- 1/2 cup mayonnaise
- 1 Tablespoons chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
- 1/2 teaspoon salt
- 4 cups frozen corn (cooked - microwave with 1 Tablespoon water)
- 1/3 cup water
- 4 scallions sliced
- 1 lb peeled and deveined large shrimp (21-25 count)
- 1 cup bread crumb
Place oven rack in middle position and pre-heat oven to 475 degrees.
Stir mayo, chipotle with adobo sauce and salt in a bowl.
Pulse 1-1/2 cups corn, in food processor with water and 2 Tablespoons Mayo mixture until coarsely pureed. Transfer mixture into a shallow roasting pan along with remaining corn and scallions.
Toss shrimp into remaining chipotle mayo mixture to coat.
Put bread crumbs in a plastic bag and add shrimp in small batches. Shake until coated. Place shrimp in a single layer on top of the corn mixture in the roasting pan.
Roast until bread crumbs are golden and shrimp are cooked through (about 18 minutes).
Recipe modified from Gourmet magazine, June 2007 edition
- 2-1/2 Tablespoons Olive Oil
- 2 Tablespoons paprika
- 1-1/2 Tablespoon dried Oregano
- 6 cloves minced garlic
- 1-1/2 teaspoon ground cumin
- 1 teaspoon dried red pepper flakes (Dried Ancho, chile de arbol, New Mexican, etc.)
- 1 teaspoon Mrs Dash Extra Spicy seasoning
- 1-1/2 teaspoon finely grated lime zest
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 thick bone-in pork chops
Stir all ingredients together to form a paste, except pork chops - its pretty hard to stir pork chops! Rub the paste on the pork chops. The pork chops can marinate with the rub on for up to 4 hours in refrigerator, if desired. Oil grill rack and grill chops over high heat until browned on each side (about 3 minutes). Turn chops over to prevent burning.
Lower heat to medium and move chops to indirect heat area of grill and cover them with an inverted roasting pan or a foil tent. Turn once and cook until meat thermometer inserted horizontally reaches 145 degrees (about 8-10 minutes). Transfer to platter and let stand 5 minutes before serving.
- 2-1/2 pounds tiny new potatoes, halved
- 2 Tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Mrs Dash Table Blend seasoning
- 2 9-oz packages frozen artichoke hearts, thawed
- 1 teaspoon snipped fresh parsley
- 2 tablespoons lemon juice
- 1/2 cup grated mild cheddar cheese (Optional)
Place potatoes in a greased roasting pan. Combines oil, garlic, salt, pepper, Mrs Dash seasoning, and drizzle over potatoes and tossing them to coat. Roast potatoes uncovered at 425 degrees for 25 minutes, stirring once. Stir in artichokes and roast an additional 10 - 15 minutes.
Sprinkle potatoes and artichokes with lemon juice and parsley. Toss gently to coat. Sprinkle cheddar cheese on top and server.
- 6 to 8 ounce beef tenderloin steaks cut 1 inch think
- 1 Tablespoon coarsely ground pepper
- 2 teaspoons kosher salt or sea salt
- 2 Tablespoons snipped fresh parsley
- 2 Tablespoons snipped fresh chives
- 4 cloves garlic, minced
- 1 Teaspoon Mrs Dash Extra Spicy seasoning
- 1/3 cup vodka
- 1/4 cup olive oil
- 1 tablespoon vermouth
- 2 Tablespoons olive oil
- 3 Tablespoons pine nuts
- 12 oz baby spinach
Trim fat from steaks. Rub both sides with salt and pepper. Place steaks in a resealable plastic bag. Add parsley, chives, garlic, vodka, 1/4 cup olive oil, vermouth. Seal bag and turn to coat steaks. Marinate in refrigerator 30 minutes, turning at least twice.
Drain meat and discard marinade. Grill steaks over uncovered charcoal grill over medium heat turning once. Allow 11-14 minutes medium rare, 14-18 minutes for medium. If using gas grill - cover grill.
Heat 2 Tablespoons olive oil in extra-large skillet over medium-high heat. Add pine nuts and cook 1-2 minutes, stirring constantly so they do not burn. Remove pine nuts and add spinach to hot skillet. Cook 3-4 minutes until leaves are wilted. Transfer spinach to a serving bowl and sprinkle with pine nuts. Serve steak with spinach.
- 1 cup chopped onions
- 6 cloves garlic, minced
- 2 Tablespoons butter
- 1 - 15 oz can tomato sauce
- 1 - 12 oz can Dr Pepper (NOT Diet)
- 3 Tablespoons vinegar
- 1 Tablespoon red chile powder
- 2 Tablespoons packed brown sugar
- 1 Tablespoon Jamaican Jerk seasoning
Cook onions and garlic in butter in a medium saucepan over medium heat for 5 minutes or until tender.
Stir in tomato sauce, Dr Pepper, vinegar, brown sugar and jerk seasoning. Bring to a boil and then simmer uncovered for 1 hour until mixture is about 2-3/4 cups. Stir occasionally.
Brush sauce onto ribs or other grilled meat during the last 10 minutes of cooking and serve as a table sauce.
May be refrigerated for up to 3 days.
- 1 can Cream of Chicken soup
- 2 cups shredded Cheddar Cheese
- 2 cups crushed corn flakes
- 3/4 cup melted butter (1/2 cup and 1/4 cup)
- 1 - 16 oz container Sour Cream
- 1/2 cup chopped yellow onion
- 32 oz shredded Hash Browns
- 1 teaspoon salt and pepper
Pre-heat oven to 350 degrees.
Mix hash browns, soup, sour cream, cheese, onion, salt and pepper and 1/2 cup melted butter in a bowl until combined.
Spray 13x9 casserole pan with cooking spray. Spread potato mixture into pan. Combine crumbled corn flakes and remaining melted butter in a 1-Quart plastic bag and mix by shaking to Mexican music for 30 seconds. Spread corn flake mixture on top of of potato mixture.
Cook 1 hour, uncovered.
- 1 pound plum tomatoes (8 small) halved and seeded
- 1/4+ of a 7 oz can Chipotle Peppers in Adobo sauce
- 2 Tablespoons snipped fresh Oregano
- 1 Tablespoon minced roasted garlic (the bottled kind) or just make your own.
- 3/4 cup honey
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1 teaspoon toasted sesame oil
- 1-1/2 teaspoon ground cumin
- 1 teaspoon Mrs Dash Extra Spicy seasoning
- 1 teaspoon salt
Pre-heat broiler on high. Place tomatoes halves down on lightly oiled broiler pan. Broil 3-4 inches from heat for 4-5 minutes or until skins are charred. Do not allow to catch on fire and burn your kitchen down! Remove and cool tomatoes until easy to handle - peel and discard skin or pin them up on a cork board as tomato kills.
Place chipotle peppers in adobo sauce, tomatoes, oregano and garlic in blender and blend until smooth.
Combine chipotle mixture, honey, molasses, vinegar, sesame oil, cumin and salt in a large bowl. Mix until combined well.
Use mixture as a marinade or table sauce. It can be refrigerated for up to 3 days, after which it will turn into a pumpkin and take over your refrigerator, by holding the mayonnaise hostage.
Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.
1 - 12 oz can Minute Maid Limeade concentrate12 oz Tequila1 oz Triple Seclime slices for garnish
Spoon the Limeade onto a blender and pour the tequila into the limeade can as a measure. Add Triple Sec and lots of ice. Blend to desired consistency.
Rim margarita glasses with salt (whether or not your friends want salt - just say you forgot) and garnish with lime slices.
What makes a good margarita?? It is the quality of the tequila that you use. Remember... "Life is too short to drink cheap tequila!"
2 liter bottle of ginger ale, chilled- 1 cup blueberries
- 1 lemon, thinly sliced and seeded
- 1 lime, thinly sliced and seeded
- 2 Tablespoons crystallized ginger or 1 Tablespoon grated Fresh ginger
- 1/2 cup good quality vodka
Pour ginger ale and vodka into the pitcher. Add the blueberries, lemon, lime and ginger into the pitcher (save a few of the lemon/lime slices for glass-garnish*). Cover and refrigerate 2 to 4 hours (if you can wait that long).
Garnish the glasses with a lemon or lime slice.
Drink hardily with friends until everyone's problems vanish or aliens beam you up.
* glass-garnish - this is an Ed-ism that you may use freely, citing your source, of course.
OK, I haven't tried this one yet, but I will. The recipe it looks interesting and I guarantee if you serve it people will talk about the Watermelon Soup that they had the previous day!
- 1 each 5-6 pound seedless Watermelon
- Sugar to taste (??)
- 3/4 cup thin strips carrot, zucchini and/or yellow squash
- 1 Tablespoon balsamic vinegar
Halve the melon and scoop out the pulp. Blend in food processor or blender until smooth. Line a colander with cheesecloth and strain the pulp into a bowl, pressing out as much juice as possible. (The magazine says to discard the pulp, but I say nibble on it while you're cooking the veggies.)
Measure out 6 cups of the watermelon juice and add water, if needed to make 6 cups. Add sugar to taste (again, ???), cover and refrigerate at least 2 hours.
Bring a pot of slightly salted water to a boil and then add the vegetables and cook for 2 minutes. Drain, pat dry and wrap the vegetables in plastic wrap and refrigerate until ready to serve.
To serve, stir balsamic vinegar into soup. Ladle soup into bowls and top with the cooked vegetables. Garnish with a sprig of cilantro.
Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.
- 10 jalapeños
- 10 red jalapeños
- 10 Serrano peppers
- 2 whole heads of garlic
- 1 small red onion
- 1 cup baby carrots
- 1 bunch celery
- 1 cup Olive oil
- 1 cap of Mrs Dash Garlic and Herb Seasoning
- 1 cap of Mrs Dash Extra Spicy Seasoning
- 2 Tablespoons Balsamic Vinegar
- Cider vinegar
- 1 teaspoon salt
Place jalapeños in food processor and coarsely chop using the pulse button. Put the jalapeños in a bowl and pour cider vinegar over them to soak for 15-30 minutes. Place remaining ingredients in a food processor and pulse until all ingredients are coarsely chopped. Dump the jalapeños into a strainer to strain vinegar. Do not rinse.
Pour olive oil into a large pot. Add all ingredients and cook over medium to high heat for about 5 minutes. Add seasoning and Balsamic Vinegar and stir, then reduce to medium-low heat for an additional 15 minutes. Allow to cool and spoon into jars and refrigerate.
Spoon over eggs in the morning for a real treat. Wake up those intestines to start the day off right!
Frank's (R) has come out with a Red Hot Buffalo Wing Sauce that is absolutely fantastic!! Here's a recipe for their Chicken Wings.
- 2-1/2 pounds chicken wings, split
- 1/2 cup Franks Red Hot Buffalo Wing Sauce
- 1/3 cup butter, melted
Bake the wings for 45 minutes at 425 degrees until fully cooked and crispy. Turn over halfway through cooking (that's 22 minutes, 30 seconds for you math challenged cooks). Toss the wings in the Frank's Red Hot Buffalo Wing Sauce and melted butter mixture until the wings are completely covered. Crank the TV on to your favorite sports game and enjoy great wings with a few ice cold ones or sit in the backyard in a plastic pool and
Buy it here!
