• INGREDIENTS :
• chicken quarters (or legs, thighs)
• a bottle of Lawry’s Baja Chipotle Marinade
• a boiling pot with water.

When you’re grilling chicken, except the chicken breasts, you MUST parboil the chicken first. This will avoid burnt skin and raw meat. By parboiling it, the chicken is already half-way cooked inside so by the time you grill ‘em, they’re finishing to cook with the skin. Know what I mean? Parboiling means pre-boiling the chicken in water. More after the fold..

Ok so you parboil the chicken. Stick a fork into the meat and when there’s clear liquid coming out of it, then it’s done. Drain the water off. Transfer the chicken into  container/tupperware, over the chipotle marinade, make sure every pieces are coated with the marinade. Cover and store in the fridge, overnight or about 2-3 hours before grilling time.

Grill each side about 10-12 minutes. Depends how powerful your grill is. Set it to medium heat. 8-10 minutes on each side is an ideal grilling time as well. I think you know what a cooked chicken looks like right?  Maybe before you start preparing your grilled chicken, ask your wife/gf nicely to make potato salad to go nicely with it. If you want to do the whole thing and need a recipe, e-mail me (dexie.wharton@b5media.com) . 

Enjoy. If you can’t grill, you can always bake ‘em in the oven. Either way, it’s delicious. She and the whole family will enjoy it. Have a great weekend!

*Image © Dexie J Wharton / She Knows Best

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Carrabba’s Mussels in White Wine Sauce

2 oz Olive Oil
1# Cleaned Canadian Mussels
1/4 Chopped yellow Onion
6 cloves Chopped Garlic
1 oz Pernod liquor
8 Basil Leaves chopped
6 oz Lemon Butter Sauce
Juice of 1 lemon

Heat oil in Sauté pan. Add Mussels, cover and cook until shells begin toopen about 2 minutes. Remove top and add garlic and onions and toss. Cover pan again and cook for 1 minute. Remove top and add remaining ingredients.Reduce heat for 2 minutes with top off. Place in bowl and serve.

Watch Carrabba’s Italian Grill co-founder Johnny Carrabba teaches Vince Gill how to cook Amy Grant’s favorite dish, Mussels in White Wine Sauce.

The mussels look so good I might cook it myself this weekend. Let me know how yours turn out. Hope your wife/gf likes it.

*Photos and Recipe Credit To : Carraba’s Press

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*Image Via DETAILS/PRIVILEGES

Holy Cow! I mean Holy Steaks. Whewww. Drooling yet? This drool worthy filet mignon is from Fossil Farms.

The network of locally run farms and ranches sells artisanal meats, poultry, and exotic game (buffalo or ostrich, anyone?) that are free of antibiotics and hormones

So take a bite of your next Fossil Farm steak without feeling guilty about not contributing to the global warming. Maybe a little bit in the hips but hey, if you’re going to have a piece of steak, it better be a damn good one. Right?

Find out how to get a 10% off discount on you next online order by visiting DETAILS/Privileges.

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I’ve actually posted this Chocolate Pizza recipe courtesy of my friend Phisch last year but I thought it would be a great idea to re-post it today just in case you’re still trying to think of a last minute idea. Pizza is great but you know what they say, “everything is so much better in chocolate“. Why not make your lady a chocolate pizza for tonight? Pick up the ingredients after work. Hoping of course you’re reading this while at work..hehe. Click here for the recipe with matching pictures.

Post from: She Knows Best

My friend Phisch was gracious enough to share with us her hubby’s Chocolate Pizza. Get your pen and paper ready, yes you can drool as we go along. I know I would .

First, you chop up a bunch of chocolate cookies and add some chopped toasted pecans, like so:

Add it to melted chocolate, start with 1/2 a pound or thereabouts (ok, maybe it was more), also have butter in there, maybe half a stick. This helps it harden faster and it ends up softer (which makes it easier to break apart when you want to eat it).

Place it on parchment or waxed paper and shape into a pizza (size of a dinner plate):

Top it with chopped raisins, dried cranberries and maraschino cherries (drained) and whatever other sort of dried fruit that would work (note: the original version of thisincluded dried pineapples and glaceed fruit).

Finish it off with a drizzle of white chocolate, et voila! Chocolate pizza:

Aaaahhh. If the mother of your child is not begging you out of those boxers by the time she finishes off one slice of this pizza, well I don’t know what else to tell you buddy, Hah.

*Recipe, pictures and instructions taken exactly from Phisch’s foodblog.

Post from: She Knows Best

INGREDIENTS:
2 tbsp of olive oil
2 pieces of steaks, finely chopped in cubes
2 tsp of taco seasonings
sprinkle of garlic powder
a dash of salt and pepper

green taco sauce
1 package of corn tortillas

PICO DE GALLO
2 medium tomatoes, chopped
1 medium white onion, chopped
finely chopped parsley, about 2 sprigs
salt and pepper
red pepper flakes, optional

First make the Pico de Gallo. In a container, combine the chopped tomatoes, chopped onion, chopped parsley, stir, then season with salt and pepper. Sprinkle red pepper flakes if you and your wife/gf like spicy food. Cover and store in the fridge.

In a heated skillet, sautee the chopped beef in olive oil. Stir then let the meat cook. After that season with garlic powder, taco seasoning, salt and pepper. Stir, then turn the stove off.

Warm up the corn tortillas, by laying it down on a heated non-stick skillet. About 8 seconds on each sides.

Time to fill up. Use two corn tortillas for 1 taco. This way the filling is held properly. First layer is your meat mixture, then the pico de gallo you made earlier, then finish it off with a drizzle of green salsa on top.

That’s it. I’ll be posting dishes on Thursdays that way you’ll have ample of time to buy the ingredients and plan your special night. If you’re feeling adventurous, you can definitely accompany this dish with margaritas. Here’s a site with different varieties of margarita recipes. Enjoy your date night.

Dessert?. Oh trust me honey, after all the work you just did, YOU are going to be the dessert . If you have any questions regarding this recipe, please don’t hesitate to e-mail me [dexie.wharton@b5media.com] . Please do let us know how it goes. Well not everything of course, hehe.

To our women readers, if you’re one of those lucky ones who’s partner cooks, feel free to share with us the dishes he has made especially for you(or family). We’d love to feature them here so we could help a brother out . Once again that’s [dexie.wharton@b5media.com] . Thank You.

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