Lima Beans Especial
Ingredients
Frozen Lima Beans
Water
Red Pepper Flakes
Garlic Salt Pepper
Butter
Jarred Mushrooms
Put your frozen Lima beans in a pot with a top. Pour water in pot to just cover lima beans.
Bring to a boil.
Add Garlic Salt, Pepper, and Crushed Red Pepper Flakes. Cook water down to shallow beans. Add mushrooms and 2-3 teaspoons of butter. Continue to cook.
Serve hot.
Memphis Ribs
Ingredients
Slab Baby Back Ribs
Apple Cider Vinegar
Tap Water
Rendezvous Seasoning Dry Rub
McCormick Peppercorn Medley GRINDER
GARLIC Powder
Stubs BBQ Sauce
Take the membrane off the back of the ribs
Place the raw Ribs on Aluminum Foul
Crimp aluminum foil to create a well
Take apple cider vinegar and pour into a small container
Put water in vinegar to cut volume into 50/50 mixture
Liberally brush apple cider vinegar and water on both sides of ribs
Spices go on both sides of ribs:
Sprinkle Rendezvous dry rub on ribs lightly
Liberally sprinkle Garlic Powder on Ribs
Use pepper grinder and liberally pepper ribs on both sides
Wrap ribs tightly in foil
Fire up charcoal grill eat/place all coals to back or side of grill
Place aluminum foil wrapped ribs onto the grill away from the the heat
Close the grill lid and cook for an hour
Pull ribs off the grill
Unwrap foil from ribs
Discard liquid
Sprinkle Rendezvous dry rub on both sides
Put ribs back on charcoal grill off to the side of heat
Close grill
Cook for another 30 minutes
When ribs are done
Brush on BBQ sauce on meat side up only
Cook for 2-3 minutes
Take off grill and rest for 5 minutes
Enjoy
https://www.youtube.com/channel/UCgW2GalS7TTNQammPs_Njxw
Garlic Roasted Shrimp
Ingredients
1 stick of UNSALTED BUTTER (Very Important)
2 Tablespoons of good Olive Oil
Garlic Clove Minced use 6 pods
2 large lemons
2 pounds of 8-10 Count Shrimp
1 teaspoon coarse sea salt
French Bread
Kosher salt and black pepper (Freshly ground black pepper preferred
but not vital)
Fresh Rosemary leaves
¼ teaspoon crushed red pepper flakes if desired
Directions:
Pre-Heat your oven to 400 degrees.
Peel and de-vein your shrimp leaning the very end tail part
intact.
Arrange the shrimp in an oven-proof Large Sautee pan.
Arrange in a circle as seen in the bottom picture below.
Melt butter over low heat in a Sautee pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon of black pepper and cook over low heat for about a minute. Take off
Pour the butter mixture over the shrimp. Slice a lemon into
rounds about a quarter-inch thick and tuck them in between the shrimp.
Roast in the oven for 12- 15 minutes until the shrimp are firm
and pink and cooked thru.
Remove from oven and cut a lemon in half and squeeze the
juice onto the shrimp.
Serve with hot fresh hot French bread.
Spicy Yogurt Dressing
This great little recipe can be used as a healthy substitute
to salad dressing or a dip for vegetables or crackers.
Ingredients:
Plain Non or Low-Fat Greek Yogurt
Chives
Parsley
Salt
White Pepper
Garlic Powder
Lime (Not Much)
Red Pepper Flakes
Cumin Powder
Curry Powder
Ms. Dash Table Blend
Hot Sauce
Add about of cup of Greek Yogurt into a bowl.
Sprinkle in Chives and Parsley Flakes. (I used the freeze-dried
chives from the spice aisle)
Combine with a spoon. Then sprinkle salt and white pepper
and stir together.
And garlic powder, not too much. Stir it in and taste.
Squeeze a little fresh lime juice and taste.
Then add Red Pepper Flakes as to the amount of heat you want
to add.
Add in a little Cumin and then just a pinch of Curry Powder.
Sprinkle Ms. Dash table blend liberally to the mixture and
stir in.
Add Hot Sauce last and use the amount to make as spicy as
you would like.
Refrigerate overnight for best result.
“Pickled Day Guy O”
Ingredients:
Claussen Pickles
Fresh Tomatoes
Purple Onion
Jarred Jalapenos
Garlic Powder
Salt
Pepper
Lime
Begin by cutting up your tomatoes in half and cutting all
the insides including seeds away from the fleshy part of the tomato. Then, cut your
tomatoes into small pieces. How small? Completely your preference. But think of
the tomatoes as the main ingredient. I usually cut up 2 big tomatoes,
discarding the seeds and the inside parts of the tomato. After the tomato is
cut into small pieces, salt and pepper the tomato and place in a bowl. Also add
any tomato liquid to the tomatoes in the bowl.
Next cut up your pickles into small pieces. Use about half
as many pickles as tomatoes. A 2 to 1 ratio is accurate, but you certainly can
go half and half on the dish.
Add the cut-up pickles to your tomatoes and then add some of
the pickle juice from the jar into the bowl, not too much. A couple of
teaspoons works just fine.
Next cut up a little purple onion into very small pieces and
add to the mixture, About a 4 to 1 ratio: 4 tomatoes and 1 being the
purple onion.
Then take some jarred jalapenos and cut them up into slices.
How much depends on how hot you want to make this dish. I usually use a 4 to 1
ration here as well.
Next, add some garlic powder, be careful to add just a little,
you don’t want the garlic to overpower the recipe.
Next squeeze just a little fresh lime on everything. Again,
don’t let the lime take over the dish.
From there, you can season to taste.
Then put the mixture in the fridge for at least 30 minutes
or overnight.
You can eat this dish with a spoon or add it to egg whites
or use tortilla chips to eat. Or you can use celery sticks to eat this dish.
Really healthy and good.
Potato Skin Low Carb
I made this recipe on the fly and it turned out great. Here it is:
Turn oven on to bake 350 degrees.
Take a potato skin, previously cooked, and take out the white fluffy part of the potato.
Add a little dab of Olivio or Butter and salt and pepper. Place the potato skin on a cookie sheet or on tin foil and put it inside the preheated oven.
Put a little Olivio or butter in a small frying pan. Add two eggs and begin cooking them. At the desired doneness, take a spatula and fold them over to cook the yolks a little bit but also shape the egg, so it will fit inside the potato skin.
Take a piece of Canadian bacon and cut it into long thin strips.
Take a piece of Provolone and cut it into long thin strips.
Take the potato skin out of the oven. Put the egg into the potato skin, then add the cut Canadian bacon, then add the cut cheese on top.
Put the whole thing back in the oven and cook until the desired doneness.
Take the skin out of the oven, place it on a plate and eat with a knife and fork.
You can cook the yolk longer in the pan if you want it firm and non-runny.
You could use an egg white and any type of cheese and meat.
Bottom line, it is just so good.
Smitty's Mini-Protein Bowl
This is a great little breakfast that is fast and easy. Here are the ingredients required:
2 Hard Boiled Eggs
1 Slice of Canadian Bacon
1/2 Slice of any type of cheese cut for a sandwich
Hot Sauce
Spicy Mustard
Take the 2 hard-boiled eggs and cut them in half and remove the yolk and toss.
Cut the egg yolks into small pieces and place them into a small ramekin or bowl.
Slice the Candian Bacon into small pieces and add to the bowl.
Slice the cheese into small pieces and add to the bowl.
Place in microwave and cover with a paper plate or paper towel.
Hit for 30 seconds.
Take the bowl out and a little hot sauce and a little spicy mustard and put this back into the microwave for another 30 seconds. Be sure to cover the ramekin, the Canadian Bacon typically pops, while cooking.
Takeout and salt and pepper and enjoy.
