Potato Packets

Potato Packets

1 yukon gold potato – diced

Cooked bacon, crumbled

Green onions

Salt & pepper

Parmesan cheese

Butter

Cheddar cheese

Put diced potatoes on a large piece of foil – sprinkle with salt, pepper, green onions, parmesan cheese, and add pats of butter.  Wrap in foil and cook on hot grill – ours took about 20-30 minutes.  

 Serve with cheddar cheese and sour cream.

Grilled Onions

Grilled Onions

1 large Vidalia onion – cut into wedges

½ tsp olive oil – drizzed over the onion wedges

Sprinkle salt and pepper over the onion.  Sprinkle with grated parmesan cheese, and 2 tbsp. mozzarella cheese, and 2 tbsp. cheddar cheese.  (Optional, drizzle with a few tsp of A-1)  Wrap in foil and put on hot grill. Cook until tender, approx. 30-45 minutes.

Grilled porkchops

Grilled porkchops

Mix the following in a bowl:

1/2 cup Olive oil

1 tsp sea salt

1/2 tsp pepper

2 cloves garlic minced

1 tbsp dried minced onion (or you can use fresh if you have it)

1 tsp sweet rub o'mine

1 tsp molasses and bacon McCormick GrillMates

 Mix well and slowly add in

1 cup beer

Put pork in gallon size ziplock.  Add marinade.  Let set in fridge for several hours, turning periodically to cover all sides.    Then place on hot grill and cook till done.

Marinade for Grilled Chicken

Marinade for Grilled Chicken

Mix the following in a bowl:

½ cup olive oil

1 tsp sea salt

½ tsp pepper

½ tsp paprka

½ tsp cumin

½ tsp cayenne

2 garlic cloves, minced

3 tbsp minced onion

½ cup fresh parsley, minced

 Add:  ½ cup beer – pour slowly it will foam up.

Add chicken to a large ziplock bag – add the marinade – let set in fridge for several hours or overnight.  Turning a few times to make sure all sides are soaked in the yumminess.  Then grill on 350* until the meat reaches 165*.

Cream Cheese Brownies

Cream Cheese Brownies

1 pkg German chocolate cake mix

¾ cup flour

½ cup sugar

1 egg

1 tbsp vegetable oil

1/3 cup water

1 tsp baking powder

8 oz cream cheese, softened

1 egg

½ cup sugar

½ cup milk chocolate chips

 

Prepare cake mix as directed on box, plus add the flour, sugar,

egg, vegetable oil, water, and baking powder.

 

Pour batter into greased jelly roll pan.

 Mix remaining ingredients—cream cheese, egg, sugar, and

chocolate chips—and drop by tablespoon onto batter.

 

Cut through batter with knife several times for marbled effect.

 

Sprinkle with additional chocolate chips and nuts (optional).

Bake at 350°F for 25 to 30 minutes. Cut when cool.

Fried Chicken

Our friend Barry started pestering me to make fried chicken for him....I gave in a few months ago and made a batch.  It was good.  Then I found this method, invited Jen and Barry over again for fried chicken dinner, and I think it turned out much better.  I didn't hear Barry complain so I think the recipe is a keeper!


Fried Chicken

Chicken (I used breasts and drumstricks)
1/2 gallon Buttermilk
Flour
Salt
Pepper
Onion Powder
Garlic Powder
Poultry Seasoning

Put chicken in a gallon sized ziplock bag and pour buttermilk all over it.  Let this sit in the fridge for several hours before you want to fry the chicken - turning the bag a few times throughout that time to make sure all sides of the chicken are coated with the yummy buttermilk.

In a large bowl mix about 4 cups of flour, and season with salt, pepper, onion powder and garlic powder.  And a little (don't over do it) of poultry seasoning. 

Take the chicken from ziplock back, roll in flour mixture, then place on a plate.

Heat oil in a large cast iron skillet.  When really hot add in the chicken....do not overcrowd.  Cook until golden, flip then cook until chicken is done.  (I use a meat thermometer to make sure it's cooked enough.)

Drain it on a wire rack placed over a cookie sheet (line the cookie sheet with paper towels to make clean up easier.)  Sprinkle with salt as soon as you put on the wire rack.

And of course serve with mashed taters and gravy.

Gravy

Drain the grease from the cast iron skillet, reserving about 1/8 cup oil (I don't measure, I just eyeball it) and the crunchies from frying chicken.  (I call that flavor!)  Add about 1/4 cup flour (add more if that doesn't absorb up all of the oil) and cook until flour lightly browns, then pour in some milk, again I don't measure it.  Stir constantly over med-hi heat, making sure all the lumps are gone.  This will start to thicken up, if its too thick you may need to add more milk.  Season with salt and pepper.

Crock Pot Pork Loin Roast

Crock Pot Pork Loin Roast

1 pork loin roast
4-6 small red potatoes
4-6 mini corn cobbettes
1 onion, quartered
2 garlic cloves, diced
1 can beef broth
1 package McCormick Roast Seasoning
Slap Ya Mama Cajun seasoning (I used very little, I didn’t want ours to be too spicy)
Water

1.      Put a crock pot liner in your crock pot (do it – you will thank me later.) 

2.      Place the roast in the middle. 
3.      Arrange the corn, potatoes and onion wedges around the sides.
4.      Sprinkle the diced cloves all over.
5.      Pour the McCormick Roast Seasoning in with the beef broth and mix well, then pour over the entire roast and veggies.  Then add more water as needed to completely cover the roast.
6.      Sprinkle in a little (or a lot if you like it spicy) Slap Ya Mama seasoning.

Cook for about 6.5 hours on high (varies per crock pot & size of roast)

 

Carrot Fries

I made these yummy carrot fries last week, they were an awesome side to the Parmesan Baked Chicken Bites.

Carrot Fries

Carrots
Salt
Pepper
Freshly ground Italian herbs (I just bought a grinder with these herbs, love it!)
Olive Oil

Preheat oven to 400*

Wash the carrots and cut the tops off.  Cut the carrots down the middle and then cut them into "fries"  Making them close to the same size so they will cook evenly.

Toss carrots with  olive oil, salt, pepper, and the freshly ground Italian herbs.  Arrange on a sheet pan and bake 35-40 minutes.


Carrot Fry recipe by Genna

Follow the same directions above but use salt, pepper, cinnamon, and cumin.  After baking squeeze some lemon or lime juice over the carrots.  Then sprinkle some fresh parsley or mint over the carrots.