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Kevin Roberts’ Super Bowl Grilling Recipes!

Friday February 3rd, 2012 15 Comments

Touchdown.

Crunchy Onion Cheeseburger
Ingredients:
1 1/2 lbs. ground beef
2 cups (4 oz.) French’s French fried onions
3 tbsp. worcestershire sauce
3/4 tsp. garlic powder
6 slices Swiss or Muenster cheese

Directions:
1. Mix beef, 1 cup French fried onions, worcestershire and garlic powder. Shape into 6 burgers.
2. Grill burgers about 10 min. until cooked through in center.
3. Top each with 1 slice cheese. Cook 1 min. until cheese melts.
4. Serve burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.

Serves 6.

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Twinkie Recipes!

Wednesday February 1st, 2012 17 Comments

Twinkies on a Stick:
Ingredients:
1 (24 ounce) box Hostess Twinkies (they come in a 10 pack)
1 (16 ounce) package milk chocolate confectionary coating (your choice) or 1 (16 ounce) package white candy coating (your choice) or 1 (16 ounce) package dark chocolate confectionary coating (your choice)
10 candy apple sticks
Colored sprinkles or toasted coconut or miniature M&M baking bits or chopped Oreo cookies or drizzle with chocolate.

Directions:
1. Unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
2. Place each on a waxed paper lined cookie sheet and freeze until firm.
3. Melt the chocolate on top of a double boiler or in the microwave until smooth.
4. Dip twinkies, one at a time, coating completely and returning to waxed paper. Top with desired topping before the chocolate dries (that is why it important to do one at a time).
5. Continue until all are dipped and decorated.
6. Allow to dry completely before wrapping or serving.
7. Note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.

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Roger Mooking’s Hot Chicken Wings and Mango Salsa

Wednesday January 25th, 2012 1 Comment

Hot Chicken Wings
Ingredients:
4lbs Wings (drumstick and legs separated, tips removed)
1 Tbsp Vegetable Oil
½ Tbsp Kosher Salt
½ Tbsp Cracked Black Peppercorns

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Aarón Sanchez’s Calabacitas Con Queso & Scallop and Shrimp Ceviche

Wednesday January 25th, 2012 2 Comments

Calabacitas Con Queso
Ingredients:
2 tablespoons extra virgin olive oil
1 garlic clove, very finely chopped
1 pound zucchini, cut into large dice
1 large tomato, cored, seeded, and diced
1 scallion, thinly sliced
1 tablespoon Cilantro-Cotija Pesto (page 42)
½ cup crumbled queso blanco (preferably
the Cacique brand) or lightly salty feta
Freshly squeezed lime juice
Salt and freshly ground black pepper

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Kimchi Reuben, Winter Citrus & Fennel Salad and Cucumber Lemonade

Wednesday January 4th, 2012 10 Comments

Kimchi Reuben
Ingredients:
4 slices Swiss cheese
2 slices rye bread
1/4 cup kimchi
3 tablespoons of Thousand Island salad dressing
Nonstick cooking spray
(Makes one sandwich)

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The Neely’s Deviled Eggs, Piggies in the Blanket and Sparkling Rasberry Lemonade

Tuesday December 27th, 2011 16 Comments

Cookin’ with The Neelys!

Simple Deviled Eggs
Ingredients:
12 large eggs, hard- boiled
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dill- pickle relish
1 tablespoon freshly squeezed
lemon juice
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper
Fresh chives, finely sliced, for garnish

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Dr. Mixologist’s Holiday Drinks!

Monday December 5th, 2011 7 Comments

Cheers!

Nothing says the holidays like a good party with family and friends.

And nothing gets the party started like some festive cocktails!

Here are a few merrily delicious drinks for the holiday season from Dr. Mixologist, Darryl Robinson.

Keep reading…

Michael Lomonaco’s Chili Rubbed Rib Steak and Stuffed Red Bliss Potatoes

Tuesday November 29th, 2011 20 Comments

Ingredients:
2 tablespoons Ancho chili powder
1 tablespoons ground cumin
1/8 teaspoon cayenne pepper
Coarse salt and ground black pepper

4 – 16 ounce rib steaks cut on the bone, 1 inch thick
Fresh thyme sprigs
Fresh rosemary sprigs
½ fresh lemon

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Family Holiday Traditions!

Friday November 18th, 2011 27 Comments

Live It Like You Mean It.

Thanksgiving is just around the corner and families across the country are preparing to make a traditional meal.

Host of “The Chew,” chef Carla Hall and “My Black Is Beautiful” correspondent Tai Beauchamp teach us how to make a mouthwatering holiday meal.

Take a look.

Leftover Turkey and Dumplings

Friday November 18th, 2011 22 Comments

Ingredients:
1 tablespoon butter
1 tablespoon canola or vegetable oil
4 ribs celery, cut into ½” pieces
2 carrots, peeled and cut in half lengthwise and cut into ½” pieces
1 medium onion, finely diced
1 bay leaf
2 sprigs fresh thyme
2 quarts chicken or turkey stock
2 cups dark turkey meat, pulled into bite-size pieces
Salt and pepper to taste

Dumplings:
1 cup all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon lemon zest
2 tablespoon parsley, chopped
½ cup milk
2 tablespoons canola oil

Keep reading…

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