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What’s for Dinner: Smoked New York Steak Roast

Smoked New York Steak Valentines Dinner
Smoked New York Steak Valentines Dinner
Parsley and Butter Sautéed Potatoes
Parsley and Butter Sautéed Potatoes
Toni's Super Salad
Toni’s Super Salad

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 are here in sunny Arizona for an extended visit.  Mrs. T is one of my best friends and the special lady who made up Grandma Olga’s Homemade Noodles with Chicken for me last year when they were visiting then.

Smoked New York Roast
Smoked New York Roast

This time we’re cooking it with 2 ounces of cherry wood instead of apple wood.  Also, I needed to watch the bold spice due to an onion allergy for Mr. B.  I’m not worried about how it will turn out though because it’s all in the smoking.  The roast was liberally coated with simple salt and pepper and is now in the smoker.  It’s a Cookshack Smoker that been getting a lot more use this winter.  Here are more Cookshack Recipes direct from the Cookshack website.

A little later:

Mrs. T is putting together a dinner salad of fresh lettuce, sliced mushrooms, slivered carrots, cucumber, sliced tomatoes, bacon bits and whatever else is in the vegetable bin.  Idaho russets are resting in water ready to boil later for twice cooked potatoes.  First the potatoes will be boiled in salted water and then pan sautéed in butter and parsley.  Yum.  We can smell the aroma of the smoked roast as it is now slow cooking in the oven at 170 degrees for 1 hour and then let to rest for 1 1/2 hours. It should all come together in another 2 1/2 hours.

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What’s for Dinner – Smoked Turkey Breast

Smoked Turkey Breast
Smoked Turkey Breast

Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour.

We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey.

It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time in the smoker because it seems to be too heavy smoking for me. I like to start with the smoker every time and then finish in the oven or on the grill.  This is done for any type of meat I smoke.

Next, bake the turkey in a 325 degree preheated oven until the turkey breast registers at 170 degrees on a meat thermometer.  Once the turkey reaches the right temperature, let it rest for a 10 minutes or so after it finishes and then slice away.  Serve warm with dressing, gravy and a nice side dish.

While the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but this is a “For Company” dinner and for the hubby who just loves smoked anything.  Along with a side salad and stuffing we had sautéed green beans with mushrooms and slivered almonds.

Update on this slow cooking turkey:  For the last 45 minutes we turned up the oven to 350 degrees.  Hungry.  Hungry.    Everyone was getting hungry and the stubborn turkey was still gobbling.  Dinner was finally done at 8:45 and was planned for 7:30.  The dinner salad was served to waste a few moments while waiting for the darn turkey popper to pop.  We finally took the turkey out of the oven and draped the turkey breast with two heavy towels to continue cooking while we had the salad.  This was a newly learned suggestion from my guest, Britt.  I will never forget it!  By the time we were done with salad the turkey was ready.

As a hint the turkey may not have been totally thawed which caused it too cook more slowly than I would have liked.  Plus, the package called for 325 degrees to cook the turkey but 350 might have been better.  Regardless, it was juicy and smoked to the right amount.

 

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Cranberry Meatball Sauce

I looked in the pantry and there was no BBQ sauce for my meatballs. Panic! I’m taking meatballs to a birthday party tomorrow and wanted to get a head start.   So, I decided that I would try a new type of meatball sauce similar to one I found on BigOven.  This recipe is a twist on the grape jelly meatball sauce where cranberry sauce is used instead.  It was changed it up in a big way to make it my own and get the taste I wanted.  The only thing I didn’t do was make it a “Drunkin” dish.  It was posted on BigOven just now.  Visit there to see more of my recipes and those of many others.  The cooked meatballs are now marinating in the thick sauce in the fridge.  Into the crockpot they will go tomorrow to finish up for a few hours before the party.

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Ingredients

12 ounces Cranberry Sauce; or Cranberry Jelly 2 tablespoons Chili powder
16 ounces Tomato sauce 1 teaspoon Chili Spice; Carroll Shelby’s
1 tablespoon Sugar 1 teaspoon Onion powder
1 tablespoon Honey 1 teaspoon Salt
2 tablespoons Dark Corn Syrup 1/4 teaspoon Pepper

Preparation

Combine all ingredients in mediums size saucepan and cook over medium heat until thickened and smooth. If you are using leftover Cranberry Sauce instead of jelly, then use a masher to reduce the size of the berries. Pour hot sauce over pre-cooked meatballs in a crockpot. Stir occasionally to coat. Keep warm on low until ready to serve.

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

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WPC: Avocado & Pear Endive Salad

I thought it would be awhile before I came up with a new original recipe but here is one finally. It was everything that I expected and was a great beginning to a tasty New Years Eve Dinner party.  Welcome to a New Year 2015.  Click here for the recipe.

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I must admit though this is tagged under vegetarian.  I am not I must admit.  This salad was a starter for a smoked ribs eye roast served medium rare then accompanied  with mushroom & almond sautéed green beans and  then parsley pan fried red potatoes.  Oh.. food is as much a passion for me as photography.  Maybe more.   I love inventing new recipes.  Most of mine include what I call as “drunkin” recipes.  This does not include any alcohol so you are safe.  It was exactly what I expected.  Please give it a try and do enjoy.

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

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Apple Wood Smoked Lemon Chicken

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.

smokedChicken1
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.

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Sunset Sail with Extra Extra

Enjoying another extra vacation here at the beautiful beaches of Aruba. Went off for a Sunset Sail on the Pelican catamaran which was much more than expected. The first extra, the captain and mates accompanied the music with bar equipment for drums and the other ladies on board went extra out of their way to attempt to teach me and Britt how to do the slide. Sorry, nothing helped. After we enjoyed a splendid dinner at the Pelican Restaurant overlooking the ocean. Great Food.

None of these pictures have had any editing.

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Musician at Renaissance

Featuring a watercolor by Joyce of the Musician who entertained us while we enjoyed our lunch of smoked turkey legs at the Arizona Renaissance Festival this year.  The music was delightful and the turkey legs were large smokey ham-like delicious.

All enjoying a smoked turkey leg
All enjoying a smoked turkey leg
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English Peasant and Child

At the 26th Annual Arizona Renaissance Festival area there is a section where the English Group has built their own village.  Over the years I have watched them create their 16th Century European Village of Fairhaven just as it would have been done in medieval times.

In this picture I am sharing an image of a mother dressed in period attire along with her child sleeping the a basket at her feet.   The original image is one of mine and the beautiful watercolor is from contributing artist, Joyce.

On a side note, I just returned from a week away visiting New Orleans during the Jazz Festival and exploring the city with my wonderful sisters. I’ll be posting up images from the trip soon.