Wednesday, December 29, 2004

Happy New Year

Well, this year is almost gone.

Time sure does fly.

Many things have happened this year.

Some good, some not so good.

My life has been good this year.

My wife still loves me. But hey, I am a lovable grouch.

The new house is great and coming along just fine.

Robyn (our daughter) is growing like a weed.

My life is great!!

But some things are not so good.

The world has gone mad, insane, brain dead!!

Lets hope 2005 is a better year for the world.

Take a minute to remember all that has happened this year. Say a prayer that 2005 will be much better for all the world and mankind.

Say a prayer for our troops in every part of the world.

We must remember these brave souls.

Don't drink too much.

Be safe.

Thank you for coming to Macdaddy's Grill.

Talk to you next year.


Sunday, December 26, 2004

Ho Ho Ho

Well I hope everyone is safe and warm seeing that a lot of us had some bad weather before Christmas.

I like a white Christmas just like anybody else, but when the temperatures drop down into the single digits like it did here this week and all we got was freezing rain and sleet.

I'm sorry to say this but... I HATE COLD WEATHER!!!!!!!!!!!

Some had it a whole lot worse.

They're "still" stuck in the airports!
Not knowing when they will get to where they are going, or for that matter when they will get home.

People stuck on the highways because of snow and ice.
Mainly ice!!!

We have some good news in our neck of the woods, the temperature will be back in the 50's very soon.

Maybe in the mid 60's by Friday. Woo Hoo!!!

It broke my heart to see my Hollands (my grills - my babies) looking like a pair of popsicles!!!

My poor old Great Outdoors smoker didn't look much better either.

Oh well...


Saturday, December 18, 2004

Fiesta Bean Bake

The recipes I have posted today should keep you busy for awhile.

Enjoy these recipes from Louisiana, there are many more to come.

Thank you Willard for sending them to me.

And Thank you Henry for all your help as well.



Fiesta Bean Bake

Book: Louisiana
Chapter: One Dish-Misc

Serves: 8

1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced ripe
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt

Heat oven to 400F.

Grease a 2 1/2 -quart casserole.

In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp.

Stir in pinto beans, corn, olives, cheese, chili powder and salt.

Spoon mixture into casserole dish.

Bake- uncovered for 40 minutes or until bubbly.

Stir before serving.

Beans and Biscuits

This should be a very easy to make dish.


Beans and Biscuits

Book: Louisiana
Chapter: One Dish-Misc

Serves: 4

1 7 1/2-ounce can refrigerated biscuits
1/2 cup onions chopped
1/3 cup green bell peppers chopped
2 cloves garlic minced
3 tablespoons butter or margarine
2 15-ounce cans pinto beans rinsed and drained
1 10 1/2-ounce can tomato puree
3/4 cup water
1/3 cup olives pitted, halved (optional)
4 teaspoons chili powder
3 teaspoons beef bouillon
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon cumin ground
1/2 cup cheddar cheese shredded (about 2 oz.)

Preheat oven to temperature on biscuit container and bake according to package directions; keep warm.

In a 3-quart saucepan over medium heat, sauté onion, green pepper and garlic in butter or margarine for 5 minutes or until crisp-tender.

Add beans, tomato puree, water, olives, chili powder, bouillon granules, sugar, oregano and cumin.

Stir and bring to a boil; reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.

To serve, split biscuits open, spoon on bean mixture and sprinkle with cheese.

Baked Crab & Shrimp

"Boy Howdy" looking thru these recipes is making me hungry!!

Now notice that this says lump crabmeat - not-" imitation" crabmeat- so that means "real" crabmeat.

This would be great because both myself and Julie (my wife) love crabmeat and shrimp and English muffins.

So that's a good combo for sure.


Baked Crab & Shrimp

Book: Louisiana
Chapter: One Dish-Misc

Recipe courtesy of: Olde Victorian Inn

1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins

Combine all the ingredients in a buttered casserole dish.
Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.

Serve over toasted and buttered English Muffins.

Chicken Thighs with Creole Mustard-Orange Sauce

Another excellent recipe from Louisiana.

Chicken Thighs with Creole Mustard-Orange Sauce

Book: Louisiana
Chapter: Chicken

Serves: 2

4 chicken thighs boneless; skinless ( most packs come with 6 so I'm sure you can use all of them)
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco

Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side.

Add orange juice and broth to skillet.
Simmer until chicken is cooked, about 5 minutes.

Transfer chicken to plate.

Add mustard, honey and pepper sauce to skillet.

Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.

Return chicken to skillet.

Simmer until heated through, about 1 minute.

Transfer chicken to plates and top with sauce.


Cajun Chicken Lasagna

This is one of the " many" recipes that Willard sent to me.

All of the ingredients should be easy to find in your local stores.

Just follow the directions and enjoy!!


Cajun Chicken Lasagna

Book: Louisiana
Chapter: Chicken

Serves: 12

16 Lasagna noodles
1 pound andouille sausage chopped into 1/4" pieces
1 pound boneless skinless chicken breast halves cut into 3/4" cubes
Tony's ( this is seasoning)
1 teaspoon sage
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
2 10-ounce containers Alfredo sauce
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Heat oven to 325 degree F.

Cook noodles.
Drain and rinse.

Combine sausage, chicken, Cajun seasoning, and sage in a large skillet. Cook meat mixture 8 minutes or until chicken is no longer pink.

Remove from skillet, reserving drippings in skillet.
Set meat mixture aside; keep warm.

In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender.

Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.

Lightly grease a 3-quart rectangular baking dish.
Arrange 4 noodles in bottom of dish.

Spread with 2 cups of the meat-vegetable mixture.
Sprinkle with 1/2 cup of the mozzarella.

Repeat layers, ending with noodles.

Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly).

Cover; bake 1 hour or until heated through.

Let stand 15 to 20 minutes before carefully cutting.

Friday, December 17, 2004

Some Great recipes from Louisiana

Well I have a special treat for my readers, I had some great recipes sent to me from a friend of my friend Henry, sent to me by Willard from Louisiana.

Now let me tell you that people from Louisiana love their food and they love to cook.

And when they cook they have a blast.

Family, friends, and a great time, and excellent food.

Some of the best cooks in the world when it comes to seasoning and the blend of flavors they create are awesome, they don't" over power" the food, they "enhance" the food.

It is a pleasure for me to share these recipes with you in the coming days.

I am honored that he shared them with me.

So stay warm, be happy, and try to stay out of trouble.

I will post them soon.

I will also post how I have been fix'n my ribs.

Happy Holidays and Merry Christmas


Sunday, December 12, 2004

Update # 3 Chuck Wagon casserole-Italian chuck casserole

Well I think I got it right this time!!

I tried it on the in-laws ( the sisters and mom) this time to see if they could give me some hints.

All was well... ( Woo hoo!! ) But... (Ah, man)... Next time serve it with corn bread.. (I didn't have any corn meal or butter milk only rolls)

So there you have it... My " second " toughest cooking critics gave it the " thumbs up "

So here is the recipe. I think I'll re- name it too!!

"Italian chuck casserole" hum...That sounds good...Ok... That'll work.

So here is the recipe for:

Italian chuck casserole

3qt. Casserole dish - pre heat oven to 320

1 1/2 or 2 lbs. Ground chuck

2 cans mixed beans-pinto & great northern

1 can diced Italian style tomatoes

2 bags Mozzarella & Parmesan shredded cheese

1 small can of chopped black olives

1 small can of sliced mushrooms

1 cup chopped 3 pepper & onion (see note)

Italian Style bread crumbs ( store bought)

Kellogg corn flake crumbs ( store bought)

Chopped Garlic ( depends on how much you like garlic)

Worcestershire ( good healthy swig )

Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions,
just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.

Open all the cans and drain as much liquid as possible

Pour both cans of beans into the casserole dish and spread evenly to cover the bottom

Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins.

Now comes the fun part.

Spread Italian bread crumbs over top of beans, just enough to cover them.

Pour half of meat mixture over top of bread crumbs and spread out evenly.

Put one full bag of M&P cheese on top of mixture spreading evenly.

Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly.

When this is done cover top of mixture with corn flake crumbs, same as you did to the beans.

Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.

Then cover and cook for 15 mins. more.

It seems like a lot of work, but it's very easy.

Sorry it took me so long to find the right mix but that's part of cooking. Enjoy!!!


Friday, December 10, 2004

Crock Pot Italian Chicken

"Ho Ho Ho..." It's the holidays... time for giving and cooking and enjoying life and enjoying the season.

I will post some more before Christmas.

This is a recipe I made up and it is very good.

2 cups chicken stock
1 cup chicken broth
1 bottle of Newman's own family recipe Italian
10 chicken thighs
1 Tbs. Chopped garlic
1 Tbs. Italian seasoning
1/4 cup Country Crock Margarine

Rinse off thighs and place 5 thighs in two 1 gal. Zip lock bags.

Pour half a bottle of Newman's into each bag.

Let them sit for several hours to marinade, turning occasional.

Mean while put chicken stock and broth and Italian seasoning and Margarine into crock pot and turn heat to high.

When heated and Margarine has melted, add chicken and discard marinade.

When broth starts to bubble, cook on high for 3 hrs.

Then reduce heat to low for 1 1/2 to 2 hrs.

This is a Macdaddy original recipe.