Sunday, June 17, 2018

The Salt Block Dilemma

What is the Salt Block Dilemma? According to Mark Bitterman’s book Salt Block Cooking after heating a salt block the color will change. So, a salt block can be used indefinitely for serving cool and room temperature recipes, but once you’ve cooked on it you can’t serve on it again.

The beauty of the salt block vanishes once it’s heated. It will turn paler and develop cracks. That’s why I bought a block for cooking and a bowl for serving. Once you’ve cooked on it you can use the same block for eggs, steak or even sea food.


My favorite food, many other people have stated the same thing, that cooking scallops on a salt block balances the buttery flavors with a spritz of citrus and reinforces the taste of the peppercorns.


Scallops are fun to cook, impressive to serve and tasty to eat. Serves 4



Ingredients:
2 4x8x2 inch Himalayan salt bricks (or one 8x8x2 inch salt plate) cooking grade Himalayan salt blocks
1 1/4 pounds large wild-caught sea scallops (about 16)
2 tablespoons olive oil
1/2 teaspoon cracked peppercorns
Finely shredded zest and juice of 1/2 lemon and 1/2 lime

Directions:
Place the salt block(s) over a low gas flame and heat for 15 minutes. Raise the flame to medium and heat another 10 minutes. Raise the flame to high and heat another 15 minutes, until it is uncomfortable to hold your hand about 2 inches from the surface of the block for longer than 3 seconds (approximately 500°F).
While the salt block is heating pat the scallops dry and pull off their white gristly tendons (located on the side of the scallop) if not already removed. Coat the scallops with the olive oil and peppercorns and let stand at room temperature until the salt block is hot.
Place the scallops on the hot block.  The scallops should almost skitter across the top.  If they just plop there and sizzle modestly, the salt block is not hot enough. Once ready sear the scallops until browned and springy to the touch but still a little soft in the center, 2 to 3 minutes per side. Work in batches if your salt block cannot comfortably fit all the scallops at once.
Remove to a platter or plates, or carefully move the entire salt block to the table and set on a professional-grade oven mitt or ceramic trivet to serve still sizzling to your guests. (Do not use a metal trivet because it will conduct all that heat from your salt block to your table....and will ruin your table. Remember salt blocks can heat well in excess of 600F and the bottom of the block is hotter than the top). Scatter the citrus zest over top and drizzle with the juice.  Eat immediately. Yum Yum!




Saturday, June 16, 2018

Gordon Ramsay’s Crab Benedict

How many of us watch Masterchef? 🙋‍♀️ I was catching up on a missed episode where Gordon Ramsay showed the class how to cook and break down a dungeness crab 🦀 ( I’m not there yet folks and for those who have, that’s great). If you want to do that for this recipe, by all means go ahead.

I’ve never had a Crab Benedict before and since I like crab this recipe would be nice for a special occasion breakfast. Even though it took Gordon maybe 10-15 minutes to make this dish, how often do have a crab or crab meat around the house?

Even though Chef Ramsay made it look simple enough there are many components to this recipe and one he didn’t break down was the ingredients and how to make the tarragon reduction for the hollandaise sauce. Serves 2

1) Tarragon Reduction Ingredients:

1/2 tablespoon peppercorns
5 tarragon sprigs
1 cup white wine vinegar

Directions:

In a small saucepan combine the ingredients and cook on med/high heat until it’s reduced by half, about 30 minutes. Set aside (any unused portion can be kept and refrigerated for later use).

2) Bun Bottoms? Or  English Muffins either way you need 2 for 2 servings. Lightly buttered and placed into a cast iron skillet for toasting. This is a tricky part because it might take me longer  than Gordon to get the sauce done and cook my eggs. If I put them in too early I might get burnt buns, so I’m going to get my sauce done and put them in the skillet when I’m cooking my eggs.

3) Hollandaise Sauce Ingredients:

3 large egg yolks
1 tablespoon tarragon reduction
1 cup unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and pepper, to taste

Directions:

In a medium size saucepan boil some water. Use a heat-proof glass bowl place on top  of the saucepan and add in your eggs and tarragon reduction, whisk to combine. Remove from heat and while you are continuously whisking gradually add in the butter and return to heat for a minute or two. Remove again, then whisk in your seasoning and lemon juice. Pour into a ramekin and set aside.

4) 2 Poached Eggs

Directions:

In the saucepan with boiling water add some salt and a teaspoon of white vinegar. In two small bowls crack your eggs, do not break the yolk. Make a whirlpool or vortex in your water and drop your eggs in. Cover and cook 90 seconds to 2 minutes. Remove with a slotted spoon to a plate covered with a paper towel. Lightly salt.

5) Crab Meat Mixture Ingredients:

Since Gordon used the crab meat from the live (or dead crab) I would think a 6oz can of crab meat would be enough for 2 servings. I found Bumble Bee and Chicken of the Sea Crab Meat cans on Amazon. You can also buy Dungeness crab meat by the pound.
Pinch of salt and pepper
Drizzle of olive oil
Zest and juice from 1/2 of a lemon
1/8 teaspoon of fresh chives

Directions:

Combine all ingredients in a bowl and lightly fold  together.

To assemble: on your plate place your toasted muffin (he did say muffin this time) top the muffin first with the crab mixture, then the poached egg, drizzle on the hollandaise sauce (NO DRIPS) and finally lightly dust on some paprika. Yum Yum !





Wednesday, June 13, 2018

Chocolate Chip Peanut Butter Cookies 🍪

Chocolate and peanut
butter....peanut butter and chocolate. The Hershey Company new what they were doing when they combined these two ingredients. Their REESE’S Peanut Butter Cups are the no. 2 selling candy brand in the United States.

I bet that now you want to know which candy bar is no. 1??? Well it’s Snickers with its 2 billion world wide sales in 1 stinking year. That’s crazy 😜!

These cookies bring the same salty sweetness that everybody loves. Makes 12 large or 24 small cookies. Total Time 25 minutes

Ingredients:

1 cup sugar
1 cup flour
1 large egg
1/2 teaspoon olive oil 
1 teaspoon vanilla extract 
1/2 cup butter, softened 
2-4 tablespoons peanut butter 
3/4 cup chocolate chips

Directions:

Preheat oven 350F


In a large bowl, mix together the sugar and flour.

Crack the egg into another bowl and add the oil and vanilla extract . Mix together until combined. Soften the butter in a bowl in the microwave, or on the stove top if you prefer. Add the softened butter to the egg mixture. 

Add the wet ingredients to the dry ingredients, giving it a good mix until it is all combined. Add the peanut butter to the mixture, and mix in thoroughly. Mix the chocolate chips into the mixture. Spoon out mixture onto an baking tray with parchment paper, or a tray that has been lightly greased. Push each cookie down slightly with a fork. 

Make sure you leave a good amount of space between the spoons of cookie dough on the tray to allow for room to expand in the oven. Bake for 15 minutes, or until done. Serve warm and gooey...Yum Yum!

Sunday, June 10, 2018

Sausage and Vegetable Foil Packets

You can cook these Sausage and Vegetable Foil Packets on the grill or in your oven. They’ll make a great main dish along with your favorite sides.

Summer is just beginning and I’m always looking for something easy to throw on the grill.  Just like the salmon I made the other night.

I’m on a salmon kick now that I finally grilled one to perfection I might add. I don’t know if Gordon Ramsey would think so, but again Mr. Ramsey is not here to judge. My son-in-laws approval was enough for me.

Ok, I didn’t mean to go off tooting my own horn or is it blowing ones horn? Anyway, let’s get on with this recipe. Serves 4 Total Time 30 minutes

Ingredients:


8 sheets of foil 14” long or 4 sheets of heavy duty foil
12 fingerling potatoes, halved or quartered depending on size
4 sausage or bratwurst, whichever you prefer, sliced into 1/2” pieces
1 yellow pepper, sliced
1 red pepper, sliced
1 zucchini, sliced
1 red onion, sliced
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried thyme
1 1/2 tablespoons maple syrup
1 teaspoon smoked paprika
Salt and pepper, to taste



Directions;

Since your sausage and peppers will cook faster than your potatoes I’d boil them for 15 minutes or until they are “just” fork tender. Preheat the grill to medium or the oven to 425F.

In a large bowl combine the olive oil, garlic, thyme, maple syrup and paprika. Add the vegetables, sausage and potatoes. Salt and pepper, to taste. Stir to coat.

Lay out your foil (doubled if using regular foil) and spoon out sausage mixture evenly onto each 4 piece of foil. Fold to seal like a letter going into an envelope and crimp the ends. Place on grill or a baking sheet if you are using the oven. Bake or grill for 20 minutes. Remove and allow to cool then open gradually to release steam. Serve. Yum Yum!





Saturday, June 9, 2018

Greek Chicken Pasta Salad with Homemade Greek Vinaigrette ,

Do you ever have leftover chicken and you don’t know what to do with it?  

Yes, you could cut it up and put it on a sandwich, but why not put it in a healthy salad?

This Greek Chicken Pasta Salad is simple to make with just 6 ingredients. You can add additional ingredients like; cucumbers, bell peppers or even broccoli, if you want. 
Serves 2 Total Time: 20 minutes 

Ingredients:


1 chicken breast, cooked

1 cup cooked spiral pasta
1/4 cup pitted kalamata olives, halved 
1 tomato, diced 
1 tablespoon capers, drained 
1/4 cup crumbled feta
2 tablespoons homemade Greek vinaigrette

Greek Vinaigrette Ingredients yields 1/2 cup:

  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar,
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with side of your knife then peeled*
  • 1 tsp. dried oregano leaves or parsley 
  • 3 pinches of salt
  • 10-15 grinds black pepper

Directions: 

In a bowl combine the salad ingredients except the feta. In another bowl combine the vinaigrette ingredients. Drizzle 2 tablespoons of the vinaigrette on the salad and stir to coat. Sprinkle on the feta and serve immediately. Yum Yum!  


Friday, June 8, 2018

Herb Potato Bake

Herb Potato Bake
Today I’m grilling some salmon and thought this Herb Potato Bake would make a nice side dish.

Today is also my first attempt to grill salmon, but I got a few tips from my local butcher.

1. Rub salmon with olive oil

2. Rub salmon with a seasoning that he uses.

3. Heat grill to med/high heat and place salmon skin side down, do not flip. When testing salmon for doneness it will start to flake. Remove and let rest 5-10 minutes.

I hope I remember this correctly, maybe next time I’ll write it down. Wish me luck. You’ll see the results in my video.
Serves 4-6 Total Time: 1 hr 15 minutes

Ingredients:


  • 6 potatoes large peeled sliced into 1/4” to 1/2” pieces 
  • 4 cloves of garlic, crushed 
  • 1 tsp dried thyme 
  • 1 tsp dried sage
  • 1 tsp dried dill
  • 1 cup thickened cream 
  • 1 cup sour cream 
  • 1 1/2 cups cheese shredded 
  • 1 tbs parsley chopped 
  • Salt and pepper, to taste 


Directions:

Preheat oven to 350F

In a saucepan add your sliced potatoes to cold water when water boils cook 10-15 minutes or until potatoes are “just” fork tender. Do not over cook.

In a bowl combine the thyme, sage, dill, cream, sour cream and 1 cup of shredded cheese. In a lightly greased baking dish add the potatoes then pour on the creamy herb mixture. Top with the remaining cheese, parsley, salt and pepper. Bake for 15 minutes or until cheese melts. Yum Yum!






Thursday, June 7, 2018

Chocolate Lovers Ice Cream

Today is National Chocolate Ice Cream Day. What’s better than sharing some with your significant other. Especially when it’s 90 degrees out! 

According to the Huffington Post Chocolate contains substances called phenylethylamine and seratonin, both of which (put simply), are mood lifting agents found naturally in the human brain. They are released into the nervous system by the brain when we are happy and when we are experiencing feelings of love, passion or lust”

Serves 2

Ingredients:


3 cups Half and Half, divided (or you can use 1.5 cups of heavy cream and 1.5 cups of whole milk)
3/4 cup Dutch Process Cocoa Powder
1 cup sugar
1 pinch of salt
1/2 teaspoon powdered espresso
3 tablespoons cornstarch
1 teaspoon vanilla extract
6 oz bittersweet chocolate, chopped
3 tablespoons of cream de cocoa or liqueur of your choice 

Directions:


  1. In a large saucepan heat 2 cups of half and half, cocoa, sugar, salt, and espresso, stirring so that all ingredients are completely blended.
  2. Whisk cornstarch into remaining half and half until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, stirring constantly until the base begins to boil and becomes noticeably thicker.
  3. Remove from heat and stir in vanilla extract, chopped chocolate and liqueur, stirring until chocolate is completely melted and mixture is very smooth. Cover with wax paper, pressing down so skin doesn't form, and chill till cold.
  4. Pour (scoop out with small spatula--it's thick) custard into ice cream maker and churn according to manufacturer's directions. Store in freezer if not using right away.
  5. Take the ice cream out of the freezer and let sit at room temperature for about 10 minutes before serving, if you can wait that long. Yum Yum!

Wednesday, June 6, 2018

Hobo Loaded Potato Packets

Last but not least Hobo Loaded Potato Packets accompanied our Soda Can Chicken in our cooking class.

When making foil packets either use a heavy duty foil or 2 layers of regular foil.

In class, not having a grill, we cooked the potatoes 3 ways; first we cut the potatoes in 1/4”-1/2” pieces and boiled them until they were just fork tender.

Drained them and because we had cooked bacon used the bacon grease in a cast iron grill pan to give the potatoes a “grill mark” before we made the foil packets.  Finally threw them into a 350F oven for about 10 minutes, or until the cheese melts.

I’m getting ahead of myself .....here are the ingredients for 4 potato packets on the grill:

2 lbs Yukon gold potatoes, sliced into 1/4”-1/2” pieces
1 tablespoon olive oil
2 garlic cloves, peeled
3-4 sprigs of Thyme
5-6 strips of bacon
1/3 cup ranch dressing
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives
Salt and pepper, to taste

Directions:

I’m still going to have you boil your potato slices until they are just fork tender. What I also want you to do is add the garlic and sprigs of thyme to the boiling water. Drain, discard the garlic and thyme sprigs and place on a tray. Drizzle with the oil and salt and pepper, to taste. Set aside while you fry your bacon until crispy, when cooled crumble.

Get your 14”x10” sheets of foil ready. Working with one packet at a time, spread 1/4th of the potatoes onto the foil, add some cheese and ranch dressing then sprinkle on the bacon and chives. Fold the foil over the potatoes and crimp the edges, but don’t fold too tightly as it needs steam to enter to melt the cheese.

On a hot charcoal grill it should only take 5 minutes to melt the cheese. (Now if you didn’t boil your potatoes first it would take a lot longer to get the potatoes tender while the cheese would over cook)

For a gas grill get the grill hot by turning the burners on high then reduce to medium/high. Place packets on grill, cover and cook 5 minutes on both sides. Cut open and serve. Yum Yum!


You want to make the potatoes like we did in class? Here is the cast iron grill pan we used to get the “grill marks” on our potatoes.

Blueberry Mango Ice Cream

I made this Blueberry Mango Ice Cream in my cooking class. It was the first time I made ice cream without having to temper eggs. 

You can either use coconut cream or coconut milk for this recipe, but if you use coconut milk you have to refrigerate it over night and only use the thick cream off the top. That’s why you’d need two cans. If you use the coconut cream you don’t have to do that and one can should be enough.

So, a 5-6 oz can of cream will yield approximately the same amount as 2, 14 oz can of coconut milk.

Make sure you’ve put your freezer bowl in the freezer overnight. If you shake it it’s ready when you can’t hear any liquid, I’d say a minimum of 15 hours.

Ingredients:

2 14 oz cans of coconut milk or 1 5-6 oz can of coconut cream
1 heaping cup of blueberries
1 mango, pitted and diced or 1 cup of frozen mango chunks, thawed
6-7 fresh mint leaves
1 1/2 tablespoons cornstarch
1/3 cup can sugar
Juice from 1 lime
Pinch of sea salt

Directions:

In a blender combine all the ingredients and purée until smooth. Pour into the ice cream maker and churn according to manufacturer’s instructions. When done transfer to a freezer safe container and freeze for 2 hours, or until it firms up. Serve Yum Yum!

Monday, June 4, 2018

Soda or Beer Can Chicken Which is Better?

I went to my Family Fun: All About the Grill cooking class yesterday and we made Soda Can Chicken. Why did we use Coke instead of Beer? Because we had kids in the class. Chef Kat said coke or Dr Pepper will make the chicken infuse a sweet flavor to the chicken while sprite would give the chicken more of a citrus flavor. Personally I couldn’t tell. I was more concerned about the spicy rub we, or I should say I, slathered all over the bird, but it was pretty mild and the bird was very moist and fell apart...I mean it was delicious.

I would presume that a can of beer would do the same thing...moist, falls apart with a hint of a Budweiser or your favorite Lager. 


Since we made ours in a classroom setting there were no grills, we baked ours in the oven at 425F for an hour to reach an internal temperature of 175. Chef Kat says chicken needs to be at the minimum 165F for the internal temperature of the thigh.


It always worries me when I grill, broil or sear meat, because there are carcinogenic compounds that can form called HCA's (heterocyclic amines) and PHA’s (Polycyclic aromatic hydrocarbons).  Learning to use certain spices and herbs not only make food taste better, they can help lower HCA and PAH content. Did you know that a dark beer marinade can reduce PHA by 53% and using olive oil along with rosemary, basil, thyme, garlic, onion powder, sage oregano and turmeric can reduce HCA from 70% to 94%?


As far as our 3-4lb whole bird we can’t marinate it but we can lather it in olive oil and use a spice rub using some of the spices I’ve mentioned... AND to top it off use a Dark Beer for that little birdie to sit on!  So when it comes down to what’s better Soda Can Chicken or Beer Can Chicken...it’s not what’s better tasting, it’s whats better for you. If a dark beer might help reduce PHAs..I’m choosing the beer! (personally I don’t think the chicken going to soak up that much alcohol anyway)


Spice Rub Ingredients:


1/2 cup paprika (if using an oven instead of a grill use smoked paprika)

2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon onion powder 
1 tablespoon thyme 
2 teaspoons ground celery seeds
2 teaspoons pepper 
2 teaspoons cayenne pepper 

Chicken ingredients:


Enough oil to drizzle on entire chicken 

1 can of soda or beer
1 3 1\2-4 lb whole chicken, giblets discarded
2 bay leaves
2 cups of wood chips, soaked in water 15 minutes and drained 
1 13” x 9” disposable roasting pan, if using a charcoal grill or in the oven.

Directions:


Open beer or soda and drink 1/4 cup. Punch 2 extra holes in the top of the can then crumble the bay leaves into the can. 


Pat dry your chicken, then drizzle on the oil and rub it in ..all over. Then rub in the spices on the outside and the inside. Slide the chicken over the can all the way down making sure it will stand upright. Tuck wings underneath. 


You can now bake the bird in the oven at 400F for and hour and a half or


Using a large piece of foil wrap the soaked wood chips in a 8” x 4 1/2” foil packet and cut 2 evenly spaced 2” slits at the top of the packet.


Charcoal Grill:use 4 quarts of charcoal briquettes. Light them and when the top coals are partially covered with ash place the wood chip package on top. Make sure grate is secured and heat grill until hot and wood chips are smoking. Open vent halfway and place the chicken (in the disposable pan) in the center of the grill. Cover with the lid vent over the chicken and cook until thigh reached 175 degrees, 1-1 1/2 hours.


Gas Grill:remove grate and place wood chip packet directly on the primary burner, replace grate. Cover, turn burners on high and heat grill until hot and wood chips are smoking, 15 minutes. Turn burners to medium or retain a temperature of 325 degrees. Place chicken in the center of the grill, cover and cook 1-1 1/2 hours or thigh temperature reaches 175 degrees.


When done carefully transfer the chicken to a tray, tent with foil and let feast 15 minutes before you remove it from the can and start carving. Yum Yum!




Sunday, June 3, 2018

Spiced Pear Bread Pudding with Butterscotch Sauce

A spiced pear bread pudding will be mighty tasty and use up some of the pears I bought at Sam’s Club. You just can’t buy a few of anything in that place and then you’re scrambling to find a recipe before everything goes bad. You know what I’m saying?

What is it with bread pudding..do you eat like a coffee cake for breakfast, a side with dinner or serve it with ice cream for a dessert? Or all three? When do you serve it?

We had it as a dessert. The girls loved it, especially the homemade butterscotch sauce. I can tell you I used a whole loaf of Brioche bread and 4 pears in a 11”x 7” baking dish. I could of use a little more of the milk mixture to insure that all of the bread was soaked.

When the bread pudding comes out of the oven it’s extremely hot and I had to keep the girls away for it to cool a bit. The recipe says to let it cool for 20 minutes, but I think I could only keep them away for 10 minutes. 

Serves 9-10 Total Time: 1 hour 10 minutes Thanks rockrecipes.com for helping me use up some of my pears and finding a recipe that my granddaughters love. We will be making this again!



This recipe has been tested and approved by my granddaughters 😉😁







Ingredients:

  • 5 cups bread cubes Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.
  • 1 tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • 3 medium size pears cut in large cubes
  • 1 cup whipping cream
  • 1 cup milk
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • Pinch salt

For the Butterscotch Sauce
  • 1 cup firm packed brown sugar
  • 1/3 cup butter
  • 2/3 cup whipping cream
  • 2 tsp vanilla extract
  • 2 tbsp honey or corn syrup

Directions:

  1. Grease an 8x8 inch baking dish well.
  2. Toss in ½ the bread cubes in an even layer. Sprinkle the bread cubes with the cinnamon, nutmeg and diced pears.
  3. Repeat the layer with the remaining bread cubes, and the same amount of cinnamon and nutmeg.
  4. Whisk together the cream, milk, egg yolk, eggs, white sugar, brown sugar, vanilla and salt until the sugar is dissolved.
  5. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for about a half hour or covered in the fridge overnight if you are having it for brunch.
  6. Bake in a preheated 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Butterscotch Sauce.

For the Butterscotch Sauce
  1. Boil all of the ingredients for the sauce together gently for about 5-6 minutes in a medium sized pot. Watch it very carefully and only boil it gently or it will easily foam up over the edge of the pot.

  2. Make sure to allow this sauce to cool for 20 minutes or more before serving because it will be hot enough to burn.






Saturday, June 2, 2018

Chili Lime Chicken with Creamy Garlic Penne

Chili Lime Chicken with Creamy Garlic Penne
Chili Lime Chicken with Creamy Garlic Penne is my 300th recipe! It’s only taken a couple days over 1 year and 5 months to achieve this goal. I started out with Chicken Salad Melt recipe and ended with a chicken recipe. I must like chicken. The odd thing about it is I had a chicken salad melt for dinner last night and I’m probably going to have another one tonight. They are that good.

I wonder how many chicken recipes I have... let’s see. Wow 93! Almost 1/3rd of all my recipes. It makes me really curious on how many chicken recipes there are. I’ve barely scratched the surface.

Wikipedia lists 175 chicken recipes and I’ve haven’t heard of most of them. And of course this recipe isn’t one of them. Sooo many chicken recipes.....

I wish I had more hands or a twin when I made this recipe.  I tried to grill and make the pasta and the cream sauce at the same time, running back and forth wore me out. I wonder if this is how it feels on the show Chopped.   

It worked out and my granddaughters loved it, especially the marinated chicken. I was told it was restaurant quality. Wow! 

The only thing I changed was that I used a different pasta, because I didn’t have any Penne and 16 oz was way too much. I could of gotten away with with making only 12 oz. of pasta. Let me know if you make any changes.





This recipe has been tested and approved by my granddaughters 😉😁






Serves 6 Total Time:40 minutes

Ingredients:

3 skinless boneless chicken breasts

Chicken marinade:
1/4 cup olive oil
3 tablespoons fresh lime juice
2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
Pinch of  cayenne pepper

Penne Pasta:
16 oz Penne pasta
4 tablespoons butter
1/2 onion, chopped
2 teaspoons minced garlic
2 heaping tablespoons of flour
1 cup chicken broth
1 cup milk
Salt and pepper, to taste
4 oz cream cheese, cubed
2 tomatoes, diced
2 teaspoons fresh parsley, minced
Parmesan cheese, grated (optional)

Directions

Add marinade ingredients in a shallow bowl. Add the chicken and let sit for at least 15 minutes.
While chicken is marinating cook the Penne pasta according to the package instructions. Drain and rinse in cold water to stop the cooking process. Set aside.


Turn on your grill to medium heat. Grill your chicken with the lid closed about 5 minutes on both sides until they are golden brown, Internal temperature should be at least 160 degrees to be done. Let rest a couple minutes before slicing.

In a skillet melt the butter then add the onions and cook until translucent about 3-4 minutes. Add in the minced garlic and cook an additional 30 seconds before adding in the flour, stir well. Keep stirring while adding the chicken broth and milk. When smooth add in the cream cheese, stir until melted. Add in the pasta, tomatoes and parsley, toss to coat.
Taste test to see if you need any additional salt and pepper. Top with sliced chicken and sprinkle cheese, if using. Yum Yum!

Creamy Baked Eggs with Herbs and Bacon

Creamy Baked Eggs with Herbs and Bacon
Creamy Baked Eggs with Herbs and Bacon looks delicious...there are no words...

Serves 6-8 Total Time: 20 minutes

Ingredients:

1/2 cup heavy whipping cream
2 tablespoons chives, sliced thin
2 tablespoons dill, chopped
2 tablespoons fresh parsley, finely chopped
Salt and pepper, to taste
8 large eggs
4 slices of bacon, cooked and crumbled

Directions:

Preheat oven to 425F

In a large oven proof skillet over med/low heat combine the cream, herbs and then salt and pepper, to taste.

Break eggs into cream mixture but do not stir. Bake in the oven for 6-8 minutes or until the whites have set and the yolks are at your desired doneness.

While the eggs are cooking fry the bacon until crisp, then remove them to a paper towel with a slotted spoon. When cooled, crumble then add them to the skillet when the eggs are done. Serve immediately. Yum Yum!