1-cup popcorn (air-popped preferred) 1⁄4 cup almonds* 1⁄4 cup dried cranberries or other favorite fruit
*Honey-Chipotle Almonds
1 1⁄2 cup whole, unsalted almonds
2 tsp Chipotle Olive Oil
1 tsp Cayenne Olive Oil
1⁄4 tsp smoked paprika
1/8 tsp cayenne powder (optional)
1-2 tbsp local honey
1 tsp brown sugar
1/8 tsp salt
Directions: Heat a skillet on medium heat. Add almonds and olive oil. Stir until almonds are lightly coated with oil. Add honey, smoked paprika, and cayenne powder, and continue to stir for 1 minute. Remove from heat and pour almonds onto a sheet pan to cool. Sprinkle almonds with salt and brown sugar. Store in the fridge or a cool, dry place.
2 cups cooked brown rice
2 cups cauliflower rice
1 bunch cilantro, chopped
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 green or red pepper, diced
1 can black beans, drained
1 can Mexican corn, drained
1 can RO-TEL diced tomatoes & green chili
1 lime, juiced
2 tbs. Chipotle olive oil
2 tbs. Jalapeño white balsamic
Toss above ingredients together & enjoy!
BBQ Sauce Ingredients:
1/3 cup ketchup
1/4 cup Chipotle olive oil
1/4 cup Serrano Honey vinegar
1 teaspoon Terrapin Ridge Smokey Onion mustard
To prepare sauce, combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.
Chicken Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon hickory salt
1/4 teaspoon black pepper
3 lbs. Boneless skinless chicken thighs
Cooking spray
Combine garlic powder, chili powder, paprika, cumin, hickory sea salt, and white pepper in a small bowl. Rub the spice mixture evenly on chicken. Let stand at room temperature 30 minutes.
Preheat grill to medium-high heat, lighting only one side of the grill to enable both direct and indirect grilling. Coat grill rack with cooking spray; place chicken on lit side of grill (direct heat). Cover and grill 8 minutes on each side. Move chicken to the unlit side of the grill (indirect heat). Baste chicken with sauce mixture. Cover and grill an additional 5 minutes on each side or until done. Serve with remaining sauce.
4- 8 oz. rib eye steaks
1/2 cup Big Horn Serrano Honey vinegar
1/2 cup Big Horn Chipotle olive oil
1 tbs. hickory smoked sea salt
