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Podcast title GOOD FOODIE
Website URL http://goodfoodie-keith.blogsp...
Description My adventures in good cuisine and the places that serve it!
Updated Tue, 17 Sep 2019 04:00:05 +0000
Image Some Rights Reserved
Category Recipe
FYI
Health
Review
Recipes
Art
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Link to this podcast GOOD  FOODIE

Episodes

1. Meringue Topped Pecan Custard Pie
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Description:
Hey babies...This is your secret weapon recipe... The one you you pull out for special occasions..

It's an amazing variation on the pecan pie everyone knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast.

INGREDIENTS:


Pastry for single-crust pie (9 inches)

3/4 cup sugar

1/4 cup all-purpose flour

1-3/4 cups 2% milk

6 tablespoons butter, cubed

3 large egg yolks

1 cup chopped pecans, toasted

1 teaspoon vanilla extract

MERINGUE:

3 large egg whites, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

6 tablespoons sugar

DIRECTIONS:

On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

Trim to 1/2 in. beyond rim of plate; flute edge.

Refrigerate 30 minutes.

Preheat oven to 425°.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.

Cool on a wire rack. Reduce oven setting to 350°.

In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla.

For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.

Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.

 Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.


DON'T SWEAT THE TECHNIQUE:


 Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. 


And there you have it...Eat well my friends!



2. Turkey Chilli
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Description:



Hey guys...I know it's been a long time since I posted on this blog...but I'm back...So check this out..Frugal turkey fans will love this simple chili recipe that uses $6 of canned tomatoes and beans, $4 of ground turkey, and $2 of spices and cooking oil to make a large batch that serves eight. The total cost is $12, which leaves plenty of room in the $20 budget for fixings like chips, rice, salad, and avocado.

Check it out..

INGREDIENTS:

 tablespoon vegetable oil +

1 pound ground turkey

+2 (10.75 ounce) cans low sodium tomato soup

+2 (15 ounce) cans kidney beans, drained

 +1 (15 ounce) can black beans, drained

+1/2 medium onion, chopped White Onion, Large See Store for Price Buy on AmazonFresh

+2 tablespoons chili powder


+1 teaspoon red pepper flakes

+1/2 tablespoon garlic powder

+1/2 tablespoon ground cumin

+1 pinch ground black pepper

+1 pinch ground allspice

+salt to taste

Add all ingredients to list

DIRECTIONS:

Heat the oil in a skillet over medium heat.

Place turkey in the skillet, and cook until evenly brown; drain. 2 Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.

 
 Cover, and cook 8 hours on Low or 4 hours on High.


And there you have it...Inexpensive and yet good..Enjoy!  Eat well my friends!


3. Rhubard Pie..
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Description:
I heard this on television shows...Always thought it was fictional....What the hell is Rhubarb...Well, we are about to find out...


INGREDIENTS:


3 tablespoons quick-cooking tapioca

 4 cups sliced fresh strawberries

2 cups sliced fresh rhubarb

3/4 cup sugar

1 teaspoon grated orange zest

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3 drops red food coloring, optional Pastry for double-crust pie (9 inches)


DIRECTIONS:


1. Preheat oven to 425°.

Place tapioca in a small food processor or spice grinder; process until finely ground.

2 In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil.

Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally.

 Transfer to a large bowl; cover and refrigerate overnight.

 3. On a lightly floured surface, roll one half of dough to an 18-in. circle.

Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups.

Repeat with remaining dough.

Spoon strawberry mixture into muffin cups.

4.Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool. Pastry for double-crust pie (9 inches):

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly.

 Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap.

Refrigerate 1 hour or overnight.


There it is...It's real...Enjoy...Eat Well My Friends







4. Meringue with Strawberries
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Description:
It's summer and I'm in a desert kind of mood!

Meringue is so simple to make at home; with an electric whisk the mixture takes just minutes to prepare.

The addition of a little lemon juice helps to keep the meringue shiny.

You then pop it in the oven on a low temperature for several hours and go and do something else while the meringue slowly cooks. ( Look at your phone or tablet...Read an excerpt of a book... Read my other two blogs.)

This is a large meringue nest; if you prefer to make smaller nests, cooking time would be reduced by about half. It makes a delicious dessert topped with Italian zabaglione and some fresh strawberries.


INGREDIENTS:


For the meringue
•3 egg whites

•1 pinch salt

•250 g caster (superfine) sugar

•0.5 tsp lemon juice

•10 g icing (confectioners’) sugar, sifted

•200 g strawberries, hulled and quartered


For the zabaglione

•4 egg yolks

•100 g caster (superfine) sugar

•3 tbsp Marsala wine

DIRECTIONS:

1.Preheat the oven to 75°C/165°F/gas mark ¼ or as low as it will go. Line a 24cm/9½-inch diameter round baking sheet with baking parchment.

2 Put the egg whites and salt in a bowl and whisk until stiff peaks form. Gradually add the caster sugar, whisking all the time. Add the lemon juice and whisk until the sugar has dissolved.

3 Put the mixture into a piping bag (pastry bag) and pipe a large nest onto the baking parchment. Alternatively, if you don’t have a piping bag, you can use a large spoon. Sprinkle with icing sugar and immediately place in the oven for 4 hours.

4 Remove from the oven and leave to cool slightly before carefully removing from the baking sheet, and then leave the meringue to cool fully.

5 Meanwhile, make the zabaglione. In a small heatproof bowl, whisk together the egg yolks, sugar and vin santo. Place over a saucepan of gently simmering water, whisking all the time until the mixture begins to boil and thicken. 6 Remove from the heat, whisk well to get rid of any lumps, and leave to cool. 7 Put the meringue on a serving plate, fill the middle with the zabaglione and decorate with strawberries.

Another nice cool treat for a summer day...Enjoy! Eat Well My Friends!


5. Honey Dew ,Jicama and Mango Salad
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Description:
Heyyyy, Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch to your munch!

INGREDIENTS:


½ small honeydew or Snow Kiss melon (about 1½ lb.)

 1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds

1 ripe but firm mango, peeled, thinly sliced

¼ cup fresh lime juice

Kosher salt

Tajín Clásico seasoning and lime wedges (for serving)

DIRECTIONS:


Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon).

 Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.

Using a mandoline or a sharp knife, thinly slice melon into rings.

Toss melon, jicama, and mango on a platter with lime juice; season generously with salt.

Sprinkle with Tajín, and serve with lime wedges and more Tajín.

Enjoy!  Eat Well my friends


6. Key Lime Pound Cake
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Description:

This looks so good and unfortunately I can't find a bakery open that has this...but what I can do is lay a recipe on you for making this.

INGREDIENTS:


4 sticks butter, that’s 1 pound, room temperature

3 cups sugar

6 large eggs, room temperature

4 cups all-purpose flour

1/2 cup fresh key lime juice

1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)

4 teaspoons key lime zest, minced

1 teaspoon vanilla extract.

DIRECTIONS:


Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. (My pan is 10 1/2″ and it’s just fine.)

Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.

Add the sugar and again beat well for at least 5 minutes. (I use a stand up mixer and beat the mixture 10-15 minutes. I don’t like a “grainy” cake.)

One at a time add the eggs and beat only until the yellow disappears.

Stir juice, milk, zest and vanilla together.

Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.

Begin and end with flour. Mix well but just enough to incorporate all ingredients. (You don’t want a tough pound cake!)

Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.

Bake for 1 hour and 45 minutes or until cake tester comes out clean.

 Cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

 KEY LIME CREAM CHEESE ICING:

8 ounces cream cheese, room temperature

3-4 tablespoons butter, room temperature 4 cups confectioner’s sugar 1/4 cup freshly squeezed key lime juice

2-3 teaspoons key lime zest

1 teaspoon vanilla extract Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.

Add confectioner’s sugar and beat well until completely smooth and fluffy.

Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.

Ice cake. This makes quite a bit of icing.

After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

Enjoy!  Eat Well My Friends:


7. Cherry Tomato Mozzarella Saute
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Description:


This is a side dish from the Southwest. It  is fast to fix and full of flavor. The mix of cherry tomatoes and mozzarella pairs well with almost any main dish you can think of.

Seriously...I've never had this before...but it looks delish...I think you should trust the recipe. It's really quite simple.


INGREDIENTS:

2 teaspoons olive oil

1/4 cup chopped shallots

1 teaspoon minced fresh thyme

1 garlic clove, minced

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces fresh mozzarella cheese cut into 1/2-inch cubes

DIRECTIONS:

In a large skillet, heat oil over medium-high heat;

 saute shallots with thyme until tender.

Add garlic; cook and stir 1 minute.

Stir in tomatoes, salt and pepper; heat through.

Remove from heat; stir in cheese.

It can't get any simpler than that....

Enjoy!  Eat Well My friends!


8. Pangratto Pasta with Pepperoni
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Description:
Author Emily C. says Blanket your pasta in hearty, spicy, fiery-red pepperoni pangrattato. It's my totally unorthodox version of the classic Italian garnish. The whole dish comes together easily: Make the pangrattato while the water heats. Prepare the sauce while the spaghetti cooks. Top each bowl with the spicy crumbs. In under 20 minutes, dig in at the table.


INGREDIENTS:

For the pasta:

 Kosher salt

12 ounces spaghetti

3 tablespoons olive oil

3 garlic cloves, thinly sliced

3 tablespoons lemon juice, divided

1/2 cup finely grated Parmesan, plus more for serving


For the Pepperoni Pangrattato:

1 tablespoon olive oil

2 1/2 ounces pepperoni (either pre-sliced or the type sold in sticks), medium chop

1/2 cup panko Lemon zest from 1 large lemon

1/3 cup finely chopped parsley (well-dried to keep the crumbs crispy)

DIRECTIONS:

Bring 4 quarts of water to a boil.

1.Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)

2. While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.

3.While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 2 tablespoons lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.

4.Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add the Parmesan and toss again.

And there you have it...Enjoy!  Eat well my friends!


5.Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.


9. Chicken Fajitas.
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Description:
It's been a few weeks hasn't it? Well I'm back...with a nice easy summer meal choice... Fajiatas are the perfect weeknight dinner. Minimal prep and minimal cook time means these can be on your table FAST. Feeling lazy AF? These Slow-Cooker Chicken Fajitas are even less work! Check it out..


INGREDIENTS:

 For the marinade

1/2c. plus

1 tbsp. extra-virgin olive oil

1/4c. lime juice, from about 3 limes 2tsp. cumin

1/2tsp. crushed red pepper flakes

 1lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

3 bell peppers, thinly sliced

1 large onion,

thinly sliced Tortillas, for serving ..


DIRECTIONS:

In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.

Season chicken with salt and pepper, then add to bowl and toss to coat.

Let marinate in the fridge at least 30 minutes and up to 2 hours.


When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.

Add chicken and cook until golden and cooked through, 8 minutes per side.

Let rest 10 minutes, then slice into strips.


Add bell peppers and onion to skillet and cook until soft, 5 minutes.

 Add chicken and toss until combined.

Serve with tortillas .

And there you have it...Enjoy!  Eat Well My Friends!


10. A Simple Recipe for Lasagna
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Description:



I haven't posted a pasta recipe in awhile.....So Today...I'm in the mood for Lasagna..and here is a simple recipe..

INGREDIENTS:

1 lb. (450 g) lean ground beef

  2-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided

  2 cups light ricotta cheese

  1/2 cup Kraft 100% Parmesan Grated Cheese, divided 1/4 cup chopped fresh parsley

  1 egg, beaten

  1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

  1-1/2 cups water

  12 lasagna noodles, uncooked

(Please forgive the shameless commercial plugs for certain products...but it's their recipe!)

DIRECTIONS:

Heat oven to 350°F.

  Brown meat in large skillet on medium-high heat.

Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce.

Repeat layers twice. Top with remaining noodles and meat sauce.

 Sprinkle with remaining mozzarella and Parmesan.

Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

There it is...Enjoy....with a bottle of wine..


Eat and drink well my friends!



11. Asian Tomato Beef
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Description:
 
Asian Tomato Beef Look ,Spend  just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.

INGREDIENTS:

2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup (Shameless plug and Free Advertising.

  1/3 cup soy sauce

  1/3 cup apple cider vinegar

1 1/2 teaspoons garlic powder

  1/4 teaspoon ground black pepper

3 pounds boneless beef round steak, cut into strips

  6 cups broccoli florets

6 cups hot cooked white rice

DIRECTIONS:

Step 1

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.

Step 2

Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.

Step 3

Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.


Don't Sweat the technique:


Time-Saving:This recipe may also be cooked on HIGH for 4 to 5 hours.

•Serving Suggestion:Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.

There it is...enjoy!  Eat Well My Friends!


12. Sticky Asian Meatballs
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Description:


That just looks good before I even talk about the recipe, doesn't it? Yeahhhhh.

I love spaghetti and meatballs, but sometimes you need to take things up a notch. Feel me on that? Voilà, a flavor-packed recipe with sliced scallions, sesame seeds and carrot furls.


INGREDIENTS:

MEATBALLS

Nonstick spray

1 pound ground pork

½ cup bread crumbs

1 bunch scallions, minced

1 large egg

3 garlic cloves, minced

2 tablespoons grated ginger

2 teaspoons sriracha

1 tablespoon soy sauce

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

SAUCE

1 teaspoon sesame oil

3 garlic cloves, minced

1 tablespoon grated ginger

½ cup hoisin sauce

¼ cup rice vinegar

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon sriracha

NOODLES

8 ounces udon noodles

1 carrot, peeled

1 bunch scallions, thinly sliced on the bias Sesame seeds, for serving .


DIRECTIONS:

1. MAKE THE MEATBALLS:
 Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium bowl, mix together the pork, bread crumbs, scallions, egg, garlic, ginger, sriracha, soy sauce, salt and pepper.

3. Form the mixture into 2-inch balls and place onto the baking sheet.

4. Bake until the meatballs are fully cooked, 17 to 20 minutes.

5. MAKE THE SAUCE: While the meatballs cook, heat the sesame oil in a medium pot over medium-low heat. Add the garlic and ginger, and cook until fragrant, about 1 minute.

6. Add the hoisin sauce, rice vinegar, honey, soy sauce and sriracha; bring the mixture to a simmer. Simmer until the mixture thickens slightly, about 5 minutes. Keep warm over low heat. When the meatballs are finished cooking, add them to the pot and stir until they are well coated in the sauce.

7. MAKE THE NOODLES: Bring a large pot of salted water to a boil. Add the noodles and cook according to packaging instructions. Drain well.

8. To serve, place the noodles on a serving platter and top with the meatballs.

Use a vegetable peeler to peel the carrot length wise into long strips, then roll them into curls.

Garnish the platter with scallions, sesame seeds and carrot curls.

Enjoy!  Eat well my friends!


13. Slow Cooker Pork Chops
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Description:
What a nice way to start the month off than with a nice slow cooker recipe for Pork Chops..Huh?

If you've never had pork chops from a slow cooker before, this is the recipe to try.

INGREDIENTS:
 
2 pounds bone-in pork chop (about 6 chops),

3/4-inch thick

1 medium onion, chopped (about 1/2 cup)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup orCampbell's® Condensed 98% Fat Free Cream of Mushroom Soup (Shameless plkugs)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

6 cups hot cooked instant white rice


DIRECTIONS:

Step 1

Season the pork as desired. Layer the pork and onion in a 3 1/2-quart slow cooker.

 Stir the soups in a small bowl.

 Pour the soup mixture over all.

Step 2

Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.

 Season to taste.

 Serve the pork and sauce with the rice

And that my friends is it...Enjoy!  Eat Well my friends.


14. Pan Fried Steak
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Description:
Just when you thought there was no new way to fix steak...Here I come with one...


Ingredients

2 strip steaks (each about 1 inch thick), room temperature

Kosher salt and freshly ground pepper

1 teaspoon unsalted butter Simple Steak Sauce, optional .

  Directions 1. Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes.
Generously season steaks with salt and pepper.

 Add 1/2 teaspoon butter to pan, then immediately top with one steak.

Repeat with remaining 1/2 teaspoon butter and steak.

Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare

. Transfer to a cutting board and let rest 5 minutes.

Slice steaks against the grain; serve with sauce, if desired.

2. Heat a 10- or 12-inch cast-iron skillet over high heat.

Season the steaks liberally with salt and pepper.

Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak.

Repeat with the remaining steak.

Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare.

Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.


ENJOY!!! EAT WELL MY FRIENDS!


15. Easy Peach Cobbler
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Description:

Here is a sweet treat for the beginning of the Week...Perhaps the easiest Peach Cobbler recipe you will find..


The cobbler is a delicious treat that melds together sliced fruit, sugar and a beautiful golden topping. If you love dessert but don't love the floury mess or mathematical challenge of rolling out perfectly concentric pie crusts, then this tutorial on how to make peach cobbler will be your jam.

Choosing the Perfect Peach For this cobbler recipe, below, you'll want to wait for fresh peaches.

How can you tell if they're ready to be plucked—either from a tree in your own personal orchard or if you're an urban kind of person like yours truly then from the grocery store bins?

Look for three indicators of freshness,

1.Color. A deep, golden yellow that's hiding behind the red of the peach.

2.Touch. You're looking for soft to very soft if you want to use the peach right away.

3.Skin Texture. Look for wrinkles of peach skin around the stem, indicating that water is leaving the peach, intensifying its flavor.

Okay, with that said and done on with the recipe..


INGREDIENTS:


6-8 large, ripe peaches

2 ½ tablespoons cornstarch

 3/4-1 cup sugar Crust:

1 cup all-purpose flour

2 large egg yolks

¼ cup butter

1 teaspoon baking powder

1 cup sugar

2 large egg whites, room temperature, stiffly beaten


DIRECTIONS:


Step 1: Peel and Slice Your Peaches If this is your first time tackling cobbler, you're going to be a little bit surprised by how diva-ish peaches are. Firstly, they come with a pit. You need to get rid of the pit. Prior to peeling your peaches, which will make them far too slippery to handle, slice around the peach lengthwise and grasp each half of the peach, twisting to separate.

Sometimes this works. Sometimes, you squish the peaches like the Incredible Hulk because you followed the above recommendations and got the really soft peaches, which are perfect, until you try to slice them. If it works, then you can remove the pit and begin to slice and peel (I like to do it in that order). Prepare to be covered in sticky peach juice.

Prepare to rue the day you decided to work with fresh peaches. But trust me, it'll all be worth it. Also, peach cobbler is supposed to be and look messy. If it's messy, you've done it justice! It might help if you take a quick detour and whip up a batch of these sparkling peach Bellinis first.

Step 2: Combine All the Things First combine the sliced peaches, cornstarch and sugar and pour them into a greased 13x9-inch baking dish. (Check out our list of the best casserole dishes—one of these might be your perfect cobbler holder.)

Then combine the flour, egg yolks, butter, baking powder and sugar in another bowl. Fold in the egg whites. Spread over the peaches, or plop down mounds of this in biscuit-like shapes, if you're a stickler for tradition. I preferred to spread it out, accentuating the messy factor. Except I call it "rustic."

Step 3: Bake Until Bubbly You probably wanted to preheat your oven a little earlier. If you forgot, do that now. Your cobbler needs to bake at 375 degrees for about 45 minutes, or until it's bubbly and your biscuit crust is a nice Pinterest-worthy golden brown.

Optional: Add a Cinnamon Sugar Crumble Purists may tell you not to mess with perfection, but for those daring to step outside the box, adding a cinnamon sugar crumble will take your peach cobbler to the next level. 

Combine 1/3 c. sugar, ¼ c. all-purpose flour, 1 tsp. cinnamon and a pinch of salt. Then add 2 tablespoons of cold, unsalted butter, using a fork, until it resembles a crumble. Add to the top of your cobbler for the last 15 minutes of baking.

Serve With Your Finest Vanilla Ice Cream This is a must! You may as well not slow down the sugar train now.


Enjoy!  Eat well My Friends!


16. Pork Marbella
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Description:
Thought I'd come with something fancy this time...Pork Marbella...

I took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.

The meat is marinated and then cooked in those same delicious juices, which get turned into a luscious sweet-and-sour pan sauce..

Check out the Recipe...

INGREDIENTS:


2 1-lb. pork tenderloins

2 tsp. kosher salt

1 cup dry white wine

½ cup pitted prunes, torn in half

⅓ cup (packed) light brown sugar

¼ cup capers,

plus 1 Tbsp. caper brine

½ cup pitted Spanish green olives

¼ cup red wine vinegar

4 garlic cloves, peeled, smashed

2 bay leaves

1 Tbsp. dried oregano

 ¼ cup plus

1 Tbsp. extra-virgin olive oil

1 Tbsp. unsalted butter

¼ cup chopped parsley


DIRECTIONS-


Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, salt and pepper in a large bowl.

Add the pork and stir to coat.

 Cover the bowl or transfer contents to a big Ziploc bag and refrigerate for a couple of hours or overnight. Heat the oven to 400 degrees.

Remove the pork and wipe it off, reserving the marinade. In a medium roasting pan, over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total. Remove pork to a plate and add a couple of splashes of white wine to the pan to deglaze the tasty bits.

Turn off heat. Place the pork back in the pan. Pour marinade, olives and all, over the meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat. Sprinkle pork with the brown sugar.

Roast, basting once with the pan juices, until an instant read thermometer reads 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes. Meanwhile, place the roasting pan over one or two burners on medium high and simmer to reduce the sauce a bit. Slice the pork into medallions. (Great served over a puddle of soft polenta.

Use instant polenta, but add twice the amount of liquid called for on the box: a mix of half milk, half water. After cooking, season with salt and whisk in several tablespoons of butter and a handful or two of freshly grated Parmesan.).

 Spoon a good amount of polenta onto each plate and place medallions on top. Sauce the pork and pass the remaining juice in a gravy boat.

ENJOY!  EAT WELL MY FRIENDS


17. Instant Pot Chicken Wings
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Mmmmmm don't they look good?   That's instant pot barbecue wings....

These Instant Pot Chicken Wings are the perfect easy appetizer to serve at parties, for game day or any time you feel like having a lip smacking hearty snack.


INGREDIENTS:

1 cupwater4 poundschicken wings (fresh or frozen, bone-in)5 tablespoonssoy sauce3 tablespoonsMirin½ cuphoney¾ cupwater3 tablespoonssesame oil1 tablespoongarlic (minced)1 tablespoonginger (minced)¼ teaspoonred pepper flakes (or more)3 tablespoonscornstarch3 tablespoonswater
DIRECTIONS:

Here's what you need-



Chicken wings – fresh or frozen, both workWaterInstant Pot trivet with handlesYour favorite sauce for the wingsA baking sheet and a baking rack to broil the wings..
All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browningCooking wings in the Instant Pot or any other pressure cooker is very easy and it involves just a few steps:Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browning.Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.That's pretty much it...Add a salad and some Ice Tea and you have a nice meal...

Enjoy...Eat and drink Well My Friends!


18. Bangers and Mashed
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Having been to London at least three times in my life...An absolute Pub favorite is Bangers and Mashed....(Sausage and Mashed Potatoes).


Sure, people have found lots of other ways to celebrate St. Patrick’s Day, but those of us who love to honor the Irish roots of the holiday know it’s really all about the food — and a great bangers and mash topped with gravy ,is the second most important part of the holiday (after corned beef and cabbage of course).


This dish is easy to pull off.  If you can’t find traditional Irish sausage (bangers), your favorite go-to sausage will work just as well.


INGREDIENTS:


2 pounds russet potatoes, peeled

1/2 cup whole milk (more may be needed)

8 tablespoons unsalted butter, divided

Kosher salt and pepper, to taste

8 Irish sausages

1/4 cup all-purpose flour

2 cups Guinness stout 1 cup beef stock

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce.


DIRECTIONS:


To a large pot, add the peeled potatoes, fill with water, and boil over high heat.

Once the potatoes are fork tender, remove them from the heat, and drain.

Add in 4 tablespoons of butter and half of the milk.

Stir to combine while mashing the potatoes.

Add in more milk until you reach the desired consistency.

 Cover to keep warm. While your potatoes are cooking, add the sausages to a large skillet filled with 1 cup of water.

Boil the sausages over medium-high heat until fully cooked.

Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages.

Remove the sausages from the pan, and cover with foil to keep them warm.

To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter.

When the butter has melted, whisk in the flour until it’s melted and smooth.

 Slowly pour in the Guinness and beef stock while whisking continually.

Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.

Boil slightly, until the gravy starts to thicken.

Add in the sausages to rewarm them, and serve with mashed potatoes.

There you have it and enjoy these with a Guiness Stout!

Enjoy!  Eat and drink well my friends!


19. Chicken Fried Steak
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Hey babies,there are a lot of ways to make a cheap cut of steak tender and delicious, but Southerners know that no marinade holds a candle to a chicken-fried steak. Pound that round steak nice and thin and treat it like the best fried chicken recipe from there. Soon, you’ll know perfection.. Here check out this recipe..

INGREDIENTS:
4 round steaks, about 1/2 pound each 2 Cups all-purpose flour 2 Teaspoons salt 2 Teaspoons freshly ground pepper 4 Tablespoons paprika 1/4 Teaspoon cayenne pepper 2 eggs 1/2 Cup buttermilk 1/2 Cup beer 1/2 Cup canola oilDIRECTIONS:

Tenderize the meat by pounding it out until it’s even.

In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set aside.

In another bowl, whisk in the eggs, buttermilk, beer, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.
In a deep, heavy skillet, heat oil.

While oil is heating, prepare the steaks by dredging them first in the flour mixture, coating evenly. Shake off any excess. Then dip the steaks in the beer batter, followed again by dipping them in flour. Aim for an even coating. Place the steaks on a plate.

Test the oil by dropping a bit of beer batter in. It should sizzle. When ready, gently slide steaks one by one into the oil. Don’t overcrowd the pan. Cook each steak about 3 minutes, then gently turn it, and cook another 3 minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Place cooked steaks on a paper towel-lined plate.

Serve with Southern white gravy, mashed potatoes and Texas toast.

How nice is that..Enjoy Babies!


20. Spiced Lamb Tangine
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You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew. A Dutch oven works great! This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes—just chop them so they’re raisin-sized.  Check it out!

INGREDIENTS:

2 lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces
 Kosher salt
3 Tbsp. extra-virgin olive oil
1 large yellow onion, chopped
1 1½" piece fresh ginger, peeled, finely grated
4 garlic cloves, thinly sliced 2 bay leaves
 ¼ cup golden raisins
 ⅓ cup plus 2 Tbsp. slivered almonds
 2 Tbsp. tomato paste
1 tsp. ground cinnamon
1 tsp. ground cumin ½ tsp. crushed red pepper flakes
 ½ tsp. ground turmeric
¼ tsp. ground cardamom
½ small red onion, very thinly sliced
1 cup mint leaves, torn if large
 ½ lemon

DIRECTIONS:

Pat lamb dry with paper towels, then season on all sides with salt.

Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).

Heat oil in a large Dutch oven or other heavy pot over medium-high.

Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total.

Using a slotted spoon, transfer lamb to a plate.

Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes.

Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds.

 Cook, stirring occasionally, until garlic is softened, about 3 minutes.

Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom.

 Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes.

Pour in 6 cups water and bring to a boil.

Reduce heat to medium-low and bring to a bare simmer.

Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes.

Remove from heat; taste and adjust seasoning with salt.

Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes.

Transfer to a cutting board and let cool before coarsely chopping.

Toss red onion and mint in a small bowl.

Squeeze out juice from lemon over; season with salt.

Toss again to coat. Ladle stew into bowls.

Top with chopped almonds and onion salad.

Enjoy, Eat Well My Friends!


21. Pasta with Creamy Sundried Tomato and Scallion Sauce
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This is perfect for a snowy day when you're trapped inside...Actually, it's perfect for any day if you like pasta and Italian food like I do.

This  is another 5-ingredient weeknight pasta dinner hero dish.  It’s a recipe to reach for when the most appealing thought about dinner is how little time it will take in front of the stove.

See,I write for working people...Tired working people.

INGREDIENTS:
Kosher salt to taste 1 pound spaghetti or other long skinny pasta 6 scallions, trimmed and cut into pieces, both white and green parts(Optional) 16 to 20 sundried tomatoes (in oil, drained), roughly chopped 1 cup half-and-half Freshly ground pepper to taste 1/3 cup chopped parsley ¼ cup grated Parmesan cheese, plus more to serveDIRECTIONS:

1. Bring a large pot of water to a boil over high heat.  Salt the water generously, and let it return to a boil.  Add the pasta, and cook accordingly to package directions, stirring occasionally.  You will want to drain this pasta and reserve 1 cup of the cooking liquid about two minutes before it is thoroughly cooked, as it will continue to cook in the sauce.

2. While the pasta is cooking, add the scallions, tomatoes and about one quarter cup of half-and-half to a blender or food processor.  Puree the mixture.  Pour it into a saucepan along with the rest of the half-and-half and heat until almost simmering over medium low heat.  Do not allow the mixture to boil or it will separate.  Season with salt and pepper.

3. Drain the almost-cooked pasta, adding 1/2 cup of the reserved cooking water to the creamy sauce.  Return the pasta to the large pot,add the sauce, and toss and stir over medium heat for another minute or two (tongs are very good for this) until the sauce is evenly distributed in the pasta, and the pasta is cooked to your liking.  Add some or all of the remaining pasta cooking water if desired. Stir in the parsley and the ¼ cup Parmesan and serve hot.  Pass the extra Parmesan at the table.

Optional additional ingredients: Add 2 tablespoon drained and rinsed capers along with the Parmesan and parsley, add some shredded fresh basil in addition to, or in place of, the parsley. 
A nice chilled Red Wine would go nicely with this..Enjoy!  Eat  And Drink Well My Friends!


22. Sticky Spare Ribs
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This sounds Funky...Funky as in Good..

Chef Masaharu Morimoto’s sticky spare ribs are an easy favorite for diners and the Iron Chef as well. With the Chinese New Year approaching — Year of the Pig no less — Morimoto shared this recipe for this decadent dish. If cooking them up seems like too much work, you can find them at his Disney Springs restaurant Morimoto Asia as well.

INGREDIENTS:

 Hoisin Chili Sauce-


1 cup hoisin
3 cup Mae Ploy chili sauce
1/2 cup rice vinegar
1/2 cup white sugar
1/4 cup fish sauce
1/4 cup soy sauce
Pork Rib Braise
1-rack pork ribs


5 ounces ginger (chopped)
2 ounces garlic (chopped)
1 ounce canola oil
1 white onion, rough cut
1/4 cup cooking wine
1 cup tamarind paste
Frying/Garnish
2 cups of cornstarch
Oil for frying
2 tablespoons freshly chopped cilantro

DIRECTIONS-

To make Sauce
In a medium bowl, combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve. The sauce can be made and kept overnight in the refrigerator.
Braise Pork Ribs
1. Preheat the oven to 250 degrees.
2. Place pork ribs in an ovenproof pan. Place the ginger, garlic, white onion, cooking wine and oil into the pan. Cover with water and add the tamarind paste and gently stir the paste into the mixture.
3. Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees or until the meat pulls away easily from the bone.
4. Allow the ribs to cool in the braising liquid until able to handle easily. Once cooled slice the rack apart into individual ribs.
5. In a deep fryer or a fry pan heat enough oil to cover the ribs to 350 degrees. Lightly coat each of the braised/cooled ribs in cornstarch; fry until golden brown and crispy (about 2-3 minutes) and place on a wire rack to drain and cool slightly.
6. Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving. Top with the fresh chopped cilantro and serve immediately.

THERE IT IS...ENJOY! EAT WELL MY FRIENDS!


23. Chicken with Herb Roasted Tomatoes And Pan Sauce
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Hey babies, Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier. Check it out.

INGREDIENTS:

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons herbes de Provence

1 teaspoon kosher salt plus more Freshly ground black pepper

1 tablespoon Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

DIRECTIONS:

Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce. 

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes. 

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. 

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

 Enjoy...Eat well my friends!


24. Gingerbread Hot Chocolate
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Here's a nice hot drink for a cold winter's night..The spice of gingerbread plays off the chocolate to take this Southern Comfort-spiked beverage to the next level.

 INGREDIENTS:
8 ounces hot chocolate2 ounces holiday-flavored liqueur, like Southern Comfort Gingerbread SpiceWhipped creamGround cinnamon, to tasteDIRECTIONS:

Prepare your cup of hot chocolate as usual. A simple hot chocolate recipe (stir 2 ounces chocolate in 1 cup warmed whole milk) is ideal, but you can also usepowdered hot chocolate when crunched for time. Stir in the liqueur. Top with whipped cream and ground cinnamon, then serve.ENJOY!


25. Best Wings Ever
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It's Football Playoff season and what do people like to eat the most during football season...Wings..Baby Wings!

Here is a recipe to help you fix the best wings ever!

INGREDIENTS:

You'll Need-
4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
Tools:
Deep fryer or deep Dutch oven
Wire rack set in a baking pan
Sharp, thin knife

DIRECTIONS:
Step 1: Remove wing tipsWhen you purchase chicken wings, you’ll usually get the whole wing, which has three sections: the tip, the wingette, and the drumette. While I may be called for clipping (pardon the football pun), there is very little meat in the tip and it easily burns, so I like to remove that piece and save it for making stock or broth. Using a sharp, thin knife, cut through the joint between the wing tip and the wingette. If you move the joints, it will be easy to see exactly where to cut.
Step 2: Separate wingette and drumetteMoving the joint between the wingette and the drumette will show you exactly where to slice to separate them.  You can purchase frozen and thawed wingettes or drumettes if you want to skip the first two steps. We won’t tell. Step 3: ChillPat the chicken dry with paper towels. Toss wings with kosher salt, and place them on a wire rack in a 15x10x1-inch baking pan. Refrigerate at least one hour or overnight. Test Kitchen tip: Salting and chilling will dry out the skin slightly, which is key to getting that skin crispy when they’re fried. Just be sure to leave them uncovered in the fridge so the moisture evaporates. Step 4: Fry ’em up! A home deep fryer is great for cooking wings, but don’t worry if you don’t have one. An electric skillet works well, or you can use a Dutch oven on the stovetop. Fill it with oil so when the wings are added there will be at least one inch of oil covering them with no danger of bubbling over the top. Heat the oil to 375°F. Pat a few wings dry and carefully add them to the oil. Make sure there is plenty of room between the pieces or the oil will cool down too much and they won’t cook quickly. It should take about eight to ten minutes to get nice and golden brown. Remove the wings and drain on paper towels. Let the oil heat back up to 375°F before frying more wings. Step 5: Get saucyNow is your chance to get creative and toss your fried wings with one of the sauce...

Buffalo Wing Sauce-
 Bring ¾ cup of Louisiana-style hot sauce just to a boil in a small saucepan. Remove from heat and whisk in ¼ cup butter one piece at a time. Stir in 2 Tbsp. molasses and ¼ tsp. cayenne pepper. Can’t get enough Buffalo chicken?

Spicy Thai Sauce-
 Saute 1 tsp. fresh minced ginger, one minced garlic clove and a Thai chili pepper in 1 Tbsp. canola oil until the aroma is intense, about two minutes. Stir in ¼ cup brown sugar and 2 Tbsp. fresh lime juice. Bring to a boil; cook until slightly thickened, five minutes. Stir in 2 Tbsp. fresh chopped cilantro and 1 Tbsp. fish sauce (we know it smells, but it adds a great flavor).


Spicy Barbecue Sauce..

Heat your favorite prepared barbecue sauce in a small saucepan over medium heat. Stir in two minced chipotle peppers, 2 Tbsp. honey and 1 Tbsp. apple cider vinegar. Bring to a boil; cook and stir until it’s slightly thickened, which should take about five minutes, depending on how thick your barbecue sauce is. Now the only thing you have to worry about is encroachment—last pun—from your guests looking to score a hot wing.

Or all three...

Enjoy!  Eat Well My Friends!