Wowzers...Delicious

I apologize for the long hiatus.  Life has been just busy, between school and travel and more school and just being plain busy. Time has escaped.  These meatballs are DA BOMB. They are so delicious; I cannot wait to make them again soon.

Bacon Wrapped BBQ Meatballs
adapted from: http://mypinterventures.com/bacon-wrapped-bbq-meatballs/

1 lb ground beef
1 lb ground pork
1/2 lb thick peppered bacon (about 25slices)
2 eggs
1 1/2 cup oats
3 cloves garlic, minced
1 T onion powder
25 cubes sharp cheddar cheese
1/2 - 1  cup BBQ sauce

In a stand mixer or in a large bowl, mix together ground beef, ground pork, eggs, oats, onion and garlic.  Form into  25 balls. Put a dent in each one and place in cheese cube. Seal up. Wrap with bacon slice.  Place in a well greased 9x13pan.  Brush with BBQ sauce. Bake  at 350 for 20 minutes. Brush with more BBQ sauce and return to oven and bake for another 5minutes. Brush again before serving.  Serve with scalloped au-gratin potatoes and a green salad.

God Bless The USA

Happy Birthday America! 

(240 years and counting)

Today we celebrate Independence Day!  A special day for all Americans.  Also today is the birthday of one of my many cousins.  If T were still around today, she would be 36.  Instead she is smiling down on us from Heaven.

For lunch today I wanted to make an All American meal (ie, Tacos---just kidding, maybe).  I made some sloppy joes (kinda) instead.  This recipe was perfect! "Best filling ever!"

Sloppy Tot Casserole
adapted from: http://realhousemoms.com/sloppy-joe-casserole/

1 pound ground beef
1 large onion, diced
1 (8oz) can no salt tomato sauce
1 (14oz) Pork and Beans
2 T mustard
1 T Worcestershire sauce
1 t season-all
fresh ground pepper (about 1/2 t)
2 pounds tater tots
2 cups shredded Sharp Cheddar cheese

Preheat oven to 400. Grease a 9x13pan well. In a large skillet, brown beef with onion with a little bacon grease. (Drain fat if necessary).  Add remaining ingredients except for tater tots and cheese. Simmer 10 minutes. Pour into prepared pan. Top with cheese.  Then layer tater tots on top.  Bake about 30-45minutes (depending how crispy you want your tots).

Tricked Them Again!

I successfully did it again.  I tricked the boys into eating something healthy for them.  Even though this recipe is not meatless, I am sure that you could add a can of beans in place of the meat and it would taste just as good.  BAP, SSP and my husband had their "sloppy" over burger and/or hot dog buns.  I just used chips and used it as a dip for me.  Perfecto!

BBQ Lentil Sloppy Joes

adapted from: http://www.thereciperebel.com/sc-beef-lentil-bbq-sloppy-joes/

1 lb ground beef

1 small onion, finely chopped

1 small zucchini shredded (or carrot), omit if desired

3/4 cup split lentils, dry

1 1/2 cups water

1 cup ketchup

1 t salt (I used 1/2 t Seasoned salt)

4 T apple cider vinegar

1/2 cup BBQ sauce

1 t (heaping) minced garlic

2 T Worchestershire sauce

1/3 cup brown sugar

red pepper flakes, optional

Add all ingredients to a greased crockpot pot.  Stir.  Cover and cook on LOW for 8hours.

Perfection....Rich and Sassy

I have recently found out that I have certain "soft spot" for sweet potatoes. I recently had these sweet potatoes at Thanksgiving.  They were just super.  My husband and I both loved them.  I had to make them again...so I made them to go with some oven roasted pork ribs.  mmm.

Sweet Potato Gratin

adapted from: http://www.browneyedbaker.com/sweet-potato-gratin-recipe/?m

1 1/2 cups heavy (whipping) cream

2 garlic cloves, minced fine

2 lbs sweet potatoes, peeled and sliced super thin (a mandolin works well for this)

1 t dried thyme

1 1/2 t kosher salt

3/4 t black pepper

2 cups good Swiss cheese (such as Gruyere)

Preheat oven to 400.  In a small saucepan warm cream with garlic and thyme.  Grease a 9x13pan well.  Place some potato rounds in the bottom of the pan.  Sprinkle generously with salt and pepper. Sprinkle with some of the cheese. Repeat layers. Before the last cheese layer pour ALL the  cream mixture over top. Sprinkle with the remaining cheese. Cover and bake for 30minutes. Remove foil and baked for another 20-30minutes until slightly browned and potatoes are soft. Let rest on the counter for a little while before serving.

Low & Slow Pork Ribs

adapted from: http://boysahoy.com/the-best-low-and-slow-oven-baked-bbq-ribs/

1-2 large slabs pork ribs (1 large rack of spare ribs is good)

Rub

1 t garlic salt

1 t cumin

1 t pepper

1 t paprika

1 t chili powder

1 t oregano

1/4 cup brown sugar

Preheat oven to 250. Rub meaty part of ribs all over with the rubbing ingredients.  Place on a foil lined pan.  Bake for 2 to 2 1/2 hours.  Brush with your favorite BBQ sauce. Cover with foil and bake for an additional 2 to 2 1/2 hours until meat is tender and soft.

Fall Won't Stop Me

With Fall here, I am missing a good ol' bbq piece of chicken.  I stumbled upon this recipe.  It was great.  Perfectly bbq tasting, moist, delicious, tender.  BAP and SSP loved it too.

Oven Baked BBQ Chicken

adapted from: http://allrecipes.com/recipe/8619/baked-bar-be-que-chicken/

1 (2-3lb) chicken, cut up (I bought mine this way - I am grossed out by doing it myself)

garlic powder

salt/pepper

barbecue sauce

Preheat oven to 350. Grease a 9x13pan. Place chicken pieces in.  Sprinkle with salt/pepper and garlic. Cover with foil. Bake for 1hour. Uncover; drain off the grease. Slather each piece with a couple Tablespoonfuls of BBQ sauce.  Return to oven (uncovered) and bake an additional 30 minutes.  

Shrimp On Barbie...Oh My!

As soon as this recipe was published I had to bookmark to make immediately.  It was so darn delicious.  I have to make them again but more of it.  MMM.... Even the non-shrimp lovers of our family enjoyed it.

Shrimp & Sausage Kebabs

adapted from: http://iowagirleats.com/2015/07/01/spicy-shrimp-and-sausage-skewers/

2 lbs raw jumbo shrimp, peeled-deveined-detailed

2 lb Andouille Sausage, coined

3 T olive oil

3 T Cajun seasoning

Pat shrimp dry.  Toss with olive oil and Cajun spice mixture until well coated.  Skewer onto metal kebab sticks (or bamboo ones that have soaked for at least 30minutes) with a sausage coin in the curly part of the shrimp.  You should be able to fit 4-5 shrimp/sausage per skewer.  Put on a screaming hot grill.  Cook 1-2 minutes per side until shrimp is pink and cooked through. 

Dipping sauce

1 T Cajun spice

1/2 cup mayonnaise

1 T lemon juice

Combine in bowl.  Cover and refridgerate until serving time...longer the better. 

Perfect Steak

My dear husband loves steak, even as it "moos." Yuck I hate raw steak.  I thought I would try my hand at indulging his taste buds.  This steak was ...though I did have to ensure it was cooked all the way, since it is not a good idea to eat raw elk. I wish I would have marinated my meat longer, since it was a tad on the chewy side.

Happy Father's Day!

Preparing to open Presents

Teaching BAP and SSP how its done

Steak Marinade
adapted from: http://www.food.com/recipe/extreme-melt-in-your-mouth-steaks-214985

1/2 cup oilve oil
1/4 cup worcestershire sauce
1/2 cup soy sauce (use LOW sodium)
3 T minced garli
1 small onion, diced
2 t black pepper
1/4 cup A1 sauce
2 T Montreal Steak Seasoning
4 round steaks (about 2 lbs worth)

Combine all ingredients in a zip bag. Let marinate in the fridge from 6-24hours. I did about 8; next time I will do longer.  Grill on the BBQ as desired.

Yummy Yummy

I have always enjoyed good BBQ chicken; an easy kid pleaser.  My boys just could not get enough of these tasty bites. I have made this recipe a couple times. It has been great every time.

BBQ Chicken
adapted from: http://www.heatherlikesfood.com/super-moist-oven-baked-bbq-chicken/

1 dozen chicken drumsticks
3 T olive oil
1 1/2 t smoked paprika (I did not have so I used chipotle powder)
2 T lemon juice
3 garlic cloves, minced
1/2-3/4 t salt
pepper
BBQ sauce

In a zip bag combine oil, paprika, lemon juice, garlic, salt and pepper.  Add chicken; toss around. Let marinate in the fridge for at the most 24hours (longer the better). Prepare your BBQ. Cook chicken for about 15minutes/side. Brush first side with bbq sauce when the 2nd side is cooking. Turn brush again. Remove to a parchment lined cookie sheet. Bake in a 350 oven for another 15minutes.  Serve with your favorite BBQ sides.

Glorious Tater Tot BBQ

Lately I have fallen into using my crock pot all the time rut. It has been nice since I have not had the time nor energy to cook after a long day (I am not pregnant). I enjoy just being able to smell delicious goodness all day. Mmm. The other night I made this delicious meal. 

BBQ Tater Tot Chicken Mix Up

4 chicken breasts, cooked & chopped fine (I coated them with some mesquite seasoning overnight before baking)

1 bottle BBQ sauce

1 (32oz) bag tater tots

2 cups cheddar cheese, shredded

Place some of the tater tots in the bottom of the crockpot. Top with some of the chicken. Drizzle with about 1/2 the BBQ sauce. Top with 1/2 the cheese. Repeat (leaving off the last cheese). Cook on HIGH for about 4 hours. Top with remaining cheese at the 3 1/2 hour mark. Cover and cook the last half hour until cheese is all bubbly and gooey. Serve with ranch dressing and corn.

Perfectly Delecatable & Moist

For my husband's birthday celebration I made some pulled pork sandwiches.  They were out of this world good.  I had enough leftovers for one last sandwich...they must have been a hit all around.  I served these on toasted Texas Toast and coleslaw.  Today is his Baptismal anniversary....perfect celebration topper.

Slow CookerApple Cider Pulled Pork
adapted from: http://www.gimmesomeoven.com/slow-cooker-apple-cider-pulled-pork/

3.5lbs pork shoulder/loin
1 onion, sliced
1 bottle HARD cider

Place all ingredients in a greased crockpot.  Cook on LOW for about 8-12 hours.  About 2 hours before serving, drain and shred meat. Pour in another 1/2 bottle of HARD cider. Dump in a bottle (18oz) of your favorite BBQ sauce. Rinse bottle with the other half of the HARD cider. Stir together. Let simmer together in the crockpot.

Coleslaw
adapted from: http://www.kingarthurflour.com/blog/2011/06/10/sams-pulled-pork-coleslaw-heaven-on-a-bun/

1/4 cup sugar
1/4 t celery seed
1/2 t salt
1 small squirt yellow mustard
3/4 cup mayonaisse
2 1/2 T vinegar
1 bag coleslaw mix

Mix all ingredients (except coleslaw mix) in a bowl.  Add coleslaw mix; toss until thoroughly coated. Refrigerate at least 4 hours so flavors can marry.

BBQ Before Its Too Cold

This morning I woke up to rain...oh lovely fall (even though it did get sunny later) . Yesterday I was prepared to make a last of summer dish. I thought pulled pork (with BBQ sauce), coleslaw and french fries sounded good. Good thing too since the pork required the crockpot.

Pulled Pork
adapted from: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

3 T paprika
1-2 T salt
2 t black pepper
1 t cayenne (I used about 1/2 t red pepper flakes)
1 t garlic powder
1 t onion powder
1/2 t thyme
1/2 cup honey
1/4 cup red wine vinegar
3 T olive oil
1 large onion, sliced thin
3 1/2 pork shoulder, boneless

Combine all spices with honey, vinegar and oil; forming a paste. Place onion slices in the bottom of a greased crockpot. Put pork on top of that; topping with the spice paste.  Cook on LOW 7-9 hours.  Shred. Top with BBQ sauce if desired.

Coleslaw
adapted from: http://www.bettycrocker.com/recipes/creamy-coleslaw/ab0253d2-664d-48ba-9965-202d03aec5e6

1/2 cup sour cream (Greek yogurt works well)
1/4 cup mayonnaise
1 T sugar
2 t lemon juice
2 t Dijon mustard
1/2 t celery seed
1/4 t salt
1/4 t pepper
4 cups shredded cabbage/coleslaw mix without dressing (1 bag)

Mix all ingredients (minus cabbage) in a bowl thoroughly.  Stir in cabbage mix; covering all of it.  Cover with plastic wrap and refrigerate at least an hour.

Perfect Weather....Let's BBQ

The other night I decided I would make some steaks on the bbq. I love using it, especially when the heat soars and I don't want to heat the house (even if we do have AC).  These steaks were delicious as were the potato-onion packets.

Delicious BBQ Steaks
adapted from: Camp Chef Magazine

2-3 pounds boneless loin steaks
1/4 t black pepper
1 can lemon lime soda
1 1/2 T liquid smoke
2 garlic cloves, minced
1/4 cup soy sauce

Place all ingredients in a zip bag (or sealed glass container). Refrigerate overnight. Rotating every few hours.  Remove steaks. Grill until desired doneness.

Potato Onion Packets (on the BBQ)
adapted from: http://allrecipes.com/recipe/grilled-potatoes-and-onion/

8 potatoes, peeled and sliced
1 1/2 large onions, sliced
8 T butter
salt/pepper/onion/garlic

Combine potatoes, onions and spices in a bowl.  Dump into 8 individual or 2 large foil pieces. Dot with butter evenly.  Pinch and seal edges tightly.  Place in indirect heat (of 400) on your bbq.  Cook for about 25minutes.  Serve.

Taste Bud Twist

Everytime I have made this dish, my taste buds do a little happy dance. So much flavor. Perfect. I think this recipe would be a note-worthy 4th of July star.

Spicy Honey Chicken Thighs
adapted from: http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs-10000002010998/

2 t garlic powder
2 t chili powder
3/4 t salt
1 t cumin
1 t paprika
8 skinless, boneless chicken thighs
6 T honey
2 t apple cider vinegar

In a bowl toss together the dry spices (garlic, chili powder, salt, cumin and paprika). Coat chicken pieces well. Place in a greased pan.  Bake at 375 for an hour.  In another bowl combine honey and vinegar. Brush on occasionally as the chicken bakes. Save extra for when chicken is done, so you can make the chicken "sticky."

Well Done, Faithful Crockpot

About a month ago I made some delicious pulled pork.  I had some apple juice that I needed to use and so this recipe was dinner.  I love that it was a cinch to make and put together.  We loved it.

Apple Cider Pulled Pork
adapted from: http://www.gimmesomeoven.com/slow-cooker-apple-cider-pulled-pork/

2 pounds pork sirloin roast
1 red onion, sliced
1 cup apple juice
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 t cinnamon
salt/pepper

Place half the onions in a greased crockpot. Place pork on top of  the onions. In a measuring cup stir together the cider, vinegar, brown sugar, cinnamon and salt/pepper. Pour over roast. Top with remaining onions.  Cook on LOW 6-8hours. Shred with two forks. Serve with buns and BBQ sauce.  Superb!

Great BBQ Flavor (At 10Below Zero)

Perfect size and ever so moist.  That's exactly what these mini meatloaves were.  All of us just loved these.  I doubled the recipe; I am so glad I did.  I will freeze the other five we did not eat and freeze for later.  I sure hope they don't lose any of the delicious flavor.

Mini BBQ Cheddar Meatloaves
adapted from: http://iowagirleats.com/2012/11/12/mini-bbq-cheddar-meatloaves/

1 sweet onion, sliced thin (cut into quarters and slice thin)
1 T butter
salt
1 lb ground beef
4 slices bacon, cooked and crumbled
1 egg, beaten
1 T Worcestershire sauce
1/4 cup + 2 T BBQ sauce, divided
1/4 cup oats, pulsed in the food processar
2 oz cheddar cheese, cut into small cubes (I used pepper jack too)

Melt butter in a saucepan.  Put onions in pan, slowly cook over LOW-MED heat until slightly golden in color. Place cooked onions in bowl; cool.  After onions have cooled some, add beef, bacon, egg, Worcestershire sauce, 2 T BBQ sauce, and oats.  Squish together with fingers.  Fold in cheese chunks. Divide into 4 loaves.  Place on a foil lined cookie sheet (grease the foil).  Bake 425 for 20minutes. About half way through baking place about 1T remaining BBQ sauce on each meatloaf.  Enjoy with potatoes and broccoli.

Tastes Like The Real Stuff

As I was lacking BBQ sauce for a recipe tonight, I happened upon this recipe.  It was a great substitute.   It tastes like Baby Ray's BBQ sauce but much better.  I froze more than half of this delicious condiment for other dishes.

Homemade BBQ Sauce
adapted from: http://www.simplyscratch.com/2011/09/homemade-barbecue-sauce-part-1.html

1 1/2 cups brown sugar, packed
1 1/4 cups ketchup
1/2 cup wine vinegar
1/2 cup water (omitted since I wanted it on the thicker side)
1 T Worchestershire sauce
1 T ground dry mustard
2 t paprika
1 1/2 t salt
1/2 t pepper

Mix all ingredients together in a mixing bowl until all the sugar is dissolved.

Knock Your Socks Off Burgers

As the summer wraps up rather quickly I realize I have not used my bbq a lot this summer. Yes I have used it but not as much as I would have liked.  One of the recipes I did make while doing some grilling was burgers...not any burger but the BEST burger.

Mouth-Watering Ranch Burger
adapted from: http://mantestedrecipes.com/recipe/2994/mouth-watering-ranch-burger.aspx

3 pounds ground beef
1 T ground black pepper
1 t garlic powder
1 t onion powder
1 t Italian seasoning
1 pkg Ranch dressing mix
1 T Worcestershire sauce
6 T bbq sauce
2 eggs

Knead all ingredients together.  Divide into 12 uniform patties.  Grill.  Top with cheese, lettuce and tomato (bacon, if desired) -even extra bbq sauce and ranch dressing- on a bun.

For The Man Who LOVES Bacon Cheeseburgers

Today being Father's Day we celebrate all dads...grandpas...and Godfathers too.  All these men in our lives enjoy a good juicy burger.  My husband especially enjoys his with a slab piece or two of bacon to top off his cheeseburger.  Please serve this recipe with yummy baked beans and with the following potato salad.  Trust it is really yummy.

Juicy Bacon Cheeseburger
adapted from: http://www.kevinandamanda.com/recipes/dinner/real-juicy-bacon-cheeseburgers.html

1/2lb bacon, cooked and crumbled
2lb ground beef
2 T liquid steak seasoning (I used about 4t liquid smoke)
1pkg dry ranch dressing mix (I enjoy Uncle Dan's brand)
2 eggs, beaten
1/3 cup chopped onion
steak seasoning
sharp cheddar cheese
hamburger buns

Combine beef, liquid smoke, ranch mix, onion, bacon crumbles and egg.  Knead together well.  Shape into 8 patties.  Sprinkle with steak seasoning. Barbecue burgers until desired doneness.  Top each burger with cheese.  Cover and let cheese get melty.  Place on burger buns and garnish as desired. (BBQ sauce is really good with this burger)

Easy Peasy Potato Salad
adapted from: http://southernfood.about.com/od/potatosalads/r/bln298.htm

1 cup mayonnaise
2 T dill pickle juice
1 1/2 t salt
1/8 t pepper
1 t sugar
squirt of yellow mustard
2lbs potatoes, cooked, peeled and diced (I use Southern style hashbrowns, cooked in hot water for about 5minutes, as a shortcut)
7 baby dills, diced small
4 green onions, diced
3 eggs, hardboiled and diced

In a bowl combine mayo, juice, salt, pepper, sugar and mustard.  Stir in remaining ingredients.  Place in the fridge for several hours (longer the better).

(Gouda You) Get A Little Grilling On

Summer is my favorite season...tied with Spring.  However with summer now here means that we can BBQ!  I love BBQ (even if I am the one who has to do it at my house)!  With a gas grill it is a breeze (I cannot imagine trying to arrange and light charcoal). Recently I made this burgers....mmm.  Even though I did not have buns they worked out splendid.  These would be perfect to add to a picnic.

Bacon Gouda Patties

adapted from: http://allrecipes.com/recipe/bacon-gouda-patties/

2 slices bacon, cooled and crumbled

3/4 cup shredded Gouda cheese

1 1/2 T Dijon mustard

1 pound ground beef

1/3 cup oats

1 egg

3 garlic cloves, minced

1/2 t garlic powder

salt/pepper

Mush all ingredients together (I will have to try the original way too; this way was easier at the time).  Patty out into 6 uniform patties (with a dent in the middle).  Place on cookie sheet.  Refridgerate.  Grill when ready.

BBQ Flavors Without Hassle

I love anything BBQ flavored - chips, burgers, etc.  My most recent favorite is pizza.  Yes, pizza!  This recipe has been on my top of my 'to try' list and just now (finally) had a chance to make it.  Now it tops my repeat this recipe.  It was just that good.  (My repeats are all posted here so I don't need to continually try and figure out, 'where can I find that dang recipe when I want it.' Hope you enjoy.
NOTE: First I made the crockpot chicken from Six Sisters Stuff.  Then the dough posted on The Pioneer Woman. Lastly I topped it with smokey Gouda cheese and red onion, as suggested from All Recipes.

BBQ Chicken Pizza
adapted from: http://allrecipes.com/Recipe/BBQ-Chicken-Pizza-I/Detail.aspx
http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html
http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/

Chicken Topping
3 frozen skinless boneless chicken breasts
12oz favorite BBQ sauce (there should be some left in the jar-save it, you will need it)
1/2 cup water/pineapple juice
1 can pineapple, juice drained
Place all ingredients in a greased crockpot.  Cook on LOW 4-6hours (or HIGH 2-3).  Shred chicken.

Crust
1 t yeast
1 1/2 cups warm water
1/3 cup olive oil
4 cups flour
In a mixing bowl add yeast and water.  Add half the flour, all of the oil and then lastly remaining flour.  Add more water if necessary.  Place in a greased bowl.  Refrigerate until ready to use (remove dough from fridge an hour a before baking to give it time to rise).

Assembly
Spread out 1/2 the dough on greased cookie sheet.  Should be pretty thin.  Spread with extra bbq sauce.  Top with chicken, pineapple and diced red onion.  Top with shredded smoked Gouda cheese.  Bake at 375 for 15-17minutes until golden brown and bubbly.