Colombian Red Beans

IMG_0928Looking for a great side dish, this Colombian Red Beans are the most awesome beans I have ever had.  It’s best to use kidney beans but any kind of bean will work.

Ingredients:
 
4 slices of bacon
1 tomato chopped
1 bunch of scallions chopped (white and green parts)
1 large (32 oz.) can of kidney beans
1 tbs of sugar or 1 packet of splenda
1/2 cup of water
1 tsb of ground cumin
2 chicken bouillon cubes
3 tbs fresh chopped cilantro
 
Saute bacon until crisp.  Remove bacon and chop into bacon bits.  Do not get rid of the bacon fat (pork fat rules).   In the bacon fat add scallions, tomatoes, and cumin.  Saute until soft, approximately 5 minutes.  Add the beans including the liquid, sugar, water and bouillon.  Simmer for about 10 minutes until the water has evaporated and the beans have thickened.  Add cilantro, and bacon bits and serve with rice or eat them straight up, Cheers !!!
 
 

Ecuadorian Spicy Chicken

IMG_0931Looking for a different an awesome chicken recipe ??  This Ecuadorian Spicy Chicken is easy and packed full of flavor.

Ingredients:
 
1 whole chicken cut into seperate pieces
1 12 oz can of beer
12 oz of orange juice (no pulp)
1 medium onion
2 full bulbs of fresh garlic
8 cloves of garlic minced
2 tsb of ground cumin
1 pinch of ground cloves
1 tsb ground cinnamon
salt/pepper
 
In sauce pan pour beer and orange juice.  Add minced garlic and whole garlic heads, cumin, ground cloves, and cinnamon.  Add the chicken pieces and shake some salt and pepper on chicken.  Let simmer about an hour until the sauce cooks down and the chicken browns.  Keep a close eye on it because if the sauce cooks down too far it will burn. 

 

Mashed Cauliflower With Bacon And Cheese

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Looking for a great low carb substitute for mashed potatoes.  Try my version of mashed cauliflower with bacon and cheese.  It is a great substitute for those high in carbs mashed potatoes.

Ingredients:
 
1 head of cauliflower
8 oz philadelphia creme cheese
5 strips bacon chopped
2 cloves of garlic minced
3 green onion chopped
12 oz grated cheese
2 tbs salt/pepper
 
Directions:
 
Boil cauliflower until soft.  While cauliflower is working fry bacon until crisp.  When cauliflower is soft drain in colindar.  Combine ingredients in a mixing bowl.  Mash the cauliflower until pureed with other ingredients.  You now have a great low carb substitute for mashed potatoes to go with any meat.  CHEERS !!!!
 
 

Beer Dip

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Looking for a great dip for the munchies or a party, try my beer dip, it’s so easy !!

Ingredients
 
9 oz beer (drink the remainng 3 oz)
16 oz philadelphia creme cheese
2 cups shredded cheese
1 package of ranch dressing mix
 
Directions:
 
Combine creme cheese, shredded cheese and ranch seasoning mix.  Gradually stir in beer until it blends consistency.  Sve with chips, pretzels, or vegetables.  Cheers !!!

Mad Mark’s New Chili Creation

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There is nothing like getting the creative juices flowing on a Saturday afternoon in February and create a new chili recipe.  Like always when making chili the measurements are mainly approximate.  Always make the portions of spices to your liking.

Ingredients:
 
2 lb ground beef
1 lb ground turkey
2 lb ground chorizo sausage
8 jalapenos chopped
2 large chili peppers chopped
1 medium onion chopped
1 40 oz bottle of cheap beer ( I used old english)
1 28 oz can crush tomatoes
2 12 oz cans tomato paste
1 12 oz bottle chili sauce
8 tbs chili powder (anotherwards lots of it)
4 tbs ground cumin
4 tbs red paprika
2 tbs garlic powder
2 tbs onion powder
4 tbs cilantro
4 tbs kosher salt
1 small pinch of ground ghost chili (optional)
 
Like with chili, measurements are approximate.  Serve with grated cheddar cheese, sour creme, and chopped onions if you want.  CHEERS !!!!!
 
 

Smoked Carrots

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Smoked carrots make a great side dish with anything you are smoking.  All you need to do is prep them right and let the carrots get happy.

Ingredients:
 
8 to 10 carrots peeled
olive oil
paparika
kosher salt
 
Directions:
 
Place carrots in mixing bowl, drizzle olive oil and mix over the carrots.  Add kosher salt and paparika.  Place in smoker and let cook until soft and tender.  You now have the greatest carrots you have ever had, Cheers !!!

Smoked Beer Butt Spanish Chicken And Chorizo

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This chicken recipe is to die for !!!!  Another wintery day here in Western Maryland makes me fire up my Komodo Joe Smoker and smoke something great.  It’s so simple and simply melts in your mouth.  If you don’t have a smoker just put it on your gas grill and only light the 2 outside burners on low and make sure the chicken is not on direct heat.

Ingretients:
 
1 loarge roasting chicken
2 punds of ground chorizo sausage
1 can of beer of choice
1 small onion
1 lime
1 can of ancho chili peppers
whole black peppercorns
1 tsb of chili powder
1 tsb of paparika
1 tsb of ground cumin
1 tsb of garlic powder
1 tsb of onion powder
1 tsb of kosher salt
1 tsb of ground black pepper
1 medium tin baking pan
 
Directions:
 
Clean chicken and pat dry with paper towel.  If your chorizo sausage is in casings, squeeze out of casings and set in bowl.  Take sausage and shove up under the skin and push so it spreads over the chicken.  Take the remaining sausage and put of the butt end until it is filled just over the top so it self bastes as it cooks.  Take your can of beer and drink a third of it to allow room for the ingretients your going to put in the can.  In the can you now want to put 2 or 3 pieces of lime, the ancho chili peppers and the whole black peppercorns.  Now in a small mixing bowl combine salt, pepper, ground cumin, garlic powder, onion powder, chili powder and paparika.  It’s now time to rub the seasoning all over the chicken and a little up inside never hurts either.   It’s now time to stand the chicken up and insert the beer can into the cavity of the chicken.  Place the chicken into the tin baking pan straight up.  The pan will catch all the drippings from the sausage.  You can put any fresh vegetables in the pan to have as a side.  I like putting carrots in there.  If you make this recipe and have friends over, they will not want to go home, CHEERS !!!!
 
 
 

Zucchini And Shrimp Cakes

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Looking for a different side dish to go with dinner, try my zucchini and shrimp cakes.  Since I have been on a low carb diet I look for ways to make different recipes low carb.  If you use almond flour this recipe is perfect.  If you are not looking at keeping your carbs low just use regular flour.

Ingredients:
 
2 medium zucchini finely chopped
1/2 lb shrimp peeled and chopped
1 cup flour or almond flour (if doing low carb)
2 eggs
2 cloves of garlic minced
1/2 medium onion chopped
vegetable oil
Salt/pepper
 
Directions:
 
Chop zucchini into very small pieces and place in colinder.  Sprinkle zucchini with koser or sea salt and let sit for 20 minutes.  This will draw the water out of the zucchini.  While the zucchini is getting happy, in mixing bowl whisk egg and blend in flour, garlic, shrimp, and onion.   After zucchini is ready squeeze any remaining water out with a paper towel.  Add zucchini to mixing bowl.  In frying pan heat with vegetable oil until hot enough to fry.  With a large spoon place mixture into pan and push flat with a spachula.  Fry until both sides are golden brown.  These are very good with some cocktail sauce, Cheers !!!

Maryland Shrimp Bisque

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It’s Super Bowl Sunday with snow in the forecast.  My Maryland Shrimp Bisque is an amazing soup to fix on this day.  Like all recipes certain ingredients are approximate.  Always prepare to your liking.

Ingredients:
 
1/2 cup of butter
1 small onion
1 bunch of green onions
1 orange bell pepper
2 stalks of celery
1 can creme of mushroom soup
1 can creme of celery soup
1 can crem of corn
1 package of frozen corn
1 soup can of water
1 pint of half and half
3 pounds of medium shrimp peeled and devined
2 teaspoons of parsley
2 teaspoons of old bay seasoning
 
Directions:
 
In soup pot, melt butter and add onions, green onions, celery, and orange pepper finely chopped and simmer until soft, approximately 5 minutes.  Add creme of mushroom and creme of celery soup, creme of corn, and frozen corn.  Add 1 soup can of water and simmer for approximately 15 minutes stirring occasionally.  Stir in half and half and parsley, shrimp, and old bay seasoning.  Reduce heat to low and cook for approximately 15 minutes.  Season with salt and pepper or additional old bay to taste, CHEERS !!!!