Ultimate Grilled Chicken

recipe from Tyler Florence (Food Network)

Ingredients
2 heads garlic, cut in 1/2 horizontally
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 whole fresh thyme sprigs, plus leaves from 6 sprigs
2 lemons, juiced, plus 2 lemons, halved
About 1 bunch flat-leaf parsley, leaves chopped
1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
Freshly ground black pepper
2 heads radicchio, preferably Treviso, cut into quarters
1 tablespoon balsamic vinegar
Directions
Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Santa Fe Wraps

Recipe courtesy of Paula Dean.

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas
Directions
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

**I thought chicken would be good in it too.

Homemade Syrup

2 T butter
1 1/2 -2 cups brown sugar
1/2 cup water
1 tsp .cinnamon
1/2 tsp vanilla

Melt butter in pan, mix all and bring to boil. Boil 5 min or until thick. Stir constantly.

This stores well in the fridge, you will probably need to add a little bit more water and then microwave to soften up.

Super sweet and yummy!

Breakfast Cake

1 cup sour milk (I use regular)
1 tsp vinegar
1 egg
1/2 tsp soda
1/4 cup margarine
3/4 cup sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp salt

Mix all ingrediants together and pour into greased 9x9 pan

Mix 1/4 cup sugar, 1/4 cup melted butter, 1/2 tsp. cinnamon and pour over cake.

Bake 25 minutes @ 350 degrees

Glazed Cinnamon -Raisen Biscuits

(from my mom)

Heat oven to 450 degrees

2 1/2 cups bisquick baking mix
1/2 cup raisens
2/3 cup milk
2 TBSP granulated sugar
1 tsp. ground cinnamon
Vanilla glaze (below)

Mix all ingrediants except vanilla glaze until dough forms. Beat 20 trokes. Turn onto cloth covered board well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times.

Roll 1/2" thick, cut with 2 1/2 " cutter

Bake on greased cookie sheet until golden brown, 8-10 minutes Spread with vanilla glaze while warm.

Vanilla Glaze:
2/3 cup powdered sugar, 1 TBSP warm water, 1/4 tsp vanilla until smooth

Wild Rice and Bacon Chowder

from Amy Crosby

1 1/2 cup water
3/4 cup uncooked wild rice
1/2 cup flour
1/2 cup chopped onion
1/4 cup butter
4 cups water
4 cubes chicken bouillon
2 cups half & half
1/2 cups chopped carrots
1/2 tsp. thyme
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17oz.) can corn
1 1/2 cup cubed potatoes
1 lb. bacon, cooked & crumbled (cubed ham would work too)

In a saucepan combine 1 1/2 cup water and wild rice. Bring to boil, reduce heat, cover & simmer 35-40 min or until tender, do not drain.

In a large stock pot, saute onion in butter until tender crisp, stir in flour, cook 1 minute stirring constantly. Gradually stir in 4 cups of water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer 15-20 min or until slightly thickened. Add corn and continue to simmer 15-20 min. Stir in half & half, bacon & rice. Cook until thouroghly heated. Do not boil. Remove bay leaf before serving. Serve with crusty bread & salad.

Bacon & Cheddar Mashed Potatoes

1 1/2 lb. potatoes, unpeeled, quartered
1/2 cup salad dressing (like miracle whip, mayo would probably work, but wouldn't be as sweet)
1/2 cup milk
6 slices bacon, crisply cooked, crubled
1/4 to 1/2 tsp garlic powder or 3 cloves garlic, minced
salt and pepper
1 cup shredded cheese

Mash potatoes, mix in everything but cheese and beat until smooth, add cheese.

**Awesome as a Twice Baked Potatoes.

Cabbage Patch Stew

1 head of cabbage, diced or a pkg of coleslaw mix
1/2 cup onion chopped
1 lb. ground beef
2 16 oz can ranch style beans (or one family size)
2 canns tomato soup.

Fry hamburger with onion, add cabbage and add enough water to barely cover cabbage. Cook until cabbage is soft to your liking. Add all other ingredients and heat until warm. It will get better the longer it sits.

Breakfast Quiche

*2006 Relief Society Christmas Breakfast*

1 cup cheddar cheese
3 cups hashbrowns
1/2 cup onion
1 can cream of mushroom soup
1 1/2 cups ham (cubed)
8 eggs
1/3 cup milk
salt and pepper to taste

Mix ingrediants and place in 9x13 greased pan.

Bake at 350 degrees for 45-60 minutes

Granola

4 cups oatmeal
1 cup wheat germ
1 cup coconut
1/4 cup oil
3/4 cup honey
1 tsp vanilla
any seeds or raisens you may like

300 degrees for 20 min, stirring occasionally.

Take off cookie sheet when warm.

Roast

because I got tired of calling my Dad every time I wanted to make a roast. I finally decided I better write it down.

225 degrees for about 4 hours. (less if thawed).

Put about 1 cup of water and season as you like