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Wednesday - June 21, 2017 5:44 am

Tex-Mex Rice

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1 – 14.5 oz can diced tomatoes

1 ½ cup long grain white rice

¼ cup canola oil

½ cup red onion, chopped fine

1 cup chopped peppers (red/green mix)

¼ tsp red pepper flakes

1 tsp ground cumin

1 tsp dried oregano

1 ½ cups chicken broth

Process tomatoes in a food processor until smooth; set aside. Place rice in a fine mesh sieve and rinse under running water until water runs clear (about 1 minute). Drain rice well. Heat oil in large saucepan over medium high heat. Add onions, peppers and red pepper flakes. Cook until onions are softened (about 5 minutes). Reserve ¼ cup pepper mixture. Stir in rice, cumin and oregano and cook stirring frequently until rice is golden (4-5 minutes). Add broth, processed tomatoes and ½ tsp salt and bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender (about 20-25 minutes). Remove from heat and stir in reserved pepper mixture. Cover and let stand 10 minutes. Fluff with fork & serve.

Monday - June 5, 2017 10:22 am

Hawaiian Salsa:

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¾ cup roasted red pepper chopped fine

½ cup chopped red onion

½ cup chopped green pepper

1 cup chopped tomato

¾ cup chopped jalapeno

fresh chopped cilantro to taste

salt, pepper, chili powder, cumin

little bit of garlic,

3 tsp honey

1 cup chopped pineapple

 

In a bowl mix ¾ cup roasted red pepper chopped fine, ½ cup chopped red onion, ½ cup chopped green pepper, 1 cup chopped tomato, ¾ cup chopped jalapeno, fresh chopped cilantro to taste, salt, pepper, chili powder, cumin, little bit of garlic, and 3 tsp honey. Then add 1 cup chopped pineapple.

Thursday - May 25, 2017 5:50 am

Chicken Dry Rub

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1/4 cup brown sugar 1/4 cup paprika 2 TBSP black pepper 2 tsp rosemary powder 3/4 cup white sugar 1/4 cup garlic powder 2 TBSP onion powder.  Mix together, rub your chicken, cook.

 

Thursday - May 25, 2017 5:42 am

Honey BBQ Wing Sauce

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2 TBSP butter

1/2 cup minced onion

1 tsp chopped garlic

1/2 cup honey

8 oz BBQ sauce

1/2 cup brown sugar

2 oz Jack Daniels

3-6 oz wing sauce

1/8 tsp pepper

1 TBSP Dijon mustard

 

Melt the butter and saute the onion and garlic. Add all the other ingredients. When making wings it's important to not overcook them. Do about 13 wings at a time at 350 in a deep fryer and cook about 8 minutes. Pat off wings with paper towel and drench with sauce. Remove from sauce and put on a separate plate. Serve with Blue Cheese dressing. I love Jimmy's chunky.

Wednesday - April 26, 2017 10:35 am

Smokehouse Chili

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5lb cubed pork shoulder

2 C dried red beans cooked until semi soft, about 45 minutes

2 lg. cans of tomato sauce, use the good stuff, + 2 cans water

2 TBSP oil

1 lrg onion

3 jalapenos

1/4 C smoked paprika

1/4 C mild chili powder

1/4 C Cajun spice

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp black pepper

1 Tbsp salt

1 C chili negro

8oz Mexican dried chili pods, seeds removed, boiled till soft, then puree till smooth

In a large stock pot heat oil until it starts to smoke. Season cube pork with salt and pepper, add to the oil and brown. Add the onions, jalapenos and spices. Coat pork with dry spices and simmer. Add tomato sauce and water. Bring to a boil and add the chili puree. Simmer for one hour, then add the almost cooked beans and simmer for an additional hour until the pork is tender and the beans are soft. Serve

Monday - February 6, 2017 10:25 am

Béchamel

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Ingredients:

1 quart heavy cream or whole milk

1 small sweet onion

1 tsp ground clove/ or whole (studded onion)

2 tsp ground nutmeg

Roux ( ½ cup butter & ½ cup flour.

Method:

Cook the roux in a med sauce pan. Until the mix smells nutty. Approx 5-6 minutes on med. Add the cream or milk and dry ingredients. Stir until thickened. Note: If the mix needs to be thinned out? Just add more Cream.

Tuesday - December 20, 2016 1:00 pm

Ghostly 3-Cheese Pizza

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12 Rhodes yeast dinner rolls, thawed to room temperature or refrigerated pizza crust

½ cup pizza sauce

¾ cup grated provolone cheese

¾ cup grated mozzarella cheese

¾ cup grated white cheddar cheese

Deli pepperoni slices

Purple onion rings

Salami slices (I used sausage instead)

Olive slices

Green pepper

Heat oven to 350 degrees. Spray counter lightly with non-stick cooking spray. Combine rolls and shape them or refrigerated pizza dough into a large teardrop shape. On rounded end cut down sides 3 to 4 inches to form arms. Pull arms out and tuck pointed ends under. Place on a large sprayed baking sheet. Pull bottom of ghost to one side. Poke with a fork several times to prevent bubbles from forming. Bake 10 to 15 minutes. Remove from oven and cool slightly. Spread pizza sauce evenly over crust. Sprinkle evenly with any pizza toppings you like; evenly top with cheeses (use any cheeses you have on hand). Use red onion slices for eyes and green pepper for mouth; decorate face as desired. Bake an additional 10 to 15 minutes or until cheese is nicely melted. (Adapted from rhodes.com)

Wednesday - May 18, 2016 1:31 pm

Ground turkey with Peppers

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Cooking spray

1 cup chopped yellow onion

1 bell pepper (red or yellow preferred), chopped

2 cloves garlic, minced

salt/pepper

1 lb ground turkey, preferably ground turkey thighs

1 teaspoon chipotle powder or chili powder (or to taste)

2 Tbsp chopped cilantro

 

Spray a large skillet with cooking spray and heat over medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened. Add the garlic and cook 30 seconds more. Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder. Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro. Serve alone, or with steamed rice or noodles.

Thursday - February 11, 2016 12:00 am

Amazing No-Knead Bread

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Ingredients

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface

1/2 t. instant or active-dry yeast

2 1/2 t. salt

2 2/3 c. cool water

In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.

Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.

After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.

Remove the bread from the pot and let it cool completely on a wire rack before slicing.

This is a 'basic' bread that I have altered dozens of times, each time a little different. One time it's Cheddar, Olives, and Bacon. Next time It's Onion and Herbs and different cheese. Play with it, and love it every time. Add the new ingredients AFTER the overnight rising, not before, otherwise it may not rise as well.

Tuesday - December 22, 2015 12:00 am

Cranberry Raisin & Shallot Demi Glace

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Yield: 1.5 cups Ingredients:

1.75 cups Cranberry raisins or dried (if dried, re-hydrate in warm water for 10 minutes)

2 Tbsp sugar

1 cup beef demi glace or reduced beef broth

1 cup slivered shallot

Pinch pepper & salt

 

Method:

Heat sugar, broth & raisins until the mixture begins to thicken. Approx 10 minutes. Using a stick blender or food processor, blend the ingredients until smooth and bring back to a simmer for 2 minutes. **** be very careful when blending hot liquids. Start on low and then turn to med high. **Always cover the blender with a thick towel in case it comes through the top. Heat us a saute pan and add ½ tbsp butter and slivered shallots. Cook on medium for 20 minutes, stirring frequently until softened. Add to sauce

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