• 1 cup Carriage House Red Raspberrry Preserves
• 2 cups Carriage House KC Style BBQ Sauce
• 1 whole Fresh Jalapenos - Diced
• 1 TBSP Tabasco Chipotle Sauce
• 6 pcs Pork Osso Buco
• 1 head Shredded Cabbage
• Flour Tortillas

Combine first four ingredients - mix well and set aside. Prepare Osso Buco, let cool.
Shred meat and combine with sauce. Serve with shredded cabbage on warmed tortilla.

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Ingredients:
1 ¼ Cup Herb & Garlic Marinade
½ teaspoon garlic salt
4 boneless, skinless chicken breasts
4 to 8 flour tortillas, warmed to soften
1 Large tomato, chopped
1 can (4 oz) diced green chilies, drained
¼ Cup thinly sliced green onions
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro

Preparation:
In large plastic storage bag, combine 1 cup Herb & Garlic Marinate & chicken.
Seal bag & marinate in refrigerator at least 30 minutes. In medium bowl, combine tomato, chilies, green onion, remaining ¼ cup Herb & Garlic marinade, vinegar, cilantro and garlic salt: mix well. Cover and refrigerate 30 minutes or until chilled.

Remove chicken from bag, discarding used, marinade. Grill or broil chicken for 10 to 15 minutes or until juices run clear when cut, turning halfway through grilling time. Slice chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately. Serves 3 to 4 people.

Peanut Butter Chipotle BBQ Chicken Skewers

Marinade
1 ½ # chicken breasts cut in strips
3 cups of water
3 green onions diced
3 cloves of garlic
3 tbsp of chopped ginger

Combine all ingredients with chicken strips and marinade for 1 hour.

BBQ Sauce
1 ¼ cups BBQ Sauce
½ cup peanut butter
¼ cup soy sauce
1 tbsp rice wine vinegar
1 tbsp finely chopped chipotle peppers in adobe sauce
2 tbsp Honey
1 tsp Cayenne Pepper

Whisk all of the above ingredients until well mixed.
Skewer chicken and place chicken in a 300 degree oven or place on the BBQ.
Bake and baste one side of chicken well – turn chicken and baste other side. Slow cook continually basting

This recipe is also excellent with fish

Crunchy Turkey Balls
5 # Ground Turkey
1 cup Classic or Spicy BBQ Sauce
1/3 cup Parmesan Cheese, Grated
Salt and Pepper
Garlic Powder
1 ½ cups Crushed Tarra Sticks

Mix ground turkey, BBQ sauce, cheese, garlic powder, salt and pepper. Scoop 2 oz portions and roll in crushed Tarra sticks until completely coated.
Place on greased pan and bake at 350 F until internal temperature reaches 140 F (approx, 15 – 20 minutes)
Serve plain or with dipping sauce of choice.

Sweet and Smoky Turkey Meatballs
4 cups Smoky BBQ Sauce
2 cups Grape Jelly
8 cups (64 oz) Carolina Turkey Meatballs

Place items in a crock pot and cook on low for 4 hours and serve as an appetizer.

Baja Chipotle BBQ Sauce
1 cup Kansas City Style BBQ Sauce
¼ cup Chipotle Tabasco
¼ tsp Cinnamon
Pinch Allspice
2 tbsp Chocolate Syrup

Place all ingredients in bowl, Mix thoroughly, use on either raw or precooked spareribs. For raw ribs,
marinade and then cook For precooked ribs, cover and heat through. Goes Great on Chicken also!

B-B-Qued Pork Wraps

1 ½ # Pork Butt, ½” Slices
1 Brown Onion, Chopped
1 ½ cup Hominy
1/8 cup Canola Oil
2 Cloves Garlic, Finely Minced
½ tsp Cumin
½ tsp Oregano
1 tsp Kosher Salt
1 Tbsp Pork Base
1 Tbsp Cholula Hot Sauc
1 1/8 cup Smoky BBQ Sauce
Warmed Flour or Corn Tortilla
Cilantro and Lemon Garnish

Caramelize onion in oil. Add garlic and pork, sauté for approximately 25 minutes until tender.
Add base, cumin, oregano, Cholula, salt and BBQ sauce.
Add hominy, continue simmering for 20 minutes, covered
Wrap in Tortilla and garnish with cilantro and lemon

Turkey Meatloaf

5 # Ground Turkey
2 cups Croutons
2 Eggs
1 small Onion, Chopped
Salt & Pepper to Taste
8 oz Original BBQ Sauce
5 strips Bacon
2 oz bag Terra Chips

Mix turkey, croutons, eggs, onion, salt, pepper and BBQ sauce together.
Place in greased aluminum pan and cover the top with strips of bacon, then sprinkle with crushed Terra Chips
Bake in 350 F oven – remove when internal temperature reaches 140 F
Let stand 15 minutes prior to slicing.

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Carriage House Marinade

12 oz Picante Sauce, Mild
4 oz Tequila
4 Roasted Serrano Peppers

Place Serrano peppers in broiler until peel turns back and splits. Cool peppers in damp towel to separate peel from pepper. Peel skin from pepper and finely dice.
Mix all ingredients together.

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BBQ Beef Tri Tip
Place Carriage House Marinade in a zip lock bag with Beef overnight in refrigerator.
Remove Beef from bag, reserving marinade
BBQ or Bake Beef
Simmer remaining marinade 3 – 5 minutes, cooking off alcohol
Slice Beef and Spoon Marinade over Slices.

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Fajitas

Beef, Chicken or Shrimp – Marinate protein overnight in refrigerator.
Remove from marinade and BBQ protein.
Pan Fry Green & Red Bell Peppers and Onions with some Granulated Garlic.
Add Marinade the last 5 minutes
Heat Tortilla and Serve
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Spanish Rice
1 box Rice a Roni
Follow Directions on box except Substitute Marinade for Chopped Tomatoes
When Rice is Cooked, Fold in Sour Cream and Top with Pepper Jack Cheese

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1 ½ cups Spicy or Classic BBQ Sauce
1 cup Brown Sugar packed, plus 2 Tablespoons
¼ cup Jack Daniels, plus 1 Tablespoon
¼ tsp Tabasco Sauce
¼ cup Vegetable Oil, plus 1 Tablespoon
2 Tbsp Lemon Juice, fresh
12 6 oz Salmon Fillets
¾ cup Heavy Cream

Combine first 6 ingredients in bowl, whisk until blended. Reserve 2 oz.
Pour remaining sauce over fillet to marinate. Refrigerate 3-6 hours. Grill over medium heat basting with marinade.
Heat reserved sauce in pan. Add cream, reduce for a few minutes. Serve over grilled salmon.

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Chipotle Barbecue Sauce

2 cups Mayonnaise
1 ½ cups Barbecue Sauce
1 ½ Tbsp Southwest Base

Combine all ingredients cover and refrigerate

Great on a Burger

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BBQ Chicken Salad
Great use for left over BBQ Chicken
2 skinless, boneless chicken breast halves, lightly seasoned
4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion, diced
1 (8.75 ounce) can sweet corn,, drained
¼ cup barbecue sauce
2 Tbsp mayonnaise
½ tsp celery salt

Preheat grill to high heat
Lightly oil grate. Grill chicken 10 minutes on each side or until juices run clear. Remove from heat, cool and cube.
In large bowl, toss together the chicken, celery, celery salt, red bell pepper, onion and corn.
In small bowl, mix together the barbecue sauce and mayonnaise.
Pour over chicken and vegetables.
Stir and chill intil ready to use.

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BBQ Chicken Pizza

Pizza Dough
Kansas City Style BBQ Sauce
5 Italian Cheese Blend
Mesquite grilled chicken breast, cubed
Fire Roasted Red Bell Pepper

Spread BBQ Sauce over pizza crust to cover surface area.
Add cheese blend and top with chicken and red bell pepper.

Bake @ 375 for 12 – 15 minutes.

Pizza Stone –
Put pizza stone in oven
Preheat to 450
Place pizza on stone and turn down to 375

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