August 21, 2011 by Scott.

Ingredients
- 1 cup Coke
- 1 cup Ketchup
- 3 tblsp A-1 Sauce
- 1/4 cup Worcestershire Sauce
- 1 tsp Onion flakes
- 1 tsp Garlic flakes

Posted in Marinade, Rubs, Sauce | No Comments »

August 20, 2011 by Scott.

Ingredients
- Salt
- Pepper
- Paprika
- Brown Sugar

All equal parts

Directions
1. Combine equal parts of each ingredient into a bowl and mix

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August 20, 2011 by Scott.

Ingredients
7 - medium chilled tomatoes (not too ripe, they should be firm)
2 - small jalapeno pepper (or 1 jalapeno and one chipotle chili).
1 - clove garlic
1 - teaspoon salt
1.5 cup - Water (optional) to desired consistency
2 - tablespoons white onions, diced
2 - tablespoons cilantro, chopped
1/2 cup - Lime juice (optional) to thin consistency

Directions
1. Preheat your barbecue grill (high temp).
2. Remove stems from tomatoes and place 6 of them directly on the heated grill, stem side down
3. Roast them for 20 to 30 minutes, or until the grilled side is very charred
4. Turn them over, throw the jalapeno pepper (minus the stem) on the grill with the tomatoes, and grill for an additional 20 to 30 minutes, or until both the tomatoes and the jalapeno are blackened.
5. Turn the pepper periodically to blacken all surfaces.
6. Remove the tomatoes and jalapeno from the grill, place them in a bowl, and allow them to cool for 10 to 15 minutes.
7. Once cooled, dump the contents of the bowl into a blender, add the garlic and salt, and puree on high speed.
8. Add water and/or lime juice if desired and blend again for 30 to 45 seconds.
9. The sauce will darken as the charred tomato bits are chopped finer.
10. Pour the contents of the blender into a bowl.
11. Dice the remaining tomato and add it to the pureed salsa. (dice as much of the tomato as desired)
12. Stir in the onion and cilantro
13. Chill before serving

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July 31, 2011 by Scott.

Ingredients
- 4 medium fresh ripe tomatoes
- 1 small bunch of cilantro (approximately 10 pieces)
- 1 fresh lime
- 3 chipotle chilies canned in adobo sauce
- 1 medium onion
- Salt & pepper to taste
- Red pepper flakes to taste (optional)

Directions
1. Wash and core tomatoes
2. Wash and dry cilantro
3. Peel onion. Cut tomatoes and onion into quarters for processor
4. Remove stems & seeds from chipotles
5. Place all the vegetables, cilantro and lime juice into food processor and blend
6. Add salt & pepper and optionally add red pepper flakes to taste
7. Add a tablespoon or two of adobo sauce to the mix for extra smokey flavor

Let chill for a couple hours before serving.

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June 26, 2011 by Scott.

Ingredients
- 2 (18 oz) bottles of BBQ sauce
- 1 15 oz can of pineapple chunks with juice
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 8 boneless, skinless chicken breast

Directions
1. Mix together: BBQ sauce, pineapple chunks, green bell pepper, onion and garlic
2. Put 4 chicken breasts on the bottom of the slow cooker
3. Pour half of the BBQ sauce mixture over the chicken
4. Place remaining chicken in the slow cooker and pour remaining sauce over chicken
5. Cover and cook 8 hours on Low heat

Serve over rice.

Posted in Slow Cooker, Chicken | 1 Comment »

June 22, 2011 by Scott.

Ingredients
- 1 Cup apple cider vinegar
- 1 Cup ketchup
- 5 Tbsp mustard
- 1.5 Tsp cayenne pepper
- 2 Garlic cloves
- Salt to taste
- Tobasco to taste

Directions
1. Mix vinegar, ketchup and mustard together until light orange in color.
2. Mix in remaining ingredients.

Apply before and after cooking.

Posted in BBQ, Marinade, Rubs, Sauce | 1 Comment »

March 14, 2011 by Scott.

Ingredients
- 2 15oz cans black beans, drained
- 4 cups frozen corn kernals
- 2 garlic cloves, minced
- 3/4 tsp. ground cumin
- 2 cups chunky salsa, divided
- 10 skinless, boneless chicken breast halves
- 2 8oz pkgs. cream cheese, cubed
- Cooked rice
- Shredded cheddar cheese

Directions
1. Combine beans, corn, garlic, cumin, and half salsa in slow cooker
2. Arrange chicken over top. Pour remaining salsa over top
3. Cover. Cook on high 2-3 hrs or low for 4-6 hrs
4. Remove chicken and cut into bite-sized pieces and return to cooker
5. Stir in cream cheese. Cook on high until cream cheese melts
6. Spoon chicken and sauce over cooked rice. Top with shredded cheese

Posted in Slow Cooker, Chicken | 1 Comment »

March 6, 2011 by Scott.

Ingredients
- 1 lb skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 lb andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1 lb frozen cooked shrimp without tails (optional)

Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last ~60 minutes of cook time.

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January 17, 2011 by Scott.

This makes 16 servings!

Ingredients
- 4 Tblsp vegetable oil
- 3 Large onions, chopped
- 4 Large garlic cloves, minced
- 4 lbs lean stew beef; cut in small cubes
- 3 lbs bulk pork sausage
- 2 (1-lb. 12oz) cans chopped tomatoes
- 2 (6-oz) cans tomato paste
- 6 Tblsp chili powder
- 3 Tsp cumin
- 1 Tblsp oregano
- 2 (1-lb) cans baked beans
- 2 Tsp salt
- 2 Tsp sugar
- 2 Tblsp unsweetened cocoa powder
- 2 (15-oz) cans kidney beans, drained
- 1 (15-oz) can pinto beans, drained

Directions
1. In a large sauce pan, heat oil and saute’ onion and garlic until soft, but not brown
2. Add beef and sausage
3. Cook until brown; pour off fat
4. Add tomatoes, tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar, cocoa powder
5. Simmer partially covered for 2-hours - stirring often (if it gets too dry, add some water as it cooks)
6. Stir in kidney and pinto beans
7. Cook 30 minutes longer or until meat is very tender
8. Remove any excess fat before serving

Posted in Beef | 1 Comment »

January 16, 2011 by Scott.

Serves 4

Ingredients:

- 4 oz. semi sweet baking chocolate
- 1/2 cup (1 stick) butter
- 1 TBSP Cabernet or other red wine
- 1 tsp Vanilla extract
- 1 cup confectioners’ sugar
- 2 eggs
- 1 egg yolk
- 6 TBSP flour
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger

Directions:

Butter 4 (6 oz.) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.

Bake in pre-heated oven at 425 degrees for 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with powdered sugar if desired.

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