Major Grey's Chutney Chicken

I'm going to share a little secret with you today.  If your family is like mine, they say they don't like the texture of crock pot chicken, it's too soft.  So this is what I do .... I cook the whole chicken in the crock pot and just before serving I cut the chicken (legs & thigh, breast & wing)  into serving pieces and spread a favorite topping ( chutney, barbecue sauce)  and place it under the broiler for five minutes to brown.  They love it!  It crisps right up, has lots of flavor and is tender and moist from the slow cooking.  Remember it's our little secret.   Dazzle your family and enjoy!

Barbecued Trout

Place two nice sized trout in a shallow pan (13 x 9); pour on the following marinade.

Marinade for Fish
1/2 cup soy sauce
1/2 cup sherry or my favorite to use White Zin
1 Tablespoon fresh squeezed lemon juice
1 crushed clove of garlic
1/4 cup olive oil

Let the fish marinate for one hour, turning once.  Save the marinade for basting during barbecuing.  Tuck a good amount of fresh parsley in the cavity.   Place on a hot grill open faced on several layers of foil. Baste with marinade.  Cook for ten minutes then place several layers of foil over the top of the fish and crimp the edges so you can flip (or turn ) the fish.  Once flipped, remove the top layer of foil and baste with the marinade.  Cook for an additional five to ten minutes based on the size of the fish.

Crab & Corn Chowder

1 14 oz can of chicken broth
1 cup sliced celery
1 cup shopped onion
1/2 sliced carrot
1  14.75 oz can of cream-style corn
1 cup whole milk
1/2 teaspoon snipped fresh parsley
1/8 teaspoon ground black pepper
1 dash of bottled hot pepper sauce
12 oz. cooked crab meat

In a medium saucepan, combine broth, celery, onion and carrot.  Bring to a boil.  reduce heat and simmer, covered for 20 minutes or until vegetables are tender.  Set aside; cool slightly.

Place in a blender or food processor, cover and blend until smooth.  Return mixture to saucepan.  Stir in corn, milk, parsley, pepper and hot pepper sauce.  Bring to a boil, reduce heat and stir in crab meat; heat through.

I like to serve this with some crusty bread and butter.  Tonight I also added a side BLT wedge salad.

Cavatzone ~ Vintage Italy

 

Today was going to be a busy day with family coming and going at different times.  I decided to make an old favorite, Cavatzone.  It's very good warm but you can also eat it cold.  I had it for dinner but it also makes a great light lunch, snack or even breakfast item.  I'm going to share my basic recipe; feel free to add favorites like green chilies, black olives, sun dried tomatoes, artichoke hearts.. whatever you like.

1 lb. ground lean pork
1/2 cup chopped onion

1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese
1 large egg, beaten
1/4 tsp. Tabasco sauce
1 1/2 tsp. salt
2 Tbsp. minced fresh parsley
Mayonnaise Biscuit Dough (below)

Heat oven to 400 degrees.
Cook pork and onion over low heat until no longer pink.  Do not brown.  Cool.
Mix the rest of the ingredients.   Make Mayonnaise biscuit Dough, spread half of it in well greased sq. pan 8x8x2.  Spread meat mixture over dough.  With fingers, spread the rest of the dough over mixture.  Brush with a beaten egg yolk to give it a crusty glaze.  Bake 25 minutes. 
Cut and serve hot or cold.

Mayonnaise Biscuit Dough:  Add 2/3 cup of milk and 1/4 cup mayonnaise to 2 cups Bisquick.
 Mix well with a fork.

Oven Baked Ribs

It has been awhile since my last post.  I don't want to repeat recipes so hopefully my oven baked ribs is a new creation for you to try.  As always, this is a simple easy to make recipe.

Line a cookie sheet with foil, place ribs on foil, sprinkle with Johnny's seasoning, add 1/3 cup of water and seal with a second layer of foil. 

Bake at 350 degrees for one hour.  Remove top layer of foil, add your favorite bar-b-que sauce and bake at 400 degrees for 30 minutes.

I baked some corn muffins along with the ribs that last 20 minutes.  I also tossed a chopped salad and added a side of corn to complete the meal.  This is a great summer dinner to enjoy on the picnic table.