MILD SAUCE

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  Ingredients

  • 1 cup ketchup
  • 3/4 cup granulated sugar
  • 1 tablespoon paprika
  • 1/4 cup hot sauce*
  • 3 tablespoon white vinegar

  Instructions

  1. Combine all ingredients in a small saucepan and cook over low heat, stirring constantly, for about 10 minutes until sauce has thickened.
  2. Allow sauce to cool before using or serve warm.

  Make ahead tip

  1. Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
  2. Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.

Apple Cobbler

 

• 4 cups flour
• 2 teaspoons salt
• 1 cup shortening, cold
• 1/2 cup butter, cold
• 10 to 15 tablespoons cold water
• 4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
• 2 cups of sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (1 stick)
• 1-1 1/2 cups water
• 1/2 cup butter (melted)
• 3 tablespoons of flour for the filling 

Directions:

• Preheat oven to 400 degrees F.

• Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.

• Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides.

• Placed sliced apples in the prepared dish add cinnamon ; set aside.  In a large saucepan, heat, sugar, flour , 1/2 cup butter (1 stick) and water over medium heat until butter melts.  Pour over the apples in the prepared dish.

• Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.

• Brush liberally with melted butter and sprinkle with course sugar and bake for 1 hour. Serve hot or room temperature with ice cream.

Note: The top layer of crust can be rolled in a single layer and placed over the apples. I make my dough and place it in the fridge and then slice my apples. Chilled dough is more manageable.

Potato Soup

 

INGREDIENTS

6 slices of bacon chopped

1 small yellow onion diced

3 cloves of garlic minced

3 tablespoons all purpose flour

4 cups chicken broth (unsalted)

1 cup milk (of choice)

1 cup cream or half and half

3 pounds of potatoes peeled and diced to 1 inch size cubes (use waxy potato like Gold Potatoes or Red)

1 and 1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup sour cream

1 cup shredded sharp cheddar cheese

diced green onion

diced bacon

shredded cheese

sour cream

INSTRUCTIONS

• Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
• Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
• Stir in the flour until a paste forms and allow this to cook for about 2-3 minutes until a light golden color. This cooks the flour.
• Pour in the chicken broth , milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine.
• Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
• Turn heat off and using a blender, blend the soup until most of the potatoes are blended and the soup is creamy. Only  pour half of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
• With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
• Serve warm with any additional toppings of your choice.

Puerto Rican Chicken

 

Ingredients

• 3 pounds of drumsticks
• 1 teaspoon of garlic powder
• 1 teaspoon of dried oregano
• ½ teaspoon of salt
• ½ teaspoon of ground black pepper
• 1 packet of Sazon seasoning
• 2 tablespoons of sofrito optional

Instructions

• Toss chicken and remaining ingredients together into a large bowl, gently mix to coat chicken with seasonings.
• Allow chicken to marinate 2 hours. If possible.
• Preheat oven to 350 degrees Fahrenheit.
• Arrange chicken on a baking tray and bake for 30 minutes, flip chicken over, bake another 20 minutes before raising heat to 400 degrees for the final 5-10 minutes.
• Serve.

Puerto Rican Style Beans

 

Ingredients

• 1 tablespoon of olive oil
• 2 tablespoons of sofrito ( you can find it at Walmart)
• See bottom for images 
• ⅓ cup of chopped onions
• 2 potatoes peeled and chopped
• 1 bay leaf
• 1 teaspoon of adobo
• 1 teaspoon of dried oregano
• 1 packet of sazon with achiote
• 2 tablespoons of tomato sauce
• salt and pepper to taste
• ¼ cup of chopped cilantro
• 1 can of kidney beans drained and rinsed
• 1 can of cannelloni beans drained and rinsed
• 3 cups of chicken broth

Instructions

• In a medium saucepan over medium high heat, add oil and warm. Next, add in sofrito and seasonings, cook for a minute before adding remaining ingredients. Bring to a boil and lower heat to medium, cook until potatoes are fork tender, then serve over white rice.

Honey Glazed salmon

 

Ingredients

SALMON

• 4 (6 oz each) salmon filets
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp blackening seasoning (optional)

SAUCE

• 3 Tbsp butter
• 2 tsp olive oil
• 6 cloves garlic minced
• 1/2 cup honey
• 3 Tbsp water
• 3 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• 2 Tbsp lemon juice

Instructions

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 8 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.

Apple Fritters

 

• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/3 cup milk
• 2 eggs
• 3 tablespoons applesauce
• 2 large Granny Smith or Honey Crisp apples peeled, cored and diced
• canola oil for frying

GLAZE

• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla

INSTRUCTIONS

1. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add 1/3 cup milk, eggs and applesauce. Stir just to combine. Fold in apples.
2. Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees.  Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side.  Remove to paper towels to drain.
3. Whisk together 1/4 cup milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated.  Place on wire racks to air dry and drip.

Basic spaghetti

 

Ingredients

• 1 pound 85% lean ground beef
• 1 yellow onion chopped
• Ts garlic cloves powder 
• 1 29- ounce can diced tomatoes - optional 
• 2 tablespoons sugar
• 2 tablespoons of butter 
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon seasoning salt
• 1 teaspoon black pepper
• 1 pound spaghetti noodles
• grated Parmesan cheese
• 2 jars of spaghetti sauce- any kind

Instructions

1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef and onion until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.  
   
2. Add the garlic and cook until the vegetables soften, about 5-7 more minutes. 
   
3. Add the rest of the ingredients including sauce (except the spaghtti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at 15 minutes on medium low heat, stirring occasionally.
   
4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce. 
   
5. Serve with grated or ground Parmesan cheese 
   

Chaffle for meal prep

 

Meal prep for 

Chaffle

Ingredients

You will need cooking spray , a mini waffle maker 

Sliced cheese, whatever kind you prefer and scrambled or eggs over easy. Whatever you prefer.

• 1 Egg
• 1/2 cup Shredded Mozzarella Cheese
• a pinch of salt
• 1 tablespoon almond flour 
• 1 teaspoon baking powder 
• 1 teaspoon sugar free syrup 

Instructions

1. Preheat the mini waffle maker.
2. Whisk the egg, flour, baking powder, syrup,cheese and salt together in a small mixing bowl.
3. Spray a mini waffle maker with a non-stick cooking spray.
4. Pour half of the batter into the mini waffle maker and cook for 2-3 minutes until slightly brown.
5. Remove the chaffle and repeat the process with the remaining batter.
6. Serve warm and enjoy!

Recipe Notes

• You can make this in the regular waffle maker as well.  You will likely need the entire batter but just fill the waffle maker approximately 1/2 way full and cook for 2-3 minutes until slightly brown.
• Add cooked eggs and a slice of cheese . I put them in the freezer and take them out the night before. I microwave them for 10 to 15 seconds and they are delicious ❤️❤️

You will need

https://www.walmart.com/grocery/ip/Great-Value-Original-Turkey-Breakfast-Patties-24-9-oz/14520412?wl13=1814&selectedSellerId=0

https://www.walmart.com/ip/Reynolds-Wrappers-Pre-Cut-Aluminum-Foil-Sheets-12x10-75-Inches-50-Sheets/38474060?wmlspartner=wlpa&selectedSellerId=0&wl13=1814&adid=22222222421449455996&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=501107745824&wl4=aud-1028050746418:pla-293946777986&wl5=9021509&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=38474060&wl13=1814&veh=sem_LIA&gclid=CjwKCAjwm7mEBhBsEiwA_of-TEDG1f3tRr8u8PaNjoewolI7MgMQUSU2R4EnI2flp8kyesSjOJRHRhoCKgAQAvD_BwE&gclsrc=aw.ds

Monkey Bread

 

Monkey Bread 

The first time I hade monkey bread was 15 years ago . We hade a pot luck at work and this guy brought it in and I was so amazed that something so simple was so delicious.

And it is much easier than it looks, all thanks to a secret weapon: canned biscuit dough. All you really have to do is shake the sugar and cinnamon onto the biscuits, set them in your tube pan, and stick them in the oven. The result is that gooey, sticky-sweet, monkey bread we all know and love.

Ingredients

Ingredient Checklist

• 3 (12-oz.) cans biscuits 
• 1 cup granulated sugar 
• 2 ½ teaspoons ground cinnamon 
• Cooking spray 
• ¾ cup (6 oz.) unsalted butter 
• ¾ cup brown sugar 

Directions

Instructions Checklist

• Step 1 
  Preheat oven to 350°F. Cut each biscuit round into quarters.  
  
  
• Step 2 
  Place sugar and cinnamon in a large bag, and shake to combine. Add dough pieces to bag, and shake to coat. Place coated dough pieces evenly in a tube / Bundt pan coated with cooking spray.
  
  
• Step 3 
  Place butter and brown sugar in a saucepan over medium; cook, stirring often, until sugar is mostly dissolved, about 5 minutes. Pour butter mixture evenly over dough. Bake in preheated oven until cooked through, about 40 minutes.

Fried Cornbread

 

Ingredients

• 2 cups self rising cornmeal mix not just plain cornmeal. White or yellow. I used yellow 
• If you don’t have self rising just add 3 teaspoons of baking powder.
• 2 eggs or 1 extra large egg
• 2 tablespoons vegetable oil
• 1/4 cup vegetable oil for the skillet if using cast iron
• 1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary

Instructions

• Preheat the oven to 400 degrees.
• If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over low  heat on your stovetop while you make the batter.
• Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
• Mix until combined and drop a small amount into your skillet. About the size of a mini pancake
• Cook until golden brown on each side.
  About 3 to 4 minutes per side.
  Cook 4 at a time , the edges should be crunchy and full of deliciousness ❤️
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Air fryer chicken

 

INGREDIENTS:

• 1 egg
• 1/2 cup buttermilk
• 3/4 cup all purpose flour
• 3/4 cup panko breadcrumbs
• 1 tablespoon of house mix
• Made by my nephew mike
• #smokeandtell
• 
  
• 4 chicken drumsticks, skin on
• oil for misting or cooking spray

DIRECTIONS:

1. Beat together eggs and buttermilk in shallow dish.
2. In a second shallow dish combine the flour, 1 tablespoon of house mix seasoning 
3. Sprinkle chicken legs with salt and pepper to taste.
4. Dip legs in buttermilk mixture, then roll in panko mixture, pressing in crumbs to make coating stick. Mist with oil.
5. Spray air fryer basket with non-stick cooking spray.
6. Cook drumsticks at 360 F for 20 minutes. Turn pieces over and cook an additional 20 minutes.
7. Turn pieces to check for browning. If you have any white spots that have not begun to brown, spritz with oil or cooking spray. Continue cooking for 5 more minutes or until crust is golden brown and juices run clear. Larger (meatier) drumsticks will take longer to cook than small ones.
8. For more information on how to get the seasoning visit Instagram 
9. Smoke_and_tell 
10. Email smokeandtellbbq@gmail.com

Peach turnovers

 

Ingredients

• 1 can of peaches in syrup and size
• 1 can of biscuits 
• 1 /2 cup brown  sugar
• 1 teaspoon nutmeg 
• 1 teaspoon cinnamon 
• 1 teaspoon vanilla 
• 1 tablespoon of flour and extra for dusting cutting board and rolling pin.
• Oil for frying

Instructions

To make the filling

• Dice the peaches into small pieces and add all of the spices including vanilla and sugar.
• Simmer peaches a@ in a small saucepan for 15 minutes until peaches are soft. Be careful, they tend to stick. Add a teaspoon of water to 1 tablespoon of flour and mix well then add that to the peaches. cook 15 minutes more, stirring often. Remove from heat and it should be thick by now. You will have 2 1/2 cups peaches

Roll out the biscuits 

• using canned biscuits, roll each biscuit on a floured surface or waxed paper. Roll as thin as possible; each round should be about 6 inches across.

To Cook the Peach turnovers :

• Put 2 Tablespoons cooked peaches in the center of the rolled dough. Fold the edges over to make a half circle. Crimp edges with a fork. Do not Trim off excess dough.
• Place in a medium-size frying pan. Grease should be quite hot before you fry turnovers . Fry turnovers  until they are golden in color. Turn and brown the other side. Remove from heat and drain on paper towels. Continue until all of these delicious little pockets of heaven  are cooked.
• The sweet, tangy taste of Peach Paradise is a treat. They are good cold but, oh, so good when they are hot. Yum!