Cowboy Caviar

Cowboy Caviar is one of my favorite recipes for football tailgates or a night of entertaining. This is basically a ‘re-vamped’ version of salsa. While this recipe is quite healthy, it is extremely addicting.

Salsa

Cowboy Caviar

Ingredients :

  • 1 Can Black Eyed Peas, drained & rinsed
  • 1 Can Corn
  • 1 Avocado, chopped
  • 1 Small Onion, diced
  • 1 Medium Jalapeño, minced & seeded if you do not like the extra heat
  • 2 Cloves of Garlic, minced
  • 3 Cans of diced Tomatoes [fresh are always better if you have them]
  • 2 Tablespoons Red Wine Vinegar
  • 6 Tablespoons Olive Oil
  • 2 Teaspoons Franks Hot Sauce {I tend to use more because I love spice}
  • 1/2 Fresh Cilantro, chopped
  • Salt to Taste
  • Pepper to Taste

Combine all ingredients and refrigerate at least 2 hours prior to serving.

When ready, serve with tortilla chips.

Enjoy!

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Savannah’s Rosemary Sip

Growing up in the South, I have learned that there are very few things comparable to a nice cold beverage on a warm day. Perhaps, there is nothing better than walking out into your garden and finding fresh ingredients to use in your own homemade ‘sip’. 
{My mom and I sipped on these while watching the Kentucky Derby.}

DrinkSavannah’s Rosemary Sip

Ingredients :

  • 8 Teaspoons Fresh Rosemary (Plus additional to garnish)
  • 2 1/2 Cups Sugar
  • 1 Cup Freshly Squeezed Lemon Juice
  • 12 Cups Water
  • 1 Cup Bacardi Limon (You can change depending on your own desire) 

rosemarysyrup

Preparation :

  1. Mix rosemary, water & sugar in a saucepan and bring to a light boil for 5 minutes.
  2. Strain out the rosemary.
  3. Pour the mixture into the other 9 cups of water lemon juice and Bacardi.
  4. Shake well.
  5. Garnish with Rosemary or Mint. (Or both!)

drinkmix

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Turkey Meatloaf

With this terribly yucky weather outside, I decided I wanted to make a delicious and warm meal to enjoy. When I went to my favorite store {SAMs} I bought two big packs of turkey meat, so I knew this recipe would be perfect– 
Turkey Meatloaf

turkeymeatloaf

Ingredients :

  • 1 1/4 lbs Ground Turkey
  • 1 Cup Chopped Onion
  • 3 Garlic Cloves, minced
  • 1 Egg
  • 1/2 Cup Breadcrumbs
  • 1/2 Cup Brown Sugar
  • 3/4 Cup Ketchup
  • 1/4 Cup Yellow Mustard
  • 2 1/2 Tablespoons Olive Oil or Butter
  • 2 Teaspoons Worcestershire  Sauce
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Pepper

Preparation :

  1. Preheat the oven to 350 degrees.
  2. Melt the Olive Oil or Butter in skillet.
  3. Sauté the onion and garlic for 5 minutes. {Stir occasionally.}
  4. Remove the onion and garlic from the skillet and let cool.
  5. Combine the rest of the ingredients {turkey, egg, breadcrumbs, 1/4 Ketchup, mustard, worcestershire, salt & pep} into a large mixing bowl.
  6. Add in the onion and garlic and mix all together.
  7. Transfer the meatloaf mixture into a {greased to cut down on the clean-up process} loaf pan and press flat.
  8. Cover the top of the meatloaf mixture with the remaining ketchup. 
  9. Place in over and bake for 50-55 minutes.

My most favorite way to enjoy meatloaf :

  • Get a sheet pan and lay tinfoil down on it {to cut down on the clean-up process}
  • Cut a few pieces of the meatloaf and lay on the tinfoil.
  • Put more ketchup on the slices and put in the over on medium/low broil for aprox 10 minutes. {I love when the ketchup has browned a bit}
  • Toast a slice of my homemade bread.
  • Put a bit of mustard on the toasted slice.
  • Lay the meatloaf on top and ENJOY!

What is your favorite way to enjoy meatloaf?

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Not Your Usual Chops

Walking into the grocery without a list is always interesting for me. I have my ‘go-to’ meals, but I also love to find new things and come up with a recipe. 
First, I walk in and go straight to the meat that is on sell. Usually I find a random mix of  pork-chops, filets, ribs, pork-sausage, and chicken. Depending on the day, I find the different types of meat. This particular day, I decided to buy the pork-chops.
Pork
For those of you who live in the South, know what I’m talking about when you think ‘pork-chops’ you automatically think ‘fried’. Well, yes…fried are absolutely WONDERFUL, yet…I’m trying to be a bit healthier. Tough, I know. If you have never had a fried pork-chop, you must try one. They are heavenly. {Maybe i’ll branch out and put those on here one day!}
As for now…I’ll stick with my ‘healthier’ version–

Mustard & Vinegar Based Pork-Chops

porkprepIngredients :

  • 1/3 Cup Dijon Mustard
  • 1/4 Cup Yellow Mustard
  • 2 Garlic Cloves, crushed
  • 1/4 Cup Olive Oil
  • 1/4 Cup White Vinegar
  • 1 1/2 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Dried Parsley
  • 1 Tablespoon Dried Thyme
  • Salt to Taste
  • Pepper to Taste

Preparation :

  1. Mix all of the ingredients of the marinade together.
  2. Pour the marinade over the chops and let sit in the fridge for at least 2 hours. {The longer the better.}
  3. Flip the chops during the marinading process so that all sides are covered well.
  4. Heat up the grill or skillet and cook your chops.
  5. Finish off with fresh parsley.

porkfinal

{Delishhhhh}

What is your favorite way to cook your chops? I’d love to hear!

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Garlic & Basil Pesto

Who doesn’t love a good Pesto?
This particular recipe is one of my favorites because it is quick and easy!

pesto

Ingredients :

  • 2 1/2 Cups Fresh Basil Leaves
  • 1 1/2 Tablespoon Minced Garlic (I am a garlic lover, so you could go light on this if you choose)
  • 1/2 Cup Fresh Flat-leaf Parsley
  • 1/3 Cup Grated Parmesan Cheese 
  • 1/4 Cup Pine Nuts
  • 1/2 Cup EVOO (Extra-Virgin Olive Oil)
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper (If you’d like to add more, please do so)

Preparation :

  1. Place all ingredients into a food processor except for the EVOO, Salt & Pepper. (I decided to cut up my Basil a bit before I did this, but you do not have to do so.)
  2. While the food processor is on, add the EVOO until your pesto starts to form a bit of a paste.
  3. Add Salt and Pepper to your liking. 
  4. Remove the pesto and enjoy!

**Since I like to freeze my pesto so I can use it whenever, I decided to get an ice cube tray and put the pesto in it. First, I rubbed each ‘ice cube’ section with EVOO, and then placed the pesto in each individual ‘ice cube’ section. Then I covered the whole ice cube tray in plastic wrap.

pesto1

I’d love to hear what your favorite Pesto recipe is–

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Venison Steak @ The Fireplace

Growing up in the South, I quickly learned that deer is something most have in their freezer.

If not, you know someone who does.

Since I enjoy most all types of meat, I like to find different ways to prepare them each time.

For these particular deer ‘steaks’, I took the back-straps of the deer to use.

I started by unthawing the deer meat from the freezer 2 days prior to cooking. Then I made the marinade that the meat would soak in and tenderize.

Marinade :

  • 1/4 C Balsamic Vinegar
  • 1/4 C Worcestershire sauce
  • 1/4 C Soy Sauce
  • 1/4 C Olive Oil
  • 2 Tablespoons Franks Hot Sauce
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • Salt & Pepper to your liking

Mix all together in a big ziplock bag and add meat. Let the meat soak overnight in the fridge.

deer

Preparation :

(Please note, my way of cooking this is not how I would usually cook steak, I just wanted trying out new things!)

  • First I cleaned out the fireplace.
  • Gathered 8 bricks to build up the ‘cooking area’ so logs could go underneath.
  • The grill crate from the Big Green Egg was added on top of the bricks.
  • Start the fire and wait for the wood to start burning down into coals.
  • Place the deer steaks on top of the crate.
  • Cook until your liking. (I wanted mine medium-rare * more rare than medium)
  • Finish off each stake with a piece of Rosemary! (My favorite touch. I could put Rosemary on anything!)

deer1

Ready to devour--

deer2

What’s your favorite way to cook venison?

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Easy-Peasy Bread

Who isn’t in love with BREAD?

Of course, I try to not love it as much as I do…But, this avid bread-a-holic cannot let go.

I have a handy Bread Machine that I love so dearly. ‘She’ makes life easy in the bread world.

This recipe is a common one for Bread Machines because it leaves the loaf with a crisp outside and a fluffy inside.

What more could you possibly ask for?

Yummy. Yummy. Yummy.

bread

Ingredients :

  • 1 Cup Warm Water
  • 1 Package of Active Dry Yeast
  • 2 tbsp Shortening
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 2 1/2 Cup Bread Flour

Preparation :

  1. Place all ingredients in your bread machine in the order according to the manufacturer’s directions.
  2. Set bread machine to medium crust and 1.5 pounds.
  3. After my bread machine cuts off, I let it sit for a bit and then I wrap in it cellophane unless I plan to use to right away.

wrapedbread

Of course,this lover of all foods, loves Meatloaf as well…so below I have used my bread to make a Meatloaf sandwich.

meatloafbread

{Yummy. In. My. Tummy.}

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Butt In the Oven

Yep, you read that title right…Butt In the Oven–

No, No…Not the kind that is connected to your body, sills. This is the kind that is connected to a pig. Yikes, I know.

This weekend one of my dear sweet friends from High School had a wedding shower and I was in charge of making the food. Of course, I don’t mind because this is my most favorite part!

I decided to cook a Boston Butt as the main meat because I knew that everyone would enjoy it and it’s quite an easy fix–

mustard
Dry Rub
  • 1/2 Cup Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Paprika (For those of you who like a little spice)
  • 1 tbsp Pepper
  • 1 tbsp Salt

Mix well

Preparation:

Since I had my pork shoulder in the freezer, I got it out 3 days in advance and put it in the fridge. Then I brought it out of the fridge 1 hour before I planned to cook it so that it could reach room temperature.

  1. Set the oven temperature to 225.
  2. Rinse the pork.
  3. Pat dry with paper towels.
  4. Place in a large roasting pan that is at least 3 inches deep with the fat layer facing up. (I used the aluminum throw away pans, so I don’t have to deal with the mess.)
  5. Sprinkle dry rub all over the surface of the pork. (I like to rub the shoulder with Mustard before the dry rub so it sticks better and makes it all yummy and delicious!)
  6. Massage the rub all over the pork, so that it adheres to the surface.
  7. Insert the pork shoulder into the oven for 6-8 hours.
  8. Check the temperature to see when the center of the pork reaches 200 degrees.
  9. When you see it is at 200, turn off the oven and let the shoulder cool for 1-2 hours before removing.
  10. When the temperature reaches 170 remove from the oven.
  11. Put shoulder on a cutting board and cut off the fat layer.
  12. Pull apart the rest of the meat with two forks.
  13. Serve and enjoy!

Shoulder

Oh Boy! Doesn’t that look delicious? I’d say so myself!

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Mustard BBQ Sauce

Since I am a lover of BBQ and all things that go along with it (well maybe not the slaw part), but who needs to know that, right?

One of my brothers also has a love for BBQ. Maybe it runs in the family? Who knows. But, he decided to branch out and make some different sauces. I love to do this as well. Who wouldn’t love to put all the things that they like into one sauce and make it your own? Well, easier said than done I know…You actually have to think about things that could possibly go together.

Mustard and Vinegar are my most favorite sauces. One being that they are different. It is not something that all ‘BBQ Shacks’ have so it is kinda like a delicacy? Maybe I’ll just tell myself that…

Mustard-Based BBQ Sauce

Sauce

Ingredients :
  • 1 Cup Yellow Mustard
  • 1/2 Cup Apple Cider Vinegar
  • 1/3 Cup Brown Sugar (For all you health-O’s you can go light on this)
  • 1 tbsp Worcestershire
  • 1 tbsp Lemon Juice
  • 1 tbsp Cayenne Pepper
  • If you like spice, add paprika or chili powder to your liking.
Preparation :

Pour all of the ingredients into a sauce pan and bring to medium heat.

Continue to stir so the brown sugar does not stick or burn.

MustardBBQ

Once the sauce is slightly boiling, turn the heat down to a simmer and continue to stir for 2 minutes.

Then, turn the burner off and let the sauce reach room temperature and pour into mason jars!

(This is my most favorite part. I love mason jars!)

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Pickling

I have a bit of an old young lady in me. Which means, I enjoy canning, pickling, sewing, painting, knitting, you get the point…

I’m a closet grandma. Yep. You read that right. This 20-something-year-old is a CLOSET (well maybe everyone knows, but i’ll pretend they don’t) Grandma.

Sad, I know…I’m very accepting of it though. So, you should be too.

Now, onto the fun stuff :

Pickling–

 An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar.
Well, sort’ve. But, not in this case. I am not making pickles. I am actually just pickling banana peppers. I’ve picked so many from the garden, of which I must do something with asap. This is by far the easiest thing to do. It also provides you with not only some for yourself, but also for gifts! Wonderful, I know…

First, washed then cut up the peppers. (You can cut to whatever thickness you prefer.)

Peppers
{These are rather colorful! I love the mixture of the red and yellow in the jars…}

After I finish cutting the peppers, I work on the sauce. This particular recipe is made with 2 pounds of peppers–

Sauce :

  • 1 1/2 Cups Water
  • 1 1/2 Cups White Vinegar
  • 4 Teaspoons Salt

Directions :

  1. Wash and cut the peppers
  2. Make the sauce and bring it to a boil
  3. Wash out jars
  4. Place a piece of garlic in the bottom of each jar
  5. Fill the jars with peppers
  6. Cover the peppers in the jar with the sauce
  7. Move around the peppers in each jar to be sure there are no bubbles
  8. Seal the jar
  9. Enjoy after 24 hours!

jarsBeautiful, eh?

Easy to tie a ribbon around and give as a gift! 

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