As Seen on KCTV5 12/08/23
KC Kickoff Wings
Ingredients:
12 whole chicken wings
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon celery seed
1 tablespoon extra-virgin olive oil
1/2 cup favorite BBQ sauce
1 wood chunk (preferably hickory or oak)
Directions:
Rinse the chicken wings and pat dry with paper towels. Cut the tips off the wings and discard. Cut each wing into 2 pieces through the joint.
Place the salt, pepper, paprika, chili powder, granulated garlic, and celery seed in a small bowl and whisk to mix. Set the rub aside.
Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
Set up the grill for indirect grilling and preheat to medium 300° - 350°. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, and then add the wood chunks on the coals.
When ready to cook, clean the grill grates with a grill brush. Place the wings on the indirect side of the grill,, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. They should read at least 175° with an instant read thermometer. For more tender wings, cook to 192°.
For crispier wings, cook over direct heat for 1 minute per side.
The Mayhem Mary
Ingredients:
3 cups tomato juice
1/3 cup dill pickle juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon prepared horseradish
1 1⁄2 tablespoons Worcestershire sauce
1/2 teaspoon celery seed
1⁄4 teaspoon granulated garlic
1⁄4 teaspoon paprika
salt and pepper to taste
1 ounce vodka, per drink
Directions:
In a blender, combine the tomato juice, pickle juice, lemon juice, lime juice, horseradish, Worcestershire sauce, celery seed, granulated garlic and paprika. Blend until smooth. Transfer to a nonreactive container and add salt and pepper to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
When ready to serve, fill a Collins glass with ice.
Add 1 ounce of vodka to each glass, then fill the glass with the Mayhem Mary mix. Stir well, and garnish each glass with your favorite veggies. Get creative and have fun! Try celery, carrots, asparagus, pickles, pickled green beans, olives, lemon wedges....
KC Kickoff Wings
Ingredients:
12 whole chicken wings
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon celery seed
1 tablespoon extra-virgin olive oil
1/2 cup favorite BBQ sauce
1 wood chunk (preferably hickory or oak)
Directions:
Rinse the chicken wings and pat dry with paper towels. Cut the tips off the wings and discard. Cut each wing into 2 pieces through the joint.
Place the salt, pepper, paprika, chili powder, granulated garlic, and celery seed in a small bowl and whisk to mix. Set the rub aside.
Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
Set up the grill for indirect grilling and preheat to medium 300° - 350°. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, and then add the wood chunks on the coals.
When ready to cook, clean the grill grates with a grill brush. Place the wings on the indirect side of the grill,, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. They should read at least 175° with an instant read thermometer. For more tender wings, cook to 192°.
For crispier wings, cook over direct heat for 1 minute per side.
The Mayhem Mary
Ingredients:
3 cups tomato juice
1/3 cup dill pickle juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon prepared horseradish
1 1⁄2 tablespoons Worcestershire sauce
1/2 teaspoon celery seed
1⁄4 teaspoon granulated garlic
1⁄4 teaspoon paprika
salt and pepper to taste
1 ounce vodka, per drink
Directions:
In a blender, combine the tomato juice, pickle juice, lemon juice, lime juice, horseradish, Worcestershire sauce, celery seed, granulated garlic and paprika. Blend until smooth. Transfer to a nonreactive container and add salt and pepper to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
When ready to serve, fill a Collins glass with ice.
Add 1 ounce of vodka to each glass, then fill the glass with the Mayhem Mary mix. Stir well, and garnish each glass with your favorite veggies. Get creative and have fun! Try celery, carrots, asparagus, pickles, pickled green beans, olives, lemon wedges....
As Seen on KCTV5 11/20/23
Philly Cheese Steak-Inspired Beef and Cheese Sliders
Ingredients:
T Tablespoon olive oil
1 lb ground beef
1 large onion, diced
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
8 dinner rolls
8 slices of provolone cheese
Cheese Whiz (as desired)
Directions:
Heat a large non-stick skillet over medium heat. Add the olive oil to heat. Add the onions and cook until the onions are soft and translucent, about 5-7 minutes.
Add the ground beef to the onions. Break it apart with a spatula and cook until browned and cooked through, about 5 - 7 minutes.
Season the beef and onion mixture with salt, pepper, garlic powder, onion powder, and paprika. Stir well to incorporate the spices evenly.
Drain the beef, after it is cooked. Return to the skillet and add the provolone and as much Cheese Whiz as you want. Stir the mixture until the cheese, beef and onions are all incorporated. Turn the heat down to low.
Preheat your oven according to the instructions on the dinner roll packaging. Slice the dinner rolls in half horizontally, creating a top and bottom for each slider.
Place a spoonful of the seasoned ground beef and onion mixture on the bottom half of each dinner roll. Then put the top half of each dinner roll on the cheesy beef mixture to complete the sliders.
Put in the preheated until the rolls are warmed through. Remove and slice into individual sliders.
The Touchdown Toddy
Ingredients
1 bottle whiskey (I like J.Rieger's Kansas City Whiskey)
10 oz. honey syrup (1:1 honey to water)
6 oz. fresh lemon juice
24 oz. apple cider
24 oz. black tea
6 cinnamon sticks
1 tsp whole clove
1 tsp ground allspice
3 whole star anise
Directions
Heat all ingredients on the stove in a saucepan until warmed through. Strain off spices and serve. (Can keep warm in a crockpot or thermos.)
Philly Cheese Steak-Inspired Beef and Cheese Sliders
Ingredients:
T Tablespoon olive oil
1 lb ground beef
1 large onion, diced
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
8 dinner rolls
8 slices of provolone cheese
Cheese Whiz (as desired)
Directions:
Heat a large non-stick skillet over medium heat. Add the olive oil to heat. Add the onions and cook until the onions are soft and translucent, about 5-7 minutes.
Add the ground beef to the onions. Break it apart with a spatula and cook until browned and cooked through, about 5 - 7 minutes.
Season the beef and onion mixture with salt, pepper, garlic powder, onion powder, and paprika. Stir well to incorporate the spices evenly.
Drain the beef, after it is cooked. Return to the skillet and add the provolone and as much Cheese Whiz as you want. Stir the mixture until the cheese, beef and onions are all incorporated. Turn the heat down to low.
Preheat your oven according to the instructions on the dinner roll packaging. Slice the dinner rolls in half horizontally, creating a top and bottom for each slider.
Place a spoonful of the seasoned ground beef and onion mixture on the bottom half of each dinner roll. Then put the top half of each dinner roll on the cheesy beef mixture to complete the sliders.
Put in the preheated until the rolls are warmed through. Remove and slice into individual sliders.
The Touchdown Toddy
Ingredients
1 bottle whiskey (I like J.Rieger's Kansas City Whiskey)
10 oz. honey syrup (1:1 honey to water)
6 oz. fresh lemon juice
24 oz. apple cider
24 oz. black tea
6 cinnamon sticks
1 tsp whole clove
1 tsp ground allspice
3 whole star anise
Directions
Heat all ingredients on the stove in a saucepan until warmed through. Strain off spices and serve. (Can keep warm in a crockpot or thermos.)
As Seen on KCTV5 10/20/23
The "Swift Kick" Cocktail
Ingredients
2 oz. rye
3 oz. grapefruit juice
0.75 oz. grenadine syrup
Directions
Place all ingredients in an ice-filled shaker, and shake for 10-15 seconds. Pour over ice into a cocktail glass and enjoy.
The "Swift Kick" Cocktail
Ingredients
2 oz. rye
3 oz. grapefruit juice
0.75 oz. grenadine syrup
Directions
Place all ingredients in an ice-filled shaker, and shake for 10-15 seconds. Pour over ice into a cocktail glass and enjoy.
Beer Marinated Chicken Tacos
https://www.kctv5.com/2023/10/20/red-friday-tailgate-with-craig-gays-savory-addictions/
Ingredients
MARINADE
1 cup Mexican Dark Beer
2 tablespoons Sesame Oil
1 tablespoon finely chopped garlic or 1.5 Teaspoons of granulated garlic
1 teaspoon dried oregano
1 teaspoon Kosher Salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, each 3 to 4 ounces
GUACAMOLE (adjust as needed)
2 Hass avocados
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
6 flour or corn tortillas (6 to 8 inches)
Directions
1. In a small bowl whisk the marinade ingredients. Place the chicken thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. Note:Use a bowl just in case there are any holes or leaks in the bag
2. Scoop the avocado flesh into a medium bowl. Add the lime juice and the salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Remove the thighs from the bag and reserve the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
5. Heat the reserved marinade over medium high heat. Heat until a hard boil is achieved for at least one minute.
6. Toss the chicken strips in the now cooked marinade.
7. Warm the tortillas over direct medium heat for about 1 minute, turning once.
8. Pile the sliced chicken inside the tortillas.
9. Top each with a spoonful of guacamole. Serve warm.
Green Chile Bison Sliders with Pepper Jack
ingredients for 12 sliders
1 pack Hawaiian sweet rolls
1 egg
1 lb. bison
Kosher salt
Fresh cracked pepper
Dijon
4 oz. green chile
2 slices pepper jack cheese
¼ cup butter, melted
1 teaspoon garlic salt
Directions
Preheat the grill to 350°F .
Mix the egg with the bison without overworking the meat. Press the bison in the bottom of a 9” x 13” disposable pan. Season with Kosher salt and pepper to taste.
Cook the bison on the indirect side of the grill until cooked (10 - 15 minutes). When cooked, remove from the grill and drain off any excess liquid.
Slice the Hawaiian rolls in half lengthwise. Place the bottom half in a 9 x 13-inch disposable pan that has been sprayed with cooking spray. Spread Dijon on both cut sides of the Hawaiian rolls. Place the bison on the bottom bun. Spread the green chiles evenly on top of the bison, then top with the pepper jack cheese. Finally, top with the top half of the Hawaiian rolls. .
Mix the melted butter in a small bowl with the garlic salt. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
Enjoy!
The Rocky Mountain Rumble - Cocktail
This is an easy cocktail with equal parts Red Kingdom Vodka, elderflower liqueur, and grapefruit juice. Add a little Prosecco float and now you've made the Rocky Mountain Rumble!
Ingredients
1 oz J. Rieger & Co. Red Kingdom Vodka
1 oz Elderflower Liqueur
1 oz Grapefruit juice
Chilled Prosecco float
Directions
Combine the first three ingredients in a shaker with ice. Shake until cold. Strain into a cocktail glass. Top with chilled Prosecco.
https://www.kctv5.com/2023/10/20/red-friday-tailgate-with-craig-gays-savory-addictions/
Ingredients
MARINADE
1 cup Mexican Dark Beer
2 tablespoons Sesame Oil
1 tablespoon finely chopped garlic or 1.5 Teaspoons of granulated garlic
1 teaspoon dried oregano
1 teaspoon Kosher Salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, each 3 to 4 ounces
GUACAMOLE (adjust as needed)
2 Hass avocados
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
6 flour or corn tortillas (6 to 8 inches)
Directions
1. In a small bowl whisk the marinade ingredients. Place the chicken thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. Note:Use a bowl just in case there are any holes or leaks in the bag
2. Scoop the avocado flesh into a medium bowl. Add the lime juice and the salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Remove the thighs from the bag and reserve the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
5. Heat the reserved marinade over medium high heat. Heat until a hard boil is achieved for at least one minute.
6. Toss the chicken strips in the now cooked marinade.
7. Warm the tortillas over direct medium heat for about 1 minute, turning once.
8. Pile the sliced chicken inside the tortillas.
9. Top each with a spoonful of guacamole. Serve warm.
Green Chile Bison Sliders with Pepper Jack
ingredients for 12 sliders
1 pack Hawaiian sweet rolls
1 egg
1 lb. bison
Kosher salt
Fresh cracked pepper
Dijon
4 oz. green chile
2 slices pepper jack cheese
¼ cup butter, melted
1 teaspoon garlic salt
Directions
Preheat the grill to 350°F .
Mix the egg with the bison without overworking the meat. Press the bison in the bottom of a 9” x 13” disposable pan. Season with Kosher salt and pepper to taste.
Cook the bison on the indirect side of the grill until cooked (10 - 15 minutes). When cooked, remove from the grill and drain off any excess liquid.
Slice the Hawaiian rolls in half lengthwise. Place the bottom half in a 9 x 13-inch disposable pan that has been sprayed with cooking spray. Spread Dijon on both cut sides of the Hawaiian rolls. Place the bison on the bottom bun. Spread the green chiles evenly on top of the bison, then top with the pepper jack cheese. Finally, top with the top half of the Hawaiian rolls. .
Mix the melted butter in a small bowl with the garlic salt. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
Enjoy!
The Rocky Mountain Rumble - Cocktail
This is an easy cocktail with equal parts Red Kingdom Vodka, elderflower liqueur, and grapefruit juice. Add a little Prosecco float and now you've made the Rocky Mountain Rumble!
Ingredients
1 oz J. Rieger & Co. Red Kingdom Vodka
1 oz Elderflower Liqueur
1 oz Grapefruit juice
Chilled Prosecco float
Directions
Combine the first three ingredients in a shaker with ice. Shake until cold. Strain into a cocktail glass. Top with chilled Prosecco.
Suggestions for using Savory Addictions Beer Barrel Smoked Sea Salt
Our Beer Barrel Smoked Sea Salt is best used as a finishing salt; put on your food right before serving. Any dish where you want a subtle smoky essence and textural crunch are ideal.
For example:
Sprinkle atop your favorite potato: Baked, mashed, au gratin...even tots!
Vegetables of all kinds love a little smoked sea salt, however you prepare them!
Fish fillets + smoked sea salt = great flavor! Tilapia, cod, salmon, trout, bass, etc. If you’re frying your fish, put the salt on right after they come out of the oil.
Roasts or chops of any kind -- beef, pork, lamb, game -- would love a dose of smoked sea salt to bring forth their full flavor.
Cocktails. Yes, cocktails! Rim your glass with a delicate smoky salt for another dimension of flavor. Lightly crush the smoked salt using a grinder, a heavy skillet or a mortar and pestle. Then put the crushed salt on a small plate to use for rimming. Moisten the lip of your cocktail glass using water or a slice of citrus, and then gently place the glass in the crushed salt so that the salt coats the rim. Perfect for Margaritas and Bloody Marys. Add some colored sugar for an interesting sweet/salty twist for other cocktails.
Dessert. Sweet and salty is a classic pairing. Here are some ideas to get you started:
Our Beer Barrel Smoked Sea Salt is best used as a finishing salt; put on your food right before serving. Any dish where you want a subtle smoky essence and textural crunch are ideal.
For example:
Sprinkle atop your favorite potato: Baked, mashed, au gratin...even tots!
Vegetables of all kinds love a little smoked sea salt, however you prepare them!
Fish fillets + smoked sea salt = great flavor! Tilapia, cod, salmon, trout, bass, etc. If you’re frying your fish, put the salt on right after they come out of the oil.
Roasts or chops of any kind -- beef, pork, lamb, game -- would love a dose of smoked sea salt to bring forth their full flavor.
Cocktails. Yes, cocktails! Rim your glass with a delicate smoky salt for another dimension of flavor. Lightly crush the smoked salt using a grinder, a heavy skillet or a mortar and pestle. Then put the crushed salt on a small plate to use for rimming. Moisten the lip of your cocktail glass using water or a slice of citrus, and then gently place the glass in the crushed salt so that the salt coats the rim. Perfect for Margaritas and Bloody Marys. Add some colored sugar for an interesting sweet/salty twist for other cocktails.
Dessert. Sweet and salty is a classic pairing. Here are some ideas to get you started:
- Brownies. Sprinkle the chunky smoked salt across your pan right out of the oven and let them sink into the top. They’ll be less likely to fall off when you cut the brownies into squares.
- Cookies, bars. Chocolate chip, mint chip, oatmeal, raisin -- all of these will benefit from a light pop of smoked salt.
- Caramels. High-end confectioners have used sea salt as a topping for years. Chocolate nut clusters and brittles are great options, too.
- Ice cream. This is Craig “Grill Mayor” Jones’ famous -- and ultra easy -- dessert that will have your family and friends raving: Start with a serving of high-quality vanilla ice cream, drizzle with honey (locally produced, if you can get it) and top with a generous pinch of Savory Addictions Beer Barrel Smoked Sea Salt. Sweet..salty...crunchy...creamy...delicious!
Best Savory Cheese Ball
Ingredients:
8 oz. softened cream cheese
1 cup shredded, smoked gouda
1 cup gorgonzola
2 tablespoons port wine
1 clove minced garlic
1/2 cup Savory Addictions Smoked Nuts (Salt & Pepper Blend)
Directions:
Place the first 5 ingredients in a food processor and blend for one minute, scraping sides as needed.
Shape cheese mixture into a ball, wrap with plastic wrap and refrigerate for 3 hours until firm.
Unwrap cheese ball and roll in the chopped nuts.
Serve with crackers or bread.
Ingredients:
8 oz. softened cream cheese
1 cup shredded, smoked gouda
1 cup gorgonzola
2 tablespoons port wine
1 clove minced garlic
1/2 cup Savory Addictions Smoked Nuts (Salt & Pepper Blend)
Directions:
Place the first 5 ingredients in a food processor and blend for one minute, scraping sides as needed.
Shape cheese mixture into a ball, wrap with plastic wrap and refrigerate for 3 hours until firm.
Unwrap cheese ball and roll in the chopped nuts.
Serve with crackers or bread.
Nacho Tower
Ingredients
Favorite Salsa or Pico
Chili
Cheddar Bacon Beer Dip
1 bag thick tortilla chips
1 can black olives, chopped in half
2 c. shredded cheddar
1 lb. sour cream
Hot Sauce, for drizzling
Scallions for garnish
Directions
ASSEMBLE THE NACHOS
Set aside ½ cup of the salsa, ½ cup of the cheese, and ½ cup of the sour cream, for garnishing the nachos.
In the bottom of a 110-oz. tin can or a tall bowl, spread a thin layer of cheese dip. Using a ¼ of the nacho chips, make an even nacho chip layer over the cheese dip. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked chili, ⅓ of the black olives, ⅓ of the remaining shredded cheese, ⅓ of the remaining salsa, and ⅓ of the remaining sour cream. Drizzle with hot sauce.
Repeat layering the chips, cheese sauce, chili, black olives, shredded cheese, salsa, sour cream, and hot sauce two more times. Layer the remaining nacho chips on top.
Place a very large dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, shredded cheese, and salsa. Drizzle with hot sauce before serving.
Ingredients
Favorite Salsa or Pico
Chili
Cheddar Bacon Beer Dip
1 bag thick tortilla chips
1 can black olives, chopped in half
2 c. shredded cheddar
1 lb. sour cream
Hot Sauce, for drizzling
Scallions for garnish
Directions
ASSEMBLE THE NACHOS
Set aside ½ cup of the salsa, ½ cup of the cheese, and ½ cup of the sour cream, for garnishing the nachos.
In the bottom of a 110-oz. tin can or a tall bowl, spread a thin layer of cheese dip. Using a ¼ of the nacho chips, make an even nacho chip layer over the cheese dip. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked chili, ⅓ of the black olives, ⅓ of the remaining shredded cheese, ⅓ of the remaining salsa, and ⅓ of the remaining sour cream. Drizzle with hot sauce.
Repeat layering the chips, cheese sauce, chili, black olives, shredded cheese, salsa, sour cream, and hot sauce two more times. Layer the remaining nacho chips on top.
Place a very large dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, shredded cheese, and salsa. Drizzle with hot sauce before serving.
Nacho Bacon Beer Dip
Ingredients
18 ounces reduced fat cream cheese, softened
1/4 cup reduced fat sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup half and half
1 green onion, thinly sliced
Chips
Directions
In a greased 6-qt. electric pressure cooker (I use coconut oil), place the cream cheese, sour cream, mustard, garlic powder and beer. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure. Stir with a whisk until well combined.
Select the sauté setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and crumbled bacon. Serve with chips or on nachos. Yield: 4-1/2 cups.
Slow Cooker Directions
In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard, garlic powder, beer and cheese. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
In last 30 minutes, stir in half and half and bacon, reserving two tablespoons. Top with onion and remaining bacon.
Ingredients
18 ounces reduced fat cream cheese, softened
1/4 cup reduced fat sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup half and half
1 green onion, thinly sliced
Chips
Directions
In a greased 6-qt. electric pressure cooker (I use coconut oil), place the cream cheese, sour cream, mustard, garlic powder and beer. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure. Stir with a whisk until well combined.
Select the sauté setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and crumbled bacon. Serve with chips or on nachos. Yield: 4-1/2 cups.
Slow Cooker Directions
In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard, garlic powder, beer and cheese. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
In last 30 minutes, stir in half and half and bacon, reserving two tablespoons. Top with onion and remaining bacon.
Quick Chili
Ingredients
2 Tablespoons of olive oil (Divided)
1 pound - pound ground beef
½ lb ground pork (I like Hot Italian sausage)
1 medium onion, diced
4 garlic cloves, minced
1 can (28oz) crushed tomatoes
2 cans (19oz) red kidney beans, drained & rinsed (if making ahead, omit the beans and add when heating up)
1 - 2 Tablespoons chili powder (depends on your chili powder’s spiciness & your personal preference)
1 Tablespoon cumin seed, ground
1 teaspoon dried oregano
Brown sugar, kosher salt, black pepper to taste
Chicken Stock Mixture:
1 cup unsalted chicken stock
2 Tablespoons fish sauce
1 Tablespoon light soy sauce
1 Tablespoon Worcestershire sauce
3 Tablespoons tomato paste
1 teaspoon unsweetened cocoa powder
Optional Garnish:
Sour cream
Scallions
Cheddar cheese
Directions
Heat up your Instant Pot - Press the Sauté button and press the Adjust to enter the ‘More” Sauté function. Wait until your Instant Pot reads HOT.
Brown the Ground Beef: Add 1 Tablespoon olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Add ground beef and pork. Generously season with kosher salt and freshly ground black pepper. The ground beef will start to release moisture. At the 5 minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until slightly crisped and browned (about 5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper if needed. Remove the ground beef, pork and the rest of the juices from the Instant Pot and set aside.
Mix the Chicken Stock Mixture: While the ground beef is browning, mix 1 cup unsalted chicken stock, 2 Tablespoons of fish sauce, 1 Tablespoon of light soy sauce, 3 Tablespoons of tomato paste, and 1 teaspoon of unsweetened cocoa powder in a small bowl.
Sauté Onion, Garlic and Spices: Heat up the remaining Tablespoon of olive oil. Add diced onions, and season with salt. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Add the minced garlic, cumin, chili powder and oregano. Cook until fragrant (about 1 to 2 minutes).
Now we want to deglaze the Instant Pot, to scrape up all of flavorful bits called fond. Pour in ½ cup of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook the Chili: Add in the reserved beef, pork and juices (from above). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans (unless making ahead, and then omit until ready to warm up). Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with brown sugar (start with 1 Tablespoon), kosher salt and black pepper.
You can also take a break here and refrigerate the chili for several hours or overnight before finishing. Add the beans when reheating the chili.
Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes.
Notes: You can adjust the amount of chili powder depending on your own personal preference.
Slow Cooker: Follow all of the steps above using a frying pan. When you get to the Pressure cook step: Add the ingredients to a slow cooker and cook on Low for 4 to 5 hours or on High for 3 to 4 hours.
Ingredients
2 Tablespoons of olive oil (Divided)
1 pound - pound ground beef
½ lb ground pork (I like Hot Italian sausage)
1 medium onion, diced
4 garlic cloves, minced
1 can (28oz) crushed tomatoes
2 cans (19oz) red kidney beans, drained & rinsed (if making ahead, omit the beans and add when heating up)
1 - 2 Tablespoons chili powder (depends on your chili powder’s spiciness & your personal preference)
1 Tablespoon cumin seed, ground
1 teaspoon dried oregano
Brown sugar, kosher salt, black pepper to taste
Chicken Stock Mixture:
1 cup unsalted chicken stock
2 Tablespoons fish sauce
1 Tablespoon light soy sauce
1 Tablespoon Worcestershire sauce
3 Tablespoons tomato paste
1 teaspoon unsweetened cocoa powder
Optional Garnish:
Sour cream
Scallions
Cheddar cheese
Directions
Heat up your Instant Pot - Press the Sauté button and press the Adjust to enter the ‘More” Sauté function. Wait until your Instant Pot reads HOT.
Brown the Ground Beef: Add 1 Tablespoon olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Add ground beef and pork. Generously season with kosher salt and freshly ground black pepper. The ground beef will start to release moisture. At the 5 minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until slightly crisped and browned (about 5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper if needed. Remove the ground beef, pork and the rest of the juices from the Instant Pot and set aside.
Mix the Chicken Stock Mixture: While the ground beef is browning, mix 1 cup unsalted chicken stock, 2 Tablespoons of fish sauce, 1 Tablespoon of light soy sauce, 3 Tablespoons of tomato paste, and 1 teaspoon of unsweetened cocoa powder in a small bowl.
Sauté Onion, Garlic and Spices: Heat up the remaining Tablespoon of olive oil. Add diced onions, and season with salt. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Add the minced garlic, cumin, chili powder and oregano. Cook until fragrant (about 1 to 2 minutes).
Now we want to deglaze the Instant Pot, to scrape up all of flavorful bits called fond. Pour in ½ cup of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook the Chili: Add in the reserved beef, pork and juices (from above). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans (unless making ahead, and then omit until ready to warm up). Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with brown sugar (start with 1 Tablespoon), kosher salt and black pepper.
You can also take a break here and refrigerate the chili for several hours or overnight before finishing. Add the beans when reheating the chili.
Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes.
Notes: You can adjust the amount of chili powder depending on your own personal preference.
Slow Cooker: Follow all of the steps above using a frying pan. When you get to the Pressure cook step: Add the ingredients to a slow cooker and cook on Low for 4 to 5 hours or on High for 3 to 4 hours.
Instant Pot Ribs
Ingredients
Brine: 4 cups water, ¼ table salt, ¼ cup sugar - mixed together thoroughly
1 rack baby back ribs
2 ½ teaspoons Kosher salt
1 teaspoon ground black pepper
¼ cup BBQ sauce
BBQ Rub
Optional: a few drops of liquid smoke
Directions
Remove the membrane from the back of the ribs with a paper towel.
Prepare the brine mixture and stir until completely dissolved. Place the ribs in a one gallon zip lock bag and add the brine mixture. Place the bag in a bowl (just in case there are any leaks). Let the ribs soak in the in the brine mixture and refrigerate for one to three hours. When ready, remove and pat dry.
Season the Baby Back Ribs with the kosher salt and pepper (front and back). Let sit for 10 to 20 minutes.
Place 1 cup of water and the trivet in the pressure cooker. Place the baby back ribs on top of the trivet. Close lid and pressure cook at High Pressure for 16 – 23 minutes. Adjust the timing according to your preference: 16 minutes (Tender with a bit of chew) to 23 minutes (Fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.
While the ribs are cooking in the pressure cooker, preheat the oven to 450F.
Apply Sauce and Finish in the Oven: Line a rimmed pan with foil and place a cooling rack on top. Place the ribs on the rack and then brush your favorite BBQ sauce all over the ribs (all sides including the bones). Then lightly sprinkle with your favorite BBQ rub on top. Place the pan with the ribs in the preheated oven for 10 – 15 minutes.
Serve: Remove the ribs from the oven and serve!
NOTE: You can also use St. Louis cut ribs for this recipe. Just increase your time to 30 minutes.
Slow Cooker:
Brine and salt ribs. Add ¾ cups of water and ½ cup of bbq sauce to the bottom of the slow cooker. Place the ribs on top. Cook 4 to 5 hours on low or 6 to 8 hours on high. Finish in the oven (see above).
Ingredients
Brine: 4 cups water, ¼ table salt, ¼ cup sugar - mixed together thoroughly
1 rack baby back ribs
2 ½ teaspoons Kosher salt
1 teaspoon ground black pepper
¼ cup BBQ sauce
BBQ Rub
Optional: a few drops of liquid smoke
Directions
Remove the membrane from the back of the ribs with a paper towel.
Prepare the brine mixture and stir until completely dissolved. Place the ribs in a one gallon zip lock bag and add the brine mixture. Place the bag in a bowl (just in case there are any leaks). Let the ribs soak in the in the brine mixture and refrigerate for one to three hours. When ready, remove and pat dry.
Season the Baby Back Ribs with the kosher salt and pepper (front and back). Let sit for 10 to 20 minutes.
Place 1 cup of water and the trivet in the pressure cooker. Place the baby back ribs on top of the trivet. Close lid and pressure cook at High Pressure for 16 – 23 minutes. Adjust the timing according to your preference: 16 minutes (Tender with a bit of chew) to 23 minutes (Fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.
While the ribs are cooking in the pressure cooker, preheat the oven to 450F.
Apply Sauce and Finish in the Oven: Line a rimmed pan with foil and place a cooling rack on top. Place the ribs on the rack and then brush your favorite BBQ sauce all over the ribs (all sides including the bones). Then lightly sprinkle with your favorite BBQ rub on top. Place the pan with the ribs in the preheated oven for 10 – 15 minutes.
Serve: Remove the ribs from the oven and serve!
NOTE: You can also use St. Louis cut ribs for this recipe. Just increase your time to 30 minutes.
Slow Cooker:
Brine and salt ribs. Add ¾ cups of water and ½ cup of bbq sauce to the bottom of the slow cooker. Place the ribs on top. Cook 4 to 5 hours on low or 6 to 8 hours on high. Finish in the oven (see above).
KC Fox 4 News - Thanksgiving 2012
Craig Jones, owner of Savory Addictions, shows two easy side dishes that you can grill for Thanksgiving.
Turkey on the grill. Great flavor and lots of fun.
This is my favorite way to cook a turkey for any occasion. Succulent flavorful turkey along with one of the best gravy that I've ever had.
All shown in an easy "step by step" guide from Weber grills.
<--Click for Guide
All shown in an easy "step by step" guide from Weber grills.
<--Click for Guide
Honey Glazed Carrots and Pineapple
1 lb. carrots (about 5 large carrots) - peeled, and cut in ½ lengthwise
2 slices of pineapple rings or equivalent
Vegetable oil
Kosher salt
Glaze
¼ C Honey
1 TLB fresh lime juice
1 tsp fresh grated ginger or ¼ tsp ground ginger
1 tsp soy sauce
1 TBL Orange zest
Brush the oil on the pineapple rings and carrots (season carrots with 1/8 tsp of kosher salt).
Cook the carrots and pineapple over direct medium heat until tender (8 minutes for the pineapple and 16 minutes for the carrots) turning once.
Cut the carrots and pineapple into ½” pieces. Combine the carrots, pineapple, and Glaze in an aluminum pan and cook over direct medium heat until the glaze thickens (about 10 minutes). Salt and pepper to taste.
Serve warm.
Recipe can be doubled.
2 slices of pineapple rings or equivalent
Vegetable oil
Kosher salt
Glaze
¼ C Honey
1 TLB fresh lime juice
1 tsp fresh grated ginger or ¼ tsp ground ginger
1 tsp soy sauce
1 TBL Orange zest
Brush the oil on the pineapple rings and carrots (season carrots with 1/8 tsp of kosher salt).
Cook the carrots and pineapple over direct medium heat until tender (8 minutes for the pineapple and 16 minutes for the carrots) turning once.
Cut the carrots and pineapple into ½” pieces. Combine the carrots, pineapple, and Glaze in an aluminum pan and cook over direct medium heat until the glaze thickens (about 10 minutes). Salt and pepper to taste.
Serve warm.
Recipe can be doubled.
"Grill Top" Smoked Stuffing
1 Pkg of Stovetop or similar stuffing
1 2/3 Cup of water or left over Turkey/Chicken stock
2 TBL Olive oil
2 TLB Butter
1 Apple diced (small dice ¼” cubes)
1 TLB orange zest
¼ Cup chopped or crushed nuts (preferably smoked)
Mix the stuffing, stock, olive oil and butter in an aluminum pan and place on an *indirect medium hot grill over the "cooler" side of the grill. Add a chuck of apple or hickory for the smoke source. Heat for 10 minutes or until the water is thoroughly absorbed and the stuffing is heated. Off heat, stir in the apples, zest and nuts. Salt and pepper to taste.
*Indirect – heat source on one side, food on the other. For charcoal grills, place all of the charcoals on one side of the grill creating a hot side and a cooler side. For gas grills, turn one side on and put the food on the other.
1 2/3 Cup of water or left over Turkey/Chicken stock
2 TBL Olive oil
2 TLB Butter
1 Apple diced (small dice ¼” cubes)
1 TLB orange zest
¼ Cup chopped or crushed nuts (preferably smoked)
Mix the stuffing, stock, olive oil and butter in an aluminum pan and place on an *indirect medium hot grill over the "cooler" side of the grill. Add a chuck of apple or hickory for the smoke source. Heat for 10 minutes or until the water is thoroughly absorbed and the stuffing is heated. Off heat, stir in the apples, zest and nuts. Salt and pepper to taste.
*Indirect – heat source on one side, food on the other. For charcoal grills, place all of the charcoals on one side of the grill creating a hot side and a cooler side. For gas grills, turn one side on and put the food on the other.
