Harper Beans

So Shawn's grandma makes some of the best beans that I have had. I think it is the combo of smoke and vinegar that I like. You can usually find of pot of these at family gatherings or with traditional BBQ flair.....I usually make them in a slow cooker but they can be made on the stove. We also add in 1-2 links of smoked hot sausage that has been browned and sliced and changed the Butter Beans to Black Beans. If you need a good standard bean recipe look no further!

Makes: 8-10 servings

1/2-1 lb of Hamburger, browned and drained

1/2-3/4 lb Bacon, Cut up, browned & drained

1-2 Smoked Hot Sausage Links, browned & sliced (Optional, not in original recipe)

1 C Onion, chopped

2 Cans Pork & Beans

1 Can Dark Kidney Beans

1 Can Black Beans (or Butter Beans which was the original recipe)

1 C Ketchup

1/4 C Brown Sugar

1 T Liquid Smoke

3 T White Vinegar

Salt & Pepper, to taste

Add all ingredients into a crock pot, mix gently and cook on high for about 2-3 hours or on low for 4-6 hours. Until bubbly and hot. Enjoy!

Basil Goat Cheese Sliders

I love hamburgers, I seriously think I always will. I have never met a hamburger I didn't like....Well, I guess that is not true since some of the fast food joints have some pretty nasty burgers.....anyway......Sliders seem to be the big deal these days, which totally cracks me up because I remember being a kid and eating Burger Bundles from Burger King, I think you could get 6 little burgers all together or 3.......HA! This recipe is probably one of my favs simple yet different burger.....I LOVE Goat Cheese.....we use it a lot in wraps, pasta, stuff in burgers or chicken, and on crackers......I am sure there are more condiments and toppings you could have on this but I try to keep my sliders as simple as I can....these can be served on small dinner rolls or mini buns too........I just love chewy, dense, and sturdy bread which is why I use ciabatta......I am not a big fan of my bun falling apart......as usual the meat mixture can be adjusted to your tastes....

Makes: 6-8 mini burgers depending on your size

1lb Hamburger

1-2 T Fresh Basil, chopped

1 T Sweet Onions, minced

1 Garlic Clove, minced

1-2 tsp Worcestershire Sauce

Garlic Salt, to taste

Salt & Pepper, to taste

Ciabatta Bread/Rolls, Cut to the size of your burger (We toast our on the grill)

Goat Cheese, sliced

Toppings:

Basil Mayo

Arugula

Campari Tomatoes (or Romas), sliced

Preheat your BBQ Grill. Gently mix hamburger, basil, onions, garlic, Worcestershire, Garlic Salt, Salt & Pepper. Form into mini patties, gently pressing in the middle so your patties will stay more flat. Grill to your desired tastes, in the last 2-3 min of cooking add on a slice of goat cheese to warm it up. Serve on ciabatta rolls with Basil Mayo, Arugula & Tomatoes....

My Dad's Meatballs

So my dad is an awesome cook.....I grew up eating some amazingly good food. His mom was French and that might just say it all and I believe I get my passion for cooking from him and her.....I still have cravings for those childhood favorites...."Can I get some Honey with my Dinner Roll".....But getting recipes to paper from my dad isn't always easy....and here is why, he is a natural.....he just knows the right amounts and goes with it....I too have become some what like that, I think all cooks are like that for the most part.....This is probably why I would rather cook then bake......Now why do I bring this all up now....'cause the recipe I am about to post has a few ingredients I have put the measurements as eyeball.....So good luck....These meatballs can be used in any recipe calling for them....we predominately use them in Spaghetti, my all time childhood favorite meal!.....But I have also used them in the Traditional Cocktail Meatball Recipe, you know the one with Jelly and Chile Sauce and they were great....This make a bunch, so I usually will bake them off and freeze them. Then you are all set for when you need them.....

Makes: A Hefty Amount

3 lbs Ground Beef

2 lbs Hot Sausage (Jimmy Dean or similar)

1/3-1/2 C Bread Crumbs

1/3-1/2 C Milk (equal to bread crumbs)

2 Eggs

Minced Onions, eyeball

Red Pepper Flakes, eyeball

Garlic Salt, eyeball

Salt & Pepper, eyeball

Pre-Heat Oven to 350 degrees. Mix all ingredients together. Roll out in to the meatball size of your liking. Bake for 18-20 min.

Poor Man's Mac & Cheese Bake

So my brother actually taught me this recipe while I was in college.....eventhough we LOVE Homemade Macaroni Cheese this recipe has become a pantry staple at our house.....Especially now that we have kids.....its super easy and tastes pretty good too.....Its versatile so feel free to create.....I suppose you could add some cheese on top or mix in a veggie......endless possibilities I tell you....

Serves 4-5

2 Boxes Mac n Cheese, prepared (the way you like, I use 2 T butter & 1/4 C Milk per box)

1 Can Cream of Mushroom Soup

1 lb Ground Beef

Onion Powder, to taste

Garlic Salt, to taste

Salt & Pepper, to taste

Pre-Heat oven to 350 degrees. Prepare mac n cheese to your liking. Meanwhile season and brown ground beef, with Onion Powder, Garlic Salt and Salt/Pepper. Drain the fat. Combine prepared Mac n Cheese, Cream of Mushroom Soup and Ground Beef. Mix Well. Pour into a casserole dish and bake in oven for 25-30 min, or until hot throughout. Enjoy!

Grilled Marinated London Broil

This is a great marinade for a cheaper cut of meat. I mainly use it on Top Round for London Broil but also have used it on Tri-Tip Roasts, Flank Steak, Top Sirloin.....I suppose you could use it on any good marinating cut of meat......This is definitely one marinade that I always have everything for......Enjoy experimenting....I have a lot of 1-2's in my recipe cause I do not always measure exact for my marinades.....

5-6 Garlic Cloves, smashed & minced w/1 tsp salt

1/3 C Dry Red Wine

1/3 C Balsamic Vinegar

1-2 T Soy Sauce

1-2 tsp Honey

1/4 tsp Pepper

2 lbs of Top-Round Roast or other cut of Beef such as Tri-Tip Roast (Pic shown above).

Combine all ingredients and pour over meat. Marinate in the refrigerator for at least 6 hours and up to overnight. Grill to desired doneness, we like our beef Medium Rare.......and Enjoy!

Marinated Flank Steak

So if we are going to eat steak we usually eat Flank Steak because we all just love it but also because its affordable too. (New York Steaks will always be my favorite, but have you seen the prices lately, Ouch!) Flank to me is a marinating steak and this recipe is our favorite marinade for flank. We slice thin and use the steak in many meals from wraps to sandwiches to salads to you name it.....We actually just made this for Mother's Day, so good.....You can make it with out fresh herbs and it tastes just as good, but I will throw the fresh herbs in if I have them.....More flavor.....I have been known to use this same marinade with out the herbs for Shish-Kabobs....

Serves 4-6 (depends on who you have to dinner!)

1/2 C Vegetable or Canola oil
1/3 C Soy sauce

2 T Worcestershire Sauce
1/4 C Red Wine Vinegar
1 T Dijon Mustard
3-4 Garlic Cloves, minced
Juice of 1 Lemon
1 tsp ground black pepper

2-4 T Chopped Fresh Herbs, I usually have Basil or Parsley
1 1/2 pounds Flank Steak

In a medium bowl, mix the oil, soy sauce, Worcestershire sauce, vinegar, mustard, garlic, lemon juice, ground black pepper and herbs. Place Steak in large plastic bag or glass pan and pour marinade over the meat. Seal the bag or cover the steak and marinate for 6-7 hours. (if you marinate in a shallow glass dish, be sure to flip the steak halfway through marinating)

Preheat grill for medium-high heat. Oil the grill grate. Place steak on the grill, and discard the marinade. Grill meat for 4-5 minutes per side, or to desired doneness. Let it rest for 5-7 minutes. Slice and serve......

Party Flank Sandwiches

We love sandwiches in this house....from Panini's, to toasted cheese, to oven baked....you name them we eat them...here is a twist on a steak sandwich........you can cook it all up and put it in 1 giant loaf of Rustic Bread and slice or you can buy demi loafs and serve the sandwich individually....I usually make 1 big loaf but since I was at Costco I actually picked up some rustic bread that were individual size which it the picture you will see.........I just love crusty rustic bread sandwiches.....

Makes: 1 Large Sandwich or 4-5 Individual Ones

1.5 lbs Flank Steak

Favorite Steak Seasoning

1-2 T Olive Oil (I use garlic flavored)

1 Large Sweet Onion, thinly slices

Salt & Pepper

1 Bell Pepper, thinly sliced (Red, Orange, or Yellow....what ever looks the freshest)

3-4 cloves garlic

1 T Dijon Mustard

1 tsp Hot Sauce

1 1/2 T Worcestershire Sauce

1 T Flour

1 C Beef Stock or broth

1 Lg Loaf Rustic Crusty Bread (or small individual loafs)

10-12 Slices Provolone Cheese

Prepare bread: Slice bread in 1/2 lengthwise, scoop out some of the middle on the top side or both if you like. Toast loaf at 375 degrees for 5-7 min. Set aside.

Season Steak with steak seasoning and Grill for 5-6 min per side for med-rare, cook longer if you want it cooked more. Pull off and let rest.

While steak is cooking, heat olive oil in a pan over med heat add onions, salt & pepper. Cook for 7 min add in garlic, peppers, mustard, hot sauce, and Worcestershire. Cook for another 4-5 min, add in flour stir and cook for 1 min. Add Beef stock and simmer until nice and thick. After Steak has rested slice and add to pepper/onion mixture and stir well.

Layer cheese on both sides of the bread and scoop meat mixture on to the cheese and close sandwich. Cook in oven @ 375 until cheese melts about 5-7 min. Slice into wedges & serve....

Holiday Sweet & Sour Meatballs

Here is a sweet and sour recipe for meatballs that I made when the twins turned two. They love them, their uncle Joel loves them.....its a different recipe then the usual chili sauce and grape jelly (although those are good too)...I usually serve as appetizer but you can thicken the sauce and serve over rice.....You can make your own meatballs, use your favorite recipe or create one....I actually use pre-made frozen meatballs from Costco....I know totally lazy....maybe someday I will use my Dad's spicy meatballs for this recipe.....

2 lbs of Frozen Meatballs
1 20oz can Pineapple Chunks, drained w/juice reserved
1/3 C Water
3 T White Vinegar
1 T Soy Sauce
1/2 C Brown Sugar
1/2 tsp Ground Ginger
1/2 tsp Johnny's Seasoning Salt
1 Carrot, chopped
1 Green Bell Pepper, chopped (you can use Red/Orange/Yellow too)

Make sauce in the crock pot by adding in Reserved Pineapple juice with enough water added to make 1 cup, 1/3 C water, vinegar, soy sauce, and brown sugar, and ginger and stir. (if you want a thicker sauce add in some cornstarch) Add in pineapple, carrots, bell peppers and meatballs. Stir and turn crock pot on high for 4-6 hours until bubbly and meatballs are hot through. Serve as a snack at a party or thicken the sauce and serve over rice.....

Carne Asada Tacos

We have been feeling Mexican over here as you can see......Here is a recipe I made up after having Carne Asada at my friend Melissa's house. I basically threw together a marinate and it came out pretty good....I love anything that can go into a flour or corn tortilla......my husband likes it when we make spanish or mexican rice with this meal, one more thing for him to stuff into his tortilla.

Serves 4-6

Marinate:

1/4 Canola/Veg Oil

1 T Vinegar (Red or White)

2 T Pickled Jalapenos, Chopped

1 T Pickled Jalapeno Juice

1 Lime, Juiced

4-5 Cloves of Garlic, Minced

2 T Fresh Cilantro, Chopped

1/3 C Roasted Chipotle Salsa

1 tsp Cumin

Kosher Salt & Pepper

2-3 Dashes of Tapatio (Hot Sauce)

1.5 lbs Carne Asada Meat (Thin Sliced Beef Round)

Toppings:

Tortillas, warmed (Flour or Corn)

2 Bell Peppers, sliced (any combo of Red, Green, Orange or Yellow)

1 Sweet Onion, sliced

Mexican Cheese Mix (I use Cheddar and Pepper Jack)

Salsa

Sour Cream

Green Onions, optional garnish

Mix up all ingredients for the marinate and marinate the meat for 6-8 hours. Since the meat is sliced thin it doesn't need too long to marinate. Heat a pan over med/med high heat add a little bit of olive oil and then the peppers and onions, season with salt and pepper. Fry to your liking, I don't like my veggies too soft, I probably fry them for 5 or so minutes. Meanwhile, preheat a grill on High Heat. Grill meat 2-3 min per side. Cook it longer if you like really done meat. Remove from grill and let rest a few min. Then slice up and serve with toppings in warm tortillas.

Meatballs w/ Creamy Sauce

I made this last week when it was cool and rainy outside....I think it would be a good fall or winter meal. This recipe came about when I had some leftover frozen meatballs and wanted to do something different then Italian fare.....As with all my recipes feel free to edit and change....for instance I would normally use real onions instead of onion powder but my husband doesn't like the texture of them....So get creative! This recipe is great over egg noodles or rice....

6 Servings or so

2-2 1/2 lbs of your favorite Meatballs (Frozen or Homemade)

1/4 C Flour

1/4 C Butter

Onion Powder

1 C Milk

1 C Heavy Cream (for lighter omit cream and use another cup of milk or even half/half)

2 C Beef Broth/Stock

1-2 Lemons, Juiced (we like it lemony and use 2)

1-2 T Fresh Chopped Parsley

1 tsp of Fresh or Dried Dill

1/4 C or more Sour Cream (extra for garnish, optional)

Salt & Pepper

Green Onions, Chopped optional for garnish

If meatballs are raw & uncooked fry them up and set aside, if they are frozen then you can add them in the sauce as is. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Season with Salt, Pepper and Onion Powder. Add cold milk and beef broth whisk until dissolved and bring to a light boil for 1 min. Add the meatballs, stir. Cook over medium low heat (slow simmer) for 20-25 min, until sauce has thickened and meatballs are hot all the way through. Stir in the cream and heat for another 5-10min until hot stir in fresh parsley, dill and lemon juice, heat 3-5 more min. Stir in Sour Cream and serve over Egg Noodles or Rice and top with green onions. (If sauce is not as thick as you like it can be thickened with Flour or Cornstarch or use more equal parts Flour & Butter at the beginning of the recipe)