Guacamole Volcano

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• cooking spray
• 2 (6 inch) corn tortillas
• 5 tablespoons prepared refrigerated guacamole
• 1 cup taco meat, warm (from family fiesta soft tacos recipe)
• 2 tablespoons finely shredded sharp cheddar cheese
• 1/4 cup finely shredded lettuce
• 1 tablespoon chopped cilantro

Recipe

• 1 heat a large skillet over high heat. spray with a thin film of oil and wipe out with a paper towel. cook tortillas on both sides until blistered and soft, about 1 minute per side. transfer each to a plate.
• 2 top each tortilla with 2 tablespoons guacamole. mound 1/2 cup taco meat filling on each tortilla. top each with half the shredded cheddar cheese, half the shredded lettuce, half the remaining guacamole, and half the cilantro. serve immediately.
• 3 nutrition information per serving: calories 290; total fat 14g; saturated fat 4g; cholesterol 40mg; sodium 420mg; carbohydrate 24g; fiber 6g; protein 18g; vitamin a 20%dv*; vitamin c 30%dv; calcium 10%dv; iron 15%dv.
• 4 * daily value.

Flavor Injected Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 1/3 cup lemon juice
• 2 tablespoons butter, melted
• 4 whole chicken legs
• 1/2 cup barbecue sauce, if cooked on a bbq

Recipe

• 1 mix together soy sauce& lemon juice in a cup.
• 2 rinse off chicken with cold water then set on plate.
• 3 inject chicken with the sauce mix.
• 4 melt butter.
• 5 then spread on top of the chicken.
• 6 put chicken on baking pan-bbq-or showtime.
• 7 cook in oven at 350 for 1 hour.
• 8 bbq for 1 hour or showtime rotissere for 1 hour.

Bacon Wrapped Bbq Lamb Tenderloin

Total Time: 1 hr 32 mins Preparation Time: 2 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 tablespoons your favorite barbecue rub (more or less to taste)
• 1 1/2 lbs lamb tenderloin
• 5 -6 slices bacon
• 1/2 cup smoky apple barbecue sauce
• toothpick

Recipe

• 1 preheat oven to 350°.
• 2 rub tenderloin with bbq rub then wrap with bacon slices using toothpicks to secure ends.
• 3 bake in a glass dish for 1 hour, on the middle rack, flipping tenderloin half way through (so the bacon doesn’t get soggy).
• 4 turn oven to broil (staying at 350°) move pan to bottom rack and broil 20 minutes, turning tenderloin half way through.
• 5 when tenderloin reaches and internal temperature of 155°-160° move dish back to middle rack, and paint tenderloin with bbq sauce. broil for 5 minutes, then flip tenderloin, paint other side, and broil another 5 minutes.
• 6 let rest 5-10 minutes then slice into medallions, serve with bbq sauce.

Glynn's Jambalaya

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup oil
• 1/2 lb smoked sausage, sliced
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 1 cup green onion, chopped
• 2 garlic cloves, minced
• 1 (16 ounce) can tomatoes, drained but save
• 1 1/2 cups stock or 1 1/2 cups water
• 1 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup rice, converted
• 1 1/2 tablespoons worcestershire sauce
• 2 lbs shrimp, peeled and deveined
• 1/2 lb chicken, cooked and cubed

Recipe

• 1 in a heavy dutch oven, saute sausage until lightly browned. remove from pot.
• 2 saute onions, bell peppers, green onions, celery and garlic in meat drippings until tender.
• 3 add tomatoes, thyme, cayenne pepper, black pepper and salt. cook for 5 minutes.
• 4 stir in rice.
• 5 mix together liquid from tomatoes, stock and worcestershire sauce to equal 2 1/2 cups.
• 6 bring to a boil, reduce to a simmer.
• 7 add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.

Flat Iron Steak Marinade

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 3 tablespoons water
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon tarragon
• 1/2 teaspoon fresh ground pepper
• 1 dash salt

Recipe

• 1 whisk all ingredients together, pour over 1 pound of steak and marinade for at least 3 hours, turning each hour.
• 2 grill over med-high about 6 minutes per side.

Dry-aged Standing Rib Roast W/ Sage Jus

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 standing rib roast (4-bone-in, preferably from the loin end)
• canola oil, to coat roast
• kosher salt & freshly ground black pepper, to cover entire roast
• 1 cup water
• 1 cup red wine
• 4 fresh sage leaves

Recipe

• 1 remove any plastic wrapping or butcher's paper from the roast. place the standing rib roast upright onto a half sheet pan fitted with a rack. the rack is essential for drainage. place dry towels loosely on top of the roast. this will help to draw moisture away from the meat. place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees f. you can measure both with a refrigerator thermometer. change the towels daily for 3 days.
• 2 place a 16-inch round azalea terra cotta planter into a cold oven. invert the planter to become a lid over a pizza stone or the bottom of the planter. the oven should be cold to start, to avoid any cracking in the terra cotta pieces. turn the oven to 250 degrees f.
• 3 remove the roast from the refrigerator and rub with canola oil. remember to rub the bones with oil, as well. once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. next, rub with freshly ground pepper to coat the surface. place the roast over a glass bake-ware dish slightly smaller than the length of the roast. this will catch the drippings needed for the sauce. finally, place a probe thermometer into the center of the roast and set for 118 degrees. put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. turn the oven down to 200 degrees f and roast until internal temperature is achieved.
• 4 remove the roast and turn oven up to 500 degrees f. remove the terra cotta lid and recover with heavy-duty foil. allow the roast to rest until an internal temperature of 130 degrees f. is reached. place the roast back into the preheated 500 degree f oven for about 10 minutes or until you've achieved your desired crust. remove and transfer roast to a cutting board. keep covered with foil until ready to serve.
• 5 degrease the juices in the glass pan. place the pan over low heat and deglaze with 1 cup of water. add the wine and reduce by half. roll the sage leaves in between your fingers to release the flavors and aroma. add to the sauce and cook for 1 minute. strain and serve on the side.

Dua Chua-cucumber Salad With Ginger

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 ml water
• 200 ml vinegar
• 150 ml sugar
• 2 teaspoons salt
• 2 cucumbers, thinly sliced with seeds removed
• 6 celery ribs, thinly sliced
• 2 red chili peppers, thinly sliced
• 2 large garlic cloves, thinly sliced
• 80 g gingerroot, grated

Recipe

• 1 first make the marinade. bring all of the marinade ingredients up to a boil in a saucepan and cook until sugar and salt have dissolved. cool down to room temperature before using.
• 2 for the salad blend together all of the ingredients together then pour the marinade over and stir together well.
• 3 let the salad marinate for at least 2 hours, but longer is better, for up to a 3 day maximum.
• 4 when ready to serve pour off the marinade. serve with meat dishes or as a snack.