This is Our Favorite Mac & Cheese, it’s creamy and delicious just the way it is. But, it makes a great start to adding leftover chicken, seafood and/ or veggies. We had some leftover broccoli we added this time. Patti loves to add mushrooms sautéed in butter and Sherry plus seafood, about a 1/2 pound each lobster, scallops and crab to make it elegant. Ken…
Pollo en Mile De Cacahuate a “South of the Border” treat! Tender chicken breast in a savory honey peanut sauce with chipotle chili and a “Kiss of Mesquite Smoke”! We made our Mile De Cacahuate Salsa with roasted peanuts, honey, tomatoes, and a Chipotle base that you can take in any direction for beef, pork, and chicken. A versatile sauce that is a little sweet…
Filet Mignon Topped with Bacon Wrapped Onion Ring and Blue Cheese Filet Mignon Date Night tonight we went all out with our complete dinner on the grill. We did a reverse sear filet mignon topped with a bacon wrapped onion ring filled with blue cheese, hasselback potatoes and personal size smoked garlic with bacon and onion. To follow that up Patti made strawberry rhubarb crisp. …
Carnitas Margarita Style was better than GOOD it was a fiesta for the senses! Carnitas Margarita Style with a “Kiss of Smoke" on our Green Mountain Grill smelled wonderful throughout the neighborhood. This was a big Dutch oven recipe and we had more than a few dinners this week. We served them as soft tacos and over rice, plus sharing with neighbors. A splash…
Scalloped Potatoes and Ham, a great, homey, comfort food recipe. We love ham because there’s so many ways to use the leftovers… We’re having a potluck at our community center and this is sure to be a hit. It would also work great as an after Church brunch. You can add chopped spinach, broccoli or your favorite veggie blend to make it a bit…
Candied Butternut Squash, we’ve been getting a lot of requests for something that isn’t sweet potatoes, but something equally sweet and healthy. Linda Engle of Engle Farms at the Murrieta Farmer’s Market to the rescue! Butternut squash from Linda and the recipe she gave us looks a lot like sweet potatoes and candied perfectly. Now that we’ve discovered butternut squash we plan to use…
Patti’s Patty Melts, we love burgers. Ken wants them at least once a week in different ways. Patti wanted something different and not on a plain old burger bun and sourdough bread is one of our favorites. Adding grilled onions and Swiss cheese grilled all together with the burger made it just what we wanted. This is grate for tailgating and camping too. Patti…
North Carolina Pork Steaks are tender and juicy with a little zing from our North Carolina Style Vinegar BBQ Sauce as our marinade and a “Kiss of Maple Smoke”. Our North Carolina Style Vinegar BBQ Sauce works great on pork and chicken. The apple cider vinegar is a natural tenderizer. We get a lot of requests for recipes that just have a few ingredients…
Uncle Bubba’s Shredded Beef. One of the things I like about camp is camp cooking. Uncle Bubba claims “Camp Cooking” as his, and who am I to argue with him. He can put a spin to his Dutch oven. He told us we were going “South of the Border” on this trip. This week he brought about 7 pounds of some really tough beef,…
Meat Lovers Breakfast Skillet, if you like sausage and bacon you need to check this out! Off the Hook!! Ken wanted breakfast for dinner guests. Happily we just got lots of bacon and sausage. The sausage links are one oz. each, natural spice blend and rated #1 by Cooks Illustrated. The bacon is cured a minimum of 24 hours and hickory smoked a minimum…
Taco Tuesday Skillet came about because once a month we would get together with friends and neighbors for taco Tuesday. We miss that, plus Patti had some extra tortilla chips she wanted to do something creative with. This was an easy, inexpensive dinner to fix with a lot of ingredients we had on hand. Perfect when you want a hearty, quick dinner with a…
Marinated Pork Fajitas, Ken brought home some marinated pork chops. These are thin sliced by Juan Carlos from El Toro our favorite Mexican market. These are awesome, with a 5 minute sear, then slicing them thin and wrapping them in tortillas. The beauty of Fajitas is that there is no right or wrong way to do them. Do them how your family likes them……