Tools

• Food Processor
• Frying Pan
• Cutting Board
• Knife
• Mixing Bowl
• Paper Towel

Directions

1. Place the bacon in the frying pan and cook until crisp, remove from pan, set aside on a paper towel
2. Dice up a handful of fresh chives on the cutting board
3. Dice up 1/2 of a shallot on your cutting board
4. Place the shallot, 6 oz of sour cream, and 2 oz of bleu cheese into the food processor
5. Mix in the food processor until well blended, add salt and pepper to taste and mix for about another 20-30 seconds
6. Remove mixture from food processor and put into a mixing bowl
7. Place remaining bleu cheese crumbles into the mixture and stir
8. Cut up the bacon into small pieces
9. Place bacon pieces into the mixture and stir until well blended
10. Garnish with the chives
11. Serve with chips, potato or pita chips work really well

Its easy to make more of this recipe, just double it!

*Please note if you are reading this in a RSS reader, you will not be able to see the ingredients list

Tools

• Baking Sheet
• Aluminum Foil
• Mixing Bowl(s)
• Large Mixing Spoon(s)
• Sauce pan(s)

Directions

1. Take your FRESH Chicken wings, split them and cut off the tips.
2. Salt & Pepper the wings to desired taste.
3. If you plan to cook the wings on the grill, coat the wings in any mild oil (peanut, light olive or vegetable).  Place on properly prepared grill and cook accordingly until done, about 20 minutes, 10 minutes on each side.  Please note if the grill is very hot, the cooking time could be less.  Skip to the sauces section.
4. If you plan to cook in the oven, preheat oven to 400 degrees.
5. Line baking sheet with aluminum foil and coat the bottom area with oil (a thin layer is all you need).
6. Coat the wings in flour and line them up on the sheet.
7. Turn wings every 3-4 minutes until they are evenly cooked and golden brown, usually around 20 minutes.

Sauces….

*Adjust ingredients as necessary. Sauce amounts are for roughly 5 lbs of wings

Sweet & Sticky:

1. In a sauce pan combine 1/2 liter of ginger ale, 1-2 bottles of BBQ sauce (depending on taste), feel free to use a spicy BBQ sauce to turn up the heat.
2. Add in 2 cups brown sugar, 1 bottle of dark beer.
3. Cook on medium to medium high heat until sauce is reduced to half, it should be thick.
4. Season to taste.

Buffalo:

1. In a large mixing bowl pour the Franks Red Hot sauce.
2. Melt 1-2 sticks of butter in a sauce pan, or via the microwave.  Please note that the more butter you use the more mild the wings will be.
3. Mix melted butter with hot sauce in mixing bowl.

Spicy Mole:

1. In a sauce pan combine chopped chipotle chiles in adobo sauce, 2 Tablespoons mild chili powder, 2 teaspoons ground cumin, 1 teaspoon cinnamon, cayenne pepper if desired, 1 can sweet tomatoes, 1-2 oz unsweetened chocolate.
2. Mix well.  Heat on medium to medium high heat until sauce is reduced to half.  Sauce should appear thick.
3. Season to taste

Southeast Asian:

1. In a mixing bowl combine equal parts of hoisin sauce and soy sauce.
2. Add the juice of 1 lime.
3. Chop up cilantro finely and add to the bowl.
4. Add in sesame seeds to taste.
5. Whisk to combine well.
6. Sauce will be fairly thin.

Now, for the saucing….

1. Split the wings up into separate bowls, based on whatever amount you want for each flavor.
2. Spoon in enough sauce to coat the wings, and toss.
3. Spoon additional amounts as needed. Plate and serve.

There is nothing left but scarfing, so get to it!  Feel free to use some dipping sauces, ranch and bleu cheese of course are staples.  Garnish with some carrot sticks and celery, or if you aren’t watching your figure french fries!

*Please note if you are reading this in a RSS reader, you will not be able to see the ingredients list

Tools

1. Slow Cooker
2. 2 Frying Pans
3. Spatula
4. Large Cooking spoon
5. Cutting Board
6. Knife
7. Garlic Press

Directions

1. In 1 frying pan, cook bacon until crisp, then set bacon strips aside
2. In another frying pan, cook ground beef until browned, drain off the grease
3. Place cooked ground beef into slow cooker
4. Cut up the bacon into small chunks
5. Dice up all vegetables, onion, poblano, jalapenos, habanero, please note if you are afraid of the habanero, leave it out if you must, but add another jalapeno for a total of 3 instead of 2, if 2 jalapenos is still too much I suppose you can drop down to 1
6. Crush garlic cloves into slow cooker
7. Place cut up vegetables into the slow cooker
8. Optional: Drain 1 can of red kidney beans, rinse them off then add them.  Personally I don’t like beans in my chili, but its the only way I can get my wife to eat it, so in they go
9. Open up cans of peeled tomatoes and dump the tomatoes and the liquid into the slow cooker
10. Open up the can of tomato sauce and pour into the slow cooker
11. Open up the tomato paste and put 4oz into the slow cooker, note that usually tomato paste only comes in 8oz cans, so you only need half
12. Pour your beer into the chili, for this typically go with a darker lager or ale, Sam Adams, New Castle, Guinness all work really well
13. Place all measured spices and cocoa into the slow cooker
14. Mix all ingredients thoroughly, try to smash up the peeled tomatoes a bit, this will become easier during cooking
15. Place slow cooker on “Low” setting and cook for 10-12 hours, if you need it faster, cooking it on high for 4-5 hours should also work
16. Periodically during cooking, stir the chili, and work on crushing up those tomatoes as they cook

If you like have some fresh sliced jalapenos, diced onion, cheddar cheese, sour cream, corn chips, corn muffins whatever you like to garnish your chili, or feel free to eat it straight up, either way it will warm you up during cold weather, or is just a great meal during football season.

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Tools

1. Small Bowl
2. Aluminum Foil
3. 2 Pans or Pots
4. Large Mixing Bowl
5. Plastic Wrap
6. Meat Thermometer
7. Container with Lid
8. Baking Pan
9. 2 Forks
10. Slow Cooker / Crock Pot

Directions

Meat

1. Take the pork roast and place it in the fridge, and get cracking on the other stuff. Don’t’ worry, we’ll get back to it. Whatever you do don’t trim the fat off of it, we need it for flavor.
2. Mix the rub ingredients in a small bowl until blended
3. Now we are going to grab the pork roast out of the fridge, rub this generously on all sides, wrap in aluminum foil (shiny side in) and put it back in the fridge. Leave it at least 8 hours, preferably overnight
4. Preheat Oven to 325º
5. Place pork into a baking pan and cook for 6 hours, or until the meat thermometer reads 185-190º, make sure to place the meat thermometer into the middle away from the bone
6. After the meat reads 185-190 reduce the oven temperature to about 250º and cook for 3 hours, using your meat thermometer you want to maintain an internal temperature of the pork at 170-180º
7. Take the pork out and let rest for approximately 10 minutes
8. Remove the pork from the aluminum foil and in the baking pan use your forks to pull the pork, remove all bones (heck feed the bones to the dog)

Sauce

1. Put all sauce ingredients in a pan on the stove under low heat and whisk till the brown sugar and salt have dissolved
2. Pour into a container with the lid to store until ready to use

Slaw

1. Take all the cabbage, sweet onion, bell pepper and carrot, chop them up if they aren’t already, and place into a large mixing bowl
2. Take the apple cider vinegar, olive oil, sugar, celery seed, dry mustard and salt, place into a pan, bring to a boil, reduce heat and simmer until everything is good and dissolved
3. Pour over the veggies and toss
4. Cover with plastic wrap and refrigerate until chilled, preferably overnight

Combining Sauce and Meat

1. Take the pulled pork and place into the slow cooker
2. Pour sauce over the pulled pork, mix thoroughly
3. Set the slow cooker / crock pot to low and cook anywhere from 1 hour to overnight, depending on taste, or how hungry you are
4. Stir pork occasionally while cooking in the slow cooker

Making the Sammich

1. Take your sub/sandwich roll, cut it open (if not cut already)
2. Take a heaping spoon of the pulled pork and place on the roll and spread it out
3. Top with slaw
4. Serve with chips and/or a pickle spear to complete the meal

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Tools

• 2-Quart Sauce Pan
• Cutting Board & Knife

Directions

1. Dice up bell pepper, long hot pepper, carrots
2. Cut cabbage into strips
3. Chop up basil
4. Pour chicken broth into a 2-Quart sauce pan and apply heat
5. Add cabbage and carrots, cook and stir for about 1 minute
6. Add Long Pepper and Basil, cook and stir for about 1 minute
7. When broth finally boils add Ramen Noddles
8. When noddles soften add Bell Pepper and 1/2 of one Ramen “Flavor” package.

Now get back to the computer or your game before the soup cools.  Make sure to bring a cloth napkin to cover your keyboard, can’t be interrupting game time!

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Tools

• Roasting Pan
• Roaster Rack (if you don’t have one, no big deal)
• Cutting Board & Knife
• Sauce Brush
• Measuring Cup
• Paper Towel
• Meat Thermometer
• Baster
• Aluminum Foil
• Frying Pan (for gravy)

Directions

1. Preheat Oven to 350º
2. Chop up Celery, Carrots, Onion into Chunks
3. Peel Garlic and leave cloves whole
4. Place butter into a measuring cup and melt in the microwave
5. Mix Kosher Salt, Black Pepper, Onion Powder, Garlic Powder, Sage, Thyme and Rosemary together to create dry rub
6. Wash and clean chicken, removing all items from the cavity
7. Pat chicken dry with paper towel, inside and outside
8. Place chicken, breast up into roasting pan
9. Rub dry rub on skin gently to not tear skin, and rub dry rub inside the chicken along the cavity walls
10. Brush outside of chicken with melted butter, covering all areas, any excess melted butter brush inside chicken along cavity walls
11. Stuff cavity with celery, onion, garlic cloves and carrots
12. Pour 1 cup of chicken broth or stock in the bottom of the roasting pan
13. Once oven is at 350, place roasting pan with chicken into oven
14. Bake 20 minutes per pound plus an additional 10-15 minutes
15. Periodically every 30-45 minutes baste the chicken with the chicken stock and juices to keep chicken moist
16. Chicken is done when you insert a meat thermometer into the thigh and it reads 165º
17. Remove chicken from oven, cover with aluminum foil and let rest for 10-15 minutes before slicing
18. Place chicken on cutting board and slice

Gravy Directions

1. Pour juices from roasting pan into a frying pan
2. Bring to a simmer, spoon in a little flour and whisk
3. Continue to sprinkle in flour and whisk until gravy is at desired consistency, you may not need the full cup of flour, depending on preference
4. Add salt and pepper to taste

Serve up with some mashed potatoes, rice, stuffing, whatever you want, the beautiful thing is any side dish compliments this well.  Just because you are a gamer on the go doesn’t mean you can eat a solid meal, this is really as easy as it gets folks.

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Tools

• Frying Pan
• A Spatula (or whatever else you use to fry hamburger up with)
• Crock Pot
• Ladle
• Bowl
• Spoon

Directions

1. In the skillet take your 2 pounds of hamburger and fry it with the minced onions. (Doesn’t matter how much just give a good sprinkle to it to taste)
   

   Step 4

2. While the hamburger is frying take all your canned goods and empty these into the Crock Pot and stir (not the chili sauce)
3. Fill the family size can of Great Value tomato soup (after emptied in the crock pot in previous step) with water until its 3/4 full, then pour into crock pot
4. After hamburger is done, drain grease, place cooked hamburger into crock pot
5. Take all seasonings (incl the seasoning packet and chili sauce) and add according to taste.  Careful with the chili powder because heat is not immediately evident and you can always add more later and stir.
6. Put Crock Pot on High for about 4 hours.

Optional additions:

• Shredded Cheese
• Crackers

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Tools

• Large Mixing Bowl
• Large Cookie Sheet or 13×9 inch pan
• Electric Mixer or Large Spoon

Directions

1. Preheat oven to 350º.
2. Combine butter,  sugars, and egg in a large mixing bowl.
3. Combine raisins with water to mixture in the bowl.
4. Add all remaining ingredients and mix together thoroughly.
5. For bars: Pour the dough into a 13×9 inch pan, bake it at 350º for about 30 minutes.  It works best if you’ve doubled the recipe but a single portion works too.
6. For cookies: Place spoonful of mixture on cookie sheet and bake them at 350º for 12-15 minutes.

Contact Cheryl “Aoife” at aoife@divinealliance.org

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Tools

• 3 Quart Pot
• Cutting Knife
• Skillet
• Large Cooking Spoon

You can also email Liz at liz@authorizedtoramble.com

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