Bake Me More

Italian Grilled Chicken

Why is it that Sunday seems to be the only day that we eat “dinner” at lunchtime. Tradition? Timing? Does it really matter? For my family growing up, Sunday dinner was a time when the whole family got together, usually after church, and had probably the most formal meal of the week. Time and tradition now has replaced that dinner with eating out, or something quick (that and growing families). We did however enjoy one of those dinners today.

Whole roasting chickens have been on sale for .79 cents a pound… a deal difficult to pass up. As a matter of fact, I bought several. This recipe doesn’t get more simple or cost effective. I took a whole chicken and cut it into pieces, then basted it in Italian dressing. Then wrapped the chicken in foil and grilled it for about an hour. The dressing, along with the juices in the chicken kept even the white meat deliciously moist and flavorful.

I served the chicken with a Caesar salad and macaroni and cheese (for the kids ok?). One more little tidbit. When preparing the salad, I realized that I was out of croutons… so I made my own. I have included that recipe below too. We finished dinner off with some friendship bread that I had frozen a few weeks back.

Italian Grilled Chicken

Ingredients:

• 1 whole roasting chicken (4 – 5 lbs)
• Italian salad dressing (Wish-bone Bountifuls)
• Foil

Directions:

Cut the chicken into pieces, separating by breast, wing and the leg/thigh. Place chicken in foil, larger pieces on the bottom, and pour dressing over the chicken. Wrap tightly with foil and let marinate in the refrigerator for about 30 minutes. Place foil package on hot grill until the chicken reaches at least 165 degrees internally. For the final few minutes of cooking, remove the chicken from the packet and place on grill to brown the skin. Remove and serve. I satisfied 5 respectively with no leftovers.

Homemade Croutons

Ingredients:

• 5 – 6 slices of day old bread (any variety – I used white and wheat)
• Olive oil Cooking Spray
• Mrs. Dash Original seasoning
• Grated Parmesan Cheese

Directions:

Pre-heat oven to 400 degrees. Line a rimmed cookie sheet with foil and coat with olive oil cooking spray.

Slice the bread into squares and place in a single layer on cookie sheet and spray generously with olive oil spray. Sprinkle with seasoning and Parmesan. Place in the oven and bake for 10 minutes, or until the edges of the bread slices begins to brown. Remove pan and turn slices over, coating again with spray and light seasonings. Return to oven and bake until crisp, about another 10 minutes.

You could use any seasoning blend or cheese. You could also use regular olive oil in place of the cooking spray, I was just trying to keep them relatively healthy.

In our current economic times, cost saving meals are becoming very popular. This meal cost under $10 to serve five people, with a small dish for a leftover snack too. It is very simple to make and quite fulfilling. It’s also a healthy choice to boot.

Lemon Garlic Shrimp Scampi with Baby Spinach

Ingredients:

• 1 box (16 oz.) linguine
• 1 tablespoon butter
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1/2 bunch diced green onions, divided (white part/green part)
• 1/4 cup lemon juice
• 6 ounces baby spinach
• 1 lb. large shrimp
• 8 – 10 grape tomatoes, sliced in half
• Salt & Pepper
• Grated Parmesan Cheese

Directions:

Cook pasta according to package directions. Drain, return to pot and toss with butter.

While the noodles are cooking, using a medium skillet, saute the garlic and the green onion (white part) in the olive oil then let simmer. When the pasta is ready, add the shrimp and lemon juice, spinach, tomatoes and green onion (green part) to the skillet. Cook the shrimp for about 1 minute, or until pink, then turn over. Cook 1 – 2 more minutes until the shrimp are pink through. Do not overcook however, or your shrimp would be rubbery. Toss shrimp mixture with linguine and place on plates. Sprinkle with grated Parmesan.

Makes 6 – 8 servings, about 1 3/4 cups each. And your calories will run you right at 300 for each 6 serving.

I went searching for two things this weekend. One, was a breakfast snack to take to church, the second came after I made a baking decision. That is, what does a biscuit (or yeast bread), butter, sugar and cinnamon have to do with monkeys? Well, to be honest I really didn’t search very long for that last answer, but I did make a wonderful cinnamon breakfast bread, curiously known as “Monkey Bread”. You can do it too… even the least skilled baker can make these, here’s how.

Monkey Bread

Ingredients:

• 3 rolls Grands Buttermilk Biscuits (or 4 packs of smaller biscuits)
• 1/2 cup cinnamon sugar (maybe more)
• 1/2 cup butter (that’s 1 stick)
• 1/2 cup brown sugar, packed
• 1/2 cup chopped pecans, toasted
• 4 ounces cream cheese
• 1/4 cup brown sugar

Directions:

Preheat the oven to 350 degrees. Spray the inside of a 12″ fluted or tube pan with cooking spray.

Chop pecans and place on a cookie sheet in a single layer. Bake for about 5 -7 minutes, or until they become fragrant.

In a sauce pan, melt butter, then add brown sugar. Simmer butter mixture while preparing biscuits…stir regularly. The longer the butter mix stays on the burner, the better the caramel flavor. While the mix simmers, combine the cream cheese and 1/4 cup brown sugar. Open one of the biscuit packages and cut each biscuit in half. Flatten each one slightly and place about a teaspoon of the cream cheese in the middle and wrap the biscuit into a ball, enclosing the cream cheese. Set these aside.

Open the other biscuits and cut into quarters. Roll each biscuit in cinnamon sugar. Place the toasted pecans in the bottom of the pan. Begin placing quartered biscuits in the pan. Once you have a single layer, roll the cream cheese halves in the cinnamon sugar and place around the pan. Finish with remaining quarters. Finally, pour the melted butter/brown sugar evenly over all of the biscuits.  **see note

(Does this make sense? Maybe the following will simplify it)

• Layer 1:   Toasted Pecans
• Layer 2:   Layer of Biscuit quarters (not the cream cheese filled)
• Layer 3:   Now, place the filled biscuits around the pan
• Layer 4:   Finish with the remaining biscuits
• Layer 5:   Butter, brown sugar mixture

Bake for 35 minutes, then cover with foil (to keep the top biscuits from browning too much). Bake for another 20 minutes… The bread will be “firm” if you shake the pan. Remove from oven and cool pan on wire rack for 10 – 15 minutes. Flip bread onto large plate… then pull apart and enjoy… Milk is suggested too.

Now for me, the cream cheese was an addition. I also only used about 2 1/2 rolls in one pan, the rest I put in a 8″ cake pan for us to have at home. Thus, you may not use all three packages of rolls. You don’t have to add the pecans or the cream cheese, I usually don’t, I just wanted to spiff this one up a bit.

**Regarding the pouring of butter/brown sugar mixture. Don’t put any in the pan before layering the biscuits or the biscuits will stick to the pan. Pouring the mixture over the top keeps this from happening, but trust me, it will coat all of the pieces well.

You can also find this recipe and similar ones at Pillsbury.com:

One "Dish" Chicken

Bean Can Chicken

Beer can chicken is a very familiar recipe…that is placing a whole chicken on a can of beer (or coke) and slow grilling it. The process both infuses the chicken with a distinctive flavor and ensures an exceptionally moist flesh. For a twist, instead of using a can of liquid, why not try a can of beans instead? The concept is the same, flavoring and moisturizing the meat, as well as providing a side item with the entree!

I first came across this concept last summer while visiting a post by Kat at A Good Appetite and this recipe. I knew it was a must try and I have not been disappointed. My sister in law and I actually cooked several last fall while evacuating (ok, we didn’t leave) during a passing hurricane here in Florida.

To sum it all up. The beans flavor the chicken, and the chicken the beans. Up until tonight I did slip the chicken on top of the bean can, but tonight I got to use my new pan which actually holds the liquid in a core in the center, which you drop the bird over, and the round griddle allows you to add vegetables that grill along with the chicken. I wrap mine thoroughly in foil to ensure even cooking, and remove the foil in the last few minutes of cooking so that the skin of the chicken can brown.

This no doubt is the way to go for a hearty, healthy, fuss free meal. It is a regular dinner staple at our house. I promise you won’t be disappointed.

No Butts About It!

Bean Can Chicken

Ingredients:

• 1 whole chicken
• 1 large can of beans, choose any flavor
• Chicken rub or desired seasonings (I use McCormick Grill Mates)
• Fresh vegetables of choice, cut into large chunks: 
  •   1 onion
  •  3 potatoes
  •  3 medium carrots
  •  1 zucchini squash
  •  4 ears of yellow corn
• Melted or spray butter for keeping vegetables and chicken moist during cooking

Directions:

Rinse outside of chicken with water and slide the neck of the chicken over the opened can of beans, or onto core of chicken roaster. If using chicken roaster, fill well of core with beans before dropping chicken over. Thoroughly coat the skin of the chicken with desired rub. Place the cut vegetables around the chicken and wrap entire dish with foil. Place on grill and slow cook at 350 degrees for about 1 1/2 hours, or until internal temperature of chicken has reached at least 165 degrees. Remove foil during the last 10 – 15 minutes of cooking to brown the chicken skin. Remove from the grill and let sit for about five minutes. When chicken is cool enough to handle, remove from bean can or metal core, cut and serve with beans.

*If using the can of beans as the base, you may find it a little difficult to slide the chicken all the way down. You may need to manipulate the chicken cartilage to lower the bird entirely. Also, I suggest you place the entire chicken and can on a grill safe pan covered with foil. The chicken and beans will produce a lot of juice that you do not want dripping all in your grill.

My last post entailed my first pizza dough from scratch experience. With the second batch of dough I made foccacia, and these little delights. All in all, my cooking experiences today were successful. More fun for me, was getting to take pictures of these results. I do a little part time photography for family and friends, but taking pictures of food is always more fun. For one, food doesn’t run away, cry, frown or move right when I snap the camera. I love to zoom and get as close as I can to the most intricate parts of the item. And generally, no photoshop is required to cover blemishes, or to transfer faces from one pic to another, because only 2 of the 3 kids smiled…

So here are my pretzels and a couple of my favorite shots of them. I enjoyed the baking and taking of pictures… everyone else enjoyed eating the finished products (that is after I took too many pictures).

Homemade Pretzels

Ingredients:

• Prepared Pizza Dough
• Boiling Water
• Course Salt (sea salt or kosher)

Directions:

On a lightly oiled surface, flatten the dough into a rectangle and cut into strips, about 1″ x 4″, and 1/4″ thick. Roll out each strip into a long “log” and shape into a pretzel. Cover and let rise again, 15 – 20 minutes.

Bring a 2 – 3 quart pan of water to a boil. Pre-heat the oven to 475F.

One or two at a time, place each pretzel in the boiling water. It will sink initially, remove once it rises to the top and plumps a little, about 45 – 60 seconds. Remove and place on a towel to absorb the extra water. While still moist, sprinkle salt over the top. Move to a well-greased pan and bake for about 12 minutes. Remove and enjoy!

Note: my daughter asked me to make some cinnamon sugar pretzels. Easy enough, I took some unsalted pretzels and melted a little butter. Combine some sugar and cinnamon (about 3 – 1 parts). Dip the pretzel in the butter, coating both sides, then into the sugar mixture. Mmm, have some napkins ready! (I had already put the camera away at this point)