Wednesday, December 17, 2008

Grill Medley


I fired up the Weber tonight and added some hickory chunks. I banked the fire on two sides, placed an aluminum drip pan in the center, and prepared a vegetable medley for the grill.

Ingredients

purple onion, peeled and sliced 3/8 inch thick
1/2 pound fresh mushrooms, washed and dried
one thick carrot, cut into 1/2" by 3" sticks
2 sweet red peppers, cut into quarters and cleaned of seeds
1 green bell pepper, quartered and cleaned

Directions

Wash and cut vegetables. Lightly coat with canned olive oil cooking spray. Sprinkle with Chef Paul's No-Salt Seasoning. Place on grill over indirect heat. Test veggies for doneness after about 20 minutes.

Wait a few, and test veggies again. Vary veggies as desired. Try calabasita squashes cut into spears, sliced egg plant, or anything else that's fresh and available. Have fun!
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Saturday, December 13, 2008

Corn Pudding

The food service people at the university did this one for a party at the president's house. It was such a hit, that they shared the recipe.

Ingredients

2 cups of corn (fresh, canned, or frozen)
4 eggs, beaten
½ cup Monterey Jack Cheese (grated)
½ cup of Cheddar Cheese (grated)
½ cup of red or green bell peppers
1/3 cup of all-purpose flour
3 teaspoon of sugar
½ teaspoon of salt
½ teaspoon of ground chipotle pepper
1 cup of milk
1 cup of heavy cream
Garnish with chives

Directions

Preheat oven to 350 degrees F. In a large bowl combine corn, eggs, and grated cheeses. In another bowl mix together flour, sugar, salt, chipotle pepper, bell pepper and add to egg mixture. Stir in milk, heavy cream and melted butter. Pour into a lightly oiled gratin dish. Place dish in a larger pan and add water to halfway up the side of dish. Place in oven and bake for one hour or until a tester inserted in the center comes out clean. Garnish with chives. [See also Corn Souffle].
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Saturday, December 6, 2008

Decadent Peanut Butter Pie



Ingredients

• 1 cup creamy peanut butter, plus 2 tablespoons, divided
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 oz.) container frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided

Directions

1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Yield: 1 pie (6-8 servings)
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Turkey Times - with Oven Bag



If you lose the instructions that come with those oven cooking bags, this might come in handy. Click on image to enlarge.
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Turkey Times - with Oven Bag



If you lose the instructions that come with those oven cooking bags, this might come in handy. Click on image to enlarge.
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