Grilled Taco Chicken

1 lb. chicken breasts or thighs
2 limes
splash of red wine vinegar
2-3 cloves of garlic, minced
1 t chili powder
1/2 t cumin
1/2 t kosher salt
1/2 t black pepper

Instructions
Juice the limes and combine with a couple of splashes of vinegar. Add garlic and pour over the chicken.
Turn occasionally and let marinate for at least 4 hours, no longer than 8.
Combine salt, chili powder, and pepper in a small bowl.
Remove the chicken from the marinade and rub the spices all over the chicken.
Grill and enjoy!

Mississippi Pot Roast Dip

16 oz. sour cream
1/2 C mayo
1 pkg. au jus mix
1 pkg. ranch seasoning
3/4 C chopped pepperocini peppers
3 T brine from pepperocinis

Instructions
Combine everything, mix well, enjoy!

Grinder Salad Sandwiches

1/2 C mayo
2 T red wine vinegar
1/2 t salt
pepper to taste
1 t oregano
1 t Italian seasoning
1 t garlic powder
1/3 C pepperocinis, drained
1/3 C shredded Parmesan cheese
8 oz shredded iceberg lettuce
1/2 red onion, thinly sliced
sandwich bread (day old from Jimmy Johns is great)
ham
salami
pepperoni
provolone cheese
tomato

Instructions
In a large bowl mix together mayo, vinegar, and seasonings; stir well.
Add pepperocinis, Parmesan, onion, and lettuce; mix well.
Let that sit while the oven preheats to 400.
Lay out bread and add a couple of slices of provolone to each one.
Top with the meat of your choice; bake for a few minutes until the cheese is melted.
Top with more Parmesan if you like, then top with sliced tomatoes, salt and pepper, and salad mixture.

Green Chile Chicken Enchiladas

1/2 T butter
1/2 T olive oil
1 yellow onion, diced
1 jalapeno, diced (I remove the seeds & ribs)
4-5 cloves garlic, minced
salt and pepper to taste
3.5-4 C salsa verde
1 C sour cream
juice from 1 lime
1 rotisserie chicken, shredded
4 oz. monterey jack cheese, shredded
4 oz. white chedder cheese, shredded
flour tortillas

Instructions
In a large sauce pan, melt the butter and olive oil over medium heat. Add onion and jalapeno, followed by salt, pepper, and cumin.
Saute for 5-6 minutes, then add in garlic. Cook for another minute.
Stir in the salsa, sour cream, and cilantro. Taste and adjust seasonings as needed.
Remove one cup of sauce and set aside.
Add in the chicken and half the shredded cheese. Stir until combined.
In a 9x13 pan, spread a light layer of the sauce.
Place the chicken mixture along the center of each tortilla, roll, and place in the pan.
Bake at 350 until cheese is melted and sauce is bubbling.

Green Onion Cheese Ball

4 pk. cream cheese
2 T sour cream
1 C mayonnaise
1/4 t dried dill
1/4 t celery salt
1/4 t onion salt
1/4 t garlic powder
3 T chopped green onion
5 oz. shredded cheddar cheese

Instructions
Add cream cheese, sour cream, mayo, and spices to a mixing bowl; mix well. Add green onion and cheddar cheese, mix by hand.
Garnish with the chopped green onion tops. Refridgerate for an hour before serving.

French Lemon Cream Tart

Sweet Shortcrust Tart Shell, baked
1 C sugar
3 T lemon zest
4 large eggs
3/4 C lemon juice
1 C + 5 T unsalted butter, room temperature, cut into 20 pieces
apricot jam
berries

Instructions
Add sugar and zest to a large bowl and use your fingers to rub in the zest. Add the eggs and lemon juice; whisk to combine and add to a large pot.
Over low to medium heat, cook the filling. Be sure to keep the heat low so as to not burn the filling. Whisk constantly until the mixture reaches 180 degrees.
Take off the heat and pour through a seive into a clean bowl; cool for 15 minutes.
Pour cooled filling into a food processor. Turn it on and slowly add the butter, 5 pieces at a time; let it run for a minute or two before adding more butter.
When all the butter has been added, let it run for another 5 minutes to create the creamy texture. Pour the filling into a clean container and press a piece of plastic on top to keep a skin from forming. Let it chill for at least 4 hours, and up to 2 days.
Whisk the cream before adding to the shell. Press another piece of plastic on top to keep a skin from forming; chill for at least half an hour and no more than 5 hours.
Top with berries and glaze with slightly warm apricot jam.
It's best to assemble this the day you're going to servce it; the cream will soften the crust.

Smoked Pulled Pork

Sweet Rub
¼ C dark brown sugar
1 Tablespoon coarse sea salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard powder

Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.

8-10 pound bone-in pork shoulder roast (or Boston butt)
2-3 T yellow mustard
¼ C Sweet Rub

Preheat.
Set the smoker at 225 degrees F.
Liberally coat the pork shoulder with mustard.Season on all sides with the sweet rub. Once the pork has been prepped, place it directly on the grill grates of the smoker, fat side up.
Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F.
Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Allow the roast to rest for at least an hour.
Remove the bone, discard any icky bits, shred and serve.