Bread Machine Jalapeno Cheese Bread

I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.

I think you could substitute just about anything for the jalapenos and the cheese. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.

Bread Machine Jalapeno Cheese Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1 cup warm water
  • 1 teaspoon Kosher salt
  • 2 tablespoon sugar
  • 1/2 cup cheddar cheese, diced (I used shredded)
  • 3 medium jalapenos, seeded, diced
  • 3 cups bread flour
  • 1/2 tablespoon active dry yeast
Instructions
  1. Place ingredients into your bread machine in the order listed.
  2. Select the dough cycle and let the machine do its job.
  3. Lightly flour a work surface and add the dough. Punch down to flatten.
  4. Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
  5. Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
  6. Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
  7. Preheat oven to 350 F.
  8. Bake bread for 30 minutes or until the bread has a nice crust on it.
  9. Remove to a wire rack to cook slightly before slicing and serving.

Proper Pub Fried Chicken using the Vortex

Tom Kerridge is a Michelin-starred pub chef in England. Yes, pub chef. That’s why I knew that his recipe for proper pub fried chicken would be something special, something incredible. And, oh me, was it ever. The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes. You could deep fry it, but I cooked this chicken over charcoal using the Vortex and no oil. Yep, no oil (except for like a tablespoon to help crunch up the skin at the very end).
I have to admit something. I made a change to Chef Kerridge’s original recipe. Please don’t hate me, but I added hot sauce to the buttermilk brine. I could not help myself. I ALWAYS add hot sauce to my buttermilk when using it for chicken. Not a whole lot, just a little bit to add a slight kick and offset the sourness. You don’t have to do it, and you don’t have to tell anyone if you do.

Proper Pub Fried Chicken using the Vortex
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • 6-8 pieces of chicken (I prefer bone-in, skin-in thighs)
  • 2 1/4 (or more) cups buttermilk
  • Hot sauce, to taste (optional)
  • 1 cup all-purpose flour
  • 2 tablespoons smoked paprika
  • 2 tablespoons paprika
  • 4 teaspoons Kosher salt
  • 2 teaspoons dried basil
  • 2 teaspoons chile powder
  • 1/4 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons dried marjoram
  • 2 teaspoons onion powder
  • 2 teaspoons ground dried oregano
  • 2 teaspoons ground dried sage
  • 2 teaspoons ground white pepper
  • Vegetable oil, for brushing
Instructions
  1. Place chicken into a large resealable container.
  2. Add enough buttermilk to cover the chicken. Add hot sauce, if using.
  3. Seal and shake gently to coat the chicken and combine the hot sauce. Refrigerate overnight.
  4. Fire up your Vortex. Fill completely with coals. You'll need at least a 22" charcoal grill.
  5. Combine all dry ingredients and pour into a pie pan or alternatively, place in a large resealable bag.
  6. Working in batches, remove chicken from the buttermilk. Shake off excess and roll in the coating. Alternatively, add the chicken to the bag, seal and shake to coat.
  7. Place chicken around the edges of your grill. Cover and cook 30-45 minutes or until the chicken has reached 160 F as measured in several locations.
  8. Lightly brush the chicken with the oil and cook another 5 minutes or until the chicken reaches 165 F as measured in several locations.

Delta Slaw

This Delta slaw is by far my favorite go-to slaw. Although I sometimes eat it as a side, it most often finds it’s way onto pulled pork or Sloppy Joe sandwiches, or on hot dogs. Despite being a vinegar-based slaw it has a nice sweetness to it. It also contains celery seed (and a good bit of it too), which is also one of my favorite flavors. I love everything about this slaw.

Depending on how I’m serving my Delta slaw (as in, how quickly I’m going to devour it), I often keep the slaw ingredients separate from the dressing until just before serving. That was the slaw doesn’t get too soggy, which will happen after three or more days in the fridge. Keeping the parts separate means I can easily get a full work week’s worth of slaw out of a batch!

Delta Slaw
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 (32-ounce) bag cole slaw mix (with carrots)
  • 1 red or green bell pepper, sliced thin
  • 1 medium onion, sliced thin
  • 2 teaspoons Kosher salt
  • 1 teaspoon white pepper
  • 1 cup apple cider vinegar
  • 1 cup sugar (or Splenda)
  • 1 teaspoon dry mustard powder
  • 2 teaspoons celery seeds
  • 1/2 cup vegetable oil
  • 1/4 cup green onions, finely chopped
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. Combine the slaw mix, bell pepper and onion in a large resealable container. Toss with the salt and pepper. Cover and refrigerate for 1 hour.
  2. Meanwhile, combine the vinegar, sugar, mustard powder, and celery seeds in a small saucepan and bring to a boil. Stir until the sugar is dissolved and remove from the heat and let cool until the cabbage mixture has been in the fridge for 1 hour.
  3. Remove cabbage from fridge and pour sauce over it. Add the oil, green onions, and parsley and toss to combine.
  4. Cover and return to refrigerator for 2-3 hours before serving.

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.
Hawaiian Pork BurgersI’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

Hawaiian Pork Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound ground pork
  • 1/4 cup minced green onion, green parts only
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch freshly ground black pepper
  • Vegetable oil
  • 4 pineapple rings
  • 1/4 cup BBQ sauce
  • 4 burger buns
  • 4 green leaf lettuce leaves
  • 4 slices smoked ham sandwich meat
Instructions
  1. In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  2. Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
  3. Fire up your grill. Clean the grates well.
  4. Lightly oil the outsides of the patties. Not much, just a bit so they don't stick.
  5. Grill the patties on one side for 5 minutes.
  6. Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren't used to pink pork even though it's fine to consume.
  7. Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  8. Remove the patties and let rest for 5 minutes.
  9. Meanwhile, toast your buns if desired.
  10. Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  11. Top the bottom bun with the ham, followed by the lettuce and pineapple.
  12. Add the pork burger and serve.

Ramen-Seasoned Wings with Peanut Dipping Sauce

I’ve come across recipes for Ramen-crusted chicken wings on the internet, but never really got into the idea. But I did get into the idea of dusting some mighty fine cooked wings with Ramen seasoning and serving them with an out-of-this-world peanut dipping sauce. And I didn’t leave off the Ramen noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy Ramen wing topping!
If you really love Ramen seasoning don’t be afraid to double the amount of seasoning used. I always have Ramen seasoning on hand because I like to crunch up the noodles and fry them for topping salads. Or wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Ramen-Seasoned Wings with Peanut Dipping Sauce
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 1/4 cup vegetable oil
  • 3-4 packets Ramen seasoning (or more if desired)
For the sauce
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup creamy peanut butter
  • 1/4 cup Hoisin sauce
  • 1/2 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar
Instructions
For the wings
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and Ramen seasoning. Seal and shake to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done serve with peanut dipping sauce on the side.
For the sauce
  1. Heat oil in a medium saucepan over medium heat.
  2. Add the garlic and saute for 2 minutes.
  3. Whisk in the remaining ingredients and stir until the brown sugar is dissolved.
  4. Reduce heat and keep warm until ready to use.

Smoked Chicken Thighs

I have been smoking all sorts of meats for years. But for some reason, chicken thighs never made it onto my list of things to smoke. I was jonesin’ for a BBQ chicken sandwich. Now normally, I’d smoke a boneless chicken breast that I had brined (to keep it moist and tender) and shred or chop it. But since I’ve been on a chicken thigh kick lately, and had a freezer full of thighs from the last time they went on sale, that’s what I went with. And boy I could not have been happier.

After just a few hours on the smoker the chicken thighs were done. Super juicy and tender, I knew I was in for a treat. It didn’t take long to remove the skin (it’s not going to get crispy and hey, it’s not the healthiest part of the chicken) and separate the meat from the bones. Smoked thigh meat is perfect on BBQ sandwiches or nachos or pizzas.

Smoked Chicken Thighs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 pound bone in, skin on chicken thighs
For the brine
  • 1/2 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup dark brown sugar
  • 1/4 cup Louisiana hot sauce
For the rub
  • Prepared yellow mustard
  • Your favorite BBQ rub (I used my basic BBQ rub)
Instructions
  1. Trim any excess fat from the thighs. Place them in a large (large enough to hold the chicken and brine) resealable container.
  2. Add the brine. Stir gently to make sure the chicken is all exposed to the brine. Seal and refrigerate for 3 hours.
  3. Remove the chicken from the brine (discard) and rinse with cold water. Return the chicken to the (now dry) container.
  4. Squirt the thighs with the mustard, turning to get all sides. Rub the mustard around and cover the thicken.
  5. Sprinkle the chicken with the rub, making you sure you get it on all sides.
  6. Fire up your smoker for cooking at 230 F. Use a nice fruit wood such as hickory. For a stronger smoke flavor use hickory.
  7. Add the chicken to the smoker and smoke until the internal temperature reaches 170 F, 2 to 2 1/12 hours.
  8. Remove the chicken. Discard the skin. Pull the meat from the bones and chop or shred as desired.
For the brine
  1. Combine all ingredients. Stir until the salt and sugar are dissolved.

Ketchup Leather

“Don’t mess with my ketchup” is what Anita told me. And yeah, usually I do listen. But not this time. I was going to make ketchup leather no matter what. And you know what? When we’d finished off our hot-off-the-grill burgers topped with ketchup leather Anita said “Ok, you can mess with my ketchup anytime.”

Ketchup leather makes ketchup on burgers an even better thing. Tastes like ketchup. Looks like a Fruit Roll-Up. But here’s the cool part (besides the wow factor). It doesn’t leak out of your burger. If you’re like me, you’re not shy when squeezing ketchup onto your burger. But the more toppings and the more ketchup, the more that squeezes out. Dripping all over the place and eventually leading to a burger disaster. Not with ketchup leather. Everything stays right where it belongs.

Make a big batch and keep them in the fridge for the next time you make burgers.

Ketchup Leather
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Ketchup
  • Your favorite seasoning (cracked black pepper is my favorite)
Instructions
  1. Preheat your oven to 170 F.
  2. Line a baking sheet with parchment paper. Spray the paper with non-stick spray.
  3. Squeeze the ketchup out onto the parchment paper. Using a spatula or the back of a spoon, spread it out evenly. You don't want it too thick, but you don't want it too thin either.
  4. Place in the oven for 3 hours.
  5. Let cool completely before cutting into squares or circles for use on burgers.

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives

I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. Yeah, there’s definitely a spicy kick to them. And a little smokiness from the bacon. A bit salty. Just give me a bowl of these little bites and a little cool ranch or blue cheese dressing (gotta cool off!) and I’m happy!
You don’t have to go the spicy route if you don’t want to. Any stuffed olives will work just fine for this recipe. Try Gouda-stuffed olives, they’re fantastic too! Just make sure you get big olives, big enough to wrap the bacon around. Those lil ole pimento-stuffed olives that are barely bigger than peanuts just won’t do.

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15 bites
 
Ingredients
  • 15 jalapeno-stuffed green olives
  • 5 slices thin bacon, cut into thirds
  • Your favorite rub or seasoning
  • Ranch or blue cheese dressing, for serving
Instructions
  1. Fire up your grill for indirect cooking.
  2. Wrap each olive in a piece of bacon. I didn't need a toothpick to secure the bacon, but you might.
  3. Sprinkle your rub out on a plate and roll the bacon-wrapped olives in it to coat.
  4. Grill 20-30 minutes or until the bacon is cooked.
  5. Serve with cool ranch or blue cheese dressing for dipping.