by Cecil on December 4, 2009
Meatball Sandwich with Asian Chili Sauce
2 cups prepared asian chili sauce
2 cups of grape jelly
6 oz of beer
Hot sauce to taste
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon black pepper
2 pound bag of prepared mini meatballs defrosted
In large saucepan, combine the sauce ingredients.
Add hot sauce to taste.
Bring to boil. Stirring often.
Add meatballs and mix well.
Return to boil, then reduce to simmer and cook for 10 minutes until sauce thickens.
1.2.4
by Cecil on November 13, 2009
Cucumber Lemonade Spritzer
3 cups water
1½ cups white sugar
2 cucumber, sliced
lemon juice
1 cup of club soda
Make a simple syrup by heating water and sugar in a saucepan until sugar has dissolved.
Blend cucumber slices in a blender or food processor into a pulp.
Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
1.2.4
by Cecil on November 13, 2009
Steak Salad with Bacon and Goat Cheese
1½ pound London Broil steak
1 Bag of Mixed Greens
1 Medium onion
1 Package of Cherry Tomatoes, cut in half
4oz of goat cheese
Bacon bits to taste
Strawberry Vinaigrette
Cook Steak to desired doneness, rare to medium rare are ideal. Once done let it rest for 15 minutes before cutting
Cut steak against the grain and set aside
Cut onions and tomatoes
Top mixed greens with, onion, tomatoes, bacon bits, goat cheese and steak.
Add the strawberry vinaigrette
1.2.4
by Cecil on November 6, 2009
2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
Steam Shrimp
Heat oil in a large pot over medium high heat.
Saute chicken and kielbasa until browned.
Add onion, bell pepper, celery and garlic.
Season with cayenne, onion powder, salt and pepper.
Cook until onion is tender and translucent.
Add rice, chicken stock and bay leaves.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
Add Shrimp and cook for 5 minutes.
1.2.4
by Cecil on November 6, 2009
2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 canned chipotle pepper in adobo sauce, minced
1/2 cup grated Monterey jack
Preheat oven to 375 degrees F.
In a large bowl, mix together all of the ingredients. Make sure not to over mix
Spray muffin tins with cooking spray
Divide the batter evenly in muffin tins
Bake about 20 minute or until just golden and muffin springs back when gently pressed
Let cool for 10 minutes, then serve
1.2.4
by Cecil on October 30, 2009
2/3 cup plus 2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1½ cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas
Heat large skillet with 2 tablespoons oil over medium heat.
Cook onion and garlic stirring, until softened, about 6 minutes.
Add the chicken, season with salt and pepper and cook until heated through.
Transfer to a bowl and stir in the cheese. Wipe out the skillet.
Warm the tortillas over low heat to soften, about 10 seconds on each side.
Spoon chicken mixture down the center of each and roll up the tortillas.
In the large skillet, heat the remaining 2/3 cup oil over medium-high heat.
In batches, add the chicken rollups seam side down turning once, until golden, about 2 minutes; drain on paper towels.
1.2.4
by Cecil on October 30, 2009
1 pound Chorizo Sausage
12 Ounces of quesadilla cheese
Fry sausage in large skillet making sure the sausage crumbles into small pieces.
When cooked all the way, place in oven safe dish.
Cook under broiler until cheese melts.
1.2.4
by Cecil on October 16, 2009
Smokin’ Chipotle Pork Stew with Beer
2 tablespoons vegetable oil
1½ Pounds boneless pork shoulder cut into small cubes
1 large or 2 medium onions, diced
1 bottle or can of beer, at least 12 oz or more if you like
5 chipotle peppers in adobo sauce
3 tablespoons adobo sauce
2 teaspoons ground cumin
Salt and Pepper to taste
***Dutch Over
Heat 2 tablespoons of vegetable oil and Brown (cook until all sides are brown) pork over medium-high heat in Dutch Oven.
Set browned pork aside in a bowl
Reduce heat to low, add onions and cook until golden and brown around the edges about 8 to 10 minutes
Add reserved pork, chipotles, adobo sauce, cumin, salt, pepper and beer. Stir until combined.
Cover and simmer until pork is fork tender, stirring occasionally, about 1½ hours.
Serve in bowl.
1.2.4
If you are making it in a Crock Pot
Heat 2 tablespoons of vegetable oil and Brown (cook until all sides are brown) pork over medium-high heat in skillet.
Set browned pork aside in a bowl
Add onions into skillet and cook until golden and brown around the edges about 8 to 10 minutes
Transfer onions and pork to Crock Pot
Add chipotles, adobo sauce, cumin, salt, pepper and beer. Stir until combined
Cover and simmer until pork is fork tender, stirring occasionally, about 1½ hours.
Serve in bowl.
by Cecil on October 6, 2009
The perfect drink to go with burgers & fries is a milkshake and since we made burgers & fries last week, we thought we’d make a milkshake to go with it. We also gave the milkshake an adult twist by adding Kahlua along with a shot of espresso. The perfect morning drink to go with the breakfast burger.
Mocha-Caramel Milkshake with a shot of Espresso
cup of whole milk
teaspoon instant espresso powder
3 tablespoons of Chocolate syrup
3 tablespoons of Caramel sauce
1½ packed cups of coffee ice cream
Whipped cream
Kahlua
Place milk, espresso powder, Caramel sauce and Chocolate syrup in blender and blend for 10 seconds.
Add ice cream and blend until smooth. Add 1 ounce Kahlua if you want to make it an adult milkshake
Garnish with whipped cream and serve.
1.2.4
by Cecil on October 2, 2009
Caesar Dressing
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 garlic cloves, chopped
2 anchovy fillets
1 tablespoon fresh lemon juice
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
1/4 teaspoon ground black pepper
2 tablespoons freshly grated parmesan cheese, plus more for garnish
Burgers
1 1/2 punds of ground beef 80 percent lean
Salt
Pepper
Canola oil
4 hamburger buns
8 Romaine heart leaves
2 tablespoons freshly grated Parmesan cheese
Combine the mayonnaise, mustard, garlic anchovies, lemon juice, Tabasco, Worcestershire and pepper in a food processor process until smooth
Stir in cheese
Cover and refrigerate for at least 30 minutes
Divide meat into 4 patties
Season both sides with salt and pepper
Lightly coat the burgers with canola oil
Cook the burgers to your desired liking
Once done, place burgers on buns and top with Caesar dressing
top with romaine leaves, parmesan cheese and black pepper
1.2.4
Adapted from Bobby Flay’s Burgers, Fries, and Shakes
