Sunday, December 19, 2010
First he placed a 5 lb chicken in brine made of 2 quarts of water, 1/4 cup kosher salt, and 1/4 cup sugar for 10 hours. He pat it dry and rubbed it with a mixture of 2 tsp each of Sage, Thyme, Southwest Seasoning, and Herbs De Provence. He did add a little salt and pepper to the rub. He used Pecan and Applewood chips in the smoker with a temperature of 225. He place the bird about 3/4 of the way up in the smoker away from the heat. He smoked it for about 4 hours until the internal temperature was 160 degrees. We let it rest for about 30 minutes before we cut it.
We will definitely make lots of chicken in the smoker. Our daughter suggested making just the legs since they tasted like the turkey legs at the fair! It is a good idea and we will definitely be trying that idea!
Saturday, December 18, 2010
This recipe goes back about 19 years. My German babysitter always talked about making spinach pie, homemade soups, and German cookies. My sister-in-law gave me a cookbook that her kid's school put together for a fundraiser and the Spinach Pie in the cookbook looked good. I was hesitant since spinach has never thrilled me, but I saw how much cheese was in this recipe and thought, how could this taste bad? It tasted pretty good but I tweaked the original recipe a bit. Over the years, I have found that I have to double the recipe, because one pie plate was not enough! By the way, my babysitter said, This is not pie!". I kind of agreed with her and stopped calling it pie many years ago! Sorry, Carla Beatty from Lines School in Canada, we still love your dish though!!
Spinach Cheese Casserole
2 cups seasoned croutons, crushed
1/4 cup melted butter
6 tbsp Parmesan cheese
1 10 oz package frozen spinach, thawed and drained well
1 cup small curd cottage cheese
8 oz Monterrey Jack cheese, cut in 1 inch cubes
3 eggs, beaten
1/4 cup chopped onion
2 tbsp sour cream
1 clove garlic, crushed
Press croutons and melted butter into a 9 inch pie plate. Combine 1/4 cup Parmesan cheese with spinach, cottage cheese, Monterrey Jack cheese, eggs, onion, sour cream and garlic. Spoon into prepared crust. Sprinkle with remaining Parmesan cheese. Bake uncovered at 350 for 35 minutes until lightly brown on top.
This recipe can be doubled and baked in a 13x9 baking dish for 1 hour. Casserole will be bubbly when it comes out of oven and will setup after 5 to 10 minutes.
This recipe has been linked to
Friday, December 17, 2010
Several months later, I came across the recipe and I decided to give it a try. Lo and behold, in an hour and half I was able to make the soup, do two loads of laundry, and clean up the kitchen. I did take a few short cuts but the results were the same.....delicious soup!!
This soup is very good. The flavor is smooth and the soup is hardy so you do not need much else to make it a meal. I have never really cared for spinach, but in the soup it is subtle so I really enjoy it.
Sunday, December 5, 2010
Melt butter in skillet. Add potatoes, peppers and onion. Sprinkle Lowery's to lightly coat all of the potatoes. Add paprika, salt and pepper to taste. Cook until potatoes are soft.