How to Clean Porcelain Grill Grates?

Cleaning the grill is the most unexciting part of an after party especially the porcelain grill grates, although we all want to make sure that they are very clean before we store them. It is very challenging to clean the porcelain grill grates since they can easily chip, although they are the most popular grills because they do not easily rust, they are coated with heavy porcelain and they can retain heat for a long period of time.

How to Clean Porcelain Grill Grates?

To prevent your porcelain grill grates from rusting you need to clean it as often as possible preferably after every use. This is because leaving your grill with scrapes or chips in the porcelain will allow a lot of water to seep in the grill and also leave the underneath metals exposed which as a result may cause the grill to rust. Here are the best methods for cleaning porcelain grill grates that will ensure your grill remains in good condition and last for long.

  • Scrubbing the porcelain grill grates

The scrubbing methods is one of the best ways to clean your porcelain grill grates. All you need is an old toothbrush or soft bristle brush, rags and a dishwashing soap. To scrub the grill, squirt the dishwashing machine on a bucket full of warm water. You then remove the grill grates from the grill then put it on the rug to prevent the surface from getting damaged.

Using the toothbrush or the bristle brush that has been dipped on the warm soapy water, scrub your porcelain grill grates until all the cracks are clean. If your grill is not very dirty you can use a rug to clean instead of the bristle brush. Once you are certain that the grill grates are spackling clean, you can then rinse it with clean water and give it time to dry. You can then place it back on the grill.

  • Using a Professional Grill Cleaners

Another best way you can clean your porcelain grill grates especially if they are very dirty is by applying a professional grill cleaner. First you need to get a professional grill cleaner that you can use on porcelain. Most manufacturers will label this in their containers and most of them are in spray bottles to make it easy for you to apply it. To clean using a professional grill cleaner, ensure your grill has completely cooled down.

Spray the professional cleaner in all the grates then wait for about 5 minutes. You can then remove all the food debris using a clean brush. You might be required to repeat this last step several times if your grates are very dirty. However ensure you remove all the excess professional cleaner using paper towels or clean clothes, or you can consider heating the grill before you reuse the grill again. It is always important to deep clean your porcelain grill grates at least twice a year.

  • Using House Products

Last but not least you can also use other household items. For instance, you can use aluminum foil to clean your porcelain grill grates.  You just ball up your aluminum foil, and use it to make balls that can fit your fingers. You can then use the aluminum foil to clean and remove all the debris by running the aluminum foil over the porcelain grill grates. However you should ensure the grill is cool so you don’t burn your fingers and also you should create butter between your fingers and the porcelain grates by putting enough tin foil.

Similarly, you can also use baking soda to clean the porcelain grill grates. To use this method, make a baking soda solution consisting of warm water and baking soda. Apply the paste on the porcelain grill grates and leave it for about 25 minutes. Then use a soft bristle brush to clean it. You should wipe clean all the paste before even considering to use the grill to cook anything.

Conclusion

You can also consider using cleaners especially when they are coated with food debris or grease. You should also ensure that you don’t use wire or metal brushes while cleaning the grills lest they damage the porcelain coating on the grill grates. Instead use nylon or soft bristle. Also ensure all the left overs on the grates are all burnt.

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7 Effective Ways of How to Grill Leeks in 2020

Just like sautéed vegetables, many people today are growing to love grilled vegetables, including leeks.  Leeks is one of the different fall vegetables which only need to be on the heat for a few minutes in order to achieve tender and juicy results.

They still remain to be vegetables irrespective of how tough they are when raw, and so you should minimize how long you’re going to subject them to heat because they might just lose their nutrients. In this article, I’m going to show you the tips I usually use to shorten their cooking time and more tips on how to grill leeks.

7 Effective Ways of How to Grill Leeks

  • Trim the roots

While trimming the roots, you have to be careful only to discard the furthest end of the roots. It’s at this end that the leeks are held together, and that’s why you should only trim the parts that you have to. Once the leaves are separated, they become thinner, and grilling such will dry all the juices out. So, make sure that your knife or blade is sharp enough to achieve this accuracy.

  • Trim the dark-green leaves

Leeks usually have parts where the leaves are darker even for baby leeks as well, and this aren’t needed. The thing is that, they’re the toughest and sticky parts, therefore you’ll need more than the heat from the grill to make them tender. Grilling them untrimmed could also mean that you’ll end up with leeks that are unevenly-cooked, because the other end only requires a few minute to cook.

So, ensure that what’s left is only the softer pale-green parts which will require less cooking time. However, instead of disposing them off, you can save them for your vegetable broth. You can also sauté them when thinly chopped.

  • Peel the leeks

The first layer of the leaves on every leek also tends to be tough, and as we have seen, whatever you need is the tender parts. Pulling them off also removes the bruises, bumps or discolouration that the leeks may have developed. In the event that they’re in a perfect shape, you can also add them to the darker leaves that you previously chopped off for separate sautéing or vegetable broth.

  • Cut them in half

Now, this and the next step can be done interchangeably, depending on what feels easier for you. However, boiling the whole leek will take more time than when it’s done into halves. It also makes it easier to clean the halves preferably under running water, removing any dirt which can sometimes hide in between the leaves before boiling them.

Cleaning could sometimes mean that you have to separate the leaves, and so after that, ensure that you push them back for it to remain contact as before. This also requires a sharp knife that can slice through every piece lengthwise. You’ll realize that every half will be intact if you trimmed the roost as required.  

  • Bring them to boil

First, you have to bring the water to boil and in there you can add salt and any other spices of your choice. You have options like rosemary, pepper, garlic and many more which can match the oniony flavours of the leeks. It’s through this that it can easily build up flavours as the seasoned water seeps through every leaf.

You need the original colour retained, and therefore you should only let them boil for 5 minutes on the higher end. After that, rinse them under cold water to stop them from cooking any further.  This is also the reason why you should place them in an already boiling salty water, so that they don’t stay in there for too long. And after rinsing, pat them dry before you proceed to the next step.

  • Season with oil      

Grilling the leeks without coating them in oil can cause them to burn. Therefore, generously layer every piece with vegetable, or any other cooking oil before you place them on the cooking grates.

Greasing also prevents them from sticking on the cooking grates, which might cause a mess.  With this, you’ll have grilled leeks with crisp and shiny layers, which is also full of flavour. For those who skipped the boiling part, here’s where you can season with salt and spices.

  • Grill the leeks

Having boiled the leeks, you’ll only need medium heat to have them ready in no time. In setting the leeks, ensure that it’s the sliced sides that are directly facing the heat, because with that, it’s easier for the heat to be evenly distributed to the rest of the layers.

Cover the grill and let them cook for about 5 minutes, or until you see grate marks on them. Turn the other sides and repeat the process, until the leeks are tender. And just like that friends, you have your grilled leeks ready.

Conclusion

One of the things to consider when buying leeks that you plan to grill is how fresh they look, irrespective of the sizes you want. They shouldn’t show any signs of browning on the roots or wilting on the leaves. This could alter the expected flavours after grilling. Another way to keep the flavours intact is grilling them while wrapped in foils, so that they’re not directly placed on the cooking grates. But if you have a flat top grill, this hack won’t be necessary.

workshop.com

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Paleo Enchilada Cabbage Rolls Recipes

I promised a new recipe was coming, and when I got on my camera, I totally forgot I had TWO recipes to share. I will save the other one for next week. Always good news! I have been so busy it has been crazy! Between the regular family and mom stuff, plus school and all my weight loss challenge groups and coaching, its been a lot of fun, I love it, but definitely busy and new recipes have been lacking! Sorry!

I was craving something like enchiladas or taquitos…which is weird because I never crave things like that. I think Mexican food hasn’t really been my go-to since I went Paleo, but there have been a few things I have tried to recreate a bit. I thought I could do this with Paleo Tortillas, but they get soggy really fast and just wouldn’t work out in the way I imagined. So I decided to do cabbage rolls instead! I slow cooked the chicken, filled the cabbage and topped it with a Paleo enchilada sauce. My husband wanted cheese on his, so I got Kerry Gold Cheese and melted some on top of his (photo below). If you ever have that Mexican food craving, but want to keep it healthy, try this recipe out!

Paleo Enchilada Cabbage Rolls Recipes

 Ingredients

  • For the chicken:

3 boneless skinless chicken breasts

1 cup enchilada sauce (below)

2 cups water

1 tomato, chopped

1 onion, sliced thin

1 green or yellow pepper, chopped

1 red pepper, chopped

1 Tbsp chili powder

1 Tbsp cumin

1/2 tsp cayenne (optional)salt and pepper

For the enchilada sauce:

2 cans organic tomato sauce, approx 30 ounces

2 cups chicken stock

1 Tbsp tomato paste

1-1/2 tsp apple cider vinegar

1 Tbsp cumin

1 tsp chili powder

2 tsp garlic powder1 tsp onion powder

1 tsp oregano

1/4 tsp pink or sea salt

1/2 tsp black pepper

  • Additional Ingredients:

1 head of cabbage1 avocado, sliced

Kerry Gold Cheese, optional

Directions

The first thing you need to do is make the enchilada sauce. I made mine on Sunday, and put it in the freezer. I just thaw it out when I want to use it. If you go that route, it may be easier.

However, it is up to you, and you can just make it the night before if you prefer.

Place all the enchilada sauce ingredients in a sauce pot, except the vinegar. Cook down for about 20 minutes, then add in the vinegar and cook another 10 minutes. Super easy.

The day you are ready to make the enchiladas, put all the chicken ingredients in the crock pot, and turn on the low setting. Cook for approximately 8 hours.

Once the chicken has cooked, shred it in the liquid with a fork. It will just fall apart since it has been slow cooking all day.

In a large pot, you can use a steamer pot or one of those steam inserts, or just put it in a regular pot, and add about 2″ of water to the bottom. Steam the cabbage for about 15 minutes until the leaves are easy to peel off. Just a note: one of my readers said you can cut the leaves off raw, wash them, then put them in the freezer. Once you take them out to thaw, they will be easy to roll…I have not tried this yet but feel free to use the idea and let us know what happens! Once you have the leaves ready, fill each one with the mixture, and roll it up, tucking the ends in as well.

Place the cabbage rolls side by side in your baking dish, and top with the enchilada sauce. If you are using the Kerry Gold Cheese, put that on top as well.

Bake in the oven for approximately 25 minutes, if you are using cheese it will be melted within that time as well. Once the cabbage rolls have finished cooking, you can top with avocado or salsa…whatever you prefer.

Recipe makes 10 cabbage rolls

Each roll has 8.9 net carbs(80% of the carbs come from the organic tomato sauce, if you can find an organic, no sugar, paleo option use that instead)

The chicken mixture from autumnshop

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Prosciutto Artichoke Chicken Recipe

It’s so funny when you go back to old posts and read the intro…and it says “I just redid my photo, this one looks pretty good!”. Now, 2 years later…wow! Really? That photo was disgusting lol. So here we are yet again with a photo redo! Plus, for whatever reason, the link no longer works on Pinterest so I decided to just make this a new blog post all together. Updated recipe, new photo, new link…awesome. 

Anyway, how are you with chicken breast? My husband is sick of it. Actually, my husband and my kids prefer dark meat chicken over the breast meat. When I make chicken like this, they all love it, and no complaints! When you stuff your chicken…with anything really…you end up with a delicious end result and it isn’t dry at all. I’m excited to grill chicken like this. We are in the process of moving so I can’t grill right now…but I hope next month I will have more summer-friendly recipes! 

Prosciutto Artichoke Stuffed Chicken Recipe

  1. 4 Boneless Skinless Chicken Breasts
  2. 4 slices of Prosciutto
  3. 1/4 cup Romano Cheese (optional)
  4. 1/4 cup Parmesan Cheese (optional)
  5. 4 whole Artichoke Hearts
  6. 1/2 Tbsp fresh Rosemary, chopped
  7. 1/2 Tbsp Thyme, chopped
  8. 1/2 Tbsp Oregano
  9. 1 Garlic Clove, minced
  10. Red Pepper Flakes (optional)
  11. 8 oz Mushrooms, sliced
  12. 4 additional Artichoke Hearts, chopped
  13. 3 Tbsp Butter (I prefer Kerry Gold)
  14. 1/2 cup Dry White Wine
  15. salt and pepper

Instructions

  1. Heat a large shallow pan on medium heat, and drizzle a little olive oil.
  2. Use a meat mallet to pound your chicken flat, just enough so you can roll it. Note: If you place a piece of plastic wrap over your chicken, then use the mallet, it makes things a lot less messy.
  3. Season the inside of the chicken with 1/2 of your seasonings, 1/4 of your cheese mixture, 1 piece of Prosciutto and 1 artichoke heart sliced in half. Repeat this for all of your chicken.
  4. Secure the chicken together with a toothpick, and place seam side down, then season the tops wit the other 1/2 of your seasoning.
  5. Add the chicken, seam side down, to the pan and cook until golden, about 3 minutes.
  6. Flip the chicken over and cook another 3 minutes.
  7. Flip the chicken so its seam side down again, then add in your butter, wine, mushrooms and chopped artichokes. Cover and cook for 10 minutes.
  8. Remove the chicken from the pan and spoon the mushroom artichoke sauce over the top.
  9. It is great served with roasted asparagus!
  10. Enjoy!

Notes

  1. This is a low carb or primal recipe..not strict Paleo.
  2. For the Paleo option, please remove the cheese from the recipe, and sub wine for chicken stock.
  3. As always, whether low carb, primal, paleo or otherwise…you always want a good quality free range chicken, grass fed butter, and all your ingredients should be as natural and organic as possible.

By Autumn

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asian chicken salad recipe

Truth be told…life right now is all about what is easiest. I am sure a lot of you can relate! I have spent the last 4 weeks recovering from a hysterectomy, with abdominal incision, so as you can imagine it hasn’t been the most fun experience lol. I’m still not 100%, and Personal Training and Coaching keeps me very busy, not to mention my family and kids, so meals have to be quick. When I am feeling back to normal, I will venture back into meals that take a little longer. My mom came to visit though, that was fun. Ill be honest, it was right after my surgery and I was on pain medication, so I barely remember her visit haha. My kids are kinda bummed she had to leave so soon…but I hope we can make another visit happen during the fall/winter. Plus, who doesn’t want to come here for Christmas Markets?! That is probably the best part of Germany living!

It has been CRAZY hot this summer…anyone else dealing with no AC?! I love Germany, its a beautiful country, there are a lot of travel opportunities, but man…the fact that they don’t have AC in their homes kills me lol. I guess I am spoiled huh…Southern California girl for you I guess. I remember when we were stationed in Texas, I was pregnant, and it was 120 degrees but 65 in the house because the AC was on at ALL times. Even in the evening it was 100 degrees…it was crazy. That is one place I do not miss….Fort Hood anyway. For all who have been to Hood, I am sure you’re with me on that. I have only met 2 people who enjoyed living there lol.

Anyway, I made this Asian Chicken Salad last week. It was SO easy to make and we enjoyed it. My husband isn’t much of a chicken breast person, but he did like this. I think it’s because of the Coconut Aminos. If you haven’t tried Coconut Aminos you definitely should…it is like a better tasting (and better for you) Soy Sauce. It isn’t nearly as salty, its a little sweet from the coconut, low on the glycemic index, and makes phenomenal dressings! I only ordered  2 bottles thinking I would be the only one using it, but my 3 and 12 year old loved it, so now they use it on everything….which means I also need to order more. I love when I find something healthy they enjoy. Like Epic bars…my 3 year old is IN LOVE with the Bison Bacon Cranberry Epic Bar. I just got a 12 pack of them in the mail, and she was sitting in the back seat with the box and ate 2 on the way home from the mail box! If you have picky kids, or kids who just don’t like healthy foods, try giving them some of the paleo snacks from Epic or Steve’s Paleo Kits, or some of the many treats you find on our websites…they are bound to like something!

Um…my phone broke last week so I am trying to figure out how to get a new one being how we are only here for 10 more months I can’t get a new contract…I will gladly accept any phone donations LOL…so I apologize if I don’t share it or see it right away. I don’t have Instagram until I can get a replacement 

asian chicken salad recipe

Ingredients

2 Boneless Skinless Chicken Breasts
1 cup Red Cabbage, thinly sliced
1 large Carrot, peeled and cut into matchsticks
1 Avocado, diced
1 Cucumber, diced
1 Orange, peeled and separated into sections
Mixed Greens

For the Dressing:
1/4 cup Coconut Aminos
1 Tbsp Sesame Oil
1 tsp Apple Cider Vinegar
1 tsp Grated Ginger
1/2 tsp Sriracha
salt and pepper
1/2 Green Onion, sliced thin

Directions

1. Heat your skillet on medium heat with a little coconut oil or natural (Kerry Gold is good) butter.

2. Season your chicken with salt and pepper, and cook for about 3-4 minutes on each side. Remove from the heat and set aside.

3. In a mason jar (or small bowl) combine all the dressing ingredients and whisk together, set aside.

4. In a bowl, place your mixed greens and 1/2 cup of raw shredded cabbage.

5. Top with carrot matchsticks, avocado, cucumber and orange slices.

6. Shred your chicken, and place on top of your salad, and pour your dressing over the top.

Recipe makes 2 salads. Very simple…you can even do this with leftover chicken or store bought roasted chicken.

See More interesting articles from my blog

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