Mike Hayes

Mike Hayes

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Monday - November 27, 2017 4:21 pm

Shrimp Alfredo Sauce

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 4:09 pm

Egg Casserole

1 32oz bag frozen hash browns

1 lb. cooked ham, chopped

1/2 C Onion, chopped

1 green or red bell pepper, chpped

1 1/2 C shredded cheddar cheese

12 eggs

1 C milk

2 tsp. All-Purpose or Original Pleasoning

Spray inside of slow cooker with nonstick spray. Place 1/3 frozen hash browns in the slow cooker. Add 1/3 of the ham, onion, pepper and cheese. Repeat layers, end with cheese. In a large bowl, beat the eggs, milk and Pleasoning until well mixed. Pour over the ingredients in the slow cooker, cover and turn on LOW. Cook 10-12 hours until eggs are set and sasserole is throughly cooked.

Monday - November 27, 2017 4:00 pm

Slow Cooker Pulled Pork Bar-B-Que

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.

Monday - November 27, 2017 3:20 pm

Original Pleasoning Chex Party Mix

6 Tbl. butter

3/4 tsp Garlic Salt Pleasoning

3 C Corn Chex Cereal

1 C bite-size pretzels

2 Tbl. Worcestershire sauce

2 tsp. Original Pleasoning

3 C Rice Chex Cereal

1 C mixed nuts

1 C bite-size garlic bagels

Preheat oven to 250. Melt butter, stir in garlic Salt Pleasoning and Original Pleasoning and Worcestershire sauce. Place all other ingredients in a large roasting pan, gradually add the butter mixture, stir gently till evenly coated. Bake 1 hr, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Substitute Taco or Caution Pleasoning for a spicer mix.

Wednesday - November 15, 2017 10:27 am

Buffalo Chicken Wings

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 11:00 am

Egg Casserole

1 bag (32 oz) frozen hash brown potatoes

1 lb cooked ham, chopped

1/2 C onion, chopped

1 green or red bell pepper, chopped

1 1/2 C shredded cheddar cheese

12 eggs

1 C milk

2 tsp All-Purpose or Original Pleasoning

 

Spray inside of slow cooker with nonstick cooking spray. Place 1/3 of the frozen hash browns in the slow cooker. Add 1/3 of the ham, onion, pepper and cheese. Repeat layers, end with cheese on top. In a large bowl, beat the eggs, milk and Pleasoning until well mixed. Pour over the ingredients in the slow cooker, cover and cook on Low for 10 hours or so, until eggs are set and the casserole is thoroughly cooked.

Tuesday - November 14, 2017 10:52 am

Slow Cooker Pulled Pork BBQ

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.

Tuesday - November 14, 2017 10:42 am

Original Pleasoning Chex Party Mix

6 Tbl butter

3/4 tsp Garlic Pleasoning

3 C Corn Chex Cereal

3 C Rice Chex Cereal

3 C Wheat Chex Cereal

1 C mixed nuts

1 C bite-size garlic bagels

1 C bite-size pretzels

2 Tbl Worcestershire sauce

2 tsp Original Pleasoning

 

Preheat oven to 250. Melt butter, stir in Garlic Pleasoning Original Pleasoning and Worcestershire sauce. Place all other ingredients in a large roasting pan, gradually add the butter, continue mixing until evenly coated. Bake 1 hr, stir every 15 minutes. Spread on paper towels to cool. Store in airtight container. If you like it spicier, use Taco or Caution Pleasoning in place of Original

Saturday - November 11, 2017 5:51 am

Dauphinoise Potato

Yield: approx. 5-6 servings

Ingredients:

4-5 medium potatoes (Yukon gold)

1 Ib white cheddar cheese (shredded)

1 quart half & half

5 egg yolks

2 Tbsp chopped fresh thyme

Method: Slice potatoes extremely thin using a mandolin or slice paper thin with a chef knife Layer potatoes with shredded cheese in between in a small bread loaf pan or small bakeable vessel. Heat the half & half until scolded. Add thyme & pinch of salt & pepper to taste. Mix the egg yolks in a mixing bowl and slowly pour the heated cream into the egg mixture until a custard. Pour over potatoes and bake 350 for approx. 25 minutes or until fully cooked. Cool, remove from the pan and cut to desired shape. Heat pieces on a sheet pan or 9x11 casserole dish

Saturday - November 11, 2017 5:46 am

Braised Red Cabbage

Ingredients:

1 large head of red cabbage cored and cubed into ½ inch pieces

1# of bacon chopped into ¼ inch pieces

1 large onion diced small

(2) each granny smith apples peeled and diced ¼ inch cubes

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

2 cups red wine vinegar

1 cup brown sugar

¼ cup cornstarch with 2 tablespoons h2o (slurry)

Procedure:

In a braising pan add bacon and cook until bacon is fully cooked. Next, add onions & sauté until softened. Next, add cabbage and cook for 5 minutes while stirring. Next, add apples & spices, cook for an additional 5 minutes. Next, dissolve red wine vinegar and brown sugar in a small bowl and add this to the cabbage, cook for 3 minutes. Next, add the slurry and cook till the cabbage is tender about (20) minutes, season to taste with kosher salt and white pepper. Next, transfer to a large storage container and completely cool. Then cover with lid, label, date and refrigerate.

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