.  Spread the pizza sauce over the grilled side of the crust.  Top with chicken, peperoncinis, olives, feta, tomatoes, and mozzarella.  Place pizza back on the grill and allow to cook for another 4-5 minutes.  Once the bottom is golden brown, move to indirect heat and continue grilling until the cheese has melted.  Carefully remove from grill, slice, and enjoy!

LUAU BENEDICTS

LUAU BENEDICTS
1 English muffin per person
2 eggs per person
leftover sweet and sour pulled pork
Hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

HOLLANDAISE SAUCE
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

•    Heat butter in a heavy saucepan until hot and foamy, but not browned.
•    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
•    Gradually beat in butter, then water.
•    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
•    Serve immediately or let stand over warm water for up to 30 minutes.
•    If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of hollandaise sauce.

HEALTHY CHICKEN TETRAZINNI

This is a hearty meal, though it’s very different from the chicken spaghetti my daughter-in-law makes with Velveeta and Rotel Tomatoes.  It may not taste as good as that, but it’s definitely better for me.

Here’s what you need:
Green onions, 1/2 cup chopped
Celery, 3 stalks, chopped
Mushrooms, (1) 8 oz. can sliced
Cream of Mushroom soup, 2 cans, 98% fat free
Chicken, 1 pound, cut into bite size pieces
Spaghetti noodles, 12 oz.
Olive oil, 1tablespoon
Cheddar cheese, 1 cup grated
garlic salt to taste
pepper to taste

Preparation:

  • Heat olive oil in a large skillet on medium heat.  Add chicken, green onions, and celery.  Cook until chicken is no longer pink.  Add mushrooms, salt, and pepper and simmer for five minutes.
  • While chicken is cooking, prepare spaghetti according to package directions.
  • Combine soup, spaghetti, and chicken mixture in a large casserole or lasagna pan.
  • Top with grated cheese.
  • Bake at 375 degrees for 25 minutes.

Serves 6.
316 calories, 22 grams of carbs, 19 grams of fat, and 29 grams of protein.
Enjoy!

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN
3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1-2 cups shredded chicken pieces
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
  • Whisk the cornstarch into the cold water until smooth.
  • Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.




I use my salad spinner for draining pasta to get all the excess water out.


CREAM CHEESE CHOCOLATE CHIP COOKIE–Save Room for Dessert

Hello Monday!

Have I got a great chocolate chip cookie recipe for you!
These are my favorite chocolate chip…hands down! I was once told that if Soft Batch cookies and the refrigerated pre-made Nestle Toll House cookies got married and had baby cookies, that these cookies would be their first born. I’ll let you judge for yourself!
Cream Cheese Chocolate Chip Cookies
recipe from Jenn
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12 oz bag of milk or semi-sweet chocolate chips
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the flour, baking soda, and salt. Whisk to combine; set aside.
  • In a large bowl mix cream cheese and the butter. Beat on medium speed until creamy and light, about 2 minutes.
  • Add the brown sugar and mix well, add the egg and vanilla. Beat on medium speed for 1 minute.
  • Slowly, add the flour mixture a little at a time, until well combined.
  • Fold in chocolate chips. I refrigerated dough for at least an hour, but you can skip that if you want.
  • Spoon about 2 tablespoons of dough onto greased cookie sheet.
  • Place in oven and bake for 12 minutes, or until the edges are golden.
  • Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely.
    Please come visit me at at Paper Plates and Chin

    OVEN BBQ PORK CHOPS

    OVEN BBQ PORK CHOPS
    1 1/2 to 2 pounds pork rib chops, trimmed of fat 

    1/4 teaspoon sea salt 

    1/4 teaspoon  freshly ground pepper
    3 teaspoons safflower oil, divided
    1 medium onion, sliced thin
    1 clove  garlic, minced
    1/2 cup  orange juice 

    3/4 cup  barbecue sauce
    2-3 cups prepared white rice

    • Preheat oven to 400 degrees.
    • Generously sprinkle pork chops with salt and pepper. 
    • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
    • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
    • Add the remaining 1 teaspoon oil to the pan. 
    • Add onion and cook, stirring, until softened. 
    • Stir in garlic and cook, stirring, until fragrant. 
    • Add orange juice and cook until most of the liquid has evaporated. 
    • Stir in barbecue sauce until well blended. 
    • Return the pork chops to the pan, turning several times to coat with the sauce.
    • In a large baking dish layer the rice on the bottom, smoothing the top.
    • Add pork chops to top of rice.
    • Pour remaining sauce over the chops and rice.
    • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

    OVEN BBQ PORK CHOPS

    OVEN BBQ PORK CHOPS
    1 1/2 to 2 pounds pork rib chops, trimmed of fat 

    1/4 teaspoon sea salt 

    1/4 teaspoon  freshly ground pepper
    3 teaspoons safflower oil, divided
    1 medium onion, sliced thin
    1 clove  garlic, minced
    1/2 cup  orange juice 

    3/4 cup  barbecue sauce
    2-3 cups prepared white rice

    • Preheat oven to 400 degrees.
    • Generously sprinkle pork chops with salt and pepper. 
    • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
    • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
    • Add the remaining 1 teaspoon oil to the pan. 
    • Add onion and cook, stirring, until softened. 
    • Stir in garlic and cook, stirring, until fragrant. 
    • Add orange juice and cook until most of the liquid has evaporated. 
    • Stir in barbecue sauce until well blended. 
    • Return the pork chops to the pan, turning several times to coat with the sauce.
    • In a large baking dish layer the rice on the bottom, smoothing the top.
    • Add pork chops to top of rice.
    • Pour remaining sauce over the chops and rice.
    • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

    TIME TO TAILGATE!

    IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
    We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

    It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

    If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
     We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

    TAILGATING TIME 2.0

    IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
    We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

    It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

    If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
     
     We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

    Fire Day Friday: Wanton Wontons

    One of the wonderful byproducts of grilling and smoking is that I usually have a little extra cooked pork, chicken, or steak left over. This week I had a bit of hickory smoked pulled pork. It wasn’t really even enough for two bbq sandwiches but it was enough for 8 appetizer servings of these fried wontons.
    These slightly spicy wontons make great appetizers for a formal meal or as the star of a tailgating menu.
    Wanton Wontons
    8 servings (3 wontons each)
    ¾ cup shitake mushrooms, diced
    ¼ cup carrot, diced
    ¼ cup red bell pepper, diced
    1 Tbsp ginger, diced
    1 clove garlic, diced
    ½ cup napa cabbage, diced
    2 Tbsp cilantro, chopped
    ½ cup pulled pork
    3 Tbsp sweet chili sauce
    ½ tsp fish sauce
    ½ tsp rice vinegar
    ½ tsp Sriracha sauce (hot chili garlic sauce)
    Teriyaki sauce
    24 wonton wrappers
    Preheat a saute pan or wok over medium high heat. Add a tablespoon of oil.
    Add the mushrooms, carrot and saute for 4 minutes.
    Stir the bell pepper, ginger, and garlic. Saute another 1-2 minutes.
    Turn off the heat and stir in the napa, cilantro and pulled pork. Let the residual heat of the pan wilt the napa and cilantro for a minute.
    Mix the sweet chili sauce, fish sauce, rice vinegar, and sriracha sauce. Stir that into the pan mixture.
    Place about 2 teaspoons of the mix on each wonton wrapper. 
    Wet two edges of the wonton wrapper. Pull one corner over to the other corner.   Seal one edge and work as much air out as possible. 
    Seal the remaining edge. Repeat with remaining wontons.
    Preheat a deep fryer or a deep skillet with oil to 350f. Add the assembled wontons 3-4 at a time and cook for 30 seconds. Flip them over and cook another 30 seconds or until golden brown.
    Drizzle with terriyaki sauce, red pepper flakes and serve with a cold beverage.
    The crispy crunchy shell and the spicy fillings will make you “wantin’ wontons”.  yeah, I know, that’s a bad pun.