23 Jan 2015

Smoked Chicken Zucchini Casserole

by | posted in: Chicken, Recipes | 0
Smoked Chicken zucchini casserole
Smoked Chicken zucchini casserole, steamed sweet red potatoes, and avocado


When I Hickory smoke chickens I like to maximize my Pacific Pellet Gourmet Hickory Wood pellets by smoking/roasting more than one chicken.  I then use my FoodSaver to vacuum seal chicken halves for future use.  This time of year one does not always have the luxury of using their MAK 2 Star Wood Pellet BBQ Smoker-Grill as often as during the summer so I cherish my pellet grill smoking.

When time is of the essence this time tested recipe will allow you to be eating in less than an hour using your microwave and steamer.  You'll also see that this healthy delicious nutritious meal low in carbohydrates.

smoked chicken zucchini casserole
Smoked Chicken Zucchini casserole ingredients

 

smoked chicken zucchini casserole
Microwaved Smoked Chicken Zucchini Casserole

 

Ingredients:

  • Hickory Smoked pulled Chicken
  • Zucchini & Yellow Squash
  • Red Onion
  • Fresh Mushrooms
  • Olives
  • 14 oz Stewed Tomatoes
  • Granulated Garlic/Seasoned Salt/Pepper to taste
  • Sweet Potatoes
  • Avocado

Directions:

  • Dice/slice all vegetables
  • Mix all ingredients in a microwave safe dish
  • Season to taste
  • Microwave on high for 10 minutes
    • Stir and microwave for an additional 8-10 minutes until vegetables are al dente
  • Steam sweet potatoes (~ 30 minutes)

Serve the Hickory Smoked Chicken & Zucchini Casserole with a side of steamed Sweet potatoes and half an Avocado ... Enjoy!

21 Jan 2015

Hamburger Kitchen Sink Soup

by | posted in: Beef, Recipes | 0

hamburger soup

You've all heard the old " ... everything but the kitchen sink soup! " but have you made your own version of this delectable soup yet?  If not then maybe this post will inspire you to use your culinary talents/imagination to clean out your refrigerator, freezer, pantry, and throw together your soup.  There is no right or wrong - just let yourself go and enjoy.  This soup can be tailored to whatever lifestyle or diet you are following.  In my case I tend to lean towards the Paleo lifestyle at an 80/20% breakdown and I don't beat myself up for the 20% ... It's all good - what ever works for you!

Ingredients:

  • Hamburger
  • Tomato Paste
  • Diced Tomatoes
  • Celery
  • Red Onion
  • Fresh Mushrooms
  • Red Bell Pepper
  • Carrots

 

  • Zucchini squash
  • Cauliflower
  • Peas
  • Green Beans
  • Garlic
  • Beef Broth
  • Salt/Pepper
  • Oregano

hamburger soup ingredients

Directions:

The actual recipe is easy using 8 cups of water in a large pot - My favorite soup pot is an old pressure cooker from over 35 years ago that the lid failed.  I think it's an old aluminum pot -

  • Brown a pound of 88/12% Costco hamburger and drain fat
    • Season hamburger with granulated garlic, seasoning salt, and pepper
  • Dice vegetables as appropriate
  • Add all ingredients to 8 cups of water
    • Use beef broth for 8 cups
    • Season with oregano and salt/pepper
      • Be careful with the salt cause beef broth has lots of sodium
  • Bring to a boil - turn down to a medium simmer until vegetables are al dente or your desired doneness
  • Should only take about 25-30 minutes for vegetable to be done
  • Serve with a side of salad, bread/rolls ... Enjoy!!  Bon Appétit

hamburger soup

hamburger

 

hamburger soup

 

hamburger soup

28 Dec 2014

Baked Umpqua River King Salmon

by | posted in: Seafood | 0
umpqua river king salmon
Oven baked Oregon Umpqua River King Salmon
Dungeness Crabs
Dungeness Crabs

I weren't able to land a King (Chinook) or Silver (Coho) Salmon while Camp Hosting at Winchester Bay RV Resort on the Oregon coast last August but doesn't mean we didn't eat an ample amount of salmon as well as plenty Dungeness Crabs!  We found that fellow RVers are very generous and we were the recipients of that generosity.  Many a knock on the door resulted in salmon in our freezer or Green Mountain Grill Davy Crockett pellet wood BBQ Smoker-Grill.  These beautiful King Salmon filets were given to us by one of our neighbors last August and were vacuum sealed with a FoodSaver.  They're as fresh as they were months ago.  One filet was seasoned with Fagundes Seasoning and Old Bay Seasoning while using Kikoman Teriyaki Baste & Glaze with Honey Pineapple on the other Chinook filet.

umpqua river king salmon
Seasoned Umpqua River King Salmon

These Oregon Umpqua River King (Chinook) Salmon filets were baked at 400ºF for approximately 20 minutes to an Internal Temperature of 145ºF or flake easily with a fork if you don't have a digital thermometer.

umpqua river king salmon entrée
Baked Oregon Umpqua River King Salmon Entrée

 The Money $Shot$ ... Oven baked, to perfection, Oregon Umpqua River King (Chinook) Salmon filet served with a side of fresh garden salad and steamed fresh tender french beans.  Doesn't get any better than this!!

27 Dec 2014

Hickory Smoked Spatchcock Chickens

by | posted in: Chicken | 0
hickory smoked spatchcock chicken
Hickory smoked spatchcock Chicken

Since it takes the same amount of Pacific Pellet Gourmet Hickory BBQ wood pellets and time to smoke one Spatchcock Chicken on my MAK 2 Star wood pellet BBQ smoker-grill as it does to do two I decided to spatchcock two chicken but added a twist.  Since there's just the two of us and we're hard pressed to eat a whole half I chose to rub each chicken half with a different seasoning!  Variety is the spice of life and I used my FoodSaver vacuum sealer to freeze the other three for a quick and easy scrumptious meal down the road at home or in the RV.

spatchcock chickens
Spatchcock Chickens
Rubbed Spatchcock Chicken
Rubbed spatchcock Chicken
spatchcock chicken
Seasoned Chicken
wrapped spatchcock chicken
Plastic wrapped Chicken

Spatchcocking a Chicken is a lot easier than it sounds.  Remove the backbone using poultry shears and split the breastbone to allow the chicken to lay flat.

I chose to season each chicken half on and under the skin with a different rub/seasoning.  Carefully peeled back the skin, as seen above, and trimmed off any excess fat.  Rubbed Annie's Roasted Garlic Extra Virgin Olive Oil on/under the skin before applying a liberal amount of Montreal Chicken Seasoning, Lawry's Chicken & Poultry Rub, Tuscan Style Seasoning, or Jans Dry Rub.  Replaced skin, wrapped the seasoned chickens in plastic and refrigerated for 4 hours.

spatchcock chickens
Spatchcock Chickens on pellet grill
smoked spatchcock chickens
Hickory smoked spatchcock Chickens
hickory smoked spatchcock chickens
Baked smoked spatchcock Chickens

I find that chicken skin on a wood pellet BBQ smoker-grill will always turn out rubbery unless it's cooked at temperatures of 350ºF or above.  In order to get the best of both worlds, Hickory/Apple smoked and crispy skin, I recommend smoking your chicken Low-and-Slow for an hour at 180ºF - 200ºF before bumping your pit temperature to 375ºF until the Internal Temperature of the thickest part of the breast reaches 170ºF which normally insures that the chicken thighs/legs will be 180ºF or above.

hickory smoked chicken breast
Hickory smoked Chicken breast

The Money $Shot$ ... Hickory Smoked Spatchcock Chicken Breast using Pacific Pellet Gourmet Hickory wood smoked on a MAK 2 Star Wood Pellet BBQ Smoker-Grill served with mashed potatoes & Gravy and Green Beans ...

sealed hickory smoked chicken halves
Sealed smoked chicken halves

Vacuum sealed the other three Hickory Smoked Chicken halves for later consumption.  I have found that freezing vacuum sealed smoked meat and/or salmon tends to enhance the smoked flavors.  These will be scrumptious!!

26 Dec 2014

Smoked NY Strip Roast

by | posted in: Beef | 5
NY strip roast smoked
Hickory smoked NY Strip Roast

Why not Hickory smoke a New York Strip, USDA Choice Beef Top Loin, rather than a traditional Prime Rib or Ribeye Roast?  That was my question while at Costco comparing roasts and prices.  Since the 12½ pound USDA Choice NY Strip was $4 to $6 less per pound I made the decision to use the same Low-and-Slow technique I use on Prime Rib/Ribeye roasts and see what the results would be.  I'm glad I decided to try it - not only because I saved between $48 - $72 but because the NY strip turned out to die for!  My oldest Grandson, who is an extremely picky eater, couldn't get enough.  He ate 3 slices and his younger sisters ate 2 and 1 respectfully!!  Made me proud and happy to see them enjoy it so.  Best of all,  I still have the second half of the NY strip roast in the freezer.

NY Strip USDA Choice roast
New York Strip Roast

Costco only carries two grades of Beef - USDA Choice and Prime.  For Low-and-Slow Select Grade work fine but you'll never go wrong using Choice grade. The other half was vacuum sealed for freezing.

seasoned NY strip roast
Seasoned NY Strip Roast

Removed the Fat Cap and trimmed any excess fat.  Rubbed the 6½ lb NY strip with Roasted Garlic Extra Virgin Olive Oil and Fagundes Prim Rib & Roast seasoning.  Wrap in plastic and refrigerate overnight.

NY strip roast
Hickory smoked NY Strip

Preheated my MAK 2 Star Wood Pellet BBQ Smoker-Grill to 240ºF using Pacific Pellet Hickory Gourmet BBQ wood pellets.  I always use a Frog Mat to keep the meat from sticking to the grills.

hickory smoked NY Strip roast
Hickory Smoked NY Strip Roast

Smoked the NY Strip at 240ºF until the Internal Temperature of the roast reached 135ºF.

rested NY strip roast
Rested NY Strip Roast

Rested the smoked NY Strip under a loose foil tent for 20 minutes before slicing and serving.

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