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Recipes
Pineapple Pico de Gallo
By Bigeasy110
Mix in a Mexican Style Bowl and go
- PINEAPPLE PICO DE GALLO:
- 3 1/2 cups diced pineapple drained
- 1 bunch cilantro leaves chopped
- 1/2 small red onion finely diced
- 3 jalapeños finely diced
- Juice of 3 limes
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground white pepper
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon ground cumin
Balasmic Brussel Sprouts
By Bigeasy110
Heat the pancetta and 1 tablespoon of the oil in a heavy 10-inch straight-sided saute pan over medium-low heat unti...
- ingredients
- 2 ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)
- 1 to 2 tablespoons extra-virgin olive oil
- 10 ounces Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
- 1/4 cup balsamic vinegar
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- Kosher salt
Canned Spice Jars
By Bigeasy110
1. To sterilize mason jar: In a very large pot, bring water to a boil
- Spicy Pickled Green Beans
- INGREDIENTS
- leaves 1-2 cloves of garlic, pounded once 1/2 teaspoon salt 1 teaspoon honey
Smoked Stella Artois Chicken Lollies
By Bigeasy110
Smoked chicken lollies are named due to the built-in handle on chicken legs
- 12-14 chicken legs/drums
- Cajun Seasoning Dry Rub
- Stella Artois Seasoning Sauce
- Cherry juice for the glaze
- Foiled Cut Squares
Pecan Crumble Sweet Potato Casserole
By Bigeasy110
Preheat Oven to 350 degrees
- 5 lb of Sweet Potatoes 4-5 large
- 1/2 Cup a Cup of butter, divided
- 1 Cup of coarsely crushed graham crackers
- 1 Cup of Pecan Halves, coarsely chopped
- 1/2 Cup of Packed Brown Sugar
- 1 Tsp of Ground Cinnamon
- 1/2 Tsp of Salt
- 1/4 Tsp of Ground Black Pepper
Stuffed Portobella Mushroom
By Bigeasy110
Preheat oven to 425F. Brush outside only of mushroom caps with dressing
- 4 Medium Portobello mushroom caps
- 1 Tblsp of Italian Salad dressing or olive oil
- 3 Medium plum tomatoes, seeded and chopped
- 2 Tblsp of snipped fresh basil leaves
- 2 garlic cloves, pressed
- 1/3 Cup of shredded Italian cheese blend
- 2 Tblsp of seasoned dry bread crumbs
Boston Butt
By Bigeasy110
10lb
- Then you will need a rub for your butt made up of:
- 4 4 4 teaspoons salt
- 4 4 4 teaspoons garlic powder
- 4 4 4 teaspoons onion powder
- 4 4 4 tablespoons paprika
- 2 2 2 teaspoons cumin
- 3 3 3 teaspoons black pepper
- 1 1 1 teaspoon cayenne pepper - a little more if you like your butt with a little kick
- to to to to have more of a sweet flavor to your butt, you can add to the rub mix
- 5 5 5 tablespoons of dark brown sugar
Crawfish Etoufee'
By Bigeasy110
Melt margarine in aluminum pot
- 4 Tblsp of Margarine
- 1 lb of Crawfish Tails
- Creole Seasoning
- 1 Onion, chopped
- 1/2 Bell Pepper, chopped
- 2 Garlic Cloves, minced
- 1 Tsp of Corn Starch
- 1 Tblsp chopped Green Onions
Pasta with Grilled Peppers & Italian Sausage
By Bigeasy110
Arrange sausages, onion, bell peppers and garlic head on cooking grate
- 1 lb of Italian Sausage
- 1 Large Red Onion, Quartered
- 1 Each large red and yellow bell peppers, cut into quarters
- 1 small head garlic, unpeeled
- 1 l of dried penne or ziti
- 1/4 Cup of Balsamic or Red Wine Vinegar
- 2 Tblsp of Dijon Mustard
- 2 Tsp of Minced Fresh oregano or 1 tsp dried oregano
- 1 Large tomato, hopped oregano sprigs
Crab Dip (New Orleans Style)
By Bigeasy110
1. Preheat oven to 325 degrees F
- 1/2 pound jumbo lump crabmeat, free of shells
- 1 (8 ounce) package cream cheese
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 3 tablespoons minced green onions (white and green parts)
- 2 large garlic cloves, minced with garlic press
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh lemon juice, squeezed with citrus press
- 1 teaspoon hot sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste