Family Size Recipe

2 1/2 pounds pork loin

2 - 28 oz cans pinto beans drained and rinsed in a colander

1-  28 oz. can pinto beans in chili sauce

1- 28 oz can Hatch whole green chilies - dice 'em up

2- medium sweet yellow onions - dice 'em up

1 - 15 oz can whole peeled tomatoes drained into pot then the tomatoes diced up or just get the diced tomatoes

(the reason for only one can is that my family doesn't like a lot of tomatoes, and not using more tomatoes was a delicious surprise because I like them)

About 2 cans of water (the 28 oz can the pinto beans in chili sauce came in)

1 - tbsp black pepper (I just pour it in the palm of my hand until it "looks" right probably really a rounded tablespoon)

2- teaspoons of cayenne (red) pepper

2- teaspoons of Hot Paprika

1- Level tablespoon of kosher salt

2- tablespoons of granulated garlic  (I usually put one in and end up adding more every time)

1/4 cup chicken stock (if you use chicken bouillon cubes (around 10)you might not need the salt.

I use my 6 quart pressure cooker and if you want really tender pork, brown it in a skillet or right in the pressure cooker, add water, garlic granules ,some salt,, pepper and let it rock for 8 minutes.  Make sure you have enough water in it and don't drain when done and allow for what water is in there before you add the other cans of water)  diced pork cooks fast and should be good

Now the fun part.. add everything like a mad chemist

Heat  until boiling, liquid should be about 2 inches above the meat and beans (do not pressure cook) thicken with flour by stirring about 3 heaping tablespoons of flour and cold water together with a fork in a cup.  Sometimes it takes a bit more but see what that will do and give it a chance to thicken.  You can tell in about 4 minutes when it comes back to a boil.

once there, let it cook for about 15 minutes under low to just under medium heat where the pot is bubbling slowly.

I like when the onions are stilll slight ly crunchy, don't oook it all day rather reheat it whenever... the flavors will soak in better after 8 hours in the fridge rather than cooking the hell out of it..

If  you thought it should be thicker and you added too much flour... add some water.  this stuff is better after a day in the fridge

This will make a nice mildly spicey green chili that has great taste.

Options:

of course, add jalapenos

5 secret ingredients make it award winning.

Email me with a guess for one of them

renegade@renegadereality.com

Sloppy Joes was the most recent meal to hit the spot.

There are great mixes for sloppy joes and Manwich Sloppy Joe mix that comes in a can is great and the easiest.

What's funny though, Sloppy Joes mix is easy to make and takes just a few minutes.  I cracked open my Betty Crocker Cookbook and used that recipe.

Me, I use a WestBend Stir Crazy.  It's what Joe Nameth used to sell,  If you don't know who Joe Nameth is, he used to be the quarterback with the New York Jets way back in the 60's and 70's.  I wonder if he still uses one himself.

And with the big deal with kettle style popcorn that's a tad sweet, add some granulated Splenda.  It is better than sugar because it melts and blends in with the popcorn better.

Find 2 nice just about to soften avocados

cut them in half, drop the seed, and scoop out the avocado meat with a spoon.

If you can't resist.. cut yourself a slice and snack...

OK.. now get a potato masher.. I use one that looks like a branding iron and mash the avocados a little bit

add your favorite spices.. mine, pepper, garlic, red pepper, onion, cilantro (just a little bit), salt (1/2 teaspoon) and whatever else you like

a tablespoon or so of sour cream.. I was out of it so I didn't put any in today

dice up a fresh jalapeno real small, add how much you like

Mash it enough to mix everything evenly together

then my no longer secret.. cut a chunk of lettuce off and chop it up.  Mine end up to be about 1 cup of  3/8 x 1 inch strips of lettuce

Stir the lettuce into the guac'.  it's good.

They are good dipped in Franks Red Hot too.

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You know that Frito's bean dip.. it's expensive.  so I do this...

Buy a 15 oz. can of refried beans... warm it up in a pan on the stove... add some water so it doesn't get dry and it stirs easier.  Add some diced up jalapeno, pepper, garlic, onion powder (not too much) and cumin... about a half to one teaspoon.  Heat and serve. Play with the amount of ingredients you think you'd like..  It's the cumin that's the secret.

Yes. That's right!  And how.

Here are the methods I use and it's a winner.

After aquiring desired chicken parts or even cutting up a whole one... 

Get the grill warming up... just about medium heat-give or take depending on your grill.. your grill needs to have a lid

Now tear off a sheet of aluminum foil to nearly fit your grill area and spray it with non-stick spray.  Turn the heat to low for a bit.  The heat from the grill may try to lift your foil so as you set it on the grill set some pieces of meat on it to hold it in place.

Place the meat evenly about the foil.  Place a pat of butter on each piece then season with your favorite seasoning.

Seasoning ideas that I use:

Seasoned Salt - Lawry's is one I like but it doesn't matter.

lemon pepper

garlic pepper

I'm generally not shy with the spices and make mixes up of my own.  I call it mood cooking.  Whatever I'm in the mood for.

If you use bbq sauce or any other sauce, cook the chicken first (I cook it to a crisp) then add the sauce and bake for a short time after anywhere from 5 to 15 minutes depending on what you want to do.

Return the HEAT to about MEDIUM for usually more than an hour, about an hour and a half for my grill.

Guess what?  The chicken still sticks to the foil when it's done so just gently pull it away.

This same trick works in the oven set at 350 degrees in a 13x9x2 glass baking dish.

Tonight it's a Polish Sausage Dinner (Fried Potatoes and Polish Sausage)  ----- Polish tested, Polish approved, by my Polish neighbor Ken... also German approved by neighbor Tim and  Tyra

Polish Sausage Dinner

What you need:

Lots of potatoes

Spices.. mostly pepper, garlic, salt, hot paprika, some rosemary, basil... and whatever else you're in the mood for.

First dice up potatoes a size you're in the mood to do.. larger if you're impatient about cutting, smaller if you're impatient about cooking time.

In one of those 5 qt fry pans or at least a deep 12", pour some corn oil in about a cup or two.. start heating it.. and as it warms up add the potatoes... don't let it get real hot right away or the water in the potatoes will make the oil spatter.. if you dare. wait until the oil heats up.. then take cover or have a fire extinguisher handy.. or at least some baking soda (not as messy)

Add whatever spices you like.. garlic, pepper, etc.   DON'T BE SHY about spices.. I have my own mix.. probably ought to sell it.. it's a spiced pepper that really tastes good. stay tuned to this page and I'll get production underway if some interest develops.

next.. you can add diced polish sausages or fry it  separately in only because I fill the first fry pan so full of potatoes it doesn't fit.

Cook the potatoes until they are browned and crispy.. .. the spices will be all over them. and some of the potatoes will be burnt.. this is good.. there are supposed to be some burnt ones.

That's probably the worst typed out recipe I have ever seen... I usually don't like to read them... but reading mine is important because the flavor is 70% technique.

What I did:

Lots of Potatoes

Aluminum Foil

leftover shredded, smoked beef

gravy mix (mushroom or brown)

Spices.. (I do have my own blend, it's a spiced black pepper mix)  seems you probably don't have that here's what you can do...

Of course, wash and poke all the potatoes so they don't taste like dirt or blow up.

Rip off sheets of foil for the number of potatoes you want to cook.  Me, I put two, four inch,  potatoes to a sheet.

On each foil sheet of potatoes I put a scoop of butter or tub margerine (about one tablespoon, heaping).. then I shook my spices over them until they were seemingly overspiced.

Suggested spices are.. black pepper, onions or onion salt, granulated garlic, hot paprika, and whatever else I'm in the mood for.  Cilantro, italian spices, greek spices.. etc.

Then I wrapped them up without tearing or poking a hole in the bottom of the foil and put them in a 400 degree oven for an hour.

yum

then I made some brown mushroom package gravy (didn't tell the kids there were mushrooms in it... and heated up the leftover shredded beef in a separate pan .. that's because if the kids did discover the mushrooms they would have whined and went hungry because I would have told them tough.  

I put my cooked potatoes in an extra large bowl, hacked at them and put butter, salt and more spices on them  then the gravy and beef on top ...  They ate it like starved wolves.

my staff of testers were not available for this one.

To make this chicken is easy as pie.  It's like my baked chicken on a grill.

Buy a whole chicken.

Make sure it's thawed completely and the things they call giblets are removed from the inside.

Rub some butter on the breast

Now this works on my grill.. After preheating it on high.. I set mine to slightly above the LOW setting.

You can set it right on the grill or in a square baking pan.. nah, right on the grill.

Right after you set it on the grill... about 2 or 3 tablespoons of seasoned salt .. that's enough for good taste.. don't be shy with it.

 But then, I also have my own pepper mix that I put on it, gives it that extra kick-start that your Harley needs.

Cook it for about 1 and 1/2 hours.  make sure the juices are clear and not bloody.  Yet you don't want it look mummified when you take it out either except you do want to make sure that the skin is crisp.  If you time it right it'll be moist meat and crispy skin.  Keep working on it... it might take a few chickens to get it right.

1. TOAST!!!!

2. Bacon (rule #1 in cooking bacon is that it's done before it looks done)

3. Tomato Soup, Spaghetti Sauce

4. Beans

5. Cheese