Bojangles(™) BoBerry Biscuits

Today I have a wonderful treat for you.  This secret recipe is a sweeter, dessert version of Bojangles famous biscuits.  These yummy biscuits are loaded with blueberries and sweet icing drizzled on top.  You can use fresh or frozen blueberries in this recipe.  These biscuits are a great way to end a meal.

You can use store bought baking mix or you can make your own biscuit dough from scratch by using this secret recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Bojangles(™) BoBerry Biscuits
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Biscuit Dough, scratch or a baking mix, not from a can
1 cup smashed blueberries
1/2 c powdered sugar
1-3 tbsp. milk
1/4 tsp. vanilla

Gently fold the blueberries into the biscuit dough using a wooden spoon trying to mix a little as possible.

Dump the dough out onto a floured surface, and, using floured hands, press and flatten the dough out to be about 1″ thick.

Cut out rounds using a biscuit cutter.

Bake according to biscuit recipe directions.

Meanwhile, whisk together the powdered sugar, vanilla, and milk– adding the milk gradually, 1 tbsp. at a time, until you’ve reached your desired consistency for a glaze.

Spoon the glaze over the biscuits right out of the oven and serve hot.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Mustards Grill’s Curried Slaw

Today’s 5 Star Secret Recipe comes from Mustards Grill in Napa Valley.  This popular restaurant in wine country is known for upscale Californian-New American fare.  At Mustards they serve a wonderful curried slaw.  The recipe is simple but this dish has a wonderful depth of flavor.  It works as a perfect side dish to your meal.  Indian curry paste can be found in many well-stocked supermarkets as well as specialty cooking stores.

Enjoy!

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New 5 Star Secret Recipe
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Mustards Grill’s Curried Slaw

Curry vinaigrette:
2 tablespoons prepared Indian curry paste
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons rice vinegar
1/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons extra virgin olive oil

In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

Slaw and assembly:
4 cups thinly sliced green cabbage (about 1/3 head)
1 carrot, peeled and grated
1 red Fresno or jalapeno chile, seeded and thinly sliced
Prepared vinaigrette
1/4 cup fresh cilantro leaves
2 green onions, white and light green parts, thinly sliced on the diagonal

In a large bowl, toss together the cabbage, carrot and chile.

Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.

Serves 8

Source: LA 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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Deluxe Nachos

I have some delicious new recipes to help make your weekend dinners easy-to-prepare, but first I want to share with you a secret recipe for some loaded deluxe nachos.  These nachos are great as a party snack but are filling enough to be a meal.

This dish is only one of the great authentic Mexican recipes featured in the “Recipes From South Of The Border” cookbook.  In this book, you will find the finest examples of culinary creativity from this intriguing and vibrant country.

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 your first 5 cookbooks 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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Deluxe Nachos

REFRIED BEANS:
2 cups Dry pinto beans
1 large Onion
1 Ham hock — Water
1/2 cup Lard
Salt

NACHOS:
12 Corn tortillas
Lard for deep frying
Salt
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more) — finely chopped
1 cup Finely diced tomatoes
1 cup Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover.

Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.

Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside.

To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt.

Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack
and cheddar cheeses over tortilla chips.

Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.)

Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once.

Serves 2-3

Source: Recipes From South Of The Border
Enjoy These Great Tasting Recipes From Our Forum:

Cheesy Cajun Rice and Chicken

New Orleans Barbecue Shrimp

Super Easy Pork Chops

Find these recipes and many more on our forum: Go Here

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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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El Pollo Loco(™) BBQ Black Beans

I’m sure you’re looking forward to some fun barbecues today with your friends and family.  Today’s secret recipe will show you how to make El Pollo Loco’s BBQ black beans.  These rich and spicy beans make a great accompaniment to your holiday barbecue main dishes.

If you need more inspiration for your menu today, we have a massive collection of Fourth of July recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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El Pollo Loco(™) BBQ Black Beans
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

32 ounces black beans drained
1 cup water
2 cups chicken broth
1/4 cup dark brown sugar
1/2 cup ketchup
3 tablespoons bacon fat
2 tablespoons red wine vinegar
1 small can green chiles
1 teaspoon Louisiana hot sauce

Add all the ingredients to a dutch oven and cook on a simmer for 60 minutes or until thick and the beans are tender.

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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