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The Neelys' Favorite Recipes!

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BBQ Spaghetti
Recipe courtesy The Neelys

1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion
1 tablespoon garlic salt
3 1/2 cups Neelys BBQ sauce, recipe follows
1 pound pork, beef, or chicken, cooked and chopped into bite-size pieces
1 pound spaghetti

In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Stir in the garlic salt. Add the premade BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.

Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook for 7 minutes, until al dente (firm but not hard) and drain. Toss spaghetti with sauce.

Yield: 2 to 3 servings
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Ease of preparation: easy

Neelys BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups


Grandma Jean's Potato Salad



Grandma Jean's Potato Salad
Recipe courtesy The Neelys

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain, cool, and put in a large bowl with celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 2 hours, 40 minutes
Ease of preparation: easy


Get Yo' Man Chicken



Get Yo' Man Chicken
Recipe courtesy The Neely's

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Yield: 4 to 6 servings
Prep Time: 8 minutes
Cook Time: 55 minutes
Ease of preparation: easy

Chocolate Brownie Crunch



Chocolate Brownie Crunch
Recipe courtesy The Neely's

Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Yield: 4 to 6 large brownies
Prep Time: 10 minutes
Cook Time: 50 to 55 minutes
Inactive Prep Time: 20 minutes
Ease of preparation: easy

Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.