Tuesday, February 22, 2011

Happy St. Patrick's Day

The last time I served a St Pat's Day meal at my house was in Delevan IL. We had about 40 people come over and enjoy an evening of good food, fun times, and friends. We sang with my buddy James Stieren playing his guitar to what ever we wanted him to play... Many bottles of wine and irish beer were consumed and a good time was had by all!

St. Patrick’s Day Meal

Corned Beef (slow cooked) & Cabbage (steamed)

served Tuna Casserole for those who would not eat Corned Beef

W/ Red Potatoes, Baby Carrots, & Onions/Celery

Spicy Green Deviled Eggs

Lime Jello Cake

Leprechauns Juice (my creation)

The next morning I used the left over Potato's and Carrrots along with the Corned Beef and made a breakfast scramble served with biscuits... I have served this meal for several years to family, friends, and at church dinners.


Monday, February 21, 2011

BBQ Baked Beans

I wrote this recipe for Heartland Range & Shooter's Saloon where I was the GM. Goes well with any grilled or smoked foods. So if you are planning to BBQ, give this a try! Enjoy!

BBQ Baked Beans

1 Large Can of Bush's Baked Beans (flavor of your choice)

1 Small Onion Diced

1/4 c Crumbled Bacon

1/8 c Dark Brown Sugar

1/8 Cup BBQ Sauce (your favorite flavor, I use Sweet Baby Rays)

1 TBL Ground Cinnamon

1/8 tsp Red Pepper Flakes

Combine all ingredients in a mixing bowl. Place in a greased cast iron or heavy oven proof pan and bake in a 325 degree oven. Bake approx. 35-45 minutes or until bubbly on the edges.

Serve Hot...

Blue Cheese Burgers

I made these burgers, they were okay but as for myself, I think they could use some improvement.

(I know the pic is not of a burger but I like the grilled aspect.)

Blue Cheese Burgers

2 oz. cream cheese
2 oz. crumbled blue cheese
1/8 t. onion powder (or ¼ cup Chopped Green Onion)
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. Enjoy!
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’ I don’t add anything besides salt and pepper to the meat because the filling is so flavorful, but you are more than welcome to add extra seasoning to the meat if that’s what you like. Feel free to experiment with different seasonings in the filling, too!

Serving Suggestion: Whole Wheat Bun, Baby Spinach or Arugula, Sliced Red Onion, & Sliced Tomato

As found on:


White Chilli

This is from my mother's family cookbook... Enjoy!


1 # navy beans or 2 jar of prepared beans – drained and rinsed
Cook 3 cups cut up chicken breast in water – save broth (will need 6 cups of broth later)
Cook 1 Tbl olive oil, 2 onions, 2-3 garlic cloves, 1 ½ oregano pepper, 1 tsp. Cumin, dash of Tabasco sauce and 2 4 oz. of chopped chili peppers 1-2 cans chicken broth (approx. 40 oz)

Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.

Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.