Tuesday, December 30, 2008

Heroes at Home Wish Registry from Sears!!

Heroes at Home Wish Registry is a program that is started by Sears to help honor and give wishes to our Service men and women who so valiantly protect us each and every day and their families that remain at home.

Yes, this program, heroes at home, gives each of us to show our honor and respect for these who serve us daily. The program allows these people to make a wish during this holiday season that is important to them or their families who remain at home and then gives each of us the opportunity to take one of these wishes and help make it come true.

To read these circumstances and wishes is a privilege and a heart tugging experience on many of them. The sacrifice and the issues that each of these service people and their families goes through is an awesome thing that is done for each of us to have our freedom.

So check this opportunity out and see if it is right for you. Each and everyone of us should feel some type of need to help support these families who have loved ones protecting each of us every day. This gives you the "Joe Plumbers" of the world the opportunity to step up and give that helping hand. By doing this you might just find that it is really true that "TO GIVE IS MORE BLESSED THAN TO RECEIVE"

Please note that the donations that are given to this site, even with the great good that is done, is not set up to be tax-deductible.

So even though this is primarily a cooking site, it is also about "what is cooking" and it appears that this idea is cooking and should be something that is "done".

Check it out.


Monday, December 29, 2008

Red Beans & Rice

· 1 pound pinto beans (approximately 6 cups cooked)

· 2 quarts of tap water

· 1 pound pork sausage

· 1 large onion, chopped

· 4 stalks of celery chopped

· 2 teaspoons minced fresh garlic

· 2 teaspoons salt

· Good shot of Tabasco Sauce

· Hot Cooked Brown Rice (double the recipe for the rice)

Soak the beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.

After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.

Fry the sausage in a large skillet. Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.

After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.

Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodly amount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegar on the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make the biscuits right after the vegetables and sausage go into the pot. Enjoy --10-4 Willy

Saturday, December 27, 2008

New Recipes

Watch close over the next few weeks for new recipes. Willy helped some but Mrs Willy cooked up some good candy and other stuff over the holidays that are worth sharing.

Not sure of all of the names but one is a snowball cookie along with another Brickle. She did these along with the usual things.

Willy will be sharing some of these recipes and others.

Wednesday, December 24, 2008

HILLBILLY WILLY SAYS ..........................




Thursday, December 11, 2008



Quantity Ingredient

1 Pkg White Almond Bark
2 Cups Rice Crispies
2 Cups Peanut Butter Captain Crunch
2 Cups Pecans - slightly toasted in oven

Melt Almond bark in Microwave in large bowl. Stir in Rice Crispies, Captain Crunch and Pecans. Line Jelly Roll pan with wax paper and spread thin layer of mixture in pan. Let set until hardened. Break up into pieces.

Note: Makes great Christmas candy by using the Christmas Rice Crispies which are red and white.

Tuesday, December 9, 2008

Get ALL your Christmas Flowers here!

Cooking With Willy is not only about the food side of cooking. Sometimes Willy needs to expound on his more cultural side. Today, Willy wants to talk about decorating for that big Christmas party that might be held down at Juanita's Diner.

Yes, decorating for this is important and if left up to Willy it would include lots of flowers. Yes, Willy would also have as a part of his decorating something for all of the guests. Willy would have a Christmas gift basket for each person that attends the party.

Yes, the people that come to Willy's party would be amazed. They would come and see that the Diner was adorned with flower and they would all be amazed that Willy's Christmas celebration used so many great flowers and centerpieces from 1-800 Flowers.

Why you ask would Willy use Christmas flowers and centerpieces from 1-800 Flowers. Well if you go look at their selections you will find that they have some wonderful selections, with reasonable prices and that this would give you as it did Willy the ability to show off a great Christmas Celebration to all of your friends.

Christmas and flowers of Christmas. This is the way Willy would decorate for that great party.

The flowers and Willy's cooking. What more could you want.

10-4 Willy

Sunday, December 7, 2008

Beef Pepper Steak

Willy went a little Chinese this week. But the jest is that you can take a cheap steak or leftover meat and make some pretty good fixings from it.

This is real easy and good to eat. Try it.

10-4 Willy

Beef Pepper Steak Marinade time: 30 minutes to 2 hours Total recipe time: 30 to 35 minutes Makes: 4 servings


1. 1 pound beef top round or top sirloin steak, cut 3/4 inch thick or flank steak
2. 1/2 cup prepared Italian dressing
3. Salt and pepper
4. 2 large bell peppers, any color, cut into 1/8 inch strips
5. 1 onion, cut into 1/8 inch wedges


1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
3. Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
4. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.

Friday, November 28, 2008

Butter Way Rolls!

Nothing compliments a good southern meal better than some good ole rolls.

Here are some of the best.

1-1/2 cup warm water
2 pkg dry yeast
4 cups flour
1/4 cup Sugar
1-1/2 tsp salt
1/3 cup shortening
1 egg

Pour warm water in hot a mixing bowl and add yeast. Stir until dissolved. Add half the flour, all the sugar, salt, shortening & egg. Start mixer on medium speed and beat until smooth - about 2 minutes. Add rest of flour and stir in by hand and beat 2 minutes. Cover with damp towel and let rise about 30 minutes. Grease muffin tins - use Pam. Stir down batter in 20 to 25 strokes. Spoon into pans filling hafl full. Let rise in warm place until batter reaches top of pan. About 20 to 30 minutes. Bake at 375 degrees for 10 - 15 minutes.

Yield: 24 rolls

Thursday, November 27, 2008

Happy Thanksgiving

Willy is taking Thanksgiving day off and letting someone else cook.

Family together on Saturday to have food and fellowship.

Any great Turkey leftover recipes.

Leave comments here!

Happy Thanksgiving

10-4 Willy

Monday, November 24, 2008

Changes in Recipe Index.

Willy used to put all of his recipes in the sidebar in alphabetical order. However, willy just realized if someone is coming to the site to see new recipes and has already surfed through the others that it would be easier if the last recipe entered is on the top of the list.

So from now on - recipes on top will be the last entered.

So there

10-4 cooking Willy

Eggnog Rum Custard Pie

Willy ran across a recipe and asked Mrs Willy to cook it. It sounded like a good custard pie with a twist. It had rum and eggnog in it. Willy ain't much on the alcohol but has no problem when it is for flavor in a good recipe. Eggnog at this time of the year however is one of Willy's favorites.

Well, she cooked it and Willy ate it and it was good ---- try it out!

1 prepared pie crust


2 c. eggnog
3 eggs
2 tbsp. brandy or rum
1 tsp. vanilla
1/3 c. sugar
1/8 tsp. salt
1/8 to 1/4 tsp. nutmeg, freshly ground preferred


1 c. whipping cream
3 tbsp. powdered sugar
1 to 2 tsp. brandy or rum or substitute extract, 2 drops

Heat oven to 450 degrees. Prepare pie crust according to directions. Do not prick crust. Partially bake crust at 450 degrees for 5 minutes. If crust puffs, gently press back to bottom and sides of pan. Reduce to 350 degrees.

In large bowl, beat eggnog, 3 eggs, brandy and vanilla. Add sugar, salt and nutmeg, mix well. Pour into partially baked pie crust. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and continue baking for 30 to 40 minutes or until knife inserted in center comes out clean.

In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and brandy, beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg. Refrigerate any remaining pie. 6 to 8 servings.

Holiday Eyeglass Frames!

Willy just wants everyone to know that Cooking it Up is not just about the recipes but it is sometimes the things that go with cooking and eating and entertaining. So in this time as we approach the holiday's Willy wants you to know that it is important to look good at all times.

What does this mean. Well it means that Willy needs the right clothes, the right shoes and even the right eye ware during all of those elite holiday parties that he will be throwing or will be attending.

Where better to get those great Holiday frames for your glasses than to go to Zenni Optical.

You talk about Willy looking good at those parties or even Mrs Willy. We would both look good in some good looking frames. Yes, Mrs Willy might even look like that Sarah Palin Lady with some new fancy frames.

Man there are a lot for Willy to choose from over there. Lets see which pair would look best on Willy...I see them now. Willy wants something they used to call the Buddy Holly Look. Yes, take a look at these glasses. Willy might even pick up a microphone and sing a little Christmas Karaoke if he looks like this.

Or better yet, lets put Mrs Willy in a great looking pair of glasses. She might like a cat eye looking pair. Check this out!

Mrs Willy would be sly in that pair.

Well, as you can see you might want to get on over to that web site and find the pair of glasses that will put you in style. Holiday frames like those available could make anyone feel great and look great.

Go check it out - good styles, good selection and good prices.

Now lets see what's cooking with our new glasses on!

Monday, November 17, 2008

Corn Casserole

Willy's house is thinking about holiday meals and Willy always puts in the request for good corn Casserole. The lovely Mrs Willy does a great job as well as Daughter Willy on this one. - Try it out. It is sometimes even better a day or two later and heated up under the broiler. A little crustiness on this is really good.

1 - 17 oz can Cream-style corn
1 - 17 oz can whole kernel corn - drained
1/2 cup of water
2 eggs - beaten
1 small box Jiffy cornmeal muffin mix
1/2 tsp sage
1/2 tsp salt
Dash Pepper
1 stick margarine - melted
1 - 8oz carton French Onion Dip

Mix all ingredients except muffin mix; Stir until well blended. Add muffin mix; blend well. Turn into a large,
lightly greased casserole dish and bake at 350 degrees for 50 minutes or until lightly browned.


10-4 Willy

Tuesday, November 11, 2008


It is getting colder and there is a pot of stew on Willy's stove - thanks to Mrs. Willy.

Simple but really good - better tomorrow than it is today.

1 lb of ground round.
1 large onion
1 6oz package of small sweet carrots
1/2 of package 12 ozof frozen corn
1 cup of beef bouillon
3 sticks of celery finely chopped
a little ketchup - about 1/2 cup
1 medium 6oz can of stewed tomatoes
a small 6 oz can of tomato suace.
Salt and pepper to taste.

Brown meat and onion - add the rest and let it simmer for an hour or so. Eat - put in fridge and it is better tomorrow.

10-4 Willy

Thursday, October 30, 2008

Monster Mash Meatball Soup

In celebrating the Halloween time, Willy went out and found this recipe on the website "Beef it's Whats for Dinner!" Check it out there is great recipes there.

10-4 Willy
Monster Mash Meatball Soup Total recipe time: 30 minutes Makes: 4 servings


  1. 1 package (16 ounces) frozen fully-cooked beef meatballs
  2. 1 cup frozen vegetable mixture, such as broccoli, cauliflower and carrots
  3. 2 cups water
  4. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  5. 1 can (14-1/2 ounces) diced tomatoes with roasted garlic
  6. 3/4 cup uncooked Halloween pasta shapes
    Spooky Decorations:
  1. Dairy sour cream full moon
  2. Black olive bats
  3. Parmesan cheese ghosts
  4. creepy croutons


  1. Combine frozen vegetables, water, broth, tomatoes and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until pasta is just tender.

  2. To make black olive bats, thinly slice olives crosswise into rings. Cut rings in half. Place olive slices on top of sour cream full moon to form bat wings.

    To make Parmesan ghosts, place ghost shaped cookie cutter on baking sheet. Place shredded Parmesan cheese inside cookie cutter, pressing down slightly with fingers to form shape. Carefully remove cookie cutter and repeat to make desired amount of ghosts. Bake in 350°F oven for 3 minutes. Remove from oven, cool slightly. Remove ghosts with spatula to wire rack; cool completely. Serve with soup.

    To make creepy croutons, cut sliced white bread into Halloween shapes with cookie cutters. Place shapes on baking sheet; sprinkle with Parmesan cheese. Bake shapes in 350°F oven about 10 minutes or until bread is toasted and cheese begins to brown.">Meanwhile microwave meatballs according to package directions. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through. Garnish with spooky decorations, as desired (see Cook’s Notes).

Nutritional Information Per Serving

Monster Mash Meatball Soup

Nutrition information per serving: 483 calories; 17 g protein; 36 g carbohydrate; 30 g fat; 1776 mg sodium; 40 mg cholesterol; 8.3 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 2.2 mg iron; 4.2 mg zinc.

Tip: This recipe is an excellent source of protein, niacin, vitamin B12 and zinc and a good source of vitamin B6 and iron.

Cook's Notes

Monster Mash Meatball Soup

To make dairy sour cream full moon, spoon small amount of sour cream on top of soup forming full moon shape.

To make black olive bats, thinly slice olives crosswise into rings. Cut rings in half. Place olive slices on top of sour cream full moon to form bat wings.

To make Parmesan ghosts, place ghost shaped cookie cutter on baking sheet. Place shredded Parmesan cheese inside cookie cutter, pressing down slightly with fingers to form shape. Carefully remove cookie cutter and repeat to make desired amount of ghosts. Bake in 350°F oven for 3 minutes. Remove from oven, cool slightly. Remove ghosts with spatula to wire rack; cool completely. Serve with soup.

To make creepy croutons, cut sliced white bread into Halloween shapes with cookie cutters. Place shapes on baking sheet; sprinkle with Parmesan cheese. Bake shapes in 350°F oven about 10 minutes or until bread is toasted and cheese begins to brown.

Funded by The Beef Checkoff

Saturday, October 4, 2008

Corn Casserole - Willy's Favorite!

Willy and the wife had some kin folks over last weekend and the wife made one of Willy's favorite casseroles. It is amazing how simple food can be so good.

can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted (or 1/2 c. oil)
1 c. sour cream
1/4 - 1/2 tsp. garlic powder (opt.)
Shredded cheese (opt.)
Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9"x13" baking dish for 30 to 45 minutes or until fully cooked in center.

Tuesday, September 30, 2008

Schemes Cooking - Market, Government, Google, PPP - hit same day!

Boiling mad is what is cooking at this site today - here is why.


The stock market and the government took about half of my 401K - Google killed my page rank on three blogs - Payperpost decided that one of my blogs no longer qualified - even though it is very similar to the others that they kept - just different subjects.

  1. Willy manages four blogs:
  • Hillbilly Willy - Fun Food and Politics - which on Sunday had a Google Rank of 3 and a PPP Rank of about 545. On Monday it fell to Google rank of 2 and PPP rank of 656 - All the while Willy was averaging at least 150 - 200 entrecard drops a day trying to build it up. Site has averaged 172 hits per day for past week with 201 on Monday - CRASH DAY!
  • Cooking With Willy - which on Sunday had a google rank of 3 and very high PPP rank now is a google rank of 2.
  • Life in America - Which on Sunday had a google rank of 2 and now has a google rank of 0 - it averages about the same hits and links as the blog above.
Someone help Willy sort this out!

10 - 4 Willy - I guess -

Monday, September 29, 2008

Pinhole Glasses - Strengthen your eyes.

OK. So Willy is having trouble reading these days and seeing the great recipes that he supplies for you folks. Well, what should come in the email but an opportunity for pinhole glasses to be sent to Willy to try out!

Big deal you say. What does pinhole eyeglasses have to do with seeing better. Well, they claim to help you strengthen your eyes and give you better vision without corrective lenses.

This is something the Willy thinks could be very good. Well, these pinhole glasses arrived the other day and they look a little funky. Well, Willy first told his beautiful bride that they were her birthday present since they arrived in the mail on her birthday.

She did not think that was very funny. Well, after the fun was over Willy has begun to try them out a little.

Well, the jury is still out because it has only been a few days, but Willy does believe that they may be strengthening his eyes.

Willy may even try to wear them out where he will look cool.

Maybe you should try them out!

Sunday, September 28, 2008

Hillbilly Fried Chicken

Willy is always looking for ways that recipes have been adopted to use the ingredients that are important to rednecks and Hillbillies. Here is a Fried Chicken Recipe that fits.

1 chicken, cut up
1 cup all-purpose flour
1 cup cornmeal
1 can beer
Cut up chicken and dip in beer.
Put flour and cornmeal into a brown paper bag, adding seasonings to taste. Put chicken pieces in bag one at a time and shake. Fry in lard in a hot cast iron skillet.

Sunday, September 21, 2008

Willy explores New England Clam Chowder

Cooking all across America is different! Willy explored the east coast this week and found the following very interesting:

Almost every restaurant along the east coast had "New England's Best Clam Chowder"

Willy tried at least two bowls and found it to be very good. But Willy believes that neither of them were probably New England's best.

So Willy thinks he will try a little Clam Chowder at home: It will probably be declared the best Clam Chowder in Arkansas on that day.

Here is a great recipe from the Cliff House in Maine


* 1 slice hickory-smoked bacon, minced
* 1/2 teaspoon butter
* 1 cup onion, minced
* 1 medium garlic clove, minced
* 1 teaspoon The Cliff House Spice Blend (see below)
* 1 tablespoon all-purpose flour
* 1 can clams (6-1/2 ounces)
* 1 cup bottled clam juice
* 1-1/2 cups Half and Half
* 1/4 teaspoon white pepper
* 2 medium potatoes, boiled, peeled and diced

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

Saturday, August 30, 2008

Cooking with McCain

Willy usually reserves this for cooking and recipes, but today it is about what is Cooking With John McCain.

Hot off the grill is his VP running mate - Sarah Palin.

This is what Willy calls "Hot in the kitchen"

Tuesday, August 5, 2008

Time for a Burger -All-American BBQ-Bacon Cheeseburgers

Willy thinks this would be a great hamburger - might be a little sissy - using the Kaiser roll - Might just want to use a big old traditional bun.

For a spicy variation - add jalapeno's either grilled or sauteed. I call that a Felix Burger -

1/2 cup Barbecue Sauce, (your favorite) divided
1 lb. ground beef
4 cheese Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
4 thin tomato slices
4 slices lean Bacon, crisply cooked, broken in half

To Grill: To grill meat patties, heat grill to medium. Remove 1/4 of the barbecue sauce for later use. Grill patties 7 to 9 min. on each side or until cooked through (160ºF), turning and brushing occasionally with remaining barbecue sauce for the last few minutes. Top with Singles; grill 1 min. or until Singles begin to melt. Continue as directed.

If you are in a hurry and want to use broiler - follow this:

HEAT broiler. Reserve 1/4 cup barbecue sauce. Shape meat into 4 patties.

BROIL, 4 to 6 inches from heat, 7 to 9 min. on each side or until cooked through (160°F), brushing occasionally with remaining barbecue sauce. Top with Singles. Broil 1 min. or until Singles begin to melt.

COVER bottom halves of rolls with lettuce and tomatoes; top with burgers, reserved sauce, bacon and tops of rolls.

Thursday, July 31, 2008

Best Diet Pills - PricesExposed.net!

Well, here we go. Willy is breaking his own rule and posting about something that doesn't pertain to food on his "Cooking it Up" blog. So what if it is about diet pills? Well wait a minute there is the answer the reason that Willy can talk about the Best Diet Pill that you might be able to use on this blog is the fact that if you eat the great food on this blog then you will need a diet pill or something.

Yes, without some help if you don't use something and eat the food that you would cook from this blog you would be huge.

Well enough about that. What about the Best Diet Pill diet pill for you and your system. Well this site that we are talking about here can help you with that question.

It will answer many question such as:

Can a Diet Pill Be Too Strong?
Why should I choose this pill over that one.
What is the benefits of one pill over another.

Yes, many things can be answered on this website. It goes through each of the top ten diet pills. It gives you information about each of the pills. What each pill does and what is in it and how that pill can be bought at the lowest prices available according to them.

Yes, there is abundant information on PricesExposed.net that could give you all of the information that you would ever need about the diet pills and what this would cost you if you decided to order certain pills.

So as Willy said in the beginning if you are inclined to eat too much - you need to know that that is bad for your health. But if you need aid in taking off wait then that site is a place to check out to see how that they can help you.

Willy has been eating good and needs to go on a diet himself. Maybe willy will try to find out about Best Diet Pill for him and his needs.

Try it out!

Wednesday, July 23, 2008

Hillbilly Chili - Always good!

Hillbilly Chili

A unique blend of meat, spices and other ingredients found ...

See Hillbilly Chili on Key Ingredient.

Friday, July 4, 2008

4th of July and BBQ

Nothing like a good holiday such as 4th of July to get together with family and have some good BBQ.

Willy is visiting daughter and son in law to have some mouth watering ribs and all of the trimmings.

Look forward to the eats, fun and family.

Hope everyone realizes that Cooking it up with the family is a great way to relax and enjoy what is important in life.

10-4 Willy

Tuesday, June 24, 2008

Steak Enchiladas by Willy

About once a week or so Willy likes to cook a flat iron steak. It is really a cheaper cut of steak but if you can get one with a little fat (excuse Willy) I mean marbling then it cooks up real nice. It has a thin end that can easily be cooked to medium to well and leave the other end cooked like it should be - medium rare. Many times Willy has some of this left over and is always looking for ways to use the steak. Well here is another. Try it out! 10-4 Willy

1 lb. steak
1 onion, chopped
3 cloves garlic, minced
1/4 tsp. pepper
4 chili peppers, chopped
1/4 tsp. cumin
1 tomato, chopped
1 doz. corn tortillas
American or mozzarella cheese, optional (try the Mexican Blend)

Cut steak into thin strips. Cook in skillet with small amount oil until done. Add onion, garlic and peppers, cumin, tomato, and black pepper. Add a little water and cook for 15 minutes. Fry tortillas in a little cooking oil. Place steak mixture on tortillas and roll up. Add cheese if you wish.

Tuesday, June 17, 2008

East West Flank Steak Wraps

Willy ran on to this recipe. Sounds like pretty good wraps. Combines a little steak and tortilla. Cant be all bad.

Makes 4 servings.

1 beef flank steak (approx. 1 to 1-1/2 pounds)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
1/8 teaspoon salt
Dash pepper
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)

1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey

1. In large bowl, combine dressing ingredients; whisk until blended. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
2. Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
3. Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
4. Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
5. To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.

Sunday, June 1, 2008

Recipe for Saturday evening Meal!

Found a great recipe for having a good meal this past Saturday evening. The recipe goes like this:

Invite Daughter and Son in law over for the weekend. (the kids)

The kids bring over some wild turkey that son in law had killed earlier.

They fry turkey

They cook gravy

They cook corn

They cook mashed potatoes.

Recipe turned out wonderful. Food was good and had good visit with the kids.

This recipe is wonderful and something similar should repeated often.

Monday, May 26, 2008

Grilled and Marinated Zucchini and Yellow Squash

Willy hears that a marinade can really change the flavors of zucchini and yellow squash. This recipe has a lemony-peppery mixture which really wakes them up.

An Italian technique that really works is used here it is to reverse the order—grill, then marinate— - It really works.


2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup, plus 1 tablespoon, olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
Pinch of red pepper flakes
2 tablespoons finely chopped fresh basil


1. Heat grill to high.
2. Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
3. Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving. Serves 4

Wednesday, May 21, 2008

Keyingredient - Digital Recipes, Real Cooks

Cooking Printing is sometimes very hard to do. What I mean is the things and recipes that we want are sometimes difficult to get in to a website for cooking that is easy to print.

Well, Check out the recipe below. I entered this recipe in the website called Keyingredient.com. The recipe was very easy to enter. It was just a simple cut and paste from a recipe that I had in my computer. Then it just simply came to life with the recipe that could be easily saved, printed and used by others.

The site allows you to control how your recipe will be used. You can make it private, used by a few or easily accessible by everyone. I haven't tried it yet, but they also say that you can easily "snatch" recipes from other sites with just a click or two and have it entered into that site.

Then, just as I have done they have a widget that makes the recipe easily posted to your own blog.

Pretty neat - Right. - Check it out below.

Tuesday, May 20, 2008

Mushroom Merlot Burger

Willy ran on to this hamburger recipe at one of his favorite spots on cooking beef, Beef - Its What for Dinner!

Lots of good beef recipes there! Check this one out!


Makes 4 servings.

1 pound ground beef (95% lean)

2 tablespoons chopped fresh parsley

1/8 teaspoon salt

1/8 teaspoon pepper

4 large portobello mushrooms

4 slices French bread, cut diagonally 1/2 inch thick

2 ounces goat cheese (1/2 cup)

4 romaine lettuce leaves

Chopped fresh parsley (optional)


1 teaspoon olive oil

2 tablespoons minced shallots

1 cup Merlot or other dry red wine

1/4 cup ready-to-serve beef broth

2 teaspoons fresh thyme, chopped

1 tablespoon butter

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper


1. To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.
2. Combine ground beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 11 to 13 minutes, turning occasionally, until instant-read thermometer inserted horizontally into center registers (160°F). Place bread slices on grid; grill until toasted, turning once.
4. Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.

Nutrition information per serving: 454 calories; 15 g fat (7 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 557 mg sodium; 40 g carbohydrate; 3.5 g fiber; 33 g protein; 11.5 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 50.6 mcg selenium; 6.7 mg zinc.

Cook's Notes
Cook’s Tip: To broil, place patties and mushrooms on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil patties 10 to 12, turning once, until instant-read thermometer inserted horizontally into center registers (160°F). Broil mushrooms 16 to 18 minutes or until tender, turning once.

Saturday, May 17, 2008

Seafood Gumbo

1/4 cup oil
6 tablespoons all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cups chicken broth
1 tablespoon chicken base
3 cups water
2 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
2 teaspoons House Seasoning, recipe follows
2 tablespoons soy sauce or Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
4 cups sliced Cajun-style fresh link sausage
4 cups cut okra (fresh or frozen)
2 cups oysters and liquor
1/2 pound crabmeat
1 1/2 pounds fresh peeled shrimp
3 cups bay scallops
File powder

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Tuesday, May 6, 2008

Be Scared - Watch Frontier(s)

Frontier(s) Coming to a theatre near you on May 9th and out on video May 13th. This is uncut and unrated but it is not unscary. This film will scare the pants off of you.

This Film will make you think about your boundaries.

Trailer for this film can be watched here. But be ware. This is not for the faint at heart. This is a truly harrowing experience. Maybe this is your favorite way to be scared. Watching this type of film will scare you. Regardless of who you are this movie will scare you. Just watching the trailer for the movie made me have some wild thoughts.

Nightmares may come from watching this movie. But just think you can watch this uncut, unsensored version at the big screen theatre or soon you can watch it at home in the dark room at the house. This way you can certainly worry about who is watching you and where your boundaries are.

Nothing like this recently has scared me. The trailer did. Watch it and find out.

Sponsored by Frontier(s)

Saturday, May 3, 2008

Corn on the Cob with Chile and Lime

Celebrate Cinco De Mayo this week with this easy recipe for tasty corn with a kick.
The spice in this one might make you want to do a hat dance around the table.

Try it out. It's so quick to make

4 ears corn with husks
1 lime, cut in wedges

1 tsp butter
McCormick Chili with Lime Seasoning
Microwave corn, in their husks, for about 15-20 minutes. (Until cooked)
Remove husks and corn silk. Rub each corn with a little butter. Squeeze lime juice and sprinkle with chili seasoning. Enjoy!

Monday, April 28, 2008

Dangerous Chocolate Chip Cookies

Willy loves chocolate chip cookies and ran into this recipe at Day Recipe.

Thanks to them here is a great chocolate Chip recipe


1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 3/4 cups flour
2 eggs
4 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips

Cream together sugars and butter.
Add eggs, vanilla and mix well.
Add dry ingredients to the butter mixture except the chips and mix until well combined.
Add chocolate chips and mix just until incorporated.
Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.

Friday, April 25, 2008

Hot Dogs and More - Keep em hot tricks!

Willy is cooking hot dogs again next week for about 60 people and a Judging contest. This is not as bad as the 300 I cooked this week.

A secret that Willy has learned is that you can cook the dogs early and put in a foil lined cooler. This can be done up to finishing two hours early. When you bring the dogs out of the cooler to feed the hungry crowd, they are as hot as they were when they went in.

This can be done on steaks also. The trick to steaks is to cook them a shade less done than you want them to end up. If you want a just done steak, it is best to cook it to medium well and then throw it in the cooler. The steak will continue to cook and tenderize and will be just right about two hours later.

Works great!

Wednesday, April 23, 2008

Cajun Squirrel Stew

Willy done decided that this great Cajun Squirrel Stew Recipe bears repeating. Willy thinks this is great stew.

The Stew might be a little spicy for some of you non-redneck squirrel hunters, but if it is you can just wait around and Willy will tell you how to cook Squirrel Brains - a Delicacy in the Hills of Arkansas

Cajun Squirrel Stew


Squirrels - cut into serving pieces, amount depends on how many you can eat

olive oil

1 large onion

1 large green bell pepper

2 cloves garlic~

Cajun spice (Tony Chachere's recommended)

2 tbsp Tabasco sauce

4 tbsp ketchup

1 tbsp Gumbo File seasoning

cooked rice


In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning.

Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File.

Stir to mix well.

Serve over the cooked rice.


10-4 Willy

Tuesday, April 22, 2008

Campfire Stew or Hillbilly Stew

Its starting to be camping out season. When you camp out you want things that taste good over a campfire stove and things in a dutch oven or a big black skillet are always good. Willy finds this stew to be real good. Try it out!

Hillbilly Stew
Makes 6

1 pound(s) ground venison or beef
1 large onion (chopped)
1 large can Campbell's Pork and Beans
1 small can Campbell's Pork and Beans
1 Tbsp molasses
2 Tbsp butter
In a cast iron skillet, melt butter, add onions, cook until they start to turn clear. Brown meat, open cans of beans and drain the small can only. Add to browned mixture and simmer for about 20 minutes until beans are hot. Serve over mashed potatoes.

Monday, April 21, 2008

Entrecard.com - Great Sharing Site

I have found a new site for sharing links. It is Entrecard.com. Sharing on it gives you the opportunity, for no money, to easily get links on other sites. I am not sure how it might maintain, but I signed up yesterday and my hits on this site have tripled over what they usually are.

It appears something that can be easily maintained. This will build readership and hits and ultimately the value of my site to advertisers.

Thanks to Ben Sparks photography for a link on his site that got me here.

Saturday, April 19, 2008

IRS STEW - Government is eating us up!

Yes, this blog is mostly about cooking but with Tax day just behind us it is time for a little IRS STEW:

  • excessive government spending
  • foreign aid every time another country sneezes
  • ever increasing tax burden on the average Joe
  • tax incentive payments
  • war
  • pork barrell budgets
You take all of this along with the fact that I just paid my taxes.
You stir it around for a year. When done you spill out your hard earned wages to pay your taxes and then you start a new pot on the stove.
Be sure and get a bigger pot because the ingredient amounts will increase next year.

Tuesday, April 15, 2008

Beef Steaks with Mustard - Bourbon Sauce

Makes 4 servings.

2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)

1/2 teaspoon pepper

1/2 cup whipping cream

1/4 cup country Dijon-style mustard

2 tablespoons bourbon

1 tablespoon finely chopped fresh chives or green onions


1. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.

Saturday, April 5, 2008

The Gratitude Campaign

Someone Cooked up this idea and the only bad thing is that Willy didn't think of it. I am putting this on all of my blogs. It probably has been out there a while but I think it is great for us to simply say thank you!

Try it and see if it isn't easier than you think!

Tuesday, April 1, 2008

Cooking it Up - Tests new site.

This is a test to see if Willy can get this thing to work on another site. I have tried several things and it does not work well.

However I am about to get it figured out.

Cooking it up with Willy!

Saturday, March 29, 2008

Willy Cooks for Cattlemen's Meeting

Willy really had a lot of work but also a lot of fun cooking for a County Cattlemen's Meeting this week. Willy does this twice a year for two different counties. This can be lots of fun but it can be lots of work also.

This is the third year that Willy has done this and the first year was hamburgers. For some reason Willy inserted his number 10 shoe in his mouth and has had to cook steaks the last couple of years to save his honor.

The meal consisted of ribeye steak, baked potatoe, salad, roll and cookies for about 110 people. The easiest part was nbuying the salad mix and the cookies. Cleaning the potatoes and wrapping them to be cooked was a little bit of a pain. The steaks are cut fresh by a local meat cutter and are really good cuts.

The hardest part is timing of the cooking. We have use of a nice facility that has two ovens in it. The baked potatoes are put in to come out 1 hour before serving. They are then put in a large thermos cooler. This keeps the potatoes steaming hot until serving. In fact they were still to hot to handle an hour later with the bare hand.

When the potatoes come out then the ovens can be used to heat rolls and have them warm at serving.

We began the steak cooking process about 3 hours before the meal is to be fed. The cooker that we use belongs to the company and in my opinion is less than ideal for cooking steaks. It's design does not allow well to keep the steaks far enough from the charcoal to keep it from flaming and it is difficult to cook on a large scale in a method as to not burn on the outside and have to rare on the inside.

The charcoals are started 3 hours before. These are allowed to burn down about 30 minutes. While they are burning down we lay out about half of the steaks and season them with the proper seasoning. 2.5 hours before feeding we began to cook the steaks. The grill allows us (2 people cooking) to handle about 8 steaks on each side so we are cooking about 15 - 16 steaks at a time. As stated the flare up is very hard to control and it is hard to keep from charring the outside and leaving the inside to rare for most.

Taking our time the entire 110 steaks that we cooked were finished about 1hour prior to eating. Many people would think that this is too soon to finish. However, again we use the thermos type cooler lined with foil to put the steaks in as they come off of the grill. The attempt is to take them off in a medium rare state. During the next hour that they are in the cooker they steam which makes them even more tender and moves most of them to just a nice done state.

We do not even make an attempt to have different levels of done, even though I am sure that there are differences in the doneness of most of the steaks. However, the attempt is to have a done steak just enough to not be called any state of rare but not overdone.

Sometimes it works and sometimes it doesn't. However, when the steaks are put on the plate an hour later they are still piping hot.

In all the evening came off very successful. Willy even made a sales pitch for his company that was accepted well. What could they say -- they had just been fed an excellent meal for free.

Monday, March 17, 2008

Irish Pot Roast

Willy thought since it was St. Patricks day that he would bring you a little Irish inspired recipe. Willy found this Beef pot roast that is Irish inspired. Check it out.

Looks like it would be good.

Irish-Inspired Beef Pot Roast and Vegetables
Makes 6 to 8 servings.

1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)

2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)

2 packages (.75 to .88 ounces each) mushroom or brown gravy mix

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup beer

Chopped fresh parsley (optional)


1. Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
2. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
3. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
4. Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 3.5 g fiber; 52 g protein; 10 mg niacin; 0.9 mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 57.2 mcg selenium; 8.6 mg zinc

Nutrition information per serving (1/8 of recipe): 318 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 516 mg sodium; 17 g carbohydrate; 2.6 g fiber; 39 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2.0 mcg vitamin B12; 3.6 mg iron; 42.9 mcg selenium; 6.5 mg zinc.

Cook's Notes
Cook’s Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.

Saturday, March 8, 2008

Cooking up a manipulation of the numbers!

Below is just a proof of how things on the Internet can be manipulated. I saw this typing test on a friends blog and decided to take the test. I really typed 65 words per minute. However, I manipulated the numbers so that I could look like I beat them.

133 words

Speed test

Cooking With Hillary and Obama!

You talk about cooking the books. America has such a screwed up system that at one time two states were told by the Democratic bosses that their primary carried no weight and the delegates were not to be seated at the convention.

Now these states appear to be going back and rehashing this and possibly having a new primary that does count. Lets just do whatever it takes to make it like we want it.

Some say that it is the democratic way of the old slave boss putting the black guy back in his place and putting the nail in his coffin. Not sure what that means but may be true.

Rule is - If it dont work like we want it to lets change it until we like the results.

This is really cooking the books in my opinion.

And that is What is cooking up with Willy today!

Saturday, March 1, 2008

Whats Cooking for the White House

Willy tries to keep this blog mostly on cooking but in the early going Willy said that he might comment on what is cooking in Politics.

Well, after conversations with others this week Willy is getting scared about what is happening.

Willy believes that there is a real conspiracy cooking in America.

Willy believes that the Muslims are out to change America to Islamic Rule and idealogy.

Here is an excerpt from:

The Danger Within: Militant Islam in America
by Daniel Pipes
November 2001

"Islamization agenda in North America."

For a fuller exposition of this outlook, one can do no better than to turn to a 1989 book by Shamim A. Siddiqi, an influential commentator on American Muslim issues. Cryptically titled Methodology of Dawah Ilallah in American Perspective (more idiomatically rendered as "The Need to Convert Americans to Islam"), this 168-page study, published in Brooklyn, remains largely unavailable to general readers (neither amazon.com nor bookfinder.com listed it over a period of months) but is widely posted on Islamist websites,2 where it enjoys a faithful readership. In it, in prose that makes up in intensity and vividness for what it lacks in sophistication and polish, Siddiqi lays out both a detailed rationale and a concrete plan for Islamists to take over the United States and establish "Islamic rule" (iqamat ad-din).

Willy believes that Hussein Obama becoming president is a major step in this process!

Sunday, February 17, 2008

Willy's Recipe Book - $5.95 - get it now

I Hillbilly Willy present all of the great recipes that you see on Cooking it up! and on Hillbilly Willy - Fun - Food & Politics in a great recipe book.. There is nothing better in this world that good spicy, southern, cajun and redneck cooking and food.

For those of you who might want to check out and order Hillbilly Willy's cookbook:


It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.

Trust is involved in me sending you the book and you sending the money. When I receive your email - I will put the book in the mail within three days. It is a small amount done through paypal and trust is involved.

10-4 Willy

Wild Duck -Sausage - Shrimp -Gumbo ala Justin

Willy's son-in-law loves to hunt and has cooked up some things everynow and then that are really good. He has taken a Chicken Gumbo Recipe that he saw Emeril cook and has modified it to make it into a great Duck -Sausage - Shrimp Gumbo.

Below is the initial ingredients from Emeril's Recipe. I am showing some of the changes that were made. However, as every good cook, he says he changes a little here and there.

Any Way - It turned out real good!

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 package of small shrimp
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound wild duck meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the duck with the rub below and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Saturday, February 16, 2008

Valentine - The Pig - Or would it make a good Roast?

Willy done seen this story about a cute little pig born with a heart shape on his side. Yes, as you can guess they named it Valentine.

Willy's question is, and keeping to the theme of this blog. Which would be better from this pig. The pork tenderloin from around the heart shape, or the pork butt.

Wonder if the pig will ever be turned to meat or if it will be a Valentine pet for ever.

Check out the short video! 10-4 Cooking it up with Willy!

Pig born with heart-shaped marking
Pig born with heart-shaped marking

Thursday, February 14, 2008

Cooking it up - Away at Meetings

Willy has been at meetings and staying the night away from home the last couple of days. We have eaten very well through the three days of meetings. Willy has tried hard in those three days not to overeat. However, when you are away from home you tend to eat differently than you do around home, even if you are eating out both places.

At home Willy will split an entree with the little woman and both will go away full but not stuffed. Away from home (and on the company money) Willy orders similar to when he is at home but eats it all himself. Also, when everyone gets dessert, Willy gives in. Also, there is always that one that orders a couple of appetizers and passes them around

Willy is fat, full and tired as he writes this but proud to be at home!

Saturday, February 9, 2008

Cooking on TV - Willys Favorites

Hillbilly Willy has found over the past few years that he enjoys cooking shows on TV because they show Willy how "cooking it up" with the best is done. It is interesting that those shows I like mostly are the most practical and cooks those things that normal people eat. Howeve, there are some of the others that I like also.

My favorite cooking shows - of course on the food network are:
  1. Paula Deen - Paula's Home Cooking - Lots of good stuff - fattening stuff - Southern Cooking
  2. Paul Deen - Paula's Party - a little corny - but kind of fun - sometimes - a little is a lot
  3. Sandra Lee - Semi - Homemade Cooking - some practical dishes - always has a little alcholic drink in the mix - interesting
  4. Bobby and Jamie Deen - Road Tested - see the country and where good food is
  5. Giada De Laurentis - Everyday Italian - dont cook much of this - sounds good - looks good

You will notice that there is no Emarld or Bobby Flay - that is too fancy and too much.

Willy Likes good food!

Wednesday, February 6, 2008

Mardi Gras - Cajun Cooking - Great times! Get Your Cookbook!

In honor of Mardi Gras, great cajun cooking and Cajun's in general, I Hillbilly Willy present this great cajun recipe. There is nothing better in this world that good spicy, southern, cajun food. This is one of the good one. For others you might want to check out and order Hillbilly Willy's cookbook:


It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.

Crawfish or Shrimp Etoufee

1 lb. peeled Crawfish or Shrimp
1 chopped Onion
1 chopped Bell Pepper
2 chopped cloves of Garlic
1 TBS Flour
1 TBS Cajun Seasoning *** ORDER
1 stick Margarine
1 bunch Green Onions chopped
1/4 bunch fresh Parsley chopped
1 cup Water
2 cups cooked Louisiana long grain rice*** ORDER
Saute onion, bell pepper & garlic in margarine until transparent, then add flour & cajun seasoning and mix together. Add 1cup water and crawfish or shrimp, then add green onions and parsley. Cook over low to med heat for 20 min. stirring occas. Serve over cooked Louisiana rice. Serves 4

Saturday, February 2, 2008

Chocolate Ribbon Pie

Willy is a great lover of sweets. Willy done found this recipe from Nabisco and believes this ought to be a great pie. If Willy can cook it this week and see Willy will let you know. However, the little wife has Willy on a diet and maybe Willy wont get this pie this week. However, here it is:

Prep Time: 15 min
Total Time: 4 hrs 15 min
Makes: 8 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftovers in refrigerator.


Nutrition (per serving)
Calories 380 Total fat 17g Saturated fat 11g Cholesterol 20mg Sodium 640mg Carbohydrate 54g Dietary fiber 2g Sugars 37g Protein 5g Vitamin A 8%DV Vitamin C 0%DV Calcium 10%DV Iron 10%DV

Friday, February 1, 2008

Brandied Rabbit in Mustard Sauce

For those of you who have and extra rabbit in your freezer Hillbilly Willy found this recipe for Rabbit. Sounds a little bit high falutin but might be good. Or if you raise rabbits and are looking for way to make the best of them - here you go.

Yield: 1 servings
Prep. Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

1 medium rabbit, cut up, frying
1 tablespoon olive oil
1 tablespoon butter, or margarine
1 medium onion, cut in four
1 cloves, whole
1 bouquet garni


Wipe meat pieces and trim off any fat.

Heat olive oil and butter or margarine in large skillet until

Add meat pieces and saute on all sides until browned.

While browning, press whole cloves into onion chunks (generously).

Add chunks to skillet in between meat pieces; add Bouquet garni.

Sprinkle with salt.

Generously 'slosh' brandy over top (at least 1/2 cup).


Cook over medium to low heat about 30 minutes or until meat is
cooked through.

Remove meat pieces from pan and keep warm.

Discard onion chunks, cloves and Bouquet garni.

Increase heat to medium high.

Add cream and mustard; cook, stirring constantly until slightly

Return meat to pan and coat on all sides with sauce.

Serve at once.

Tuesday, January 29, 2008

Hillbilly Biscuits - Cathead biscuits - Good Biscuits

Biscuits are a staple on the country table and this is as good a biscuit as there is. You will find this at many a deer camp. Many people make them big and call them cathead biscuits. I like to call them Hillbilly Biscuits.

4 c. self-rising flour
2 c. milk or 1 c. cream and 1 c. water
3 tbsp. liquid Crisco

Mix ingredients in large bowl, with spoon. Pour dough out on a heavy flour board or table. Work flour in just to keep it from being sticky. Squeeze off enough to make biscuit, lay in greased baking dish (glass, pat a little. Take bacon grease spread a little on top of biscuits. Bake at 350 degrees. If you like, brown top of biscuits under broiler.

Saturday, January 19, 2008

Cooking It Up at Oaklawn Park - Hot Springs, Ar

What does Oaklawn Horse Racing Park and Cooking it up have to do with each other?

Well, anyone that has ever been to Oaklawn knows the answer to that one!

The answer is Corned Beef Sandwiches. Oaklawn is noted as having the best Corned Beef Sandwich in Arkansas. Many would venture to say that it is the best in the country. I believe that might be going a little bit far, but it is very good.

There are many people that go to Oaklawn just to watch people and eat the food.

If I go - It makes it a little more exciting to put a couple of dollars on a horse and yell loud as they come down the home stretch. You can bet $5 per race on the 9 races and when the days over - even if you lose it has only cost you $45 for betting, $10 to get in the gate and about $20 for gas and parking.

Great time for about $75.

If you have never been to Hot Springs Arkansas or Oaklawn Park - you ought to try it.

My thoughts for now.