Grilled Chimichangas We love southwestern style food, all the heat, colors and flavors. Plus, we just enjoy the word chimichanga. (Say that fast 3 times) Lol. Patti found a package of a variety of coarse ground meats. So, we made chimichangas with pork, beef and chicken using Chef of the Future Southwestern Rub & Seasoning for medium heat and huge taste. We used some of…
Smoked Pork Southwest Egg Rolls Guest Chef Heather That’s not advice you will traditionally find in a fortune cookie but as a card carrying member of the ‘smoke your own meat’ fan club, I promise you that you will never hear a truer statement. In many families the man is the primary carnivore and the one for playing with large instruments of fire. In this…
Chicken Mushroom Piccata We wanted something quick, easy and a little elegant. Chicken breasts from Zaycon Foods is all natural, boneless, skinless, delicious and so big that two halves makes a perfect meal with guaranteed leftovers for the next day. With just a few more ingredients we had a dinner special enough for company. Using Chik Bait from Swimmin’ in Smoke we had a perfect…
"UNSCRIPTED" STUFFED ACORN SQUASH A Guest Chef G Recipe Why unscripted? Because I improvised the stuffing...like a #BOSS! It's stuffed with a mixture of ground beef, cheeses, sautéed veggies, and shaved almonds. It might look "fancy", but it's nothing less than Simple Goodness. My original intent was to make a nice warm soup served in an acorn squash bowl on a cold sub-zero day in…
Spinach & Blue Cheese Stuffed Pork Patti found a huge, (13lb.) extra lean pork loin on sale; we named it “porkenstein”. Ken cut it into three pieces and this is our first recipe with this hunk. The strong flavor of the blue cheese permeated the pork and the fresh spinach added color and hid a nice healthy veggie. Just for fun we used our new…
Peach Habanero Chicken Breasts We love chicken; it’s so versatile and has very little fat. Ken found a source for boneless, skinless chicken breasts that are all natural, huge and especially delicious. We ordered their 40lb. box and have lots and lots of recipe plans for these beauties. The name of the company is Zaycon Foods and we’re proud and happy to be featuring these…
Goat Cheese Stuffed Game Hens Usually we prepare a recipe because we found a nice hunk of meat or some fish that looks good and we plan our recipe around it. Today we built our recipe around finding some fresh goat cheese from Todd and Nicole, owners of Erd Ranch. We know it was fresh because we saw the goats, they were adorable. We’ve known…
Big Bite Pork Chops Patti went to see Jacob at T&H Meats and came back with these 2 inch pork chops as a surprise for me. I had said I wanted to grill some breaded chops and she went and got them for me. The breading was crisp with the sweetness of Country Bob’s Sauce. That’s Patti looking like a walking billboard for Country Bob’s…
Guest Chef Dave Benjamin from Hot Box Grills USA Grilled Cornish Game Hens on Hot Box Grills www.hotboxgrills.com Born and raised in Northern Illinois and a passionte grillmaster that loves grilling and roasting almost everything over an open fire. A life long master carpenter and designer and the creator and owner of Hot Box Grills USA. An American made portable grill and smoker with features…
A Chipotle Orange Glazed Bacon Wrapped and Stuffed Pork Loin, Off the Hook We had friends drop in that we hadn’t seen in sometime. Well before long we were talking about BBQ and what’s for dinner. Patti had just picked up a couple of packages of pork tenderloins so that is what we ran with and definitely scored a touchdown. This is a supper main…
Easy Chicken with Peppered Bacon Dumplings We love smoked chicken, it’s so versatile. Patti made this easy stew with leftover chicken we made on our Green Mountain Grill/Smoker. We added lots of fresh veggies from the Murrieta Farmer’s Market. Patti loves dumplings, but Ken said they’re mushy and bland. Not anymore! They were simple with the help of Bisquick baking mix and the addition of…
Bacon Wrapped Pork Kabobs Patti had a couple of nice pork tenderloins that I wanted to do something a little different. The first thought I had was bacon, of course, that’s normal for us so I move on in the thought process. Which sometimes is a painful process for me. My second and third thoughts were more bacon. Ok, I can sometimes take a hint,…