Category: On the Grille (Page 7 of 15)

      Turkey Day is upon us

      November 18, 2011 /

      Folks, where did that year just go? Just like that, it’s Thanksgiving again. This year we are visiting family and going out for dinner, but we plan on having our own turkey dinner the week afterward. Meanwhile, I thought it would be a good time to plug my own blog here, and publish a link to last year’s instructions on cooking a turkey 101.

      Here is that link:

      And here is a link to what to do with your leftovers

      You can also make the soup recipe I posted a few weeks ago using turkey instead of chicken

      Then, of course, if you can’t button the button on your pants, you can make this healthy turkey sandwich.

      I’ll have more ideas for leftovers next week, but for now I wanted to make sure you were covered with a refresher and some ideas for leftovers to start out.

      Food on a Budget, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Cooler weather=warmer food

      October 25, 2011 /

      I have to admit, by the time September hits, and there is a chill in the air, I’m ready to stop grilling and making salads and gazpacho and ready to start cooking stick-to-you-ribs meals like chili and stew and roasts. One of the reasons I was excited about moving to Wisconsin last year was for the earlier changing of the season from that of Nashville. Of course, there is the down side to that–i.e. early and lots-of-it snow. But we have some time before that happens (well, hopefully we do). And the warmer fall has been a mild bummer in a cooking sense, because who wants to make stew when it’s 80 degrees outside, as it was the first week to 10 days of the month here in Madison. Something is wrong with that picture, but I’m no climate scientist.

      As I write this, however, it’s a brisk 60-ish with temps dropping into the low 40’s tonight. It’s stew time, and I’ve got a beef stew on the stove. I’m not making the one I posted here last year, but a new recipe I found in a magazine. But I have to tell you guys, I re-visited my chili recipe last week during a football Sunday (the beef one), and it came out way better than it ever has before. I think the key was just to let it thicken naturally, but either way I felt pretty good about that recipe, admittedly better than the first time I made it and created the recipe.

      I’m also looking forward to re-visiting casseroles and mac & cheese like this one. I also want to give another go-round with this Buffalo chicken mac I saw in the Food Network magazine recently. Man, was that amazing. Oh, and don’t forget about soup. Maybe I need to make new soups a priority this year–dude soup. Yeah, that’s it.

      Food TV, Grocery stores, Ingredients, On the Grille, Recipes, Your Kitchen

      Maple-y bacon breakfast sandwich

      October 6, 2011 /

      Psst, don’t tell your cardiologist about this one.

      Last week, I saw Eggo French Toast Waffles, which are more of a waffle and less like French toast (the key is there is maple syrup baked in), in the freezer case at the grocery store. I thought our 4-year old would like these, so I picked them up. Then of course, I realized it’s bacon week and anything goes.

      So this morning, I toasted two of these “waffles,” and scrambled some eggs. I cooked up two slices of thick cut bacon in the microwave. When the pillows of maple goodness were toasted, I put a slice of cheese down on one of them, then topped with the scrambled eggs and the bacon slices and put the other waffle on top. And there you have a breakfast sandwich that is every bit as tasty as it sounds, and looks (above).

      Grocery stores, Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

      Classic BLT

      October 4, 2011 /

      One of the best things about bacon is the BLT–bacon, lettuce and tomato sandwich. I’m not quite sure why it all goes together, but it does. You can come up with all kinds of variations, but to me, the simplest form of BLT is the best–bacon, iceberg lettuce, ripe tomato, and mayo on white bread or a white roll. Today I bought some white sandwich rolls and ate two of them, pictured above.

      Here is how to do it. First, cook some bacon (yesterday we went over a few ways to do this). I chose to make two kinds–Oscar Mayer center cut bacon and a maple bacon I found today. I mixed the two on my sandwich and they came out amazing. After cooking the bacon (2-4 slices per sandwich), spread some mayo on the bread. Layer cooked bacon, tomato and lettuce, and that’s it! You can add a bit of salt and pepper if you like, or use rye or wheat bread, or even use a wrap, but the basic flavors are key.

      Okay, on to come up with more bacon ideas!

      Food on a Budget, Grocery stores, Ingredients, On the Grille, Recipes, Your Kitchen

      It’s bacon week!

      October 3, 2011 /

      We’ll have plenty of bacon talk this week, but I wanted to just offer a few items today to kick things off.

      First of all, I have to have blood drawn tomorrow morning for my semi-annual cholesterol check. I’ve come to learn that it’s not so much bacon and eggs that muddy your blood, or at least my blood. But rather, it’s carbs. So I like to eat lots of bacon and other meats when I’m watching my weight and/or carbs. But that doesn’t mean I at a pound of the stuff today before my blood test. But I will indeed eat much bacon this week as I sample and create some more recipes. Our 4 year old son also loves bacon, and often pulls the package out of the deli drawer in the fridge and hands it to me or Mrs. Mikey. Pretty funny.

      Anyway, the other thing I wanted to mention was how to best cook bacon. The traditional way is in a frying pan, but this can get extremely messy and not result in the best product. You can also bake it in an oven on a wire rack set over a baking sheet, and it comes out perfectly crispy this way, but also takes a while.

      The best way is to use a microwave. And I don’t mean cooking that “pre-cooked” bacon that you nuke in like 15 seconds. That stuff isn’t the same. I’m talking nuking real slices of bacon with either a bacon tray or a plate with paper towels. I’ve broken many a tray, so I am currently using the plate and towel method. You put about 2 sheets of paper towel down on the plate, lay a few slices of bacon down, and top with 1-2 more sheets of paper towel. You nuke on high for two minutes, turn the paper towels over and change them, and then nuke for another 1-2 minutes. Your bacon, unless it’s super thick, will be just about perfect. And you may never look at cooking bacon as a chore again!

      Healthy, Ingredients, On the Grille, Your Kitchen

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