Category Archives: Recipes

Awesome easy recipes!

APPLE-GINGER TERIYAKI CHICKEN

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Apple Ginger Teriyaki Chicken

Apple Ginger Teriyaki Chicken

This is certainly one of my favorite ways to eat chicken…and the easiest way to make chicken a gourmet dish. The combination of the Apple Ginger Gourmet Sauce with the Teriyaki Sauce creates one of the most amazing flavor profiles you will ever taste. The Apple Ginger Gourmet Sauce that I use is very well balanced with the right amount of sweetness from the Apple and enough ginger for a light flavoring, and healthy too. The Teriyaki Sauce is an old school recipe that they use. Nice and thick with just the right amount of rice wine in the sauce. I use this for stir-frys as well as for chicken wings. The Italian Seasoning has the Pecorino Romano Cheese right in it. Very traditional. Enjoy this dish! (Don’t let the brand name fool you. There is NO HEAT to either one of these sauces or the Italian Seasoning).Ingredients

Combine all the ingredients except for the chicken breasts in a large zip-loc bag. Mix well. Add the chicken breasts to the marinade and refrigerate for at least 1 hour. For best results, marinade in refrigerator overnight. Grill the chicken breasts on medium heat. Keep well basted and turn chicken over occasionally. Delicious served with rice or pasta.

DRUNKEN CHOCOLATE GARLIC & JALAPEÑO PASTA (Shrimp – Optional)

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Drunken Chocolate Garlic & Jalapeno Pasta with Shrimp

Drunken Chocolate Garlic & Jalapeno Pasta with Shrimp

If you are looking to make a dish with the most incredible flavor profiles, this is it. Shrimp is optional. Either way, the flavors, including the sweetness of the Chocolate Wine, really pop. This with a salad is all you really need for an unforgettable delicious dinner. Oh, the rest of the bottle of Chocolate Wine is a must have for dessert.

 

Ingredients

1 lb pasta shells or noodles

¼ cup Chocolate Wine

4 Tbl olive oil, divided

3 Tbl garlic, chopped

1/3 cup Burning Asphalt Sauces (BAS) Sliced Jalapeño Peppers

1/3 cup Twisted Vine Gardens (TVG) Drunken Chocolate BBQ & Marinade Sauce

2 cups Gruyère cheese, grated

1 lb shrimp (optional)

Cook pasta based on directions on package. Add the Chocolate Wine to the water when boiling. Drain and reserve ½ cup of the pasta water. In a large skillet heat 2 Tbl. of olive oil over medium heat. Add the chopped garlic and BAS Sliced Jalapeño Peppers and sauté for 2 minutes. Add the cooked pasta shells, reserved pasta water, 2 Tbl. Olive oil, TVG Drunken Chocolate BBQ & Marinade Sauce and cheese. Turn the heat up to medium-high and stir continuously (add shrimp – optional). When the excess liquid has totally evaporated, this dish is ready to serve. Enjoy!

Speaking of Chocolate Wine, ATTENTION HOME WINEMAKERS: I highly recommend “The Complete Illustrated Guide To Homemade Wine.” This is such an awesome book to check out. All you have to do is Click Here! for more information.

DON’T “PASSOVER” THESE POTATO LATKES (PANCAKES)

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Apple BBQ Potato Latkes

The perfect combination. Potato Latkes (Pancakes) made with “Burning Asphalt Sauces’ Apple BBQ Sauce.

One of my all-time favorite food to eat is the Potato Latke, aka the Potato Pancake. If I could, I would eat one each and every day religiously (no pun intended). The Potato Latke is a traditional Hanukkah Jewish dish. The oil that the potato pancake is fried in represents the oil from the story of Hanukkah. Latke, derived from the Yiddish language, can be made from vegetables, legumes, cheeses, and other ingrdients that may be available. Potato is the most popular.

Hers is a very simple Potato Latke (no grading of potatoes involved) recipe that anyone can make. Be sure to top it with sour cream and chives. Real Maple Syrup poured over the pancakes completes the party on your tongue. Enjoy!

Burning Asphalt Apple BBQ Potato Pancake

DIRECTIONS:
Combine all the ingredients except for the Burning Asphalt Apple Bar-B-Que Sauce. Form into pancake size patties. Fry on both sides in oil until slightly cooked.

Spread the Burning Asphalt Apple BBQ Sauce (Don’t let the name fool you. There is no heat to this sauce) on each side and cook until golden brown. Top with sour cream and chives. Makes 4 pancakes.

MINUS 80 LBS. AND COUNTING – THANK YOU SOUTH BEACH & PALEO

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I never thought for one minute that I would ever get back down to the weight I am today. Since the beginning of last year, I have lost 80 lbs. Fifty lbs. of that has been since October 23rd, 2012. Without my wife being involved and taking charge of this new healthier lifestyle, I would never be where I am today. I attribute the weight loss to a few different things, but mainly to what I have been eating. It was a simple plan I had in mind. And I wanted to keep it simple. Keep it tasting good. Keep it different and exciting and still look forward to each and every meal.

I won’t bore you with the details, I promise. I’ll just state the facts because if I can loose the weight, you can too. I started on October 23rd, 2012 with the first phase of the South Beach Diet. I strictly adhered to Phase 1 for the 2 weeks required. After that, I introduced several whole and natural foods into my diet. These foods included meat, fruit, vegetables, and a variety of nuts. I paid attention to avoiding dairy, grains, processed sugar, and fats. Shortly after the 4th week I realized I had adopted the Paleo Diet to my new lifestyle without even knowing a thing about it.

The concept behind the Paleo Diet is simple. Let’s eat what our Cave Man and Cave Woman ancestors ate. NON-PROCESSED FOODS! At this point in my healthier lifestyle, I realized I may have created a brand new diet (South Beach meets Paleo). It is so amazing that by cutting out most grains, processed sugar, and most fats, I am never hungry (I do on occasion still have some food items with grains, very low sugar or fat in them). The cravings for desserts and sweets are gone. I eat until I’m full, and at that point, I am always satisfied both physically and mentally. Oh, and I must mention that I haven’t had heartburn since October 23rd, 2012. How nice is that?

I’ve created several recipes using the concept of my new diet, or should I say lifestyle? Below is a very delicious recipe that is easy to make.

Also, if anyone is interested, I highly recommend this PALEO RECIPE COOKBOOK SET Click Here!. You get the recipe book plus 4 additional bonus recipe books including Quick and Simple Meals, 8 Week Meal Plan, Deserts, and an Herb and Spice Guide. I have reviewed several that are on the market, and this one is by far the best. Also, it is a great deal.

GARLIC & HERB BACON PORK LOIN

GARLIC & HERB BACON PORK LOIN

 

 

 

GARLIC & HERB BACON PORK LOIN

 Ingredients

Preheat oven to 300 degrees F. Place pork roast in roasting pan and rub with olive oil. Lay the bacon slices over the pork roast being sure to completely cover. Combine the chicken stock, TVG Garlic & Herb Gourmet Sauce, basil leaves, and sage leaves. Pour mixture over roast and place the onions around the sides of the roast. Cover and bake for 1 hour 30 minutes. Remove the cover from the roasting pan and bake for an additional 30 minutes. When done, the bacon should appear to be browned. Slice and serve with gravy from the pan.

Again, if anyone is interested, I highly recommend this PALEO RECIPE COOKBOOK SET Click Here! You get the recipe book plus 4 additional bonus recipe books including Quick and Simple Meals, 8 Week Meal Plan, Deserts, and an Herb and Spice Guide. I have reviewed several that are on the market, and this one is by far the best. Also, it is a great deal.

 

CRANBERRY HONEY ROASTED TURKEY

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Cranberry Honey Turkey with Burning Asphalt Sauces Cranberry Honey Gourmet Sauce

Cranberry Honey Turkey with Burning Asphalt Sauces Cranberry Honey Gourmet Sauce

This is one of the easiest ways to make an incredible Turkey for Thanksgiving, or for that matter, any other time of year as well. I’ve done these in both the oven and my smoker. Either way, the end result will have everyone raving about your Thanksgiving Turkey. If I can make it, you certainly can!      INGREDIENTS

3/4 cup olive oil

3 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh basil

1 tablespoon Burning Asphalt Sauces Italian Seasoning (Heat Level 0)

1 teaspoon ground black pepper

salt to taste

1 bottle of Burning Asphalt Sauces Cranberry Honey Gourmet Sauce (Heat Level 0)

1 (12 – 14 pound) whole turkey

Preheat oven to 325 degrees F. In a small bowl mix together the olive oil, garlic, rosemary, basil, Burning Asphalt Sauces Italian Seasoning (this seasoning is very mild), black pepper and salt. Wash the turkey inside and out. Be sure to pat dry. Carefully pull back the skin from the meat of the turkey. The easiest way to do this is by slowly working your fingers between the breast and the skin. To avoid tearing the skin, take your time. Spread half the mixture between the skin and the meat. Rub the remaining half on the outside of the turkey. If the skin will not stay in place, use toothpicks to reattach. Pour a bottle of Burning Asphalt Sauces Cranberry Honey Gourmet Sauce (Heat Level 0) over the enitre turkey. Place on a rack in a roasting pan. Roast for 3 to 4 hours at 325 degrees F. When the turkey is done, the internal temperature should be at least 185 degrees F. Serve and enjoy one of the most flavorful turkeys you will ever have!

CAJUN BURGERS

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Burning Asphalt Sauces' Cajun Burger
Burning Asphalt Sauces’ Cajun Burger

This Burning Asphalt Sauces’ Cajun Burger recipe is so easy to make and quite honestly, tastes awesome! One thing that I like to do is make much more of the Cajun Mayonnaise then this recipe calls for. That way, I always have some in the refrigerator ready to go for anything.

Ingredients

Cajun Mayonnaise

Burgers

In a small bowl, mix the mayonnaise and 1 teaspoon of BAS Cajun Sizzle Seasoning. Set aside in refrigerator.

In a large bowl mix together the ground beef, BAS Jalapeno Slices, onion, garlic, BAS Montreal Style Steak & Burger Seasoning, and BAS Sweet Pepper Steak & Dipping Sauce. Form the ground beef mixture into 4 patties. Place the burgers on a medium to high heat pre-heated grill. Cooking time is approximately 5 minutes per side. Make sure the patties are cooked until well done. Place one slice of cheese on each patty as soon as the burgers are removed from the grill. Prepare the rolls by spreading the Cajun Mayo on each half. Top the burgers with the lettuce and tomatoes. Enjoy. Be sure to visit www.JustFoodDeals.com or www.BurningAsphalt.com for the freshest ingredients.

SALSA & CHEESE CHICKEN (Gluten-Free)

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Gluten-Free Salsa & Cheese Chicken
Gluten-Free Salsa & Cheese Chicken

Here is a fast and easy Gluten-Free recipe. Don’t let the “Gluten-Free” fool you. This is pretty tasty! Burning Asphalt Sauces and Twisted Vine Gardens recently announced their new gluten-free gourmet line specifically for the home cook. Gluten is a common protein found in all food products that contain wheat, barley, or rye. It can also be found in some products containing oats. At a recent press conference introducing the new line, Ms. Griffin (Spokesperson for the companies) stated “Almost 21 million Americans have some sensitivity to gluten. Approximately 12 percent of these people have full blown Celiac disease. This disease causes a variety of gastrointestinal symptoms. With this many people affected, we found the need to produce quality gluten-free products and make them readily available to our current customers as well as our future customers.” Check out this recipe…

Ingredients
1 lb. Chicken Breasts boneless & skinless cut into 3 pieces
2 tsp Burning Asphalt Sauces’ Fajita & Steak Seasoning  
2/3 cup Burning Asphalt Sauces’ Salsa (Mild, Medium, or Hot)
2/3 cup Shredded Cheddar Jack Cheese
4 oz Green Chilies diced
Sour cream
Chives
 In a bowl combine the Chicken Breasts and the Burning Asphalt Sauces’ Fajita & Steak Seasoning. Cook Chicken until brown in a well oiled skillet. Remove Chicken and place in a baking dish. Make sure you use cooking spray on the baking dish. Cover Chicken with Burning Asphalt Sauces’ Salsa (Mild, Medium, or Hot) . Sprinkle cheese and chilies over salsa. Place in 200 degree oven for 10 minutes. Remove and top with sour cream and chives. Serve and Enjoy!

FAJITA SUPER SOUPER BOWL SOUP

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FAJITA SUPER SOUPER BOWL SOUP

FAJITA SUPER SOUPER BOWL SOUP

 

 

Besides the great commercials for the Big Game this Sunday, the only other thing better is my Fajita Super Souper Bowl Soup. Well the game may turn out to be good too. You just never know. Who’s playing? I know it’s not the Buffalo Bills.

 

Ingredients 

In a large soup stockpot (lightly oiled), brown the Skirt Steak Strips. Add rinsed and drained Pinto Beans, Corn, and Green Beans. Stir the mixture while adding all the other ingredients except for the Corn Tortillas. Bring to a boil, reduce heat and continue to simmer for 35 minutes. Cut the Tortillas into ½ inch strips and place on a baking sheet. Bake strips for 8 minutes at 400 degrees. Soup is ready to be served. Top with the Tortilla strips (and Cheese or Sour Cream if you wish). Enjoy Super Souper Bowl! Go Team!!!

BUFFALO SHRIMP…Burning Asphalt Style

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"Burning Asphalt Sauces" Buffalo Shrimp
“Burning Asphalt Sauces” Buffalo Shrimp

 

 

I Love to make this recipe. It’s so easy, quick, and awesome tasting. And HEALTHY too! Serve as a meal or appetizer. Truly a dish that Bubba Gump would be proud of!

 

 

Ingredients

 

Combine the flour, Burning Asphalt Cajun Sizzle Seasoning, garlic powder, onion powder, and black pepper in a large zip-loc bag. Shake to mix ingredients. Rinse the deveined & peeled shrimp well under cold water. Place in the zip-loc bag, seal, and shake. Remove the coated shrimp from the bag and place on a cookie sheet. Refrigerate for approximately 15 minutes. DO NOT DISCARD the flour mixture in the bag. After 15 minutes, place the shrimp back in the bag and shake well once again. Remove and carefully toss into a pan with hot oil in it. Cook in pan for about 3 minutes or until pink. Remove and place shrimp in a large bowl. Pour the 8 oz of Burning Asphalt Buffalo Wing Sauce (you can also use Burning Asphalt Ranch Wing Sauce if you would prefer) over the shrimp and toss well. Serve with Ranch Dressing or traditional Bleu Cheese. You can also serve the shrimp on a bed or rice or pasta.

 

“TOUGH ECONOMIC TIMES” CAKE

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Tough Economic Times Cake
Tough Economic Times Cake – Eggless, Milkless, and Butterless

After listening to President Obama’s State of the Union speech last night, I could only think of making one thing. A “Tough Economic Times” cake, aka a Depression Cake. The history of this cake is simple. With little or no money and certain ingredients such as eggs, milk, and butter being scarce during the Great Depression, people made do with what they had. This is actually a very flavorful tasting cake, especially when you top it with whipped cream. Enjoy!

Ingredients

  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2 cups Hot Water
  • 2 tsp Salt
  • 4 Tbsp Shortening
  • 2 tsp Cinnamon
  • ½ tsp Cloves
  • ½ to ¾ cups of Raisins
  • 2 tsp Soda (mixed in 1 Tbsp Warm Water)
  • 3 cups Flour 

Mix the above ingredients (EXCEPT for the Soda and Flour) in a pan and bring to a boil for 5 minutes. Remove from stove and let cool. Pour mix into a 9 x 13 inch baking pan. Bake at 300 degrees for 1-1/4 hours. Remove from oven. Top with whipped cream and serve.