Joshua Droddy's Award Winning Apple Dumplings

This is the winning submission from the NM International Auto Show Recipe Contest with Chef Fabio. They are truly fantastic!

Apple Dumplings

2 large granny smith apples, peeled and cored
2 10oz cans of crescent roll dough
1 cup butter
1 ½ cups of white sugar
1 teaspoon cinnamon
1 can/bottle (12oz) Mountain Dew soda

Preheat oven to 350 degrees F.
Grease a 9x13 baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge into a triangle starting at the smallest end. Pinch to seal and place on baking dish.

Melt butter in small saucepan. Add cinnamon and sugar until dissolved. Pour over dumplings. Pour Mountain Dew over entire mixture and bake for 35-45 minutes.

Serve with vanilla ice cream.

Grilled Pineapple Dessert

This recipe is simple and delicious! I recommend a fresh pineapple but canned will do in a pinch. Don't forget the vanilla ice cream!

1 fresh pineapple (cored and shaved)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Your grill should be hot and clean. Oil just before putting pineapple slices on.

Pineapple should be sliced into flat slices. I prefer it cored but it's up to you. Mix brown sugar, cinnamon and cloves in shallow bowl. Dredge wedges in sugar mixture. Coat both sides. Save remaining mixture and head outside!

Drop individual slices on hot grill. Space them so there is no overlapping. The sugars will carmelize and burn off a little. Stick around and watch for flare ups. Flip after 4-5 minutes and carmelize the top side.

Once flipped sprinkle a little more of the sugar mix on the top. Once both sides are carmelized they are done!

Serve hot with vanilla ice cream.

Enjoy!

Pig Wings with Chipotle Honey Glaze

Since I so whole heartedly raved about the Pig Wings at the now closed Independence Grill I thought I owed the readers a surrogate recipe. This sauce is close. When I had the original Pig Wings they were pork ribs with the meat cleaned off one side of the bone, deep fried in a light batter and then lightly glazed with this delicious sauce.

Honey-Chipotle Sauce

1/2 C. honey
1/2 C. soy sauce
1 t. black pepper
1/4 C. chipotle chilies, canned in adobo sauce
1/4 C. lime juice
1/2 C. olive oil
2 lbs. chicken tenders or sliced chicken breasts
12 10-inch wooden skewers, soaked in water
salt to taste

Combine honey, soy sauce, black pepper, chipotle chilies and lime juice in blender; process until emulsified. Add salt to taste.

Easy and Oh So Good Chili

Warm Chili on a cold day is not only a staple in our house but a treat. Why on earth I don't make this delicious and nutritious meal more often is beyond me. When I do make it I make enough for an army. But to quote Darryl Hannah in Steel Magnolias, "It freezes beautifully." Enjoy!

2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans
2 cans diced (low salt) tomatoes
1 lb ground beef (turkey may be used or the meat may be omitted completely)
1 Tablespoon Cumin
1 Tablespoon black pepper
2 Tablespoons salt
4 heaping Tablespoons of red chile powder
1 Tablespoon of red pepper flakes (optional as this is only to add heat!)
1 onion OR 1 Tablespoon onion powder
1 whole head of garlic OR 1 Tablespoon garlic powder
1 large bell pepper

Crumble meat in a large skillet. Add onion, bell pepper and garlic. Saute all until meat is brown. Transfer to large pot or crockpot. Add cans of beans and remaining spices. I personally like to add half of my red chile powder at the beginning and the other half in the last half hour of cooking but you don't have to. Sometimes I add a jalapeno or two depending on who I'm cooking for.

The beauty of this recipe is that you can cook it on the stove top within 20 minutes or slow cook it all day in the crock pot. It only gets better and better!

Serve with diced onion, cheese, sour cream and don't forget the corn bread!

Rockin Ribs!

2 Racks of Baby Back Ribs (we started with frozed)

Sweet and Spicy Sauce

1 cup catsup
1/2 cup honey
2 T soy sauce
1 T mustard
1 t garlic powder
1 t onion powder
1 T chile flakes

Whisk all together and allow to sit 10 minutes.

Out of sheer laziness came this remarkably easy and outstandingly good rib recipe. Our two racks of ribs were frozen solid so I boiled them in a huge pot of boiling water until the meat started to pull from the bones. I then realized we were out of barbecue sauce.

Ughh! Hate that.

LSU was playing and neither the hubby or I wanted to leave the house so I quickly threw this barbecue sauce recipe together and I have to say it's damn good. The sauce is sweet with a slight tangy spice to it. It's also thick enough that it stays put.

I may never buy sauce again.

When I make tailgate food I always think of John Madden who has seen some major tailgate food in his day. I don't know John but if he's ever driving through Albuquerque and needs a place to eat; let me just extend the invitation now. No doubt he would be pleased with these. True sinkers!

Once the ribs were done and the sauce was whisked together they were transferred to a mesquite charcoal grill and grilled for about 12 minutes on each side. The sauce is allowed to sit on the top of the ribs for a few minutes so the sauce thickens and then they are flipped before saucing up the other side. The hubby does this twice. It sears in the sauce and allows for a really good char.

LSU lost but we won with these beauties!

We also used Golden Toad's Chipotle Finishing Barbecue Sauce. It's mild enough for the kids to eat and has tremendous flavor. Golden Toad is a crowd favorite at the International Fiery Foods Show and now a Radney family favorite too! If you'd like to visit their site it's www.goldentoad.com

You won't be sorry and please tell them Diana sent you!

Grilled Corn on the Cob

To me, nothing says summer like a fresh roasted ear of corn. My family tried the Tequila Chile Lime Compound on it last night and WOW! This is a must make recipe!

4 ears of sweet corn
butter
salt
pepper

1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2.. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Serve hot, with butter.

Tequila Chile Lime Butter Compound

Compound butter is just plane ole butter kicked up with herbs and other goodies for additional flavor. Herbs, lemon, wine...cheese are mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. This recipe is chock-full of spicy chile, lime juice, black pepper, and tequila, and is simply wonderful on grilled rib-eye steaks, but it would be equally good over fish or grilled veggies.

Compound butter can be refrigerated for up to 1 month or frozen for up to 3 months.

6 tablespoons unsalted butter (3/4 stick), at room temperature
2 teaspoons minced jalapeño or serrano chiles, seeds and membranes removed
1 tablespoon freshly squeezed lime juice (from 1/2 medium lime)
2 teaspoons tequila
2 teaspoons freshly ground black pepper
1 teaspoon salt


Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Lime Soup with Tortilla Strips and Chile

Lime Soup with Tortilla Strips and Chile

There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula, where it's called Sopa de Lima . Chicken is commonly used but you can substitute leftover turkey in this delicate soup. The Mexican limes that are used in the Yucatán Peninsula differ from the Persian limes that are common in the United States in that they are smaller, darker green, and more tart. Although they are preferred, any lime can be substituted. Be sure to add the tortillas right before serving or they will become soggy.

3 corn tortillas, cut in strips
Vegetable oil for frying
2 chicken breasts
1 small onion, chopped
2 cloves garlic, chopped
6 whole peppercorns
1 2-inch stick cinnamon
8 whole allspice berries
1 tablespoon chopped fresh oregano, Mexican preferred
4 cups chicken broth
1 tomato, peeled and chopped
2 tablespoons lime juice
1 poblano or fresh green New Mexican chile, roasted, peeled, seeds and stem removed, cut in strips, or more to taste
4 lime slices for garnish

In a pan, fry the tortilla strips in 360 degree F. oil until crisp. Remove and drain.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil and remove and any foam that comes to the top. Reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock.
Remove the chicken and remove the bones. Using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid.
Reheat the broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.
Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and cilantro and serve.
Yield: 4 to 6 servings
Heat Scale: Mild

Marla Clark's Million Dollar Apricot-Ginger Cheese Danish

INGREDIENTS
1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup Smucker's® Apricot Preserves
1/2 teaspoon finely chopped crystallized ginger
2 oz cream cheese, softened (1/4 cup)
1 tablespoon sugar
1 1/2 teaspoons Pillsbury BEST® All Purpose Flour
1/4 teaspoon vanilla
1 EGGLAND’S BEST egg
1 tablespoon water
1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

DIRECTIONS
1. Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.

2. In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.

3. Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.

4. In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.

The Louisiana Connection's Corn & Crab Bisque

Chef Brad from Louisiana graciously came on What's Cooking on 2/14/10. When asked to share a favorite recipe he told us about Corn and Crab Bisque. The recipe he shared will make enough to feed an army but when a soup is this good... why not?

1 lb thawed frozen corn
1/2 gallon milk
1/2 gallon heavy wipping cream
3 oz butter
4 oz all purpose flour
1 lb claw crab meat
1 onion chopped
1/2 med bell pepper chopped
1 rib celery chopped
salt
pepper
1 table spoon garlic
chicken stock
3 table spoons hot sauce
bay leaf

To Make white roux

Melt butter, add flour, cook over med high heat stiring constantly for 3 min. Add chopped veg (not garlic) cook for 2 more min. Add milk and cream and bay leaf constantly stir until fully incorporated. Bring to a boil, reduce to simmer add corn and crab and garlic. Stir and cook for 10 min taste and add salt and pepper for your taste. Add hot sauce. Add chicken stock if too thick. (You want it to be as thick as melted Ice Cream.) Let simmer for 10 -15 min Serve and enjoy.

Get Lucky Chocolate Cups

1 12oz bag semi sweet chocolate morsels. (I used Hersheys)
1 cup cream
1 egg
2 tablespoons sugar
1 pinch of salt
2 tablespoons dark rum

Heat everything but the chocolate in a sauce pan until HOT. Do not boil. Transfer to blender. Blend until mixed. Add chocolate. Wait long enough for chocolate to begin melting. Blend mixture together until the mixture is well blended and glossy. Pour into 4 small demitasse bowls and chill. Top with a few fresh berries or a shortbread cookie. The portions will look small but the dessert is rich. A little goes a long a way.



***Delish Mistake!
I thought I was hot stuff and tried to make this recipe from memory. I added 2/3 cup whole milk and my end result would not set up. Instead of tossing out my "chocolate soup" as my 3 year old described it, I set the whole batch in the freezer.

End result: The most deliciously smooth homemade chocolate ice cream I have ever had. With the eggs its technically a custard but it is delish regardless! I will make this again and try different variations. White chocolate with almonds or raspberry? Oh my...

Lemon and Herb Roast Chicken

2 lb whole hen
1 lemon
rosemary
thyme
salt pepper

Preheat oven to 375 degees

Remove gizzards and neck (if included). Rinse bird under cool water. Pat dry. Slice lemon in half and place inside. Place fresh herbs inside cavity as well. Sprinkle with salt and pepper.

Lay chicken breasts up in a roasting pan. I like to use a roasting rack to keep the bird from soaking up the fat drippings. By all means you don't have to do this but if you want to keep your bird high and dry try positioning her on carrots or celery instead. They work just as well.

Cook for 1 hr or until the drumstick meat begins to pull away from the bone. When your bird comes out of the oven she will be a lovely golden brown and smell divine.

Serve with roasted potatoes, a crisp green salad and your favorite bottle of wine.

Crock Pot Pulled Pork

Pork Shoulder or Butt (big enough to take up most of what ever size crockpot you're using)
1 can stewed tomatoes
1 Tablespoon garlic powder
1 Tablespoon salt
1 teaspoon black pepper

Place pork in crock pot. I have started out frozen and thawed- the end result is the same. Thawed is easier to mold to the pot but frozen is fine for when you've forgotten to pull something out of the freezer ahead of time.

Sprinkle spices and tomatoes on top of roast.

Place lid on pot and turn on high. Cook at least 8 hrs.

When the pork shreds easily it's done. Remove meat and save juices in pot. Pull meat apart with two forks. Put meat back in pot with juice. It will soak up most of the liquid and be the most flavorful pulled pork you've ever had.

For parties I will leave it plain and allow guests to add their own additional sauce. Barbecue, hot sauce, horse radish, cheese, etc... ALL are good!

Served with deli rolls it is delicious and couldn't be easier.

The All American Chocolate Chip Cookie

Does it get any better than a simple chocolate chip cookie? Never have I seen a food more comforting or able to change a mood so suddenly. Even the worst mood can suddenly be changed by a chocolate chip cookie. This recipe is the best I've found and trust me, I've tried a few. Rich and buttery with more than enough chips it stays moist for days, packs well and inspires a smile every time.

2 1/4 cups flour
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 sticks butter, softened or melted
1/2 t. baking soda
1/2 t. salt
12 oz semi sweet chocolate chips. (1 bag)

Mix all together. Scrape sides of bowl to make sure all flour is mixed.

Drop by spoonfulls on ungreased cookie sheet. I use a small cereal spoon heaped. They come out about 2-3 inches across. Perfect dunking size.

Bake at 350 degrees for 9-10 minutes. The outer edge will turn crisp but the middle will be soft.

Let cool for a few minutes and then serve with milk!

Allyn McCray's "Genovesa"

After our 1/31/10 show, listener Allyn McCray shared her family lamb recipe with us and it sounds too good to not share it. These are her words.


My grandmother used a very deep pasta pot to brown lamb shanks on all sides in extra virgin olive oil. Then, the lamb was removed from the pot add more olive oil was added to fry up about 3 chopped onions and 3-4 cloves of garlic. Then a small can of tomato paste was added followed by a 1-2 large cans of solid packed tomatoes that were "squiched up" in a bowl. The idea is to cover the lamb with sauce, so how many cans of solid packed tomatoes will depend upon how many lamb shanks are being used. You can always refrigerate any unused tomato sauce.

Add salt, pepper, and oregano to taste. Put the lamb back into the pot with the sauce and cook on low for about 4 hours until the lamb falls off the bone. She used to leave the lid slightly ajar because the sauce should cook down and condense.

Remove the lamb from the sauce and serve it up on a separate platter. Pour this rich lamb sauce over steaming penne pasta and sprinkle with grated Romano or Parmessan cheese. Serve with a salad, red wine and crusty French bread. This is a beautiful, rustic Italian meal that really satisfies. My grandmother called it Genovesa.