NFL Recipes
Kansas
City Barbeque
Ingredients:
BBQ
Sauce
Salt and
Pepper
1 c
ketchup
¼ c
yellow mustard
¼ c cider
vinegar
1 lemon
2 T
Worcestershire sauce
2 T steak
sauce
2 T
molasses
2 T honey
1 t hot
sauce
1 onion
3 garlic
cloves
Meat:
We are
using Chicken Thighs, but all meats would work just fine.
Directions:
Mince
the onion and garlic, place into a medium bowl. Add the ketchup, mustard,
vinegar, lemon, Worcestershire, steak sauce, molasses, honey, and hot sauce.
Add salt and pepper to taste. Mix well.
Turn
on BBQ to medium heat. Place the meat of choice on the grill, we are using
chicken. Allow the chicken to grill completely on one side, and flip. Cover the
grilled side of chicken with BBQ sauce. Allow the sauce to stick to the
chicken. Flip the chicken, and add sauce to other side. Repeat until desired
amount of sauce is on chicken, as well as meat is fully cooked. Enjoy, Go Chiefs!
Carne
Asada Fries
Ingredients:
Carne
Asada
2 lb
flank steak
4 garlic
cloves
1
jalapeno
1 c
cilantro
2 limes
¾ c
orange
½ cup
olive oil
Salt and
pepper
Instructions:
Place a 2 lb
flank steak in a large baking dish. Sprinkle with salt and pepper on both
sides. Pour the olive and orange juice over the steak, and flip so both sides
are covered. Chop up the jalapeno, cilantro, limes and garlic cloves. Cover the
steak on both sides with the spice mixture. Cover and refrigerate for at least
six hours.
Heat
a grill over high heat and grill the flank steak for 5 minutes on each side.
Add marinade every time you flip the meat on the grill. Remove from the grill
and let rest before slicing.
For
the Fries
3 russet potatoes
2 t garlic powder (1/2 for potatoes, ½ for guacamole)
1 t onion salt
1 t cumin (1/2 for potatoes, ½ for guacamole)
1 T olive oil
2 avocados
2 T cilantro
Chopped carne asada
1 cup cheddar cheese (shredded)
1/2 cup salsa
salt and pepper to taste
Instructions:
Preheat
the oven to 400 degrees.
Cut
the potatoes into thick wedges. Each potato should yield about 8 wedges. Place
the wedges into a medium-mixing bowl and add the garlic powder, pepper, onion
salt, cumin and olive oil. Toss or stir the bowl so the potatoes are evenly
coated.
Lay
the potatoes on aluminum foil on a baking sheet and bake for 25 minutes or
until fork-tender. Make sure to flip the potatoes halfway through, so they
brown evenly on both sides.
For the guacamole, peel and remove the sides from the avocadoes.
Add the garlic powder, cumin, salt and pepper and cilantro. Mash until smooth
and delicious.
Place
the baked steak fried onto a plate. Cover with the carne asada, cheese, pico de
gallo and finally the guacamole. Serve and enjoy, go Chargers!
Happy Halloween From Darren & Shannon @ True Treats