Broil in the Oven Without the Smoke

I can honestly say this is one of the most used tricks of the kitchen that I absolutely L-O-V-E! How often have you used your broiler? What holds you back from using your broiler? Let me guess:

Use of broiler? Less than 2 times /yr.
Smoke! Smoke! Smoke in your kitchen and tears in your eyes.


This solution Really Works! Try it for anything you would like to "Broil" in the oven.

1 box of salt(store brand or cheapest salt under a dollar)
oven rack (or a grill rack)
heavy duty roasting pan
aluminum foil
Pam Spray

Place aluminum foil in roasting pan. Spray with Pam Spray. Sprinkle about 1 and 1/2 to 2 cups of salt into roasting pan. Spray oven rack then place on top of roasting pan.
Add meats seafood, vegetables on top of oven or grill rack and broil to any of your favorite recipes.



Enjoy!

Thefryegirl 2U

Stadium Hot Dogs & Sausages

I was treated to a version of stadium hot dogs & sausages the other day. Not only did the aroma draw me into the kitchen, but I kept trying to sneak some of the caramelized onions out of the pan. This is a another hit in my family.

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Stadium Hot Dogs & Sausages

2 sweet onions (Vidalia or Walla), sliced thinly
1 green bell pepper; 1 red bell pepper, thinly sliced
3 Tbsp. olive oil
1 package of your favorite dogs and (I like Nathan's, Hebrew National & Hillshire)

Heat oil medium-high in a large frying pan. Add onions-turn down heat to medium. Saute' onions for 8-10 minutes until well caramelized. Add hot dogs & sausages. Cook for 5 minutes, then turn over and cook for another 5 minutes or until you see grill marks. Add bell peppers and cook for additional 5 minutes. Serve in buns or eat straight up.
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Enjoy!

Thefryegirl 2 u

Fennel & Leeks

I have always said that when you introduce a new vegetable to someone who has never eaten it, the rule of thumb is to roast it. Roasting most vegetables brings out the natural robust flavor. I made this dish tonight and used it as a topping to citrus grilled pork loin. It was a hit. I hope you enjoy this dish as much as my family did.

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Fennel & Leeks

2 bulbs of fennel; cut of greenery and the first layer. Slice thinly.
1 leek; cut length-wise and rinse off grit; slice thinly
2 tsp. minced garlic
1 tsp. Lawry Seasoned salt
pepper to taste
3 TBSP. olive oil
3 TBSP. Balsamic Vinegar

Preheat oven to 400F. Toss fennel, leeks, garlic, olive oil, Balsamic Vinegar, salt & pepper in bowl. Place a silpat or parchment paper in a shallow heavy duty pan. Lay vegetable mixture on top and spread out evenly. Roast for 20 minutes. Serve by itself or as a topper for grilled pork, chicken or steak.
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Enjoy!

Thefryegirl 2U

Sangria- Fresh & Fruity

I made this non-alcoholic sangria a couple of weeks ago as a tester for my twin daughter's up-coming High School graduation from North Carolina School of Science & Mathematics. I have included the alcohol version that I will be serving to those of age.

Non-Alcoholic Fruity Sangria

2 Bottles of Pomegranate juice
1 liter of Seagrams Gingerale
1 qt. pineapple juice
1/2 gallon lemon sherbet
3 oranges, sliced thinly
2 lemons, sliced thinly
2 limes, sliced thinly
1 jar of maraschino cherries
Fresh mint

Combine all the above and serve in a punch bowl. Here is what I do to the sherbet. I soften it and then re-freeze the sherbet with a piece of mint in ice cube trays. Combine all the above and add the sherbet ice cubes.
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Sangria-Fresh & Fruity

Add all the following with the exception of the sherbet. Add 2 bottles of your favorite fruity wine or 2-6 packs of your favorite wine coolers.
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Enjoy!

The FryeGirl 2 U

Chicken Italiano

This is a quick fast dish that is sure to please even the most finicky eater. I serve it along with the eggplant tortellini.
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Purdue Cooked breaded chicken cutlets,4pk.
4 slices of Prosciutto
8 oz package baby Bella mushrooms, quartered
4 slices of sharp Provolone cheese
1 cup of red vodka sauce or your favorite Marinara sauce
1/4 cup Fresh Basil,thinly sliced


Heat chicken cutlets for 8 minutes. Meanwhile, in a saucepan add Prosciutto and quartered Bella mushrooms. Saute' for 5 minutes. Take Prosciutto and lay it on top of the cutlets. Top each piece with sharp Provolone cheese. Heat for another 5 minutes or until cheese is melted. Heat red vodka sauce up in microwave until hot.
Place about 1/4 cup of sauce onto plate. Add chicken cutlets and top off with mushrooms and fresh basil. Voila!
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Enjoy!

The FryeGirl 2 U

Tortellini & Eggplant ala Lynn

I have an herb garden that is a little over 4 years old. I grow sage, rosemary, oregano and thyme year round. I re-plant basil, dill, cilantro and marjoram each spring. I also have a big family of lizards living within these plants who take care of all the bugs. My herb garden has flourished and I have shared the bounty with friends and family.

I made a pasta/eggplant dish from the back of a Bertolli tortellini package using some of the basil. Of course I added my own spin. This is a great dish as a main course.


1 package of cheese/spinach tortellini-cook as directed
1 TBSP olive oil
2 TBSP unsalted butter
1 tsp. minced garlic
1/4 tsp. red pepper flakes
1 small eggplant, peeled and diced
1 pint cherry tomatoes, halved
10 fresh basil leaves
1/2 cup heavy cream
salt to taste (Lawry's Season Salt)
Optional:garnish with chopped fried onion rings

Cook tortellini according to directions. Heat olive oil and unsalted butter in saute' pan. Add minced garlic and red pepper flakes; cook for 2 minutes. Add diced Eggplant, cook additional 5 minutes. Add cherry tomatoes, basil and heavy cream. Cook
on medium low for 5 more minutes. Remove from heat and toss with tortellini.Season with Lawry's Season Salt.
Garnish with chopped fried onion rings and serve immediately.
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Enjoy!

The FryeGirl 2 U