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Recipes
Braised Kale with Bacon and Cider
By LKWolfe
Place a Dutch oven over medium heat
- 2 bacon slices
- 1 1/4 cups thinly sliced onion
- 1 (1-pound) bag chopped kale
- 1/3 cup apple cider
- 1 tablespoon apple cider vinegar
- 1 1/2 cups diced Granny Smith apple (about 10 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
BBQ Beef Brisket (Slow Cooker)
By LKWolfe
Combine ingredients for rub
- Rub:
- 3 lb. beef brisket
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. celery seeds
- 1/8 tsp. black pepper
- Sauce:
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 1/2 tsp. dry mustard
- 2 tbsp. vinegar
- 2 tbsp. Worcestershire sauce
- 1 1/2 tsp. liquid smoke
- Note: If you don't have all the sauce ingredients on hand - just pick up a bottle of your favorite BBQ sauce to substitute.
Beer Brats
By LKWolfe
After placing 3 brats into cooker cavities, add sliced onion and a splash of beer
- Brats
- Onion
- Beer
Chicken Breasts with Spicy Rub
By LKWolfe
1. Pat chicken pieces dry
- 4 chicken breasts
- 2 tsp. vegetable oil
- RUB INGREDIENTS
- 2 Tbsp. ground cumin
- 2 Tbsp. paprika
- 2 Tbsp. brown sugar
- 1 Tbsp. black pepper
- 1 tsp. curry powder
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1/2 tsp. five spice powder
- 1 Tbsp. dijon mustard
- 1 Tbsp. red wine vinegar
- 1 Tbsp. vegetable oil
- 2 garlic cloves, minced
Artichoke dip
By LKWolfe
Mix all ingredients together
- 2 cups artichoke hearts
- 1 tablespoon black pepper
- 4 cups chopped spinach
- 1 teaspoon minced thyme
- 2 cloves garlic, minced
- 1 tablespoon minced parsley
- 1 cup white beans, prepared
- 2 tablespoons Parmesan cheese
- 1/2 cup low-fat sour cream
Tips: Internal Temperature Reference Chart
By LKWolfe
Temperature tips
- Beef:
- 120-125 degrees - rare
- 130-135 degrees - medium rare
- 140-145 degrees - medium
- 150-155 degrees - medium well
- 160 degrees - well
- Poultry:
- 165-175 - Chicken and Turkey
- Pork:
- 160-170 - fresh pork
- 140 - ham, fully cooked
Beef Short Ribs
By LKWolfe
In a large Dutch oven heat the oil and brown the ribs on all sides
- 3-4 pounds beef short ribs
- 1 medium onion, sliced
- 1 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, roughly chopped
- 1 (15-ounce) can tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon oil
- Salt and black pepper
- Beef broth, enough to cover the ribs