Easy Cheesy Onion Taters because Patti asked Ken what kind of potatoes he wanted with dinner. He, of course, said “tater taters”. She was going to be making “Hasselback Chicken” (recipe soon) and wanted something creamy. Instead of the usual base of alfredo sauce Patti found a jar of French onion dip and had an “aha” moment. The combination of sour cream and onions…
London Broil, tonight, we wanted just a simple quite dinner. Patti had set aside a nice London Broil for us. Like chicken, most folks can’t do a London Broil right. They over think it and then over cook and end up with a real tough piece of meat. There is only one way to do London Broil, Hot and Fast. You can do a "Reverse…
Sesame Steak Sticks, Patti and I have been working on a new treat for tailgating and camping all week. We have been doing different types of kabobs. These are the ones we think are the best yet. These would are great for tailgating aka no utensils needed. We found that a teriyaki marinade is good, but you don’t taste anything but teriyaki. So, we…
Grill Grate Fajitas, are best served when the meat is brought to the table sizzling loudly on a cast iron skillet, with the tortillas and condiments on the side. The smell and sound of the meat and peppers sizzling is a delight in itself. We have taken the fajita so far from its humble beginning that folks don’t remember what it was or where…
Shredded Beef & Swiss Subs for Two we are having so much fun coming up with recipes for our leftover shredded chuck roast. I hope the 16 lbs. Ken made will be enough for all our plans! These were easy, delicious and really filling, great for tailgating, too. Don’t know if I can call this one of our “Love a Second Time Around” recipes…
Diablo Tacos we wanted the “Slap your Momma Big Beef flavor”. So, thought we would do some Diablo Tacos with the big beef flavor of chuck roast. There are tons of things you can do with it. With that in mind I am braising a chuck roast today. Bringing flavors from All Spice Café’s Chipotle Garlic Sauce into my roast. Love the flavor of…
Citrus Pork Loin says tacos and we love pork loin. We took a 4 pound pork loin and put it in a Dutch oven with citrus marinade, onions, garlic and sliced tangerines. We slow smoked it for 7 hours. The pork just flaked apart with the aromas of oranges and a kiss of citrus flavor and was just screaming to be wrapped up in a…
Garlic Lovers Chicken, chicken was on sale this week and Patti found a beauty, it was over 7lbs. so we had plenty left over for an awesome spontaneous picnic the next day with cold chicken. The sauce was simple with lots of flavor. Ken especially loved the 40 or so cloves of garlic. The longer garlic cooks the sweeter it gets. Plus, with our …
I have been looking forward to Date Night all week. We picked up some Babyback Ribs. These were some nice racks, all the prep was done already all I had to do was rub them down with our seasoning and put them in the Green Mountain Wood Pellet Grill for a "Kiss of Smoke". Notice the nice smoke ring, these ribs were tender, juicy and…
Uncle Bubba’s Tailgating Sirloin Tips. Camping this week, we were in a mood for a “Meaty Treat”! Uncle Bubba had trimmed up some sirloin tips and slow smoked them in a coffee-based sauce until they were fork tender. Then he piled his sirloin tips on top of a bed of rice. We are going to take Uncle Bubba with us camping every time we…
Blackened Arkoma Burger! We wanted to make a burger to celebrate our new home in Arkoma, Oklahoma. We wanted something a bit different to set it apart from an everyday burger. A half-pound “Blackened” burger, American cheese a pile of peppered bacon, all the goodies, then drizzled with “Uncle Bubba’s Blackened Ranch Dressing”, a smooth creamy Ranch with a kiss of smoky garlic and…
St. Paddy’s Drunken Hen, we’ve been getting a lot of requests for game hens. They’re like a small chicken and everyone gets their own. In honor of St. Patrick’s Day we made these gals with a glaze of Irish whiskey combined with the sweet taste of orange marmalade: St. Paddy’s Drunken Hens. Ken spatchcocked them and we served them with our Irish Twice Baked…