Monday - November 27, 2017 4:21 pm

Shrimp Alfredo Sauce

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1 Tbl Olive Oil

3 Tbs butter

white wine

red pepper flakes

1 pint cream

fresh grated parmesan cheese

1 1/2 lb. uncooked shrimp w/shells

garlic, minced onion, minced fresh parsley

Start water boiling for alfredo. Melt butter and lil, add garlic, onion. Shell the shrimp and add the shells to the boiling water. Let them cook for a couple minutes, then remove the shells and add the shrimp. Cook briefly, the shrimpl will turn pink, remove the shrimp, add the wine and reduce. add red pepper, add cream and parm. cheese, add parsley and shrimp. Pour all over alfredo and serve.

Monday - November 27, 2017 4:00 pm

Slow Cooker Pulled Pork Bar-B-Que

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3-4 lb. pork roast (Boston Butt)

1 tsp. Chili Pleasoning

1 C water

2 Tbl. Bar-B-Que Spice Pleasoning

1 Tbl. Chicken Pleasoning

1 Tbl. brown sugar

1 C ketchup

1/2 C pork broth (from slow cooker)

 

In a small bowl, combine brown sugar, Chcken Pleasoning and Chili Pleasoning. Rub roast with mixture and place in slow cooker. Add 1/2 cup water, cover and cook on HIGH for 5 hours. Remove roast and shred with forks, removing excess fat as you shred. In a separate bowl mix together Bar-B-Que Pleasoning, ketchup, 1/2 cup water and 1/2 cup broth from slow cooker. Return shredded pork to slow cooker and stir in sauce. Cover and cook on HIGH for 1 hour. If too dry, add a little broth.

Wednesday - November 15, 2017 10:27 am

Buffalo Chicken Wings

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36 Chicken wings, drums and flats

1 TBL vegetable oil

1 C all-purpose Flour

1 tsp Chicken Pleasoning

Sauce:

1 1/2 TBL white vinegar

1/8 tsp Garlic Garlic Pleasoning

1 tsp Tabasco sauce

6 TBL unsalted butter

1/4 tsp X-Treme Caution Pleasoning

1/4 tsp Worcestershire sauce

6 TBL Franks Hot Sauce

Preheat oven to 425. Place wing pieces in a large bowl and toss with the oil and Chicken Pleasoning. Place into a large plastic bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lines baking sheet. Don't crown them. Bake for about 20 minutes, turn the wings over and cook another 20 minutes or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan. Over low hear bring to a simmer, stirring occasionally then turn them off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon. Serve with your favorite dipping side.

Tuesday - November 14, 2017 10:52 am

Slow Cooker Pulled Pork BBQ

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3-4 lb pork roast

1 tsp Chili Pleasoning

1 C water

2 Tbl BBQ Pleasoning

1 Tbl Chicken Pleasoning

1 Tbl brown sugar

1 C ketchup

1/2 C pork broth (from the slow cooker after roast is cooked)

 

In a small bowl, combine brown sugar, Chicken Pleasoning and Chili Pleasoning. Rub roast with the mixture and place in slow cooker. Add 1/2 C water, cover and cook on High for 5 hours. Remove roast and shred with forks, removing the excess fat as you shred. In a separate bowl mix together BBQ Pleasoning, ketchup, 1/2 C water and 1/2 C broth from slow cooker. Discard remaining broth. Return shredded pork to slow cooker and stir in sauce. Cover and cook on High for 1 hour. If it's dry ad a bit more water, or reserved pork broth.

Saturday - November 11, 2017 5:34 am

Braised Beef Brisket w/ Beef Demi Glace & Caramelized Onions

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Yield: 6-8 servings

Ingredients:

3-4 Ib Beef Brisket (Trimmed)

1 yellow onion (chopped)

2 carrots (chopped)

1 celery stalk (chopped)

2 cloves garlic (chopped fine)

1 Tbsp SPIKE seasoning (Original Flavor)

¼ cup all purpose flour

¼ cup Worcestershire sauce

*Optional: Liquid Hickory Smoke

2-3 cups beef broth or enough to cove half the roast in the pan

4 Tbsp canola oil

1-2 large red onions (to caramelize)

S&P

Method:

Pre-heat over to 350 degrees. Heat 2 Tbsp in a large sauté pan on high heat until oil smokes. Immediately turn the heat down to medium high. Coat the roast with Spike Seasoning & Salt/pepper. Carefully sear each side of the roast until browned. (approx 2 minutes on each side) Remove and set-aside. Add the remaining oil to the same pan on medium high heat. Add the onions, celery, garlic & carrots to the pan. Saute until the onions become softened. (approx 6-7 minutes) Place the sautéed vegetables to an oven proof pan. Add the beef broth, Worcestershire & flour. Mix very well. Place the roast on the vegetables, cover with aluminum foil and bake for 2 hours. Check the liquid in the pan. Add more beef broth or water if needed. Bake for an additional 1.5 hrs. Meanwhile caramelize onions (see below) Remove the roast and let rest for 6-8 minutes. Strain the liquid and reduce the liquid 80% or until you have a syrup consistency.

Friday - November 3, 2017 10:17 am

Pleasoning Meat Rub

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3 parts Chicken Pleasoning

3 parts brown sugar

1 part Pork Pleasoning

 

Combine ingredients. Use on pork and beef. Apply a light coating of mustard to the meat first. This helps the rub stick better.

Thursday - November 2, 2017 11:29 am

Zombie Meatloaf

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1½ pounds ground beef

1 small onion, finely chopped

¾ cup buttery round crackers, crushed

2/3 cup milk

½ cup finely shredded sharp Cheddar cheese

2 eggs

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt, to taste

1 hard-boiled egg, cut in half

Sauce: ½ cup catsup ¼ cup brown sugar 2 tablespoons barbeque sauce Smallish garlic cloves, cut in 2 or 3 uneven pieces Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; grease or spray foil. Combine beef, onion, crackers, milk, Cheddar cheese, eggs, Worcestershire sauce, and seasoned salt together in a bowl. Transfer mixture to baking sheet; shape like a skull, leaving holes for eye sockets and mouth. Place a hard-boiled egg half in each socket, shaping beef around them to hold in place. Combine catsup, brown sugar and barbeque sauce in a bowl; stir until smooth. Spread ½ the sauce over meatloaf, including eyes and mouth. Bake until no longer pink in center, 50 to 60 minutes. An instant-read thermometer inserted in center should read at least 160 degrees. Arrange garlic pieces to mouth as teeth. Brush remaining sauce over meatloaf or serve on the side.

Thursday - November 2, 2017 11:13 am

Slow Cooker Black Bean Chili

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2 pounds ground beef

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon oil

4 cups tomato sauce

2 cups diced Italian tomatoes

4 cups black beans, drained and well-rinsed

6 cloves garlic, diced

1 green pepper, diced

1 small onion, diced

2 teaspoons chili powder

1 teaspoon cumin

Salt to taste

2 teaspoons sugar

1 teaspoon cayenne pepper

1 teaspoon Tabasco

1 teaspoon all spice

Cook beef over medium-high heat on stove top until lightly browned; season with salt and pepper. Place in crockpot; add remaining ingredients to crockpot. Stir well; cook 6 hours.

Monday - October 2, 2017 1:38 pm

Risotto

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Use long grain rice.

Saute:

1 chopped onion in oil and butter until transparent.

Add: 6 TBSP tomato paste

1/2 cup water, stir to blend

Add:

1 cup rice cook 1 minute

Add:

chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.

Rich stock:

1 can each cream of chicken and cream of mushroom soup

2 cans water.

If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.

Monday - October 2, 2017 1:28 pm

Gnocchi

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Cook 2 large or 3 medium Russed potatoes in skins until tender.

Peel and put through a ricer onto a flowered board.

Make a well in the center of potatoes and add:

1 slightly beaten egg

1 1/2 tsp. oil

Mix with warm potatoes and add:

2 1/2-3 cups flour

Kneed dough until firm, cut into pieces and roll each piece into a rope 1" in diamter. Cut off 3/4" piece and roll off the back of a floured fork. Put on a lightly floured baking sheet and freeze. Store in freezer bag until ready to cook. Do not thaw. Drop frpzem gmpccjo omtp bpo;omg water and cook until they float. Remove with slotted spoon and put into sauce. Serve with fresh parmesan. Use your favorite sauce.

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