Friday, October 31, 2014
Wednesday, October 29, 2014
- 3-4 lbs - Chicken Wings (separated)
- 3/4 Stick - Butter
- 3-4 TBS - Old Bay Seafood Seasoning (depending on how spicy you like it)
- 1 Cup - Apple Cider Vinegar
- Preheat grill to 350º
- Grill wings over direct heat for 5 minutes, turn and grill another 5 minutes.
- Move wings to indirect side of the grill and continue to cook 10-15 minutes or until cooked through.
- In a medium sauce pan combine butter, apple cider vinegar and Old Bay.
- Bring to a boil and simmer for 5 minutes.
- Toss wings in the sauce until well coated.
Monday, October 27, 2014
Thursday, October 23, 2014
- 3-4 lbs - Whole Chicken Wings
- 10 Drops - Red Food Color
- 10 Drops - Blue Food Color
- 10 Drops - Yellow Food Color
- 1 Cup - Low Sodium Soy Sauce
- 1/4 Cup - Brown Sugar
- 1/4 Cup - Oyster Sauce
- 1/4 Cup - Hoisin Sauce
- In a mixing bowl combine all of the ingredients except the wings and mix well.
- Place wings in a 1 gallon zip loc bag along with the marinade and place in the refrigerator for 6 hours or overnight is best.
- Remove wings from the marinade and place on a raised rack on a cookie sheet.
- Place into a preheated 375º oven for 15 minutes.
- Pour leftover marinade into a pan over medium high heat and bring to a boil.
- Reduce heat to medium and continue to simmer for 10 minutes or until reduced by half and slightly thickened.
- After the wings have baked for 15 minutes baste them with the thickened marinade.
- Place back in the oven for 5 minutes and repeat once.
- Continue cooking until the wings are cooked through.
Wednesday, October 22, 2014
- 4 lb - Boneless Chuck Roast
- 12 oz - Beer
- 15 oz - Diced Tomatoes with Green Chiles
- 1/2 Cup - Apple Cider Vineger
- 1/4 Cup - Brown Sugar
- 4 - Garlic Cloves (chopped)
- 1 - Yellow Onion (chopped)
- 2 tsp - Black Pepper
- 1 tsp - Salt
- 2 tsp - Granulated Onion
- 2 tsp - Granulated Garlic
- 1 tsp - Crushed Red Pepper Flakes
- 2 TBS - Chili Powder
- 1/2 - BBQ Sauce (I used Sweet Baby Rays)
- 1/4 Cup - Apple Cider Vinegar
- Combine all of the ingredients in a 6 quart crock pot.
- Cook on high for 6 hours or low for 8-10 hours.
- Once the meat is fork tender remove from the crock pot and drain the *juices.
- Pull apart the meat and remove any excess fat and gristle.
- Return the meat to the crock pot, add BBQ sauce and vinegar and mix well.
- Cover and heat on low for 30 minutes or until ready to serve.
* You can pull the meat apart and return to the juices and serve vs. draining the juices and adding BBQ Sauce.
Friday, October 17, 2014
Wednesday, October 15, 2014
- 6 hard boiled eggs (peeled, cut in half with the yolk removed)
- 4 - pieces of bacon (diced)
- 1 TBS - Garlic
- 1 Cup - Fresh Spinach (chopped)
- 1 tsp - Black Pepper
- 1/4 Cup - Mayonnaise
- 1/4 Cup - Feta Cheese
- Saute' bacon until crisp, remove and drain grease (reserving 1 tsp)
- Add garlic, pepper and spinach to the pan and turn the heat off.
- Let the residual heat just wilt the spinach
- Combine remaining ingredients until thoroughly incorporated
- Fill each egg white with roughly 1 TBS of filling