Servings: 10 (1½ cups each)
1 box (9 oz) Green Giant® frozen cut broccoli
6 cups water
½ cup dry vermouth or water
3 cans (10½ oz each) condensed chicken broth
1 can (10¾ oz) condensed cream of
2 cups cubed cooked chicken
1 cup chopped onions (2 medium)
1 cup sliced carrots (2 medium)
½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
2 cloves garlic, minced
1 package (7 oz) dry cheese tortellini
¼ cup grated Parmesan cheese, if desired
1. Let broccoli stand at room temperature to thaw. In 5-quart
saucepan or Dutch oven, heat all remaining ingredients ex-cept tortellini and cheese to boiling. Stir in tortellini. Reduce
heat; simmer uncovered 30 minutes, stirring occasionally.
2.Stir in thawed broccoli; simmer 5 to 10 minutes longer or
until broccoli is crisp-tender. Sprinkle individual servings with
Nutrition information per serving:
1 Serving:Calories 165 (Calories from Fat 65); Total Fat 7g (Saturated Fat
2g); Cholesterol 45mg; Sodium 890mg; Total Carbohydrate 11g (Dietary
Fiber 1g; Sugars 2g); Protein 15g
Leftover roast chicken
or turkey is ideal for this
ecipe. Prepackaged frozen
diced cooked chicken can
also be used. Or simply
purchase a deli-roasted
chicken and remove the
meat from the bones.
Servings: 4 (1½ cups each)
2 teaspoons oil
1 cup uncooked regular long-grain white rice
1½ teaspoons ground cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry,
1 can (15 oz) black beans, drained, rinsed
1 can (14 oz) chicken broth
2 tablespoons water
½ cup shredded Cheddar cheese (2 oz)
1. In 12-inch skillet, heat oil over medium-high heat. Cook
and stir rice, cumin and chili powder in oil 1 minute. Stir in all
remaining ingredients except cheese. Heat to boiling. Reduce
heat; cover and simmer 15 to 18 minutes or until liquid is
absorbed and rice is tender, stirring occasionally.
2.Remove skillet from heat. Uncover; fluff mixture with fork.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until
cheese is melted before serving.
Nutrition information per serving:
1 Serving:Calories 550 (Calories from Fat 125); Total Fat 14g (Saturated
Fat 5g); Cholesterol 75mg; Sodium 1010mg; Total Carbohydrate 75g
(Dietary Fiber 8g; Sugars 5g); Protein 39g
Use fresh red, yellow and
green bell pepper strips,
and ¼ cup of chopped
onion, in place of the frozen
Garnish this Southwestern
skillet with a tomato wedge
and fresh cilantro sprigs.
Serve a refreshing salad of
mixed greens, grapefruit
and orange sections
tossed with a lemon-herb
vinaigrette with this flavorful
Warm apples and walnuts are served over ice cream, for this unique and tasty dessert made on the grill.
"My husband and I love grilling. We created this unique dessert for my mother, who can't eat most grain products. She was thrilled with the sweet fruit topping spooned over vanilla ice cream."
You Will Need
3 medium tart apples, peeled 1/3 cup raisins
1 tablespoon lemon juice 1/3 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cold butter
1/3 cup finely chopped walnuts Vanilla ice cream
What to Do
1. Cut each apple into 16 wedges; place all on an 18-inch-square piece of heavy-duty foil.
2. Sprinkle with raisins; drizzle with lemon juice.
3. In a bowl, combine the brown sugar, cinnamon, cloves, salt, and nutmeg; cut in the butter. Stir in the walnuts.
4. Sprinkle over apples and raisins.
5. Fold foil around apple mixture and seal tightly. Grill over indirect medium heat for 18 to 22 minutes or until apples are tender. Serve over ice cream.
Makes: 3 cups
Fast, easy, and delicious dessert on the grill!
I came up with this chocolate and peanut butter treat when I needed a unique, fast dessert for a special dinner. The filled tortillas take just minutes on the grill and get a chewy consistency from marshmallows.
Vanilla ice cream Chocolate shavings (optional)
What to Do
1. Spread 2 tablespoons of peanut butter on each tortilla.
2. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side.
3. Wrap each tortilla in heavy-duty foil; seal tightly.
4. Grill, covered, over low heat for 5 to 10 minutes or until heated through.
5. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.
Remove the chicken from the refrigerator just before cooking. Pull off any fat and clean the cavity. Don't remove the skin; it keeps the meat moist as it cooks. If you wish, remove the skin after cooking to lower the fat content.
Rub the chicken with a lemon and brush it with a thin film of olive oil. Or try some sesame or walnut oil, both of which impart special flavor. Season with salt and pepper and with parsley, rosemary, sage, or tarragon.
Is It Done Yet?
Outside temperature affects the interior heat of a grill. Chicken parts, quarters, and halves require 45 to 60 minutes on the grill on a balmy day and as much as 1 hour 15 minutes on a cold or windy day.
"Too much charcoal ruins a barbecue, causing flames and burned food. Small chicken legs need a minimum of 30 minutes to cook, large legs 45.
So, for a relatively slow fire, put two loose layers of charcoal pieces or briquettes on a tiny fire. If more charcoal is needed later, push it in at the edges, otherwise it will shoot soot onto the food." Test halves and quarters with an instant-read thermometer for doneness -- 180°F for breast meat; 185°F for dark meat. Or slit a joint or meaty spot with a thin knife. If the juices run clear and the flesh shows no signs of pink, the bird is done. If still pinkish, cook a few minutes longer.
Spit roasting over a fire gives chicken crisp skin and great flavor. To prep the chicken, season it inside and out with salt, pepper, and sauce, if desired. Tie the legs to the tail and wrap cooking twine around the breast to hold the wings in place. Push the spit from the neck through the body and out the tail. Fasten spit forks at the front and back. Engage the spit and turn once to balance.
Push the coals to the back of the grill and set a drip pan below the cooking spot. Lock the spit in place, start the motor, and cook the chicken until the skin blisters and browns lightly. (Raise the spit for a roaster weighing more than six pounds so the drip pan is seven inches from the bird.)
Cook, basting with sauce or equal parts of olive oil and lemon juice every 15 minutes, until a meat thermometer reaches 185°F.
If you like to slather sauce onto chicken while it cooks, the following is a good sauce to choose. It adds punchy flavor but will not cause flare-ups.
In a small saucepan, stir together 1/2 cup chicken stock, 1/4 cup lemon juice, 1 tablespoon each olive oil, minced parsley, tarragon, or rosemary, and 1 minced garlic clove. Add 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and, if desired, 1/2 teaspoon hot red pepper sauce. Place the pan of sauce at the edge of the grill so it stays warm and is handy for basting the chicken.
A Finishing Touch
For traditional barbecue flavor, brush this sauce on chicken when it is done. In a small saucepan over moderate heat, saute 1/4 cup finely chopped yellow onion in 1 tablespoon oil 2 to 3 minutes, add 1/2 cup bottled barbecue sauce, and 1/4 cup each of lemon juice and chicken stock. Keep hot at the edge of the grill. This is enough for 4 chicken quarters.
7:25 PM | Етикети: Classic Barbecued Chicken |
For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning before putting it on the grill. In this article you'll learn which cuts are the best for grilling, how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor on a propane grill.
Good Grillers: The Best Cuts for Grilling
The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the short loin, just behind the ribs, include porterhouse, T-bone steaks, the boneless strip loin (or New York steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, include top sirloin, sirloin, and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled.
Rib steaks (with a bone) and rib-eye or club steaks (without a bone) are tender enough to grill or broil. Of the less expensive cuts, skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be grilled or pan-broiled.
Flank steak, true London broil, is a flavorful favorite for the grill, but it tends to be tough. The best way to get around the problem is to buy USDA Choice grade for grilling -- the grade of meat makes a big difference in tenderness. Keep flank steak fairly rare, since it will toughen if it's overcooked. When you slice it, be sure to cut across its fibrous grain. Flank steak is not recommended for pan-broiling.
How to Prep the Steak and the Grill
The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1 -to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or herbs, if desired. Refrigerate until 1/2 hour before cooking.
Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for thin cuts such as flank steak; 6 to 7 inches for a thick sirloin.
Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals covered with ash.
Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should
not be marinated with barbecue sauce; it will mask their flavor. Ingredients for a Basic Steak Rub
One way to flavor a steak is with dry seasoning rubbed on before grilling. For a basic mix, blend: 1 tablespoon ground black pepper 1 tablespoon kosher salt 1 tablespoon parsley flakes 1 tablespoon paprika 1 teaspoon garlic powder 1/2 teaspoon cayenne
You might add Southwestern, Middle Eastern, or other flavorings to the mix.
Dry rubs can be kept on hand in tightly covered jars. To use fresh herbs, garlic, and other ingredients in a rub, prepare a small amount just before use.
Grilling Indoors: Pan-Broiling Steaks If you're cooking indoors, pan-broil steak in a heavy skillet or grill pan (a skillet with grids on the bottom). If juices accumulate, remove them periodically with a bulb baster or spoon.
Heat the pan until a drop of water sizzles on it and spritz the bottom with nonstick vegetable spray. Add the meat and cook over moderately high heat until the grill marks show, turn, and grill the other side until so marked. Lower the heat slightly and cook until done as desired, 2 or 3 minutes for rare; 5 to 6 minutes for medium; and up to 15 minutes for well done. Increase the time 4 to 5 minutes for 1/2-inch thickness.
Grilling With Gas: How to Get Smoked Flavor on a Propane Grill
To give barbecue flavor to food on a propane grill, soak a handful of your favorite hardwood chips in water for 15 minutes. Pour off the water and wrap the damp chips in aluminum foil, leaving one end open.
Wearing fireproof mitts, lay the smoker packet on the grill's heated grids or rocks. Smoky flavor will waft over the food.
Allow 15 to 20 minutes on the fire for the smoke flavor to permeate the meat. After the grill has cooled down, discard the foil smoker packet.
7:23 PM | Етикети: Succulent Steaks |
You Will Need
1 pound boneless skinless chicken breasts 1 tablespoon garlic powder 1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt 1 teaspoon paprika
1 small onion, cut into strips
15 jalapeno peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face). 1 pound sliced bacon, halved widthwise Blue cheese or ranch salad dressing
What to Do
1. Cut chicken into 2 x 1 1/2-inch strips.
2. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat.
3. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks.
4. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and bacon is crisp, turning once. Serve with blue cheese or ranch dressing.
Makes: 2 1/2 dozen
7:19 PM | Етикети: Jalapeno Chicken Wraps |
18 oz. boneless, skinless chicken breasts
1 jar Ragu Spaghetti Sauce (or any other comparable brand)
1 1/2 cup of shredded mozzarella cheese
1. Place chicken in the crock pot. If you're using frozen chicken tenders, no need to thaw.
2. Pour the spaghetti sauce over the chicken and cook on low for 6-8 hours.
3. Before serving sprinkle the cheese over the chicken and sauce. Re-cover to let the cheese melt.
4. Serve with pasta, garlic bread and/or salad.