Monday, September 28, 2020

Baked Spaghetti

Ingredients:
1.5 pounds lean ground meat
2 (16 ounce) jars spaghetti sauce
8 ounces uncooked angel hair pasta
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees.Crumble ground meat in a saucepan. Cook until no pink remains; drain off the fat.
Combine ground meat and spaghetti sauce. Simmer together about 20 minutes. While the sauce simmers, cook the pasta according to the package directions.
Cover the bottom of a 9x13-inch pan with 1/3 of the sauce. Add half of the pasta, then half of the cheese; repeat the layers, ending with the sauce.
Bake for 30 minutes. Top with the remaining cheese, return to the oven and continue to cook until the cheese is melted and bubbly. Cut into squares and serve.

Sunday, September 27, 2020

Spring Ambrosia

Fresh pineapple, mango and oranges with a dressing of coconut and orange juice - that's a recipe for deliciousness!


Ingredients:
· 4 cups fresh pineapple, cut into 1-inch cubes
· 4 cups mango, cut into 1-inch cubes
· 4 cups orange sections
· ½ cup cream of coconut
· ½ cup fresh orange juice
· Garnish: chopped toasted macadamia nuts, toasted coconut

Directions:

1. In a large bowl, combine pineapple, mango, and orange sections.
2. In a small bowl, whisk together cream of coconut and orange juice. Add juice mixture to fruit mixture, tossing gently to coat.
3. Garnish with macadamia nuts and toasted coconut, if desired.





Saturday, September 26, 2020

Zesty Grilled Pork Chops

Ingredients:
· ¾ cup soy sauce
· ¼ cup lemon juice
· 1 tablespoon chili sauce
· 1 tablespoon brown sugar
· 2 tablespoons minced garlic
· 6 bone-in pork loin chops (about 1 ½ inches thick)

Directions:
1. In a large resealable plastic bag, combine the first five ingredients; reserving 1/3 cup for basting. Add the pork chops. Seal the bag and refrigerate overnight.
2. Drain and discard the marinade. Grill chops, covered over medium heat for 12-16 minutes or until a meat thermometer reads 160 degrees, turning once. Brush occasionally with reserved marinade.

Thursday, September 24, 2020

Bacon Cheeseburger Meatloaf

Ingredients:
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3 ounce) can French fried onions

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Monday, September 21, 2020

Chipotle Shrimp and Rice

Ingredients for Rice:
· 1 cup long-grain whole grain rice
· ¼ cup fresh cilantro
· 1 tablespoon olive oil
· ¼ teaspoon salt
· ¼ teaspoon pepper
· ¼ teaspoon chipotle chili powder

Ingredients for Shrimp:
· 1 pound large shrimp, peeled and deveined
· 2 teaspoons minced garlic
· 2 teaspoons lime zest
· ¼ teaspoon salt
· ¼ teaspoon pepper
· ¼ teaspoon chipotle chili powder
· Cooking spray
· 2 tablespoons fresh lime juice
· 2 tablespoons butter

Directions:

1. Cook rice according to package directions, omitting salt and fat. Add cilantro, oil, ¼ teaspoon each of salt, pepper and chili powder.
2. To prepare shrimp, while rice cooks, combine shrimp, garlic, lime zest, ¼ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon chili powder in a medium bowl, tossing to coat shrimp.
3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan and sauté for 3 minutes. Stir in lime juice and butter, cook 1 minute, tossing to coat. Remove from pan and serve over rice.

Sunday, September 20, 2020

BBQ Rotel Baked Beans

Ingredients:
· 1 can baked beans, drained
· 1 can black beans, rinsed and drained
· 1 can pinto beans, rinsed and drained
· 1 cup brown sugar
· 1 cup barbeque sauce
· ½ cup bacon bits
· 1 can Rotel tomatoes, drained
· 1 heaping tablespoon minced garlic

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. Put all ingredients in large bowl and stir to combine. Pour into prepared baking dish.
3. Bake for 30-40 minutes until it starts to brown and bubble.

Friday, September 18, 2020

Bronco Burgers

Ingredients:
· 2 ½ pounds ground beef
· 1 egg
· ¼ cup steak sauce
· ¼ cup minced onion
· 1 teaspoon Tabasco
· 1 tablespoon Worcestershire sauce
· 1 teaspoon garlic salt
· 1 teaspoon black pepper
· ½ cup crush corn chips
· 8 large potato hamburger buns
· 8 slices pepper jack cheese
· Additional toppings, if desired: lettuce, tomato, jalapenos, additional corn chips.

Directions:
1. Preheat grill for high heat.
2. In a large bowl, mix together the ground beef, egg, steak sauce, onion, Tabasco, Worcestershire sauce, salt, pepper and corn chips. Divide into 8 patties.
3. Grill patties for 10 to 15 minutes or until well done. Remove from grill and place on buns.
4. Top each with patty with a slice of pepper jack cheese. Top with additional toppings if desired.

Wednesday, September 16, 2020

Pork with Ranch Barbeque Sauce

Ingredients:
-1 (1-ounce) envelope Ranch dressing mix
-1 (5-pound) bone-in pork shoulder roast (Boston butt)
-1/2 (16-ounce) bottle Creole butter injector sauce (with injector)

Ranch-Barbecue Sauce Ingredients:
-1 (18-ounce) bottle barbecue sauce
-1 (1-ounce) envelope Ranch dressing mix
-1/4 cup honey
-1/2 teaspoon dry mustard
-Garnish: bread-and-butter pickle slices

Directions:
1.  Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.
2.  Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.)

3.  Let stand 15 minutes. 

Or if you'd rather cook in the oven...
4.  Heat the oven to 400 degrees. Put the Boston Butt in an oven proof covered pot and turn the oven down to 250 degrees. Cook for 5 hours.
5.  Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish with pickles, if desired.

Directions for Sauce:
1.  Stir together all ingredients in a saucepan over medium-high heat; bring to a boil.
2.  Reduce heat, and simmer, stirring occasionally, 20 minutes.

Monday, September 14, 2020

Grilled Steak with Blue Cheese and Berry Glaze

Ingredients:
-4 (9-ounce) beef tenderloin filets
-Steak seasoning
-Salt and freshly ground black pepper
-1 1/2 cups red wine
-1/2 cups water
-2 cups sugar
-1 pint strawberries, hulled and sliced
-1 pint raspberries
-1 pint blueberries
-1 pint blackberries
-3 tablespoons cornstarch
-Blue cheese crumbles


Directions:
1. Preheat a grill to high.
2. Season the filets with steak seasoning and salt and pepper, to taste. Put on the grill and cook desired doneness.
3. Add the red wine to a medium saucepan over medium heat and reduce it by half. Add the water, then add sugar and berries and cook for about 5 minutes. Add 3 tablespoons of cornstarch and stir until thickened.
4. Remove the steaks from the grill to serving dishes and top with sauce and blue cheese crumbles.

Sunday, September 13, 2020

Meatball Sub on a Stick

Ingredients:
· 1 pound lean ground beef or ground turkey
· ½ cup Italian bread crumbs
· ½ cup grated Parmesan cheese
· 1 tablespoon dried basil
· 1 tablespoon dried parsley
· 2 cloves garlic, minced
· 1 can refrigerated breadsticks
· 1 cup shredded mozzarella cheese
· Wooden skewers
· Marinara sauce, for dipping

Directions:
1. Preheat oven to 375 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, parsley and garlic. Form into 1-inch meatballs.
4. Lay out breadsticks and, one at time, thread through skewers with meatballs. Repeat until you get to the end of the skewer. Make sure to spread dough and meatballs about ¼” apart so the meatballs can bake and dough can expand.
5. Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle skewers with shredded mozzarella cheese. Put back in oven for 2-3 minutes until cheese is melted.
6. Serve immediately with marinara sauce.

Tuesday, September 8, 2020

Taco Soup

Ingredients:
2 pounds ground beef
2 cups diced onions
1 (1-ounce) package ranch salad dressing mix
1 (1 1/4-ounce) package taco seasoning mix
2 (4 1/2-ounce) cans diced green chilies
1 (14 1/2-ounce) can tomatoes with chilies
2 (14 1/2-ounce) can diced tomatoes
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15 1/2-ounce) can red beans, drained
1 (15 ½ ounce) can black beans, rinsed and drained
1 (15-1/2 ounce) can kidney beans, drained
Garnish: Jalapenos , Chopped green onions, Grated cheese, Sour cream, Corn chips

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker.
Add the seasonings, chilies, tomatoes, corn and beans. Cook on low 6 to 8 hours.
To serve, top with jalapenos, onions, cheese, sour cream and corn chips.

Roll Call of Ingredients!



Browning the ground beef and onion together. Be sure and drain this well. The last thing you want from your Taco Soup is grease. This is an essential step in the process.



I don't ever cook in the slow cooker that I don't use these liners. Clean up is a breeze with these!



Underneath the bean, green chili, and tomato goodness, is the ground beef and onion mixture. This is looking yummy!






I let this soup simmer on low all day.



Talk about good. This was delicious! Perfect for a cool fall evening! 

Friday, September 4, 2020

Favorite Football Wings

Ingredients for Wings:
1/2 cup soy sauce
1/2 cup Italian salad dressing
3 pounds chicken wings

Ingredients for Sauce:
1/4 cup butter
1 teaspoon soy sauce
1/3 cup hot sauce or to taste

Directions:
Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag, toss wings and sauce together then refrigerate 4 hours to overnight.
Preheat the oven to 400 degrees. Remove the chicken wings from the marinade and pat dry. Lay the wings in a well-greased 9x13 casserole dish. Bake for 40 minutes, turning wings occasionally, until they are well browned and no longer pink.
Meanwhile, in a small saucepan, melt the butter. Stir in 1 teaspoon soy sauce and hot sauce. Place wings in a large bowl. Pour hot sauce mixture over wings; toss to mix well.
Serve immediately with blue cheese or ranch dressing and celery.

Tuesday, September 1, 2020

Keep Calm and Welcome September!

Y'all, it's almost Fall!  I just had to post this on this, the very first day of September, which I am unofficially calling the first day of Fall!  (never mind that it's 90 degrees outside right now).  I'm thinking about apples, pumpkins, caramel, boots, sweaters, football, hot chocolate and so much more than comes with the new season!  Who's ready?