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Cowboy Lasagna

Ingredients:

1 1/2 lbs ground beef
1 can diced tomatoes
1 small can tomato sauce
1 small can tomato  paste
1 small can V8 tomato juice
8 to 10 red taters  ( sliced super thin like on a mandolin )
1 large yellow onion  (diced)
1/2 green pepper
1/2 jalapeño ( no seeds)
2 cups shredded sharp shedder cheese
1 cup shredded swiss cheese
1/2 cup shredded parmesan cheese
1/2  cup  shredded Mozzarella  cheese
1/2 package Williams spaghetti seasoning
1/2 package Williams taco seasoning
1 tbs dried Italian seasoning
salt and pepper to taste
Instructions:

Brown the beef then add 1/2 the onion , all the peppers , both the 1/2 packages  of dried seasonings and the Italian seasoning. Cook until veggies are tender then add all the tomato stuff and bring up to temperature. In a 9 x11 baking dish layer the meat then taters then onions then cheese in 2 layers finishing with the cheese. Cover with foil and bake at 350 deg for about 30 min then remove foil and cook tip done.

Enjoy!

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Roasted Beef Tenderloin

Ingredients:
1 beef tenderloin (room temperature works better)
2 packages dried lipton onion soup
salt and pepper
vegetable oil
Instructions:
Put the two packs of soup mix in food processor and grind to a medium fine mixture. Coat the beef with the oil then pack the ground soup mix around the beef. Roast on a medium hot grill, turn as it gets brown (probably have to turn several times). Depending on your meat thermometer cook to about 123 to 126 for medium rare, let rest for at least 10 minutes before carving.
Enjoy!
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Grilled Asparagus

Instructions:
Wash the asparagus and trim off the tough ends. Place the asparagus directly on the grill. Spray in with spray butter (i cant believe its not butter), salt and pepper , turn, butter, salt and pepper several times
Dont over cook!!!!!!!!!
Place on a plate and grate some lemon peel and squeeze a little lemon juice on it.
Enjoy!
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Grilled Pizza Dough Crackers

Grilled pizza dough crackers
Ingredients:
1 pkg quick rise yeast
1/14 cup warm water
3 1/2 to 4 cups sifted flour
1 tbs sugar
1/2 tsp salt and some pepper
1/3 cup grated parmesan cheese
3 tbs dried Italian seasoning
Instructions:
Bloom the yeast in the warm water and sugar. Stir in 2 cups flour and salt, pepper,cheese,and seasoning. Use your hands now and add flour as needed.
Kneed at least 10 minutes until smooth, cover and in warm place until doubled in size.
Divide dough into smaller pieces and roll to a 1/4 inch thick pieces the rite size for your grill. Cover liberally olive oil and place oiled side down on medium hot grill. Oil the other side while on grill dont burn ,watch close, and turn when done
while still hot cut into strips. Goes well with the corn crab bisque.
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Corn Crab Bisque

Corn Crab Bisque
Ingredients
2/3 cup chopped celery
2/3 cup chopped purple onion
1 cup frozen corn
2/3 cup chopped red bell pepper
2 to 3 tbs chopped garlic
1/2 stick butter
2 tbs flour
1 can cream or mushroom soup
2 cans cheddar cheese soup
1 1/2 cups shredded sharp cheddar cheese
a few dashes hot sauce (depends on desired heat)
1 cup heavy cream
some milk
salt and pepper
2 to 3 cans crab meat
Instructions:
Melt the butter then add all the veggies with some salt and pepper. Cook until the veggies are tender then add the flour. Keep stirring till the flour gets a little color then
add the cream and same amount of milk, all the soups, and cheese, salt and pepper again (not the crab meat). Stir lots as not to burn the bottom, when it comes to a boil lower heat. now adjust the thickness by adding more milk. When it gets to the rite thickness add the crab meat (you can use real crab meat but it dont add a lot to the bisque).
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Churros

Ingredients:
1 cup water
1/2 cup butter
1 cup all-purpose flour
3 eggs
dash of cinnamon
2 tbs sugar
salt
1/2 cup sugar 1 tbs cinnamon ( for coating )
Instructions:
melt the butter in the water then bring to a hard simmer
add salt, dash cinnamon, 2 tbs sugar and flour, remove from heat and stir like mad until the
mixture forms a smooth ball and
pulls away from the sides of pot
now add 1 egg at a time stirring fast till it is incorporated fully before adding next egg (dont
cheat or it wont work}
put the dough in a pastry bag or plunger type device
make little turds into 360 deg oil and fry till golden brown
drain on paper then coat in a sugar-cinnamon mixture
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Guacamole

Ingredients:
3 ripe avocados
1 diced roma tomato (deseeded)
1/2 jalapeño pepper (deseeded)
1 small clove garlic (smashed)
2 tbs fine chopped red onions
2 fine chopped green onions
2 tbs chopped cilantro (or parsley if you don,t like cilantro)
juice of one lime
couple dashes ground cumin
salt and lots fresh ground pepper
Instructions: Smash the avocados in a bowel, (not to fine) immediately mix in the lime juice to keep the avocados from turning brown. Stir in the rest of the ingredients , salt and pepper to taste.
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Mexican Cowboy Beans

Igredients:
3 cans pinto beans (drained and rinsed)
1 can petite diced tomatoes
1 good sized smoked ham shank
1 medium sized chopped onion
2 minced deseeded jalapeño peppers
2 cloves minced garlic
2 bay leaves
2 tbs apple cider vinegar
2 tbs Worcestershire sauce
2 tbs brown sugar
salt and pepper
Instructions:In heavy dutch oven place the ham shank one can of beans and the rest of the ingredients. Cook over low heat two or three hours until the ham shank is tender. Remove the ham shank and clean off all the good meat and return it to the pot along with the rest of the beans. Cook another 30 minutes or so and adjust the seasoning.
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Fish Tacos

Ingredients:

  • 2/3 shredded cabbage
  • 1/3 shredded red cabbage
  • some shredded carrots
  • thinly sliced red onions to taste
  • salt and pepper
  • fresh limes

 

Dressing for Slaw:

  • 1/4 cup sugar
  • 1 tbs sesame seeds
  • 2 tbs finely chopped onion
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp paprika
  • 1/2 cup good vegetable oil
  • 2 tbs balsamic vinegar
  • 3 tbs cider vinegar
  • 4 dashs shot sauce

 

Breading for frying fish:

1 cup each flour, cracker meal, corn meal, Kentucky colonel seasoning. Salt and pepper, onion salt, dash red pepper.

Heat corn or flour tortillas. Dredge the fish in the breading and fry: then remove to paper towels place the fish on the warmed tortillas shell then the slaw mixture. Coat the slaw with the dressing on the taco (important not to dress the slaw first) squeeze a lime over the whole thing.

ENJOY!