Wednesday, April 23, 2014

Parmesan Crusted Chicken (Rotisserie Chicken Upgrade)! - 52 Uses for a Rotisserie Chicken


I bet you have seen this recipe on TV... A Mayo company advertised this with uncooked Chicken Breasts.  Well, this is a slight adaptation using a pre-cooked, pre-seasoned Rotisserie Chicken.  I like to use the breast meat for salads and the leg/thigh quarters for an UPGRADE like this.  SIMPLE, 4 ingredients, EASY just slather and re-heat, and FAST... About the time it takes to make some mashed potatoes!

This is an OMG Upgrade.  Amazingly delicious.  (And Simple, Easy and FAST)!

I served this up with a bit of Mashed Potatoes and some of my easy Rotisserie Chicken GRAVY (Yep, made from the goo in the bottom of the Rotisserie Chicken package)!

A delicious Lunch/Dinner and a wonderful upgrade for that store bought time saver!


OK... Here's what I did...


Parmesan Crusted Chicken
(Rotisserie Chicken Upgrade)!


Ingredients
  • 2 Chicken Quarters (Legs and Thighs) From a store bought pre-cooked, pre-seasoned Rotisserie Chicken
  • 1/3 Cup Mayonnaise
  • 1/4 Cup Parmesan Cheese
  • 2 TBS Italian Seasoned Bread Crumbs
  • Pinch of Cayenne Pepper
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, combine Mayo, Parmesan, and the Cayenne Pepper Spice. Form into a paste.
  3. Slather the paste on the chicken, coating thoroughly
  4. Sprinkle then pat the bread crumbs onto the paste.
  5. Bake uncovered in a baking dish for 20 minutes until the crust forms and just starts to get a golden brown and delicious charred look.
  6. Serve with a side dish of Mashed Potatoes and Gravy, serve hot from the oven and ENJOY!


******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************
Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, April 22, 2014

Chicken GRAVY from the Goo in the Bottom of a Store Bought Rotisserie Chicken - 52 Uses for a Rotisserie Chicken


This is very easy and is perfect for an upgrade of that simple Store Bought Rotisserie Chicken.

Best of all, if you make the Stock from the bones of a Rotisserie Chicken, almost the entire sauce is made from parts that many toss...

A simple DIY Upgrade that costs almost nothing!!!

And is perfect with Mashed Potatoes!


OK... Here's what I did...


Chicken Gravy
from the Goo in the Bottom of a
Rotisserie Chicken


Ingredients
  • 1/4 Cup (all) of the Goo in the bottom of a package of Store Bought Pre-Cooked, Pre-Seasoned Rotisserie Chicken
  • 2 Cups Chicken Stock
  • 2 TBS Butter
  • 2 TBS Flour
  • 1 TBS Worcestershire Sauce
  • Pinch of Salt
  • Several turns of a Pepper Grinder to taste
Cooking Directions
  1. In a medium size saute pan over medium high heat, combine the Goo and the Chicken Stock. Whisk to mix and bring to a boil. Reduce heat to simmer for 15 Minutes, reducing the sauce by 1/3rd.
  2. Meanwhile, melt butter in a small saute pan over medium low heat. Add Flour a TBS at a time and stir to combine.
  3. VERY IMPORTANT, you are making a Roux to thicken the gravy. A Roux must be gently stirred continuously to prevent the butter from burning. Stir for about 5 minutes until the roux starts to smell nutty.
  4. Mix Roux into Chicken stock/Goo.
  5. Add Worcestershire, Salt and Pepper. Continue to simmer and stir until gravy thickens (another 5 minutes.
  6. Serve HOT over Whipped Potatoes and ENJOY!
Maybe even serve with a Chicken Leg/Thigh Quarter from that Rotisserie Chicken, Spruced up to become a baked Parmesan Chicken upgrade (Tomorrow's Post)!


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!
*************************************************************************

So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, April 21, 2014

Creamy Chicken Salad (Cream Cheese Creamy) - 52 Uses for a Rotisserie Chicken


What??? Cream Cheese in a Chicken Salad???

OF COURSE and it comes out a little sweeter, a lot creamier and delicious!

And it works GREAT as a sandwich!  Or especially works great for a Lettuce wrap with a broad leaf of Romaine Lettuce.  One of my favorite Chicken Salad Recipes ever!

I had been asked to provide a tray of sandwiches, This little recipe made 21 Sandwiches and I still had enough left over to make this a quick easy lunch for my Sous Chef (my wife) and me.

And of course, all made especially easy with a pre-cooked, pre-seasoned Rotisserie Chicken!

Enjoy!


OK... Here's what I did...


Creamy Chicken Salad (Cream Cheese Creamy)


Ingredients
  • Meat from the Breasts (3-4 Cups) of a Rotisserie Chicken, deboned and diced
  • 1 Cup Seedless Grapes,quartered
  • 1 Cup Gala Apples, sliced and small diced, (certainly can sub your favorite crisp sweet apple)
  • 1 Cup Sweet Onions, small Diced
  • 1 Cup small Diced Celery
  • 1/4 Cup Sweet Pickle Relish
  • 1 Brick (8 Ounces) Cream Cheese, softened to room temperature
  • 1/2 Cup Mayonnaise
  • 1 TBS Your Favorite BBQ Sauce for a little extra Kick
  • 10 Pitas Warmed, cut into thirds, split to open pocket
Cooking Directions
  1. Assemble all of your ingredients, dice and remove stems, etc.
  2. In a stand mixer, mix the cream cheese with the Mayo and BBQ sauce. Mix with a paddle attachment until thoroughly mixed and creamy..
  3. Mix everything (except the Pitas), adding the Cream Cheese Mayo and BBQ sauce last, 1/4 cup at a time, stop adding when you get the consistency you like., carefully folding the wet ingredients into the dry.
  4. Fill each Pita Pocket with a couple of TBS of the salad. Garnish with a sprinkle of Paprika.
  5. Serve Chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, April 20, 2014

New York City Style Black and White Cookies - 52 Cookie Recipes


Symbolic of the racial unity always found in the big city???  Or a wonderful Lemon Cake Cookie with both Vanilla AND Chocolate Icing.  Sometimes called Half and Halfs or Half Moons or in Germany - The AMERIKANER.  Found in any of NYC's Delis, Now can be made EASY in your home!

They are super sweet, so have a hot cup of coffee handy or a COLD glass of Milk and ENJOY!


OK... Here's what I did...


New York City Style
Black and White Cookies


Ingredients
  • 1-3/4 Cups Sugar
  • 1 Cup Butter, softened to room temperature
  • 4 Large Eggs, room temperature
  • 1-1/2 Cup Milk
  • 1/2 tsp Vanilla
  • 1/2 tsp Lemon Extract
  • 2-1/2 Cups Cake Flour
  • 2-1/2 Cups AP Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • FOR THE FROSTING
  • 4 Cups Confectioner's Sugar
  • 1/3 to 1/2 Cups Water
  • 4 Ounces Unsweetened Chocolate
  • 1 tsp Light Corn Syrup
  • 2 TBS Unsweetened Cocoa
Cooking Directions
  1. Preheat oven to 375 degrees, line baking sheets with parchment paper.
  2. In a large stand mixer, combine sugar and butter and mix until fluffy.
  3. Add Eggs one at a time and continue to mxi.
  4. Add Milk, Vanilla and Lemon Extracts. Scrape down bowl and mix until smooth.
  5. In a separate bowl, whisk together both flours, baking powder and salt.
  6. Add dry mixture into the wet 1 cup at a time, mixing after each addition.
  7. Using a Tablespoon, space heaping TBS of the batter onto a cookie sheet at least an inch apart.
  8. Bake 18 minutes until edges just start to brown. Cool Completely before adding frosting.
  9. FOR THE FROSTING...
  10. Boil a cup of water. In a separate bowl, place the confectioner's sugar. Gradually stir in a drizzle of the water, adding additional until you have a thick spreadable mixture. Add carefully, if it gets too thin you will need to start over.
  11. Spread frosting on half of each cookie (this is the white part).
  12. For the Black part, add Cocoa powder and the corn syrup to the remaining icing. Place this bowl over a pot of simmering water (making a double boiler) and combine until you get the same thick spreadable frosting (only darker). Add additional cocoa powder to get a darker look.
  13. Ice the remaining portion of each cookie.
  14. Allow icing to set and store in an airtight container. these are cake style cookies so they get stale quickly if left out. You can also individually wrap them in cling wrap.
  15. Serve with a COLD glass of milk and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, April 19, 2014

Strawberry Lemonade Pie (Frozen) - 52 Cakes and Pies at Home


FINALLY... SUMMER IS HERE!  Time for a Pink Lemonade Pie.  I LOVE THIS EASY EASY EASY PIE

Made easy with a Graham Cracker Crust, the filling is only 3 ingredients!  Just Mix, refreeze and serve!

The taste is SPECTACULAR, Tart and a little sweet and actually loaded with fresh fruit sorbet! Could this be a healthy pie???

A perfect cap to a Summer BBQ!


OK... Here's what I did...


Strawberry Lemonade Pie (Frozen) 


Ingredients
  • For Graham Cracker Crust
  • 2 Cups Graham Cracker Crumbs
  • 1 Stick (8 TBS) Butter, Melted
  • 4 TBS Sugar
  • For the Filling
  • 1 Brick (8 Ounces) Cream Cheese, softened to room temperature
  • 1 Cup Thawed Frozen Pink Lemonade Concentrate
  • 1 Pint Strawberry Sorbet, Softened
  • For Garnish, Whipped Cream and Fresh Strawberries
Cooking Directions
  1. For the Graham Cracker Crust...
  2. Preheat oven to 350. Crumble the graham crackers (I used a food processor) to crumbs, Melt Butter.
  3. Mix crumbs, sugar and butter. Press into a 9 Inch Pie Pan
  4. Bake at 350 for 10-12 minutes. Remove to wire rack a cool to room temperature.
  5. For the filling...
  6. In a stand mixer, beat cream cheese until smooth. Add Lemonade concentrate and finally add the softened Sorbet. Continue to mix until smooth and well blended.
  7. Spoon the mixture into the cooled graham cracker crust.
  8. Freeze at least overnight, preferably 24 hours, until firm.
  9. Garnish with whipped cream and fresh fruit. Slice with a Knife that has been run through HOT water for a few seconds to make slicing easy.
  10. Serve COLD from the freezer and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, April 18, 2014

Scotcheroos... Old School Classic Rice Krispies Bar Cookies - 52 Cookie recipes


Old School... And deserves to be in every cooks repeat recipe file.

Crispy, crunchy, sweet, chocolate, hints of Peanut Butter and Butterscotch.

AND SO EASY TO MAKE!

A great DIY project to make with the kids (maybe share a story of your youth).

Enjoy


OK... Here's what I did...


Old School Classic
Rice Krispies Scotcheroos


Ingredients
  • 1 Cup Light Corn Syrup
  • 1 Cup Sugar
  • 1 Cup Peanut Butter
  • 6 Cups Rice Krispie Cereal
  • 1 Cup Semi Sweet Chocolate Chips
  • 1 Cup Butterscotch Chips
Cooking Directions
  1. In a large Sauce Pot, mix Corn Syrup and Sugar together.
  2. Heat over medium high heat, stirring constantly until mixture begins to simmer.
  3. Remove from heat, add peanut butter and stir to mix (peanut butter will melt into the mix.
  4. Add Cereal and fold until coated.
  5. Press mixture into a 9X13 Pan.
  6. Melt Chocolate and butterscotch chips in a microwave. Blast for 20 seconds, stir, repeat until everything has melted and is well mixed.
  7. Spread this over the pressed cereal and allow to cool.
  8. Serve and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!

******************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, April 17, 2014

Ranch Chicken Salad... Salad - 52 Uses for a Rotisserie Chicken


Not duplicate word, it is indeed a Chicken Salad (and a very good one).  But add the spinach and fixins for a salad (BACON, Tomatoes and Ranch Dressing) and you have a Chicken Salad that is also a Salad!

And it works GREAT as a sandwich!

I had been asked to provide a tray of sandwiches,  This little recipe made 21 Sandwiches and I still had enough left over to make this a quick easy lunch for my Sous Chef (my wife) and me.

And of course, all made especially easy with a pre-cooked, pre-seasoned Rotisserie Chicken!

Enjoy!


OK... Here's what I did...


Ranch Chicken Salad... Salad


Ingredients
  • Meat from the Breasts (3-4 Cups) of a Rotisserie Chicken, deboned and diced
  • 3 Medium Roma Tomatoes, Diced
  • 2 Cups Baby Spinach
  • 1 Cup Crispy Cooked Bacon, Crumbled
  • 1/2 Cup Mayonaisse
  • 1/4 Cup Ranch Dressing
  • 2 Medium Ambrosia Apples, Diced (certainly can sub your favorite crisp sweet apple)
  • 10 Pitas Warmed, cut into thirds, split to open pocket
  • Sprinkle of Paprika for Garnish
Cooking Directions
  1. Assemble all of your ingredients, dice and remove stems and cook the bacon.
  2. Mix everything (except the Pitas), adding the Mayo and Dressing last, carefully folding the wet ingredients into the dry.
  3. Fill each Pita Pocket with a couple of TBS of the salad.  Garnish with a sprinkle of Paprika.
  4. Serve Chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, April 16, 2014

Crab Stuffed Twice Baked Potatoes with Blender Hollandaise Sauce - 52 Grilling Time Secret Extras


Ignore the Reuben Sandwich in the background, this is my plate.

But my wife who observes the Lenten Season by returning to her Catholic roots and has decided to abstain from eating meat on Friday.  This is what I made for her to enjoy on her day of sacrifice.

I LOVE These as a side dish or as a small lunch main course.  Just enough crabmeat for a massive flavor, yet spread out enough that this meal comes in at $2.00 a serving.  But of course... Add a Reuben Sandwich and you have quite a FAST EASY DELICIOUS MEAL!  And BTW, the Hollandaise is just as easy, made in a blender!

See the technique below, you'll be in HEAVEN Too!


OK... Here's what I did...


Crab Stuffed
Twice Baked Potatoes

With Blender Hollandaise


Ingredients
  • 4 Medium Russet Baking Potatoes
  • 1/4 Cup Butter
  • 1/4 Cup Half and Half
  • Pinch of Salt and Pepper to Taste
  • 1/4 Cups fresh herbs (I used Basil), divided, save some for garnish on top
  • 3/4 Cup Extra Sharp Cheddar Cheese, freshly shredded
  • 1 Can (6-1/2 Ounces) Lump Crabmeat, well drained, flaked and cartilage removed. 
  • For Hollandaise Sauce
  • 3 Egg Yolks ONLY
  • 8 TBS (1 Stick) Butter, softened to room temperature
  • Juice of 1 Lemon
Cooking Instructions
  1. Prepare baked potatoes as you like (Microwave, oven baked, even slow cooker roasted)...
  2. Or...Turn your grill into an oven, Wrap olive oil rubbed potatoes in Aluminum Foil.Bake potatoes in a 425° (medium heat) grill (lid closed) for 45-55 minutes or until tender. 
  3. When cool enough to handle, Cut large whole out of the top of each potato.. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. 
  4. Beat or mash potato pulp with butter, cream, salt and pepper and most of the herbs until smooth. Using a fork, stir in onions. and cheese. 
  5. Gently mix in crab. Stuff shells. 
  6. Return to the oven/grill for 15 minutes or until heated through
  7. While the Potatoes are second baking, prepare the Hollandaise Sauce.  Add the Egg Yolks to the food processor.  Process for 10 seconds until eggs turn creamy.  butter 2 TBS at a time and pulse for a few seconds after adding each batch.
  8. Add the  Lemon juice and pulse a final time until everything is creamy
  9. When potatoes are done, top with the sauce.
  10. Garnish with additional herbs and serve hot... AND ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

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