A recipe that elicted a WOW - easy grilled chorizo-stuffed chicken breasts.

I stopped at the store on my way home one night with no ideas in mind for dinner. Probably chicken, but after that I was stumped. I wandered the meat section and ran across some Mexican chorizo, that spicy sausage you see often scrambled up with some eggs. I picked that up, along with a few other things, thinking maybe some sort of Tex-Mex kind of dish might do for the night. What I came up with elicited a WOW from The Bob. He even said "we can have this again," (a sure sign I'm onto something) and even more comments for days afterward. So, if you like chorizo, and are thinking of another spin on grilled chicken, you might want to give this one a try.

For the stuffing:
About 1/4 lb. of chorizo, crumbled and browned, then cooled completely
About a cup of shredded taco cheese, I used the three-cheese blend
1 diced green chile (about a tablespoon) - you buy them in those little cans and these are mild, not spicy
A few diced pickled jalapenos to taste (I used about a tablespoon) this gives a kick, but not too much

Mix all together in a small bowl and set aside.

For the chicken:
2 pretty large boneless, skinless chicken breasts
Chili powder to season

To make them:
1. Cut a pocket into each chicken breast - take your knife and make an "incision" into the thicker side of the breast, then runthe knife in and around, until you have a decent-sized pocket
2. Stuff each one with as much filling as will fit, then just pull the pocket closed (you can use toothpicks if you want to, I didn't this time).
3. Season both sides with chili powder to taste (gives them a pretty color).
4. Grill over medium high heat until they're done. Ours took about 10-12 minutes a side.

While it was cooking I made a sauce to pour over. Take about a cup of regular store-bought ranch dressing. Stir together with a handful of cilantro chopped very fine, another chopped green chili, and some chopped pickled jalapenos to taste. This was a delish, fresh-tasting salad dressing for me, but Bob put it over his chicken and he said WOW again.

This could also be baked instead of grilled. I would just put in a baking dish sprayed with some non-stick spray, in a 350 degree oven for about 40-45 minutes or until done.

I plan to make this again, and often. It isn't every day that a weeknight meal gets WOWs. But it turned out well enough that I might bust it out on company some weekend, too.

Let me know if you try it, and what your results are!

Simple Beefy Grilled Onions

This seems too simple to be good. But then again, I am a big fan of simple. To me, some foods just taste better when you allow their real flavors to shine through, not hidden by unnecessary ingredients. At a recent cookout, I had a request for these. They take only minutes to put together, and are nearly foolproof. Another bonus is that they're cheap - it's just onion, beef bullion cubes and butter. Just be ready for your guests to turn greedy and start guarding the platter..

Start with large yellow or Vidalia onions – each one serves about 2 people.

For each onion:
1. Remove outer layer of papery skin, and slice off top and bottom of onion.
2. With a paring knife and a spoon (or a melon baller if you have one), hollow out the center of the onion, about twice as large as a beef bullion cube. Don’t go all the way through the bottom of the onion.
3. Drop a beef bullion cube into the center, and pack with about a tablespoon of butter. Salt and pepper to taste.
4. Wrap each onion individually in heavy-duty foil.
5. Grill until soft to the touch. Move to the side of the grill or take off the grate and keep warm until time to serve. They take about 30 minutes depending on the grill’s heat and the size of the onion. Note: you may also bake on a cookie sheet in a 350º oven. Check for doneness after about 30 – 45 minutes. Cooking time will vary depending on the size of the onion.

These are delicious with just about anything. We had them with brats and burgers, but I could just as easily see them on a plate with a nice steak, or even a pork loin.

One thing to note is that they really taste best the day you cook them. I tried one leftover and found it to be too mushy after reheating. So, plan to make ‘em and eat ‘em – not that you’ll have much leftover if it’s anything like our cookout!

Easy and cheesy – my simplified recipe for cheesy potatoes

We spent a lot of this past weekend grillin' and chillin' at home with friends, and while we want to eat well, we don't especially want to make too big of a production out of it. We would rather be sitting around the grill talking and having fun. So when it comes to sides, I always want to do something fast and no-hassle.

Everyone loves cheesy potatoes – they go as well with burgers and dogs as they do with a steak, and this recipe takes all of 5 minutes of prep, so you will still have plenty of time to relax. Check it out.

Here's what you'll need:

1 30-oz package of Ore-Ida® Country Style Hash Browns – the shredded kind (NOTE: I used about 3/4 of the bag – it fit better in my casserole, and I found it kept the dish pretty creamy)
1 can cream of chicken soup
1 can cheddar cheese soup
1 cup sour cream
Salt & pepper to taste
A couple of handfuls of French fried onions, crushed up
2 T butter


Here's how you do it:

Preheat your oven to 350º. Spray a 2 quart casserole with non-stick spray. Take the bag of hash browns and give it a few whacks to break it up. In a large bowl, thoroughly combine the frozen hash browns, the soups, the sour cream and the salt & pepper. Turn this into your prepared casserole. Top with the French fried onions and dot with butter. Bake for about 45 minutes until bubbly and golden on the top.

I am sold on using the cream of chicken for added flavor, but I know other people who use cream of celery and it works just as well. The onion topping gives nice crunch, but also imparts a subtle onion flavor without a single minute of chopping. But, you could try substituting potato chips or crackers.

Give this recipe a try and let me know what your friends and family think!

Four simple grilling tips that save time and dishes

Despite the fact that it doesn't feel much like spring yet, we have begun grilling season at the King house. The Bob is a charcoal junkie, and we both prefer the flavor over gas grilling. I suspect real reason Bob likes the charcoal grill is the Big Fire, and the fact that he can have a couple of beers while he waits for the coals to be ready. Regardless, grilling is a relaxing, fun and no-fuss way of making a delicious dinner, whether it's just a couple of burgers or shrimp and chicken kebabs.

Over the years I have sometimes been surprised at the pile of dishes that winds up in the sink after grilling out. Washing a huge pile of platters and tongs is not my idea of a relaxing evening. So, along the way I have developed a few time- and and dish-saving strategies.

1. Season your meat right on the butcher paper or Styrofoam tray it came in. This works when it's a dry rub, dry seasoning blend, or even just salt and pepper. Then put the package on a clean platter or tray to take out to the grill. When you've got the meat on the grill, toss the packaging and you've got a clean platter ready for the cooked meat. If you can't use the packaging the meat came in, lay down a length of aluminum foil or waxed paper – it will work the same way. This saves you a dish in clean-up, and also helps you avoid any cross contamination.

2. Zipper-seal bags work the same way for marinades. Throw your meat or veggies in a large zipper-seal bag and let them marinate. When they're ready, don't transfer them out onto a clean dish – instead carry the bag and a clean platter out to the grill. Take the food out of the bag and then toss it (and the marinade) and you have a nice clean platter to put the cooked food on.

3. Foil-wrap veggies for a simple side dish or garnish. Instead of pulling out a pan to cook your veggies, lay out a healthy length of aluminum foil and pile them in the center (use a double layer if your foil isn't the heavy-duty kind). We use this technique for asparagus, onions and peppers, corn, whatever we have. Season right on the foil – butter or olive oil and whatever seasonings you like – then wrap them like a package. Toss them on the grill with your main dish and just check them every now and then. We often take the foil pack inside and just pull the veggies out with tongs rather than dirtying another dish. You could also pile the cooked vegetables alongside the cooked meat on your platter.

4. To save on clean up and reduce the risk of cross contamination, keep a few things handy by the grill. A container of disinfectant wipes are great for not only hands, but sticky tongs and spatula grips. A roll of paper towels is better for the occasional drip than a wet cloth or sponge that would hold bacteria. We keep a trash can right by the grill, too, to save steps and keep the area tidy.

So, relax and enjoy grilling out with these ideas that save on cleanup. You just might find that there's enough time for one more beer while dinner's on the barbecue.