AW’s Spicy Pineapple Glazed Ham

Ingredients:

1. Baking ham (bone-in or boneless)
2. purple grape juice – 2 1⁄2 cups
3. cola – 2 1⁄2 cups
4. sliced pineapple – 1 can (20 ounces)
5. brown sugar – 2 cups
6. spicy rub

Directions:

1. Preheat oven to 250° F.
2. Rinse ham &pat dry. Coat with spicy rub. If ham is not spiral cut, then cut 2 inch deep diagonal cuts on the ham for a more decorative finish when cooked.
3. Place ham in roasting pan (directly on the pan, not on a rack).  In roasting pan, pour 1-1⁄2 cups of coke and 1-1⁄2 cups grape juice. Then add enough water until the liquid reaches 1⁄2-inches deep. Cover ham with foil; crimp tightly around edge of roasting pan to seal in and retain moisture.
4. Place ham in oven and cook according to time specified on package.
5. Prepare the glaze by pouring 1 cup of grape juice, 1 cup of cola, all of the juice from the pineapple can, and brown sugar into a small sauce pan.  Simmer on low for 20 minutes until sauce is thick and shiny. Remove from heat and let sit at room temperature.
6. Check ham and when it reaches 100° F internally remove from oven.
7. Set oven temperature to 425° F.
8. Brush ham with 1⁄4 to 1⁄2 of the glaze mixture.  Place pineapple rings on ham and anchor with toothpicks (best to soak toothpicks beforehand).  When oven reaches new temperature return ham (uncovered) and bake for 15 minutes or until internal temperature is 140° F.
9. Remove ham and transfer to cutting board. Let ham rest for 15 minutes and then carve.
10. While ham is resting, return remaining portion of glaze to the stove. Using medium-low heat, warm glaze and drizzle over carved ham slices.

Wine-infused Ribeyes, Baked Taters, Black Bean Sauce & Veggies!!

Yes sir-ree it was time for some wine-infused ribeyes (a special technique of using Merlot to tenderize and flavor the meat) along with baked taters, black bean sauce, tomato/mozzarella mix and a garden salad.

Click here for the “infused” method I like to use.

For the tomato mix just grab a bowl and toss in those cherry tomatoes, pearl-size mozzarella cheese balls, and chop up some leaves off of a celery plant (use the leaves off the smaller stalks as they are more flavorful).  Drizzle with olive oil and then add kosher salt and fresh cracked black pepper.  Chill-n-serve!

For the black bean sauce just boil them beans till they are soft. While boiling be sure to add in the finely diced white onions and finely diced garlic.  I’ll also add in Tony’s Creole Seasoning until I get that just-right salty taste I’m looking for.  Once the beans are nice and soft just mash ’em up in the pan while it’s still boiling (turn down the heat a tad).  Serve warm.  This mixture is a dang-good additive for breakfast burritos/tacos.  Heck I even like to just toast up some bread, smear on some black bean sauce and top it off with a fried egg!!

For my baked taters it’s oh so simple… Oven at 400, wash the taters and then pat dry.  Coat skin with olive oil and then roll in kosher salt.  Place on rack (no foil!) and put a cookie sheet underneath the taters.  Bake until soft and load ’em up to your heart’s desire!!

Pork Rack

Ingredients:

• pork rack
• sea salt
• crushed black pepper
• cayenne pepper
• garlic powder
• pork rub

 

Start off by rinsing the pork rack; dry well with paper towels.  Coat pork rack with seasonings listed above.  I generally start with a light sprinkling of the salt and black pepper, followed by garlic powder then cayenne pepper and finally the pork rub.  Rub seasonings well into the pork.

 

Next take some aluminum foil and cover each bone tip individually; this helps to keep those tips from burning while the rack is cooking on the grill.

Get your grill going and coat the grill rack with some olive oil or butter sprays to help keep the pork rack from sticking. Cook over low heat; turning the pork rack occasionally until rack is cooked through.  I like to finish off the pork rack by cutting between each bone tip and cooking the sides of the pork to ensure that they have each been cooked thoroughly.

Serve up with your favorite sides and enjoy!!

Breakfast Burritos

Ingredients:

• 15 oz. Chorizo
• 1 dozen eggs
• 4 oz. Chihuahua cheese, cut in small cubes
• 1 clove minced garlic
• 1/2 onion chopped
• 1 bell pepper chopped
• 4 oz. can chopped green chilies
• flour tortillas

1. Fry chorizo and drain.

2. Add garlic, green chilies, onion, and bell pepper cook for 3 minutes.

3. Add a dozen well-beaten eggs and mix well. Add Chihuahua cheese and mix well. (Small cubes help the cheese melt more evenly.)

4. Cook for about 5-8 minutes until eggs are done; stirring frequently.

5. Heat tortillas and spoon on egg mixture. Top with salsa if you like. Wrap burrito style and enjoy.

Now you are probably thinking this seems like a lot, but you can get about 10 to 12 burritos depending on what size tortillas you use and how much mixture you put in them. I use the large burrito size. With the leftover breakfast burritos, wrap in plastic wrap and freeze. Now you have a quick breakfast that can be microwave and enjoyed anytime!!

Pulled Pork Sandwiches

Ingredients:

• 2 pounds pork shoulder, cut into large cubes
• 2 cups chopped onions
• 2 cups chopped green bell peppers
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon dry mustard
• 1 tablespoon chili powder
• 1/4 cup red wine vinegar
• 2 teaspoons liquid smoke
• 6 ounces tomato paste
• 2/3 cup apple juice
• 8 sandwich rolls

1. Preheat oven to 325 degrees. Combine pork, onion and bell pepper in 3-quart casserole.

2. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.

3. Cover and bake until meat is very tender and breaks apart, 3 to 4 hours. Shred meat with two forks and mix into sauce. Season according to taste, with salt and pepper. Spoon into rolls and serve.

Nachos on the Grill

Ingredients:

• Reynolds Wrap Heavy Duty Aluminum Foil
• 3 to 4 cups round tortilla chips
• 1 can (9 oz.) bean dip
• 1 cup EACH shredded Cheddar and Monterey Jack cheese
• 2 green onions, sliced
• 1/2 cup sliced black olives
• 1 can (4 oz.) chopped green chilies, drained
• 1/2 cup picante salsa
• Guacamole
• Dairy sour cream

Make a 12×10 inch grill pan by layering two 18×16 inch sheets of Reynolds Wrap Heavy Duty Aluminum Foil to make a double thickness (see GRILL PAN directions below).

Spread each tortilla chip with about 1 teaspoon of bean dip; place in an even layer in bottom of grill pan. Sprinkle chips evenly with shredded cheeses, green onions, black olives, and green chilies; top with 1 teaspoon picante salsa. Cover the grill pan with a sheet of heavy duty aluminum foil.

To anchor the cover, pinch foil sheet over edge of foil pan. Heat over medium-hot coals 10 to 12 minutes or until cheese is melted. Top with guacamole and sour cream; serve immediately.

GRILL PAN
Stack two sheets of Reynolds Wrap Heavy Duty Aluminum Foil (6 inches longer and 6 inches wider than desired size of pan) to make a double thickness. Fold in all edges 1 1/2 inches. Fold all edges upright, forming 1 1/2 inch sides. Pinch corners diagonally together, press corners against sides of pan.

Texas Straw Hat Nachos

Ingredients:

• 1 cup chopped onion
• 2/3 cup chopped celery
• 2/3 cup chopped green pepper
• 3 tablespoons of fat (vegetable shortening)
• 2 pounds ground beef
• 2 or 3 teaspoons chili powder
• 2 teaspoons salt
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 2 (6 ounce) cans tomato paste
• 2 cups water
• 2 teaspoons worcestershire sauce
• dash (or more) tabasco sauce
• tortilla chips
• 2 cups shredded sharp cheddar cheese
• refried beans

In a large skillet, cooks onions, celery and green peppers until tender, but not brown. Add ground beef and brown slightly. Add remainder of ingredients, except chips, cheese and refried beans. Simmer uncovered for 1 hour; stirring occasionally.

Spread a thin (or thick) layer of refried beans onto the tortilla chips. Arrange on a platter. Top the chips with the meaty sauce mixture and then top the mixture with the cheddar cheese.

Salisbury Steak

Ingredients:

• cubed steak
• 1 medium yellow onion
• flour
• 2 cans (8 oz. each) cream of mushroom soup
• shredded cheese (optional)

Preheat oven to 375 degrees (F).  Cut onion in half and then cut into thin slices.  Caramelize onions in skillet and then set aside.  Dust cubed steaks with flour and cook in skillet until desired done-ness.

In baking dish, pour in soup and add cheese (optional); use a whisk to blend well. Put in steaks and top with caramelized onions.  Bake for 15 to 20 minutes or until soup is bubbly.  Serve with your favorite sides.

If there’s any extra “gravy” … sop it up with some warm biscuits!!

Memphis Pork Ribs

Ingredients:

• 1 tablespoon chili powder
• 1 tablespoon dried parsley
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano leaves
• 2 teaspoons paprika
• 2 teaspoons black pepper
• 1 and 1/2 teaspoons salt
• 4 pounds pork spareribs (cut into 4 racks)

Combine chili powder, parsley, onion powder, garlic powder, oregano, paprika, pepper and salt and mix well.  Rub spice mixture onto ribs and coat well.  Cover and place in refrigerator for at least 2 hours (preferably overnight).

Preheat oven to 350 degrees (F).  Place ribs in foil-lined shallow roasting pan and bake for 30 minutes.  Meanwhile preheat grill.  Place ribs on grill and grill for 10 minutes over medium heat.  Brush with bbq sauce.  Continue grilling for 10 more minutes or until rigs are tender, brushing with bbq sauce occasionally.

Shepherd’s Pie

Ingredients:

• 1 medium sweet onion; diced
• 1 cup chopped celery
• 3 tablespoon butter
• 3 cup diced, cooked roast beef
• 1 and 1/2 cup beef gravy
• 1 teaspoon oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon worcestershire sauce
• 4 cup seasoned mashed potatoes
• 2 tablespoon grated parmesan or romano cheese
• paprika (to taste)

Saute onion and celery in butter until tender.  Stir in meat, oregano and gravy.  Season with salt, pepper and worcestershire sauce.  Heat through.  Pour hot mixture into buttered shallow 2-quart casserole dish.  Spoon mashed potatoes over hash.  Sprinkle with cheese and paprika.  Bake at 350 degrees (F) for 40 minutes.

No-peek Casserole

Ingredients:

• 2 pounds stew beef (cut in 1-inch cubes)
• 1/2 envelope onion soup mix
• 1 can cream of mushroom soup
• One 4 ounce can whole mushrooms; drained (optional)
• 1/2 cup red wine (merlot is best)
• 2 cloves garlic; minced
• fresh cracked black pepper (to taste)
• Tony’s Creole seasoning (to taste)

Mix ingredients well.  Bake at 300 degree (F) in a covered casserole dish for 2.5 to 3 hours.  No need to look until cooking time is up.  Serve over noodles or rice.

Cheeseburger Casserole

Ingredients:

• 1 pound ground beef
• 3/4 teaspoon salt
• 1/4 cup catsup
• 1 can refrigerator biscuits
• 1/4 cup chopped sweet onions
• 1/8 teaspoon black pepper
• 1 (8 oz) can tomato sauce
• 8 oz shredded cheese (your choice of brand)

Combine beef and onion in skillet.  Cook until beef is lightly brown.  Drain; add salt and pepper.  Stir in catsup and tomato sauce.  Heat thoroughly. Pour mixture into 1/2 quart casserole dish.  Sprinkle cheese over mixture.  Top with biscuits.  Bake at 425 degrees (F) for 20-25 minutes or until biscuits are golden brown.

Corn Dogs

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup yellow corn meal
• 2 tablespoons sugar
• 1 egg
• 1 tablespoon dry mustard
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 tablespoon melted butter
• 12-16 wieners

NOTE:  If using self-rising flour, omit baking powder and salt.

Combine flour, corn meal, sugar, mustard, baking powder and salt.  Add milk, egg and butter; mix until smooth.  Stick wieners onto skewers.  Dip wieners into corn meal batter.  Fry until golden brown in vegetable oil.  Drain on paper towels.

Beef and Broccoli Stir-Fry

Ingredients:

• ½ cup soy sauce
• 2 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon firmly packed dark brown sugar
• 1 clove garlic, crushed
• 1 teaspoon black pepper
• 2 tablespoon vegetable oil, divided
• 2 pounds top sirloin, sliced ¼-inch thick
• 1 medium onion, thinly sliced
• 2 medium heads broccoli
• 2 teaspoon grated fresh gingerroot (optional)

In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper.  Set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.  Add beef and stir-fry until almost cooked through (about 2 minutes).  Transfer beef to a plate and cover to keep warm.

Heat remaining oil in skillet.  Add onion and stir-fry for 5 minutes.  Cut broccoli into florets (enough for 4 cups) and add to skillet with ½ cup water.  Bring to a boil, cover, reduce heat and simmer for 3 minutes.

Return beef to skillet with soy sauce mixture; add ginger (optional).  Bring to a boil and cook, stirring constantly, until sauce thickens (about 2 minutes).  Serve hot with rice or egg noodles.

For a different taste… use ½ cup black bean sauce instead of the soy sauce.  Top with toasted sesame seeds.

Southern Chicken Fried Steak

Ingredients:

• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 (4 oz) cube steaks
• 38 saltine crackers (1 sleeve), crushed
• 1 ¼ cup all purpose flour, divided
• ½ teaspoon baking powder
• 2 teaspoon salt, divided
• 1 ½ teaspoon pepper, divided
• ½ teaspoon ground red pepper
• 4 ¾ cups milk, divided
• 2 large eggs
• 3 ½ cups oil or shortening

Sprinkle salt and pepper evenly over steaks.  Set aside.  Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, ½ teaspoon pepper and the red pepper.  Whisk together ¾ cup milk and eggs.  Dredge steaks in milk mixture and then dredge in cracker mixture.  Firmly push the cube steak down into the cracker crumbs.  The crumbs will fill the crevices and keep the steak from shrinking as it cooks.

Fry steaks in hot shortening or oil for about 10 minutes.  Turn and fry 4-5 more minutes or until golden brown [it is time to turn the steak when you see juice oozing out of the top].  Remove steaks to a wire rack or a jellyroll pan.  Keep steaks warm in a 225 degree oven.  Carefully drain hot shortening or oil, reserving cooked bits and 1 tablespoon of drippings in the skillet.

Whisk together remaining ¼ cup flour, 1 teaspoon salt, 1 teaspoon pepper and 4 cups of milk.  Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly for 10-12 minutes or until thickened.

Decadent Burgers

Ingredients:

• Hamburger meat
• jalapeños
• white onions
• garlic
• any burger seasoning (I like to make my own blend… but that’s a highly guarded secret!!)
• bacon
• shredded cheese

Take jalapeños, onions and garlic (to taste) and chop up and put in food processor; add the seasoning (to taste) and grind up to where it’s a pulpy conglomeration.

Fry up some bacon to where it’s nice and crispy and chop into tiny bits!  Now mix the hamburger meat, shredded cheese, jalapeño relish (the mix you just made) and bacon;  then form the patties for the grill.  Pop onto the grill and grill ’em on low heat turning occasionally.  These are going to take a long while to cook but it is DEFINITELY worth the wait!

Cajun Dirty Rice

Ingredients:

• 2 cups rice uncooked (Uncle Bens long grain works best)
• 1 and 1/2 pounds ground beef
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 1 can French Onion soup
• 1 and 1/2 soup cans of water
• 1 onion chopped
• 1/2 chopped Bell pepper
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon RED PEPPER ( this is spicy, cut down to your taste)
• 1 teaspoon paprika
• 1/4 teaspoon black pepper

Brown meat with the onions. Get a 11 X 13 X 1.5″ baking pan. Now combine ALL the ingredients, the meat, the soups, the rice, the spices and stir all together throughly. (Don’t worry, it will taste much better than it looks at this point) Cover with tin foil and bake in a pre-heated oven at 350 degrees (F) for about 1 hour and 10-15 minutes OR until your rice is done… if you like spicy cajun this is one of my favorite cajun recipes…

Ham and Cheese in Puff Pastry

Ingredients:

• 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, sliced
• 1/2 pound Provolone cheese, sliced
• 1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees (F). Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Buttery Beef and Noodles

Ingredients:

• 3 pounds cubed beef stew meat
• 1/2 cup butter
• 1 (1 ounce) envelope dry onion soup mix
• noodles (your choice)

Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.

Cook noodles according to package directions.  Make a bed of noodles on a platter and top with the buttery beef.

Chuckwagon Stew

Ingredients:

• 1 1/2 pounds cubed beef stew meat
• 1/2 pound smoked sausage of your choice, sliced
• 1 medium onion, chopped
• 3 potatoes, scrubbed and cubed
• 1 (28 ounce) can barbeque baked beans

Place the beef stew meat, sausage, onion, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover and cook on Low for 8 to 10 hours; or cook on High for 4 to 5 hours.