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CharliChops, 10450 Highway 56, Enoree, SC (2025)

10/07/2025

CharliChops - Smoked Atomic Buffalo Turds (ABTs)

1 pkg Cream cheese, softened
1 cup grated sharp cheddar
12 medium Jalapeños (halved, seeds removed, leave membranes for more heat)
1 to 2 lbs thin sliced Bacon
1 package Chorizo or spicy breakfast sausage (cooked and drained)
Mesquite/Cherry/Apple/Pecan - your choice of wood smoke or use 1 tblsp Liquid Smoke
Toothpicks (if necessary to hold wrapped bacon)

Stuffing:
Cheeses, sausage and spices.

Optional (choose one or carefully choose more for additional heat and flavor):
1 tsp chipotle pepper powder (in stuffing)
1/4 to 1/2 tsp ghost pepper (in stuffing)
BBQ rub sprinkled over outside (can also use a ghost pepper rub)

Mix stuffing (I do this by hand with cheeses and drained sausage. Add Liquid Smoke if necessary) and add to jalapeño halves. Wrap with bacon. Toothpick closed if needed (hint: soak toothpicks in water to resist heat if you would like).

Place prepped peppers in smoker at 225 degrees for about three hours until bacon is crispy and peppers are done. Leave enough space between peppers for bacon to crisp.

Enjoy!

10/07/2025

CharliChops - Butternut Squash Mac and Cheese (gluten free and dairy free options)

Ingredients:�
* 2 cups penne pasta (substitute Cassava pasta for gluten free option)
* 2 cups roasted butternut squash
* 1/2-3/4 cup unsweetened raw organic whole milk (substitute coconut milk or Tiger nut milk for dairy free option)
* 1 tbsp tapioca starch
* 1/2 tsp onion powder (or 1/4 tsp Hing powder)
* 1/2 tsp garlic powder (or 1/4 tsp Hing powder)
* 1/4 tsp each of cumin, turmeric and ground coriander (or substitute 1/2 tsp paprika)
* 1 tsp Dijon mustard
* 1 tsp ACV ‘with the mother’
* 2 tbsp EVOO
* 1/2 tsp - 1 tsp Celtic or kosher salt to taste (start low on Celtic salt as you can always add more later)
* 1 tbsp parsley, chopped
* 1 cup sharp cheddar cheese (or substitute 1/4 cup nutritional yeast for dairy free option)
* 1/2 cup fresh grated Parmesan cheese (optional)

Instructions
1. Bring a large stockpot of salted water to a boil.
2. In the boiling water, cook pasta as directed on the package.
3. Meanwhile, in a blender add butternut squash, ½ cup milk, starch, nutritional yeast (if using as a substitute for the cheese), onion powder, garlic powder, mustard, lemon juice, olive oil, salt and paprika substitute.
4. Blend until smooth. Add more milk as needed.
5. Season to taste with salt.
6. Place into a small saucepot, add cheddar cheese (if not using nutritional yeast).
7. Cook over medium heat, stirring constantly until cheese has melted.
8. Drain pasta in a colander and transfer back into the stockpot.
9. Add the sauce to the pasta and stir until combined.
10. Optional: Serve pasta topped with additional Parmesan and parsley.

**How to Roast a butternut Squash: Preheat oven to 350F. Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender. **

10/06/2025

With the weather settling into fall, here’s a one pot dish you might like! There is also the option to make a non-spicy version.

CharliChops - Baked (Spicy) Chicken/Beef and Rice

Ingredients
* 2 cups uncooked Basmati, Jasmine or brown rice (rinse for less starch)
* 8 ounces mushrooms, roughly chopped
* 16 ounces bone broth (choice of chicken, beef, etc)
* 2 tablespoons olive oil
* 1/2 stick unsalted butter, cut into pieces
* 1 cup grated Pecorino Romano or Parmesan cheese, divided
* 2 pounds boneless skinless chicken thighs (can substitute steak pieces, meatballs, etc.
* 1 - 2 teaspoons Kosher salt (to taste)
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon turmeric
* 1 teaspoon garlic powder
* 1/2 teaspoon Hing powder (equivalent to 1 teaspoon onion powder)
* 1 teaspoon smoked, hot or Hungarian paprika
* 1 tablespoon chopped parsley or chives (optional)
* 2 or 3 medium jalapeños, stems and seeds removed (leave seeds for a hotter dish), either coarse chopped or sliced (optional)

NOTE: For a non spicy version, omit the paprika and jalapeños.

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). �
2. Stir rice, mushrooms, and bone broth in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese. �
3. Season chicken evenly with turmeric, salt, pepper, garlic powder, Hing powder, and paprika and place on top of cheese and butter. Sprinkle olive oil over the top. Add remaining cheese (and jalapeños) and cover dish with foil. �
4. Bake in the preheated oven for 45 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and meat is cooked through, about 10 more minutes. Internal temperature of the chicken should reach 165 degrees.

Optional:
Sprinkle with fresh parsley or chives
Sprinkle with hot sauce of choice

09/26/2025

So I have recently been involved in helping individuals who have dietary restrictions. Because of this I will be posting more recipes that are flexible in regards to ingredients. Stay tuned! As always, you can PM me if you have a request.

08/11/2025

CharliChops - White Sauce Gluten Free Lasagna

Ingredients
* 12 ounces gluten free lasagna noodles
* 16 ounces baby spinach
* 1 yellow squash, peeled and thinly sliced
* 1 package sliced mushrooms
* 12 ounces mozzarella cheese

For the white sauce (or use Alfredo sauce)
* 1/2 cup butter (one stick)
* 1/2 cup gluten free all purpose flour
* 4 cups whole milk
* 3 cloves garlic pressed or minced
* 16 ounces whole milk ricotta cheese
* 1/2 cup grated fresh parmesan cheese
* 2 teaspoons Celtic sea salt
* 1 teaspoon fresh ground black pepper
* 1 tablespoon EVOO

Garnish (optional)
* freshly chopped parsley

Instructions
* Preheat the oven to 350˚F.�
* Cook lasagna noodles to al dente per package directions.�
* Place spinach, yellow squash and mushrooms in a micowave safe bowl, with EVOO, and heat for 30 second increments until spinach just starts to wilt. Set aside.�
To make the white sauce:
* In a large sauce pan, melt the butter over medium heat. Once melted, whisk in the flour and continue whisking until the paste begins to bubble and thicken, about 2 minutes.�
* Slowly whisk in the milk, until it is fully incorporated and no lumps remain. Raise heat to high and bring to a boil, then reduce to low and continue to simmer until sauce has thickened, about 3-4 minutes.�
* Stir in garlic, salt and pepper, then mix in the ricotta and parmesan cheeses, stirring until smooth. Remove from heat.�
To Assemble Lasagna
* Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Lay a layer of lasagna noodles over the bottom.�
* Spread a layer of sauce on the noodles, and about half of the spinach, sliced mushrooms and yellow squash and top with mozzarella cheese. Repeat with another layer of noodles, sauce, the rest of the spinach, sliced mushrooms and yellow squash and mozzarella cheese. To finish top off with a layer of noodles, sauce, and mozzarella cheese.�
* Bake at 350˚F for about 40-50 minutes or until the lasagna is completely heated through and the cheese is melted. Remove from oven and let set for about 5-10 minutes.��Optional- broil for the last 5 minutes to get the cheese browned on top.�
* Garnish with parsley and serve warm.

08/02/2025

The aroma of the beef bone broth cooking is making me really hungry! Tomorrow morning will be the taste test!

08/02/2025

According to online sources…

Top two are Dutch!

The healthiest cheeses at glance:
1. Gouda
2. Edam
3. Goat’s cheese
4. Parmesan
5. Paneer
6. Mozzarella
7. Ricotta
8. Cottage cheese
9. Cheddar
10. Feta

08/02/2025

For those of you who have dietary restrictions (gluten free, lactose free, IBS friendly, etc.), please let me know what you are interested in cooking and I will see if I have a recipe suggestion for you.

08/02/2025

CharliChops - Beef Bone Broth

5 lbs beef shank (optional: substitute beef neck bones)
2 small packages baby carrots or 4 large carrots, peeled and chopped
5 small bunches of raw garlic, peeled and smashed
1 bunch of celery hearts chopped
1 tblsp Celtic Sea Salt
1/2 tblsp fresh ground black pepper
1 tsp Hing powder (substitute for onion powder)
1/2 tblsp turmeric
1/2 tblsp oregano
1/2 tblsp thyme
1/4 tblsp basil
1 tblsp EVOO
1/2 tbls cumin
1 oacjage mushrooms
Filtered water to cover

In a crockpot, simmer on high for 12-24 hours.
Strain out solids and discard (or feed to your chickens!).
Allow to cool and then refrigerate.
Skim fat from the top using a flat spatula.
Save fat in a clean glass jar and tight lid in refrigerator for later use in cooking.
Store broth in refrigerator for up to one week or portion and freeze.

Note: you can save bones from any meats you cook (BBQ rib bones, Boston Butt shank, etc) and put them in a freezer bag in the freezer. Just pull out what you need, when you need it! Mixing beef, chicken, pork, turkey, etc is fine.

After Thanksgiving, I make a really flavorful bone broth from the turkey carcass. You can also add the organ meats like heart and gizzard that may be too tough to eat. Usually the seasonings from the roasted turkey do not need additional spices, just add water and any leftover raw vegetables cuts/peels, etc.

Roasting bones before cooking for broth gives a richer flavor.

07/27/2025

Quick meal: chicken cut into cubes, sautéed in EVOO, butter and minced garlic served over basmati rice. Allow the butter to brown for a deeper flavor! Sprinkle of sea salt and fresh ground black pepper.

07/22/2025

Made this last night! Delicious!

CharliChops - Pineapple Habanero Smoked Pulled Pork
�Ingredients
* 3 - 4 lb. pork loin, silverskin and extra fat removed
* Fresh cut (ripe) pineapple, peeled, cored and chunked
* 1 - 2 cups pineapple juice (enough to cover halfway up the sides of the meat).
* 1/2 cup maple syrup
* 2 tblsp. Italian seasoning blend
* 2 tsp. ground cumin
* 3 tsp. liquid smoke
* 1 tblsp. smoked paprika
* 1/2 tblsp. smoked cinnamon
* 2 tsp. sea or Kosher salt
* 2 tsp. Fresh coarse ground pepper
* 1 cup Habanero peppers, stems, seeds and ribs removed, sliced in half
* Optional: add BBQ sauce

Instructions
1. Put the pork in the slow cooker.
2. Whisk together the pineapple juice, maple syrup, spices, and liquid smoke. Pour over the pork. Add the Habaneros and pineapple chunks. If using, add the BBQ sauce on top.
3. Cook either on low for about 8 hours or on high for 4 hours until pork is fork tender.
4. When pork is done, shred and transfer pork, pineapple chunks, habanero slices and juices to a deep serving dish.
5. Optional: remove habanero slices before serving (they are still spicy!).
6. Optional: serve on choice of toasted rolls/buns as a sandwich.

Evaluation: the pineapple chunks pack a bite! They absorb more habanero flavor than the meat. The shredded meat is flavorful, sweet with a bite of heat at the end. Do not eat the habanero slices unless you can tolerate the heat.

Notes

If preparing in a slow cooker, select high setting for 4 hours or low setting for 6 to 8 hours.
If using an InstaPot: Press the meat/stew button and set for a 90 minute cook time. Let it decompress. Remove to a bowl type serving dish, shred with a fork and serve.

07/09/2025

A couple of mayo free potato salad recipes that tolerate the heat better during outdoor cookouts!

CharliChops - Greek Potato Salad (No Mayo)

Ingredients:
8 medium Red potatoes, washed but unpeeled.
1 tablespoon Fresh dill or equivalent dried
1/4 teaspoon Kosher salt
1/4 teaspoon Fresh ground black pepper
4 tablespoons EVOO
2 tablespoons balsamic vinegar
Feta cheese crumbles or blue cheese crumbles

Directions:
Boil potatoes until soft, about 10 minutes. Cut into pieces. Let cool until just warm.
Using scissors, rough cut dill.
Add salt and pepper to taste.
Drizzle EVOO.
Add crumbles of Feta or blue cheese.
Serve either warm or cold.

CharliChops - Garlic Hot Dill Potato Salad (No Mayo)

Ingredients
* 8 medium red potatoes, cubed, unpeeled
* 3 tablespoons EVOO
* 1/2 teaspoon chopped fresh dill or equivalent dried dill
* 1/4 teaspoon parsley
* Hot jalapeño pickles (to taste) diced/minced (separate recipe to follow; I only used a couple of jalapeño slices and about 8 pickled cucumber slices)
* 1 large pinch turmeric
* 1 large pinch black pepper
* 2 teaspoons minced garlic

Directions
1. Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain. �
2. In a small bowl, stir together the butter, dill, garlic, and diced pickle. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

CharliChops - Spicy hot pickled veggies and pepper mix

I used a large glass jar that used to be for dill pickles and reserved the brine after the pickles were gone.

You can also make your own brine:
1/2 tblsp Mustard Seed
1 tsp Tarragon Leaf
1 tsp Dill W**d
1 tblsp Kosher Salt
2 tsp Garlic, minced
White Vinegar to cover contents of the jar
Refrigerate and let marinate for at least two weeks (more for deeper flavor)

Slice jalapeño peppers into rings (remove seeds and ribs for a lighter flavor), partial peel and slice cucumbers, slice banana peppers into rings, peel whole garlic cloves, peel and slice/dice golden beets, peel and either shred or dice carrots. Add any other veggies you like pickled.

Add mix to jar with brine and refrigerate. Allow veggies to pickle in the fridge until cucumber slices and veggies are really tender. Take out what you need, add back with whatever you want, shake it up and allow to marinate further. Add brine from leftover pickle juice as needed to keep veggies covered.

This is a standard fridge staple for me whenever I want to add a spicy pickled element to food.

CharliChops

10/07/2025

10/07/2025

10/06/2025

09/26/2025

08/11/2025

08/02/2025

08/02/2025

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08/02/2025

07/27/2025

07/22/2025

07/09/2025

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