Grilled Chicken Marinades

We had a family lunch today to celebrate Chris's birthday and Chris grilled two different kinds of chicken. The first is called Bengal BBQ chicken and is served at Disneyland. Chris said he just asked for the recipe and they gave it to him. Lucky for him because he loves it.

Chris said he found the second recipe online somewhere years ago. He doesn't know what it's called so I'm calling it Sprite Chicken.

Bengal BBQ
1 c. soy sauce
1 1/2 c. water
1 tbsp ground black pepper
3 tbsp sesame seed oil
1 tsp ground red pepper
1 tsp cayenne pepper (original recipe only called for 1/2 tsp, but Chris always uses 1 tsp)
1 tbsp fresh garlic
1 tbsp corn starch

Mix all but corn starch. Bring to a low boil over medium heat. Add corn starch to thicken. Marinate in a gallon size ziploc bag for approximately 6 hours. Grill.

*Note: As far as how much chicken this will make, Chris said it's enough marinade for a gallon sized ziploc bag full of chicken.

*Note: This one is on the hotter/spicier side. If you like a little bit of a kick, but not a lot you might want to use only 1/2 a tsp of the cayenne pepper.

Sprite Chicken
1 can Sprite (you can also use 7-Up)
1 cup Soy Sauce
1 tbsp minced garlic (you could also use garlic powder)

Marinate in a gallon size ziploc bag for overnight before grilling.

*Note: As far as how much chicken this will make, Chris said it's enough marinade for a gallon sized ziploc bag full of chicken.

Serve with grilled potatoes, veggies, grilled potatoes with veggies, watermelon (if you're a Parson this is a must), salad, etc.

Enjoy!

Grilled Red Peppers

Another BBQ recipe. We had steak for Father's Day and Chris's birthday and of course needed potatoes and then wanted a veggie and since I love red peppers I came up with this. That'll explain the last two posts;)

Grilled Red Peppers

red peppers, seeded and cut into large chunks

olive oil

Montreal Steak seasoning (or whatever seasoning you'd like)

Seed and cut red peppers and place in a ziploc bag along with the olive oil and Montreal Steak seasoning. Rub till the peppers are covered in the oil and seasoning. Using a basket or barbeque griddle. Make sure to watch these carefully as they don't take very long to cook on each side (probably about 5 mins on low).

*Note: You might want to experiment with how much of the seasoning to use, depending on your tastes. I would recommend starting off lightly the first time and then adding more the next time you make them if you'd like. I've made them twice and thought the seasoning was perfect both times.

Enjoy!

Red potatoes on the BBQ

Can you tell we BBQ a lot in the summer? Or that I love potatoes?

These are super duper easy and of course delicious...sorry I say that a lot!

Red Potatoes on the BBQ

red potatoes, washed and sliced

onions, sliced

butter or margarine

rosemary garlic spice

salt

Slice the potatoes and onions and layer in a large piece of tin foil sprayed with PAM. Put pieces of butter on the potatoes and sprinkle with the rosemary garlic spice (or whatever spices you'd like) and salt. Fold up the tin foil and BBQ (of course turning sides) till done.

Serve with a dollop of sour cream.

Serve with steak, chicken, etc.

Enjoy!

Chris's Grilled Potatoes and Veggies

Chris has a lot of specialties, but his grilled potatoes and veggies are definitely one of MY favourites! Beware that this is another one of those recipes that is not exact as far as amounts or measurements.









Grilled Potatoes and Veggies
potatoes, washed and cut
large red onion, cut
red, yellow, orange peppers, washed, seeded and cut
zucchini / Italian squash, washed and cut
olive oil/oil
seasonings as desired: rosemary garlic, salt, pepper, etc.

Combine veggies in a bowl with olive oil and seasonings. Put potatoes on a barbeque griddle and cook, flipping as needed to prevent burning. Once the potatoes start to soften, add the veggies and cook together till done.

Serve with BBQ chicken or steak, with a nice dollop of sour cream on the potatoes and veggies of course!

*Note: You can also bake these in the oven at 400 degrees till tender. Start with the potatoes, then add the veggies when the potatoes start to soften.

Enjoy!

Breadsticks

This is the same recipe as the Regular Crust pizza dough.

Breadsticks

3 cups flour

1 tbsp instant yeast (I like SAF Instant yeast)

1 tbsp sugar

1 tsp salt

2 tbsp oil

1 cup hot water

Mix dry ingredients and then add the wet ingredients. If using a Kitchen Aid, mix until the dough becomes smooth and elastic. I usually mix it for a few minutes in the Kitchen Aid and then take it out and finish kneading it by hand. If you are not using a Kitchen Aid, mix the ingredients until combined and then knead the dough on a floured surface until it is smooth and elastic. Add more flour if necessary.Place in a oiled bowl and cover with saran wrap and a dish towel and let rise until it's doubled in size (approximately 20-30 minutes, depending on the temperature of the room).

Hand press into a rectangle type shape and then fold over and cut into strips (about 9-10). I like to twist mine and place them on a pizza stone sprinkled with corn meal. Brush with melted butter or margarine and sprinkle desired spices (we like a little garlic salt and garlic herb or roasted garlic) and parmesan cheese. We often leave them plain and then dip them in garlic dipping sauce. Instead of dipping them in the garlic dipping sauce sometimes I just brush them with margarine as soon as they come out of the oven.

Bake at 425 degrees for approximately 15 mins or until browned on top.

Enjoy!

Homemade Vanilla Ice Cream with Variations

This recipe is from Chris's aunt Mindy. The recipe is to make Caramel Crunch ice cream, but I thought I'd post it as vanilla ice cream since we use the vanilla ice cream base to make all sorts of variations, like caramel crunch, cookies n cream, etc. I think we've also made peanut butter cup with it before too! Oh and I just have to mention that even though it might sound kinda funny mixed berry oreo is SO good.

The difference in this recipe versus the recipe for the berry ice cream is this recipe uses eggs and so Chris says it's more of a custard base... whatever it is it's smooth and creamy and absolutely DELICIOUS!!!

Homemade Vanilla Ice Cream
4 eggs
2 1/2 cups sugar
5 cups whole milk
3 cups whipping cream
2 1/2 tbsp vanilla
1/2 tsp salt

Beat eggs until light. Add sugar and continue to beat until thick. Add the milk, whipping cream, vanilla and salt and mix well. Pour into a 4 quart freezer and place in ice cream maker, surround with ice and rock salt and allow to mix. Check periodically and add more ice as necessary.

*Note: If you only have a 5 or 6 quart machine, then use 6 cups whole milk and 4 cups whipping cream.

**Note: If you are concerned about Salmonella you have 2 options. You can substitute the eggs with an egg substitute such as Egg Beaters (follow instructions on carton). You can also heat the egg/milk mixture to 160 degrees F slowly then cool it quickly in the fridge or freezer.

Mindy's Carmel Crunch
1 jar Mrs. Richardsons Caramel Topping
1bag crushed Skor chips

Follow instructions above, however add 1/2 jar of caramel topping before you turn the ice cream maker on. When freezer slows, add the crushed Skor chips and the rest of the caramel.

*Note: You might not want to use the entire jar or the entire package of the chips if you're using a 4 quart machine.

Mixed Berry
2 cups mixed berries, thawed and mashed

Follow instructions above, adding the mixed berries to the ice cream maker before you turn it on.

Cookies-N-Cream
1/2 - 3/4 bag Oreos, crushed in a ziploc bag (if you buy the monster box from Costco Chris suggests using 2 1/2 sleeves)

Follow instructions above. Once the ice cream maker has stopped turning add the crushed Oreos.

Berry Cookies-N-Cream
1/2 - 3/4 bag Oreos, crushed in a ziploc bag (if you buy the monster box from Costco Chris suggests using 2 1/2 sleeves)
2 cups mixed berries, thawed and mashed

Follow instructions above, adding the mixed berries before you turn the ice maker on. Once the ice cream has stopped add the crushed Oreo's.

*Note: as mentioned above, you can use the basic vanilla recipe and mix in anything you'd like!

Enjoy!

Strawberry Rhubarb Crisp

This is a favourite dessert in the summertime back home. Rhubard grows wild on my parents' farm so I grew up making this dessert a lot. I didn't know they sold it in stores until I saw it in our local Macey's grocery store ad last week...you can bet I bought some and then made it! The funny thing is I was talking to my sister Rebekah the day I made it and she said they'd just had it a couple times in the last week...I told you it's a favourite dessert back home!

Strawberry Rhubarb Crisp

4 large stalks of rhubarb, washed and sliced in 1/2 inch pieces

1 1/2 lbs of strawberries, washed and sliced

sugar

Crisp Topping:

2/3 cup flour

1 cup brown sugar

2 cups rolled oats

1 tsp salt

2/3 cup melted butter

Combine the cut rhubarb and strawberries together with a little sugar and place the fruit mixture in a greased (PAM) 9X13 pan.

Combine the crisp topping ingredients until crumbly and sprinke over the fruit. Bake at 375 degrees for 45-60 minutes or until the topping is cooked and browned on top.

Serve with vanilla ice cream or whipped cream. It tastes absolutely delicious with Chris's vanilla ice cream!

*Note: The amounts of rhubarb and strawberries are approximate as the size of rhubarb stalks and strawberries vary.

*Note: You can substitute apples, peaches, blueberries, etc instead of using strawberries and rhubarb.

Enjoy!

Garlic Dipping Sauce

If you like Papa John's garlic dipping sauce (which at our house we do), then you'll love this! And it doesn't get any easier! It's perfect for breadsticks, or pizza!

Garlic Dipping Sauce
1/2 cup margarine or butter
1/4 teaspoon garlic powder

Partially melt the margarine / butter and then mix in the garlic powder.

*Note: It works really well if you use a container or jar with a lid so you can shake it.

Enjoy!

Pizza Dough

Well I said I'd post our favourite pizza dough recipe and here it is! I've done a lot of testing and experimenting with recipes over the past few weeks and this is the recipe I've come up with that Chris likes the best! (I should mention that this recipe is an adaptation of a recipe that came from Todd and Lori Berrett).

I've listed two separate versions of the recipe, the second is the recipe increased by 1/3rd because Chris likes a lot of crust. We also take a handful of the dough and make Jacob a little personal pepperoni pizza out of the recipe. And as there's more crust I decided to take an idea from Aimee and started putting cheese sticks (divided in half lengthwise) in the crust as well. It's so good. The only problem is with more crust there's also more crust to dip in the garlic dipping sauce;)

Regular Crust Pizza Dough
3 cups flour
1 tbsp instant yeast (I like SAF Instant yeast)
1 tbsp sugar
1 tsp salt
2 tbsp oil
1 cups hot water


Big Crust Pizza Dough
4 cups flour
1 tbsp + 1 tsp instant yeast (I like SAF Instant yeast)
1 tbsp + 1 tsp sugar
1 1/3 tsp salt
2 tbsp + 2 tsp oil
1 1/3 cups hot water

Mix dry ingredients and then add the wet ingredients. If using a Kitchen Aid, mix until the dough becomes smooth and elastic. I usually mix it for a few minutes in the Kitchen Aid and then take it out and finish kneading it by hand, but you can of course let the Kitchen Aid do all the work. If you are not using a Kitchen Aid, mix the ingredients until combined and then knead the dough on a floured surface until it is smooth and elastic. Add more flour if necessary.

Shape in to a ball and lace seam side down in a oiled (PAM) bowl and cover with saran wrap and a dish towel and let rise until it's doubled in size (approximately 30-45 minutes, depending on the temperature of the room).

For the Regular Crust: Sprinkle cornmeal on a large pizza stone / pizza pan and then hand press or roll the dough on to the stone and cover with desired toppings.

Bake at 425 degrees for 15-25 minutes*

For the Big Crust: Sprinkle cornmeal on a large pizza stone / pizza pan and then hand press or roll the dough past the edge of the stone so the dough is hanging off the stone.

Divide 5-6 cheese sticks in half lengthwise and place them along the edge of the pizza stone and wrap the dough that's hanging over the side over the cheese sticks and press in to the bottom crust to hold. Then cover with desired toppings.

Bake at 425 degrees for 15-25 minutes*


*Note: Cooking time will depend on the toppings used. For example, the gourmet vegetarian pizza will take longer to cook, while a pepperoni or bbq chicken will take less time.

*Note: I've also used this dough to make breadsticks and they turned out great. We always dip our breadsticks in garlic dipping sauce (just like Papa John's).

Enjoy!

Green Bean Dish

I started making this dish a number of years ago - don't ask me where I got the idea from, but I just remember making it all the time when I was single and basically living with Sandra and the girls. Being a fellow veggie lover, Sandra loved it as much as I did. I don't get to make it very often now that I'm married because Chris hates green beans and therefore won't eat it. However, if you like green beans I think it's pretty safe to say you'll like it!

I have to say I thought it was funny that my sister in law, Tamela was talking about a green bean dish at Christmas and when she gave everyone the recipe I realized that though there are a few differences it was basically the same as my green bean dish. I just thought it was funny because I've never heard of anyone else making anything like this before.

Just beware that this is definitely not a very specific recipe as far as measurements go!

Green Bean Dish
green beans (fresh or frozen, I usually use the frozen french style because they're easier to keep on hand and I like the french style the best with this dish)
1 onion, sliced
roasted almonds (sliced or whole)
olive oil
minced garlic
garlic powder
salt
pepper
soy sauce
grilled chicken *optional

Over medium-high, heat olive oil in a frying pan. Add the sliced onions and minced garlic and cook until the onions are about half cooked. Then add the green beans, almonds, salt, pepper, and garlic powder according to your taste. Continue to cook until the onions and green beans are cooked through, however not too much that they're mushy. Serve over rice, and sprinkle with soy sauce, again according to your taste.

*Note: When I make this for other people I add in grilled chicken as well.

*Note: I roast my own almonds by putting them in our little toaster oven for a few minutes. Just be careful not to cook them too long that they get overcooked and / or start to burn. If I'm using whole almonds, I cut them before I roast them.

*Note: The recipe Tamela gave me had a note that said "I also use this for mushrooms, asparagus and zucchini/squash".

Enjoy!

Grandma Bickmore's Homemade Berry Ice Cream

Homemade ice cream is a huge Bickmore (and now Parson) family tradition. I always hear stories of the homemade ice cream at Grandma's, especially on Memorial Day when everyone would bring their ice cream maker and make a different kind of ice cream. Chris loves making ice cream any excuse he can get (actually he doesn't even need an excuse!), so it was a no-brainer that he needed to make Grandma's berry ice cream for Memorial Day this year!

I think raspberries must have been Grandma's favourite berry because another favourite family recipe is a Raspberry Cream pie, which I think was from Grandma as well!

Grandma's Raspberry Ice Cream
2 bags frozen raspberries OR substitue any kind of berries you like
2 cups sugar
3 Quarts 1/2 & 1/2 (or 6 cups cream and 6 cups milk)

Mash berries thoroughly in a bowl. Add sugar and mix to dissolve.

Put in 4 quart ice cream maker and fill to the fill line with 1/2 & 1/2.

Cover with rock salt, ice and turn on!

*Note: Chris just eye balls the berries as we buy a big bag of them from Costco, but I googled it and found that a 12 oz bag of frozen raspberries is equal to approximately 3 cups frozen berries. Hope that helps!

Enjoy!

Yummy Cheeseball

This recipe is from dear Sister Banks (her hubby was in our Single's ward bishopric). I had it and knew Chris would love it so got the recipe just before he came home from Iraq and we've been making it ever since. It's been a while since we've had it and he decided he needed to make it last night, so here's the recipe for you all!






Yummy Cheese Ball courtesy of Sister Ann Banks
2 pks cream cheese (softened at room temp)
4 oz (1 small jar) Old English Sharp cheese
1 cup grated mild cheddar cheese
1 tbsp parsley
2 tbsp Mayo (not Miracle Whip)
1/2 tsp onion salt
1/2 tsp garlic powder
1/2 cup chopped pecans

Mix all ingredients (except the pecans) together. Roll into a ball in waxed paper and let set in fridge for approximately 3 hours.

Once the cheeseball is set roll it in the chopped pecans. (To do this we place the chopped pecans in a medium sized tupperware container [the one we use is 6 cups and is kind of a cylinder shape with a rounded bottom]. Then remove the cheeseball from the waxed paper and place it in the tupperware container, put the lid on and gently shake the container until the cheeseball is covered in the pecans.)

Move to a serving plate and serve with your favourite crackers.

*Note: This recipe can easily be cut in half!

*Note: You can switch the onion salt for onion powder and the garlic powder for garlic salt, just make sure not to use both onion salt and garlic salt as the cheeseball will be far too salty! If you're trying to cut out salt then use both onion powder and garlic powder.

Enjoy!

Nanaimo Bars

Nanaimo bars are a Canadian dessert that are extremely popular back home. Legend has it that they were created in Nanaimo, British Columbia (that's in Canada for those out there not so familiar with Canadian geography;)). I absolutely love them and used to love that they're a staple at most functions in Canada. They're hard to explain and are just one of those things you really need to try. Just beware that they are extremely rich so you can't eat a lot of them at once and are therefore best if cut into small squares (think of it as good portion control). There are many different recipes out there, including lots of variations like mint and mocha, but the original is my favourite! This recipe was originally taken from the Nanaimo city website, however has a few very small changes.

Nanaimo Bar Recipe

Bottom Layer

½ cup unsalted butter (European style cultured)

¼ cup sugar

5 tbsp cocoa

1 egg, beaten

1 ¼ cups graham wafer crumbs

½ cup finely chopped almonds or walnuts

1 cup shredded coconut

Melt the first 3 ingredients in the top of a double boiler (you can make your own using a pot and a large glass or stainless steel bowl). Add the egg and stir to cook and thicken. Remove from heat. Stir in the crumbs, coconut, and nuts.

Press firmly into an ungreased 8" x 8" pan and chill in the fridge for 20-30 mins.

Middle Layer

½ cup unsalted butter

2 tbsp and 2 tsp. heavy cream

2 tbsp vanilla custard powder (FYI: If you live in Utah, Bird's custard powder can be found in the local Utah Macey's grocery stores)

2 cups icing / powdered sugar

Cream the butter, heavy cream, custard powder, and icing / powdered sugar together well. Beat until light and fluffy. Spread over bottom layer.

Chill in the fridge for 20-30 mins.

Top Layer

Approximately 4 ounces of milk chocolate (or 4 (1 oz) squares semi-sweet chocolate), chopped

2 tbsp unsalted butter

Melt the chocolate and butter over low heat. Let sit for 2-3 minutes to cool and then pour the melted chocolate over the second layer and chill in the refrigerator.

After approximately 10 minutes remove the bars and score the top layer into the size of squares you'd like (this will ensure your chocolate layer doesn't crack when you cut your squares). Return to the fridge for another 1/2 hour or so.

Remove from the fridge approximately 10 minutes before serving. Cut into squares just before serving.

*Note: These freeze very well. I just put the squares in a ziploc bag and put them in the freezer then take them out a few minuets before we want to eat them!

Enjoy!