Sweet and Spicy Kielbasa over Rice

Ingredients:

16 oz Kielbasa sausage, cut in quarter-inch slices 

16 oz Cheese Kielbasa sausage, cut in quarter-inch slices
3 can Rotel diced tomatoes with chilies, undrained
1 ½ cups onion, chopped

2 cloves garlic, minced
1 medium green pepper, chopped
2 tbsp chicken bouillon granules
3 tbsp steak sauce (I used A.1)

1 tsp bacon grease

2 bay leaves

½ tsp  parsley, dried
2 tsp sugar
1 tsp hot pepper sauce
2 cup uncooked instant rice

Directions:

Combine the first 13 ingredients in a Crockpot.

Cover and cook on low for about 6 hours, stirring occasionally. Cook rice according to packet, remove bay leaves. Serve sausage mixture over rice. Enjoys

Chris’s Loaded Potato Wedges

Ingredients:

7 Potatoes

3 tbsp olive oil

½ tsp onion powder

½ garlic powder

½ tsp Paula Deen seasoning salt

2 ½ tsp of paprika

¼ tsp sugar

Bacon

¼ cup green onion, chopped

1 bag Monterey jack cheese

1 bag cheddar cheese

Directions:

Preheat oven to 425°.

Wash and cut potatoes in to wedges, and toss with olive oil in a large bowl.

Then add the following spices and give it a good toss to coat all the potatoes wedges well.

Place in a 9 by 13 in pan spray with Pam. Cook for 45 minutes flip half way through.

Cook bacon according to package and crumble. Combine the two cheeses in a bowl. Once potatoes are done top with cheese then bacon and green onions. Then broil for 3-4 minutes on low, make sure you keep an eye on them so they don’t burn. Enjoy!

 For Paula Deen Salt recipe you can visit
 http://www.pauladeen.com/recipes/recipe_view/house_seasoning/

Montgomery Inn Style Baby Back Ribs

Ingredient:

3 rack of pork baby back ribs

2 tbsp lemon juice

1 garlic clove

2 ½ jars Montgomery inn sauce

               

Cut each rack into 3 smaller pieces. In a large pan pour water (2/3 full), lemon juice and garlic and bring to a boil. Once boiling place the 9 pieces of rib into pan and cover and boil for 1 hour.

Then remove from heat and pour water out down the drain. Then fill the pan back up with cold water until covering ribs and allow it to stand for 30 minutes.

Meanwhile pour Montgomery inn sauce into a sauce pan over medium-low heat stir frequently.

After 30 minutes drain ribs and dry off places on foil lined cookie sheet. then brush sauce onto the tops of the ribs.

Broil on low for 4 minutes and flip, sauce the bottoms and broil for more 4 minutes. Repeat both sides. Finish off by brush a good amount on top. Serve with potatoes and artichoke. Enjoy!

Buckeyes

Ingredients:

3 cups creamy peanut butter

1 cup butter, softened

1 teaspoon vanilla extract

1 ½ lb. powder sugar

2 bags semi-sweet chocolate

¼ Bar Paraffin wax

Directions:

Line a baking sheet with waxed paper; set aside.

In a medium bowl, mix peanut butter, butter, vanilla, and powder sugar with a wooden spoon to form smooth stiff dough.

Shape into dough into 1” balls (about 75) and insert a wooden toothpick into each ball. Place on prepared pan, and freeze for at least 30 minutes.

Melt wax and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove peanut butter balls from freezer.

Dip into melted chocolate leaving a small area so balls resemble buckeyes. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Serve with milk. Enjoy!

The Best Pot Roast Ever

Ingredients

1 Chuck Roast

Kosher salt

Freshly ground black pepper

4 Tbsp Olive Oil

3 Garlic, cut in to small slivers

2 Onions cut in half

25 Baby Carrots cut in half

1 stick butter

1 ¼ cups Red Wine

2 cups Beef Stock

1 ¼ tsp sea salt

1 tbsp bacon grease

2 ½ tbsp tomato paste

2 Bay leaves

¼ tsp Thyme, dried

¼ tsp Rosemary, dried

 Salt to Taste

Pepper to Taste

Jar savory beef gravy

Mushroom 

Directions:

With a thin knife and punch some holes on the top of the roast and fill the spaces with slivers of garlic. Generously salt and pepper your chuck roast all sides.

Heat a large skillet on high heat. Then add 3 tbsp of olive oil. Cut two onions and the baby carrots in half. When the oil very hot (but not smoking), add in the halved onions, browning them on both side. Remove and place on a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned.

Add the rest olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a crock pot.

With the burner still on high, use ½ cup red wine to deglaze the pan, scraping the bottom with a whisk to get bits up.

When the bottom of the pan is well deglazed, pour the bits and wine from the skillet into the Crock pot. Add the onion and the carrots into the Crock pot, then beef stock and rest of the wine to cover the meat halfway. Then add the sea salt, bacon grease, tomato paste, bay leaves, thyme and rosemary. Then cook on low for 8 hours.

Then remove the beef and vegetable to a pan and cover with foil and place in a 200° preheated oven. Place the gravy to a sauce pan and add butter and jar of beef gravy, cook on medium high until warm (you can use a little wonder to thicken the gravy if you want). Slices beef and serve with mashed potatoes. Enjoy!

Béarnaise sauce

Ingredients:

½ cup rice vinegar

½ cup white wine

2 tbsp shallots or green onion, minced

1 tbsp dried tarragon

¼ tsp fresh ground pepper

2 Pinch’s of salt

3 egg yolks

4 tbsp cold butter

1 1/3 cups melted butter

Directions:

Boil vinegar, wine, shallots, and seasoning over moderate heat until the liquid has reduced to 2 tbsp. Remove from heat and let cool. Then beat egg yolks until thick. Return the sauce pan to the stove.    Over LOW (if you cook any higher the eggs with start to cook and ruin the sauce) Heat, add 2 tbsp of cold butter and thicken egg yolks to the pan, beat in the other 2 tbsp of cold butter when first two melt. Then add the melted butter to the pan slowly while whisking. Correct the seasoning if needed. Serve over steaks.

Enjoy!

Adapted from Julia Child

Fried Pickles with Spicy Ranch

Ingredients:

4 cups vegetable oil

One jar Vlasic hamburger dill chip (Ovals)

1 egg, beaten

¼ cup fat free milk

½ cup all purpose flour

½ tsp kosher salt

½ tsp garlic powder

¼ tsp paprika

¼ tsp onion powder

1/8 tsp cayenne pepper

½ cup Hidden Valley Ranch Spicy Ranch

Directions:

Heat oil to 350°

Combine flour, salt, garlic powder, onion powder, paprika and cayenne pepper in a small mixing bowl.

Stir well. In another mixing whisk the egg and milk well.

Lay pickles flat on a paper towel and with another paper towel blot them until dry.

Then bread each pickle slices, first in the flour mixture, then the egg mixtures, and then back in flour.

Fry the pickle in batches of 10 for two minutes or until golden brown. Serve with spicy ranch.

Enjoy!

Spicy Mahi-Mahi

Spicy Mahi-Mahi

Ingredient:

3 lb mahi mahi fillet

4 knorr chipotle bouillon cubes, crushed

½ stick of butter

Fresh lemon wedges

Directions:

Cut mahi-mahi into 6 pieces and season with chipotle bouillon cubes.

Spray cast iron pans with Pam and place fish skin side down.

Cut butter into small pieces and place into pan and on top of the fish

Broil low on convection for 12 minutes or until done. 

Serve with rice, steamed broccoli and fresh lemon wedge .

Enjoy!