Bourbon Meatballs

This is a great appetizer...super easy and easily doubled, etc!

Mix the following together...

2 cups of BBQ sauce (I use regular Kraft)

1 cup of honey

1 cup of yellow mustard

five or six shakes of Worcestershire sauce

1/2 to 1 cup of bourbon (the recipe calls for 1 1/2 cups...that is way too much, but I usually just add it till I can taste the bourbon, but not feel like I'm taking a shot with each meatball!)

Sir till combined and comes to a simmer.

Add..

32 onces of pre-cooked frozen meatballs

Make sure all the meatballs are coated and heat until the meatballs are warmed through...25-30 minutes. You can totally throw it in a crock pot as well!

Chipolte BBQ Chicken

This was really, really good!

Four bone in, skin on chicken breast

In a small sauce pan...

melt 4 tablespoons of butter...add

one yellow onion, finely chopped and cook for ten minutes until translucent.

Add...

1/4 cup of chipolte chiles in adobo sauce, chopped

3/4 cup of ketchup

3 tablespoons of cider vinegar

3 tablespoons of brown sugar

2 tablespoons of worcestershire sauce

Cook for 5 to 10 minutes.

Place the chicken breast on a foil lined cookie sheet. Cook at 425 degrees for 15 minutes...then start basting with the bbq sauce. Cook for a total of about 45 minutes, or until the chicken is done.

Haystacks

These are my sister Jessica's FAV!!! They are super easy...make a double batch because they will go fast!

In a large saucepan add the following...

1 1/2 cups of sugar

1/2 cup of butter

1/2 cup of milk

1/2 cup of cocoa

1 teaspoon of vanilla

Cook over medium heat until it comes to a boil...let boil for 7 minutes.

Add the following...

3 1/2 cups of oatmeal

1 cup of coconut

1 cup of chopped pecans

Stir until well combined. Drop by the teaspoon on wax paper, and let cool in the fridge until firm.

Lobster Mac and Cheee

This is super rich, and perfect as a main dish or a side dish.

5 tablespoons of butter

2 shallots, finely chopped

3 cloves of garlic, minced

salt and pepper

2 tablespoons of tomato paste

5 tablespoons of butter

1/4 cup of white wine

4 cups of heavy cream, at room temperature

1/2 teaspoon of sweet paprika

1/4 teaspoon of cayenne pepper

1 bay leaf

2 cups of shredded sharp white cheddar cheese

2 cups of shredded Gruyere

2 lobster tails, raw, and chopped into quarter inch pieces (if serving as a main dish, use four)

one pound of penne, cooked

1/4 cup of panko

1/4 cup of chopped Italian parsley

Add the butter to a large sauce pot...add the shallots and the garlic. After they turn translucent season with salt and pepper and add the tomato paste and the flour...cook for about three minutes. Add the white wine and reduce by half. Slowly add the cream, whisking to remove any lumps. Add the bay leaf, paprika, and cayenne. Bring it up to a simmer, and reduce the heat to low. Cook for 5-10 minutes until thickened. Remove the bay leaf and add the cheeses a handful at a time. When melted in add the lobster and the pasta. Transfer to a 9x13 pan sprayed with PAM. Sprinkle with panko and parsley. Bake at 350 degrees for 25 minutes.

Sweet Corn and Mascarpone Lasagna

This is super yummy! A totally different take on lasagna!

12 no boil lasagna sheets

3 cups of frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

4 cloves of minced garlic

8 ounces of mascarpone cheese at room temperature

1 cup of grated Pecorino Romano

1 large lemon zested

1/2 teaspoon of salt

3/4 cup of fresh basil leaves

1 1/2 cups of shredded sharp provolone

olive oil

In the food processor blend the corn, cream, and the garlic until chunky. Add the mascarpone, 1 cup of Romano, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined.

In a glass 8x8 pan...place three lasagna sheets on the bottom, after being sprayed with PAM. Add a layer of corn mixture, then the provolone, then more lasagna sheets...repeat until all the ingredients are gone.. End with the lasagna sheets...top with the remaining Romano and then drizzle with olive oil. Bake for 30-40 minutes at 375 degrres, until bubbly...let rest for 5-10 minutes before cutting.

Leek and Gnocchi Bake with Three Cheeses and Crispy Prosciutto

So we had this as a main dish, but it really is more of a side dish...Fowler was looking around for some more MEAT!! No matter...it was yummy!

Olive oil

8 pieces of prosciutto, cut in half and then thirds

2 leeks, cleaned, trimmed, halved, and sliced

salt and pepper

two packages of gnocchi

2 tablespoons of butter

2 tablespoons of flour

2 cups of milk

nutmeg

1 cup of grated fontina

1/3 cup of grated asiago

1/2 cup of grated parm

In a large skillet, heat a couple of tablespoons of olive oil...cook the prosciutto until browned. Remove from the pan and add the leeks and more oil if necessary. ...cook until tender and season with salt and pepper.

In a medium sauce pan, melt the butter and whisk in the flour...cook for a minute. Add the milk and whisk until thickened. Season with salt, pepper, and a few grates of nutmeg. Add the fontina and the asiago and stir until melted.

Place the gnocchi in a medium sized casserole dish sprayed with PAM. Add the gnocchi, top with the leeks, and then the cheese sauce. Sprinkle the parm on top and then the prosciutto. Bake at 400 for 15-20 minutes, until hot and bubbly.

Baked Gnocchi

They sells gnocchi in a big three pack at Sam's, but they usually have it in the dried pasta aisle.

One bag of gnocchi

olive oil

one yellow onion, chopped

8 minced garlic cloves

1/4 teaspoon of crushed red pepper flakes

28 ounces of crushed tomatoes

1 cup of water

1/2 cup shredded basil

2 cups of shredded mozzarella

Heat a couple of tablespoons of olive oil in a large oven safe skillet. Brown the gnocchi for about four minutes. Remove from the pan, and add more olive oil. Add the onion, and cook until translucent, add the garlic and red pepper flakes and cook until fragrant. Add the crushed tomatoes and the water. Stir until slightly thickened. Add the basil and the gnocchi back to the pan. Stir over low heat until the gnocchi is tender...about 5-7 minutes. Sprinkle with the mozzarella and place in a 475 degree oven for 8-10 minutes or until the cheese is melted and borwned slightly.

Loaded Baked Potato Soup

Super good, and the toppings make it extra fun!

8 slices of bacon, chopped

3 pounds of russet potatoes, cleaned, peeled, and diced...some of the peels reserved

a yellow onion, chopped

4 garlic cloves, minced

2 tablespoons of flour

4 cups of chicken broth

1 cup of heavy cream

1 sprig of fresh thyme

4 cups of shredded sharp cheddar cheese

1 cup of room temp sour cream

salt and pepper

Cook the bacon in a large soup pot. Cook until crisp and remove...add the reserved potato skins and fry for two or three minutes, until browned and crisp. Remove from the bacon grease and add the onion. Cook for five or six minutes. Add the garlic and the flour...stir well. Slowly add the chicken broth and the heavy cream. Add the thyme sprig and the potatoes...bring to a boil and reduce to a simmer until the potatoes are cooked and tender.

Discard the thyme. Transfer the potatoes and liquid in batches to the blender and puree until smooth...or you can use an immersion blender. Puree as much or as little as you like for a smoother or chunkier soup. Return the soup to the pot and stir the cheese in a little at a time. Add the sour cream until well blended. Season with salt and pepper. Serve in large bowls with sour cream, shredded cheddar, chopped scallions, bacon, and Tobassco!

A Different Kind of Queso

This will be gone in a snap!

Brown two pounds of breakfast sausage...I always use regular Jimmy Dean. Drain and put in a crock pot.

Top with four (8oz) blocks of room temperature cream cheese

2 cans of Rotel with all the juice

Put the crock pot on low and stir as it cooks and mixes together. Serve with tortilla chips or I really like it with Big Scoop Fritos!

You can also add extra cans of green chiles if you want it a little spicier!

Gingersnaps with Pumpkin Dip

These are super easy and will make your house smell like FALL!!!!

3/4 cup of Crisco

1 cup of brown sugar

1/4 cup of molasses

1 egg

2 1/2 cups of flour

2 teaspoons of baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

Cream the Crisco and the sugar. Add the egg and the molasses. Add all the dry ingredients. Scoop on to a cookie sheet lined with parchment and bake at 375 degrees for 8-10 minutes for a chewy cookie and 10-12 minutes for a crisper cookie.

Pumpkin Dip...allow time (a couple of hours) for it to set up before serving...I hollowed out a little pumpkin and filled it with the dip!

Cream an 8 ounce block of room temperature cream cheese...add the following:

2 cups of powdered sugar

1 teaspoon of cinnamon

1/2 teaspoon of ground ginger

When mixed, add a can of pumpkin pie filling (it's a big can...not solid pumpkin!) Stir all together and let chill for a couple of hours.

Southwest Taco Soup

The ranch dressing adds a little zip!

1 pound of ground beef

1 medium yellow onion, chopped

3 garlic cloves, minced

1 teaspoon of pepper

2 cans of diced tomatoes

1 can of black beans, drained and rinsed

1 can of pinto beans, drained and rinsed

1 can of golden hominy, drained and rinsed

2 tablespoons of ranch dressing mix

1/4 cup of taco seasoning

2 cups of water

Brown the beef, onion, and garlic in a large dutch oven and drain. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer for an hour.

Garnish like a tortilla soup with jalapenos, cheese, sour cream, and green onions!

Santa Fe Soup

This is super easy, and really good!

Brown one and half pounds of ground beef. Drain and add to a large stock pot...

1 pound of cubed velveeta cheese (I always use light...surely it helps a little!)

1 can of undrained corn

1 can of rotel

1 can of diced tomatoes

1 packet of taco seasoning

You can either place it in a crock pot for three hours on high or you can cook it over a medium heat until the cheese is melted and the ingredients combined!

Game Day Chili

This is super easy, and super good!

2 pounds of ground beef

1 large yellow onion, chopped

6 garlic cloves, minced

2 (15 ounce) cans of drained and rinsed pinto beans

3 (8 ounce) cand of tomato sauce

1 (12 ounce) dark beer

1 (14 1/2 ounce) can of beef broth

1 (6 ounce) can of tomato paste

2 (4.5 ounce) cans of green chiles

2 tablespoons of chili powder

2 tablespoons of Worcestershire sauce

2 teaspoons of cumin

1-2 teaspoons of cayenne pepper

1 teaspoon paprika

2 teaspoons of Tobasco

Cook the first three ingredients in a large dutch oven over medium heat....stir until the meat crumbles. Drain well. Add the remaining ingredients and bring to a boil. Let it simmer for three to four hours. Garnish with jalapenos, cheddar, and sour cream...I like to serve it with four tortillas as well!

The Original Crack...Sweet Party Mix

Sweet Party Mix (this is my favorite!)

Rice Chex, Corn Chex, and Sliced almonds.

Divide each onto sheet pans, and toss together. For each sheet pan I fill...I make one recipe of coating. The big boxes of cereal usually do one pan, so the two boxes combined will make two full sheet pans.

Coating...

3/4 cup brown sugar

6 tablespoons of butter

3 tablespoons of light corn syrup

In a heavy sauce pan combine the brown sugar, corn syrup, and butter...cook over medium heat until it boils...continue boiling at a moderate, steady rate for five minutes...remove from heat and stir in 1/4 teaspoon of baking soda. Pour evenly over cereal mixture and toss as well as you can.

Bake at 300 degrees for 15-20 minutes...stirring every five minutes. Remove from the oven and pour onto wax or parchment paper..let dry/cool. Break into a large zip-lock and toss with the following...

dried blueberries

dried cranberries

dried cherries

(Sam's carries a bag of dried mixed berries and I add the Craisins)

Halloween Bark

To be honest...you could use any candy, but this was a big hit!!

Place a piece of parchment paper on a large cookie sheet.

Chop the following coarsely...

6 mini Butterfinger bars

10 mini Reese's peanut butter cups

6 mini Heath/Skor bars

Over very low heat melt one pound of bittersweet chocolate (either chips of bars)...the better the quality of the chocolate...the better this will be.

Pour the melted chocolate on the parchment paper, and spread out. Sprinkle with the Heath, Butterfinger, and Reese's peanut butter cups. Also, sprinkle with a couple of handfuls of honey roasted peanuts, halloween M&M's, and Reese's pieces. Gently push the candy down into the melted chocolate.

Melt three ounces of white chocolate over low heat. Drizzle over the entire bark.

Place in the fridge for a few hours and then break into pieces.

Spinach Ravioli

These are a cinch, and you will look like a rock star!

One 16 oz. bag of spinach

olive oil

1 onion, finely chopped

4 ounces of cream cheese, room temp

1/2 cup grated parm

salt and pepper

wonton wrappers

store bought or homemade spaghetti sauce, warmed

In a large skillet bring about a cup of water to a boil...add the spinach and cook until wilted. Drain and allow to cool. Squeeze the water out and chop the spinach up.

In the same skillet heat a little olive oil...add the onion, and cook until tender. Add the spinach, cream cheese, parm, and a little salt and pepper. Stir until the cream cheese is melted.

Lay out the wonton wrapper and place a heaping tablespoon of the spinach mixture in the center of each. Wet the edges and top with another wonton wrapper sealing it, and making sure there is no extra air around the filling. Continue until all the filling is gone.

In a large pot...bring water to a boil and salt it...cook the raviolis for about three minutes or until they appear tender. Place in pasta bowl and top with sauce.

Green Chile Mashers

Look...it is probably not fair to give you people this recipe that don't live near all the chile fields, but go ahead and use those green chiles from a can if you cannot find fresh...but if your ever this way...get them freshly roasted!

Two fresh green chiles

1 jalapeno

Coat these peppers with a little oil, roast them under the broiler until they are black and blistered. Place in a paper bag, and let them steam. When they have cooled, peel, devein and de-seed them, and chop them up!

2 pounds of russet potatoes, peeled and chopped. Cook in boiling salted water until tender. Drain and return to the pot. Add the following:

1/2 cup sour cream, room temp

1/4 cup of milk, room temp

1/2 cup butter, room temp

1 cup of shredded pepper jack cheese

salt and pepper

Mash by hand...add the chiles.

Garnish with a little cotija cheese and cilantro if you like.

Chicken Cutlets with Fresh Herbs

This is soooo good...it is worth the effort on the fresh breadcrumbs!

1/2 loaf of day old french bread, or whatever you have

4 chicken breast, pounded out to be thin

salt and pepper

flour

2 eggs

2 tablespoons of chopped fresh thyme

2 tablespoons fresh chopped rosemary

2 tablespoons fresh chopped chives

1 1/2 teaspoons of poultry seasoning

olive oil for pan frying

Toast the bread...add to a food processor and grind into bread crumbs.

Season the chicken with salt and pepper. Place some flour in a pie plate. Beat the eggs in a pie plate. In another pie plate add the bread crumbs, the fresh herbs, and the poultry seasoning. Dredge the chicken in the flour, the egg, and finally the breadcrumbs. Allow the chicken to rest for 10-15 minutes. Add a thin layer of olive oil to a large non-stick pan and cook the chicken over medium high heat on both sides. Serve with the Macaroni and Cheese with Ham.

Macaroni and Cheese with Ham

I ate the leftovers all week for lunch! Served it with the Chicken Cutlet with Herbs.

1 pound of pasta, cooked in salted water...I used corkscrews

3 tablespoons of butter

3 tablespoons of flour

1 cup of chicken stock

1 1/2 cups of evaporated milk...I used skim

salt, pepper, and nutmeg

1 cup of shredded gruyere

1 cup of shredded white sharp cheddar

2 tablespoons of dijon dressing

1/4 pound of smoked deli ham, finely sliced and chopped

Heat the butter and add the flour...whisk together for a minute or so over medium heat. Slowly add the milk, using the whisk to mix. Add the salt, pepper, and a dash of nutmeg. Stir in the cheeses until it melts. Add the dijon and the ham...mix in the pasta, and serve!

Parmesan Crusted Chicken

Ok, Caraleigh printed this recipe off the internet, and I just took it, read through the ingredients, added it to the menu for the week, and that was that. It wasn't until I started to prepare it that I got it! The chicken is like a little parm freco with the basil and tomatoes on the top...it was sooo pretty and really yummy! Super simple and the chicken breast doesn't even need salt and pepper because the parm has so much yummy flavor!

2 cups of shredded Parmesan cheese

4 chicken breast

4 plum tomatoes, seeded and chopped

1/2 cup of basil, cut into thin slices

olive oil

Place the parmesan cheese in a pie plate. Take the chicken breast and press both sides into the cheese, making a crust on the outside. Drizzle a couple of tablespoons of olive oil in a non-stick pan over medium heat. Place the chicken breast in the pan and cook on both sides until done, being careful when you turn them...they will be a beautiful browned color on both sides.

In a small bowl place the tomatoes and the basil. Drizzle with olive oil and season with salt and pepper. When the chicken breast are cooked...blot on a paper towel and place on the plate...top each with a little of the salad!

Sesame Chicken or Pork

This recipe was suppose to be a way to make your "take-out" more healthy. I used thinly sliced pork instead of chicken, but the sauce was so yummy I will for sure make it again with chicken! I served it over brown rice with edamame on the side. It was a huge hit!

5 tablespoons of soy sauce

4 teaspoons of sesame oil

3 teaspoons of honey

1 pound of boneless, chicken breast, cut into chunks

olive oil

3 green onions, sliced

1 tablespoon of grated ginger

5 cloves of minced garlic

1 1/4 cup of chicken broth

3 tablespoons of sugar

1 tablespoon of rice wine vinegar

4 teaspoons of cornstarch

1-3 teaspoons of chili paste, depending on how hot you want it

Marinate the chicken chunks in 3 tablespoons of soy sauce, 2 teaspoons of sesame oil, and the honey. Let it marinate for 30 minutes or so. Remove from the marinade and cook it in a large sauce pan with a coating of olive oil until browned and cooked through...remove from pan.

In the same hot pan add the green onion, garlic, and the ginger...cook for 1 minute.

In a bowl whisk the following together: chicken broth, sugar, cornstarch, vinegar, chili paste, remaining sesame oil, and the remaining soy sauce.

Add the chicken broth mixture and the cooked chicken to the pan...cook until the sauce thickens!

Grilled Sausages on Chickpeas Bread

The original recipe called for grilled Italian Sausages, but I used a turkey kielbasa...a little healthier! It was sorta like an open faced sandwich and pizza all together!

One turkey kielbasa sausage, grilled and cut on the diagonal

three roma tomatoes, diced

4 cloves of garlic, minced

salt and pepper

15 ounces of chickpeas, rinsed

one ciabatta, sliced in half and cut into four large pieces

one log of goat cheese with herbs

In a medium skillet heat a few tablespoons of olive oil. Add the tomatoes and half of the garlic, season with salt and pepper, and cook over medium heat until thickened.

In a bowl mash the chickpeas with the remaining garlic and salt and pepper and a little olive oil.

Brush the bread with a little olive oil, grill until it has grill marks and is toasted. Spread with goat cheese. Top with the chickpea mixture, then the tomato mixture, and then top with the sausage.

Boston Cream Cupcakes

This recipe called for a homemade cupcake, but I was short on time and used a yellow box mix, and the second time I made them I followed the recipe...as it turns out, the box mix was better, and of course, easier!

Pastry Cream...

1 1/3 cups heavy cream

3 egg yolks

1/3 cup of sugar

a pinch of salt

2 tablespoons of butter, cubed

1 1/2 teaspoons of vanilla

Heat the heavy cream over medium heat until simmering...In another bowl whisk together the sugar, egg yolks, and salt together until thick and pale yellow. Slowly whisk the cream into the egg yolk mixture...return to the sauce pan and cook over medium heat until thick and glossy. Turn off the heat and add the butter and vanilla. Transfer to a small bowl, let cool, cover with plastic wrap directly on the top of the custard to prevent a skin.

Yellow box cake mix...

make according to directions and make cupcakes. Cook and allow to cool. Do not make them in muffin holders.

Chocolate glaze...

3/4 cup of heavy cream

1/4 cup of light corn syrup

8 ounces chopped bittersweet chocolate

1 teaspoon vanilla

Cook all together over medium heat until smooth...let cool for thirty mibnutes.

To assemble...

Cut the cupcakes in half. Place the pastry cream in a baggie (or pastry bag), cut off a corner, and pipe onto the top of the bottom of the cupcake. Place the top back on the cupcake and drizzle with the chocolate glaze, allowing it to drip down the sides. Refrigerate to store, but they are better at room tempature!

Crunchy Tuna Burger

Fowler DOES NOT like with I mess with a burger, but this was soooo good.

1-1 1/4 pounds of fresh tuna, roughly chopped

1/4 cup, chopped chives

3 tablespoons of tamari or soy sauce

4 cloves of chopped garlic

salt and pepper

11 cup of panko bread crumbs

2 tablespoons of black or regular sesame seeds

oil

8 small slider rolls

bibb lettuce

wasabi mustard (1/2 cup regular mustard, 3 tablespoons of honey, and 1 teaspoon or more of wasbi paste, according to taste)

In a food processor add the tuna, and pulse to grind. Scoop into a bowl and add the chives, tamari, garlic, and salt and pepper. Add the panko to a shallow bowl and toss with the sesame seeds. Form the tuna mixture into 8 small sliders...roll in the panko mixture. Heat the oil in a large non-stick pan and cook the burgers until light golden brown. I cooked mine until medium rare. Serve on rolls with bibb lettuce and wasabi mustard.

Corn Fettuccine

This is stupid good and by no stretch of the imagination good for you!

1 pound of fettuccine, cooked and drained

olive oil

8 slices of think bacon, chopped

3-4 cups of corn...fresh or frozen (but thaw first)

3 shallots, chopped well

1 red bell pepper, chopped

salt and pepper

1 cup of half and half

1/2 cup of chicken stock

2 tablespoons fresh thyme, chopped

Tobasco

1 cup of shredded parm

1/2 cup of fresh basil, chopped in a chiffonade

Cook the bacon in a little olive oil in a large pan. Remove when crisp. Add 3/4 of the corn, shallots and red bell pepper to the bacon grease. Season with salt and pepper. Cook for 5-7 minutes until the vegetables are tender.

In a blender, blend the remaining corn and the half and half until it is pureed.

Add the chicken stock to the vegetables. simmer for a few minutes to reduce. Add the thyme and the pureed corn and half and half. Stir until thickened. Add Tobasco and salt and pepper.

Toss with the the fettucine, parm, bacon, and basil.

Rigatoni Isabella

This is one of my good friends FAV meal at a local restaurant...so we hunted down a recipe, added a little, took away a little, and she loved it! Trim the jalapenos as you see fit...we left in all the seeds and ribs, but it was pretty hot!

12 ounces of rigatoni, cooked, drained, and reserve some cooking liquid...you will need it!

6 tablespoons of butter

6 roma tomatoes, seeded and chopped

12 scallions, chopped

6 jalapenos, chopped

8 ounces of swiss cheese, shredded

8 ounces of fresh mozzerella...I used little boccatinis

6 tablespoons of fresh, chopped basil

salt and pepper

parm to garnish

one jalapeno, sliced in big rings for garnish

In a large pan, melt the butter and saute the tomatoes and scallions for a few minutes. Add the jalapenos, and continue to cook. Add the rigatoni and the swiss and mozzarella. Toss until the cheese melts. Add the basil and season with salt and pepper...if you need some cooking liquid...add it to help the cheese melt! Place on a large serving platter and garnish with parm and jalapeno.

Chorizo and Potato Tacos

This was SUPER yummy. You can use Mexican chorizo, but I used Spanish, which is so much less greasy, however, harder to find...at least here!

4 red skinned potatoes, cut into small chunks

olive oil

salt and pepper

2 medium yellow squash, diced

12 ounces of chorizo

2 medium tomatoes, diced

2 scallions, minced

1 jalapeno, minced...remove the seeds and ribs for less heat!

1/3 cup cilantro, chopped

corn tortillas

crumbled cotija cheese...if you can't find it use feta

sour cream and guacamole

Put the potatoes in a microwave safe bowl...add 3/4 cup of water. Cover with plastic wrap and cook for 5 minutes.

Heat the oil in a large pan. Add the squash, season with salt and pepper and cook for 3-4 minutes. Remove from the pan and add the chorizo...cook until starting to brown...drain excess fat if necessary. Add the potatoes and some cooking water to the chorizo...cook for 5 more minutes and season again with salt and pepper. Add the squash back to the pan and toss and let all the flavors meld.

Mix together the tomatoes, jalapenos, scallions, and the cilantro for a salsa.

Serve the meat mixture, salsa, and cotija cheese in corn tortillas! Add sour cream and guacamole if you want!

Grilled Flank Steak with Molasses BBQ Glaze

This is super easy! You can serve it sliced thinly or add some tortillas, shredded lettuce, tomatoes, and cheese for a different take on fajitas!

3/4 cup of molasses

1/3 cup of whole grain mustard

2 tablespoons of olive oil

flank steak

Mix the molasses, olive oil, and mustard in a large zip-lock baggie. Add the flank steak and rub to coat. Allow to marinate for at least two hours. Remove from the baggie and grilled until desired doneness. Let rest for 5 minutes before slicing against the grain!

Chicken Zucchini Alfredo

Caraleigh loves alfredo, and I don't...but this was light and was a little more healthy!

olive oil

4 cloves of garlic, minced

4 zucchini, thinly sliced in half-moons

4 boneless, skinless chicken breast cut into chunks, slated and peppered

salt and pepper

12 ounces of whole wheat fettuccine

1 tablespoon of flour

1 cup of cold skim milk

1/2 cup non-fat evaporated milk

1 cup grated parmesan

1/4 cup chopped fresh parsley

In a large pot of salted water...cook the fettucine...drain.

In a large skillet, over med-high heat, heat two tablespoons of olive oil. Add two cloves of garlic and cook for a minute...add the zucchini and cook until tender, stirring.

Remove the zucchini and add a few more tablespoons of olive oil to the pan. Add the chunks of chicken and one tablespoon of the garlic. Remove from the pan when cooked through.

Whisk together the flour and cold milk. In the same pan add a tablespoon of olive oil and the remaining garlic...cook for a minute. Add the milk and flour mixture...bring to a boil and stir until thickened. Add the evaporated milk and the parm...add the zucchini and the chicken. Toss to coat, add the fettuccine noodles. Season with more salt and pepper if needed.

Open Faced Tuna Sandwiches

These are perfect on a hot summer day!

Sandwich...

4 tuna steaks

salt and pepper

olive oil

3 teaspoons of herbs de Provence

white cheddar slices

1 ciabatta bread, cut into fourths, and halved horizontally

baby spinach

Mayonnaise...

1/2 cup of mayonnaise

1/2 cup finely diced sweet pickles

Use a grill pan or a regular grill...heat to medium high. Drizzle the tuna steaks with olive oil. Season all four with salt, pepper, and the herbs de Provence. Grill for three or four minutes on each side. Allow them to rest and then slices each steak into thick slices. Grill the ciabatta while the tuna steaks rest. Spread the mayonnaise on each side of the grilled bread. Top with the cheddar, steaks, and baby spinach. Sprinkle each sandwich with more salt and pepper.

Summer Orzo Salad

This salad just gets better after a day or two!

1 pound of orzo

1 bunch of asparagus, cut into thirds

1 tablespoon of dijon mustard

1/2 cup olive oil

2 lemons, juiced

salt and pepper

2 cups of halved red and yellow cherry tomatoes

1 cup of slivered almonds, toasted

1 red onion, minced

4 green onions, sliced

1/4 cup, chopped basil

6 ounces feta cheese, crumbled

Bring a large pot of water to boil and salt the water. Add the orzo...cook about 8 minutes...add the asparagus and cook for two more minutes. Drain and let cool.

Whisk together the olive oil, lemon juice, and the dijon mustard. Season with salt and pepper...add the remaining ingredients and toss...add the orzo and the asparagus. Add more salt and pepper if necessary!

Blackberry Jalapeno Glazed Pork Tenderloin

Super sauce...in the summer when there are fresh blackberries, use those as a garnish!

1/4 cup kosher salt

3 cups of warm water

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

3 tablespoons brown sugar

1 cup of ice cubes

2 pork tenderloins

In a gallon size zip-lock place the salt...add the water and let it dissolve...add the rest of the ingredients. Let the tenderloins brine for 20 minutes. Remove the pork and dry it. Rub with a drizzle of olive oil and sprinkle with salt and pepper. Grill over medium heat...about 6-7 minutes a side...when it is almost cooked begin basting with the glaze. Use the extra glaze as a dipping sauce.

Blackberry Jalapeno Glaze

1 tablespoon of butter

1-2 roasted jalapenos, seeded and minced

to roast the jalapenos, place in a hot cast iron skillet and let char on all sides, let cool and peel!

4 minced garlic cloves

1/2 cup seedless blackberry preserves

1 cup of red wine

1 tablespoon of cornstarch

1/4 cup red wine vinegar

Add butter to a saucepan and add the garlic and the jalapeno, saute for three or four minutes. Stir in the preserves and the wine. Simmer until reduced by half. Mix the cornstarch and the red wine vinegar...pour into the blackberry mixture and cook for 5-7 more minutes.

Hot Bar Nuts

These are perfect hot out of the oven, but they are still tasty weeks later, stored in a zip lock baggie!

Place 1 1/2 pounds of assorted nuts on a cookie sheet...I used a premium tub of nuts from Sam's...it was pecan, cashews, hazel nuts, almonds, etc. Bake at 350 degrees for 10 minutes until light brown.

In a large bowl place the following...

2 tablespoons of fresh, chopped rosemary

1/2 teaspoon of cayenne

1 tablespoon of brown sugar

2 teaspoons of koser salt

2 tablespoons of butter

Place the hots nuts on top of the ingredients and toss!

Slow Cooker Brisket Sandwiches

The beer really makes a great sauce!

1 5-6 pound brisket

6 cloves of garlic, peeled and smashed

1 (12 ounce) dark beer

4-6 stalks of celery, cut into large pieces

2/3 cup brown sugar

1/2 cup of tomato paste

1/2 cup red wine vinegar

1/3 cup dijon mustard

1/3 cup of soy sauce

2 bay leaves

1 teaspoon of paprika

Place the brisket in a crock pot. Top with the garlic...place the celery all around the brisket. Pour the beer over the meat. Mix all the remaining ingredients and pour over the meat. Cook on low for 8 hours or on high for 6 hours. Remove the meat and let rest for 5 to 10 minutes before slicing. Serve on hamburger buns and drizzle with the sauce.

Cream Cheese Pound Cake

This is perfect for the beautiful summer berries!

1 cup of room temp butter

8 ounces of room temp cream cheese

2 1/2 cups of sugar

6 eggs

3 cups of cake flour

1/4 teaspoon of salt

1 1/2 teaspoons of vanilla

Cream the butter and cream cheese. Gradually add the sugar. Add the eggs one at a time. Add the vanilla and the salt. Add the flour slowly...stirring until just combined. Pour into a greased Bundt pan. Bake at 350 degrees for an hour and 50 minutes.

Chicken and Waffles

I have made chicken and waffles before, but this one was better...not so heavy because the chicken is not fried.

8 slices of bacon, cooked and kept warm

12 skinless chicken tenders

salt and pepper

olive oil

whole grain waffle mix (I used Fiber One)

1/4 teaspoon of nutmeg

1/4 cup of grated parmesan

2 tablespoons of butter

2 tablespoons of flour

1 teaspoon fresh, chopped rosemary

1 cup of chicken stock

salt and pepper

1/3 cup of maple syrup

Make the waffle mix according to the directions on the box. Add the nutmeg and parm. Heat a large skillet over medium high heat. Drizzle with a couple of turns of olive oil. Season the chicken tenders with salt and pepper. Saute the chicken tenders, until cooked through...5 minutes or so on each side. Make the waffles as the chicken is cooking. When the chicken is done, remove from the pan and add the butter. Sprinkle in the flour and whisk together for one minute, add the rosemary and continue to whisk for one more minute...slowly add the chicken stock. Cook until thickened. Season with salt and pepper and whisk in the syrup.

To assemble....place the waffles on a plate, top with three chicken tenders, top with two pieces of bacon, and drizzle with the gravy.

Bacon Wrapped Chicken with Bleu Cheese and Pecans

The gravy is really good!

4 boneless, skinless chicken breast, flattened slightly

salt and pepper

1 cup of bleu cheese crumbles

1/4 cup toasted, chopped pecans

2 green onion, chopped...white and green

8 slices of bacon

2 tablespoons of butter

2 tablespoons of flour

1 cup of chicken stock

1/2 cup of half and half

2 tablespoons grainy mustard

Lay the chicken breast out and sprinkle with salt and pepper, bleu cheese, pecans, and scallions. Carefully roll them up and wrap each piece of chicken with two pieces of bacon. Place on a cookie sheet with the ends of the bacon on the bottom to help keep the chicken rolled up. Bake in a 375 degree oven for 40 minutes. Turn on the broiler and let the bacon crisp up at the end of the cooking period.

In a small saucepan melt the butter. Whisk in the flour and cook for two minutes. Whisk in the chicken broth...cook on medium until thickened. Add the mustard and the half and half until combined. Season with salt and pepper.

Chicken with Herbed Goat Cheese and Sun Dried Tomatoes

I have a garden full of herbs right now, and this was a great way to use some up!

4 chicken breast, bone-in with the skin

4 ounces of goat cheese, room temperature

1 tablespoon of chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh flat leaf parsley

1/3 cup drained, chopped sun-dried tomatoes

olive oil, salt, and pepper

Mix the goat cheese, the herbs, and the sun dried tomatoes. Pat the chicken dry and loosen the skin carefully leaving on side attached. Stuff each chicken breast with a quarter of the goat cheese mixture. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 for 45 minutes.

Macadamia and Panko Crusted Tilapia

Again...you fish haters...this would be great with chicken as well.

1/2 cup oj

1/4 cup white wine

1 small shallot, finely chopped

10 tablespoons of butter

salt and pepper

1 cup of macadamia nuts, toasted and chopped

1 cup of panko

2 eggs

4 pieces of tilapia

1/2 cup vegetable oil

In a small saucepan add the oj, wine, and the shallot. Bring to a boil and cook until reduced...10-12 minutes. Lower the heat and whisk in 6 tablespoons of butter, one tablespoon at a time. Season with salt and pepper.

Place the macadamia nuts and 1/2 cup of panko bread crumbs in a food processor and process until coarse. In a shallow bowl beat the two eggs, in another bowl add the remaining panko crumbs and the nut mixture. Season the fish with salt and pepper. Dip in the eggs and then coat with the panko mixture. Heat two tablespoons of butter and half the oil...cook the first two pieces of fish. Add the remaining butter and oil and cook the other two pieces of fish.

Israeli Couscous Salad

This recipe calls for Israeli Couscous (the big huge ones), but I think if you can only find regular couscous it would be fine...this is the best...the fresh herbs really make it!

2 tablespoons of olive oil

2 cups of Israeli couscous

4 cups of chicken broth

1/4 cup chopped flat leaf parsley

2 tablespoons chopped fresh rosemary

1 1/2 teaspoons chopped fresh thyme

1 granny smith apple, diced

1 cup dried cranberries

3/4 cup toasted, slivered almonds

In a medium saucepan heat the olive oil on medium heat...add the couscous and stir until all the grains are toasted...three to five minutes. Add the chicken broth and boil. Simmer for 12 minutes until the liquid is evaporated..stirring throughout. Place cooked couscous in a large bowl and add the rest of the ingrdients. Toss with the following vinaigrette...

1/4 cup apple cider vinegar

3 tablespoons of maple syrup

1 tablespoon of salt

1/2 teaspoon of pepper

1/2 cup olive oil

Deconstructed Lasagna

This is super awesome...has to be the extra fun noodles!

1 pound of long fusilli

olive oil

salt and pepper

1 pound of ground beef

1 carrot, peeled and finely chopped

1 onion, diced

3 cloves of minced garlic

1 cup of beef broth

28 ounces of crushed tomatoes

1/4 cup chopped fresh basil

1 cup ricotta cheese

1/4 cup chopped flat leaf parsley

2 tablespoons of butter

2/3 cup of grated parm

Place a few tablespoons of olive oil in a large skillet. Brown the ground beef. Add the onion, carrot, and garlic. Season with salt and pepper. Cook for 5-6 minutes until the vegetables are softened. Add beef broth, tomatoes, and the basil. Let mixture simmer. In a small bowl stir together the ricotta, parsley, and some salt and pepper. Boil the noodles, when they are ready, drain and toss with butter. Add the parm and noodles to the meat sauce. To serve...place a scoop of the ricotta in the bottom of the bowl, top with the meat sauce noodle mixture...top with a little more parm.

Hamburger Stroganoff

This is really good, and super simple...let your sour cream sit at room temp for a while, and it will keep your sauce from breaking.

1 pound ground beef

8 ounces of sliced mushrooms

1 onion, chopped

3 cloves of minced garlic

2 tablespoons flour

1 can of beef broth

1 can of cream of mushroom soup

2 tablespoons of worcestershire sauce

salt and pepper

1 cup of sour cream

1 teaspoon of horseradish

egg noodles

In a large skillet, brown the ground beef, onion, garlic, and mushrooms. Drain if necessary. Stir in the flour and cook for two minutes. Stir in the broth, soup, worcestershire, and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 15 minutes, stirring occasionally. In a small bowl combine the horseradish and the sour cream. Add to the beef and mushroom mixture. Serve over the egg noodles.

Meatball Lasagna

This is different, but super fun because it has meatballs in it! I just use the ones from Sam's...they are nice to have on hand in an emergency!

1 (15 ounce) ricotta

1 (8 ounce) onion and chive cream cheese, room temp

1/2 cup chopped, fresh basil

1/2 teaspoon garlic powder

salt and pepper

1 egg

2 cups of mozzarella

1 cup shredded parm

2 jars of spaghetti sauce

1 package of egg roll wrappers

60-64 frozen, cooked meatballs

Stir first six ingredients together. Stir in 1/2 cup mozzarella and 1/2 cup of parm. Spray a 9x13 with PAM...pour a layer of sauce in the bottom of the pan. Top with a layer of egg roll wrappers, then a layer of meatballs, top with sauce, then a layer of the ricotta mixture...repeat ending with sauce. Top with remaining cheeses. Cover with foil and bake at 350 degrees for obe hour. Remove foil and cook for ten more minutes. Let rest for 15 minutes before serving.

BBQ Sandwiches

I love the sauce for this one!

one (2 1/2 pound) boneless chuck roast

2 medium onions, sliced

1 can of Coke

1/3 cup of Worcestershire sauce

1 1/2 Tablespoons of apple cider vinegar

1 1/2 teaspoons of beef granules

3/4 teaspoon dry mustard

3/4 teaspoon chili powder

1/2 teaspoon cayenne pepper

4 cloves of minced garlic

1 cup of ketchup

1 tablespoon of butter

hamburger buns

Place roast in a crock pot sprayed with PAM, and top with the onions. In a bowl mix together the Coke through garlic. Reserve one cup of the sauce. Pour the remaining over the roast and cook on high for six hours or low for nine hours. Remove the meat and shred. Heat the reserved Coke mixture with the ketchup and butter over low heat. Toss with the meat and serve on the buns.

Philly Cheese Steak Stuffed Garlic Bread

I don't even know where to start...this is just stupid good!

one round loaf of bread

1/2 cup olive oil

3 cloves of garlic minced

2 tablespoons of chopped, fresh rosemary

1 pound of thinly sliced yellow onions

1 pound very thinly sliced sirloin steak

salt and pepper

1/4 cup red wine

8 slices of provolone cheese

Slice a circle out of the top of the bread...remove chunks of bread, leaving just a shell.

In a large skillet heat 6 tablespoons of olive oil...stir in the garlic and the rosemary-toss the bread chunks in the olive oil mixture. Cook for two minutes. Place the bread shell and the chunks tossed with olive oil on a cookie sheet. Bake at 375 degrees for 10-15 minutes until they are all lightly browned and so is the shell. In the same skillet add two more tablespoons of olive oil. Add the onions, carmelize over low heat...15-20 minutes. Remove onions and add the steak to the skillet...cook for 4 minutes. Season with salt and pepper, add the wine and cook for two minutes...toss with the reserved onions. Spoon half of the steak/onion mixture into the bread bowl, top with half the croutons, and then half the cheese. Spoon the remaining steak/onion mixture into the bread bowl, top with croutons, and then the last slices of cheese. Bake for 5-10 minutes...until the cheese is bubbly. Let sit for 5 minutes and slice into wedges to serve.

Holiday Brisket

This is just a regular brisket...no need to save it for a holiday, but it is extra yummy...especially the sauce!

1 (five pound) beef brisket

1 (12 ounce) jar apricot preserves

1 bottle (10 ounces) of A.1 steak sauce

1 cup of ketchup

1/2 cup brown sugar

2 large yellow onions, sliced

Place meat in a large roasting pan. Mix the preserves, A.1, ketchup, and brown sugar. Add the onions and coat them in the sauce. Pour over the top of the meat. Cover the roasting pan with foil and cut a few slits in the top to vent. Bake for 3 1/2 to 4 hours at 350 degrees. Let stand for 10 minutes and then slice...serve with the onions.

Crock Pot Fajitas

When I found this recipe a million years ago I didn't even have a crock pot! It just sounded so good that I had to go buy one. I still love it. Unlike some crock pot recipes, I really think this one is best if you stir it every once in a while...the beans need a little help!

3-4 pound roast, coated in chili powder...don't be scared, it adds flavor, not heat!

one yellow onion, chopped

2 1/2 cups dry pinto beans

2 cans of Ro-Tel

1 can of cream of mushroom soup

2 cans of green chiles

1 teaspoon of oregano

salt and pepper

water to almost cover

Spray the crock pot with PAM and place the roast in the crock. Add the remaining ingredients in the above listed order. Cook on low for 12 hours. Stir throughout the day...break up the meat and serve with tortillas and grated cheddar.

BBQ Shredded Beef Sandwiches

The hardest part of this recipe was me trying to figure out to make the coffee in the coffee pot! If it would have called for Diet Coke I would have been in business!

1 (5 pound) beef chuck roast

4 slices of bacon, chopped into pieces

1 onion, chopped

2 tablespoons chili powder

1 tablespoons of paprika

1 1/2 cups of brewed coffee

1 1/2 cups ketchup

3/4 cup brown sugar

2 tablespoons brown, spicy mustard

1 tablespoon Tabasco

1 tablespoon of apple cider vinegar

1 teaspoon of liquid smoke

salt and pepper

hoagie/hamburger buns

Spray crock pot with PAM. Place the roast in the crock pot. In a large skillet cook the bacon until crisp. Remove the bacon and place on top of the roast. Cook the onion in the remaining bacon grease for about five minutes...add the chili powder and paprika...cook for about 30 seconds. Stir in the coffee, ketchup, brown sugar, and 1 tablespoon of mustard....simmer for 10 minutes, until it reduced by half. Add half of the sauce to the crock pot. Cook on low for 9-10 hours or on high for 5-6 hours. Remove the cooked meat from the crock pot, skim the fat off the top of the remaining sauce in the crock pot. Take the skimmed cooking liquid and add it to the reserved sauce. Add the remaining mustard, hot sauce, vinegar, and liquid smoke, mix well. Pull the meat into large chunks and toss with 1 1/2 cups of the sauce...let it sit until it absorbs most of the sauce. Season with salt and pepper and serve on the buns...top with the extra sauce.

Drunken Steak

How could this not be good?

1 cup of light rum

1/2 cup of soy sauce

2 tablespoons of brown sugar

1 tablespoons of grated ginger

2 garlic cloves, minced

2 green onions, chopped (green and white parts)

1 flank steak (about a pound and half)

Whisk together rum, soy sauce, brown sugar, ginger, and garlic. Take 1/4 cup of the mixture and place in a small bowl and add the scallions. Add the flank steak to a baggie and cover with the remaining rum mixture. Let marinate for 1 to 4 hours. Remove the steak from the marinade and grill until desired doneness. Let rest for 5 minutes and ct against the grain. Drizzle with the extra rum sauce.

Pam's Enchiladas

Pam did my nails in Lubbock. She totally rocked and so do these yummy enchiladas!

1 pound of ground beef

1 medium onion, chopped

1 cup of shredded cheddar cheese

16-24 corn tortillas

Brown the meat and onion and drain. Add the cheddar, stirring together. Roll the tortillas with the meat mixture, dividing the meat mixture equally among them. You can also layer! Place in a 9x13 pan, sprayed with PAM.

In a small sauce pan combine the following...

1/2 pound velveeta, cubed

1 can of cream of chicken soup

5 ounces of evaporated milk

2 cans of green chiles

Stir over medium heat until the cheese is melted. Pour over the enchiladas. Bake at 350 degrees for 30 minutes until hot and bubbly!

Catalina Pot Roast

This was a Supper Thyme recipe, but I've made a few changes...super easy and yummy!

one yellow onion, sliced

one two-three pound chuck roast

1/2 teaspoon salt

1/2 teaspoon pepper

3 teaspoons dried parsley flakes

1 cup of Catalina dressing (I use fat-free)

Place onions in a crock pot sprayed with PAM. Top with the roast. Mix together the remaining ingredients and pour over the roast. Cook on low for 7 hours.

Beef Brisket

Here is what I love about a brisket...you have it for dinner, and then there is plenty of meat the next day for a sandwich or to put on top of a spinach salad! After you read the ingredients you will see what I love about this recipe...red wine, baby!!!!

2 large yellow onions, sliced

1 four pound beef brisket

1 can of french onion soup

1 1/2 cups of red wine

3/4 cup of ketchup

1/2 cup brown sugar

1 package of dry onion soup mix

Place onions in a roasting pan. Top with the brisket. Mix together the remaining ingredients and pour over the brisket. Cover the pan really well with foil and cut a few slits in the top. Bake at 350 degrees for 3 1/2- 4 hours. Allow the meat to rest, covered for about 10 minutes. Slice and serve with the onions and pan sauce.

Creamy Tacos

This is Kim's recipe...I have been making it forever...I LOVE IT! It is super easy and you probably have all the ingredients in your pantry right now! I have changed the recipe a little, but I don't think she will mind!

2 pounds of ground beef

1 can of Ro-Tel

2 cans of Ranch Style Beans

1 can of pinto beans, drained

1 pound of velveeta, cubed

flour tortillas

Brown the meat and drain. Add the remaining ingredients. Cook over medium heat until the cheese is melted. Serve with warmed tortillas.

You can totally half this recipe. On Kim's recipe it originally said to serve it over chips with lettuce, onions, and tomatoes...like a hot taco salad!

Meatloaf with My Secret Sauce

I am pretty sure there is nothing Fowler loves more than this meatloaf for dinner! When he was three he asked what was for dinner, and I told him meatloaf. When I served it to him, he asked what was on top? Being vague on purpose...I just wanted him to eat, not discuss the meal...I said it is just sauce. He loved it and he turned around and looked at me and said...is that your secret sauce?? Well, of course, it was...who doesn't love secret sauce??!!!??? It has been meatloaf with secret sauce ever since...I don't even know what the real name is! I have made it soooo many times I don't even measure the ingredients for the sauce anymore!

1/2 cup of ketchup (if you know Fowler, this is what he loves about the sauce!)

1/3 cup apple cider vinegar

3 tablespoons brown sugar

1/2 beef bouillon cube or 1 teaspoon of granules

1 1/4 pounds of ground beef

2 teaspoons onion powder

1 cup of breadcrumbs

salt and pepper

1 cup of evaporated milk

Combine the first four ingredients in a saucepan...cook over medium heat until the brown sugar and the beef bouillon cube dissolve.

Combine the hamburger meat and the next four ingredients. Shape into six small loaves and place on a lined cookie sheet. Top each loaf with some secret sauce! Bake at 350 degrees for 45 minutes!

French Dip Sandwiches

The best thing about this recipe...you make it in the crock pot and it DOESN'T heat up the kitchen...this recipe is so on the summer rotation!

1 (3-4 pound) chuck roast

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

4 peppercorns

3 teaspoons of chopped fresh rosemary

1 teaspoon thyme

2 teaspoons garlic powder

1-2 cans of beef stock

hoagie rolls

Place the roast in the crock pot. Combine the soy sauce, bouillon cube, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour over the roast and add as much beef stock to almost cover the roast. Cook on low for 7 hours. Remove the roast and shred. Place on the hoagie rolls and use the sauce in the crock pot for a dipping sauce.

BBQ Flank Steak with Chutney-Bourbon Glaze

The chutney is in the grocery by like the A-1 and worcestershire sauce. You can use any flavor, but you will usually find mango chutney...which is like basic flavor base of chutney.

Combine the following...

1/3 cup of chutney

1/3 cup of pineapple juice

3 tablespoons of bourbon

2 tablespoons of rice wine vinegar

2 tablespoons of Tobasco

salt and pepper

3 minced garlic cloves

Combine the marinade with a flank steak and allow it to marinate for a couple of hours. Remove the flank steak, and reserve the marinade. Grill the flank steak to desired doneness. Bring the reserved marinade to a boil and cook for two minutes. Cut the flank steak against the grain into thin slices after it reset for 10 minutes. Serve with the dipping sauce.

Indiana Pork Tenderloin Sandwich

I have no idea why it is called this..I think the article said they serve it at the Indy 500, anyway, it was really good! I also think you could use chicken breast.

one pork tenderloin cut into long thin slices (the length of the tenderloin)

2 eggs

2 cups of buttermilk

3 cloves of roughly chopped garlic

salt and pepper

1/4-1/2 teaspoon of cayenne pepper.

Mix the buttermilk, eggs, garlic, salt, pepper, and cayenne pepper. Add the pork slices and marinate for four hours to overnight.

2 sleeves of saltine crackers, crushed

2 cups of Wondra flour

oil for frying

buns

mustard, mayo, red onions, tomatoes, dill pickles, and lettuce

Place the crushed saltines in one pie plate and the Wondra in another. Pull the pork out of the buttermilk mixture, and reserve the mixture for battering. Dip the pork in the Wondra, back in the buttermilk, and then bread with the saltines. Fry in batches in a heavy bottomed pan for about three minutes per side. Serve on the buns with all the toppings!

The oil should be about 360 degrees...just toss a piece or two of the crushed crackers in the hot oil...you will know when it is ready if the crackers float, not sink to the bottom!

Mac and Cheese

This is a little bit different mac and cheese recipe...it isn't baked. The recipe calls for sharp white cheddar, but I have used a mixture of millions of different cheeses...it is a great way to use up what is sitting around!

2 eggs

one can of evaporated milk

four or five dashes of Tobasco

2 teaspoons of salt

1/2 teaspoon of pepper

1 teaspoon of dry mustard, dissolved in 1 teaspoon of water

one pound of macaroni (I use whole wheat!)

3 cups of grated sharp white cheddar

3 tablespoons of butter

Mix together the eggs, evaporated milk, Tobasco, salt, pepper, and dry mustard. Boil the macaroni, when it is cooked, drain it, and return it to the pot. Toss with the butter. Pour in half the milk mixture and half the cheese. Stir to melt the cheese over LOW heat, when the cheese is melted add the remaining milk mixture and the remaining cheese. Stir until combined and cheese is well melted and serve!

Plum Glazed Pork

This was super easy, fun, and everybody loved it! I had never used plum sauce before, but it in the asian foods aisle!

1/2 cup plum sauce

the juice of one lime

4 green onions, minced (white and green parts)

4 cloves of garlic minced

2 teaspoons freshly grated ginger (just buy a big knob, peel it, and what you don't use throw in the freezer and use anytime just from frozen!)

salt and pepper

1 pork tenderloin

Mix together the plum sauce, lime juice, green onions, garlic, and ginger. PLace pork in a 9x13 dish lined with foil. Salt and pepper it. Pour the glaze over the tenderloin. Bake at 375 degrees for 40 minutes. Allow it to rest before cutting.

Monkey Bread

I usually put this together as late as I can before bed! It will look like it is super over-risen, but it is fine!

one package of Rhodes rolls (still frozen)

one package of vanilla or butterscotch pudding

2 sticks of butter, divided and melted

1 cup brown sugar

1-2 teaspoons of cinnamon

1 1/2 cups of pecans, chopped

In a bundt pan sprayed with PAM, make one layer of Rhodes rolls...about half way up the pan. Sprinkle with half the brown sugar, half the pudding, half the cinnamon, half the pecans, and half of one stick of butter melted. Top with more Rhodes rolls and sprinkle with the remaining brown sugar, cinnamon, pudding, pecans, and other half of the melted stick of butter. Cover with a dish towel and place on a cookie sheet. The next morning pour the other stick of melted butter over the rolls...trying to cover the dry looking spots. Bake at 350 degrees for 45-50 minutes. Let rest for five minutes and invert onto a pan.

Smokies A LaCreme

This is a recipe from my sweet sorority sister, Traci. The day you serve this--it's not the day to be on any kind of diet!

one package of little smokies

2 pounds of frozen shredded hash browns, thawed

32 ounces of sour cream

4 cups of shredded sharp cheddar cheese, divided

1 1/2 tablespoons of onion powder

2 cans of cream of chicken soup

Spray a 9x13 inch pan with PAM. Cover the bottom of the pan with the package of little smokies. In a large bowl mix together the hash browns, sour cream, 3 cups of cheddar, onion powder, and the soup. Pour over the little smokies and top with the remaining cheese. Bake at 350 degrees for 50 minutes covered. Uncover and bake for 10 more minutes until lightly browned and bubbly.

Coconut Shrimp Beignets

At the end of the day appetizers are my FAVORITE part of any meal!!!! These are off the charts and are so worth pulling out a big pot, filling it with oil, and frying!

Dipping Sauce...

olive oil

1 jalapeno, chopped finely

I leave the seed and veins in, but that just depends on hot you want the sauce to be!

1 cup of apple jelly

2 tablespoons of apple cider vinegar

2 tablespoons of whole grain mustard

2 teaspoons of Tobasco

Add a few teaspoons of olive oil to a small sauce pan...add the jalapeno and cook over medium heat for a minute or two. Add the remaining ingredients and allow the jelly to melt and all the ingredients to combine. Set it aside. Personally, I like the sauce a little warm!

1 pound of shrimp, cooked and chopped into small pieces

2 cups of flour

salt and pepper

1 cup of coconut

1/3 cup chopped green onions, white and green part

1 tablespoon of baking powder

1 bottle of beer...I try to use a regular beer, not a light one..we usually have real Coors

Vegetable oil for frying

Heat the oil to 360 degrees.

In a medium bowl add the flour, coconut, scallions, shrimp, baking powder, salt, and pepper. Mix together. Slowly add the beer and mix completely. Using a smallish cookie scoop, drop balls of batter gently into the oil. Turn them so they brown on all sides. Transfer to a cookie sheet lined with paper towels. You can leave them in a 200 degree oven, keeping them warm as you cook the beignets in batches.

Neiman Marcus Bars

I have no idea why these are called Neiman Marcus Bars. However, I will never forget the first time I had one! It was in the fall of 1988, and one of my fav friends from high school, Grady, had his mom make us some for a bus ride to Austin to watch Permian play in a play-off game. The bus ride is a time I will never forget and every time I make these I think about my sweet friends, The Spectators!

1 yellow cake mix

1 egg

1 stick of butter at room temp

Mix together (it will be really thick!) and press into a lightly greased 9x13 pan.

Cream together...

8 ounces of cream cheese at room temp

4 cups of powdered sugar

2 eggs

Pour over the cake mix layer. Bake at 350 degrees for 45 minutes, until golden brown. It will poof up, and as it cools it will deflate!

Fresh Pesto Pasta Salad

This is a fresh tasting pasta salad! Add some chicken and you have a complete meal.

16 ounces of small shell pasta, cooked and drained

1/3 cup red wine vinegar

1 tablespoon of sugar

1 teaspoon pepper

1/2 teaspoon salt

2 tablespoons dijon mustard

3 minced garlic cloves

3/4 cup olive oil

1 cup chopped fresh basil

4 ounces shredded parmesan cheese

1/2 cup toasted pine nuts

a pint of yellow grape tomatoes (any baby tomato will do here!)

Whisk together the vinegar and the next five ingredients. Slowly incorporate the olive oil. Toss the pasta with the dressing. Add the basil, parm, pine nuts, and tomatoes. Toss and chill.

Cobb Chicken Salad

This makes a great sandwich filling! You feel like you are eating a Cobb Salad on a bun!

1/2 cup mayo

5 ounce bleu cheese

2 tablespoons of lemon juice

2 hard boiled eggs, chopped

1 avocado, diced

salt and pepper

5 cups of diced, cooked chicken breast

5 slices of bacon, crumbled

Mix mayo, cheese, and lemon juice. Add the eggs, avocado, and chicken...toss gently to coat. Season with salt and pepper. Add the bacon. Serve on a baquette.

Buffalo Chicken Salad

This makes a great light dinner on a warm summer night!

1/2 cup of mayo

5 ounces of bleu cheese

3-5 tablespoons of Tobasco

2 celery ribs, thinly sliced

1 carrot, peeled and finely chopped

salt and pepper

5 cups of cooked, diced chicken

Combine the mayo, cheese, Tobasco, celery, and carrots. Add the chicken and toss to coat. Season with salt and pepper...serve on onion rolls.

Marinated New Potatoes

The great thing about this dish is that it is able to sit out because it does not have any mayo in it!

2 pounds of small red potatoes, cut into 1/4 inch slices, cooked until fork tender

2 envelopes of Italian dressing mix

1 bunch of green onions, chopped (green and white parts)

3 tablespoons of chopped flat leaf parsley

In a small bowl mix the dressing according to the directions. Add the green onions and the parsley. Toss the potatoes in the dressing mix and allow them to marinate for two to three hours.

Red Potato Salad

This is a great summer side dish!

3 pounds of small red potatoes, diced and cooked until fork tender

Dressing ingredients...

1/2 cup chopped fresh chives

2 tablespoons of finely chopped onion

1 teaspoon of sugar

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup light sour cream

1/2 cup plain low-fat yogurt

2-3 tablespoons of mayo

2 teaspoons fresh lemon juice

1 tablespoon dijon mustard

Whisk together all dressing ingredients. Toss with the potatoes. Chill for two to three hours to allow the potatoes to cool and the flavors to meld.

Cobb Pasta Salad

This is hands down Roger and Caraleigh's favorite thing to eat...except cookies probably! Anyway, I got the recipe a million years ago from my friend Mallory...her mom made it for us one weekend when we went to visit. I have changed the dressing over the years, but the basic ingredients are the same. The totally crazy things is I ran into Mallory last summer when we were picking our kids up at camp...Caraleigh and her daughter, of course, turned out to be the best of buddies!!!

1 pound of cooked pasta (any shape, and I use whole wheat these days!)

2 cups of cooked, diced chicken (rotisserie is good here!)

1 pound of cooked, crumbled bacon

3 cups of fresh baby spinach

4 ounces of bleu cheese

a couple of handfuls of cherry or grape tomatoes

Toss all the ingredients in a big bowl and toss with the following dressing.

3 tablespoons of dijon mustard

1/3 cup of red wine vinegar

1/2 cup-3/4 cup of olive oil...I like mine a little more tangy, so I use less oil

salt and pepper

2 tablespoons of brown sugar

4 cloves of minced garlic

Pork Tenderloin Stuffed with Sun Dried Tomatoes and Spinach

I think the original recipe was with chops, but I just like a tenderloin more! Plus, it is way easier to stuff!

olive oil

3 minced cloves of garlic

6 sun dried tomatoes, chopped

1 (10 oz) bag of frozen spinach, thawed and water squeezed out

salt and pepper

1/4 teaspoon of thyme

3 ounces of goat cheese

1/3 cup of room temp cream cheese

2 pork tenderloins

In a medium sauce pan add some olive oil. Add the garlic and cook for about a minute. Add the tomatoes, spinach, salt, pepper, and thyme. Cook for a couple of minutes. Add the goat cheese and cream cheese.

Cut the tenderloins lengthwise, but not through to the bottom. Fill each tenderloin with half of the filling. Yo can tie the tenderloin up with kitchen twine, or just gently move them to a cookie sheet lined with foil. Bake t 375 degrees for 35-40 minutes.

Italian Chicken Breast

I think my mother-in-law made this for us on one of our visits years ago....it is still a favorite at our house.

1 pound of breakfast sausage

1 cup of sliced mushrooms

3 cloves of garlic, minced

3 (8 oz) cans of tomato sauce

1 (6oz) can of tomato paste

2 teaspoons of Italian seasoning

4 chicken breast

1 cup of mozzarella

one pound of cooked spaghetti noodles

Brown the sausage...remove the sausage and add the mushrooms and the garlic. Add the tomato sauce, paste, sausage, and the italian seasoning. Simmer for about 15 minutes. In a 9x13 pan sprayed with PAM place the chicken breast. Cover with the sauce and top with the cheese. Bake covered at 350 degrees for 40 minutes. Uncover and bake for 5 more minutes, serve over the spaghetti noodles.

Cheesy Baked Tortellini

This is super easy when you are on the go. You can make it in the morning, and just toss it in the oven when you get home. If your peeps need meat, I have done two things...one, added pre-made meatballs (like the ones from Sam's), two...just brown up a pound of ground beef and put either between the tortellini and the cheese mixture.

one jar of spaghetti sauce

1 pound of cheese tortellini ( I just throw them in there frozen!)

15 ounces of ricotta

1 egg

1 teaspoon of garlic powder

1 teaspoon of onion powder

salt and pepper

1/2 cup grated parmesan

2 cups shredded mozzarella

Spray a 9x13 pan with PAM...place the tortellini in the bottom of the pan. In a small bowl mix the ricotta, eggs, garlic powder, onion powder, salt and pepper, and the parm. Spoon over the tortellini. Pour the jar of spaghetti sauce over the cheese mixture and top with the mozzarella. Place in a 350 degree oven and bake until hot and bubbly...about 30 minutes.

Pork Chops in Mustard Sauce and Cheddar Mashed Potatoes

This meal will take you 30 minutes from start to finish, and it is super good...how could it not be...cheddar mashed potatoes!!!! Just add a little steamed broccoli or asparagus, and you have a full meal!

4 pork chops

salt and pepper

couple of turns of olive oil

1 1/2 cups of white wine

1/3 cup of honey

1/4 cup of dijon mustard

Sprinkle the chops with salt and pepper. Heat the oil in a large skillet. Brown the chops on both sides (about three minutes) and remove from the pan. Add the wine, honey, and dijon. Bring to a boil and cook for 3 minutes. Return the chops to the pan, reduce the heat, and simmer for 12 minutes turning the pork chops once.

Cheddar Mashed Potatoes....not usually a fan of frozen mashed potatoes, but if you do not have the patience or the time...once you add all these ingredients they are pretty good. Personally, I just throw two cubed russett potatoes in some boiling water, skins and all, boil til tender, mash , and then add the rest!

Prepare one bag of frozen mashed potatoes according to the directions. Stir in 1/2 cup of garlic and herb Aloutte and 1/2 cup shredded sharp cheddar cheese.

Molasses Grilled Pork Tenderloin

You will really get a better flavored tenderloin if you let this marinate overnight!

Combine the following...

1/2 cup of molasses

1/4 cup coarse-grained dijon mustard

2 tablespoons of apple cider vinegar

1 teaspoon of salt

1/2 teaspoon of pepper

Pour over two pork tenderloins or four pork chops in a baggie...allow to marinate overnight. Grill or bake. Bake at 375 for 30 minutes...basting the pork throughout the cooking process.

Apple-Stuffed Tenderloin with Praline-Mustard Glaze

Seriously...pralines for dinner? I am in!

1/4 cup raisins

1/3 cup of bourbon

2 pork tenderloins

salt and pepper

1 granny smith apple, thinly sliced

1 yellow onion, thinly sliced

3-4 garlic cloves, minced

2 tablespoons fresh rosemary, chopped

1/4 cup maple syrup

2 tablespoons brown sugar

2 tablespoons dijon mustard

Combine the raisins and the bourbon in a small bowl...microwave for 30 seconds, cover with plastic wrap and let steep for one hour.

Cut each tenderloin down the center lengthwise, but not all the way through. Salt and pepper the tenderloins. Alternate apple and onion slices down the center. Top the slices with sprinkles of garlic, rosemary, and then the raisins. Close the tenderloins...you can use some kitchen twine at this point, but if you don't have any...they will be fine! Place on a cookie sheet lined with foil...

Stir together the syrup, brown sugar, and mustard. Brush half the mixture over the tenderloins, close up the foil and bake in a 325 degree oven for 25 minutes. Open the foil up, and baste with the remaining syrup mixture....close the foil and bake for 20-25 more minutes.

Grilled Coriander Pork Chops

This recipe is from my friend Jennifer Searls. We met her and her sweet husband, John, in Odessa and then they moved to Lubbock not long after we did! Since we were new to town and they had lived there before they totally showed us the ropes. Jennifer is totally responsible for my long fall into my love for red wine....she will always have a special place in my heart for that!!!! Every time I make these pork chops I think of them!

3 cloves of garlic roughly minced

1 tablespoon of coriander seeds, crushed

1 tablespoon of coarsely ground black pepper

1 tablespoon of brown sugar

3 tablespoons of soy sauce

Combine all these ingredients and rub all over four large pork chops, and allow to marinate for 30 minutes. Grill.

Cajun Pork Tenderloin

I have had this recipe for forever!!! It is really good with some baby red potatoes roasted in garlic, olive oil, salt, and pepper.

Combine the following...

3 tablespoons of paprika

1 teaspoon of cayenne pepper

2 tablespoons of garlic powder

2 teaspoons of oregano

2 teaspoons of thyme

1 teaspoon of kosher salt

1 teaspoon of pepper

1 teaspoon of cumin

1/2 teaspoon of nutmeg

Rub the seasoning mixture all over two pork tenderloins. Bake at 350 degrees for 35-40 minutes. Allow the tenderloins to rest before you cut them!

Wildfire Horseradish Crusted Pork Chop

You have to be willing to splurge on a stick of butter for these chops, but get some big double cut pork chops from a butcher, and it will be well worth it!

3 cloves minced garlic

1 tablespoon fresh chopped rosemary and thyme

2 tablespoons olive oil

salt and pepper

Combine the above ingredients and place in a large baggie...add four large pork chops and turn them to coat. Marinate overnight in the fridge.

Horseradish Crust...

1 stick of room temp butter

6-8 tablespoons of horseradish

salt and pepper

1 cup of breadcrumbs

Mix together and set aside.

Remove the chops from the baggie. Heat some olive oil in a large oven proof skillet. Brown the pork chop on one side, turn, and carefully press a fourth of the crust mixture on the top of each pork chops. Place in a 450 degree oven until the crust is brown and the chop is cooked to desired doneness.

Pork Chops in Onion Gravy

These pork chops are just asking for a mashed potato as a side!

4 thick cut pork chops

salt and pepper

1/4 cup of flour

2-3 tablespoons of olive oil

2 yellow onions, thinly sliced

1/2 cup beer

1/2 cup beef broth

1 teaspoon cornstarch

2 tablespoons of water

Sprinkle the chops with salt and pepper. Coat them with flour and shake off the excess. Heat the oil in a large skillet. Cook the pork chops for five minutes on one side, turn them...add the onions. Stir around the skillet and add the beer and broth. Cover, reduce the heat, and simmer for 15 minutes. Remove the chops and keep warm. Mix the water and cornstarch. Add to the skillet, cooking over medium heat until the gravy is hot and bubbly.

Firecracker BBQ Pork Tenderloin

I personally like a pork tenderloin much better than a pork chop, but I think with most pork recipes you can probably do either!

In a small bowl combine the following...

3/4 cup of BBQ sauce

1/3 cup of orange marmalade

1 teaspoon of Tobasco

1 teaspoon of horseradish

salt and pepper to taste

Place two pork tenderloins on a lined cookie sheet...pour glaze over the tenderloins, reserving a fourth a cup for basting. Bake at 375 degrees for 30-35 minutes...baste three times during the cooking.

Turkey Pesto Tenderloins

This is a strange set of ingredients, but the results rock!

4 turkey tenderloins

pesto

salt and pepper

4-8 slices of provolone cheese, cut into strips

Cut each breast almost in half. Sprinkle the entire breast with salt and pepper. In the pocket spread a few tablespoons of pesto and layer strips of provolone on top of the pesto and close the breast. Place the turkey bread on alined cookie sheet and coat the top with two or three more tablespoons of pesto. Bake 375 degrees for 30-40 minutes.

Herbed Turkey Meatball Subs

I made these right before Spring Break..they were a big hit!

In a food processor pulse one hoagie roll..add to large bowl (you will need five to six hoagies in total). Place large onion and three cloves of garlic in food processor and pulse until well chopped...place the onion mixture in a large skillet with 2 T. of olive oil and cook for 5-7 minutes...place in bowl with the bread crumbs. Now in the food processor place 3/4 cup basil leaves and 6 ounces of pancetta...pulse until finely chopped and add to the bowl with onions and breadcrumbs. Add... 1 egg 1 pound of ground turkey 1 t. dried oregano salt and pepper Mix well. In the large skillet you cooked the onions in add one bottle of jarred spaghetti sauce and one large can of tomato sauce. Place over medium heat. Using a small cookie scoop, form meatballs and drop into the warming sauce. Make sure there is plenty of room around the meatball...cover the pot and cook over medium heat for 20-25 minutes. Place three or four meatballs on each hoagie roll, top with mozzarella cheese, and place under the broiler until the cheese is melted and bubbly!

Chicken and Brie Sandwich

If you spend much time with me, you will learn I do NOT love sandwiches...they must live up to very high standards if I am going to settle with a sandwich for a meal...this one FAR exceeds any standards you could dream up!!!

Tomatoes...

2-3 tablespoons olive oil

2 cups of halved cherry/grape tomatoes

2 tablespoons balsamic vinegar

2 tablespoons fresh thyme

salt and pepper

Toss all together and place on a lined cookie sheet. Bake at 300 degrees for 15 minutes. Set aside.

Spread...

1/4 cup mayo

1-2 tablespoons whole grain mustard

2 minced garlic cloves

Mix together.

Salad...

2 cups baby spinach

a drizzle of olive oil

1 teaspoon balsamic vinegar

salt and pepper

Toss together and set aside.

Rest of the sandwich...

one large loaf of french bread

3 cups shredded rotisserie chicken

3-5 ounces of brie, sliced

Cut open the french bread and scoop out a little of the bread. Spread both sides with the mayo spread. Spoon on the tomatoes on to the bottom half. Layer on the chicken and then the brie over the tomatoes. Top with the spinach and then the top of the bread loaf. Place in a 400 degree oven for 5-8 minutes until the brie is melted, and cut into servings.

Over the Top King Ranch Chicken Casserole

We had a King Ranch Casserole Cook-Off one night! I made this one and the one with the canned cream soups...this one WON one-hands down. It may be a little more effort, but it is soooo worth it!

3 cups of shredded chicken tossed with 4 teaspoons of lime juice and 2 teaspoons of ancho chili powder.

5 cloves of minced garlic

half a stick of butter

1 yellow onion, finely diced

1 red bell pepper, finely diced

1-3 poblano pepper, finely chopped

1 (10 oz) can of Ro-Tel

2 teaspoons ancho chili powder

1 teaspoon of cumin

1 cup of chicken broth

2 tablespoons of flour

1/2 teaspoon cayenne pepper

1/2 cup of half and half (room temp-ish)

1/3 cup of sour cream (room temp-ish)

2 tablespoons of lime juice

3 cups of grated pepper jack cheese

10 corn tortillas

Melt the butter and add the onions, red bell pepper, and poblanos. Cook for 10 minutes. Add the garlic, flour, cumin, cayenne, ancho chili powder, and cook for one minute. Add the chicken broth and cook on low until thickened. Stir in the Ro-Tel and the half and half. Cover and simmer for 15 minutes stirring occasionally. Add the sour cream and lime juice. Add salt and pepper to taste and remove from the heat.

Ladle 1/2 cup of the sauce into a greased 9x13 pan. Top with five tortillas. Top with half the chicken, half the remaining sauce, and 1 1/2 cups pepper jack cheese. Top with the tortillas, chicken, sauce, and finish with the remaining cheese. Cook uncovered for 30 minutes at 350 degrees. Allow it to rest for 5-7 minutes until it is set, and serve!

Pesto Stuffed Chicken Rolls

I love a stuffed chicken breast! In the summer I use homemade pesto (trying to get rid of the basil overload!!!), but it is in every grocery store next to the fresh pasta.

6 chicken breast, slightly flattened

salt and pepper

4 ounce of room temp cream cheese

13 cup pesto

1/2 cup finely chopped red bell pepper

3/4 cup panko breadcrumbs

1/2 teaspoon paprika

Combine the cream cheese, pesto, and red bell pepper. Lay the chicken breast out on wax paper, sprinkle with salt and pepper. Divide the mixture between the six chicken breast, spreading it down the middle, leaving a clean edge. Roll the breast up and secure with a toothpick. Combine the panko and paprika...dredge the chicken breast in the mixture and place on a lined cookie sheet. Bake at 305 degrees for 30-35 minutes. Let cool for 5-7 minutes before slicing.