Grill Roasted Chicken

Made this on Saturday night on the Weber.  The Symmonds' (minus 1) came down to dine with us.  It was THE BEST chicken I've ever made.  The breast was so tender and moist and the skin was crispy and salty.  I used Costco whole chickens.

Grill-Roasted Butterflied Chicken:

Start Charcoal - DO NOT use lighter fluid in any form.

Herb Rub:  I used a mixture of fresh and dried herbs in the Italian/Provencal families plus Onion Powder, Sea Salt and fresh ground pepper.  4 T total.

Cover a hearty baking sheet with foil and spray.

Remove all "inner bits" and backbone of whole chicken; rinse & dry.

Open chicken and place on foil.  Press on breast bone to flatten a bit, tuck wings under and position legs sticking straight out to the end.  (I placed the birds end to end with the breasts in the middle of the baking sheet).

Rub birds with olive oil and then rub in herb mixture. Sprinkle with a little more Sea Salt.

Distribute the charcoal evenly in the middle of the grill - covering about 2/3 of the area. Place baking sheet on grill rack over the hot coals, cover and let cook for 5 minutes.  Check on it!  Make sure there aren't noticeable hotspots.  Redistribute coals if necessary.

Recover and let chicken roast/smoke for another 25 mins; checking and rotating every now and then.  Cook till thigh temp reads 160.

Let bird rest for at least 10 minutes.  This is great served warm or at room temp.  Cut up the pieces with strong kitchen shears. Serve on a big platter.

Last year before Christmas, I entered my Teriyaki Burgers w/ Wasabi-Citrus Mayo on Epicurious.com for a Tailgating Recipe Contest. I made it as a Top Ten Finalist. woo hoo! The contest was then turned over to the cyber world for voting - basically an internet popularity contest - Top 3 would go to Florida - Super Bowl - and compete in a cook-off. As it turned out, whoever knew the most people with access to the most computers won. I tied for a lackluster 4th place and stayed in Sunny PDX that first weekend in February. That's ok, it was kind-of exciting for awhile to rally people to vote for me and get their friends to vote. Good fun.

Then last week my Top Ten Finalist PRIZE arrived! 

The only way to descibe it: a "Cookbook Kit". Great. I really needed one of those. It was fully generic, no personalization in the cookbook whatsoever, except for the name of the woman at Epicurious who was obviously responsible for ordering it from the Cookbook Kit company. "Specially Prepared for YOU"!

The note reads, "Dear Jill, Congratulations again on being a finalist in the tailgating recipe contest. Enjoy your prizes and thank you for your patience". huh?

This is the e-mail I just sent to Epicurious.com:

Dear Epicurious,

I really have to let you know how utterly dissapointed in the "prize" you sent for the Tailgating Recipe Contest Top Ten Finalists. It wasn't personalized in any way, you didn't give any of the recipe authors/creators any credit, Katie Ghelli's name was on the greeting page and it wasn't even assembled. Prize? Really? Is it made from recycled materials? Can I compost it? Lame. Jilly Gossett

Too harsh?

Cooler and Slightly Overcast

Sorry, but this weather report does not make me sad.  I am in an orthopedic boot from the almost-tip of my toes to my knee.  It not only supports my healing foot, it possesses thermal properties.  It's hot when it's warm outside.  I don't mind 60-ish degree weather in April.  Be patient people.  I'm almost ready for the other sandal!

Marinara and other musings

I know, I haven't blogged for awhile.  I'm getting a little bit of grief for it; not enough to guilt me into writing more often, though.

I'm well into the walking and foot rehab portion of this program.  Every day gets a little easier and yet it's still a thoughtful process to remain positive.  While I am chomping at the bit to regain some of my physical life responsibilites, I still need to take my time.  Some steps are painful and some steps are surprisingly easy.  Then other times I am just OVER the whole thing and want to be done.

I realize some of these emotions could be applied to cooking and how we view the whole eating vs dining experience.  Do you plan, shop, cook for you and your family as if it were a chore or is it an experience you happily take on most days?  I love to cook - most days.  I am fully aware that there are alot of folks who do not.  

Cooking and serving a tasty meal made from fresh, whole ingredients doesn't need to be a grueling experience.  It can be just as easy to throw something together from fresh produce, a protein and a starch as it is to open a box of something full of preservatives, fat and corn syrup. While it may not happen over-night, it will get easier every time.  And one of these days, I will get to go for a run.  Honest.

Jilly's Fast & Easy Marinara:

1 small onion, finely diced

2 T Olive Oil

Saute' over med heat til onion starts to turn golden.  Season w/ a few grinds of fresh pepper and a few healthy sprinkles of kosher salt.

Add:

1 sm can of petite diced Tomatoes

1 sm can of Crushed Tomatoes

1 T Honey

1 T Balsamic Vinegar

1 t fresh orange zest

Gently simmer for 10 minutes.  Adjust Salt to taste.

Toss with cooked pasta and a bit of fresh, chopped herbs.  

I dare you to eat this w/o Parmesan!

Add a bag o' salad and you have a quick & simple dinner.  

For a heartier meal - saute' mushrooms with the onion (add zuccini/summer squash/fresh fennel); grill sausages or a chicken breast as a protein choice; use Tortellini or Ravioli for the pasta.  

A Recipe!

About a month ago, FoodDay ran a recipe calling for a jar of Alfredo Sauce.  Now that just yanked my chain.  Alfredo is so easy and much cheaper and healthier (if Alfredo can be considered healthy?) to make from scratch.   

So I'm going to share my quick recipe.  It's a "Mother Sauce" which means once you master it, you can add any plethora of things to it to change it up.  It does involve heavy cream and butter so it shouldn't be eaten weekly.   

OK...here we go. Your first recipe:

Creamy Alfredo:
1/2 pint Heavy Cream
2 T Butter - NOT MARGARINE!...that will be another post.
1 clove smashed and minced FRESH Garlic - please not from a jar or tube.

A couple of scratches of fresh grated nutmeg

A drop or two of Tabasco

A splash of Dry White Wine

A sprinkle of Kosher Salt

A few grinds of Black Pepper

Whisk the above ingredients together in a saucepan and simmer over gentle heat.  Reduce and let thicken for 3-5 minutes.  Whisk in 1/2 c grated Parmesan, Grana Padano or Romana cheese til the sauce is smooth.  Toss with hot, drained pasta and fresh chopped parsley

Next recipe:  Jilly's Quick Marinara

Creating and Providing Food that is Morally and Ethically Healthy

This post is definitely going to be a RANT.

RAND RAPIDS, Mich. — The West Michigan Whitecaps say they have no plans to put a warning label on an enormous new hamburger they're selling this season — despite a vegan advocacy group's request to do just that.
Susan Levin, a staff dietitian for the Washington-based Physicians Committee for Responsible Medicine, sent a letter to the Grand Rapids minor-league team on Tuesday. She's asking that the 4,800-calorie burger be labeled a "dietary disaster" that increases the risk of cancer and heart disease.
The 4-pound, $20 burger features five beef patties, five slices of cheese, nearly a cup of chili and liberal doses of salsa and corn chips — all on an 8-inch bun.
Whitecaps spokesman Mickey Graham says the burger is a gimmick that's being promoted as a very unhealthy menu item.

This came across the Comcast News this morning.  Now I love a burger, maybe more than the next Gal; but this is disgusting.  Seriously, why are we letting food companies get away with stuff?  I don't understand why food manufacturers are allowed to create, manufacture, market and sell so much of the crap that's out there...all under the guise of a healthy meal for your family.  And the restaurants that cook this food?!  One of my least favorite shows on FoodNetwork right now is Diners, Drive-ins and Dives.  I really don't care for Guy "Fiero" (I coulda whupped his ass that season) and the way the guy eats back in the kitchens of these joints, on the cooking line...gross!

Anyway, occasionally he will feature a place that actually serves creative, interesting food.  95% of the time, it's all over processed, packaged food products disguised as "Home cooking" and it's nothing but a heart attack on a plate.

I know that as humans we are given free choice and we cannot protect everyone from themselves...but where is the integrity?

Mad Grocery Shopper

Do you ever peruse the groceries on the belt in front/back of your order at the check-out?  Do you try to figure out what they're going to make?  How busy their week is?  If they live alone?  Are they going to a party?  WHY ARE THEY SPENDING THEIR $$$ ON THAT?!

I always do this.  I mostly take note of the produce:  how much fresh vs frozen/canned vegies. Most canned produce makes me sad.  There is just no way you can replace fresh, steamed/sauteed', green beans/asparagus/mushrooms/brocoli/carrots with canned, no way. There are exceptions: any canned tomato, bean, artichoke or Hispanic product is totally fine and are pantry staples in our kitchen.  Frozen vegies don't freak me out so much; frozen corn, peas and hash browns are always in my freezer - but frozen "Vegie Medleys" are kinda icky to me.  Instant mashed potatoes are a crime on humanity and canned potatoes?!  yuck.

Which brings us to the pre-packaged, processed "Complete" meals...they are so full of junk and preservatives, it's no wonder our society is dealing with such grave health and obesity issues.  And this stuff is sooo expensive.

No don't get me wrong, I enjoy a few convenience products just like the next Mad Housewife.  But I do scrutinize the ingredients lists; the easier it is to pronounce the ingredients, the healthier it is.  Corn sweeteners/syrup/starch and hydrolized/hydrogenated stuff freaks me out.  I love all of Annie's Mac products; I like Farmhouse Wild Rice Pilaf, Ghiradelli Dark Brownie Mix (I always add Kahlua or Scotch or Triple Sec to it!)  and I like to have Krusteaz stuff in the house for emergencies.  We always have emergency kid food too:  frozen taquitos, ramen, Progresso chix noodle soup, Morningstar Farms Corndogs and Nancy's mini Quiche. 

I realize that not everyone has time for a "scratch meal" every night of the week...I don't.  But I do believe that there are a few simple things that will not only help you to eat more healthy; they won't take any more time and might actually save you a few bucks. 

Jilly here, trying to save the world one fresh head of brocoli at a time.

Un-intuitive Purposeful Sitting

I’m sitting on the front sofa listening to Q hum while she flips through her Tinkerbell Activity pages. The reason this is noteworthy is because it’s 4.30 in the afternoon. I am rarely sitting at 4.30. Normally, I’d be working on dinner or doing something else around the house. Nothing I’ve done the past 15 days has been “normal” for me. I’m doing a lot of sitting. I don’t sit much. It’s not that I have anything against sitting; I have just known for a very long time that sitting is not in my nature. I run, I cook, I taught skiing, I waited tables and bartended and I always have a project - that usually does not require sitting.
I’m sitting because I had Reconstructive Foot Surgery on my right foot on 5 March - Foot #2. My surgeon is T. Scott Woll from Rebound Orthopedics - he is brilliant and kind. The first surgery was painful on so many levels - mostly emotionally and spiritually. I was angry, hurting, frustrated, bitter and pathetic. It took me nearly 9 weeks to figure out that I was actually blessed. Blessed to have amazing insurance through M’s awesome job; blessed to have support and help from dear friends, blessed to have a skilled surgeon and blessed that God was providing all those things when I clearly wasn’t appreciative.
This time, I had focus and peace before I even went in. It seems to be going so much smoother this time. The first 2 nights (in the hospital) were really challenging; I could not get my pain under control. But I crossed a threshold the 2nd morning and was able to be released to M & Q by Noon. Recovery is going well; I have more range-of-motion in my hip where they did a bone graph, I am stronger and more fit than I was before the first surgery, I have post-surgery Physical Therapy (The Lovely Jodie!) and I have been thoroughly covered in prayer. I have people coming out of the wood work to feed us, call me, visit me, bring me coffee/lunch, send magazines, do recycling/composting, sending e-mails and praying for me. Seriously, the prayer thing is overwhelming - I can physically feel it.
So, here’s my Blog. I’ve been talking about it for 6 mos, I’ve been badgered about it for 3mos and today I was gifted with it. My lovely friend Janet came over this morning and set me up with a blog. Who does that?!
I promise that I will transition more into food related topics as I continue to heal. I can tell you that I miss cooking soooo much - it really should be the 6th Love Language. I love everything about a meal - pondering the possibilities, planning, shopping, prepping, cooking, consuming and the beverage that goes with it!
Thanks for checking in.

Some friends bring Food, some bring cd/dvd's; some friends bring flowers and wine or sweep the floor.  And some friends bring you a BLOG!!!