Bacon Chicken and Dumplings (Organic ingredients)

This recipe does NOT qualify as healthy but it does include a few organic ingredients.  Sometimes you just can’t help yourself and have to eat comfort food.

Ingredients

• 4-6 slices bacon
• 5 Medium white potatoes, peeled and diced
• 1 Medium Sweet Onion, diced
• 4 Skinless, boneless chicken breasts  (organic) – diced and seasoned with poultry seasoning.
• 3 Cups – Low Sodium Chicken Broth
• 1 Tsp. Paul Prudhomme’s Magic Poultry Seasoning (to taste)
• Coarse Sea Salt and Fresh ground Black Peppercorns (to taste)
• 1 14-15 Oz. Can, Whole kernel corn, drained
• 3 Cups, Low Fat Half-and-Half

• 1 ½ Cups Bisquick  
• 1 Cup Organic 2% Milk

Directions

1. Place bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and cook until done (or microwave in advance and save grease).  Crumble Bacon and set aside.

2. Keep or put the bacon grease in the skillet and bring up to temperature.
3. Add the diced potatoes, onion and chicken to the bacon grease and simmer for 15-20 minutes, stirring frequently (it will cook slower in a Dutch oven due to smaller pan area). Note: If using a Dutch oven add a little EVOO to keep the chicken from sticking to the pan during simmering.   
4. Add the chicken broth, corn, more PP’s poultry seasoning, sea salt and fresh pepper.
5. Pour in half-and-half and bring to a boil; add crumbled bacon.
6. Biscuits: In a medium bowl, combine the Bisquick with milk and mix well (dough should be thick enough to ‘drop’).
7. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10-12 minutes uncovered.  Cover the pan and simmer another10 minutes. Be careful NOT to stir while simmering, or dumplings will fall apart. 

Beer Bum Chicken (Beer Butt Chicken) - Organic

Beer Butt Chicken - SIMPLE

This recipe isn’t any different than any other beer butt recipes; it’s just the one I tried and it worked.

As for those that want to debate the actual benefits or science associated with the use of the beer (or lack thereof); I don’t care one way or the other, it satisfies our taste buds just fine!

Preparation and Cooking Directions

1. Preheat BGE to 400 degrees with raised grid (2” extra)
2. Soften butter in microwave and spread over entire surface of chicken

3. Apply Paul Prudhommes Poultry Magic on the outside surfaces.

4. Using your favorite beer can chicken cooking device set it up and add the ½ can of beer

5. Place Chicken on the holder then place on Gird and insert meat thermometer into thickest part of the thigh

6. Let cook until the temperature reaches 180 degrees (somewhere around one hour)

7. Remove and let rest (watch that can and rack, it will be HOT!), slice and serve.

 

Pollo Loco (organic chicken)

Pollo Loco - (Free Range)  - Pollo Loco begins with chicken that's flattened then marinated in special herbs, spices and citrus juices and then flame-grilled for flavor that's deliciously different. In this recipe you just use your favorite MOJO sauce then grill over open flame and serve with Pico de Gallo, black beans cooked with green onions and white rice. Servings based on number of breasts prepared.


Ingredients
2 free range Chicken Breasts
12 Oz. Mojo
Paul Prudhommes Magic Seasoning Poultry Magic

Directions – Cover breasts in foil or saran wrap and hammer flat (approx ¼” thick). Remove and sprinkle on Poultry Magic then place in a 9 x 9 pan and soak with Mojo. Cover in saran wrap and refrigerate for 4-24 hours. Remove and cook over open flame. Serve with black beans (cooked with green onions) and white rice.  Top Chicken with Pico de Gallo.

Chicken, Andouille & Tasso Jambalaya

…or Jumbled-laya
Building on my love of Paul Prudhomme’s spices this recipe is loosely based (for this particular cook we have substituted most of the meats called for with things we already had in the refrigerator or freezer, but it works just fine), thus the JUMBLE. This Jambalaya dish serves 6 as a main dish or 10-12 as an appetizer.


 Ingredients
• 2 Tbsp. Chef Paul Prudhomme’s Magic Seasoning (you pick from Poultry, Meat or Pork & Veal magic)
• 3 Tbsp. Butter (unsalted)
• 4 Ounces Tasso (or sub chunks of ham)
• 4 Ounces Andouille (or sub Chorizo or Spicy Italian or Polish sausage/Kielbasa) Sausage, diced
• ¾ Lb. Boneless Chicken (thighs or breast) – Bite Size
• 2 Bay Leaves
• 1 Cup Chopped Sweet Onions
• 1 Cup Chopped Celery (optional)
• 1 Cup Green Bell Pepper (chopped (and ANY color will do))
• 1 Tbsp. Garlic (fresh minced)
• ½ Cup Canned Tomato Sauce
• 1 Cup Peeled and Chopped Fresh Tomatoes (or substitute 1 14 oz. can of diced tomatoes)
• 2 ½ Cups Chicken Broth (stock or water substitute)
• 1 ½ Cups Instant Rice

Preparation
1. Fire up the BGE (and 2” raised grid) and when it reaches high heat, melt the butter in a double broiler (5-6 quart).
2. Add the Andouille and Tasso; cook until meat starts to brown, about 4-5 minutes; stirring frequently.
3. Sprinkle in a little EVOO and add the Chicken; continue cooking until brown (again stirring frequently).
4. Stir in the Bay leaves, Magic Seasoning, and ½ cup each of the onions, celery (optional) the bell pepper and garlic and cook until the vegetables are tender; stirring frequently and keeping the bottom of the pan from sticking ingredients.
5. Stir in the remaining ½ cup each of the Onions, Celery (optional) and bell pepper, the tomatoes and tomato sauce.
6. Stir in the stock and rice, mixing well and allow the mixture to come to a boil, stirring occasionally. Cover the double broiler and shut down the Big Green Egg completely. When the rice is tender and the stock has cooked down (approximately 8-10 minutes) remove from egg.
7. Stir well and remove Bay leaves and let sit for 5-10 minutes before serving.

Chicken and Summer Vegetable (Wok or Skillet and Organic)

This recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

INGREDIENTS
• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice
• EVOO


DIRECTIONS
1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use pre-packaged shredded cheese) and set aside.
4. Put water in Wok (or Flame ware/Broiler, etc.) and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

Paella

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group.   I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.

INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin

1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)

4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed

DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

Chicken Meatball Gnocchi (Organic)

INGREDIENTS (serves 4)
• 8 ounce package Wheat Gnocchi
• 1/3 cup Panko Japanese bread crumbs
• 2 Tbsp. Dried Parsley Flakes
• 1 large Free Range Brown Egg, lightly beaten
• 1/2 Cup - Marinara sauce (pick your favorite)
• 1/2 Cup – Fine Shredded Parmesan cheese
• 1/4 Cup – Fine Shredded Mozzarella cheese
• 3/4 Tsp. Fresh Ground Sea Salt
• 3/4Tsp. Fresh Ground Black Peppercorns
• 1 Lb. Ground Free Range Chicken
• 1/4 Cup EVOO (Extra Virgin Olive Oil)

• 1 1/4 Cup – Low-sodium Chicken Stock, Hot
• 2 cups Cherry tomatoes, halved
• ½ Cup – Minced Vidalia Onion
• 1 Tbsp. - Onion Garlic, Minced
• 1/2 Tsp. Dried Basil
• 1/4 Tsp. Red Pepper Flakes
• 8 ounces – Cherry Size Mozzarella balls, halved
• 1 Tbsp. Chopped fresh basil leaves (or dried basil substitute)


DIRECTIONS
1. Bring Big Green Egg to T-Rex (high heat) with Raised Grid (2”)
2. Bring a large pot of salted water to a boil over high heat. Add the Gnocchi and cook according to package directions.
3. In a medium bowl, stir together the bread crumbs, dried parsley, egg, 1 tablespoon marinara sauce, Onions, Garlic, Romano cheese, Mozzarella cheese, and the salt and pepper. Add the chicken and gently combine ingredients.
4. Using a melon baller (or a teaspoon measure) to form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
5. In a large cast iron skillet or double broiler, heat the oil and working in batches, add the meatballs and cook without moving until brown on the bottom. Turn the meatballs over and brown the other side.
6. Rotate the meatballs onto the open grill for one minute each to ‘dry them out and finish the cook’.
7. Remove meatballs from pan and set aside.
8. Add to the broiler the tomatoes and onions and sear for one minute.
9. Next add the hot chicken stock and bring to a boil.
10. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan then add remaining marinara sauce, dried basil and pepper flakes.
11. Simmer for 3-4 minutes then add back the meatballs to the sauce and keep simmering until meatballs are cooked through, about 10 minutes.
12. Drain the Gnocchi reserving about 1 cup of the water.
13. Transfer pasta to a large serving bowl and add a little olive oil and toss to lightly coat Gnocchi.
14. Add the meatball mixture, mozzarella cheese and gently toss to combine. Garnish with the chopped basil and serve.

Note: You can substitute Orecchiette Pasta for the Gnocchi

Bare Chicken (Organic Thighs) General Tso's

Basic Ingredients

• 2 bags Boil in bag rice
• 1 Head Fresh Broccoli
• 2 1/2 Large Chicken Breasts, Boneless (I used Thighs this time (6 each))
• 5 Large Green Onions, Diced
• 1 strong cup Iron Chef Sauce – General TSOS
• 1 cup Snap Peas
• 6-8 large cloves Diced Fresh Garlic
• 1 Small Can Water Chestnuts - Sliced
• 1/3 cup EVOO
• Baby Corn

Preparation Directions

1. Boil rice and set aside
2. Cut Chicken into bite size pieces and set aside

Cooking Directions

• Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Wok on Grid at fire ring level and add Water then place Bamboo Steamer on Wok (two layers, one with broccoli and one with snap peas and water chestnuts.
• Steam for 20 minutes and remove
• Dump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds then mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
• Dump on Iron Chef sauce and stir continuously;
• Add broccoli, water chestnuts and snap peas and stir for 3 minutes
• Remove from heat and serve immediately over rice.

Tagine Chicken (One Dish Meal)

Chicken and veggies on the Big Green Egg ala TAGINE.  Cooked indirect (using the platesetter) at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection. The results are one amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). This recipe serves 2 a large one-dish meal with leftover veggies.

Ingredients
2 bone-in Chicken Breast
2 Whole Tomatoes, sliced
Option-14-16 oz. Whole Peeled Canned Tomatoes
Chef Paul Prudhommes Poultry Magic
5 Carrots, quartered
1 Green pepper sliced
1 Red pepper sliced
1 Sweet Onion Chopped
2 Potatoes – Chopped to bite size pieces
Fresh Ground Sea Salt
Fresh Ground Pepper
Paprika (to taste)
Capers (to taste)
EVOO
2 Cups Chicken Broth

Preparation
1. Slice and quarter carrots and place in bottom of Tagine on a few tablespoons of EVOO (keeps the chicken from sticking to the bottom.
2. Rub chicken breasts with Poultry Magic and place on carrots.
3. Chop potatoes, tomatoes, onion and peppers and layer on top and around the chicken breasts.
4. Pour chicken broth into Tagine and add capers and paprika, salt and pepper to taste, cover and cook with no peeking.
5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes.

A tagine or tajine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Chicken Chorizo One Dish Meal on the BGE Happy V Day !

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used.

Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Ingredients

 2.5-3.0 lbs - Bone-in skin-on chicken thighs

 .75-1.0 Lb. - Chorizo cut into bite size pieces (.75-1”)

 1 ½ cups - Long Grain Brown Rice (not instant)

 1-2 each - 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)

 3 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)

 1 large - Sweet Onion, sliced paper thin

 3 cups - Chicken Broth

 1 cup - Frozen Peas

 Sea Salt and Black Peppercorns (season to taste)

 Extra Virgin Olive Oil (EVOO)

 2 Tsp. - Oregano (if fresh chopped use 2 Tbsp.)

 ½ Tsp. - Crushed Red Pepper (flakes)

 6 cloves - Fresh Garlic, minced

 1 each - Bay Leaf

Preparation

1. Preheat Big Green Egg to a decent flame with grid in place for initial cook.

2. Season chicken with salt and pepper to taste. In the Dutch oven (or separate cast iron skillet) heat up the EVOO and add the chicken (skin side down) and let cook until golden brown (6-8 minutes). You may have to work in batches and set aside.

3. Pour off excess fat if cooking in the Dutch oven and cook the Chorizo stirring frequently until browned (4-5 minutes max.) then transfer the Chorizo to a plate and leave the excess fat in the Dutch oven.

4. With Dutch oven still on the grid add the Oregano, Pepper flakes, Garlic, Onion and Bay Leaf and cook, stirring frequently until Onion begins to brown and get soft. Add the Rice and cook, stirring frequently until glossy (1-2 minutes) then add the wine and bring to a boil stirring frequently and reducing by about fifty percent.

5. Place Chicken, Chorizo and peppers into the rice mixture and bring to a boil, stirring frequently then remove from grid.

6. Remove the Grid and place the plate setter (legs up) in the egg. Stabilize dome temperature at 400 degrees and place the Dutch oven on the plate setter. Add the Chicken Broth, salt and pepper (to taste), cover and let cook for 60 to 70 minutes.

7. Remove from heat and uncover, stir in the frozen peas with a fork, cover Dutch oven and let sit for 10 minutes. Option: Roast the red peppers first if not using canned roasted peppers); serves 5-6.

Cast Iron Chicken and Rice

Super Bowl Dinner was unbelievable!!!! 

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

A variation on a more traditional Kiao Man (Wonton soup) this recipe substitutes green onions for scallions, Sake for Rice Wine and chicken for pork. The preparation to eating time about one hour and this recipe feeds 4 as a meal or 6-8 single servings as a Soup or Appetizer


Ingredients

8 cups – Chicken Broth
9 Oz. – Cooked Chicken Breast meat
1 Cup – Chopped Fresh Bok Choy
12-18 Medium/Large – Cooked, peeled shrimp
24-28 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
5 Large- Green Onions
6 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.

Kabobs!

Chicken Kabobs and Twice Baked with Brocolli...quick and easy dinner while watching the Gators go down to Alabama.

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!

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.

General Tso's Chicken and Shrimp on the Big Green Egg

Dinner tonight was General Tso's...tonight we

added a little shrimp with the chicken and some

extra veggies (snap peas).  Computer is still in

the shop and is taking forever to get back so

posting from the phone is still our only real option.

Keep On Eggin'   We'll be back soon at 1005

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
Ingredients:
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
Preparation:
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'

General Tso's using the Bamboo Steamer and WOK

Ingredients

2 bags Boil in bag rice

1 Head Fresh Broccoli

4 each Chicken Thighs – Boned

1-2 each Boneless, skinless Chicken Breast

1 strong cup General TSOS IRON CHEF SAUCE

1 cup Snap Peas

8 large cloves Diced Fresh Garlic

6 Diced Green Onions

1 Small Can Water Chestnuts

1/2 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions

1. Boil rice and set aside

2. Separate and steam broccoli, peas and water chestnuts until done (15 minutes) (You can use your Wok and a Bamboo steamer for this on the BGE)

3. Trim meat off of thighs into bite size pieces and set aside

4. Cut Chicken Breast into bite size pieces and mix with thighs

Cooking Directions

Fire up the Big Green Egg to full flame and place Wok on Grid at fire ring level and add water. Place bamboo steamer on wok with vegetables, water will boil and vegetables will be steamed and done in 15 minutes.

Remove wok and dump water, add 1/2 cup of oil. When oil is hot add the diced garlic and green onions and stir while dumping in the chicken. Stir until done (5-8 Minutes).

Dump on the Iron Chef Sauce and stir while adding broccoli, water chestnuts and snap peas. Stir for 3-5 minutes then remove from heat and serve over rice.

"Kind of" Greek Pizza on the Big Green Egg

Using my Brick Oven Pizza Dough recipe we took an idea from a published magazine and modified it just a little to make this Greek with a modification pizza prepared right on top of the BGE while it’s hot!!

Ingredients

½ recipe - Brick Oven Pizza Dough

1 ½ cups Mozzarella cheese (Shredded)

2 boneless chicken breasts

12 artichoke heart quarters (drained and coarse chopped)

1 roasted red pepper (from a jar is just fine and a lot faster)

5 garlic cloves (sliced)

1 oz. pizza sauce (this is where the Greek theme goes away)

1 Tbsp. Olive Oil (for crust)

10 black olives sliced (by not using Kalamata olives the Greek theme is just about dead all together now)

1 ½ dried oregano (you can use fresh if you can afford it)

½ tsp. fresh ground peppercorns

Feta cheese to taste (a maximum of 1 cup)

Preparation

1. Preheat BGE to 500 degrees and stabilize; Pre-cook Chicken breasts (chopped into bite sized pieces (with chopped garlic) on stove or BGE.

2. Mix all ingredients (except the chicken and the cheese) in a mixing bowl and set aside.

3. Roll out dough (the original recipe calls for placing dough on the grid directly for 2-3 minutes and flipping, NOT) and place on preheated BGE pizza stone; and yes, you are preparing this pizza right on top of the cooker.

4. Let the dough heat up (lid closed) for about 5 minutes, open the lid and flip the dough with your pizza peel then add the olive oil and the thinnest possible layer of pizza sauce imaginable.

5. Layer on the ingredients and cover with mozzarella cheese, close the cover and don’t come back for 15 minutes.