RECIPES
Beef Pot Roast
Chicken and Potatoes
Baked Garlic Chicken
Hot Wings
Shrimp & Linguine in Wine Sauce
Tri Tip
Crockpot Chili
Mitch’s Oh Yeah! Beef Pot Roast
2 Tablespoons butter
2 teaspoons olive oil
2.5 - 3.5 pound boneless chuck roast
1 Tablespoon Mitch's Oh Yeah! Original Spice Blend
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups beef broth
1 chopped onion
1 cup red wine
2 garlic cloves
3 - 4 sliced carrots
4 large potatoes sliced in 1 inch pieces
In a pan, with half the butter, lightly brown the chopped onion and garlic,
set aside. Rub the salt and pepper over the meat. In a pan over medium high
heat, heat the remaining butter and olive oil and brown the meat on each
side. Sprinkle Mitch's Oh Yeah Original Spice Blend over the meat and then
carefully add the beef broth, wine and onions. Cover and simmer 1.5 hours,
then add vegetables for another 1.5 hours or until roast and vegetables are
tender.
Mitch’s Oh Yeah! Chicken and Potatoes
1 cut up chicken (skinless preferred)
1 pound red potatoes cut in chunks
½ cup Italian salad dressing
½-1 cup grated parmesan cheese
2 teaspoons Mitch’s Oh yeah!
½ teaspoon salt
½ teaspoon basil
Place chicken in baking dish and surround with potatoes. Lightly pour salad dressing over the chicken and potatoes. Sprinkle Mitch’s Oh Yeah, salt, basil and parmesan cheese over the chicken and potatoes. Bake at 400 covered for 30 minutes, remove lid or foil for an additional 30 minutes or until potatoes and chicken are tender. After you take the meal out of the oven, drizzle the juices in the pan over the chicken and potatoes.
Mitch's Oh Yeah! Baked Garlic Chicken
1 cut up chicken (preferably skinned)
2 teaspoons Oh Yeah! Original Spice Blend
3/4 teaspoon of salt
2 dashes of black pepper
1/3 cup of butter
4 cloves of garlic (crushed)
2/3 cup bread crumbs
1/2-1 cup grated parmesan cheese
In a saucepan on low heat, slowly heat the butter and garlic until the
butter has just melted. In a medium bowl, mix together the bread crumbs,
grated parmesan cheese, dash of pepper and 1/2 teaspoon of salt. Season the
chicken with 1 teaspoon of Oh Yeah!, 1/4 teaspoon of salt and a dash of black
pepper. Dip the chicken pieces in the butter/garlic and then thoroughly coat
the chicken with the bread crumb mixture. Carefully place on a baking sheet
or large glass pan. Sprinkle the last teaspoon of Mitch's Oh Yeah over the
chicken and bake for 60 to 75 minutes at 350 until crispy.
Mitch's Oh Yeah! Hot Wings
2–3 pounds of chicken wings
1 or 2 Tablespoons Mitch's Oh Yeah! Original Spice Blend
1 – 12 oz bottle Louisiana Hot Sauce®
3 or 4 shakes of Tabasco®
Add the Mitch’s Oh Yeah!, hot sauce, and Tabasco® to a large Ziplock® bag or marinader and mix thoroughly. Place the wings in the mixture and coat chicken thoroughly. Marinate up to 24 hours and grill for 30-45 minutes on medium heat, turning frequently. Brush the chicken during the first half of grilling time with marinade. Enjoy!
Mitch's Oh Yeah! Shrimp & Linguine in Wine Sauce
1/2 lb medium shrimp, peeled & deveined
1 cup milk
1 teaspoon Mitch's Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled & chopped
1/4 cup white wine
Splash of half & half or heavy cream
Linguine, cooked according to package instructions
Place shrimp in a small bowl and cover with milk. Refrigerate for 1/2 hour. Drain shrimp and season liberally w/ Mitch's Oh Yeah! Original Spice Blend. In sauté pan, sauté shrimp in butter or olive oil until it starts to turn pink. Push aside and add chopped shallots, garlic, chopped pepper, red pepper flakes, and sauté 1-2 minutes. Add tomatoes and sauté until soft. Add wine and cook 1-2 minutes more. Remove from burner and add a splash of cream, salt and pepper to taste. Toss shrimp with cooked linguine and serve. (Serves 2)
Mitch's Oh Yeah! Tri Tip
2 - 3 lbs. Tri Tip Roast
2 - 3 Tablespoons Mitch’s Oh Yeah! Original Spice Blend
¾ cup Italian salad dressing
2 Tablespoons soy sauce
Trim the fat from the tri tip and thoroughly poke holes in the meat with a fork and place the roast in a large Ziplock® bag. In a medium bowl add the Mitch’s Oh Yeah!, salad dressing, soy sauce and mix well. Pour marinade over meat and marinate overnight. Grill the tri tip at 400 degrees and occasionally flip the meat until a 130 internal temp is reached for medium rare. Let the roast rest a few minutes before slicing across the grain.
Mitch's Oh Yeah! Crockpot Chili
1.5 lbs. ground turkey
2 medium chopped onions
3 cloves fresh cracked garlic
1 drained and rinsed 16 oz can kidney beans
1 drained and rinsed 16 oz can black beans
2 – 14.5 oz cans sliced or diced tomatoes.
1 – 8 oz can tomato sauce
1 Tbsp. Mitch’s Oh Yeah! Original Spice Blend
1 Tbsp. chili powder
1 tsp. salt
1 tsp. fresh ground pepper
Brown ground turkey, onions and garlic. Transfer to slow cooker. Stir in remaining ingredients. Cover slow cooker and cook on low 8-10 hours or on high for 4 hours. Garnish individual servings with sour cream or cheddar cheese.
