Chocolate Trifle

Posted on January 15, 2011 by

Ingredients

  • 1 (19.8 ounce) package brownie mix
  • (3.9 ounce) package instant chocolate pudding mix
  • 1/2 c water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (1.5 ounce) bar chocolate candy

Directions

  1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving
Posted in Cookies/Deserts | Tagged | Comments Off on Chocolate Trifle

Ranch Dip

Posted on January 15, 2011 by

Ingredients

  • Sour cream
  • Mayonnaise (not Miracle Whip)
  • Ranch powder

Directions

  • Combine even halves of sour cream and mayo. Mix well.
  • Add ranch powder to taste, mixing thoroughly.
  • Refrigerate 1 to 2 hours before eating for best taste.
  • When not in use, refrigerate, and store in a covered container.

Our mix is currently12 oz of sour cream, 12 oz of mayo, and 1 packet of Hidden Valley ranch powder. We also usually serve with Ruffles Original chips.

Posted in Appetizers | Tagged , , , , | Comments Off on Ranch Dip

Crumby Chicken

Posted on November 13, 2010 by

Ingredients

  • Thawed chicken breast
  • Breadcrumbs of your choosing (I use “Sage and Onion” stuffing cubes)
  • Grated Parmesan cheese
  • Additional seasoning (sometimes I use DIRT, garlic powder, “McCormick Garlic Bread Sprinkle”, Parmesan chicken seasoning, or other chicken seasoning)

Directions

  • If not already desired size, place breadcrumbs in seal-able bag, then place seal-able bag in paper bag (to reduce cleanup) and crush with rolling pin or rubber mallet.
  • Place breadcrumbs in small dish and mix with Parmesan cheese and seasoning to taste.
  • Dampen chicken with water and roll in crumbs.
  • Place chicken on cooking grate on a pan or cooking sheet.
  • Take remaining crumb/seasoning mix and sprinkle over chicken.  Press crumbs down lightly into chicken.
  • Cook chicken at 350F for 45 minutes or until done.

It is important to realize that if you dip chicken in bread crumbs you can not save the extras, since they are now contaminated.

Water does a mediocre job getting bread crumbs to stick to chicken, but by taking the extra crumbs and pressing them into the top you ensure well breaded chicken.  This also allows you a buffer should anything start to burn.  Not all of the crumbs you place on top will stick, allowing you to brush off any burnt crumbs should that happen.

Posted in Chicken | Tagged , , , , | Comments Off on Crumby Chicken

Loaded Mashed Potatoes

Posted on November 6, 2010 by

Ingredients

  • 1 part potato
  • 1 part broccoli
  • Milk or Sour Cream
  • Green onion or Chives
  • Bacon bits
  • Cheese (Cheddar is good)
  • Butter optional
  • Salt optional

Directions

  • Boil broccoli and potatoes
  • Drain water and return to pot to mash.  (Note: Broccoli stems do not mash well so do not be afraid to leave in small lumps of both broccoli and potato)
  • Add Milk or sour cream while mashing until the mixture has desired texture.  It should look like slightly green, lumpy mashed potatoes.  If adding butter do so now.
  • Add bacon bits and chopped green onion (or chives) to taste.
  • you may choose to either mash in some cheese, or leave it on the side for a topping.

Because this recipe uses a 1 to 1 mix of broccoli and potatoes it makes it very easy to adjust to the number of servings you want.  It is important to realize that the tough stems of the broccoli and the bacon bits will give this side dish a lumpy texture.

Posted in Side Dishes | Tagged , , , , , , | Comments Off on Loaded Mashed Potatoes

Grilled Chicken Pesto Pizza

Posted on October 31, 2010 by

Ingredients

  • Dirty Pizza Dough
  • 2-3 chicken breasts
  • 1 jar pesto
  • 2 bags shredded mozzarella
  • 1 green pepper
  • 1 red pepper
  • 1 small onion
  • 1 can of mushrooms
  • 1 tomato

Directions

Note: When grilling pizza, I’ve found it works best to preheat the grill (propane) by firing up all burners on high.  When you go to place the pizza on the grill, turn off the burners directly under the pizza.  Leave the other half of the grill on high.  You may need to rotate the pizza dough periodically during the cooking process.

  • Place the Dirty Pizza Dough on a pizza grilling pan.  Preheat the grill and let the dough partially cook for 10 – 15 minutes.
  • While the dough is cooking, cut the chicken breasts into strips and saute on the stove in olive oil and DIRT (Bayou DIRT recommended).
  • When the pizza dough is partially cooked, remove from heat and begin adding toppings.
  • Apply a generous layer of pesto over top of the dough.  Cover the pesto with the grilled chicken, sliced peppers, sliced onions, sliced mushrooms and sliced tomatoes.
  • Add a generous amount of cheese over the top
  • Cook on grill until cheese is golden brown

If you like a crispier crust, turn up the grill heat under the side that has the pizza.  Usually takes 30 – 45 minutes to cook on the grill, but the wait is worth it.  This is one of the best pizza’s I’ve had!

Posted in Pizza | Tagged , , | Comments Off on Grilled Chicken Pesto Pizza

DIRTY Pizza Dough

Posted on October 31, 2010 by

Ingredients

  • olive oil
  • 1 cup warm water
  • sugar
  • 1/4 ounce active yeast
  • Todd’s DIRT
  • White Flour
  • Wheat Flour

Directions

Note: If you are doubling the recipe, just make sure the dough consistency ends up as stated below and you should be set, you may not necessarily need to double all ingredient amounts.

  • In a large bowl, place 1 cup of warm water together with the active yeast.  Let sit for 5 – 10 minutes, or until yeast is dissolved and activated.
  • Add 3/4 cup of white flour, 3/4 cup of wheat flour, a dash of sugar and add ample amount of Todd’s DIRT and mix ingredients until blended.  Stir in additional flour (wheat or white) until dough is stiff.
  • Lightly knead dough and place it in an oiled bowl.
  • Cover bowl with saran wrap and place in a warm place to rise for 1 hour.
  • Once dough has roughly doubled in size, put the dough in the fridge for 1 – 2 hours.
  • When you are ready to cook, remove dough from fridge and roll out into pizza shape.
  • Place onto a pizza pan, add your toppings and your set!

All white flour can be used, however I’ve found that the flour mixture together with the DIRT will not leave your taste buds disappointed.

For more ideas on how to use this dough and finish the cooking process, see these other recipies:

Posted in Pizza | Tagged , , | Comments Off on DIRTY Pizza Dough

Sautéed Whiskey Onions

Posted on October 31, 2010 by and

NOTE: This recipe is a working draft, subject to modification.

Ingredients

  • Onions
  • Garlic
  • Butter
  • Olive Oil
  • Whiskey
  • Todd’s DIRT
  • Peppers (Optional)
  • Mushrooms (Optional)

Directions

  • Slice onion, break apart into strips
  • Crush garlic
  • Add butter, onion and garlic into a medium size frying pan
  • Add 2 – 3 shots of Whiskey
  • Add Todd’s DIRT
  • If desired, added slicked peppers and/or mushrooms
  • Cook on medium-high heat for 10 – 15 minutes.  Once onions are caramelized, reduce heat and let simmer until ready to eat.

The photos use orange pepper, and read pepper respectively.  If you care about the visual aspect make sure you go one color of pepper richer than what you want the end product to be, as the colors become washed out as the peppers saute.

Place the finished product on top of burgers, brats, or whatever else your heart desires!  These onions will not disappoint!

Recommended to be served with The Dirty Burger or the Too Much Bacon Burger.

The photos use orange pepper, and read pepper respectively.  If you care about the visual aspect make sure you go one color of pepper richer than what you want the end product to be, as the colors become washed out as the peppers saute.
Posted in Side Dishes | Tagged , , , | Comments Off on Sautéed Whiskey Onions

Guacamole

Posted on October 25, 2010 by

Ingredients

  • 4 Haas avocados, chopped and mashed gently by fork
  • 4 cloves garlic mashed, then minced in press
  • 3/4 medium onion, finely chopped
  • 2 Tbsp chopped cilantro
  • 1 fresh lime, halved
  • 1 tsp kosher salt
  • 3/4 tsp ground black pepper
  • Small hot pepper, optional
  • Small amount of homemade salsa, optional

Directions

  • Prepare ingredients above, saving avocados for last to prevent darkening.
  • Mash avocado in bowl until just rougher than final desired consistency.
  • Squeeze lime over avocado mixture, and stir in.
  • Combine other ingredients, and adjust to taste.
  • Serve with blue chips, and enjoy.

Avocado selection is absolute key. You want ripe avocados, but not overly ripe. If you get overly-ripe avocados, you will have baby food. If you pick under-ripe avocados, you will have tough chunky green paste.

Originated with Maria Guzman

Posted in Side Dishes | Tagged , | Comments Off on Guacamole

Almond Biscotti

Posted on October 25, 2010 by

Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/8 tsp cinnamon
  • 3 Tbsp soft unsalted butter
  • 3 cups whole almonds, skin on
  • 2 beaten eggs
  • 3 Tbsp vanilla
  • 1 beaten egg w/ 1 Tbsp water

Directions

  • Preheat oven to 350F
  • Put white sugar, brown sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low, add beaten eggs and vanilla. Mix just until dough holds together.
  • Put dough on floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined baking sheet. Flatten each log slightly with your palm. Lightly brush the top of each log with the egg wash mixture.
  • Bake for 25 minutes or until firm to the touch. Remove from oven. Cut dough diagonally into biscotti pieces.
  • Return pieces to 300F oven until dry to taste.

Watch the hardness/dryness of the biscotti. For coffee-dipping, go extra dry. For general eating, don’t dry them out too much. I recommend doing the additional drying in small batches so that you can try the hardness you like. When you’re done, be sure to store in an airtight container. For an extra twist, try adding some melted chocolate to one face of the biscotti.

Posted in Cookies/Deserts | Tagged , | Comments Off on Almond Biscotti

Ginger Dressing

Posted on October 25, 2010 by

Ingredients

  • 1/3 cup light soy sauce
  • 1/4 cup balsamic vinegar
  • 3 Tbsp sesame oil
  • 1.5 inch piece fresh ginger, peeled and grated
  • 1 tsp white sugar
  • 3 cloves fresh garlic
  • 1 jicama, finely chopped
  • Fresh ground white pepper

Directions
Combine all ingredients in food processor and blend.
Let the dressing sit overnight in the fridge to allow the flavors to blend. Your ingredients will have different potencies – always check your work before serving!

Posted in Side Dishes | Tagged , | Comments Off on Ginger Dressing