~ Championship Sliders ~

BIG Football Weekend and I've got a recipe for you.

Spicy Whiskey BBQ Sliders!

(recipe and photo compliments of Ree Drummond)

Ingredients:
2 pounds Ground Meat (Beef, Bison, Turkey)
Salt and Pepper
4 Tablespoons Butter
1 whole Large Onion, diced
1/2 cup Whiskey
1 cup Barbecue Sauce
1/4 cup jarred Jalapeno slices (more to taste)
12 whole Slider Buns or Dinner Rolls, split
Directions: Form the meat into 12 miniature patties then salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove. Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce. Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly. Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun. Get your napkins ready and Enjoy! Hope your team wins! ~ Chef ~

~o~ Comfort Foods ~o~

What's your's?

~ Chef ~

~ Crock Pot Chicken Noodle Soup ~

Ingredients: 2 boneless chicken breasts * 2 carrots (diced) * 2 stalks celery (diced) * 3 (14 ounce) cans chicken broth * 1 small onion (diced) * 6 oz. egg noodles * salt and pepper
Directions: Cut chicken breast into cubes and place into crock pot. Now add the 3 cans of chicken broth. This can be done the night before if you want the chicken to completely fall apart. Now add your diced carrots, onions and celery, salt and pepper to the pot. Cook on low for 7 1/2 hours. Yes, 7 1/2 hours. Then add your noodles and turn on high until the noodles are fully cooked. Add more salt and pepper if needed. ~ Chef ~

~ Oh YES I Did ~

Pork Chops, Southern Potato Salad and Sweet Tea!

"Visions of Summer"

~ Chef ~

~*~ No Wings at this Football Party ~*~

~ Baked Spaghetti ~
~ Caramelized Sweet Potatoes with Praline Pecans ~

~ Chef ~

~ Something Warm for a Cold Day ~

Ingredients:
-7 large tomatoes
-parsley
-1 small can of evaporated milk
-1 quart whole milk
-1/4 cup butter
Directions: Blanch tomatoes in hot water to remove skin. Now cut up tomatoes and place in a Dutch oven. Cook on top of stove for approximately 20-30 minutes till tomatoes are soft and mushy. Let tomatoes cool down to room temperature. Using a potato masher or mixer puree tomatoes. Now on low heat, add the evaporated milk then the whole milk, butter and parsley. Heat slowly till warm through out. Add salt and/or pepper to taste. Serve with crackers, croutons or a grilled gooey cheese sandwich. ~ Chef ~

*~* Grits and Cheese Soufflé *~*

Ingredients:
5 cups water
1 cup milk
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1 1/2 cups stone-ground grits (1/2 pound)
1 1/2 cups shredded sharp Cheddar cheese (5 ounces)
5 large eggs, separated

Directions: In a large saucepan, combine the water, milk, butter and salt and bring to a boil. Slowly whisk in the stone-ground grits and simmer over low heat, stirring frequently with a wooden spoon, until the grits are very thick, about 1 hour. Transfer the cooked grits to a large bowl and stir in the cheese. Let cool slightly, then add the egg yolks, 1 at a time, stirring the grits well with a wooden spoon after each addition. Preheat the oven to 400°. Butter a 2 1/2-quart glass or ceramic soufflé dish. In a large bowl, beat the egg whites until they hold firm peaks. Stir one-third of the beaten egg whites into the grits to loosen them, then fold in the remaining egg whites. Scrape the grits into the prepared soufflé dish and smooth the surface. Bake the soufflé for 30 minutes, or until it is puffed and golden brown and the center is moist but not runny. Serve at once. ~ Chef ~