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Recipe of the Week: Smoky Pork Chile Verde

Recipe of the Week: Smoky Pork Chile Verde

Enjoying the (sometimes) sunshine? We are too! The cherry blossoms are blooming, the leaves are returning to our favorite trees, and the weather is getting especially more perfect to break out the barbeque and get, well, barbequein’! Our friends at Weber post a new recipe every week and today we’d like to pass it along because it. looks. delicious.

Smoky Pork Chile Verde

Ingredients

(For the Rub)
1 tbs kosher salt
2 tsp pure chile powder
2 tsp dried oregano
1 tsp groun cumin

1 boneless pork shoulder roast (Boston butt), 4-5 pounds, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 can (7 oz) chopped green chiles with liquid
4 medium garlic cloves
1 small onion, roughly chopped
2 tsp dried oregano
3/4 cup dark Mexican beer
1/4 cup finely chopped fresh cilantro leaves
1 tsp Tabasco® chipotle pepper sauce
Kosher salt
Freshly ground black pepper
6 cups cooked white rice
1 cup sour cream
1 lime, cute into eighths.

Got all that? Good. Here’s how to do it.

Instructions

  1. Soak the wood chips in water for at least 30 minutes.
  2. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Separate the charcoal into two equal piles on opposite sides of the charcoal grate. Carefully place a large disposable foil pan between the two piles of charcoal and fill it about halfway with warm water. Let the coals burn down to low heat (250° to 350°F). Leave the lid off and all the vents open.If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to low heat (250° to 350°F).
  3. In a small bowl mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
  4. In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
  5. Drain and scatter the hickory chips over the two piles of charcoal. Brush the cooking grates clean. When the wood starts to smoke, place the pork in the center of the cooking grate, close the lid, and smoke-roast the pork over indirect low heat for 30 minutes.
  6. Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a large disposable foil pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 to 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 or 6 charcoal briquettes to each pile of charcoal every hour or so from the time you began to smoke the pork.
  7. When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into ½-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, salt, and pepper. The chile verde may be made up to this point one day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
  8. Serve the chile verde warm in bowls with rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Why Did the Turkey Cross the Road?

Why Did the Turkey Cross the Road?

To gobble up the left overs!

There is an infinite amount of ways to cook a turkey for Thanksgiving. But what is the best way? Lucky for you, we’ve got your Thanksgiving turkey covered. (In gravy of course.) So here are some great tips and tricks for your best Thanksgiving turkey–courtesy of our friends at Weber.

Ingredients:
1 14-pound turkey, fresh or thawed
½ cup unsalted butter
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 orange with zest, quartered
olive oil
salt and pepper
butcher twine

Instructions:

1. Bring the butter to room temperature and mix with the rosemary and thyme.

2. With a pair of poultry shears, remove the wing tips.

Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat.  Work slowly up towards the neck being careful not to split or tear the skin.

3.  Once separated, work equal amounts of butter on to both breasts and down towards the thighs. Season the inside of the turkey cavity with salt and pepper.  Place the orange quarters inside the cavity and truss the turkey with the butcher twine.

4. Pat the turkey dry with paper towels.

Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.

5. Season the outside of the turkey with salt, pepper, and the orange zest.  Rub all over with olive oil.

 

Back to (Old) School

Back to (Old) School

Parents! It’s that time again! September is just around the corner, and you know what that means: Back to school (AKA spending all sorts of money on new crayons and markers that your kids insist they “need”–trust me. Been there, done that). But instead of stressing about back-to-school errands, just remember there are still a few days left before school starts, and you still have time for one last hurrah! Now’s your chance to throw one last pool party for you and your kids, and we’re here to help with the planning.

No matter how old we get, we’re all still kids on the inside, so here are some tasty recipes that bring delicious twists to some of the classics.

To skip to the good stuff, click here ↓

Cup o’ Dirt
Pizza Grilled Cheese
S’mores Bar

Cup o’ Dirt

Think back to your childhood. It’s a sunny, summer day; there are grass stains on your clothes that are so fresh you can still smell them, and in the far right corner of your yard, you see it. That big, beautiful, brown mud pit. It’s calling your name, and like any other kid, you neglect any hygienic common sense, so you dive right in and start building the most perfect, sloppy, and delicious mud pie. 

Since eating said mud pie wasn’t very tasty (and frankly, looked down upon), we’ve discovered a happy and just as lovely alternative: Dirt Pudding Cups (Cups o’ Dirt). Chocolate pudding, Oreo crumbles, and gummy worms combine wonderfully to make the grossest and yet most deliciously muddy dessert you can find. Here’s how to do it!

Ingredientsworms-in-dirt-pudding-cups-recipe-

1, 15 oz. package of Oreos (or similar cookie)
1, 3.9 oz. package chocolate instant pudding
2 cups cold milk
8 oz. whipped topping (cool whip/reddi whip)
24 gummy worms

Directions

1. Make the dirt: put all of the sandwich cookies into a gallon-size ziploc bag and then use a rolling pin to crush them until they are at what you consider “good quality soil”.

2. Make the pudding: Pour the dry pudding mix into a large bowl and add cold milk. Whisk it all together until it’s smooth, and then let it sit for about 5 minutes until it thickens.

3. Mix it all together: Add the whipped cream and most of the cookie crumbles to the pudding, and gently stir until you have a good, muddy-looking texture. (If you really want it to look gross, mix the gummy worms into the pudding mixture as well). If not, go ahead and stick them right on top and surround them with the Oreo cookie crumbles.

Now you’re ready to go!

Pizza Grilled Cheese

Here is an obvious, and well-known fact: People love pizza.
Obvious, well-known fact number two: People love grilled cheese.
So….why not put them together?!

This is one of my favorite recipes, and it’s not just because it’s pizza on a grilled cheese. (Okay, you got me. That’s most of it). The other reason is because pizza is so versatile, that regardless of what you put on your pizza grilled cheese, it will be absolutely delicious. For now, here’s the recipe for a basic pepperoni pizza grilled cheese:

Ingredients:pizza grilled cheese

1/4-1/2 cup Mozzarella Cheese (shredded or sliced is easiest and melts the best, but if you want to be fancy, feel free to go with the really fresh kind)
5-6 Pepperoni rounds
1/4 cup of Marinara Sauce
2 slices of Bread (Sourdough, French bread, whole grain…whatever makes you happy, it’s all delicious)

(Quantity depends on how many you are serving. For now, this recipe calls for one sandwich)

Directions:

First! You must prep your grilled cheese: Spread the marinara sauce evenly along one slice of the bread. (If you put too much on, it gets really messy, really fast.) Now, layer on that cheese–I suggest just enough so that you can’t see the marinara sauce under the cheese. Up next, you’re going to put on the pepperoni (5-6 small rounds works well on one sandwich)–At this point, you may be done loading your sandwich, however if there are other delicious toppings the kids would like, I might suggest a “Pizza Grilled Cheese Bar” where each person can pick the best toppings to go on their sandwich.

Once you’re all prepped, put your sandwich together and butter the outer side of each slice of bread. This will give you a nice, crispy coating when you’re all done. If you want to add some more flavor, sprinkle some Italian seasonings over the butter or even better, Parmesan cheese.

The best way to cook this delicious pizza sandwich? The grill. I mean…it’s called Grilled Cheese for a reason! So, set your grill for 350º F. Once it’s all heated and warm, align your sandwich with the grates of your BBQ so it really gets that “grilled” look to it. Cook on each side for about 2 and a half minutes or until the bread is a nice, golden brown color. Just make sure to keep an eye on it! After 2 and a half minutes, flip your sandwich and repeat. If the cheese isn’t melted all the way, turn the grill down to low and let it sit until your sandwich is what you consider to be the perfect consistency.

This sandwich will have everyone asking for a “PIZZA” that grilled cheese!

S’mores Bar

There aren’t many people in the world that would turn down a classic S’more. These melty chocolate, boiling hot marshmallow, and crunchy graham cracker sandwiches tend to win, hands down, in the “best campfire dessert” category. Kids these days love switching things up daily, so why not create an exciting twist with a classic S’more? Here are some ideas of what to get:s'mores bar with reese's butterfinger hersheys nutella and other great ingredients!

1. Various chocolate bars (Reese’s, Butterfinger Cups, Kit Kats)

2. Different sandwich options (graham crackers of course, chocolate chip cookies, Nilla wafers)

3. Spreads to pump up the flavor (Nutella, Cookie Butter, Peanut Butter, Caramel)

Don’t have a campfire? Keep your barbecue on! S’mores cooked on the grill will make sure your marshmallows and chocolate sandwiches are perfectly melted, and wonderfully gooey. All you have to do is prep your S’more, wrap it in heavy-duty foil, and put it over medium heat for 4 to 5 minutes or until the marshmallow is melted. Perfectly classic S’mores, customized to your liking, and absolutely delicious.

Side note:

Want some pool party themed decorating tips? In our last post, “Use your Noodle” I included a link that has over 50 different ways to use pool noodles, including ways to decorate your home. Here is that same extensive list. Enjoy!

 

Friday, Football, and Food, OH MY!

Friday, Football, and Food, OH MY!

It’s Tailgating Time

It’s mid August, the kids are heading back to school soon, and the summer is just as boiling hot as ever, but we’ve all had one thing on our minds: Why didn’t they run the ball? 🙁

But now, the football season has returned (Superbowl round four?), and while we’re all jumping for joy, we remember that this time of the year is also peak grilling season, so we start jumping even higher. As this Friday rolls around, get your grills and your voices fired up, because you need to make sure you can still yell at your TV while you’re eating.

In case you haven’t already planned your first tailgate party recipes of the 2015-2016 football season, we at Aqua Quip decided to lend you, our fellow 12th men and women, a hand.

To check out the recipes, click below ↓

Orange Creamsicle Muddy Buddies
Grilled Potato Skins
Grilled Buffalo Chicken Burgers

You can’t grill everything…

In honor of easy snacks, great tasting desserts, and August 14th being “Orange Creamsicle Day”, here’s a super simple recipe for a fun twist on classic Muddy Buddies (or Puppy Chow if we must):

Orange Creamsicle Muddy Buddies

Ingredients:

  • 8 Cups of Rice Chex Cerealorange+creamsicle+buddies1
  • 1 1/2 cups white vanilla baking chips
  • 1/4 cup butter (mmm butter)
  • 3 Tbsp heavy cream
  • 1 1/2 Tbsp orange zest (about 1 1/2 large oranges)
  • 1 tsp orange extract
  • 1 1/2 cups powdered sugar

Directions:

Measure 8 cups Rice Chex Cereal into a large mixing bowl (a super bowl, if you will…sorry). In a separate microwave-safe bowl, combine vanilla baking chips, butter, cream and orange zest. Microwave it on 50% power in 30 second intervals, periodically stirring it between each one until it’s creamy and smooth. Stir in the orange extract, mix that up, and then pour it over the Chex. Toss it up with a rubber spatula until all the Chex is happy and creamsicle-coated. From here, pour your delicious creation into a 2 gallon ziploc bag, add the powdered sugar and start shakin’. For an even more FANtastic twist, toss some blue and green M&Ms into the mix.

Recipe provided by Cooking Classy.

But you can grill these…

Grilled Potato Skins

Now that your sweet tooth is satisfied, let’s talk about savory. Our next recipe is a well known and loved appetizer: Potato skins. (I’m getting hungry just looking at the picture.) This recipe only yields eight delicious potato skins, so feel free to double (or triple) the recipe to make sure you’ve got enough for all of your party guests and family.

Ingredients 

potato-skins

  • 2 Large baking potatoes
  • 2 Tbs melted butter
  • 2 tsp minced rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup (4 oz) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled (“Everything’s better with bacon!” I always say.)
  • 2 green onions, chopped
  • Sour Cream

Directions:

Cut the potatoes lengthwise into four wedges. Cut away the meat of the potato so there is only 1/4 in. left on the skins. For tenderer potato skins, throw them in the microwave, uncovered, on high for  8-10 minutes. Combine the butter, roesmary, salt and pepper; brush over both sides of potato skins.

Now that the preparation is done, you can start grilling. Place the potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Flip the potatoes and position them over indirect heat for 2 more minutes and then top them with cheesy goodness. Cover and grill for 2-3 more minutes until the cheese is melted. Finally, sprinkle the bacon and onions on and serve it with sour cream. Yum.

Recipe provided by Taste of Home.

Grilled Buffalo Chicken Burgers

We saved you the best for last. These savory and spicy buffalo chicken burgers will leave everyone completely satisfied, and the food coma that comes after will be totally worth it. Here’s how to build these beautiful buffalo burgers:

Ingredients:

For the patty:

  • 1 lb of ground chickengrilled and delicious buffalo chicken burger recipe for your football game tailgate party
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic, pressed
  • 1 egg
  • 1/4 cup plain bread crumbs
  • salt
  • freshly cracked pepper
  • 1 tsp minced dill weed
  • 1 tsp minced parsley

For the rest of the burger:

  • Burger buns (I suggest Brioche)
  • Buffalo sauce
  • Ranch dressing
  • blue cheese crumbles
  • tomato slices
  • chopped green onion (use any left overs from the potato skins)
  • sliced mozzarella cheese

Directions:

Combine the ingredients for the patty in a mixing bowl and mix well. Form your burgers (whichever size you want) and throw the patties on your grill over medium-high heat for about eight minutes. Flip and grill for another 8 minutes until the chicken is cooked through. When they’re fully cooked, brush on some buffalo sauce and grill for another minute on each side.

Time to build your burger. Spread ranch dressing on the bottom bun and add blue cheese crumbles and tomato slices. Then add your buffalo chicken patty and top it off with the chopped green onion and mozzarella slices.

Ingredients provided by willcookforsmiles.

Now that you’ve got the perfect tailgate recipes, eat up, enjoy, and GO HAWKS!