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Jimmy Buffett’s Margaritaville(™) Volcano Nachos

If you love nachos then you must experience the Margaritaville volcano nachos.  I’ve you’ve never ordered this at a Margaritaville, it’s a massive dish of loaded nachos that is topped with salsa, queso, ground beef, jalapenos and of course a ton of cheese.  Fortunately for you, today’s secret recipe will show you how easy it is to recreate this dish at home.  Top it with some fresh guacamole and sour cream.

You can prepare your own guacamole by following this recipe on our forum: Go Here

Enjoy!

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Jimmy Buffett’s Margaritaville(™) Volcano Nachos
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 large bag corn tortilla chips
1 cup Tostito Salsa Con Queso
1 cup chili – or shredded,cooked beef
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 medium tomato, diced
5-6 green onions,sliced
Canned Jalepeno slices
Guacamole
Sour cream

Preheat oven to 375* F.

Combine shredded cheeses together. On an oven-proof plate, spread a layer of tortilla chips and top with 1/3 cup of queso. Arrange another layer of tortilla chips and another 1/3 cup queso. Make a third layer of tortilla chips and queso. Top with remaining tortilla chips.

Sprinkle with chili or shredded beef and top with combined shredded cheeses.

Place in preheated oven for 8 to 10 minutes to melt cheeses.

Remove from oven and top with diced tomato and green onions.

Place a dollop of guacamole and a dollop of sour cream on top. Sprinkle with sliced jalapenos.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Peaches HotHouse Extra Hot Fried Chicken

Today’s 5 star secret recipe comes from Peaches HotHouse in Brooklyn, NY.  At Peaches they serve southern classics like mac-n-cheese, blackened catfish and of course fried chicken.  They make a version of Nashville hot fried chicken that will make your tongue sizzle and your eyes tear from the combination of cayenne and ghost chile powders.  The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either.

You can find some more chicken recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Peaches HotHouse Extra Hot Fried Chicken
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

For the brine:

½ cup coarse kosher salt
⅓ cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 ½ pounds chicken, cut into 10 pieces

For the very hot spice:

3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar

For the dredge:

2 ½ cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs

Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.

In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.

Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.

Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.

Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

Serves 4

Have a comment or question about this recipe? Post it here

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Bourbon Flank Steak

As the last few weeks of summer are upon us, now is the time to invite some friends over and enjoy some cookouts while the weather is still enjoyable.  I’ve gathered a few recipes for some of my favorite summer dishes for you to try.  First, I have a secret recipe for a fantastic bourbon marinated flank steak that tastes great on the grill.

This dish is only one of the sizzling summer recipes featured in the “Summer Party Cookbook”.  This collection of delicious outdoor recipes are guaranteed to be a hit at any party.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Bourbon Flank Steak

1/2 cup plus 2 tablespoons soy sauce
1/2 cup water
1/2 cup bourbon
3 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, finely minced
Freshly ground pepper to taste
1 (2-pound) flank steak

Combine first 8 ingredients in a large zipper-style plastic bag,
mixing well. Add the steak; seal bag securely, removing as
much air as possible, and place in a large bowl. Marinate for 8
hours or overnight in refrigerator, turning occasionally.

Remove steak from marinade, reserving marinade.

Grill, uncovered, over medium-hot coals (350* to 400*F / 175*
to 205*C) 5 to 6 minutes on each side or until desired doneness,
basting occasionally with reserved marinade. Discard any
remaining marinade.

To serve, slice steak diagonally across the grain into thin slices.

Serves 6

Enjoy these great-tasting recipes from our forum:

Tortellini-Vegetable Salad

Asian Grilled Shrimp

Summertime Rice Salad

Find these recipes and many more our Recipe Exchange Forum:  Go Here

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RECOMMENDED:

1) The “Almost Sugar” That’s Actually GOOD for You!
Discover how you can turn sinful candy…into sumptuous super-foods that guards your heart, boosts brainpower and keeps you looking young: Go Here

Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Olive Garden(™) Bolognese Sauce

Bolognese is a meat-based sauce that originates from Bologna, Italy.  Today’s secret recipe will show you how to make Olive Garden’s rich and hearty bolognese sauce.  This sauce is great on pasta, or for making lasagna, baked ziti and more.  Use fresh herbs in this recipe to create the best flavor.  This sauce freezes well too.

You can find more Olive Garden recipes in our Secret Recipe Archive: Go Here

Enjoy!

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Olive Garden(™) Bolognese Sauce
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 pound ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dry)
1 teaspoon fresh sage

Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.

Add meat and cook 10 minutes over medium heat, stirring occasionally. De-glaze pan with wine; let it reduce.

Add tomatoes and remaining ingredients and stir; simmer for about 1 hour.

Serve over fresh, hot pasta.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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