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Recipes
Peanut Chicken
By KennyB07
Whisk together the milk, 3 tbsp of creamy peanut butter, and egg
- Ingredients
- 1.5 lbs boneless chicken cutlets
- 3/4 cup milk
- 3 Tbsp. creamy peanut butter (or maybe a little more)
- 1 egg
- Salt and pepper
- Approximately 2-3 cups crushed Corn Flakes
- Vegetable/Canola Oil
- For Sauce
- 1/2 cup creamy peanut butter (or maybe a little more)
- 3 Tbsp. soy sauce
- 3 Tbsp. brown sugar
- 3/4 cup water (can reduce or adjust to get the thickness desired)
- Drizzle of honey
Bainbridge Smokin' Beef Rub - Large Batch
By KennyB07
Mix all ingredients and store in sealed container
- 3 3/4 cups dark brown sugar
- 3 3/4 cups café black pepper
- 3 3/4 cups paprika
- 3 3/4 cups kosher salt
- 1 1/4 cups granulated garlic powder
- 1 1/4 cups granulated onion powder
- 1 1/4 cups ground mustard
- 1 1/4 cups dark chili powder
Banana Crème Pie
By KennyB07
Crust 1. Mix all the ingredients well
- Crust
- 1 1/4 cups graham cracker crumbs
- 3 Tbs sugar
- 1/3 cup butter
- Filling
- 1 box 4 serving size box Vanilla Pudding mix, prepared
- 3 bananas, sliced
- 8-ounce Cool Whip
- 2 cups milk
Buffalo Wontons
By KennyB07
1.Melt the butter over medium-high heat in a small saucepan
- 1/2 cup butter
- 1/2 cup hot pepper sauce
- 2 teaspoons distilled white vinegar
- 2 cups shredded cooked chicken
- 1 (8 ounce) package cream cheese, softened
- 1 (12 ounce) package wonton wrappers
- 1 egg white
- 2 cups oil for frying
Springtime Shrimp Poppers
By KennyB07
Patti and I have set one night a week just for us
- Sweet mini-peppers
- Rondele Peppercorn-Parmesan cheese spread
- Medium shrimp, cleaned and cooked
- Applewood smoked bacon slices
- Toothpicks
Mini Italian Beef Sandwiches with Pepperoncini Slaw
By KennyB07
Place beef and juices in a medium saucepan; break up any large pieces
- 1 17 - ounce package refrigerated cooked beef roast au jus
- 2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/8-1/4 teaspoon crushed red pepper
- 2 cups coleslaw mix (shredded cabbage with carrot)
- 1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
- 1/2 teaspoon dried Italian seasoning, crushed
- 12 2 - 3 - inches rolls, split
Mexican Rice
By KennyB07
In a large bowl, combine the rice with enough very hot tap water to cover
- 1 1/2 cups unconverted longgrain rice
- 8 ounces tomatoes roughly chopped with skins on
- 1/2 small onion, finely chopped
- 1 clove garlic, coarsely chopped
- 1/3 cup vegetable oil or chicken fat
- 3 1/2 cups light chicken broth
- 1/2 medium carrot diced
- 1/2 zucchini diced
- 3/4 teas, salt
Smoked BBQ Mushroom Bombs
By KennyB07
In a large bowl combine all of the ingredients except the mushrooms and mix until everything is well incorporated
- 10-12 Mushrooms (white, cremini or baby bella)
- 8 oz - Pulled Pork
- 4 oz - Cream Cheese
- 1/3 Cup - Shredded Cheddar Cheese
- 1 TBS - Wolfe Rub Original BBQ Seasoning
- 1 TBS - BBQ Sauce (Low Carb or Sweet Baby Ray's)
Fajita Stuffed Shells Recipe
By KennyB07
I have discovered pretty much any Mexican ingredients go great in stuffed shells
- 1/4 cup lime juice
- 1 garlic clove (minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 6 ounces boneless beef flank steak
- 1 green bell pepper (halved and seeded)
- 1 medium onion (cut in half)
- 12 uncooked jumbo pasta shells
- 1/2 cup sour cream
- 1 1/2 cups shredded Mexican cheese blend (divided)
- 1 tablespoon cilantro (minced)
- 2/3 cup chunky salsa
- 2 cups shredded lettuce
SPICY MARGARITA SHRIMP
By KennyB07
DIRECTIONS: MIX Frank's RedHot Sauce, oil, lime juice, zest and garlic
- 2/3 cup FRANK'S® REDHOT® Kickin' BBQ Sauce or FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce
- 1/4 cup olive oil
- 2 tbsp. lime juice
- 1 tsp. grated lime zest
- 2 tsp. minced garlic
- 1 1/2 lbs. jumbo shrimp, shelled and deveined
- 2 tbsp. minced cilantro
- 1 (16 oz.) jar mild chunky salsa
- 2 bell peppers, cut into chunks