Brown the ground beef in a large pot over medium heat, then drain most of the fat.

Combine the beef along with all the remaining ingredients and bring to a low boil, then lower the heat and simmer for 2-3 hours, stirring about every 15 to 30 mins.

Combine Base Mix in Large (4 qt) Bowl

Combine Dressing Ingredients in a small bowl

Pour Dressing over Base Mix & mix well. It is now ready to eat or refrigerate overnight for a more marinated salad.

This will make about 2 1/2 Qt. of Salad. Make as a side or add Grilled Chicken for a complete Meal.

You can usually buy the ingredients pre-cut & packaged to cut prep time and make this salad in 5 minutes. I usually just buy the bagged already chopped up coleslaw and just add the other ingredients to save time.

Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.

You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.

Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.

In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.

Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.

Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.

Cook about 2 hours or until the meat has an internal temperature of 150°

Add salt & pepper to taste, then serve.

Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!

Preheat oven to 350° F

Melt Butter over medium low heat and add onion and garlic. Cook until onion is softened, about 3 minutes, then add green chile

Add flour and cook for another 1-2 minutes making a roux.

Reduce heat to low, combine milk and broth. Add a small amount at a time to the flour mixture, whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time, whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Still in salt and pepper, let boil for another minute.

Spray casserole dish / baking pan with non-stick cooking spray.

Add a single layer of sliced potatoes to the baking dish/pan, then add about 1/3 of the sauce, then sprinkle some cheese on top of that. Repeat process 2 more times, topping the dish with sauce and cheese.

Cover with plastic wrap, then foil and cook for 45 minutes until potatoes are tender and can be easily pierced with a fork.

Remove the foil and plastic and cook for an additional 15 minutes until the top is golden brown.

Allow to rest for about 30 minutes before serving.

Add the sliced jicama to a bowl and add about 1/2 cup water. Cover with a paper towel and microwave on high for 10 minutes, giving a quick stir halfway. Once done, carefully remove from the microwave, the bowl will be really hot! Drain off any excess water and pat the jicama dry.

Place the sweet potatoes on a baking sheet and bake at 350° until soft

Peel the skins off the sweet potatoes and put them into a bowl

In a separate Bowl, crack three eggs and put the egg yolks in with the sweet potatoes while leaving the egg whites in a separate bowl

Beat the egg whites with a mixer on medium to medium-high speed until it they form a stiff peak

Add the honey (you can add more if you like), the cinnamon (more as well if you like) and the salt (to taste) to the sweet potatoes and mix well

Fold the egg whites into the sweet potato mixture and add nuts (walnuts or pecans) along with some raisins (again it’s all to taste!).

Cook at 350° until completely warm. When it’s cooked through, add the marshmallows to the top and let them toast and they’re browned to your liking. Serve and enjoy!

Dissolve jello in hot water. Add sugar, pineapple and lemon juice and chill until partially set.

Chop cranberries in a food processor

Grate orange peel and chop orange

After jello is partially set, add the grated orange peel & chopped orange (peel and all) to the jello

Add chopped cranberries, crushed pineapple, celery and pecans

Mix to combine all the ingredients well and refrigerate for 1 hour

Preheat oven to 400° degrees. Spray the bottom of a muffin pan with cooking spray.

Place a slice of pepperoni in the bottoms of the pan.

Cover the pepperoni with a thin layer of mozzarella cheese.

Add a little bit of parmesan cheese on top of the mozzarella.

Top with a sprinkle of Italian seasoning.

Bake at 400° degrees for about 9 minutes or until the edges of the cheese is browned. Remove from oven and let cool. Note: They will crisp up as they cool.

Dip in pizza sauce and enjoy!

I’ve tried doing this in the reverse order with the cheese on the bottom and the pepperoni on top, but I’ve found that putting the pepperoni on the bottom works out much better.

Heat olive oil and butter over medium high heat.

Add garlic and and chopped green chiles and sauté for 2-3 minutes

Add chicken broth and bring to a small boil, then reduce heat to medium and cook until reduced by about half.

Spoon and serve it over the fish or chicken. Enjoy!

In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.

Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.

Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.

Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.

The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.

Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.

• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobasco sauce to the chowder. You’ll be amazed at the flavor!

Place the beans, bacon (or hock), onion, Rotel, and all the spices in the pot or crock pot.

Pour the bottle of beer over the beans. Fill the bottle with water and add to the pot two times. (That’s 24 ounces total for the water.)

In the slow cooker, cook on Low 8 hours or on High 5 hours until the beans are tender. (my crock pot required more time, like 6-7 hours on high)

Just before serving, shred any meat off the ham hock, return it to the beans and discard the skin and bones