November 14, 2009 by Scott.

Ingredients:
- 4 cups warmed milk
- 8 eggs
- 4 cups flour
- 1 1/2 heaping tbsp salt
- 2 1/4 cups graded gruyere cheese

Directions:
1. Place the popover pan in the oven and heat to 350 degrees
2. Gently warm milk over low heat and set aside
3. Whisk the eggs until frothy and slowly whisk in the milk (be sure not to cook eggs) and set aside
4. Sift the flour with the salt
5. Slowly add the wet mixture to the dry mixture and gently combine until mostly smooth
6. Remove the popover pan from the oven and spray with non-stick spray
7. While batter is slightly warm or room tempurature, fill each popover cup 3/4 full
8. Top each popover with approximately 2 1/2 tbsp of cheese
9. Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes
10. Remove from pan and serve immediately

Posted in Side dish | No Comments »

October 7, 2009 by Scott.

These ribs are tender and the meat easily comes off the bone.

Directions:
1. Preheat oven to 300 degrees
2. Heavily season with your favorite rub
3. In a roasting pan, add about 1″ of water and liquid smoke
4. Put ribs on a rack in the roasting pan and cover/seal with aluminum foil (place ribs on edge with meat side facing each other)
5. Put pan in the oven and let cook for 8 hrs

Optional: When finished, put ribs in a preheated BBQ (375 degrees) and cook ribs 4 minutes per side (apply BBQ sauce on each flip if desired). Desired internal temp is 165 degrees.

Posted in BBQ, Pork | No Comments »

October 6, 2009 by Scott.

Ingredients:
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 cup soy sauce
- 2 garlic cloves
- 1/2 tsp cinnamon
- 2 Tbsp red wine
- 1 tsp ginger
- some green onion tops cut any size

Posted in Marinade, Rubs, Sauce | 1 Comment »

October 6, 2009 by Scott.

Ingredients:
- 2 Tbsp finely ground black pepper
- 1 Tbsp ground oregano
- 1 Tbsp paprika
- 1 Tbsp brown sugar
- 2 Tsp salt
- 3/4 Tsp cayenne pepper

Posted in BBQ, Marinade, Rubs, Sauce | No Comments »

August 27, 2009 by Scott.

Ingredients
- 3 lbs chicken pieces
- 1/3 cup olive oil
- 4 tbsp butter, melted
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1tbsp dried oregano
- salt & pepper
- 2 large potatoes, peeled and sliced

Directions:
1. Place chicken pieces in a large baking pan.
2. Mix together remaining ingredients, except potatoes
3. Pour over chicken and cover with aluminum foil and marinate overnight
4. Bake uncovered at 425 degrees until lightly browned
5. Turn chicken pieces and baste
6. Add potatoes and cover with aluminum foil
7. Bake at 325 degrees for 1 to 1 1/2 hours

Posted in Greek, Chicken | No Comments »

August 27, 2009 by Scott.

Ingredients:
- 1 pkg of string hash browns
- 1 16oz container of sour cream
- 1 can Cream of Mushroom soup
- 1 package of shredded cheese

Directions:
1. Mix together hash browns, sour cream and soup and put into a baking dish
2. Cover hash brown mix with shredded cheese
3. Bake in a preheated oven at 350 degrees for 1hr 15min

Posted in Side dish | No Comments »

August 25, 2009 by Scott.

Ingredients:
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water

Directions:
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.

Posted in Dessert | No Comments »

August 25, 2009 by Scott.

This can be found at The Food Network

Ingredients:
- 4 strips bacon
- 3 sprigs fresh thyme
- 2/3 cup heavy cream
- 2 Pie Crusts, recipe follows
- 3 medium baking potatoes, peeled
- Salt and freshly ground black pepper
- 1/4 cup grated Gruyere cheese
- 1 egg yolk, whisked with a splash of water

Directions:
1. Preheat the oven to 375 degrees F.
2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
3. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes.
5. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full.
6. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

7. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed.
8. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust and put the pie pan on a baking sheet.
9. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes.
10. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water

Directions:
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.
5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Posted in Casserole, Side dish | No Comments »

July 21, 2009 by Scott.

This is a great and easy marinate for pork tenderloin, just needs to marinade overnight.

Marinate in the Pork Tenderloin Marinade found here and show below.

Ingredients:
- 2 pork tenderloins
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 cup soy sauce
- 2 garlic cloves
- 1/2 tsp cinnamon
- 2 Tbsp red wine
- 1 tsp ginger
- some green onion tops cut any size

Directions:
1. Put pork in large zip lock bag
2. Put all ingredients, except onion tops, into bowl and mix well, then add onion tops
3. Pour mixture into bag with pork and refrigerate 24hrs
4. Put pork into baking dish and bake at 350 degrees for 45 minutes (want temp of pork to be 145 degrees)
5. Let rest

Posted in Pork | No Comments »

July 2, 2009 by Scott.

INGREDIENTS:
- 2 large cans (19 ounces) enchilada sauce
- 6 boneless chicken breast halves
- 2 cans cream of chicken soup
- 1 small can sliced black olives
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped mild chili peppers
- 16 to 20 corn tortillas
- 16 ounces shredded sharp Cheddar cheese (can cut in half if desired)

Directions:
1. Cook chicken and shred.
2. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges.
3. Layer Crock Pot with sauce (1 can), tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Use half of each for the both layers. Split the second can of sauce between the middle layer and top)

Cover and cook on LOW for 5 to 7 hours.

Posted in Slow Cooker, Mexican, Chicken | No Comments »