Ingredients:

1 medium onion chopped

1 clove garlic minced

1 tsp garlic salt lawrys brand

1/2 pound brown sugar

1- 55 ounce can Pork & Beans -Bushes

2 tablespoons liquid smoke

2 teaspoons yellow mustard- colemans

6 ounces ketchup- Heinz

1 pound ground beef

1 pound bacon

Directions:

Put chopped onon, and minced garlic in crock pot and turn on high.

Cut bacon into 1 inch strips and brown in a saute pan, drain and add to crock pot.

Add beans, partially drained.

Add all the rest of the ingreedients and stir.

Cook on high for one hour and cook on low for six hours.

Ingredients:
Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Procedure:
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.
Chef’s note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

Prep Time: 30 min
Inactive Prep Time: 9 hr 0 min
Cook Time: 30 min
Level: Easy
Serves: 20 servings
Recipe courtesy of Paula Deen
Ingredients:
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Procedure:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight. Trifle can be layered in a punch bowl

Ingredients:
1- 8-ounce log fresh local sourced goat cheese, cut crosswise into 1/2-inch-thick rounds
1 cup stemmed dried Black Mission figs or Brown Turkey halved- Use 2 cups Fresh Figs when in season. Prefer Black Mission or Brown Turkey varieties.
1/3 cup water-*Note: if using Fresh Figs omit the water.
1/3 cup halved pitted Kalamata olives or other brine-cured black olives
4 tablespoons extra-virgin olive oil
4 tablespoon balsamic vinegar
1 tablespoon drained capers
1/2 cup chopped toasted walnuts 1 1/2 teaspoons chopped fresh thyme
Kosher salt and fresh cracked black pepper to taste
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Balsamic Glaze
Assorted breads and/or crackers
Procedure:
Arrange cheese rounds in overlapping circle in center of medium platter, or arrange length wise.
Combine figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. If using fresh figs omit the water and add the olive oil and sauté the figs for 2 minutes.
Mix in olives, olive oil, balsamic vinegar, capers, chopped thyme and chopped walnuts. Sauté for about 3 to 4 minutes until the flavors have blended. Season tapenade to taste with salt and fresh cracked black pepper. Spoon the warm fig mixture over the room temperature goat cheese or into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Drizzle the balsamic glaze over the warm fig and cheese mixture. Serve with breads and/or crackers.
*Note: Fig mixture can be made 2 days ahead. Cool, cover and refrigerate. Bring to room temperature before serving and warm in the microwave for 2 to 3 minutes.

Recipe Summary
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 4 servings

Ingredients:
1 bottle Merlot Red Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
Salt
Freshly ground black pepper
1 teaspoon chopped garlic
2 cups cooked navy white beans
2 cups veal reduction
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon butter
4 (6-ounce) salmon fillets, skin off
Creole seasoning

Procedures:
In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 35 to 40 minutes. Remove from the heat and strain. Set aside, keeping warm. In a large sauté pan, over medium heat, add 1 tablespoon of the oil. Add the shallots and mushrooms. Season with salt and pepper. Sauté until the mushrooms start to wilt, about 3 to 4 minutes. Stir in the garlic and white beans. Season with salt and pepper. Sauté for 1 minute. Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm. Season both sides of the salmon with Creole seasoning. In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium rare. Spoon some of the mushroom/bean mixture in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the wine syrup over each salmon fillet. Garnish with green onions.

Recipe courtesy Emeril Lagasse, 1999

Ingredients:
2 tbsp. lard
1 lb. ground pork
2 cloves garlic, chopped fine
2 cup white onion, chopped fine
1/4 cup Familia Camarena Resposado Tequila
1/2 cup Mojo
1 tsp. oregano
1 tsp. cumin
1 tsp. black pepper
1 tsp. kosher salt
1 tsp. chili powder
1/2 cup fresh cilantro- leaves only- coarsely chopped
Potato Recipe: yields 2#
2 tablespoon lard
12 oz. fresh chorizo sausage
5 lb. Pre- cooked red bliss potatoes, small diced
Kosher salt to taste
Fresh ground pepper to taste

Ingredients Cont:
12- 6 inch corn tortillas
Hispanic Cheese, crumbled
Sour Cream
Familia Camarena Silver Tequila Pickled Jalapenos

Procedure:
1.    In a non- reactive sauce pan on medium to high heat, add lard, melt, and add the ground pork. Sauté until fully cooked. Remove the meat from the pan.
2.    Add 1 cup of the onions and all of the garlic to the pan and sauté for 2 to 3 minutes. Add the Familia Camarena Resposado Tequila and cook another minute.
3.    Add the Mojo and all of the spices and bring to a boil. Once to a boil, reduce the heat to low and cook for 5 minutes. Add the pork back to the Mojo and remove from the heat, add the cilantro and keep warm.
4.    Potatoes: In a large skillet over medium to high heat, add the lard. Once the lard has melted, add the rest of the onions, sauté for 2 minutes and then add the chorizo. Cook the onion and chorizo mixture until the chorizo is fully cooked or crumbly in texture. Add the potatoes and sauté until golden brown and slightly crispy about 5 to 10 minutes. Season with salt and pepper to taste.
5.    Assembly: To serve, warm a corn tortilla, add the hash brown mixture first, then the ground pork mixture, top with the Hispanic cheese crumbles, a dollop of sour cream and garnish with a cilantro leaf and a Familia Camarena silver tequila pickled jalapeno pepper.

Ingredients: Yields 20 tacos
4 boneless chicken breasts
Margarita Sauce: yields 2 cups
1 cup fresh lime juice
1 cup Familia Camarena Silver Tequila
½ cup agave syrup
Kosher salt to taste
Fresh ground black pepper to taste
1 cup fresh cilantro, cleaned, coarsely chopped
Black Bean Ingredients:
2 tablespoons lard
1 tablespoon garlic, minced
1 can – 19.75 oz. black beans
1 tsp. cumin
1 tsp. chili powder
Kosher salt to taste
Black pepper to taste

Pico de Gallo recipe
Ingredients:
1 pound plum tomatoes, seeded, finely chopped
½ cup white onion, chopped fine
¼ cup fresh cilantro, coarsely chopped
3 tablespoons fresh lime juice
1 clove fresh garlic, minced
1 jalapeno, minced fine

Preparation: Mix all of the ingredients in a small bowl, season with salt, pepper. Cover, wrap in plastic, chill.
Ingredients: Continued:
12-6 inch corn tortillas
Hispanic cheese, crumbled
Cumin Sour Cream
Familia Camarena Silver Tequila Pickled Jalapenos

Procedure:
1.    Preheat the oven to 400 degrees. Place the chicken breasts on a baking sheet and then into the oven. Lower the temperature of the oven to 375 degrees and cook the chicken until it registers a minimum temperature of 170 degrees in the thickest part of the breast about 20 to 30 minutes. When completely cooked, remove from the oven and slightly cool. Once cool enough to handle; with clean, washed hands begin pulling the meat apart into strips and place in a mixing bowl.
2.    In a large non-reactive sauce pan add the lime juice, tequila, agave, and bring the mixture to a quick boil. Once it has reached a boil, turn the heat to simmer; and season with salt and pepper and add the cilantro. Add the strips of chicken to the margarita sauce and turn the heat off.
3.    In a large non stick sauté pan over medium to high heat, add the lard. Once the lard has melted, add the garlic and sauté for 1 minute until fragrant. Add the black beans and their liquid and mash with a potato masher or back of a spoon.  Add the spices, lower the heat, continue to cook and stir frequently until the mixture is hot. Season with salt and pepper. The beans should have a creamy texture to them. Add the rest of the cilantro leaves to the black beans. Keep warm.
4.    Assembly: To serve, warm a corn tortilla, add the refried black beans first, then the margarita chicken , Hispanic cheese crumbles, a dollop of sour cream and garnish with Pico de Gallo and a Familia Camarena silver tequila pickled jalapeño pepper.

Ingredients:
2 pounds fresh jalapenos, washed, sliced into thin rings
½ cup Familia Camarena Silver Tequila
1 ½ cups water
1 ½ cups white distilled vinegar
¼ cup sugar
2 tablespoons kosher salt
1 bay leaf
2 whole cloves garlic
1 tablespoon whole black peppercorns
2 medium size carrots, peeled, sliced thin on the bias
Procedure:
1.    Place the jalapeños in a non-reactive container with a tight fitting lid.
2.    In a non- reactive sauce pan over medium to high heat, bring the tequila, water, white vinegar, sugar, kosher salt, bay leaf, garlic, black peppercorns and carrots to a boil, stirring occasionally. Once boiling, reduce the heat and cook for 5 minutes.
3.    Remove from the heat and pour over the sliced jalapeno peppers. Let the peppers and mixture cool. Once cooled down, place the lid on the container and place in the refrigerator. Jalapeños can be used within two days of brining, however, the longer they marinade the better they become.
4.    The jalapeños can last up to 3 weeks tightly covered in the refrigerator. The carrots are awesome as well!
Note: The brine is an excellent quick marinade for pork!

What a great way to start off your new year with a  Meatless Monday recipe utilizing a Gardein product- a favorite of mine.
4 servings
15 min prep
40 min cook

Ingredients:
1 pkg. Gardein beefless tips
3 tablespoons vegetable oil
10 oz. pearl onions, peeled
2 cloves garlic, minced
2 celery stalks, small diced
2 medium carrots, small diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
3 tablespoons flour
3 cups vegan beef broth
(Note: try better than bouillon brand or roasted vegetable stock)
1 cup dry red wine such as cabernet sauvignon
2 medium Idaho potatoes, ½ inch diced
Sea salt and freshly ground black pepper to taste

Procedure:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside.
Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes.
Sprinkle in flour, then slowly add broth and wine while stirring.
Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.

Recipe courtesy of Gardein Protein Products

Ingredients:

1 tablespoon olive oil
2 onions, finely chopped about 3 cups
3 carrots, finely chopped about 1 cup
6 garlic cloves, minced
2 pounds ground turkey
¼ cup tomato paste
Coarse kosher salt, and freshly ground black pepper
1 cup dry white wine
1 can (28 oz.) crushed tomatoes in Puree
1 cup of whole milk
1 box of whole wheat pasta
Freshly grated parmesan reggiano cheese for garnish
Directions:
1. Make Sauce ~ In A Dutch Oven (or 5 Qt Sauce Pan), Heat Oil Over Medium High Heat, Add Onions, Carrots & Garlic; Cook ~ Stirring Until Slightly Softened, About 2 Minutes.  Add Turkey, Cook, Breaking Up Meat With A Spoon, Until No Longer Pink.  Stir In Tomato Paste; Cook 1 Minute ~ Season With Salt & Pepper.
2. Add Wine & Tomatoes; Bring Sauce To A Simmer; Cook; Partially Covered, Stirring Occasionally, Until Thickened; About 20 Minutes.  Add Milk; Simmer About 15 Minutes Till Thickened Again.  Taste ~ Season Again With Salt & Pepper As Needed.
3. When Bolognese Sauce Is Almost Done, Cook Pasta In A Pot Of Boiling Salted Water; Follow Pasta Package Directions; Drain. Place Pasta On A Platter & Top Pasta With The Bolognese Sauce & Garnish With Freshly Grated Parmesan Reggiano Cheese.   Serves 6 ~ 8