Serrano Pepper Salsa Recipe

One of my first recipe posts back in 2006, was my award winning Jalapeno salsa. Over the years, the recipe has changed many times over, as well as our tolerance for heat-level spiciness. So, I decided to update to a new recipe. Note: The new recipe is very spicy!!!

• 2 - 8 oz cans of Hunt’s Diced Petite Tomatoes with Basil and Garlic completely drained
  
• 1 - 8 oz can Hunt's Petite Diced Tomatoes
• 1 small can Rotel Extra Spicy with Habaneros *optional
• 1 - 12 oz can La Costtena Pickled Serranos peppers, 1oz+ juice reserved.
  
• 1 - 4 oz can Ortega Diced Jalapenos *optional
• 1 teaspoon Mrs. Dash Garlic and Herb seasoning
• 1 teaspoon Mrs. Dash Extra Spicy seasoning
• 1/2 Tablespoons Garlic Powder
• 1 Tablespoon Chile Powder
• 1 Tablespoon red pepper flakes
  
• 1/4 teaspoon salt (one of the few recipes I add salt to).
• 1 whole bunch of Cilantro, stems removed.

1. Drain as much of the juice out of the cans of tomatoes tomatoes as possible. I dump it in a strainer and spoon it back and forth until all of the juice is removed. 
2. Cut the tops off of the serranos and cut them into half or thirds.  Save the Juice and the carrots and onions in the can. Caution: Serranos are spicy and it is highly recommended that you wear gloves while handling them.
3. Everything goes into a food processor.
4. optional - Add the whole can of the Herdez jalapeños with its juice.
5. Add all of the carrots and onions in the Serranos can, about 1+ oz of the juice from the Serranos can.
6. Add the tomatoes and cilantro in a food processor.
7. Add all seasonings to the Food Processor and Pulse puree.
8. Let sit at room temperature and stir every few minutes. Taste and adjust the spices and seasoning.
9. Add the salt, as necessary and stir/pulse.

The "+" on the ingredients is add more if you wish.

Vietnamese Caramelized Pork

Note: The original recipe called for 1 cup of white sugar(!!!) I reduced that down to 1/3 cup. There are other modifications as well from the original recipe.

Ingredients

• 1 Tablespoon Peanut or Vegetable oil.
• 1/3 cup white sugar.
• 1 lbs thin cut pork slices, or pork spareribs cut into 1" pieces.
• 4 green onions cut into 2" lengths, including the white parts.
• 1 jalapeno pepper diced.
• 1/4th yellow onion thinly cut and diced
• 4-6 cloves of garlic sliced.
• 1 teaspoon Kirin oil or Sesame oil.
• 1+ teaspoon Hoisin sauce (optional).
• Mrs Dash Extra spicy to taste.
• Mrs Dash Garlic and Herb to taste.
• Salt and pepper to taste.
• 1 green onion sliced into 1/4" pieces for garnish
• White rice for serving.

Directions

1. In a heavy skillet, wok, or large frying pan, heat the oil over high heat and pour the sugar in and stir immediately to coat all of the sugar with oil. Cook and stir constantly until the sugar dissolves and turns a light brown. Note: The melted sugar is VERY HOT! I have a blister to prove it.
2. Once the sugar turns a light brown, reduce the heat to medium high. Stir in the pork, onion, jalapeno, garlic and Mrs Dash spices.
3. Toss the ingredients in the caramelized sugar until well coated.
4. Continue to cook until the pork is cooked and brown.
5. Drizzle the Kirin and Hoisin sauce and reduce heat to low and simmer until the juices are reduced.
6. When the juices have been reduced, increase to high heat and stir until the sauce has thickened (Note: When I increased the temperature, the sauce just got thinner. Use your judgement.)
7. Reduce temperature back to low and add the sliced green onions and allow to cool so the sauce really thickens and coat all of the ingredients well, for about 5 minutes. Remove from the heat.
8. Sprinkle with green onion rings and serve over rice.

Note: Next time, I would pre-cook the pork in a separate frying pan initially over high heat to brown, then cover and simmer for at least 30 minutes to make it more tender.

Spicy Asian Chicken Wraps

Spicy Asian Chicken Wraps

The original recipe that this was adapted from said the Prep Time was 15 minutes. ROFL!!! Yeah if you have a full time sous chef mincing the vegetables and getting everything ready!!! It took me an hour to get all of the ingredients prepped and ready to start cooking.

Ingredients

The Filling:

• 1 lb ground chicken
• 1 Tablespoon peanut oil
• ½ onion minced
• 2 Tablespoon red pepper minced/diced
• 4-5 garlic cloves minced
• ½ large jalapeno minced
• 1 - 8 oz can water chestnuts drained and minced
• 1 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy

For the Sauce:

• 3 Tablespoon soy sauce
• 3 Tablespoon Hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoon finely crushed roasted, unsalted peanuts
• 2 Tablespoon sweet chili sauce
• ½ tsp garlic powder
• 1 tsp pickled ginger minced (get at sushi counter in grocery store or sushi restaurant)
• 1 healthy squirt Sriracha sauce, depending on spiciness you desire.

To Serve:

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Directions

1. Whisk all the ingredients for the Sauce in a small sauce pan until blended. Cook over low heat until adding to meat mixture. Stir occasionally. 
2. Heat 2 Tablespoon peanut oil in a frying pan and add the ground chicken.
3. Using a wooden spatula or edge of a cooking spoon, cut the sliced chicken across the slices to cut into smaller pieces. Continue to cut the pieces into smaller and smaller pieces while cooking until pieces are fine.
4. Cook until some of the chicken begins to brown.
5. Add the Mrs Dash spices, garlic powder and Sriracha sauce with the onions. and cook until the onions become translucent.
6. Add the garlic, peppers and water chestnuts and cook an additional 5 minutes or until peppers are soft and add the pickled ginger.
7. Add sauce to the mixture and mix well to coat all of the meat. 
8. Serve on lettuce leaves or over a salad, or over noodles or rice.

BBQ Chicken Nachos

 BBQ Chicken Nachos

I saw this recipe and I have not made it yet, but will soon.

INGREDIENTS:

• 8 oz tortilla chips (a little less than a standard bag)

• 2 cups sharp cheddar cheese, freshly shredded

• 1 cup black beans, drained

• ½ lb skinless chicken breasts, cooked and shredded (rotisserie is okay)

• 1 cup of BBQ sauce, and more for topping

• ½ avocado, diced

• ¼ red onion, finely diced

• ¼ cup chopped green onions

• ¼ cup chopped fresh cilantro

• 2-3 jalapeño, thinly sliced

• Sour cream, for topping

INSTRUCTIONS:

1. Preheat the oven to 425 F.

2. Arrange the tortilla chips on baking sheet.

3. Top chips with cheddar cheese, and black beans.

4. In a small bowl mix shredded chicken and 1 cup of your favorite BBQ sauce.

5. Top chips with chicken, bake for 10-15 minutes until the cheese is bubbling.

6. Drizzle a bit more BBQ sauce to the tops of nachos.

7. Top nachos with avocado, red onion, green onions, cilantro and jalapeno.

8. Dollop the sour cream in 4-5 parts of the nachos and serve right away.

9. This recipe is excerpted from "Everyday Entertaining" by Elizabeth Van Lierde.

New Orleans Style Gumbo

This recipe is challenging because you have to have one interrupted hour stirring the Roux. But the Roux MADE this meal!!! 

Ingredients

• For the Roux:
• 1 heaping cup all purpose flour
• 2/3 cup olive oil
• For the Gumbo
• 1 bunch celery dices leaves included
• 1 red bell pepper diced
• 1 yellow onion
• 1 bunch green onions
• 5-6 cloves garlic
• 2-4 jalapenos
• 4 Tablespoons Cajun or Gumbo File seasoning divided
• 8 cups Chicken broth
• 12 oz package Andouille sausage, sliced
• meat from 1 Rotisserie chicken, broken into smaller pieces (optional)
• 2 lb Shrimp, de-veined and shells removed
• 1 Tablespoon hot sauce
• 1/2 teaspoon Thyme leaves
• 2-4 bay leaves
• 1 (14.5 can) Stewed or Crushed tomatoes
• 1 (6 oz) can Tomato sauce
• 1 teaspoon Mrs Dash Garlic and herb
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon red chile powder
• 1/2 teaspoon garlic powder
• 1-2 packages frozen okra
• 2 Tablespoons white vinegar
• 2 teaspoons Worcestershire sauce

Directions

1. Roux:
1. Whisk together flour, oil in a large, heavy bottom sauce pot over medium-low heat, until smooth. Cook Roux, whisking initially and then with soft spatula, stirring constantly, until it turns an rich mahogany brown color. Add more flour or oil while cooking to maintain a nice thick, smooth texture. This will take 30-60 minutes, so be patient!!! Do Not let the roux burn. Remove from heat (put on cool burner) and continue to stir until the mixture stops cooking, so that it doesn't burn. It should turn a rich chocolate brown.
2. Gumbo:
1. In a large frying pan, Cook sausage and chicken (option) together.
2. Place vegetables in food processor and pulse until chopped.
3. Mix chopped vegetable and meat together into the roux and bring to a simmer for 10-15 minutes, or until the vegetables are tender. Add about 1 cup of chicken broth to the mixture to prevent from drying out.
4. Add the remaining chicken broth, thyme, stewed tomatoes, tomato sauce, bay leaves, 2 tablespoons Cajun seasoning, hot sauce, Mrs Dash seasonings, garlic powder, red pepper powder.
5. Simmer for 1 hour. Add remaining Cajun seasoning about 45 minutes in.
6. Fry okra in frying pan with a little bacon grease until cooked.
7. Add shrimp, Worcestershire sauce, okra, vinegar and 2 more Tablespoons of Cajun seasoning and more hot sauce. Simmer until blended up to 15 additional minutes, until shrimp is cooked.
8. Serve with white rice, french bread for dipping.

Spicy Ginger Turmeric Chicken Soup

 Spicy Ginger Turmeric Chicken Soup

Active time: 30 mins; Total time: 1 hour

SERVINGS: 6

INGREDIENTS

• 2 tablespoons olive oil
• 2 medium carrots diced
• 2 stalks celery, diced
• 1 medium yellow onion diced
• 1 tablespoon finely grated fresh ginger
• 6 cloves garlic, minced or finely grated
• ½ teaspoon Mrs Dash Garlic and Herb
• ½ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground turmeric
• 8 cups chicken broth
• 8 ounces boneless, skinless chicken breast
• One (15-ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
• 4 ounces green beans, trimmed and cut into 1-inch pieces (1 cup)
• 2 cups baby spinach, coarsely chopped

DIRECTIONS

In a large soup pot over medium heat, heat the oil until shimmering. Add the carrots, 
celery and onion and cook, stirring occasionally, until the vegetables begin to soften, 
about 5 minutes. Stir in the ginger, garlic, spices and turmeric and cook for 1 minute 
more. Add the broth and bring to a boil.

Reduce the heat to medium-low and add the chicken. Simmer, uncovered, until the chicken 
is cooked through, 20 to 25 minutes. Transfer the chicken to a plate.

Add the chickpeas and green beans to the pot, increase the heat to medium-high and return 
the broth to a boil. Reduce the heat to medium-low and simmer, uncovered, until the green 
beans are tender, about 10 minutes.

While the green beans are softening, use two forks to tear the chicken into bite-size 
pieces. When the green beans are tender, return the chicken, with any accumulated juices, 
to the pot. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat, 
ladle into bowls and serve hot.

Pineapple Liqueur

 All of the ingredients go into a sterilized One Gallon jar. 

Ingredients

• 1 pineapple
• 1 quart-sized bottle of Svenska vodka
• 1 stick of cinnamon
• (optional) 1/2 cup Simple Syrup

Directions

1. Make sure jar is sterile! 
2. Rinse off pineapple.
3. Slice the pineapple vertically and remove the outer skin.
4. Slice the pineapple into 1/4" slices and horizontally into smaller ~2" pieces to fit in the jar.
5. Pour the Vodka over the pineapple.
6. Add the cinnamon stick
7. The pineapple is probably sweet enough, but if you want it a little sweeter, then add the Simple Syrup.
8. After 1 week, remove the cinnamon stick.
9. Shake slightly every few days.

Liqueur is infused enough after 2 weeks to serve.

Pomegranate Liqueur

Sheesh!! What a pain, but I think worth it. Have plenty of time to get the Pomegranate seeds out of the fruit. It took me well over an hour with 5 poms. DO NOT wear a white shirt while doing this!!!

Utensils required

• 1 Gallon Glass jar with lid
• multiple glass or similar bowls
• potato masher
• vegetable peeler
• strainer
  
• lots of paper towels
• lots of patience and time (2 hours)
• Do Not wear something you don't want stained.
• Note: Wipe up any Pomegranate juice on your counter right away. It Stains!
  

Ingredients

• 5-6 Pomegranates
• peel of One Lemon (use potato peeler to get the peel only - do not get the white pith! Pith will make it sour.
• 1 cinnamon stick
• 1 1.75 Liter of Svenka vodka
• 1 cup Simple Sugar

Directions

1. Cut the Poms vertically, not horizontally, from the stem down, in half.
2. In a large bowl, fill with enough water to cover most of the Pom when face down in the water. The water prevents most of the Pom juice from going everywhere. Pom juice stains!!!
   
3. With the cut side in the water, press in the center of the Pom to push the seeds out into the water. You are basically pushing it inside-out.
4. Remove any stubborn seeds and place in the water. The Membranes, pith, flesh all float to the top. Remove and discard. Any seeds stuck to anything white, remove the white portions and discard.
5. Since 5-6 Poms is a lot of seeds, I placed the seeds removed into a larger bowl with water to cover. Any white membranes that float to the top, remove and discard.
6. Repeat 1-5 until all Poms are processed.
7. With all of the seeds in a large bowl, completely fill to the top and mix with your hands to find white membranes. Remove and any seeds that float to the top. 
8. Now the hard part... In a small flat bottom glass bowl (with high sides is the best or more Pom juice everywhere!!!), use a potato masher and press firmly down on the seeds to break open. Some people use a blender or food processor - let me know how that works. You will feel and hear the seeds snap. Crush as many as possible, but it's OK to leave some whole ones.
9. Place in a 1 gallon sterile jar. 
10. Repeat process until all Poms are crushed and placed in the  jar.
11. Pour  in the entire bottle of Svenka vodka.
12. Add the cinnamon stick.
13. Using a vegetable peeler, peel the skin off of a whole lemon. Try not to get too much of the pith (white part). Add to the mixture.
14. The original recipe says to wait 3 weeks to let steep before adding the Simple Sugar, but I added it at the beginning of the process.
15. Close the jar tightly and store in a dark, cool place for 3-8 weeks.
16. Shake the jar a few times a week to mix.
17. After the steeping is finished, pour the liqueur through cheese cloth very carefully to not agitate the Pom residue at the bottom too much (it tastes nasty). Remove the liquid as best possible and dump the remaining fruit into the cheese cloth and squeeze to get all of the liquid out.
18. When pouring into bottles, if any fruit pieces made it thru the first filtration process, filter again while pouring into bottles.
    

 

Southern Potato Salad

 Ingredients

• 4 potatoes
• 4 eggs
• 2+ stalks Celery
• 2 Tablespoons Dill Relish
• 1 glove garlic minced
• 1/4 teaspoon garlic powder
• 2 Tablespoons Spicy Mustard
• 1/2 cup mayonnaise
• 1/4 teaspoon Chile Powder
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• salt to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm. Don't over cook! Approx 15 mins. Drain and chop.
2. Place eggs in saucepan with cold water. Bring water with eggs to a boil, remove from heat, let eggs sit in hot water for 10-12 mins. Peel and chop.
3. In a large bowl combine potatoes, eggs and rest of ingredients and mix thoroughly. 
4. Adjust seasonings. Usually needs a little bit more salt.

Chorizo Cheese Dip

Ingredients

• 16 oz package of Arizona Fresh Beef Chorizo, or your local brand.
  
• 32 oz Block of Velveeta Cheese
• 2 ea 10 oz oz cans Rotel Hot salsa (Note: If you are wimpy, just 1 can ;-)
• 1 can 14.5 oz Petite Dice Tomatoes
• 1 can drained Pinto Beans (optional)
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Chile powder
• 1/2 teaspoon Mrs Dash Extra Spicy seasoning 

Directions

1. In a medium-sized pot, chop up the Chorizo and thoroughly cook on medium high heat.
2. While cooking, add the garlic and Chile powder and mix well.
3. When the Chorizo is broken into small pieces (use a spatula to chop it up) and cooked, stir in the Rotel and Tomatoes and cook for 2 minutes.
4. Stir in the Velveeta Cheese cut into 1" slices, so it melts faster.
5. Stir constantly over medium low heat.
   
6. Serve with Tortilla chips or vegetable sticks.
7. Garnish with slices of fresh jalapeno, green onions.

Note: You will need to heat this up in a crock pot, or in a microwave, so it is not so thick when serving.

Arizona Honey Glazed Ribs

 Recipe adapted from Author: The Honey Girl

Made this recipe Dec 2021 and it was Wayyyyyyyyyy too sweet!!!

Some modifications are needed.

Ingredients

• 1 rack Beef or Pork ribs(I used Pork)
  
• Meat Rub (we use KC Butt Rub I used Famous Dave's Rib Rub)
• Garlic Powder
• Chile Powder
• 1/2 cup Apple Juice in Spray Bottle
• 1 stick Butter (use 4 pats of butter per rack of ribs)
• Brown Sugar (Mod: Light sprinkling of Brown Sugar!!1)
  
• 1/2 cups Honey (Beeyond the Hive is best! I just used Local Orange Blossom Honey.)

Directions

1. Remove bottom membrane from ribs. This is a real pain in the ass!! Do the best you can.
   
2. Cover one side of the ribs with a generous amount of meat rub spice and garlic and chile powder. You can fully cover the ribs with the seasoning! Let it soak in for 30 minutes.
3. Coat the other side of your ribs with another generous sprinkle of the meat rub, garlic and chile powder and let it soak in for another 30 minutes.
4. Fire up the Smoker Grill. You want your grill to be around 225°.
   
5. Once the seasoning is soaked in pretty well and your grill is at 225° go ahead and place them on MEAT SIDE UP for about 2 hours.
6. While they are cooking you want to check them every 20-30 minutes during the 2 hour cook time and spray them with Apple Juice. This keeps them from drying out!
7. Once they turn a bright red, or mahogany color then they are ready to take inside for the next step.
8. Prepare sheets of foil for the rack of rib. Put a handful of brown sugar on your foil in a long line about the size of your rib rack. DO NOT GET CARRIED AWAY WITH THE BROWN SUGAR!!! My mistake!! LIGHT SPRINKLING on the foil ONLY!!!
   
9. Then add your 4 pats of butter on top of the brown sugar. Then drizzle a generous amount of honey on top of that.
10. Next, add your rack of rib on top of the brown sugar/butter/honey mixture MEAT SIDE DOWN. Wrap it up tight in the foil.
11. Put the foil wrapped ribs back on the smoker/grill MEAT SIDE DOWN this time. They will cook for another 2 hours. Once the meat temp is 160° you know they are done.
    

NOTE: When unwrapping the ribs, make sure the MEAT SIDE is down! There will be a lot of liquid on the bottom foil. Maybe place on a cooking sheet when unwrapping. Save the juice!

Stuffed Jalapenos

Note: This recipe can be very spicy to people not used to eating Jalapenos.

Ingredients

• 1 ea large can (25.9 oz) La Costena Pickled Jalapenos
• Save the juice and carrots and onions in the can
• 1 ea block of Cream Cheese
• 2-3 Tablespoons of spicy Salsa (your choice)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Mrs Dash's Extra Spicy

Directions

1. Let cream cheese reach room temperature to make mixing it easier
2. Remove pickled jalapenos from can. Use gloves since the juice may cause irritation to sensitive skin.
3. Save the juice in a separate container.
4. Remove the carrots and onions and dice very small. Any jalapenos that are small, dice them as well.
5. Place cream cheese in a mixing bowl along with 2 or 3 tablespoons of the Salsa, A dash of the juice from the Pickled Jalapenos. The juice adds flavor and makes it easier to mix the cream cheese.
6. Add the diced carrots and onions to the mixture.
7. Mix until well blended and creamy -- no lumps.
8. Add Garlic powder and Mrs Dash mix.
9. Add more juice to make the mixture smooth, but not too much to make it runny.
10. Slice the stem ends off of the jalapenos and cut jalapenos in half.
11. Using a teaspoon, scrape the seeds out of the jalapenos and discard.
12. Let the cream cheese mixture sit for about 15-20 minutes to allow the flavors to mingle. Usually it's finished mingling by the time all of the jalapenos are sliced and scrapped. Taste and adjust seasonings.
13. Add the cream cheese mixture to each jalapeno half and plate.

• Variation: add a little fine-shredded Cheddar/Jack cheese to the cream cheese mixture.
• Variation: The cream cheese mixture can be used in many variations. Use fresh halved Jalapenos, add mixture and bacon wrap. Fry in skillet until bacon is cooked. Heat platter in microwave for 60-ish seconds before serving. Serve with Ranch Dressing.
• Variation: Use La Contena Pickled Serrano's instead of Jalapenos. Serrano's are smaller, so it make it more difficult to stuff with the cream cheese mixture. Note: Serrano's are much spicier than Jalapenos. Wearing gloves is highly recommended when handling the Serrano's.

Arizona Pot Roast

Arizona Pot Roast

Ingredients:

• 5-pound beef chuck roast
• ½ teaspoon salt
• 1 teaspoon Red pepper
• ½ teaspoon Mrs. Dash Extra Spicy
• 1 Medium onion sliced into strips
• ½ teaspoon black pepper
• 8 whole pepperoncini peppers
• 2 whole jalapenos sliced
• 1 packet au jus gravy mix
• 1 packet dry ranch dressing mix
• ½ teaspoon granulated garlic
• ½ teaspoon powdered garlic
• ½ cup chopped carrots
• ½ cup sliced celery
• 1 stick salted butter
• ½ cup water
• Mashed Potatoes to put the Roast on top of.

Directions:

    1. Season the meat with salt, paprika, garlic powder, Mrs Dash Extra Spicy and black pepper. Preheat a cast-iron skillet and give both sides of the meat a good sear.

    2. Cook onions in same skillet and add oil as needed until onions are tender.

    3. De-glaze skillet.

    4. Preheat your pellet grill or oven to 275 °F.

    5. Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch dressing mix, garlic, carrots, celery, butter and water. Place slices of Jalapenos and strips of onions on top of meat. Add de-glazed juices on top of meat.

    6. Put the whole shebang on the grill (or oven), close the lid and let it ride.

    7. Check the roast every hour or so, and adjust the placement on the grill as needed. You want to avoid hot spots so nothing burns. It shouldn't, but with live fire, you have to pay attention.

    8. Continue cooking until the meat reaches 200-205 °F, and is fork-tender.

    9. Served on top of mashed potatoes, or buttered rice. Plenty of fresh bread and a bottle of good whiskey over ice.

Raspberry Liqueur

Use fresh raspberries. Remove soft or ones that look like crap. They are always in the package! If you find moldy ones, discard the whole package or take back to the store for replacement. Just don't risk it!

Ingredients

• 1 lbs fresh raspberries

• 1-750 ml bottle of Svenska Vodka

• 1-1/2 cups simple syrup

• 1/4 teaspoon Allspice

• 1 vanilla bean or 1 Tablespoon Vanilla Extract

Directions

1. Rinse raspberries well. Break up some of the raspberries to release juice and flavor.

2. Combine all ingredients in a glass jar.

3. Let steep for 3 weeks.

4. Strain the raspberries thru cheese cloth and squeeze as much juice out as possible.

5. Taste and if bitter, add more simple syrup.

6. Let sit another 3 weeks.

7. Strain and filter.

Chicken Vesuvio

 I have not made this recipe yet, but will this week. I'll add modifications. Going to use my air fryer.

INGREDIENTS

• 3 large russet potatoes, scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
• 5 tablespoons extra-virgin olive oil
• 1 ½ teaspoons dried oregano
• 3 pounds bone-in, skin-on chicken thighs (about 8 thighs) or Chicken legs
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 4 tablespoons unsalted butter, cut into 4 slices
• 6 to 8 garlic cloves, thinly sliced
• 1 ¼ cups chicken stock
• ¼ cup dry white wine
• 1 cup fresh or frozen green peas
• ½ lemon, juiced
• 1 Jalapeno sliced
• Crusty bread, for serving

PREPARATION

1. Heat oven to 425 degrees.
2. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper.
3. Spread the potatoes out in an even layer. Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
4. While potatoes roast, prepare the chicken: Season the chicken with salt, pepper, Mrs Dash's Extra Spicy, Garlic powder and the remaining 1 teaspoon oregano.
5. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
6. Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes.
7. Add the chicken stock and wine to the skillet, add peas, bring to a simmer and cook for 2 minutes.
8. Pour the mixture evenly over the potatoes, then gently stir to combine.
9. Add Jalapeno slices on top of the potatoes.
10. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
11. Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
12. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes.
13. Drizzle with lemon juicey. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

Apple Pie Moonshine

Ingredients

• 1 C Apple Juice

• 1 C Apple Cider

• ½ C Sugar

• 2-3 cinnamon sticks

• 1 C Everclear

Directions

1. Place Apple Juice, Apple Cider, sugar and cinnamon in a large sauce pan.

2. Bring to a boil over medium-high heat.

3. Boil for 1 minute.

4. Remove from heat and let cool to room temperature.

5. Remove cinnamon sticks and discard.

6. Add Everclear and mix well.

It’s ready to drink! Watch out – Everclear is 190 proof alcohol and will

knock you on your ass FAST! Remember, most Vodka’s are 80 to 100 proof.

Jug Size

 Liqueur making instructions 101

All of these liqueur recipes are extremely dynamic depending on the size of your Jugs. Some have bigger Jugs, some have smaller jugs. The Jug size doesn't matter!!

If you have a Quart size jug, fill it half way with fruit, pour vodka until it is covered and almost up to the top. Adjust the recipe according to Jug Size.

If you have a Gallon size Jug, fill it half way with fruit, pour in 2 bottles of Vodka and adjust the rest of the recipe accordingly.

It ISN'T all about Jug size and when it comes down to it - Jug size doesn't matter! It's the final outcome that does!

Cranberry Liqueur

 Use fresh cranberries. Remove soft or ones that look like crap. They are always in the package!

Ingredients

• 1 lbs fresh cranberries
• 1-750 ml bottle of Svenska Vodka
• 1-1/2 cups simple syrup
• 2 whole Oranges cut in 1/4" slices, peel and pith removed
• (Note: the pith of the orange peel makes it bitter)
• 1 lemon, peel removed and sliced
• 1 cinnamon stick

Directions

1. Rinse cranberries well. Course chop in blender or food processor
2. Combine all ingredients in a 1 gallon glass jar.
3. Let steep for 12 weeks (plan ahead for the holidays!! Start when cranberries first show up in store.)
4. Strain and filter.

 and after 3-4 weeks and if too bitter, add more simple syrup. After adding syrup, let steep another week.

Raspberry Liqueur

Make sure the raspberries are fresh, but not over ripe. Do not place any berries in the jar if they have mold on the. I used a wide mouth one gallon wide-mouth glass jar. 

Ingredients

• 1 pint fresh raspberries
• 2-1/2 cups vodka
• 1 vanilla bean or 1 Tablespoon vanilla extract
• 1/4 teaspoon allspice
• 1/2 cup simple syrup
• Note: I used a full 1 750ml bottle of vodka and  adjusted ingredients accordingly. It's your recipe - make it your way.

Directions

1. Rinse raspberries well.
2. Squish some of the raspberries when putting them into the jar. This releases more of the flavor.
3. Add vodka, vanilla, and allspice. Mix.
4. Place bottle in a cool, dark place for 3 weeks.
5. Add the simple sugar.
6. Age another 3-5 weeks.
7. Slightly shake the mixture every few days.
8. The original recipe said to strain thru cheesecloth and squeeze to get as much of the juice out as possible and throw the raspberry pulp away. I left the raspberries in the juice. When serving, include a few raspberries in the glass. Note: after a while the raspberries start to break down in the liquid and it doesn't look as appealing. You may want to strain thru cheesecloth then and squeeze out the juice. 

Cherry Liquor

All of the ingredients go into a sterilized One Gallon jar. 

Ingredients

• 1+ lbs Bing Cherries with seeds. Some cherries were sliced in half to add to the flavor. Slicing my thumb open is NOT part of the recipe!! That is extra!
• 1+ quart bottles of Svenska vodka - enough to cover the cherries by at least 25%.
• 1- cup sugar (Original recipe called for 1 cup, I used about 1/2 cup)

Directions

1. Make sure jar is sterile! Or somewhat close to it. Don't want the Wuhan virus growing in there!!!!
2. Wash cherries 18 times!!! Well, you know the thing... Make sure they are Clean.
3. Remove the Cherry stems.
4. Put the Cherries in the jar. Like DUH!!!
5. Pour the sugar over the cherries.
6. Pour the Vodka over the cherries, so they are covered plus about 25% more. No there's no Math here. Figure it out...
7. DO NOT SHAKE OR MIX!!!!
8. Put in a Cool Dark place for 2 months.
9. Every two weeks, SLIGHTLY turn the jar to SLIGHTLY mix in crap inside.
10. Just in case something starts to grow in there, don't close the lid tight. If something is growing in 80 proof vodka, notify Dr Fasci immediately!

OK, It never made two months! It made about 90 days. LOL!! This stuff is to die for! Eating 5 Cherries (don't swallow the pits or you'll get pregnant) will give you a buzz! I like eating the Cherries more than drinking the Liquor! Enjoy! Made Raspberry Liquor also... Stay tuned for that recipe...