Saturday, March 28, 2015

Easy Chicken Pockets



When I saw a roll on my plate, I thought it was just a simple. I was surprised to find it stuffed with chicken.  It was a pleasant surprise and very delicious. . 













So here is the recipe.

Easy Chicken Pockets
By David Huston
3 boneless chicken breasts (grilled and diced)
4 strips bacon (cooked crisp and diced)
1 Green pepper (diced)
1 yellow onion (diced)
Salt and Pepper
4 cups shredded Colby cheese
4 Table spoons butter
1 teaspoon granulated garlic
Grated Parmesan cheese
2 cans of “grand’s” biscuits

Grill your chicken and dice, place in mixing bowl. Fry your bacon and save bacon grease, pat dry your bacon and dice, add to the chicken. Place onion and pepper in bacon grease and sauté till transparent, drain and add to chicken. Let mixture cool. In a small bowl melt your butter and stir in the garlic, set aside. Open the biscuit canisters and roll out an individual biscuit to ¼ inch thin place 3 tablespoons chicken mixture and 2 tablespoons cheese on biscuit. Fold sides in and then fold over corners, making sure there are no holes. Place folded side down on greased cookie sheet and repeat until all biscuits and mixture are gone. Paint your pockets with butter and sprinkle Parmesan cheese on top bake at 350 degrees for 10 – 12 minutes or until golden brown. Makes about 12 chicken pockets.

This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MondayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Monday, March 23, 2015

How To Survive A Large Function You Cook For

How to survive a large function you cook for.
By David Huston

The key word here is organization and planning; follow these easy steps and you will have great success in executing your next function.
1. Make your menu. Sit down and write out your menu taking into account allergies your guests may have, any vegetarians, easy and hard dishes, and well rounded menu.
2. Make grocery list. Start shopping for sales and store specials to save you the big bucks.
3. Make a “to do” list. Start a check list of all errands and tasks that need to be completed to execute service
a. Menu
b. Grocery list
c. When to shop
d. When to start prepping items
e. When to start cooking each dish
f. How to set up your service
g. What to put each dish into for serving.
h. How to serve each dish.
4. Make a prep list to make things easier at crunch time; cutting fruits and vegetables ahead of time, Making the desert, and cleaning potatoes and other cooking veggies.
5. Plan out how and in what each item will be served. Will mashed potatoes be served in a large dish and passed or will this be buffet style where you need to keep them hot in a warmer? Make sure you have all utensils and serving dishes/warmers you need on hand.
6. Set up your service table as early as possible, this will just eliminate one less thing to do last minute. Turn on all warmers at least ½ hour before placing food in the warmers.
7. Cook your food trying to get all items to service at about the same time. At this point all cold trays and condiments should be dished and ready to serve. All you have left is the hot food.
8. Cook food place in warmers and enjoy the evening/ function.

Saturday, March 21, 2015

Twisted Green Beans



This will make a great side dish for any meal. This dish was a side dish to the Chicken And Hash Browns recipe


1 can cut green beans
½ yellow onion cut into small strips
¼ cup slivered almonds
¼ cup Fried onions
½ teaspoon minced garlic
Salt and pepper to taste

In a sauce pan heat green beans, garlic. Salt, pepper and yellow onion strips until hot and onions are tender. Drain liquid and add almonds and fried onions. Salt and pepper again If needed serve immediately.

This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MondayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Thursday, March 19, 2015

Chicken And Hashbrowns


My husband made this yesterday and it was delicious.
So here is the recipe.

Chicken and hash browns with gravy by David Huston


2 Chicken breasts (boneless)
3 cups hash browns
1 yellow onion
1 green pepper
Vegetable oil
Flour
1 egg (beaten)
Panko bread crumbs
1 tablespoon flour
1 tablespoon butter
2 cups chicken broth
Grated Parmesan cheese
Salt
Pepper

Pound thin your chicken breasts, then salt and pepper your breasts, dredge breasts in flour, then in the egg wash, then into the bread crumbs. Place breasts in preheated vegetable oil (350 degrees) and fry for 3 minutes then flip and cook for additional 3 minutes or until golden brown. Place cooked chicken on paper towels to rest and drain. In a different pan preheat pan with 3 tablespoons of vegetable oil, add onion, peppers, hash browns, and salt and pepper to taste. Cook until hash browns are golden brown and crisp. Place hash browns onto serving plates and place chicken breast on top of hash browns. ?In same pan as hash browns melt the butter and add the flour, stir until paste (making sure you scrap all the “goodies” from the bottom of the pan, and your chicken stock and simmer until reduced, stirring frequently, salt and pepper to taste. Ladle over chicken and serve with grated Parmesan cheese on top.

Grilling Vegetables And Fruit.

Grilling Vegetables and Fruit.
By David Huston

Want to give a dish a smoked flavor? Try grilling your peppers, onions and fruit on the grill. It’s simple and easy, and the results are just mouth watering.
Let’s start with peppers, any kind you want, get your grill hot and ready, rub olive oil on peppers, salt and pepper to taste, then place on grill until the outside of pepper is charred. Remove from grill and drop into ice bath. Then just peel and discard charred outside, the ice water should make it so the black charred portion will just rub off, then cut and add your peppers to your favorite dish.
When you are doing fruit or other fragile veggies like egg plant you still want your grill hot and ready and you want to oil your fruit or veggie, but place on cooler spots on your grill and cook for doneness and grill marks, do not char. Nothing better than a grilled pineapple on a grilled ham steak, a grilled burger with grilled onions and peppers, how about a grilled apples and pears for a desert?
One more idea grill some egg plant, onions, peppers, and mushrooms and make a great egg plant lasagna. Let me give you the recipe:
1 lb. lasagna sheets par boiled and cooled
1 egg plant grilled and sliced length wise
8 oz. mushrooms grilled and diced
1 yellow onion grilled and diced
1 red pepper grilled and diced
1 qt. of your favorite spaghetti sauce
4 oz. ricotta cheese
8 oz. shredded Italian cheese blend
After all is prepped and grilled, get a 2 quart casserole dish and place a small amount of spaghetti sauce on bottom of dish. Place ½ of lasagna sheets layered next in dish then your egg plant, onions, peppers, and mushrooms mixed with more spaghetti sauce, then place dollops of ricotta cheese evenly in dish. Then place rest of lasagna sheets layered on top, then rest of spaghetti sauce and cheese spread evenly on top. Cook at 350 degrees for 30 minutes then uncovered for 15 minutes. Let rest for 10 minutes then serve with grated parmesanF

Sunday, March 15, 2015

Grilled Burgers and Grilled Corn On The Cob

So for the past week my husband has been putting out articles on grilling, in case you missed it, here are the articles:

Getting Ready For Grilling Season
Don't Limit Yourself
Rubs Marinades And Spices
More Grilling Tips


So now my husband has some recipes to share.

Best Grilled Hamburgers Ever


1.5 lbs. ground beef
1 yellow onion
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
Place all spices, onion, and garlic in food processor, blend until creamy. In a large mixing bowl combine hamburger and mixture, mix until well blended. Form your hamburger patties (I usually do ¼ lb patties). Place in refrigerator for 2-4 hours covered to let burgers firm up. Grill to your liking. Makes 6 burgers.


Grilled Corn On The Cob

6 ears of sweet corn
1 stick butter, softened
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
Peel the husks back from the ear of corn but do not detach. Clean all the “silk” from the corn and fold husks back over corn. Repeat for all 6 ears. Soak ears of corn in water, then place on grill and cook until charred. While corn is cooking, place butter in mixing bowl and spices and mix well. When corn is done, paint the ears of corn with butter mixture and serve hot.


This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MonayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Saturday, March 14, 2015

More Grilling Tips

Last grill tip before recipes

By David Huston


 Anything you can do on a stove top or oven can be done on the grill. It’s all in how you handle your food and handle your grill. Be smart experiment and have fun. Remember when lighting your grill DO NOT leave it unattended until the flames go down and the charcoal is getting ready.

 First let’s talk about heat and regulating the grill. Most grills have adjustable heights, meaning you can adjust the distance between the coals and the cooking surface, the closer the flame the hotter it burns. You also will have hot spots on your grill (usually in the middle and back of your grill) and the outsides will be cooler temperatures. Use this to your advantage, If you want to put a pot on the grill use the middle for high heat and the edges for low heat.

 As a stove top you can do anything you wish with simple cookware or just on the grates. Add different types of wood chips to enhance and give your dishes a smoke flavor; different types of chips (applewood, mesquite, or even oak will all be a different flavor added) soak the wood chips in water first, this will allow for longer burning and less flare ups.

 If you want to use your grill as an oven use the correct amount of charcoal to get the internal temperature of the grill where you want it (the more coals the hotter the oven will be.) then place your food inside of grill (I usually place items to the outside edges for even cooking) and close the lid. You can also adjust the heat by the smoke valves located on your grill (open for a hotter cooking, and closed for a lesser heat). Again use and experiment will wood chips for that smoke flavor.

 Coming up the recipes you have been looking for.

Related Posts Plugin for WordPress, Blogger...