Wednesday, July 8, 2015

Dutch Oven Breakfast Skillet



Ingredients:

 Directions:
  1. Prepare briquettes and let smolder to create white hot coals. Set 12 on top of dutch oven to preheat.
  2. Combine chopped onions, red bell peppers, sausage and mixed peppers with the 1 3/4 cup water and allow to soak to reconstitute.
  3. Add bacon pieces to preheated dutch oven and cook 2-3 minutes. (reserve fat and use as desired). Add potatoes to bacon with some of the bacon fat and start to brown on all sides.
  4. Add garlic and onion to potatoes and cook 1-2 more minutes.
  5. Add all vegetables and sausage to oven and stir to incorporate.
  6. Carefully pour egg over ingredients and add cheese on top.
  7. Cover with lid. Add about 16-17 coals on the top of the oven and 9-10 to the bottom to create 350 degrees.
  8. Cook 20-25 minutes or until eggs have set.
Recipe by Chef Todd

Tuesday, June 23, 2015

Blueberry Lime Rickey

 This refreshing drink is perfect for wedding and baby showers or a BBQ.  The luxury of having freeze dried blueberries makes this a go to drink on the fly.



Ingredients:

    syrup

    Directions:

    1. Combine blueberries, water, sugar, limeade, and vanilla in a quart container with a lid. Shake well and let sit for 10–15 minutes in refrigerator.
    2. For each drink, add ¼ cup blueberry syrup to ½ cup soda water and ½ cup ice.

    To make one large batch for a punch bowl, simply combine the syrup with all the soda water and ice.

    Recipe by Chef Todd

    Sunday, June 21, 2015

    Strawberry Limeade Popsicles

     With temperatures in our neck of the woods soaring into the high 90's for the past two weeks any chance to cool down is welcome.  These quick and easy Popsicles are a fun and easy way to stay cool!



    Ingredients:

    Directions:

    1. Place all ingredients in a blender and blend at least 1 minute or until completely smooth and dissolved.
    2. Pour into popsicle molds, insert sticks, and freeze until solid.
    Recipe by Chef Todd

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