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butterflies70
8/17/2009 4:14 AM UTC
HEY LOVE UR RECIPES BUT CANT ADD THE SALT THO pEACE CHEF CC P.S NEED SOME REIPES WITH LOW CALORIES LIKE 700 IN A MEAL , SO I CAN HAVE HAVE 3 MEALS, LOL
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A Better Way Radio - hot biz tips and the people behind them. latest fun trends to get you paid! Chef CC gives you his "recipe for life" and a "recipe of the week" you'll never know what's cookin' unless you drop in!
Original Air Date: 8/24/2009 3:00 AM UTC
Date / Time: 8/23/2009 10:40 PM UTC
Back to school favorite - Cup o' Dirt This is a very simple and easy to make dessert that will be fun for all ages! Pudding, chocolate or favorite flavor Oreo cookies, 12 Gummie worms, 2 cups Plastic storage bag, large
Take 1/2 cup of Gummie worms and stick into pudding anyway you desire (more fun). Spoon on Oreo cookies crumbles on top of each pudding dessert cup.
Serve. Top with whipped cream, if desired.
Original Air Date: 8/17/2009 3:00 AM UTC
Date / Time: 8/17/2009 1:05 AM UTC
Crispy Beer Can Chicken About an 1 hr 15 mins to cook/15 mins to prep Ingredients
2 tablespoons seasoning salt
3-4 pound whole chicken, washed and dried
For the rub:
Mix all dry ingredients in a small bowl and use for the grilled chicken. Rub will keep for about 3-4 months in a sealed container.
For the chicken:
Take melted butter and pour into a preheated skillet. Brown chicken on all sides. Let chicken rest for about 10 mins. Preheat your grill to medium-high heat.
Rub the browned chicken and its cavity down with the canola oil. Season the chicken with rub mixture and get some seasoning inside the cavity. Pour out 1/4 of the beer, poke 2 holes at the upper part of the can and slide the chicken over the beer can. Place the chicken on hot grill and cover. Cook for about 1 hr and 15 mins. Once cooked, place in pan and pour apple juice over chicken, cover with foil and place in oven on warm until ready to serve. Always let the meat rest 5-10 minutes before carving.
Original Air Date: 8/10/2009 3:00 AM UTC
Date / Time: 8/10/2009 2:23 AM UTC
Black Bean & Corn Salmon Croquettes w/Red Pepper Remoulade 2 cans of Salmon, drained, remove bones 1 onion, small, diced 1/4 cup of black beans, cooked 1/4 cup corn, whole kernel 1 teaspoon of paprika 2-3 tablespoons of seasoning salt 1-2 tablespoons of pepper (black or white) 1/4 cup of mayonnaise zest of 1 lemon 1/2 cup of cooking oil, if pan frying (deep frying is preferred) For breading - use your favorite seafood breading or try this: Mix together and set aside 2 cups of flour 1 cup of corn meal 3 tablespoons of salt 3 tablespoons of pepper Put breading aside. Take all the ingredients and place in a large bowl. Knead and mix well together. Take mixture and form croquettes (one by one) and lightly roll in breading. Deep fry for about 8 minutes or pan fry in medium high heat each side for about 4 mins or until croquettes are a nice golden brown. Remove from heat and let drain for about 30 seconds. Serve with remoulade sauce. Remoulade sauce 1 1/4 cups mayonnaise 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1 teaspoon of red pepper flakes 1/4 teaspoon cayenne pepper 1/4 teaspoon hot paprika 1/2 teaspoon hot sauce Mix in food processor a food processor and blend until smooth. Chill until ready to serve.
2 cans of Salmon, drained, remove bones
1 onion, small, diced 1/4 cup of black beans, cooked 1/4 cup corn, whole kernel 1 teaspoon of paprika 2-3 tablespoons of seasoning salt 1-2 tablespoons of pepper (black or white) 1/4 cup of mayonnaise zest of 1 lemon 1/2 cup of cooking oil, if pan frying (deep frying is preferred) For breading - use your favorite seafood breading or try this: Mix together and set aside 2 cups of flour 1 cup of corn meal 3 tablespoons of salt 3 tablespoons of pepper Put breading aside. Take all the ingredients and place in a large bowl. Knead and mix well together. Take mixture and form croquettes (one by one) and lightly roll in breading. Deep fry for about 8 minutes or pan fry in medium high heat each side for about 4 mins or until croquettes are a nice golden brown. Remove from heat and let drain for about 30 seconds. Serve with remoulade sauce. Remoulade sauce
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1 teaspoon of red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce
Mix in food processor a food processor and blend until smooth. Chill until ready to serve.
Original Air Date: 8/3/2009 3:00 AM UTC
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