Farmland Makes Grilling Easy

I thought this was a great way to explain how to grill on any BBQ grill. Read it over and you might find a few great tips to complete the remaining summer’s outdoor BBQ events.

Farmland is making grills sizzle this summer.

Whether you prefer gas or electric, slow-smoking or direct cooking, summertime is BBQ time in the heartland. With these helpful instructions, Farmland can turn even the most novice coal tender into a seasoned grill-master.

BBQ 101: Class is in session

• Lesson 1 — Properly preheating your grill.
• 10 minutes for gas.
• 45 minutes for charcoal. Look for the briquettes to be 70% covered with ash and displaying a slight red glow.
• Lesson 2 — Tips for direct cooking.
• Place food on the rack directly above coals on charcoal grills. Always mind the coal temperature.
• Use this method for grilling meats like pork tenderloins, chops, hot dogs or burgers.
• Use tongs or a spatula — rather than a fork — to keep from releasing flavorful juices.
• Lesson 3 — Tips for indirect cooking.
• Use this method for slow cooking ribs, pork loins or large roasts.
• Always keep your grill covered. Add additional coals as needed for longer cooking times.
• On charcoal grills, bank the hot coals around the outer edge of the grill and place meat over a drip pan in the center.
• For gas grills, turn one side on (to medium) and keep the other side off. Cook the food on the “off” side of the grill. Adjust temperature accordingly.
• Lesson 4 — Gauging coal temperature.
• Test temperature by holding your hand, palm side down, about four inches over the coals. Count the number of seconds you can hold your hand in that position.
  2 seconds = Hot. 375°F. or more
  3 seconds = Medium-Hot. About 350°F. to 375°F.
  4 seconds = Medium. About 300°F. to 350°F.
  5 seconds = Low. About 200°F. to 300°F.
  More than 5 seconds = Very Low. Under 200°F.

Fun grilling facts.

1. Grilling is a great way to cook low-fat because no fat is added in the cooking process, and fat often drips off while cooking.
2. It’s easy to prevent flare-ups by removing excess fat from meats before they are placed on the grill.
3. Zipper-lock bags are a great way to marinate food. Turn the bag over a couple of times to evenly distribute marinade. Discard marinade when ready to cook the meat.
4. Place hardwood chips, fresh herbs, oranges and limes on the coals to add unique flavors to food.
5. A meat thermometer is the only way to make sure meat is thoroughly cooked.
6. Utensils that have come in contact with raw meat are dangerous to use on food that’s being cooked. Always wash them before serving cooked food.
7. Veggies like onions, peppers and sliced potatoes are a tasty way to add variety to your grilled meals. Cook them in aluminum foil, or marinate and place over indirect heat.
8. Always serve BBQ'd foods immediately. Perishable food that's been left out can start going bad in as few as two hours.

Stuffed Artichoke Bottoms recipe featured

If you get a chance check out “taste of home” August & September issue page 30. My Stuffed Artichoke Bottoms are pictured with the recipe on page 31. Any time one of my recipes is published it is an honor. Thank you “taste of home”

Ciao!

Grimaldi's Great Pizza

Grimaldi's

We finally were able to get out this weekend and visit Grimaldi’s a pizza place we have wanted to try for months. The first Pizzeria we wanted to experience is a Coal Brick-Oven Pizza. We choose to go on Saturday evening and really hoped we would not have to wait long. When we arrived we found parking immediately which by the look of the parking lot I thought, this could have been a problem if this restaurant meets the expectations I had heard about.

We were immediately greeted by Joe Stubbs, the Manager. He was warm and inviting. We were immediately seated. But that’s not to say the bar area was totally full, and the dining room was filling up quickly. They have outdoor seating, however I couldn’t imagine anyone sitting outside in 100 degree temperature actually eating and drinking. (More on this later.)

We were then greeted by Ashley our server. She explained the menu in detail gave us the full run down of how fresh everything is and almost had me eating the dessert before the Pizza. Remember this is a Pizzeria that offers pizza, calzone, salad and dessert.

D and I shared a white pizza with pepperoni, Italian Sausage and Meatballs. D ordered a great bottle of wine and we celebrated my birthday and our wind down from a great week of renewal vows and having our friends in town.

Absolutely delicious. The thin and crunchy crust was so good, you could pick it up and it stayed firm, not bending, which says to me, “I could actually order a personal size with everything and the weight would not be a factor.” The toppings were well balanced, not too much of any one topping. We truly enjoyed this pizza. We did not order a salad, so I won’t comment on this side except to say they have a nice assortment. Now let’s move on to the cheesecake. As a winner of the OVC Cheesecake contest (Banana Split Cheesecake) I believe I can easily be a judge of any cheesecake and be correct in my opinion.

We ordered the Blueberry Cheesecake and when we took the first bite we were blown away.  Ashley you are so right, it was creamy, the fruit was fresh and a topping that was totally a unique granola (no peanuts) while the crust was a melt in your mouth vanilla cookie. The next time we will try the strawberry cheesecake, that is if we can control ourselves from our now addiction to the blueberry one.

When we left the restaurant was totally full, and that outside seating? Standing room only.  All in all we had a wonderful evening, Thank you Ashley and Don. We will be back.

“IN THE WORLD OF PIZZA...Grimaldi's is an institution.

With over 100 years of coal fired brick-oven pizza-making traditions, we continue to ensure that future generations are able to experience our distinctive and truly authentic pizza.

Why coal-fired brick ovens? The tantalizing aroma of pizza and calzones baked to perfection in our signature coal burning oven offers a unique flavor and a crisp crust that is just not possible from gas, convection or wood burning ovens.

Our fresh ingredients, handmade mozzarella, 'secret recipe' dough and pizza sauce make us the most award-winning pizzeria in the United States.

It is our passion for pizza that has made us a " must have" for pizza lovers and celebrities alike, including Frank Sinatra and former NYC Mayor, Rudy Guiliani. “

You can find one in these areas.

• Arizona
• Florida
• Nevada
• Texas

Renewal WOW one week after;

Now that I am recovering from the Renewal Vow weekend, D and I are taking some well earned time off from everything. The weekend was all I could have asked for. From the Chapel to the 6’3 or taller Elvis that gave me away, sang to us and preformed that great ceremony. I believe we all had a great time.
On returning home, we enjoyed the fiddles, and grazed through what seemed like buffet in one of the Hotels on the strip. But while it seemed like too much food actually we ate it for a couple more days and through less away than I first thought. I enjoyed making each dish and wouldn’t have changed anything. Did I need it all? No. Did I want it all? Yes. So the “renewal” bride had it her way. I will post pictures here when we get them. And over the next few weeks I plan to post the recipes, tips and ideas I used.
As most of you know, the weather has been outrageously hot. We weren’t able to enjoy the outside as much as I would have liked but we sure did enjoy the air conditioner.
I haven’t even attempted to cook this last week. Last night we enjoyed our spa, and had my only indulgence in fast food. KFC. Extra Crispy of course. We even ate at Tony Roma’s which was on Wednesday. By the way it was not good. The waiter was over worked which then slid down hill to the service being pretty bad. We spoke to the manager and I suggested she keep a back up waiter or at least someone to assist him. Her logic was cut backs. I think my logic trumped hers. (Vegas baby) With the saving’s of one hour’s wages (min. 5 something) she lost two customers that just spent 50 dollars. We made sure that our server knew we were not complaining about him and left.
Tonight is burger and cheese fries at Al’s Garage. We will finish off the weekend with birthday coupons from restaurants we seldom visit. Signing up for some favorite restaurants will get you free appetizers, entrees, desserts or drinks.
Monday begins diet and exercise plans. I have a goal, but hesitate in sharing knowing when I do may come back to bite me. So I will report weekly on my success.
That does it for this week. Have a great weekend.

Count Down

I want to wish everyone a very safe July 4th. I on the other hand am preparing for my 20th anniversary renewal vow weekend. I haven't been able to blog, but hold on, pictures and recipes are coming. I can finally get excited as most of the food is done, and our guests will be arriving over the next few days. Until next week. Be safe, have fun and if you are in Vegas stay cool. 108 for the past week! Hum!

Cupcake War Shame; Food Network

I have been relaxing and watching the Cupcake Wars on Food Network. Due to the fact D and I are renewing our Vows, and I am serving cupcakes, I have been looking forward to this show. However, when I viewed the first show, I was appalled by the fact these women didn’t care enough about their craft to pull their hair back from their face.  Pony tails, extensions, and stringy locks barely missed the batter, or maybe not. To me this is UN expectable. I am jotting down those offensive bakery names and will post that information at a later date.   Food Network should be ashamed of this. And the Health Department should be alerted.  Just my opinion.

A Peacful Memorial Weekend

We officially have broken in our grill this past few days. BBQ Chicken, Dog, Burgers, Corn on The Cob and will end the week with my Ribs. So posting of recipes is coming.

I am also officially in a countdown for our renewal vow party over the July 4^th weekend. Lots of practice with some new and old recipes, which I believe will be great for the after party.

D’s brother and his wife have been great fun, tonight it’s off to the best Prime Rib dinner in Las Vegas, The Prime Rib Room at The Orleans on Tropicana. Then after dinner on to the Mirage for a comedy show starring George Wallace.

Have a Safe Holiday

All excited here for our visitors from the East Coast, will be flying in on Saturday.  The BBQ is on. I hope you all have a safe a peaceful Holiday.

I repeat, please be safe, and don’t drink or cell while driving.

Best of the Best

Hey everyone, I wanted to post a few recipes this week, but I am unable to. I am in a crunch to get everything done for our family who will arrive this weekend. We are so excited. D’s brother Dave is coming with his wife. We haven’t seen family for five years so you can just imagine our happiness they are coming for a week. I am so fortunate I have a hubby who shares the responsibility of house and home. I do the cooking and he does most of the cleaning when we plan an event. Whata great guy. Our family will be arriving on Saturday. And let’s be real, Vegas on any Holiday, much let alone Memorial Day is crazy. So I decided to cook for them for the first three days. Saturday is my famous “Sunday Gravy with Homemade Meatballs and Italian Sausage.” Sunday, is all about Burgers, Dogs and Beans on the grill. Monday well it just has to be BBQ Chicken and Fresh Corn on the Grill.

I have also gotten “back on the horse, so to speak”, I was going through some recipes and found my winning recipes, from many moon’s ago of course. Not huge wins, non the less wins. Well one was pretty big. QVC First Place for my Banana Split Cheesecake, yep you may see it everywhere, but it’s mine and well documented on tape and in their Best of the Best Cookbook.

With that trip down memory lane, I decided I actually do know what I am doing most of the time and decided to start entering again. We shall see. I will make those past winners and post on here as I have their permission. You may or may not know once you enter your recipe, you give up the rights, and need permission to publish it. Back then I didn’t take pictures, (silly me) so I have this project in the works to share with you.

If I don’t get back here until next week, please have a safe and wonderful weekend.

Ciao!

I love these Gardens

Six Weeks, three days and it’s time to start eating lots of salads. Along with the fresh herbs, these two gardens will pay for themselves in the next few months. I love them so much I plan on purchasing a couple more.

Kitchen Tips;

I love to use large hunks of Reggiano Parmesan Cheese. I found the easiest way to serve it at the table or add it to a dish, use a potato peeler. It works like a dream.

Q&A Picky Eaters-Inconsistent Eaters

Question: How do you handle a picky eater?

Answer: Let them do the cooking.

Sometimes it’s best to put picky in the kitchen and allow them to create the menu, prepare, cook and serve. Then if they get the complaints, they may then understand how important it is to respect the one that is cooking for them. Unless you are served something you could break out in hives from, or something that is so far outside your comfort zone, (like snake) then the best thing to do is eat what is served and be appreciate of the one who makes the effort to cook for you. It’s a matter of respect. I do believe one can voice their opinion on likes and dislikes and the cook needs to appreciate that as well.

Then I got this question.

Question: How do you handle an inconsistent eater?

There is nothing more frustrating than someone who eats a dish you served three weeks earlier then served four weeks later and suddenly they hate it. There isn’t a lot you can do about that. You can remind them the recipe hasn’t changed from the last time, but you are probably going to get an argument. My only answer for this is to stop making it for that particular eater. Save it for those who remember what they ate and respect the cook, to know what their recipes are. Sorry “eater” I side with the chef in this situation. The experienced chef or cook is more consistent with what they prepare, then with the eater who may or may not remember what they ate yesterday much let alone three weeks earlier, not to mention what ingredients were in the dish. Maybe there is more going on here than the food, but that’s a whole “nother” issue. In that case they both lose.

Have a question for Q & A please submit by email.

Ciao!

Sandi's, Mac and 12 Cheese Casserole

I love Mac and Cheese. I have quite a few favorite recipes, but this is my favorite. It is not for everyone due to the expense and the amount of cheese I use. But if you want something spectacular for a special occasion this will do the trick. Every time I make it for my friends the dish is empty by the end of dinner. I try and make this version twice a year. But if one of my friends requests this one, I would gladly make it.
Ciao!

1 pound elbow macaroni
7 eggs, beaten 
3 tablespoons butter
3/4 cup Velveeta, cubed
3 cups half and half
2 cups sharp cheddar cheese, cubed
1/2 cup Fontina cheese
1/2 cup gruyere cheese
2 cups mozzarella cheese
1/2 cup Asiago Cheese
1/2 cup Monterey jack cheese
1/2 cup Muenster cheese
1/2 cup goat cheese
3/4 cup white cheddar cheese
1/2 cup Parmesan Reggiano, grated
kosher salt, to taste
1 tablespoon freshly ground black pepper

2 cups mild cheddar cheese, shredded
1 cup panko
2 tablespoons butter, melted

1. Preheat oven to 350.  
2. Bring a large saucepan of salted water to a boil. Add the macaroni and cook 10 minutes. Do not cook according to package directions. Drain and set aside cover to keep warm.  
3. Add the melted butter, Velveeta and 1 and 1/2 cups half and half to bowl of eggs. Gently toss in the warm macaroni folding until cheese is slightly melted and as smooth as possible. Add remaining ingredients except the last two cups of shredded cheddar cheese.
 4. Pour mixture into a 4 quart baking dish.  
 Topping 
5. Toss panko crumbs and melted butter together. Top Mac and Cheese and bake 30 minutes or until golden brown.

Easy and Simple Chicken, Chillies and Cheese Quesadillas

2 medium chicken breast, , poached
1 small can chillies, chopped
1 tablespoon cumin
2 teaspoons chili powder
1/3 cup cilantro, minced fine
1 teaspoon red pepper flakes
1/4 cup red onion, chopped and sauteed
1 cup Monterey Jack Cheese, shredded
1 cup cheddar cheese, shredded
4 flour tortillas
2 tablespoons butter, separated
1 cup thick sour cream
1 large avocado, sliced

1.Poach chicken in water, remove and allow to cool. Remove chicken from bone and if chicken breast has skin, remove. Shred chicken.
2.Mix together shredded chicken, chillies, cumin, chili powder, cilantro, red pepper flakes and sauteed onion.
3.Heat skillet and melt one tablespoon of butter. Place one tortilla in hot pan. Sprinkle 1/2 cup Monterey Jack cheese on tortilla. Evenly ladle half the chicken mixture on top of the cheese.
4.Sprinkle 1/2 cup cheddar cheese on top of chicken mixture. Top with another tortilla.
5.When tortilla is golden brown, carefully flip and cook until cheese is melting. Approximately 3 or 4 minutes.
6.I use a pizza cutter and cut in half and then quarter. (you want four pieces from each tortilla)
7.Repeat directions with the remaining ingredients.
8.I serve these with sour cream, sliced avocado, cheesy re fried beans and Mexican rice. If you want you can also add chopped tomatoes and lettuce.

Long and Slow

Thought you might be interested in a couple of new items some of the most popular chain restaurants have added to their menus. I have always believed the only way to cook is long and slow. Anyone who knows my style, also knows I’m not a fan of the microwave, I am a fan of the slow cooker, (crock pot) so when I read about a couple of restaurants we visit now and then, have added a couple new items that are slow roasted.
The first is of course my favorite fast (now slow) food treat “KFC” who rolled out their slow roasted grilled chicken breast. Seems they have been working on their newly added grilled chicken for a while now and the result is spot on.  Not only a blend of 6 secret spices, they developed and patented an oven that the chicken is placed on a grill plate and slow roasted. The end result is quite amazing. 0 Trans fat and half the calories well for a healthy alternative you might want to give this option a try. When we were in San Diego, CA I pined for their green beans. It is the flavor I love so much. When they stopped serving them well it was a sad day when I indulged in this sinful treat. Yes I know some of you think chocolate is a treat, but I would rather chew through an extra crispy chicken breast anytime. Now that we are in Las Vegas, the green beans are back. Dan is not a fan, he prefers my crisp tender recipe. But those KFC green beans are addictive.
The second Restaurant Chain that is going long and slow as well is The Outback Steakhouse.  Sweet Glazed Roasted Pork Tenderloin. They slow roast the pork in apricot jam then top it off with crushed corn flakes. Now I haven’t tasted this dish but it sounds interesting. I haven’t had corn flakes since elementary school, but like I always say try something you haven’t tasted before at least two times before writing it off. Now before you run out to the closest Outback salivating for this Roasted Tenderloin, they told me it’s based on availability only.  Ciao!

Happy Cinco de Mayo

Hope your Cinco de Mayo was safe, tasty and fun. Ours was quiet, however I did make that great meal and even took pictures, I will post the recipe for these great Chicken Quasadias in the next few days. 

What a Week

I try and keep this site about food, yep anything concerning food and all that means. However I have been a bit distracted this week with the near disaster in NY. Please visit my other blog if interested in my Spiritual Opinions.

I had hoped to get my great, fast, and easy and may I say delicious chicken quesadillas, quickie cheesy re-fried beans, salsa and homemade tortilla chips, made, and camera ready. But it wasn’t to be. Check back later this week. I am also working on my dream dish for Mother’s Day.  I am the Mom of a 17 pound (we cut back on her treats) Havanese, (dog) and I think she would approve.  Let’s just hope I can find the ingredients. Found the corn at Albertson’s. I refuse to pay over 50 cents an ear. And when I find it for 25 cents, I won baby! (And it must be in the husk)

Ok that’s it for today. However, I want to thank all of you that follow my Blogs. This started out as a place to share my recipes and it has been growing.

In the next few weeks I will be  creating foods, decorations and surprises for my upcoming “Renewal Vow Ceremony” This will all be taking place on the Fourth of July, weekend. (More about this later) So stay tuned, it will definitely be a Viva Las Vegas event.

April 30, 2010

Last day of April, and we have had a few showers but mostly wind here in Henderson, NV. We are having are tiles re-grouted and sealed this weekend. Woo! Hoo! This will make my kitchen so much brighter and looking cleaner. For some reason the tiles were not sealed when we purchased this house, and with my cooking routine it has been a pain to keep the grout clean. While I have to stay out of the kitchen for a couple days, I decided to take advantage of this event, at least tonight, so we decided to order in KFC. Yes I know what you may be thinking, however we all have to treat ourselves to something not so healthy once in awhile to remind ourselves why we cook homemade, healthy foods in the first place. Last KFC treat was in May of 2009. So while I chew on a KFC Extra Crispy Chicken Breast and a side of Coleslaw I hope your weekend is full of great food and lots of love.