Taco Cornbread Pie

Willy had for supper today this great dish.  Willy enjoyed.  The wife thought it was ok but not as crazy about it as Willy is.  You check it out and give your opinion.

Ingredients:
Cornbread Mix – mix up as per directions
1/2 lb of hamburger meat – wife substituted ground turkey
1 package of Taco Seasoning
3/4 cups of shredded cheddar cheese.
Salsa
Put cornbread mixture in a seasoned black skillet – oiled
Brown meat and put on top of the cornbread mixture
Spread cheese over meat
Spread salsa over the cheese.
Put in oven and cook at 350 degrees for about 20 minutes.
Cut and enjoy.
10-4 Willy

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Willy is a big fan of the food network and especially of Pat and Gina Neely.  Today Willy is presenting a great recipe that they have given.  Also is a link back to where Willy got the recipe.

Recipe courtesy Pat and Gina Neely for Food Network Magazine

Prep Time:

20 min

Inactive Prep Time:

5 min

Cook Time:

25 min

Level:

Easy

Serves:

4 servings (with leftovers for sushi)

Ingredients

• 1 tablespoon salted butter, plus 1 stick slightly softened
• 1 shallot, minced
• 1 cup heavy cream
• 1/4 pound gorgonzola cheese,crumbled
• Kosher salt and freshly ground pepper
• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/4 cup paprika
• 1/4 teaspoon onion powder
• 2 pounds large asparagus, trimmed

Directions

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.
Southern-Style Sushi

tri-trip roast

Ingredients

1. 1 beef tri-tip roast (1-1/2 to 2 pounds)
2. Salt and pepper

Rub:
1. 1 tablespoon chili powder
2. 2 teaspoons ground cumin
3. 1 teaspoon onion powder
4. 1/2 teaspoon garlic powder
5. 1/4 teaspoon pepper

Instructions

1. Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve roast across the grain into thin slices. Season with salt and pepper, as desired.

Bold & Spicy Meatloaf

Willy has not tried this one.  It sounds a little spicy but may not be all that.  Try it and tell Willy What you think!

 

What You Need

1 lb. ground beef

1   egg, beaten

1/2 cup Italian-style bread crumbs

1/2 cup  chopped green peppers

6 Tbsp. A.1. Bold & Spicy Steak Sauce, divided

Make It

HEAT oven to 350°F.
MIX all ingredients except 2 Tbsp. A.1.
PRESS into 8x4-inch loaf pan; drizzle with remaining A.1.
BAKE 40 to 45 min. or until done (160ºF). Let stand 10 min. before slicing.

Eggnog 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

FILLING:

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

TOPPING:

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.

BBQ Beef Biscuit Sliders

Willy likes the word Sliders. This is something that is short for the Redneck term for BBq on biscuits. See how you like this one.

BBQ Beef Biscuit Sliders Total recipe time: 55 minutes 1 hour and 5 minutes Makes18 sliders
Ingredients


1. 1 beef tri-tip roast (1-1/2 pounds)
2. 1 cup hickory-flavored barbecue sauce, divided
3. 1 tablespoon chipotle peppers in adobo sauce, seeded and minced
4. 18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split
5. 3/4 cup crushed corn tortilla chips or homemade tortilla strips


Slaw:
1. 1-1/2 cups coleslaw mix
2. 1 red pepper, seeds and stem removed, cut into small dice
3. 1/2 cup green onions, cut in thin,1-inch strips
4. 1/3 cup coleslaw dressing
5. 2 tablespoons chopped fresh cilantro
6. Salt and pepper


Instructions


1. Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
2. Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.
3. To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
6. Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.


10-4 Willy

Tangy Lime Grilled Top Round Steak

Willy is a steak lover and Willy likes this steak. Check it out.

Marinade time: 6 hours or overnight

Ingredients

1. 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
2. 1/4 cup fresh lime juice
3. 2 tablespoons brown sugar
4. 2 tablespoons vegetable oil
5. 1 tablespoon Worcestershire sauce
6. 3 large cloves garlic, crushed

Instructions

1. Combine lime juice, sugar, oil, Worcestershire and garlic in small bowl. Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
3. Carve steak into thin slices. Season with salt and pepper, as desired.

10-4 Willy

Caesar Steak Sandwiches

Willy found this recipe for just a good old Steak Sandwich. Maybe a little fancy for Willy - what do you think. 10-4 Willy

Ingredients

1. 1 pound boneless beef top sirloin or top round steak, cut 3/4 inch thick or flank steak
2. 1/2 cup prepared non-creamy Caesar dressing
3. 2 cups coarsely chopped romaine lettuce
4. 1/4 cup shredded Parmesan cheese
5. 4 hoagie rolls (6 inches long each), split, toasted

Instructions

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in medium bowl. Add beef; toss to coat. Cover 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; keep warm. Repeat with remaining beef.
3. Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches.

Ranch Steaks with Citrus-Jalapeño Mojo

Willy says lets check out this fun sounding recipe. Willy can hardly say the words much less decide how great it might be.

If you try this one let Willy know - Willy may try this weekend. Here it is.

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Ingredients:

1. 4 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
2. Black pepper
3. Salt

Citrus-Jalapeño Mojo:
1. 3 cups bottled fresh-squeezed orange juice
2. 1/4 cup fresh lime juice
3. 1/2 small red onion, finely chopped
4. 1 small jalapeño pepper, finely chopped
5. 1 tablespoon freshly grated orange peel
6. 4 cloves garlic, finely chopped
7. 1 teaspoon cumin seeds
8. Salt and pepper

Directions:

1. To prepare Citrus-Jalapeño Mojo, combine all mojo ingredients except salt and pepper in large saucepan; bring to a boil. Boil 15 to 20 minutes or until sauce is reduced to about 1-1/2 cups. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.
2. Meanwhile, season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some Citrus-Jalapeño Mojo. Serve with remaining mojo.

Smoking good stuff!!

10-4 Willy

Flat Iron Steak

This is probably not the greatest cut of beef but turns out pretty good. Not a lot of marbling that Willy likes.

Flat Iron steak is a cut that is thick on one end and is about 10 inches long tapering off to very thin.

This allows to cook for about two to three people if some like rare and other like done.

The steak is cooked for on very hot grill for about two minutes on each side. This sears the steak very well and makes it look good.

I then cook about 5 minutes more on each side. This gets the thicker to a medium rare while the thinner end is medium well.

The only seasoning that I use is broiled steak seasoning from McCmorick

Willy cuts thin slices and then the leftovers can be stir fried with onions and seasonings and makes great fajita meat.

10-4 Willy

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

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


Ingredients

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


Instructions

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.

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 -

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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.

Hillbilly Chili - Always good!

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
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Ingredients
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
Directions
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.

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.

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


Ingredients:
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)




Instructions:

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.

Hillbilly Chili - Deer Chili

A unique blend of meat, spices and other ingredients found to be a favorite in the foot hills of the Ozark Mountains in Northern Arkansas. This unique blend and variations of it have been discovered, along with other unique recipes, to be in the pots on stoves of Grandma's kitchens as well as in the boiling pots at Deer camps throughout Arkansas by a Texan misplaced by the job market from Texas to Arkansas.

Cook in large pot until meat loses its red color............
3 pounds GROUND CHUCK OR ROUND or a 50-50 mix of CHILI MEAT and GROUND DEER MEAT.
ADD............................. 1 large ONION, chopped
1 Tbsp MINCED GARLIC
When onions are tender,
add............................ …1 Tbsp SALT
4 Tbsp CHILI POWDER
1 tsp GROUND OREGANO
2 tsp ground CUMIN
2 cups HOT WATER
2 10 oz cans SNAPPY TOM

I add for the Texas taste...... 3 finely chopped JALAPENO PEPPERS OR IF YOU DARE USE HABANERO PEPPERS!

Simmer, covered, at least 3 hours. Add more water if necessary.

YIELD: 8 TO 10 SERVINGS