Smoked Beef Brisket and Burnt Ends on Ole Hickory

Smoked Beef Brisket and Burnt Ends on Ole Hickory

Brisket Burnt Ends | How to make burnt ends from beef brisket

To BBQ connoisseurs Brisket Burnt Ends are a delicacy. These delicious morsels of smoked brisket are created by first smoking the pointed end of a brisket. For this recipe, I’m starting with a whole packer brisket.  If you can find just the point, it’s perfectly ok to start with it; but I find it hard to source just the point end.

The first step is to separate the whole packer. Remove the thick vein of fat that joins the flat and point; carefully trim between each muscle.  Once you have them separated, trim off the excess fat on the outer sides of the point.

The goal here is to expose the meat; you’ll notice that it’s heavily marbled so there’s plenty of fat to keep the point juicy while it cooks.  Go ahead and trim the bottom layer of fat to ¼” on the flat while you’re at it. For this recipe you won’t need the flat, so you have the option to cook it alongside the point or save it for later.

I use 3 different seasonings for brisket:  The first is a simple salt & pepper layer (my Killer Hogs AP Rub works great here but you can use any All Purpose seasoning);  then it gets a layer of The BBQ Rub on all sides followed by light coat of coarse ground Steak Rub just on the top side. This combo creates a savory flavored brisket with really good bark.

Now it’s time to fire up the smoker, I’m using my Ole Hickory Pit for this cook but as always any smoker will do the job.  The smoker needs to run at 250⁰ and add a few chunks of Pecan wood for smoke.  When the cooker is up to temp, place the point on the rack and let it smoke until it develops a mahogany color on the outside (about 4 hours).

Once the bark has set and the color is right, place the brisket point in an aluminum pan and add beef broth around the point (not over it).  Cover the pan with aluminum foil and return it to the smoker.

It will take about 3-4 additional hours to get the point tender.  It needs to go to an internal temperature of 205-210⁰.  Use an instant read thermometer to check the temp and once it’s there, remove the pan from the smoker and carefully transfer the point to a cutting board.

The drippings or “Brisket Jus” is used to make a sauce for the burnt ends. Pour the jus into a fat separator or jar to remove the fat. It will separate and float to the top.  The fat can be ladled off or if you use a separator, simply draw it out the bottom back into the aluminum pan.  Mix ½ cup of The BBQ Sauce with the jus and give it a quick stir.

To turn the point into burnt ends, use a sharp knife and cut the point into 1”x 1” cubes.  Dredge each burnt end in the sauce mixture and line them bark-side-up in the pan.  Drizzle a little more sauce over the top and return to the smoker for a quick glaze (10-15 min).  

At this point, the burnt ends are done and ready to serve. A perfect burnt end is soft and has a savory, sticky-sweet taste with all the great flavors of a smoked brisket. When you pop one in your mouth it will effortlessly melt into a flavor explosion!

Apple Bourbon BBQ Beans

Apple Bourbon BBQ Beans

Ingredients:

2 Cans Baked Beans (28oz ea)
3 Gala Apples diced
1 medium onion diced
3 jalapeno peppers seeded and chopped
3 cloves of garlic minced
6 slices of thick cut bacon, chopped
1lb pulled pork
8oz The BBQ Sauce
1 cup brown sugar (divided)
2oz Four Roses Bourbon
1 Tablespoon Dijon Mustard
3 Tablespoons BBQ Rub
1 Tablespoon Killer Hogs AP Rub

Directions:

1.I use fresh apples and just a touch of bourbon to kick up the flavor in these beans, and of course, I’m cooking them in some smoke to give them extra special flavor.

2.Start off by chopping 6 strips of thick sliced bacon and placing it in a large sauté pan over medium heat.  Cook the bacon just long enough to render the fat.  Leave 1 Tablespoon of bacon fat in the sauté pan and add 1 diced medium size onion.

3.Cook the onion for 2-3 minutes until it begins to soften and add 2-3 diced jalapeno peppers (red and green) and 3 cloves of minced garlic.  Continue to cook for a couple minutes and add diced apples (3 medium size Gala apples).  Season the mixture with a pinch of Killer Hogs AP Rub (or salt & pepper) and cook for an additional 2-3 minutes before adding ½ cup of brown sugar.

4.Stir the apple mixture to melt the sugar and add a good shot of Four Roses bourbon. Let the mixture continue to cook until the liquid reduces by half. The total cook time is about 15-20 minutes.

5.In a large dutch oven, add 2 cans of your favorite style baked beans (I use 28oz cans of Bush’s homestyle).  Spoon the apple mixture into the dutch oven along with 1lb of left over pulled pork and the bacon.

6.Give the mixture a quick stir and add 1 Tablespoon of Dijon Mustard, 1 cup of bbq sauce (Killer Hogs The BBQ Sauce), and ½ cup of brown sugar.  Fold the beans with a large spoon and season with 3 Tablespoons of BBQ Rub (Killer Hogs The BBQ Rub) and 1 Tablespoon of AP Rub.

7.Fire up the smoker, I’m using my Big Green Egg, and bring the temp up to 300⁰.  Just before placing the beans on the pit add a chunk of cherry wood for smoke.  Cook the beans uncovered for 2 hours stirring occasionally and remove them from the pit once most of the moisture has been absorbed.

8.These Apple Bourbon BBQ Beans are sweet and smoky with just a touch of heat from the peppers. The bourbon gives it a nice caramel-like note without being too strong, and don’t worry the alcohol cooks off so it’s kid friendly.  Give this recipe a try the next time you’re planning a BBQ.

Mississippi Haymaker Bourbon Cocktail

Mississippi Haymaker Bourbon Cocktail

Ingredients:

- 4oz Ginger Simple Syrup*
- 4oz Water
- 2oz Lemon Juice
- 2oz Four Roses Bourbon
- 1 teaspoon Apple Cider Vinegar
- Lemon slices for garnish

Directions:

1. Fill a quart mason jar with ice.
2. Add bourbon, lemon juice, ginger syrup, water, and cider vinegar.
3. Place lid on jar and shake, garnish jar with lemon slices and serve.

*Ginger Simple Syrup:
- 1 cup Sugar
- 1 cup Water
- ¼ cup fresh chopped ginger

Combine the sugar and water in a small boiler over medium high heat.  Bring to a boil stirring to dissolve the sugar.  Add the ginger and return to boil.  Remove from heat and steep for ½ hour.  Strain the syrup and store in an airtight container until ready to use.

4 Fried Rice Ideas

4 Fried Rice Ideas

Chicken Teriyaki Fried Rice

INGREDIENTS:
2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrots, diced
1 cup broccoli florets
3 eggs, beaten
3 cups cooked brown rice
2 tablespoons soy sauce
1 tablespoon sesame oil
Pepper, to taste

PREPARATION:

1. Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
2. In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
3. In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
4. Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
5. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
6. Add rice, soy sauce, sesame oil, pepper, and cooked chicken. Mix well and let the rice cook until slightly crispy.
7. Enjoy!



Beef and Broccoli Fried Rice

INGREDIENTS:

1 pound flank steak, sliced into strips
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon brown sugar
½ cup water
1 tablespoon cornstarch
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup broccoli florets
3 eggs, beaten
3 cups cooked white rice
2 tablespoons soy sauce
Pepper, to taste

PREPARATION:

1. Pour soy sauce, sesame oil, garlic, brown sugar, water, and cornstarch over the strips of beef. Mix well, and marinate in the refrigerator for at least an hour.
2. In a wok or deep skillet, cook the beef in the marinade thoroughly and set aside.
3. In the same pan, heat up the oil and cook onions, garlic, and broccoli until onions are translucent. Push all of the cooked vegetables to the side of the pan.
4. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
5. Add rice, soy sauce, sesame oil, pepper, and cooked beef. Mix well and let the rice cook until slightly crispy.
6. Enjoy!


Veggie Fried Rice

INGREDIENTS:

2 teaspoons oil
 ½ cup carrots, diced
1 tablespoon garlic, minced
½ cup onion, diced
½ cup bell peppers, diced
½ cup broccoli florets
½ cup peas
⅓ cup corn
3 eggs, beaten
3 cups cooked white rice
2 tablespoons soy sauce
1 tablespoon sesame oil
Pepper, to taste

PREPARATION:

1. In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
2. Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
3. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
4. Add rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
5. Enjoy!


Ham and Pineapple Fried Rice

INGREDIENTS
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrots, diced
½ cup bell pepper, diced
½ cup ham, diced
3 eggs, beaten
3 cups cooked brown rice
2 tablespoons soy sauce
Pepper, to taste
1 cup pineapple, diced

PREPARATION:

1. In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, garlic, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.
4. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
5. Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.
6. Enjoy!

Reverse Seared Butterflied Pork Chop with Pan Sauce

Reverse Seared Butterflied Pork Chop with Pan Sauce

Ingredients:

1 (2.5”) section of boneless pork loin
Cattleman’s Grill Steakhouse Seasoning
3 tbsp shallots, minced
1 tbsp garlic, minced
2 sprigs fresh thyme
1/2 cup white wine
1 cup chicken broth
2 tbsp House of Q Slow Smoke Gold Mustard Sauce
2 tbsp heavy cream
1 tbsp unsalted butter
salt and pepper

Instructions:

1.Remove the fat cap from the pork loin. Divide the loin in half. Slice each half down almost all the way through, but leave in tact as one piece. Butterfly the Pork chop out, for one large double chop. Repeat with the other half.

2.Rub a small amount of binder (oil, mustard, etc.) on all surfaces of the chops. Season with Cattleman’s Grill Steakhouse Seasoning.

3.Prepare your Napoleon P500 RSIB-1 for both direct and indirect grilling. Place a smoke box on top the sear plates covering the burners on one end of the grill. Turn on just the burner below the smoke box. Add Cattleman’s Grill Peach Wood Chips to the box and close the lid.

4.When the smoke box begins to produce smoke, place the chops on the second shelf, on the opposite side of the grill.

5.On the side burner, preheat a Lodge 10” cast iron skillet over medium heat. When the internal temperature of the pork chops reaches 120ºF, open the lid of the grill, turn the burner on the grill off, and one at a time, sear the pork chops in the hot skillet. Set the chops aside, loosely covered with foil.

6.Turn the heat down to medium/low. Add the shallots to the skillet. Cook, moving with a wooden spoon and starting to scrape up some of the fond. When the shallots are translucent add the garlic and thyme. Continue cooking and stirring another 30 seconds.

7.Deglaze with white wine. Stirring and reducing until the liquid is almost gone. When the wine is nearly gone, add the chicken broth. Bring to a simmer. Add the House of Q Slow Smoke Gold Mustard Sauce. Reduce by half. Add the heavy cream and butter, stirring constantly. Cook to desired consistency. Taste and adjust seasoning with salt and pepper, as desired.

8.Remove the sprigs of thyme. Serve the sauce on top of the pork chop.

The Best Layered Lasagna Ever

The Best Layered Lasagna Ever

INGREDIENTS:

Bolognese:
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
1 pound ground beef
1 pound ground pork
½ cup tomato paste
Salt, to taste
Pepper, to taste
2 cups red wine
4 cups diced canned tomatoes

Ricotta Herb Mixture:

15 ounces ricotta
½ cup basil, chopped
1 cup shredded Parmesan cheese
½ cup parsley, chopped
1 egg
Salt, to taste
Pepper, to taste

1 pound lasagna noodles, cooked
Mozzarella cheese, to taste
Parmesan cheese, to taste

PREPARATION:

1. Preheat oven to 400°F (200°C).

2. Add olive oil and butter to a skillet over medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.

3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.

4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.

5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.

6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.

7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.

8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles then spread a layer of ricotta. 9. Repeat with another layer of bolognese, noodles, ricotta, noodles, Bolognese, extra mozzarella, and Parmesan.

10. Cover the baking dish with foil and bake for 25 minutes.

11. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.

12. Slice, serve, and enjoy!

TUNA AND CHEESE GRILLED SANDWICH

TUNA AND CHEESE GRILLED SANDWICH

Ingredients:

2 cans small tuna flakes in oil (oil drained)
3 Tbsp. mayonnaise
1 pack cheese slices (individually wrapped)
green onions
half lemon
salt
pepper
Sliced bread
butter

Process:

1. In a bowl, combine the tuna, mayo, green onions, a squeeze of lemon and season with salt and pepper. Mix well.

2. Prepare the sliced bread. Cut them into two, forming a triangle shape bread. Cut the cheese into the same triangle shape.

3. Put the tuna mixture on one slice of bread. Top it with a good amount of cheese.

4. Top with another slice of bread. Brush some butter on both sides.

5. Grill using the easy Masflex Grillpan on both sides until brown and the cheese starts to melt.

Spicy Grilled Chicken served over Jalapeño Cornbread Waffles

Spicy Grilled Chicken served over Jalapeño Cornbread Waffles

Traditionally with Chicken and Waffles, the chicken is fried and the waffles are your ordinary variety; but I want to share my version of BBQ Chicken and Waffles.

I start with a couple Boneless, Skinless Chicken Breast.  Use a knife and carefully butterfly each piece. Use a sharp knife and start on the thickest side.  Cut across the breast parallel to the cutting board and be careful not to cut all the way through the breast.  It will open up and lay flat at this point and this will help the breast to cook even on the grill.

Place each breast into a gallon size zip lock bag and mix up the BBQ Marinade.

BBQ Marinade:
- 8oz Water
- 4oz Olive Oil
- 4oz Red Wine Vinegar
- 2 Tablespoon Killer Hogs BBQ Rub
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Hot Sauce
- 3-4 cloves Garlic, minced
- Juice from 1 Lemon

Pour the marinade over the chicken breast and squeeze as much air out of the bag as possible creating a seal.  Place the bag in the refrigerator for at least an hour (doesn’t hurt to go longer).

Fire up your grill at this point; I’m using my Big Green Egg set up for direct cooking with a set of grill grates for even cooking.  Adjust your vents so the temperature climbs to about 375⁰.

For the waffles, I’m using a “souped-up” version of my Mom’s old fashioned corn bread.

Corn Bread Waffles:
- 2 cups Buttermilk
- 1 ½ cups Self Rising Cornmeal (not cornmeal mix)
- ¾ cups Self Rising Flour
- ½ cup Shredded Cheddar Cheese
- ¼ cup diced pickled jalapeno
- 2 Tablespoons sugar
- pinch of salt
- pinch of cayenne pepper

Combine the dry ingredients in a large bowl and add the buttermilk.  Stir to combine and fold in the jalapeno and cheese.  Preheat a waffle iron, lightly grease with cooking spray and scoop ½ cup of the batter into each side of the waffle iron. Cook the waffles for 15 minutes or until golden brown.  This recipe makes about 6-8 waffles.

When the grill is up to temp, remove the chicken from the marinade and season each side with Killer Hogs BBQ Rub.  Place each breast on the grill and cook for 8 minutes twisting ½ way through for grill marks.  Flip each piece over and brush on the glaze:

BBQ Glaze:
- 8oz Killer Hogs BBQ Sauce
- 4oz Honey
- 2 Tablespoons Hot Sauce

Continue cooking the chicken until internal temperature reaches 165⁰.  Remove each breast from the grill and serve over the waffles with extra glaze drizzled over the top.

Tender & Juicy Pork Chop Simple Method

Tender & Juicy Pork Chop Simple Method

Ingredients:

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper

Equipment:
Shallow dish (for brining)
Large cast iron, stainless steel, or another oven-safe skillet
Tongs

Instructions:

1.Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

2.Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.

3.Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The Pork chop may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.

4.Roast the chops until cooked through Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Emeril’s New Orleans Barbecue Shrimp

Emeril’s New Orleans Barbecue Shrimp

INGREDIENTS:

3 pounds large Gulf shrimp, in their shells

Cracked black pepper

2 tablespoons olive oil

1/4 cup chopped onions

2 tablespoons minced garlic

3 bay leaves

3 lemons, peeled and sectioned

2 cups water

1/2 cup Worcestershire sauce

1/4 cup dry white wine

1/4 teaspoon salt

2 cups heavy cream

2 tablespoons butter

1 tablespoon chopped chives

2 tablespoons Emeril's Essence or Creole Seasoning

DIRECTIONS:

1.Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

2.Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan.

3.There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.   Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base.

4.Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

TRADITIONAL SOUTHERN BISCUITS:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 tablespoons butter, cold

1/2 cup solid vegetable shortening, cold

1 cup milk

TRADITIONAL SOUTHERN BISCUITS DIRECTIONS:

1.Preheat the oven to 400ºF.   In a large mixing bowl, combine the flour, baking powder, and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.   Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center.

2.Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.

Commanders Palace Garlic Bread

Commanders Palace Garlic Bread

Ingredients:

1 14-inch loaf of French bread
1/2 pound of butter
8 teaspoons minced garlic
2 teaspoons dry dill
1/2 cup shredded Parmesan cheese

Directions:

1.Preheat your oven to 375 degrees. In a small saucepan, heat the butter with the minced garlic. While the butter is melting, cut the French bread lengthwise and place on a baking sheet. When the butter has melted continue to heat until the garlic becomes fragrant. Add the dill to the garlic butter.

2.Brush the garlic butter onto the bread, this is your first layer. Sprinkle the cheese onto the bread. Dot the remaining garlic butter onto the bread.

3.Place the bread in the oven cook the bread for 15 to 18 minutes or until the bread begins to brown. Slice the bread and serve immediately.

Green Chili Chicken Burgers

Green Chili Chicken Burgers

Ingredients:

1 avocado, peeled and pitted
1/2 cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream 1/2 teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1 (4 ounces) can chop green chile peppers, drained
1 fresh jalapeno pepper, seeded if desired and finely diced
3 green onions, finely chopped
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
ground black pepper to taste
4 slices Cheddar cheese
4 hamburger buns, split
1 cup shredded lettuce
1/3 cup salsa

Directions:

1.To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth.

2.Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.

3.Preheat an outdoor grill for medium heat.

4.Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.

4.Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Smoke Roasted BBQ Chicken Quarters with Bourbon BBQ Sauce and Grilled Apple Slaw

Smoke Roasted BBQ Chicken Quarters with Bourbon BBQ Sauce and Grilled Apple Slaw

Ingredients:

1 whole chicken
Cattleman’s Grill Ranchero Seasoning

For the Grilled Apple Slaw:

1 small head of green cabbage, quartered
2 medium granny smith apples, quartered
House of Q Slow House BBQ Rub
1 cup purple carrots, julienned
1 cup mayonnaise
1 cup sour cream
1/2 cup American Stockyard Smoky Mustard
kosher salt
black pepper


For the Bourbon BBQ Sauce:
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 tbsp yellow mustard
1 tbsp bourbon
2 tsp smoked paprika
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 Tsp kosher salt
1/2 Tsp cayenne powder

Instructions:

1.Preheat your Yoder Smoker YS640 pellet grill to 500ºF, set up for direct grilling with GrillGrates. Rub a thin layer of oil over the surfaces of the quartered cabbage and apples. Season moderately with House of Q Slow House BBQ Rub. Grill on the GrillGrates over direct heat until lightly charred, but not softened. Remove from the grill and place in the refrigerator to stop the cooking. Turn the grill down to 350ºF.

2.To make the slaw dressing, combine the mayo, sour cream and American Stockyard Smoky Mustard. Whisk together, taste and season with salt and pepper to taste.

For the Grilled Apple Slaw:

1 small head of green cabbage, quartered
2 medium granny smith apples, quartered
House of Q Slow House BBQ Rub
1 cup purple carrots, julienned
1 cup mayonnaise
1 cup sour cream
1/2 cup American Stockyard Smoky Mustard
kosher salt
black pepper

3.Remove the cabbage and apples from the refrigerator. Cut out the cores. Slice thin. Combine the cabbage, apples, carrots, and dressing in a bowl and mix well. Transfer to the refrigerator.

4.Break the chicken down into quarters. Remove the thighs/legs from the carcass, cutting through the joint the joins the two. Cut out the backbone so just the breasts and breast bone are left. Cut straight down between the breasts, through the breast bone, separating the breasts. Remove the wings from the breasts, cutting through the joint that joins the two.

5.Loosen the skin from the thighs/legs, but leave attached at the end of the leg. Season under the skin with the Cattleman’s Grill Ranchero Seasoning. Pull the skin back into place. Season the skin, as well. Season the bone-in breasts on all sides (not under the skin).

6.Transfer the chicken pieces to the second shelf of the grill. Cook until the internal temperature reaches 155ºF in the thighs, 150ºF in the breasts.

7.While the chicken is cooking, combine all of the Bourbon BBQ Sauce ingredients in a Lodge 8” cast iron skillet. Whisk gently to combine. Transfer to the grill. Place the skillet directly over the fire box. Bring to a simmer. Simmer for 5 minutes, stirring occasionally. Move to the indirect side of the grill.

8.When the chicken reaches 155ºF/150ºF, transfer to the GrillGrates, skin side down. Cook until the skin is brown and the thighs have reaches 165ºF-170ºF and the breasts have reached 160ºF-165ºF. Brush the Bourbon BBQ Sauce on the chicken. Let the sauce tack up for 1-2 minutes. Remove from the grill. Serve hot with the Grilled Apple Slaw.

ONE POT CHICKEN AND DIRTY RICE

INGREDIENTS

MARINADE:
1 tsp salt
1 tsp garlic powder
1 1/2 Tsp paprika
1/2 Tsp pepper
1/2 Tsp dried minced onion
1/2 Tsp cayenne pepper
1/2 Tsp oregano
1 tbsp lemon juice
Tbsp enough olive oil to make a paste about 1

REST OF DISH:
2 Tbsp Olive oil
1 link of andouille sausage sliced into 1/4" slices
4 bone-in skin on chicken thighs (i used breast)
1 medium yellow onion diced
1 bell pepper seeded and diced
1/4 Tsp cayenne pepper
salt and pepper to taste
1 cup DRY long-grain rice
2 1/4 cup chicken stock or broth
Minced fresh parsley for garnish

Combine all marinade ingredients in a medium-sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

Directions:

1.Preheat oven to 350 degrees F.

2.Add a drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.

3.Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

4.Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.

5.Lower heat to MED-LOW and add-in chopped onion and bell pepper. Saute for about 2-3 minutes, until softened.

6.Add rice and chicken stock, give it a stir and let simmer for 1 minute.

7.Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well).

8.Return to a simmer, then cover.

9.Bake at 350 degrees for 35 minutes (covered).
Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.

10.Garnish with sliced green onions and minced parsley!

Ground Philly Cheesesteak Grilled Cheese

Ground Philly Cheesesteak Grilled Cheese

Ingredients:

1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoons Worcestershire sauce
2 tablespoons butter
1 onion, chopped
1/2 green bell pepper, chopped
salt and pepper to taste
8 slices American or Provolone Cheese
8 slices white bread
4 tablespoons butter

Instructions:

1.Start by browning the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. You want the meat to resemble a pea in size [you want to avoid taco meat consistency]. Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan.

2.Add 2 tbsp. of butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized. Add salt and pepper to taste. If you like mushrooms in your cheesesteaks, go ahead and add some chopped mushrooms here too. Once browned, add the meat back in and combine together.

3.Spread the butter on one side of each of the 8 slices of bread.

4.Butter side down on the cutting board.

5.Add a slice of provolone to each of the slices.

6.Top four slices with the meat mixture and close the sandwiches pressing down lightly.

7.In a cast iron pan or griddle on medium-high add the sandwiches and cook for 3-5 minutes on each side.

BROWN SUGAR GARLIC PORK WITH CARROTS & POTATOES

BROWN SUGAR GARLIC PORK WITH CARROTS & POTATOES

Ingredients:

2 lb pork loin, trimmed of excess fat
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon canola oil
2 lbs carrots, peeled and sliced
2 lbs potatoes, scrubbed and cut into 1-inch chunks
1/4 cup canola oil, for vegetables
salt and pepper, to taste

Instructions:

1.Preheat oven to 375 degrees.

2.Mix 1/4 cup canola oil, salt, and pepper with sliced carrots and potatoes.

3.Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin.

4.On one large cookie sheet, put down some foil and add the carrots and potatoes.

5.Spread apart the vegetables to make an opening in the pan for the pork.

6.Add the pork to the pan.

7.Roast the pork and vegetables for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.

8.Open your oven and remove the pork onto a plate or cutting board to let it rest and cover it with a piece of foil.

9.Let the pork rest for 5-10 minutes, then remove the veggies from the oven once you are ready to serve the pork.

10.This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.

Pioneer Fried Chicken

Pioneer Fried Chicken

Ingredients:

1 chicken, cut into 8 pieces
1 cup cornstarch, 1/4 cup reserved for coating
1/4 cup flour
1 tablespoon paprika
1 1/2 tablespoon onion powder
1 3/4 teaspoon salt
3/4 teaspoon celery salt
1/2 teaspoon black pepper
1 teaspoon baking soda
1/2 teaspoon baking powder
add 3/4 cup of water
3 cups peanut or canola oil

Instructions:

1.Mix all the dry ingredients except for the reserved 1/4 cup cornstarch.

2.Add the water and whisk.

3.Put 1/4 cup of cornstarch in shallow pan and coat chicken with it.

4.Dip the chicken that has been coated in cornstarch into the wet batter until completely coated.

5.Let drip for a couple of seconds and gently lower into a pot of oil.

6.Fry in 350-degree peanut or canola oil. for 8-10 minutes until cooked through in small batches.

7.Drain on a metal rack, not paper towels, that would make it soggy.

Pioneer Fried Chicken:

Popeyes Fried Chicken CopyCat:

THE BEST CRISPY BUFFALO WINGS

THE BEST CRISPY BUFFALO WINGS

INGREDIENTS:

2 pounds chicken wings, pat dry
¾ cup cornstarch, divided
¼ cup flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon black pepper
2 teaspoons salt
⅔ cup water
Oil, for frying
½  cup buffalo sauce

PREPARATION:

1. In a bowl, toss the ¼ cup of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and rest for 20 minutes.
2. In a mixing bowl, whisk together the remaining ½ cup cornstarch, flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper.
3. Gradually whisk in water, breaking up any lumps, mixing until smooth. The batter should be slightly runny.
4. Coat chicken wings in the batter, shaking off any excess.
5. Heat oil in a pot to 350°F (180°C).
6. Add the wings in batches, cooking for 8-10 minutes, until golden brown.
7. Once the chicken is cooked, transfer to an on a wire rack set on top of a paper towel-lined sheet pan.
8. Transfer chicken to a clean bowl, and drizzle with top buffalo sauce, tossing to coat wings.
9. Transfer to a serving plate, serve with either ranch or blue cheese dressing and celery sticks.

Rigatoni Al Segreto - Rigatoni with Secret Sauce

Rigatoni Al Segreto - Rigatoni with Secret Sauce

Ingredients:

for four small or two large portions:
4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 or 3 cloves crushed garlic
a pinch of red pepper flakes (not in original recipe)
1 can (28 oz) San Marzano tomatoes, blended smooth
1/2 cup water to rinse out the can of tomatoes
Small handful of basil leaves, left whole or sliced just before adding
1 cup freshly grated Parmigiano-Reggiano (about 1.5 oz by weight), plus more to top
4 tablespoons butter, cubed
*8 ounces dry rigatoni

* This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.

Directions:

Popeyes Red Beans and Rice

Popeyes Red Beans and Rice

Ingredients:

3 (15 1/2-ounce) cans red beans, divided
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon lard
4 to 5 cups cooked long grain rice, drained

Directions:

1.Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds.

2.The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

Quick and Easy Broccoli Rice Casserole

Quick and Easy Broccoli Rice Casserole

Ingredients:

12 to 16 ounces chopped broccoli (fresh or frozen)
1/2 cup chopped onion (about 1 small onion)
3 tablespoons butter
1 cup diced Velveeta cheese, in small cubes
1 (10.75-ounce) can cream of chicken soup
2 cups cooked white rice

Directions:

1.If you are using fresh broccoli, steam in a steamer until just done. Follow the directions on your steamer, or steam with a pot and a steamer insert. This takes 5 to 7 minutes.

2.In a medium saucepan, cook the onion in the butter until transparent. Add the cheese, soup, broccoli, and rice to the onions and stir through to melt the cheese and heat it all. You can serve this dish now, or you can put it in an 8-inch square baking pan, cover, and refrigerate. When you are ready to serve, uncover and reheat it in a 350 degree F oven for about 20 minutes, until hot and bubbly.

Easy Barbeque Baked Beans

Easy Barbeque Baked Beans

Ingredients:

1 cup chopped onion
8 ounces bacon diced
2 28 ounces can pork and beans
2 tablespoons prepared yellow mustard
2 tablespoons brown sugar
1 tablespoon molasses

Directions:

In a medium sized skillet saute chopped onions and diced bacon until the bacon is cooked but is not crispy and the onions are translucent. Drain cooked bacon and onions on a paper towel. In a large oven-proof pot add 2 28 ounce cans beans. Stir in cooked onions and bacon, yellow mustard, brown sugar, and molasses. Stir until all ingredients are well combined. Place a lid over the pot. Place in a 350-degree oven and bake for approximately 1 hour or until beans are warmed.

Luby’s Skillet Cabbage

Luby’s Skillet Cabbage

Ingredients:

1 large head of green cabbage
6 ounces bacon, cut into 1-inch pieces
3 cups water
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons butter

Directions:

Remove the cabbage core and discard. Slice the cabbage into 1 to 2-inch pieces; you should have approximately 12 cups. Place in a large pot along with the bacon and water. Bring the water to a boil over medium-low heat and then reduce the heat to a medium-low. Add the pepper and salt to the pot, cover with a lid, and simmer for about 30 minutes, stirring occasionally. Before serving, stir in the butter.

Fried Apples

Fried Apples

Ingredients:

2 apples
1/4 cup white or brown sugar
1 tablespoon butter
1 tablespoon water

Directions:

Wash and core apples. Cut lengthwise into 1/4 inch slices or in round slices. Heat butter in frying pan and add apples. Sprinkle with sugar. Cover and cook slowly for 5 to 10 minutes. Turn once.

Chicken Quesadillas

Chicken Quesadillas

INGREDIENTS:

1 cup shredded Monterey Jack cheese (about 2 ounces)
1 cup shredded sharp cheddar cheese (about 2 ounces)
4 (10-inch) flour tortillas
1 1/2 cups shredded, cooked chicken (about 8 ounces)
2 tablespoons coarsely chopped fresh cilantro
Guacamole (optional, see above)
Salsa, for serving (optional, see above)
Sour cream, for serving (optional)

INSTRUCTIONS:

1.Combine the cheeses in a medium bowl.

2.Heat a large frying pan over medium heat until hot, about 3 minutes. Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and half of the cheese mixture. Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about
3.minutes. Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
3Slide the quesadilla from the pan onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make a second quesadilla. Serve topped with guacamole, salsa, and sour cream, if desired.

Olive Garden Bread Sticks

Olive Garden Bread Sticks

Ingredients:

1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon yeast or one package instant yeast
2 tablespoons vegetable oil
1 1/2 teaspoons salt
4 1/2 cups flour + extra flour for dusting board
Buttery topping
4 tablespoons butter melted
1 teaspoon garlic powder
2 tablespoons Parmesan cheese
1/8 teaspoon oregano

Directions:

1.Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 1/2 cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with nonstick spray. Cover the bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out the dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 1/2 inches thick. Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes).

You should get between 20 and 24 bread sticks from this recipe.

2.Melt butter, and stir in Parmesan cheese and oregano. For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees Just before baking bread sticks brush them with butter. Bake for 12 to 15 minutes or until golden brown. Brush any left over butter topping on these just before serving.

Lamb Burger

Lamb Burger

Ingredients:

2½ pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
¾ cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
2 teaspoons kosher salt
1½ teaspoon freshly ground black pepper
¼ cup olive oil, plus more for grilling
8 thick medium pita bread with pockets

Preparation:

1.Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.

2.Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along the seam, halfway around the perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.

3.Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.

DO AHEAD:
The filling can be made 8 hours ahead; keep chilled. Pita bread can be stuffed 1 hour ahead; cover and chill.

Spiced Lamb Burger:
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

6 Chinese Take-Out Inspired Dinners

6 Chinese Take-Out Inspired Dinners

Chicken & Veggie Stir Fry
Servings: 6

INGREDIENTS:

3 tablespoons oil, for frying, divided

1 pound boneless, skinless chicken breast, cubed

Salt, to taste

Pepper, to taste

1 pound broccoli florets

8 ounces mushrooms, sliced

Sauce

3 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons sesame oil

⅓ cup reduced sodium soy sauce

1 tablespoon brown sugar

1 cup chicken broth

¼ cup flour

PREPARATION:

1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add the chicken, season with salt and pepper, and sauté until cooked through and browned.

2. Remove cooked chicken from pan and set aside.

3. In the same pan, heat 1 tablespoon of oil and add the mushrooms. When the mushrooms begin to soften, add the broccoli florets and stir-fry until the broccoli is tender.

4. Remove cooked mushrooms and broccoli from the pan and set aside.

5. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the ginger, sesame oil, soy sauce, brown sugar, chicken broth, and flour, and stir until smooth.

6. Return the chicken and vegetables to the saucepan, stir until heated through.

7. Serve with hot rice or noodles.

8. Enjoy!




Chinese-Style Glazed Pork Belly
Servings: 2

INGREDIENTS:

1 pound pork belly

3½ cups water

4 slices ginger

1 spring onion, cut into 2-inch pieces

2 cloves garlic, crushed

2 tablespoons oil

2 tablespoons brown sugar

3 tablespoons light soy sauce

3 tablespoons dark soy sauce

3 tablespoons rice wine, Shaoxing

1 cup water

Cooked rice, to serve

Sliced green onions, to serve

PREPARATION:

1. Cut the pork belly into 1-inch pieces.

2. In a pot, bring the water to a boil and, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.

3. Remove the pork from the water and drain it on a paper towel-lined plate. 4. 5. 6. Discard the remaining water and vegetables.

7. After cleaning and drying the pot, heat it with the oil over high heat.

8. Place the pork back in the pot, cooking until browned.

9. Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.

10. Immediately add the soy sauce and rice wine, stirring and cooking for about 5-6 minutes, or until the liquid has reduced into a thick glaze.

11. Add the water, stir, and cover the pot for 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes and add water if the pot is getting dry.

12. After 45 minutes, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.

13. Serve immediately over a bowl of rice and sprinkle with sliced green onions.






General Tso's Chicken
Servings: 4

INGREDIENTS:

1 pound boneless, skinless chicken thighs, cubed

¼ cup soy sauce

1 cup rice wine

1 cup flour

2 quarts vegetable oil, for frying

1 tablespoon salt

General Tso’s Sauce

1 tablespoon vegetable oil

2 cloves garlic, minced

1 teaspoon grated ginger

½ cup dried chile

¼ cup rice wine

¼ cup soy sauce

¼ cup rice wine vinegar

¼ cup sugar

1 tablespoon cornstarch slurry (equal parts cornstarch and water, mixed)

¼ cup green onions, chopped, to serve

White rice, cooked, to serve

PREPARATION:

1. In a large bowl, add the rice wine, soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to an hour.

2. In a separate large bowl, add the flour and salt. Remove chicken from marinade and place it in the flour mixture. Mix thoroughly, until all the chicken pieces are coated.

3. Fill a dutch oven or large pot at least two inches deep with vegetable oil. Heat oil to 365˚F (185˚C).

4. Place the chicken pieces in frying oil, stirring occasionally. Fry for 4-5 minutes, or until golden brown.

5. Remove chicken from oil and set aside to drain on a paper towel-lined plate.

6. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. 7. 7. Add the garlic and ginger, stirring frequently for one minute.

8. Add the dried chiles. Continue stirring for 30 seconds before adding the rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.

9. Add the cornstarch slurry, stirring frequently. The sauce should begin to thicken within a minute or less.

10. Add cooked chicken pieces, stirring them to coat with the sauce.

11. Remove from heat and garnish with green onions.

12. Serve with rice, and enjoy!




One-Pot Chicken Chow Mein
Servings: 5


INGREDIENTS:

⅓ cup soy sauce

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon sugar

¼ teaspoon red pepper flakes

Pepper, to taste

2 boneless, skinless chicken breasts, cubed

½ onion, thinly sliced into half moons

3 stalks celery, sliced

4 carrots, julienned

3 cups cabbage, shredded

2 packages ramen noodles

1½ cups chicken broth

Scallions, chopped, to serve

PREPARATION:

1. In a bowl, add the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.

2. Place cubed chicken into a resealable plastic bag and pour half of the marinade into the bag. Save the rest of the marinade for later. Let the chicken marinate in the refrigerator for at least an hour.

3. Add the marinated chicken to a large pot and cook over medium-high heat. 4. 4. Remove the chicken from the pot.

5. Add the sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.

6. Place both of the ramen noodle bricks into the bottom of the pot.

7. Pour in chicken broth over the noodles.

8. Cover the noodles with the vegetables. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.

9. Break up the noodles and add back the chicken, and add the remaining half of the marinade.

10. Garnish with scallions.

11. Enjoy!





Slow-Cooker Beef and Broccoli
Servings: 4

INGREDIENTS:

2 pounds sirloin steak or boneless beef chuck roast, thinly sliced

1 cup beef broth

½ cup low-sodium soy sauce

¼ cup brown sugar

1 tablespoon sesame oil

4 garlic cloves, minced

4 tablespoons cornstarch

4 tablespoons water

1 head of broccoli, cut into florets

White rice, cooked, to serve

PREPARATION:

1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.

2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine. 4. Cover with lid and cook 30 minutes to cook broccoli and thicken the sauce.

5. Serve over warm white rice.

6. Enjoy!






Sweet & Sour Chicken
Servings: 2

INGREDIENTS:

Chicken

1 pound boneless, skinless chicken breasts, cubed

Salt, to taste

Pepper, to taste

½ cup cornstarch

2 eggs, beaten

Oil, to fry

Sauce

1 tablespoon oil

2 teaspoons garlic, minced

1 bell pepper, diced

¾ cup cider vinegar

1 tablespoon soy sauce

¼ cup ketchup

½ cup sugar

Chopped scallions, to serve

Sesame seeds, to serve

Rice, cooked, to serve

PREPARATION:

1. Season chicken with salt and pepper.

2. Separate the cornstarch and eggs into two bowls. Dip the chicken into the cornstarch, then eggs.

3. Heat a skillet over high heat and add oil. Fry the chicken until golden, crispy and cooked through. Transfer to a paper towel-lined plate.

4. In a large pan, heat oil and fry garlic until fragrant.

5. Add the bell pepper, apple cider vinegar, soy sauce, ketchup, and sugar. Bring to a boil.

6. When the sauce has thickened, add the fried chicken. Toss to coat.

7. Top with chopped scallions and sesame seeds. Serve with rice.

Captain D's Cole Slaw

Captain D's Cole Slaw

Ingredients:

1 medium sized head cabbage chopped fine
2 large carrots chopped
2 tablespoons white onion chopped fine
3/4 cup mayonnaise
2 tablespoons white distilled vinegar
2 teaspoons sugar
1 1/2 teaspoons salt or 1 1/2 teaspoons celery salt and omit celery seed
1/2 teaspoon celery seed

Directions:

1.Chop cabbage, celery, and onions and place in a large bowl. In a small bowl combine mayonnaise, distilled vinegar, sugar, salt, and celery seed. Whisk dressing together and drizzle over the chopped vegetables. Stir to combine dressing and vegetables until the cabbage is well coated. This recipe is best when allowed to rest in a covered dish in the refrigerator for at least 2 hours.

2.You can use either celery salt or salt and celery seed. I personally like the flavor of the salt and celery seed, because the flavor is slightly richer this way.

Boston Market Sweet Potato Casserole

Boston Market Sweet Potato Casserole

Ingredients:

Casserole:
4 1/2 to 5 pounds fresh sweet potatoes (yams) or 2 (40-ounce) cans sweet potatoes (yams)
4 tablespoons (1/2 stick) butter
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup dark brown sugar
1/4 cup heavy cream
Nonstick cooking spray
Oatmeal Cookie Crust
1/2 cup all-purpose flour
1 cup dark brown sugar
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 pound (1 stick) butter, at room temperature
2 cups miniature marshmallows

Directions:

Casserole:

1.Preheat the oven to 350 degrees F. Wrap sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour. After 1 hour, test by piercing with a fork; if you can pierce them easily, they are done baking. If not, bake them a little longer and test again. Allow the sweet potatoes to cool until you can handle them, remove foil, and remove skins by simply pushing off the skins from the flesh of the potato. Place the cooked potatoes into a large bowl. If using canned sweet potatoes, skip the baking. Just open the cans and drain off the syrup.

2.Mash the sweet potatoes with the butter using a pastry blender or a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg and beat until you have a uniform mixture. Add the brown sugar and cream and mix well.

Oatmeal Cookie Crust:

1.Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the butter with a fork until you have a crumbly mixture.

2.If you had turned off the oven, heat it again to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray. Spreading the sweet potatoes in the pan. Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 45 minute