George Foreman Stuffed Chicken Breast

Okay, this may be one of the best things ever. We are going back to the Lean Mean Grilling Machine for stuffed chicken breast on this episode. This is a really simple recipe that you should give a try.

What you will need:

• Boneless chicken breast (butterfly cut to add the stuffing)
• Shitake mushrooms (sliced pretty finely and sauteed on the stove top with Cholula hot sauce and squirt butter)
• Smoked bacon (pre-cooked)
• 4 cheese Mexican blend
• Seasoning to taste (I used a Cajun blend)

Stuff the chicken with the cheese, mushrooms and bacon. Secure with a toothpick or string, then place on the George Foreman for about 12 minutes. Take it off and enjoy!

NOTE: Be careful with your salt addition. Remember, the bacon has salt. The seasoning I used had a good bit of salt, so I probably would use a different brand or back off next time around.

Cooker Cleaning Tip: Some people complain about cleaning the cooking plates of the George Foreman. After you take the food item off the cooker, cover the cooking surface with a double layer of wet paper towel and close the lid. Let the cooker cool, then remove the paper towel and wipe down again with a new one. Basically, it steam cleans the plates. Makes for an easy clean up after cooking.

Here's the show...

Frank's Hawt Wangs

That's what we call buffalo wings down south. Here is a great (fall-off-the-bone) recipe using my tagine cooker. Also, you'll note some editing in this episode. I am learning how to work with Microsoft Movie Maker - pretty simple actually.

Southwest Meat Pie

Here is a quick and easy little recipe for Southwest style meat pies (for lack of a better term). All you need is canned biscuits (the kind that pop open under pressure and scare you) Flatten them out and add taco-mix beef or chicken, Mexican Rotel and cheese. Pop them in the oven for 10 mins. at 400 degrees and you've got a great dish. And, you could use just about any kind of fillings for variations of this dish.

Southwest Meat Pie Taste Test

Here is a quick clip showing the meat pie done and me sampling it. After taking them out of the oven, let them sit a few minutes to cool down. Then you can eat them with your hands and not scald the roof of your mouth like I did. Quite good, and again, you can use just about any filling with this recipe.

Honeycrisp Hen Ready To Serve

Here is a short clip, peering into the tagine cooker as the Cornish hen is cooked and ready. I cooked the bird about 2 hours and 45 minutes on low heat. I served the hen and mushrooms with mashed potatoes. I mixed in a little of the stock from the pan in with the potatoes. OMG, it was great.

Southern Comfort Artichoke Soup

This one is a bone warmer and stupid simple to make. This artichoke soup recipe is at the very "heart" (he he) of my cooking philosophy. Keep it simple stupid (KISS). That suits me well. In other words, this is a recipe that has few ingredients (like seven or so) and doesn't require a ton of work. This soup is one of those, yet it is super good.

Here's what you need:
One can family size Campbell's Cream of Chicken
One small can of Campbell's Cream of Mushroom and Roasted Garlic
One can quartered artichoke hearts
One can Original Rotel
One head green onions chopped up
One 8-ounce pack of mushrooms
Chicken broth to make soup more soupy.

Dump it all in a pot and bring to a slow boil and simmer for 3-4 hours. Start adding chicken broth slowly as the cream of soups will liquefy more than you might think as they warm up. As it heats up, add broth to your liking. Give it a try.

Soup's up

Here the artichoke soup is about done. Again, remember to bring this up to a slow boil and simmer. The cream of soups will stick to the pot if you get it too hot. Give it a try and enjoy this bone-warming soup!