Sep 152014
 

Mr. Grill is calling all Grillers!

If you grill all summer, like most of us do…then your going to need the new Grill Brush from Mr. Grill. I was fortunate enough to be asked to try out the Grill Brush and I am soooo glad I did as mine was getting worn out anyway. I received my Grill Brush last Friday and couldn’t wait to try it out during our Sunday cook-out.

I was really impressed with the Grill Brush when I opened up the box. Mr. Grill’s grill brush features brass bristles and a solid oak handle. Sleek and sturdy looking. I was asked to do a review by Rizzi at Mr. Grill and all opinions are my own.

It finally came...

It finally came…

I always crank up the grill and get the racks hot before cleaning them. The Grill Brush, with it’s brass cleaning bristles, made it simple to clean and I loved the way the bristles fit in-between the bars on the racks. Knocking out the burnt on BBQ sauce that built up from the last BBQ. Um..We won’t go there.  My biggest problem with other brushes was the handle. No problem with the Grill Brush. The long oak handle feels great in the hand and you can really push down on the racks…thus…Cleaner Quicker!

Messy ain't it?

Messy ain’t it?

In-between those racks...

In-between those racks…

Cleaned like a pro!

Cleaned like a pro!

I really think Mr. Grill has a winner here. I will be using the Grill Brush on my grill from now on. Thank You Mr. Grill.

Oh…I’m glad you asked! We had steak and marinated Italian cauliflower. Then we tossed on some of my garlic bread that wife likes to add a little of her own touch to, women, can’t live with them, can’t live without them! Looks good don’t it and there was nary a bite left! I also forgot to mention that it also did a bang-up job on cleaning the smaller grill for the veggies and bread!

Grill it...or don't eat it!

Grill it…or don’t eat it!

If you try this brush I would like to hear your view of how well it works. It’s a steal at $19.95 and you won’t regret it.

Happy Grilling!

Sep 122014
 

Bacon Wrapped Dinner

Oh, I know what some of you might be thinking after reading this, is she NUTS! Well, yes I’m nuts over bacon and last night proved me totally guilty, glad I didn’t have a doctors appointment to check my cholesterol today! I was having a pork tenderloin so we could make some homemade Cubans this weekend, something we haven’t had in awhile now and have been craving; that started the whole she-bang.
When I cook off my pork tenderloin, I always wrap it in bacon and spread a little oyster sauce over the top. For some strange and eerie reason, that stupid pig just kept oinking in my ear, more bacon, more bacon! I was also having green beans and have posted a version of green beans wrapped in bacon. For last night, I did vary that recipe by just using the bacon and than sprinkled them with some brown sugar.

Bacon...I love Bacon!!!

Bacon…I love Bacon!!!

Sweet potato tater tots were also on the menu, another recipe I have done in the past but with regular potatoes wrapped in bacon. Again I wrapped them in bacon and sprinkled them with just a touch of brown sugar instead of the original version.
I guess in the back of deep dark mind, the bacon was telling me to enjoy me while you can because someday I might be too expensive for you to indulge your taste buds!! The only thing missing with bacon was the corn bread and Kenny wanted me to cook off some to top it off this Bacon Bonanza of a meal; I did draw the line to that suggestion though. I even heard a rumor that by this time next year, beef will be a thing of the past and what will be out there will be only for the rich and famous. Since we don’t fit into either of those categories, I guess I had better stock up while I can or get my own cow! Now like I said, it was a rumor, but it did come from a pretty good source.

Bacon lovers meal!! Right there!

Bacon lovers meal!!
Right there!

So with my bacon wrapped din-din, I leave the question to you, NUTS or not?  That’s all folks!

Enjoy!

Sep 092014
 

Chicken Casserole By Jason Campbell

With football season here again, I thought I’d share some of the recipes in my Sunday Night Football Cookbook and this one is by Jason Campbell who used to play for the Washington Redskins (they still call them that, right? OMG wish they’d get off it!). Jason is now backup quarterback for the Cincinnati Bengals. This is a nice easy recipe that won’t take long to throw together and the only thing I might add would be to put a layer of biscuits on top when you bake it off in the oven, that way you have a one dish meal and lots of bread to soak up the juicy gravy! I would also prefer using chicken breast versus the thighs.
This is also Chicken Month and thought I’d get away from the potatoes like I promised and go directly to chicken, one of my many other favorites….. I have not tried this yet, but with cooler weather hopefully in the near future, I’ll be there.

Go Bengals!

Go Bengals!

 

Chicken Casserole By Jason Campbell
Print
Ingredients
  • 1 teas salt
  • 4 bone-in chicken thighs
  • 16 oz small elbow noodles
  • ½ cup unsalted butter
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 4 celery stalks chopped
  • One can of each of the following:
  • Cream of chicken soup, cream of celery soup, cream of mushroom soup
  • 8 oz cheddar cheese, grated
Instructions
  1. Bring a large pot of water to a boil and add the salt and chicken; bring back to a boil, reduce heat to a simmer and cook for 45 minutes or until chicken falls off the bone.
  2. Remove chicken using tongs, let cool and shred, discarding bones and skin.
  3. In the same water, bring back to a boil and add elbow noodles and cook until al dente, about 5 minutes.
  4. Drain in a colander, reserving liquid.
  5. In a large saucepan, melt the butter over medium heat; add the onion, pepper and celery and saute until softened, about 5 minutes.
  6. Add the shredded chicken and cook for an additional 2 minutes.
  7. Add the soups and 2 cups of the reserved cooking liquid; bring to a simmer and cook for 2 more minutes.
  8. Spread ⅓ of the elbows in a 9X13" casserole dish; top with ⅓ of the soup mixture and ⅓ of the cheese and repeat layers twice.
  9. Bake in a 375 degree oven for about 20 minutes or until lightly browned.

 

Hope you enjoy Jason’s chicken casserole, I know we will as it’s easy, quick, simple and CHICKEN………

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