Spicy BBQ Fajitas

Fajitas

Spicy BBQ Fajitas
Ingredients
  • 1 ½ lbs. lean flank steak
  • cup barbecue sauce
  • cup Hot Sauce
  • 2 large bell peppers, cut into wide strips
  • 1 large onion, cut into thick slices
  • 6 large flour tortillas, heated
Instructions
  1. Place flank steak, hot sauce and barbecue sauce in a resealable plastic bag.
  2. Marinate in refrigerator 30 min. up to 3 hours.
  3. GRILL steak and vegetables 10 to 15 min. until meat is medium rare and vegetables are charred, but tender.
  4. Slice steak and server with warm tortillas and vegetables.
  5. Add more BBQ sauce or hot sauce if desired.

Asian Orange Chicken Wings

Asian_Orange_wings

Asian Orange Chicken Wings
Ingredients
  • Asian Orange Glaze
  • 15 Fresh, Whole Chicken wings
  • 1 Cup orange marmalade
  • 2 Tablespoons hoisin sauce
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha chili sauce
Instructions
  1. Cut the tips off the chicken wings and slice inside each wing joint to help them cook more evenly, but don't cut all the way through. Sprinkle with dry rub coating evenly.
  2. Prepare the grill for cooking over direct medium heat.
  3. In a small saucepan, warm the marmalade and add the hoisin, soy sauce, vinegar, and sriracha. Cook over low heat for 5 minutes. Remove from heat.
  4. Grill the wings turning often for 30 minutes or until they are nicely browned and the juice runs clear.
  5. Transfer the wings to a bowl, if necessary, warm the glaze to loosen it and then pour it over the wings. Toss and coat well.

    Preseason Rub

    Preseason Rub
    Ingredients
    • 1⁄2 cup seasoning salt
    • 2 tablespoons coarse ground black pepper
    • 1 tablespoon mild chili powder
    • 1 tablespoon garlic powder
    Instructions
    1. In a small bowl or sandwich bag, combine all ingredients and mix.
    2. Great anything rub. Chicken, Steak, etc.

    Monte Cristo Sandwich - Recipe

    Monte Cristo Sandwich - Recipe
    Author: Adapted from allrecipes.com http://allrecipes.com/recipe/monte-cristo-sandwich---the-real-one/Detail.aspx
    Ingredients
    • 1 quart oil for frying, or as needed
    • 2/3 cup water
    • 1 egg
    • 2/3 cup all-purpose flour
    • 1 3/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 8 slices white bread
    • 4 slices Swiss cheese
    • 4 slices turkey
    • 4 slices ham
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon confectioners' sugar for dusting
    Instructions
    1. Heat 5 inches of vegetable oil in a deep-fryer to 365 degrees F.
    2. While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
    3. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
    4. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

    Adapted from allrecipes.com

      Hoagie Dip Recipe

      Hoagie Dip
      Ingredients
      • 1 medium onion
      • 1/2 head iceberg lettuce
      • 1 large tomato, halved and seeded
      • 1/4 pound deli-sliced genoa salami
      • 1/4 pound deli-sliced ham
      • 1/4 pound deli-sliced roast turkey
      • 1/4 pound deli-sliced provolone cheese
      • 1/2 cup mayonnaise
      • 1 teaspoon dried oregano
      • 1 tablespoon extra-virgin olive oil
      • 1 1/2 teaspoons dried basil
      • 1 10-to-12-inch round loaf Italian bread
      • 8 hoagie rolls, cut into pieces, for dipping
      Instructions
      1. Chop the onion, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
      2. Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and stir until everything is all mixed up.
      3. Refrigerate until ready to serve.
      4. Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.

       

      Monkey Bread Cake

      Monkey Bread Cake
      Ingredients
      • 4 cans of biscuits
      • 1 2/3 cups sugar
      • 2 tablespoons cinnamon
      • 1 1/2 sticks butter
      Instructions
      1. Cut biscuits into quarters
      2. mix 2/3 cups of sugar & 2 tablspoons of cinnamon together in a plastic bag
      3. Shake quarters of biscuits in mixture.
      4. Put in cake pan.
      5. Bring remainder of sugar and butter to boil and pour over bisucits.
      6. Bake at 350 for 45 minutes.

      Stromboli

      Stromboli
      Ingredients
      • Pre-made pizza dough
      • Pizza sauce
      • Salami
      • Pepperoni
      • Provolone cheese
      • Parmesan cheese
      • Red Pepper Flakes
      • Extra Virgin Olive Oil
      • Seasoning
      Instructions
      1. Roll Dough out
      2. Put sauce in the center of dough
      3. On one side, place Salami, Pepperoni, Provolone cheese and red pepper flakes.
      4. Fold over dough to cover and seal with your finger tips
      5. Brush Extra Virgin Olive Oil on top
      6. Top with your favorite seasoning
      7. Cook in the over for 12 minutes at 450 degrees until dough is brown and crisp.

      Stuffed jalapeno Wrapped In Bacon

      Game Plan:

      Stuffed jalapeno Wrapped In Bacon
      Ingredients
      • 8 large to extra large jalapenos
      • 8 mini hot dogs
      • 8 little sticks of cheese about the size of the hot dogs
      • 8 slices of bacon
      Instructions
      1. Prepare grill for indirect medium heat.
      2. Cut tops of jalapenos and clean out seeds.
      3. Stuff each with a hot dog and a stick of cheese.
      4. Wrap jalapenos with bacon making sure to cover the top
      5. Secure with a toothpick
      6. Place jalapenos on the grill away from the heat and cook until bacon is brown/crispy.
      7. Let cool before serving.

      Meatball Sandwich with Asian Chili Sauce

      Meatball Sandwich with Asian Chili Sauce
      Ingredients
      • 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
      Instructions
      1. In large saucepan, combine the sauce ingredients.
      2. Add hot sauce to taste.
      3. Bring to boil. Stirring often.
      4. Add meatballs and mix well.
      5. Return to boil, then reduce to simmer and cook for 10 minutes until sauce thickens.

      Cucumber Lemonade Spritzer

      Cucumber Lemonade Spritzer
      Ingredients
      • 3 cups water
      • 1½ cups white sugar
      • 2 cucumber, sliced
      • lemon juice
      • 1 cup of club soda
      Instructions
      1. Make a simple syrup by heating water and sugar in a saucepan until sugar has dissolved.
      2. Blend cucumber slices in a blender or food processor into a pulp.
      3. 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.
      4. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

      Steak Salad with Bacon and Goat Cheese

      Steak Salad with Bacon and Goat Cheese
      Ingredients
      • 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
      Instructions
      1. Cook Steak to desired doneness, rare to medium rare are ideal. Once done let it rest for 15 minutes before cutting
      2. Cut steak against the grain and set aside
      3. Cut onions and tomatoes
      4. Top mixed greens with, onion, tomatoes, bacon bits, goat cheese and steak.
      5. Add the strawberry vinaigrette

        Jambalaya

        Jambalaya
        Ingredients
        • 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
        Instructions
        1. Steam Shrimp
        2. Heat oil in a large pot over medium high heat.
        3. Saute chicken and kielbasa until browned.
        4. Add onion, bell pepper, celery and garlic.
        5. Season with cayenne, onion powder, salt and pepper.
        6. Cook until onion is tender and translucent.
        7. Add rice, chicken stock and bay leaves.
        8. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
        9. Add Shrimp and cook for 5 minutes.

        Spicy Cornbread Muffins

        Spicy Cornbread Muffins
        Ingredients
        • 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
        Instructions
        1. Preheat oven to 375 degrees F.
        2. In a large bowl, mix together all of the ingredients. Make sure not to over mix
        3. Spray muffin tins with cooking spray
        4. Divide the batter evenly in muffin tins
        5. Bake about 20 minute or until just golden and muffin springs back when gently pressed
        6. Let cool for 10 minutes, then serve

        Fried Chicken Rollups

        Fried Chicken Rollups
        Ingredients
        • 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
        Instructions
        1. Heat large skillet with 2 tablespoons oil over medium heat.
        2. Cook onion and garlic stirring, until softened, about 6 minutes.
        3. Add the chicken, season with salt and pepper and cook until heated through.
        4. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
        5. Warm the tortillas over low heat to soften, about 10 seconds on each side.
        6. Spoon chicken mixture down the center of each and roll up the tortillas.
        7. In the large skillet, heat the remaining 2/3 cup oil over medium-high heat.
        8. In batches, add the chicken rollups seam side down turning once, until golden, about 2 minutes; drain on paper towels.

        Chorizo Dip

        Chorizo Dip
        Ingredients
        • 1 pound Chorizo Sausage
        • 12 Ounces of quesadilla cheese
        Instructions
        1. Fry sausage in large skillet making sure the sausage crumbles into small pieces.
        2. When cooked all the way, place in oven safe dish.
        3. Cook under broiler until cheese melts.

          Smokin' Chipotle Pork Stew with Beer

          Smokin' Chipotle Pork Stew with Beer
          Ingredients
          • 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
          Instructions
          1. ***Dutch Over
          2. Heat 2 tablespoons of vegetable oil and Brown (cook until all sides are brown) pork over medium-high heat in Dutch Oven.
          3. Set browned pork aside in a bowl
          4. Reduce heat to low, add onions and cook until golden and brown around the edges about 8 to 10 minutes
          5. Add reserved pork, chipotles, adobo sauce, cumin, salt, pepper and beer. Stir until combined.
          6. Cover and simmer until pork is fork tender, stirring occasionally, about 1½ hours.
          7. Serve in bowl.
          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.
          Adapted from Gameday Gourmet

          Mocha-Caramel Milkshake with a shot of Espresso

          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
          Ingredients
          • 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
          Instructions
          1. Place milk, espresso powder, Caramel sauce and Chocolate syrup in blender and blend for 10 seconds.
          2. Add ice cream and blend until smooth. Add 1 ounce Kahlua if you want to make it an adult milkshake
          3. Garnish with whipped cream and serve.

            Caesar Salad Burger

            Caesar Salad Burger
            Ingredients
            • 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
            Instructions
            1. Combine the mayonnaise, mustard, garlic anchovies, lemon juice, Tabasco, Worcestershire and pepper in a food processor process until smooth
            2. Stir in cheese
            3. Cover and refrigerate for at least 30 minutes
            4. Divide meat into 4 patties
            5. Season both sides with salt and pepper
            6. Lightly coat the burgers with canola oil
            7. Cook the burgers to your desired liking
            8. Once done, place burgers on buns and top with Caesar dressing
            9. top with romaine leaves, parmesan cheese and black pepper

            Adapted from Bobby Flay's Burgers, Fries, and Shakes

            Grilled Steak Fries

            Grilled Steak Fries
            Ingredients
            • 6 large Russet potatoes
            • Salt
            • Pepper
            • Canola oil
            Instructions
            1. Boil Potatoes over medium-high heat for about 25 minutes until tender when pierced with a knife but still firm.
            2. Drain and let cool
            3. Cut lengthwise into 8 slices
            4. Heat grill to high
            5. Brush potatoes with canola oil and season with salt and pepper
            6. Grill until golden brown and cooked through

            Adapted from Bobby Flay's Burgers, Fries, and Shakes.

            Breakfast Burger with Chipotle Ketchup

            Breakfast Burger with Chipotle Ketchup
            Ingredients
            • 1 1/2 punds of ground beef 80 percent lean
            • Salt
            • Pepper
            • 1 1/2 tablespoons of canola oil
            • 4 large eggs
            • 4 hamburger buns
            • 8 slices crisp cooked bacon
            • Chipotle Ketchup
            Instructions
            1. Cook the bacon for the burgers
            2. Divide meat into 4 patties
            3. Season both sides with salt and pepper
            4. Lightly coat the burgers with canola oil
            5. Cook the burgers to your desired liking
            6. Once burgers are done, cook egg over easy. About 45 seconds on one side then flip and cook for 10 seconds.
            7. Place Burgers on buns and top with egg, bacon and Chipotle Ketchup.

            Adapted from Bobby Flay's Burgers, Fries, and Shakes.