I took this to a 4th of July cookout last night. Not to brag, but it was the only dish that was completely consumed. You too could be the celebrity at your next cookout/get together...that is, if you don't eat it all before you get there.
Apache Bread
2 loaves Hawaiian Bread Loaves
16 oz. Grated Sharp Cheddar Cheese
8 oz. Sour Cream
8 oz. cream cheese, softened
1 C. chopped, cooked ham
1/2 C. chopped green onions
2 4.5 oz. cans of chopped green chilis
1 tsp. Worcestershire Sauce
Cut a hole in the top of each loaf and keep the lid. Hollow out the bread, making a bowl and reserve the yummy good inside bread to make toasted breadcrumbs. Mix all ingredients together, divide, and pour into each loaf. Cover with bread lid then cover each loaf with foil. Bake at 350° for 1 hour. Serve with tortillas chips and toasted breadcrumbs.
Stove Top Dutch Oven Chicken
1 3-4 lb. roasting chicken (giblets and neckbone removed)
1/4 C. butter
1 Tbsp. Extra Virgin Olive Oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1/4 cup water
1/4 cup lemon juice
1 small onion
1 small bag baby carrots
Sprinkle chicken, inside and out with salt, pepper, & garlic powder and stuff inside of chicken with rosemary, thyme. I used some of the rosemary and thyme to stuff under the breast skin.
In large dutch over, heat butter and olive oil and brown chicken, breast side down for 5 minutes or until browned. Turn over and lower heat to medium low, add veggies, water, lemon juice and cover. Cook for 1-1 1/2 hours until meat thermometer reads 180°.
Let chicken rest before slicing. Strain the drippings and pour over chicken just before serving.
Enjoy!
~L
Grilled Summer Veggies Recipe
*Thanks to Holly Poovey Caldwell for original recipe!
Apache Bread
2 loaves Hawaiian Bread Loaves
16 oz. Grated Sharp Cheddar Cheese
8 oz. Sour Cream
8 oz. cream cheese, softened
1 C. chopped, cooked ham
1/2 C. chopped green onions
2 4.5 oz. cans of chopped green chilis
1 tsp. Worcestershire Sauce
Cut a hole in the top of each loaf and keep the lid. Hollow out the bread, making a bowl and reserve the yummy good inside bread to make toasted breadcrumbs. Mix all ingredients together, divide, and pour into each loaf. Cover with bread lid then cover each loaf with foil. Bake at 350° for 1 hour. Serve with tortillas chips and toasted breadcrumbs.
Stove Top Dutch Oven Chicken
1 3-4 lb. roasting chicken (giblets and neckbone removed)
1/4 C. butter
1 Tbsp. Extra Virgin Olive Oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1/4 cup water
1/4 cup lemon juice
1 small onion
1 small bag baby carrots
Sprinkle chicken, inside and out with salt, pepper, & garlic powder and stuff inside of chicken with rosemary, thyme. I used some of the rosemary and thyme to stuff under the breast skin.
In large dutch over, heat butter and olive oil and brown chicken, breast side down for 5 minutes or until browned. Turn over and lower heat to medium low, add veggies, water, lemon juice and cover. Cook for 1-1 1/2 hours until meat thermometer reads 180°.
Let chicken rest before slicing. Strain the drippings and pour over chicken just before serving.
Enjoy!
~L
Grilled Summer Veggies Recipe
- Veggies (I use yellow squash, zucchini, red pepper, onions, and corn on the cob)
- Montreal Steak Seasoning
- Olive Oil for drizzling
- Mexican Crumble cheese such as queso fresco or a mild feta or goat cheese (I use queso fresco)
- Slice veggies in large pieces that are close in size.
- Slice fresh corn into 1" rounds.
- Crumble cheese over veggies
- Drizzle olive oil over veggies
- Season with Montreal Steak Seasoning
- Close foil packets
- Grill on medium low heat for 30 minutes (or until veggies are tender)
*Thanks to Holly Poovey Caldwell for original recipe!
Enjoy ~L
