Jump back, kiss yourself its so good!! Perfect for lots of hungry people. Recipe and pictures courtesy of Chef Susan DuTemple.
The boss of all grilled cheeses. This one will win over everyone at your next tailgate party. Recipe and pictures courtesy of Chef Susan DuTemple.
Check out Susan’s other recipes!!!
The Doc knows spice, but he is a SIMPLE man in the kitchen.
-30 frozen or fresh large Chicken Wings and Drumsticks
-2 cups Sweet BBQ Sauce (any brand)
-15 Shakes of Garlic Salt
-15 Shakes of Italian Seasoning
-10 Shakes of Doc Meyers’ Hot Pepper Shake
Cook the chicken in the oven or on the grill first. Then, TOSS fully cooked and warm Chicken Wings in a large mixing bowl with other ingredients. Lick your fingers because you are done. 😉
Makes 4 servings
1 bag Rold Gold®pretzel twists
1/8 cup olive oil
1 packet Hidden Valley Ranch® seasonings
1/2 tablespoon Doc Meyers’ Hot Pepper Shake
1 teaspoon garlic powder
Mix pretzel twists and olive oil in a gallon Ziploc® bag and shake well. Mix dry ingredients in a bowl, then add them into the bag with the pretzels and olive oil. Shake well. Pour the mixture out of the bag onto a cookie sheet, and bake for 12-15 minutes at 250 degrees. Let cool, then serve and enjoy. Doc approved snacking!!!
A hearty white chicken chili, with a spicy kick! With the slow cooker doing all of the work, it’s a perfect meal for any night of the week.
2 lbs. boneless, skinless chicken breast
3/4 C green bell pepper, chopped
3/4 C yellow onion, chopped
1 Jalapeño, diced
3 cloves garlic, minced
3 15 oz. cans Northern white beans
11 oz can corn, drained
1 1/2 tsp dried oregano
1/8 tsp cumin
1/2 tsp ground black pepper
2 tsp salt
32 oz chicken broth
1/4 tablespoon of Doc Meyers’ Hot Pepper Shake
Add all ingredients to a 5-6 quart slow cooker. Cook on high for 4 hours. Remove chicken, shred and return to slow cooker and reduce heat to low. Let cook an additional hour. Divide among bowls. Serve with optional toppings such as cheese, scallions, sour cream, etc. Enjoy!!
Makes 8 servings
• 1 pound smoked sausage, cut into 1/4 inch rounds
• 1/2 cup vegetable oil
• 1 (4 pound) chicken, cut into parts
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1/2 cup chopped green onions
• 2/3 cup green bell pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 pounds medium shrimp – peeled and deveined
• 8 cups water
• salt to taste
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• file powder
• In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
• Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
• When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
• Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
• Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in. Enjoy!!
For The Meatballs
•1 pound Lean Minced Beef
• 1 egg
• 1 slice of white bread (crusts removed)
• 2 tbsp Milk
• 1 tbsp parsley (fresh chopped or dried)
• 1 tbs olive oil
• 1/2 tsp Doc Meyers’ Hot Pepper Shake
For The Sauce
• 500 ml Passatta
• 300 ml vegetable stock (400 ml if you like lots of sauce)
• 1 tbsp parsley (fresh chopped or dried)
• 1 tsp white sugar
• Salt & Pepper to taste
• Angel Hair Pasta (or spaghetti)
• Grated Parmesan (optional)
• Additional 1/2 tsp Doc Meyers’ Hot Pepper Shake
• Firstly to make the meatballs. Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, Doc Meyers shake, egg and a little salt & pepper to the mixing bowl and thoroughly mix and knead until smooth and even.
• Get out a plate or tray and start to tear small golf ball sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
• Once all of the mixture is used, put the tray in the fridge and leave for about 20 mins
• For the sauce, add the Passatta, vegetable stock, parsley, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completely cooked through.
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your angle hair pasta. Once this is ready, serve with your meatballs and add a little Parmesan and parsley to garnish. Enjoy!!
They are moist, light, and fluffy every single time…..sweet, with a hunt of spice!! Excite you breakfast. Recipe and pictures courtesy of Chef Susan DuTemple.
Check out Susan’s other recipes.