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Cooking with Josh



  

Barbecue Bean Chili Dogs

Posted By: Josh Booth · 7/23/2014 6:25:00 PM

Ingredients

For the chili:

  • 1 cup barbecue sauce
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 2 tablespoons chili seasoning mix
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon yellow mustard

For the hot dogs:

  • Vegetable oil, for brushing
  • 8 all-beef hot dogs
  • 8 hot dog buns
  • 1/2 medium white onion, chopped

Directions

 

Thai Ribeye Pork Chops

Posted By: Josh Booth · 7/22/2014 5:08:00 PM
 
Ingredients
  • 1/4 cup soy sauce
  • 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
  • 3 cloves garlic, crushed (about 3 tablespoons)
  • 3 tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • 1 lime, juiced
  • 4 boneless ribeye pork chops, about 3/4- to 1-inch thick

 

Aunt Nellie's Fresh Tomato Sauce

Posted By: Josh Booth · 7/21/2014 6:10:00 PM
Ingredients
  • 1 jar (15 ounces) Aunt Nellie's Whole Holland-Style Onions
  • 1 tablespoon olive or vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup white wine, chicken broth or vegetable broth
  • 1 cup chopped fresh tomatoes
  • 1/2 cup chopped roasted red bell peppers or sweet piquante peppers
  • Chopped fresh herbs (such as basil, thyme, oregano, chives)

 

BBQ Pulled Pork Tacos

Posted By: Josh Booth · 7/18/2014 12:45:00 PM
Ingredients
  • 2 pounds (1/2 tray) Byron's Fully Cooked Pulled Pork BBQ
  • 1 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 package (12 ounces) coleslaw mix
  • 2 Granny Smith apples, washed and grated
  • 8 six-inch corn tortillas
  • Chopped cilantro for garnish (optional)

 

Honey-Mustard Pork Medallions

Posted By: Josh Booth · 7/11/2014 1:37:00 PM
Ingredients

  • 1 pound pork tenderloin
  • 2 tablespoons honey
  • 2 tablespoons country-style Dijon mustard
  • 2 tablespoons olive oil, divided
  • 1 teaspoon lemon juice
  • 1 cup cornflake or dried bread crumbs
  • Lemon slices

 

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