Author: Kirk

Homemade Coleslaw

Ingredients

  • 1 Medium Cabbage
  • 1 Carrot
  • 1/2 Cup Miracle Whip
  • 1/4 Cup Milk
  • 1/4 Cup Buttermilk
  • 1/3 Cup Sugar
  • 2 1/2 Tbs Lemon Juice
  • 1 1/2 Tbs White Vinegar
  • 1/2 Tsp Salt
  • 1/2 Tsp Celery Seed
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Onion Powder

Directions

  1. Remove the core and outer leaf of the cabbage. Cut into one inch by one inch squares.
  2. Peel and chop the carrot into large pieces.
  3. Place the cabbage and the carrot in a food processor and pulse to chop. Do this in multiple batches in order to avoid crowding the food processor.
  4. Place the chopped cabbage and carrot into a large bowl.
  5. In a separate bowl whisk together the remaining ingredients.
  6. Pour the wet mixture over the cabbage and carrots. Mix well and let it sit at least a couple hours in the refrigerator.
  7. Serve with your favorite bbq, fried chicken, or by itself! Enjoy!

Carolina Vinegar BBQ Sauce

Ingredients

  • 2 Cups Apple Cider Vinegar
  • 2 Tbs Brown Sugar
  • 2 Tbs Ketchup
  • 1 1/2 Tsp Red Pepper Flakes
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground Mustard

Directions

  1. Combine all of the ingredients in a small pot on the stove.
  2. Over medium-high heat, whisk together and bring to a boil to dissolve the sugar.
  3. Once it boils remove from the heat and cover to bring to room temperature.
  4. Place the Carolina Vinegar in your choice of container and enjoy! Great with pulled pork.

Greek Meatball Gyros

Ingredients

  • 2 Lbs Ground Beef (80/20)
  • 1 Large Onion
  • 4 Garlic Cloves
  • 1/2 Cup Parsley (about 1/4 of a bunch)
  • 1/4 Cup Fresh Mint
  • 2 Tbs Dried Oregano
  • 1 Tbs Dill – finely chopped
  • 1 Tbs White Wine Vinegar
  • 2 Tsp Dried Rosemary
  • 2 Tsp Salt
  • 2 Tsp Ground Black Pepper
  • 2 Eggs
  • 1 Cup Breadcrumbs
  • 1 Tsp Ground Cumin
  • Tzatziki
  • Greek “Pico de Gallo”

Directions

  1. In a food processor pulse together the: onion, garlic, parsley, mint, and rosemary. Pulse until finely chopped.
  2. In a large bowl, add the meat and the onion mixture. Continue to add the remaining ingredients.
  3. Combine all of the ingredients and mix well until all of the ingredients have been mixed thoroughly.
  4. Cover the bowl and let meatball mix sit in the refrigerator for 30 minutes.
  5. Pre-heat your oven to Broil-Hi and move your rack to the highest level. Place parchment paper on a baking pan and spray with cooking spray.
  6. Remove the bowl from the refrigerator and using a spoon, place about 2 ounces of the mixture into your hands and roll them into a ball. This mixture will make around 40-50 meatballs depending on size.
  7. Place the meatballs on the baking pan. You will need two pans. Once the meatballs have been rolled and placed on the pan, spray the tops of the meatballs with the cooking spray.
  8. Cook the meatballs, one pan at a time, centered on the highest rack. Total time will be between 12-15 minutes, depending on your oven. I suggest taking one out around the 12 minute mark to give it a nice taste test!
  9. Place the meatballs in a pita, on rice, or by themselves and cover them with the tzatziki and Greek “Pico de Gallo”.

Tzatziki, Quick and Easy Greek Treat

Ingredients

  • 16 Oz Whole Greek Yogurt
  • 1 Seedless Cucumber – peeled and grated
  • 3 Garlic Cloves – minced
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs White Wine Vinegar
  • 1/2 Lemon – juiced
  • 2 Tbs Dill – finely chopped
  • 1 Tbs Mint – finely chopped
  • Salt, Black Pepper to taste

Directions

  1. Peel the cucumber, grate it into a small colander, top with a pinch of salt to draw out the moisture, and place in the sink.
  2. Let the cucumber sit for 15 minutes. Place the cucumber on paper towels and press to remove any extra moisture.
  3. Place all of the ingredients, to include the cucumber, in a small bowl and mix well to combine. Cover and put in the refrigerator for 30 minutes to an hour.
  4. Taste the tzatziki and add anything extra as you deem necessary. Enjoy on a gyro or as a dip with some pita or chips!

Greek “Pico de Gallo”, Cucumber Salad

Ingredients

  • 4 Plum Tomatoes – diced
  • 1 Red Onion – diced
  • 1/2 Seedless Cucumber – diced
  • 1/2 Lemon – zest
  • 1 Lemon – juiced
  • 1 Tbs Mint – diced

Directions

  1. Dice all of the ingredients and place in a bowl.
  2. Add the lemon zest and mint.
  3. Squeeze the lemon juice over, stir to combine, and place in a refrigerator. Enjoy!

Chicken Parm Pizza (Gluten Free)

Ingredients

Crust

  • 1 Lb Ground Chicken
  • 1/2 Cup Parmesan Cheese – shredded
  • 1/2 Cup Mozzarella Cheese – shredded
  • 1 Egg
  • 2 Tsp Italian Seasoning
  • 1 Tsp Italian Parsley – chopped
  • 1/2 Tsp Salt, Black Pepper
  • 1/8 Tsp Cayenne

Pizza Toppings

  • 1/2 Cup Marinara or Pizza Sauce (your favorite)
  • 1/2 to 3/4 Cup Mozzarella Cheese – shredded (your desired cheesiness)
  • NOTE: You can top the pizza with whatever toppings you prefer…. even pineapple, it’s ok.

Directions

Pizza Crust

  1. Mix all of the ingredients for the crust in a bowl until well combined. Cover the bowl and let it sit in the refrigerator for at least 30 minutes to set.
  2. Pre-heat your oven to 400 degrees.
  3. On a baking sheet lined with parchment paper and sprayed with cooking oil, spread out your crust mixture evenly into your preferred shape. The crust can be spread out to a 10 inch pie.

Cooking the Pizza

  1. Bake the pizza crust at 400 degrees for between 20 and 24 minutes.
  2. Remove the pizza from the oven and carefully place the crust on a pizza pan. You can leave the pizza on the parchment if you do not have a pizza pan available.
  3. Add the toppings of your choice to the pizza.
  4. Place the pizza back in the 400 degree oven and bake for an additional 6-8 minutes.
  5. Set your oven to broil and place the pizza on your top rack. Broil the pizza to finish the last 60-90 seconds.
  6. Remove the pizza and allow it to cool for at least 5 minutes before slicing the pizza.
  7. Place on a fancy paper plate, top with red pepper if desired, and enjoy!!!

Kicked Up Pimento Cheese

Ingredients

  • 8 Oz Sharp Cheddar Cheese – block
  • 8 Oz Monterey Jack Cheese – block
  • 1/2 Cup Mayo
  • 4 Oz Jar Pimentos
  • 2 Tbs Pickled Jalapenos – diced
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Paprika

Directions

  1. Shred the cheese blocks and set aside.
  2. Combine the rest of the ingredients in a bowl and mix well.
  3. Add the cheese to the bowl and fold everything together to combine.
  4. Place in a container and refrigerate for at least 1 hour.
  5. Serve with your favorite chips, crackers, or vegetables. Enjoy!

NOTE: You can also use this in a grilled or on top of a burger.

Aussie Chicken Potato Skins

Ingredients

  • 1 Large Chicken Breast – butterflied
  • 3 Russet Potatoes
  • 8 Oz Sliced White Mushrooms
  • 6 Bacon Strips
  • 1 1/2 Cups Shredded Cheese
  • Honey Mustard Sauce (Your favorite brand)
  • Salt and Black Pepper

Directions

  1. Pre-heat your oven to 350 degrees. Wash your potatoes and using a fork, poke holes around the potato.
  2. Bake your potatoes for 60 minutes on a sheet pan. Butterfly your chicken breast and place in a bag with 1/3 Cup of your favorite honey mustard sauce to marinate in the refrigerator.
  3. Remove your potatoes and allow them to cool until you can handle them.
  4. While your potatoes cool. Cook the bacon strips by your preferred method. Sauté the mushrooms on the stove over medium heat in a sauce pan, about 10 minutes.
  5. Grill the two pieces of chicken until cooked through. About 12-17 minutes depending on size.
  6. Chop the chicken into small pieces and place them in a bowl with the sautéed mushrooms. Add 1/3 Cup of honey mustard, a pinch of salt and ground black pepper, and mix thoroughly to coat the filling.
  7. Once your potatoes are cool, halve the potatoes, and scoop out the insides. Season the potatoes with a pinch of salt and ground black pepper.
  8. Pre-heat your oven to broil.
  9. Fill the remnants of the potato halves with the chicken/mushroom mixture and drizzle honey mustard on top.
  10. Place the potato halves on a lined sheet pan. Add pieces of bacon on the mixture and top with cheese.
  11. Broil the halves until the cheese melts.
  12. Place on your desired serving vessel and serve with a side of honey mustard. Loosen your belt and enjoy the game!

Reheating Directions

  1. Pre-heat your oven to 350 degrees.
  2. Place your remaining potato skins on a sheet pan lined with aluminum foil.
  3. Heat your potato skins between 16-18 minutes.
  4. Serve with a side of honey mustard.

Mexican Pizza

Ingredients

Taco Meat

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water

Mexican Pizza Crust

  • 1/4 Cup Vegetable Oil
  • 8 Flour Tortillas

Beans

  • 1 Can (15 oz) Refried Beans

Mexican Pizza Toppings

  • 2 Cups Shredded Mexican Cheese
  • 1 Can (10 oz) Enchilado Sauce or 10 oz Taco Sauce
  • 2 Plum Tomatoes – diced
  • 1 Can (3.8 oz) Black Olives – sliced

Directions

Taco Meat

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.

Mexican Pizza Crust

  1. Heat the oil in a small skillet.
  2. With a knife or fork, poke holes in the tortillas to avoid them from bubbling up.
  3. Fry the tortillas, about 1-2 minutes per side. Be careful not to burn the tortillas.

Beans

  1. Cook the beans in accordance to the directions on the can of beans.

Building Your Mexican Pizza

  1. Pre-heat your oven to Broil.
  2. On a cookie sheet, place one crispy tortilla and top with a thin layer of refried beans.
  3. Add approximately 1/4 Cup of taco meat on top of the beans and top with some cheese.
  4. Place another crispy tortilla on top of the cheese and smother it with the enchilada sauce or Taco Sauce.
  5. Add another layer of cheese and place the cookie sheet into the oven to melt the cheese. Be careful not to burn the tortillas or cheese.
  6. Remove the Mexican Pizza from the oven and top with shredded lettuce, diced tomatoes, black olives, and drizzle with more Taco Sauce.
  7. Serve or top with a side of source cream or crema, your preference. Enjoy and reminisce about the good old days!

Simple Honey Old Bay Wings, Bring a Taste of Maryland to The Party

Ingredients

  • 1 Dozen Chicken Wings
  • 1 Tbs Honey
  • 2 Tbs Old Bay Seasoning (Adjustable based on love of Old Bay)

Directions

  1. Remove the wings from their package and pat them dry. Allow them to sit in the refrigerator for 30 minutes to an hour to dry out more if possible.
  2. Pre-heat your air fryer to 400 degrees.
  3. Spray cooking spray on your basket and place the wings in the basket. Spray the top of the wings with cooking spray. Add a sprinkle/pinch of Old Bay over top of the wings.
  4. Cook the wings at 380 degrees for 25-28 minutes, depending on how crispy you want your wings. Shake the basket halfway through the cooking process.
  5. Place the cooked wings in a large bowl and drizzle with honey. Toss/Mix the wings and the honey in the bowl.
  6. Add the Old Bay, you can always add more than suggested if you are an Old Bay addict. Toss/Mix the wings again in the same bowl. Place them in the serving vessel of your choice. Although these wings are just fine by themselves, feel free to serve with a sauce of your choice.