Archive from May, 2016
May 23, 2016 - Corn, Crockpot, Vegetables    Comments Off on Slow Cooker Corn on the Cob

Slow Cooker Corn on the Cob

Slow Cooker Corn on the Cob
  • Ears of Corn
  • Olive oil
  • Salt
  • Pepper
  • Optional Seasonings
  1. Place a corn ear in the center of a sheet of foil, brush it all over with olive oil, and sprinkle with freshly ground pepper and salt
  2. Add any optional seasonings
  3. Tightly wrap the corn ear in the foil
  4. Place the foil wrapped cobs of corn, seam side up, inside the slow cooker and cover
  5. Cook for 2-3 hours on high or 4-5 hours on low
Optional Seasoning Idea
Lime juice + chili powder + cumin


May 20, 2016 - Appetizer, Breads    Comments Off on Pizza Muffins

Pizza Muffins

Pizza Muffins
  • ¾ C flour
  • ¾ TSP baking powder
  • 1 TBS Italian seasoning
  • ¾ C milk
  • 1 egg – lightly beaten
  • 1 C shredded mozzarella cheese
  • ¼ C parmesan cheese
  • 1 C cubed pepperoni
  • ½ C pizza sauce
  1. Preheat your oven to 375 degrees
  2. Grease muffin pan
  3. In a large bowl combine flour, baking powder, Italian seasoning, milk, and egg
  4. Stir in cheese and pepperoni
  5. Let stand for 10 minutes then divide batter equally into muffin pan
  6. Bake 20-25 minutes or until golden brown
  7. Microwave pizza sauce until warm and serve on the side


May 20, 2016 - Potatoes, Vegetables    Comments Off on Braised Baby Potatoes

Braised Baby Potatoes

Braised Baby Potatoes
  • 1 lb baby Yukon Gold Potatoes
  • salt & pepper
  • 1 cup chicken stock (not broth)
  • 1-2 TBSP butter
  1. Place the potatoes in a skillet (roughly to fit all the potatoes) and season them with salt & pepper.
  2. Add chicken stock to the pan, until chicken stock is about ½ the way up the potatoes.
  3. Add the butter.
  4. Cover the skillet and cook on medium to medium-high heat until they are almost tender, about 8 minutes.
  5. Remove the lid and allow the stock to evaporate, about another 5 minutes.
  6. Once the stock has evaporated, press down on each potato with a ladle or large spoon, creating a small crack in each. Do not mash.
  7. Cook for a couple of minutes, and then flip.
  8. Allow them to brown on both sides, about another 5 minutes.
  9. Re-season with salt & pepper if necessary.


May 20, 2016 - Meat    Comments Off on Boneless Top Sirloin Petite Roast

Boneless Top Sirloin Petite Roast

Boneless Top Sirloin Petite Roast
  • 1½ to 2 lb boneless top sirloin petite roast
  • 1 tsp olive oil
  • 1 tsp fresh thyme
  • ¾ tsp salt
  • ½ tsp dried minced garlic
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp white pepper
For the au jus
  • 1½ cups beef stock
  • 1 clove garlic, peeled but left whole
  • ¼ tsp black pepper
  1. Preheat your grill to 350f.
  2. Have the grill set up for a two zone fire so you can switch from indirect to direct heat.
  3. Whisk the oil and seasonings together into a "wet rub" and slather this rub all over the roast.
  4. Combine the au jus ingredients in a pan.
  5. Roast the beef over indirect heat on a rack directly over the au jus pan until it reaches your desired degree of doneness.
  6. Sear roast over direct flame for about 1 minute per side to crisp and darken the outer crust.
  7. Whisk and strain the au jus into a warm bowl.
  8. Remove from heat and let rest 10 minutes before slicing.
  9. Serve with the au jus


May 20, 2016 - Meat, Sausage    Comments Off on Oven Cooked Sausage

Oven Cooked Sausage

Oven Cooked Sausage
  • Sausages
  1. Preheat the oven to 350ºF
  2. Place a wire rack on top of a baking tray
  3. Cut the sausages between the links so they're all separate
  4. Spread them out evenly on the wire rack
  5. Cook in the hot oven for 20 minutes, turning halfway, so they brown evenly
  6. Check the sausages are hot all the way through and that no pink remains


May 20, 2016 - Potatoes, Vegetables    Comments Off on Roasted Baby Potato Wedges

Roasted Baby Potato Wedges

Roasted Baby Potato Wedges
  • 2 pounds Baby Red Potatoes
  • ¼ cups Olive Oil
  • 1-½ teaspoon Seasoned Salt
  1. Preheat oven to 450F
  2. Wash and quarter each potato into wedges.
  3. Place into plastic zip bag.
  4. Pour in olive oil and seasoning.
  5. Close bag and mix ingredients by turning bag until everything is well combined.
  6. Empty potatoes onto a large rimmed baking sheet.
  7. Arrange potato wedges in a single layer with a cut side down.
  8. Sprinkle lightly with a bit more seasoned salt.
  9. Roast for 20 minutes.
  10. After 20 minutes, flip the potatoes so the other cut side is against the baking sheet.
  11. Roast for 20 more minutes.
  12. Potatoes should be nicely browned.


May 20, 2016 - Dips    Comments Off on Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • ¾ cup powdered sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 cup miniature chocolate chips
  • Graham cracker sticks or teddy grahams
  1. In a small bowl, beat together cream cheese and butter until smooth.
  2. Add sugars and vanilla.
  3. Stir in chocolate chips.
  4. Refrigerate until ready to eat.
  5. Serve with graham cracker sticks or teddy grahams.


May 20, 2016 - Meat, Turkey    Comments Off on Roast Turkey

Roast Turkey

Roast Turkey
  • ¼ pound (1 stick) butter
  • 1 lemon, zested and juiced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 fresh turkey (10 to 12 pounds)
  • salt
  • black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered
  • 1 garlic, halved crosswise
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a small saucepan.
  3. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
  4. Set aside.
  5. Take the giblets out of the turkey and wash the turkey inside and out.
  6. Remove any excess fat and leftover pinfeathers and pat the outside dry.
  7. Place the turkey in a large roasting pan.
  8. Liberally salt and pepper the inside of the turkey cavity.
  9. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
  10. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
  11. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  12. Roast the turkey about 2½ hours, or until the juices run clear when you cut between the leg and the thigh.
  13. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  14. Slice the turkey and serve.


May 20, 2016 - Crockpot, Meat, Pork    Comments Off on Root Beer BBQ Pulled Pork

Root Beer BBQ Pulled Pork

Root Beer BBQ Pulled Pork
  • 1 (2 lb.) pork tenderloin
  • 1 (12 oz.) can root beer
  • 1 (18 oz.) bottle barbecue sauce
For serving:
  • 8 hamburger buns
  1. Place pork tenderloin in a slow cooker and pour root beer over meat.
  2. Cover and cook on low for 4-6 hours, or until pork shreds easily with a fork.
  3. Once cooked, drain and discard liquid.
  4. Shred pork and place back into the slow cooker.
  5. Toss with barbecue sauce and serve immediately, or keep warm in slow cooker until ready to serve.
  6. Serve on hamburger buns.


May 19, 2016 - Breakfast, Eggs    Comments Off on Easy Breakfast Casserole

Easy Breakfast Casserole

Easy Breakfast Casserole
  • 24 oz. frozen hash browns (about 8 cups)
  • 16 oz. cubed ham
  • 8 oz. sharp cheddar cheese, shredded
  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • cooking spray
  1. Preheat oven to 350 degrees.
  2. Add the frozen potatoes, ham, and cheese to a large bowl.
  3. Toss to combine.
  4. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray.
  5. In a large bowl, whisk the eggs with the milk, salt, and pepper.
  6. Pour the egg mixture over the hash brown mixture.
  7. Pat everything down with the back of a wooden spoon.
  8. Bake for one hour - the center should be set and the edges should be golden brown.