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Recipes
Pineapple Chile Margarita
By á-47
Muddle poineapple and chiles
- 8 (3/4" - 1") chunks pineapple
- 4 slices jalapeno w/o seeds
- 1/2 cup tequila
- 3 Tbsp. fresh lime juice
- 3 Tbsp. simple syrup
- 2 Tbsp. Cointreau
- 2 cups ice cubes, divided
Pork Tenderloin - Mojo Marinated (great for tacos)
By á-47
Make tacos with shredded Monterey Jack cheese and roasted green or red salsa
- 3 Tbsp. orange juice (1 small orantge)
- 2 Tbsp. vegetable oil
- 2 Tbsp. lime juice
- 2 Tbsp. minced garlic
- 2 Tbsp. chopped fresh oregano
- 1/2 tea. salt
- 1/4 tea. pepper
- 1/4 tea. red pepper flakes
- 2-3 lb. pork tenderloin, trimmed (2 tenderloins)
Potatoes - Green Chile & Lime Grilled Potatoes
By á-47
DRESSING: combine ingredients in a blender and puree until smooth
- DRESSING
- 1 can (4 oz) chopped green chiles
- 2/3 cup sour cream
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 2 Tbsp. lime juice
- 1/2 tea. pepper
- 1/4 to 1/2 tea. Tabasco
- 1/4 tea. salt
- POTATOES
- 3 lb. red new potatoes, sliced 1/2" thick
- 2 gallons salted water
- 1 cup vegetable oil
- salt and pepper to taste
- 1/2 red onion, sliced thin
Potatoes - grilled Potato Herb packets
By á-47
Combine ingredients in a bowl, drizzle with oil and toss to mix
- 7 medium potatoes, cut into small dice
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh herbs of your choice (parsley, rosemary, thyme, chives)
- salt and pepper to taste
- 3-4 Tbsp. olive oil
- cooking spray
Baked Beans - BBQ'd with Chicken
By á-47
Place oven bag on a baking sheet
- Regular size foil oven bag
- 2/3 cup bbq sauce, divided
- 1/2 cup sliced green onions
- dash of hot sauce
- 2 (26 oz) cans pinto beans, rinsed and drained
- 3 Tbsp. bbq rub
- 1 lb. chicken breat tenders (about 12 pieces)
Rhubarb Barbeque Sauce
By á-47
In a small saucepan, bring rhubarb and water to a boil
- 1 cup chopped fresh or frozen rhubarb
- 2/3 cup water
- 1 medium onion, finely chopped
- 1 tea. oil
- 1 garlic clove, minced
- 1 cup ketchup
- 2/3 cup packed brown sugar
- 1/2 cup dark corn syrup
- 2 Tbsp. cider vinegar
- 2 Tbsp. worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1 1/2 tea. hot pepper sauce
- 1/4 tea. salt
Sesame Noodle Salad
By á-47
Cook spaghettini until tender but still firm, about 8 minutes
- 3/4 lb. spaghettini
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. brown sugar
- 2 Tbsp. Asian Sesame oil
- 2 Tbsp. rice vinegar
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 garlic clove, crushed through a press
- 1/4 tea. salt
- 1/8 tea. cayenne
- 3 green onions, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 Tbsp. toasted sesame seeds
Robyn's Meatloaf - smoked on the Traeger
By á-47
Start Traeger on Smoke. Smoke meatloaf for 1 hour (first time we smoked it for 2 hours but thought it was a bit t...
- Robyn's meatloaf recipe
Breasts - Chicken Cutlets with Mustard Tarragon Sauce
By á-47
Sprinkle chicken with 1/2 tea
- 1 1/2 lb. chicken cutlets
- 3/4 tea. salt, divided
- 1/4 tea. pepper
- 3 Tbsp. butter, divided
- 1 shallot, thinly sliced
- 2 Tbsp. white wine vinegar
- 1 cup heavy whipping cream
- 3 Tbsp. whole grain mustard
- 1/2 tea. dried tarragon
Famous Dave's Cajun Dynamite Dust
By á-47
Mix all together Store in airtight container
- 1/2 cup paprika
- 6 Tbsp. salt
- 1/4 cup black pepper
- 3 Tbsp. basil
- 3 Tbsp. gumbo file powder
- 2 Tbsp. garlic powder
- 2 Tbsp. dry mustard
- 2 Tbsp. onion powder
- 2 Tbsp. oregano
- 2 Tbsp. cayenne
- 2 Tbsp. white pepper
- 2 Tbsp. thyme