Finally the Right Recipe!

Ingredients: 4 Zucchinis spiralized or julienned - dry with a paper towel 3 Garlic Cloves Minced 2 Tbls butter 1 Tbls Sriracha 1 Tsp Italian Seasoning (Red Pepper Flakes if desired) How to cook: Melt 2 Tbls butter in a pan Add 3 cloves minced garlic, 1 Tbls Sriracha, 1 tsp Italian Seasoning to butter and stir. Add Spiralized Zucchini and cook 2 minutes. If there is too much juice drain.

This marinade was incredible on the bone in pork chops we ate. One piece of advice, watch it while it cooks! It will flare up! 4 bone in pork chops 1 Tbsp oil Marinade: 1/3 cup Soy Sauce 2 Tbsp brown sugar 2 tsp Worcestershire Sauce 1 tsp Dijon mustard 2 garlic cloves, minced 1/4 tsp black pepper

1  pkg.  (16 oz.) salad greens 2  stalks  celery, thinly sliced 1/2  cup  chopped red pepper s 2  green onion s, sliced 1  pkg.  (10 oz.) frozen peas, thawed 3/4  cup  KRAFT Real Mayo Mayonnaise 3/4  cup  KRAFT Shredded Sharp Cheddar Cheese 12  slices  OSCAR MAYER Fully Cooked Bacon, cooked and crumbled Place greens in large glass bowl; top with layers of celery, peppers, onions and peas. Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon. Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

Save Flap/Skirt steak recipe is marinated in a combination of tequila, Worcestershire, soy sauce, garlic, and jalapenos. Grill it up and finish with a drizzle of fresh lime juice. Ingredients 2   tablespoons   tequila 1   tablespoon  Worcestershire sauce 1   tablespoon   soy sauce 1   jalapeno   cored, seeded, and minced 2   green onions   whites and green parts, sliced 2   garlic cloves   minced 1   tablespoon   brown sugar 1   teaspoon   ground black pepper 1-1/2   pounds   flap or skirt steak ½   teaspoon   salt   plus more to taste 1   lime   cut into wedges

Prep Time 15   mins Cook Time 20   mins Total Time 35   mins   These bite size jalapeno poppers are stuffed with cheddar and bacon and baked to perfection. These are the perfect party food for the big game. Servings :  6 Ingredients 12   jalapeno peppers and mushrooms 1   cup   cream cheese 1   cup   cheddar cheese 2   shallots   , minced 1   garlic clove   , minced 1/2   tsp   salt 1/2   tsp   paprika 10   slices   cooked bacon   , crumbled Instructions Make the cheese filling by mixing the cream cheese, cheddar cheese, shallots, garlic, salt and paprika. Stir in some of the bacon crumble reserving some for the topping. Core the jalapeno peppers and/or remove the stems off the mushrooms. Fill the peppers and/or mushrooms with the cheese mixture and top with the remaining bacon crumble. Bake in a 350F oven for 15-20 minutes. Serve hot.

Ingredients 4 medium-sized unpeeled russet potatoes, (washed and dried), cut into 1/3" sticks 1 Tbl. regular table salt 1/2 tsp. garlic powder peanut oil for frying, (can sub canola oil) Instructions Wash potatoes well of any dirt and mud. Leave peel on. Let dry. In small bowl stir together the salt and garlic powder until well mixed. Turn oven onto low, about 200º F. In a large deep frying pan, add oil to only a third deep. DO NOT add any more oil than that to prevent oil from overflowing. (*My pan is deep and held 1 1/2" of oil with 3" of space above the oil). Heat oil over medium heat until nice and hot, but not smoking. While oil is heating, line a colander with two sheets paper towel. Place a cooling rack over a baking sheet, and place 3 - 4 brown paper lunch sacks on top. When oil is hot, slice potatoes lengthwise into 1/3" slices, then lengthwise again into 1/3" sticks. Rinse well with COLD water, and pat sticks dry on paper towel. Car

Greek chicken kebabs with a creamy Tzatziki sauce Prep Time:   30   minutes Cook Time:   20   minutes Total Time:   50   minutes Servings:   9   kebabs Calories:   86   calories Ingredients 1 3/4 - 2   lbs   bonless skinless chicken breasts   , diced into 1 1/4-inch cubes 1/4   cup   + 2 Tbsp olive oil   , divided, plus more for grill 3   Tbsp   fresh lemon juice 1   Tbsp   red wine vinegar 3   cloves   garlic   , minced 2   tsp   dried oregano 1/2   tsp   dried basil 1/2   tsp   dried thyme 1/2   tsp   ground coriander Salt and freshly ground black pepper 2   large red bell peppers   , diced into 1 1/4-inch pieces 3   small zucchini   (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick 1   large red onion   , diced into 1 1/4-inch wedges Tzatziki 1   medium cucumber   (about 8 oz), peeled, seeded and chopped into chunks* 1   tsp   salt   , plus more to taste 2   (5.3 oz) containers plain Greek yogurt (1 heaping cups) 1   clove   g

Ingredients:  2 large bunches parsley, leaves and stems 1 lemon, juiced 2 tablespoons capers, drained 2 - 3 cloves garlic Large pinch crushed red pepper 1/2 cup EVOO Salt and pepper Preparation Pulse parsley, lemon juice, capers, garlic cloves and crushed red pepper, occasionally scraping the sides of the bowl, until coarsely chopped. With the machine running, slowly pour in about EVOO until a thick sauce forms. Season.

Smoke with Mesquite for the best smoked brined brisket Brisket: 1 (5-7 LBS.) BRISKET 1/4 CUP YOUR FAVORITE BEEF RUB Brine:  1/2 CUP KOSHER SALT 1 CUP LIGHT BROWN SUGAR 2 QUARTS WATER, BOILING 6 CUPS ICE Dissolve salt, and sugar in water. Add ice then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight. When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Beef Rub . Start the grill on in direct heat with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed (10 to 15 minutes). Place the brisket on the smoker, fat cap down and smoke for 3 hours. After 3 hours, double wrap the brisket in butcher paper and soak with Guiness and turn the temperature up to 275F. Cook meat until internal temperature reaches 203F (3-4 hours). Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, r

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Yield: 4 servings Ingredients: 1 1/2 pounds Brussel Sprouts 2 Tbls Olive Oil Kosher Salt 1 Tbls Sriracha 3 Tbls Honey 1 Lime, juiced Instructions: Preheat oven to 400 deg F Cut off the stem end of the sprouts and pull off any yellow outer leaves. Cut all sprouts in half. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher Salt. Toss to coat. Place in a single layer on a baking sheet with a thin layer of olive oil on it. Roast for 35-40 minutes until crisp and golden brown on the outside and tender on the inside. Meanwhile, combine sriracha, honey, and lime in a small bowl. Season with Kosher Salt. Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

5  from  6  votes Save Print Prep Time 10   mins Cook Time 20   mins Total Time 30   mins Italian Wedding Soup - an American-Italian soup with spinach and orzo and easy to make meatballs that taste delicious. So simple, quick and always a big hit! Course:   Soup  Cuisine:   Italian  Servings :  6 Calories :  391   kcal Author :  Joanna Cismaru Ingredients Meatballs 1   lb   ground beef   extra lean  1/4   cup   milk 1/2   cup   Parmesan cheese   grated 1/2   cup   breadcrumbs 1/4   cup   parsley   fresh, chopped 1   large   egg 1/2   tsp   salt   or to taste 1/2   tsp   pepper   or to taste Italian Wedding Soup 1   tbsp   olive oil 1   medium   carrot   chopped 8   cups   chicken broth   low sodium 2   cups   spinach   packed down and roughly chopped 1   cup   orzo   dry 1   tsp   salt   or to taste 1   tsp   pepper   or to taste Pecorino Romano cheese   freshly grated, for serving Meatballs