For those who know me, first of all, no my new BBQ buddy is not my granddaughter. But rather a product that I came upon when we were traveling up in Canada last summer. Along with our travel buddies we had a down day because of some rainy days while we were visiting in Kelowna, BC located in the Okanagan Valley Area. It is a wonderful town and this was our 2nd time in this area.
So on this rainy day we decided to do some shopping at their mall. We came upon this cooking store and I discovered this product called "Cookina Grill Mat". This product is 100% non-stick material and is PFOA Free.
I decided to take a try with this product and I am so glad that I did. It goes on top of your grill and you do get all of the grill marks with your fish, meats and vegetables. And the best thing is no flare up and/or sticking of your foods to your grill.
Let me tell you I have grilled, steaks, tri-tip, pork loins, fish, veggies, hot dogs and hamburgers. Everything worked great except I was a little disappointed in how the burgers came out. Since your food is on top of this sheet, the juices stay and collect and I found that with the juiciness of the burgers it was almost like they were steaming instead of grilling on the BBQ.
The clean-up is just as easy as they state in their promo. You just wait until it cools down and wash everything off with soap and water, no harsh products used and/or needed at all.
You do have to remember not to get your grill hotter than 500 degrees.
In fact I love this product so much, I ordered and bought one for each of our kids and another one for me. Additionally, I've since found out they also have a similar product that can be used for the oven and baking as well.
Here's a little clip explaining the product and the next time I grill I'll take a couple of my pictures and post them here. http://cookina.co/store/ca/index.php?id_product=8&controller=product&id_lang=1
Saturday, April 12, 2014
Saturday, March 29, 2014
Hamburger Cabbage Soup--Updated for the Crock Pot
I made this recipe a couple of years ago. Fixed it again the other night but did it in the crock pot, so here it is a little updated.
Different recipes from (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 large head of Cabbage sliced and chopped up or 2 small heads (a mix of green and the Chinese Cabbage)
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of diced tomatoes (I used the fire roasted ones)
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worcestershire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tbsp of canola or olive oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may not be tender, but do not worry if they are not. Drain and transfer this over to the crock pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, tomato paste, Worcestershire sauce and mix. Then add in the cabbage put on medium for 6 hours or high for about 4 hours.
Different recipes from (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 large head of Cabbage sliced and chopped up or 2 small heads (a mix of green and the Chinese Cabbage)
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of diced tomatoes (I used the fire roasted ones)
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worcestershire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tbsp of canola or olive oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may not be tender, but do not worry if they are not. Drain and transfer this over to the crock pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, tomato paste, Worcestershire sauce and mix. Then add in the cabbage put on medium for 6 hours or high for about 4 hours.
- If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce with a mixture of corn starch/water to thicken it up.
Tuesday, March 18, 2014
Mock Abalone Supreme
I had forgotten how many great recipes I clipped out of the local paper back in the 80's.
This is such a great recipe and when served to company people do not believe it is chicken.
Ingredients:
4-6 chicken skinless/boneless (pounded thin)
2 bottles of clam juice (8 oz each)
1 tblsp vegetable oil
2 eggs beaten
1 cup flour
1 cup panko bread crumbs (original recipe calls for bread crumbs)
1 tsp paprika
1 tsp salt
Oil for frying
Pound the beats until about 1/4 inch thick. Place in plastic zip lock type bag, pour clam juice over chicken and let this marinade in the refrigerator for 2 days, turning at least twice each day.
Place chicken and clam juice in bowl and add 1 tsp oil and egg and mix. Put flour on a plate or bowl with the breadcrumbs, paprika and salt. Bread the chicken breast pressing flour mixture into breasts. Let the coated pieces rest for about 20 minutes.
Heat about 1/4 inch oil in skillet over medium heat. Fry chicken until golden, being careful not to burn flour and crusty bits in pan. When all the breasts are cooked, remove from pan and set aside on a platter. See Supreme Sauce below and pour over cooked chicken breasts and put some parsley around the edge of the platter and serve.
Supreme Sauce:
Browned flour and bits from skillet
1 cup White Wine reduced to about 1/2 cup
1 tsp lemon juice
1/2 cup clam juice leftover from chicken (or use fresh from bottle if you don't want to use the marinade)
Slivered almonds (optional)
Pour as much oil from skillet as possible. Combine wine, lemon juice and clam juice in skillet over medium heat, add some more clam juice if needed. Cook, stirring constantly until thickened to the consistency of a thin white sauce. Pour over chicken and add slivered almonds if desired.
This is such a great recipe and when served to company people do not believe it is chicken.
Ingredients:
4-6 chicken skinless/boneless (pounded thin)
2 bottles of clam juice (8 oz each)
1 tblsp vegetable oil
2 eggs beaten
1 cup flour
1 cup panko bread crumbs (original recipe calls for bread crumbs)
1 tsp paprika
1 tsp salt
Oil for frying
Pound the beats until about 1/4 inch thick. Place in plastic zip lock type bag, pour clam juice over chicken and let this marinade in the refrigerator for 2 days, turning at least twice each day.
Place chicken and clam juice in bowl and add 1 tsp oil and egg and mix. Put flour on a plate or bowl with the breadcrumbs, paprika and salt. Bread the chicken breast pressing flour mixture into breasts. Let the coated pieces rest for about 20 minutes.
Heat about 1/4 inch oil in skillet over medium heat. Fry chicken until golden, being careful not to burn flour and crusty bits in pan. When all the breasts are cooked, remove from pan and set aside on a platter. See Supreme Sauce below and pour over cooked chicken breasts and put some parsley around the edge of the platter and serve.
Supreme Sauce:
Browned flour and bits from skillet
1 cup White Wine reduced to about 1/2 cup
1 tsp lemon juice
1/2 cup clam juice leftover from chicken (or use fresh from bottle if you don't want to use the marinade)
Slivered almonds (optional)
Pour as much oil from skillet as possible. Combine wine, lemon juice and clam juice in skillet over medium heat, add some more clam juice if needed. Cook, stirring constantly until thickened to the consistency of a thin white sauce. Pour over chicken and add slivered almonds if desired.
Paul's Carrot Cake
Here is another fabulous recipe I got out of the newspaper when we lived down in Danville, CA.
Paul's Carrot Cake
Ingredients:
1 1/4 cup of salad oil (I have used canola, grape seed and/or light olive oil)
1 cup packed brown sugar
1 cup sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups finely shredded raw carrots packed
8 1/2 ounces of crushed pineapple drained
1/2 cup finely chopped walnuts
1/2 cup raisins
In a large bowl, cream together the oil and sugars. Add the eggs, beating until well blended. In another bowl, blend the flour, salt, baking soda, baking powder and spices. Add this mixture about 1/2 at a time to the oil/eggs mixture mixing just enough to blend. Add in the carrots, pineapple, nuts and raisins into the batter.
Pour the batter into 2 greased and floured round 9 inch cake pans or a 13x9 pan. Bake at 350 degrees for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes for about 10 minutes, turn the cake(s) out on a wire rack and cool completely before icing.
Frost with either sour cream frosting (in the can) or with the Lemon Cream Cheese Frosting listed below.
Lemon Cream Cheese Frosting:
12 ounces cream cheese softened
12 tblsp butter softened
3 cups confectioner's sugar
2 tsp vanilla
1 tblsp grated lemon rind
In a large bowl, mix the cream cheese with the butter until fluffy. Sift in the confectioner's sugar and beat with the cream cheese and butter until well blended. Blend in the vanilla and lemon rind and frost the cake(s).
Paul's Carrot Cake
Ingredients:
1 1/4 cup of salad oil (I have used canola, grape seed and/or light olive oil)
1 cup packed brown sugar
1 cup sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups finely shredded raw carrots packed
8 1/2 ounces of crushed pineapple drained
1/2 cup finely chopped walnuts
1/2 cup raisins
In a large bowl, cream together the oil and sugars. Add the eggs, beating until well blended. In another bowl, blend the flour, salt, baking soda, baking powder and spices. Add this mixture about 1/2 at a time to the oil/eggs mixture mixing just enough to blend. Add in the carrots, pineapple, nuts and raisins into the batter.
Pour the batter into 2 greased and floured round 9 inch cake pans or a 13x9 pan. Bake at 350 degrees for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes for about 10 minutes, turn the cake(s) out on a wire rack and cool completely before icing.
Frost with either sour cream frosting (in the can) or with the Lemon Cream Cheese Frosting listed below.
Lemon Cream Cheese Frosting:
12 ounces cream cheese softened
12 tblsp butter softened
3 cups confectioner's sugar
2 tsp vanilla
1 tblsp grated lemon rind
In a large bowl, mix the cream cheese with the butter until fluffy. Sift in the confectioner's sugar and beat with the cream cheese and butter until well blended. Blend in the vanilla and lemon rind and frost the cake(s).
Best Ever Banana Bread
I've been making my banana bread ever since I came upon this recipe from a neighbor when we used to live in Danville, CA. Since my recipe is becoming so wrinkled and all decided to put it up on my blog:
Ingredients:
1/2 cup butter (1 cube softened)
1 1/4 cup of sugar
2 eggs
4 tbsp. of sour cream
1 tsp of vanilla
1 1/2 cup of flour
1 tsp. of baking soda
3-4 very ripe bananas cut up into large chunks
1/2 cup of chopped nuts
Preheat your oven to 350 degrees. Grease 1 regular loaf pan or 2 small pans (I prefer the regular loaf pan).
Mix together on medium speed in your mixer the butter and sugar. Then add, eggs, sour cream and vanilla and mix well. Add the bananas, baking soda and flour and mix on low until blended. Then add in your nuts. Pour into the prepared loaf pan and bake in the oven for about 45-60 minutes or until done.
Let the pans cool and then remove the loaves from the pans.
Ingredients:
1/2 cup butter (1 cube softened)
1 1/4 cup of sugar
2 eggs
4 tbsp. of sour cream
1 tsp of vanilla
1 1/2 cup of flour
1 tsp. of baking soda
3-4 very ripe bananas cut up into large chunks
1/2 cup of chopped nuts
Preheat your oven to 350 degrees. Grease 1 regular loaf pan or 2 small pans (I prefer the regular loaf pan).
Mix together on medium speed in your mixer the butter and sugar. Then add, eggs, sour cream and vanilla and mix well. Add the bananas, baking soda and flour and mix on low until blended. Then add in your nuts. Pour into the prepared loaf pan and bake in the oven for about 45-60 minutes or until done.
Let the pans cool and then remove the loaves from the pans.
Mississippi Roast in the Crock Pot
I know this recipe is all over the internet but I came upon it on a knitting group that I belong too on Ravelry. If you are not a knitter or crocheter then you do not know what this group is. Basically it is a facebook for knitters and/or crocheter's. So here is the recipe, it is so simple it is scary.
Ingredients:
3-4 lbs of Chuck Roast
1 package of Ranch dressing
1 package of Au Jus
4-5 Pepperconini's
1/2 Onion sliced
1 cube of butter (unsalted if possible), sliced into about 3-4 chunks
In your crockpot, layer first your sliced onions, then add your chuck roast.
Then spread on top of the chuck roast, the ranch dressing and au jus. Add the butter on top of all of this, then put about 2-3 pepperconini's and spread a couple more on the bottom of the crock pot.
Set your CP to low and cook for about 8-10 hrs.
When it is all done, you can take out your meat and add a little bit of cornstarch to make some gravy in a separate pan
Note: I was able to find ranch dressing and au juis that is MSG free, otherwise if you can't find that, DO NOT add any salt.
Ingredients:
3-4 lbs of Chuck Roast
1 package of Ranch dressing
1 package of Au Jus
4-5 Pepperconini's
1/2 Onion sliced
1 cube of butter (unsalted if possible), sliced into about 3-4 chunks
In your crockpot, layer first your sliced onions, then add your chuck roast.
Then spread on top of the chuck roast, the ranch dressing and au jus. Add the butter on top of all of this, then put about 2-3 pepperconini's and spread a couple more on the bottom of the crock pot.
Set your CP to low and cook for about 8-10 hrs.
When it is all done, you can take out your meat and add a little bit of cornstarch to make some gravy in a separate pan
Note: I was able to find ranch dressing and au juis that is MSG free, otherwise if you can't find that, DO NOT add any salt.
Friday, October 4, 2013
Marinade with Sirrachi Sauce
Marinade with Sriracha Sauce
This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!
Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger
Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.
My next experiment will be with a Tri-tip and or Ribs.
This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!
Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger
Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.
My next experiment will be with a Tri-tip and or Ribs.
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