Salmon Wraps (Mom's)

Serve like a wrap with lettuce.

Salmon

Ginger

Mint leaves

Cilantro

Onion

Lemon or lime

Red dried hot pepper, hot fresh are good too

Ground peanuts

No portion amounts because Mom does not measure anything.

Taco Seasoning (All Recipies)

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Adjust per your preference.

Pizza Friday!

Where have I been?  I don't know, using the crap out of my grill and today I decided to do another pizza.  I don't write much, so here are a few pics.  Oh, the dough was too thick, make it not so thick next time dummy.  One more thing, not so much wood on pizza.  It's complex enough...

I want to do this some day...

Chocolate ice cream cups...

Fajitas on the Grill

It is ridiculously hot outside so I decided to fire up the grill (for the second time today).  I used my Fathers day screen cooking thingy for the veggies (green peppers and onions).  I simply seasoned the chicken with Taco Seasoning and slow cooked over a mix of 30/70 - Apple/Cherry.

Chicken, almost done...

Crazzy Scrapper does not use tortillias

I do!

Spence's Pesto Chicken Pasta

Somehow I forgot the roasted red peppers and the 8 oz. of fresh spinach leaves that I KNOW I PUT IN THE CART, did not make it home.  So I had to make my own "Roasted Red Peppers", that is Tomatoes, I didn't have red peppers, but I did have red tomatoes...

Moving on...
1 pound of linguine pasta
1 skinless, boneless chicken breast, cut in small pieces
(salt and pepper to taste)
3Tbs of olive oil
6 whole garlic cloves (next time I chopping it)
4 oz of mushroom, halved
6 oz of roasted red peppers,drained and chopped
3 oz of fresh spinach leaves (where did you go?)
Parmesan cheese to taste

 

 

 

 

 

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
3. Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve. 

Sloppy Joe- Must try at some point (along with the Ribs)

Mike D's Sloppy Mike Sandwiches

(via WebRoot News letter)

From Michael Davies, Webroot Team

Ingredients

• 1 package hamburger buns or Kaiser rolls
• 1 pound ground beef (chuck preferred - 80/20)
• 1 (12 fl. ounce) bottle or can beer
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground black pepper
• 2 teaspoons yellow mustard
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder

Directions

1. In a medium skillet/stock pot cook the ground beef over medium heat until evenly browned; drain.
2. Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to medium low; simmer partially covered.
3. Cook until excess liquid has evaporated; remove from heat. (Note: You may need to adjust heat depending on the quantity you are cooking. Turning up the heat, and/or removing the lid, will help speed up cooking.)
4. Serve on hamburger buns with pickles and mustard. Diced onion and sliced cheese are optional.

Side Dish: We recommend baked sweet potato fries tossed with a light amount of sea salt.
Serves 3-4.

Stove Top Steak

This does not taste anything like grilled but it was raining and we wanted steak!!!  Med-low heat for about 5-6 min each side and I covered most of the time.  Served with asparagus and broccoli.

Hashbrowns

Had these with steak.

Added green pepper, onion, tomato, japs, and salt/pepper.

Cabobs!!!!

Lost a few friends on FB because of my status post on my cabobs, but they were awesome!!!
Grape tomatoes, onions, mushrooms, pineapple, red and green pepper, and maple cured bacon wrapped around chicken that was marinated for two hours.

Wife made Coconut Delights.  I am eating about two a night...still.

Wings and Desert

Keep it simple Wings.

Grilled them and poured Moore's Buffalo Wing Sauce all over them.  That's it.

Also made a potato salad.  Russet potatoes, Mayo, Mustard, Hard Boiled Eggs, Onions, Horse Radish, Salt/Pepper, Apple Cider Vineger, and on Dill Pickle.

Desert was grilled peaches marinated in honey, cinnamon, and raw vanilla over vanilla ice cream (Thanks Jen).

Anyway, it was great...so was the company.

Free Martha Stewart Grilling Cook Book

Cook Book for the Grill  <<<click me

Defrosting Gone Very Bad

I set this very nice glass dish on a stove eye to "defrost" the chicken (microwave was in use).  Twenty minutes later it Exploded.

We ate at Logan's that night.

Menu a'la Tornado

About one week ago we had tornadoes (I will name them all Dorthy) and we lost power for  a week.  Leaving me with a charcoal grill and a propane stove (love it). Here are some of the meals we enjoyed.

Wifey cooked this Parmesan noodles, and left over meatballs.

Our front yard

Spaghetti

She loves to swing, even after the storm

I cooked over at Mom's.  She did the squished potatoes (left handed) and Broccoli.

Wait for it...

Ummmm!

COTC, Hot dogs and Turkey Kabolsa Sasage

My dog has no less than three condiments and onions...

Kinda a cool pic.

The kids LOVE pancakes...every morning.

We helped out these complete strangers... :)

The, what use to be, PigWig.

Hamburgers!

They were really as good as this pic.

Fixed up.

Yeah!

:)

Upcoming Project (Rib-Redo)

I was not very happy with the tenderness of the previous ribs in the first post that got this entire blog started, so I enlisted the assistance of Mr. Al-Repp for his favorite (seen below) and I really want to get started on the tonight...

Ingredients

• 6 pounds pork spareribs
• Dry rub:
• 1/2 cup packed brown sugar
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 2 tablespoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon jalapeno seasoning salt (optional)
• 1 teaspoon cayenne pepper
• Mop Sauce:
• 1 cup apple cider
• 3/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 1 jalapeno pepper, finely chopped (optional)
• 3 tablespoons hot pepper sauce
• kosher salt and ground black pepper to taste
• 2 cups wood chips, soaked

Directions

1. In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
2. Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
3. When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce. 

-Thank you Al-Repp

Drunk Chicken

So, while mowing, I decided that I was not busy enough and smoked a chicken.  I placed my dry rub under the skin and all over the entire bird.  Results were mixed for me.  I'm going to try Dr. Pepper next time instead of beer.  I used an instant meat thermometer instead of the iGrill.  Maybe after they get it working reliably I'll go back to it, but the instant worked almost as well.  Total cooking time was 2.5 hours and I used four pieces of hickory (fist size).  Could have used one more I think.

The pictures below are from zero to two hours and thirty minute increments.

The yard looks great and I even fixed the side yard where Jen went "Muddin after Midnight".