A basic BBQ sauce recipe, I make the base with no hot ingredients so it can be used in a variety of recipes. If you want to kick it up for a particular use, just add your favorite fire enhancers. You can also eliminate the bourbon, if it’s

I first made Jambalaya, based on an Emeril recipe, 8 years ago. I learned a couple things since then, and this is a much better version. Note, the various meats, and even most veggies, can be swapped with others or eliminated, and you’ll still get a tasty rice

Ingredients: 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in) 2 Tablespoons bacon fat (optional) 1 teaspoons cumin 2 teaspoons oregano 2 teaspoons ancho chili powder 1 teaspoon salt 1 teaspoon pepper 1 large orange 1 large onion 4 cloves of garlic Directions: Coat bottom of slow cooker

Just a cheat sheet for me, since I often forget the min/max/temp for a particular meat I often Sous Vide. Time at temp assumes food has reached that temperature. Add at least an hour for frozen, and 30 minutes for refrigerated, depending on the thickness of the meat

Can prepare this so many ways, and customize it to your heat tolerance. Think of it as round chicken wings. Ingredients: Meatballs: 2 lbs ground chicken (or turkey) 2 eggs 1 cup Panko crumbs 1 Tbsp garlic powder 2 tsp onion powder 2 tsp paprika (hot Hungarian paprika is my

Prep Time: 15 min Cook Time: 1 hours Yield: 6 servings Make with chicken, shrimp, or no meat (can substitute tofu, if desired). If you use coconut milk and chicken, this is very similar to Tom Khaa Gai Ingredients Optional protein: 1 lb skinless boneless chicken breasts and/or 12

Prep Time: 10 min Cook Time: 4 hours Yield: 4 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 1 pound flank steak or tri-tip, cut in thin strips on the bias 1/4 cup cornstarch 2 tablespoons

I used this with crab, but the sauce would go great on chicken, beef, or veggies. 4 Tbsp Hoisin sauce 3 Tbsp olive oil 1/4 cup soy sauce 1/4 cup white wine 2 Tbsp Sriracha sauce 1 tsp sesame oil Add all ingredients to a saucepan, warm through.

Looked for something like this online, didn’t find any I was crazy about, so I made this up. It was really good! Prep time: 5 minutes Cooking time: 10 minutes Ingredients: 3 medium potatoes (I used yukon gold) 2 large carrots 1 small, or 1/2 large onion,

Note, this even works with frozen wings. I used the exact same recipe with wings frozen solid, and they came out fully cooked and separated, just took longer to do the pressurization, which the Instant Pot took care of. Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 2 pounds

Three ingredients. Total prep time is opening the package/jar/can. Toss in a crock pot, deliciousness comes out the other side! Prep time: 1 minute Cooking time: 4-8 hours Ingredients: 1 pound deboned deskinned chicken thights or breasts 1 jar good quality chunky salsa (pick your heat level) 1

We had this all over Spain when we visited recently. At one dinner, the hosts showed us how it was prepared. Very simple, and absolutely delicious! Prep time: 1 minute Cooking time: N/A Ingredients: Sliced crusty firm bread (rustic sourdough is ideal) 1 Clove garlic 1/2 Tomato, cut

Spicy. Beer. Shrimp. What’s not to love? Prep time: 5 minutes (de-shelling shrimp) Cooking time: 60 minutes Note: You can add/remove peppers listed here, depending on if you want it hotter, or milder. This is pretty hot, about an 8 on my scale, I added a lot

I like my wings grilled on the BBQ until crispy, then tossed with one of my famous wing sauces. But, I thought this was worth a try, and it definitely was! Also my first go at frying wings, and these turned out great. The double coating of flour, resting, then

Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better.

Sous Vide is a terribly useful kitchen prep device, and you can now get a variety of inexpensive units, that don’t take up 1/2 of your counter. About as easy as you can get, but will rival all by the finest steaks you can get in a

Recipe by Ken Wallich Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great! Prep Time: 15 minutes Cooking time: 20 minutes Ingredients 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks 1/4 onion,

Sous Vide and Short Ribs go together like, well, good things that go together. I’ve prepped this a lot of different ways, using many of the different time/temp calculations found on the web. You probably should too. This recipe is my favorite version for time/temp. Cook

So many easy and yummy things to make with chickpeas, hummus for instance. The basic recipe here with the chickpeas, salt, and oil is fine all by itself. Try other coatings, cinnamon and sugar, garlic and rosemary and thyme, the options are really almost endless. Also, depending on the chickpeas,

Recipe by Ken Wallich Make it from scratch, it’s just as easy… Cooking time: 10 minutes Ingredients 1/2 cup small elbow macaroni (or buy some fun bite-sized pasta) 1 cup shredded cheddar cheese (I’m a huge fan of Tillamook extra sharp cheddar) 3 Tbsp

Recipe by Ken Wallich Cold windy day out? Try some nuclear pasta!  You can naturally crank up, or down the spiciness, but as a chilihead, this was just about right, for a fairly spicy pasta. Prep time: 5 minutes Cooking time: 15 minutes Servings: 2 as an entree, 4-6 as

Recipe by Ken Wallich A simplified version of an already simple recipe. Pretty easy to scale up/down too. I like my food spicy, this has a nice tang, change the Sriracha/Catsup ratio to suit your tastes. Prep time: 5 minutes Ingredients 4 Tbsp mayonnaise 2 Tbsp dijon mustard

Recipe by Ken Wallich Had some left over Chile Verde I made with some left over Pulled Pork. It was breakfast time, was craving some eggs, so thought I’d whip this up! Great leftover recipe, and a great way to use whatever you have available as toppings, since

Recipe by Ken Wallich Active prep time: 15 minutes Cooking time: 15 minutes Ingredients 1 Cup all-purpose flour 2/3 Cup corn meal 1-1/2 teaspoons baking powder 1 Tablespoon sugar 1 teaspoon salt 1 cup milk 1 egg 1 Tablespoon oil 4-6 Frankfurters Long toothpicks Vegetable oil for frying

Recipe by Ken Wallich Prep time: 30 minutes Cooking time: Broth: 2 hours Paella: 1 hour Yield: 4-6 servings After making a lot of paella over the years, I’ve refined things a bit. But, the basics remain the same. Paella is, at its heart, a rice dish. Once