Part of getting back on track was to drop some of the “several pounds” I gained over the last year or so.  It wasn’t a large weight gain but enough to make me want to go out a buy a new wardrobe.  I do love shopping but want to buy for my desired weight. Recently I started a KickBoxing at an organization called I Love Kick Boxing.  It is very motivational along with a very thorough workout.  You don’t just go and punch away at the bag.  But I digress… another story to come. My lunch today was freshly baked turkey slices and grilled vegetable .Read More →

Tonight for dinner I’m grilling a simple skin on the bone-in chicken breast. I like leaving the skin on and bone in so that the chicken is really moist. We’re at our Ironworks cabin so we almost always grill.  The spice I use is Boswell’s Blends – Fowl-n-Feather Seasoning.  I bought it at one of those home shows in Phoenix AZ and use it all the time.  The ingredients in case you want to try something similar are: salt dehydrated garlic dehydrated onion other spices (the secret ingredients) sugar dehydrated red bell pepper dehydrated parsley Rub the spices into the chicken breast & spray withRead More →

It seems like eternity since I’ve posted a new recipe to KCinAZ.  Originally, my posts were all about food and then I ran out of newly created recipes.  Sometimes, the old noggin just doesn’t think up new goodies.  But, leave it to the hubby, he requested that I smoke chicken for a dinner party and this recipe was the result.  Apple Wood Smoked Lemon Chicken stuffed with quartered golden delicious apples and white onion. Take one 3-4 pound  whole chicken Season Hen Under Skin: 1 teaspoon lemon peel fo season under skin 4 sprigs fresh thyme salt & Pepper to season inside of hen Season Inside the Hen: 1Read More →

We had eight of our closest friends at our home to celebrate and ring in the New Year.  Cocktail and appetizer hour started at 7pm and dinner was ready to serve an hour and half later.  The twice baked potatoes were prepared the day prior and were ready to place in the oven for the final baking one hour before dinner.  The tenderloin smoked for 1 hour, grill seared for 15 minutes and then slow cooked in the oven (on and off) for the balance of the day before carving to serve at a delicious medium-rare. Oh how I wish I were better at remembering toRead More →

Who would have thought that I would still be grilling outdoors in the middle of December!  It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill.  I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here.  I did not serve the shrimp as a surf and turf which what I first thought of doing.  Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers.  Hope you enjoy the shrimpRead More →

Thinking about smoking something for a New Years dinner.  Many of  the supermarkets have New York Steak roasts on special and they are great smoked and then finished on the grill or in the oven.  In the recipe, it calls for your favorite beef rub.  Mine is always, Barbarians Steak Rub from Barbarian’s Restaurant in Toronto, Canada.  What are you cooking up for the New Year? Grilling and smoking most anything is a passion, especially steaks, chicken, lamb and seafood.  Grilling is a favorite way for cooking. Originally I had an electric grill because for some reason using gas frightened me. Chicken, and not the foodRead More →