But, overall I can tell ya that I completely fell in love this weekend with the new Bubba Keg grill that my boy “Ogre” just had to make sure we used.  I will let ya in on a little secret and tell ya that a HankBob review of the Bubba Keg will be comin’ soon.

In the meantime just enjoy my rantings on these lime marinated scallop fiesta ho-tep taco thangs!

Ok, so I’ve been told that I don’t put enough healthy meals up so I decided that this was going to be my way of providing a meal that is healthier than my normal stuff.  Just because this chicken cacciatore is healthy doesn’t mean that it lacks flavor because I’m here to tell ya that this knocks my socks off every time.

In advance I want to let you know that for this meal I actually use brown rice instead of pasta and no sugar is added so technically this is also a diabetic friendly meal.  If you want to use pasta I can promise you that it will be amazing but today is about being a little healthier than normal.

Check it out, try a taste, tell me what you think, and as always remember that I am not a photographer but I think I need to hire one…

Ingredients

3 medium boneless skinless chicken breasts

2 cloves garlic (minced)

2 shallots (chopped)

12 oz sliced baby portobello mushrooms

3 tbsp olive oil

3 cans diced tomatoes (I use no salt added)

1 tbsp balsamic vinegar

3 tbsp crushed red pepper flakes

1 cup brown rice

2 1/2 cups water

1 tbsp margarine

1 tbsp salt

Some oregano, this part isn’t exact

Some black pepper, also not exact

What to do!

Since the rice takes the longest to complete go ahead and get 2 1/2 cups of water to a boil.  Add 1 tbsp butter and salt and then stir in the brown rice.  Lower heat to a simmer, cover and let simmer for 45 minutes.

While the rice is cookin, season your chicken however you would like (personally throw garlic salt and black pepper on it) and grill it until it’s done.  I guess this is the easy part because you just have to grill the chicken.

Once the chicken is done bring it in the house and cut it into smallerish chunks.

On medium heat add olive oil, garlic and mushrooms to a pan and start those a cookin, make sure to stir regularly to keep from burning.  After these have been going for a few minutes, add the chicken and balsamic vinegar and allow to cook for about 2 minutes.

Now the time has come to add the tomatoes, black pepper, crushed red pepper, and oregano to the pan and mix everything together.

Cover and lower the temp and allow to simmer for 10-15 minutes stirring occasionally.

Once everything is done, top the rice with the cacciatore and go to town.  This will feed 3-4 normal eaters lol.

Initially I had planned to do a BBQ Lasagna that would be grilled and then I realized that Smoke In Da Eye BBQ has already done that.  Not only has Smoke In Da Eye BBQ done it, I think they have actually perfected the stuff, you can read about it here on their blog.  So, I decided to give credit where credit is due and congratulate Smoke In Da Eye BBQ on the best sounding recipe for BBQ Lasagna that I have ever seen.  (Eventually I will make one of my own anyway haha)

So, that being said, I decided to just go old school and make a standard lasagna with a little twist.  The flavors came out incredible and even though I made two large pans I ended up with no leftovers, I guess it was purty good.

I know the title of this dish is kind of scary but I have to admit, I don’t think I have ever had anything that tasted this good in my life.  It has to bad for you since it tastes so freakin good so I couldn’t resist the title.

Every once in a while I make a meal to share with everybody that is soooo good that I get people offering to pay ridiculous amounts of money for me to make it again.  At this time I don’t have a restaurant and just enjoy cookin for my friends.  But the more times that I get offered money the harder it is for me to turn em down.

Eh, that’s enough about my internal wars lol.  Take a look at this recipe, try it out, and fall in love with Lasagna all over again.  Garfield never had any lasagna this good.

Ingredients:

1 Box Lasagna Noodles (you can use ready for the oven noodles and save a step of boiling the noodles)

2 8 oz packages shredded parmesan cheese

1 8 oz Ricotta Cheese (I use Sergento)

2 8 oz packages shredded mozzarella cheese

2 eggs

1 jar of your favorite pasta sauce

1 jar alfredo sauce

2 cloves garlic (chopped)

chopped oregano

1 lb ground beef

1 lb ground hot italian sausage

Preparation:

If you decide you want to boil the noodles I’m pretty sure now would be the time to get that started.  While the noodles are boiling go ahead and put the ground beef and ground sausage in a pan to brown also add the garlic at this point.  Once completely browned, drain and set aside.  (Remember, you also have sausage in this pan so make sure to cook fully.)

While browning get the cheese spread ready.  In a large bowl, add the ricotta cheese, 1 package of the parmesan cheese, and two eggs.  Mix until completely mixed.

Start with a 13×9 inch lasagna pan and coat the bottom of the pan with a liberal dose of pasta sauce.  Then layer your noodles until you cover the entire bottom of the pan, and let the layering begin…

This is the order that I go, but you can choose your own adventure if you’d like:

First, cover the noodles with sauce, then I had 1/2 of the browned ground meat, then I add 1/2 of the cheese mixture.  I spread each to make sure that I have completely covered all of the noodles.  I then top that layer with mozzarella cheese, and then a new layer of noodles.  And repeat the steps to make another layer.

On top of the third layer of noodles, pour the alfredo sauce and spread to cover all the noodles.  Use the second bag of parmesan cheese to cover all of the alfredo.  Add the chopped oregano.

Preheat oven to 350 degrees and let cook uncovered for 1:15 which should leave you with a nice cheesy crust on top.

Remove from oven and let stand for 20 minutes before serving.

I will tell you, this so freaking good and different enough from the norm that it will blow minds so be careful who you let try it.

All of this food was cooked for a Toga party that I had at the house and the food was magnificent the outfits were phenomial, the beer was cold and the ladies were super hot.  It was definitely some good fun, maybe I’ll get some pics up one of these days.

Once again Spicy Guy came through for me with his Rowdy Rub and I can’t say enough about how awesome these rubs are.

Well, I figured ribs would be a perfect addition to everything else that I was making and boy was I right.  I actually did three different styles of ribs.  I did my regular old sweet BBQ ribs, the Apple Chipotle ribs for those who like a little kick in the pants, and a dry rib and I honestly can’t tell ya which one was better.  They were all devoured.

So, now that I have combined two of my favorite things ribs and Apple Chipotle BBQ, check out the recipes and put them together for an amazging time.

Ribs Hankbob Style

Then brush the ribs with:

Apple Chipotle BBQ Sauce

Now, before you say anything, I know, this doesn’t call for the grill, and I don’t use no BBQ sauce on it but I just had to have it.  In all honesty this is by far one of my absolute favorite dinnertime meals especially during the summer.  It’s actually quite tasty, refreshing, and lite and even the kids like it.  Give it a try, let me know what you think, I know I like it.

Parmesan Chicken

2 Cups Grated Parmesan Cheese
4 Boneless Skinless Chicken Breasts
3 Cups Buttermilk
3 tblsp Garlic Powder
1 tsp salt
2 tsp Lemon Pepper
2 Eggs

Soak the chicken in the Buttermilk for about 20 minutes, just give it time to relax a little before it has to face the heat. While the chicken is soakin’ beat the eggs in a bowl and get ready to wash the chicken. (I know, I know they have already soaked why do the need to wash? Trust me, they need it.) In a separate bowl, combine Parmesan, garlic, salt, and pepper and shake until all ingredients are mixed.

Now comes the fun part, take the chicken out of the buttermilk and dip in the egg wash, immediately roll in the parm seasoning and place on a greased baking sheet. Cook these things in a 350 degree oven for about 20 minutes or starting to get golden. Serve this with the lemon pasta and yer tastebuds might go crazy.

Creamy Lemon Pasta

1 lb box of pasta (I like spaghetti for this)
1 cup Sour Cream
3 cloves of garlc (minced)
2 tblsp Olive Oil
1 lb Baby Portobello Mushrooms (sliced)
1 tsp salt
1/2 cup white wine (Pinot Grigio works really well here)
zest from 2 lemons
juice from 2 lemons
fresh chopped parsley
Mozzarella Cheese
Cheddar Cheese

Boil the pasta in salted water until al dente and drain. While pasta is cooking add olive oil to a skillet and begin to sautee the garlic in the oil. Once the garlic starts to get a little color add the sliced mushrooms and keep stirring. At this point add the salt and 1/4 of the lemon zest and the juice from half a lemon and continue to stir until the mushrooms just start to get soft.

And here is the part that will also make the house smell amazing. Now add the white wine, reduce the heat and cover for about 6 minutes to reduce, stir ever couple of minutes though. Once everything starts to thicken a little go ahead and put all of the sour cream and the rest of the lemon zest and juice from 1 lemon in the pan and stir until combined. Oh WOW, I can smell it now, just thinking about it is making me hungry.

Place the pasta in a baking dish, add the sauce, and toss to coat the pasta. Add the parsley and continue to toss to coat. Top the dish with both cheeses and bake in a 350 degree oven for about 15 minutes, just until the cheese is completely melted. Remove from the oven and add the remaining juice from 1/2 a lemon on the dish.

I hope you guys really enjoy this as much as I do.

If you get bored readin, just check out one of my videos and watch the fun happen right before your eyes, you probabaly won’t be disappointed.

Now, that that’s out of the way, lemme get down to business with this thang. I really couldn’t resist puttin this together. I know, I know, this isn’t BBQ but I can promise that it is 100% good. I even had “fish haters” eat this and decide that they might add fish to their lives now. It was really that amazing, I am getting requests for this again today so might do it again this weekend.

The scariest thing for a couple of people was the Chutney, they just weren’t sure about putting fruity stuff on the salmon but after trying it have asked me to make up the Chutney to use on everything. This stuff is so spicy, sweet, amazingly delicious that I’m sure it will go great on just about anything. Give it a try and I promise you will not be disappointed.

Salmon:

4-5 .25 lb steaks
3-4 tlbsp of curry powder
1-2 tblsp of ground cumin
zest from 1 lemon
juice from 1 lemon
salt
lemon pepper
olive oil
soaked cedar planks

Brush salmon with olive oil. Spread the lemon zest over the steaks. Squeeze lemon juice over each steak. Cover steaks with Curry powder and ground cumin. Add salt and pepper and let rest. Place soaked cedar planks over hot coals on the grill for several seconds to warm. Flip the planks over and then place the salmon skin side down for 20-25 minutes or longer for a more well done salmon. Remove salmon from the grill and top with the chutney.

Chutney:

3 tblsp olive oil
2 cloves of garlic (minced)
1 sweet onion (finely chopped)
2 roasted jalapenos (finely chopped)
2 peaches (skinned and diced)
1 cup blackberries
2 tblsp honey
3 tblsp brown sugar
1/4 cup cider vinegar
1/2 teasp salt

On medium heat add olive oil, garlic and onion into a saucepan, sautee until onions are completely soft. Add in the roasted jalapenos and peaches with the honey, brown sugar and cider vinegar. Stir and allow to simmer for 5-6 minutes until the peaches are soft. Add cup of blackberries and salt. Continue to stir mashing some of the blackberries as you go. Allow to slowly simmer for 6-7 minutes stirring regularly. Remove from heat and allow to cool.

Asparagus:

1 lb of asparagus
olive oil
garlic powder
salt

Brush the asparagus with olive oil, add salt and garlic powder. Place on the grill away from direct heat for 4 minutes, checking frequently. Turn once and allow for another 4 minutes. Once the tips begin to darken remove from the grill.

Potatoes:

3 Idaho Potatoes
olive oil
2 cloves garlic (minced)
Rosemary
1 stick butter
salt

Cut the potatoes into 1/4 inch thick medallions. On a square of aluminum brush with olive oil. Add six medallions on the oil. Add salt, garlic and rosemary. Place two pads of butter on top of the potatoes. Completely seal the potatoes in the foil and place on the grill over direct heat for 15 minutes.

Also there is an additional topping for the potatoes a lemon sour cream which is optional but works extremely well. Take 4 tblsp of sour cream, add the zest from one lemon and the juice from 1/2 lemon, stir until blended, place 1 tblsp on top of the potatoes for a summertime fresh lemon topping.