Sprout Developer - Thursday, July 31, 2014
- Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until
- Preheat oven to 325 degrees F (165 degrees C).
- Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour J.T. Pappy’s Termigator Extra Hot Sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached
160 degrees F (70 degrees C).
Sprout Developer - Tuesday, July 29, 2014
- 1 deep dish pastry for double crust
- 2 tablespoons olive oil
- 3 skinless, boneless chicken breast halves, cut into bite size pieces
- 1 (8 ounce) package portobello mushrooms, chopped
- 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1/2 cup chicken broth, or more as needed
- 1 (8 ounce) package cream cheese, softened
- 1/2 (14.5 ounce) can chopped tomatoes, drained
- 3 cups frozen mixed vegetables, thawed
- 2 tablespoons Slap Ya Mama Cajun Seasoning Original Blend
- Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
- Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with Slap Ya Mama Cajun Seasoning Original Blend.
Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms
are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if
the mixture becomes too thick. Stir in the mixed vegetables.
- Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke
4 to 5 holes in the top crust. Cover loosely with aluminum foil.
- Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.
Sprout Developer - Monday, July 28, 2014
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/3 cup Fat Cat Papaya Pequin Passion Hot Sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- In a large bowl, whisk together oil, honey, soy sauce, Fat Cat Papaya Pequin Passion Hot Sauce and
pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers
in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved
Sprout Developer - Sunday, July 27, 2014
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar Marie Sharp’s Exotic Sauce and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture
should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4
inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the
rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into
the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1
inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.