BBQ Lemon Pepper Wings (aka "Lori's Wings")

If you've been to one of our BBQ's, you've most likely had "Lori's Wings". So simple. So delicious. So fun - the ultimate finger food. Slowly cook them on the BBQ on low heat (lid open - turning every 15 minutes or so) for approx 45 minutes.




LEMON PEPPER WINGS (aka "Lori's Wings")

Chicken Wings (organic are the best)
A good brand of Lemon Pepper seasoning

Wash and pat dry the Chicken Wings. Rub each wing with Lemon Pepper. Set aside and let sit for approx 15 minutes. Cook them up and enjoy. You can also cook these in the oven. Just bake in a preheated 425 degree (gas mark 7) oven till done (approx 35 minutes).

Turkey Burgers

My friend, Cathy (aka Bonnie Lass) sent me a Turkey Burger recipe quite a few years back. I liked the recipe the way it was but over the years I've changed it and tweaked it to make it my own. These burgers are tasty, juicy and healthy. Enjoy!

TURKEY BURGERS

1lb ground turkey
1 TBS olive oil
1/4 cup seasoned bread crumbs
1 TBS dried, minced onions
1/4 TSP powdered onion
1/4 TSP garlic salt
1 TBS Dijon mustard
2 TBS cold water
1/4 to 1/2 cup grated parmesan cheese

Place ground turkey, bread crumbs, minced onion, powered onion, garlic salt, Dijon mustard and water in a large bowl. Mix thoroughly. Divide into 4 equal balls and mold into patties. Place parmesan cheese on a plate. Roll patties in the parmesan cheese. Heat olive oil in a frying pan. Fry burgers approx 5 minutes on each side or until done.

Chili Con Corny

The secrets out ! Here's my Chili Con Corny Recipe. I learned to make Chili from my mom (aka Grandmama). She made Chili for her family and now I make it for mine. I've been tweaking moms recipe over the years and I made it my own. I've been making my version for years now. My family loves it. I've even been asked to bring my Chili to functions. Everyone seems to look forward to my Chili. No special secrets. Sometimes, just for fun, I'll add a diced potato or two. Most of the time I make very mild Chili and let spicy lovers add their own heat. Last night while we were sitting down to a bowl of my Chili Con Corny, our 4 year old asked me where Chili comes from. Hmmmm? Good question. I looked it up and this is what I found ... No one seems to know! So, I can truthfully tell her, I don't know. Or, maybe I'll just tell her from Mommy and Grandmama - *Wink, Wink* To serve, I crumble saltines in the bottom of a bowl, add a pat of butter, top with the chili and sprinkle with shredded cheddar cheese. Hubby likes to use crumbled tortilla chips on the bottom instead of saltines. Enjoy!

Chili Con Corny

1 lb lean ground beef, ground turkey or ground chicken (I used ground turkey in this batch)
1 small onion, chopped
2 tsp Olive Oil
Adobo to taste (+/- 1 tsp)
1 packet Chili Seasoning (mild, medium or hot - I use low sodium)
1 - 15 oz can Light Red Kidney Beans; drained
1 - 15 oz can Dark Red Kidney Beans; drained
1 - 8 oz can Baked Beans (I used Bush's Original)
1 - 8 oz can Sweet Corn; drained
1 - 26 oz box Diced Tomatoes (I use Poma brand)
Shredded Cheddar Cheese

Heat olive oil in a large pot. Add in chopped onion and meat. Sprinkle with Adobo and cook till the meat is cooked through. Drain if need be. A little liquid is okay as it has lots of flavor. Stir in the rest of the ingredients. Bring to a boil, turn down heat and simmer for about 20 minutes. Turn it off and leave it till you are ready to eat, then just reheat. The longer you leave it, the better it is. Serve topped with cheddar cheese.

Turkey Spam

Those of you who know me best knew a SPAM post was coming sooner or later. Well, I'm not one to disappoint! Here it is. This family loves Spam. We have it a least a few times a month. I prepare it many different ways but tonight I just fried it. Just slice it up and fry it in a bit of olive oil.


Turkey Spam, boxed Au Gratin Potatoes and a can of carrots. Pure joy !

Lori's Easy Stuffed Chicken Breasts

I made this up last year. It's easy and delicious. The Chicken Breasts are moist and very tasty. Would work perfectly for a dinner party. Just make 1 chicken breast per person. Enjoy!

2 Servings

2 - Organic Chicken Breasts
1/4 to 1/2 - 14poz can Fire Roasted Diced Tomatoes (any diced tomatoes will do)
2 - triangles of Laughing Cow Cheese - any flavor (I've also used Philly Cooking Cream which I used in this recipe)
Butter Flavored Non-Stick Cooking Spray
Parmesan Cheese
Adobo Seasoning (my "House" seasoning)

Pre-heat oven to 400 degrees. Wash and pat dry the chicken breasts. Cut a slit (lengthways) in the fattest part of the chicken breast. Do not go all the way through the chicken. Sprinkle top, bottom and inside of slit with Adobo. Stuff one Laughing Cow Triangle (or fill slit with Philly Cooking Cream as shown) into the slit. Use your fingers and really stuff it in there. Prepare a glass baking dish with cooking spray. Place the stuffed breasts in the baking dish slit side up. Using a slotted spoon, spoon tomatoes over the top of the chicken breasts. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes depending on the thickness of the chicken breasts. Remove from the over, cover with tin foil and rest about 10 minutes.



STUFF BREASTS















READY FOR THE OVEN

FINISHED!

Omelet? Omelette? Omelette looks fancier so I'll go with it.

The little ones are off to school with Hawaiian Rolls and frozen mini pancakes in their tummy's. Now it's time for the grown-ups breakfast. Once again I'm making my special cheesy omelette. I guess they are not so special since I make them just about every day but they taste special. I usually put them on English Muffins (Thomas's Promises) but I found Thomas's Bagels on sale yesterday buy-one-get-one-free. I cannot pass up a BOGO sale! I promise I won't bore you by outlining every meal, every day. I just thought my special omelette deserved a post.

House Omelette
1 - egg
Butter Spray
Shredded Cheese (my favorite is Shredded Cheddar but you can use any kind of cheese)
Salt & Pepper

Heat a small, non-stick frying pan (sprayed with Butter Spray) on Med heat. Scramble one egg in a bowl. Once the pan heats up, pour egg into pan. Don't touch it ! Salt & Pepper as desired. Remove from heat and let it set up. Once it sets, gently turn it over and put back on the burner. Put some cheese on 1/2 of the egg and fold over. Remove from burner. After about 30 seconds or so turn it over again. This will make sure the cheese melts evenly. Remove from pan and enjoy. Simple, fast, delish! Right, mine is done. Going to enjoy now.

Mom's Shredded Chicken & Beans: CROCK POT RECIPE

This is what's for dinner tonight. I created this recipe back in July 2008. Enjoy!

Tomato/Bean Mixture before adding chicken













1/2 Jar Salsa (I use Pace Mild or Medium)
1 - 14oz Can Diced Fire Roasted Tomatoes (you can use regular diced tomatoes)
1 - 14oz Can Cannellini Beans; Drained
1 - 14oz Can Chick Peas; Drained (also called Garbanzo Beans)
1 - Chicken Stock Cube
2 tsp Real Maple Syrup
2 to 4 Boneless, skinless chicken breasts
Shredded Cheddar Cheese


Add salsa, tomatoes, beans, chick peas & maple syrup to the Crock Pot. Crumble in the stock cube and stir. Add the chicken breasts and bury them in the tomato/bean mixture. Cook on low all day. Just before serving, remove the chicken to a plate and shred with two forks (photos to come). Add the chicken back to the pot and stir. I serve this over white or brown rice with shredded cheddar cheese on top but you could try it over baked potatoes (sweet potatoes would be good) or pasta. Leftovers are great the next day served as an open faced sandwich. Just use buttered bread.

UPDATE: It's cooking away and smells so good! Cannot wait. I started the rice in my trusty rice cooker. Tonight I used Jasmati Rice ...Yummy! Time to take the chicken out and shred it.


















Here is the chicken after I shredded it:















The finished product: