Zesty Michelada

Zesty Michelada
Print Recipe
    Servings
    4 people
    Servings
    4 people
    Zesty Michelada
    Print Recipe
      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Instructions
      1. In a flat shallow dish combine salt, chili powder and lime zest. Cut one wedge out of the whole lime and run along the rim of 4 tall beer glasses to wet the edge. Dip each glass rim into salt to rim the edge. Set aside.
      2. Measure Clamato juice into a 2 cup liquid measure and add lime juice from remaining lime, hot sauce, Maggie seasoning and Worcestershire sauce. Stir to combine. Fill the salt rimmed glasses 1/3 full of ice and pour Clamato mixture equally between glasses and top with beer. Garnish as desired and serve immediately.

      Catalina Wings


      Catalina Wings
      Print Recipe
        Servings Prep Time
        30 wings 20 minutes
        Cook Time
        16-18 minutes
        Servings Prep Time
        30 wings 20 minutes
        Cook Time
        16-18 minutes
        Catalina Wings
        Print Recipe
          Servings Prep Time
          30 wings 20 minutes
          Cook Time
          16-18 minutes
          Servings Prep Time
          30 wings 20 minutes
          Cook Time
          16-18 minutes
          Ingredients
          Dressing
          Wings
          Servings: wings
          Instructions
          Dressing
          1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
          Wings
          1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
          2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
          3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
          4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
          Recipe Notes

          Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

          Smoky Apple Ribs

          Smoky Apple Ribs
          Print Recipe
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            3 hours
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            3 hours
            Smoky Apple Ribs
            Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              3 hours
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              3 hours
              Instructions
              Ribs
              1. Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
              2. Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
              3. Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
              Sauce
              1. Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
              Recipe Notes

              I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use.  Also great with grilled pork tenderloin.

              Hearty Hamburger Soup


              Hearty Hamburger Soup
              Print Recipe
                Servings Prep Time
                10 people 15 minutes
                Cook Time
                2 1/4 hours
                Servings Prep Time
                10 people 15 minutes
                Cook Time
                2 1/4 hours
                Hearty Hamburger Soup
                Print Recipe
                  Servings Prep Time
                  10 people 15 minutes
                  Cook Time
                  2 1/4 hours
                  Servings Prep Time
                  10 people 15 minutes
                  Cook Time
                  2 1/4 hours
                  Ingredients
                  Servings: people
                  Instructions
                  1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
                  2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
                  Recipe Notes

                  I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

                  Mushroom Lasagna


                  Mushroom Lasagna
                  Print Recipe
                    Servings
                    4-6 people
                    Servings
                    4-6 people
                    Mushroom Lasagna
                    Print Recipe
                      Servings
                      4-6 people
                      Servings
                      4-6 people
                      Ingredients
                      Bechamel Sauce
                      Lasagna
                      Servings: people
                      Instructions
                      Bechamel Sauce
                      1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
                      Lasagna
                      1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
                      2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
                      3. Preheat oven to 350℉. Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
                      Recipe Notes

                      8 dried lasagna noodles, cooked al'dente will also work in place of fresh lasagna sheets.