Sweet and Spicy Kielbasa over Rice

Ingredients:

16 oz Kielbasa sausage, cut in quarter-inch slices 

16 oz Cheese Kielbasa sausage, cut in quarter-inch slices
3 can Rotel diced tomatoes with chilies, undrained
1 ½ cups onion, chopped

2 cloves garlic, minced
1 medium green pepper, chopped
2 tbsp chicken bouillon granules
3 tbsp steak sauce (I used A.1)

1 tsp bacon grease

2 bay leaves

½ tsp  parsley, dried
2 tsp sugar
1 tsp hot pepper sauce
2 cup uncooked instant rice

Directions:

Combine the first 13 ingredients in a Crockpot.

Cover and cook on low for about 6 hours, stirring occasionally. Cook rice according to packet, remove bay leaves. Serve sausage mixture over rice. Enjoys

Chris’s Loaded Potato Wedges

Ingredients:

7 Potatoes

3 tbsp olive oil

½ tsp onion powder

½ garlic powder

½ tsp Paula Deen seasoning salt

2 ½ tsp of paprika

¼ tsp sugar

Bacon

¼ cup green onion, chopped

1 bag Monterey jack cheese

1 bag cheddar cheese

Directions:

Preheat oven to 425°.

Wash and cut potatoes in to wedges, and toss with olive oil in a large bowl.

Then add the following spices and give it a good toss to coat all the potatoes wedges well.

Place in a 9 by 13 in pan spray with Pam. Cook for 45 minutes flip half way through.

Cook bacon according to package and crumble. Combine the two cheeses in a bowl. Once potatoes are done top with cheese then bacon and green onions. Then broil for 3-4 minutes on low, make sure you keep an eye on them so they don’t burn. Enjoy!

 For Paula Deen Salt recipe you can visit
 http://www.pauladeen.com/recipes/recipe_view/house_seasoning/

Montgomery Inn Style Baby Back Ribs

Ingredient:

3 rack of pork baby back ribs

2 tbsp lemon juice

1 garlic clove

2 ½ jars Montgomery inn sauce

               

Cut each rack into 3 smaller pieces. In a large pan pour water (2/3 full), lemon juice and garlic and bring to a boil. Once boiling place the 9 pieces of rib into pan and cover and boil for 1 hour.

Then remove from heat and pour water out down the drain. Then fill the pan back up with cold water until covering ribs and allow it to stand for 30 minutes.

Meanwhile pour Montgomery inn sauce into a sauce pan over medium-low heat stir frequently.

After 30 minutes drain ribs and dry off places on foil lined cookie sheet. then brush sauce onto the tops of the ribs.

Broil on low for 4 minutes and flip, sauce the bottoms and broil for more 4 minutes. Repeat both sides. Finish off by brush a good amount on top. Serve with potatoes and artichoke. Enjoy!

Buckeyes

Ingredients:

3 cups creamy peanut butter

1 cup butter, softened

1 teaspoon vanilla extract

1 ½ lb. powder sugar

2 bags semi-sweet chocolate

¼ Bar Paraffin wax

Directions:

Line a baking sheet with waxed paper; set aside.

In a medium bowl, mix peanut butter, butter, vanilla, and powder sugar with a wooden spoon to form smooth stiff dough.

Shape into dough into 1” balls (about 75) and insert a wooden toothpick into each ball. Place on prepared pan, and freeze for at least 30 minutes.

Melt wax and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove peanut butter balls from freezer.

Dip into melted chocolate leaving a small area so balls resemble buckeyes. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Serve with milk. Enjoy!

The Best Pot Roast Ever

Ingredients

1 Chuck Roast

Kosher salt

Freshly ground black pepper

4 Tbsp Olive Oil

3 Garlic, cut in to small slivers

2 Onions cut in half

25 Baby Carrots cut in half

1 stick butter

1 ¼ cups Red Wine

2 cups Beef Stock

1 ¼ tsp sea salt

1 tbsp bacon grease

2 ½ tbsp tomato paste

2 Bay leaves

¼ tsp Thyme, dried

¼ tsp Rosemary, dried

 Salt to Taste

Pepper to Taste

Jar savory beef gravy

Mushroom 

Directions:

With a thin knife and punch some holes on the top of the roast and fill the spaces with slivers of garlic. Generously salt and pepper your chuck roast all sides.

Heat a large skillet on high heat. Then add 3 tbsp of olive oil. Cut two onions and the baby carrots in half. When the oil very hot (but not smoking), add in the halved onions, browning them on both side. Remove and place on a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned.

Add the rest olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a crock pot.

With the burner still on high, use ½ cup red wine to deglaze the pan, scraping the bottom with a whisk to get bits up.

When the bottom of the pan is well deglazed, pour the bits and wine from the skillet into the Crock pot. Add the onion and the carrots into the Crock pot, then beef stock and rest of the wine to cover the meat halfway. Then add the sea salt, bacon grease, tomato paste, bay leaves, thyme and rosemary. Then cook on low for 8 hours.

Then remove the beef and vegetable to a pan and cover with foil and place in a 200° preheated oven. Place the gravy to a sauce pan and add butter and jar of beef gravy, cook on medium high until warm (you can use a little wonder to thicken the gravy if you want). Slices beef and serve with mashed potatoes. Enjoy!

Béarnaise sauce

Ingredients:

½ cup rice vinegar

½ cup white wine

2 tbsp shallots or green onion, minced

1 tbsp dried tarragon

¼ tsp fresh ground pepper

2 Pinch’s of salt

3 egg yolks

4 tbsp cold butter

1 1/3 cups melted butter

Directions:

Boil vinegar, wine, shallots, and seasoning over moderate heat until the liquid has reduced to 2 tbsp. Remove from heat and let cool. Then beat egg yolks until thick. Return the sauce pan to the stove.    Over LOW (if you cook any higher the eggs with start to cook and ruin the sauce) Heat, add 2 tbsp of cold butter and thicken egg yolks to the pan, beat in the other 2 tbsp of cold butter when first two melt. Then add the melted butter to the pan slowly while whisking. Correct the seasoning if needed. Serve over steaks.

Enjoy!

Adapted from Julia Child

Fried Pickles with Spicy Ranch

Ingredients:

4 cups vegetable oil

One jar Vlasic hamburger dill chip (Ovals)

1 egg, beaten

¼ cup fat free milk

½ cup all purpose flour

½ tsp kosher salt

½ tsp garlic powder

¼ tsp paprika

¼ tsp onion powder

1/8 tsp cayenne pepper

½ cup Hidden Valley Ranch Spicy Ranch

Directions:

Heat oil to 350°

Combine flour, salt, garlic powder, onion powder, paprika and cayenne pepper in a small mixing bowl.

Stir well. In another mixing whisk the egg and milk well.

Lay pickles flat on a paper towel and with another paper towel blot them until dry.

Then bread each pickle slices, first in the flour mixture, then the egg mixtures, and then back in flour.

Fry the pickle in batches of 10 for two minutes or until golden brown. Serve with spicy ranch.

Enjoy!

Spicy Mahi-Mahi

Spicy Mahi-Mahi

Ingredient:

3 lb mahi mahi fillet

4 knorr chipotle bouillon cubes, crushed

½ stick of butter

Fresh lemon wedges

Directions:

Cut mahi-mahi into 6 pieces and season with chipotle bouillon cubes.

Spray cast iron pans with Pam and place fish skin side down.

Cut butter into small pieces and place into pan and on top of the fish

Broil low on convection for 12 minutes or until done. 

Serve with rice, steamed broccoli and fresh lemon wedge .

Enjoy!

Crispy Smashed Potatoes

Ingredients:
12-15 red baby potatoes
Kosher Salt

3 tbsp Butter
1/4 cup Olive oil 

Sour cream

Shredded cheese

Fresh chives, chopped

Directions:
Boil potatoes until fork tender about 30 minutes. Drain and allow them to cool down.
Preheat oven to 450º. Line baking sheet with foil, melt butter in the pan while oven preheats. Mark sure the butter covers the foil.
Smash potatoes with flat side of mallet to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt.

Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer. Serve sour cream and chives. Enjoy!

Adapted from a Fine Cooking 

Spicy Chili with All The Fixin's

Ingredients:

2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

3 can Rotel tomato with chilies

1 box Carroll Shelby’s chili kit

24 oz tomato sauce

3 cups water

15 oz can Kidney beans optional

Sour cream

Shredded cheese

Jalapeno

Directions:

Brown the ground beef, green pepper and onion. Drain off most of the fat.

Add box chili pepper packet, half the cayenne, and ¾ of the salt. Then add the tomato sauce, Rotel tomato, and water. Bring to a boil and simmer for an hour. Add the beans 5-10 minutes before done. Top with sour, cheese and jalapenos. Serve with grilled cheese. Enjoys!

Beef Stroganoff

Ingredients:
3 pounds stew meat
1 tsp salt
2 Dash of ground pepper
2 small onions, thinly sliced

1 Bay leaf
½ tsp. garlic salt
2 ½ tbsp Worcestershire sauce

3 cups beef stock
2 tbsp ketchup

½ cup red wine

½ cup sour cream

Roux mixture:

2/3 cup flour

7 tbsp Apple juice

7 tbsp red wine

 Egg noodles

Directions:

Add stew meat to Crockpot and toss with salt and pepper, top with sliced onions.

In a mixing bowl combine beef stock, Worcestershire sauce, ketchup, garlic salt, and ½ cup red wine and whisk well. Pour mixture over meat and add bay leaf.

Cook in Crockpot on high for 5 hours, then on low for an hour. When cooked, make the roux by whisking 2/3 cup flour with the apple juice and the wine.

Remove the meat and onion to a plate, and then whisk the roux into the Crockpot.

Place meat back in the Crockpot and cook on high for 30-45 minutes. Stir couple of times.

Then stir in ½ cup sour cream. Cook egg noodles according to package. Serve over egg noodles. Serve with roll and green beans. Enjoy!

Family Cooking: Skyline Chili

Family Cooking: Skyline Chili: "Skyline Chili over Spaghetti I love to make this because it can be frozen and it will keep for months. So those nights you don't feel lik..."

Salisbury Steak

Ingredients:

2 pounds ground beef

1 onion, chopped 

1 tbsp garlic, minced

4 tbsp butter

4 eggs

8 ounces bread crumbs

1 tsp parsley, Dried

½ tsp steak seasoning

2 ounces butter

4 tbsp flour

1 tsp Worcestershire sauce

26 oz Beef stock

½cup red wine

½ cup water

1 small onions, sliced thin

Directions

Sauté onions and garlic in 1 tablespoon butter until translucent and let cool.

Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and steak seasoning.

Form into medium patties, place in the freezer for about 15 minutes.

Sauté patties in the remaining 2 tablespoons of butter until golden brown on both sides set aside in an Electric Skillet.

Deglaze the skillet with ¼ cup of red wine.      

In the same skillet melt 4 tbsp of butter and add flour and cook over low heat for 1 minute stirring until wet sand consistency. Add beef stock 1/3 at a time whisking and bringing to simmer, making sure there are no lumps. Add the rest of the wine and stir.

Place patties back in a skillet and spoon gravy over patties, add sliced onions and Worcestershire sauce. Cook at 200 degree oven for 45 minutes flip patties once (turn degree down if needed).  Serve with mashed potato and green beans.

Enjoy!

Chicken Supreme

Ingredients:

3 Chicken Breast, cut in halves

6 Tbsp Butter

4 Tbsp Good dry Italian salad dressing mix

2 cans Cheddar Cheese soup

1 ½ cups white wine

12 oz cream cheese, broken into pieces

¼ cup green onions, chopped

1 tsp chicken stock (powder) with half cup hot water

1 ½ tsp paprika

½ tsp Rotisserie chicken seasoning

½ tsp dried parsley

½ tsp garlic, mined

½ Tbsp cream sherry
1/2 tsp fresh ground black pepper

Box of Pasta

Freshly shredded Parmesan 

For sinful version
1 can cream of chicken soup
4 oz more cream cheese
1/2 cup more white wine
1/4 cup more green onions, chopped
1/2 tbsp more cream sherry

Directions:

Cut chicken and wash. Place chicken and other ingredients in large Crockpot and mix.

Cook on high for 3 hours, then on low for about an hour.

Cook Pasta according to package directions and transfer onto individual serving bowl.

Then ladle over Pasta and top with freshly shredded parmesan. Serve with green bean.

 Enjoy!

Wintery Cottage Ham with Green Beans and Red Potatoes

Ingredient:

2 ½ pounds small red potatoes, unpeeled and quarter

2 Pounds fresh green beans  

6 to 8 ounces blue grass cottage ham

2 large onion, largely diced

2 cloves garlic, thinly sliced

1/2 tsp salt

½ tsp pepper

¼ tsp garlic powder

2 bay leaves

5 tbsp butter

3 cups chicken broth

1 cup water

Preparation:

Cut the ends off each green bean and wash.

Wash and cut potatoes into quarter chunks. Then cut ham into 4 pieces.

Layer crock-pot with ham, onion, sliced garlic, potatoes and green beans, sprinkling each layer with a little salt and pepper. Tuck the bay leaves among the potatoes, and then pour chicken broth and water over all. Cut butter in to pieces and arrange on top and garlic powder.

Cook on HIGH for 5 hours and low for 2 hour, until potatoes are tender.

Discard bay leaves and spoon into a serving bowl.

Serve with rolls. Enjoy!

Parmesan Crusted Chicken Breast with Lemon Chardonnay Butter Sauce and Fresh Basil

Ingredient:

2 cups chicken broth 

1 tsp salt 

4 large boneless, skinless breasts

4 eggs, beaten 

1 cup all purpose flour 

2 cup Japanese breadcrumbs (panko) 

2 cup shredded Parmesan 

1 tsp salt 

1 tsp fresh ground black pepper 

Lemon Chardonnay Butter Sauce:
½ cup butter (salted)
½ cup Chardonnay wine
4 Tbsp fresh lemon juice
1 1/3 tsp sugar
2 Dash salt
2 2/3 cups heavy cream
Light olive oil 

Garnish:
1 cup shredded parmesan
8 teaspoons minced sundried tomatoes
½ cup thinly sliced fresh basil

Directions:
Brine for chicken:

Dissolve salt with chicken broth in a medium bowl.

Cover chicken breasts with wax paper and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breasts in half. Add flattened chicken to brine. Cover and chill for 4 hours. After chicken has marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid.

Beat eggs in a medium bowl. Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, coat each fillet with flour, then dip into beaten egg, and follow by dipping into the Parmesan mixture, coating breast well.

Let the breaded fillets chill for a bit on a plate in your fridge while preparing the chardonnay butter sauce.

Lemon Chardonnay Butter Sauce:

Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on medium low heat for 10 to 12 minutes, until mixture thickens.

Preheat oven to 200
Add oil to cover the bottom of a large skillet, heating over medium low heat until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per side or until brown. Remove fillets to a paper pan with rack in oven until ready to serve.

Serve each filet with a couple teaspoons of butter sauce spooned over the top. Top each filet with a tablespoon of parmesan cheese followed by 1 heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil. Serve with garlic potato wedges, broccoli and a lemon wedges. Enjoy!

Buffalo Chicken Tenders with Blue Cheese

Ingredients:

2 cups Panko Bread crumbs

2 cups all purpose flour

4 tsp salt

1 tsp ground black pepper

½ tsp cayenne pepper

½ tsp paprika

½ tsp onion powder

½ tsp garlic powder

2 eggs

1 cup milk

4 boneless skinless chicken breast fillets

6 cup vegetable oil (the amount required by your fryer)

Buffalo Sauce

1 cup frank’s red hot original cayenne pepper sauce

½ cup salted butter

4 tbsp water

2 tsp cayenne pepper (red pepper)

2 tsp paprika

2 tsp sugar

¼ tsp garlic powder

Blue cheese

Celery sticks

Directions:

Make the sauce by combining the ingredients in a small saucepan over medium heat. When sauce begins to bubble, reduce the heat and simmer for 3 minutes, remove from heat and cover, set aside.

Combine panko bread crumbs, flour, and spices in a large bowl. In another bowl, whisk together egg and milk.

Slice chicken breast in to six pieces. Dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

Arrange coated chicken on a plate and chill for 15 minutes.

Preheat vegetable oil in a deep fryer to 375 degrees, then preheat oven 200°.

When the chicken is done chill, drop each piece into the hot oil, fry for 5-6 minutes or until each piece is browned. Keep chicken warm in the oven until all piece are done.

Place the chicken pieces into a large bowl. Pour the sauce over the chicken and coat each piece of chicken with sauce.Enjoy!

Frosty Harvest Vegetable Soup with Parmigiano-Reggiano

 Ingredients:

1 pound hot Italian sausage, crumbled

¼ ground beef

2 medium carrots, thinly sliced

1 green bell pepper, diced

1 ½ cups chopped onion

6 garlic cloves, minced

½ cup dry red wine

4 cups beef stock

1 cup beef broth

2 cans Rotel tomato with chilies

15 oz tomato sauce

2 small zucchini, sliced

1 tablespoons dried basil

1 tablespoons dried oregano

¼ tsp thyme

½ tsp kosher salt

2 bays leafs

8 to 10 oz frozen cheese tortellini

Fresh Parmesan cheese, grated

Directions: 

In a large stock pot, crumble and cook sausage and beef over medium high heat until almost brown. Reduce heat to medium low. Add the carrots, pepper, onion, and garlic cook for 15 minute covered.

Drain reserving about 2 tbsp of fat.

Add red wine and fat, cook for two minutes.

Add beef stock and broth, tomatoes and sauce, chopped zucchini and spices. Bring to a boil; reduce heat to a simmer, covered.

Cook for least 2 hour or until vegetables are soft, add salt and pepper to taste.

About ten minutes before serving, raise heat and add tortellini.

Cook, until pasta is tender.

Top with fresh Parmesan cheese.

Serve with French bread or grilled cheese.

Enjoy!

Creamy Chive Chicken

Creamy Chive Chicken

Ingredients:

3 chicken breasts cut into halves

¼ pound of butter

½ cup brandy

¼ cup chopped dried chives

2 tbsp dried parsley

¼ tsp thyme

¼ tsp savory

½ salts

¼ fresh ground peppers

¾ cup Sweet Sherry wine

¾ cup heavy whipping cream

Directions:

Cut and dry chicken; melt the butter in a large skillet over low heat brown the chicken on both sides.

Pour the brandy over the chicken and light it. Shake the skillet back and forth until the flame goes out.

Add the chives, parsley, thyme, savory, salt, pepper, and sweet sherry.

 Continue cooking for a hour over low heat with the pan tightly covered. Remove the chicken and place in a baked dish; cover with foil and place in the oven at 240°.

Pour the cream into the skillet with the remaining juices. Cook over low heat stirring constantly until well blended. Pour into a gravy boat and serve with the chicken.
Serve with a vegetable and baked potato. Enjoy!

Potato Skins with Style

Reuben Skins

Topping:

Cheesy skins

Deli-sliced pastrami or corn beef

Thousand Island dressing 

Dill pickle slices

Buffalo Wing Skins

Topping:

Cheesy skins

Blue cheese dressing

Shredded chicken

Celery chopped

Buffalo hot sauce

Loaded skins

Topping:

Cheesy skins

Shredded cheese

Crumbled bacon

Sour cream

Salt and pepper

Shredded lettuce (optional)

Buffalo sauce ((optional)

Skyline chili skins

Toppings:

Cheesy skin

Skyline chili (previous entire, cook down 20 minutes for thicker chili)

Chopped onion

Mustard (optional)

Shredded cheddar

Hot sauce (I used skyline hot sauce)

Directions:

Using the Baked potato skins recipe below (previous entire); add your favorite toppings above and ensemble each skin according to ingredient.

Enjoy!

Baked Potato Skins

Baked Potato Skins

Ingredient:

4 Russet potatoes

1 stick of butter, melted

Salt and pepper

Directions:

Wash the 4 russet potatoes. With a fork pierce the potatoes.

Bake directly on the oven rack at 400° for about 1 hour.

Let then cool; cut lengthwise and scoop out the ¾ of the flesh, leaving a 1/4-inch shell.

Brush both sides with melted butter and season with salt and pepper.

Bake, skin-side up, at 450 ° until crisp, about 15 minutes. For cheesy skins, flip the skins over before topping, sprinkle with grated cheddar cheese and bake for extra 5 minutes.)

Enjoy!

Vegetable Chicken Lo Mein

Vegetable Chicken Lo Mein

Ingredients:
1 tbsp. oyster sauce
2 tbsp. soy sauce
¼ cup chicken broth
Pinch red pepper flakes
½   tbsp. vegetable oil
1 medium chicken breast, cut into bite size pieces

1 carrot (peeled and sliced into thin strips)
4 green onion, cut in half inch pieces
1 green bell pepper, seeded cut in 1 inch cubes
1 cup snow peas
7 oz. baby corn
4 fresh garlic cloves, minced
¼  tsp. sesame oil

½ tsp hot/fire oil

6 oz. lo mein noodles or vermicelli noodles

Directions:

Cut up all the vegetables and set aside.

Cook noodles according to the package. Drain and set aside.  

While the noodles are cooking, make the sauce by combining the first four ingredients in a small bowl. Mix well and set aside.

Heat the vegetable oil in a large skillet over medium-high heat for 1 ½ minutes.  Add the chicken and cook until browned.  Add in the vegetables, few minutes apart, starting with the carrot, then green onion, then green bell pepper, and ending with the baby corn.  Cook just until tender-crisp.

Add in the garlic and sauté for about 1 minute.

Add the sauce to the pan, and then the cooked noodles; toss the mixture well.  Add sesame and fire oil and toss.  Serve with chicken egg rolls. 

Enjoy!

Spicy Goulash

Spicy Goulash

Ingredients:
2 pounds ground beef
2 large onions, chopped (about 2 cups)
3 10.5 oz cans Rotel diced tomatoes with chilies
2 15 oz can tomato sauce
3 tbsp soy sauce
2 tsp dried basil
2 tsp dried oregano
4 Fresh  garlic cloves, minced
1 tsp garlic powder

Bay leaf
3/4 tsp salt
1 tsp freshly ground black pepper
2 cups uncooked elbow macaroni

Jar Jalapeno slices

Sour cream

Cheddar cheese

Directions:

In a large pot brown the meat for about 10 minutes, break the meat up as it cooks. Then add the onion and cook for 5 more minutes.

Drain half a cup of oil out of the meat mixture, leaving the remaining oil in. Spoon off the oil in the cup; pour the remaining liquid back into the pot. (There will be a broth underneath the oil in the measuring cup)

Add the remaining ingredients except the macaroni. Reduce heat simmer and covered for 20 minutes. Stir frequently

Stir in the macaroni simmer for 20 more minutes, stir a few times. Turn off heat and allow the goulash to stand for 20 minutes covered before serving. Top with Jalapeno, sour cream, and cheese. Serve with French bread.

Enjoy!

Grilled cheese with Onions

Ingredients:

White bread

American cheese single

Colby cheese sliced

Thin sliced red onion

1 ½ tbsp Butter, thinly sliced into 6 pieces

Directions:

Place American cheese, red onion, and Colby cheese on bread then top with bread.

Place 3 pieces of butter on the top side forming a triangle, place butter side down on the skillet.

Preheat a large skillet over medium heat until golden brown (about 2 minutes) place the last butter pieces on top and flip, continue to cook until golden brown.

Enjoy!

Bacon Deluxe Cheeseburgers

Bacon Deluxe Cheeseburgers

Ingredients:

2 pound ground beef

1 tsp steak seasoning

¾ tsp A1 steak sauce

American cheese slices

Hamburger buns
Bacon

Lettuce

Tomato

Red onion

Mayo

Directions:

Preheat the grill.

Combine the first 3 ingredients well; then make even patties.

Put the hamburger patties in the Freezer for 20 minutes.
Cook bacon and set aside.

Grill patties until your liking and top with cheese.

Spread about 2 teaspoons of mayonnaise on the top buns

Place a tomato slice and two strips bacon onto the mayonnaise, then stack a lettuce and onions on top of the tomato. On each of the bottom buns, stack one patty. Flip the top half of each sandwich onto the bottom half and serve hot.

Enjoy!

Garlic Snap Peas

Ingredients:

2 bags Snap peas

4 garlic clove, chopped

3-4 tbsp soy sauce

½ tsp Salt

½ tsp Pepper

1 tbsp olive oil

Directions:

Cut tips off the snap peas, toss them in salt & pepper in a large bowl.

Preheat olive oil in a large skillet over high heat for 3-4 minutes. Throw snap peas in the pan and add soy sauce.

Cook for 5 minutes over medium-high, add the garlic and continue cooking for 2 minutes. Stir frequently.

Enjoy!

Balsamic Vinaigrette Cranberry Salad

Balsamic Vinaigrette Cranberry Salad

Ingredients:

1 bag mixed green lettuce

½  cup Dried cranberry

¼ sliced red onion

Goat cheese crumbled

Creamy Balsamic Vinaigrette( I use Sturkeys)

Directions:

Start by get a hand full of salad on a plate. Then top with dried cranberry, red onions, goat cheese and creamy balsamic vinaigrette. Enjoy!

BarleyBurger Stew

BarleyBurger Stew

Ingredient:

2 pound ground beef

2 cups onions, chopped

1 cup celery, chopped

½ cup green bell pepper

72 ounce tomato juice

2 cups water

4 tsp salt

4 tsp chili powder

1 tsp fresh ground pepper

1 cup uncooked instant barley

Directions:

In a large saucepan, cook and stir ground beef and onion until the meat and onion are tender. Drain off fat.

 Stir remaining ingredient; heat to boiling. Reduce heat; cover and simmer for 1 hour .Stir frequently.

Then add barley and continue cooking for 10 to 15 minutes.

Serve with grilled cheese and ice tea.

Enjoy!

Italian Salad

Italian Salad

Ingredient:

1 bag Romaine lettuce

4 pepperoncini, Sliced

½ red onion, Sliced

LaRosa's Italian dressing

½ cup Fresh Parmesan cheese, grated

Direction:

Combine all the ingredients and toss. Serve as a side dish.

Enjoy!

Tortellini and Meatballs

Tortellini and Meatballs

Ingredient:

Cheese tortellini, prepared per instructions

 Frozen meatballs (I use Rosina Italian Meatballs about 1/3 of the package)

1 or 2 Jars LaRosa's Original Pasta Sauce

Fresh Parmesan cheese, grated

Directions:

Prepare the meatballs in a large skillet over medium heat on the stove top for 25 minutes or until hot. Stir frequently.  

Meanwhile warm the larosa’s sauce in a saucepan over medium-low heat. Stir frequently.

Prepare the tortellini according to the packet instructions.

Top the tortellini with sauce, meatballs and fresh grated parmesan.

Serve with a nice Italian salad and New York bread sticks.

 Enjoy!

Paddy's Chili Dogs

Chili dogs

These are the best chili dogs. They are great on a Saturday afternoon.
Ingredients:

Hot dogs

Hot dog buns

Skyline chili (previous entire )

Shredded cheddar cheese

Onions chopped

Yellow Mustard

Hot Sauce (I like skyline hot sauce)

Directions:

 Cook hot dogs in a skillet or microwave. Then place little cheese in the bottom of the bun( so the bun does not fall apart). Then place  the hot dog in the bun, onion, chili, mustard, cheese. Top with hot sauce. Enjoy! (Note that you can use can skyline chili if you didn't make the chili in previous blog!)

Cheerful Morning Apple Coffee Cake

Cheerful Morning Apple Coffee Cake

Our family loves this for the weekend morning!

 Ingredients:

Dough:

2/3 cup sugar

1 egg

¼ cup margarine

½ cup milk

11/2 cups flour

2 tsp baking powder

½ tsp salt

Streusel mixture:

½ cup brown sugar

2tbsp flour

2 tbsp melted butter

 2 tsp cinnamon

 ½ tsp nutmeg

Thin Apples slices

Directions:

Preheat oven to 375°

 Mix together 2/3 cups sugar, 1/4  cup margarine and 1 egg. Sir in ½ cup milk, then 1 ½ flour, 2 tsp baking powder, ½ tsp salt. Mixes well.

For the streusel mixture,  mix together ½ cup packed brown sugar, 2 tbsp flour , 2 tbsp melted butter, 2 tsp cinnamon, and ½ tsp nutmeg. Mix well.

Then spread half of the dough in a 9x9 inch pan (sprayed with Pam). Cover with apple slices and streusel mixture top with remaining dough and bake for 25 to 35 minutes or until done. Enjoy!

Green Beans

These are green beans with style!

Ingredients:

2 cans of French style green beans

1 ½ tbsp soy sauce

1 ½ tbsp dehydrated onions

1 tsp garlic salt

1 tbsp bacon grease

Combine all in ingredient and cook in sauce pot on medium for 20 or so minutes. Stir occasionally. Enjoy!

Baked Potato

Baked potato
This goes great with a nice steak!

8 Baking potato
Paula Deen seasoning salt
¼ Olive oil
Foil

Preheat oven to 400°
Wash the baking potato under cold water. Pour olive oil into a bowl about ¼ cup, roll the potato in the oil until completely coated. Then place the potato on a piece of foil, season both sides of the potato with Paula Deen seasoning. Then wrap the potato in foil. Bake for 1 hour. Top with butter, sour cream and cheese. Enjoy!

Corn in foil Grill Style

Corn on the Grill

Ingredients:

8 Corn on the cob
Salted butter stick
Fresh ground pepper
Kosher salt
Foil
Preheat grill.
Husk the corn and remove all the silk.
Wash the ear of corn well.
Rub butter on all sides of the corn place corn on a piece of foil.
Season corn with salt and pepper, then roll corn up in foil, twist each end well
Cook at 400 on top self for 10 minute. Then turn and continue cooking for 10 more minutes
Remove from grill and Enjoy!

Beef Skewers

Marinated Beef and Veggie Skewers

Makes 6-8 skewers

You will need:

2 tbsp olive oil, plus more for drizzling

1 tsp Worcestershire

1 tsp steak seasoning

5 cloves garlic chopped

1 1/2 pound petite top sirloin, cut into 1 inch pieces

1 green bell pepper, cut into wedges

1 red bell pepper, cut into wedges

1 orange bell pepper, cut into wedges

1 red onion, cut into wedges

 Pineapple slices

Directions:

In a bag combine steak, olive oil, Worcestershire, steak seasoning, chopped garlic.

Shake to coat meat. Refrigerate for at least 1 hr.

Preheat outdoor grill on high.

Alternate meat and veggies on skewers. Once all skewers are made, drizzle with olive oil. Cook skewers on high for 4-5 minutes, turning twice. Reduce heat and cook on low for another 4-5 minutes or until meat is done. Remove from grill. Serve. Enjoy!