by Joi on December 4, 2009
The following recipe is from Knorr’s and calls for a package of their outstanding Rice Sides - Cheddar Broccoli. Knorr’s side dishes are quick, easy, and blissfully economical – but you know what a stickler I am. If I didn’t taste perfection in every single bite, they’d never go in my cart. But I do, and they do… again and again! It’s funny, I’ve loved their pasta sides for nearly 300 years (I age pretty well) but I never tried their rice sides until fairly recently – with age comes wisdom. The rice sides are every bit as delicious as the pasta sides.
Try a few different varieties for yourself this weekend – you’ll wonder why you haven’t been Knorr-ing all along. I could so write commercials.
Grilled (or Broiled) Chicken and Vegetables Over Rice
INGREDIENTS
2 Tbsp. I Can’t Believe It’s Not Butter!® Spread, melted
4 tsp. Italian seasoning
2-1/2 lbs. chicken parts
2 medium zucchini and/or yellow squash, sliced diagonally
1 medium onion, cut into 1/2-inch-thick slices
1 medium red bell pepper, quartered
1 package Knorr® Rice Sides™ – Cheddar Broccoli, prepared according to package directions
PREPARATION
1. Blend Spread with Italian seasoning in small bowl.
2. Brush chicken and vegetables with seasoning mixture.
3. Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ – Cheddar Broccoli.
Cost per recipe*: $9.65
Cost per serving*: $2.41
*Based on average retail prices at national supermarkets.
Grilled Corn with Spiced Honey Butter
1/2 cup butter, softened
1/3 cup honey
1 teaspoon chili powder
8 ears fresh corn
1/4 cup fresh cilantro, chopped
8 lime wedges
Directions:
In a small bowl stir together the butter, honey and chili powder; set aside. Fold back husks and remove silk from corn; pull husks back up over corn. Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water. Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Remove husks and spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.
Makes 8 Servings
I’m standing at the back door with this recipe in hand, waiting for some of our greatest unsung heroes (farmers) to harvest that delicious corn I wait for every year. I know, I know I have quite a wait – but I don’t mind.
I can’t wait to try this spiced honey rub on other vegetables as well.
This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.
Yum. Make that YUM! Click the link below and let Curtis Stone introduce you to something I’m certain you’ve never created outside before. This would be so Heavenly with a bowl of tomato soup. Man, that sounds so unbelievably good right about now. Curtis Stone Recipe for Outdoor Grilled Cheese Sandwich
Here’s the scenario: You grab your platter, your tongs, your spatula, and (most importantly) your food. Then you head out the back door. Your grill sees you coming and starts to get excited. It’s that time of year again! Only it doesn’t realize that you’re about to knock its wheels off. You don’t just have hamburgers and pink hued hot dogs tonight – oh no, you have Hillshire Farm’s new Hot & Spicy Italian Style Smoked Sausages and that grill isn’t going to know what hit it.
I just tried them this past week and they blew me straight away. There is so much fiery flavor packed into these bun-length sausages that I nearly wept when the last one was eaten.
These sausages are superb when grilled and served on a heated bun. I promise you, they don’t even need ketchup or mustard. I’m sure that mustard and onions would be Heavenly on them, but my preference is simply the sausage and a heated bun.
Below is a recipe from Hillshire Farm’s website for nights when you’re feeling snazzy. You are going to love these sausages. My youngest daughter zaps them in the microwave and swears that they’re the next best thing to a Zac Efron movie.
ITALIAN-STYLE SMOKED SAUSAGE SANDWICH
- 2 Italian Rolls; Split
- 2 Hillshire Farm Hot & Spicy Italian Style Smoked Sausages
- 1/4 cup balsamic vinegar
- 3/4 cup grape tomatoes; halved
- 1/2 cup fresh mozzarella balls (ciliegine-sized); quartered
- 1/2 tablespoon olive oil
- 1 teaspoon red onion; minced
- 1 tablespoon fresh basil; chiffonade
- Kosher salt
Directions:
- While grilling Hillshire Farm Hot & Spicy Italian Style Smoked Sausages, baste with balsamic vinegar.
- In a small sauté pan heat olive oil over medium heat.
- Add tomatoes and cook until soft, approximately 3-5 minutes. Season to taste with kosher salt and remove from heat.
- In a small bowl combine tomatoes, mozzarella, red onion and basil.
- Place one grilled sausage in Italian roll and generously top with tomato-mozzarella mixture.
The next time you’re rounding up food for your grill, grab a couple of different varieties of Hillshire Farm Sausages – just be sure the Hot & Spicky Italian Style Smoked Sausages are one of them. You’ll also want to keep these sausages in mind this fall when tailgating rolls back onto the scene!
I keep ALL of my issues of Kentucky Living. For one thing, I publish a Kentucky Blog (Genuine Kentucky) and need all the information I can get my eyes on.
Another reason is we travel around our state a great deal and these issues serve as guides.
Admittedly, however, the main reason is the recipes. I’m all about southern food, and the recipes in this magazine are always perfection waiting to happen.
I sought out (and happily found) an article from a 2005 issue about Dry Rubs. A dry rub is a combination of seasonings and spices that are rubbed onto meat prior to grilling. Grilling season is nearly here and I couldn’t be happier to see it. We had a LONG, frigid winter and baseball, flower gardening, and grilling are going to be sweeter than ever.
Use the dry rubs as the recipe is given or adjust the spices and seasonings to suit your own taste.
MEMPHIS-STYLE DRY RUB RECIPE
1/4 cup paprika
2 Tablespoons brown sugar
2 teaspoons granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
According to Kentucky Living, the dry rub recipe above is great for chicken and ribs. They suggest that when you are grilling chicken, you should rub the Memphis Rub inside and outside of the chicken. This recipe will generously coat a 4 to 5 pound chicken for grilling.
When grilling ribs, this recipe will coat 3 to 4 pounds of pork ribs.
STEAK DRY RUB RECIPE
2 Tablespoons chili powder
2 Tablespoons garlic powder
1 Tablespoon plus 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
2 Tablespoons dried oregano
This Dry Rub recipe will coat a 12 to 16 oz. rib eye.
Pat the steak well with the mixture, making sure the entire steak is covered. Grill over hot coals as desired and throw away the steak sauce!
For more great southern recipes, check out the recipe section of Kentucky Living.com.
by Joi on February 11, 2009
Oh, yeah! This GRILL AND BACON PRESS
could make my life ever so much easier in the kitchen and at the grill.
I was battling the dreaded bacon roll a few nights ago. I wanted crisp, flat bacon and all it wanted to do was curl up like a little roll. I would have loved to have had this press at my disposal – I’d have taught it a lesson it wouldn’t soon forget.
Pork also tends to “curl” when on the grill – especially thinner cuts. When it does that, I’m never certain it’s cooking thoroughly. This press would take the guess and worry out of the situation entirely.
Product Description:
Cast iron grill and bacon press Cook burgers, steaks, chops and chicken in less time with tastier results. Heavyweight, cast-iron press squeezes juices and fats from foods to reduce shrinkage and keeps more food on the cooking surface. Then use in kitchen for evenly cooked bacon. Features wood handle. 9”.
