I’ve Moved March 7, 2010

I moved my cooking blog to http://www.floradawn.com/cooking/

I think you’ll find it more attractive and easier to navigate.

Chicken Under Bricks March 5, 2010

The first time I saw a recipe for this I thought it sounded crazy, but then I got a Weber’s Real Grilling cookbook and I read the description and saw a picture. It seemed a bit unconventional to me, but it really reduced the cooking time for a whole chicken and it seemed worth a try. The results are amazing.

Whole chickens are usually fairly inexpensive, and go on sale for less than $1 a pound quite frequently, making this one of the most economical main dishes I can think of. The skin gets crispy and the meat stays very juicy and tender. The rub is simple, but adds the right amount of flavor. It is my absolute favorite way to cook a whole chicken. And I don’t actually own bricks, I just use a heavy cast iron skillet and it does the trick. The hardest part is probably cutting the backbone out of the chicken, this is necessary to flatten the chicken; you can use a knife, but kitchen shears will work better. Don’t worry if you don’t do this part perfectly, mine never look pretty, you just want the chicken flat. You might want to watch for flare-ups, as you can see in the picture mine got a little blackened, but it was still very good; you can also see how tender the meat is, it is practically falling right off the bone.

Chicken Under Bricks

Rub:

• 1 tsp kosher salt
• 1 tsp granulated garlic
• 1/2 tsp granulated onion
• 1/4 tsp freshly ground black pepper

1. In small bowl, mix the rub ingredients.

Chicken:

• 1 whole chicken, about 5 pounds, excess fat removed
• vegetable oil
• 1 cup your favorite bbq sauce, optional

1. Place chicken, breast side down, on a cutting board. Using a knife or poultry shears, cut along the backbone and remove it. Open the chicken like a book and flatten as much as possible; cut and discard wing tips.
2. Season the chicken with the rub.
3. Place the chicken, skin side down, on the grill over indirect high heat. Lightly coat the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken and weight it down with foil-wrapped bricks or a cast iron pan (I actually oil the bottom of my cast iron pan and place it directly on the chicken, why wash a baking sheet if you don’t have to?).
4. Grill until golden brown, about 30-35 minutes.
5. Using pot holders, carefully remove baking sheet and bricks/pan. Using a wide spatula, carefully release chicken from grate and move to medium high heat and grill 5-10 minutes  more (I like to flip chicken at this point to get nice skin on both sides, but the original recipe doesn’t do this).
6. Transfer chicken to cutting board and let rest 5-10 minutes before serving. Cut chicken into serving pieces and serve with bbq if desired.
   

Best Spanish Rice March 4, 2010

Only rarely have I ever used the prepackaged rice mixes, and since going gluten free I haven’t even looked at them. They are full or sodium and lots of other ingredients I care not to read about. That is one thing about having food restrictions, you have to read the labels, which means you can’t avoid knowing what goes into the food you consume.  I think this has made me a much more health conscious cook.

I have been making Best Spanish Rice from allrecipes for many years and it so easy to prepare. I like that the recipe calls for jarred salsa, it not only makes the recipe simple, but allows you to change the flavor of the dish by simply choosing a different salsa next time.  And if you rinse your rice, make sure it is completely dry before beginning, or the dish won’t turn out. This recipe can easily be halved.

Best Spanish Rice

• 2 Tb oil
• 2 Tb chopped onion, optional
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth (vegetable broth or water can also be used)
• 1 cup chunky salsa

1. Heat oil in large, heavy skillet over medium heat. Stir in onion and rice, stirring often. When rice begins to brown add broth and salsa.
2. Return to a boil, reduce heat and cover; simmer 20 minutes, until all liquid has been absorbed. Fluff with a fork and serve.

Freezer Apple Pie Filling March 3, 2010

Apple desserts are pure comfort food. The apples, the spices, the smell that fills the house. I have never met a person who dislikes apple pie, not to say that all apple pies are created equal, because they certainly are not, but if done correctly, apple desserts are sublime. Like “happiness in a bowl” my daughter says. My mom has been making her version of apple pie filling for over 40 years. Although I love the recipe, I decided to make a freezer version because I am just not that into canning, and I have more freezer space than cupboard space. So, I decided to adapt my mom’s classic recipe. I find it really convenient to have pie filling frozen, ready to use for impromptu desserts.

I use this apple pie filling for pancakes, waffles, ice cream topping, cobbler, crisps, etc. There are so many uses and they are all good, a pie is just the obvious choice, but don’t let the title fool you, this can be used for so much more than just a pie. If you have never made pie filling before, it isn’t difficult, preparing the apples is the most labor intensive part. If you have a teen or spouse who likes to help in the kitchen, this would be one task that could use some assistance.

The measurements for cornstarch and water work for me with Granny Smith apples, if you are using an apple that is significantly sweeter or has a higher water content you might find these measurements need adjusted slightly. Make sure and use a firm baking apple though, not all apples will make a good pie filling. So next time you see apples on sale buy a bunch and make some apple pie filling, you’ll never want to buy it again.

Freezer Apple Pie Filling

• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 generous tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 6 cups water
• 20 cups peeled, cored and sliced apples (about 20 apples)
• 2 TB lemon juice

1. In large bowl toss apples with lemon juice; set aside.
2. In large pot (stock pot) or dutch oven, combine sugar, cornstarch, cinnamon, nutmeg, salt and water to a boil. Boil until thickened, about 1 minute, stirring constantly.
3. Add apples and return to a boil; cover and lower heat, simmer for 5-7 minutes or until apples are tender. You don’t want the apples to be too soft, or you’ll end up with applesauce.
4. Cool for 30 minutes. This mixture can be used immediately or scoop into freezer containers or freezer bags and sealed; allow to cool to room temperature or so before freezing.

Slow Cooker Applesauce March 2, 2010

We have a new produce store near our house, so I have been stopping in every couple of days to pick up produce. They have been having an apple sale, so I bought a 10 pound bag with the intention of making apple pie filling. Well, my weekend came and went and still I have a 10 pound bag of apples on my counter and even more eating apples in the fridge. Today is filled with extracurricular activities, not leaving nearly enough time to get apple pie filling made; but slow cooker applesauce, that I can do.

My mom has always made her own applesauce, I am sure it stems from the fact she lives in the country and has apple tress, along with all her friends and neighbors, so she has an abundant supply of free apples. I guess I have always been around homemade applesauce, so it doesn’t seem like too big of a chore, however there are a few different ways to make applesauce and I have found the easiest way is to make it in your slow cooker. You simply add the ingredients and forget about it; and the best part, your house will be filled with the amazing aroma of spiced apples. Simply delicious.

You could use any apple you want here, I know the “experts” say that Jonagold, Pink Lady, Macoun, Gala, and Fuji are the best due to their balanced flavor and water content; but I just use what I have and adjust the water and sugar as needed. So if you choose to use a really tart apple, know that you might have to add a little extra sugar; for a sweet apple, use less sugar. Today I used a combination of Honeycrips and Granny Smiths. If you prefer your applesauce unsweetened, just leave out the sugar and spices; my version tastes very similar to an apple pie filling. I think applesauce is pretty forgiving, so if you have never made it, give it a try. It is a great rainy day activity with the kids. I am sure you’ll be pleasantly surprised at how easy and good it is, especially when served warm.

One word of caution though, if you are tempted to start these at night and go to bed, just know that the smell will be quite strong, and quite possibly will prevent you from sleeping. Trust me, I know from experience. My husband has asked me to never again cook food in the slow cooker while we sleep, it just smells too good.

Slow Cooker Applesauce

• about 3 pounds apples, cored, peeled and cut into large chunks
• 1/2 cup water
• 1/2 cup brown sugar (white sugar would also work), optional
• 1/2 tsp pumpkin or apple pie spice, optional

1. Add all ingredients to slow cooker and cook on low 6-8 hours.
2. When apples are very soft, smash with potato masher, fork, immersion blender, etc to get desired consistency. If very smooth consistency is desired, a blender or food processor would work well.
3. Applesauce can be served warm or cold. Leftovers need refrigerated or frozen.