I have some new, fun, delicious things for you this week from some of my favorite people! There is something for a wide variety of tastes today so I hope you will find something you want to try! The recipe for the Grilled Greek Chicken got me to thinking about barbecued chicken on the grill. I will be honest when I tell you that I struggled with that for a long time because I never could get it just right to suit me—either it was overcooked or undercooked or the sauce was not caramelized like I like it. I worked with it for a long time and read many people’s accounts of how they did it. So today I am going to share with you my take on it. I must tell you that I most generally use a gas grill, and I am well satisfied with the results. The same rules would probably apply to a charcoal grill, but the temperature control would be a bit of an issue. I’d love for a charcoal griller to share tips and techniques for that perfect grilled chicken!

Well, the column today is not all about grilling, so let’s get to some of the other wonderful things this week! Make it a good week and let me hear from you!

Artisan Bread Recipe

Richard’s Note: I have made this a time or two and it has done well each time! It makes a chewy crust, which I like!

3 cups all-purpose flour or bread flour

1& 1/2 tsp, active dry yeast

1 & 1/2 cups warm water

1 tsp. salt

Extra flour for dusting

Mix the first four ingredients together in a large bowl with a wooden spoon or use your hands. The dough will be sticky and look a mess! Cover the bowl tightly with plastic wrap. Let the bowl sit on the counter (at room temperature) for at least 12 hours and up to 18 hours. The dough will rise and the top will be bubbly and sticky. Cut a piece of parchment paper to fit inside of dutch oven. Place paper on counter and sprinkle lightly with flour. Lightly sprinkle flour on counter. Gently put the dough on it. Sprinkle a bit of flour on top and fold the dough over on itself twice, shaping it into an elongated ball. Gently place onto parchment paper. Cover with a large bowl that doesn’t touch the dough. Preheat the oven to 450° and put your Dutch oven into the oven to heat for about 30 minutes. Slash the top of the dough with a sharp knife or lame blade. Remove preheated Dutch oven and, using oven mitts, gently lift parchment paper with dough into it and cover with lid. Be careful ... use oven mitts! Return to oven.

Bake at 450° for 30 minutes. Remove lid and continue baking for another 15 minutes or until bread is golden brown. Remove to a rack and let cool for about one hour before slicing.

Peach Cake

Cake:

1 large can sliced peaches, drained and mashed (I used two regular cans since that is all I had at the time) You could also use fresh peaches.

2 cups all-purpose flour

2 cups sugar......

2 tsp. baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

Icing:

3/4 cup sugar

3/4 regular sized can of evaporated milk

1 stick butter or margarine

1 cup coconut (I used a little more than a cup of coconut)

1 cup nuts

Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Coconut Pineapple Cake

1 (15 & 1/4 oz.) can crushed pineapple in juice, undrained

1 & 1/2 cups butter or margarine, softened

3 cups sugar

5 large eggs

1/2 cup lemon-lime soft drink*

3 cups cake flour, sifted

1 tsp. lemon extract

1 tsp. vanilla extract

Pineapple Filling Cream Cheese Frosting:

2 (8 oz. each) pkg. cream cheese, softened

1 (6 oz.) pkg. frozen flaked coconut, thawed

Garnish: fresh mint sprig

Grease bottom and sides of three 9-inch, round cake pans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving three-fourth cup juice. Remove one-fourth cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine one-half cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks. Spread three-fourth cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired. (Note: 7-Up works wonderfully in this cake!)

Ruben Casserole From Melissa Morgan Foster who got it from Lisa Scott!

Richard’s Note: One of my favorite sandwiches in the world is a good Ruben! This casserole captures all those wonderful flavors. Many times I substitute pastrami or even turkey pastrami for the corned beef, and to me the flavor is just as good!

6 slices rye bread, divided

1 lb. pastrami or corned beef, thinly sliced or shaved

1 (14.5 oz.) can sauerkraut

4 cups Swiss Cheese, shredded

1 cup dill pickles, chopped

1 cup milk

1/3 cup Thousand Island dressing

1/4 cup mustard

3 large eggs

2 tsp. caraway seeds

Preheat oven to 350º F and lightly grease a 9x11 baking dish with butter or non-stick spray. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside. Spread cubed bread out along the bottom of your baking dish, then cover with one-half of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and two cups cheese. Cover with remaining beef, caraway seeds and cheese. In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined. Pour wet ingredients evenly over the casserole, then top with breadcrumbs. Place baking dish in oven and bake for 40 to 45 minutes, or until mixture is bubbly, top is browned and center is set. Remove from oven and serve hot. Serves six to eight.

Chicken-Pecan Quiche—Joy Edwards Munsey

Crust:

1 cup of all-purpose flour

1 (4 oz) cup shredded, sharp cheddar cheese

3/4 cup chopped pecans (I chopped mine finely)

1/2 tsp. salt

1/4 tsp. paprika

1/3 cup vegetable oil

Combine the first five ingredients in a medium bowl, stir well. Add oil, stir well. Firmly press mixture on bottom and up sides of a 9-inch deep dish pie plate (or use a square glass dish). Bake at 350° for 12 minutes. Cool completely.

Filling:

1 cup sour cream

1/2 cup chicken broth

1/4 cup mayonnaise

3 large eggs, beaten

2 cups chopped/shredded, cooked chicken (roast or poach chicken or you could use the meat from a rotisserie chicken to save some time)

1/2 (2 oz.) cup shredded sharp cheddar cheese

1/4 cup of minced fresh onion (no big chunks)

1/2 tsp. dried dillweed

3 drops of hot sauce

1/4 cup pecan halves (or you can chop these—these go on top of the quiche)

Beat sour cream, broth, mayonnaise and eggs until smooth. Stir in chicken and next four ingredients. Pour chicken mixture in prepared crust. Arrange pecan halves over chicken mixture. Bake at 350° for 50 to 55minutes or until set. Let stand 10 minutes before serving. Yields one 9-inch quiche. (Note: you can use turkey in place of chicken, frozen (cooked, diced) chicken. The quiche can also be frozen and thawed before needing to bake. If you make it early in the day or the day before, bake the crust, but I keep the quiche filling separate in the frig. until ready to bake. I’m afraid it will make the crust soggy if I let it set all day. The filling will be thick—not like a typical egg quiche filling. This recipe sets up so nicely.)

Masagna

Richard’s Note: Once you read the recipe, you’ll understand the name! I have not made this, but I am told that it is good and does NOT taste like a Sloppy Joe, which I wouldn’t really mind if it did! Let me know what you think if you try it. Part of the hamburger could easily be sausage, too!

1/2 box oven-ready lasagna noodles

1 (16 oz.) pkg. ricotta cheese

1 bag shredded mozzarella cheese

1 large & 1 small can Manwich

1 to 1 & 1/2 lbs. hamburger meat

Brown hamburger and drain. Preheat oven to 375°. Add Manwich and simmer about 10 minutes. Spray a square casserole dish. Add a little bit of the meat sauce to the bottom of the dish, then a layer of noodles. Layer with sauce, dollops of ricotta, sprinkle with mozzarella. Layer noodles, sauce, dollops of ricotta, sprinkle mozzarella. Last layer, noodles, the last of the sauce, sprinkle with mozzarella. Cover and bake 35 to 40 minutes. Remove from oven and let sit about 15 minutes.

Greek Grilled Chicken

Richard’s Note. Indirect heat is the ticket here! On my gas grill, I just heat one side and place the chicken on the unlit side!

1 pkg. chicken drumsticks

Greek Marinade:

1 cup plain yogurt

2 Tbs. olive oil

4 garlic cloves

2 tsp. of oregano

Juice of 1 lemon

1/2 tsp. of salt

Fresh cracked pepper to taste

1/4 bunch of parsley chopped

Marinade for 30 minutes. Grill temp at 400°. Place in indirect heat for 30 minutes.

When cooked, sear one minute per side or until desired color.

BBQ Chicken—gas grill technique

Clean and preheat the grill. While it is heating, season the chicken with salt and pepper. Grill the chicken skin side up for 30 minutes over indirect heat 325° to 350°. Grill the chicken skin side down for 30 minutes over the same indirect heat. Brush with barbecue sauce and grill 15 more minutes over the same indirect heat. Flip the chicken and brush it with barbecue sauce and grill it over indirect heat for 15 minutes at 400°.