99.5 The Mine: Sammy's in the kitchen

Sweet Maple Chicken Kabobs

Sam Adams — Fri, 17 May 2019 13:08:28 +0000

Ingredients

2 lbs. chicken tenders
1 packed cup brown Sugar
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
¼ heaping cup pure maple syrup meaning a little over ¼ cup
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 teaspoons Paprika
1-1/2 teaspoons kosher salt
1 teaspoon black pepper

Instructions

Marinade:
Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way.
If you are using metal skewers skip this part, if you are using wood skewers follow the directions below.
Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. They still may char a tad, but not following apart or on fire.
I completely soak my skewers for 30 minutes, sometimes accidently longer, like the whole day. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.
Kabobs:
Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
Remove from grill and serve immediately. Or cover with foil and serve later.
Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw.
Use the leftovers the next day for a grilled chicken salad.

Grilled Flank Steak with Vegetables

Sam Adams — Fri, 10 May 2019 11:54:53 +0000

INGREDIENTS:

1 1/2 pounds flank steak
1 1/2 teaspoons smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tablespoons canola oil, divided
3 ears corn, shucked
2 large zucchini, halved lengthwise
1 pint cherry tomatoes

FOR THE OLIVE OIL MIXTURE

3 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.
Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.
Preheat grill to medium high heat.
Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.
Serve immediately, drizzled with olive oil mixture.

Grilled Sweet Potatoes with Cherry Glaze

Sam Adams — Fri, 03 May 2019 11:57:56 +0000

Grilled Sweet Potatoes with a sweet Cherry Glaze are the perfect addition to your summer cookout or BBQ. They are easy to make and the glaze will be your new favorite!

Ingredients

2 large sweet potatoes, sliced thin, unpeeled (use more to feed a large family, just double the glaze)
2 tablespoons Tart cherry juice (such as Red Jacket brand)
1 tablespoons brown sugar
1 tablespoons butter, melted
⅛ teaspoon ground ginger
olive oil
sea salt

Instructions

Heat up grill for hot, direct heat.
Coat the sweet potato slices with olive oil and sprinkle with salt.
Combine all of the glaze ingredients into a small bowl (adding the ginger, brown sugar, and cherry juice to the already melted butter).
Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is. Brush them with the glaze on both sides.
Serve warm.

Huli Huli Grilled Chicken

Sam Adams — Fri, 26 Apr 2019 11:33:31 +0000

Grilled Huli Huli Chicken
is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!

Ingredients
4 pounds boneless skinless chicken thighs, chicken breasts also work
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup chicken broth
2 teaspoons fresh ginger root, grated
1½ teaspoons minced garlic
green onions, sliced for garnish
Instructions
In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired

Jack Daniels Marinade

Sam Adams — Fri, 12 Apr 2019 11:46:31 +0000

1/4 cup Jack Daniels Whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup minced green onions (with tops)
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder (not salt)
1/4 tsp. black pepper

Blend all ingredients. Use as a marinade for shrimp, scallops, beef, chicken or pork.

Marinate seafood for 1 hour. Marinate beef, chicken or pork in refrigerator for 2-12 hours.

After marinating, reserve marinade. Stir in 1 tablespoon of cornstarch into cold marinade. In a saucepan, bring marinade to a boil then reduce heat and simmer for 15 minutes. Use as a sauce for basting while cooking seafood or meat while it is being grilled or broiled.

Pork On A Stick

Sam Adams — Fri, 05 Apr 2019 11:57:41 +0000

Ingredients:

4 - 6 thick pork chops or a pork butt roast (cut up into 1 inch cubes)
1 1/2 cans of beer or sprite
3 TBSP Worcestershire Sauce
1/4 cup soy sauce
1 TBSP Pepper
1 TBSP Lowery's Seasoning Salt
3 Garlic cloves (minced)
1 TBSP Hot Sauce (of your choosing)
Combine all ingredients and marinate the pork for 2 hours (or over night)

**You can adjust all these ingredients to your liking**

Using wooden skewers, place 4 to 5 pieces of pork on each skewer. Heat your grill to 300 degrees and place pork skewers on the grill. Cook for up to 20-25 minutes turning frequently so as not to burn the pork. These are great straight off the grill but they also hold up very well and taste great the next day.

2 Ingredient Chocolate Cake

Sam Adams — Fri, 29 Mar 2019 12:46:26 +0000

Ingredients
for 6 servings

4 eggs, whites and yolks separated
9 oz semi sweet chocolate
powdered sugar, to serve
vanilla ice cream, to serve
seasonal fruit, to serve

Preparation
Preheat the oven to 325˚F (170˚C).

Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.

Separate the egg yolks and egg whites. Using a hand mixer, whisk the whites until soft peaks form.

Add the yolks, one by one, into the bowl of chocolate, whisking to combine.

Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.

Pour the batter in a greased 6-inch (15 cm) cake mold.
Bake for 30 minutes.

Once the cake is cool to the touch, gently invert it onto a plate.

Optional: Sprinkle with powdered sugar, slice and serve top with ice cream. Serve with seasonal fruit.

Truly Crispy Oven Baked Chicken

Sam Adams — Fri, 22 Mar 2019 11:49:29 +0000

Ingredients

BREADCRUMB

1 1/2 cups panko breadcrumbs (Note 1) or crushed cornflakes (I prefer the cornflakes)
Oil spray

BATTER

1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard (or other mustard)
2 tbsp flour
1/2 tsp salt
Black pepper

CHICKEN

500 g/1 lb chicken tenderloins (or breast cut into 2/3" / 1.5cm thick slices, lengthwise)
Oil spray

Instructions

Preheat oven to 200C/390F.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Place a rack on a baking tray (not critical but bakes more evenly).
Place the Batter ingredients in a bowl and whisk with a fork until combined.
Add the chicken into the Batter and toss to coat.

CRUMBING (SEE VIDEO & PHOTO IN POST)

Pick up chicken with tongs and place it into the panko bowl.
Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.

Recipe Notes:

1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.It is well worth using because the breadcrumb pieces are bigger so they create a far better "crunch" than standard breadcrumbs.2. HONEY MUSTARD SAUCE (pictured): Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 - 2 tsp lemon juice, salt and pepper.RANCH SAUCE: Mix together 1/4 cup each mayonnaise (preferably whole egg) and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt & black peppera) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity - i.e. use 1/2 tsp.Don't worry if you don't have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total).3. MAKE AHEAD: Best way is to toast breadcrumbs, then put chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn't work. Reheating: Best way is to blast in the oven for literally 3 - 5 minutes at 200C/390F until it is just warmed through inside.

Peaches and Cream Bars

Sam Adams — Fri, 15 Mar 2019 11:44:17 +0000

Ingredients

FOR THE BARS:
1 cup unsalted butter softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 21 oz can peach pie filling
FOR THE CHEESECAKE LAYER:
1 8 oz block cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1 egg
FOR THE GLAZE:
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon almond extract

Instructions

Preheat oven to 350° F.
Grease a 9 x 13-inch baking pan with cooking spray.
Cream together butter and sugar in a stand-mixer until light and fluffy.
Add eggs and vanilla extract; beat well.
In a separate bowl, combine flour and salt.
Slowly add to the wet mixture until just combined.
Take half of batter and spread into the bottom of the prepared pan.
FOR CHEESECAKE LAYER: Beat cream cheese and sugar together.
Add vanilla and egg and beat until thoroughly combined.
Spread evenly over the pie batter layer.
Spread peach pie filling over the cheesecake layer.
Drop remaining pie batter over the pie filling. (It will spread as it bakes so don't worry if it doesn’t cover all the pie filling)
Bake 30 to 35 minutes, or until top pie crust is light golden-brown.
Cool completely.
Once cooled, mix together glaze ingredients and drizzle over the top.
Cut into bars and serve!

Irish Bread Pudding with Whiskey Caramel Sauce

Sam Adams — Fri, 08 Mar 2019 13:31:49 +0000

INGREDIENTS
FOR THE BREAD PUDDING
3/4 cup heavy cream
1 cup granulated sugar
3/4 tablespoon vanilla extract
1 12 ounce can evaporated milk
2 eggs lightly beaten
3/4 cup Irish Whiskey Caramel Sauce see below, divided use
Approximately 10 cups cubed French bread (cut into 1/2 inch cubes)
1/2 cup raisins or chocolate chips if you don't like raisins
cinnamon and sugar for topping about 1 tablespoon cinnamon and 2 tablespoons sugar mixed to combine

FOR THE WHISKEY-CARAMEL SAUCE
1 1/2 cups granulated sugar
2/3 cup water
1/4 cup salted butter cubed
2 ounces cream cheese cubed
1/4 cup Irish Whiskey
1/4 cup milk
INSTRUCTIONS
TO MAKE THE CARAMEL-WHISKEY SAUCE:
Combine sugar and water in a small saucepan over medium-high heat. Stir until the sugar completely dissolves.
Stop stirring and allow to simmer until mixture is golden (about 17 minutes). DO NOT STIR!
Remove from heat.
Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
Preheat oven to 350°F.
If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup caramel whiskey sauce in a large bowl. Stir well with a whisk.
Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
Cover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.
Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray, or into approximately 6 prepared ramekins.
Sprinkle top with raisins or chocolate chips.
Bake at 350F for 35 minutes or until set.
Serve warm with more caramel-whiskey sauce.

Guinness Irish Stew

Sam Adams — Fri, 01 Mar 2019 12:22:46 +0000

4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
1/4 cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed

1/4 cup tomato paste
1 teaspoon water, or as needed
3 cups Irish stout beer (such as Guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley
Add all ingredients to list

Directions

Add a note Print

20 m
3 h 15 m
3 h 35 m

Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Honey Garlic Pork Chops

Sam Adams — Fri, 22 Feb 2019 12:40:52 +0000

Ingredients
4 pork chops bone in or out
Salt and pepper, to season
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
6 cloves garlic, minced
1/4 cup honey
1/4 cup water (or chicken broth)
2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

Instructions

Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.

Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.

Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.

Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.

Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Crock Pot Loaded Baked Potatoes

Sam Adams — Fri, 15 Feb 2019 13:04:50 +0000

INGREDIENTS

Cooking spray

2 lb. baby potatoes, halved and quartered if large

3 c. shredded Cheddar

2 cloves garlic, thinly sliced

8 slices bacon, cooked

1/4 c. sliced green onions, plus more for garnish

1 tbsp.

paprika

kosher salt

Freshly ground black pepper

Sour cream, drizzling

DIRECTIONS

Line a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1 1/4 cups cheese, half the garlic, 1/3 of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat.
Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they'll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon (this is your moment to make the potatoes look pretty!).
Garnish with more green onions and drizzle with sour cream before serving.

Chicken Pot-Pie Casserole

Sam Adams — Fri, 08 Feb 2019 12:11:27 +0000

Chicken Pot-Pie Casserole

1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/3 cup butter, cubed
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt

BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk
Directions
Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add carrots and onion; cook and stir until tender.
Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish.
For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Twice Baked Potato Casserole

Sam Adams — Fri, 01 Feb 2019 12:39:06 +0000

Twice Baked Potato Casserole

Ingredients

7 medium red potatoes - baked 1/4 tsp salt and pepper 1 lb bacon, cooked and crumbled 3 c sour cream 2 c mozzarella cheese, shredded 2 c cheddar cheese, shredded 3 green onion, sliced ..

Directions 1. Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish. 2. Sprinkle with half the salt, pepper and bacon. 3. Top with half the sour cream and then the cheeses. Repeat layers.

4. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.

Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network.

Fluffy Fruit Pie

Sam Adams — Fri, 25 Jan 2019 12:07:06 +0000

Fluffy Fruit Pie

1 can (21 oz) cherry pie filling

1 ready-to-use graham cracker crumb crust

1 pkg (8 oz) Philadelphia Cream Cheese

1 cup cold milk

1 pkg (3.4 oz) Jello-o Vanilla Flavor Instant Pudding

1 tub (8 oz) COOL WHIP extra creamy, thawed , divided

SPREAD: half of the cherry pie filling onto bottom of crust

BEAT: cream cheese in large bowl with wire whisk until creamy. Gradually

Add milk, beating until well blended. Stir in dry pudding mix. Gently stir in half

of the whipped topping; spread over cherry layer in crust. Cover with layer of

remaining whipped topping and remaining pie filling.

REFRIGERATE: 3 hours or until set. Store leftover pie in refrigerator.

I used blueberry pie filling when I made this last week and it was wonderful.

Slow Cooker Steak Soup

Sam Adams — Fri, 11 Jan 2019 12:25:51 +0000

Slow Cooker Steak Soup

INGREDIENTS:

2-1/4 lb sirloin tip roast, cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1-oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles
INSTRUCTIONS:

Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.
Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.

Easy Taco Soup

Sam Adams — Fri, 04 Jan 2019 12:11:17 +0000

1 pound ground beef
1 onion
16 oz can pinto beans
3/4 cup frozen corn
8 oz can tomato sauce
2 cups beef broth
10 oz can Rotel tomatoes
4 oz can green chile peppers
1/3 cup green pepper or 1/2 small green pepper
1 package taco seasoning mix

Instructions

In a large pot, brown ground beef with onion till no pink remains. Drain off any excess fat.
Add remaining ingredients to pot. Bring to a boil, turn down to simmer for 15-20 minutes.

Bacon Wrapped Cream Cheese Stuffed Jalapeno Poppers

Sam Adams — Fri, 28 Dec 2018 12:32:30 +0000

1/2 cup cream cheese
1/2 cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Add all ingredients to list
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.

Easy Slow Cooker Chicken Wings

Sam Adams — Fri, 21 Dec 2018 12:40:18 +0000

Easy Slow Cooker Chicken Wings

5 1/2 pounds chicken wings, split and tips discarded
1 (12 fluid ounce) can or bottle chile sauce
1/4 cup fresh lemon juice
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
1 tablespoon salsa
2 1/2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons salt

Add all ingredients to list

Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
Cook in slow cooker on medium for 5 hours.

Farm House Sugar Cookies

Sam Adams — Fri, 14 Dec 2018 12:29:00 +0000

Farm House Sugar Cookies

1 Cup Butter (room temp)
1 Cup Sugar
2 Eggs
1 Cup Sour Cream
1 tsp Vanilla extract
1/2 tsp Baking Soda
4 tsp Baking Powder
4 1/2 cups Flour
1/2 tsp Salt

Cream the butter and sugar and eggs until creamy. Add vanilla and sour cream. Add all dry ingredients. Roll the dough out into a cylindrical shape. cut into 1/4 inch thick pieces. Dip on end into sugar, place on cookie sheet and bake at 350 degrees for 15-18 minutes. cookies will be soft and thick. Decorate or serve plain.

Caramel Apple Cake

Sam Adams — Fri, 07 Dec 2018 14:55:45 +0000

INGREDIENTS

5 MEDIUM TO SMALL APPLES - PEELED AND CORED (LEAVE THEM WHOLE)
1 1/2 CUPS FLOUR SIFTED
1 1/2 TSP BAKING POWDER SIFTED
1 TSP SALT SIFTED
1/2 CUP UNSALTED BUTTER
MIX ABOVE INGREDIENTS TOGETHER WITH A BLENDER

ADD 1 CUP SUGAR
2 EGGS
1/2 TSP VANILLA EXTRACT
1/2 CUP MILK

POUR THE BATTER AROUND THE APPLES AND THEN USE A SPATULA TO MAKE SURE THE BATTER IS COVERING THE ENTIRE PAN BUT NOT OVER THE APPLES. APPLES SHOUDL BE SHOWING THROUGH THE TOP OF THE BATTER.
BAKE AT 350 DEGREES FOR 35 MINUTES. REMOVE FROM OVEN LET COOL. REMOVE CAKE FROM PAN AND THEN POUR CARAMEL SAUCE OVER ENTIRE CAKE. SLICE AND SERVE ALONE OR WITH VANILLA ICE CREAM

Lumpia

Sam Adams — Fri, 30 Nov 2018 12:30:56 +0000

Lumpia Loenpia Semarang.JPG Fresh, unfried lumpia fillings (left) and fried lumpia (right) Alternative names Loempia, Loenpia, Ngohyong Course Main course or snack Place of origin China Region or state East and Southeast Asia, especially Indonesia and the Philippines Serving temperature hot or room temperature Main ingredients wrapper, meat, vegetables Variations Fried or fresh Cookbook: Lumpia Media: Lumpia Lumpia is a spring roll commonly found in Indonesia[1] and the Philippines.[2] It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef).[3] It is often served as an appetizer or snack, and might be served deep fried

Party Mix

Sam Adams — Fri, 16 Nov 2018 12:59:45 +0000

1 Small box - Wheat Chex
I box - Corn Chex
1 medium box - Cheerios
1 medium box - Crispix (I usually leave out the wheat and add extra Crispix)
1/2 bag - mini pretzels
3 small cans - mixed nuts
mix all the above together.
Melt 6 sticks of butter, add 2 Tblsp (or less) of celery salt, garlic salt, onion salt. Drizzle over dry ingredients and stir. Bake in the oven for 2 hours stirring every half hour.
You can adjust amounts and replace or omit dry ingredients depending on what you like.

It's PARTY TIME!! ~Sam

Best Chicken and Noodle Casserole

Sam Adams — Fri, 09 Nov 2018 13:02:44 +0000

Best Chicken and Noodle Casserole

2 cans cream of chicken soup
1 cup chicken broth
8 ounces velveeta cheese cubed
Combine these 3 ingredients in a medium sauce pan over medium high heat until cheese melts.
Add one package of dry Hidden Valley Ranch Dressing Mix.
Salt and Pepper to taste
1 12 ounce package of bacon cooked and cut up into small pieces.
1 package of spaghetti noodles (or whatever noodle you pefer) cooked.
Boil 3 cups of cubed chicken meat until tender.
Place your cooked spaghetti noodles in a 9X13 greased pan.
2 cups shredded sharp cheddar cheese.
Spread cooked chicken over noodles. Evenly spred the soup/chicken broth/cheese mixture over chicken and noodles. Spread shredded cheddar cheese over the top and then spread cooked bacon on top of the entire dish. Bake at 350 degrees for 30 to 35 minutes.

Banana Coconut Upside Down Cake

Sam Adams — Fri, 02 Nov 2018 11:52:34 +0000

Banana Coconut Upside-Down Cake

Serves 12
Prep Time: 10 Minutes
Total Time: 50 Minutes
Ingredients

1 box of yellow cake mix
4-6 ripe bananas, sliced ¼-inch-thick
1½ cups shredded unsweetened coconut
1 cup brown sugar
½ cup butter

Preparation

Preheat oven to 350℉ / 175℃. Spray two 8-inch round cake pans with cooking spray. Prepare cake mix per package instructions. Set aside.
Banana Coconut Upside Down Cake bananas in panTipHero
Evenly place banana slices on the bottom of each cake pan.
Combine brown sugar and butter in a small saucepan over medium heat and stir until dissolved. Divide brown sugar sauce between the two pans, pouring evenly over the banana slices.
Sprinkle half the coconut over the sugar mixture in each pan.
Divide prepared cake batter between the two pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes before inverting onto a serving plate.

Banana Coconut Upside Down Cake craveTipHero

We want to see photos of your big upside-down cake reveal! And we want to know your all your secrets to turning a plain old box of cake mix into an attractive dessert. What’s your favorite cake mix hack?

Slow Cooker Pork Loin

Sam Adams — Fri, 19 Oct 2018 11:44:00 +0000

5 from 18 votes

Slow Cooker Pork Loin Roast

Prep

10 mins

Cook

10 hrs

Total

10 hrs 10 mins

Recipe video above. The idea with this recipe is that the pork loin is cooked beyond the point of well done until the fibres break down and become fork tender, so it acts like a sponge when served with the amazing Honey Butter sauce! Make this with shoulder, loin or scotch, and see note 6 for other cook methods!

Ingredients

1.75 - 2.5 kg / / 3.5 - 5lb pork loin, shoulder/boston butt or scotch fillet, skinless (Note 1)
1.5 tbsp olive oil , separated

Spice Rub:

2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 tsp thyme
1/2 tsp cayenne pepper , optional
2 tsp salt
1/2 tsp pepper

Honey Butter Sauce:

3/4 cup / 225 g honey
125 g / 1/2 cup butter , unsalted
5 cloves garlic , minced
1/4 cup / 65 ml cider vinegar
1/2 tsp salt and pepper , each

Thickener:

3 tsp cornflour/cornstarch mixed with splash of water

Instructions

Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining ingredients, mix, simmer rapidly for 30 seconds.
Slow Cook: Pour Sauce over pork. Cover slow cooker. Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker). Check: Pork should be fork tender (Note 8)
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).
Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.
Thicken Sauce: Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 2).
Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Sauce!

Pork Tenderloin Medallions with Dried Fruit

Sam Adams — Fri, 12 Oct 2018 11:38:16 +0000

Pork Tenderloin Medallions
with Dried Fruit

1 lb pork tenderloin
2 tsps canola oil
14 1/2 ounce can chicken broth
3/4 cup coarsely chopped dried apples
3/4 cup coarsely chopped pitted dried plums
1 tbls Dijon mustard
1 tbls Balsomic vinegar
1/2 tsp dried thyme
Cut tenderloin crosswise on the diagonal into 3/4 inch medallions. Season both sides of each medallion with salt and pepper to taste.
In a large nostick skillet (or cast iron skillet) with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 1 1/2 minutes per side.
Transfer to plate and set aside.
Add the chicken broth, apples, plums, mustard, balsamic vinegar and thyme to the skillet, cover the pan and reduce the heat to medium-low. Simmer until the furits have softened and the sauce has theckened. About 8 minutes.
Return the pork to the sauce and simmer until the pork is no longer pink at the center, abut 3 minutes. Serve immediately.

Hamburger Potato Casserole

Sam Adams — Fri, 28 Sep 2018 10:52:13 +0000

1 lb hamb

Pealed/sliced potatoes

Onion (optional)

1 can pork N beans

Tomato or V8 juice (I use V8)

Crumble RAW hamburger in bottom of casserole dish. Add sliced RAW potatoes and onion, I fill my dish. Pour a can of pork n beans over the top of potatoes. Cover with V8 juice.

Back 350 for a couple hours. It takes a while to bake and usually makes a mess in the oven, so have something to catch drips in the bottom of oven.

Easy/fast to put together. Good meal

Janet Quest

Amazing BBQ Sauce

Nikki Foster — Fri, 21 Sep 2018 06:00:00 +0000

SAMMY'S IN THE KITCHEN WITH SOMEONE'S IN THE KITCHEN
Here is today's recipe. Let's do some grilling with an Amazing BBQ Sauce.

1 cup Jack Daniel's Tennessee Whiskey

1 Cup ketchup

1 Cup cider vinegar

1 Cup brown sugar

1/2 cup finally chopped onion

1 Tblsp worcestershire sauce

2 Tblsp hot pepper sauce

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simer 30 minutes or until slighlty thickened. Makes 2 1/2 cups.

Slather this sauce on the meat the last 5 minutes of cooking - just long enough for the sugar to caramelize and brown.

Happy Grilling!