Cookin with Chuck

Recipe - Ooey Gooey Butter Cake

2010-01-25T17:49:00.005-06:00

Ooey Gooey Butter Cake

Batter:
1 box yellow cake mix
1 egg
1 stick of butter

Topping:
8 oz cream cheese (soft)
2 eggs
16 oz powdered sugar

Mix all batter ingredients together. Pat batter out into a 9x13 pan that has been lightly coated in butter.

Set back about 1/4 cup of the powdered sugar then mix the topping ingredients using a mixer until smooth. Pour this on top of the batter mixture.

Bake at 325° for 40-45 minutes or until golden brown

Let cool. Sprinkle the reserved powdered sugar over the top, cut and serve.

Recipe - Fried Apple Pies

2010-01-10T16:41:00.001-06:00

Made these awhile back and they are very good!!!

Fried Apple Pies

2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
(8-piece) container refrigerated flaky biscuit dough
2 tablespoons water
Powdered sugar

Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with a fork.

Preheat deep-fryer with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

2010-01-09T19:50:00.002-06:00

I hope that everyone had a great holiday season!

I hope to be updating this page more often and adding some pictures to recipes that dont have any.

I tried to clean the index up to make it easier to find what you are looking for.

If you have any suggestions, please let me know.

Sauce

2010-01-09T19:47:00.000-06:00

Sauce

Spaghetti Sauce

2010-01-09T19:31:00.007-06:00

My friend Brian Spagnola gave me a copy of this spaghetti sauce. Said that it was his grandmothers. I have to say no more Ragu for me!!! This is very good stuff! Thanks Brian!!!

Spaghetti Sauce
1 Onion
1 Bell pepper
Garlic (10 cloves)
Basil - 1 bunch
1 tsp Red pepper
1/2 tsp Kosher salt
Black pepper
2 tbsp Olive oil
Chicken broth - 1/4 cup
2 Lg cans tomato sauce
1 Tbsp sugar
1 Tsp garlic powder

Saute onion, bell pepper and 10 minced garlic cloves in olive oil. Add salt and crushed red pepper.

Once sauted place in blender with chicken broth and blend until smooth.

Move back to the pan you sauted in and add tomato sauce, sugar, garlic powder and black pepper to taste. Cover with a lid and simmer.

After an hour stir then stir every 20 minutes afterwards until you feel that it's ready, normally 1.5 - 2 hours but you can cook longer if desired.

When it's done add a bunch of fresh basil, remove from heat and serve.

* Make sure that you buy good quality tomato sauce. Dont buy the cheap stuff.

* I also add 1 pound of browned hamburger meat about 15 minutes before it's ready to be served.

CHEESY HASH BROWN CASSEROLE

2010-01-09T19:27:00.001-06:00

CHEESY HASH BROWN CASSEROLE

1 onion, chopped
1 (2 pound) package frozen hash brown potatoes, thawed
1 pint sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 tablespoon hot pepper sauce
3 tablespoons butter
4 ounces buttery round crackers, crushed

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x12 inch baking dish.

Over medium heat, cook the onion until soft.

In a large bowl, combine the onion, potatoes, sour cream, soup,1 cup cheese, pepper and hot sauce. Mix well and pour into baking dish. Bake for 50 minutes.

In a saute pan, heat butter or margarine and crackers. Cook until golden brown.

Sprinkle remaining cheese over casserole, then cracker mixture and bake for an additional minute 20 minutes.

Let cool 15 minutes then cut into squares and serve.

Jalapeno ñ Artichoke Dip

2010-01-09T19:04:00.002-06:00

My friend HJ sent me recipe. I have taken this to some get togethers and it has always been a hit!

Jalapeno ñ Artichoke Dip

14 ozs. Artichoke Hearts drain well
8 ozs. Philly Cream Cheese
1/2 c. or more Monterey Jack Cheese shredded
1/4 c. mayo
1/4 tsp. paprika
little lemon juice fresh
dash white vinegar
salt to taste
1 T. olive oil maybe little more
1/2 tsp to 1 T. French's mustard
1-2 Jalapeno seeded

Place everything in a blender or food processor and blend until chunky.

Slowly add the following ingredients until like a chunky spreadable moist potato salad:

cream (just a little)
milk
salt to taste

Chill well serve with crackers, celery sticks, tortilla chips or anything else you can think of.

2010-01-09T19:02:00.001-06:00

Casserole

Lasagna
Cheesy Hash Brown Casserole

Recipe - Lasagna

2010-01-09T18:49:00.006-06:00

My wife (I helped) made this for dinner New Years Eve night and I have to say that it is probably the best lasagna that I have eaten! This stuff was terrific!

Lasagna

Sauce

1 tbsp olive oil
1 medium onion
6 medium garlic cloves, minced or pressed (about 2 tbls)
1 pound ground meat (80/20)
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup heavy cream
1 can tomato puree (28 oz)
1 can diced tomatoes (drained)

Cheese Filling and Pasta

1 3/4 cup ricotta cheese
2 1/2 oz grated parmesan cheese
1/2 cup chopped basil
1 large egg slightly beaten
1/2 tsp salt
1/2 tsp ground black pepper
12 lasagna noodles (no boil)
16 oz whole milk shredded mozzarella cheese (about 4 cups)

Adjust the oven rack to the middle and preheat the oven to 375°.

Sauce

Heat oil in large dutch oven over medium heat until simmering.

Add the onion and cook, stirring occasionally until soften but not too browned, about 2 minutes.

Add the garlic and cook until fragrant, about 2 minutes.

Increase the heat to medium high and add the meatloaf mix, salt and pepper breaking the meat into small pieces with a wooden spoon until the meat loses it's raw color but has not browned, about 4 minutes.

Add the cream and simmer, stirring occasionally until the liquid evaporates and only the rendered fat remains, about 4 minutes.

Add the tomato puree and diced tomatoes and bring to a simmer.

Reduce heat to low and simmer until the flavors have blended, about 3 minutes.

Set aside.

*The cooled sauce can be refrigerated in an airtight container for up to 2 days. Reheat before assembling the lasagna.

The Cheese Filling

Combine the ricotta cheese, 1 cup of the parmesan cheese, basil, egg, salt and pepper in a medium bowl and set aside.

Spread the bottom of a 13X9 baking dish with 1/4 cup of the meat sauce (avoiding large chunks of meat).

Place 3 noodles in a single layer on top of the sauce. Spread each noodle evenly with 3 tbsp of the ricotta mixture and sprinkle the entire layer with 1 cup of mozzarella cheese. Spread the cheese evenly with 1 1/2 cups of the meat sauce.

Repeat the layering of noodles, ricotta, mozzarella and meat sauce two more times.

Place the 3 remaining noodles on top of the sauce, spread evenly with the remaining sauce, sprinkle with the remaining cup of mozzarella then the remaining 1/4 cup parmesan.

Spray a large sheet of foil with cooking spray and cover the lasagna.

Bake 15 minutes the remove the foil. Continue to bake until the cheese is spotty brown and the sauce is bubbly, about 25 minutes.

Remove and let cool for about 10 minutes.

Cut into pieces and serve.

Soup/Salad

2010-01-09T17:54:00.000-06:00

Soup/Salad

Chicken Tortilla Soup

Sides

2010-01-09T17:52:00.001-06:00

Sides

Dutch's Wicked Baked Beans
Charra Beans
Fried Breakfast Potatoes
Brandied Sweet Potatoes

Seafood

2010-01-09T17:50:00.001-06:00

Seafood

Shrimp Scampi & Pasta
Pan Seared Tilapia

Pork

2010-01-09T17:48:00.001-06:00

Pork

Crockpot Carnitas
Carnitas

Poultry

2010-01-09T17:27:00.001-06:00

Poultry

Stuffed Chicken Breast
Chicken Spaghetti
Fried Chicken Breast
Cheesy Chicken Enchiladas
Chicken Tacos

Misc.

2010-01-09T17:26:00.001-06:00

Misc.

USD

Grilling/Smoking

2010-01-09T17:23:00.001-06:00

Grilling/Smoking

ABT's
Stuffed Baked Potato

Dip/Salsa

2010-01-09T17:19:00.002-06:00

Dip/Salsa

Fire Roasted Salsa
Jalapeño Ranch Dip
Mango Salsa
Pico de Gallo
Black Bean Salsa
Jalapeno n Artichoke Dip

Dessert

2010-01-09T17:15:00.004-06:00

Dessert

Brownies
Chocolate Sheath Cake
Chocolate Pie
Pie Crust
Fried Apple Pies
Ooey Gooey Butter Cake

Bread

2010-01-09T17:11:00.001-06:00

Bread

Cheddar Cheese Biscuits

Appetizers

2010-01-09T17:08:00.001-06:00

Appetizers

Deviled Eggs

Beef Dishes

2010-01-09T16:56:00.002-06:00

Beef Dishes

Beef Stew
Carne-y-papitas
Chicken Fried Steak
Chili
Meatloaf
Roast
SOS

Recipe - Fried Chicken Breasts

2009-11-16T19:22:00.004-06:00

Sorry that I haven't updated the recipe page lately but I have been working so much I haven't had time to cook. I'm not working now, so hopefully I will be cooking and updating again! Tonight I fried boneless chicken breasts. Everyone loves fried chicken, dont they? It can be a little messy but if you keep on top of it with the dish rag it's not bad. As far as the seasoning goes, I used Angelo's Pork and Poultry rub but you can use Lawry's Season Salt and some garlic powder or really whatever you want to use.

Fried Chicken Breasts

Boneless chicken breast
3 Eggs
1/3 cup milk
Flour
Seasoning
Cooking oil

Mix the three eggs and the milk together. Pour about a cup of flour into a large bowl.

Pour enough oil in the pan so that it will cover about 1/3 of the thickness of the chicken. The oil level will rise once the chicken goes in. Once all of the chicken is in the pan, the oil should be and 1/2 the thickness of the chicken.

Go ahead and get the oil heating on med-high.

While the oil is heating, dip a breast into the egg/milk wash then season one side of the breast. Lay the seasoned side down in the flour then season the other side. Now flip the breast in the flour coating it good with flour.

When the oil is ready (throw a pinch of flour in the oil, if it bubbles up it's ready) carefully place the breast in the oil then repeat the process.

When the edges of the breast are getting golden brown grab some tongs and carefully lift the corner of the breast. If it's golden brown go ahead and turn it over. If not keep cooking until it's ready.

Once it's on the other side just check it after a few minutes to see if it's golden brown.

When it's all golden brown, remove from the oil and place on a plate lined with paper towels to soak the oil. Now your chicken is ready!

Recipe - Jalapeno Ranch Dip

2009-04-13T20:46:00.003-05:00

I ran across this recipe on a message board and it is very good! The first time that I made it, I thought that there was too much cilantro and jalapeno so I added it slowly. I ended up using what the recipe called for. The ingredient amounts are really to taste. Adjust to your taste.

Recipe courtesy of HJ.

Jalapeno Ranch Dip

16oz Ranch dressing
½ Bunch cilantro (finely chopped)
3 Jalapenos (finely chopped)
1 Lime

Mix first three ingredients. squeeze in lime juice and mix well. Adjust to taste.

Recipe - Deviled Eggs

2009-04-13T20:29:00.005-05:00

This recipe is for Danielle. She wanted to know how to make deviled eggs. Here ya go Danni!

Deviled eggs are easy to make and always the hit of the party!

Deviled Eggs

12 Eggs (boiled)
3 Tbsp mayo
2 Tbsp sweet relish
Mustard
Salt
Paprika

Remove the egg shells and rinse the egg off. Slice the eggs on half longways and carefully remove the yolk and place the yolks in a bowl.

Using a fork, squish the egg yolks then add the mayo and the sweet relish. Mix thoroughly. Salt to taste and add a small squirt of mustard. Mix again then place some of the mixture in each egg. Sprinkle a little paprika on top of each egg.

Recipe - Pie Crust

2009-04-12T22:53:00.004-05:00

This is my Mom's pie crust recipe. This has got to be the best pie crust on the planet and very simple to make!

Pie Crust

1 Stick margarine
1 Cup flour
2 Tbsp sugar

Soften margarine, add the sugar and flour then mix and press out in a pie pan. Cook at 375° until golden brown (about 12-15 minutes)

Recipe - Mom's Chocolate Pie

2009-04-12T21:30:00.004-05:00

This is my Mom's chocolate pie recipe. It's the best chocolate pie ever!

Chocolate Pie

1 ½ Cups sugar
3 Heaping Tbsp Cocoa
3 Heaping Tbsp cornstarch
½ Tsp salt
3 Cups milk
3 Egg yolks
1 Tsp butter
1½ Tsp Vanilla
Cool Whip

Put the first 5 ingredients in a saucepan and on medium heat stirring constantly until mixture thickens and comes to a boil. Remove from heat.

Gradually stir in about ½ of the hot mixture into the egg yolks that have been slightly beaten into a bowl. Now blend this mixture back into the saucepan. Boil for 1 minute stirring constantly.

Now remove from the heat and add the butter and vanilla. Pour into the pie shell and let cool. Top with Cool Whip.

Recipe - Chicken Spaghetti

2009-04-12T21:01:00.003-05:00

This is one of my favorite meals. It's actually better left over.

Chicken Spaghetti

2 Packages chicken breast strips (or 4 or 5 breasts)
1/2 Large pkg spaghetti noodles
1 Can Cream of Chicken soup
1 Can Cream of Celery soup
1 Can Cream of Mushroom soup
2 Large jars jalapeno Cheese Whiz
4 Celery sticks
1 Pkg fresh mushrooms (sliced)
1 Medium onion (chopped)
1 Pkg slivered almonds
Grated cheddar cheese
Butter

Boil chicken until done and place chicken in a large bowl saving the water. When the chicken is done and cool enough to handle, dice into fairly small pieces.

Cook spaghetti noodles in the same water that the chicken cooked in per the noodle instructions.

In a skillet, brown the onion, celery and mushrooms in butter.

Mix Cheese Whiz and the soups in a bowl and heat in microwave until it is able to mix easily. Pour this mixture over the chicken. Add the onions, celery and mushroom then mix it well.

Add the strained noodles and almonds. Mix well then put in a large baking dish. Cover with grated cheese.

Cook in preheated oven at 375° for about 30 minutes.

Ugly Drum Smoker

2009-03-25T10:50:00.004-05:00

Although you probably cant tell from the recipes listed here, but I love to cook outdoors. I bought a cheap smoker but wasn't happy with having to babysit it to keep the temperatures steady.

Thats when I heard about Ugly Drum Smokers (UDS). I decided to go ahead and build one to try it out. I'm so glad that I did. The smoker is great. I have had it lit and maintained 225° to 250° for over 24 hours and never added or stoked coals. Here is the way that I built the smoker. Feel free to make any changes that you see fit.

Parts/Hardware list:

Smoker:
55 Gallon Drum
8 - 3/4" Pipe Nipples
1 - 3/4" Ball Valve
3 - 3/4" Pipe Caps
4 - 3/4" 90° Elbows
18 - 3/4" Conduit Nuts
3 - 4" Eye Bolts
3 - 6" (or 8") Eye Bolts
12 - Nuts (for the eye bolts)
6 - Acorn Nuts (for the eye bolts)
12 - Fender Washers (for the eye bolts)
3 - Handles (with mounting hardware)
1 - 22" Round Cooking Grate
1 - Thermometer

Fire Ring:
1 - 17" Round Charcoal Grate
8 - Fender Washers (in addition to above)
8 - 1/4" X 1/2" bolts and nuts
1 - 12" X 24" sheet expanded metal

I bought the drum at my local feed store for $15 with a good lid. It has Olive Oil in it so it was food grade and it was unlined. The Thermometer ($8) and the two grates ($3 and $5) I found at Academy. The ball valve and step drill came from Harbor Freight but can be bought at Home Depot or Lowes. The rest of the hardware came from Home Depot.

I started by doing a small burn in my drum. I didn't do a large burn because we were in a burn ban in our community at the time. Be sure to remove any gasket that is in the lid.

Using the step drill four 1" holes even spaced and about 2" to 2 1/2" from the bottom of the drum. Insert a pipe nipple in each hole with a conduit nut on each side. Place a cap on three nipples and the ball valve on the fourth nipple.

Drill three holes evenly spaced for the eye bolts (you determine the size according to the eye bolts that you purchase). Place one of the longer eye bolts in each hole along with a fender washer on each side, a nut on each side and the acorn nut on the outside of each eye bolt.

Now do the same thing with the shorter eye bolts measuring 6" from the top lip of the drum.

Now drill four 1" holes spaced evenly apart in the lid. Put a pipe nipple with a conduit nut on both sides in each hole. Put a 90° elbow on each pipe nipple.

Drill holes and mount one handle in the center of the lid. Also find a good place to mount two handles on the drum so that you can easily move the drum.

Mount the thermometer 3" below the cooking grate. This should get the thermometer probe far enough below the grate that nothing should hit it.

Now build the fire ring.

Using a Dremel tool, I cut the expanded metal in half to make two 6" x 24" pieces. Set them next to each other making them into one long piece. Use two bolts, fender washers on each side and a nut to secure the two pieces. Now bring the two outside edges together to make a circular piece. Place two bolts, fender washers and nuts there as well.

Place the charcoal grate on top of the bottom eyebolts and set the fire ring on the grate. Now place the cooking grate on the top eyebolts and your done.

You might want to buy some high temp spray paint and paint the drum, but they dont call the Ugly Drum Smokers for nothing!

Spray everything inside including the barrel and lid itself with PAM Cooking Spray, place some charcoal in the fire ring and light it. This will season it.

Personally, I would do one or two dry runs to make sure that your temperaures will get where you want them and hold steady. Once you have the drum lit and up to temperature, adjust the ball valve in small incriments to adjust the temperature.

If the temperature just doesnt get up high enough, remove one of them caps on the pipe nipples on the bottom. This shouldn't be a problem though, but better to have the option and not need it than to need it and not have it.

Optional - If you wish, drill four more holes evenly spaced 6 " below the top set of eye bolts and buy another cooking grate. I wouldn't recommend this grate for cooking, but it will serve well to place a deflector or a water pan on if desired.

This picture was taken before a cook while the temperature was stabilizing. This temperature shown here is way to high to smoke with. 225° to 250° is the range that I prefer.

The next two pictures were taken before I installed the second grate just below the top grate and before I added two more exhaust outlets in the lid.

Recipe - Cheesy Chicken Enchiladas

2009-03-17T11:22:00.003-05:00

Beware, they are loaded with cheese!

I have been making these enchiladas for several years now. My family loves them and asked for this meal frequently. You can also prepare these, cover in foil and freeze until you are ready to cook. I normally make extras for this reason.

Sorry about the poor picture quality.

Cheesy Chicken Enchiladas

24 Corn tortillas
Large bag grated sharp cheddar cheese
Green onions (chopped)
2 Onions (finely chopped)
Nacho cheese (2 cans)
4-5 Skinless boneless chicken breasts
Cooking oil
Plenty of paper towels
2 Shallow foil pans (Coated with PAM Cooking Spray)

First boil the chicken breast and then let them cool. Once cooled, shred and place in a bowl.

In preparation, I put the shredded cheese, onions and shredded chicken in separate bowls. Fold a couple of paper towels and place on a cutting board or whatever you are making the enchiladas on so that you can soak the oil from the tortillas. I keep a couple of folded paper towels in hand to pat the top as well.

Now, put enough cooking oil in a skillet to cover the bottom (then a little more) and heat over a low-med heat.

Once the oil is hot, place a tortilla in the oil for about 10 seconds then using tongs flip it over and put the other side in the oil for another 10 seconds or so. Without gripping the tortilla too hard (or you will put a hole in it), lift it from the oil and let it drain a few seconds. Place the tortilla on the paper towel and pat the oil.

Next get about 1/2 tbsp of nacho cheese and spread on the half of the tortilla closest to you. Put some onion, chicken and grated cheese on it then roll it up fairly tight.

Place then rolled up enchilada down in the foil pan. Repeat until pan is full. I normally get about 7 enchiladas in one row for two rows to a pan. This is a total of 14 enchiladas per pan.

Once you have all of the enchiladas are in the pan(s) spread a layer of nacho cheese on top. Sprinkle some onion, grated cheese then green onion on top.

Place in a preheated oven at 425° for about 20 minutes or until the cheese is good and melted.

Recipe - Charra Beans

2009-03-17T10:37:00.004-05:00

I'm not a fan of refried beans, but I do like Charra Beans. I hope that you like these.

Charra Beans

1 pound of pinto beans (about 2 cups)
4 or 5 slices of bacon
1/4 cup juice from canned jalapenos
1/4 tablespoons of minced garlic (about 3 large cloves)
1/2 medium onion
3 or 4 jalapenos (chopped)
1/2 bunch of cilantro (chopped)
1/4 pound of fat back (or salt pork)
1 can of Rotel
32 oz beef broth
Salt to taste

Sort and rinse your beans then soak overnight.

Drain the beans, place them in a large stock pot and cover the beans with the beef broth and 3 cups of water for a total of 7 cups liquid.

Add the garlic, onion, jalapeno juice and fat back. Bring to a boil, cover and reduce to a simmer. Be sure to stir occasionally.

After an hour and a half or two, check the beans for the desired texture. If they are not tender enough, keep cooking them.

While the beans are cooking, cut the bacon into 1" pieces and cook in a skillet.

Once the beans are tender enough, add the bacon, jalapenos, Rotel (with juice) and the cilantro. Cook for another 30 minutes or so.

Remove the fat back and serve.

Recipe - Pico de gallo

2009-02-05T19:44:00.002-06:00

Pico de Gallo is very easy to make and goes great with so many dishes. I prefer mine with cilantro, but I know some people don't like cilantro. If your one of those, just omit it from the recipe. In the pictures, I mixed 3 vine ripened tomatoes with one roma tomato. Use whatever type of tomatos that you prefer. All ingredients can be adjusted to taste.

Pico De Gallo

3 or 4 Fresh ripe tomatoes (diced)
2 Jalapenos (diced)
1 Small onion (diced)
4 or 5 Sprigs cilantro (chopped)
1/2 Lime

Mix all ingredients except for the lime together in a bowl. Squeeze in the juice of the lime and mix well.

Recipe - Carne y papitas

2009-02-05T18:36:00.004-06:00

This is a quick, easy meal to make. When I took the pictures, I had to make a couple of substitutions, but hopefully you get the idea.

Recipe courtesy of Brian Spagnola

Carne y papitas

1 Lb ground beef or stew meat
2 Small potatoes sliced fairly thin
1 Can chicken broth
1 Can Rotel
2 Cloves garlic (chopped)
1 Tbsp cumin
Salt
Pepper

Brown the meat in a skillet, preferably cast iron. Drain the fat and add all ingredients with enough chicken broth to cover the mixture. Cook until potatoes are soft.

Eat with tortillas and jalapenos.

Recipe - Chicken Fried Steak

2009-01-18T18:26:00.005-06:00

My favorite meal is Chicken Fried steak. I just can't get enough of it. Hope that you like this as well as I do.

Chicken Fried Steak

Cubed Steak (Several good sized pieces)
Milk
Flour
Eggs (3)
Lawry's Season Salt
Garlic Powder
Cooking oil

Mix the eggs with about 1/4 cup of milk in a bowl. Put about a cup of flour in another bowl.

Dredge a steak in the flour, then in the milk/egg mixture. Season both sides with season salt and garlic powder then dredge in the flour again.

Do this to all of your steaks, place them in a single layer on a platter and into the refrigerator for about an hour.

When the hour is up, pour cooking oil into a skillet so there is about 1/4" oil in the skillet. On med-high, heat the skillet and place the steaks in the grease once it's hot.

Don't crowd the steaks. Give them room.

Cook them for about 5 minutes each side or until golden brown. Place on paper towels to soak the grease.

Gravy

Dispose of most of the oil in the skillet. Add flour to the hot oil to make a paste. Slowly add milk and keep stirring to eliminate the lumps. Once it starts to boil, reduce to a simmer. Add milk until desired thickness is obtained.

Recipe - SOS

2009-01-14T11:05:00.003-06:00

This is a very simple meal that consists of hamburger meat in gravy and spooned over french fries. It's one of my favorites. I love this stuff. SOS normally is served on toast, but I prefer it served over french fries. Some people substitute the hamburger meat for ground sausage.

SOS

1 Lb Hamburger meat (or ground sausage)
Flour
Salt
Pepper
Milk

Brown the hamburger meat (or sausage), drain the skillet and save it.

Set the meat in another dish to the side and pour the grease back into the skillet over high heat.

Once the grease is hot and starting to bubble, add some flour and stir the flour into the grease. This is something that you will have to guess at because it will vary on how much grease is in the skillet. It should be the consistency of paste. You can adjust the consistency by adding more flour or cooking oil.

Once this is starting to brown a little, slowly add some milk. You need to keep stirring or it will burn. Once that milk evaporates, add some more and keep stirring to break down the lumps. You stop stirring and the end result will be lumpy.

Once the milk comes to a boil, reduce the heat to a simmer. Once the lumps are gone you can take a break from stirring. But you do need to stir occasionally. at this point salt and pepper to taste.

Continue simmering until the gravy is at the desired thickness. You can also adjust the thickness by adding milk or flour.

Remember the meat that you had set aside? Nows the time to add it to the gravy and mix it together.

Spoon over french fries or toast.

Recipe - Mango Salsa

2009-01-04T13:27:00.003-06:00

This goes good with fish.

Mango Salsa

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Recipe - Fire Roasted Salsa

2009-01-04T13:20:00.003-06:00

I found this recipe several years ago on the internet. It's really good, but if your not careful you can easily over do it with the jalapenos. See my note at the end of the recipe.

Fire Roasted Salsa

6 Medium tomatoes
10 Fresh jalapeños
1/2 Onion
3 or 4 Cloves garlic
1/4 Bunch fresh cilantro
1 Lime
2 Tsp salt
1 1/2 Tsp mesquite flavored Liquid Smoke
Olive oil

Preheat a large cast iron skillet over med-high heat

Rub olive oil over all over the tomatoes. Put the tomatoes in the skillet while turning every now and again. After about 5 minutes, add the jalapenos. Continue to turn the tomatoes and jalapenos. When most of the surface of the pepper has charred remove them. The tomatoes will turn partially black. When the skin is cracked and peel remove them. Put the peppers and tomatoes aside on a plate.

You can light a grill and place the tomatoes and jalapenos on the grate instead of using the skillet if you prefer.

When the tomatoes and peppers are cooled, remove most of the skin from the tomatoes and place them in a blender along with the peppers*.

Add the remaining ingredients to the blender and puree for 5-10 seconds or until it is a smooth texture.

Place the salsa into a covered dish and chill at least several hours or overnight so the flavors fully develop.

* I would recommend placing 2 or 3 peppers at a time in the mixture so you don't over do the heat. It can be done pretty easy, trust me! :)

Recipe - Cheddar Biscuits

2009-01-04T13:15:00.002-06:00

These are very similar to the biscuits served at Red Lobster, are easy to make and they are yummy!

Cheddar Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Preheat oven to 450 degrees F.

Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls
onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden
brown. Mix butter and garlic powder. Brush mixture over warm biscuits before
removing from cookie sheet.

Recipe - Chocolate Sheath Cake

2008-12-25T00:04:00.004-06:00

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

2008-12-25T00:01:00.000-06:00

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

2008-12-18T17:03:00.001-06:00

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

2008-12-09T22:34:00.004-06:00

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

2008-12-09T21:34:00.004-06:00

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

2008-12-09T21:19:00.007-06:00

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

2008-12-02T10:28:00.006-06:00

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

2008-12-02T10:15:00.004-06:00

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

2008-11-18T08:47:00.008-06:00

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

2008-10-25T21:37:00.005-05:00

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

2008-10-08T18:37:00.003-05:00

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

2008-10-04T21:27:00.004-05:00

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

2008-10-04T18:27:00.004-05:00

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

2008-10-04T18:14:00.004-05:00

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

2008-09-26T09:39:00.009-05:00

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

2008-09-26T09:21:00.004-05:00

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

2008-09-26T08:46:00.001-05:00

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

2008-09-26T08:11:00.004-05:00

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

2008-09-26T08:01:00.004-05:00

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

2008-09-26T07:55:00.002-05:00

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

2008-09-26T07:45:00.006-05:00

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

2008-09-26T07:28:00.000-05:00

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

2008-09-26T07:17:00.000-05:00

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

2008-09-26T07:13:00.002-05:00

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

2008-09-25T20:25:00.000-05:00

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.