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Ingredients Number of servings 8 Cost per serving $0.49
Ingredients Number of servings 8 Cost per serving $0.34
1.Eight hours before grilled, soak the wood chips in enough water to cover. In a small bowl, combine the rub ingredients.
2.Place the chickens on a clean work space. Cut each chicken in half and remove the back from both chickens (See Tip No. 1). You can use pre-cut whole chicken pieces to save time; if desired.
3.Rub the halves all over with the spice rub, put the chicken on a platter, cover and place in a refrigerator or ice-filled cooler until ready to cook or up to 4 hours.
4.Prepare enough coals for a hot fire. While the coals are heating, drain the wood chips (See Tip No. 2).
5.Arrange the hot coals on one side of the coal grate in as compact a pile as possible. Place wood chips directly on the coals. Place a 9 x 12-Inch aluminum pan on the opposite side of the coal grate and add 1 inch of water to the pan.
6.Arrange the chicken on the grill rack opposite the coals. Cover the grill with the vent positioned over the chicken. Smoke for 60 minutes, adding more chips every 20 minutes of cooking. If using a smoker, follow manufacturer's instructions.
7.Remove the chickens and place each half on a large sheet of aluminum foil. Spread on a thick layer of the barbecue sauce and fold the foil to fully encase the chicken.
8.Return the foil-wrapped chicken to the cool side of the grill. Add a few more coals to the fire. Cover the grill and cook for 20 minutes more and then remove from heat.
9.The chicken will be juicy and moist when the foil is removed. Serve with more barbecue sauce. Barbecue Tips: 1.To Split Chicken: Lay it on a cutting board breast-side up with the legs pointing toward you. Using a large knife, cut along each side of the backbone, cutting from the front to rear. Remove the backbone, then flip the chicken over so it is skin-side down.
Now you can split the chicken in half by cutting through the breast bone/cartilage. After splitting the chickens, be sure to thoroughly clean the work surface with soap and hot water. 2.Original recipe calls for placing wood chips in an aluminum foil packet. I changed this because the meat will pick up a metallic taste from the burning foil. It's best to place the wood chips directly on the coals or use a stainless-steel smoker box.
Ingredients Number of servings 3 Cost per serving $3.06
Prep time: 15 minutes Servings: 8 Tags: Kid Friendly Quick and Easy American Ingredients Number of servings Cost per serving $0.51
Chocolate Coconut Banana Bread (makes about 15 slices)
For the CRUST
22-25 Midel Gluten Free Gingersnap Cookies
2 tsp. brown sugar
2 tbsp. melted butter
cupcake liners and a cupcake/muffin pan**
For the CHEESECAKE
1 block (8 ounces) cream cheese; room temperature (I use Organic Valley)
1/2 cup pumpkin puree
1/4 cup sugar
2 tsp. heavy whipping crème
1/4 tsp. vanilla extract (be sure gluten free)
1/2 tsp. cinnamon
1/8 tsp. grated nutmeg
For the WHIPPED CRÈME
1 cup heavy whipping crème
1 tbsp. sugar
1 tsp. vanilla
**If you have a mini cheesecake pan then use that! Otherwise, cupcake liners will be needed.
Preheat oven to 350 degrees.
Start with the crust. Using a food processor: process the gingersnap cookies and the brown sugar together until it is the consistency of sand. In a large bowl, combine the gingersnap sand and the melted butter. Stir until it is completely combined.
Line a muffin/cupcake pan with liners. Spray liberally with non-stick cooking spray. Each cup needs around 1/2 inch of a crust once you pat it down. So scoop the crust mixture into a cup (try two spoonfuls) then press down with your finger to pack it down and create a crust. Add more crust and pack it down until you get half an inch.
Bake for 8-10 minutes.
While your crust is baking, in a mixer: whip together the cream cheese, pumpkin puree, and sugar. Scrape the sides and whip again until fully combined. Then add in the rest of the cheesecake ingredients: egg, heavy whipping crème, vanilla, cinnamon, and nutmeg. Whip on medium until fully combined.
Once your crust is out of the oven, spoon the cheesecake mixture onto the crust. You want to fill the liners to the top without overflowing. Using your spoon, smooth over the tops to get the cheesecake filling as even as possible.
Bake for 20 minutes.
Once finished, allow to cool for 30 minutes on the counter and then refrigerate for at least 2 hours before serving.
When you’re ready to serve, carefully peel the cupcake liners from the cheesecakes and make your fresh whipped crème!
In a mixer with the whisk attachment: whisk on medium-high 1 cup heavy whipping crème and 1 tbsp. sugar with 1 tsp. vanilla. Whisk until stiff peaks form. (You’ll know when the mixture has gone from liquid to whipped crème)
From there you can either dollop the whipped crème on with a spoon or spoon the whipped crème into a plastic storage bag. Cut off one tip from the bag and then use to pipe onto the cheesecakes. Refrigerate any leftover whipped crème.
Don’t have time? The spray can whipped crème will work too!
I really can’t say enough about these cheesecakes. The warmth from the gingersnaps with the creaminess of the cheesecake – so good!!
If you’re making these for kids, you might want to add in a few gluten free graham crackers in substitute for the gingersnap cookies. I love the spice that fresh ginger gives to this recipe BUT some kids may not!
AND be sure to taste test one before you serve them…
Sprinkle the top with cinnamon or pumpkin pie spice!
Serves: 4 Preparation Time: 5 minutes
Cook Time: 25 - 30 minutes
Description Simple, delicious, and it can be on the table in half an hour! Use a good quality whole grain mustard (I recommend Grey Poupon) for this - it'll make a difference. You can make this using boneless skinless chicken breasts or chicken thighs. Make sure to skin the thighs first to cut down on fat content. Serve with mashed potatoes or a hearty vegetable purée (like celery root).
Mix the mustard and honey together in a small bowl. Season with salt and pepper, to taste. Brush the mixture all over the chicken breasts or thighs.
Cook for 25 - 30 minutes, or until cooked through.
Serve immediately with a side such as mashed potatoes, a red onion and tomato salad, steamed vegetables of your choice, or a vegetable purée
Serves: 4 Preparation Time: 10 minutes
Cook Time: Varies
Description Risotto is a classic comfort food dish. Thick, creamy and flavorful rice is enough to warm anyone's body and soul. This dish uses a bit of a shortcut with prepackaged risotto mix but that does not mean it's short on flavor. Borlotti beans may be a bit difficult to find - if you are lucky to have an Italian market nearby, you likely will find them there but some gourmet grocery stores may carry them. This particular risotto also accepts a variety of fresh herbs if you can't get or don't want to use rosemary; you can substitute fresh thyme or marjoram. Serve with a simple green salad and hot garlic bread...and a glass of wine or two certainly wouldn't hurt any!
Make up the risotto according to the package directions, using the suggested quantity of water.
Immediately after the rice is cooked, stir in the bean purée. Add the reserved beans, then the mascarpone and rosemary. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavors fully.
Preparation Time: 15 minutes
Stir Fried Shrimp with Garlic and Basil
Cook Time: 5 - 8 minutes
Description Fiery and garlicky, this dish will sate one's need for seafood. A short ingredient list makes for an easy and quick meal. If you can buy your shrimp already peeled and deveined, it will save on a lot of prep time. This dish is very spicy with the full teaspoon of red pepper flakes added, so if you're cooking for people who don't tolerate spicy food very well, start with 1/4 tsp. of red pepper flakes and add more as desired. Serve with cooked rice; brown rice makes an excellent accompaniment.
Heat a wok or large skillet over high heat. Pour in the oil. Almost immediately, add the garlic, ginger and red pepper flakes.
Cook, stirring once or twice, until the garlic starts to color, about 15 seconds. Add the shellfish and cook until it is opaque. Season with salt and pepper to taste. Add the basil or cilantro and the liquid of choice. Stir, taste and adjust the seasonings. Garnish with fresh basil, cilantro, chives or scallions.
Serve immediately with hot cooked rice.
NOTE: Fish, shrimp, chicken and vegetable stocks, dry white wine or water can be used as cooking liquids. A combination of any of these can be used. Preferably, use a good quality fish or shrimp stock in this dish. If you can't find canned fish stock, use any of the other liquids listed. Keep in mind that if you want to use shrimp stock, you will have to make your own.
Makes:4 servings, about 1 1/2 cups eachActive Time:25 minutesTotal Time:40 minutes The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas. Ingredients
Makes:4 servingsActive Time:50 minutesTotal Time:50 minutes Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results. Ingredients Raita