Wicked Quick Beans

My grandmother made awesome Okie beans. That recipe, which I cherish, I will probably never post here. This though is a bastard version using some "similar" ingredients which will make you a pot of yummy beans in less than an hour. Enjoy!

Ingredients:

1/2 lb ground beef

1 stick of linguica, sliced

1/2 white onion, diced

3 cloves garlic, minced

1 can of Rotell tomatoes with chiles

1/2 c of Del Monte Ketchup

4 cups of chicken broth

2 cans of pinto beans, drained

1 Tbl oregano

salt & pepper to taste

1 tsp cayenne pepper

1 tsp chili powder

Directions:

Brown ground beef, linguica and onions in a soup pan. Drain oil. Add garlic and pinto beans, stir 3 to 4 minutes. Combine with all other ingredients and season to taste. Simmer 30 minutes.

Wicked Deviled Eggs

Ingredients:

18 eggs

Best Foods Mayo

Yellow Mustard

Del Monte Pickle Relish

Salt, Pepper, Garlic Powder, Paprika

Directions:

Place eggs in water and bring to a boil. Boil 10 minutes. Turn off heat and let set 10 minutes. Place under very cold water and then peel (the change from hot to cold will help the eggs to peel more easily). Cut in half and place all the yolks in a bowl. Throw away 6 eggs worth of egg white (or eat them- whatever).

Mash yolks with a fork. Add 3 tablespoons of relish. Add 3-4 tablespoons of mustard. Add mayo until the texture is creamy and smooth like a deviled egg should be (it's usually around 1/4 cup). Season to taste with seasons listed (and any you want to add)

In the picture (taken with iPhone-sorry) I used a spoon to spoon the mixture into my egg whites. Usually if it's for a BBQ or event I pipe it in using a piping bag. Your choice. Enjoy!

Wicked Chicken in White Wine Sauce

I learned the basics for this recipe in like the 5th grade and I perfected it right after High School. I don't make it often because I don't keep white wine around the house but I should... it's super easy. Susan and Mark had it hear about a week ago and asked if the recipe was on my blog... so here it is "just for Susan"

Ingredients:

1 lb chicken breast strips or tenders

1 package buttom mushrooms sliced

2 cloves minced garlic

1/4 c + 3 T flour

2 T pepper

1 t salt

4 T butter

2 c white wine

1/4 c heavy cream

Directions:

Combine 1/4 c flour, salt and pepper in a ziploc bag, toss in the chicken (seal it) and shake it. Put 1 T of butter in skillet and cook mushrooms until soft, remove and set aside. Add 2 T butter and garlic. Brown chicken (dust off excess flour) in butter and set aside. When all the chicken is cooked add the last of the butter and the 3 T flour and brown. Stir in wine and let simmer 5-10 minutes, then stir in the heavy cream. Once mixture starts to bubble add back in the mushrooms and chicken and let it cook for about 3-5 minutes. Serve over cooked rice or pasta.

Stuffed & Drunk Turkey Breasts

This recipe was very popular during my catering days. It is grate sliced on top of a spinach salad like the one I will be posting on Friday.

Ingredients:

1 (4-5 lb.) pkg. turkey breast half
1 (6 oz.) Stove Top stuffing mix for turkey, prepared using ale instead of water
1 med. apple, chopped
1/2 c. chopped pecans
1/4 c. chopped onions
1 ale (for stuffing prep)

Directions:

Preheat oven to 325 degrees. Rinse turkey; pat dry. With knife, loosen lining under skin leaving all but one edge attached. Toss stuffing with remaining ingredients in large bowl. Spoon into pocket under loosened skin. Secure opening with toothpicks. Place, skin side up, in shallow roasting pan. Roast 1 1/2 hours. Baste with pan drippings; cover loosely with foil. Roast an additional 45-60 minutes. Let stand 10 minutes before serving.

Making Your Own Ricotta

Ingredients:

1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)
white vinegar or fresh lemon juice

Tools:

a large colander lined with fine cheesecloth
a large pot

Directions:

Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice (I always use vinegar because I'm allergic to lemon).

If the milk is really at 200 degrees, it will instantly curdle, if this does not happen, keep heating. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.

Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it.

Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. (I hang it from the faucet, it usually takes an hour)

You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.

If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze.

Sticky Hot Wings- Oven Version

Ingredients:
2 1/2 (lb.) chicken wings
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 cup barbecue sauce
1/2 cup honey
1 teaspoon chili powder
1/4 teaspoon cumin

Directions:

PREHEAT oven to 350°F. Grease a 13x9-inch baking dish.CUT chicken wings into sections; discard wing tip sections. COMBINE chiles, barbecue sauce, honey, chili powder, and cumin in bowl. Add chicken; toss to coat. Transfer to large prepared baking dish.BAKE for 45 to 50 minutes or until chicken is no longer pink near bone.

I can't for the life of me remember where I originally got this recipe but it's not mine. If it's yours speak up in the comments.

Wicked Catering House Dressing

Back when I used to do my own catering business on the side, this was our house dressing...enjoy! (I cut the recipe down to a normal serving size people could use. If you would like it in "catering" size just email me.

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Succulent Shrimp Scampi

Ingredients:
2 tablespoons olive oil
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound)
3 tablespoons unsalted butter
4 cloves garlic, minced or pressed through garlic press
2 tablespoons lemon juice
1 tablespoon dry white wine
2 tablespoons minced fresh parsley leaves
1 pinch cayenne
salt
ground black pepper

Directions:
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and wine. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet.Toss to combine; serve immediately.

Honey Mustard Merinade

1/2 cup Best Foods Mayo
1/4 cup French's Yellow Mustard
1/4 cup Whole Grain Mustard
1/2 cup Honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash kosher salt or sea salt
1/2 tsp cayenne pepper

Mix together in a bowl, cover tightly and chill.

Jerk Seasoning Mix

Mix:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Shrimp Cocktail Sauce

Back when I used to cater things for people, shrimp cocktail was something people always asked for. I served it piled high with shrimp and ice on a bed of parsley with homemade cocktail sauce (recipe closely guarded until I decided I wasn't catering anymore) and wedges of lemon. This picture was taken at one of the last things I catered. The recipe for the cocktail sauce is below. Just mix it all in a mason jar. Shake it and set it in the fridge until you need it.

Ingredients:

1/4 c Ketchup

1/4 c Chili Sauce

2 T Horseradish (processed)

1 T Worcestershire Sauce

Juice of two limes (or 1 lemon if you aren't allergic to them like I am)

1 clove crushed garlic

1 dash (or more if you want more) hot sauce