Monday, March 16, 2015

Junk Yard Chicken Quesadilla's


I have been making Quesadilla's for years using left over meat from some bbq on the grill.  I don't think I could ever say that I put the same ingredients in them twice.

Here is my Junk Yard Style in progress:


Bone the grilled Chicken we had last night.  Clean all the meat off the carcus and throw away what you are not using, unless you want to simmer the bones and skin for using later in broth.



I usually clean out the fridge for this dish, however, I am slim on pickings today, so this is what we're getting.
I chopped one green pepper, 1 yellow onion, I don't have any fresh garlic darn! So, get the skillet out.



Heat a couple of tablespoons of olive oil and sautee pepper and onions till the juices run a little but don't completely cook them.


I am substituting a can of black beans in place of pinto beans which I am out of, so I'm rinsing them in my colander and throwing them in the grinder with water to help blend them.  Black beans are wonderful in almost any dish, they help keep things moist and tasty while holding things together. You can also throw them in whole if you like.



I pour in the blended black beans, add the chicken,  pour in either Salsa or Picante Sauce about 1 - 2 cups (if you have either fresh tomatoes or canned tomatoes, I add those in place of the Salsa).  Then add 2-3 tablspoons of Chili powder, 2-3 tablespoons of Cumin, If you don't have fresh garlic, then I add a tablespoon of garlic powder, and 1-2 Tablespoons pepper, and salt to your liking.  Now mix it all together and let it cook on the stove top on Med heat for about 10 minutes.



Lay out your flour tortillas and spray cooking oil on one side, then turn them over to the side not covered with cooking oil and spoon the Junk yard mixture on one half of the tortilla. 



Then fold over and sprinkle shredded cheese on the top.  I lined my baking sheets with foil for easy access and no scrub cleaning.  Pre-heat the oven to 350 deg. and place them on the top rack to bake for 10 minutes.



While waiting the 10 minutes I like to fix a salad with this dish, and I love this salad kit from Dole (I am not advertising for Dole by-the-way).  I love to try new things that come out in the grocery stores and this is really good.  This one is the Chipotle and Cheddar version with Kale, which comes with a Fire Roasted Chipotle Ranch dressing, a packet of shredded white cheddar, and a small bag of cheddar tortilla chips.  SO GOOD!


It's done, let sit for 5 minutes before slicing.  I usually cut each one into 3 slices.



Here you have it!  If you have sour cream, chopped tomatoes, avocado dip, hot sauce, anything you love, tastes great drizzled on top.  YUMMY and quick meal for dinner.

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Sunday, March 15, 2015

How To Cook a Whole Chicken on the BBQ Grill

My husband is such a great cook, I wish he would cook all the time.  On the weekends he likes to fix a piece of meat on the grill when we have nice weather, or the oven when it's cold outside.  Yesterday was 70 deg. outside and beautiful BBQ weather, so Dan went and bought a whole chicken for the grill.

This is a step-by-step instruction for my daughter who lives in Cheyenne Wyo, and wanted to know how he cooked a whole chicken on the grill:

First - he has a bag of 100% natural Mesquite wood chips (for use in gas and charcoal grills), he takes about 3 handfuls and soaks them in a bowl of water for 30 min.  Then he puts the wet chips on 2 pieces of foil and wraps them up to place under the grill top on the flames, leaving the ends uncrimped for the smoke to come out.  He also covers an old pan to put under the grill top where the chicken is cooking to catch all of the juices so that it won't be a big clean-up job on the bottom of the BBQ'er when your done. This works best with a three burner barbeque that you can turn off the middle burner for indirect cooking. You can also use a charcoal grill with the coals on each side, but not directly under the chicken.

 

Next - he goes out and turns on the BBQ to heat for 10 min. so he can clean the top really well, and gets it sprayed with cooking spray.  Now he gets the foil with chips and the drip pan and puts them under the cooking rack. Put the two wood chip packets directly over the burners on each side.
















He has prepped his chicken by rinsing and then spicing it.  He never uses the same spices, always different, he sprinkle with garlic powder, onion powder, Season Salt, about anything in the cupboard.




So, outside we go for the fun part.  He slides the chicken off of the plate onto the grill:





The important thing here is to keep the temperature around 350 deg.  He leaves the burners on each end on about halfway, and shuts off the middle burner (indirect cooking method).  Now the wait begins while we sit outside and admire the nice weather and the apricot blossoms blooming at the end of our yard. With a thermometer on the cover, monitor to keep the temperature about 350 to 375 degrees. Try not to open the cover, as the heat and smoke will escape and cool the grill.



About 2-1/2 hrs later, the chicken is perfectly juicy and browned.



Dan grabs a long handle spoon to insert and pick up the chicken, then puts it on a plate to continue our meal inside.



This smells so good I can hardly wait to partake!


Let it sit for 10 minutes before cutting, then dig in..


I can't stop grabbing pieces of skin while he is cutting, it is crunchy and well seasoned, and out of this world delicious.



Dan loves the drumsticks.



My favorite is the chicken breast.  It is so juicy and most that you can't stop until it is gone.  Ok, now I wish I hadn't eaten so much.



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