Mini-Potato Bites with Cheese-Chive Stuffing

Boil potatoes for 12 minutes.  Drain and slice in half lengthwise.  Scoop out potato centers leaving 1/8” away from potato skin.      In a bowl, mix all remaining ingredients together.  Fill potato centers in manner of devil eggs.

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Jalapeno Cole Slaw with Mustard Dressing

Serves 8 In a large bowl, mix the cabbage, carrots, jalapenos, green onions.  In a separate bowl, stir the dressing ingredients together and pour over cabbage.  Mix to combine.

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Mexican Rice

Serves 6-8 Using a 2 quart pan over medium-high heat, add butter and olive oil.  Add rice, onions, and garlic and stir to brown rice among the onions and garlic, about 4 minutes. Combine all other ingredients in the pan – chicken stock, tomato sauce, cumin, ancho chili, smoked paprika, salt.  Bring to a boil… Continue reading Mexican Rice

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Compound butter – steak finishes

Mash ingredients together in small bowl.  Place in saran wrap to make sausage shape.  Refrigerate until use. Mix spices together.  Toast 3 Tbsp of the spices in a dry pan for 30 seconds to release aromatics.  Mash the butter and toasted spices together in a small bowl.  Place in saran wrap to make sausage shape. … Continue reading Compound butter – steak finishes

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Chipotle Chili

Serves 8-10 In a large sauce (4.5 Qt) pan over medium-high heat, brown the ground chuck & pork until no longer pink.  Strain and discard any excess grease and return to the pan.  Over medium heat, add the onions and continue the browning process until the onions are translucent.  Add the canned tomatoes, garlic, water,… Continue reading Chipotle Chili

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Chicken Cordon Bleu

Serves 4.  Modified Cordon Bleu recipe with NO Bleu cheese component and added mustard sauce finish. Preheat oven to 375F. Grease a cooking sheet lightly and set aside.  Pound each breast half until approximately 1/4” to 3/8” thick.  Cut in half (serving size) and add to each chicken – slice of ham, 1/6 of gruyere. … Continue reading Chicken Cordon Bleu

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Artichoke Heart Bites

Preheat oven to 350F.  Drain artichoke hearts of water and pat dry with paper towels.  In a bowl, mix all ingredients together.  Arrange mixture in a single layer of a cooking sheet and place in oven for 20 minutes.  Flip hearts at 10 minute point for even browning.

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Shrimp Curry – Indian

Copied from Allrecipes.com.  This shrimp curry is subtle, yet richly flavored that also compliments prawns.  Serve with rice.  Serves 8 Prepare 2 cups of rice per directions.  Heat peanut oil in a large skillet over medium heat.  Add onions and stir until translucent, about 5 minutes.  Add garlic and ginger and stir into onion mix,… Continue reading Shrimp Curry – Indian

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Beef Stew (bastardized beef bourginon)

Time: roughly 1 hour prep, 2 hours to cook in oven. This fills up my dutch oven, so I usually have left overs for days. Cut in half in you’re not feeling eating beef stew for that long or you can freeze some as well. Ingredients: Procedure

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