Thursday, May 26, 2011

Elegant Salad

Elegant Salad
1 bunch broccoli
2 stalks celery, chopped
Small bunch green onions, chopped
1/2 pound bacon, crisp and crumbled
1 cup sliced almonds
1 cup yellow raisins
1 cup red seedless grapes
1 cup shredded cheddar cheese

1 cup mayonnaise
1/3 cup sugar
1 tbsp. vinegar

Wash broccoli and cut into bite size flowerettes.

Chop celery and green onion.
Add to broccoli.

Wash grapes.
If they are large I cut them in half.

Add yellow raisins and shredded cheddar...
Crumbled bacon and sliced almonds...

Make dressing and toss before serving.

This is a family favorite. I make it for every holiday.
It is also a perfect accompaniment for summer grilling.

p.s. Click the 'Printer Friendly' bar below...then check the 'no images' box...
Print a copy of this recipe for your Weekend Family Get Together!

Tuesday, May 24, 2011

Beer Butt Chicken

Thank you, Lucy, for the great grilling tips.
We are all anxious to get outside and taste the outdoor goodness of cooking on the grill.
One of our favorites is the Beer Butt Chicken
You can purchase a kitchen gadget that fits up into the cavity of the bird...
or you can use the actual can of beer.
I have an old 8"x8" cake pan that is reserved just for grilling.
Start with a 3.5 to 4 pound whole chicken.
Brush generously with olive oil...
as if you were applying sunscreen!
Coat with your favorite poultry seasoning.
I think it all depends on my hubby's mood!
We are lucky enough to have my hubby's home brew.
But any beer will do.
(Remember the alcohol evaporates away)
If you don't want to use beer, you can use apple juice or chicken broth.
What ever liquid you use, pour in enough to have some moisture in the pan.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 to 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 
Remove from grill and let rest for 10 minutes before carving.
While the skin looks dark,
the inside is tender and moist.
It is mouth watering delicious!

Friday, May 6, 2011

Grillin' Time

As the weather warms up, so do the grills. While most of us like to use gas grills, there's nothing like an old-fashioned charcoal grill which gives everything a wonderful smoky flavor. From chicken, to ribs, to steaks, to seafood, to vegetables, you can cook just about everything on a grill.

To help start the grilling season, we thought it would be a good idea to give some tips on cooking on a charcoal grill:

  • Start with a clean grill. The best time to clean your grill is right after you finish grilling while the grates are still hot.
  • Before beginning to start your grill, brush or spray with a light coat of vegetable oil which will prevent your meat from sticking.
  • About 1/2 hour before grilling, you want to light your coals. The best temperature is a medium temp. Your coals will be ash-covered when it reaches medium. If you spread your coals out in a single layer and hold the palm of your hand at the height you will be cooking at, you should be able to hold your hand for about 4 seconds before having to pull away.
  • You don't want to place your food directly over an open flame. What you'll get is a black residue on the meat which isn't appetizing or appealing.
  • Never use a fork to turn meat. Only use tongs. Forks will puncture the meat which lets the natural juices escape drying out the meat or causing it to lose flavor and texture.
  • Add barbecue sauces right before the meat is ready to be served. Make sure you turn the meat often so the sauce doesn't burn.