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Thai Coconut Curry Soup

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Thai Coconut Curry Soup

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Thai Coconut Curry Soup

This incredible Thai soup is one of my all-time favorites!
Course: Soup
Cuisine: Thai
Servings: 4

Ingredients

  • 2 (14 oz.) cans coconut milk
  • 1 heaping T. Thai curry paste
  • Roots of 1 bunch cilantro rinsed well
  • 2 boneless skinless chicken breasts thinly sliced
  • 2 c. chicken broth
  • 1 carrot shredded
  • 4-5 lime leaves
  • 2 stalks lemon grass halved lengthwise, woody leaves removed
  • 2 T. fish sauce
  • Zest and juice of 2 limes
  • 1 sm. knob ginger grated
  • 1 handful bean sprouts
  • 1 (8 oz.) pkg. rice noodles
  • Leaves of 1 bunch cilantro rinsed well
  • 2-3 green onions thinly sliced
  • Salt or soy sauce to taste

Instructions

  • Scoop the thick coconut cream from the top of just one of the cans into a large stockpot over medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
  • Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
  • Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth. Simmer for 20 minutes or so.
  • Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
  • Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Avocados Stuffed with Dungeness Crab Salad

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Avocados Stuffed with Dungeness Crab Salad

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Avocados Stuffed with Dungeness Crab Salad

These cute avocado cups are wonderful for entertaining. Your guests will absolutely love them!
Course: Salad
Cuisine: American, Keto
Servings: 6

Ingredients

  • 3 T. mayonnaise
  • 1/2 tsp. grated lime zest
  • 3 tsp. fresh lime juice divided
  • 2 T. finely chop. celery
  • 2 T. finely chop. red onion
  • 2 T. fresh chop. cilantro or parsley
  • 1 pinch ground cumin
  • 1 c. fresh Dungeness crabmeat
  • Salt and pepper to taste
  • 3 lg. ripe avocados halved and pitted
  • Lime wedges for serving

Instructions

  • In a small non-reactive bowl, combine mayonnaise, grated lime zest, 2 teaspoons lime juice, chopped celery, onions, cilantro, and cumin. Gently stir in crabmeat. Season salad with salt and pepper.
  • Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

Pan Fried Trout

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Pan Fried Trout

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Pan Fried Trout

Nothin' better than fresh caught fish! Fry them up over a campfire, camp stove, or an indoor stove top!
Course: Entrée
Cuisine: American
Servings: 4 whole fish

Ingredients

  • 4 whle (12 oz. ea.) trout cleaned with tails and heads on
  • 1/2 c. all-purpose flour
  • 1/2 c. cornmeal
  • 1/8 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 T. olive oil
  • 2 lemons cut into wedges for garnish

Instructions

  • Remove gills and guts from fish and discard. Rinse fish under cold water.
  • In a large skillet, heat oil over medium-high heat.
  • In shallow dish, combine the flour, cornmeal, salt and pepper.
  • Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

Pesto Artichoke Chicken Packets

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Pesto Artichoke Chicken Packets

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Pesto Artichoke Chicken Packets

Tender chicken breasts, topped with artichoke hearts, tomatoes and pesto, served over a bed of hot cooked rice.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 3 c. instant white rice uncooked
  • 3 c. hot water
  • 6 sm. boneless skinless chicken breasts 1/2 inch thick
  • 1 (14 oz.) can artichoke hearts drained, quartered
  • 2 lg. tomatoes seeded & chopped
  • 1/2 c. Kraft Zesty Italian Dressing
  • 1/4 c. pesto

Instructions

  • Preheat oven or grill to 400 degrees.
  • In a large bowl, stir together the rice and hot water. Allow to sit until the rice has absorbed the water. Fluff the rice with a fork.
  • Spoon rice onto the centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
  • Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place on a 15x10x1-inch pan.
  • Bake 30 to 35 minutes or until chicken reaches 165 degrees in the center. Remove packets from the oven or grill; let stand 5 min. Poke holes in foil to release steam before opening.

Waffle Tacos

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Waffle Tacos

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Waffle Tacos

Crispy waffles filled with scrambled eggs, bacon or sausage, and cheese. Serve with your favorite salsa or maple syrup!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

  • 12 Eggo frozen waffles thawed
  • 1 T. butter
  • 6 lg. eggs scrambled
  • Salt and black pepper to taste
  • 1/2 lb. sausage or bacon cooked and crumbled
  • 1 c. shredded sharp cheddar cheese
  • Salsa for serving
  • Maple syrup for serving

Instructions

  • In a large skillet over medium-high heat, cook and crumble the sausage until no longer pink.
  • In a separate skillet, melt the butter and scramble the eggs. Season with a little salt and pepper. Add the cooked sausage to the scrambled eggs, stir to combine. Cover and keep warm.
  • Roll the thawed waffles flat. Drape them over a loaf pan. Bake at 425 degrees until crisp, about 5 minutes. Fill the waffle tacos with the egg and sausage mixture. Top with shredded cheese and serve with your favorite salsa or maple syrup.

Seahawks Game Day Candied Popcorn

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Seahawks Game Day Candied Popcorn

Fruit flavored popcorn in your favorite team's colors! Go Hawks!!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 12 c. microwave popcorn natural or light, popped
  • 1/3 c. butter not margarine
  • 1/2 c. light corn syrup
  • 1 c. granulated sugar
  • 1 packet unsweetened Kool-Aid Your favorite flavor or team color
  • 1/2 tsp. baking soda
  • food coloring optional
  • Skittles candies optional

Instructions

  • Preheat oven to 225 degrees. Line a large baking sheet with parchment paper.
  • Place butter in a large pot over medium-low heat. Add corn syrup and sugar, stir until butter is melted. Increase the heat, and bring the mixture to a boil. Reduce the heat to keep the mixture at a simmer, stirring constantly, for 3 minutes.
  • Remove the pot from the heat, stir in Kool-Aid, baking soda, and food coloring if using, until well combined. Immediately add popcorn and stir until it’s all coated.
  • Spread popcorn out onto the prepared baking sheet. Bake for 40 minutes, stirring every 10 minutes.
  • Add Skittles as soon as the popcorn comes out of the oven. The heat from the popcorn mixture will help “glue” the Skittles to the popcorn. Cool completely and then break into chunks.
  • Cook's Note: M&M's or peanuts would also make a great addition to your candied popcorn.

Notes

We want to thank Thrifty Northwest mom for the FREE Seahawk printable Popcorn Wrappers! Here's the link: http://www.thriftynorthwestmom.com/free-seahawks-printable-popcorn-cone-wrappers/

Homemade Salsa

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Salsa

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Homemade Salsa

This recipe is so versatile! You can make it mild, medium, or hot, you control the heat! Try adding grilled corn and/or diced fruit such as pineapple, peach or mango!
Course: Canning
Cuisine: Mexican
Servings: 2 quarts or 4 pints

Ingredients

  • 15-20 fresh tomatoes
  • 1/2 lg. red onion finely chopped
  • 1/2 lg.. Walla Walla sweet onion finely chopped
  • 1/2 lg. red bell pepper finely chopped
  • 1/2 lg. green bell pepper finely chopped
  • 1/2 lg. yellow bell pepper finely chopped
  • 1 lg. jalapeño seeds removed, finely chopped
  • 1 bunch cilantro roughly chopped
  • 2 limes juiced
  • 3 cloves garlic minced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

Instructions

  • Warning: Always use gloves when preparing salsa!
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • Bring a large pot of water to a boil. Score an "X" on the bottom of each tomato. Place tomatoes in boiling water for 2-3 minutes to loosen the skins. Remove the tomatoes with a slotted spoon to a bowl or strainer.
  • Carefully, remove the skins, then cut tomatoes in half or quarter them. Working in two batches, pulse the tomatoes a few times in a food processor, (I prefer the tomatoes chunky) then drain off juices. Place in an extra large bowl and repeat.
  • Add the chopped red and yellow onions, the red, green, and yellow bell peppers, jalapeno, cilantro, and minced garlic to the bowl. Stir in the juice of 2 limes. Season with salt and pepper.
  • Taste to see if it's hot enough. If not, add more jalapeno, tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
  • Pack the salsa into hot jars leaving 1/2-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply band until fit is fingertip tight.
  • Process in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  • Cook's Note: Try adding 1 cup grilled corn to your salsa and/or diced fruit, such as pineapple, mango or peach.

Pasta al Pesto

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Pasta al Pesto

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Pasta al Pesto

Spaghetti noodles tossed in homemade basil pesto sauce, topped with freshly grated parmesan cheese, and pine nuts!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • HOMEMADE BASIL PESTO :
  • 1/3 c. pine nuts toasted, plus more for garnish
  • 2 c. fresh basil leaves packed
  • 3 med. cloves garlic minced
  • 1/2 c. Extra virgin olive oil
  • 1 T. fresh lemon juice
  • 1/2 c. grated Parmesan cheese plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 1 lb. thin spaghetti

Instructions

  • Heat a small nonstick skillet over medium heat. Add the pine nuts and shake the pan occasionally, until they begin to brown and give off a nutty aroma, about 2 to 3 minutes. Set aside to cool.
  • BASIL PESTO: Combine the toasted pine nuts and basil in a food processor, pulse a few times. Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • PASTA: Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt and cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
  • Place the pesto into a large bowl. Add the hot pasta to the bowl, gently toss with tongs to combine. Add some of the reserved pasta water, if needed.
  • Pour into a serving bowl or individual bowls, garnish with pine nuts and Parmesan cheese; serve immediately.

Crunchy Radish Salad

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Crunchy Radish Salad

Radish is the star of this refreshing salad drizzled with a citrus vinaigrette.
Course: Salad
Cuisine: American

Ingredients

  • 2 T. apple cider
  • 2 T. orange juice
  • 2 T. fresh lime juice
  • 2 T. olive oil
  • 1 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. radishes trimmed and thinly sliced
  • 1 med. English cucumber sliced in half lengthwise, then thinly sliced
  • 3-4 ribs celery cut into 1/2 inch pieces
  • 1/4 c. sliced red onion
  • 1/4 c. fresh cilantro or flat-leaf parsley, roughly chopped
  • 1 bunch arugula for serving

Instructions

  • In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper.
  • Add the radishes, cucumber, celery, red onion, and cilantro or parsley if using. Gently toss to coat everything. Allow to marinate in the refrigerator for up to an hour before serving.
  • Arrange arugula onto serving plates or a platter, and pile the dressed salad on top. Drizzle with remaining dressing from the bowl, and serve.

Strawberry Cobbler

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Strawberry Cobbler

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Strawberry Cobbler

This wonderful recipe is so versatile, that you could substitute just about any fruit for the strawberries.
Course: Dessert
Cuisine: American
Servings: 9
Author: Dee Hutchins-Reynozo

Ingredients

FILLING:

  • 2 lbs. (6 cups) strawberries trimmed and quartered
  • 1 c. granulated sugar
  • 1/3 c. cornstarch
  • 1 tsp. kosher salt
  • 2 T. lemon juice

TOPPING:

  • 1 3/4 c. all-purpose flour
  • 1/4 c. granulates sugar
  • 1 3/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 6 T. unsalted butter cut into pieces
  • 1 c. heavy cream plus more for brushing
  • coarse sugar for sprinkling, optional
  • heavy cream or ice cream, for serving, optional

Instructions

  • Preheat the oven to 375 degrees. Place oven racks in the middle and bottom. Line a baking sheet with aluminum foil and place on the bottom rack to catch any juices that might bubble over.
  • FILLING: In a large bowl, stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
  • TOPPING: Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry blender, until the largest pieces are the size of small peas. Pour in the cream, stirring until a soft sticky dough forms. Divide dough evenly into 9 pieces (about 1/4 cup each) and dollop over filling. Brush with cream and sprinkle with sugar.
  • Bake until biscuits are golden brown and filling is bubbling in the center, about 55-60 minutes. Cool for at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

Slow Cooker Hamburger Soup

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Slow Cooker Hamburger Soup

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Slow Cooker Hamburger Soup

This hearty chunky soup is sure please everyone in your family. My mom used to make it with macaroni noodles, but I prefer the pretty bow-tie pasta. Serve with garlic French bread.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 1/2 lbs. ground beef
  • 4 carrots chopped
  • 4 stalks celery chopped
  • 1 lg. onion chopped
  • 4 to 5 cloves garlic pressed
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (24 oz.) can tomato sauce
  • 1 T. brown sugar
  • 4 c. beef broth
  • 1 T. dried oregano
  • 1 T. dried basil
  • Salt and pepper to taste
  • 8 oz. Farfalle pasta (bow-tie pasta) cooked
  • 1/2 c. grated Parmesan cheese for serving

Instructions

  • In a large skillet, brown the ground beef over medium-high heat. Drain off excess grease.
  • Add cooked ground beef, carrots, celery, onion, garlic, tomatoes, tomato sauce, brown sugar, beef broth, oregano and basil into the slow cooker; stir to combine. Season with salt and pepper to taste.
  • Cover and cook over LOW heat for about 6 to 8 hours.
  • An hour before the soup is done, cook the noodles al dente, according to the package directions. Remove the noodles with a slotted spoon and place them into the slow cooker; gently stir to combine. Add a little pasta water, about 1/4 to 1/2 cup and stir again.
  • Cook for about 5-10 minutes more. Ladle the soup into bowls and sprinkle with parmesan cheese.

Zucchini Tomato Frittata

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Zucchini Tomato Frittata

A frittata is an Italian crust-less quiche that can be filled with a variety of vegetables, meats and cheeses. Here we've showcased our summer harvest of zucchini, tomatoes, and onion.
Course: Breakfast
Cuisine: Italian
Servings: 8

Ingredients

  • 8 lg. eggs beaten
  • 1/4 c. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 T. chopped chives
  • 2 T. olive oil
  • 2 zucchini thinly sliced
  • 1/2 c. thinly sliced Walla Walla onion
  • 1 c. cherry tomatoes
  • 1 clove garlic minced

Instructions

  • Preheat the oven to 350 degrees.
  • In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper, and chives;set aside.
  • In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.Repeat with the rest of the zucchini and reserve.
  • Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 3-4 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it.
  • Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Carefully cut into slices and serve.

Lemon Zucchini Bread

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Lemon Zucchini Bread

A super moist and delicious lemon zucchini bread, topped with a sweet lemony glaze. What a wonderful way to use up your extra zucchini. Freezes well too!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

LEMON ZUCCHINI BREAD:

  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 lg. eggs
  • 1 c. granulated sugar
  • 1/2 c. vegetable oil
  • 1/2 c. buttermilk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 c. grated zucchini unpeeled

LEMON GLAZE:

  • 1 c. confectioner's sugar
  • 2 T. lemon juice
  • 1 T. milk

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
  • LEMON ZUCCHINI BREAD: In a large bowl, combine flour, baking powder, and salt; set aside.
  • In a medium bowl, beat the eggs, sugar, and oil together. Add buttermilk, lemon zest, and lemon juice, beat until well combined. Add the wet ingredients to the dry ingredients, beat until just combined. (Do not over mix) Fold in zucchini, stir until evenly distributed.
  • Pour the batter into the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
  • LEMON GLAZE: In a small bowl, beat the confectioners' sugar, lemon juice, and milk until well blended. Spoon the glaze over the cooled bread. Allow the glaze to set, then slice and serve.

Peanut Butter Cup S’mores Dip

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Peanut Butter Cup Smores Dip

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Peanut Butter Cup S'mores Dip

No need for a campfire, enjoy this s'mores dip year round!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 (12 oz.) bag peanut butter cups
  • 1 (10 oz.) bag large marshmallows cut in half
  • 1 box graham crackers broken into smaller pieces for dipping

Instructions

  • Preheat the oven to 450 degrees.
  • Unwrap the peanut butter cups and place into a 10-inch cast iron skillet. Top with marshmallows.
  • Bake for about 8 minutes or until the marshmallows are golden brown. Carefully remove from the oven to a rack or pot holder. Serve immediately right from the pan (be careful, the pan is very hot) with graham crackers.
  • Cook's Note: This dip can be made in any 10 or 12-inch ovenproof skillet. Or you can use an 8-inch square baking dish or an 8-inch round cake pan in place of the cast-iron skillet.

Vegetable Tian

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Vegetable Tian

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Vegetable Tian

Oven roasted, thinly sliced potatoes, zucchini, yellow squash and tomatoes, layered over sautéed garlic and onions, topped with parmesan cheese.
Course: Side Dish
Cuisine: French
Servings: 8

Ingredients

  • 2 T. olive oil divided
  • 1 lg. yellow onion diced
  • 2 cloves garlic minced
  • 2 russet potatoes unpeeled
  • 2 med. zucchini
  • 2 med. yellow squash
  • 3 to 4 lg. roma tomatoes
  • Sea salt and black pepper to taste
  • dried thyme to taste
  • 1/2 c. grated Parmesan cheese

Instructions

  • Preheat the oven to 375 degrees. Spray a 9-inch round or oval baking dish with non-stick cooking spray.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5-7 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the prepared baking dish.
  • Slice the potatoes, zucchini, squash and tomatoes into 1/4 inch thick slices. (I like to use a mandolin for slicing the vegetables.) Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle one tablespoon of olive oil over the top.
  • Cover the dish with foil and bake for 30-35 minutes, or until the potatoes are tender. Remove the foil and sprinkle the Parmesan cheese and bake for another 15-20 minutes or until golden brown.

Blueberry Pie

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Blueberry Pie

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Blueberry Pie

Celebrate the summer season with our homemade blueberry pie, bursting with sweet, juicy berries!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • PASTRY :
  • 2 c. all-purpose flour
  • 1 pinch salt
  • 2 T. granulated sugar
  • 1 c. vegetable shortening
  • 1/2 c. cold water
  • FILLING :
  • 4 c. fresh blueberries
  • 1 T. fresh lemon juice
  • 3/4 c. granulated sugar
  • 3 T. cornstarch
  • 1/2 tsp. lemon zest
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1 T. cold unsalted butter cut into small pieces

Instructions

  • PASTRY: In a large bowl, combine flour, salt and sugar. Cut in shortening with a pastry blender or fork until it resembles coarse meal. Add cold water, stir to combine. With floured hands, divide dough in half and shape into 2 disks.
  • On a well floured surface, roll out one dough disk to fit the bottom and up the sides of a 9-inch pie plate. Fold dough in half and then into a quarter to make it easier to transfer dough to the pie plate. Unfold and arrange to fit plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling.
  • FILLING: Place the blueberries in a large bowl, sprinkle with the lemon juice; gently toss to coat. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and gently toss to combine. Pour the berry mixture into the crust, and dot with butter.
  • Roll out second dough disk to cover the top. Cut away excess dough, seal and flute edges. Cut slits on top to allow steam to escape OR cut pastry into strips to make a lattice top.
  • Refrigerate the pie until the dough is firm, about 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375 degrees.
  • Bake the pie for about 50 to 60 minutes, until the crust is golden and the filling is thick and bubbling. Transfer to a wire rack, allow to cool completely to set, about 2-3 hours.

Barbeque Chicken

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Barbeque Chicken

Par-boiling the chicken in broth before barbequing ensures your chicken will be tender, juicy, and done in the center!
Course: Entrée
Cuisine: American

Ingredients

  • Bone-in, skin-on chicken breasts, thighs, drum sticks or leg quarters
  • chicken broth or water
  • salt and pepper
  • dry spice rub see below, optional
  • barbecue sauce

Instructions

  • Layer chicken pieces into a large pot, Add enough chicken broth or water to cover them. If you're using water, add a teaspoon of salt to season the chicken.
  • Bring the pot to a boil, reduce the heat, and simmer the chicken for 10 minutes. Using a slotted spoon, remove the chicken from the pot and place it on brown paper. Season the chicken with salt and pepper OR use a dry rub of your choice.
  • Preheat your grill to medium-high (375 to 400 degrees). Place the chicken pieces on the grill, skin-side down. Grill for 3 to 5 minutes until the skin is well-marked and begins to crisp.
  • Flip the chicken over. While the second side is cooking, brush the skin side of the pieces with your favorite barbeque sauce.
  • Turn the chicken pieces after another 5 minutes, so the skin side is down again. Brush with barbeque sauce. Cook for another 2 to 3 minutes, until the sauce is well caramelized.
  • A thermometer inserted into the thickest part of the chicken should read 160 to 165 degrees. Allow the chicken to rest for 5 minutes before serving.

Notes

Recipe Link: Dan's Sweet and Spicy Rub

Key Lime Pie Fudge

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Key Lime Pie Fudge

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Key Lime Pie Fudge

If you LIKE Key lime pie, then you'll LOVE our sweet, tangy, Key lime fudge with graham cracker crust!
Course: Dessert
Cuisine: American
Servings: 64 candies

Ingredients

  • 1/4 c. butter
  • 1/4 c. granulated sugar
  • 1 1/4 c. graham cracker crumbs (about 10 crackers)
  • 20 oz. premium white chocolate morsels (3-1/2 cups)
  • 1 (14 oz.) can sweetened condensed milk
  • 1/4 tsp. salt
  • 2 T. finely grated lime zest
  • 3 T. fresh lime juice

Instructions

  • Preheat oven to 375 degrees. Prepare a 9x9x2-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  • Place the butter in a medium microwave-safe bowl and microwave it until melted. Once melted, stir in the sugar and graham cracker crumbs.
  • Scatter the crumbs in the bottom of the prepared pan, and press them into an even layer. Bake the crust for 5 minutes. Remove from the oven and cool while you prepare the rest of the fudge.
  • Place the white chocolate, sweetened condensed milk, and salt in a large microwave-safe bowl, and microwave it in 30-second increments, stirring after every 30 seconds. Continue to microwave until the white chocolate is completely melted and your mixture is smooth.
  • Immediately add the lime juice and lime zest to the white chocolate and stir to combine.
  • Pour the fudge into the prepared pan and smooth it into an even layer on top of the graham cracker crust. Refrigerate the fudge until it is completely set, for about 4-hours or overnight.
  • Once set, remove it from the pan using the foil as handles. Use a large sharp knife to cut it into 1-inch squares. It helps to rinse the knife in hot water periodically to get cleaner cuts.
  • Store Key Lime Pie Fudge in an airtight container in the refrigerator for up to two weeks.
  • Cook's Note: For best taste and texture, bring fudge to room temperature before serving.