Sunday, July 25, 2010

Dutch Oven - Herb Stuffed Potatoes


Let's defy convention. Throw normalcy out the window. Shatter our paradigms. You with me still? Ok, so besides the loaded baked potato, does anyone think of the potato as a main dish? Likely not. That's why the phrases "steak and potatoes" and "meat and potatoes" made it into our lexicons. Well, this isn't small potatoes! (Sorry, couldn't help myself!) I decided to make a dish with no big hunk o' meat, and used potatoes as the main dish. In fact, we didn't have any side dishes.

I was trying to figure out how to spruce up a potato, and I thought it would be cool to stuff one with herbs, but I didn't know exactly how to do that to a raw potato. This is what I came up with: cut a cross deep into each potato, gently prying open the cut and stuff with herbs. Worked okay, but next time, I'd cut them in half, take out some flesh with a melon baller, and stuff them, then close them back with toothpicks or aluminum foil.

Recipe:
12" Dutch oven
Baking
350 degrees
45 minutes

Potatoes
Chives
Parsley
Dill
Olive oil
Cream of chicken soup
Cream of mushroom soup
Season salt
Pepper

Stuff potatoes with herbs as detailed above. Coat with olive oil. Sprinkle season salt and pepper on top. Add cream of mushroom and chicken soups. Bake for 45 minutes or until potatoes are tender. Serve with butter and sour cream.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Grill - Tiki Burgers

I know in the last post I said I was making Teriyaki Burgers. That was my full intent, but I got lazy (and didn't make teriyaki sauce) when I found some Jamaican Jerk sauce in the fridge. You could sub teriyaki or your favorite barbecue sauce for the Jerk sauce.

These were really flavorful, but didn't hold together on the grill well. I would have either frozen them (which I tried to do) or use crushed red pepper for the pepper sauce.

Grill
High heat
20 minutes

Ground beef
Sweet pepper garlic sauce
Soy sauce

Pineapple rings
Jamaican Jerk sauce

Mix ground beef, pepper sauce and soy sauce. Form into patties and freeze. Grill patties on high heat for 20 minutes until cooked. Grill pineapple rings until black grill marks form. Build burger to manufacturer's specifications, ensuring to get an extra helping of pineapple. Enjoy!

These would taste awesome with sweet potato fries. Just cut sweet potatoes into strips and deep fry. Make sure to mix up some fry sauce, the Utah favorite: Equal parts ketchup and mayonnaise.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Saturday, July 24, 2010

Dutch Oven - Sweet Pad Thai


This is part II of yesterday's company potluck. It has a real sweet flavor from the hoisin sauce. This is totally vegetarian. (Possibly vegan, I didn't check the hoisin label.) It wasn't hard to prepare, and it tasted great. I didn't like the angel hair style rice noodles that I bought. They were the only kind at the grocery store. I usually like the flat noodle for pad thai. This serves about 20 people with side dishes.

12" Dutch oven
350 degrees
Roasting
60 minutes

3 pkg rice noodles
1 jar hoisin sauce
1 can coconut milk
onion, chopped
bell peppers, chopped
garlic, chopped
paprika
ginger
cilantro
peanuts

Soak noodles in warm water for 30-60 minutes. Saute vegetables with garlic and spices in oil. Add noodles, hoisin sauce, and coconut milk. Simmer covered 20-30 minutes stirring often. Top with cilantro and peanuts.


4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Curried Chicken for 20

Today in Utah is Pioneer Day, the day in 1847 the Mormon Pioneers entered the Salt Lake Valley and settled Salt Lake City. Yesterday we did our semi annual company potluck and I cooked for 20 of my coworkers and their families. The pioneers ate in Dutch ovens every day, and they didn't have a Sam's club to pick up a bundle of charcoal from. They had to control the heat of their ovens from the fires. I admire my ancestors for struggling across the plains. I don't think I could do it myself. I get tired after only hiking 4 or 5 miles, but I'm improving.

This is a really tasty dish. It kind of is the apex of the Asian tangent I've been taking lately. That means its all down hill from here. Don't worry, we'll be cooking Teriyaki Burgers tonight, so I'll ease out of this funk nice and slow. It serves 20-30 people, so you may need to scale it down for your needs. Personally, I would add even more curry and some red pepper. I like the taste of spicy curry, but some like it a little blander.


2 - 12" Dutch ovens
350 degrees
45 minutes

Split the following ingredients evenly between 2 pots:

8 pounds chicken tenders, sliced
curry
ginger
paprika
onion, chopped
bell peppers, chopped
potatoes, cubed
garlic, chopped
2 pounds yogurt, plain
2 cans coconut milk
cilantro, chopped

Saute garlic and chicken in oil. Add spices and half the cilantro. Add onion, peppers, potatoes, coconut milk and yogurt. Bring to boil and simmer 30 minutes. Serve over rice or rice noodles.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Lessons Learned While Serving 20 People...

Yesterday I cooked Pad Thai and Curried Chicken for 20 of my coworkers and some of their families. It was a little stressful, but I got rave reviews from everybody, and we'll definitely do this again. We do it about every 6 months, but we've missed a few. Here are a few lessons I've learned cooking for a crowd:

  • Buying too much food is not that bad. Buying not enough food is a total buzzkill. It's social suicide. Always err on the side of a little too much.
  • Not everybody will add toppings and condiments, so you don't always need to buy enough for everybody.
  • Generate some buzz about your cooking. Don't brag, but paint the picture and get people excited about your cooking.
  • Not everybody will bring a side dish at a potluck. Not everybody that signed up will bring a side dish either. See #1.
  • If they don't bring a side or they bail, don't make a big deal out of it.
  • Start cooking earlier than expected. You can always keep food warm, but you can't speed up the cooking, especially meats.
  • Be safe. Wash hands regularly, use clean utensils, cook meats to the right temperature. The biggest buzzkill is people getting sick from your food.
  • Cook with a partner. When I cook for a group, I *always* get help. It helps pass the time better, and an extra set of hands can really help.
  • Most people don't like spicy food. A lot of people are picky eaters. Give them choices. Let them add the hot sauce. The salt & pepper. Make your food tasty, but not overly spiced. Not bland either... this one's tough.
  • Use a proven recipe. If you've never cooked it and it has 3 stars on a website, its likely to crash and burn.
  • Serve food that either: A)people are used to and can relate with, or B)is a bit exotic and unusual but most of the population likes to eat. Many people like Thai and Mexican, but fewer like Sushi.
  • Let someone in the group be the MC. I let my management team get the party started. My job was to make sure the food was ready, and if anything was needed on the table, I made sure it was there.
  • Be gracious with feedback. People may have good intentions, and they are likely not trying to be critical. Most people will not stop praising your food, if you have enough. (See #1)
  • Have fun!

Bon Appetit! The Outdoors Start at Your Back Porch!

Sauce - Teriyaki Sauce

This is the sauce I used to cook the Kung Pao a few weeks ago, but I didn't get a chance to post the recipe until now. This is great with any Asian dish.

Stove
Medium heat
25 minutes

1/4 cup soy sauce
1 cup water
1 tbs ginger powder
3 tbs brown sugar
1 garlic clove, minced
2 tbs cornstarch
1/4 cup cold water

Combine 1 cup water, soy sauce, brown sugar, garlic and ginger in saucepan and bring to boil, stirring constantly. Dissolve cornstarch in 1/4 cup cold water and add to sauce. Stir constantly, allowing the sauce to thicken. If too thick, add water or soy sauce to thin.


5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Tuesday, July 20, 2010

Follow us on Twitter!

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Bon Appetit! The Outdoors Start at Your Back Porch!

Monday, July 19, 2010

Grill - Honey Mustard Dill Chicken


Last night we were invited to dine with friends. I was so impressed with Mike's chicken, that I decided to do my own take on it. He had an Italian marinade that he used, and I liked that he used fresh herbs. I decided to remix my own, based on what we had in our garden.

This is really tasty, a real unique flavor. I decided last minute to add the mustard, and I'm glad I did. The vinegar and the mustard have a slight sour taste, and the honey makes it sweet. The first thing you taste is the honey mustard, and then the dill. It's kinda cool- a 2 stage flavor sensation.


Recipe:
Grill
Medium heat
20 minutes

chicken, tenderized 1/2 inch thick
dill, chopped
parsley, chopped
olive oil
vinegar
salt
pepper
honey mustard

Mix dill, parsley, olive oil, vinegar, salt and pepper in a bowl. Tenderize chicken with meat mallet, covering with wax paper. Pound to 1/2 inch thickness. Rub meat with dill marinade. Grill 15 minutes, basting with honey mustard. Finish on hot coals to sear the spices to the meat. Serve with summer salads.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Sunday, July 18, 2010

Dutch Oven - Crisp Peach Cobbler


Tonight we were invited to dinner at Mike & Lindsay's. A few months ago, Mike and Lindsay gave their dog to us, Rowdy. He's a very well-behaved yellow lab. We brought Rowdy with us so their kids could play with him again. In a few months, we will do the same at our house. I asked Lindsay at church today what I could bring to dinner, and she said dinner was pretty much covered, so bring dessert. I decided (and moreover, my stores decided for me!) to do a cobbler. We picked yellow cake mix and peaches. I wanted to kick it up a little from the normal cobbler, so I added oatmeal and sunflower seeds. It really took it over the top, and I'm finally getting the hang of doing cobblers. I know, it's funny- I can't do a dump cake, but I can do lasagna, curry, pork, creamed fish fillets, all this "hard" gourmet food. Lets just say baking wasn't my forte. Mom and I would cook together, and that's where my love of cooking came from. I left the baking up to her and my sister. I just enjoyed eating cookies, (and cookie dough) I couldn't bake them.

Recipe:
12" Dutch oven
350 degrees
Baking
30 minutes

cake mix, yellow
1 stick butter, melted
2 cans peaches
handful oatmeal
handful sunflower seed kernels

Dump peaches in greased Dutch oven. Shake cake mix, oats and seeds over fruit. Melt butter and pour evenly over the top. Do not stir. Bake at 350 degrees for 30 minutes, rotating the lid often. Serve plain or ala mode. (That means dripping in ice-creamy goodness!)

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Minestrone Soup


I've been in a bit of a cast iron funk lately. I don't know, maybe it's the fact that I keep cooking the same thing, or that I am doing this every weekend and I need a break. Either way, I decided to cook something different. I've been doing a lot of Asian lately, and I decided to to an Italian soup. I like Minestrone, and I don't really like stewed tomatoes. There is a little cafe near my office that has the best Italian. If you ever get the chance to eat at the CineGrill, make sure you do. The atmosphere is, well, think Italian romantic comedy. The food is awesome. You can' t go wrong. Try everything. And get the 'splash plate'. That's 1/2 the salad (still a lot) and soup. So here is where I drive this segway home... try the Minestrone. It's awesome.

Last night we had Eric & Heather over for dinner, it was a long overdue engagement. They were going through Johnson withdrawals, so we finally were able to get "you, your friends and your Johnson" together. (Inside joke, but Link)

If you leave out the meat and beef stock (totally acceptable) the dish is vegetarian.


Recipe:

12" Dutch oven
350 degrees
Roasting
60 minutes

sausage
garlic, chopped
2 cans stewed tomatoes, diced
2 cans red or kidney beans
1 cup macaroni
parsley, fresh chopped
chives, chopped
mushrooms
bell pepper, diced
green onion, sliced
carrot, sliced
onion, diced
celery, chopped
beef stock/bullion
water

Brown sausage, onions and garlic. Add tomatoes, beans, spices, and vegetables. Add water, beef stock and macaroni. Consistency should be a wet soup. (As opposed to a dry stew.) Simmer until macaroni is tender. Serve with salad and Parmesan cheese.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Thursday, July 15, 2010

Dutch Oven Challenge

Loyal Readers, Casual Passers-by, and World Wide Web:

I hearby challenge you to a cast iron duel. It shall be for all the marbles. The "guidelines" are thus:

1. It shall be a 2 pot meal.
1.1. It shall be cooked in cast iron. Whether that is camp dutch ovens, skillets, or enameled kitchenware, that is up to the contender.
2. The challenge is open to any contender on the world wide web.
3. It shall be created completely original; recipes are not allowed, as well as remixes of old dishes. However, recipes may be consulted for fresh ideas, so long as the resulting dish is not remotely like the recipe.
4. The 2 dishes must incorporate ingredients from the four categories:
-Meat
-Veggie/Fruit/Starch
-Spice
-The "Wildcard" ingredient
4.1. The 2 dishes do not need to have all four ingredients in them. For example, it is perfectly acceptable to separate the meat and vegetables in 2 pots while seasoning them with the spice and wildcard.
5. The "Wildcard" ingredient will likely be different for many of the contenders. This is how it works: There will be a list of about 10 ingredients, numbered 1-10. The contender will visit random.org and set the range to 1-10 and click Generate. The number generated is the wildcard ingredient. The contender may not generate random numbers more than once. The idea of the contest is to challenge your moxie, so no cheating! The wildcard ingredients will be either veggie/fruit/starch, spice, or 'non main dish' meats. A great example of this is bacon or sausage.
6. The deadline for the duel is open ended, so that as many participants as possible are able to participate.
7. The recipe and story should be posted for all the world to read and enjoy. If participants do not have a blog and want to get published, I will be happy to post their stories on The Back Porch Gourmet with full credit and links to any site they operate.

So here goes:

The challenge ingredients are:
Meat: Pork
Veg/Fruit/Starch: Rice
Spice: Cilantro

Wildcard Ingredients:
1. Chives
2. Sausage
3. Onions
4. Dill
5. Citrus
6. Artichoke
7. Peppers (any variety)
8. Carrots
9. Parsley
10. Cheese

If you accept the challenge, leave a comment below with a link to your site, or email the author at backporchgourmet (at) gmail (dot) com. If you don't want to start a blog but want to participate, send me the story and photos and I'll post it here with full credit to you. These challenges are a great way to push you out of your comfort zone, and force you to try new things.

Bon Appetit! The Outdoors Start at Your Back Porch!

Monday, July 12, 2010

Video - Kung Pao Chicken



We were able to cook up the Kung Pao that Pat sent in. This was super easy, and really quick - probably only 30 minutes cook time. Great for a weeknight. We've decided the best way to rate hot food is how many pitchers of koolaid we go through before we are finished. Our small family of four downed a full pitcher, so this was a bit spicy. Tasted awesome! I can't wait to dive into the leftovers! Even our baby ate all of it and wanted more, so great job Pat!

I subbed chicken for the beef, and I goofed up in the video, but oh well. I'll probably get rude Youtube comments from some pimpled 13 year olds, but everyone needs a creative outlet, mine just happens to be cooking, not making fun of people on Youtube.

At any rate, thanks for reading, and enjoy cooking!


5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Root Beer Float Cake

Recipe # 4 from Pat Boydstun. Thanks Pat for your support!

Root Beer Float Cake

This is not my recipe, it was done at the IDOS spring convention in 2009. I don’t remember who to give credit to – but this is really good

1 (18.25-ounce) package German chocolate cake mix

1 1/4 cups root beer (not diet)

1/4 cup vegetable oil

2 large eggs

Rootbeer Frosting


Combine first 4 ingredients in a mixing bowl. Beat mixture until dry ingredients are moistened. Pour batter into a greased and floured (I like parchment paper too) 12 inch Dutch Oven.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake for about 10 minutes. Spread Root Beer Frosting evenly over warm cake.


Root Beer Frosting

1/2 cup butter or margarine

7 tablespoons root beer (not diet)

3 tablespoons unsweetened cocoa

1(16-ounce) package powdered sugar

1 teaspoon vanilla extract

Bring first 3 ingredients to a boil over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla until smooth.


Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Shrimp Creole

Recipe # 3 By Pat Boydstun

Shrimp Creole

2 tablespoons vegetable oil
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 (14-ounce) cans whole tomatoes, chopped with liquid
2 cups chicken broth
1 (6-ounce) can tomato paste
2 teaspoons sugar
2 teaspoons Creole seasoning - I make my own but Tony's is ok
1 bay leaf
½ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
1 1/2 pounds medium fresh shrimp, peeled and deveined
Hot cooked rice
Garnish: chopped fresh parsley

In a large Dutch oven, heat oil over medium-high heat. Add onion, bell peppers, celery, and garlic; cook 6 to 8 minutes, or until tender. Stir in tomatoes, broth, tomato paste, sugar, Creole seasoning, bay leaf, red pepper flakes, salt and pepper; bring to a boil over medium-high heat. Reduce heat by taking some coals off; cover and simmer 20 minutes. Add shrimp; cook 4 to 5 minutes, or until shrimp are pink and firm. Serve over hot cooked rice. Garnish with chopped fresh parsley, if desired.

Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Italian Chicken

This is recipe #2 sent in by reader Pat Boydstun. Thanks for the submission!


Italian Chicken

Courtesy of Omar Alvarez and Dian Mayfield

Sauce
Mix together:
2 cans tomato paste (little skinny ones)
1/4 cup balsamic vinegar
Palm full (about a TB) of oregano
Palm full of basil
tsp of salt & pepper to taste
palm of any other Italian seasonings you enjoy

Chicken
6-8 chicken breasts - cut into bite size chunks
1/2 lb bacon - cut into 1/2 slices (sub 3 TB canola oil if you prefer)
3-4 cloves of garlic - small diced - to taste(3-4 tsp of crushed garlic)
1 large red onion - cut into chunks
1 lg green bell pepper - cut into chunks
1 lg red bell pepper - cut into chunks
1/2 - 1 lb mushrooms - quartered (I like lots :)
3-4 lbs firm tomatoes - seeded - cut into chunks or canned tomatoes
any other veggies you have in your garden that will cook nicely in 45 min to an hour
1/2 - 1 lb of mozzarella cheese
Several tbls of chopped fresh parsley

In a 12-14 in DO (depending on how many veggies you added) fry up bacon till crisp, about 20-25 coals under. Remove bacon to a plate. Lightly brown chicken in several small batches, so it sears rather than steams. Keep each batch warm while working on next batch. Remove all chicken from pot.

Remove all but one TB of grease. Quickly stir in garlic, for about 1 min - do not burn! Toss chicken back in, add all veggies except tomatoes. Pour sauce over veggies, add bacon. Toss it all together.

Reduce Coals to 9 on the bottom, 15 on top

OK - the tomatoes. It depends on what you like as an end result.

If you add them with the other veggies, you will end up with about 1 1/2 cups of what one guy called the best vegetable soup he's ever had. It looks soupy in the pot, and you serve with a slotted spoon (don't worry, the veggies are pretty crisp).

Add them about 15 min before serving, and you get a much dryer result. A little less blending of the tomato flavor, but you do have the paste in there.

About 15 min before serving, stir in parsley and sprinkle cheese over the top to melt.
Cook for 45min-hour, veggies should still be a little firm



Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Kung Pao Beef

Sometimes life really throws you a curveball and kicks your butt. Loyal reader Pat Boydstun sent in some recipes for me to try, and we were cooking last night (and filming an upcoming YouTube podcast) when my son went careening on his tricycle off the patio onto the grass two steps down. He fell on his arm and broke it. I was horrified. I've never been so scared in my life, and he was very brave. I'm really proud of the little guy. The doctors say he should be fine and it will heal up just fine. Still, I feel bad for the little guy. At any rate, I'd like to post Pat's recipes, and I'll cook them as soon as I can. Here is number 1:

Kung Pao Beef in a Dutch Oven

1/4 cup light teriyaki sauce
1 tablespoon cornstarch
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1-1/2 pounds beef flank steak, thinly sliced
1 tablespoon vegetable oil
1/3 cup dry-roasted, unsalted peanuts
4 scallions, thinly sliced

In a large bowl, combine the teriyaki sauce, cornstarch, crushed red pepper, and ginger. Add the steak; toss to coat.

In a Dutch oven heat the oil over high heat. Add the steak mixture; cook for 5 to 7 minutes, or until the steak is cooked through, stirring constantly. Sprinkle with peanuts and scallions and serve. I often add a little Sriracha with the other liquids to enhance the experience.


Bon Appetit! The Outdoors Start at Your Back Porch!

Sunday, July 4, 2010

Dutch Oven - Lemon-Lime Raspberry Cobbler


Holy cow. I actually made a cobbler that turned out good, a nice hard crust, and didn't leave any powder. This was the best cobbler I've ever done. I think forcing myself to use a recipe actually did good this time. I didn't have 2 cans of raspberry filling, so I subbed one for crushed pineapple. Tasted really good. This was taken from the book "The Dutch Oven Dessert Cookbook" by Carla Randolph.

Recipe:
375 degrees
10" dutch oven
baking
25 minutes

2 cans raspberry filling
1 box white cake mix
1 can lemon-lime soda

Pour pie filling into dutch oven. Sprinkle dry cake mix over filling. Do not stir. Pour can of lemon-lime soda carefully and evenly over cake mix. Cover and bake using top and bottom heat for 20-25 minutes or until topping is crisp and fruit is hot and bubbly.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Mom's Dinner Rolls


I lived on these rolls growing up. Every Sunday we would have these rolls, and man they are oh so good. This is what you would call comfort food. I don't really like rolls in general, but I will eat these by the bushel. Now my folks eat health food, and the days of enriched white flour and lots of sugar are out the window. (Not to mention lots of butter and jam!) So, unfortunately, I have to make my own. This experience made me appreciate what my Mom went through to feed five hungry kids every Sunday, because Sunday's meals were usually pretty elaborate. This recipe was naturally taken from our family cookbook.

Recipe:

Baking
400 degrees
12" Dutch oven
2 hours prep time
12-15 minutes bake time

3 to 3 1/2 cups sifted flour
1 package (2 tbs) active dry yeast
1 1/4 cup milk
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 egg

In large mixer bowl, combine 1 1/3 cups flour and yeast. Heat together milk, sugar, butter, and salt until just warm, stirring occasionally to melt the butter. Don't let boil or get really hot, it will kill the yeast. Add mixture to dry ingredients in mixer bowl. Add egg. Beat at low speed on electric mixer for 1/2 minute. Scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Place in greased bowl. Turn once to grease surface. Cover, let rise until double, about 1 to 1 1/2 hours. Punch down, turn out on lightly floured surface. Cover and let rest for 10 minutes. Shape as desired. Cover and let shaped rolls rise until double. (20-25 minutes) Bake at 400 degrees for 12 to 15 minutes.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Jessica's Sour Cream Potatoes


I pulled these potatoes out of a cookbook my Mom gave us. It was published by the women in my Mom's congregation. This recipe is by Jessica B.

1 large bag frozen hash browns
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1 cup grated cheese

Mix all ingredients together; it works best if you add the potatoes last. Put topping on top of mixture and bake at 350 degrees for 1 hour.

Topping:
2 cups crushed corn flakes
2 tbs melted butter

We didn't have the ingredients for the topping, so I put some fresh chives on top instead. Also, it uses a full stick of butter, and I would probably use less in the future. It tasted pretty good, but not quite the "party in your mouth" feeling.

3 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Grill - Kristy's Chicken


So this weekend we cooked a Fourth of July feast! I made a full meal, on the grill and with 3 dutch ovens. Forcing myself to use recipes is really hard. Usually I'll make something up and it will taste good most of the time, and I don't have to wash measuring cups because they never got dirty in the first place. This chicken was adapted from a frying pan recipe from my family cookbook for the grill. Unfortunately, it got a 2 because we used chicken thighs, and I think "It would have been better if..." we had used chicken breasts.

Recipe:
Grilling

4-5 Chicken breasts

Marinade:
1 can lemon lime soda
1/4 cup lemon juice
1/2 tsp salt
dill weed

Marinate chicken overnight. Grill on hot grill 5-10 minutes per side. Garnish with fresh dill weed.

2 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!