Advertisement
Recipes (cont.)
Rotisserie Chicken
4–5 lb. whole chicken
1 tsp. garlic powder
¼ cup butter, melted
1 tsp. onion powder
¼ tsp. pepper
1 Tbsp. salt
1 Tbsp. paprika
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands, utensils, cutting boards, etc. after touching raw
poultry. DO NOT rinse raw poultry with water.
2. Sprinkle a little salt inside the chicken (make sure to remove giblets 1st) and
center on the rotisserie rod. Attach securely with forks.
3. Tie the chicken with twine to hold the wings and legs in.
4. Close the lid and cook on 450o F for 60–90 minutes.
5. Mix remaining ingredients together and use to baste the chicken every 30
minutes.
6. Chicken is done when it reaches an internal temperature of 180° F.
7. Carefully remove the chicken to a cutting board or platter. Let rest 10–15
minutes before carving.
Serves 4
Roasted Pork
2 Tbsp. vegetable oil
3 cloves garlic, minced
2 tsp. chili powder
⅛ tsp. cayenne pepper
2 tsp. cumin
1. To avoid cross contamination, wash hands, cutting boards, utensils, etc. after
touching raw meat.
2. Mix together the first 8 ingredients to form a paste.
3. Rub the paste all over the roast. Cover and refrigerate overnight.
4. Load the roast on the rotisserie rod. Put the rotisserie and drip pan in place.
5. Cook on 425o F for 1½–2 hours or until internal temperature reaches 160° F.
6. When done cooking, let the roast rest for 15 minutes before carving.
Serves 6
10
2 tsp. paprika
½ tsp. onion powder
½ tsp. salt
3 lb. boneless butt roast
Wards.com
Recipes (cont.)
Stuffed Portabella Caps
2 large portabella mushroom caps
1–2 Tbsp. olive oil, divided
½ medium onion, minced
1 Tbsp. garlic, minced
4 oz. greens, chopped and patted dry
1. Clean the mushroom caps carefully to remove any dirt. Spoon out the gills and
stems to make room for the stuffing. Pat dry with a paper towel and rub the
outside of the caps with a little olive oil. Set the caps aside on a piece of
aluminum foil.
2. In a skillet on a stovetop, heat the remaining oil over medium heat and add the
onions. Cook for just a few minutes, then add the garlic, greens and tomato. Stir
often until the greens are wilted (1–2 minutes).
3. Preheat the grill to 350o F.
4. Remove the skillet from the stovetop and stir in the remaining ingredients until
blended. Scoop the mixture into the mushroom caps (should be heaping, but
not running over).
5. Place the stuffed mushrooms (on the foil) on the hot grill. Close the lid and cook
for 15 minutes (caps should be tender and stuffing should be heated through).
6. Serve hot.
Serves 2 as an appetizer
Grilled Peaches
1 pound ripe peaches
vegetable oil
vanilla ice cream
1. Cut the peaches in half. Twist to separate and remove the pits.
2. Brush the cut side with oil and grill, cut side down, at 350˚ F, until the peaches
soften.
3. Serve hot over ice cream.
Serves 4
1
•
1 Roma tomato, chopped and seeded
½ tsp. dried basil
2 Tbsp. ricotta cheese
¼ cup Parmesan cheese, shredded
¼ tsp. salt
888
557
3848
•
•
11
Advertisement
