Hot Mess Recipes

Steps:

• For the pimento cheese: Mix together the mayonnaise, granulated garlic, cayenne, pimentos and sprinkle of salt and black pepper in a large bowl until well blended. Add the Cheddar and mix thoroughly. Refrigerate for several hours or overnight for the best flavor.
• For the slaw: Whisk together the mayonnaise, sugar, vinegar, celery salt, salt and black pepper in a large bowl until smooth. Add the cabbage and mix well. Refrigerate overnight. Preheat the grill.
• Grill the weenie. Place the weenie in the bun and top with 2 tablespoons of the pimento cheese, 2 tablespoons of the slaw and the relish.

Steps:

• For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly.
• For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours.
• For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture.
• For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool.
• For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended).
• Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch.

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

Steps:

• Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on.
• Put the sausage, green pepper and onions in the bottom half of the foil bag.
• Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof".
• Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes.
• You can slit the bag open when done and serve from it at the campsite.
• If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.

Steps:

• Place smoked sausage, bell pepper, purple onion, pineapple chunks, sweet and sour sauce, Tabasco sauce, and jalapeno in the slow cooker.
• Cook on HIGH for 1-1 1/2 hours or on LOW for 3 to 4 hours, or until bell pepper and onion are tender.
• Serve on top of a bed of rice, or by itself with a salad.

Steps:

• Heat oil in large skillet over medium high heat.
• Add onion, celery. Stir a bit.
• Add cumin, caraway, celery seed. Stir till fragrant.
• Add ground turkey. Brown thoroughly, breaking up clumps with a wooden spoon.
• Add salt and pepper.
• Remove from heat.
• Put 1/2 of cabbage in crock pot. Sprinkle with 1/2 of vinegar.
• Transfer meat and onion mixture to crock pot.
• Top with remaining cabbage; sprinkle with remaining vinegar.
• Cook on high for 2 hours. Turn heat to low and cook for 3 more hours.
• Serve with potatoes.

Steps:

• Cook the rice according to package directions.
• While the rice is cooking, heat the canola oil over Med/High heat.
• Add the chicken and sprinkle with garlic powder and seasoned salt, to taste. Saute until no longer pink.
• Add mushrooms and saute for another minute or two. Remove from heat and drain.
• In a large bowl, mix rice, chicken and mushrooms, spaghetti sauce, corn, kidney beans and ONLY 1 c of the cheddar cheese. Mix well.
• Transfer the concoction to a casserole dish and sprinkle remaining cup of cheese on top.
• Bake at 350 for 20 minutes or until heated through.
• Note: I usually switch the ingredients up every time I make it but I always use things that are on the "healthy" side so I have something quick to just throw in the microwave at lunch time. It's also a cost effective alternative to lunch meats and microwavable frozen lunches. This recipe is just an idea for you to use to create a healthy meal for yourself.

Steps:

• In medium to large bowl, mix all the ingredients for the hot mess spread.
• Fry sweet potato fries in canola oil. (Use a fryer if available or a pan with enough room to submerge the French fries)
• Cook 4 8-ounce burgers to your specific liking. (I prefer medium) on a flat griddle or grill.
• At 350°F-400°F, add 2 slices of American cheese to each burger. Butter and toast the buns face down on the grill or in a separate frying pan.
• Put the burgers on the buns and then layer with the:
• 1. Hot mess spread (spoon on and spread out the mix generously)
• 2. Add shredded lettuce on top of the spread
• 3. Place about 5-6 sweet potato French fries over the lettuce
• 4. 2-4 oz. Thousand Island dressing over the top of the fries on each burger.
• Serve open-faced with some chips on the side if desired

Steps:

• In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Stir in luncheon meat; heat through. Cover and remove from the heat. In another greased skillet, combine eggs. salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover for 3-5 minutes or until cheese is melted.