Kinda Kickin Chicken and Squash

Chicken Breast
Acorn Squash (winter acorns)
Celery Salt
Red Pepper Powder
Black Pepper
Garlic Powder
Cayenne Pepper
Olive Oil

The prep work on this is pretty easy. First I cut the squash in half right down what I would call one of the vertical lines. Then, I coated the squash with olive oil. Then I sprinkled the celery salt, red pepper powder, black pepper, and garlic powder on in about even amounts. As for the chicken I coated it with the garlic powder and then some of the cayenne. This blend of salty, pepper, garlicy was my attempt at creating a Cajun heat and it worked relatively well providing a flavory kick without lighting a fire.

Next, I preheated my grill and put the acorn squash on face down. The squash will take ten to fifteen min longer than the chicken depending on size so I waited about 10 before putting my chicken on. Once my chicken was on I waited about 10 minutes and flipped everything on the grill over. This meant the squash was on there about 20 min before it was flipped and the chicken about 10 min. I let it all go for about 10 minutes and then pulled everything off.

So all in all I cooked the squash for about 30 min (20 face down and 10 face up) and the chicken about 20, flipping it halfway through.

In preparation for eat, I grabbed some BBQ because I thought the amount of garlic powder I put on the chicken would have dried it out, but never ended up using it. Everything was grade A and now acorn squash on the grill seasoned this way could be this Dude’s favorite food.

Jumpstart Breakfast Sami

2 Eggs
Milk
Butter or Pam
Tomatoes (I used cherry)
Lettuce (I used arugula)
Mozzarella
Bacon
Hoagie Roll

This is a quick and simple idea for breakfast. First you start by mixing a little milk in with your eggs (quantity depends on preference, I like a good and fluffy egg so I tend to add a little more but if you could skip the milk altogether if you wanted) Next cook the egg milk mix scramble style, but don’t break the egg apart as much trying to leave it in larger pieces or even one big piece (more omelet like). This makes form a much neater sandwich come time to put everything together.

While whipping up the eggs throw your bacon on. I like to use a pan cooked bacon because it keeps a lot of the grease and will crisp up really nicely retaining some of the fat on the bacon, but microwave, baked, or even fried bacon will get the job done

While all that is happening you can toast your hoagie. Now since my toaster would not handle the hoagie bun I used a pan on the stove top being sure to keep an eye on it so that it didn’t burn.

Once all that is pulling to a close slice up your tomato and get ready to slam this breakfast sami together, and then down the hatch. Enjoy!

First Guest Robbie and a Saucey Chicken Pesto Pasta

Pasta (we used elbow)
Can of chopped toms
Chicken Breasts
Mushrooms
Oregano
Garlic (1 Clove)
Salt
Pepper
Pesto (homemade or store bought)

This is my first duo cook, and the guest chef was Robert Warren. This is a simple recipe so I am going to kind of breeze through so pay close attention.
Through your chicken in a pan and sear it. When you are about half way done cooking the chicken and the outside no longer looks raw add the tomato, garlic, mushrooms, and oregano. Cook together until the chicken is done and then let stew. Now you can (or you could have been during the previous step) boil your pasta. Once you have it good and ready add your pesto while it is still hot to allow it to melt around otherwise you wind up with a bunch of gooey clumps of basil.
Once you have got that done toss your chicken veggie sauce on top and enjoy.

Pig Wrapped Pork with a Side of Zs and Toms

Pork Chops
Bacon (2 slices per chop)
Zucchini
Tomato
BBQ sauce
Olive Oil
Toothpicks

This is a pretty easy meal that just about any half lit dude could pull off. I like to start with my zucchini so that I can get them going on the grill. Take a knife and whack it up into about ½ inch pieces… or at least that’s the size I like, you can go a little bigger or smaller if you would like. Once you have your slices in front of you drizzle them with the olive oil ( I like to salt and pepper mine during this stage but it is not a necessity. Now just let those sit for a sec.

Now, grab a chop and wrap the bacon around it meeting both ends and then push the toothpick through the touching ends to secure the bacon around the chop. Repeat this process with the other strip of bacon so that you have two bacon stripes (yes I mean stripes) going across your pork chop.

I would now recommend lighting your grill so that it has a few minutes to get hot. Next grab your tomato and slice it in half adding whatever seasonings you feel (I like it plain). It is at this point you must do something very crucial. Walk to your fridge and pull out an icy cold beer (my current beer of choice is Miller High Life because for every top you turn in they donate money to the troops, but you can choose whatever beer you like.)

With beer in hand it is time to start grilling. I like to start my zucchini a little before my chops because i prefer them to be a little charred and if they are thick cut it may take time for them to cook all the way through. So toss them on for about 3 minutes before your chops.

When you are ready to grill your chops CHECK THE TIME, if you are a true dude fooder you will be doing this by time and touch so you don’t have to hack apart your meat to see if it is cooked through. My chops were pretty small, less than an inch thick and I went about 4-5 minutes a side and they were just about perfect, but you can’t totally rely on time. You have to be able to gauge the meat by how it feels to the touch. Cooked meat is substantially firmer than raw meat and this skill may take time to develop but is the only sure fire way to know when your meat is good to eat.

Be sure to slap that tomato on the grill when you are putting your chops on.

Once you have got your food flipped once and about where you would like it to be apply a layer of BBQ sauce (it doesn’t have to be fancy, I just used original Masterpiece). Then let it sit for a minute, roll over your meat and do it again.

Now you should be ready to pull everything off at once if you timed this right, so just grab a platter and fork and dig in.

Apologies and future!

Faithful followers,

I am so very sorry for my absence the past week. I am currently a student first and an amateur chef second and had a huge presentation to complete. Have no fear though, The Bear is back and ready to make some food. While I was gone I made a few dishes (gnocchi and deep fried delight) and did some brainstorming and have some great creative ideas (Sushi style bbq and homemade sauces). Also, be on the look out for recipes that include the use of a grill, which I will be using for 90% of all cooking activities from here on out.