SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

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Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

~~~~~~~~~~~~~~~~~~~~~

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA'S ORIGINAL ORANGE-MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin' Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish, 

then set aside.

 In a small bowl, combine marinade ingredients, 

and pour over ribs in baking dish. 

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. 

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours 

(or over in-direct heat on a covered grill).

While ribs are baking/grilling, 

make the sauce by first adding the leftover marinade to a small saucepan. 

Bring to a boil for 5 minutes over high heat. 

Reduce heat to medium and add the sauce ingredients. 

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken, 

then remove from heat. 

Pour half the sauce into a small bowl for basting ribs while cooking. 

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs 

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer, 

then re-brushing half way through baking with designated sauce. 

Cut ribs into serving portions and place on a platter, 

along with the other designated serving sauce from saucepan 

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin' Baked Beans Recipe

Best Coleslaw Recipe

SANDRA'S TASTY TANGERINE BBQ BONELESS PORK RIBS

What a treat these tasty boneless ribs are,
they have a great moistness inside 
and a perfect texture outside...

Servings: (4)
Prep: 10 Mins. |
Cook: 3 Hrs.

Posted by Sandra 

INGREDIENTS:

***Boneless Country-Style Pork Ribs:
3 lbs. bonless country-style ribs
1 teaspoon garlic powder
1 teaspoon onion powder
sea salt and ground pepper to taste

***Marinade:
1 cup tangerine juice
1 (1.06-oz.) pkg. dry teriyaki marinade mix
1/2 teaspoon freshly grated ginger
1 teaspoon smoked paprika

***Sauce:
1 cup tangerine juice
1 cup barbecue sauce (recommend Bull’s-Eye Original)

METHOD:

Place ribs in a large pot of water, just enough to cover ribs, and sprinkle with garlic powder, onion powder, sea salt, and ground pepper.  Bring to boil, reduce heat, cover, and simmer for1 hour.

Meanwhile, in a small bowl, combine marinade ingredients. When ribs are done par-cooking, remove ribs with tongs and place them in a 9"x"9 baking dish, and pour marinade mixture over the top.  Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees.

Remove ribs from marinade mixture, and discard marinade. Place ribs on rack of shallow broiling pan lined with foil, and sprayed with oil. Cover tightly with foil, and bake for 45 minutes.

While ribs are cooking, make sauce by adding 1 cup tangerine juice, and 1 cup barbecue sauce to a small sauce pan; stir, and bring to boil.  Reduce heat to low and simmer, uncovered, for 15 minutes to reduce sauce, and remove from heat.

Remove ribs from oven after 45 minutes, uncover (reserving foil), and carefully baste with the sauce, and continue baking, uncovered, for 15 minutes longer; turning and brushing midway with the sauce. Remove from oven, and let rest, lightly tented with reserved foil for 10 minutes.  Serve, and enjoy!


~~~~~~~~~~~~~~~~~~~~

Tips: Serve with coleslaw, or potato salad, and baked beans! Also, at time we BBQ grill the ribs over indirect heat in the same method as for the oven (while still boiling, and marinating the ribs for the same amount of time as listed above). Further, it will cut your time immensely if you boil and marinate the ribs the morning or night before you anticipate cooking them!

SANDRA'S GRILLED COLA CHICKEN THIGHS with GRILLED CORN and COLESLAW

A superb barbecue option
that you'll be making quite often,
as it is a great "All-American" meal after all...

Servings: (6 = 2 pieces each)
Prep: 5 mins. |
Marinate: 4 hrs. |
Stand: 30 mins. |
Grill: 20 to 25 mins.

Posted by Sandra

INGREDIENTS

1-1/2 cups of your favorite barbecue sauce (I prefer Bull's Eye-Original)
2 tablespoons minced dried onion
1 (12 oz. can) Coke-a-Cola
12 bone-in skinless chicken thighs (I generally remove the skin myself)

METHOD

Add the barbecue sauce, minced onion, and coke-a-cola to a large ziploc bag, and mix to combine. Add chicken thighs to the ziploc bag make sure all chicken pieces are evenly coated with sauce. Seal bag and place in refrigerator for 4 hours to marinate, while turning over occasionally. Take out of refrigerator and let chicken return to room temperature for 30 minutes prior to grilling.

Meanwhile, preheat grill during so you have charcoal off to one side, as you’ll be cooking chicken over indirect heat (where no charcoal is below it). Before placing chicken thighs on grill, oil rack with an oil-soaked folded paper towel using tongs.

Grill the chicken, covered, for 20 to 25 minutes (longer if using chicken breasts, as they are thicker), while turning and basting with sauce after 10 minutes, and then continue grilling, just until juices run clear when centers of the thickest pieces are cut next to the bone (they should read 170 degrees when done).  Toss marinade.  Remove grilled chicken to serving platter and tent for 5 minutes before serving. - Enjoy!


~~~~~~~~~~~~~~~~~~


Tip:  I like to serve this meal with my other recipes of  Cajun Grilled Corn and Sandra's Coleslaw as shown in the photograph above.

SANDRA'S TERRIFIC GRILLED FRESH CORN in the HUSK

My oh my, what a terrific
method in which to grill the
most flavorful and moist corn on the cob ever...

Serves: (4)

Prep Time: 10 mins. | Grill: 20 mins.
Posted: by Sandra

INGREDIENTS

4 ears corn, still in husk
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon brown sugar
2 tablespoons honey
a pinch of kosher salt
a pinch of ground pepper
2 tablespoons freshly grated parmesan cheese

METHOD

Heat the grill to medium-high heat.

Peel corn down to the end, but do not remove the husk from the cob. Remove all the fine silk hairs between the corn and husk, and set aside (with husk still pulled down).

On a plate, whisk together the paprika, cayenne pepper, garlic and onion powders, brown sugar, honey, kosher salt, and ground pepper. Roll the glaze on the ears of corn, and rub mixture onto corn with clean hands (it will warm the honey and ensure the spices adhere) and replace the husks.

On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes, turning half way through cooking process. Once cooked, peel the charred husk away from the cob, and sprinkle lightly with parmesan cheese. – Enjoy!


~~~~~~~~~~


Tip:  If you do not have husks, just use double-thick tin foil and wrap the corn cobs after they have been seasoned, and grill, or bake in oven at 350 degrees for the same amount of time.

SANDRA'S ORIGINAL ORANGE-PINEAPPLE BABY BACK RIBS

My husband and I agree that these are the absolute best ribs we've ever made...

Servings: (4 to 6)
Prep: 10 Mins. |
3 hrs. 45 Mins.

INGREDIENTS:

***Baby Back Ribs:
3 racks pork baby back ribs
1 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and freshly ground pepper, to taste

***Marinade:
2 cups orange/pineapple juice -- (I use Tropicana)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika

***Sauce:
1-1/2 cups pineapple/orange juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

METHOD:

Remove thin silver membrane from the back of ribs (I use clean pliers). Place ribs in a large pot of water just enough to cover ribs, and sprinkle with garlic powder, onion powder, and kosher salt and freshly ground pepper, to taste. Bring to boil, reduce heat and cover to simmer for 1 hour.  Remove ribs, and let cool for 15 minutes.

Meanwhile, in a bowl combine 2 cups orange/pineapple juice, both packets of teriyaki mix, 1 teaspoon freshly grated ginger, and smoked paprika. Pour marinade mixture over ribs in a non-reactive shallow pan. Cover and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill you'll be using in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. Place ribs on rack of shallow broiling pan lined with foil (meat side up). Cover tightly with foil, and bake for 1 hour (or do so over in-direct heat on a covered grill).

While ribs are baking/grilling, make the sauce by first adding the rib marinade to a small saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add 1-1/2 cups orange/pineapple juice, and 1-1/2 cups barbecue sauce. Simmer, uncovered, for 15 minutes to reduce sauce; remove from heat. Pour half of the sauce into small bowl for basting ribs while cooking.  Reserve the other half separately for serving in the covered sauce pan.

Remove ribs from oven, uncover, and carefully baste with the designated sauce in the bowl, and continue baking/grilling, uncovered, for 30 minutes longer; turning and brushing half way with the designated sauce. Cut ribs into serving portions and place on a platter, along with other designated sauce from saucepan that has been reheated and poured into a small bowl for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~

Tips: Serve with grilled corn on the cob, coleslaw, or potato salad, baked beans, and warm and crusty bread. Also, at times we use the BBQ grill over indirect heat in the same method as for the oven (while still boiling, and then marinating the ribs for the same amount of time listed). Further, it will cut your prep time immensely if you boil and marinate the ribs the morning or night before you anticipate baking/grilling them.

SANDRA'S SUCCULENT GRILLED BEER CAN CHICKEN

Once you grill these chickens, you'll
have so many options of making
additional recipes on my site,
just search "chicken"
on the "home" page...

Serves (6)
Prep: 10 min |
Grill: 1 hour 20 min.

Posted: by Sandra

INGREDIENTS

Look for a whole chicken
weighing 3 to 3-1/2 pounds;
if larger, you may have trouble
fitting the lid on the grill.

2 (3-to 3-1/2-pound) whole chickens

***Rub
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper



***Glaze
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon hot sauce

***Additions
2 (12-ounce) cans beer
4 bay leaves
1 (13-by-9-inch) disposable aluminum-roasting pan (if using charcoal)
4 cups wood chips, soaked, drained and sealed in a foil packet

METHOD

FOR THE RUB AND CHICKEN

Combine sugar, paprika, salt, pepper and cayenne in a bowl. Measure out and reserve 1 tablespoon of the spice rub for the glaze. Pat the chickens dry with paper towels, and loosen the skin covering the breasts and thighs by sliding your fingers between the skin and the meat. Massage the spice rub on the skin, under the skin and inside the cavity. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs of each chicken.

FOR THE GLAZE AND BEER

Combine the sugar, ketchup, vinegar, hot sauce, reserved tablespoon spice rub and 2 tablespoons of the beer in a bowl. Remove (or drink) 1 cup more beer from each can, then add 2 bay leaves, crumbled, to each can. Punch additional holes in the top of each can.

FOR A CHARCOAL GRILL

Open the bottom grill vents halfway and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes = 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Place the wood chip packet on top of one of the coal piles. Set the cooking grate in place, cover, and open the top lid vents halfway. Heat the grill until hot and the wood chips start to smoke heavily, about 5 minutes.

Clean and oil the cooking grate. Place the chickens, upright on the cans, on the grill (in the center on the grill if using charcoal). Cover (positioning the lid vents over the chicken if using charcoal) and cook until the skin is well-browned and very crisp, 40 to 60 minutes.

Brush the chickens with the glaze mid-way through grilling, and continue to cook, covered, until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, about 20 minutes longer.

Wearing oven mitts or using a wad of paper towels, transfer the chickens (still on their cans) from the grill to a carving board, tent loosely with foil, and let rest for 10 minutes. Working with one chicken at a time, hold the base of the can with an oven mitt or a wad of paper towels, insert a pair of tongs into the neck cavity of the chickens, and pull the chickens off the cans. Carve the chickens and serve. - Enjoy!