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Friday, September 30, 2011

Last Peppers from the Garden-Buffalo Chicken ABT's

Well the last batch of peppers from the garden. I think I am going to try this recipe for the jalapenos.

Buffalo Chicken Stuffed ABT's

1 5 oz can chicken, drained
1-2 Tbs Frank's Buffalo Wing Sauce, to taste or make your own with butter and hot sauce.
½ cup crumbled Bleu cheese
½ cup softened cream cheese
16 large jalapeno peppers, stem end cut off and cored
8 strips of bacon, cut in half

Preheat the oven to 295
Place all ingredients in a bowl and mix.
Put the ingredients in a pastry bag (Easiest way to stuff the peppers)
Fill each pepper to the top.
Drape the bacon over the top and secure both sides with a toothpick.
I have a pepper rack that holds 50, so I use that.
Cook until the peppers are wilted and the bacon is crisp.

Thursday, September 29, 2011

Beer Battered Onion Rings

I was craving some of those bar style beer battered onion rings. I decided to go off a recipe from a cooking website. I had to make some adjustments....not enough beer, not enough seasoning...


3 Cups of Flour, Separated to 2 Cups and 1 Cup
2 Eggs, Whites and Yokes Separated
1 Beer
4 TBSP Butter, Melted
Cajun Seasoning to Taste
3 Large Onions, Sliced

Heat the Deep Fryer to 375 Degrees.
Sift the 2 cups of flour into a large bowl. In another bowl, whisk egg yolks.
Mix the beer, butter, and seasoning, with the egg yolks.
Slowly Stir the mixture into the flour and mix well. If too thick, you can add milk to get the desired consistency.
Let the mixture stand for 30 minutes or longer.
In a small bowl, stiffly beat the egg whites and gently combine with the batters.
Coat each onion with flour and dip into batter.
Deep fry until gold brown.


Monday, September 26, 2011

Corn Fritters

This is one of my favorites and is an easy recipe. I have yet to try these with jalapenos, but it is on the short list. Here is the recipe.

2 Cups of Self Rising Flour
1 Cup of Milk
1 Egg
1 Can of Corn

Heat Oil to 350 degrees. Mix all ingredients well. When oil has reached the temperature, drop a large spoonfull of the batter into the oil. Deep fry until golden brown.

Friday, September 16, 2011

Nacho Pie

This is a quick and easy recipe.

1 lb Ground Beef
½ Cup Chopped Onion
1 (8 oz) Can Tomato Sauce
2 TSP. Taco Seasoning
1 (8 oz) Tube of Crescent Rolls
1 ½ Cups Crushed Doritos (Divided)
1 Cup (8 oz) Sour Cream
1 Cup (4 oz) Shredded Mexican Cheese Blend)

In a large skillet, brown beef and onion over medium heat and drain. Stir in tomato sauce and taco seasoning and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Separate crescent rolls into 8 triangles. Placing them in a greased 9" pie plate with points towards the center. Press onto bottom and up the sides to form a crust, sealing the perforations. Sprinkle 1 Cup of Doritos over the crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake for 20 to 25 minutes at 350 or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

Thursday, September 15, 2011

Creamy Coleslaw Recipe

This is a good recipe for coleslaw. It was from the Big Time BBQ Cookbook with an easier step. It calls for shredding a head of cabbage, onion, and 1 carrot. I skip this part, forget the onion and use the Dole's Classic Coleslaw Mix. Go with one or two bags, depends on how creamy you want it.

Here is the liquid recipe...

3/4 Cup Mayo
1/4 Cup Milk
2 TBSP White Wine Vinegar
1 TBSP Freshly Squeezed Lemon Juice
1/4 Cup Sugar
1/2 TSP Dry Mustard
1/2 Cup Half and Half
1/2 TSP Salt
1/2 TSP Black Pepper

Combine all ingredients, pour over coleslaw and refrigerate.

BBQ Rub Recipe

This is a great all purpose rub I use quite often. Excellent on brisket. The recipe is from the book "Smoke and Spice". This is the book I used years ago to become familiar with smoking meats. The Best BBQ cookbook out there.

3/4 Cup Paprika
1/4 Cup Ground Black Pepper
1/4 Cup Sugar
1/4 Cup Salt
2 TBSP Chili Powder
2 TBSP Garlic Powder
2 TBSP Onion Powder
2 TSP Cayenne

Creamy White Chicken Chili

I found this recipe in a magazine and decided to give it a try. I have to say, this recipe is a keeper.

1 TBSP Olive Oil
1 1/2 Pounds Skinless, Boneless Chicken Breast Halves, Chopped
1/3 Cup Finely Chopped Sweet Onion
4 Cloves of Garlic, Minced
2 15-Ounce Cans Great Northern Beans, Rinsed and Drained
1 14.5-Ounce Can Chicken Broth
3 4-Ounce Cans Diced Green Chili Peppers, Undrained
1 1/2 TSP Garlic Powder
1 1/2 TSP Ground Cumin
1 TSP Garlic Salt
1/4 TSP Cayenne Pepper
1/4 TSP Ground Black Pepper
1 8-Ounce Carton Sour Cream
1/4 Cup Whipping Cream
Shredded Cheddar Cheese
Green Onions

In a Dutch Oven heat the oil over medium-high heat. Add chicken, sweet onion, and garlic; cook and stir about 7 minutes or until chicken is no longer pink. Stir in beans, chicken broth, green chile peppers, garlic powder, cumin, garlic salt, cayenne pepper, and black pepper.

Bring to a gentle boil; reduce heat. Simmer, uncovered for an hour, stirring occasionally. After an hour, mash the beans slightly with a potato masher.

Stir in sour cream and whipping cream and heat on low for 30 minutes.

Serve and top with cheddar cheese and green onions. Enjoy