2 Large Potatoes, cubed small 1T Butter 3/4c Ham Broth (Better than Boullian. *CAN DILUTE 1/2 1/2 Water/Boullian) Cook potatoes in Butter. Golden, slightly. Add in Broth, if browning too much. Keep adding in broth, and covering with lid, to cook til tender. I used about 3/4c. Add in: 1/2 Large Onion, cut small 8oz. Mushroom, sliced Cook. Adding in Ham Broth, if needed. At end, season with: Good shake of Mustard Powder Small shake of Caraway Seed Lil Salt Lil Pepper ADD IN Can of Sauerkraut (Slightly Drained) Mix Around. Remove from pan. Add 1/2T Butter to Pan. Add in Apple Sausage. Brown. Add Set Aside Sauerkraut/Potatoes/etc. to Apple Sausage Pan. Top with REGULAR Canned Biscuits. Bake in Preheated Oven until Golden Brown. Allow to cool. Eat.
Chicken Marinade(I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet (OPTIONAL, good w/o)
1T Cajun Seasoning
1tsp Creole Seasoning
2 Dried Bay Leaves
1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)
Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
1T Garlic, minced (I Believe I forgot!)
1c Celery (Optional, I skipped)
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)
Serve with side of Rice:
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained
I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.
Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.
Seeing a recipe for a Dip on FB, I thought we’d use Idea and turn it into a Mac.
4 Jalapeno Cheddar Brats (Or Favorite Brat) 1/2T Butter
1.5 cans Pilsner Light Beer
1/4tsp Sea Salt
1/2tsp Garlic Powder
Up to 2/3c Reserved Beer Broth (Above)(I use 2/3c)
1/2c canned Evaporated Milk
Up to 2+3/4c Shredded Mild Cheddar Cheese
Brats, cut up
3T REAL Bacon Pieces
3T Fresh Onion, minced
1/2T Grated Parmesan Cheese (Store shelf kind)
1/4tsp Dried Thyme
About 1/2 Pkg. (3c COOKED) Dried 3 Cheese Tortellini Noodles (Cooked in Water with Pinch of Sea Salt + 1/2tsp Extra Virgin Olive Oil)
Bring: Beer, Butter, Brats, Salt, Garlic Powder to a boil. Boil for about 10 minutes, or so.
In sauce pan, add 2/3c reserved Beer Broth, Milk, Cheese, Brats, Bacon Pieces, Onions, Parm. Cheese, and Thyme. Stir frequently til nice and melted.
Boil Noodles with Sea Salt and Oil. Add about 3c COOKED noodles to Cheese. * I have yet to try, but, you could replace Sea Salt with Broth Cube (Crushed). We liked as was, so keeping it. CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
1 bag Dried Kidney Beans
About 1 lb. Chicken Breast
1/2 lb. Kielbasa Link
3 Vegetable Broth Cubes
3 Chicken Broth Cubes
2 sm./med. Celery, 1/2 long way then slice
1T Louisiana Hot Sauce
2T Tomato Paste
3 sm./med. Dried Bay Leaf
2T Dried Parsley
1/8tsp TO 1/4tsp Sea Salt (I did 1/8tsp)
1/2tsp Chili Powder
1.5tsp Cajun Season
2c Instant Rice (That’s enough for our family)
*See NOTES for options. Lightly/BARELY Butter Crock (Butter Flavor Cooking Spraying crock, works.). Add all, EXCEPT RICE! Cook on High first 2 hours, then Low for 6 more hours. Or however you see fit.
Cook rice. I microwave. Skipping called for salt. Add 1 Chicken Broth Cube (Crushed), Rice, and Water into microwave safe bowl. Stir. Microwave per instructions, covered. Shake some Pepper onto Rice. (Chicken Broth in rice is Optional.)
1/4c Louisiana Hot Sauce
1 pkt Hidden Valley Ranch Pkt.
1tsp Hot Chili Oil (Butter, melted, if you don’t have. Hot Chili’s best!)
1.5tsp McCormick’s Cajun Season
1/4tsp Garlic powder
1/4 McCormick Montreal Chicken Seasoning
Boneless Chicken Breasts, thawed
1T Grated Parm. Cheese (Store shelf kind)
1/2lb Sausage Cheddar Link, diced (Qtr. long way, cut)
1 Celery, halved long way & cut
1 Medium GOLDEN Potato, diced
1 large Sweet Red Bell Pepper, cut
1 large Green Bell Pepper, cut
Mix first 7 ingredients in ziploc bag. Add chicken. Marinade 3-4 hours.
Cut up bottom 6 ingredients. Place into BUTTER FLAVORED COOKING SPRAYED baking dish. Top with chicken AND extra sauce from ziploc bag. SPRINKLE Parm. Cheese over top. Bake, covered, 425, about 45minutes, or til done. Eat alone. Or, try topping with JALAPENO Sour Cream! Pre Cooking Photo: Notes: Cut calories by using Turkey Link. Options: Serve with a Side of Rice (Cooked in Chicken Broth, maybe add 1/2c Kidney Beans (Drained) to cooked Rice…?).