Evilo Blog — recipe

Green Beans Italiano! 0

We put an Italian spin on a classic recipe! 

Ingredients:
2 cans cream of mushroom soup 
1/2 cup freshly shredded mozzarella cheese 
1/4 tsp. Italian Cracked Black Pepper Blend 
4 cans green beans, drained 
1 cup Milk 
1/2 cup Sun-dried tomatoes in olive oil, chopped and patted dry 
2 tsp. Sassy Italian Bread Dipper 
2 2/3 cups fried onions 

Directions:

1. Set your oven to 350 degrees.
2. Mix both cans of soup, milk, 1/4 cup of mozzarella cheese, 6 tablespoons of sun-dried tomatoes, both seasonings, and 1 1/3 cups of the fried onions together. 
3. Pour the green beans in a cast iron dutch oven, and then pour your soup mixture over the green beans. Fold gently until combined.
4. Place the Dutch oven in the oven for 25 minutes, or until hot and bubbly. Stir the mixture. 
5. Sprinkle the top with the remaining fried onions, mozzarella cheese, and sun-dried tomatoes. 
6. Bake for an additional 5 minutes, or until cheese is melted and the onions are golden brown.
7. Let cool slightly, serve, and ENJOY!

This recipe can also be made on the Big Green Egg!

Seeing Double! 0

Evilo's Sweet and Sour Sauce Duo!

Ingredients for Peach Sweet & Sour Sauce: 

1/3 cup Peach infused Balsamic Vinegar 
2 tbsp. Ketchup 
1 tbsp. plus 1 tsp. Worcestershire sauce 
2 tbsp. Italian Lambrusco Red Wine vinegar 
2 tbsp. unsalted butter 
3 tbsp. water

Directions: 

1. Cook the Peach balsamic vinegar, ketchup, Worcestershire sauce, and water in a saucepan over medium- high heat, whisking until thick, or about 5 minutes.
2. Whisk in the Italian Lambrusco Red Wine vinegar, then the butter a few pieces at a time. Remove from heat ans allow to cool.
3. Serve with EGGrolls and enjoy!

Ingredients for Raspberry Sweet & Sour Sauce: 

1/4 cup Red Raspberry Conserves 
2 tbsp. Orange Juice 
2 tbsp. Italian Lambrusco Red Wine Vinegar 

Directions:

1. In a saucepan, combine the Red Raspberry Conserves, orange juice, and Italian Lambrusco Red Wine vinegar.
2. Bring to a boil and cook for 2-3 minutes.
3. Remove pan from heat and allow to cool. 
4. Serve with EGGrolls and enjoy!

Easy, Braisey, Beautiful! 0

This Braised Pork Butt  is too good to be true!

Ingredients: 
1 pork butt (4-5 pounds) 
3-4 large baking potatoes (peeled and chunked) 
2 cups baby carrots 
3 tbsp. Tuscan Herb infused olive oil 
1 large yellow onion (peeled and cut into chunks) 
3 cloves Riesling Marinated Garlic (diced) 
2 tbsp. Spicy BBQ Rub 
1 bottle of Beer 
2 cups water 
1/2 cup Garlic infused Balsamic Vinegar 
Fleur De Sel Salt (to taste) 
Italian Cracked Black Pepper Blend (to taste) 

Directions:
1. Preheat your Big Green Egg to 300 degrees, ConvEGGtor in place.
2. Whisk your water and Garlic infused balsamic vinegar together in a saucepan over medium heat until just starting to boil.  
3. Season your pork butt on all sides with the Fleur De Sel salt and Italian Cracked Black Pepper Blend.
4. On your stove top, heat your Dutch oven to medium-high heat. 
5. Add the Tuscan Herb infused olive oil and the pork butt. Turn the pork butt every 3-5 minutes, browning it on all sides.
6. Remove the browned pork butt from the Dutch oven and sit aside. 
7. Add the Riesling Marinated Garlic, Spicy BBQ Rub, and a pinch of salt and cook until the onions have softened. 
8. Add the beer and deglaze the pan. 
9. Place the pork butt back in the Dutch oven with the chunked potatoes and baby carrots, along with the Garlic balsamic and water mixture. 
10. Place the top on the Dutch oven and put it in the Big Green Egg.
11. Braise the pork butt until tender, about 3 1/2 to 4 hours. 
12. Remove the Dutch oven from the Egg, serve and ENJOY!

Rise and Shine! 0

This cheese and veggie quiche is the perfect way to start your day!

 Ingredients:

1 cup flour 
1/2 tsp. salt 
1/4 cup Tuscan Herb infused Olive Oil 
1/4 cup ice water 
9 large eggs 
1 1/4 cup heavy whipping cream 
8 oz. shredded mozzarella cheese 
3/4 cup broccoli florets 
1/2 cup diced red bell pepper 
1/2 cup diced onion 
1 clove Riesling Marinated Garlic, chopped 
1/2 tsp. ground mustard 

Directions:

1. Mix flour and salt with a fork. Beat the Tuscan Herb olive oil and water with a whisk to thicken. 
2. Pour the oil mixture into the flour and mix with a fork. Line a crockpot with parchment paper or aluminum foil. 
3. Chop all veggies and place them in a small skillet. Sear over medium heat until soft.
4. On a lightly floured surface, roll out the dough until it is about 17 inches long. 
5. Press the dough into the parchment lined crockpot, making sure the edges of the crust go up the sides about 2 inches.  
6. In a large bowl, whisk together the eggs, cream, and mustard until frothy. Fold in the veggies and the cheese, then pour on top of the crust. 
7. Place a paper towel over the top of the crockpot, then secure the lid. Cook of HIGH for 3-4 hours, or until the crust is golden and the center is firm. 
8. Let cool slightly, cut, and ENJOY!

This recipe can also be made on the Big Green Egg! Use a cast iron Dutch oven and cook at 350 degrees for 1 hour, or until center is firm! 

Peppermint Crunch Ice Cream 29

Take homemade ice cream to a whole new level!

Ingredients:

For an Ice Cream Maker:
2 Cups Milk
2 Cups Heavy Whipping Cream
1 Package of The Resident Chef's Peppermint Crunch Snacker Mix

For a Tupperware in the freezer:
2 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
1 Package of The Resident Chef's Peppermint Crunch Snacker Mix

Directions:

For an Ice Cream Maker

1. Pour your milk, heavy whipping cream, and Snacker Mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into your Ice Cream Maker. 
4. Let mixture churn for 20 to 25 minutes, or until frozen but still soft. 
5. Spoon Ice Cream into a freezer safe container and allow to freeze for an additional 30 minutes to an hour, or until Ice Cream has completely firmed. 
6. Dish it out, garnish it with your favorite toppings, and ENJOY!

For a Tupperware in the Freezer

1. Pour your heavy whipping cream, condensed milk, and snacker mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into a freezer safe container. 
4. Allow to freeze for 1-2 hours, or until Ice Cream has completely firmed. 
5. Dish it out, garnish it with your favorite toppings, and ENJOY!

Smoked Buffalo Chicken Meatballs 0

Ingredients:

For The Buffalo Sauce:

8 oz. unsalted butter
2 tsp. Jalapeno and Garlic Seasoning
1 1/3 cup Crimson Reserve Hot Sauce

For The Meatballs:

1 1/4 lbs. Ground Chicken
1/4 cup Panko bread crumbs
1 large egg
1 tsp. Scallion Infused Olive Oil
2 tbsp. Crimson Seasoning
1/4 cup chopped celery
1/4 cup chopped carrots
2-3 cloves Chipotle Marinated Garlic, chopped
1/3 cup buffalo sauce

Prep Time: 30 minutes Makes 26 Meatballs

Directions:

1. Melt butter in a medium saucepan over medium-low heat until melted.
2. Remove pan from heat to prevent sauce from breaking.
3. Whisk in the Jalapeno and Garlic seasoning and the Crimson Reserve Hot Sauce until a cohesive sauce forms.
4. In a large bowl, combine the ground chicken, panko crumbs, the egg, Scallion Olive Oil, celery, carrots, and chopped garlic.
5. Add the 2 tablespoons of Crimson Seasoning. 
6. Using clean hands, mix until combined. 
7. Using an ice cream scoop, scoop meatballs (about 1/8 of a cup each) and roll into balls.
8. Set your Big Green Egg to 350 degrees, with the convEGGtor in place.
9. Place meatballs on the Egg and cook for 20- 25 minutes. 
10. Remove from the grill and brush with the buffalo sauce.
11. Serve immediately, top with Bleu cheese crumbles or dressing.