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 with olive oil, butter oil or coconut oil.

The breast was still partly frozen so I started with a 350 grill and put it in a cooler area to thaw out. Then as it came up from the frozen state the grill was upped to 375.

I’m cooking it fairly slow as we’re enjoying happy hour on the patio. Nothing spectacular…. just a Blue Moon with an orange slice for me and a Malibu rum and Diet Coke for Gus.

When the chicken is done we’ll enjoy it with a good sized green salad with lots of goodies.  Internal temperature should be 365 for chicken breast.

It’s done so were hungry and ready to eat.

This is my first post in a long long time.

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

Place herbs and dried lemon peel under the breast skin.
Place herbs and dried lemon peel under the breast skin.

Season Hen Under Skin:
1 teaspoon lemon peel fo season under skin
4 sprigs fresh thyme
salt & Pepper to season inside of hen

Have all your ingredients ready and season the inside of the hen.
Have all your ingredients ready and season the inside of the hen.

Season Inside the Hen:
1 teaspoon lemon peel to season inside of hen
2 small golden delicious apples (not ripe) quartered
1/3 yellow onion cut in thirds

I like plenty of seasoning!!
I like plenty of seasoning!!

Season Skin on Outside of Hen:
sprinkle outside of hen with lemon peel, garlic salt, Tuscan Style dried herbs

Removed from Smoker and Placed on Grill.
Removed from smoker and placed on grill.  Looks done but it’s not!

Smoke It First:
Pre-heat smoker with apple wood at 225 degrees. Place hen in smoker and slow cook for 1 hour. It will begin to turn brown. I put mine breast side up in a large pie pan to hold in the juices.  Remove from smoker after at least one hour.  You can then finish on your grill or in the oven.  I’ve finished mine on the grill.  If you prefer the oven then place the smoked whole chicken in a baking dish with enough room to catch any drippings.  Bake at 375 until a meat thermometer reads 180 degrees F.  This will probably take at least another 1-2 hours depending on the size of the hen.

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Slowly grilled for another hour. Let’s eat.

Finish on Grill:
Pre-heat your grill so that the hen will sear when placed on the grill.  Place the hen in the center of the grill breast side down and turn off or down those center burners so that it continues to grill with indirect heat.   Turn hen over every 15-30 minutes and check often to ensure that you have enough heat but not too much heat as to burn or over cook the outside of the hen.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Momma chick was following up the rear with her little baby chicks between her and the other side of the street.  No cars in sight, whew.   I had to chuckle at the little prancing parade. Have you ever felt like this when you and your family or friends are walking along single file? I have.

Momma chick with babies between her and the other side of the street.
Momma chick with babies between her and the other side of the street.

One of my favorite things to do with Ms. T is to help her make her famous homemade noodles.  When she visited this spring we went up to the cabin and carted all the ingredients we needed to make Chicken and Homemade Noodles.  It’s  one of my most desired comfort foods and I also have it with leftover turkey during the holidays.  The recipe is from Ms. T’s family; Grandma Olga who was of German heritage. It is fun to think that this recipe has been passed on through multiple generations and I’m now sharing it with you.   I usually cheat when it comes to the noodles and buy fresh packaged linguini noodles and toss them in flour.  But, Ms. T showed me again how to make them and I have the evidence to prove it.

Ingredients:

2    Cups All-Purpose Flour
2   Teaspoons Salt
3    Egg Yolks
1    Whole Egg
1/4 to 1/2 Cup Water

Directions: Assemble all your ingredients and tools that you will need before beginning.  Place the flour and salt in a large mixing bowl and mix together.  Form a pocket hole in the flour to place the next few ingredients.  You may notice that many of the kitchen items are antiques such as the large mixing bowl.  I love antiques and have quite a few in use at the cabin including the mixing bowl, green glass measure cups and large green glass measure for water.

Place the eggs in the center of the pocket.  First place in the whole egg.  Then separate 3 eggs from yolks reserving the whites.  As you separate the yolk, place it in the pocket along with the first whole egg.

Next, add water a little at a time until the dough become firm and you are able to handle the dough.  Knead the dough for approximately 10 minutes.  Press your hands into a dough ball and flatten it.  Fold the flattened dough back into itself and press flat again, repeat for 10 minutes.   Whew…  you have to be able to get you hands into the work.  After kneading for 10 minutes, form a dough ball and cover with a light towel.  Let rest for 10 minutes.  You can now rest for a few minutes, too.

Cut the dough into four pieces and form individual balls.  Take one ball at a time, leaving the remaining balls covered with a towel or plastic wrap in the bowl.  Add a little flour to the top of the first ball and begin rolling the dough flat.  Turn over, add more flour if necessary and press with rolling-pin to continue flattening.  Repeat until you reach the desire thinness. The dough should be relatively thin.

We used a pasty cutter with multiple blades to cut the dough.  Take your time and take it slow when cutting.  You need to press fairly hard down on the cutter to make clean cuts.  You can also roll the thin dough up like a tube and then cut the roll  into individual slices with a knife if you prefer.  The difference is that you will not achieve uniform pieces of noodles when using the second method.  Place each individual noodle on a cookie rack and allow to dry for 2 hours.

All the while we were preparing the noodles, we started to cook a whole chicken.  Place cut up chicken in large stock pot.  Add water to cover.  Season with salt, onion powder (except for Mr. B.) and allow to simmer for several hours until tender and fully cooked.  After cooked, remove chicken from pot and refrigerate until cool to touch.  Retain broth to cook noodles later.  After chicken is cooled, remove skin and bone.  Cut into small bite size pieces. Add noodles to boiling chicken broth and cook until tender.  Add chicken.  Make it the ultimate indulgence.   Serve along with a simple green salad as you won’t need much more.

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Sprinkle with a little pepper and choice of spice blend for color.
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Simple Green Salad with chopped fresh tomatoes and snap peas.

Baked Chicken Cordon Bleu… How I wish I could lay claim to this wonderful recipe and the picture but alas I can only share it here at KCinAZ.  I absolutely love baking this dish and it has the fame on BigOven as one of the “Top Ranked” recipes.

From the Author: I have been making this recipe for years now. It is such a wonderful and tasty dish…not to mention that you can prepare it in advance. I always fall back on this recipe when I have dinner guests. It is pretty nice to be able to enjoy their company without worrying too much about dinner. I usually prepare the chicken rolls in the morning, place them in the refrigerator and then bake them right before dinner. Alternately, you can freeze the rolls uncooked and defrost and bake at a later date.

Baked Cordon Bleu from Big Oven
Baked Cordon Bleu from Big Oven – Click Image to go to BigOven Recipe

Ingredients
5 chicken breasts; split in 2 (total yield 10 pieces)
4 tbsp butter; melted
4 tsps onion powder; divided
3 tbsp olive oil; or canola
3 cups fresh bread crumbs
10 slices deli ham; sliced thinly
3/4 cup shredded Parmesan
10 slices Gruyère/Swiss cheese
salt/pepper; to taste
basil/parsley ; optional sprinkle

Preparation
Process a few slices of bread in food processor to make about 4-5 cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder. Set aside. Melt butter in a bowl and mix with oil. Set aside. Wash and clean chicken breasts. Pat dry and cut each breast into two pieces. You will have two pretty thin slices.Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.

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This picture is from when I made the dish a few years ago and posted the picture on BigOven

Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty. Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate.Take cheese out…I usually like to cut the cheese slices in half in case I have to overlap them.Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).Roll chicken …making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks. Take the chicken roll and dip into the melted butter/oil…make sure all the sides are well coated.
Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice if you like. I sprinkled some dried basil. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:). When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don’t overcrowd them.Bake in a preheated 375 oven for 15-20 minutes. Place the pan on the top third rack. Don’t over cook the chicken. You can easily do this in a toaster oven as well.

Viceroy at Mead's Bay

We departed from Simpsons Bay on the Dutch side of St. Martin early enough in the morning to catch the draw bridge at Marina Port de Blaisance and motor to customs right away.  In order to depart from St. Martin the Smitten Kitten’s captain, Stuart, had to speed off to clear all those aboard through customs so that we could go into International seas and set sail to Anguilla.  We were pretty much first in line, though a hot-shot from another charter (to remain un-named) did try to one up us.  He almost “tagged” us as he tried to snuggle between us and the shore.  He gave up quickly, rounded about and moved away to allow for clearance. After clearing customs, we set sail along the coast of St.Martin heading towards the French side.

Stmartin

As we sailed along the North West side of St. Martin (French Side) we passed several sights of interest including a mansion in Meads Bay that sold a few years back for 11 million.  This same mansion was awarded the best worldwide architectural award 2012-2013 by International Property Awards and was the winner from over 2000 entries.

Very close to this mansion is a timeshare resort called the Viceroy. It expands the coast line on Mead’s bay for quite some time.

Viceroy at Mead's Bay
Viceroy at Mead’s Bay

Along the way to Viceroy on our first day sail to Road Bay and Anguilla,  Stuart, our captain made us up some of the best pain killer cocktails ever.  You have got to try them and the secret to the recipe is the nutmeg topper. I was hoping to get the actual recipe but have guessed at the measures.  I’m going to experiment diligently but until then here is my best guess.

Captain Stuart's famous Pain Killer
Captain Stuart’s famous Pain Killer

Pain Killer Cocktail

Fill blender with Crushed Ice
1 can Coco Lopez
1 cup Orange juice
1 small can pineapple juice
Caribbean Rum to taste!!
garnish each cocktail with ground nutmeg

The mid-day appetizer made especially delicious by Jenny, first mate on the Smitten Kitten, featured spring rolls, fresh ginger and a wakame seaweed salad.  I’ve never liked seaweed but this was different.  It was light and slightly sweet.  A lovely taste.  I was surprised to see a package in Costco back in Arizona a month later that looked very similar to the seaweed that Jenny served.  Maybe it was the same dish.  This seaweed salad doesn’t have that typical taste of seaweed which I normally do not like.  I didn’t buy it to try because it was to large a package for two people but I was tempted.   These were some yummy Appetizers.

Spring Rolls with Fresh Ginger and Seaweed Salad
Spring Rolls with Fresh Ginger and Seaweed Salad

Dinner that same night was chicken stuffed with goat cheese and lemon sauce over pasta noodles. A very original dinner served by Jenny and with the help of Stuart.

Chicken Stuffed with Goat Cheese
Chicken Stuffed with Goat Cheese

We were to have continued on to Road Bay to dock for the evening but the waters were rough enough that we decided to stay where we where over night.  I for one was in favor of anchoring the boat and our butts right there and not pitching with the waves to make our way onward so quickly.

Overnight there was a constant patter of evening rain on the decks.  The poor Greek hubby left side port window open and he got late evening bath.  In the dark of night, I had to help him close the window.  I don’t think he had ever closed them himself.  Oh, well…. he demanded to sleep on that side of the bed.  His loss!  My gain!  Of course, I would probably would have closed the window a little better than he did.

Up next… Day 2 Anguilla and Guadalupe.

I Love Chicken Cordon Bleu and this is one of the best from BigOven.com.  I’ve made it several times and it always is delicious.  Looks as great as it tastes.

I wish I could take credit for the recipe but not. I do love it!!  It was submitted by Ellie36.  Over 8,000 people have said they want to make it and over 11,000 have it in their BigOven favorites.

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I have made it several times and when I made it and took a photo, it looked like this:

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If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Made this again last night and it wasn’t as good as the first time it was made. Sometimes a dish doesn’t turn out the same the second time around and I always wonder why? On thinking about what was different several thoughts come to mind?

I didn’t use a measure spoon and just guessed on the amounts or sprinkled from the spice jar. Won’t do that again! The dish may have had too much brown sugar or too much soy the second time around. Again, because I was playing like I was super chef instead of following the recipe it just didn’t have the light delightful flavor I so enjoyed the first time.

If you desire a more rich sauce and if that is what you’re wanting to achieve then go ahead and go with 1/3 cup of brown sugar and a little more soy. The chicken and sauce was still good, but was a bit overwhelming for me. It also competed with the oriental rice and gave conflicting tastes. Next time I would measure.. measure away and oh… also go with white or brown rice to not lose the flavor of the sauce against the rice.