Bowl Season Easy Reicpes

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It's Bowl Season Again!!

Man, how fast this last year went. Here are a few of my New Years resolutions that pertain to my cooking. One, I'm going to finish this new book on deadline. I'm sure my editor would love that. Two, I am going to do a better job of cooking healthier foods. I don't know if that counts since Ally and I have already started doing that. Three, I will no longer consider Halloween candy corn as a vegetable.

It's getting close to the end of the regular NCAA football season - which means bowl season is getting closer! So I thought a few of my game day recipes would be in order. Here are two recipes that are pretty easy to fix.

Easy Grilled Andouille Sausage and Shrimp Sandwiches
4 Andouille sausage links
4 deli style hoagie buns
Shimp, shelled, tailess
Barbecue Sauce
Grill the sausage and shrimp on your grill as you normally would. Start the shrimp towards the end of the grilling process. You can also grill sliced onions, peppers, and more of your favorite toppings. While the sausage is grilling baste often with your favorite barbecue sauce. I prefer a mustard based sauce with a nice mix of sweet and spicy flavors. Combine all ingredients on your buns and serve hot!

Bowl Season Barbecue Sauced Steaks
1 can tomato sauce
1/4 cup vinegar, cider
1/4 cup Worcestershire sauce
2 tablespoon brown sugar
1 squirt lemon or lime juice
2 tablespoons paprika
2 tablespoons mustard
1/2 tablespoon garlic salt
1/2 tablespoon black pepper
1 tablespoon hotsauce
1 dash liquid smoke
Combine all ingredients in a saucepan and simmer for 5 minutes. Cool and drench steaks in sauce before grilling over charcoal and hickory chips. When you turn brush steak again with sauce. Serve hot with grilled onions.

Munster Cheese Covered Grilled Chicken Breast
6-8 boneless chicken breasts
1 cup orange flavored yogurt
1 tablespoon lime juice
1 small minced onion
1 tablespoon minced garlic
1 tablespoon chopped cilantro
1 tablespoon chili powder
Musnter Cheese slices 
Marinate chicken in a covered dish with yogurt and lime juice for a few hours before grilling. Combine the remaining dry ingredients in a bowl and sprinkle over chicken before cooking. I have done these in a smoker, grilled and even the oven. They always turn out pretty darned good! When ready, serve hot covered with melted Munster cheese with a warm French roll.

Hope you enjoy the bowl games. Hope your team wins… unless they are playing my team!

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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