Mix ingredients thoroughly. Allow to chill for about 30 minutes. Great spread on burgers, sausage, sliced bread, crackers, pork rinds and so much more.
- 2 lbs. chicken breast, diced into bite-size cubes
- 1 ½ lbs. broccoli florets (about 6 cups)
- 6 tbsp. butter, divided
- ½ cup flour
- 2 cups half-n-half
- 3 tbsp. Socks’ Love® Chicken Seasoning
- 1 tsp. freshly ground black pepper
- 1 ½ cup finely sliced yellow onion
- 1 lb. extra wide egg noodle
- 1 cup grated cheddar cheese
- ½ cup grated parmesan
- 1 cup fried onions
Preheat oven to 350. In a large oven safe saucepan (I use my cast iron) melt 2 tablespoons of butter over medium heat. Add chicken and sauté until cooked about half way or 160º internal. Remove chicken from pan and set aside. In the same pan melt 4 tablespoons of butter, whisk in the flour until smooth. Cook, whisking constantly, for a couple minutes or until light brown. Whisk in the half-n-half, Socks’ Love® Chicken Seasoning and black pepper. Bring to a low simmer and continue to whisk until thickened. Add the broccoli, yellow onions, reserved chicken, cheddar cheese, and pasta. Stir until well incorporated. Transfer saucepan to oven and bake for 30 minutes, until its hot and bubbly. Remove then sprinkle parmesan cheese and fried onions over the top. Return to the oven for about 5 minutes or until the cheese is melted. Let stand 10 minutes before serving.
Preheat oven to 425º. Rinse potatoes. Leaving skin on, dice the potatoes into ¾” squares. In a medium bowl, add potatoes, red onion, olive oil, & Socks’ Love Citrus Seasoning. Stir around until the potatoes are completely coated. Transfer potatoes to a large sheet pan. Be certain that the potatoes aren’t stacked. This will allow for each potato to evenly cook. Roast at 425º for about 35 minutes or until fork tender.
Ready grill and bring to 450º. Rinse tilapia filets under water then pat dry. Generously coat both sides of each tilapia with olive oil. Sprinkle 1 tablespoon of Socks’ Love® Citrus Seasoning on each filet. Grill for approximately 5 minutes on each side or until done. For and extra zip, squeeze a fresh lime wedge on each piece.
- 1 cup organic farro
- 3 cups vegetable stock
- 1 bunch asparagus tops
- ½ cup diced red onion
- 1 cup canned whole kernel corn
- 1 cup canned chick peas
- 1 cup diced red bell pepper
- ½ cup olive oil
- 3 tablespoons balsamic vinaigrette
- 3 tablespoons fresh lime juice
- 1 heaping tablespoon Socks’ Love® Citrus Seasoning
In a small bowl add olive oil, balsamic vinaigrette, Socks’ Love® Citrus Seasoning & lime juice. Whisk well then chill in the refrigerator.
Rinse farro. Place in a pot then add vegetable stock. Bring to a boil, reduce heat to medium-low and simmer for 35 minutes. While farro is cooking steam asparagus tops to al dente. Then chill. Drain any excess liquid off farro then chill.In a medium bowl add farro, asparagus, onion, corn, chick peas, red bell pepper, dressing. Stir well.
- 5 whole quail
- ¼ cup Worcestershire
- ¼ cup olive oil
- 2 garlic cloves minced
- ½ yellow onion chopped
- 1 pomegranate
- ½ jalapeno sliced
- 2 teaspoon Socks’ Love Rub Chicken Seasoning
- 1 teaspoon Socks’ Love Rub Salt & Pepper Seasoning
- ¼ red wine (or water)
- 3 tablespoons butter
In a large bowl mix worcestershire, olive oil, garlic, onion, juice from pomegranate, small hand full of pomegranate seeds, jalapeno, Socks’ Love® Salt & Pepper Seasoning and Socks’ Love® Chicken Seasoning
Add in quail and coat thoroughly. Cover bowl and refrigerate for at least 30 minutes up to 2 hours.
Preheat oven to 425 degrees. On stove top heat cast iron skillet adding butter. Remove quail from marinade and scrape off excess. Reserve marinade. Place the quail in hot skillet breast side down for about 5 minutes or until brown. Turn quail to breast side up then transfer cast iron skillet to oven for another 5-8 minutes. Once complete set quail aside in a covered bowl. Return skillet (with drippings and quail bits) to stovetop on med/high heat, add reserved marinade and ¼ cup of red wine (or water). Reduce the Jus by ½ or until slightly thickened.
Plate with risotto or rice. Drizzle jus and skillet bits over the quail.
- 1 lb. smoked pulled pork
- 1/2 cup chopped onion
- 1 cup jack cheese
- 1/2 cup barbecue sauce
- 1/2 bunch cilantro rough chopped
- 3/4 cup ranch dressing
- 1 chipotle pepper in adobo plus (4 tbsp. of adobo sauce)
- 12 corn tortillas
Preheat oven to 425º. In a medium bowl mix pulled pork, onions, cheese, barbecue sauce, & cilantro (leave some for garnish). Preheat tortillas to soften. Coat the baking sheet with cooking spray. Hand roll about 1/3 cup of the pulled pork mixture and place onto one tortilla. Roll tight then place seam side down on the greased baking sheet. Repeat. Spray the tops of the tortillas with a light coat of cooking spray. Bake for about 12 minutes or until the edges are slightly brown. While baking, in a food processor blend chipotle pepper, sauce & then ranch dressing until creamy. Garnish with cilantro (and pico de gallo if you have it).
Using lump hardwood charcoal, build a fire in your smoker. Once coals are grey stack the wood (oak or hickory) in a loose manner alternating the direction. This allows plenty of airflow creating a clean burning fire. **Too much smoke is typically the result of poor air circulation. You want clear clean smoke. My desired internal smoker temperature is 250º.
While waiting for the smoker to heat up its time to prep the meat. Remove the whole pork but from the packaging and rinse. I DO NOT remove the fat cap. Coat the entire butt with Socks’ Love™ Rub Original.
Once the smoker is at 250º place the butt on fat side up. Maintain a cooking temp of 250º for between 9-10 hours or until the meats internal temperature reaches 205º.
Once done remove the butt from the smoker, wrap tightly in foil and store in a cooler. For best results allow meat to rest for at least 30 minutes.
Once rested remove from foil. Using heatproof gloves slide the fat cap off and discard. Remove the shoulder bone and discard. The rest of the meat can be pulled. Serve immediately.
Whole Chicken Wings
Socks’ Love™ Rub Original Seasoning
Prepare smoker or grill. Add hickory wood chunks or chips. Desired temperature to be around 400º.
Remove tip off wing and separate flat and drum.
Generously season wings with Socks’ Love™ Rub Original.
Place wings on the smoker or grill and cook until internal temperature reaches 180º (about 20 minutes)
Remove and serve hot with no sauce.
That’s it! It’s just that easy!