One Beer Bread at a Time.

Sunday, July 22, 2007

Dinner Impossible


For those of you who have cable, and are familiar w/the Food Network, maybe you've heard of this show? Each week Chief Robert Irvine is thrown into a situtation and giving the challenge of serving a bunch of people and a strict deadline. For example he did a challenge where he had to cook a dinner party for a group that runs a pilgrim visitor center (where you can visit and see people pretending it's the 1600s. So he had to do a dinner party using the tools and foods of the time.


Well this week the challenge was serving a gourmet dinner to a group of 200 of Chicago's finest and their friends on the US Cellular Fan Deck at our very own US Cellular Field.


Why am I mentioning this? Well because I was at the game and went to the consession stand where the Chief was working and saw a bit of the filming!


So I just had to share my 'celebrity' sighting now that the show is on the air!
Here are a few recipes to make dinner less impossible!
Texas Grilled Potatoes
Submitted by Lynn Carnes (TX)
Ingredients
4 large cubed potatoes
4 Tbsp. butter
1 cup shredded cheddar cheese
Bacon Bacon™ to taste (optional)
Directions Place potatoes on aluminum foil; dab butter on potatoes. Sprinkle with Garlic Garlic™ and cheese. Seal foil, leave space on top so cheese does not stick. Place on grill for about 20 minutes. If desired, sprinkle with Bacon Bacon™ prior to serving.
Makes 3-4 servings.
Crispy Salsa Chicken
Submitted by Holli Henning (VA)
Ingredients
1 cup plain breadcrumbs
1/2 cup water
1 lb. boneless, skinless chicken breasts
1/2 cup shredded cheddar cheese
Directions Combine first 2 ingredients in a shallow bowl. Place water in a separate shallow bowl. Dip chicken in water, then coat with breadcrumb mixture. Put chicken on greased baking sheet. Bake at 400° for 20-25 minutes or until chicken is cooked through. Top each chicken breast with 2 tablespoons Corn, Black Bean Salsa; sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.
Makes 3-4 servings.


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