1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated cheddar
Salt and pepper
1 Tbsp Captain Ed’s Seafood Rub
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain and set aside. Heat the butter in saucepan and saute the pepper and onion until soft. Preheat oven to 325 degrees F. Combine the rice, soup, 1 1/2 cups of cheese, shrimp, Captain Ed’s Seafood Rub and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11×7-inch glass casserole dish with non-stick spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
2 pounds pork, cut in pieces
3 Tablespoons vegetable oil
2 cups sliced carrots (4 medium)
1 cup yellow sweet pepper strips (1 medium)
1 8 ounce can sliced water chestnuts, drained
1 cup chopped onion (large)
1 cup uncooked long grain white rice
1 14 oz can chicken broth
1/2 cup water
1/4 cup soy sauce
2 Tablespoons molasses
2 tablespoons light-color corn syrup
1 1/2 teaspoons chili sauce
3 teaspoons Fat Boy Pecan Rub
1 teaspoon salt
Preheat oven to 375 degrees F. Heat 2 Tablespoons of the oil over medium-high heat. Cook meat with 2 teaspoons of Fat Boy Pecan Rub until brown. Transfer to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper and water chestnuts.
Add the remaining 1 Tablespoon oil to the skillet. Add onion; cook until just tender. Add rise; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili sauce, 1 teaspoon Fat Boy Pecan Rub and salt. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine. Cover dish with foil.
Bake about 1 hour or until rice is tender. Let stand, covered, for 10 minutes before serving. Stir gently and serve. Sprinkle with green onion if desired.
1 cup fresh parsley leaves, roughly chopped
3/4 c extra-virgin olive oil
1/4 cup red wine vineagr
1 teaspoon honey
1 teaspoon dried basil (or 10 large leaves of fresh basil)
1/2 teaspoon dried oregano (or a few sprigs of fresh oregano, leaves picked)
1 teaspoon dried tarragon (or a few sprigs of fresh tarragon, leaves picked)
2 medium cloves garlic
salt and pepper
8 oz cooked chicken
1 Tbsp Fat Boy Salt Free Rub
1/4 cup chick peas
1/4 cup chopped onion
1 small avocado
1/4 cup chopped cucumber
1/4 cup thinly chopped bell pepper
1/4 cup crumbled feta cheese
1/2 cup romaine lettuce
16 oz mason jar
Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
Season chicken with Fat Boy Salt Free Rub and cook until done. Place 1-2 Tablespoons of the salad dressing (or whatever you desire) in the bottom of the mason jar. Build the salad by placing the chicken and chick peas in the jar. Layer remaining ingredients, packing the lettuce on top. Seal and refrigerate.
3 carrots, julienned
3 cups chow mein noodles
6 cups shredded romaine lettuce
2 red bell peppers, julienned
3 cups cooked chicken
2 Tbsp Fat Boy Salt Free Rub
1/4 c creamy peanut butter
3 Tablespoons water
2 Tablespoons soy sauce
1 Tablespoon white sugar
1 teaspoon ground coriander
1 Tablespoon vegetable oil
2 1/2 teaspoons rice vinegar
6 (1 quart) jars with lids
Season chicken with Fat Boy Salt Free Rub and cook until done. Layer 1/2 cup carrots, 1/3 cup bell peppers, 1/2 cup chow main noodles, 1/2 chicken and 1 cup romaine in each jar.
Whisk (or place in small food processor) peanut butter, water, soy sauce, vegetable oil, sugar, rice vinegar, and coriander until smooth. Chill salads and dressing, covered, until ready to serve. Serve jars with dressing on the side.
6 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 1/4 teaspoons dried rosemary, divided
1/4 teaspoon hot sauce
1 1/2 lb cubed cooked chicken
2 Tablespoons Fat Boy Sweet Rub
3 medium carrots, sliced and cooked
1 cup frozen peas
1 1/2 cups packaged dry biscuit mix
1/2 cup milk
Preheat oven to 400 degrees F. Combine chicken and Fat Boy Sweet Rub. Heat over medium heat and cook until done. In large sauce-pan, melt 3 Tablespoons butter. Stir in flour; cook 1 minute. Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in 1/2 teaspoon rosemary, hot sauce, chicken carrots and peas. Spoon mixture into greased 2 quart shallow baking dish.
In medium bowl combine biscuit mix and remaining 3/4 teaspoon rosemary. Cut in remaining 3 Tablespoons butter until mixture resembles coarse crumbs. Stir in milk. Spoon biscuit mixture over pot pie. Bake 25 minutes or until biscuits are browned.
1/2 cup Sticky Stuff Sauce
1 pound chicken, cut into 2 inch pieces
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1 3/4 cups dry bread crumbs or panko
Combine Sticky Stuff and chicken. Marinate in refrigerator for 30 minutes to 1 hour. Preheat oven to 450 degrees. Coat a large rimmed baking sheet with cooking spray. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another dish. Place breadcrumbs in a third dish. Coat each nugget in flour, dip in egg and roll in breadcrumbs. Place on the baking sheet. Bake for 10 minutes. Turn and cook for an additional 10 more. Serve with sauce if desired.
1 pound chicken breast
1 cup Blazin’ Boar Sauce
1 can refrigerated pizza dough
8 oz shredded cheese
1 small red onion
1/4 cup chopped parsley
6 slices of bacon, cooked & chopped
Cook chicken until done. Add 1/4 c Blazin’ Boar Sauce and cook for one minute. Set aside. Cook pizza dough for 15 minutes at 400 degrees. Spread remaining 3/4 cup Blazin’ Boar sauce over pizza dough. Add half of cheese. Top with BBQ chicken, red onion, parsley, remaining cheese and chopped bacon. Bake for 15 minutes at 400 degrees. Cut into appetizer size and serve.
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp Captain Ed’s Seafood Rub
3/4 cup beer (medium-bodied ale)
vegetable oil for frying
1 1/2 pounds skinless fish fillets, cut into 2 x 4 inch pieces
Whisk flour, baking powder, salt, pepper, egg, Captain Ed’s Seafood Rub, and beer in a large bowl. Heat oil to 375 degrees. Add fish to batter and turn to coat well. Cook fish in hot oil until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.
3/4 c butter
3/4 c Fat Boy Trail Blazer Wing & Hot Sauce
3 Tbsp distilled white vinegar
2 Tbsp Worcestershire
2 tsp garlic powder
4 chicken breasts
1 package 12 Hawaiian rolls
2 c coleslaw veggie mix
1 1/2 c blue cheese or ranch dressing
blue cheese crumbles
Combine butter, Trail Blazer, vinegar, Worcestershire & garlic powder. Place over chicken in crock pot and cook on low for 6-8 hours. Shred with forks. Mix dressing & coleslaw. Place shredded chicken on rolls, top with chicken, coleslaw mix, lettuce & blue cheese.