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Recipes
Chicken Parmesan Sliders
By teachskinner
Preheat oven to 400°. Place rolls on a cutting board, using a serrated knife cut rolls in half lengthwise (witho...
- 2 tablespoons extra virgin olive oil
- 3 chicken breasts (1 1/2 lbs total), cut into 12 ‘1/2” steaks’
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh cracked black pepper
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 3 ounces grated fresh parmesan cheese
- 3/4 cup marinara sauce
- 4 ounces shredded mozzarella cheese
- 1 package Kings Hawaiian Savory Butter Dinner Rolls
Baked Honey Garlic Chicken
By teachskinner
Preheat oven to 400 degrees F
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup Panko*
- FOR THE HONEY GARLIC SAUCE
- 1/3 cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha, optional
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Who Loves Ya Baby Back Ribs
By teachskinner
Preheat oven to 250 degrees
- Dry Rub:
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- Braising Liquid:
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette
By teachskinner
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but ...
- 6 large Yukon gold potatoes, scrubbed
- Salt
- 1 teaspoon lemon zest
- 2 lemons, juiced
- 4 cloves roasted garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh rosemary leaves
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup canola oil
- Sprigs fresh parsley, for garnish
Slow Cooker French Dip
By teachskinner
Step 1 Season the beef with salt and black pepper
- 3 pounds boneless beef chuck roast
- 1 tablespoon canola oil
- 1 small onion, thinly sliced
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme leaves
- 2 cans (10 1/2 ounces each) Campbell's® Condensed French Onion Soup
- 8 slices provolone cheese, cut in half (optional)
- 8 Italian hoagie roll, split
BBQ Shrimp and Cocktail Sauce
By teachskinner
Rinse shrimp thoroughly in cold water and place in large bowl
- Neelys BBQ Seasoning:
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon ground cloves
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Neelys BBQ dry rub seasoning, recipe follows
- 1/2 lemon, juiced, plus lemon wedges, for garnish
- 1/4 cup Neely's BBQ sauce, recipe follows
- Cocktail Sauce, recipe follows
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Neelys BBQ Sauce:
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Yield: 3 1/2 cups
- Cocktail Sauce:
- 1 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons prepared horseradish
- 1/2 lemon, juiced
- Dash hot sauce
- Combine all ingredients in a bowl. Serve chilled.
Butter Chicken
By teachskinner
Preheat oven to 375 degrees F (190 degrees C)
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs (1 sleeve of Ritz)
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless thin sliced chicken breasts
- 1/2 cup butter, cut into pieces
Skinner's Candy BBQ Sauce
By teachskinner
1. Combine all ingredients in a sauce pan
- 1 cup Ketchup
- 2 Tbsp. Molasses
- 1 Tbsp. Lemon Juice
- 1 Tbsp. White Wine Vinegar
- 4 Tbsp. Dijon Mustard
- 2 Tbsp. Brown Sugar
- ½ cup Honey
- 2 Tbsp. Soy Sauce
- ¼ tsp pepper
- ¼ tsp. Tabasco
- ½ tsp Granulated Garlic (Garlic Powder)
- 1 Tbsp. Dark Corn Syrup
- 1 Tbsp. Kosher Salt
- ½ tsp. Granulated Onion (onion Powder)
- ¼ tsp. Cayenne pepper
- 1 cup Vernor’s Ginger Soda
Ginger cookies
By teachskinner
Chill before baking. make little balls of dough and smash them
- 1 c.sugar
- 3/4 c. shortening
- 1 egg,
- 1/4 c. black molasses,
- 1 tsp.cinnamon
- 1/2 tsp. ginger
- 1 tsp.soda
- dash salt
- 2 c. flour
Skinner's Memphis BBQ Sauce
By teachskinner
1. In large sauce pan, combine all ingredients, in order
- 3 cups Ketchup
- 2 Tbsp. Honey Mustard
- 1 cup Cider Vinegar
- ¼ cup Spicy Brown Mustard
- ¼ cup Lemon Juice
- ¼ cup Honey
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Worcestershire Sauce
- 2 Tbsp. Molasses
- 1 tsp. Tabasco Sauce
- ½ tsp. Mesquite Liquid Smoke
- ½ cup Dark Brown Sugar packed
- 1 Tbsp. Chili Powder
- 1 Tbsp. Coarse Black Pepper
- 1 tsp. Garlic Salt
- ½ tsp. Chipotle Chile Pepper Powder
- 1 Tbsp. Kosher Salt
- 1 cup Pepsi
- 1-2 Tbsp. Skinner’s Dry Rub