BBQ Chicken Get Inside There . . . NOW!

Last night was “Whip It Together Friday!” No, it had nothing to do with anything kinky or fetish like, unless you like rubbing BBQ chicken all over yourself? Anyway, I was really not in the mood to cook something that took dedication or a huge commitment last night so I went searching to find something I could “whip” up. Bing, Bang, Boom, . . some chicken tenders, a small container of ricotta cheese, a package of frozen pastry sheets, a cup of shredded cheddar cheese, BBQ sauce and an onion.

I seasoned the tenders, baked them in the oven and when they were done I tossed them in the BBQ sauce. While they were cooking, I defrosted the 2 pastry sheets, sliced half an onion and caramelized it and then combined the onions with the small container of ricotta. As soon as the BBQ chicken was all good, I rolled out the 2 pastry sheets and placed one on a lightly greased cookie sheet. I spread the ricotta mixture on the pastry sheet, added the BBQ chicken and then topped it with the cheddar cheese. Carefully, I placed the second pastry sheet on top of the first and using a fork, crimped it together. I made 3 small slits to vent it, brushed it with olive oil and sprinkled a little sea salt and Parmesan cheese on top.

Into the 375 degree oven it went for about 25 minutes and voila! A BBQ chicken thingamajig . . .  I served it with a Cesar salad and it was “awesome!”

BBQ chicken Pastry

BBQ chicken Pastry

BBQ chicken ricotta pastry

BBQ chicken ricotta pastry

 

 

 

 

 

 

 

 

 

 

I hope you enjoy the music to eat by tonight. Let me ask you this; “have yo got all your summer stuff together yet?” You do know, it’s right around the corner, right? Here, let me help you . . .come visit me at www.summeractivitiesandgamesforkids.weebly.com

If you don’t see what you’re looking for, just type it in the search box and hit enter . . .that’s it . . . and you’re off to a great start to the summer!

 

not sure why I posted this last video, it has nothing to do with chicken . . .I just had a wicked nostalgic flashback . . .I hope you like it anyway!

Jimbo’s Burger Deluxe

Do you like burgers? What kind? Are you a purest who likes a burger on a bun, void of any condiments or are you a pile as mush of everything you can on it burger lover? I enjoy both, it really depends on what kind of mood I’m in. A simple thin burger on a toasted bun with nothing on it can be just as satisfying as one loaded up with every condiment known to mankind. Grilling season has begun again (you can’t see me, but I’m jumping up and down with joy right now!) and it’s time to get creative with the burgers.

The  “Jimbo Burger” is both easy to make and even better to eat. It’s so good that condiments are not required, but that doesn’t mean you can’t add them. You can put anything your heart desires on it, it’s your burger! What I like about this burger is its full, rich, taste. And because I’m on the “D” word, Ya, that’s “Diet” for all of you who don’t know what that is. Then again, if you don’t know what it is, you’ve probably never had to be on one! In that case . . . screw you! I’m just kidding, you’re lucky because “Diet’s” suck! Anyway, because I’m on the “D” word, a small Jimbo Burger is very satisfying.

So without further ado, here’s how you make a “Jimbo Burger Deluxe”

INGREDIENTS

1-2 pounds ground beef, depending on how many people you’re feeding. (I get the 85% lean burger as it still has a little bit of fat for flavor)

1 cup crushed Dorito’s (I use original cheese flavor, but you can use which ever one you want)

1 package dry onion soup mix

1 egg

1-2 TBSP steak sauce, your choice. (I use A1, but generic or even Worcestershire sauce is totally cool)

slices of cheese to top burger with (I use American, but you can use cheddar, low fat, Swiss, etc . . . )

Jimbo Burger Deluxe

Jimbo Burger Deluxe

85% lean ground beef

85% lean ground beef

 

 

 

 

 

 

 

 

 

 

DIRECTIONS

In a mixing bowl, combine all the ingredients except the slices of cheese. Mix well . . . I used my hands (clean of course) and form into patties. You can grill them, fry them, or whatever way you’re comfortable cooking them. Add the slices of cheese to top of burgers when burgers are done. Serve on a toasted sesame seed bun. The secret to a great burger is; A. Using your thumb, make an indentation in the center of your burger before cooking them. B. Place it on the grill or pan . . . and leave it alone! The reason some burgers come out crappy is because people feel the need to continuously flip them. That is not necessary! I flip my burgers 4 times max.

Jimbo Burger mix

Jimbo Burger mix

Jimbo Burger Pattie

Jimbo Burger Pattie

Jimbo Burger's Deluxe

Jimbo Burger’s Deluxe

 

 

 

 

 

 

 

 

 

 

Before you head to my awesome music selection for today, I wanted to let you know about my website for “all things summer!” Summer is literally right around the corner so why not get prepared now? You can find anything and everything you need for summer without leaving your house! I humbly invite you to check it out!   www.summeractivitiesandgamesforkids.weebly.com   Go ahead, your kids will love you for it . . . and you just might find something for yourself!

So today’s music selection is obviously sticking with the burger theme so I hope you like it as much as I do. Enjoy!

 

If you have the time, after you check out my summer website, stroll on over to;

www.themusicalcookbook.com

www.jamesrsirois.com

www.iamperfectlychangeandawesome.com

www.chameleondirectmarketingandcopy.com

www.aworldinchaosandturmoil.weebly.com

The Stinky Pork Chop Sublimation And The Chicken Who Saved The Day!

So there I was, putting all my ingredients together for my super special marinade, adding a little bit of this and a little bit of that, a dash here, a cup there and voila, finished!  Happy that it was mixed the way I wanted it to be, I dashed over to the fridge and grabbed the package of pork chops. This was going to be great, they were going to be able to bathe in my delicious goodness all day before I grilled them on our new grill.

I placed the large, elixir filled, zip lock bag  next to the chops and proceeded to open the package. I took my cooking tongs and picked up a chop to deliver it to its new home. I new something was wrong when the hair in my nostrils curled up and tried to hide, what was that smell? I picked up another chop and the smell of rotted flesh evaporated into a dark green cloud around me. Thinking that it might just be my age worn sniffer, I did the appropriate thing that any gentleman would do;. “Honey, can you come here for a minute, I need you to smell something for me?”

Being the awesome woman that she is, she happily came in from the living room to oblige. As she drew closer, I could see her eyes open up wide and begin to water. “What is that horrid smell?” she asked stepping back a few steps and gagging. “Oh, you smell it too?” I blurted out knowing full well that she was being overtaken by the noxious fumes. “I think the pork chops are bad! Well doesn’t that just suck out loud!” All my hard work to create the perfect marinade ruined by fetid, stinky, pork chops!

I checked the date on the package of chops as my wife ran around cleansing the air with a can of deodorizing spray and lighting every candle she could get her hands on. The expiration date wasn’t for four more days and I had just bought them yesterday. Major disappointment as I was looking forward to chops on the grill. It will be awhile before I buy another package of chops, that’s for sure. I think that horrible smell is permanently embedded in the lining of my nose. Anyways, I dropped my wife off at work and went back to the grocery store with my grocery receipt. They gave me back my money, no questions asked. I used that cash to buy a package of chicken and made it home to whip up another batch of my awesome marinade and soak the chicken in it. I was really anxious about opening the package of chicken, but all was good!

So the stinky pork chop sublimation was saved by the chicken and the story ended well. A delicious, delectable, supper was grilled and served without an issue. “There is nothing more gross than the smell of rotten, meat!”

perfectly grilled chicken

perfectly grilled chicken

Before I direct you to our music for today, I’d like to remind you to please check out my other sites for more fun and excitement.

www.iamperfectlychangedandawesome.com

www.summeractivitiesandgamesforkids.weebly.com

www.chameleondirectmarketingandcopy.com

So for your listening enjoyment today, I have decided to go with the “stinky” theme . . . I hope you like it!

 

It’s Grilling Time Again . . . Finally!

It’s grilling time and time for fun

Now that winter’s gone and Spring has sprung

The burger’s, well, they’re almost done

The ketchup sits on top my bun

The winter chill has gone, for now

Oh look, it’s time to eat my cow!

Can’t you hear it, that beautiful sound? You know the one, that electrifying sizzle as the steak hits the super heated grill or the sound of the marinade dripping from the chicken as it causes a beautiful flame to engulf  its caramelizing skin. O K so cut me some slack, I have just spent the last six months caged up in the house because winter held me prisoner. Kind of like the Deathly Hallows! The winter of 2015 was the snowiest winter in our recorded history. Yup, when we do things up here in Boston, we do them the right way! Can you say 110.3 inches of snow and bitter cold with temps dropping to 10 below zero with wind chills of forty five below zero?

Ya, you’d be jumping up and down too when the temperature went above fifty degrees. Actually, it’s in the low sixties today, but with a little bit of a sea breeze. That’s the price you pay for living so close to the ocean. So I went and bought a brand new grill on Friday and today we are going to christen it with cheese burger’s, hot dogs (not for me, I hate hot dog’s) and sweet Italian sausage with caramelized onions and peppers.

 

Better Homes and Gardens Grill

Better Homes and Gardens Grill

All this delicious goodness is going to be served with both my home made macaroni and potato salad. I make the best potato salad evuh! It’s easy; Cut up both red and russet potatoes and boil in pot until fork tender. Drain well and let cool. Using a potato masher, gently mash the potatoes until they’re broken up and squished a little bit, not like you would if you were making mashed potatoes. Add salt, Coarse black pepper, garlic powder, smoked paprika, chopped celery, chopped red pepper, chopped red onion,crumbled bacon, shredded cheddar cheese and some mayo. gently fold everything together and place in fridge for about an hour. It’s Awesome!

macaroni salad

macaroni salad

potato salad

potato salad

The macaroni salad is made the same exact way except I don’t put bacon in it. I am so excited that the sun is shining and the temperature is warming up and summer is just around the corner! But more than that, I can’t wait to find new and exciting recipes to cook on the grill! For today’s music selection, I decided to go with a warm weather, spring kind of theme, I hope you like it. Please feel free to visit my other websites and don’t miss out on my free monthly newsletter on I am perfectly changed.

www.iamperfectlychangedandawesome.com

www.chameleondirectmarketingandcopy.com

www.summeractivitiesandgamesforkids.com

www.jamesrsirois.com

The Super Hero’s Of Cooking

Have you got one or two “favorite pans” or pots that you seem to use religiously? I do! One is my “cast iron pan” and the other is my “Lodge stockpot”. My cast iron pan is so incredibly versatile and the food that comes out of there is unbelievable. There is nothing better than cooking a perfectly seasoned steak on the cast iron frying pan. You start it on top of the stove searing it on high heat for two minutes on each side and then transfer it to a hot oven to cook for an additional 5-10 minutes depending on how you prefer your steak. Just before I put them in the oven, I like to add a pad of butter on top of each steak. Once the steaks have sat for about 5 minutes, they’re ready to go. And man oh man are they delicious!

I also use my cast iron for roasting red and gold potatoes. They come out perfect every time. Cut and quarter your potatoes, add some olive oil, salt, coarse black pepper, garlic powder, onion powder and some smoked paprika and toss them in the cast iron pan. Bake in a 375 degree oven for about an hour, stirring them every 15 minutes. (Hint; I actually stir fry them in the cast iron pan for about 5 minutes before I place them in the oven. Be very, very, careful the cast iron pan gets extremely HOT! Make sure you use pot holders or oven mitts when placing the pan in the oven.)

My cast iron pan is also awesome for making BBQ or seasoned chicken and pork chops.  The possibilities are endless. How about making a green bean casserole from scratch using real fried onions, mushrooms and fresh green beans? I’ll post that recipe later! That’s what makes my cast iron pan one of my hero’s. P.S. clean up is very easy, but you “must” remember to take good care of your cast iron and it will take good care of you for many, many, years.

roasted-smoked, potatoes

roasted-smoked potatoes

Cast iron pan

Cast iron pan

roasted smoked potatoes

roasted smoked potatoes

 

 

 

 

 

 

 

 

 

 

My other unsung hero is a red, Lodge stockpot that my daughter got me for Christmas. That pot (the cooking kind) is amazing. I have made beef stew, chicken, corn, chowduh (I’m from Boston), mashed potatoes, chicken soup and many more culinary wonders using this stock pot and I love it! It’s ceramic inside so clean up is a breeze. I told my daughter that for Father’s Day she can get me the next size up so I can make bigger and better things!

Lodge stockpot

Lodge stockpot

 

 

 

 

 

 

 

 

 

 

For your listening enjoyment today, I thought it best to stick with the hero theme, so turn it up, and dance like you mean it! But before you go and get all sweaty and stuff, Please feel free to visit my other sites about direct response marketing, Raising your vibrational frequencies and even about games and fun for kids during summer vacation.

www.chameleondirectmarketingandcopy.com

www.iamperfectlychangedandawesome.com

www.summeractivitiesandgamesforkids.weebly.com

www.jamesrsirois.com

 

 

Spam, Spam, Eggs And Spam and Tasty Navy Slop Too . . .

Two things cross my mind when I say these magic words; Abracadabra . . . .“Spam”  The first thought that comes to mind is . . . . “Monty Python’s Flying Circus aka The Musical Spamalot!” and my second thought is . . . “Navy Slop!”  Now I’m sure that most of you are familiar with “Monty Python’s” legendary and hysterical skit about “SPAM” or maybe even the Broadway musical starring the amazingly talented “Tim Curry,” but have you ever heard of “Navy Slop?”

Ya, that’s what I thought! My mother used to make Navy Slop for my father, who by the way was never in the Navy, but served in the Army, so I’m really not sure how this whole “Navy Slop” thing came to be. But anyway, the star of this deliciously, different, meal is of course the historical, gelatinous covered and versatile . . . “SPAM!” So, some of you may be gagging or retching right now so I might suggest that you not read the rest of this for fear of making you any more queasy than you already are. O K, so truth be known . . . I Like Spam! Not all the time, maybe like twice a year, but when I get that hankering, It’s either a fried Spam sandwich with ketchup or . . . “Navy Slop!”  “What is Navy Slop?” you ask?   Well, I’ll tell you . . .

Spam

Spam

I must apologize first because I do not have a picture of “Navy Slop.” I actually made fried Spam this morning with scrambled eggs and cheese for my granddaughter Winnie who slept over last night. She loves ham so I told her that; the Spam was just Ham and the Ham was just Spam and now I’m beginning to sound like Dr, Seus yes I am!  No pun intended . . .well, maybe a little one! The ingredients for Navy Slop” are basic and simple and putting it together is even easier. The end result is really quite good so without further ado here it is . . . .

INGREDIENTS

1 large can Spam

1/2 yellow onion sliced (not chopped)

1 can tomato soup

1/2 stick butter

mashed potatoes

DIRECTIONS

Prepare your mashed potatoes as you like them. (They can be instant, home made, it’s your choice)

Heat a frying pan to medium high heat on top of stove and add 1/2 stick butter until melted.

Add onions to pan and cook until just sweating.

Next, add your sliced Spam to the pan making sure to turn them over frequently until browned. Don’t forget to stir the onions too.

When sliced Spam is browned, add the can of tomato soup and simmer for about 2-3 minutes. remove from heat.

Place a heaping portion of mashed potatoes on your plate and then spoon the onion, Spam, soup mixture directly on top of the potatoes.

You have just made . . . “NAVY SLOP!”  try it with cornbread or honey biscuits . . . yum!

“NOW FOR YOUR LISTENING PLEASURE, YOU SERIOUSLY CAN”T SKIP ANY OF THESE, THEY ARE SO APPROPRIATE AND HYSTERICAL” . . . . . . .

Pizza, Pizza . . . Heaven On A Piece Of Dough

So, last night was cheat night, as in Cheating On My Diet!” You can read more about it here at  http://wp.me/p5JZ3f-1l

What better way to cheat on your diet than with a decadent, absolutely delicious, homemade, “Pizza!” Two different ones to be exact. That was followed up later with “Ben and Jerry’s Cherry Garcia Fro Yo” Yes, I chose the frozen yogurt over my usual delectable ice cream. Surprise, surprise . . .It was awesome! Anyway. back to the pizza!

My home made pizza’s were a mountainous, momentous, mouth watering, mixture of madness, that had everyone, well, me, my wife and daughter saying; “Mmmmm, OMG this is so good!” So sit back, take notes, print it out and get a drool bin for when your mouth waters with excitement . . . ready? Here we go!

INGREDIENTS

Two (square or round) pre-made thick pizza crust’s. (I got mine at BJ’s Wholesales) You could make your own too, if you wanted to . . . or knew how to!

Olive oil

Chicken tenders or chicken breast, baked and cut into bite size pieces. Next, toss and cover cut chicken in sweet and spicy BBQ sauce (I usually season my chicken before baking with salt, coarse ground pepper, onion powder, garlic powder and smoked paprika)

BBQ sauce- I use sweet and spicy, but feel free to use whichever is your favorite

Pizza sauce

1/2 onion chopeed

1/2 red pepper chopped

8-12 slices of bacon, cooked and crumbled

1 cup Fontina cheese, shredded, 1 cup cheddar cheese, shredded, 1 cup Parmesan cheese, shredded

pizza cheese

pizza cheese

onions and peppers

onions and peppers

bacon

bacon

 

 

 

 

 

 

 

 

 

DIRECTIONS

Set your oven to 425 degrees

Saute your chopped onions and peppers in a little butter just to soften. (do not over cook them)

You will be making 2 different pizza’s so either use 2 cookie sheets or pizza stones or bake them one at a time.

Place pre-made pizza crust on the cookie sheet or stone and drizzle with a little bit of olive oil.

Pizza # 1- cover crust with about 1/2 cup BBQ sauce.  top crust evenly with the BBQ chicken pieces. Using half the onion’s and pepper’s,  cover pizza with about half of the mixture. (saving the other half for the next pizza)

spread half the crumbled bacon over pizza and do the same thing with all 3 cheeses.

Place in oven for approx 10-15 minutes, making sure to keep checking it so the bottom doesn’t burn.

Pizza # 2- Cover pizza with about 1/2 cup pizza sauce. Top with the other half of onion”s and pepper’s,  bacon and 3 cheeses

Place in oven for 10-15 minutes checking to make sure bottom doesn’t burn

Remove from oven and . . . .ENJOY!

pizza

pizza

BBQ Pizza

BBQ Pizza

 

 

 

 

 

 

 

 

 

Before we move on to our perfect musical selections I have chosen, I humbly invite all of you to please check out my other websites and sign up for my free monthly newsletter on  I Am Perfectly Changed.  www.iamperfectlychangedandawesome.com  and www.jamesrsirois.com 

 

And now for your listening enjoyment;