Beer Battered Cheese Curds

Ingredients

1 cup all-purpose flour

1 teaspoon thyme

1 egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup dark stout beer, such as Guinness

4 cups vegetable oil

8 ounces frozen cheese curds

kosher salt, to taste

4 ounces sweet Thai chili sauce

Preparation

1.In a medium bowl, combine the flour, thyme, egg, garlic powder, Italian seasoning and beer. Whisk it together until it is all evenly incorporated.

2.In a large saucepot, heat the oil over medium-high heat. Once the deep-fry thermometer reaches 350 F, turn the temperature to medium.

3.Dredge the frozen cheese curds in the beer batter and individually drop them into the oil, being careful not to overcrowd the pot.

4.Fry the curds until they are golden brown, making sure the shell doesn't break.

5.Place curds on a paper towel to drain excess oil and immediately sprinkle with kosher salt.

6.Serve with sweet Thai chili sauce on the side for dipping.

Source: https://www.today.com/recipes/beer-battered-cheese-curds-t300607

Smoked Shotgun Shells

 

Ingredients

• ▢11 manicotti shells
• ▢1 lb ground sausage (hot or mild)
• ▢8 ounce block of cheddar cheese
• ▢1 lb bacon (thin sliced)
• ▢1 cup Jeff's barbecue sauce
• ▢1/4 cup Jeff's original rub

Instructions

• Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
• Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
• Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
• Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
• Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
• Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
• Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
• Serve immediately.

Note: might need to crank up to 350-375 to get the bacon to however crispy you like it.

Source: https://www.smoking-meat.com/october-7-2021-smoked-shotgun-shells#recipe

Smoked Then Grilled Chicken Wings

 Ingredients:

20 chicken wings

1 tablespoon Kosher salt

1 teaspoon fresh ground black pepper

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/8 teaspoon cayenne start small and add more if you like spice

First step is to fire up the smoker and get the coals burning while we get everything else ready.  Fill up a chimney starter with coals and let them burn down until you see ash forming on the top coals.

Once those have burned down, empty them into your smoker's fire basket, open the ventilation and close the lid so she can heat up.  The wings only need about 45 minutes to cook at around 300 degrees, so no need to add unlit coals for a longer burn.

While the smoker is getting itself ready, throw together your rub and mix thoroughly.

I like to cut off the actual wing part of the chicken wings.  This is the wing tip that has no meat on it, but they somehow always leave it on when butchering the chicken.  It's optional, but just takes up room on the smoker or grill.

Rub your wings down with the rub, throw a handful of wood chips on the smoker then place the wings on your smoker's grate.

Get your smoker at a stable 300 - 315 degrees and let them smoke for about 45 minutes.

Once the wings have cooked on the smoker for 45 minutes, the meat should be cooked through.  Fire up your grill to medium.

Transfer your wings over to the grill and grill them for about 2 minutes per side.  This should be quick, we just want to crisp up the skin.  A little charring isn't bad, but watch those flare ups!

Remove from the grill and either serve "dry" or toss them in your favorite wing sauce!

Source: www.grillingcompanion.com (via my brother Scott)

ROASTED GARLIC AND CRACKED BLACK PEPPER PORK TENDERLOIN LOLLIPOPS

YIELD: 12-14 lollipops

PREP TIME: 5 minutes

COOK TIME: 6-8 minutes

Ingredients

½ cup soy sauce

¼ cup fresh lime juice

2 tablespoon minced ginger

1 ½ tablespoon honey

1 teaspoon sesame oil

1 (18.4 oz) Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin

Additional Tools

5-inch bamboo lollipop sticks (available at Walmart and at craft stores such as Michael’s)

Instructions

Combine soy sauce, lime juice, minced ginger, honey, and sesame oil in a medium mixing bowl and stir to combine the ingredients.  Set the sauce aside until ready to use.

Using a sharp chef’s knife, cut the tenderloin into ½-inch medallions (you should end up with 12-14 medallions).  Skewer each medallion with a bamboo lollipop stick by inserting the pointed end completely through the pork.

Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400 degrees.  Once the grill comes to temperature, grill each side of the tenderloin lollipops for 3-4 minutes until cooked through.

Remove the lollipops from the grill and serve immediately with the soy-ginger dipping sauce.

 * Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers 

Source: https://www.grillocracy.com/blog/pork-tenderloin-lollipops

Bacon-Goat Cheese Jalapeño Poppers

Source: Cooking light, May 2016

Restaurant Style Blender Salsa

YIELD: about 4 cups

 

PREP TIME: 2 minutes

 

COOK TIME: 0 minutes

 

TOTAL TIME: 2 minutes

INGREDIENTS:

one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)

1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)

3 cloves garlic, peeled and finely chopped

1 1/2 teaspoons ground cumin, or to taste

1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)

1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)

1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)

about 3 tablespoons lime juice

about 3/4 cup corn, optional

about 3/4 cup canned black beans, drained and rinsed, optional

corn chips, for serving

DIRECTIONS:

1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don't get large random, accidentally unblended chunks of any one ingredient.
2. Taste the salsa and based on personal preference tweak as necessary.
3. Optionally stir in the corn and black beans.
4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we've always eaten a batch within 3 days

Source: http://www.averiecooks.com/2014/12/easy-restaurant-style-blender-salsa.html

Thai Meatballs

Ingredients

• FOR THE MEATBALLS
• 1 lb. ground turkey or chicken
• 1 large (about 1/2 cup) shredded carrot
• 2 tablespoons fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion, chopped (green parts only for Low FODMAP) + more for garnishing
• 2 tbsp fresh grated ginger
• 2 tbsp coconut aminos or gluten free soy sauce
• 3/4 teaspoon sea salt**
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
• 
  
• FOR THE SAUCE
• 1/4 cup (60ml) coconut aminos or gluten free soy sauce*
• 1/4 cup (60 ml) chicken stock
• 2 tbsp sesame oil
• 1 tbsp fish sauce (only if you use coconut aminos instead of soy sauce)
• 2 tsp fresh grated ginger
• 1 tsp chili paste
• 1 garlic clove crushed (omit for low FODMAP)

Instructions

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minutes
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

Notes

Only use Tamari/gluten free soy sauce if you don't need this to be SCD.

*If you're using Tamari or another soy substitute like Braggs Aminos you may want to decrease or get rid of the extra salt all together.

Cajun Shrimp Guacamole Bites

Author: Krista

Recipe type: Appetizer, Gluten Free, Seafood, Kid Friendly

Serves: 25-30

Ingredients

• 1 sweet potatoes, sliced in ¼" slices
• 2 tablespoons olive oil
• salt to season

Chipotle Shrimp:

• 1lb. large raw shrimp, peel and deveined
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon chipotle chili powder
• 1 tablespoon olive oil

Guacamole:

• 4 small avocados
• ½ cup cilantro
• juice of 1 lime (about 2-3 tablespoons)
• 1½ tablespoons red wine vinegar
• ½ teaspoon red pepper flakes
• salt to taste

Instructions

1. Preheat oven to 425.
2. Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
3. Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
4. Bake in oven for 10 minutes.
5. Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
6. To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
7. To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
8. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
9. Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve

Nutrition Information

Serving size: 2 bites Calories: 70 Fat: 4 Carbohydrates: 3 g Sugar: 1 g Sodium: 271 mg Fiber: 1 g Protein: 4 gCholesterol: 38 mg

Source: http://www.joyfulhealthyeats.com

Achar (Nonya Style Picked Vegetables)

Ingredients

1. 300g Cucumber – cut lengthwise 1½ inch (10.5 oz)
2. 150g Cabbage – roughly cut into big pieces (5.3 oz)
3. 50g Carrot – peeled and cut into 1½ inch (1.7 oz)
4. 4 slices of pineapple – cut into 1½ inch
5. 50g Roasted Peanuts – ground (1.7 oz)
6. 2 tablespoon White Sesame Seeds – roasted
7. 1 tablespoon Salt
8. 1 tablespoon Sugar, or to taste
9. 3 tablespoons Cooking Oil
10. 50ml Rice vinegar (1.69 oz)

Spice Paste

1. 5 Shallots
2. 6 fresh Red Chilies
3. 1 teaspoon turmeric powder
4. 2 Candlenuts (going to try cashews for substitution)
5. 30ml Water (1 oz)

Instructions

1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
2. Blend the spice paste in a food processor.
3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.

Source: http://www.misstamchiak.com/recipe-achar/

Stubb's Hot Wings

Ingredients

1 bottle Stubb’s Original Wing Sauce

2 teaspoons Stubb’s Bar-B-Q Spice Rub

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon pepper

2 teaspoons cayenne pepper

40 or so chicken wings (third joint removed)

non-stick cooking spray

Cooking Instructions

Preheat oven to 425° F.

Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with non-stick cooking spray.

Bake in a preheated oven for 35 minutes.

Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to oven for 10 minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to oven for 5 minutes.

Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional)

Source: www.stubbsbbq.com

Green Chile Pork Bites

Ingredients:

2 packages refrigerated crescent rolls
2 large or 3 medium pork sausages (pre-packaged, not ground meat in casing)
1 cup shredded Cheddar cheese
1/2 cup Stubb’s Green Chile Anytime Sauce

Cooking Instructions:

Preheat oven to 350° degrees. Get 2 muffin baking trays.

Cut sausages into 16 1/2″ thick pieces. Open the crescent roll packages and unroll the dough.

Separate the dough triangles and place them into 16 of the muffin tin cups, tucking in the ends of the triangles to form little cups. Place a tablespoon of shredded cheese into each cup and then place a piece of sausage on top of the cheese. Drizzle the green chile sauce over each sausage cup.

Place the filled muffin trays in the oven and bake for about 14-16 minutes, or until the dough is cooked and lightly browned at the edges. If the dough is cooked and the sausage looks a little undercooked, place a piece of aluminum foil on top of the pork bites and bake for another few minutes. Serve warm.

These can be made ahead and reheated in the oven or the microwave.

Source: stubbsbbq.com