CHICKEN & BROCCOLI PASTA

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 CHICKEN & BROCCOLI PASTA
This is a supper easy and quick meal. Especially useful for using up left over chicken. While we prefer broccoli. Peas, or spinach, could be substituted. This meal can be prepared in 45 minutes or less from start to finish. Add a salad, garlic toast, and a glass of wine. for a full meal with a touch of elegance.
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Instructions
  1. Precook the 1 1/2 cups of dry Penne Pasta in an adequate amount of lightly salted water, and 2 tablespoons of Olive Oil. At the same time steam or microwave frozen Broccoli florets until tender. Slice or roughly cube the precooked chicken breast.
  2. Start oven at 375°F
  3. On the stove top, In a seasoned and liberally coated (shortening or oil) cast iron skillet, melt the butter. add 2 generous splashes of hot pasta water, and bouillon paste. Whisk until uniform. Do not add any salt. The Bouillon and Pasta water will probably provide all that is needed.
  4. To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
  5. Strain the "al dente" hot cooked pasta. Discard the water. Add the strained cooked pasta to the skillet mixture. Mix and fold over to mix the pasta in.
  6. Sprinkle the cheese over the skillet mixture.
  7. Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
  8. Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
Recipe Notes

This could easily be adapted to bake in a Dutch Oven using Charcoal.

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SUN DRIED TOMATO Topping for fish


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 SUN DRIED TOMATO
Recipe & Photo Submitted by: Rick Beach Enough for 2 pieces of freshly Grilled Salmon (Salt & Pepper to taste) Great on grilled Swordfish too. Multiply as needed.
Servings
Servings
Ingredients
Garnish top prior to serving
Servings
Servings
Ingredients
Garnish top prior to serving
Instructions
  1. Using a Non Stick frying/saute pan heat oil on medium high
  2. Add and quickly saute the Celery and Garlic (stir constantly to avoid burning-Don't let Garlic turn dark)
  3. Add all the remaining ingredients except the Grated Parmesan Cheese & Chopped Basil leaves
  4. Hold the Parmesan Cheese & Chopped Basil leaves until the end.
  5. Continue cooking the tomato ingredients on medium high heat, constantly stirring and folding over until liquid is gone. Blackened in places is perfect....but don't over do it. Cook all the liquid out of the mixture until it is thick enough to pile and not flatten out or leach liquid.
  6. Just prior to serving on freshly grilled salmon, add the Grated Parmesan Cheese & Chopped Fresh Basil. Keep over heat and stir into the mixture for about 1 minute to wilt the chopped Basil. Immediately pile a generous portion on each serving of freshly grilled Salmon. Top with a fresh sprig of Basil
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SALMON Cedar Plank Grilled


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 SALMON Cedar Plank Grilled
Recipe and Photo submitted by Rick Beach Image ©2013 Rick Beach This is a family favorite. Cedar "Planked" Salmon. Also see our favorite Sun Dried Tomato & Basil topping recipe. Don't wait for summer to be over before you try this recipe. Though cedar is what we prefer, other species of wood are available. We use Cedar specifically sold for cooking on. We find ours at Home Depot in the BBQ area. While some cooks write you can reuse the boards, we never-ever do. In some places the planks are only available seasonally. Don't try native wood or wood that may have been exposed to chemicals. It's worth the price to pay to get what is specifically made for this. This recipe takes advanced prep. The planks need soaked in water for a minimum of 1 hour. I often times soak them for 3+ hours or overnight. Use a rectangular glass casserole dish and fill high enough with water to completely submerge the planks. Fill a large glass or glass measuring cup with water. Place the filled glass or glasses on top of the planks to weigh them down enough to stay submerged. I use a 3 burner BBQ grill with a lid. These can be done on any BBQ grill, charcoal grill, or a campfire bed of coals as long as you can cover them to retain the heat and cook at a temperature around 375°. The whole concept is you need to try it and get used to your own cooking method. With the 3 burner arrangement I turn on all burners to high to pre-heat. Then I turn the center to low and the 2 ends to medium high. My under the lid temps range from 350° to 400° The soaked planks with the Salmon are placed over the center (lower heat). It is common for the planks to smoke and even burn around the edge some. I keep a spray bottle of water handy and check at 10 minutes, and 15 minutes. I spray soak the edges that might catch fire. Keep the spray water off the fillets. (My total grilling time on my grill is perfect at 20 minutes)
Course Main Dish
Cuisine American
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Instructions
  1. Make cross cut knife cuts about 1/4 the way through the filets, cutting the slice at 45°
  2. Place the fillet in a flat glass dish. Mix all the remaining ingredients in a separate bowl (Holding the lemon slices in reserve to grill). Pour half the mixture on the fillet and rub it into the cut marks. Get some of the garlic and dill into those cuts. Then pour the remaining mixture over the fillet and gently lift the fillet to allow the bottom to get coated with the Olive oil mixture. Cover with plastic wrap and Marinate in the fridge a minimum of 1 hour.
  3. Preheat your grill as previously mentioned.
  4. Place the marinated Fillet on the water soaked Cedar planks. Place the planks in the center of the grill and cover. At 10 minutes, check and spray soak any part of the plank that may have flared up. Check again at 15. At the total of 15 minutes your fillet may be done. Mine takes 20 minutes. Don't forget to start grilling your lemon slices about 5 minutes before done time. Flip the lemon slices once to get grill marks on both sides.
  5. Those with a cooler grill may take longer. Don't overcook! There should be juice that starts bubbling out the top of the fillet. When that juice turns white (meaning the top heat cooked the juice bubbling out) the fillet is normally cooked to perfection. But again...you may have to try this once for yourself before attempting to impress your friends. Know your grill. They will remember the taste and ask you when you will be doing this one again!
  6. The last 5 minutes of cook time brush the lemon slices with olive oil. Place on hot grill to get good grill marks. Serve as a garnish with the final grilled salmon
  7. Optionally Top with our favorite Sun Dried Tomato and Basil topping.
  8. Send us some pictures of yours, or let us know how you like this recipe! Thanks and happy grilling!
Recipe Notes

Click here for the Recipe for Sun Dried Tomato & Basil topping

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

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 RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)
Recipe: Rick Beach
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Instructions
  1. Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  2. In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  3. Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of a greased/well oiled Dutch Oven.
  4. Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  5. Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  6. Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  7. Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  8. Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  9. Note: Follow the same directions and heat for baking in your home oven.
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DIP – CILANTRO WHITE BEAN

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DIP - CILANTRO WHITE BEAN

We served chips with this dip as an appetizer with rewarmed Stuffed Peppers. This dip recipe is simple and fast. Blend it up in a food processor and immediately serve. Keep a couple cans of white beans handy for unannounced guests. It could be made with the fresh Cilantro. You could substitute the fresh cilantro with dried cilantro, parsley flakes, or dried chopped chives. But I think you will sacrifice some of the flavor.

Recipe: Rick Beach

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Place the fresh Cilantro and garlic in a food processor. Drizzle the oil on top of the Cilantro. Pulse to chop ingredients fine. Do not liquefy.

  2. Add the remaining ingredients and pulse until well blended

  3. Serve with corn chips.

  4. Alternate option. Substitute 1 Tbsp Lime juice for 1 Tbsp of Olive oil.

    Also could substitute the fresh cilantro with other dried herbs such as cilantro leaves, parsley flakes, or dried chopped chives.


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Spanish Rice

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 Spanish Rice
Recipe courtesy of Rick Beach This is a great side dish. Or for use in other recipes that call for "Spanish Rice" Add an addition of 1lb ground beef (browned) to be used as a main dish. This recipe makes about 3 to 4 Cups of Spanish Rice.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in deep skillet. Saute uncooked rice, onion, bell pepper, until rice is brown and onions tender. Add minced garlic toward the end. Stir in and don't burn the garlic.
  2. Stir in water, & tomatoes. Stir in all seasonings. Simmer for about 30 minutes covered. Or until rice is cooked and liquid absorbed.
Recipe Notes

To use the basic Spanish Rice recipe as a main dish.  Add 1 lb of browned ground beef, browned ground chicken, or browned ground turkey.

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