Tricky Treats!

Fright Night Party Pleasers

Treat your fright night guests to this quick trick-hot and hearty party pleasers so frightfully easy it's almost scary. Simply start with frozen bread or roll dough from the grocery store, and you can shape and bake bone- rattling breadsticks, slithering snakes, and yummy mummies in minutes.

Pile a platter with bone-chillin' breadsticks and cheesy queso dip with a kick. Savory and saucy, it's sure to make spooks smile, ghouls drool, and goblins gobble them up until the dippin' bowl is bone dry.

And, for fun kid-fare, bake a snake around a frank, or shape a jack-o-lantern sure to light up their little faces. Then wrap up the menu with pizza fixings stuffed into creepy creatures from the crypt.

The aroma of these home-baked breads will haunt the Halloween halls and leave 'em howling for more. They're Hallowinners!

Bone Chillin' Breadsticks

6 Rhodes dinner Rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds

Using the flat of your hand, roll the center part of a roll into a 5-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large baking pan sprayed with non-stick cooking spray. They will look like bones. Brush with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350F for about 15 to 20 minutes. Remove from pan and serve with sauce.

Halloween Dip

1 pound lean ground beef
16 ounce box Mexican Velveeta
1 can Ro-Tel diced tomatoes with green chilies
1 can diced green chilies

In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut Velveeta into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies (do not drain) and mix well. Combine cooked ground beef with this mixture and serve warm.

Smilin' Jack Sandwich

3 or 4 Rhodes dinner rolls, thawed but still cold
1 egg, beaten suggested sandwich fillings:
BBQ beef and cheese

Press rolls together to form a flat oval shape. With a knife, cut out a wide "V" shape in side of oval. Rotate "V" about a quarter turn and tuck the point under the pumpkin to form a stem. Trim, if necessary. Place on baking sheet sprayed with non-stick cooking spray. Cut out 3 large triangles for eyes and a nose, and a large crescent shape for a mouth. Leave some teeth in, if desired. Cut 3 curved lines from top to bottom, almost all the way through the dough. Brush with egg. Let rise 30 minutes. Bake at 350F 20 minutes or until golden brown. Let cool on rack and then slice horizontally. Fill with piping-hot barbeque beef and cheese, or your own favorite sandwich-makings.

Hallowieners

8 Rhodes dinner rolls, thawed but still cold
3-inch square aluminum foil
4 franks
8 currants or small raisins
1 egg, beaten
1 red licorice lace

Combine 2 rolls and roll into a 15-inch snake, leaving one end a little thicker for the head. Using knife and toothpick, cut slashes and poke holes to decorate snake. Poke holes for nose and slice 1 1/2-inch mouth opening. Crinkle up aluminum foil and place in mouth to keep it open while baking. Cut slashes across tail to resemble a rattle. Wrap snake around a frank and place on baking sheet sprayed with non-stick cooking spray. Poke deep eye holes and press currants into them. Brush well with egg and let rise 15 minutes. Bake at 350F 15-20 minutes. Cool on rack and remove foil. Poke a 3-inch licorice piece into throat. Clip the end to make a forked tongue.

Yummy Mummy

1 loaf Rhodes bread dough, thawed but still cold
grated cheese
pizza sauce and toppings
1 egg, beaten
olive slices (optional)

Roll out dough into a tall, rounded pyramid shape. Cut slits all around the outside as shown. Layer the cheese, sauce and toppings in the middle. At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head. Press in two olive slices for the eyes, if desired. Weave the cut strips over the toppings, one at a time, covering the ends with the last strip. This will hold them in place. Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip. Press it down firmly to keep it from coming unrolled. Clip it in half and pull it slightly apart to form the feet. Brush the mummy with egg and let it rise for 15 minutes. Bake in a preheated 350F oven for about 20 to 25 minutes.

Info from www.lubbockonline.com/halloween/recipes/ 

 

Summer is coming & it is time for more summer type foods, & with the price of gas going up, who has the money to go out. 

Let's work on making something @ home that doesn't cost too much. 

How About.... 

Pho Bo (Vietnamese's soup) 

A nourishing soup made with flat rice noodles, Pho Bo soup is popular throughout Vietnam. Serves 4 to 6.
Scroll down below the recipe directions for more Vietnamese recipes.

INGREDIENTS:

• Beef Broth: 
• 1 small onion, chopped
• 1 2-inch stick ginger
• 2 pounds beef bones
• 12 cups water
• 6 star anise
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pound lean, tender beef
• Noodles:
• 1 16-ounce package dry, flat rice noodles (pho)
• Garnish: 
• 3 scallions, thinly sliced
• 1 large onion, thinly sliced
• 10 cilantro sprigs, finely chopped
• 1 cup bean sprouts
• 10 sprigs basil 
• 10 sprigs fresh cilantro (ngo gai) 
• fresh red or green chili pepper, thinly sliced
• Accompaniments 
• lime or lemon quarters
• fish sauce
• hoisin sauce
• hot chili sauce

PREPARATION:

Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
  Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard. Add another 1/2 cup of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes.  Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings.  Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.
  Rinse noodles under cold running water and set aside.
  Return the broth to a boil over high heat.

  To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.

Or is it time to put out the Grill?

Most people's mouth water when they think of the grill coming on, and a great juicy steak or ribs is added to the grill. but there is more then just beef you can add to the grill. Chicken, duck, guinea fowl, turkey - delicious and versatile enough to make any barbecue chef the king of the grill. Roast whole birds, grilled chicken wings, barbecue turkey legs or juicy duckling are just a few of the tastiest BBQ possibilities.

It doesn't stop there! ... There is more! .... you can grill salmon, trout, cod & other sea food. When it comes to the grill, the ideas are endless!

Some ideas on the grill!

****

Arabian Nights Grilled Herbed Chicken BBQ Recipe

The yoghurt and fresh herbs make this chicken so moist, flavourful, and low-fat, you’ll make this recipe often!

1/2 cup finely chopped flat leaf parsley
1/2 cup finely chopped fresh fennel tops or 2 teaspoons dried fennel seed
1/2 cup finely chopped green onions
1 unce carton non-fat plain yoghourt
Salt and pepper
1 chicken, about 3 pounds, butterflied
1 teaspoon olive oil

Combine parsley, fennel, onions, yoghourt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.

Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthways along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.

Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distributed herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.

Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in centre of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.

Makes 4 servings.

***

Chicken on the Spit BBQ Recipe

Salt, pepper and garlic salt chicken completely including cavity. Utilizing the four prong meat hooks, securely tie wings and legs of either one – 4 lb. or two small fryers. Cooking time will not be affected by one or more chickens. Rotis 1-1/2 hours on high, baste with Beer Basting Sauce every 20 minutes.

Beer Basting Sauce (for poultry, pork and ribs):

12 oz. beer or non-alcoholic beer (or chicken consommé for poultry)
12 oz. water
1 stick butter
salt, pepper, parsley and garlic seasoning to taste

Combine all ingredients in a shallow basting pan beneath the rotissing meat. Baste every 20 minutes.

The meat drippings combined with this sauce make a delicious gravy. Upon completion of the cooked meat, simply add a sufficient amount of flour to arrive at a desired consistency.

Thanks to www.ducane.com

***

Beer Can Chicken BBQ Recipe

Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Thanks to www.weber.com

***

Brined Whole Chicken BBQ Recipe

This chicken grills up so deliciously brown, crispy, and juicy, you may never make it any other way again!

 

2 quarts water
1/4 cup pickling spice (1/2 of a 1-1/2-ounce jar)
1/3 cup salt
1 broiler-fryer chicken, 2-1/2 to 3 pounds

In a Dutch oven or large stock pot, bring water, pickling spice, and salt to a boil over high heat. Remove from heat and chill completely.

Remove giblets from chicken; rinse and pat dry. Submerge chicken in chilled pickling marinade. Marinate in refrigerator 12 hours.

Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, brushing off excess pickling spice. Place chicken, breast side up, in centre of cooking grate. Grill 1 to 1-1/4 hours or until meat thermometer registers 180°F (82°C) and the drumsticks move easily in their sockets. Serve hot while skin is still crispy.

Makes 6 servings.

Thanks to www.weber.com

***

Thai Lime and Coconut Chicken

2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.

Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chiles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth. In a bowl, toss chicken with lemon grass mixture. Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.

Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.

Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.

Makes 4 servings.

Many thanks to The Spice Shop for letting us use this recipe.

***

Three-Lemon Chicken BBQ Recipe

Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.

1 head of garlic
1 teaspoon extra-virgin olive oil

 

For the paste:

Lemon zest from 2 lemons
2 tablespoons fresh lemon juice, divided
1-1/2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
Kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
1/4 cup dry white wine
1 whole lemon, thinly sliced (optional)

 

Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves. Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

 

To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

 

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

 

Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts.

 

Transfer the chicken to a platter, loosely cover with aluminium foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

 

Makes 4 to 6 servings.

Thanks to www.weber.com

***

Tipsy Grilled Chicken with Bourbon Maple Glaze BBQ Recipe

An easy recipe that will impress dinner guests because the chicken grills up so juicy and delicious.

For the glaze:

1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

Thanks to www.weber.com

***

Barbecued Alaskan Salmon Steaks Recipe

Alaskan salmon steaks (6 to 8 oz. each) fresh or frozen
1/4 cup butter, melted
1 1/2 tsp. soy sauce
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 small clove garlic, crushed
dash Tabasco sauce

Thaw salmon steaks if necessary. Combine remaining ingredients. Mix well. Brush salmon steaks generously with mixture. Place on oiled cooking grid over medium heat.

Grill, allowing 10 minutes per inch of thickness or until salmon flakes easily with fork.

Turn once halfway through cooking time. Baste frequently during cooking and once after taking salmon off grill.

Makes 4 servings, 322 calories per serving.

Thanks to www.ducane.com

***

Boneless Salmon Japonaise with Creamed Green Onions BBQ Recipe

Don’t just throw another plain salmon steak on the grill—try this recipe! The minimal effort delivers a big flavour reward.

1/2 cup reduced-sodium soy sauce
1/4 cup sugar
1/4 cup lemon juice
1/4 cup white wine or sake
2 shallots, diced
2 cloves garlic, diced
1 tablespoon grated ginger
4 salmon fillets, about 8 ounces each
Vegetable oil for brushing salmon

For the creamed green onions:

1 tablespoon butter
12 green onions, trimmed and cut into 2-inch pieces
Salt and pepper
1/3 cup heavy cream
1 tablespoon water
1/2 teaspoon cornstarch
2 tablespoons chopped chives

In a mixing bowl combine soy sauce, sugar, lemon juice, wine, shallots, garlic, and ginger; mix well. Place salmon fillets in a resealable plastic bag. Pour marinade over salmon. Seal bag and marinate in refrigerator for 2 hours.

Just before grilling salmon, make the creamed green onions: In small saucepan melt butter. Add green onions and cook over low heat 3 to 5 minutes or until opaque. Season with salt and pepper. Add cream and stir to heat through. Keep warm.

Remove salmon from marinade; reserve marinade. Brush marinated fillets lightly with oil. Place fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork, turning once halfway through grilling time.

Meanwhile, process marinade in blender or food processor until smooth. Pour into a small saucepan and bring to a boil; simmer one minute. In small bowl combine water and cornstarch. Add cornstarch mixture to heated marinade; stir until slightly thickened.

To serve, pour some marinade on each plate, top with some creamed green onions, top with salmon fillet, and sprinkle chives over each fillet.

Makes 4 servings.

Thanks to www.weber.com

***

Cajun Salmon

4 x 175 g (6 oz) salmon fillets
1 tbs oil
4 tsp Schwartz Mix for Cajun Chicken
2 leeks, washed and finely chopped
50 g (2 oz) butter
Sea salt and Black Pepper

Brush the salmon fillets with oil and grill for 4-5 minutes. Turn, brush again with oil, and sprinkle with the Cajun Seasoning. Grill for a further 4-5 minutes.

Meanwhile, cook the leeks in the butter until softened. Season.

Serve the salmon and leeks with mashed potato.

 

Alternative Recipe

4 salmon fillets
2 tbs Schwartz Cajun Grill & Sizzle Seasoning
1 tbs lemon juice
1 tbs honey
2 tbs olive oil

Sauce:
150 ml (1/4 pint) soured cream
2 tbs mayonnaise
1 tsp Schwartz Cajun Grill & Sizzle Seasoning

Place the salmon in a flat dish. Blend all the remaining ingredients together in a bowl and pour over the salmon. Cover and place in the refrigerator for a few hours or over night.

Grill or barbecue for 25 minutes until the salmon is cooked throughout, turning once during cooking and basting frequently with any excess marinade.

Blend all the sauce ingredients together and serve with the salmon fillets.

Both recipes make 4 servings.

***

Fresh Herb-Rubbed Salmon Fillets BBQ Recipe

This recipe shows off one of salmon’s most endearing qualities: its compatibility with a variety of herbs.

For the herb paste:

1/4 cup tightly packed parsley
1/4 cup tightly packed cilantro
1-1/2 teaspoons chilli powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground Mediterranean oregano
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 salmon fillets, about 4 to 5 ounces each
1/2 teaspoon salt

In food processor process all herb paste ingredients until smooth.

Season the salmon fillets with salt and spread about 1 tablespoon herb paste on flesh side of each salmon fillet. Cover and marinate in refrigerator for 1 to 12 hours.

Place marinated fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

Makes 4 servings.

Thanks to www.weber.com

***

If you are a great cook, or great baker. please post your great food ideas. We would love to hear from you!

Happy Thanksgivings!

Baked Turkey Toes

INGREDIENTS   Imperial      Metric    turkey cutlets 1 lb 450 g egg, lightly beaten 1 1 prepared mustard 2 Tbsp 30 mL sour cream 1 Tbsp 15 mL Italian herb mix 1 tsp 5 mL fresh whole wheat bread crumbs 2 cups 500 mL garlic salt 2 tsp 10 mL salt and fresh ground pepper to taste

DIRECTIONS

Preheat the oven to 375°F (190°C). Pour 1 tsp (5 mL) of oil onto a baking sheet and place into oven to heat. Cut the turkey cutlets into triangles, approximately 3" long, 2" wide at one end and pointed at the other. Next, make two 2" incisions at wide end of the triangle to form "toes". In a medium-sized glass bowl, whisk together the egg, mustard, sour cream and Italian herbs. Mix together the bread crumbs and garlic salt and place into a pie pan. Dip the turkey into the mustard mixture, making sure the entire surface is coated. Remove and coat in bread crumbs. Arrange turkey toes on the hot baking sheet, making sure the "toes" are separated. Bake in the oven until golden brown, approximately 10 to 15 minutes. Serve with mild salsa or honey mustard dip. Source: Chef Phil Joy, Edmonton, Alberta

Enjoy!

 

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