BBQ Nachos – Serves 8
1lb. tortilla chips (or lighten up recipe with pita chips)
2 cups shredded cheddar cheese
1 cup baked beams, drained
1 cup BBQ sauce
1 cup sour cream
1 bunch green onions, chopped
Sliced jalapenos to taste
Preheat the oven to 350. Lay the chips out on a large baking sheet. Top with the cheese, beans, and BBQ sauce. Bake the nachos for 10 minutes or until the cheese is melted. Remove from oven and top with sour cream, jalapeno slices and green onions.
Grilled Chicken Legs with Chipotle BBQ Sauce – Serves 8
8 chicken legs and seasoned salt to taste
Chipolte BBQ Sauce:
2 cups tomato sauce
1/4 cup cidar vinegar
1/2 cup brown sugar
1/4 cup honey
2 tbsp. Worcestershire sauce
2 tbsp. yellow mustard
1/2 cup chipolte hot sauce (or more to taste)
In a medium saucepan, combine sauce ingredients and cook over medium heat, stirring often for 15 minutes or until well blended. Set Aside.
Prepare the grill to cook at medium heat. Season the chicken legs lightly with the salt. Cook the legs, turning and brushing with the BBQ sauce for 30 minutes or until the outside is caramelized and the internal temperature of the chicken reaches 180.
Mac and Triple Cheese – Serves 8
1 lb. rotini pasta, cooked and drained
1 stick butter
1/2 cup flour
2 cups milk
2 bay leaves
1 tbsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 cup grated white cheddar cheese
1/2 cup grated Monterey Jack cheese
1/2 cup grated Asiago cheese
1 cup finely chopped ham
2 tbsp. chili powder
Preheat oven to 350. Put the cooked paste in a large bowl and set aside.
In a medium saucepan over medium heat, melt the butter. Add the flour, stirring and cooking until the flour is fully incorporated. Add the milk and bring to a simmer, stirring often. Add the bay leaf, Worcestershire sauce and spices and stir well. Add the cheeses and continue cooking and stirring until the cheese is all melted and blended into the sauce. Stir in ham. Pour the sauce over the pasta and toss to coat well. Pour mixture into a large buttered casserole and spread out evenly. Sprinkle with the chili powder/ Bake for 35 minutes or until hot and bubbly.
Blue Cheese Cole Slaw – Serves 8
1 16-oz. package of shredded cole slaw mix
1 cup mayonnaise
1/2 cup crumbled blue cheese
2 tbsp. freshly squeezed lemon juice
1 tsp. black pepper
1 tsp. sugar
Place the cole slaw mix in a large bowl and toss to separate. In a medium bowl mix together the remaining ingredients. Pour the mayonnaise mixture over the slaw mix. Toss well to coat completely. Let rest for 5 minutes and toss again. Refrigerate at least 2 hours before serving.
Deep Fried Dill Pickles – Serves 8
3 cups dill pickle chips, drained
1 1/2 cups flour
2 tsp. salt
2 tsp. black pepper
2 cups panko (Japanese-style) bread crumbs
1/4 cup water
2 cups vegetable oil
Combine flour, salt and pepper in a pie pan and mix well. Put the panko bread crumbs in a second pie pan. In a shallow bowl, whisk the eggs and water together. Heat the oil in a Dutch oven on the stove to 350. Roll the pickle chips in the flour, 3/4 cups at a time, making sure to coat all the sides. Drop the chips in the egg wash to wet them, then dredge in the panko bread crumbs, coating them on all sides. Drop the chips in the hot oil, separating them with a slotted spoon. Flip and move them around as they cook for 2-3 minutes until golden brown. Remove chips with the spoon and place on paper towels to train. Repeat until all the chips are fried. Serve with barbecue sauce for dipping.
Dr. BBQ’s Sweet Potato Pie with Jack Daniel’s – Makes 2 pies
3 large sweet potatoes
1/3 cup butter
1/3 cup sugar
2 eggs, lightly beaten
2/3 cup half and half
1 1/2 oz. Jack Daniel’s
1 tsp. vanilla
1 tsp. salt
2 pre-made 9″ pie crusts
Peel and cube sweet potatoes. Place them in a large saucepan and cover with salted water. Bring to a simmer and cook until soft, about 5 minutes. Drain, mash and set aside to cool. Preheat the oven to 350. In a large bowl, cream together the butter and sugar. Add the eggs, half and half, Jack Daniel’s, vanilla, and salt. Mix well. Add the sweet potatoes and mix until well blended. Pour into the pie shells and bake for about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool. Serve at room temperate with whipped cream if desired.
Fuente: People Magazine (transcripción gracias a cnicole1130)
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