Craisins-Walnut Slaw

Craisins-Walnut Slaw is very easy to make plus outrageously delicious and healthy; who could ask for more! 

INGREDIENTS

3/4 cup  mayonnaise 1.0
1 tablespoon Relish, pickle, sweet 1.0
1 tablespoon Mustard, honey 1.0
2 tablespoons honey 0.25
1/4 teaspoon black pepper 0.125
1/8 teaspoon sea salt 0.125
1/8 teaspoon celery seeds 0.75
12 ounce bag coleslaw salad mix
1/3 cup  chopped walnuts 0.25
1/4 cup fresh chopped celery 0.25
1/4 cup fresh chopped onion 0.25
1/4 cup chopped red bell peppers 0.25
1/4 cup Ocean Spray Craisins

DIRECTIONS

In small bowl, whisk mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.

In large bowl combine bag coleslaw, walnuts, celery, onion, sweet pepper, and Craisins.

Add mayonnaise mixture to cabbage mixture and toss to coat.

Cover and chill for 1 to 8 hours. 

Herbs Potatoes

Herbs Potatoes is a simple but fabulous side dishes that your family will enjoy, and they go well with just about any main course.

Ingredients

4 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary powder
1/2 teaspoon garlic powder
3 Tablespoons extra virgin olive oil

1 Tablespoons melted salted butter
Sea salt, to taste 

Directions

Preheat oven to 450 degrees F.

Cut the unpeeled potatoes into 1/4 inch slices.

Place the potato slices on well greased shallow baking pans.

Combine pepper, oregano, thyme, sage, and rosemary, garlic, salt, and oil in a small bowl.

Brush the potato slices with herb mixture.

Bake, BBQ or  Grill the potato slices for about 20 minutes or until they are well-browned but not too crisp.

Easy Jalapeno Poppers

The rich and creamy combination of spices and muenster cheese nicely contrasts the muted spice of grilled  jalapeno peppers.

Ingredients

12 jalapenos remove the stems (tops) 

2 tablespoons olive oil

1/4 teaspoon Sea Salt 

1/4 teaspoon ground garlic

1/4 teaspoon coriander

1/4 teaspoon black pepper

muenster cheese.

Directions

Rise jalapenos with cold water and dry. 

Remove the stems (tops) from jalapenos.

Scrape out the seeds and stuff with muenster cheese.

Place the jalapenos in a large bowl add olive oil, sea salt, ground garlic, black pepper and coriander and toss until all of them are covered with the seasonings and oil.

Pour them into your foil pack fold end of foil pack shut.

Grill over medium-high heat, turning often, 10 minutes. 

Creamed Spinach

"Creamed Spinach" recipe is as its name promises, creamy and delicious!

Ingredients

2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon fresh garlic; minced
Sea salt and freshly ground black pepper to taste
1/4 cup grated Parmesan

2 (10-ounce) packages frozen chopped spinach, thawed and drained

Directions

Warm the milk in a small saucepan over medium heat. 

In a medium saucepan over medium heat, melt the butter. 

Whisk the flour into the butter and cook for 2 minutes to make a roux. 

Whisk in the warm milk a bit at a time to avoid lumps. 

Cook until the sauce begins to thicken, 2 to 3 minutes. 

Add the pumpkin pie spice and a pinch of salt and pepper. 

Turn the heat to low, stir in the cheese, and let melt. 

Stir in the spinach and cook for another 2 to 3 minutes to heat it through.

Garlic Grilled Corn

A fast and delicious fresh treat and a favorite for everyone is Garlic Grilled Corn.

Ingredients

12 ears corn, husked and cleaned

12 tablespoons butter, divided
1/4 cup garlic powder

Directions

	Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
	Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
	Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Cajun Grilled Corn

Add a touch of spice to corn on the cob and grill it and you get delicious "Cajun Grilled Corn".

Ingredients

6 ears of corn; husked and washed

1/2 cup butter, softened

6 Tablespoons Cajun Seasoning

Directions

	Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
	Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
	Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

Creamed Corn Cornbread

"Creamed Corn Cornbread" is an old great Southern cornbread recipe that is delicious and easy to make.

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.

Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together until combined.

Slowly pour into the dry ingredients and mix for 3 minutes.

Pour into iron skillet.

Bake at 425 degrees F. 5 minutes.

Lower to 350 degrees and bake until golden brown or unit a toothpick comes out clean.

Slice and serve.

Savory Gargoyles Ribs

Gargoyles Ribs no longer have to be one of those things you only eat during the grilling season. So pull out the slow cooker and whip up a batch of “Savory Gargoyles Ribs”.

Ingredients

2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped

Directions

Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.

Pour mixture over ribs. 

Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.

Sprinkle with scallions before serving.

Classic Smokey Ripped Flesh On A Roll

Now you don't have to go to Hell to indulge in a classic treat...This “Classic Smokey Ripped Flesh On A Roll and Chips” recipe is melt in your mouth good!

Ingredients

1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock

2 cups of our Kansas City BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions

Puree all of the sauce ingredients in a blender until smooth. 

Remove all the skin from the chicken.

Pull all the meat off the bones and place in a large bowl.

Pour puree sauce over the chicken and mix well.

Cover and marinate the chicken in the sauce overnight or for several hours before cooking.

After marinating the chicken in the sauce pour the mixture into the crock pot. 

Add chicken stock, mix well.

Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 

When cooled, remove the chicken from the sauce and shred into small pieces. 

Set aside.

Reduce the sauce by two thirds. 

Add the chicken back to the sauce. 

Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.

Add our Homemade British Chunky Chips .

Classic Potato Salad

America’s favorite side dish is this Classic Potato Salad. This recipe is a nice choice for picnics, Barbecues and pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Grilled Panini Trio

This easy to make trio of perfect Grilled Panini Sandwiches are the perfect choice for last minute suppers or lunches.

Ingredients

1 pound Roast Beef, shaved

½ pound Sharp Cheddar, sliced

1 jar Dietz & Watson Sandwich Spread or your favorite Sandwich Spread

1 jar Smokey Horseradish Sauce

1 tomato, sliced

1/2 small onion, sliced thin

6 slices Rye Bread or your favorite bread

Directions

Prepare grill and turn temperature to low heat or let coals burn until low heat.

Keeping separate, heat meat on grill until warmed through.

Remove from grill and assemble sandwiches. 

To Assemble 

Spread sandwich spread on one half of Rye Bread and spread horseradish sauce on the other half, top with beef, cheddar cheese, tomato and onion.

Working in batches if necessary, put sandwiches on grill and press down with a large spatula while cooking. 

Carefully turn the sandwiches over and grill on both sides until grill marks appear and cheese melts. 

Serve warm.

BBQ and Grilling Chicken & Turkey

BBQ & Grilling Poultry Recipes

Carolina Style Barbecue Wings

Grilled Turkey Burrito

Spicy Kansas City BBQ Wings

Hickory Smoked Texas BBQ Chicken

Stuffed BBQ Chicken with BBQ Sauce

Spicy Honey BBQ Chicken

Bacon Wrapped Hot Dogs

Grilled Chicken Burrito

Ultimate Barbecued Chicken
North Carolina Barbecue Wings
Kansas City Spicy BBQ