Artichoke Spinach bake

I loosely followed this Artichoke Spinach Bake recipe (see recipe at bottom) to create a full meal instead of just a side dish. Let me tell you it was fantastic! I don't measure much but I used approximately the ingredients from Kat's recipe. I added some feta, and Queso Fresco to the cheese mixture. Instead of frozen spinach I used fresh from our garden spinach that I chopped (I left some whole leaves to layer in. I added fresh chives and boxwood basil from our garden. I also added a zucchini from our garden. I sauteed the zucchini with the onion to make sure that it would be fully cooked. I meant to add olives, but I forgot (had a partial can open that I wanted to use up). I seeded four Roma tomatoes and diced them up and into the cheese mixture along with 4 chopped mini sweet peppers and 4 chopped jalapenos. I used mini lasagna noodles. I mixed the sauteed veggies with some of the noodles for the first layer into the casserole dish. Then I spread half the cheese mixture in, added more noodles on top of that. Put in the layer of spinach leaves. Added some more of the cheese mixture, then more noodles. At this point I realized that I had forgot the Artichokes! so I chopped those up and put them on the top, added more mozzarella and Parmesan. I typically don't use the oven so I fired up the grill and put the whole thing in the bbq. Took about 15 minutes at right around 425* This can be prepped in advance and refrigerated until you are ready to bake.

Cheese mixture ready for mixing in spinach, basil, and chives.

Sauteed zucchini, onion, garlic, and mini sweet peppers mixture.

Was in a hurry so didn't get many layering shots. This is the second layer of cheese mixture.  More noodles went on after this. Then the rest of toppings.

So tasty!!!

The final layer! Look at all that good cheese and the forgotten artichokes!

Onto the grill. Was a bit higher than 425* and I left it in for about 15 minutes.

Knowing that I wouldn't be able to get the top browned I whipped out the one thing that I knew could get the job done.

Just not used for blow torch nachos!

This recipe is super versatile you could add just about anything to it. Smoked Prawns would be a nice addition. I could see chicken, pork, ground beef. My fiancee suggested mushrooms, but I have to draw the line somewhere!

ENJOY!!!!

Original Recipe:

• 14 oz of Orecchiette Pasta ( or short pasta)
• 1 Tbsp Olive Oil
• 1 Cup of Chopped Onion
• 3 Cloves of Garlic ( Minced)
• 1 Cup of Sour Cream
• 4 oz of Cream Cheese ( Room Temperature)
• 3/4 Cup of Parmesan Cheese (I used a 1 1/2 cup pkg)
• 1 teaspoon Lemon Juice + Zest
• 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
• 13.5 Can of Artichoke Hearts rinsed and chopped
• 1 Cup of Mozzarella (I used a 2 cup pkg)
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Pepper

Instructions

1. Preheat Oven To 425
2. Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
3. Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
4. In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
5. Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella
6. Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
7. Place in the oven till golden brown on top – about 10 – 15 minutes.
8. Enjoy!

Buffalo Blue Pulled Chicken Sandwees

The other day I injected some quarters, ala Scarbelly style with the idea that we would make some pulled chicken buffalo blue sandwees!

Three quarters yields enough for 3-4 sandweees. One quarter I injected with BBQ sauce for the boys as they don't care for spicy.

MMMM!

Add some Frank's, foil and onto the grill to reheat.

BBQ Sandwee for the boys

Grilling some garden fresh zuch and chipotle buns!

Add the Blue

Add some garden fresh lettuce, YUMMM!

Might as well have a home canned pickle!

ENJOY!!!!

Tri-tip with Steamed golden beets, beet greens and Caprise salad

Due to a late start, I decided to sue a higher temp cook in order to make sure we could have dinner at a decent time. I normally like to run the smoker around 265*-285* for tri-tip. I also like to have the terracotta saucer in place as a diffuser. For this cook I ran the smoker at 308* (that's where it wanted to settle and hold) and I did not use the diffuser. I also let this tri cook to an IT of 145* because he in-laws to be like there steak more towards the side of well done. The tri turned out good, but not really to my liking. One issue that occurred is that the side that was down turned out more done than the side that was up. Normally at the lower temps and with the diffuser in you do not need to flip the steak. If I do another high temp tri I will definitely flip part way through. So quick re-cap 308* Mini-WSM Kingsford Blue and pecan, Cooked to an IT of 145*.

Cooking away on the Mini, juicy!

After the rest

About a 1/3 cup of juice in there!

Split the Tri. Can you tell which side was up and which side was done?

Sliced and ready for plating!

Steamed golden beets and beet greens.

ENJOY!!!!

Burger Dogs!

Non-injected wings. Seasoned and ready.





Hot off the smoker!



Behold, the BURGER DOG!!!!











There it is the BURGER DOG!!! Nathan's all beef dog and 80-20 ground beef! Enjoy!!!!

Spatchy Chicken and sliced crispy taters

Cranked up the Mini-WSM with 365 Lump, cherry wood. I took out the clay diffuser and poured on the heat

Look at that nice TBS!!!

Seasoned with chipotle powder, garlic, Smoked Serrano Salt, and CBP.

Golden brown Crispy skin delight!

Devil Bird!!!

Slice the taters about 3/4 of the way through. Coat inside and out with EVOO, Smoked Serrano Salt, CBP.

Onto the gasser @ 450* for 45mins-one hour.

Crispy skin taters!!

Dripping goodness!!!

Enjoy!!!!

Grilled Poppers!!!

The star appetizer ready for the grill. Some stuffed with pulled pork some not. Vegetarian guests Some Jalapenos, some sweet baby peppers. Stuffing is whipped cream cheese, queso fresco, smoked cheddar, smoked pepper jack, garden fresh chives, fresh garlic, chipotle powder, and dusted with paprika. The fillings for these can be just about anything you like. Albacore tuna is a great topping. Wrap them with thin sliced bacon and you have an ABT (Atomic Buffalo Turd)