Down Home With The Neely's

The Neely's Macaroni and Cheese

6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping

Heat oven to 350 degrees. Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly.

The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish. Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes. Makes 6 servings

The Neely's Lemon Dill Chicken with Wild Mushrooms over Fettuccini

1 pound pepper fettuccini
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 teaspoon, plus 1 tablespoon chopped fresh dill
1 cup all-purpose flour
1/4 cup water
4 (6-ounce) boneless skinless chicken breast, pounded
6 tablespoons butter
1 tablespoon diced shallots
1 1/2 cups dry vermouth
2 cups sliced mushrooms (shiitake, oyster, cremini or a combination)
1 cup chicken stock
4 ounces freshly squeezed lemon juice, about 2 lemons, plus 1 tablespoon lemon zest
Pinch chopped fresh parsley leaves, plus 3 tablespoons, for garnish
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

In a large stock pot over high heat, boil water for pasta. When boiling, salt the water heavily and add the pasta.

Meanwhile, in a medium size bowl, mix kosher salt, black pepper, red pepper flakes, paprika and 1 teaspoon dill with 1/2 cup flour. In another medium bowl, add water. Wet chicken with water and then dredge in the flour mixture.

In large saute pan over medium-high heat, melt 4 tablespoons of butter and saute chicken breasts, about 4 minutes on each side. After they are cooked, remove to a plate. Add to the same pan the shallots and remaining dill. Stir in remaining flour and mix until pasty.

Add dry vermouth. After alcohol burns off, mix in mushrooms. Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley. Season with salt and pepper, to taste.

Remove pasta from water after cooking for approximately 10 to 12 minutes. Toss in oil to coat the pasta and add lemon zest. Put pasta on serving platter, then lay chicken across top and pour the sauce over the top. Garnish with parsley. Makes 4 servings

The Neely's Barbeque Baked Beans

1 tablespoon olive oil
1 red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, chopped
2 (28-ounce) cans baked beans
1/2 cup brown sugar
1/3 cup Neelys BBQ seasoning, recipe follows
1/4 cup molasses
1 cup Neelys BBQ sauce, recipe follows
3/4 cup chopped pork or beef brisket

Preheat oven to 275 degrees. In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes. Makes 8 servings

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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 a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's Creole Potato Salad

3 pounds red potatoes, scrubbed well and cubed
3/4 cup mayonnaise
1/2 cup Creole mustard (recommended: Zatarains)
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1 small Vidalia onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.

Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed. Makes 4 to 6 servings

The Neely's Baby Back Ribs with Tropical BBQ Sauce

Tropical Rub:
1/2 cup paprika
3 tablespoons Chinese five-spice powder
2 tablespoon salt
1 tablespoon dried ginger
1 tablespoon dry mustard
1 tablespoon black pepper

3 racks baby back ribs
Tropical Rub
Tropical BBQ Sauce, recipe follows

For the Tropical Rub: Whisk all ingredients together.

For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 200 to 225 degrees using charcoal and indirect heat.

Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend. Makes 4 to 6 servings

Tropical BBQ Sauce:
1 1/2-inch knob ginger, finely chopped
1 jalapeno, stem removed
3 green onions, chopped
2 tablespoon vegetable oil
2 1/2 cups ketchup
1/2 cup mango juice
1/2 cup passion fruit juice
1/2 cup cider vinegar
1/4 cup dark molasses
1 teaspoon dry mustard
Salt and freshly ground black pepper

In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender.

Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

The Neely's Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving. Makes 6 to 8 servings

The Neely's Mini Brownie Bites with Orange Cream Cheese Frosting

1 1/2 sticks unsalted butter
4 ounces semisweet chocolate, chopped
1 cup sugar
2 large eggs
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour

Cream Cheese Frosting:
1/2 stick butter, room temperature
8 ounces cream cheese, room temperature
4 cups powdered sugar
3 tablespoons orange juice
1 tablespoon orange zest

Preheat the oven to 350 degrees. Line an 8 by 8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray. Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly.

Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan. Bake for 30 minutes. Remove from oven and let cool completely on wire rack.

Cream Cheese Frosting: Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip.

Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies. Makes 8 to 10 servings

The Neely's Triple Threat Chocolate Chip Cookies

3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
7 ounces bittersweet chocolate, coarsely chopped
1 stick unsalted butter
6 large eggs
2 3/4 cups sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
1 1/2 cups semisweet chocolate chips

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Sift the flour, baking powder and salt into a bowl and set aside.

Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.

With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes. Add the chocolate mixture and blend thoroughly.

Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.

Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies. Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks. Makes 24 large cookies

The Neely's Memphis-Style Hickory-Smoked Beef and Pork Ribs

Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows

For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees using hickory and charcoal. Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.

For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.

For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve. Makes 4 to 6 servings

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

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's Calley's Sweet Potato Pie

4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cups brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust
Maple whipped cream, optional, recipe follows

Preheat oven to 350 degree. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Peel the pulp out of the skin. Place in pot and mash. Set aside.

In a medium bowl, beat together butter, sugar and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir into sweet potatoes.

Beat together with mixer until smooth. Pour mixture in unbaked pie shell. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired. Makes 8 servings

Maple Whipped Topping:
1 cup heavy whipping cream
1/4 confectioners' sugar
2 tablespoons maple syrup

In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

The Neely's Grilled Corn Salad

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula

Lemon Dressing:
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning,, recipe follows

Preheat grill or broiler to medium heat. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned.

Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste. Toss the salad with the dressing. And serve at room temperature. Makes 6 servings

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Grandma Neely's Fried Pork Chop Vegetable Soup

For vegetable soup:
3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen peas
1/2 (10-ounce) box frozen corn
5 ounces fresh green beans, cut into bite size pieces
2 tablespoons freshly chopped parsley leaves

For the pork chops:
Peanut oil, to fry
1 tablespoons seasoning salt
1 teaspoon black pepper
1 1/2 cups all-purpose flour
4 (1-inch thick) bone-in center cut pork chops

In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color.

Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.

Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees . On a large casserole dish, mix together flour, and season with seasoning salt and pepper.

Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.

Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley. Makes 4 servings

The Neely's Broccoli Soup

4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Makes 3 to 4 servings

The Neely's Couscous and Zucchini

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes. In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat. Fluff couscous with fork and fold in vegetables. Makes 4 servings

The Neely's Caprese Tart

1 sheet puff pastry
Flour
Egg wash
1/2 cup pesto
1 tomato, sliced
1/2 pound mozzarella cheese, sliced

Preheat oven to 400 degrees.Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Place on top of a cookie sheet, lined with parchment paper.

Brush dough with egg wash. Bake for 10 minutes. Cover baked dough with pesto. Add sliced tomatoes and mozzarella on top. Bake for another 5 minutes or until cheese melts. Makes 4 servings

Grandma Jean's Potato Salad

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 and cool. In a large bowl add 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. Makes 6 servings

The 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 a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's BBQ Pizza

Dough:
1 package active dry yeast
1 1/2 cups warm water (about 105 to 115 degrees)
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon kosher salt
3 1/2 cups bread flour

Pizza:
All-purpose flour, for surface
1 tablespoon olive oil, for saute
1 medium yellow onion, sliced
1/2 green bell pepper, chopped
2 cloves garlic, sliced
Salt and freshly ground black pepper
1 tablespoon olive oil, for brushing
1 cup Neelys BBQ Ranch Dipping sauce, recipe follows
2 cups cooked pulled pork, beef or chicken
1 (8-ounce) package shredded mozzarella
4 tablespoons freshly grated Parmesan

For the dough: Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.

Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes.

The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk. Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.

For the pizza: Preheat grill to high heat. Preheat oven to 400 degrees. Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl.

Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute.

Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately.

BBQ Ranch Dipping Sauce:
3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoons Neelys BBQ seasoning, recipe follows
2 tablespoons Neelys BBQ sauce, recipe follows
2 teaspoons apple cider vinegar
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon sliced fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced

Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors. Makes 1 1/2 cups

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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 a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's Grilled Caesar Salad

2 garlic cloves
3 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
3/4 cup, plus 3 tablespoons olive oil
1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving
3 heads romaine hearts, sliced lengthwise in 1/2
Salt and freshly ground black pepper

Preheat grill to medium heat. In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.

Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.

Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan. Makes 3 to 5 servings

The Neely's Rum Raisin Bread Pudding

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Preheat oven to 350 degrees. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes. Makes 8 to 10 servings

The Neely's Barbecue Chicken

2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Italian dressing, recipe follows
1/4 cup Neelys Barbecue Seasoning, recipe follows
1 cup Neelys Barbecue Sauce, recipe follows

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If Cooking Inside: Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
Place into a preheated 350 degree oven for 45 minutes.

If Grilling Outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neelys Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste. Makes 1 1/2 cups

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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 a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's Gazpacho Salad

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows

Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together. Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette. Makes 3 to 5 servings

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

The Neely's Drunken Shrimp

2 (12-ounce) bottles lager style beer (recommended: Budweiser)
1 cup water
1/4 cup apple cider vinegar
2 onions, quartered
1 garlic clove, smashed
1 tablespoon Neelys Seasoning Rub, plus more for garnish, recipe follows
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
2 pounds large shrimp, shell on, peeled and deveined
Lemon wedges, for garnish
BBQ Cocktail Sauce, for garnish, recipe follows

Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Add the shrimp. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes.

Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce. Makes 4 to 6 servings

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

BBQ Cocktail Sauce:
1/2 cup Neelys Barbecue Sauce, recipe follows
1/2 cup prepared horseradish
1/2 cup ketchup
1 lemon, juiced
Dash hot sauce

Mix all ingredients in a small bowl. Cover and refrigerate until use.

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 a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's Spaghetti with Turkey Meatballs

Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying

Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk.

In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently.

Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs.

Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes.

For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper.

Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese. Makes 4 to 6 servings

The Neely's Spinach Salad

1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6-ounce) containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries

Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper

Preheat oven to 350 degrees. Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.

Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes. In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.

Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving. Makes 3 to 4 servings