Recipes
Torch Finger Steaks
1 cup flower 2 eggs 1/2 cup milk 1 tsp salt 1 tsp olive oil or grape seed oil 1 tsp baking powder 1 tsp each: garlic powder, lemon pepper 1/4 tsp Cayenne mix all ingredients till smooth, add meat chunks. let stand in fridge 2-24 hours. Deep fry until golden. You can also substitute Beer instead of the milk for a fluffier batter. Smokin Good Chicken Enchiladas 1.5 lbs of Smokin Good Chicken 8 burrito size flour tortilla shells 3 cups cheese (cheddar and monterey jack) 1 can olives drained and chopped 2 cans enchilada sauce Mix Smokin Good Chicken with 2 cups cheese 1/2 the olives and one can of enchilada sauce. Divide the mixture between the 8 tortilla shells and roll up. Place in a lightly greased 9×13 baking dish and cook in oven at 350 degrees for 20 minutes, take out and cover with remaining can of enchilada sauce, cheese, and olives. Bake for an additional 15 minutes or until they are hot in the middle. Enjoy! Smokin Good Beef Brisket Sandwiches Take 1 lb of Smoked Sliced Beef BrisketTake two slices of your favorite bread or hamburger bun
Toast Buns or Bread
thinly coat each slice of bread or bun with Mayonnaise
Thinly coat bread with your favorite mustard
Thickly put Sliced Beef brisket (heated up or cold) on your sandwich (if heated put bag of brisket in boiling water or microwave until warm while sealed to retain moisture)
Put a slice of your favorite cheese (I prefer Swiss and American)
add a slice of fresh butter lettuce Put the other bun on and……..
ENJOY! Best Beer Brats Ever 3 CANS BEER (CHEAP WHATEVER KIND) 1 ONION SLICED INTO RINGS 1 PACKAGE JACKSONVILLE BRATS 2 CLOVES GARLIC CHOPPED 8 TBS WORCESTERSHIRE SAUCE BUNS POKE HOLES IN BRATS TO LET GREASE OUT AND FLAVOR IN WHILE COOKING AND PUT ALL INGREDIENTS IN BEER AND SIMMER FOR 1 HOUR (OTHER THAN BUNS) YOU MAY NEED TO ADD WATER AT SOME POINT TO KEEP BRATS COVERED IN LIQUID. ONCE COOKED PUT ON BBQ UNTIL GRILLED TO PERFECTION PLACE IN BUNS, PUT WHATEVER TOPPINGS YOU LIKE ON THERE INCLUDING ONIONS AND ENJOY!
CORN AND BLACK BEAN SALAD
6 ears corn
14 ounces black beans, canned
2 tomato — large diced fresh
2 tablespoons flat leaf
parsley — mincedDressings
6 tablespoons olive oil
2 tablespoons lime juice
1 jalapeno chili pepper — minced
1/2 teaspoon cumin
powder
1/2 teaspoon salt
Boil corn 7 minutes, cool
Rinse can of black beans
dice tomato
mince parsley
Toss with dressing
1 Package Swiss Cheese
1 Package Hoagie Buns
Mayonnaise
4 servings Au Jus Optional: Horseradish On The Side Toast the Buns on the inside
Spread Mayo on each side
Add Brisket, and Cheese
Put the Au Jus into bowls, same with Horseradish Smokin Good Taco Salad 1 lb Smokin Good Pulled Pork or Chicken, warmed 6 corn or flour tortillas (6-8″) chopped lettuce 1 can black beans, drained and rinsed 1 can corn, drained salsa 1 Tbs cilantro sour cream (low or non fat) tomato avocado (optional) In a bowl combine the black beans, corn, salsa, and cilantro, set aside. Toast tortillas in skillet on both sides and place in bowl to shape. Fill tortilla bowls 3/4 full with lettuce and top with pork or chicken. Pour bean and corn salsa over and add tomatoes, avacado, and sour cream. Enjoy this filling and low fat dinner! Smokin Good Meatloaf 1/2 onion finely chopped 3 cloves garlic finely chopped 1 cup oats (uncooked) 6 tbs Worcestershire sauce 3 tbs cherry 2 tbls stubbs liquid smoke 3 eggs dash of each, oregano, thyme, parsley flakes Either 1 lb of ground turkey or beef Either 1 lbof turkey or beef sausage Mix all together and cook at 350 until 180 degrees internally. Once Meatloaf is abotu 30 minutes from completion mix enough of each to thickly coat the top, pinapple jelly and hot pepper jelly, (microwave to thin out and mix together) and spread on top of the meatloaf. Finish cooking, let rest for 5 minutes and enjoy!! Tomatillo Salsa (Excelent on Smokin Good Chicken or Pork Tacos, steak, enchiladas ect.) 6-8 tomatillos husked and washed 1 small onion 2-3 Jalapeno peppers (or whatever type you prefer) 2-3 cloves garlic 1 tsp. lime juice 1/2 cup chopped cilantro salt and pepper to taste Slice peppers in half and remove the seeds. cut onion into four quarter. Heat BBQ to med-high. Grill tomatillos and onion on one side till blackened. Rotate and add peppers to grill. Remove when the tomatillos are blackened and soft, about 5 minutes to a side. Place tomatillos, peppers, and onion in food processor and add remaining ingredients, blend until ingredients are to desired texture.
Smothered Grilled Pork Chops
6 thick Center Cut PorkChops 1 can (10-3/4 oz) condensed Cream of Mushroom Soup1 onion large dice1/4 cup milk1 cup Shredded Mild Cheddar CheeseSalt and pepper to tasteEgg noodles, cooked according to package directions. Season chops with salt and
pepper. Sear on grill over high heat for 3 minutes per side. Remove from grill.
Place chops in large covered skillet. Pour cream of mushroom soup and milk over
chops. Sprinkle with diced onion. Add salt and pepper.
Cook on stove top medium heat until soup starts bubbling. Cover, reduce heat
and simmer for 60 minutes.
Remove lid, sprinkle shredded cheese over top. Serve over cooked egg noodles. Grilled Asparagus Side dish 1-2 lb of fresh asparagus
olive or grape seed oil
seasoning of your choice like Tony’s Chachere’s or season all
Garlic Powder
Any other seasoning you really like Snap off Asparagus where they break easy and throw the bottoms away, wash,
Dry off and put into zip-lock back with enough olive or grape seed oil to coat the
asparagus. Lightly season with your seasoning ingredients and let marinate for
a couple of hours. Put on your BBQ Grill and grill until tender. Share with your
friends for a huge hit at your party. Cheesy Sausage Corn Chowder (great any time of year)1 lb mild or spicy pork sausage
1 Large sweet onion Chopped
3 Cloves of finely chopped Garlic
3 ribs of chopped celery
3 cups of chicken broth
1/2 tsp salt
1/4 tsp pepper
a pinch of dried thyme (fresh if you have it)
2 teaspoons fresh chopped parsley
2-1/2 to 3 cups of chopped potatoes
1 Carrot finely diced
1 can of white or yellow corn
1 cup of heavy cream
1.5 cups of shredded cheeseCook Sausage in a large saucepan with the onion, garlic and celery, breaking sausage into small pieces as it cooks. Drain off the excess fat; stir in flour until well incorporated. Add the chicken broth and seasonings, add the vegetables and bring to a boil. Reduce your heat, cover with a lid and simmer for about 15-20 minutes or until the veggies are tender . Add cream and the cheese and heat until cheese is melted and the soup is hot. Taste and adjust any seasonings as you need to. Enjoy with some sourdough bread for dipping and have a fantastic warm hearty dinner!
Bacon Wrapped Beef on Skewers 8 oz beef fillet or rump, cut across-ed the grain into 12 strips
12 this strips of fatty bacon
ground black pepper
4 bamboo or metal skewers (if bamboo soak them in water)
fish sauce for dippingMarinade:
1/2 tsp peanut oil
1 tsp fish sauce
1/2 tsp soy sauce
4-6 crushed up garlic cloves
3/4 tsp sugarIn order to make the marinate, mix all of the ingredients in a bowl and whisk until the sugar dissolves, Season generously with the black pepper. add the beef strips, coating them in the marinade and set it aside in the fridge for about an hour. Once marinated, pre-heat a griddle or BBQ over high heat. roll up each strip of beef and wrap it in a slice of bacon, skewer the beef and bacon wraps onto a skewer so that you have three on each one. Cook the bacon wrapped rolls for 4-5 minutes, turning once until the bacon is gold and crispy. serve immediately with the extra fish sauce (not the marinade) for dipping them in. Enjoy some great Vietnamese style beef Boise Idaho’s Best Bacon Mac & Cheese1 lb macaroni or other small pasta
1 lb Smokin Good Apple Smoked Bacon – Cooked and diced
2 cans (16 oz) tomato sauce
1 cup Cheddar cheese (add more as needed)
1 cup Mozzarella cheese (add more as needed)Cook pasta according to package, drain pasta. Add both cans of tomato sauce to pasta along with bacon and 1 cup each of both cheeses. Cook on low heat until cheeses are melted and creamy. Add more cheese as desired. Season with salt and pepper and serve. If your family does not think that this is the best Macaroni and Cheese on the planet we will be extremely surprised! Give it a whirl and tantalize your taste buds today. Boise’s Best Easy BLT Take out 1 lb of Smokin Good BBQ’s Home made Apple smoked Bacon Bread of your choice, (I prefer a garlic herb) Fresh Romaine Lettuce Freshly sliced Tomato Swiss cheese slices Mayonnaise Fry up bacon slices in a skillet until it is cooked to your desire toast bread slices till golden brown Spread mayonnaise onto one side of each bread slice Put lettuce, tomato slices, Swiss cheese and a heap of bacon slices on bread, put the other bread slice on and you have an amazing sandwich that your whole family will love. Boise’s Cabbage and Kilbasa Recipe
This is one of my favorite go to recipes that is always a crowd pleaser and everyone loves it! 1/2 cup Sweet Cream Salted Butter
1 large onion Peeled
1 large head of cabbage, Shredded
2 – packages of Kilbasa sausage or German Sausage sliced up (I like the turkey kilbasa)
3 tablespoons red wine vinegar
salt and pepper to taste
1/2 cup of water
Saute the butter, and onions in a large skillet until soft. Stir in the cabbage into the skillet and saute until the cabbage becomes wilted. Put the Kielbasa, wine vinegar, salt and pepper into the pan. Cook Kielbasa covered over low heat, stirring occasionally until it is cooked through. Pour the water into the pan, cover the pan and cook for another 10 minutes before serving. Dish up and enjoy a very simple yet flavorfull meal! General Tso’a Chicken Ingredients: Sauce:
1/2 cup cornstarch (corn flour)
1/4 cup water
2 tbsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1 and 1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional) Meat:
3 lbs de-boned thigh chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper (if you don’t have white pepper use finely ground black pepper)
1 egg
1 cup cornstarch (corn flour)
Peanut Oil for deep-frying
2 cups finely sliced green onions
16 small dried hot Thai chili peppers
Directions:
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of peanut oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Boise’s Best Chicken Pastries
1 lb Smokin Good BBQ Chicken, shredded
1 pkg green onion cream cheese
2 pkgs cresent roll dough
1 can cream of chicken soup
1/4 cup water
1/2 cup milk
Mix chicken and cream cheese. Unroll cresent rolls, leave the triagles attached together in a square. Place a portion of the chicken mix in the center of each square and carefully fold cresent dough around chicken mix. Place on a cookie sheet and bake at 350 until dough is cooked and golden brown. While they are cooking mix soup, milk, and water in a small saucepan and heat, add salt and pepper to taste. Serve each chicken pastry with a serving of the sauce on top. Enjoy!
