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Recipes
Pepper Jelly Recipe | Nola Cuisine
By RoketJSquerl
Cut all of the fresh peppers into brunoise and combine
- 1 Green Bell Pepper, cut into brunoise, discard trim
- 1 Red Bell Pepper, brunoise, trim reserved
- 1 Yellow Bell Pepper, brunoise, trim reserved
- 2 Jalapeno, seeded with ribs removed, brunoise
- 1 tsp Freshly ground Black Pepper
- 1 tsp Crushed Red Pepper
- 1 Fresh Bay Leaf
- 1/2 Cup Distilled White Vinegar
- 1/2 Cup Apple Cider Vinegar
- 6 Cups Granulated Sugar
- 1 tsp Liquid Crab Boil
- 1 Package Liquid Pectin (optional)
- Sterilized glass Jelly Jars with lids.
Instant Pot French Dip Sandwiches
By RoketJSquerl
Instructions Season your chuck roast with the thyme, oregano, basil, salt and pepper
- 3 lb pot roast - we used a inner-blade cut
- 1 onion, chopped
- 5 cloves garlic, minced
- 1/2 cup red wine - optional (can use broth to replace)
- 1-16 oz carton beef broth
- Olive oil, as needed
- 1 teaspoon thyme, or to taste
- 1 teaspoon oregano, or to taste
- 1 teaspoon basil, or to taste
- Salt and pepper, to taste
- 4-6 French Rolls, for serving
- 10-12 slices provolone cheese, for serving
Mac and Cheese Soup with Chicken and Bacon
By RoketJSquerl
Cook the macaroni in salted water according to the package directions, drain well and set aside
- 3 cups shredded, cooked chicken
- 6 to 8 slices bacon, cooked to crispy then crumbled
- 2 cups dried uncooked elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups half and half
- 1 cup chicken broth
- 1 (10.75-ounce) can condensed cheddar cheese soup, undiluted
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded sharp cheddar cheese
Pineapple Cream Cream Cheese Frosting, Whipped
By RoketJSquerl
In a large bowl, whip cream with a mixer until it forms stiff peaks
- 1 1/2 cups heavy whipping cream or heavy cream, cold
- 1 8 ounce package cream cheese, cold (you can use Neufchatel)
- 1 cup sugar (or 3/4 cup if you prefer it less sweet)
- 1/2 cup crushed pineapple, well drained
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon pineapple extract
"Ben's Skillet Cornbread
By RoketJSquerl
Preheat oven and skillet to 450 degrees
- 2-3 tablespoons bacon grease*
- 1 cup cornmeal (not self-rising)
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk**
- 1/2 cup milk
- 1 egg, well-beaten
- 1/4 cup vegetable oil
- 1 tablespoon sugar
PINEAPPLE FRIED RICE
By RoketJSquerl
Instructions Cook the rice according to package directions
- 3 bags of Success® Jasmine Rice
- 3/4 pound boneless skinless chicken breast, cut into bite size pieces
- 1 tablespoon vegetable oil, divided use
- 1/2 cup finely chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup frozen peas
- 1 cup diced pineapple (fresh or canned)
- 1/3 cup cooked and crumbled bacon
- 3 tablespoons soy sauce, or more to taste
- 1 tablespoon toasted sesame oil
- salt and pepper to taste
- optional: sliced green onions for garnish
Black Forest Cheesecake in a Jar
By RoketJSquerl
In a mixer combine your whipping cream and icing sugar until well blended
- 1 cup whipping cream
- 1/2 cup icing sugar
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons cocoa
- 1 teaspoon vanilla
- 3/4 cup oreo crumbs
- 1 can cherry pie filling
Buttermilk Bacon Pralines
By RoketJSquerl
1. In a heavy deep saucepan, combine the sugars, the buttermilk, corn syrup, baking soda and salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon orange zest
- 4 slices bacon, cooked crisp and crumbled
LEMON PEPPER CHICKEN
By RoketJSquerl
Instructions Cut the chicken in half horizontally to make 2 steaks
- 2 chicken breasts (~250 - 300g / 8 - 10oz each)
- 2 lemons (Note 1)
- 1 tbsp olive oil
- 3 tbsp flour
- 1/2 - 3/4 tsp salt
- 2 1/2 tsp cracked black pepper (adjust to taste) (Note 2)
- 1/2 tsp garlic powder (or sub with onion powder) (Note 3)
- 1 tbsp olive oil
- Fresh parsley, for garnish
Slow Cooker White Beans with Whole Grain Mustard Beer Sauce
By RoketJSquerl
Instructions Add all ingredients except the beer to a slow cooker and stir to evenly combine everything
- 3 16-oz cans white beans, drained and rinsed
- 1 medium onion, diced
- 6 cloves garlic, minced (about 1 tbsp)
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup whole grain mustard
- 2 tsp hot sauce, or more to taste
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 12-oz can or bottle of beer, see note