Canned Pizza...(got me out of decorating the house!)

Looks like my arthichoke chicken pizza, and it basically is, it struck my however during making of this pizza that most all of the ingredients are from a can, bag or jar. No grinding of steaks or custom pizza dough for me...toss it together, toss it on the grill and eat it...all in about 20-25 minutes including heating the egg to 600 degrees.

• Pillsbury Pizza Dough (Can)
• Chicken Breast (Can)
• Artichoke hearts (Jar)
• Steamed Red Peppers (Jar)
• Olive Oil (jar)
• Peppercorn, Garlic Salad Dressing (Jar)
• 1.75 cups Mozzarella Cheese (shredded in bag)
• Sliced Green Pepper (fresh)
• .75 cups Parmesan Cheese (shredded in bag)
• Chopped Green Onions (fresh)

The house is all ready for the kids to return for Christmas after their finals.  Can't wait to see them again...maybe A BGE Pizza is in their future too!

Full Nest for Turkey Day...

It was great having the family together in Mizzouri for our first Thanksgiving since leavng Florida.  The turkey above is the result of the recipe posted below...added butter to the skin not listed previously.  Cooked about 2 hours and 45 minutes at 350 degrees.

Happy Turkey Day !

Steak and Shrimp

Empty nest all full for the holiday...number one request from the crowd; steak and shrimp on the EGG...Happy Holidays everyone.

...Tilapia on the BGE

Turkey on the Big Green Egg for Beginners or Newbies...

New to Eggin' and your bitter half says NO WAY are we going to ruin a turkey on that 'thing'...try this simple recipe and avoid disaster. There are lots of blogs and sites ready to help you out if you're wondering if the Turkey moves from the oven to the Egg this holiday season! COOK BREAST SIDE DOWN !!!

United Way WINNER !

Well; we did it! Yesterday's recipe post (and this wonderful "supply chain" themed display was selected as the winning Chili Entry at the University Hall United Way Cook Off today (University of Missouri).

Note the syringes filled with Tabasco and Hot sauces and Prescription Oyster Crackers...

Contest Entry (Monday United Way Chili Contest at Work)

Sustainable Flank Steak Stir Fry on the Big Green Egg

Missouri Legacy Beef Flank Steak was the centerpiece of this stir fry meal tonight.  All sustainably raised beef is the best for sure. 

Ingredients

1 lb. Flank Steak (sliced into slightly larger than bite size pieces)

6-8 Medium Green Onions (chopped)

1 12 oz. can of Baby Corn

1 8 oz. can of Sliced Water Chestnuts

2 Medium Green Peppers (sliced into 2" pieces)

1 Medium Orange Pepper (sliced into 2" pieces)

House of Tsang Wok Oil

6-9 oz. (to taste) House of Tsang Sweet and Sour Stir-Fry Sauce

2 Tbs. Minced Garlic

Preparation

1. Fire up the BGE and let it come to full flame while you prepare your ingredients.

2. Drizzle Wok Oil into hot Wok

3. Add Minced Garlic and stir

4. Add Meat and stir-constantly until done

5. Remove meat to rest

6. Dump in Veggies and add more Wox oil around the edges of the pan; stirring constantly until green peppers are 'limp crispy'

7. Add Meat and stir in desired amount of Sauce, bring to temperature, remove and serve over white rice.

Artichoke Mozzarella Chicken

Ingredients

2-4 Skinless, Boneless Chicken Breasts
1 cup Artichoke Hearts (rinsed, drained and chopped)
¾ cup Mozzarella Cheese, shredded (can substitute Parmesan)
¾ cup Mayonnaise (NOT the low fat stuff)
1 TBS Garlic Parsley (ground spice)
1 Steamed Red Bell Pepper (sliced or diced)

Preparation and cooking
Preheat Oven OR Big Green Egg to 375 degrees
Mix all ingredients (except the pepper)
Grease cooking pan
Place Breasts in pan and cover with mixture
Back for 35-45 minutes or until juices run.

Beer Bum Chicken on the BGE

Beer bum chicken is one of the simplest cooks you can make on the Big Green Egg.  One Chicken (Whole Fryer) rubbed with butter and sprinkled with Don Prudomes Poultry Seasoning, 2/3's a can of been in the can tray (designed to hold the chicken).

Heat up the Egg to about 325 degrees and walk away for about 90 minutes.  When the Thigh reaches about 180 degrees you are DONE.                                

       

Chicken and Shrimp Kiao Man (a variation of Thai Wonton Soup)

A variation on a more traditional Kiao Man (Wonton soup); substituting green onions for scallions, Sake for Rice Wine and chicken for pork. The preparation to eating time about one hour and this recipe feeds two Hungry Men as a meal or serves 4 as a Soup or Appetizer

Ingredients

8 cups – Chicken Broth

6 Oz. – Cooked Chicken Breast meat

1 Cup – Chopped Fresh Bok Choy

12 Medium – Cooked, peeled shrimp

20-24 Wonton Wrappers

1 cup – Diced Baby Mushrooms

Note: The next four ingredients are split ½ for Soup and ½ for Wontons

2 TBS – Sake

2 TBS – Soy Sauce

2 Tsp – Brown Sugar

2 Large- Green Onions

2 Tsp. – Fresh Ground Ginger Root

Preparation of the Wontons

1. In a chopper or food processor place the chicken, shrimp and remaining ingredients.
2. Chop fine and set aside for 15 minutes.
3. Place one teaspoon of mixture onto a wonton noodle, wet the edges, fold into a triangle, wet edges again and fold one more time.
4. Place wontons in large pot of boiling water and boil until they float to the top.

Preparing the Soup
1. Bring chicken broth to a rolling boil
2. Add ingredients and simmer for 10 minutes.
3. Add Wontons and simmer for 10 more minutes (very low temperature) and serve.

Bluebirds in training...

We built this Bluebird feeder a few days ago and it is designed to allow only bluebirds to enter to get the special worms we put inside it. To get them to use it they have to become familiar with the device. It has two holes in the sides for them to enter when the lid is closed and the glass is placed in the front.


Initially you put the worms in the feeder with the glass and lid removed (or proped open) so they "discover" the worms. Over a couple of weeks, you replace the glass and then eventually close the lid. A couple of days ago the bluebirds discovered the feeder and now we have moved to replacing the glass and next week the lid will close. These birds are known to stay in the area during the winter so when the lid is closed they will be able to enter and exit the box from either side and have worms all winter long.

100,000 hits

Just signed onto my blog tonight and the counter indicates 100,000 hits.  Pretty proud of that...time to get cookin' on the Egg again. 

Bone-In Ribeye - Missouri Legacy Beef on the BGE

Bone-In Ribeye's tonight.  Missouri Legacy Beef special cut...especially great...T-Rex'ed on both sides, closed the cover and finished these 1.5" babies just right.  MLB is hormone free and some of the best beef we are getting our hands on around here.  Wow!

Testing new Blogger Editor Software...

...finally got the PC back from the shopt and now I'm testing the new Editor in Blogger in preparation for getting back to blogging.