Orange Peel Glaze Orange Peel Glaze, we’ve already started thinking about holiday recipes and glazes. This simple glaze takes only minutes to make and is just magical. It's easy with only three ingredients and lots of flavor. This will go very well with chicken, duck, turkey, ham, pork loin or chops and ribs. Prep Time: 5 minutes. Glaze 1 24oz. jar orange marmalade, (Patti buys…
Southwestern Pierogi Bake We get invited to a lot of potluck dinners. Tonight thinking a Southwestern Pierogi Bake would be good. Cooking for our friends and neighbors is always a fun adventure. Plus, we get to try out new recipes for a crowd. Pierogies are a different twist on pasta and potatoes. We always have several bags of frozen pierogies on hand and you don’t…
Pepper Mustard Grilling Sauce Pepper Mustard Grilling Sauce adds a layer of flavor to ribs, pork butt and beef. And it helps hold your seasoning on for BBQ or smoking and it can double as an serving sauce. We love beef. Tri tip is a very tender cut of beef and full of rich beefy flavor, but to give it a little more zest Patti…
Crab Brunch Au Gratin Crab Brunch Au Gratin, Patti wanted to grow up to be, among other things, one of the “ladies that lunch” and being she’s such a great cook the ladies are frequently at our house. This casserole contained lots and lots of fake crab (but you can use real if you prefer) and lots of other goodies, too. It was seasoned just…
Secret Spicy Sauce The first ingredient in our cooking is imagination, and it’s always fun. Patti and I both dream of things we want to try and most mornings we talk about our ideas over coffee. Sometimes it will take us a few weeks to work out a big recipe we like. But this one is super simple, and there are only 3 Ingredients in…
Review of Chef Of The Future Rub & Seasoning Here at Date Night Doins Patti and I are fortunate that we get to sample, taste and use lots of sauces and seasonings. So far all are good and some are better. But, sometimes one just steps out that it is so good you hurt yourself licking your lips. Chef Of The Future Rub & Seasonings…
Bacon Gravy I love bacon, never had any I didn't like. I will admit that I have some that I didn't like as much others... Sometimes Patti makes this for me and I put on meat and taters... You just know that your living the good life... Easy, Simple and Good... Ingredients: Bacon Gravy 6 slices of pepper bacon Wondra or flour Milk 1 Tbsp.…
Pork Loin with Bacon Gravy We found a neat old piece of cast iron last week at a yard sale. Now it’s Ken’s newest favorite cast iron roaster. So Patti got me a whole pork loin that I cut down to fit and tossed in some red potato halves for our side. Then she made me some bacon gravy to top it off… With the…
Pecan Crusted Chicken Tenders This recipe was especially tasty and fun to make. Patti cut one of Zaycon Fresh chicken breasts into ½” strips. Using Zaycon Fresh chicken breasts we knew it would be tender and full of flavor…if we didn’t have Zaycon Fresh we would have just called them chicken strips. You can really taste the difference. Plus, we got to use Ken’s Mom’s…
BBQ Pork Chops with South Carolina-Style Mustard Barbecue Sauce We love big thick pork chops any way they come. Patti gets us a big pork loin and I cut big chops out if it for the grill. Tonight I took some of these chops and grilled them with our new South Carolina-Style Mustard Barbecue Sauce and they were Awesome!!! So good you can serve them up…
A Raspberry Chipotle BBQ Sauce is hard to find, we make our own... I like a little ZING to my sauce and some folks call this sauce hot and it is a bit warm if you taste it with a spoon. But after cooking on the grill it really mellows out. So I guess you need to go by your own taste. Me, I like…
https://youtu.be/UJuX9PsIm8o Smoked Jalapeno Poppers Video This is one of our first videos done with our old camera. Almost embarrassing compared to our videos now. But it does get the message across... We enjoy Smoked Jalapeno Poppers or ABT’s ( Atomic Buffalo Turds ) as they are referred to in the BBQ world. We have been doing them at the Farmer’s Market and folks have been…