Author: manthatscooking

No comments

Coffee Chipotle Steaks

  By , ,

Coffee Chipotle Steaks

It’s time to step up your steak game with easy and serious flavor! This recipe is surprisingly delicious and you get to make your own steak rub!

Ingredients

  • 1 tablespoon espresso
  • 2 teaspoons chipotle powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 2 ribeye or NY strip steaks
  • 1 package large asparagus

Print This Recipe Print This Recipe

Directions

In a small mixing bowl, combine espresso, chipotle powder, smoked paprika, kosher salt, pepper, and brown sugar. Mix the ingredients together for about 1 minute until thoroughly combined. Next lightly coat the full surface of the steaks in olive oil. This will help the rub to stick to the steaks. Next, completely cover all sides of each steak with the rub. It’s a good idea to coat the steaks heavily with the rub, more is better! For this recipe, large asparagus makes an excellent side dish. To prepare these, lightly coat them first in olive oil, then sprinkle with salt and pepper. Next, preheat your grill to 500F and if you have wood chips, use mesquite or Jack Daniels oak barrel chips. Once your grill reaches temperature, add the asparagus to the grill. Large asparagus is thick and takes some time to cook so give them a 5 minute head start. Next add your steaks to the grill cooking at 7 to 10 minutes per side. When the steaks reach your desired finished temperature, pull from the grill and enjoy!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Caprese Capicola Breads

  By ,

Caprese Capicola Breads

Need an appetizer for Thanksgiving or Easter or any NFL Sunday? Try this recipe for a multi layered flavor explosion!

Ingredients

  • 2 French baguettes
  • 1 16 oz package mozzarella
  • 1 4 oz package feta (optional)
  • 1 3oz boar’s head sweet capicola
  • 1 2oz basil leaves
  • 4 plum tomatoes
  • 1 stick butter
  • ⅓ cup olive oil
  • ⅓ cup balsamic vinegar
  • 1 tablespoon herbs de provence

Print This Recipe Print This Recipe

Directions

First, melt one stick of butter on the stove top or microwave. Next, cover 2 cookie sheets with aluminum foil. Slice the baguettes into ½ inch slices and place the slices on the cookie sheets. Brush the melted butter on one side of all the bread slices. Next, flip the bread slices so that the buttered side is down. Brush the top side with a light amount of balsamic vinegar. Cut each slice of capicola into 4 equal parts. Place one capicola part on each bread. Using a mandolin, slice the 4 plum tomatoes using a medium slicer insert. Add a slice of tomato to each bread. Salt and pepper the tomato topped breads. Next, cut basil leaves to the size of the bread slices and add to the top of the tomato. Slice the mozzarella to roughly the size of the bread and add to the top of each bread. If you decide to use the optional feta, do the same using up all the feta. Drizzle a light amount of olive oil over the breads. Season each bread with herbs de provence. Preheat your oven to 350. Bake the breads for 30 minutes or until the cheese is brown and melting. If after 30 minutes the cheese is not brown, turn on the top broiler in the oven and cook for 2 minutes. When using the broiler, keep an eye on the breads. The broiler works fast be sure not to burn your cheese!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Tailgate Wings

  By ,

Tailgate Wings

It’s football time again and we have some easy wing recipes that you and your tailgate friends will enjoy.

Ingredients

  • 3 – 5 lbs chicken wings
  • 1/2 teaspoon everglades heat seasoning
  • 2 tablespoons grace jerk marinade
  • 1/2 teaspoon dried thyme
  • 1/3 cup franks red hot wing sauce

Print This Recipe Print This Recipe

Directions

First, prepare your wings by separating the wings from the drums then remove the wing tip. Add half of the chicken to one zip seal bag and the other half to another bag. In the first bag, add the Everglades Heat seasoning, dried thyme, and some Franks Red Hot wing sauce. You can eyeball this sauce amount or if you already measured out 1/3 cup, add half of this. Seal the bag making sure to remove as much air as possible. Mix up the contents of the bag until the chicken looks evenly coated. In the second bag, add jerk marinade and Franks Red Hot wing sauce. Repeat the seal and mix steps. Place both bags in the refrigerator overnight. If you like wet wings or minced garlic wings, pour some Franks Red Hot in another zip seal bag and add minced garlic or place that in another separate bag. On the next day, load up your zip seal bags into your cooler and head out to the stadium. Fire up your tailgating grill and cook these wings until they reach 165 F. For extra wet, let them cool a few minutes, then add them to the bags of Franks and / or minced garlic and mix the chicken around until well coated.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Grilled Chicken Breast Pollo Asado

  By ,

Grilled Chicken Breast Pollo Asado

Need a new grilled chicken recipe? Who doesn’t right? This recipe packs a delicious flavor in an overnight marinade for your next chicken grilling adventure. For this recipe we are using 2 boneless skinless chicken breasts, but you could certainly use a 1/2 chicken or a pack of 6 boneless skinless chicken thighs.

Ingredients

  • 2 – 6 chicken breasts
  • 1 jalapeno pepper
  • 4 garlic cloves
  • 1 cup cilantro
  • 1/4 red onion
  • 1 lime juiced
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin

Print This Recipe Print This Recipe

Directions

First start with mincing a ¼ of a red onion. If you have a mini food chopper, just do a rough cut on the veggies rather than mincing. Next remove the seeds and mince 1 jalapeno pepper. Next peel and mince 4 garlic cloves. And finally wash and pick 1 cup of cilantro leaves. Add all these ingredients to a 1 gallon zip seal bag. Next add the wet ingredients to the bag, followed by all seasoning ingredients. Next, score the chicken breasts with a knife to help with the marinating process. Place the chicken in the marinade bag, then place the bag in the refrigerator overnight. On the next day, preheat your grill to 500 degrees. If you have wood chips, try using pecan or apple wood. Cook the chicken over a low burner at 8 to 10 minutes per side. Try to maintain around 400 – 500 degrees in your grill to sear the chicken keeping it juicy inside. Once the chicken reaches 165F it’s ready to eat!

Print This Recipe Print This Recipe

Watch How To Make This Recipe