BlueFlat

Recipes and more for family and friends!

Papa Don’s Smoked Chicken

Jan 20

Posted by Don in 3 Hours, Chicken, Main Course, Smoked, Texas | No Comments

Rating 3.00 out of 5
[?]

I had a phone conversation with a friend, today, and we were discussing electric smokers.  Upon checking, I realized I didn’t have this recipe posted.  I’ve used it for years and it is perfect for an electric smoker.  This recipe is for one chicken.  If you wish to cook more, just multiply the brine ingredients accordingly.  It is important that chicken be cooked to the proper temperature.  I use a probe thermometer inserted into the thigh of the chicken and cook until it reaches 165 degrees.  This recipe requires a little planning due to the brine process, but I’m sure you won’t be disappointed.

Read the rest of this entry »

Bacon Wrapped Smoked Dates

Dec 5

Posted by Don in 1 Hour, Appetizers, Party Food, Smoked, Texas | No Comments

Rating 3.00 out of 5
[?]

Oh my gosh…what a great appetizer.  My little brother Ted did it again.  These smoked, bacon wrapped, dates are great!!!  Stuff them with any cheese of your choice (or several different cheeses for variety). and serve as great appetizers or party food.  You can do these on a smoker or grill (with a smoke pouch) or, just cook them in the oven if your not a fan of smoked flavor.  The bottom line is…cook them until the bacon is done.

Read the rest of this entry »

Ted’s Smoked Salmon

Dec 5

Posted by Don in 30 Minutes, Appetizers, Main Course, Salmon, Smoked, Texas | No Comments

Rating 3.00 out of 5
[?]

I’ll admit I’m not a big fan of cooked salmon (but it is, by far, my favorite sushi).  My brother, Ted, made this smoked salmon at our recent Thanksgiving gathering.  It was fantanstic!!!  Simple and easy to prepare.  He served it as an appetizer along with bacon wrapped smoked dates.  I love the holidays and brothers that can cook.  Thanks, Ted.

Read the rest of this entry »

Honey-Mustard Pork Roast

Nov 12

Posted by Don in 3 Hours, Baked, Main Course, Roast, Texas | No Comments

Rating 3.00 out of 5
[?]

This is a little twist on the typical pork roast recipe.  I’ve served this dish to folks that don’t like mustard, yet they loved it.  The dish is easy to prepare and just requires some “bake” time.  Be sure you have some kitchen twine on hand.  There’s a little tying job associated with this dish, but it is well worth it.

Read the rest of this entry »

Southwest Chicken and Bacon Pasta with Jalapeno Cream Sauce

Oct 10

Posted by Allen in 1 Hour, Bacon, Chicken, Main Course, Pasta, Southwestern, Stovetop | No Comments

Rating 3.00 out of 5
[?]

Southwest flavor in a pasta dish.  Fantastic. This simple recipe involves preparing each of the ingredients then tossing them all together with a wonderful sauce.  Cook each of the ingredients and set aside until the pasta is cooked then combine them and serve.  Be sure to check out the Jalapeno Cream Sauce recipe that goes with this dish.

Read the rest of this entry »

Jalapeno Cream Sauce

Oct 10

Posted by Allen in 30 Minutes, Sauces, Southwestern, Stovetop | No Comments

Rating 3.00 out of 5
[?]

Here’s a quick recipe for a nice Southwestern flavored cream sauce.  This works great over pasta and chicken.

Read the rest of this entry »

Broccoli and Cauliflower Cannelloni

Oct 9

Posted by Don in Baked, Italian, Main Course, Major Cookin', Stovetop, Vegetables | No Comments

Rating 3.00 out of 5
[?]

Nope, there’s no photo.  Seems like most cheese-topped casseroles look the same to me, so I didn’t bother with the camera.  This is a great dish.  Restaurant quality.  As such, it takes a little effort but the results are outstanding.  This is a slight variation of a recipe by Jamie Oliver (with a better description of the method and a few ingredient substitutions).  The first time I made this dish it was a two hour ordeal.  I have since found ways to cut the “kitchen time” into smaller chunks and get the same great results.  The flavors in this dish are phenomenal.  The recipe calls for sixteen cannelloni pasta tubes (manicotti tubes also work), but I’ve found that the typical box contains only fourteen tubes, so you may want to get two boxes in order to fill a 9×13 casserole dish (you can always use the remainder, later).  Be sure to read the “cook’s notes” at the end of this recipe.

Read the rest of this entry »

Orecchiette with Ham and Peas

Oct 7

Posted by Don in 30 Minutes, Cook-Prep Time, Ham, Italian, Main Course, Pasta, Stovetop | No Comments

Rating 3.00 out of 5
[?]

Orecchiette (pronounced ora-KET-tay) is a small, round, bowl-shaped pasta about the size of quarter.  Although, pasta shells also work for this dish, the orecchiette is nice since the peas tend to cling to the inside of the little bowl.  This is a great dish to make with left over ham or you can use pancetta (an Italian bacon) or cooked, thick-cut bacon.  In this recipe, I’ve added sun-dried tomatoes (those packed in olive oil in a jar) cut into thin strips along with a few red pepper flakes (crushed red pepper).  This is a two pan dish (one for cooking the pasta and one for making the sauce) and is easliy done in 30 minutes or less.  Great for a outstanding weeknight dinner.

Read the rest of this entry »

1 2 3 4 5 6 7 8 9 10 11 12 ... 25 »