Five Game Day Snacks for your Living Room Tailgate Party

Football season is in full swing. To me, the best part about game-day are all the yummy finger foods. You know what I’m talking about – Little Burger Sliders, Chicken Wings galore, plenty of chips and dips and all the other little bite-size flavor explosions to pop into our mouths as we cheer on our favorite team. I especially love tail-gating on the sofa – all the food of a tailgate party with all the comforts of home. If I had it my way, we’d be nibbling on Portobello Mushroom Napoleon or Pork Tenderloin Crostini with a Béarnaise Sauce but that’s just me.  I’m one of those crazy people who subscribes to the notion that “casual” entertaining need not mean “casual” food.

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Colorful Caprese Chicken with a Balsamic Glaze

Two years ago, Hubby, Kiddo and I spent a Saturday morning attending an Air Show is a nearby small town. This wasn’t one of those big Air Shows. It was small, just as the town hosting the show was small. Yet it was a fun way to spend the morning together. There were restored vintage planes and old classic cars to check out. A number of the planes were fighter planes, most from WWII and some from the Korean War. While Hubby and Kiddo enjoyed the beautifully restored cars and planes, I enjoyed people watching. The crowd consisted mainly of old-time veterans who had put whatever they could find from their days of service (mainly caps) as a way of identifying themselves. They walked among the planes, sometimes teary-eyed and spoke to one another in emotional tones, fondly recalling their reckless youth. Although these men were strangers and not old war-time buddies, there were bonds between them that civilians could not begin to comprehend. It was beautiful to watch.

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One-Dish Chicken Supper with Potatoes and Gravy

After Brother Dear’s passing in December 2014, his best friend from childhood created a group on Face Book for those of us that shared the same childhood memories, experiences and “rearing”. We all grew up in the same neighborhood, attended the same schools (for the most part) and shared the same childhood. I had always thought much of what I remembered about my childhood was viewed through Rose-colored glasses, and not necessarily the way it was. That is until this group began to share their memories. Now I realize there can be only two explanations – either we are all wearing the same Rose-Colored glasses or we had a wonderful childhood. I’d rather think it is the latter – that we truly had a magical childhood – one that allowed us to be children.

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Traveling Dinner Party – Part 7 – Fowl or Vegetable Entrées

Things are getting complicated, aren’t they? Yet here we are, at the seventh course in a full ten course feast, assuming you served before dinner drinks as a gathering point and appetizers once seated. For those of you serving an eight-course feast, we are now at the fifth course of the evening (the 2nd Entrée offering – the smaller portion of the Entrées offered). With a six-course supper, simply view this as further considerations for the Main Entrée .

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Quail Eggs and Country Sausage on an English Muffin

Have you ever wanted something but you didn’t know what? I wanted breakfast, but nothing too heavy. Something not too filling, but more than a quick bowl of cereal. Something that wasn’t going to turn my kitchen up-side-down. Something easy and cook friendly.

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Portuguese Scallops over Rice

Let’s start with this is not the post I intended to write. What I really wanted to write was a post about were Crawdads (aka crawfish). The truth of the matter is, I’ve never cooked crawdads. I’ve never even eaten crawdads despite the fact that there is a large festival in the delta every year on Father’s Day weekend. I’ve taken my guys there, wandered about looking at all the buckets of crawdads, but even with someone else doing the cooking, could not bring myself to eat something that requires you to suck out its head. So why the obsession with crawdads?

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Slow Cooker Ground Beef and Three-Bean Supreme

I will never forget the first time we tasted this wonderful slow cooker delight. Kiddo was enjoying a break from work, as business in the event industry tends to taper off in the winter. You would think Holidays would be a busy time. Perhaps in the past, that were true, when companies put on elaborate parties for their employees. These days, people would rather find a few extra dollars in their Christmas Stocking than to toast in the new year with the boss.

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A Corny Take on Smoked Sausage with Fried Potatoes

One of the things we keep in the freezer for effortless yet yummy suppers such as this is Hillshire Farms Smoked Beef or Kielbasa Sausages. Whenever we find them on sale, we stock up. The great thing about these Sausages is that you can barbecue them, cook them with potatoes, add them to a pasta . . . great for quick comfort food. When Brother Dear lived with us, simple comfort food was important and vegetables beyond corn needed to be hidden. I cannot express fully just how difficult it was to get Brother Dear to eat anything beyond McDonalds, Pizzas or Turkey Sandwiches.

This dish is almost the same as one I posted earlier – Brother Dear’s Smokes Sausage and Fried Potatoes – almost. Only this dish calls for Yukon Gold Potatoes rather than Russets that are cut into cubes rather than sliced thin. While both dishes include corn, instead of serving sweet corn as a side, it goes right into the skillet with the potatoes and sausage, making this a one-skillet supper.

A Corny Take on Smoked Sausage with Fried Potatoes
6 Medium Size Yukon Gold Potatoes, washed
Salt & Pepper to Taste
2 Tablespoons Olive Oil, divided
2 Hillshire Farms Smoked Beef Sausage, coin cut
1 Can Corn, well-drained
Salt & Pepper to Taste

Yukon Potatoes

Scrub potatoes. No need to peel. The peel of these potatoes will add extra flavor, texture and fiber to the dish. Cut into bite-size cubes. Place into a microwave safe dish. Drizzle potatoes with about 1 tablespoon olive oil. Season well with salt and pepper.

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Microwave potatoes for about 10 minutes, until almost cooked through. Test doneness by piercing the potato with a cake tester or toothpick. It should glide into the potato effortlessly.

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Empty potatoes into a large skillet over medium-high heat. Drizzle with remaining tablespoon of olive oil. Allow potatoes to begin to brown.

While the potatoes are browning, coin cut Smoked Beef Sausage. Once the potatoes brown, add sausage to skillet. Stir, toss to mix well.

Drain corn, and rinse under cold water to remove any packing salt. Add corn to skillet. Stir, toss to mix well.

Lower heat to about medium and continue to cook, stirring occasionally, until potatoes are tender and sausage is heated through. Depending upon size of potatoes, this should take about 10 minutes.

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Serve and enjoy.

Another delicious way to serve up Kielbasa or Smoked Beef Sausages is so simple, it only takes two ingredients and about 20 minutes of time . . . we love Grilled Sausages with Barbecue Sauce. Yum!

New Mexican Filet Mignon with Sizzling Chipotle Sauce

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Vegetable Beef Burgundy over Mashed Potatoes

Let me start off with an apology – there are no step by step photos for today’s blog. The intentions were good. This awesome, hardy and oh so delicious supper cooked in the my slow cooker all day and the aroma that greeted us as the end of the day had our mouths watering. I really really wanted to document each step of preparation process for you.

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Quick Cassoulet American Style

Supper’s ready, I announced to no one in particular. Please get your drinks while I dish it up. This is a regular, one-sided conversation that we have in our house every evening. Hubby did what he usually does, he stood in front of the refrigerator to check our meal planner. Some meals require a tall glass of soda, others milk and others still sweet southern tea. He made a face. What is a French Cassoulet?

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A Blue Plate Special of Buttery Whipped Potatoes

Before you start, yeah the plate is white. Just about everything I own is either clear or white since a lack of color makes life so much easier. Besides, A Blue Plate Special today has more to do with comfort diner food than the plate itself, right?

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Mexican Pepper Steak – Taste the Sizzle!

My family adores spicy foods. Now that the colder weather is settling in for a long winter’s nap, it’s time to dust off some of those old family favorites. You know what I’m talking about – those dishes that warm you to your toes from the inside out.

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Tri-Tip Barbecue with a Gourmet Rub

A little over four years ago, in honor of Father’s Day, Kiddo wanted to be the Grill Master. So we let him run with it. Kiddo decided to ignore my planned menu  for Tri-Tip using a spicy dry rub. We had agreed to his offer to be in charge of the grill, and that meant letting him teat his skills from beginning to end. That included everything from picking the rub to building the fire.

Kiddo flipped through our various rub recipes for his Tri-Tip before electing to use a Gourmet Rub recipe. (I think it was the red wine that clinched it for him – he’s been on a red wine kick lately). I must say, Kiddo did a marvelous job with the rub and the grilling. The results were a Tri-Tip that was nicely charred on the outside, tender and juicy on the inside.  If Kiddo can pull it off on his very first try, anyone can.

I know, here it is October already. But with a little luck, we can squeeze a few more grilling days in before the season is behind us. So what do you say, are you up to taking a chance and doing a little grilling this weekend? Alrighthen!

Tri-Tip Barbecue with a Gourmet Rub
1 Tri-Tip Brisket, about 3 lbs
1/2 Tablespoon Fresh Ground Black Pepper
1 ½ Teaspoons Sea Salt
½ Tablespoon Smoked Paprika
¼ Teaspoon Cayenne Pepper
½ Teaspoon Dijon Style Mustard
¼ Cup Red Wine
¼ Cup Olive Oil
6-8 Garlic Cloves, crushed
1 Teaspoon Onion Powder
1 Teaspoon Dried Rosemary, crushed

Mix all ingredients for gourmet rub. Rub into the Tri-Tip brisket. Wrap brisket in plastic wrap, refrigerate for 2 or 3 hours minimum – the longer the better. Remove from refrigerator, let stand on counter for 45 minutes prior to grilling.

While the Tri-Tip comes to room temperature, build nice bed of hot coals. Open the bottom and top vents half way, place grate over coals and close lid to heat, about 5 minutes. Clean grate and oil paper towels dipped in vegetable oil.

Raise coals to high position (or lower grate, depending upon grill). Grill meat, fat side up, for 3-5 minutes or until nicely seared. Turn using meat tongs (NEVER stick a fork into it – the juices will run out, and that just makes for a dry hunk of meat) and sear other side. Lower coals (or raise the grate, depending upon grill), cover and continue to cook meat 7-10 minutes longer. Check for doneness using an instant read thermometer. You’ll want the thickest part at the center to be about 140 degrees. A thick Tri-Tip might need to be turned for a final time and grilled 5-8 minutes longer.

The key to a juicy piece of meat is to let the meat rest 10-15 minutes after grilling to allow the juices to soak back into the meat rather than run all over the cutting board. Keep in mind that while the meat rests, it will continue to cook, raising the internal temperature as much as ten degrees.

When carving, go ahead and slice on the serving platter. That way, any juices that escape can be spooned over the sliced meat when serving for extra flavor.

Happy Grilling!

Meatloaf Muffins

For the record, I’m not a fan of meatloaf. That said, I do like the cute little meatloaf muffins. Maybe it’s because they are so small and . . . well . . . cute that gets to me. Maybe because they are easy to make and cook up much faster than a traditional meatloaf, making them a good choice for a weeknight meal. Hubby likes his with creamy Au Gratin potatoes, and those take time, which defeats the “quick” weeknight meat thing, unless you use a boxed potato and cook them on the stove top rather than baked in the oven.

I will confess, I’ve used the boxed Au Gratin potatoes. With the right amount of tweaking, they aren’t bad. Add sautéed onions and grated cheddar cheese to the box mix and top with breadcrumbs for a nice finish to the top – not quite “homemade” but not half-bad for a quick side dish.

Using lean meat is very important, otherwise the muffin tins fill up with meat drippings and the meatloaf inside won’t brown well. If you happen to have an old muffin tin, you could punch a hole in the center of each tin, then elevate it on cooking racks over a shallow baking pan to allow the excess fat to drain away. Or you could use good quality meat. Personally, I vote for lean meat.

Meatloaf Muffins
1 Teaspoon Olive Oil
1 Cup Onion, finely chopped
½ Cup Carrots, finely chopped
1 Teaspoon dried Oregano
3 Garlic Cloves, minced
1 Cup Ketchup, divided
1 ½ Lbs Ground Beef (or ¾ lbs ground beef, ¾ lbs bulk sausage)
1 Cup Saltine Crackers, finely crushed
2 Tablespoons Mustard
1 Teaspoon Worcestershire sauce
¼ Teaspoon Pepper
2 Large Eggs
Cooking Spray

Preheat oven to 400-degrees.

Peel and chop onions. Set aside. Peel and chop carrots. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onions, carrots, oregano and garlic.

Sauté for 2 minutes. Remove from heat and allow to cool.

In a large bowl, combine ½ cup ketchup, ground beef, crackers, mustard, Worcestershire sauce, pepper, eggs and onion mixture. Mix well.

Spray a 12-cup muffin tin with cooking spray. Divide meat mixture evenly between tins. Top each meat loaf muffin with 2 teaspoons of ketchup.

Bake meat loaf muffins in preheated oven for 25-30 minutes or until meat registers 160-degrees.

Let rest for 5 minutes before serving.

Here’s to simple meals and family dinners!