Pizza Nachos

Ingredients

• FOR THE GARLIC CREAM SAUCE:
• 1-½ Tablespoon Unsalted Butter
• ½ Tablespoons Olive Oil
• 3 cloves Garlic, Minced (or Use A Microplane If You Have It)
• ½ cups Heavy Cream
• ¼ cups 2% Milk
• 1 pinch Salt
• 1 pinch Cracked Black Pepper
• 1 pinch Red Pepper Flakes
• ¼ cups Parmesan Cheese, Grated

• FOR THE NACHOS:
• Your Favorite Crispy Tortilla Chips
• ½ cups Garlic Cream Sauce (Recipe Included)
• ¼ cups Onion, Diced
• ½ cups Pepperoni, Cut Into Bite Size Pieces
• ½ cups Black Olives Sliced
• ½ whole Green Bell Pepper, Seeds Removed, Diced
• 1 cup Colby-Jack Cheese, Shredded

Bacon, Pineapple, Chicken Kabobs

INGREDIENTS

• 2 large boneless, skinless chicken breasts (about 2 pounds)
• 1 large pineapple, cut into 1½ inch chunks
• 2 large red bell peppers, cut into 1½ inch pieces
• 1 large onion, cut into 1½ inch pieces
• 12 strips of thick cut bacon
• 
  
• FOR THE HAWAIIAN SAUCE:
• 1½ cups pineapple juice
• 1½ tablespoons cornstarch
• ½ cup brown sugar
• 2 tablespoons soy sauce
• ½ teaspoon salt
• 6 long skewers
• 
  
• InsTRUCTIONS

1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
4. Slather with hot Hawaiian sauce and serve immediately.

Smokehouse Chicken Dutch Oven

Ingredients

• Bone in skin on chicken, however much will fit in a single layer of a baking dish or Dutch oven
• 1 tablespoon kosher salt
• 1 teaspoon smoked black pepper (can use regular)
• 1 teaspoon smoked paprika
• 3 tablespoons brown sugar (dark or light)
• 1 tablespoon hot sauce (the red kind in the glass bottle)
• 1 teaspoon crushed red pepper flakes
• 1+1/2 cups cider vinegar

Instructions

1. Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved.
2. Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
3. Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it does not burn (this may take significantly less time in your
4. Spoon additional pan juices over to serve.

Cafe Rio Recipe

Beans:

1 can black or pinto beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
2 tablespoons chopped cilantro
1/3 cup tomato juice

Rinse and drain beans and set aside.  Add all other ingredients and simmer slightly.  Add beans and cook until warm through.

Pork:

2 pounds boneless, ribmeat, shoulder or picnic butt pork roast
1 can Dr. pepper
1/4 cup water
2 dashes garlic salt

Do enough water, Dr. pepper, and garlic that will cover the pork in the crock pot.  Cook for 8 hours on low.  Then shred mean and top with the Cafe Rio Pork Sauce.

Sauce:

Amount for every 2-3 pounds of meat.
1 can Dr. pepper
1 can red enchilada sauce
1 cup brown sugar
1 can green chili

Add this sauce to shredded pork and cook on low for 2 hours to simmer.

Rice:

1 cup uncooked long grain rice
1 teaspoon butter
2 cloves garlic
1 teaspoon lime juice
1 can 15 ounces chicken broth
1 cup water
1 tablespoon lime juice
2 teaspoons sugar
3 teaspoons chopped cilantro

Combine all but last three ingredients in rice cooker and cook until done.  Then mix last three ingredients together and mix throughout rice once cooked.

Dressing:

1 (1 ounce) package hidden valley ranch dressing mix
1 cup buttermilk
1 cup mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld.  Beware that the dressing tends to get hotter the longer it sits.

Strawberry Spinich Salad Dressing

1/4 Cup Apple Cider Vinegar

1/2 Cup Sugar
1/2 teaspoon minced onions
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 Cup Canola Oil
2 teaspoons sesame seeds
1/2 teaspoon poppy seed

Camping Steak Marinade

1.5 pounds boneless top sirloin steak, about 1.5 inches thick
1/4 cup + 1 Tbsp reduced-sodium soy sauce
3 Tbsp. steak sauce 2 tbsp. lime juice and packed brown sugar
1 Tbsp. grated gingerroot
2 cloves garlic, minced
1 Tsp. sesame oil
1/4 Tsp. black pepper

Trim any excess fat from meat. Pierce meat in several places with fork.  Place steak in Ziploc bag.  Combine all marinade ingredients in a small bowl and pour over steak in ziploc bag, and smoosh all around.  Toss into freezer until ready to take camping. 
To Grill:  Remove steak from marinade and grill over hot coals or gas grill for 4-5 minutes per side, or until desired doneness is reached.  Brush with leftover marinade while grilling.  When done, remove steak from heat and let 'rest' for a few minutes before slicing.

Marinated Chicken Kebab's

2 Tbsp. each sodium reduced soya sauce and brown sugar
1 Tbsp. each olive oil and grated lemon zest
2 gloves garlic, minced
1 large shallot, minced ( I used red onion)
1-1/2 tsp. grated ginger
1 tsp. each cumin and ground coriander
4 chicken breast halves.

Combine all marinade ingredients in a small bowl.  Cut chicken into kebab size pieces.  Place chicken pieces in a ziploc bag.  Pour marinade over chicken pieces.  Smush the marinade all over the chicken.  Place in freezer.  Now your meal is ready for your camping trip.

Crock Pot Teriyaki Chicken

6 boneless skinless chicken thighs (about 1.5 pounds)
1/4 cup sugar
1/4 cup soy sauce
3 tablespoons cider vinegar
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
1/8 teaspoon pepper
2 1/2 teaspoons cornstarch
2 1/2 teaspoons cold water
Cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Teriyaki Ginger Wings

16 chicken wings, separated at joint (discard wing tips)

½ cup honey

½ cup San J gluten free soy sauce

½ cup rice vinegar

1 inch piece ginger, grated

Zest of ½ orange

2 scallions, sliced, green part only

Kosher salt

Freshly ground black pepper

Place top rack in oven about 4 inches away from flame.  Turn on broiler.  Line baking sheet with aluminum foil.  Spray with nonstick cooking spray.  Season chicken wings with kosher salt and pepper and place on baking sheet.  Broil chicken wings for 10 minutes.  Flip to the other side and cook for an additional 10 minutes.  While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, soy sauce, rice vinegar, ginger, and orange zest.  Whisk until all honey has dissolved in the mixture.  Set aside half of mixture in refrigerator to use for dipping sauce.  Remove wings from oven after second set of 10 minutes under broiler has completed.  Brush wings with sauce and place in broiler for 2 minutes.  Flip; brush other side with sauce, and broil for an additional 2 minutes to glaze.  Remove from oven and brush all sides with sauce.  Transfer to serving plate.  Garnish with sliced scallions and dipping sauce in small bowl on side.

Easy on the Grill Steak

1 Cup worcestershire sauce
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2-3 lbs boneless loin, round, or flank steak

Mix worcestershire, garlic, and ginger in deep dish. Add steak. Refrigerate 30 minutes or up to 3 hours. Drain Steak. Grill or broil steak over high heat about 15 minutes for medium rare, turning once. Place steak on serving plate; let steak rest 10 minutes before slicing.

Marinated Flank Steak

1/2 C vegetable oil
1/4 C soy sauce
3 Tbsp. honey
2 Tbsp. vinegar
1 tsp. garlic powder
1 tsp. fresh ginger, grated
1 cup green onions, chopped
1 (2 - 2 1/2 lb.) flank steak

Whisk oil, soy sauce, honey, vinegar, garlic powder, and ginger in a bowl. Stir in the green onions. Pour over steak in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 12 hours, turning occasionally; drain, discarding the marinade.

Preheat grill. Grill directly over medium heat, turning once for medium-rare. Let stand about 5 minutes. Slice diagonally against the grain into thin strips - refrigerate any leftovers.

Chicken BBQ

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tbs Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Yugoslavian Steak

Cut about 2 lbs round steak diagonally into pieces. Salt and Pepper Meat.
In Skillet:
Brown enough onion to taste and add 1 Tbs shortening. Add in this order while constantly stirring:
1 Tbs. flour (For GF utilize Rice Flour)
1 1/2 Tsp. paprika
2 Cups water
1/2 Cup ketchup
Green pepper pieces (to taste)
1 Tsp. Sugar

Mix well - add meat. Simmer covered about 1 hour or longer. Any ingredients may be attired as desired. Add water and ketchup as needed while simmering. Spoon gravy over potatoes or potatoes may be peeled and cut into small pieces or sliced thick and cooked right in with the meat.

***For a Gluten Free Recipe - use Rice Flour instead of Flour - tastes terrific!!!!!

Halibut Steak

2 Tbs butter
2 Tbs brown sugar
2 cloves garlic, minced
1 Tbs lemon juice
2 Tsp soy sauce
1/2 Tsp ground black pepper
1 pound halibut steaks

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Cook over medium heat until the sugar dissolves. Coat the halibut with sauce, and place on the grill. Grill for 5 minutes on each side, basting frequently, or until fish flakes easily with a fork.

Steak Marinade

Ingredients:
2 beef sirloin steaks, 16 oz each
2 tbs teriyaki sauce
1/4 c dark beer (we use either coke/dr. pepper/apple juice)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tbs brown sugar

Poke holes all over the steaks with a fork and put them in a baking dish. Combine sugar, teriyaki sauce, and beer (or coke/dr. pepper/apple juice) and pour sauce over steaks. Marinate for 30+ minutes. Sprinkle with half the salt, pepper, and garlic powder and set aside for an additional 10 minutes. Grill.