I have not shared a recipe in quite a while so I thought I would share one today. When you are on a diet but want a good meal. In the kitchen with Red Gold Tomatoes, Gotham Steel Pans, and Gunter Wilhelm.
The Redneck Chef Tomato Sauce and Healthier Turkey Meatballs 

The Redneck Chef Tomato Sauce
You can make this ahead of time and freeze for your favorite recipes. The longer you allow the sauce to cook at a low temperature the better this sauce gets.
1 large can Red Gold Tomatoes 1 large can Red Gold Tomato Sauce 1 large sweet onion chopped 2 carrots finely grated 5 cloves garlic finely grated 1 nice pinch of red pepper flakes 1 tablespoons extra virgin olive oil ½ cup white wine 2 cups water 1 small can tomato paste 3 or 4 bay leaves ¼ cup fresh oregano or 1 tablespoon dried Salt and pepper to taste 1/2 teaspoon Redneck Chef Seasoning
Sauté onion, until tender about 4 to 5 minutes, add garlic and cook another minute. Add all the other ingredients and cook over very low heat for 3 to 4 …

North Carolina Barbeque Red Slaw

I have had a few versions of this type of slaw at various BBQ joints in North Carolina and I have to say I enjoy it as much as I do traditional coleslaw. It is very good on BBQ sandwiches or alongside of pulled pork with hush-puppies. Hell it is even good on hot dogs.
1 head firm cabbage, grated ¼ cup Redneck chef BBQ sauce ¼ cup apple cider vinegar ½ can diced tomatoes 1 pinch of red pepper flakes 1 pinch of sugar ¼ cup sweet green pepper 2 tablespoons ketchup
Mix all ingredients in a large bowl and let stand in refrigerator overnight. Serve with pulled pork BBQ, pork BBQ sandwiches on buns, or even on hot dogs.
Serves 8 to 10

Blue Cheese Dressing

As a child, I did not like Blue Cheese Dressing at all, but as an adult I absolutely love it. The best I ever ate was at the Ember’s Restaurant in Graham, North Carolina. This is my attempt to make a recipe that I think comes as close as possible. This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for crudites like carrot and celery sticks, radishes and steamed asparagus spears, too.
8 ounces Maytag or better quality blue cheese 1 cup sour cream 1/2 cup buttermilk 2 tablespoons finely chopped chives or green onions 1 Tbs. sugar Double Dash Worcestershire sauce 1 lemon juiced Dash hot sauce Sea salt Ground black pepper

Mash cheese with a fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk until creamy but with bits of cheese remaining. Stir Worcestershire and hot sauce and lemon. Season to taste with salt and pepper. Chill until ready to use.

Redneck Chef Salsa

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or whatever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat.

2 sweet onions chopped 4 large jalapeno peppers 2 any other kind hot peppers 3 to 4 cloves garlic 4 large fresh ripe red tomatoes peeled and chopped 1/4 to 1/2 cup fresh cilantro, rough chopped 2 limes juiced 1 small can roasted green chilies, drained and chopped 1 to 2 small cans tomato juice or even V8 if you like the flavor 10 to 20 dashes of Hot sauce, I like Texas Pete brand Sal…

Barbecue Shrimp

2 pounds’ large shrimp, peeled and deveined
1/2 cup butter
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1 teaspoon black pepper
A few of dashes of hot pepper sauce, or to taste. I use Texas Pete
1/4 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon salt
1 lemons, sliced

In a large skillet, melt the butter and add the olive oil.  Add the Worcestershire sauce, pepper, hot sauce, Italian Seasoning, garlic powder, paprika and salt. Mix well. Bring to a simmer and simmer about 3 or 4 minutes. Add the shrimp and sliced lemon. Cook, stirring occasionally until the shrimp turn pink. This should only take maybe 4 or 5 minutes. This is great served over rice or just with some crusty bread on the side to sop up all of the wonderful juice!

Mom’s Jalapeno Poppers

This post is for my wonderful mom. She is a great cook!
This is a slightly healthier version of fried jalapeno poppers that I like better than any fried version I have ever eaten.
24 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces’ cream cheese, softened 1 1/2 cups grated Jack Cheese or Colby Jack 1/2 teaspoon ground cumin 2 large eggs 2 tablespoons milk 1 cup plain dry breadcrumbs 1/2 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Jack cheese, and cumin. In a small bowl, beat together the eggs, milk. In a shallow dish, place the bread crumbs. In a third dish, combine the flour with salt and pepper to taste. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, repeat the process. Place the coated pepp…

Clam chowder

In North Carolina you will, in my opinion, find the best clam chowder on earth in the Outer Banks. It is healthier for you since it has no cream and I find the simple taste to be more pleasing because of its lightness. I love to visit the outer banks and this recipe takes me there every time I make it.
½ lbs. salt pork or good middlin’ meat 2 onions diced 4 celery stalks chopped 5 or 6 Idaho potatoes diced 3 lbs. clams, fresh or 4 cans plus juice 1 bottle clam juice 1 tablespoons Old Bay seasoning plus more to taste Salt and pepper to taste ¼ fresh Flat-leaf Parsley 3 cups Seafood Stock or water, see note
Fry salt pork until crispy, using slotted spoon remove pork and reserve drippings. Add onion and celery to reserved pork fat and saute until tender about 3 minutes, add crispy pork and 3 cups of water, salt and pepper and Old Bay seasoning cook over medium heat for at least 15 minutes, add more water as needed. Add diced potatoes and cook for 15 minutes or until potatoes are done. Add clams and…