Category Archives: Chicken

STOP! Wait, Please Watch The Maiden Voyage Of My New Weber Rotisserie

[This is from my You Tube Channel, please enjoy]

Oh my gravy all over my two scoop rice (that’s OMG! in my world if you haven’t been here before).

I finally took the plunge and got myself a Weber Rotisserie for my ‘big girl’ grill.  I’ve wanted one of these for the longest time, really!

I racked my brain for a while as to what I would make for my maiden voyage on the spit… WELL!  It just had to be a Hawaiian Style Huli Huli Chicken, of course.  Huli, means to turn in Hawaiian, thus making Huli Chicken seemed the natural choice on my new electric rotisserie.

I had a bottle of Hawaii’s Famous Huli Huli Sauce in the pantry; I went out and bought a fresh, whole yardbird (unbrined, that sauce is soy based and could be salty) … so we’re good to go!

I should probably point out here that Huli Chicken as we call it back home, can be found on most weekends in just about any neighborhood as fundraisers, or just because.  Let your nose be the guide, you’ll know when you’ve found it … the smell is like no other.  Keawe Wood (which is in the same family as Mesquite) smoke is in the air and cars are flocking around a particular parking lot.  Large rectangular open grills are set-up with the coolest home-rigged rotisseries you’ve ever seen.  You pull your car up to ‘the lady’ who asks you how many Huli Chickens you would like, quarter, halves or a whole one and hands it off to you in a brown paper bag, piping hot of the grill, MMM!!

Let’s grill some bird.

I marinaded the chicken for 24 hours in the sauce and then trussed and skewered that birdie for the grill.

As the grill was preheating, I trussed the chicken and attached it to the main rotisserie rod and impaled the two forks through the flesh.  My grill was all ready, as instructed on the “how to” video seen on  I was a bit anxious, but I got through it.

The smells that came wafting along were so heady, I sat outside with an adult beverage, even though it’s still Winter and freezing cold and windy out, just to enjoy that smell of HOME!

An hour and fifteen minutes later, it was all over with…


Earlier in the day, I had made Zippy’s Macaroni Salad, Quick Cucumber Kim Chee and a fresh pot of steamed White Rice … or as we would say in Hawaii, we had one Huli Chicken Plate with one scoop mac and one scoop rice (vegetables are always optional 😉 ).

This chicken was so moist and flavorful.  The soy sauce in the marinade acts as your salt, no need to add anything else, I’m not kidding, just remember to keep turning it while in the `fridge.


I’m very happy.

*Cook’s note: Also, please take a peck at my You Tube channel 😀


A Different Sort Of Smothered Chicken

One of the food forums that I belong to has a long standing thread where members share what they’re making for dinner.  One dish in particular sounded pretty yummy, well anything that has to do with bacon will always catch my eye.

My Friend’s Smothered Chicken

2 Boneless-Skinless Chicken Breasts

4 Bacon sliced, cooked

2 oz. Cheese, I used Sharp Provolone and Swiss

2-4 Tbsp. Olive Oil, divided

Spices of your choice

1 C. Sweet Bell Peppers, sliced

½ C. Sweet White Onion, sliced

Salt & Pepper to taste


*Cook’s note: Lately, the b/s Chicken Breasts that I find are HUGE!!!  So what I do is split them in half horizontally and give them a bit of a flattening with a rolling pin to even out their width.


In a skillet over medium-high heat, sauté the Peppers and Onions in about 1-2 tablespoons of Olive Oil until they are crisp-tender and slightly colored, season to taste with S&P; set aside.


You can use leftover Bacon or cook some up at this point; set aside.

Preheat the broiler with the rack set at the second potion.


On a foil lined baking sheet, pat the Chicken dry and brush with the remaining Olive Oil.  Season with your choice of Spices, I used Miners Mix Poultry Perfection Seasoning & Rub.

Broil the meat evenly on both sides until the internal temperature reaches 160⁰ (about 3-4 minutes per side).


Place the Bacon atop the Chicken Breasts, followed by the Pepper and Onion mixture.


Top that all off with the cheese of your choice and pop back under the broiler, just to melt the cheese.



**2nd Cook’s note: Try adding some fresh Mushrooms to the Pepper and Onion mixture as well, MMM!

If there’s any leftovers, they make a super sandwich too.  😉

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!


La Bruzza’s Italian Ristorante In Prescott Arizona


It’s delicious, plentiful, reasonably priced and best of all (IMHO anyways), it’s BYOB!

My husband and I have been to La Bruzza’s many, many, many times and it never disappoints.  That’s saying something coming from my American-Italian husband, if he likes it and we keep going back!

Each table will get a large bowl of House Salad (which is excellent!) to share and Bread with Garlic Butter as soon as you sit down.  There is always a large board with the day’s specials that the gals take around the restaurant.

Wine glasses are provided should bring your own wine; they’ll even open it for you.

We’ve tried just about everything and it’s all good!

They do not except reservations (I think if you have a party of 8 or more they will), so come early to avoid waiting, but you won’t terribly long, they turn their tables quickly.



Miners Mix Wholly Chipotle Seasoning & Rub

I was introduced to Miners Mix brand a coupla years back by some fellow bloggers, Patrons of the Pit.  They have been utilizing several of the Miners Mix seasonings and rubs.

I had found the Original XXX-Garlic Seasoning & Rub back when I was visiting my Mother in California.

This stuff is good on/in anything that you would use granulated or powdered Garlic, and I use a lot of Garlic!

Recently, The Ole’ Miner himself contacted me and asked if they could send me a box, SURE!

One of the bottles in my box was Wholly Chipotle Seasoning & Rub.  I took a small taste of it on my finger, boy howdy, that’s got some heat to it, but in a nice way.  So, what to do, how shall we apply this?  Let’s grill up some boneless-skinless Chicken Thighs for Green Chile Chicken Enchiladas.

I minced up the grilled yardbird, along with some Hatch Green Chiles; heated that up in a pot with some Hatch Green Chile Enchilada Sauce for the filling.

Next, I heated some flour tortillas, filled and then topped them with more chiles, sauce and shredded cheese, popped the whole plate under the broiler to a melty GBD and it’s time for dinner.

Chipotle & Green Chile Chicken Enchiladas.

I made just a bit too much chicken, so do you do with that?

Chipotle Chicken Salad for lunch tomorrow, that’s what!

I had to taste it to make sure it was ok, dontcha know.  I added a small pinch more of the Wholly Chipotle to the mayo for more of a kick, MMM!

Mahalo Ole’ Miner


KAF’s Herb and Garlic Bubble Loaf

I got a King Arthur Flour Catalog a few weeks back, and on the cover was this LUSCIOUS looking loaf of bread, they called it a “tear & share”.
For the first time in our entire marriage, my husband actually read this food magazine (I get several) and brought it over to me.

DH: Look at this! Can you make this for us? This looks really good, I love homemade bread!
Me: Sure! It does look good, doesn’t it!

I gathered all of the ingredients, re-read the recipe; I even did TWO “live chats” with KAF’s Baker’s Hotline with a few follow questions that weren’t clear to me.
I followed the recipe as well as the helpful information that I received on the chat line… 5 hours later (I took my time and didn’t rush the process) we sat down a dinner to what looked and smelled heavenly!

The Bubble Loaf was cracker-like on one side and the inside was very doughy and unappealing.

That goodness the Chicken Cacciatore over Rigatoni was outstanding.

After everything was cleaned up for the evening, my husband gives me a big hug and says, “Well, ok that was a no-go, what new recipe are we going to try next?”
AWW! He’s such a love!


Another Girlies’ Lunch Date At Gabby’s Grill

Missus Dear Friend and I try to get together every so often and it’s just us, no boys!  Sometimes we do some retail therapy first and then go to lunch, on this occasion we went over to Gabby’s Grill (the four of us have breakfast over at their sister restaurant Gabby’s Kitchen).

A glass of wine was the first order of business; aren’t these glasses cute?

Mrs. DF said that we simply must try their Crispy Avocado Egg Rolls.  Howdy Doody!  I’ve got to find a recipe for this.  It seemed pretty straight forward, sliced Avo, some diced Tomatoes and a bit of Cilantro, Lime Juice and maybe chopped Jalapenos…  and that dipping sauce was outta sight!  Not sure what it was but it was really good.

On to our entrees.  My friend had the Fresh Strawberry and Spinach Salad, asking that it be Dairy-free as well as Gluten-free.   I can’t recall what all was in it but it sure looked tasty, and that dressing!

I had the Smoked Chicken Salad Sandwich with my side being a Garden Salad.  WOW!  That was a lot of food!  I wound up taking the salad home.

We lingered for awhile over our lunches, chatting and sipping our wine.  What a lovely way to spend on afternoon.  Thank you Dear Friend.