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.
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.
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!
Even though lobsters are harvested year-round in Maine and New Hampshire, they are the most active between June and December. So what does that mean? It means it's time to collect recipes for those succulent crustaceans! As always, we have found a way to take a traditional dish and kick it up a notch with Smokin' Mary Bloody Mary Mix!
And of course we fully recommend adding a Smokin' Mary Bloody Mary to your list of liquid tasty beverages to be enjoyed with your lobster!
Smokin' Mary Lobster Stuffing
Blend everything together in a food processor, pulsing lightly.
You can use this stuffing as a topper for steaks, pork chops, chicken. Or as a stuffing for peppers, mushrooms, etc.
You will find Clams Casino in just about every restaurant in Rhode Island. Why you say?
According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States (From Wikipedia)
Well, we love Clams Casino, but of course have to Mary them up a little with Smokin' Mary Bloody Mary Mix. So here is our version of the classic "clams on the half shell" recipe kicked up a notch.
Smokin' Mary Clams Casino
Split open the clams over a bowl, being careful to save as much of the juice as possible. Remove the clam meat. Cut the clam meat in half. Return half of clam meat to each shell.
In a small saucepan, melt the butter. add onions and green pepper. Cook until tender. Add the reserved clam juice, Smokin’ Mary mix, parsley and bread crumbs. Mix well and set aside.
Place a teaspoon of the stuffing on top of the raw clam in each half shell. Top with bacon. Set the clam shells on a bed of rock satin a large shallow baking pan. Place pan in the middle of oven. Broil for 10 minutes, or until bacon is crisp. Serve with lemon wedges on the side.
Chicken Parmesan is a staple Italian dish. Consisting of breaded chicken, cheese and tomato sauce. You can take this versatile recipe and serve it over pasta or make it into a sandwich. Either way, it's a delightful dish that we just couldn't help but to Smokin' Mary it up a bit.
Here's our variation of this classic with a twist of smoky and spice sure to please the palate!
Smokin’ Mary Chicken Parmigiana
Preheat oven to 450 degrees
To make the chicken breast more tender, pound them with a meat mallet before preparing this dish. Place them between sheets of wax paper or plastic wrap before pounding for easy clean up.
Soak the 4 chicken breasts in the milk. In a shallow dish, combine the bread crumbs and Parmesan cheese. Dredge (coat) the breast in the bread crumb mixture. Place the breast in a well-greased baking dish. Top each breast with 1 teaspoon of butter.
Bake the chicken breast for 25 minutes. Remove them from the oven, top each breast with 1/2 cup of Smoking’ Mary mix and a 1 slice of mozzarella cheese, and return back to the oven. Continue baking for 10 minutes, or until the Smokin’ Mary mix is bubbly and cheese has melted.
Honestly, there is no time like the present to enjoy a grilled cheese sandwich. It is the go-to food that just about anyone can enjoy (unless you are lactose or gluten intolerant, sorry). Hundreds of variations and a global presence, Smokin' Mary wanted to get in on the action and create a twist on this 24-hour-a day-treat.
You need to have some Smokin' Mary Candied Bacon on hand. If you don't, you can find the recipe HERE. And, If you are going to whip up a batch of bacon, dare we say add a Smokin' Mary Bloody Mary as the perfect liquid tasty beverage for your grilled cheese!
Smokin' Delicious Grilled Cheese Sandwich
Butter the bread on both sides, grill in pan or in a Panini maker. Place cheese, apple and bacon on bread and melt together as a sandwich.
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!
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