Fire Day Friday: Dip and Flip Grilled Chicken

With Labor Day weekend coming soon, a lot of grills will be firing up for their last hoorahs of the summer. Here’s an easy way to grill chicken with the rich flavor of bbq sauce without burning the sauce while grilling. 


Dip and Flip Grilled Chicken
Source:  NibbleMeThis
4 chicken thighs, boneless, skinless
Rub
1 tsp smoked paprika
½ tsp Kosher salt
½ tsp black pepper, ground
½ tsp garlic powder

Dipping Sauce
½ cup bottled sweet BBQ sauce (Blues Hog, KC Masterpiece are our favorites)
½ cup apple cider vinegar
½ tsp salt
½ tsp black pepper
Mix rub ingredients together.  Mix dipping sauce ingredients together.
Sprinkle the rub on both sides of the chicken thighs.
Preheat your charcoal grill to 400f. Set the dipping sauce in a shallow pan on the grill.
Grill the chicken for 3 minutes. Then flip and grill another 3 minutes.
Now dip each piece into the dipping sauce and then flip back to the grill. 
Cook for another 6 minutes. During this time, continue dipping and flipping the chicken every 1-2 minutes. You are cooking the dipping sauce onto the chicken in layers.
Pull the thighs when the thicker parts reach 170f. Smaller parts might get there sooner, so just pull them to a cooler area of the grill like this.
Serve with your favorite BBQ sides. Tonight we served BBQ rice and Bush’s Honey Barbecue Beans.
This is more of a basic process than recipe. Have fun with it and make it your own. Add a signature spice to the rub, like maybe chipotle chili pepper. Or substitute beer for the vinegar in the dipping sauce. The point is to thin out a prepared bbq sauce and then layer it onto your food.
So are you already planning your Labor Day weekend cook out?

PASTRAMI BURGERS

These couldn’t have been much simpler and were super tasty!

PASTRAMI BURGERS
1/2 pound ground beef per person
1 slice BOAR’S HEAD pastrami per person
1 green onion, minced per person
1 clove garlic, minced per person
1 slice provolone cheese per person
1/3 cup bread crumbs per 4 burgers
1 JUMBO egg per 4 burgers
salt and pepper to taste

  • Mix all ingredients together except cheese.
  • Form burgers by hand.
  • Chill 2 hours.
  • Pan fry or grill.
  • Top with provolone cheese and serve.

CREAMY FRENCH ONION ARTICHOKE DIP

Hi everyone.  Tamy here filling in for Diana as her schedule is completely chaotic with school beginning this past Monday.  I know she normally brings you healthy recipes, but with football pre-season in full swing, I thought I’d bring you this family favorite dip for game time!

CREAMY FRENCH ONION ARTICHOKE DIP

The original recipe called for:
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper

  • Whisk cream cheese until fluffy.
  • Stir in dip and artichoke hearts, cheese, 1/4 cup green onions, parsley, garlic powder and pepper.
  • Refrigerate until ready to serve.
My version calls for:
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • In a small food processor pulse artichoke hearts, garlic, green onions and Parmesan cheese until smooth.
  • In a small mixing bowl blend together the sour cream, Knorr mix and cream cheese until smooth.
  • Add artichoke mixture and blend well.
  • Refrigerate until ready to serve.

HOMEMADE CHICKEN BROTH & STOCK UP TIPS

At this time of year, I’m usually stocking up for winter in the wild and snowy north.  I start with LARGE bulk packs of meat.  I then break them down by size and meat right down to cutting certain recipes into bite sized pieces.  Then I wrap them in freezer paper because I really hate freezer burn!  And I package them into pre-labeled ziploc bags for the freezer.

I didn’t get a secondary picture, but I then wrap the center of each one with a strip of duct tape.  Yep, you read that right, duct tape.  Just a small strip.  Enough so when they’re stacked in the back of the freezer you can identify the meat.  I buy it in colors – red for beef, green for chicken and blue for pork.  It makes it soooooooo much easier when you’re searching in the freezer for the right meat.
Many times this prep includes rotisserie chickens.  My market at home has buy one, get one free on Tuesdays.  Can you figure out when I did my shopping? By the time I get home and put away the groceries, the rotisserie chickens are cool enough to pick off the bone.  The bowl below is the skin, congealed juices and bones I collected as I stripped 2 birds.
I think Martha (MM) and I met over some post about buying in bulk and we found a common ground – saving money!  Talk to your butcher.  Many times you can save even more than the advertised sale prices.  For example, recently my local market was running a sale on chuck roast.  None of the roasts were as large as I really needed for company so I asked the butcher if they had one the size I wanted and instead she offered up a manager’s daily sale (in the bulk section just a few feet away from the ones I was looking at) where I could buy twice as much for half as much saving me $8 over what I intended to spend and gave me enough for 3 meals.  I made ALL the chuck roast as Pot Roast & Veggies for company and then used the leftovers to make Ortega Chile Bake and Beef Chili.
I then use a large stock pot and cover the “debris” with water.  I set it to simmer on a low temp and let it go for an hour or so.  I don’t add any seasonings since I’ve normally bought mesquite broiled or lemon herb, but adjust according to your tastes.

 Then I drain it into my large 8 cup measuring cup and allow it to cool.

I have several of these containers that I bought just for chicken stock in the freezer.  I haven’t bought chicken stock in over 10 years now.  It’s just so easy to make your own.  Even if I start with raw chicken and poach it for a recipe I add seasonings and by the time the chicken is done, there is several cups of broth ready for the freezer.

Today’s flavor was Mesquite broiled so it left us with a spicy red color also.

So what do you do to get ready for winter?  Have I motivated you to stock up?

JOHNNY CAKES, A CARRIBEAN STAPLE – TRY A NEW RECIPE DAY

Journey Cakes commonly known as Johnny Cakes are a yeast-less bread that are either baked or fried. In the southern Caribbean they are known as bakes (even when fried).
Today we will make some whole wheat baked Johnny Cakes
You will need:
1 cup white flour
1 cup whole wheat flour
3 teaspoon baking powder
1/2 teaspoon salt
3 oz butter (or margarine)
1 1/2 oz vegetable shortening
1 cup ice cold water
  • Sift flour with the baking powder and salt
  • Rub in the fats.
  • Slowly add the water to make a smooth dough (dough will be sticky at this point).
  • Begin to incorporate enough wholewheat flour to make a smooth, dry, but elastic dough.  Knead well.
  • Shape the dough into a bowl and allow to rest for 60 minutes.
  • Preheat oven to 400F.
  • After 1 hour, place dough onto floured board.
  • Make 1 large Johnny Cake or 4 or 5 hamburger sized Johnny Cakes.
  • Place dough onto a greased baking sheet and bake for 20 minutes.
  • Serve hot.

Dry Ingredients

Prepared dough

Finished product
From the lack of feedback, I think that my previous recipes may have been a bit too ‘exotic’. This is an easier recipe with common ingredients. I posted a fried Johnny Cake recipe over at my blog a little while ago. I do hope you try it either one and let me know what you think.
Bon Appetit!

Aw, shucks, we’re blushing. Thank you!

Deirdra from A Storybook World is our newest follower and has given us this beautiful award. She is also an author and illustrator and made some awards to give to fellow bloggers whose sites she enjoys. We were pleased to receive one. She has such beautiful talent.  Be sure to stop by and see her beautiful blog.  Thanks again Deirdra for this beautiful award.

We ALL need to be NEEDED – THE MAGNOLIAS

After posting about my need to be needed yesterday, my mom sent me this email and it seemed the opportune time to share it with all of you too.
THE MAGNOLIAS 

I spent the week before my daughter’s June wedding running last-minute trips to the caterer, florist, tuxedo shop, and the church about forty miles away.

As happy as I was that Patsy was marrying a good Christian young man, I felt laden with responsibilities as I watched my budget dwindle . .

So many details, so many bills, and so little time. My son Jack was away at college, but he said he would be there to walk his younger sister down the aisle, taking the place of his dad who had died a few years before. He teased Patsy, saying he’d wanted to give her away since she was about three years old!

To save money, I gathered blossoms from several friends who had large magnolia trees. Their luscious, creamy-white blooms and slick green eaves would make beautiful arrangements against the rich dark wood inside the church.

After the rehearsal dinner the night before the wedding, we banked the podium area and choir loft with magnolias. As we left just before midnight, I felt tired but satisfied this would be the best wedding any bride had ever had! The music, the ceremony, the reception – and especially the flowers – would be remembered for years.

The big day arrived – the busiest day of my life – and while her bridesmaids helped Patsy to dress, her fiance Tim walked with me to the sanctuary to do a final check. When we opened the door and felt a rush of hot air, I almost fainted; and then I saw them – all the beautiful white flowers were black. Funeral black. An electrical storm during the night had knocked out the air conditioning system, and on that hot summer day, the flowers had wilted and died.

I panicked, knowing I didn’t have time to drive back to our hometown, gather more flowers, and return in time for the wedding.

Tim turned to me. ‘Edna, can you get more flowers? I’ll throw away these dead ones and put fresh flowers in these arrangements.’

I mumbled, ‘Sure,’ as he be-bopped down the hall to put on his cuff links.

Alone in the large sanctuary, I looked up at the dark wooden beams in the arched ceiling. ‘Lord,’ I prayed, ‘please help me. I don’t know anyone in this town. Help me find someone willing to give me flowers – in a hurry!’ I scurried out praying for four things: the blessing of white magnolias, courage to find them in an unfamiliar yard, safety from any dog that may bite my leg, and a nice person who would not get out a shotgun when I asked to cut his tree to shreds.

As I left the church, I saw magnolia trees in the distance. I approached a house…No dog in sight.. knocked on the door and an older man answered. So far so good. No shotgun. When I stated my plea the man beamed, ‘I’d be happy to!’

He climbed a stepladder and cut large boughs and handed them down to me. Minutes later, as I lifted the last armload into my car trunk, I said, ‘Sir, you’ve made the mother of a bride happy today.’

No, Ma’am,’ he said. ‘You don’t understand what’s happening here.’

‘What?’ I asked.

‘You see, my wife of sixty-seven years died on Monday. On Tuesday I received friends at the funeral home, and on Wednesday . .. . He paused. I saw tears welling up in his eyes. ‘On Wednesday I buried her.’ He looked away. ‘On Thursday most of my out-of-town relatives went back home, and on Friday – yesterday – my children left.’

I nodded.

‘This morning,’ he continued, ‘I was sitting in my den crying out loud. I miss her so much. For the last sixteen years, as her health got worse, she needed me. But now nobody needs me. This morning I cried, ‘Who needs an eighty-six-year-old wore-outman? Nobody!’ I began to cry louder. ‘Nobody needs
me!’ About that time, you knocked, and said, ‘Sir, I need you.’

I stood with my mouth open.

He asked, ‘Are you an angel? The way the light shone around your head into my dark living room…’

I assured him I was no angel.

He smiled. ‘Do you know what I was thinking when I handed you those magnolias?’

‘No.’ ‘I decided I’m needed. My flowers are needed. Why, I might have a flower ministry! I could give them to everyone! Some caskets at the funeral home have no flowers. People need flowers at times like that and I have lots of them. They’re all over the backyard! I can give them to hospitals, churches – all sorts of places. You know what I’m going to do? I’m going to serve the Lord until the day He calls me home!’

I drove back to the church, filled with wonder. On Patsy’s wedding day, if anyone had asked me to encourage someone who was hurting, I would have said, ‘Forget it! It’s my only daughter’s wedding, for goodness’ sake! There is no way I can minister to anyone today.’

But God found a way. Through dead flowers. ‘Life is not the way it’s supposed to be. It’s the way it is. The way you cope with it is what makes the difference.’

THIS IS SO TRUE, BEING NEEDED IS SO UPLIFTING TO EACH OF US.

This story is too beautiful not to share…

APPLE BUNDLES

APPLE BUNDLES
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

*If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.

MY CREATIVE JUICES STILL FLOW…

If you’ve followed my blog for long, you know that I have been recovering from major cancer surgery and have been battling a lack of energy since my surgery.  I was also feeling a bit out of sorts at not being the “pickle jar lady” anymore.  Who was the pickle jar lady?  She was the strong one that everyone in the house brought the jars that needed opening or asked to help move a refrigerator.

I think I might have even been a bit depressed at not being able to be myself, but that all changed today.  My niece, Amber,  is having a baby in November and she called me to ask if I’d make her baby shower invitations and announcements.  WHEW, what a relief that was for me – someone does still need me.  My creative juices kicked in and I’m feeling better all ready.  Here’s a sneak peek at the beginnings of the fronts of the shower invites.

This is my first time to link up with Scrappy Saturdays.  If you’d like to join, post something scrapbook related, grab the button, and post your link.  Try to comment on the other scrappers’ posts.  Scrappy Saturdays is hosted every other weekend by Scrappy Gifts.

GRILLED PIZZAS

While I was trying to figure out what to make for dinner tonight, the thought of grilled pizza came to mind.  I knew right away that just one pizza would not feed all of us nor would it satisfy what we all like on our pizzas so I decided to make 3:
 
Grilled Veggie Pizza (for me)
Pepperoni Pizza (for Scott)
Three-Cheese Pizza (for the kids)
 
Even though these are pictures of my particular pizzas, you could switch them up and make every type of pizza in the world. 
Grilled Pizzas
Pizza dough kit
1/2 cup hot water
Toppings of your choice
Directions:  Preheat to low and CLEAN grill.  Mix pizza dough according to the directions.  Roll out or shape into a good-sized pizza.  Put dough on grill for 6-8 minutes or until you get good grill marks.  Turn pizza over, add toppings, and grill for another 6-8 minutes.  Cut and serve.
Here’s what you’ll need for Grilled Veggie Pizza (or other veggies)
Pepperoni Pizza
Three-Cheese Pizza

For the Veggie Pizza I did not use any pizza/marinara sauce but brushed olive oil and garlic on the dough.

Use a garlic press to press out 2 garlic cloves into some olive oil.  If you do not have a garlic press, chop up the cloves and then smash them up a bit.
Make the dough according to the package directions.  This particular brand just called for 1/2 cup of hot water.
Cover with a lid for a couple of minutes to let it rise a bit.  Roll out and shape.

You can do this for all of the pizzas.  Brush on the olive oil and garlic.

Put your chosen veggies on the grill.

Put the pizzas on the grill.  If you are using olive oil/garlic, put the side you just brushed face-down.

When they have cooked for 6-8 minutes, turn them over and put your toppings on while the bottom side is grilling.  (Also, brush on the other side with olive oil/garlic.

Here’s what you’ll end up with:
 
Grilled Veggie Pizza

Three-Cheese Pizza

Pepperoni Pizza

Here is a closer look of the pizza crust that I used.  There are others available (even a gluten-free one).

Hope you enjoy these as much as we did!

Weekly Menu

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
Monday 8/15 CEREAL SANDWICHES RECIPE EXPERIMENT NIGHT
Tuesday 8/16 TOAST LEFTOVERS CHICKEN with HERB-TOMATO SAUCE, ROASTED RED POTATOES & BROCCOLI WITH ORANGE BUTTER
Wednesday 8/17 YOGURT OUT GARLIC LEMON PEPPER CHICKEN, STUFFING & CREAMED CARROTS
Thursday 8/18 FRUIT CHEESE & FRUIT OUT FOR OUR ANNIVERSARY
Friday 8/19 OATMEAL C.O.R.N. TANDOORI CHICKEN, BROWN RICE & ASPARAGUS
Saturday 8/20 BACON AND EGGS CHEESE & FRUIT APPLE CRANBERRY PORK LOIN, GREEN PEA RICE & PICKLED CUCUMBERS
Sunday 8/21 WAFFLES OUT LEMON CHICKEN, CUBAN BLACK BEANS & RICE

Aw, shucks, I’m blushing. Thank you!

Deirdra from A Storybook World is my newest follower and has given me this beautiful award. She is also an author and illustrator and made some awards to give to fellow bloggers whose sites she enjoys. I was blessed to receive one. I am so awed by her talent.  Be sure to stop by and see her beautiful blog.  Thanks again Deirdra for this beautiful award.
Creative Blog Award