Cooking With Derby Chef

1.2.3 Meatloaf

2014-01-02T12:05:00.001-08:00

1.2.3. Meat Loaf

Ingredients:

2 ½ lbs of ground chuck

2 eggs, beaten

1 cup of milk

1 ½ cup of breadcrumbs

1 tbsp of onion powder

1 tbsp of garlic powder, or to taste

¼ of red peppers, diced

¼ of green peppers, diced

½ of medium onion, diced

2 tbsp Worcestershire sauce

½ cup of Beef stock

1 of tsp of black pepper

1 envelope of vegetable soup mix

Cooking spray

Savory Mushroom Gravy

Ingredients:

1 pint of mushrooms, sliced

2 cups of beef stock

1 tsp onion powder

1 tsp garlic powder

1 -3 drops of kitchen boutique, as desired

3 tbsp of flour

4 tbsp of butter

½ tsp of black pepper

Meatloaf Directions:

In a large bowl or mixer combine all ingredients well (except for the cooking spray). Spray a large loaf pan with the cooking spray. Bake at 350 degrees for 1:20 hours or until meat loaf reaches an internal temperature of 165 degrees. Let rest for 10 to 20 minutes.

Savory Mushroom Gravy Directions:

In a large skillet melt half of the butter then add mushrooms. Cook mushrooms until they become wilted and tender (2 minutes). Add the remaining butter then stir in flour and continue to stir until flour gets lightly brown and bubbly. Add stock, then remaining ingredients and stir until gravy becomes thick and smooth.

Serve on top of meatloaf.

Seafood Bake

2013-12-23T19:10:00.002-08:00

Seafood Bake

Seafood Bake Ingredients:

1 large onion, diced

3 stalks of celery, diced

½ large red pepper, diced

½ large green pepper, diced

1 cup of lobster meat

12 cooked jumbo shrimp, cut into thirds*

2 cans of clam meat

2 cups of raw frozen scallops

1 tbsp Old of Bay Seasoning

½ cup of sherry or white wine

1 ½ tbsp of Seafood base*

1 cup of Chicken stock

2 cups of milk

1 pint of heavy cream

1 stick of butter

2 tbsp of butter

2 tsp minced garlic

1 tbsp olive oil

½ bag of egg noodles, cooked

Cracker Topping Ingredients:

1 sleeve of snack crackers, (Ritz crackers)

1 tsp of paprika

4 tbsp of butter

Cracker Topping Instructions:

In a small bowl crush cracker with your hand until loose and crumbly. Add butter and paprika mix well and set aside.

Seafood Bake Instructions:

In medium skillet melt 1 stick of butter, then stir in 1 cup of flour, continue to stir until flour is well incorporated, forming a thick paste and begins to smell like peanut butter.(This is a roux, be sure not to burn.) Then set aside.

In a large pot melt 2 tbsp of butter over medium high heat, add minced garlic, olive oil, Old Bay Seasoning, salt, pepper, celery, and onions, stir. Sweat for 2 minutes. Then stir in peppers and sweat for an additional 2 minutes.

Stir in milk, wine, chicken stock, seafood base*, and heavy cream bring to a boil then stir in roux.

Reduce heat to medium. Cook and continue to stir until thickens. Stir in seafood, reduce heat to low and cook for 10 minutes. (You can serve as seafood soup at this point.)

Spray a large casserole dish, add noodles then ladle soup on top of noodles. Cover the soup with cracker topping and place into 375 degree oven and bake until browned and bubbling.

Remove from the oven and let rest for 5 minutes then serve.

***Note if you can’t find seafood base: Use raw shrimp in your ingredients and follow below instructions. In a small pan bring to a boil 1 cup of water, 1 tsp of crab boil, and 1 tsp of pickling seasoning. Add shrimp and cook until shrimp turn opaque. Drain water from shrimp into a small heat resistant container and set aside (seafood stock). Cool shrimp and remove shells, cut into thirds then set aside.

Double Dip Tenders

2013-12-23T11:04:00.004-08:00

Double Dip Tenders

Ingredients:

2 lbs. raw chicken tenders, rinsed

3 cups of all purpose flour

½ cup of milk

1 tbsp of onion powder

1 tbsp of garlic powder

1 tbsp of white pepper

1 tbsp of seasoned salt

1 tbsp of ground paprika

1 tsp of black pepper

1 egg

Directions:

Preheat a deep fryer to 350 degrees.

Cover either a large plate or sheet pan with wax paper and set aside.

In, a large bowl mix together milk and egg set aside.

Mix together all seasonings and flour in a large bowl. Evenly divide seasoned flour into two bowls or on two plates then set aside.

Lightly dust the tenders in the first divided seasoned flour mix.

Next coat tenders into the egg/milk mixture, and then evenly coat tenders in the second divided seasoned flour mix.

Place coated tenders onto wax paper cover pan/plate.

Dip tenders back into the egg/milk mixture, and carefully coat tenders. Then lightly coat tenders again in the seasoned flour mix for a second time.

Place double dipped tenders back onto the wax paper covered pan/plate. Then place tenders into the refrigerator for 25 minutes.

Add tenders in small amounts into the deep fryer and cook for 7 to 10 minutes or until golden brown.

Drain grease from tenders on a rack or paper towel covered plate.

Serve with your favorite sauces.

Holiday Citrus Drink

2013-12-20T15:55:00.000-08:00

Holiday Citrus Drink

Ingredients:

6 oz of cranberries, fresh/frozen

1 ¼ quarts of water

1 cup of orange juice

½ cup of sugar

2 tbsp of honey

½ cup of pineapple juice

1 tbsp of lemon juice

2 cinnamon sticks

Directions:

Add water and cranberries into a large pot; bring to a boil until the cranberries start popping. Add remaining ingredients, stir until sugar is melted.

Bring mixture back to boil and boil until mixture starts to froth then reduce heat to simmer for 25 minutes. Stir occasionally.

Remove from heat; use the back of a large spoon to coarsely crush cranberries.

Strain drink into a large heat resistant container.

Serve hot or cold.

For larger amounts double recipe.

Banana- Nut Streusel Muffins

2013-12-20T15:51:00.002-08:00

Banana-Nut Streusel Muffins

Ingredients:
2 cups of all- purpose flour

1 cup of skim milk

¾ cup of mashed bananas

1/3 cup of packed brown sugar

1/3 of white sugar

1 tbsp of baking powder

½ tsp of salt

1 egg, slightly beaten

1/3 cup of canola/vegetable oil

½ cup of chopped walnuts

2 tbsp of molasses

1 tsp of vanilla extract

Streusel Topping

¼ cup of brown sugar

2 tbsp of all-purpose flour

1 tsp of cinnamon

3 tbsp of butter

¼ cup of chopped walnuts

Streusel Topping Instructions:

Mix all toppings ingredients together in a small bowl, except for nuts. Mix until topping is light and crumbly then mix in nuts, set aside.

Muffin Instructions:

Preheat oven to 375 degrees.

Grease a 12 cup muffin pan or line with paper muffin cups then set aside.

In a large bowl sift flour, sugars, baking powder and salt. Make a well in the center of the flour mix and set aside.

In, a medium bowl mix together milk, egg, molasses, oil, bananas, and vanilla. Add the mixture into the flour well and mix all ingredients together. (Don’t over mix.) Then mix in nuts.

Use an ice cream scope and evenly scope the batter into muffin pan’s cups. Sprinkle a layer of the Streusel topping on top of the batter. Gently tap topping into batter twice with the back of a teaspoon.

Bake at 375 degrees for 15 minutes. (Insert a wooden toothpick into the center of muffins if comes out clean then muffins are done.)

Let muffins rest for 5 minutes then serve.

***Note: If using a large muffin pan preheat to 400 degrees and bake at 400 degrees for 25 minutes.

Holiday Appetizers

2013-12-17T09:37:00.003-08:00

Holiday Appetizers

Bacon Wrapped Shrimp

Ingredients:

2 slices of bacon

6 uncooked jumbo shrimp

6 water chestnuts

6 toothpicks

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the shrimp on top.

Use a toothpick to roll bacon over the water chestnut and shrimp. Use the toothpick to secure the bacon around the shrimp and water chestnut. Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Rumaki

Ingredients:

6 chicken livers, rinsed and trimmed (remove excess fat)

6 water chestnuts

6 toothpicks

2 slices of bacon

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the chicken liver on top.

Use a toothpick to roll bacon over the water chestnut and chicken liver. Use the toothpick to secure the bacon around the chicken liver and water chestnut. Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Bacon Wrapped Little Smokies

Ingredients:

6 Little Smokies

6 water chestnuts

6 toothpicks

2 slices of bacon

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the Little Smokies on top.

Use a toothpick to roll bacon over the water chestnut and Little Smokies. Use the toothpick to secure the bacon around the Little Smokies and water chestnut. Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Whole Wheat Buns

2013-12-17T09:26:00.002-08:00

Whole-Wheat Buns

Ingredients :

2 ¾ cups all-purpose flour

1 cup of whole-wheat flour

1/3 cup firmly packed brown sugar

½ tsp of salt

1 package of active dry yeast

1/3 cup of water (120 to 130 degrees)

¾ cup of milk (120 to 130 degrees)

2 tbsp of molasses

1 large egg, beaten

1 tbsp of canola/vegetable oil

Bread machine

Makes 8 buns

Directions:

In a large bowl mix together flours, brown sugar, yeast and salt then set aside.

In a medium bowl mix together water, milk, egg and molasses.

Add the liquid mixture to the bread machine first. Then add in the flour mixture. (If dough turns out sticky add additional flour until dough easily pulls away from sides.)

Set bread machine for dough setting. Once complete remove from machine and place on a lightly floured surface.

Punch down dough, knead until dough is smooth and elastic and form a large loaf. Cut into 8 even pieces.

Spread oil onto the same surface and roll and shape pieces into ovals.

Place shaped pieces on sheet pan lined with parchment paper and place in a warm place for 20 minutes or until double in size.

Preheat oven to 375 degrees.

Using either a craft razor or a sharp knife cut 4 slashes into the top of each bun.

Place buns into the oven and bake for 20 minutes or until browned.

Serve hot or let cool on a wire rack.

2013-12-09T14:40:00.001-08:00

Easy Rotisserie Chicken

1 whole chicken

¼ cup of olive oil

Rotisserie Rub

1 tbsp of Lawry’s Seasoning salt

¼ cup of paprika

¼ cup of onion powder

¼ cup of garlic powder

¼ cup of Italian Seasoning

¼ cup of brown sugar

2 tbsp of dried thyme

2 tbsp of dry mustard

2 tbsp of cayenne pepper

2 tbsp of black pepper

2 tbsp of cornstarch

2 tbsp of Buffalo Wing Rub

Rotisserie Rub

In a medium bowl mix all spices. Place rub in a air-tight container. (Makes about 1 1/4 cup of rub.)

Add 1/4 cup of the rub into a small bowl and mix in olive oil until mixture makes a paste.

Chicken

Rub rotisserie paste all over chicken.

Either in a oven or on a rotisserie rack roast chicken until its internal temperature reaches 180 degrees.(If using rotisserie rack/oven follow manufacturer’s instructions for roasting.)

Remove from oven and let rest for 5 minutes.

Serve.

2013-12-08T14:48:00.002-08:00

Orange Pineapple Smoothie

1 cup of orange juice

1 cup skim milk

2 tbsp of honey

1 cup frozen pineapples chunks

Add pineapple, milk, and orange juice into the blender.

Use, the liquefy/ice crush setting on the blender and mix until ingredients are well incorporated then add honey continue to blend until mix reaches smoothie consistency.

Makes 4 cups.

Serve.

2013-12-08T10:59:00.001-08:00

Blueberry Streusel Muffins

2 cups of All-Purpose Flour

¼ cup sugar

1 tbsp of baking powder

½ tsp salt

1 cup milk

1 egg, beaten

1/3 cup vegetable oil

1 cup of frozen blueberries

1 tsp of vanilla extract

Preheat oven to 375 degrees.

Streusel Topping

¼ cup of brown sugar

2 tbsp of all-purpose flour

1 tsp of cinnamon

3 tbsp of butter

Streusel Topping:

Mix all toppings ingredients together in a small bowl until topping is light and crumbly then set aside.

Muffins Instructions:

Grease a 12 cup muffin pan or line with paper muffin cups then set aside.

In a large bowl sift flour, sugar, baking powder and salt. Make a well in the center of flour.

In a medium bowl mix together milk, egg, oil, and vanilla. Add the mixture and blueberries into well of flour and mix all ingredients together. (Don’t over mix.)

Use an ice cream scope and evenly scope the batter into muffin pan’s cups.

Sprinkle a layer of the streusel topping on top of the batter.

Bake at 375 degrees for 15 minutes. (Insert a wooden toothpick into the center of muffins if comes out clean then muffins are done.)

Let muffins rest for 5 minutes then serve.

2013-12-07T06:55:00.001-08:00

Peach Blueberry Smoothie

1 ¼ cup of skim milk

¾ cup peach nectar

1 cup frozen peaches

1 cup of frozen blue berries

2 tbsp of honey

Add peaches, blueberries, milk, and nectar into the blender.

Use the liquefy/ice crush setting on the blender and mix until ingredients are well incorporated then add honey and continue to blend until mix reaches smoothie consistency.

Makes about 4 1/2 cups

Serve.

2013-12-05T07:54:00.001-08:00

Banana Strawberry Smoothie

1 Banana, cut into 1 inch chunks

¾ of cup of organic unsweetened apple juice

1 ½ cups of frozen strawberries

1 cup of skim milk

2 tbsp of honey or to taste

Add strawberries, banana, milk, and apple juice into the blender.

Use, the liquefy/ice crush setting on the blender and mix until ingredients well incorporated then add honey and continue to blend until mix reches smoothie consistency.

Makes about 4 1/2 cups

Serve.

2013-11-26T14:21:00.001-08:00

Easy Pork Roast

3 ½ lbs. Pork loin

2 tbsp low Sodium Soy Sauce

1 ½ tbsp of Roasted Garlic & Herb Seasoning (Weber)

½ tbsp of ground rosemary

Cooking Spray

Vented Roasting Pan

Rinse meat.

Pour soy sauce onto pork loin, use your hand to rub on entire pork loin.

Sprinkle seasonings on all sides of pork loin.

Spray a layer of cooking spray on a vented roasting pan.

Roast pork loin in a 370 degree oven.

Cook until pork loin reaches 165 degrees.

Remove from oven once pork loin reaches designated temperature and let rest for 5 minutes.

Slice and serve.

2013-11-26T11:42:00.001-08:00

Cranberry Sauce

1 bag of cranberries (12 oz bag)

1 cup + 1tbsp of sugar

¼ tsp of allspice

1 cup of apple juice

¼ cup tart cherry juice unsweetened (Organic)

Rinse cranberries.

Add cranberries and all other ingredients into a medium size pot.

Cook cranberries on medium high heat and stir occasionally.

Once cranberries start to pop and start foaming reduce heat to simmer.

Stir continuously and continue to cook cranberries on low heat until cranberries thickens.

Place in a heat resistant dish and let cool.

Serve.

(Takes about 10 minutes to cook.)

2013-11-18T06:51:00.004-08:00

Fried Turkey

1 cup of Tony Chachere’s Injectable Butter Marinade

2-3 tbsp Tony Chachere’s Original Creole Seasoning, or to taste

12-13 lbs Turkey, completely thawed

1 Flavor Injector

1 Turkey Deep Fryer

2 gallons of peanut oil

Paper Towels

Heat turkey deep fryer to 375 degrees.

Remove turkey’s neck and giblets from inside turkey.

Rinse inside and outside of the turkey make sure all cavities are free of ice.

Pat the turkey dry inside and out with paper towels.

Pour marinade into a large cup.

Insert injector into the marinade with the plunger down and pull the plunger up until capsule is full of marinade.

Inject the marinade into both sides of the turkey’s breast, each thigh, and legs. Continue injecting the remaining marinade into the turkey and on occasion redirect the needle of the injector at different angles to ensure marinade’s flavor goes throughout the entire turkey.

Sprinkle the dry seasoning mix all over the turkey inside and out.

Place seasoned turkey inside the fryer basket with the breast side up.

Hook the lifting hook onto the basket and very slowly lower the basket into the heated oil once basket is fully submerged close lid.

Set a timer for 1 hour or if you have a larger turkey set timer according to fryer’s instruction.

After cooking time is up, check turkey’s temperature for 165 - 170 degrees.

Carefully hook the basket with the lifting hook and attach basket onto the draining clip inside the fryer.

Let turkey drain for 10 minutes before removing from basket.

Serve .

2013-11-18T05:00:00.000-08:00

Knotted Roll

4 cups of Bread flour

1 cup of milk

½ tsp of salt

¾ cup sugar

1 egg, slightly beaten

1 active dry yeast

1 stick butter

1 tsp of sugar

1 tbsp of vegetable oil

½ cup of heated water (105 to 110 degrees)

Eggwash (1egg slightly beaten+2 tbsp of water mixed)

In a small pot on medium high, scald milk and turn off heat. Add ¾ cup sugar, salt, then butter in pot continue to stir until butter melts, make sure this mixture is cool not hot before adding into the mixer.

In the heated water (105 to 110 degrees), stir in 1 tsp of sugar into water until sugar dissolve, then add yeast packet.

Let yeast sit until yeast forms a dome.

Add yeast, milk mixture and half the flour into the mixer then mix on a low setting with the dough hook attachment. Once ingredients look partial mixed add remaining flour.

Keep mixing on low setting until dough comes away from the sides of the mixing bowl easily.

Grease a large mixing bowl with butter and add dough to bowl and cover with clean wet towel.

Place in a warm place to rise until dough doubles in size (about an hour.)

Smear oil onto a large cutting board or a smooth surface.

Once dough has risen remove from the bowl and place on oiled surface.

Punch and knead dough lightly to remove air pockets.

Cut dough evenly into 18 slices.

Using the palms of your hands roll the dough until it makes a 12 inch rope.

Carefully tie dough into a knot around 2-3 of your fingers, making sure your knot is tight enough for you to have at least 2 inches of rope hanging on both sides of the knot.

Gently twist one side of the ropes end around the top of knot into the center circle of the knot then loop the other side of the excess rope under the knot and pinch together both ends of the dough inside of the center circle.

This should form a closed knotted circle. Carefully cup your hands around the knotted dough to form a uniform circle.

Continue knotting dough for remaining 17 pieces.

Cover a large sheet tray with parchment paper and lightly spray with cooking spray.

Add completed knotted dough onto baking pan(leave about 1-2 inch space between rolls) lightly spray tops of rolls with cooking spray then cover rolls with plastic wrap.

Place rolls back into warm place to proof (about another hour or until rolls double in size.)

Once proofed remove rolls from the warm place and lightly glaze rolls with egg wash mix with a brush.

Place rolls into a 375 degree oven.

Bake rolls until golden brown.

Remove from oven and lightly brush melted butter over the tops of rolls.

Serve and enjoy!

2012-12-18T06:43:00.001-08:00

Easy Chicken Marsala

2 small onion, sliced thinly

1 1/2 lbs chicken tenders, cut into thirds

1 pint of baby portabella mushrooms, cut thinly

4tbsp Canola oil, divided evenly

1/3 cup Marsala wine

3 cloves of garlic minced

½ tsp ground sage

1tsp granulated onion powder

1/4 tsp white pepper

1/2 tsp salt

1 ½ cup chicken stock

Black pepper to taste

1 tbsp roasted garlic

½ tbsp onion powder

¼ cup Flour

Salt to taste

In a medium size bowl add sage, 1 tsp of onion powder, white pepper, salt, chicken and mix together. Cover with plastic wrap and set aside in refrigerator for later.

In a large skillet heat 2 tbsp of Canola oil. Add onions, sauté for 2 minutes or until beginning to turn tender. Add mushrooms into the skillet and cook until they reduce.

Once onions and mushrooms have reduced remove from heat and place in a bowl for later.

In the same skillet stir in garlic and 1 tbsp of oil.

Add chicken into the skillet and cook until both sides are golden brown.

Once chicken is cooked throughout remove from the skillet and place in a bowl for later.

Add another 1 tbsp of oil then flour into drippings while continuously stirring until drippings turn brown.

Once brown, stir in Marsala, then stir in chicken stock.

Stir until gravy is smooth then add black pepper, garlic, and onion powder.

Add chicken, mushrooms, and onions back into the skillet and incorporate into the gravy.

Serve over rice.

2012-11-19T07:01:00.001-08:00

Apple Pie Filling

12 cups sliced peeled cored apples, treated to prevent browning and drained

2 ¾ cups granulated sugar

¾ cup ClearJel

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

1¼ cups cold water

2 ½ cups unsweetened apple juice

½ cup lemon juice

Prepare canner, jars and lids.

In a large pot of boiling water, working with 6 cups at a time, blanche apple slices for 1 minute. Remove with a slotted spoon and keep warm in covered bowl.

In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apples slices and immediately fold into hot mixture. Before processing, heat , stirring, until apples are heated through.

Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding or removing hot filling. Wipe rim. Center lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water, bring to a boil and process for 25 minutes. Remove canner lid. Wait 5 minutes, and then remove jars cool and store.

Derby Chef's Salads

2012-08-26T08:55:00.004-07:00

Derby Chef 's Fried Chicken Salad

2 breaded chicken tenders

1/2 tomato, diced

5 oz of lettuce (romaine, spring mix), chopped

1/4c mild cheddar cheese

2 tbsp chopped cucumbers

1slice of Bermuda onion ring

multicolor bell peppers, slice thin, pepper to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

Derby Chef's Caesar

1 large grilled chicken breast, thinly sliced

5 oz romaine lettuce chopped

1/2 tomato, sliced into wedges

1oz Parmesan cheese

1 slice of Bermuda Onions

multicolor bell peppers, slice thin, pepper to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

Derby Chef's Chef Salad

2oz sliced ham, sliced into strip

2oz sliced turkey, sliced into strips

5 oz of lettuce (romaine, spring mix), chopped

1/4c mild cheddar cheese, shredded

1/4c Swiss cheese, shredded

1/2 tomato, diced
1/2 boiled egg

4slices of cucumber

1 slice of Bermuda Onions

sliced olives to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

How to Make Hot Wings With A Caribbean Twist

2012-08-23T15:50:00.001-07:00

Hot Wings With A Caribbean Twist

10 whole chicken wings

1 juice of 1 lime

1 zest of 1 lime

2 tbsp Jamaican jerk seasoning

1 tbsp onion powder

3 tbsp buffalo wing rub

2 tbsp garlic powder

¼ c Canola oil

½ cup Red Hot’s Wing Sauce or your favorite hot sauce

Cooking Spray

Rinse chicken.

In a large bowl add all seasonings (except for 1/2 tsp of Jamaican Jerk Seasoning), juice, zest and oil, mix well.

Add chicken into bowl and thoroughly coat chicken.

Place chicken in air tight container and cover, place in refrigerator between 2 hours to over night to marinate.

Heat grill.

Use a pair of tongs and dip a rolled cloth in a small amount of canola oil, then oil your grill's rack. (Keeps food from sticking and rack from rusting.)

Place wings on the grill skin side down first.

Carefully spray tops wings with cooking spray.

Let wings cook for 5 minutes then close the lid.

Continuously check on wings to ensure no burning.

In a large bowl mix together wing sauce and the 1/2 teaspoon of Jamaican Jerk Seasoning then set aside.

Once wings have cooked for 35 to 45 minutes place wings into the bowl with the wing sauce.

Use a spatula to stir wings into sauce make sure to coat wings thoroughly.

Place wings back on to grill and let cook for 5 additional minutes.

Remove wings from grill then serve.

Link to How to Video on YouTube:
http://www.youtube.com/watch?v=15QekRGl83k&list=UU52z1pRsHvQ-sePs1SNf13g&index=1&feature=plcp

How to do Canning Green Beans

2012-08-22T12:05:00.003-07:00

Canning Green Beans

3 lbs. fresh green beans

2 1/2 tsp kosher salt

2 quart jars

2 quart lids

2 quart rings

1 pint jar

1 pint lids

1 pint rings

Ladle

Funnel

2 tbsp vinegar

Wash jars, lids, and rings in hot soapy water. Check for any scratches or cracks in jars, if any discard jar.

Sterilize jars. ***Place rack in the pressure canner and place jars on the rack. Fill jars halfway with water and add 2 to 3 inches (5 to 7.5 cm) of water to the canner. Bring water to a simmer (180F degrees/82Cdegrees) over medium heat and maintain the simmer until you’re ready to use the jars. Do not boil. ***

***Sterilize lids and rings in small separate pot for easier accessibility. Place in small pot filled with water and bring to a boil. ***

If green beans are coming from your garden pick your green beans in early morning or late afternoon.( Less Stress On the Plant)

Cut the tips off of the green beans.

Then cut green bean into either third, halves, or leave whole (as desired).

In a large bowl soak green beans in water for 5 minutes.

Carefully, remove jars and pour out all water.

Drain green beans thoroughly, don’t have excess water in green beans. (Cold water in hot jars could cause cracking.)

Cautiously, pack green beans into hot jars; leave 1 inch headspace from top of jar.

Add 1 teaspoon of salt into quart jars. (Add 1/2 teaspoon of salt into pint jar.)

Bring a large pot of water to boil. This water will be used to cover potatoes in the jar/s.

Ladle boiling water into jar; covering the vegetables still leaving 1 inch headspace from the top of the jar.

Gently slide a bubble remover or a plastic spatula along the inside of the jar to remove any air pockets. (Keep air bubbles out that can cause mold from forming.)

Wipe the rim of the jar. Then add the lid follow with the ring.

Hands tighten the ring.

Repeat with remaining jars.

Place jars into the pressure canner.

Adjust water level if needed.

Pour vinegar into canner water. (This prevents jars from turning cloudy.)

Lock lid on the canner and bring to a boil over medium high heat.

Vent steam for 10 minutes, then close vent.

Continue heating to achieve 10lbs pressure and maintain pressure to process for 25 minutes.

Remove canner from heat and wait until air vent has gone down then its okay to open canner.

Remove jars (use jar grabber) place on a heat resistant surface (A thick towel, or a cutting board) in a dry, draft free zone.

Once cool store in a dark dry place.

They hold up for 1 year.

Enjoy.

Link to How To video on YouTube:
http://www.youtube.com/watch?v=ivaKZ43HlMc

How To Make Easy Banana Bread

2012-08-18T21:46:00.000-07:00

EASY BANANA BREAD

3 c. Bisquick
1 c. sugar
1/2 c. vegetable oil
3 eggs
4 lg. very ripe bananas
1 tsp. vanilla
3/4 c. chopped nuts

1 oz. Spiced rum

3 tbsp molasses

Pan Coating Spray

In a mixer or a large bowl mix together Bisquick, sugar, oil, eggs, vanilla, rum and beat well.

Peel bananas and place in a separate bowl.

Use a wire whip to mash bananas until slightly lumpy.

Add bananas into batter and mix for one minute.

Then fold the nuts into batter don’t over work the batter.

Spray loaf pan with pan spray.

Then pour batter into loaf pans.

Bake at 350 degrees for 50 to 55 minutes.

After baking time insert a toothpick into the center of the loaf and if it comes out clean then bread is done.

Once bread is done let bread cool on a baking rack.
Slice then serve.
Enjoy.

Link to How To Video on YouTube:
http://www.youtube.com/watch?v=3RyF5c6nYGA&feature=relmfu

How To Make Pork Spare Ribs

2012-08-16T11:51:00.004-07:00

Pork Spare Ribs

1 pork spare rib (small to medium)

Dry Rub

4 tbsp of Sweet and Spicy or to taste

3 tbsp of garlic or to taste

3 tbsp of Durkee's Fajita Seasoning with meat tenderizer or to taste

Base

2 cups water

2 tbsp Worcestershire sauce

2 tbsp Durkee's Fajita Seasoning with meat tenderizer

2 tbsp teriyaki sauce

1 tsp Sweet and Spicy seasonings

1 bottle of your favorite BBQ Sauce-I use Sweet Baby Ray

Rinse ribs.

On a cutting board clean ribs of any excess fat and silver skin.

Evenly sprinkle on the garlic and fajita seasoning onto the rib then add sweet and spicy rub.

Use your hand and rub seasonings into meat, try not to let seasoning clump up in one area

Flip the rib over and repeat seasoning process.

***I use an indirect heat method to cook the rib. Because ribs take a long time to cook I didn't want them exposed to direct heat (burns your meat). ***

Heat your grill and once your charcoal turns white carefully pile most of your charcoal on one side leaving about 6 coals on the opposite side.

Place the rib on the side with least amount of coals. Close the lid on the grill and let the ribs cook slowly.

Making the base add in a small bowl add water Worcestershire sauce, teriyaki, fajita seasoning, and sweet and spicy seasoning and mix together. Set aside for later.

Base ribs every 30 minutes on both sides.

Cook until rib is tender which normally take 3 hours of cooking time.

Once ribs are tender carefully coat ribs in barbeque sauce.

Then serve.

Link to How To Video on YouTube:
http://www.youtube.com/watch?v=N2g00eOp0FI&feature=relmfu

How To Make Fried Pork Loin

2012-08-12T18:53:00.002-07:00

Fried Pork Loin

1/2 cup Drake seasoning

2 cups All purpose breading

1/4 cup Cornstarch

1/2 tsp White pepper

2 tbsp Garlic

1/2 tsp Ground rosemary

1 tbsp seasoning salt

2 tsp Onion powder

1/2 tsp ground paprika

1 egg

1/2 cup milk

3 flat container

Rinse chops.

On a plastic wrap covered cutting board place chops.

Use a meat tenderizer or meat pounder and carefully pound chops until they are slightly flatten. (Chops should be half the size then what you started with.)

Line up container side by side.

In the first container add Drake(seasoned flour), in the second container mix together the egg and milk and in the third container mix together the all purpose breading, cornstarch, rosemary, white pepper, seasoning salt, paprika and garlic.

Lightly coat a chop in the Drake flour, take the same chop and dip it into the egg wash, then place chop into the breading mix and make sure the pork chop is completely coated with breading mix.

Place chop onto a wax paper covered tray.

Repeat with remaining chops.

Once all chops are breaded place them into the refrigerator for 20 minutes.

Heat a deep fryer to 350 degrees. (You can also pan fry the chops.)

Remove chops from refrigerator and carefully place a chop into the fryer and cook for either 7 minutes or until golden brown.

Remove from fryer, drain excess grease.

Then serve.

Link on How To Video on YouTube:
http://www.youtube.com/watch?v=kmH25Izpoho&feature=relmfu

2012-08-12T14:54:00.002-07:00

Petite Beef Ribs

4 beef ribs

2 tbsp beef Au jus

1 tsp black pepper

1 tbsp Leaf rosemary

1 tbsp garlic

1 tbsp dried shallots

2 tbsp of Worcestershire Sauce

1 tsp kosher salt

1 tbsp meat tenderizer

1 bottle of your favorite BBQ sauce

1/4 cup water

2 bay leaves
Aluminum Foil

In a bowl mix together BBQ sauce and water and set a side for later.

Clean excess fat and silver-skin off ribs.

Rinse and let ribs soak in sink with enough water to cover the ribs and sprinkle in 1 tsp of kosher salt.

Soak ribs for 20 minutes

Fill a large pot with enough water to cover ribs.

Add au jus, pepper, rosemary, garlic, and shallots into the pot and stir.

Bring the pot to a boil then add ribs.

After boiling the ribs for 5 minutes reduce heat to medium and continue to cook for 20 to 25 minutes.

After the 20-25 minutes remove ribs from the pot and place ribs on tray.

Sprinkle a Sweet & Spicy Rub or your favorite rib seasoning onto both sides of ribs.

Place seasoned ribs on to heated grill.(This is optional, I just wanted to get a charcoal flavor.)

Carefully remove 2 cups of the brine from the pot into a small bowl then stir in meat tenderizer.

Base the ribs with the brine mix every 15 minutes.

After 30 minutes on the grill use a large piece of aluminum foil fold in half and form a large enough pouch to place all ribs inside.

Cover ribs with BBQ sauce.

Close pouch as air tight as possible. (You want the meat to steam on top of the grill.)

cook until meat is tender.

Remove from grill and serve.