WOW what a week!!!! I launched my facebook fan page this week! In only 3 days I have 72 fans!!! WOW! (did I say that already?) I had my first guest poster (Thanks again Shauna!) And I think I have some changes on the way (Did someone request shopping lists?)
At any rate I wanted to say thank you all for your support! It feels great to know people are there for me in my foray into the wonderful world of food and blogging.
And don't forget Mom this Sunday! Take her out for dinner, at least that's what I am hoping for!!! Until then Take Care and Happy Planning
Monday - Beer Bum Chicken, green salad and dinner rolls
Ingredients
1 whole chicken
approx 1/3 cup olive oil
a handful Montreal Chicken spice
1/2 can beer
Directions
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Tuesday- BBQ chicken pizza - using leftover chicken from Monday
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup shredded leftover beer bum chicken grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
1 bulb of roasted garlic
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
Wednesday - Crockpot Taco Soup(this can also be made in a pot on stove)
Ingredients
1 pound (500 g) hamburger
1 package taco seasoning
1 package dry ranch dressing
1 14 oz cans of kidney beans
1 14oz can brown beans
1 can Niblet corn or frozen corn
1 14 oz can tomato sauce
1 28 oz can diced tomatoes
1 14 oz can water
1 bag cheese flavored nacho chips
Directions
Brown ground beef in on stove, add taco seasoning and water. Drain and add to crockpot. Add remaining ingredients. Simmer on high for 3 - 4 hours or low for longer. Serve topped with cheddar cheese and crushed cheese taco chips.
Thursday- leftover soup
Friday - Hamburgers & Hot dogs , veggies and dip(camping)
For our hamburgers we take the ground beef and add, oyster sauce, seasoning salt, garlic salt and powder, diced garlic and shredded cheese. Then grill.
Saturday - steak, salad & beans
Sunday - WHO CARES I AM NOT COOKING!!! Happy Mothers Day!
5 comments:
Suppose one has, say, 9 cooked burgers left over from her son's birthday cookout that one was trying to get rid of. Can they be crumbled and used in lieu of the fresh ground beef in the taco soup recipe (I'd just sprinkle in the seasoning separately)? Or would it be a dried-out mess?
Oooooooo shopping lists, what a great idea! LOL You really are some kind of amazing!
I don't see why not holdensworld! It's going to be soaking in the soup so it'll soak up flavor right?!?!?
Thanks for stopping by my site, www.embracedchaos.com. I'm still traumatized by little one's hair, so any kind comments ease the pain. Congrats on your site. I love it. I host a cooking show called Apron's Simple Meals. Look forward to more great recipes. I'm a follower.
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