I love anything stuffed and I love peppers. So naturally, we concocted an amazing stuffed pepper recipe. These poblanos can be served as an appetizer or as the main dish, just add some Spanish rice and beans and you will have a stellar meal courtesy of Mary.
Smokin' Mary Stuffed Poblano Chili's
1/3 cup of Smokin' Mary mix
1 lb of bulk chorizo sausage (no skin)
1 tsp of olive oil
1/2 cup of cooked rice
1/2 cup of diced onions
1/2 cup shredded cheddar cheese
3 poblano peppers halved lengthwise
Preheat oven to 350 degrees.
In large skillet over medium heat add olive oil and chorizo, cook and stir until it is crumbly and browned.
Remove skillet from heat; add rice, onions cheese and Smokin' Mary Mix to the chorizo, stir until mixed evenly.
Fill poblano peppers with mixture; place in a casserole dish or pie pan. Drizzle a little Smokin' Mary mix over each pepper half. Pour 1/2 inch water in bottom of pan and cover loosely with aluminum foil.
Bake for 1hr.
Oh there is nothing better than oyster season! Dozens of varieties to chose from, all over the world. Thank goodness airplanes were invented so we can have access to nature's aphrodisiacs wherever we live. However you take your oysters, don't forget to add a little Smokin' Mary to your mix!
Smokin' Mary's Oysters on the Half Shell
Smokin' Mary Mix makes a great cocktail sauce for oysters on the half. It also makes a great accompaniment for oyster shooters. Or if you're barbecuing them in the half shell, pour a little Smokin’ Mary Mix on top of each one. Cheers!
There is just nothing better than a bowl of tomato soup and a grilled cheese sandwich. When I was a kid, this was my favorite weekend lunch. Of course, I was raised on Campbells tomato soup, but you have access to something much better! Smokin' Mary Tomato Soup. Check out our Smokin' Mary Bacon and Grilled Cheese Sandwich as a compliment, it's worth it!
Smokin' Mary Tomato Basil Soup
7 cups chicken broth
8 cups chopped tomatoes
6 peppers (your choice of variety) chopped
30 Basil leaves
1 stick of butter
1 cup half and half (or heavy cream)
2 cups Smokin' Mary Mix
4 Tbsp flour (optional)
4 Tbsp milk (optional)
1 cup quinoa
1-2 Tbsp pepper flakes (depending on your desire)
Put broth, tomatoes, peppers and basil into a stock pot. Cover and boil for 20-30 minutes.
Blend until pureed place back in pot. Add butter, half & half and smokin Mary.
To make it thicker, mix the flour and milk together in a small bowl and then stir into the soup mix.
Add 1 - 1 1/2 cups quinoa and pepper flakes.
Simmer over low heat for 30 minutes.
Garnish with a spoon of sour cream and a basil leaf.
Combining three of my favorite foods: chocolate, meat and Smokin' Mary. There are over 40 variations of this traditional South American dish and the majority do not include chocolate. However, the addition of this sweet additive has made this complex sauce popularity in the United States. Smokin' Mary's recipe gives you a good taste of a classic dish you can make at home!
Smokin' Mary Mole
2 cups of Smokin' Mary Mix
5 ounces dark chocolate, coarsely chopped
1 onion, halved and thinly sliced
1 package of Swiss Miss instant hot chocolate
2 cups chicken broth
2 dried ancho chiles, stemmed and seeded
1 Tbsp of Olive Oil
In a large stew pot add oil at medium heat. Add onion and peppers and sauté until tender.
Add Smokin' Mary mix and chicken broth, bring to a boil. Once it has reached a boil turn down the heat to a simmer, stir in the dark chocolate and Swiss Miss.
Simmer for 45 minutes. If its too thick, add a cup of water.
Add shredded chicken, pork or beef.
Serve with warm tortillas while enjoying a Smokin' Maria cocktail. Cheers!
Smokin' Mary goes well with chili, it's a natural pairing. We have a lot of variations of chili featuring our award winning mix. But the one that takes the cake is our meaty chili. It should just be called meat meat meat, but that might get confusing. So we spelled it out for you. If you like meat as much as we do, this is the chili for you!
Smokin' Mary's Meaty Chili
1½ lbs. ground beef
1lb bacon, chopped
1lb steak, cut into 1-inch cubes
3 cloves garlic, chopped
1 large onion, chopped
1 large red bell pepper, chopped
4 stalks celery, chopped
1 bottle Smokin’ Mary Mix
2 x 15 oz. cans of diced fire roasted tomatoes
2 x 15 oz. cans of kidney beans with liquid
1 x 15 oz. can of black eyed peas with liquid
3 tbsp chili powder
1 tbsp cumin
1 tsp chipotle flakes
Brown all the meats together, making sure the ground beef is crumbled. Set aside
Sauté garlic, onion, bell pepper and celery together in some olive oil until cooked but still firm.
Add the browned meats and the sautéed vegetables together in a big pot. Add the canned tomatoes, kidney beans, black eyed peas, chili powder, cumin, chipotle flakes and the Smokin’ Mary Mix. (Be sure to rinse the bottle with a little water and pour it all into the pot.)
Bring the pot to bubbling and simmer for about 1 hour. If it starts to get too thick, add more water.
Top the chili with shredded cheese and/or sour cream. Enjoy!
There is nothing better than combining dinner and drinks, especially when you can do it all in one pot. We took direction from Julia Child on cooking a good meal in the kitchen and added a little kick to this chili recipe. You can always opt out on that extra ingredient, but we think it adds just the right extra touch to make a unique, shareable chili concoction.
Loaded Bloody Mary Chili
In a large pot over medium heat, add some olive oil and sauté the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano.
Add the Bloody Mary mix, vodka (if using), Montreal steak seasoning, Tabasco and Worcestershire to the pot. Stir. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Smokin' Mary mix or water if needed during simmering.
Born in San Francisco, Cioppino is a fish stew that blends the best of traditional Italian recipes. If you have ever had Cioppino, you will know this is a labor of love, but worth the wait. Another dish that is complete with a crusty loaf of sourdough bread and a glass of wine. This recipe calls for simmer time. If you succeed in making this stew in an InstaPot, send us your results!
Smokin' Mary Cioppino
In a Large pot add butter, oil, onions and garlic over medium heat. Sauté until onions are tender.
Reduce heat to simmer. Add Vodka, Smokin' Mary Mix and seafood medley. Simmer for two hours.
There is something to be said with prepping dinner after breakfast and coming home to a fully cooked meal, infusing the house with the savory essence of home cooking. Just add a loaf of crusty bread and your dinner is complete. This was a staple meal in our household, but we didn't have Smokin' Mary Bloody Mary Mix. This is a kicked-up version of a Midwest classic.
Smokin' Pot Roast
Brown the meat on each side in the bacon fat. Add the veggies at the last 90 min to avoid overcooking them.
Place meat and liquids in slow cooker or Dutch oven. Cook over medium heat for 3 -4 hours depending on size of roast.
The roast is ready when it is falling apart and tender.
When my husband and I were asked what we wanted for our wedding dinner, both of us said in unison "pulled pork"! Unfortunately, Smokin' Mary Bloody Mary Mix was just a twinkle, so ours wasn't as smokin' as this recipe, but it's equally appropriate for any occasion, even a back yard wedding.
Smokin' Mary Pulled Pork
In a air tight bag (FoodSaver/Ziploc) place the roast and the Smokin' Mary Mix , seal and then put in fridge for 1 day.
Set smoker to 175 degrees.
Pull roast from bag and place onto smoker for 6-8 hrs.
Take mix and from bag, pour it into a medium sauce pan, add Bourbon, brown sugar, mustard, molasses and onions. Bring to boil, then reduce to simmer and reduce to 1/2.
Cool, cover and place in fridge until later.
Once the roast reaches 190 degrees, remove it from smoker and let cool.
Shred roast; reheat sauce and then mix together.
If you want a killer pulled pork sandwich, serve on two waffles with bread and butter pickles, maple syrup and sharp cheddar cheese. Yum!
Veal Oso Bucco is a very traditional Italian stew. This meal takes time, patience and love. We decided to shake up the recipe and add a little extra love of our own with some Smokin' Mary Bloody Mary Mix. Serve with a creamy risotto or a hearty polenta to complete this rich, savory dish.
Veal Oso Bucco
Pre-heat oven to 350 degrees.
Mix flour with salt and pepper and dredge (coat) the veal shanks in the flour, shake off excess.
Heat corn oil in a large frying pan. Saute veal on both sides, approximately 4 to 5 minutes for each side, seasoning it as you turn it.
Add onion and garlic and cook for another 3 to 4 minutes.
Add wine and cook over high flame to burn the alcohol off.
Add Smokin’ Mary mix and brown gravy. Stir and allow to boil.
Add remaining ingredients.
Place in dutch oven or casserole dish, cover and bake for 2 hours 20 minutes.
Remove veal shanks from mixture and cook sauce over high heat for 2 to 3 minutes. Pour sauce over veal shanks and serve.
Mary has many personalities. She's a spicy gal who mixes well with just about anyone. So bring her into your kitchen and enjoy her special twist on your favorite culinary delights!