"Mississippi" Chicken Thighs

1 packet chicken gravy mix, 3 Tbsp ranch dressing mix (equal to 1 packet), freshly ground black pepper and peperoncini peppers.

8 boneless skinless chicken thighs with some of the excess fat trimmed off, with a peperoncini pepper wrapped in the middle.

Thighs placed cut side down in crock pot sprayed with non stick cooking spray.

Dry ranch sprinkled on top of thighs

Add black pepper

Sprinkle dry chicken gravy mix on top

Topped with a whole stick of unsalted butter. Set crock pot to low for 4 hours.

After four hours remove and eat! (No liquid was added, what is in the picture is from the chicken and butter).

Served with mashed potatoes made with Ranch dressing mix and sour cream (no gravy required for these!) and some corn. Rave reviews from the neighbor girls on this one!!

Update:
Used a packet of Spicy Ranch Dip mix in place of the regular.

Smoked Cheese

Small folding camping stove for about $5

The small can fits right in the stove

A mixture of hickory and apple wood pellets

The fuel can lid removed and the small camp stove set inside of the smoker body.

Fuel can lit and access door closed

Tray of wood pellets on top of the stove

The water pan in the normal position but filled with ice to keep any excess heat from melting the cheese

The pellets starting to smoke

Time to add the cheese. From the top down I have Colby Jack, Mozzarella, Sharp Cheddar and Pepper Jack. I cut each block in half to get more surface area. The thermometer in the middle will help monitor the grate temp.

The thermometer in the lid never registered above 100°

A light smoke for a couple of hours, pulled and wrapped in plastic wrap. Back in the fridge to cool and reset. 

Homemade Mozzarella Cheese

This batch was made with dill added for a little twist on the taste. The dill may be omitted and just add the kosher salt for regular cheese. 

1 cup filtered water with 1½ teaspoons of citric acid dissolved and ¼ cup filtered water with two tablets of Junket Rennet dissolved.

1 gallon of milk with citric acid mixture stirred in, in a non-reactive pot. This is a ceramic coated cast iron pot.

Heat on medium heat, stirring constantly until 90° then remove from heat and stir in rennet for 30 seconds. Cover pot and let sit for 10 minutes until it resembles soft tofu.

Cut the curd into even squares with an offset spatula.

Return the pot to medium heat.

Slowly and gently stir as you bring temp up to 105°F.

The curds begin to clump together and separate further from the whey. Remove from heat at 105°F and stir for 5 more minutes.

Remove curds from whey with a slotted spoon or pour through a strainer over a large pot. 

Pour curds into microwave safe bowl and heat for 1 minute on high. Pour off whey. Continue heating in 30 second intervals and pouring off the whey until 135°F.

1 teaspoon Smoked Kosher Salt and 1 teaspoon dill. Add to curds once they are 135°F and mix in stretching top into bottom of cheese. Cheese will turn shiny and smooth once it binds together. Do not over work cheese.

This batch was put into a small loaf pan lined with plastic food wrap to make a block of cheese.

Wrap cheese completely and chill until ready to use.

3 Bean Chili

2 TSP Chili Powder, 1 TSP Lawry's Seasoned Salt, 1 TSP Paprika, 1 TSP Black Pepper and 1 TSP Garlic Powder.

1 can each Red Beans, Cannellni Beans and Navy Beans - drained.

1 pound ground beef, with 2 TBSP dehydrated onions, browning in pot.

2 cans of tomato soup.

Browned ground beef and onions with fat drained off.

Add in beans and turn up heat.

Add in tomato soup, mix well and bring to a boil. Cover and reduce heat to simmer 20-25 minutes.

A chunk of fresh homemade Mozzarella Cheese.

Fill bowl and top with fresh mozzarella and enjoy!

Sweet and Spicy Sticky Wings

Fresh whole wings, cut into flats and drumettes, with wing tips discarded. A little seasoning salt and some freshly ground black pepper.

While the wings get started grilling, ⅓ cup honey, ⅓ cup Sriracha sauce, and ⅓ cup brown sugar measured out.

Over low heat add one 18oz jar of Orange Marmalade. 

Combine all other ingredients and heat thoroughly. Keep the heat low and don't burn sauce!

Spoon on the first layer of the sauce to set.

After the first layer of sauce set, I dunked the wings completely in the sauce pan to evenly coat them. This was repeated two more times to build up the layers of sauce.

Grab some extra napkins for these sweet and spicy wings!

Don't be afraid of the Sriracha sauce in this recipe. All the sweetness really balances the heat out even for the pickiest of eaters.

This sauces would be great on boneless wings, breasts and thighs. Will be equally delicious on pork chops, loins and even on some ribs!

Don't forget to save the wing tips and add them to your next batch of chicken stock. You can keep them in the freezer until you need them.

Double Cheesy Grilled Cheese Sandwich

¼ cup Parmesan Romano cheese and ½ of a stick (¼ cup) of unsalted butter.

Mix together with a fork. Add a small drizzle or oilve oil to bring mixture together. Some freshly ground black pepper added in for another layer of flavor.

Spread mixture on one side of your favorite bread.

A little sprinkle of paprika just for fun!

Place 1 slice of your bread buttered side down in a preheated pan sprayed with non stick cooking spray and start building your sandwich. This one is starting with deli sliced Colby Jack cheese.

Some thin sliced Cajun seasoned turkey breast is piled on next.

Topped with another slice of cheese.

Top with second slice of bread and let grill in pan a few minutes.

Flip over and grill the second side to a beautiful golden brown.

Crispy, cheesy bread, melted cheese inside and warm spicy turkey! Add some chips and have a great lunch!