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.

Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

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.

Honey BBQ Chicken and Bacon Dippers (Gluten Free Option)

Nonstick Cooking Spray
3/4 cup plain greek yogurt
1/4 cup honey bbq sauce
Shredded Chicken (cooked)
3 oz. bacon bits
1 cup frozen sweet corn
1/2 red pepper, seeded and finely diced
10 ct. package tortillas, fajita size (instead of flour tortillas we use corn tortillas)
8 oz monterey jack cheese (cut into strips)
Ranch dressing (for dipping)
Sour cream (for dipping)

Preheat oven to 425'

Spray cookie sheet with cooking spray

Combine the yogurt and honey bbq sauce in a large bowl.  Stir in chicken, bacon bits, corn and red pepper.
Spread 1/3 cup of chicken mixture across the center of each tortilla.  Place 1 strip monterey Jack cheese on top and roll tightly.  Place on greased cookie sheet with seam-side down.  Spray top of each rolled tortilla with cooking spray.

Bake on center oven rack for 8 minutes.  Using a spatula, carefully turn over and bake an additional 8 minutes. 

Serve bbq sauce, ranch dressing, and sour cream alongside for dipping if desired.

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

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.

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

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.

Tangy Ranch Chicken

2/3 C ranch dressing
1/3 C mustard
3 Tbs brown sugar
6 oz boneless skinless chicken breasts

Mix salad dressing, mustard, and sugar. Pour 1/2 cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 350' for 25 minutes until cooked. Serve with reserved sauce.

Slow Cooker BBQ Beef Sandwiches

2 lbs ground beef
1 C onion (chopped)
1 Tsp salt
1/8 Tsp ground pepper
1/2 C vinegar
1/2 C water
1/4 C dark brown sugar
6 Tbsp. worcestershire sauce
2 Tsp. chili powder
1/4 Tsp. ground cayenne pepper (to taste)
1 C ketchup
2 Tbsp mustard
2 pkgs slider buns

Brown ground beef in large sauce pan over medium-high heat. Drain excess fat. Transfer to a slow cooker. Add onion, salt, and pepper. Stir in remaining ingredients. Cook over ow heat for 6-8 hours. Serve with slider hamburger buns. Refrigerate any leftovers.

For Gluten Free - purchase Gluten Free Buns. Enjoy!!!

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.