á-47's profile page
Recipes
Coleslaw - Honey Mustard Slaw
By á-47
Place coleslaw mix in a large bowl
- 1 pkg. (14 oz) coleslaw mix
- 1/2 cup mayonnaise
- 2 Tbsp. honey
- 1 Tbsp. cider vinegar
- 1 Tbsp. spicy brown mustard
- 1/2 tea. lemon-pepper seasoning
- 1/8 tea. celery seed
Jambalaya (on BBQ with Dutch Oven)
By á-47
In a small ovenproof saucepan, combine the chicken broth, V8, paprika, salt, Tabasco, and pepper
- 2 cups chicken broth
- 1 1/2 cups V8
- 2 tea. paprika
- 1 1/2 tea. salt
- 1 tea. Tabasco
- 1/4 tea. pepper
- 2 Tbsp. vegetable oil
- 1 cup yellow onion, 1/2" dice
- 1/2 cup red pepper, 1/2" dice
- 1/2 cup celery, 1/2" dice
- 1/2 lb. smoked linguica, peeled and cut into 1/2" dice
- 2 tea. minced garlic
- 2 bay leaf
- 1 1/2 cups long grain rice
- 1/2 lb. smoky ham,. cut into 1/2" dice
- 1 lb. medium shirmp, peeled and deveined
- 2 Tbsp. parsley, finely chopped
Hummus - Robyn's recipe
By á-47
Place garbanzo beans, garlic, chipotle, cumin, honey, lemon juice and tahini in a food processor and process until ...
- 1 can garbanzo beans, drained and rinsed
- 1 garlic clove, pressed
- 1 chipolte pepper, minced
- 1 tea. cumin
- 2 tea. honey
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. tahini
- 1/4 cup olive oil
- 1 1/2 Tbsp. coarsely chopped parsley
- salt and pepper to taste
- Zippy seasoning salt
Beans - BBQ Brisket Beans
By á-47
Make the seasoning: mix all ingredients in a bowl and mix well
- For the bean seasoning: (makes 1/2 cup)
- 1/4 cup chile powder
- 2 Tbsp. kosher salt
- 1 Tbsp. pepper
- 1/2 Tbsp,. onion powder
- 1/2 Tbsp. garlic powder
- 1/4 tea. cumin
- For the beans
- 1 lb. dried pinto beans, picked over and rinsed
- 1/2 cup diced yellow onion
- 1/2 cup bean seasoning
- 8 cups water
- 1 cup chopped, shredded brisket
Jelly made with fruit juice
By á-47
Makes 8 half pints
- 4 cups juice (cranberry, apple, grape, etc)
- 6 1/2 cups sugar
- 2 pouches (3 oz each) liquid fruit pectin
Spinach Salad with Dried Cherries
By á-47
Dressing: combine all in a medium bowl; mix well
- DRESSING:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tea. honey
- 1/8 tea. pepper
- SALAD
- 5 cups spinach leaves
- 1 cup bite-size fresh pineapple wedges
- 1/2 cup dried cherries
- 1/2 cup thinly sliced red onion
- crumbled feta cheese
Chicken Ramen Noodle Salad
By á-47
Can make ahead. Add ramen and almonds just before serving
- 1/3 cup white wine vinegar
- 1/4 cup canola oil
- 3 Tbsp. sugar
- 1/2 ta. pepper
- 2 pkg. (3 oz each) Oriental ramen noodles
- 1 pkg. (14 oz) coleslaw mix
- 1 lb. shredded rotisserie chicken, chopped
- 1/2 cup sliced almonds, toasted
- 1/4 cup sesame seeds
- thinly sliced green onions
Chicken Satay with Peanut Sauce
By á-47
Make chicken: whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper
- CHICKEN
- 1/2 cup coconut milk
- 1 Tbsp. fish sauce
- 2 tea. curry powder
- 1 tea. sugar
- 1 Tbsp. chopped fresh cilantro
- 1/4 tea. salt
- 1/4 tea. pepper
- 2 lb. boneless, skinless chicken breast, cut into 16 thin strips
- SAUCE
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1/2 tea. crushed red pepper
- 2 Tbsp. sugar
- 1 tea. grated fresh ginger
- 1 Tbsp. sesame oil
- 1/2 cup smooth peanut butter
- 1/2 cup chicken broth
Thai Chicken and Broccoli with Peanut Sauce
By á-47
Heat wine in a large non-stick skillet
- 1/2 cup dry white wine
- 4 chicken breasts, skinned and boned
- 4 cups broccoli florets, fresh or frozen
- 2 Tbsp. oil
- 3 cups coconut milk
- 4 Tbsp. sugar
- 1 tea. salt
- 6 Tbsp. peanut butter, smooth
- 2-3 tea. curry powder
- cayenne pepper to taste
- 4-6 cups rice, cooked
Salsa Verde (Robyn made)
By á-47
Roast tomatillos, chilies and onion on the Traeger until blackened in spots
- 7 cups chopped cored tomatillos (about 12 medium)
- 10 jalapenos, (I used Hatch chilies)
- 1 large white onion
- 2 cloves garlic, finely chopped
- 1/2 cup lime juice
- 2 tea. cumin
- 1 tea. dried oregano
- 1 tea. salt
- 6 (8 oz) half pint jars or freezer containers