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Ultimate Super Bowl Food - Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema on the BGE

Thermoworks Smoke can be purchased here - https://goo.gl/Yvsxhq

Thermoworks Smoke

Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema

Ingredients:

Bag of Fritos

Pulled Pork (see below for recipe)

BBQ sauce (see below for recipe)

Avocado Crema (see below for recipe)

Cilantro for garnish

½ cup Monterrey jack or pepper jack

½ cup cheddar cheese

¼ cup red onion

Directions:

1. Stuff corn chips with pulled pork
2. Apply some BBQ sauce to the pork.  
3. Add cheeses.  
4. Add half of your onion
5. Add to grill at 400° for roughly 5 mins, until cheese is melted
6. Remove from grill
7. Drizzle with BBQ sauce and Avocado crema
8. Garnish with more onions and cilantro

Pulled Pork

Ingredients:

6-8 lb Pork Butt

2-3 tablespoons Worcestershire sauce

Bottle of your favorite rub

Smoker

Wood chunks or chips with favorite smoke flavor (I like hickory and apple)

Directions:

1. Rub butt with worcestershire sauce.  
2. Heavily coat butt with rub.  
3. Set smoker/grill to indirect at about 425°
4. Add butt and smoke/cook for roughly 6-8 hrs.  

Avocado Crema

Ingredients:

1 - Avocado

½ cup of sour cream or plain Greek yogurt

1 juice of lime

¼ cup buttermilk or half/half with squirt of vinegar

1-2 teaspoons salt (taste)

1-2 teaspoons pepper

1 teaspoon dill

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon parsley

1 tablespoon honey

1 teaspoon cilantro

Directions:

1. Add all items above into a blender, and blend till smooth.  Taste and add salt and pepper to taste.  Make at least 30 min before using (preferable night before).

Chipotle BBQ Sauce

Ingredients:

¼ cup ketchup

¼ cup apple cider vinegar

⅛ cup - ¼ cup water (if loose is desired add more)

¼ cup brown sugar (if you want more sweet, add more)

Dash of red pepper flake

2-3 teaspoons worcestershire sauce

1 tablespoon honey

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon mustard powder

¼ teaspoon chipotle with some adobo sauce.

Directions:

1. Add all ingredients to a saucepan.  Bring to a light boil.  Simmer for 2-3 mins, and remove from heat.  
2. Add to blender to make smooth.  

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Healthy Chicken Fajita Lettuce Wraps and Mexican Spiced Zucchini on the Blackstone

Ingredients:

4-5 chicken tenders cut into cubes

1-2 bell peppers (I did a medley of red, yellow, orange, and green)

1 onion (white or yellow)

Handful of cherry tomatoes

1 zucchini cut into bite sized chunks

1-2 tablespoons Canola oil (can use olive oil, etc)

1-2 tablespoons butter

1 large lemon (or lime)

5-6 outer lettuce leafs

1 cup shredded pepper jack

Your favorite hot sauce

Spice mixture:

1 tablespoon kosher salt

2 teaspoons cracked pepper

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons coriander

2 teaspoons cumin

1 teaspoon Ancho chili powder (optional gives it a little heat)

2 teaspoons regular chili powder

Steps:

1. Mix your spice mixture together.  
2. Warm Blackstone on med/high to high heat.  
3. Cut chicken and veggies into desired pieces.  
4. Add oil to Blackstone and add veggies (both onions and peppers for fajitas and zucchini) and sprinkle well with your seasoning mixture.
5. Add chicken to hot griddle and apply seasoning mixture liberally.  Don’t touch the chicken, let a crust form (around 2-3 mins).  
6. Every 2-3 mins stir all items, and apply more seasoning.
7. When veggies and chicken are done, squeeze lemon over veggies and chicken and remove from the Blackstone.  
8. Build with chicken, veggies, with pepper jack cheese and of course some hot sauce of choice!  
9. Enjoy!

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Mac and Cheese

Mac and Cheese

In the south, if you said you baked mac and cheese, you would get a strange look and possibly a "bless his or her heart".  Well, I'm a believer that this method for mac and cheese is better than a loose, in a pot, mac and cheese.  It has its place.  My mothers mac and cheese was still very tasty, and I ate my fair share of helpings!   

Back to this recipe.  It is very simple, but cheesy, like me.  :) 

Ingredients: 

16 oz Elbow macaroni 

1/4 cup butter

1/3 cup flour 

Salt (1 tablespoon for the boiling water and 1 teaspoon for roux)

Pepper

4 cups milk 

2 cups shredded cheddar (divide in 1 cup increments) 

2 cups Monterrey jack or Swiss (divide in 1 cup increments)

1/2 cup Parmesan 

1/4 block of creme cheese

Step 1 - Preheat oven to 375°

Step 2 - Bring a pot of water to a boil and add macaroni.  Cook until desired texture is reached (9-11 mins).  Drain when done and place macaroni back in the pot.  Set aside ready for other goodies!  

Step 3 - In a medium sauce pan, medium heat, melt butter, stir in the flour, salt, and pepper.  You'll want to cook this mixture for a minute or two.  It rids the flour taste.  This is also call a roux.  Yeah, fancy right?  

Step 4 - After a couple mins of the roux cooking, add the milk.  Stir until it thickens.  It will not be too thick, but thickened from the milk stage.  You may require a whisk to get the lumps out.  

Step 5 - Remove from heat and add the cheeses (1 cup of cheddar, 1 cup of Monterrey jack, half the parm, and 1/4 cup creme cheese).  Stir until smooth and melted.  

Step 6 - Taste this mixture for salt, pepper, and creaminess.  Now's the time to adjust to your liking.  

Step 7 - Pour this mixture in the large pot of macaroni.  Stir to incorporate well.  

Step 8 - Grease a baking dish (9"x13" or whatever you have).  

Step 9 - Spoon half the mixture in the dish.  Top that with cheddar and Monterrey jack.  

Step 10 - Spoon the rest of the mixture over that, and top with the remaining cheddar, Parmesan, and Monterrey jack.  

Step 11 - Bake uncovered for about 30 mins, until bubbly and has browned some on top.  

Step 12 - Serve and enjoy!  

This I feel was one of the best mac and cheeses I have made and my family said the same.  Try it out and tell me what you think.  

Some pictures from the series: 

The cheeses grated

Roux getting nice and happy

It's bubbling 

Going in the oven 

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Make Ahead Breakfast Casserole

Make Ahead Breakfast Casserole

Ingredients:

1  pound breakfast sausage (I used Neese's sausage)

8  large eggs

2  cups milk (I used 1 cup skim and 1 cup half and half )

4-5 slices of loaf bread (I used wheat bread)

1 teaspoon of salt

1 teaspoon of pepper

1-1.5 cups grated cheese (I used a Mexican blend cheese (you can use whatever you like))

1 tablespoon butter (for greasing the dish)

Steps:

1 - Preheat oven to 350°

2 - Crack eggs into large bowl.  Add salt, pepper, and milk.  Whisk until smooth.  

 3 - Brown the sausage in a pan over medium-high heat until done.  Drain off or blot any unwanted grease.  Set sausage aside for layering.  

4 - Grease your baking dish with tablespoon of butter.  

 5 - Chop bread up into one inch cubes.  

 6 - Layer bread cubes into pan. 

7 - Layer sausage into pan on top of the bread cubes.  

8 -  Layer with cheese.  

9 - Pour egg mixture over those layers (I added some sour cream to my egg mixture (about two tablespoons).  

10 - Bake in a 350° oven for 45 min or until the eggs are done and set.  

We make this on Sunday sometimes for our breakfast during the week.  It is a great way to get a great breakfast fast.  Wake up, cut a slice, and place in the microwave for about 45 seconds and you are set.  

The possibilities with this is endless.  You can make this as healthy as you want by using turkey sausage and skim milk to really cut down on the fat and calories.  You can also add veggies like onion, pepper, kale, etc.  

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