Adding New Posting often, will be an ongoing work in progress
Shrimp Enchilada's with White Cheese Sauce
November 28, 2019
: Varies Depending on amount made
: 30 min
: Easy
Easy and Tasty Shrimp Enchilada's. You can either use precooked shrimp, or prepare your own shrimp from scratch.
Ingredients
- 8 inch Tortilla Shells
- Shrimp Filling
- 31-40 Size Pre-cooked Shrimp
- (about 8 per Enchilada)
- 1 lrg Diced Bell Pepper
- 1 lrg Diced Jalapeno
- 1/2 cup Cilantro - Chopped
- 1 tbsp Chilli flakes
- Salt & Pepper to taste
- Cream Sauce
- 2 Tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp White Pepper
- Pinch of Salt
- 1/2 tsp Onion Powder
- 1 tsp Crushed Mexican Oregano
- 1/3 cup Dairy Cream
- 1.5 cups Shredded Jalapeno Jack Cheese
- Shredded Mixed Cheese for topping
- Cilantro for Garnish
Directions
- Step 1 Preheat oven to 350f/177c
- Step 2 In a 9×13 baking dish
- Step 3 place filled ‘Enchilada’s’ side by side.
- Step 4 (Place about 8 Shrimp with Pepper mix, into center of a Tortilla and fold in 3, one edge over the other. carefully, quickly place the in the dish over lap side down)
- Step 5 Cover the stuffed tortillas with 1/2 of the Cream Sauce, Top with Mixed Cheese and bake for 15 to 20 minutes.
- Step 6 Garnish, Serve and Enjoy
Sticky Maple Jalapeno Honey Garlic Wings
November 28, 2019
: Marinade for 12 -14 Wings
: 15 min
: Easy
Delicious variation on classic honey garlic Wings
Ingredients
- Dozen Chicken Wings
- 1/4 cup Maple Syrup
- 1/2 cup Honey
- 1 tbsp Jalapeno Pickling Liquid
- 1 tbsp hot water
- 1 tbsp Minced Garlic
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- Pinch of Sea Salt
- 2 medium Finally Chopped Jalapenos
- (1 left seeds in, 1 chopped seeds out for us)
Directions
- Step 1 Finally chop or mince the jalapenos to start. Remove seeds and pith to reduce heat if preferred. (??)?
- Step 2 Add the honey, maple syrup and jalapeno liquid to a warmed glass bowl. (Warming the bowl helps thin the honey for better mixing)
- Step 3 Add the onion powder, black pepper, salt, minced garlic and chopped jalapeno to the bowl. Mix thoroughly and allow to sit for a few minutes while you prep the wings.
- Step 4 After cleaning/prepping the wings, pour the marinade into a large freezer bag over the chicken wings.
- Step 5 Refrigerate for a few hours, or ideally leave them in the fridge overnight.
- Step 6 For Grilling: Removed marinade from wings, add 1/4 cup of water and bring to a rapid simmer/slow boil in a sauce pan/frying pan (the pan should allow a lot of surface area for reducing). Stir regularly until marinade thickens to a wing dressing. Cooking until temperature reaches 175f+/79c+ (Emphasis on low simmer and stir/move the pan often… boiling with ruin the dressing)
- Step 7 For Oven Cooking: Add 1/4 cup of water to the bag contents and move the contents around thoroughly.
- Step 8 Pour the contents into a baking dish and cook on the middle oven rack at 350f/177c until done. For a more crisp wing finish, broil them for a few minutes once cooked. (Watch them closely!… the sugars will burn quickly, Make sure your baking dish is Broiler safe!!)
- Step 9 Cook/Grill the marinaded chicken wings until IT (internal temp) reaches 165f/74c or higher. (I usually removed them from the cooking surface around 170f+/76c+).
- Step 10 If you grilled them, add the thickened wing dressing to the wings, tossing in a bowl, and allow to rest covered for few minutes before serving.
- Step 11 then Enjoy!
Shallot, Leek & Potato Soup with Double Smoked Ham
November 28, 2019
: 6-8
: 45 min
: 4 hr
: 4 hr 45 min
: Easy to Silly Easy
Ingredients
- Produce
- 8-10 Red Medium Potatoes (or other potato of choice)
- 3 Medium French Leeks (or other Leek of choice)
- 2 LargexShallots
- 4 Cloves of Garlic
- Dairy
- 2tsp Butter or Ghee
- 1/2 Cup Cream (we use 5%)
- Herbs & Spices
- 1 tsp Dried Thyme
- 1 tsp White Pepper
- Fresh Cilantro or Parsley for garnish
- Meat
- 1 Cup Smoked Ham
- Liquids
- 3 Cups Veggie Stock
- 2 Cups Water
Directions
- Step 1 Start by Boiling / Pre-cooking the Potatoes after washing!. Cook for appx 45m.
- Step 2 Once cooked to Semi Soft, drain and allow to cool for bit.
- Step 3 Allow to Cool enough for you to handle them safely for chopping. (Careful! Larger ones can still be Hot!)
- Step 4 Chop/Dice the Leeks, Shallots and Garlic while Potatoes are cooling.
- Step 5 Heat Butter/Ghee in Cast Iron Dutch Oven (or Stock Pot)
- Step 6 Add Leeks to soften once the Butter/Ghee is hot. Cook for a few minutes, stirring often. Reduce heat to Medium High.
- Step 7 Add Shallots and Lastly the Garlic. Cook for a few more minutes, until Shallots become translucent.
- Step 8 Reduce heat to low Medium/low on the Leeks, Shallots, and Garlic (Don’t Burn the Garlic! : ).
- Step 9 As the Leeks, Shallots and Garlic are softening more on low heat, add the Thyme, White Pepper and Ham. Stir to mix together,
- Step 10 Start chopping the cooked Potatoes to smaller pieces while the Pot contents simmer on low.
- Step 11 (Chopping Potatoes will get messy, just rinse your knife often for safety!)
- Step 12 Add the chopped Potatoes to the Pot as you go, and once all the potatoes have been added, pour in the Veggie Stock and 1/2 of the Water.
- Step 13 Bring the heat back up to medium for a low boil.
- Step 14 Cook covered for 3 hours. Stirring hourly to help break down the Potatoes. Add more water as the soup starts to thicken from the potato starches.
- Step 15 (You can always add more water as you need, the last cup should be enough tho)
- Step 16 After 3 hours Reduce heat to a high simmer for about another hour. Add the Cream and stir completely towards the end for cooking.
- Step 17 Serve with Toasted Bread and Fresh Cilantro as garnish, or Parsley if preferred.
- Step 18 Then Enjoy!
Blond Spiced Chicken
November 28, 2019
: Varies
: Easy
Cook Chicken until IT (Internal Temp) is 165f / 74c on a Digital Meat Prob.
Ingredients
- 1 whole Chicken, thawed.
- 2 Celery Stocks
- 1 Lrg Carrot
- 1 Bag Small Potato's
- 1 Lrg Sweet Pepper
- 1 Med Sweet Onion
- 1/2 Anise Fennel
- Spices
- 1 tbsp Garlic Powder
- 1 tbsp Ginger Powder
- 1 tbsp White Pepper (ground)
- 1/2 tbsp Salt (fine ground)
- 1/2 cup Veggie Stock or water
Directions
- Step 1 Course chop the veggies to bite size pieces.
- Step 2 Mix spices in a small bowl. (Or apply appx amounts directly to chicken and veggies.
- Step 3 Dry the chicken with paper towel, apply spices to top and sides.
- Step 4 Place chicken in roasting pan with a lid and surround chicken with chopped veggies and stock/water.
- Step 5 (I use a cast iron 4L Dutch oven)
- Step 6 Apply remaining spice mix over Veggies.
- Step 7 Place in center of Pre-heated 375f oven, then reduce over temp to 350f.
- Step 8 Check temp after apprx 1 1/2 hr. Remove lid from pot when the chickens IT is 160f / 71c. Cook lid off until IT reaches 165f / 74c.
- Step 9 Remove from oven at 165f / 74c and let rest, lid off, for about 15m before cutting/serving.
Spicy Asian Orange Marinade for Pork Tenderloin
November 28, 2019
: 2-3 per Tenderloin
: 40 min
: Easy
Mix ingredients well, Pour over meat in a large Freezer bag. Marinade for a few hours minimum. Recipe also freezes well for later use. (Thaw properly before cooking)
Ingredients
- 1/2 cup Orange Juice (have also used Apple Juice as well)
- 1/2 Water
- 1 tbsp Rice Vinegar
- 1 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1 tsp Chilli Flakes
- 1 tsp Chilli Powder
- 1 Crushed Star Anise
- 2-3 Crushed Cloves
- 4-5 Crushed Szechuan Peppers corns
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 1 tsp Galic Minced
- 1 tsp Ginger Minced
- *1 tsp Orange Zest (if using Orange Juice)
- *1/4 cup Apple Sauce (if using Apple Juice)
Directions
- Step 1 Cook meat until recommended “doneness”.
- Step 2 (Pork 145f+)
- Step 3 Adjust Spices to your prefered taste. Measurements listed are estimated as I don’t usually measure myself.
