Im thinking its a good smoker weekend...big hunk of oinker...
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Sriracha chicken: feeds about 4
one pack of boneless chicken thighs, about 2 pounds
sriracha sauce
honey
avocado
lime
cilantro
tortillas(I like flour, some like corn.)
shredded cheese
sour creme
limes
Olive oil
score the chicken several times and drop into a gallon zip lock bag. Put about a cup and a half of sriracha into bag. Add about a half cup of honey, and a table spoon of olive oil, and squeeze half a lime juice in, then seal the bag, shake/squeeze/mix all around until it’s all over the chicken and thoroughly mixed. Let sit in the fridge for a while. I sometimes let it sit overnight even. (You can vary the mixture to taste, at deer camp I go heavier on the sriracha because the guys like it hotter, but the sweetness of the honey really tempers the heat of the sriracha)
I keep a sriracha bottle that I mix 60/40 sriracha and honey with a dash of lime juice for applying during the grilling. I always mark it so I don’t get it mixed with the full strength stuff...
fire up the grill, throw the chicken on, and depending on heat level, flip it in about 5-7 minutes. After flipping, squirt some of the mixture on it. Once again, let it cook for about five to seven minutes, flip it back and squirt one more time. Leave it for a couple minutes, then remove to a plate. I shred it with two forks.
I prepare my taco like this....
cheese
chicken
cilantro
little bit of lime juice
avocado slices
dab of sour cream.
thank me later. 😇
Wandering wherever I can, mostly in Eastern Arkansas, always looking down.
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Frog & Snake
The kids caught a few frogs and one small snake so we fried them up outside. It was cool today and we just had to be outside. That small meal didn't fill us up so we cooked some brats over the coals. Oh the snake was good if you were wondering.
Michigan Yooper
If You Don’t Stand for Something, You’ll Fall for Anything
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Jalapenos are probably going to be ready in a few days. Its time for jalapeno beer bread. Heres the recipe. Its excellent.
3 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
3 tbsp. sugar
1 tsp cayenne (optional)
1 cup shredder cheddar divided
1 12 oz. bottle of good quality beer or ale
1 cup melted butter
1 large jalapeno thinly sliced
1. Preheat oven to 350
2. Grease 9x5 loaf pan
3. Add 3/4 cup cheese and beer until just incorporated.
4. Pour half of the butter into the pan, pour in batter, pour remaining butter on top.
5. Sprinkle remaining cheese on top and scatter jalapeno slices on top of cheese.
6. Bake 50-60 minutes until golden brown on top.
7. Cool for a bit serve warm.
You can use any beer you like other than fruity but I never tried that so it may blend in well. I use the NA beer that is leftover from gatherings. You can also use more peppers for your taste and seed them according to tour taste. I also add a little more cheese. This is an easy one to do and really tastes good. Enjoy !!!The chase is better than the catch...
I'm Frank and I'm from the flatlands of N'Eastern Illinois...
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This is today's basket of a dozen summer squash.
I found some recipes on the internet but do you have a favorite?
The Kelley Boys need help in the kitchen.
Michigan Yooper
If You Don’t Stand for Something, You’ll Fall for Anything
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Cajun tomato gravy with eggs. This is a delicious dish. Its especially good at the height of summer when some of the vegetables needed are locally/homegrown. If you can get farm fresh eggs it really makes it.
4 tbsps. butter
1/4 cup all purpose flour
2 cloves garlic minced
1 rib celery diced
1/2 large onion diced
1/2 bell pepper diced
Kosher salt and freshly ground pepper
One 14.5 oz can whole tomatoes crushed by hand...I use garden tomatoes and crush em myself.
1/4 cup fresh parsley
2 tsps. Louisiana style hot sauce
4 green onions sliced saving the green ends for garnish
8 large eggs...any size will do
9. Hot rice for serving.
1. Melt butter over medium heat in a large nonstick skillet, stir in flour and cook until golden brown about 5 minutes. Add garlic, celery, onion, bell peppers, tsp salt, tsp black pepper. Cook until veg's are soft and flour coating clings to veg's. About 10 minutes.
2. Add tomatoes, 1/2 cup water until slightly thickened about 3 minutes. Stir in half the parsley, hot sauce and green onion whites.
3. Make a small indentation in the gravy and carefully break an egg into it. Repeat with the remaining eggs making indentations for each egg. Sprinkle with salt and pepper cover and cook until eggs are soft set about 5-6 minutes.
4. Place 2 eggs over rice and sprinkle with parsley and onion greens.
If you want firmer eggs just let em cook a bit longer. I also add some Creole/Cajun seasonings while its cooking. You can also adjust the veg's amount. I use a little more than called for. This dish is even better the next day after it sits overnight. Profiter de mes amis !!!
The chase is better than the catch...
I'm Frank and I'm from the flatlands of N'Eastern Illinois...
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Ron we use to cut out the center , cut into small cubes .
Save your whole shell zuc
then sauté cubes with what ever you like . Hamburger , onions just your own recipe .
Mix with some cooked rice .
fill up shell of zuc with ingredients .
cover with foil and cook at 350 1/2 hr till outside is tender.
Remove foil and put your choice of cheese on top and brown No snake !!!
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sad to say I cannot create a new category at this time. I am looking into why. I have done it in the past but the system keeps throwing me an error code?TN formerly CT Visit our store http://stores.arrowheads.com/store.p...m-Trading-Post
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