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 →

What’s for dinner tonight? Smoked New York Steak Roast again.   See the recipe here.  I keep coming back to this one.  It’s so easy and entertaining friendly.  While the Roast is smoking away in the Cookshack and then the oven I’m able to visit with friends without feeling stressed.  Lots of time to do everything necessary for a nice Valentine’s dinner.  There is still plenty of breathing room to figure out the sides and get them going too. I’m fixing it up again today for friends who have escaped the minus 9 F South Dakota freeze that has moved into the north and northeast.  They areRead More →

It seems that I always buy too many potatoes.  I love them and think that I can go through the 5 pound bag before they start to wrinkle up and get those little root like growths.  It always starts out with a few really good twice baked potatoes, a batch of potato soup, potatoes grilled with onion on the BBQ or a pan of parsley fried potatoes. Put several weeks later I go to get a couple of my treasured potatoes to mix up with another meal and they’ve lost their charm. So, I thought… why not bake up half a bag of those lovelyRead 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 →

BigOven is by far my favorite online cooking application.  Now I’m even more thrilled with it since they have implemented several great updates to the site.  I began using BigOven in 2004 when I tired of trying to work with an outdated recipe collection program called Master Cook which has recently had an update too.  One of the greatest advantages to BigOven is it goes everywhere with you since it is internet based.  You can sign up for a free version that is definitely sufficient for the everyday cook.  But if you want to use all the fantastic features you will soon find yourself upgrading toRead More →

If I only had one cookbook in my library it would be “Timing is Everything by Jack Piccolo”.  There are no pictures and it doesn’t really have any recipes but it’s the best cookbook around for reference.  Want to know how long to cook the tuna in my “Drunkin Yellow Fin Tuna” or the Beef Tenderloin in  “Beef Tenderloin, Port Mushroom Gravy and Red Potatoes –  Date Night Dinner”. Just turn to the appropriate meat section in the cookbook and look it up.  Tuna is considered a meaty fish found in the, of course, Fish Section.  Then it breaks down in the cooking methods of braise,Read More →