Thread: Recipes and Cooking/Smokeing/Grilling etc.

Ingredients:
3 lbs Boston Butt cut into 1 ½ “ cubes
12 Tomatillos
2 Jalapenos Pepper
1 Serrano Pepper
2 cans Green Chilies
1 med/large onion rough chopped
4 gloves garlic rough chopped
1 ½ cups fresh Cilantro (divided in half)
1 cup water
3 tablespoons oil
1 teaspoon cumin
Salt to taste
1 teaspoon Red Pepper flakes
Black Pepper to taste
Juice of 1 lime

In a cast iron dutch oven, add oil and pork that has been seasoned with Salt and Pepper, cook til brown on all sides.
Set aside
Add everything else to the pot except the lime juice, 2 cans of green Chilies, the red pepper flakes and half the Cilantro.
You’ll want to add water because it’ll look like you need to, but don’t, you don’t need it.
Cook for about 30 minutes on medium heat until the tomatillos are falling apart.
Add the mixture to a food processor and add in the Lime juice, the rest of the Cilantro and the green Chillies.

Puree the mixture but be careful to hold the top of the blender with a dish rag. It could blow the top off and you’d get burned.

Transfer everything, including the pork and red pepper flakes to a large crockpot and cook on High until the meat is tender. Add Salt and Black Pepper to taste Should take 2-3 hours

We served ours with Mexican Rice, Home Made Salsa, sour cream and Flour Tortillas.

TACO STUFFED SHELLS

1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

1/8 cup Shallots OR the same amount of red onion plus 2 cloves of garlic minced
1 cup good whiskey
1 1/4 cups heavy cream
1 1/2 tablespoons tri color peppercorns OR just under a tablespoon of fresh cracked Black Pepper
Drippins from whatever meat you've just seared
another couple pats butter

add in a couple or 3 tablespoons of EVOO plus a a couple pats of butter into a preheated large skillet. Not screaming hot but close to it. NOT Non Stick
Cook your meat til desired tenderness and set aside, covered, to keep warm.
Now, add in another couple pats of butter and sautee the Shallots for a couple minutes.
Pull your skillet off the fire and away from the heat and add in the Whiskey (BE CAREFUL here, if you have it next to an open flame, it'll light on fire) and then after a few seconds, put it back on the burner and scrape the buttom to get all the goodies off.
Cook for about 30-45 seconds and add in the pepper and cream, then continue to cook until it thickens up. Pretty easy


When you taste the sauce it WILL taste like there's way to much pepper but man it's good on a steak

Gooey Butter Cake
INGREDIENTS
1 (18.25-ounce) package yellow cake mix
1/2 cup butter, melted 4 eggs
2 teaspoons vanilla extract
1 (8-ounce) package cream cheese
4 cups powdered sugar
INSTRUCTIONS
* Preheat oven to 350F.
* Mix cake mix, melted butter, 1 teaspoon, vanilla, and 2 eggs with a spoon.
* Pat into a 13 x 9-inch baking pan.
* Mix cream cheese, remaining 2 eggs and 1 teaspoon vanilla with an electric mixer. Slowly beat in powdered sugar. Pour over cake layer.
* Bake 40 to 45 minutes. Let cool.
same recipe just use lemon cake mix, then zest of lemon goes in
c.cheese mixture. U will luv!!!!

The last 3 sentences were from a comment a lady had made on the forum where I copied this. It makes it a Lemon Gooey Cake.

4 cups of boiled in crab boil crappie filets broken down
1/2 red bell pepper fine dice
1/2 green bell pepper fine dice
1/2 medium onion fine dice
3/4 cup mayo
2 tablespoons dijon mustard
2 sleeves of saltine crackers crumbled to a fine almost dust ( i used a wine bottle on them after I put them into a gallon ziplock bag. Just rolled the bottle on top of there for a couple minutes to crush)
1 box plus 1 cup panko Bread crumbs
4 eggs
1 teaspoon garlic powder
salt n pepper to taste

Sautee the onions and peppers just until tender. Then put then in the fridge to chill. The crappie filets need to be chilled over night to get nice and firm as well

In a large mixing bowl, still in the onions and peppers along with the mayo, mustard, 1 cup of the Panko, salt, pepper and garlic powder. Mix well.
Now fold in the crappie filets.
Heat enough grease to be about 3 inches deep in a fryer to about 325 degrees. it just seemed to work better there rather than 350
You'll need 3 bowls now. First one is the fine cracker crumbs, next is the eggs with a couple tablespoons of water mixed well and the last in a box of panko

Working in small batches of 4 or 5 at a time. Scoup up enough of the crappie mix to form about a 1 1/2 inch ball, then roll in the cracker crumbs. As you take them out of there, be careful to repack your balls firmly and shape them before they go into the egg wash. They'll fall apart if you don't.
Into the egg wash they go, then into the panko to coat before the grease. Pretty simple. I ran 4 at a time until I was done cooking

Ingredients:
I Gallon size pork and Beans (I use Camps)
1 1/2 cups chopped onion
½ cup diced dill pickles
1 tblespn garlic powder
½ tblespn onion powder
¼ cup brown sugar
salt to taste
pepper to taste
½ teaspn red pepper
1 tblespn yellow mustard
2 tblespns ketchup
2 tblespns favorite BBQ sauce
1 ½ lbs hamburger meat ( smoked pulled pork is awesome here as well)
6-8 slices thick cut bacon diced into 1/2 inch chunks. cook until the fat in rendered and the bacon is crispy.



Preparation:
Cook the hamburger meat, onions and pickles til meat is browned then add strain off the excess grease. Now add in all ingredients into large pot. that includes 1/8 cup of the bacon grease and all the bacon. LOL NO, this ain't a healthy recipe. Cook on low for about 15-20 minutes with a lid on, stirring every few minutes.
Serve

Originally Posted by DonDon

Ingredients:
I Gallon size pork and Beans (I use Camps)
1 1/2 cups chopped onion
½ cup diced dill pickles
1 tblespn garlic powder
½ tblespn onion powder
¼ cup brown sugar
salt to taste
pepper to taste
½ teaspn red pepper
1 tblespn yellow mustard
2 tblespns ketchup
2 tblespns favorite BBQ sauce
1 ½ lbs hamburger meat ( smoked pulled pork is awesome here as well)
6-8 slices thick cut bacon diced into 1/2 inch chunks. cook until the fat in rendered and the bacon is crispy.



Preparation:
Cook the hamburger meat, onions and pickles til meat is browned then add strain off the excess grease. Now add in all ingredients into large pot. that includes 1/8 cup of the bacon grease and all the bacon. LOL NO, this ain't a healthy recipe. Cook on low for about 15-20 minutes with a lid on, stirring every few minutes.
Serve

Man, that sounds good.

Baked Fried Chicken
Place thawed chicken pieces in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 350 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 45 min. Turn each piece of chicken and continue cooking for 45 more minutes, or until cooked through.

Corn Casserole

1 can sweet corn, drained (you can use the southwest style corn if you want to)
1 can cream-style corn
1 package Jiffy corn muffin mix (you know, the one in the little blue box)
1 cup sour cream
1 stick butter, melted
1 1/2 cups shredded cheddar
Add 1 – 4 oz can of chopped green chilis and some red pepper flakes if you like it with a little KICK!
Preheat oven to 350 degrees F.
In a large bowl, stir together all the ingredient until well combined.
Pour into a greased 9 by 13-inch casserole dish. Sometimes I use my glass pie pan too.
Bake for about 30 to 40 minutes, or until golden brown and cooked through.

Hey Scott,
I made the corn casserole for Christmas eve dinner and it was a big hit with everyone. My 13 yr. old granddaughter loved it. Thanks for sharing.