Deviled Eggs 6-8 hard boiled eggs, peeled and rinsed 1 T mayonnaise 1 T yellow mustard 1 tsp pickle juice 1 tsp sugar or Splenda 1/4 dill pickle, diced (bread and butter are really good!) 1/2 tsp mustard seed 1 tsp ground mustard 1/2 slice crisp bacon, crushed 1/4 tsp dill weed 1/4 tsp onion powder 1/4 tsp sweet paprika
Cut eggs lengthwise and remove yolks. Mix everything except the paprika until creamy. Put mixture into a baggie, push all egg down into the bag, cut the corner off and pipe into the egg whites. Garnish with a little dill weed and paprika.
Our weather is bipolar this time of year: cold one minute, hot the next. With that said, it’s always a good time to throw on a pot of homemade beef stew. The taste and smell takes me back in time to a place full of amazing memories growing up in south Arkansas. Mom’s was always the best, but here is my version…
1 lb. lean beef stew meat
2-3 T olive oil
2 small potatoes, peeled and diced
1 white onion, diced
1/4 bell pepper, diced
3 carrots, peeled and chopped
2 stalks celery, diced
1 can LeSeur peas, drained
1 can whole kernel corn, drained
1 small can sliced mushrooms
1 can Ro-Tel tomatoes
1 small can tomato paste
1/4 c flour
28 oz beef broth
1 T kitchen bouquet
1 tsp Herbs de Province
1 tsp oregano
3 bay leaves
1 tsp garlic powder
1 T soy sauce
1 c dry red wine
Salt and pepper to taste
Heat a heavy Dutch oven, add olive oil until it’s hot and rippling. Add meat and seasonings and stir to coat well. Sauté until evenly browned. Add 2 T flour and stir until thick and coated. Remove meat.
Add 1/2 c wine and deglaze the pot, then add vegetables, sauté until the onions and peppers are soft. Then return the meat, add the remaining flour, stir until soft and thick, and add soy sauce, broth and remaining wine.
Next, add the canned vegetables and kitchen bouquet, bay leaves, bring to a low boil, turn to low, cover and cook for about an hour.
Remove the bay leaves and serve smokin’ hot. This is such great comfort food and perfect for any season! I hope it takes you back in time and warms your soul! have a beautiful weekend! ~Debbie
Okay, I am not a big fan of salmon and most of my friends know this about me. With that said, I will say that I grew up eating and rather liking canned salmon with hot pepper sauce (it’s a southern thing, I think), and salmon croquettes (fancy term for “salmon patties”) with ketchup. Maybe that killed the fish taste, I don’t know, but whatever mother served is what we ate, like it or not….except for liver, but that’s another story.
I had some canned salmon in the pantry, and one of my friends had just made some Buffalo Chicken Dip for the Super Bowl that I really liked, so I started thinking, “What if I made something similar with canned salmon?” Much to my surprise, it is better than I would have ever expected. Here is how I made it:
32 oz. canned boneless, skinless salmon, drained and flaked with a fork (I’m sure you could use fresh grilled or even smoked salmon for this)
1 small onion, diced
2 stalks celerey, peeled and diced
1/4 green pepper, diced
1/2 jalepeno pepper, diced (seeds in if you like hot)
1 medium kosher dill pickle, diced
3 T light mayonnaise
1 T ketchup
1 T fresh lemon juice
1 T rice vinegar
1 T Tapatio hot sauce
1-2 tsp Old Bay seasoning
2 tsp smoked paprika
1 tsp fresh ground pepper
1 tsp pickle juice
Assemble all of the diced vegetables in a large bowl, mix well. Add the salmon, mix into the vegetables, then add the wet ingredients which starts binding everything together. Continue mixing and add the spices last. Mix thoroughly and add additional seasonings to your taste preference. If you want wetter salad, simply add more mayo and/or ketchup. Serve on crackers and top with hot sauce and a little fresh lemon juice.
This is some smokin’ hot salmon, and maybe a recipe that I will continue making to get my fish in! Hope you enjoy! ~ Debbie
It’s Sunday afternoon, and I’m smoking some chicken and a brisket for some neighborhood friends who are coming over later. I also have a new batch of Smokin’ Hot Chix sauce that I want them to sample, so this is a perfect side to go with smoked meat!
Here is how I made it:
3 russet potatoes, peeled and cut into 1” chunks
2 stalks celery, peeled and diced
1/4 bell pepper diced
1/2 small onion diced
1/4 c. spicy butter pickles
1 T butter pickle juice
1/4 kosher dill pickle diced
1/2 tsp dill weed
1 tsp sugar
1 T rice vinegar
1 T ground mustard
1/2 tsp mustard seed
1/4 tsp sweet paprika
2 T yellow mustard
1 T mayonnaise
1 T deli mustard
1 T sour cream
2 pieces crumbled bacon, set aside
Salt & pepper to taste
Put the potatoes in a steaming basket in the instant pot, place eggs on the potatoes. Put 1 c. water in bottom of pot. Set to pressure cook for 5 minutes.
While the potatoes cook, assemble the other ingredients except for the bacon into a large bowl and mix well.
When potatoes are finished release the steam. After this, place eggs into an ice bath for about 15 minutes and let the potatoes cool.
She’ll and rinse the eggs and dice well. Add to the sauce mixture, stir gently.
When the potatoes have cooked, dice into the size pieces you like and stir into the mixture.
Garnish with crumbled bacon and a little extra dill weed.
Chill for a couple of hours and serve with some smokin’ hot meat! That’s what I’m gonna do!
These are my beautiful chicken and dumplings, I must say these are some of the best I’ve ever made! Not to mention, it’s a cold and rainy day in north central Texas, so a perfect meal for the weather.
I bought a whole roasting chicken, seasoned it with poultry seasoning, sweet paprika, rosemary, salt and pepper, placed on a short rack in the Instant Pot, and poured a 28 oz. container of chicken stock in the pot. I set it to pressure cook for 45 minutes and the meat was falling off of the bones.
Set the chicken aside to cool and save the broth! Then, add the following to a Dutch oven or heavy stock pot:
2 T olive oil, heated
1 white onion, diced
1 large carrot, peeled and diced
2 stalks celery, diced
1/2 tsp poultry seasoning, 1/2 tsp garlic powder, salt and pepper to taste.
Stir until tender, about 10 minutes; then add 2 T flour and stir well.
Next, add 2 c. milk (I used macadamia milk, but Pet milk is really good), and stir until creamy.
Add 1 can cream of chicken and 1 can cream of mushroom soups
Strain the fat from the chicken stock (I use a separater pouring cup), and add broth to the pot.
Add 2 T Better Than Bouillon Chicken paste and stir well. Bring to a low boil and reduce heat to low. Add 2 T butter. The broth will seem a little runny, but this will thicken with the next steps.
While this simmers, add 1 bag of Skinner Dumplings (6 servings) and stir in. You will want to stir occasionally to keep from sticking to the bottom. I would typically make my own pasta, but I didn’t have time for all of that today. While the dumplings are cooking (about 10 minutes), start deboning the chicken and cut into bite-sized pieces or shred, whichever you prefer. Also, I primarily used the chicken breast since there was so much and reserved the rest of the chicken for another day.
When the dumplings are tender, turn off the heat and add the chicken. These are delicious, and the only thing that would have made them better would have been a piece of crusty, buttered homemade bread! Enjoy! ~Debbie
Happy New Year, friends! I wanted to share my version of a great cheese sauce alternative recipe that I discovered while experimenting with nutritional yeast. I was skeptical at first, because this is vegan and I don’t have much experience with vegan foods; however, I do have friends who are vegan and vegetarian, so this publication is a nod to them. I am not a fan of processed cheeses, and this does not tastes like one whatsoever. But let’s face it…most of us love creamy cheese sauces and dips, and this is a perfectly healthy alternative to drizzle over pasta, vegetables, or even dip crackers or chips into. Here is the recipe:
1 large potato, peeled and cut into 1/2″ pieces
2 medium carrots, peeled and chopped
Boil the potato and carrots until they are tender, then add to a food processor. Next, add the following:
2 T olive oil
1/4 c. water
2 T lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 can drained green chili (I use Hatch)
1/4 c. nutritional yeast
Blend all of the ingredients together until smooth and creamy. If you want a thinner texture, just add a little more water. If you want more or less seasoning, simply adjust to your taste preference.
I hope that you enjoy this recipe! I can’t wait to try it on some roasted vegetables later!
Great news! I have now formed a limited liability corporation (LLC) for Smokin’ Hot Chix and will begin the process of bottling and selling my own seasonings and sauces! Stay tuned to my site for more information! Have a Merry Christmas and Happy New Year from our family at Smokin’ Hot Chix, LLC! ~Debbie
Santa will wish that you had left him a plate of these smokin’ hot wings on Christmas Eve! Let me tell you, they are some kind of good, especially dipped in a little of my Smokin’ Hot Chix BBQ Sauce!
I love chicken, and for me, it’s always a good day to smoke wings. They don’t require a lot of preparation, they cook fast, and the meat is so tender it falls off the bones!
I do like to brine mine overnight, but you don’t have to. I coat mine in a little olive oil, then season with a dry rub, Lowry’s, or Tony Cachere’s. I also hit this batch with a little Tone’s Nashville Hot seasoning, because we do like it spicy around here!
I smoked these for about 2 hours at 225F, removed from the heat, wrapped in foil for about 30 minutes, then crisped in the air fryer at 390F for 5 minutes. Now, if you don’t have an air fryer no worries, just put the wings in the oven at 400F for about 5-7 minutes. You just want to get the skin crispy.
Plate those little flappers and serve while they’re piping hot with your favorite dipping sauce.
I guarantee you’ll love these wings! They are smokin’ hot!