Where in the……?
De-boned smoked chicken thighs with one of our favorite spices by Dizzy Pig called Bombay Curryish and served along side Tuscan seasoned Broccoli! If you remove the skin and sprinkle your spices directly on the chicken, it really taste great and you can toss the chicken skin if you like! We use the skins to cover up each piece to keep it from drying out while cooking in the smoker or oven!
Boneless Chicken Thighs with Broccoli and fresh garden tomatoes!
Dizzy Pig Cow Lick which is a low salt sugarless steak rub and all the fixens are great for hamburger and salad! Grill the mushrooms, allow the Muenster Cheese to melt on top, add the tomatoes, lettuce, red onion, mayo,etc. Use your favorite low-cal dressing for the salad! Add cucumber, mushrooms and tomato to your salad.
Cabbage Soup!
FIESTA CABBAGE
1 pound Boar’s Head kielbasa *
2 tablespoons butter
4 ounces red onion, diced, 1 medium
1 green pepper, diced
2 pounds cabbage, chopped, 1 medium head
14.5 ounce can diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon pepper
In a very large nonstick skillet or wok, brown the sausage, which has been cut on the bias into 1/4-inch slices. Remove the sausage from the pan and reserve the drippings. Add 2 tablespoons butter to the skillet. Sauté the onion and green pepper in the hot drippings and butter over medium-high heat for 3 minutes. Stir in the cabbage, sausage, tomatoes, salt and pepper; cover and cook on low heat 15 minutes or until the cabbage is tender. You may want to uncover the pan during the last 5 minutes to allow some of the liquid to evaporate.
Makes 6 servings
Can be frozen
* or any kielbasa or smoked sausage with no sugar added.
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