Saturday, July 4, 2015

Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

Not my favorite, but Lisa really enjoyed it.  It was good for something different even though I am not a huge fan of spinach

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, slices or shredded (you can use up to 6 oz)
1 pkg fresh spinach sauteed until wilted in 1 tbs oil
1 tbsp olive oil
1 tbsp Panko breadcrumbs
Sea salt, to taste
Freshly ground black pepper, to taste
1 Tbs Cajun Seasoning
Lots of toothpicks (soaked in water for 5 minutes before using)

Preheat EGG to 350 indirect

Flatten the chicken to 1/4-inch thickness. To make this mess free, place the thawed chicken breast in a ziplock bag, remove the air as much as possible, place a hand towel over the package and pound lightly to flatten. Periodically remove the cloth to check on the progress.

Heat a skillet over medium high heat, once hot add 1 tbs of olive oil, heat until the oil is very hot. Add the fresh spinach, saute lightly until slightly wilted. Sprinkle liberally with salt and pepper. Add a dash of Cajun seasoning and half of the cheese (shredded or otherwise!).

Combine Cajun seasoning and breadcrumbs together in a small bowl, set aside.

If your chicken has "holes" in it from being pounded unevenly or cut unevenly you can place a layer of fresh spinach leaves, a layer of pepperjack cheese, then spoon 1/2 of the spinach mixture onto each breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.


This part requires a tiny bit of skill, use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up into a loaf pan that is lined with tin foil-lined (for easy cleanup). This also helps keep the insides from oozing out.

Grill for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.

Serve whole or slice into thick slices. This dish goes well with just about anything, steamed rice,
veggies, salad, etc.

Sunday, April 5, 2015

Maple-Smoked Turkey Breast

We bought a couple of turkey breasts when they went on sale after Thanksgiving.  This was a really good meal and the turkey sandwiches and quesadillas were even better.  This also gave me a chance to smoke something on my new Weber charcoal grill

For the rub and turkey:
2 tablespoons maple sugar or light brown sugar
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
5 pounds bone-in turkey breast
For the maple butter basting mixture:
1/4 cup maple syrup
4 tablespoons salted, melted butter

Place the maple sugar and all herbs and rub seasonings in a bowl. Stir to mix.

Rinse turkey breast under cold water. Drain and blot dry with paper towels. Using poultry shears, cut out the ribs so the turkey breast lies flat.

Trim off and discard any excess fat. Sprinkle the rub over the turkey on all sides. Pat rub into the
meat with fingers.

Place turkey in a bowl or a Ziploc bag, making sure the turkey is tightly covered. Allow to cure
overnight in the fridge (12 hours is ideal.)

Make the basting mixture. Melt butter, syrup and whiskey in a saucepan.

Set up the BGE for indirect cooking. Preheat to 350°. Place maple wood chips directly on the coals.

When ready to cook, place the turkey breast in center of the BGE over drip pan.

Cook until cooked through, approximately 75 to 90 minutes.  After cooking for 45 minutes I basted the turkey every 15 minutes. 

To test for doneness, use an instant read thermometer. It should register 170°.

After cooking, brush with some of the maple butter basting mixture. Transfer to cutting board. Let it
rest for 10 minutes before slicing tenting with aluminum foil to keep warm.


Sunday, December 14, 2014

Grilled French Fries

We received a bunch of potatoes in our recent farmer's market basket.  This was a great use for extra potatoes and they tasted great.  If something tastes good when you cook it inside it has to be even better on the grill.

2 to 3 large potatoes
Coarse Salt
3 tablespoons extra virgin olive oil
2 cloves minced garlic
2 tablespoons chopped dill
1 teaspoon fresh black pepper

Scrub the potatoes.  Cut each one into 1/2" thick slices.  Place in a pot with cold salted water to cover and bring to a boil over high heat.  Cook the potatoes until just tender, 4 to 6 minutes.  Drain the potatoes in a colander, rinse under cold water then drain again.

Blot the potatoes dry with a paper towel and place in a bowl.  Toss the potatoes with the olive oil.  Add the garlic, dill and pepper.  Taste for seasoning, adding more pepper and lots of salt then toss again.

Preheat the grill to medium high, direct. 

Lay the potato slices on the oiled grate.  Grill the potatoes until nicely browned on both sides.  They should be crisp on the outside and tender inside, 4 to 6 minutes per side.