Emerson Microwave Grill - Chicken Breast

I recently got a new microwave oven with a grill unit. Emerson, who made the unit, had info about microwaving various types of food, but no help at all on using the grill/microwave combo.

So tonight I decided to experiment with a couple of chicken breasts. I soaked them in salted water for several hours and added some McCormick Montreal Chicken seasoning. Lemon pepper would work too.

I tried to warm the grill as some sources suggested, but it didn't work. When ready to cook, I took the chicken out of the water, dried it off, and salted and seasoned (again Montreal Chicken) both sides, and sprayed each side with olive oil cooking spray. I put them on the grill and set the oven on combo cooking (combination 2 which is 64% grill, 35% microwave) for 7 minutes.

After the timer rang, I turned the chicken and used combination 1 (55% grill/45% microwave) for another 3 minutes. As soon as I took the chicken out, I wrapped them in foil for 5 minutes.

Result: Juicy, tasty chicken breast!


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Redneck Turtleburgers

Yes, you read that title right. I have not tried to make these, but got this in my email and just had to share it. This is a real recipe, as far as I know. Not sure who invented this, but they deserve all the credit. What follows is the text of the email:

CALLING ALL COOKS;

A NEW RECIPE FROM MISSOURI

Red-Neck Turtle Burgers

WOW!!! Only in MISSOURI!

Here's a new twist on how to serve burgers and if you don't cook,
give this handy little guide to someone that does and request them.






Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs with slits for toes and tail.

Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, no?


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Pete's Steak Marinade

Ingredients:

•  1 tsp. garlic powder
  
•  1 tsp. onion powder
  
•  1 Tbs. meat tenderizer
  
•  1 tsp. pepper
  
•  2 Tbs. Sam Seltzer's Steak Seasoning*
  

Marinade:

•  1 tsp. Liquid Smoke
  
•  2 Tbs. Worcestershire sauce
  
•  1 tsp. scotch
  

Prep:
Allow steak to become room temp. Mix dry stuff (except Seltzer's) and sprinkle equal amounts on each side, one side at a time. After sprinkle, take fork and stab vigorously. Allow to sit about 20 minutes.

Mix wet stuff and pour equal amounts on each side.

Sprinkle Seltzer's equal on both sides, one side at a time. After Seltzer's take fork and pat onto surface of steak. Flip over and repeat.

Put steak on plate and cover tightly with plastic wrap and allow to sit at room temp until the coals are ready.  Grill to your own taste, we like medium rare, about 4 minutes on each side.

*If you don't live in Tampa, FL and can't find the Seltzer's steak seasoning, McCormick's "Montreal Steak" will work, it's very close.