Recipe - Chocolate Sheath Cake

This is one of my favorites! If you try this one, you need a gallon of COLD milk to wash it down with!!!

Chocolate Sheath Cake

Cake Mix:

2 Cups Sugar

2 Cups Flour

2 Sticks Oleo

4 Tbsp Cocoa

1 Cup Water

1/2 Cup Buttermilk (If no buttermilk, use 1/2 cup regular milk and add 1 Tbsp lemon juice)

2 Eggs (Slightly beaten)

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Vanilla

Sift sugar and flour together. In a sauce pan, mix the oleo, cocoa and water bringing to a rapid boil. Pour over flour and sugar mixture and stir until well mixed. Add buttermilk, eggs, baking soda cinnamon and vanilla. Mix well and pour into a greased pan that's at least 1/4" and bake at 400* in preheated oven for 20 minutes.

Icing:

Begin making about 5 minutes before the cake is done.

1 Stick Oleo

4 Tbsp Cocoa

4 Tbsp Buttermilk

1 Box Powdered Sugar

1 Tsp Vanilla

1 Cup Chopped Pecans

Melt oleo, cocoa and buttermilk together and bring to a rapid boil. Remove from heat and add 1 box of powdered sugar, vanilla and pecans. Beat well with spoon and spread on the cake while it's hot.

Recipe - Brandied Candied Sweet Potatoes

I don't care for sweet potatoes, but this is a favorite for holiday get togethers.

Brandied Candied Sweet Potatoes

1/2 Cup Butter

1/2 Cup Brown Sugar (Packed)

1/2 Cup Brandy

1/2 Tsp Salt

2 LBS Sweet Potatoes, Peeled and diced.

In a large skillet melt the butter. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently until sweet potatoes are heated through and well glazed.

Links

Just wanted to share some links to other websites that I enjoy.

http://www.texasbbqforum.com Excellent site for BBQ and smoking. Very friendly and knowledgeable folks.

http://www.theqjoint.com Another nice BBQ and smoking forum.

http://www.ncre.biz/DATsBBQ/PitGallery/PGM.html This is a different idea, but a cool site. Contributor's send in pictures of their grills/smokers.

http://metroplexbbq.blogspot.com BBQ Joint reviews for the DFW area.

http://tasteytemptations.blogspot.com Another blog with some really good recipes.

http://www.sucklebusters.com Great BBQ rubs, sauces and seasonings! Order ya some Hoochie Mama!!!

http://texasfishingforum.com Although this site can get very childish at times, I still find myself going back often.

http://texasbestfishing.com/forum Alot of great guys and good information on this forum.

Recipe - Roasted Potatoes

I love roasted potatoes and found this easy recipe.

Roasted Potatoes

12 to 15 small red potatoes or 8 larger red potatoes
1/2 onion
2 envelopes Lipton Onion Soup mix
1/3 cup olive oil
Pam Cooking Spray

Using small potatoes, cut in halves. If using large potatoes, cut into bite size pieces. Slice the onion and add to the potatoes.

Add the olive oil and mix. Mix in the soup mix.

Spray a Pyrex type dish with the Pam Spray then place the potatoes in the dish.

Cook in an oven that has been preheated to 425* for about 45 minutes to an hour. Stir the potatoes a time or two during the cook so they don't stick to the pan.

Recipe - Breakfast Potatoes

I never have been able to duplicate the potatoes that Mom fixed when I was growning up even thought she has tried to show me how. I ran across this recipe the other day so I decided to give it a shot. These are pretty close to Moms and they are so good! I think that I will add some jalapeno next time.

This recipe courtesy of Tasty Temptations

Breakfast Potatoes

4 white potatoes quartered and sliced very thin
1/2 yellow onion fine diced
1 clove garlic fine diced
1.5 tbsp rosemary chopped
1 SMALL pinch cayenne pepper
1/2 tsp salt
pepper to taste
1 tbsp butter
3 tbsp olive oil
1 slice bacon

The key to making these potatoes right is to make sure to put everything in the right order. A very common mistake is for people to throw things in all at once and burn the onions and garlic.

In a large skillet add olive oil and butter over medium heat. Toss in potatoes and leave them alone. The key here is to let them start to brown. Turn them a few times until they are a light brown.

Add in the onions and rosemary and toss it all to coat. Make a well in the center of the potatoes and add in your slice of bacon. Once the potatoes are brown and the onions are clear toss in the garlic, salt, pepper and cayenne pepper. Reduce to low and toss a few more times. Remove the bacon before you serve this is simply there for flavor, I usually toss it in the pan with the other bacon I'm cooking to let it fry up properly.

Recipe - Crockpot Carnitas

I love carnitas and enjoy the simplicity of using a crockpot. I actually prefer the carnitas diced and cooked in the skillet, but my lovely wife prefers them this method so here is my recipe.

Crockpot Carnitas

1 pork shoulder (about 4-5 Lbs)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 bay leaves
2 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Rub the mixture onto the pork shoulder. Place the bay leaves in the bottom of a slow cooker and place the pork on top.

Pour the chicken broth around the sides of the pork, being careful not to wash off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Serve on two corn tortillas with chopped cilantro, diced onion and some chile sauce.

Rubbed and ready to cook


Out of the crockpot. Small bowl on the left is the fat that was removed. The bone is in the front.

Recipe - Chili

I will be going against the true Texas Chili Heads by adding beans to the chili, but if you are stubborn and don't want the beans, simply omit them from the recipe. Also, as for the measurements on the spices, I don't know how much I use. I just go by taste on it.

Chili


2 Lbs Hamburger Meat
1 - Can Pinto Beans
1 - Can Kidney Beans (Dark or Light)
1 - Onion (Diced)
1 - Can Stewed Tomatoes
Jalapenos (Chopped)
Cumin
Chili Powder
Red Pepper Flakes
Salt


Brown the hamburger meat. Add the meat to a large cooking pot along with the rest of the ingredients. Include the liquid from the beans and stewed tomatoes.

Bring to a boil then reduce to a low simmer. Stir often until the chili settles down, then stir every 15 or 20 minutes afterwards. It should cook for 4 hours or longer.

Add 1 or 2 jalapenos and taste after 30 minutes or so. If you want more heat, add more. I normally save 1 jalapeno until the end of the cook before I add it.

Like I said, as far as the spices go, just add, simmer about 30 minutes, taste and adjust.

Add some meat from pork spare ribs or brisket to the chili if you happen to have some. This really adds flavor! I normally try to cook chili the day after I smoke brisket or ribs so I will have the meat.

Recipe - Beef Stew

This is a very simple recipe to make and it is soooo good!

Beef Stew

Stew Meat (About 2 Lbs or so)
1 - Large Potato (Peeled & Diced)
1 - Can of corn
Carrots (Cut into bite size pieces)
1 - Onion (Diced into fairly large pieces)
1 - Can stewed tomatoes
1 - Can beef broth
1 - Package McCormick s Stew Seasoning

Using a crockpot place the above ingredients in this order:

Potatoes
Carrots
Meat (Don't worry about seasoning the meat)
Beef Broth
Stew Seasoning (Stir the seasoning in at this point)
Onion
Stewed Tomatoes
Corn

Cover with water.

Now cook for about 8 to 10 hours on low. Don't forget to make the cornbread before dinner!

Recipe - Stuffed Chicken Breasts

Found this one on a message board as well and thought that it sounded good. And it was! I just used onion and cream cheese, but like ABT's, let your imagination run wild! Next time I plan on putting jalapeno in them for a little kick.

Stuffed Chicken Breasts

6 Boneless skinless chicken breasts
12 Slices of bacon
Onion
Cream Cheese
Salt
Pepper
Toothpicks


Get a meat mallet and beat the chicken breasts flat. Salt and pepper the breast then smear some cream cheese on one side, add a couple of onion slices and roll the breast up. Wrap in two slices of bacon holding the bacon on with toothpicks.

Grill using indirect heat for about 20-30 minutes and turn every 5 minutes or so. After the chicken is done, place them over direct heat turning often so that the bacon gets done.

EDIT - I made these again tonight and added jalapeno to them. This was a very good addition!

Recipe - Stuffed Baked Potato

Found this idea on a message board. Tried it and liked it! I am the kind that feels that a baked potato needs to be dressed up with butter, sour cream, green onion, etc. I eat these plain!


Stuffed Baked Potatoes


Scrub a baking potato. Cut a "V" in it about 1/4 of an inch at the thickest part. Fill the "V" with onion slices and lay a slice of bacon over the "V". Wrap good in foil and cook like you would a baked potato.

Recipe - Crockpot Pot Roast

OK guys... This one is very simple and one of my favorite meals. Jus finished eating a big ol plate full and I'm stuffed!


Crockpot Pot Roast

3-4 Lbs Chuck Roast
7 or 8 Red Potatoes
1 Onion
5 or 6 Garlic Cloves
Carrots - Small Bag, already peeled
Mushrooms - Small container already sliced
Salt
Pepper


Wash the red potatoes and cut them in half. Place them in the crockpot first. Next put a handful of the carrots in the crockpot.

Peel the cloves of garlic and using a sharp knife cut a slit for each clove spread evenly in the roast. Insert a clove of garlic in each slit. Salt and pepper the roast on both sides and place it in the crockpot.

Peel the onion and cut it into quarters. Spread the onion on top of the roast. Wash the mushrooms and place then on top of the roast with the onions.

Turn the crockpot on low and cook for about 9 or 10 hours. Don't lift the lid and peek. This will only release heat and lengthen the cook time.

As far as the gravy goes, I have no clue of how to make brown gravy. I will get the recipe from my wife and post it later.

Hint - When cooking in the crockpot, I always use the "slow cooker liners". It makes cleanup so much easier and quicker! They are by the foil and plastic wrap in the grocery store.

Recipe - Chicken Ratatouille

Made this the other night and it was pretty good. A quick and easy meal!
Got this recipe from Recipezaar.com

Chicken Ratatouille

4 boneless skinless chicken breast halves
1 tablespoon olive oil
2 small zucchini, sliced
1 onion, sliced
1/2 lb mushroom, sliced
1 large tomato, cubed
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon basil
1/2 teaspoon pepper
1/2 cup part-skim mozzarella cheese, shredded

Saute chicken in oil about 2 minutes per side.

Add zucchini, onion and mushrooms.

Cook 10 minutes.

Add tomato and remaining ingredients except.
cheese and simmer 3-5 minutes more.

Arrange chicken on top of vegetables and sprinkle cheese over chicken.

Cook 1 more minute until cheese melts.

Serve over barley or rice.

Recipe - Chicken Tacos

This is a fairly quick and easy recipe. Good too!


Chicken Tacos


6 skinless, boneless whole chicken breasts, about 3 pounds
4 cups (1 l) fat-free low-sodium canned chicken broth
2 large garlic cloves, crushed
1 jalapeño chile pepper, left whole
1/2 teaspoon crushed dried oregano leaves
1/4 cup (59 ml) purchased medium or hot taco sauce
1/4 cup (59 ml) fresh lime juice
corn tortillas

Optional:
1 bunch fresh cilantro, well washed and stems trimmed, leaves picked off the stems
1 onion diced

Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat.

In a large heavy, deep skillet, bring chicken broth, garlic clove, chile pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes.

Remove from stove and cool for 15 minutes in poaching liquid.

Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep warm.

Meanwhile, heat the tortillas according to package directions. Place heated tortillas in a tortilla holder or I used an aluminum pie pan and covered with foil. That worked just fine.

Recipe - Pork Carnitas

I borrowed this recipe from Rick Bayless "Mexico One Plate at a Time" on PBS. I haven't made this yet, but I love Carnitas and I will be trying this soon although I will scale the recipe back some.


Pork Carnitas

Makes 10 to 11 pounds of boneless meat, serving 25 to 30
Recipe from Season 6 of Mexico - One Plate at a Time



Ingredients
18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks
½ cup fresh lime juice
½ cup salt
About 4 gallons lard or vegetable oil
If using oil:
1 pound piece of slab bacon, cut it into 6 or 8 pieces



Directions
Marinate the meat. Lay the chunks of pork in one or more large tubs (I’ve used vegetable bins from my “extra” refrigerator in the basement as well as roasting pans). Mix together the lime juice and salt. Smear the mixture on all sides of each piece of pork, cover and refrigerate for several hours.

Cooking the carnitas. Set up a turkey fryer: fill with oil to the level marked on the turkey fryer for a 16- to 18-pound turkey, attach the thermometer (I always test mine in boiling water to insure that it’s accurate), and, if your model has one, slide in the raised perforated plate that will keep the meat from resting on the bottom of the pan. Heat over medium-high heat until the lard or oil reaches about 275 degrees. Carefully lower in the pieces of pork, but none of the juice that may have collected around them. (Add the bacon, if you’re using it.) Adjust the heat to between medium and medium-low. After the oil’s initial frenzy of having received the moist pork, it should settle into what looks like a brisk simmer when you have the temperature right. You’ll notice, too, that the temperature will have dropped to just above 212 degrees—the boiling point of water—indicating that the meat is literally simmering in the oil. Using a pair of long tongs or one of those large Chinese wire strainer/skimmers, gently move the pieces of meat every 10 minutes or so.

In about 1 ¼ hours, the meat should be completely tender, but not falling apart—I’d start checking it at about 1 hour. When it is completely tender—meaning you can pretty easily pull it away from the bone—remove it to a large paper towel-lined pan. The carnitas are ready to eat—though they may not be as brown as you’re expecting. (They will, however, take on more of a golden color as they begin to cool.) To give them a richly browned exterior, raise the heat under the lard or oil and let the temperature rise to 325 degrees. A piece at a time, lower the meat into the oil and let brown—it’ll only take 45 seconds to a minute. Drain on paper towels and keep warm in a low oven until you’re ready to serve. (Though I use the bacon mostly for flavor, I like to brown it with the other pieces of meat and chop it up for my guests to enjoy.) You may wish to pull the meat off the bones in large chunks, removing as much fat as you like in the process. Set out for your guests to make soft tacos with warm corn tortillas, guacamole, salsa, and, if you wish, beans.

Recipe - ABT's

OK, before you ask, ABT stands for Atomic Buffalo Turd. Doesn't sound very appetizing, but if you like jalapenos you will love these things. They are very addicting and I cook about 20 of them almost every time that I light the grill or smoker.

There are two methods of making ABT's, depending on if you have a chile grill or not. I will go over the method that uses the chile grill first, then explain how to make them without a chile grill.

As far as the "stuffings", I will go with the way that I prefer, but your imagination is the limit when making these things. For the cheese, you can use any type of cheese and you can add any kind of meat (cook raw meat before stuffing), veggies, fruits or nothing but cheese. It's all up to you and your preference.


ABT's

20 Jalapenos
1 "brick" of cream cheese
Tyson brand pre cooked chicken fajita meat
10 slices bacon (Use cheap thin sliced)
20 Toothpicks

First I place the fajita meat in a skillet and cook it mainly to get the moisture out of the meat. (make sure to cook any raw meat before using as stuffing) Set aside to cool then dice into smallish peices.

Wash the peppers then slice the top off of each one. Using a potato peeler, apple corer, etc, deseed and devein the peppers.

Fill the pepper 1/3 way with cream cheese, add a few pieces of chicken then fill the rest with more cream cheese.

Cut the bacon slices in half so that you have 20 slices. Wrap 1 slice of bacon around the top of the pepper and place a toothpick through to hold the bacon on.

Completely cover the chile grill with Pam spray. Place the peppers in the chile grill and place on your grill using indirect heat. I turn the chile grill 180* every 30 minutes or so. Once the bacon is done, your ready to pull them off and cool for just a little while. I normally cook mine for 1 1/2 to 2 hours. The longer you cook them, the milder they become.

I normally stick one in my mouth, pull the tootpick out then eat the whole pepper at once.

If you dont have a chile grill make sure that you buy large peppers. Lay the pepper on it's side and remove the top portion so that you have an opening (see pic below). Deseed and devein. Place some fajita meat in the "canoe" the place the cream cheese over the top.

Before I said to cut the bacon in half. Well, don't do it if you are making canoe style ABT's. Using a whole slice of bacon, wrap around the entire pepper. This helps the cheese stay in when cooking.

Lay them directly on the cooking grate and continue as above.

Canoe Style:

Recipe - Pan Seared Tilapia

I loves me some Tilapia! Tilapia is a mild tasting fresh water fish. I could eat this 4 or 5 times a week. It's sooo good! I have always bought the Tilapia fillets as induvidually frozen in a big bag at Sam's Club.

Pan Seared Tilapia

Tilapia fillets (if frozen, thaw them)
Butter
Tony Chachere's Seasoning

Rinse the fillets off with cold water. Sprinkle a little (a little goes a long way!) Tonys seasoning on each side of the fillet. Put the fillets in a hot skillet for about 3-4 minutes or until golden brown then flip and cook for another 3-4 minutes or golden brown.

This will put off a little smoke so make sure that you have ventilation going.

When fully cooked, the fish should break off in flakes.

Recipe - Summer Sausage

I haven't tried this yet, but will soon. I love some good summer sausage with sharp cheddar cheese on a cracker!

Summer Sausage

2lbs. Hamburger lean
1 cup water
1/2tsp liquid smoke
1Tbs coarse ground pepper
2tbs mortons tender quick
1/2tsp. Garlic powder
1/2tsp.onion salt or powder
2 large Jalapeño peppers, seeded, washed & finely diced (Optional)


Mix and form into 3 rolls. Wrap in saran wrap and refrigerate for 24 hours. Unwrap and bake at 250 for 3 hours. Bake on a rack and turn 1/4turn every 30 minutes as it cooks. May be cooked in smoker for added flavor. When smoking smoke over a water pan & only turn one time.

Recipe - Shrimp Scampi and Cilantro

As much as I love shrimp, this normally isn't the type of food that I eat. After trying it, I decided that I do like this type of food! Quick, easy and gooood!

Shrimp Scampi and Cilantro


1 Pound Shrimp, raw, peeled and deveined
2 Tablespoons Butter, real
2 Tablespoons Olive oil
2 Tablespoons Scallions, sliced
2 Cloves Garlic, crushed
2 Tablespoons Cilantro, freshly chopped
1/2 teaspoon Lemon juice
Angel hair pasta
Parmesan cheese or Romano cheese, freshly grated
Dash Tony Chachere's Original Creole Seasoning



1. Heat butter and olive oil in a large skillet.

2. Add scallions, garlic, and shrimp.

3. Saute until shrimp just turn pink.

4. Add cilantro, and lemon juice and heat through.

5. Serve over angel hair pasta and top with freshly grated parmesan or romano cheese.

6. Sprinkle a dash of Tony Chachere's Original Creole Seasoning

Recipe - Tortilla Soup

I love tortilla soup. I tried several different recipes before I found this one. It's really good and I get plenty of compliments on it.



Tortilla Soup

2 tbsp olive oil
1/2 onion, diced
4 or 5 cloves garlic
1 pablano pepper, seeded and diced - you can also use 1 bell pepper along with 1 jalapeno pepper, deseeded and diced
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 or 1 1/2 tbsp tomato paste
6 cups chicken stock (or broth)
1-2 chicken breasts
1/4 bunch fresh cilantro
juice of 1 lime


Boil the chicken breast and set aside to cool. When cooled, shred the chicken into bite size pieces.

In a sauce pan, heat the olive oil on med-high. Add the onions, pepper garlic, salt, cumin and coriander for 5 minutes, stirring regularly. Add the tomato paste and cook for 1 minute and stir. Add the chicken stock and bring to a light boil. When a light boil is achieved, lower to a simmer for 20 minutes stirring from time to time. Add the shredded chicken and simmer for 5 minutes. Add the cilantro and lime juice and stir well. remove from heat and cover to keep warm.

Some people like to add some crumbled tortilla chips to the soup when preparing to serve and well as shredded Monterey Jack cheese. Sliced avocado also goes well with it.

Safety - Food Handling Tips

Safe Food Handling Tips

Safe Food Temps:

SAFE MINIMUM INTERNAL TEMPERATURES
Whole poultry: 165 °F
Poultry breasts: 165 °F
Ground poultry: 165 °F
Hamburgers, beef: 160 °F

Beef, veal, and lamb (steaks, roasts and chops):
Medium rare 145 °F
Medium 160 °F
All cuts of pork: 160 °F


Utensils:

Wash tongs/spatula/tray/knife often.

Use separate tongs for handling raw meat and cooked meat.

"I use color coded cutting boards, perhaps I am going to use color coded tongs (raw meat, in between meat and done meat tongs). I still will wash frequently!"


Freezing Foods:

Vacuum seal chicken, beef, and pork.

Freeze fish in water.

Never refreeze thawed meat.

Okay to refreeze cooked meat.


Handling Meats:

Put packages of raw meat and poultry into plastic bags

When shopping, buy cold food like meat and poultry last, right before checkout

Separate raw meat and poultry from other food in your shopping cart to guard against cross-contamination which can happen when raw meat or poultry juices drip on other food

Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water

Marinate food in the refrigerator, not on the counter

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it

When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry.


Misc. Tips:

When putting food in a freezer bag, remove as much air as possible. One way to do so is fill the sink with cold water, seal the bag most of the way leaving about 1 inch open. Now place the bag completely in the water keeping the open portion above water. The water pressure on the bag will push the air out. Now complete the sealing process. And the bag is ready for the freezer.

Completely defrost meat and poultry before grilling so it cooks more evenly

Recipe - Grandma Alma's Meatloaf

I remember as a child going to my Grandparents house and hoping that my Grandmother would make her meatloaf. This was the only meatloaf that I enjoyed back then.

Grandma was kind enough to share her recipe.

This recipe is very simple but it is so good.

To be honest, I can't make it quite as good as Grandma, but it must have been that little linch of love that she threw in but didn't include it in her recipe.

Grandma Alma's Meatloaf

1 to 1/4 Lbs. ground meat

1/3 can of Tomato soup

3 Tbsp catsup

1 small bell pepper

1/2 medium onion, chopped fine

1 Egg

1 Tbsp Worcestershire sauce

1 Can diced tomatoes, juice reserved

Crackers

Salt

Pepper

Preheat oven to 350 F

Mix meat, catsup, onion, egg, Worcestershire sauce, tomatoes, salt & pepper

with enough crushed crackers to make the loaf firm.

Mix the tomato juice, the tomato soup and enough water to make 1 cup of

liquid. Pour the liquid over the meatloaf

Cut the bell pepper into wedges or rings and place on top of the meatloaf as

decoration.

Bake at 350 F for 1 hour and 15 minutes

Recipe - Brownies

This is a very quick and easy brownie recipe. I was worried that they would be any good, but I was pleasantly surprised!

Brownies

6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs


First, in a microwavable dish, melt the butter (make sure that the butter is completely melted, otherwise it will not mix in with the other ingredients, and you will have to start over). Then stir this into the unsweetened cocoa.

Now, combine the sugar, eggs, vanilla extract, flour and salt
with the butter and cocoa and mix thoroughly.

Bake at 325* for about 35-40 minutes.

Recipe - Dutch's Baked Beans

I have a buddy that had made these beans several times so I decided to try them as he was saying how good they were. Let me tell ya, so far everyone that I have made these for has gone nuts over them. They are always a hit!



DUTCH’S WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
2 - 3 Jalapeño Peppers, diced (seeding is optional)
1 - 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
3 Tbs. Worcestershire Sauce (good quality such as Lee & Perrin’s)
1/2 - 1 Tbs. dry (ground) mustard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160°) or place in a 350° oven and bake for 1 hour.

NOTE: If you are making these beans as a side dish for pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans in place of the bacon.

DISCLAIMER:

With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.

Recipe - Black Bean Salsa

This is a recipe that I obtained recently. I normally don't care for things like this, but let me tell ya what... This is some really good stuff!

It's easy to make and your guests or family will love it!

Black Bean Salsa

1 ½ tsp Cumin
2 (15 0z) Cans black beans (rinsed & drained)
1 (15oz) Can whole kernel corn (drained)
1 Tomato (diced)
1 Red Bell Pepper (diced)
1 Small purple onion (chopped)
½ Cup chopped fresh cilantro
½ Cup chopped fresh parsley
1/3 Cup margarita mix or lime juice
¼ Cup olive oil
3 Cloves garlic (chopped)
½ tsp Salt
1 tsp Red pepper flakes
½ tsp Black pepper

Combine all ingredients and refrigerate for 1 hour.

Cookin With Chuck

I have never "blogged" before so please be patient as I am learning something new.

My goal is to post many of my recipes that I enjoy or am wanting to try. Hopefully you will try and enjoy some of these as well.

I will try to post pictures as I know I prefer to see what I am trying for the first time. I know that some recipes sounds gross, but if you see the product, it really looks and taste good.

If you do try something from this page, please leave a comment on what you thought of the dish after you tried it.