Drew Carney's summer favorite recipes from KGW viewers

PORTLAND, Ore. — (Tap here if you are viewing this story on the KGW app.)

Once again, KGW Sunrise anchor Drew Carney asked viewers to submit their favorite summer recipes, and they delivered!

One recipe a week will air weekly in May, and we begin with Cory from Dayton, who prepared Blueberry Fried Chicken.

Here is Cory's recipe:

• 8 pieces of Chicken 
• 3 eggs 
• 1/2 cup milk 
• 6 cups of blueberry pancake mix
• Oil

Directions

1. Start heating the oil in Dutch oven 
2. Wash chicken 
3. Put pancake mix in a Ziploc bag
4. Mix eggs and milk together 
5. Roll the chicken in the egg and milk mixture 
6. Put chicken in the Ziploc bag with pancake mix & coat chicken completely
7. When Dutch oven and oil is heated place chicken in the Dutch oven VERY CAREFULLY 
8. Keep lid on the Dutch oven & check on it regularly until chicken is done (golden brown).

Enjoy!

Watch: The Sunrise crew tries Cory's Blueberry Fried Chicken

Week 2

Week 2  brings us loyal KGW viewers Pam & Paul Anderson from Gladstone who share their recipe for Thai pizza baked on an outside grill. Pro tip. They brought a giant bottle of Budweiser for Rod Hill.

Here's the Recipe:

• 1 pizza crust, either homemade or store bought will do
• 1 boneless/ skinless chicken breast, grilled and chopped (or shredded from a deli chicken) 
• 12 oz shredded mozzarella (or fresh slices) 
• 6 T Thai sweet chili sauce
• 2 cups shredded slaw mix
• 1/2 cup chopped cilantro leaves
• 1/2 cup chopped peanuts
• 1/4 c chopped red bell pepper (optional)
• Olive oil

PEANUT SAUCE

(Make at any time and store in the fridge until ready to use.)

• 1 garlic clove
• 1 T minced fresh ginger root
• 2T soy sauce
• 1 t sesame oil
• 1 T Thai chili paste (with garlic is yummy!)
• 3/4 c smooth peanut butter 
• Approx 1/4 c warm water

MAKING THE PIZZA

Heat grill to medium high heat. 

Brush one side of the dough/crust liberally with olive oil. 

Transfer crust, oiled side down, to grill for about 3-4 minutes. (Light golden brown with a few grill marks is perfect!) 

Brush the top with olive oil and flip it over. 

Reduce heat to low.

Spread the sweet chili sauce from edge to edge, top with mozzarella, then chicken pieces. 

Close the grill lid, turn up heat to medium high, and allow toppings to meld and crust to get crispy. (About 6-7 minutes.) 

Turn off your grill, transfer pizza to serving tray, then top with remaining ingredients... Slaw, cilantro, red pepper, or whatever else may suit your fancy🙂 

Drizzle with peanut sauce, then top with peanuts for some awesome crunch. 

Enjoy!

Watch Pam and Paul feeding the Sunrise crew pizza. 

Week 3

Week three is all about the barbecue and beans. Loyal viewer Jamie from West Linn made barbecued baked beans on her Traeger grill.

Here's her recipe:

• 1 Package of Bacon
• 2 Andouille Sausage (chopped)
• 1 Can Kidney Beans
• 2 Cans White Northern Beans
• ½ Chopped Yellow Onion
• 1 Chopped Jalapeno
• 1 Clove garlic
• 1 8oz can of Crushed Pineapple
• 1 small can of Tomato Sauce
• 1 cup Barbeque Sauce
• ½ cup maple syrup
• 3 Tablespoons of apple cider vinegar
• 2 Tablespoons hot sauce
• 2 Tablespoons Molasses

1. Preheat smoker to 250 degrees

2. Rinse 3 cans of beans and let drain

3. In a cast iron pan cook 1 package of bacon, leaving a few slices slightly under cooked to top off beans

4. Drain about 1/2 of the bacon grease from pan and add chopped onion. After about 3 mins add garlic, sausage and jalapeños, sauté another 3 mins. Set aside

5. In a mixing bowl add all additional ingredients to make sauce 

6. Chop bacon and add back to cast iron skillet. Stir in sauce and beans.

7. Garnish with bacon pieces and jalapeños 

8. Smoke, uncovered for about 2 hours 

Watch the Sunrise crew sample her beans.

Week 4

Week Four, May 30, was all about the ice-cream, specifically Smoked Maple Butter Pecan Ice Cream made by viewer Jonathan from Oregon City.

Here’s the recipe:

I use a Hamilton Beach ice cream maker which requires ice and rock salt (Morton Ice Cream Salt). They cost $25 - $30 online.

Glazed Pecans

• 2 Cups coarsely chopped pecans
• 2 Sticks unsalted butter
• 2 Tablespoons 100% maple syrup

You’ll need 2X of the sugar, salt and pepper amounts below... one to add to the melted butter and the second to add to the pecans after removing them from the butter.

• 2 Tablespoons brown sugar
• 1/2 Teaspoon kosher salt
• 3/4 Teaspoon cayenne pepper

Melt the butter in a pan with high sides. 

Add one amount of the sugar, salt and pepper to the butter and stir. 

Add the pecans and sauté for 10 - 15 minutes on medium heat, stirring regularly.

Separate the pecans from the butter into a mixing bowl. 

Pour the butter and any remaining bits of pecan into a small microwave safe bowl and set aside. 

Add the second amount of sugar, salt and pepper to the pecans and stir well.

Add 2 Tablespoons maple syrup and stir well.

Pour 3/4 Cup 100% maple syrup into an oven safe ceramic bowl.

Set the Traeger on “smoke” (hickory or other pellet). 

Spread the pecans on a large oiled baking tray. 

Place the tray of pecans and the bowl of maple syrup in the smoker and smoke for 30 minutes, stirring pecans every 15 minutes. 

Turn the smoker up to 250 F and roast for 1 hour, stirring every 15 minutes. 

Turn the smoker up to 275 F and roast for 15 minutes.

Remove the pecans and the syrup from the smoker and let cool. 

While the pecans cool, stir and separate them to break up any clumps. When completely cool, place the pecans in a plastic food storage container and seal the lid. 

Place in freezer until you’re ready to add them to the ice cream. 

Cover the cooled bowl of syrup with plastic wrap until ready to add to the cream base.

Cream Base

4 Large fresh eggs

• 1 and ½ cups maple sugar
• 4 Cups Heavy cream
• 2 Cups Half and Half
• 2 Teaspoons pure vanilla

Whip the eggs in a mixing bowl until fluffy (2 minutes).

Add the maple sugar to the eggs and mix/ whip well (2 minutes).

Add the cream and mix well, add the half and half and mix well.

Add the vanilla and mix well.

Add the smoked maple syrup and mix well.

Add the melted butter slowly while mixing, then mix/ whip well (you may need to re-melt/ warm the butter so it can pour easily).

Pour the cream base into the ice cream maker container.

Put the dasher in the ice cream container, close the lid & start churning while layering ice and salt in the bucket. 

Let it go until almost done (about 20 – 25 minutes).

About 5 minutes before it’s done, open the ice cream maker and quickly add the cold pecans.

Close the lid and continue churning until the ice cream is done (stops churning). 

You may need to turn the container by hand in the ice/ salt bucket to get it spinning again after adding the pecans and closing the lid.

When the ice cream finishes, remove the container from the ice/ salt bucket and wipe off any salt clinging to the side of the container and lid. Open the lid and remove the dasher (scrape ice cream off the dasher with a rubber spatula.) 

Stir the ice cream in the container well with a long handled spoon. Transfer the ice cream to containers for freezing. 

Place a piece of plastic wrap over the ice cream and push out any air.

Put the lid on and freeze. 

Makes about 3 quarts.

Here's the KGW Sunrise crew sampling the ice cream.

Week 5

It's meet the meat Thursday, as Quentin and Beth from Vancouver share their recipes for brisket and Hawaiian Delight Cake.

Here are the recipes: 

The brisket

First start by trimming excess fat off of brisket.

Then you will take 2 tablespoons of paprika 1/4 cup of minced onions half a cup of ground pepper half a cup of granulated garlic and a quarter cup of salt ( pink sea salt) mix the spices together and cover top bottom and sides of the brisket. 

Put in fridge for about 45 min with rub on before putting the brisket in the smoker. 

Cook at 200 degrees for 18 hours. 

Then wrap in foil and put back on at 225 for 2 hours.

Take the brisket off the smoker and let it rest for 30 min (still wrapped in foil) with a towel over the meat. 

Unwrap and eat!

 Hawaiian Delight Cake(s):

Yields 2 - 13x9 cakes

Prep time: 20 mins

Bake time: 15mins 

Ingredients:

• 1 box yellow cake mix
• 4 eggs
• 1/2 c butter - melted
• 4 3.4oz instant coconut cream pudding
• 6C cold milk
• 1 8oz cream cheese - softened 
• 1 20oz can crushed pineapple 
• 8C heavy whipping cream
• 3tsp Vanilla 
• 2/3C Sugar
• 2C shredded coconut

Preheat oven to 350. Grease two 13x9 baking dishes (I use coconut oil). 

Drain the pineapple and save the juice (should be about 1 cup). 

Set the pineapple aside. 

For the cake: In a mixing bowl with your hand mixer, mix your yellow cake mix, eggs, and pineapple juice.

Beat for 2 minutes. 

Add melted butter and beat an additional minute. Divide the batter evenly into your greased 13x9 pans. 

Bake for 15 mins or until done. Let cool.

Watch the Sunrise anchors sample brisket and cake

Pudding layer: In a separate mixing bowl with a hand mixer, mix the boxes of coconut cream pudding with the 6 cups of cold milk. Mix until the pudding becomes thick. Add the softened cream cheese brick, mix well (it will be lumpy and that’s ok!). Next add the drained pineapple and mix well. Divid evenly onto the cooled cakes. 

Whipped Cream Layer: In a stand mixer, whip the 8 cups of heavy whipping cream until stiff. Add vanilla and sugar, sweeten to your preference. Divide evenly over the pudding layer. 

Toasted Coconut: Toast the shredded coconut in a frying pan on low heat until golden brown. Let cool before adding it to the whipped cream. You can toast your coconut ahead of time so it won’t melt the whipping cream. 

Refrigerate until ready to serve. Refrigerate any leftovers - if there is any! 

Watch the Sunrise crew sample brisket and Hawaiian Delight Cake

Week 6

Another week... another viewer recipe!

This week we actually met TWO viewers (Mom Karen & Daughter Kelsey) and they shared TWO fantastic recipes with us from Karen’s kitchen in Wilsonville.

Here  are the recipes!

Coffee-Rubbed Ribeye Steaks w/Chimichurri Sauce

For the steaks & rub:

• Ribeye steaks, 1 1/2 inch thick
• 2/3 cup ground coffee
• 2/3 cup ground black pepper
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 1/2 teaspoon cumin

For the Chimichurri sauce:

• 1 cup extra virgin olive oil
• 1 bunch fresh Italian parsley, washed
• 1 handful fresh basil
• 10-12 large cloves garlic
• 3-4 tbsp fresh lemon juice (about 1 medium lemon)
• 1 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp cumin
• 1 tsp dried oregano
• 
  

1. In an airtight container, mix together coffee, black pepper, salt, sugar, and cumin. Shake well and set aside. This rub can be stored with spices for up to a year.

2. Let ribeye come to room temperature on counter. Rub 2/3 cup of coffee rub on each steak, covering both sides. Let rest for at least 20 minutes, uncovered, and preheat your grill on high.

3. Meanwhile, prepare the Chimichurri sauce by pulsing together the Italian parsley in a food processor (we like to use the whole thing- leaves and stems. Stems are full of great flavor and vitamins). Add in the basil, garlic, lemon juice and seasonings. Blend together until it makes a paste, scraping down the sides. With the processor running, drizzle in the olive oil until sauce is smooth and blended (you may not use all of the olive oil). Pour into a jar and chill until serving.

4. To grill the coffee-rubbed steaks, sear for 1 minute on each side on the grill. Then, turn down the grill temperature down to medium, and cook each side for about 6 minutes, for medium rare. Remove steaks, and let rest for 5 minutes. Serve immediately, topped with Chimichurri sauce.

Greek Orzo Salad with Lemon Oregano Vinaigrette

For the dressing:

• 1/3 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 cloves garlic, finely minced
• 1 teaspoon fresh finely chopped oregano
• 1 teaspoon kosher salt
• 1/3 teaspoon fresh-cracked pepper

For the salad:

• 16 oz orzo pasta, cooked to al dente
• 8 oz crumbled feta cheese
• 1 yellow pepper, finely diced
• 1/2 cup roasted red pepper, diced
• 2 medium English cucumbers, diced
• 1 pint cherry tomatoes, quartered
• 1/4 red onion, sliced thin
• 1/2 cup pitted Kalamata olives, quartered
• 1/3 cup toasted pine nuts
• 2 Tbsp fresh Italian parsley, chopped
• 1 Tbsp fresh basil, chopped
• 1 Tbsp fresh oregano, chopped

1. In a jar, add the olive oil, lemon juice and zest, the garlic, and the oregano. Shake together, then add salt and pepper to taste.

2. In a separate bowl, mix together all the veggies and herbs with 1/2 the prepared dressing, to coat and begin marinating.

3. Cook and cool the orzo pasta, but do not rinse (this keeps the starch intact, and gives the dressing something to stick to). 

Once cooled, add the orzo and the marinated veggies together in a large bowl. 

Mix well, and add in the feta cheese, the olives, the pine nuts, and the remaining dressing. 

Allow to chill in the fridge for at least an hour before serving, adding in more olive oil & lemon juice to taste. 

Watch the Sunrise crew sampling the steak and salad.

Week 7

Michelle from Beaverton shows Drew how to make her chicken and steak teriyaki kabobs and strawberry parfait dessert.

The Sunrise crew samples the kabobs.

Week 8

Drew Carney's favorite summer recipes: Dutch oven barbacoa tacos and dutch oven peach cobbler.

The Sunrise crew samples Dutch oven barbacoa tacos.

Week 9

Drew Carney's favorite summer recipes: Jenna's Mexican veggie salad

The Sunrise anchors sample Jenna's Mexican veggie salad.

Week 10

Drew Carney's favorite summer recipes: Jordan's blackened fried shrimp.

KGW Sunrise anchors sample Jordan's blackened fried shrimp.

Week 11

Drew Carney's Favorite Summer Recipes: Greg's Instant Pot Asian glazed and grilled ribs

KGW Sunrise achors sample Greg's ribs

Week 12

Drew Carney's Favorite Summer Recipes: Bob's Hawaiian Supreme Delight Pizza

Week 13

Drew Carney's Favorite Summer Recipes: Angie's S'more Bars

KGW Sunrise anchors sample Angie's S'mores Bars.