Fettuccine Alfredo with Chicken (Low Carb Recipe) Zoodles!

Ingredients

•  2 lbs - Chicken Thighs (cut into bite size pieces)
• 3 Large - Zucchini (cut into Zoodles using a Spiral Slicer)
• 1/2 Stick - Butter
• 5 - Whole Garlic Cloves
• Salt & White Pepper
• 2 Cups - Heavy Cream 
• 1 Cup - Parmesan Cheese

Directions

• In a large skillet over medium heat add butter and garlic cloves
• Saute' for 2-3 minutes, then add the chicken and continue to cook the chicken for 5 minutes.
• Remove garlic cloves, add heavy cream, bring it up to a boil and let it boil for 2-3 minutes.
• Stir in the Parmesan cheese until smooth and turn the heat off.
• Very quickly toss in and 'shock' the zoodles to slightly wilt them, you do not want to cook them and make them mushy and release all of their water into the Alfredo sauce.
• Top with more Parmesan!

Enjoy!

Chicken Appetizer Kinda Weekend

It was just me and the dogs and cats on Friday night. I decided to do something very simple and good. Chicken livers coated in corn meal, seasoned with Tony Cachere's and tater tots. I ate almost the whole pound of these things, but I did share a few with the dogs.


Last night it was Orange Marmalade Sriracha Chicken Wings, Bloomin' Onion drizzled with EVOO & Tony's, along with a few ABT's with jalapeno's from my garden.

I bought 10lbs of chicken wings from the local butcher, I packaged them out, 10 wings per bag. 30 wings made up 10lbs, these wings were HUGE and GOOOOD. Seasoned the wings with Wolfe Rub Citrus, let marinade for several hours in the fridge. Then cooked indirect with one piece of apple wood for about an hour, before I began saucing.



Beers were flowing too fast, so Shawn slowed it down and made us a couple very tasty Margaritas.


Ran out of room one the 22" OTG and lit up the rarely used 18" OTS for the onions.


ABT's are done and the wings are ready for the first of 3 saucings.


First coat, then a flip and another coat for 3 times.


Between coating the wings, we enjoyed the ABT's.


First flip.


Wings are done and it's time to eat!


Shawn made a wonderful cucumber and onion salad with cuke's from our garden. She also made for the 2nd time, a fantastic dipping sauce for the onion, which is very similar to the one at Outback, but better. I will see if she can get somewhat of a recipe for me to share if anyone is interested.

Caesar Chicken Stuffed Peppers

I had 2 leftover pieces of chicken and squash from the Caesar Chicken last night, stuffed peppers sounded like a good idea.

Started off with 1/2 cup Jasmine rice, 1/2 cup water and 1 can of diced tomatoes.


Added roughly a half cup of onion, brought to a boil, covered and simmered for 20 minutes until the rice was done.


Cubed up the chicken and squash and combined with the rice mixture and cooled.


Into a 350º oven for 30 minutes uncovered.


Cover with cheddar cheese and under the broiler until melted.

Caesar Chicken

Quick and easy. Marinated the BSCB's in Ken's Caesar dressing while cutting the grass so the chicken would be ready when I was done. Dripped the chicken almost dry, added pepper and threw on the grill over lump.


Rubbed some Extra Virgin Olive Oil, sea salt and pepper on yellow and green squash.

Mumbo Wings

Mumbo Wings

---

This sauce is typically sold in Chinese restaraunts in Washington, DC and some various Soul Food restaraunts. First time I had it was back in 1990 when I worked for the Corps of Engineers in DC, which was a couple blocks from China Town.
Here's a knock off recipe I found online, it's pretty good and I tweaked it some too.

Mumbo Sauce
1 cup ketchup
1 cup sugar
1 tablespoon Hungarian paprika
3 tablespoons hot sauce (I used 2 TBS Crystal and 1 TBS Sriracha)
3 tablespoons water
4 tablespoons white vinegar
I also added granulated garlic, onion powder and a dash of Accent.
Combine in sauce pan and slowly bring to a boil, stirring frequently.

Cut the wings up and fry until golden.

Ready for the game.



Cathryn and I did damage to the plate but there were about 10 left at dinner time. So I put some waffles from breakfast back into the waffle iron and reheated and sauced the wings. They were even better reheated and sauced. Added some maple syrup to the waffles and dinner was done and delicious!

Reverend Marvin Honey Glazed Chicken Legs

One of my favorite BBQ sauces in the world is Reverend Marvins Gourmet BBQ Sauce made out of Florence South Carolina.  Not only is the sauce extremely good, so are the people that make it.  I am privileged to personally know Woody Lynch and his family who are some of the nicest people you will ever meet.

The sauce is a Mustard based BBQ sauce typical of the SC region.  It has the perfect blend of vinegar and peppers that make it good on anything.  My good friend Jim 'Captain' Morgan from Myrtle Beach, SC, even says it's good on monkey.......I'll take his word for it!

The sauce comes in two versions, Hot which is my favorite, but is not overwhelmingly hot and an Original.  Both are equally good and extremely universal.  Great on their own but equally great with something else added as you will see in the following recipe.  But to give you an idea of things you can use this sauce for when not using it on it's own, here are a couple ideas.  Mix Reverend Marvins with equal part mayonnaise for a nice tangy sandwich spread, mix it in your meatloaf recipe, mix equal parts Rev's, ketchup and brown sugar for a fantastic meatloaf glaze, equal parts Rev's, brown sugar and honey for a ham glaze, the list is endless and most of all the sauce it the best on pulled pork, brisket, pork chops......well you get the picture, I LOVE THE STUFF!

Okay, one last story and then onto the chicken leg cook.  I was at a cooking competition in Myrtle Beach with Woody, and two other good friends, Captain Morgan and Chris 'Finney' Finney and we had turned in all of our meats and were sitting around.  Captain Morgan and I had been drinking beer since around 7am and I was getting HUNGRY.  Only thing we had was Tostito chips and Reverend Marvins......so I poured a little Rev's into a plastic cup and began dipping the chips in it and continued to refill the cup until the bottle was empty....yeah IT'S THAT GOOD!    

Enough reminiscing and now, onto the cook

Started out with a family pack of chicken legs to snack on during the Sunday football games.  Wet down with a little Zesty Italian Dressing and a liberal dosing of Wolfe Rub Citrus. 

 

Started out cooking indirect in the 350º range.

 

 

While the legs were cooking, I went inside to make the glaze.  Started out with 1 cup of honey, 1 cup of brown sugar and 2 cups of Reverend Marvins Original.  (you can get it in smaller bottles, but we use alot of it, so we get it by the gallon)

.

Brought to a boil for about 5 minutes to slightly thicken.

 

Tossed the chicken over direct heat just to get a little more color and texture on the skin.

 

Then began dipping the chicken into the glaze every 10 minutes to build up layers of flavor.

Repeated this process about every 10 minutes until the legs were done.

 

Time to snack!

Quick Chicken Chili

We had a couple leftover broiled chicken breasts, so I immeditely started to brainstorm ideas of something good to do with it for a Quick Thursday night dinner.  I had all of the makings of chili in the house, so chili it was!

Started off by cutting up half of a red bell pepper and half of a red onion.

The two broiled bone in chicken breasts

Chunked up the chicken breasts.  I left the skin on to add some flavor.

Sauteed everything for a couple minutes until the vegetables began to sweat.

Added in Rotel, Diced Tomatoes and Kidney beans

Then added in 'by eye' oregano, cumin, Kosher salt, black pepper, dehydrated minced garlic and chili powder.

Everything is in the pot and ready for a simmer for an hour or so.

Chili is done.  Sorry, no plated pic's.....I had a late delivery fiasco come while the chili was cooking, so I didn't eat until late.  The chili turned out pretty good for chicken chili......but nothing beats BEEF chili!