Bill’s Bacon Potato Skins . . .

Bacon Potato Skins



Pork Ribs with Columbia Gold (South Carolina Mustard Barbecue Sauce)

Pork Ribs with Columbia Gold, a South Carolina Mustard Barbecue Sauce

 

Recipe Courtesy of:

http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html

 

Makes: A little more than 3 cups.

Takes: 30 minutes.

Keeps: It can keep for months in the refrigerator.

 

Ingredients:

• 2 cups prepared yellow mustard

• 2/3 cup cider vinegar

• 3 tablespoons tomato paste

• 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

• 3/4 cup sugar

• 2 teaspoons chicken bouillon granules or 1 cube

• 2 teaspoons dried rosemary leaves

• 1 teaspoon celery seed

• 3 teaspoons mustard powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon table salt

• 1 teaspoon freshly ground black pepper

 

About the mustard: To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn’t taste right with Dijon.

About the tomato paste: You can substitute ketchup if you wish.

 

Method:

1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.



Bill’s Chicken Enchiladas . . .

Bill's Chicken Enchiladas

 

 

Ingredients:

4 cups Enchilada Sauce

2 cups shredded Monterey Jack Cheese

4 (10 inch) Flour Tortillas

4 cups shredded Deli-Roasted Chicken

1 ½ cups shredded Sharp Cheddar Cheese

½ teaspoon Minced Garlic per Enchilada (or to taste)

¼ teaspoon Cumin Seed per Enchilada (or to taste)

2 Avocados, chopped

½ cup torn Cilantro Leaves

2 tablespoons fresh Lime Juice

½ teaspoon Salt

 

Preparation:

  1. Spread 1 cup Enchilada Sauce in a 13 x 9 inch baking dish coated lightly with cooking spray. Spread a thin layer of sauce on 1 tortilla and sprinkle Cumin Seed and Minced Garlic evenly over the top. Place 1 cup of shredded chicken and ½ cup Shredded Monterey Jack Cheese on inner edge of the Tortilla, and roll. Place in baking dish, seam side down. Repeat with remaining tortillas, chicken, and cheese. Pour 2 cups sauce over tortillas. Bake enchiladas at 375° for 30 to 40 minutes.
  2. Top Enchiladas with 1 ½ cups of shredded Sharp Cheddar Cheese. Bake 5 more minutes or until cheese is melted. Remove from oven and let stand for 10 minutes.
  3. In the meantime, combine Avocado, Cilantro Leaves, Lime Juice, and ½ teaspoon Salt. Serve on top or aside of the Enchiladas.



Grilled Rib-Eye Steak, Brussel Sprouts & Potato . . .

Grilled Rib-Eye Steak - PIN

 

Brussel Sprouts Marinade:

• 1 pound Brussels Sprouts
• 1/2 Pound Baby Kale
• 4 tablespoons Olive Oil
• 2 tablespoons Garlic Powder
• 2 tablespoons Onion Powder
• 1 tablespoon Smoked Paprika
• 2 teaspoons Kosher Salt
• 1/4 teaspoon freshly ground Black Pepper

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Steak Marinated in Bill’s Bug Juice™:

http://williameaves.com/…/grilled-ribeye-steak-marinat…/1374



Grilled Shrimp . . .

Grilled Shrimp - WilliamEaves.com

 

Marinade Ingredients:

• EVOO
• Butter
• Garlic Powder
• Onion Powder
• Fresh Ground Pepper
• Lawry’s Seasoned Salt



Pizza Night . . .

 

PIN

 

Same Dough Recipe as before, 11/17/2014. Just another Pizza Night with my Daughter!

 

 

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