Saturday, January 31, 2009

Weekend Report...

Well once changes.

They have decided to YET AGAIN change our work schedule for the umpteenth time. Just when I had it worked out where I could do some BBQ competitions...WHAM...

Guess what boys, we are going to screw up your life...yet once bow down, praise us, kiss our feet and all hail the mighty OZ...

I will not put into print here...what is on my mind or on my tongue.

I will however...hold that anger for a later time, when I collect a much convented IOU note I have in my possession and make these clowns bend over and grab their ankles... I wrote in an earlier post, here are a few recipes for you to look over.

Spicy Sausage Cheese Appetizers

1 pound spicy bulk pork sausage
2 cups biscuit baking mix
1 1/2 cups shredded Cheddar cheese
6 tablespoons water
4 tablespoons canned chopped jalapenos, drained
1 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (optional)

In a skillet, cook sausage over medium heat until no longer pink; drain and cool completely. In a bowl, combine biscuit mix, spices and cheese. Stir in the sausage, water and jalapenos.

Shape into small balls and place 1 in. apart on greased baking sheets.

Bake at 400 degrees F for 12-15 minutes or until lightly browned. Refrigerate leftovers. (oven temps vary, so keep an eye on these with your oven)

Pigs in a Blanket

1 package small cocktail wieners
1/2 cup shredded Colby jack cheese
2 packages crescent rolls
favorite barbecue sauce for dipping

Unroll crescent rolls.
Cut each crescent roll into thirds, making 3 small, long triangle strips.
Sprinkle shredded cheese over triangles.
Starting at one end, roll hot dogs in crescent.
Place on greased cookie sheet.
Bake at 350° for 10 minutes or until golden brown.
Serve with barbecue sauce or ketchup for dipping.

These are great cooked on the smoker or grill
Bacon Wrapped Smokies

1 package Little Smokies
1 pound bacon
3/4 cup brown sugar
2 tablespoons Apple Cider vinegar

Cut bacon slices in half.
Wrap one piece of bacon around each smokie and place them seam side down in glass baking dish.
Top with brown sugar and drizzle with vinegar.
Refrigerate for several hours or overnight.

Remove from the refrigerator and bake in a 350° oven for one hour.
Remove from baking dish and transfer to a small slow cooker to keep them warm while serving.

Chicken Dip

1 package vegetable soup mix
10 ounces chicken - canned
8 ounces sour cream
8 ounces mayonnaise
1 cup Cheddar cheese - finely shredded

Mix all ingredients together in a medium sized mixing bowl.
Cover and refrigerate for at least 2 hours.
Serve with crackers.

Southwest Chicken Nachos

1 1/2 cups cooked, boneless, skinless chicken breast - chopped into small piece
3 tablespoons lime juice
1 red bell pepper
1 yellow bell pepper
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano
3/4 cup black beans, rinsed and drained
2 cups 3 pepper cheese, or jalapeno cheese
8 ounces sour cream
4 teaspoons pickled jalapeno, finely chopped
2 tablespoons vegetable oil
tortilla chips
salt and pepper

Preheat oven to 350° F.
In mixing bowl, combine chicken and lime juice, salt and pepper to taste.
In skillet, heat 1 1/2 tablespoons oil over medium-high heat until hot. Saute bell peppers until crisp-tender; approximately 3 minutes. Transfer to a bowl.

Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, oregano; stir approximately 1 minute. Sir in beans and cook until heated through; season with salt and pepper.

Layer tortilla chips on the bottom of the baking dish, then sauteed peppers, beans, chicken, cheese; all in that order. Repeat, starting with a layer of tortilla chips.
Place in the oven and bake until cheese is melted.

While the nachos are baking, mix the sour cream and pickled jalapenos in a small dish. Serve as a sauce for the nachos. Add more jalapenos to reach desired heat.

Grilled Chicken Wings

The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24)

Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade.

Set and refrigerate for several hours (best overnight) massaging the bag occasionally.

Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Return marinade to a sauce pan and bring to a boil for a few mins.

Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char.

These finished wings will be superb. You may want to have a couple of bottles of hot sauce available when you serve them. And plenty of ice cold beer.

And speaking of beer...

Best Recipe I have ever seen

1 Cooler
3 Bags Ice (cubes)
1 Case Beer

Remove cans from recycleable cardboard holder.
Place cans in cooler, intermingling with ice cubes.

Chill 45 minutes and serve.

Enjoy your day and tomorrow's big game.


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