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Bacon Ranch & Pimento Cheese Stuffed Veggies #putsomepiginit

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Bacon Ranch & Pimento Cheese Stuffed Veggies #putsomepiginit

Welcome to Week 2 Day 2 of Bacon Month!!

How are you all doing? It’s been lovely weather here for the last couple of days and I have enjoyed it very much. Tomorrow we are back to the mid-90’s so we will be back to sweating again, but Monday and Tuesday were a nice break. Last week, it was miserable and no one wanted to cook, especially me so I made up a new recipe that everyone ended up liking. Okay, who am I kidding? Mr. Picky Eater did not but I am confident that all the rest of us enjoyed it! It is a variation of pimento cheese and who doesn’t like cheese – and bacon? Remember, it is still #baconmonth!

Ingredients:

2 Cup shredded cheese of your choice – I prefer to hand-shred when time permits and I chose mild cheddar.
8 ounces cream cheese, softened
1 small jar pimentos, drained and chopped reserving several for a bit of retro decoration
½ Cup Mayonnaise
1 Cup Bacon, fried crisp and chopped finely or use some pre-cooked and chopped bacon.
2 Tablespoons dry Original Hidden Valley Ranch Dressing mix.
Bag of colorful sweet peppers, washed well
1 bunch of celery, cleaned

Directions:

Mix all that up and put in a covered container in the fridge for 2 hours.

Stuffed Veggies #putsomepiginit – Kellis Kitchen

Meanwhile, cut the celery into appetizer sized pieces and cut the sweet peppers like this:
Stuffed Veggies #putsomepiginit – Kellis Kitchen

Then all you do is stuff the peppers and celery – putting the pimento on top if you want.
Serve! It’s a great protein and veggie filled meal that everyone loves. One tip is to not add salt – between the cheese and the Ranch Dressing mix, you won’t need it.
Stuffed Veggies #putsomepiginit – Kellis Kitchen

 



The post Bacon Ranch & Pimento Cheese Stuffed Veggies #putsomepiginit appeared first on Kelli's Kitchen.


Mozzarella Cheese Appetizers and a big Favor

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Mozzarella Cheese Appetizers and a big Favor

We went to a restaurant not long ago and our family ordered appetizers.  When they brought them, they were not the regular Mozzarella cheese sticks, they were cheese coins and they were great!  Mr. Picky Eater really enjoyed them asking if I would try to recreate them at home.  I could not believe he asked so I was determined to do it!  But before we get to this great recipe – great for gameday, tailgating and holiday parties – I want to ask a favor please:

Remember when I showed you this project?

Card Table Redo - set before and after

 

 

Now, let’s get to this recipe – it’s very easy:

Ingredients:

1 package of pre-sliced mozzarella cheese from the dairy section of the grocery store.

1 Cup Italian Bread Crumbs (you could also use panko)

1/2 teaspoon garlic salt

2 eggs, beaten

1/4 Cup water

1/2 Cup flour

1/3 Cup Cornstarch

3 Cups oil for frying

 

Directions:

Unpackage the mozzarella peeling the slices off and laying on paper towels, then cover squeezing out some of the moisture.

Place on parchment paper on tray, cover with foil then place in freezer for 1 hour.

In three dredging stations, combine the crumbs and garlic salt – then the eggs, water and the optional pepper sauce  – in the other bowl combine the flour and cornstarch.

Cheese Coins – Kellis Kitchen

Dredge each piece in the flour bowl, then the egg bowl, then the breadcrumb bowl.

Place back on tray and put back in the freezer while you make the marinara sauce.  Here’s what you’ll need.

Ingredients:

1 Can of crushed tomatoes

2 cloves garlic minced finely

1 Tablespoon olive oil

1 Tablespoon dried parsley

1/2 Tablespoon oregano

Cheese Coins – Kellis Kitchen

Directions:

Put oil and garlic in saucepan allowing garlic to get tender.

Add all other ingredients then cook on low for about 40 minutes or until reduced by 1/2.

Once that is done, set the oil in a pot and bring it to 375F.

Take coins out of freezer.

Add Mozzarella coins and allow to deep fry for 30 seconds each.

Cheese Coins – Kellis Kitchen

Set aside to drain.

Eat immediately and enjoy!!

Cheese Coins – Kellis Kitchen

 

 

 

 

 

The post Mozzarella Cheese Appetizers and a big Favor appeared first on Kelli's Kitchen.

Prejean’s Gumbo

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Prejean’s Gumbo – Kellis Kitchen
October 12 was national gumbo day, giving me an excuse to make the warm comforting dish. I began making it at the request of Lawyer Boy after he spent one summer in Lafayette, La for an internship. His dad and I visited him while he was there and had the pleasure of eating dinner at Prejean’s Restaurant where I watched, in shock, as Mr. Picky Eater ate gumbo, boudin, and even bread pudding! He did even know what was in those foods but he ate them anyway – which is a big deal for the man who frets over chicken contamination like a mother frets over a sick child. On the way out the door I bought Prejean’s Cookbook and determined to make gumbo at home – it’s such a tasty dish.
Prejean’s Gumbo – Kellis Kitchen

For those of you who sat in Algebra class and said, “Why am I learning this? I’m never going to use it in real life” this next part is for you: Each recipe is written like you are cooking for a restaurant and not a family of four. Gumbo is also full of many ingredients and so there was a lot of Algebra used to cut the recipe down correctly in order to serve just a few. It took a couple of tries but I finally mastered it and have been making it at least once per year since. You should know that this freezes beautifully and is perfect for workday lunches. In fact, I microwaved it many times in the work break room where co-workers often commented on the great smell asking what in the world I had made. It sure beats the nearly constant smell of Lean Cuisine wafting through the air in lunchrooms all across the nation……….man, I hate that smell.

Prejean’s Restaurant was opened in 1980 by Bob Guilbeau as a tribute to his grandparents, Walter and Inez Prejean. The place is built on their property in Lafayette, La. And features live Cajun music each night starting at 7 PM. Chef Remy Laterrade holds court in the kitchen each day for breakfast, lunch, and dinner offering a wide variety of traditional Cajun dishes as well as updated and new creations. If you are ever in Lafayette, you must stop by and eat a bite because you will not be disappointed.

I made some deer and duck gumbo a few years ago and published the recipe but have never shown you how to make more traditional chicken and sausage fare. When I made it last week, I worried because son-in-law does not like soups but he ate 2 helpings at supper and took what little leftovers there were for lunch the next day. It was the first time there was not enough to freeze for later. I’ve finally perfected the smaller measurements and want to share them with you now.

Keep in mind there are as many recipes for gumbo as there are for macaroni and cheese so mine may not be like your aunt Lucy’s. I love this recipe though and I hope you will give it a try and let me know how you like it! Also, we serve fonduta as an appetizer when we make gumbo. Doesn’t it look delish? You can find the recipe here at Splintered Vision blog:
Prejean’s Gumbo – Kellis Kitchen

Ingredients:

2 ½ Tablespoons butter
2 ½ Tablespoons flour
2 Tablespoons oil
6 oz. andouille sausage, sliced into ¼ inch thick circles
1/3 Cup each diced onion, celery, and bell pepper
4 chicken thighs, skin removed
1 tablespoon paprika
¼ teaspoon black pepper and cayenne pepper
1 Bay leaf
1 ¼ quarts (1 and ½ of those chicken stock boxes if buying it)
1 chicken bouillon cube
1 teaspoon Kitchen Bouquet or Worcestershire sauce
Tabasco and green onion tips for garnish (optional)

Directions:

In a small skillet on medium heat add butter and flour to make a roux. At first it will look like this:
Prejean’s Gumbo – Kellis Kitchen

Stirring constantly you will continue to cook it until it looks like this:
Prejean’s Gumbo – Kellis Kitchen

Sometimes it takes 20 minutes and sometimes it takes 45 but just keep stirring and cooking until it has that chocolate brown color, then set aside.
In a large Dutch oven, put in oil and the Mirepoix: onions, celery, and peppers cooking until tender. Dip out with slotted spoon and set aside.
Prejean’s Gumbo – Kellis Kitchen
Place chicken and sausage in skillet and brown. If you don’t have Andouille sausage – just use skinless beef sausage by Eckrich Farms or another manufacturer.
After meat has browned, dip it out and add in the chicken stock and bouillon cube, deglazing the pan.
Add the paprika and both peppers then the veggies and meat, bringing to a boil.
While boiling, add in the roux. The color of the dish should turn a little more brown than red at this point.
Turn down the heat and simmer for about 30-40 minutes.
Just before serving, add the Kitchen Bouquet or Worcestershire Sauce and chop the green onions to sprinkle on top of the dish with Tabasco as desired.
You will also need to make some rice. Minute rice is fine. We have a rice cooker that Son-In-Law uses easily so we made up the rice.
Mr. Picky Eater prefers the Prejean’s way of serving the dish: gumbo in one bowl and rice in another.
Prejean’s Gumbo – Kellis Kitchen

I prefer the traditional way of rice in the middle of a bigger bowl with gumbo ladled over top but either way it is delicious! Make some tonight and let me know what you think!
Prejean’s Gumbo – Kellis Kitchen

I am over at Weekend Potluck so come on over and check it out! You won’t be sorry!

The post Prejean’s Gumbo appeared first on Kelli's Kitchen.

Stuffed Mushrooms

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Stuffed Mushrooms – Kellis Kitchen

These mushrooms are so easy to throw together and quickly gone – they have all the good stuff stuffed inside like cream cheese, crab, and green onions. I know they will be perfect for several holiday parties that I am attending and you can easily make them as well.

Stuffed Mushrooms - Kellis Kitchen

Before we get to the recipe, I want to show you a picture of Rocket (He’s such a ham) on a horse swing we bought him during our recent trip to a place in Oklahoma called Fin and Feather Resort. This is the last year they will have the craft show and the 18 mile long yard sale leading up to it. It’s too bad – I spent many weekends exploring those sales and crafts with my Nana, Mom, my former mother-in-law, Top Girl, and this time – Mr. Picky Eater. It’s a long winding road up Braggs Mountain with plush subdivisions separated by humble homes and run down shacks. We saw these hanging on a rusty swing set frame but MPE did not want to stop on the side of that road because traffic was pretty heavy for the narrow lanes and no shoulder, but I insisted. As he turned around, he was complaining that we would go back just to find that they were $150 instead of the $199 they are on the Internet. When he stopped, I jumped out of the car and walked quickly up to a young man with a rather dirty face. He told me – very proudly – that the horses were $10 each. I looked it over – all 5 of them – making sure there was nothing wrong with them, thrust a $10 into his hand and had him take one down. MPE got out of the car with that look on his face that says, “How much is this going to cost?” But when I told him, he couldn’t get the back hatch open quickly enough. As we drove off, we thought about going back and buying all of them to resell, but decided it would be best to let people like us stop and think they got the buy of the decade. MPE had already built the swing frame for another swing Rocket had outgrown. Now, all he wants to do is “ride horse”! We’ll see how he feels next week because today I found some old metal playground equipment. A little sanding, some paint, with a few replaced seats and he will have an entire carnival in the backyard. Now let’s get to those mushrooms—-

Stuffed Mushrooms – Kellis Kitchen

Ingredients:

12 regular mushrooms you can purchase in a container in the produce department
1 Cup of white crab meat, drained very well and chopped fine if not already.
½ Cup Cream Cheese, softened
½ Cup fresh parsley, finely chopped
½ Cup Green Onion, finely chopped
1 clove garlic, minced
¼ teaspoon cumin
Salt & Pepper to taste
½ Cup Bread Crumbs
Non-stick spray

Directions:

Preheat oven to 375F
Clean mushrooms by brushing dirt off with a soft brush – I have a child’s first toothbrush specifically for this purpose.
Take off the stems and the brown “feathery” like part all the way around the mushroom.
Mix up all the other ingredients except for the bread crumbs.
Stuff the mushrooms.
Sprinkle the tops with the bread crumbs and spray on top with non stick spray, or you can brush with melted butter.
Bake for 20 minutes.
If yours are like mine, they will melt all over the place – don’t worry – let them cool.
Take a spoon and sharp knife, gently put the spoon under each mushroom and use the knife to cut around the edge of the veggie and place on a serving plate.

They look great and taste even better!

The post Stuffed Mushrooms appeared first on Kelli's Kitchen.

Copycat Taco Bueno Muchaco

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Taco Bueno Muchaco Copycat – Kellis Kitchen

I have a confession to make: I would do just about anything for a Taco Bueno Beef Muchaco – seriously, it can be dangerous sometimes when I want one and we are very far from a store. Those thick soft taco shells all supple and tender holding refried beans, taco meat, cheese, lettuce, and tomatoes – they call my name often. If we get fast food, Mexi Dips and Chips with a Muchaco is always my first choice with Son-In-Law always seconding that. Top Girl decided she liked them and finally Mr. Picky Eater brought up the tail-end telling us they were “pretty good”.

Last week, I decided that I could figure out how to make those delectable delights without too much trouble……I would just go to that website where you can get all the restaurant copycat recipes, right? Yep, did that – they just didn’t have the recipe. I ran over to my local Bueno and bought one – look HERE for their version. As I picked through it, eating all the way, the inside ingredients were going to be easy enough, just a taco with some refried beans but the shell, now that was going to take some thought. I researched a little and saw where Taco Bueno states the outside of a Muchaco is actually pita bread. Pita bread? Really, because mine has always been dry on the outside and while it has a lovely pocket, I just couldn’t wrap my mind around it being the same thing I crave so often.

I went to Allrecipes and finally found a pita recipe I thought would fit the bill: Chef John’s Pita but I have recreated it here for you. However, if you want to watch the video, click on the link and it will take you there. You are going to love this because it turned out perfect the very first time, made 10 and everyone loved them!

Ingredients:

1 package active dry yeast
1 Cup lukewarm water (90 – 100F)
1 Cup all-purpose flour
1 ½ Tablespoons Olive Oil
Then you will need:
1 ¾ teaspoons salt
1 ¾ Cups flour (up to this amount but I used 1 ½ cups – that was perfect)
Olive oil as needed

Directions:

Put first three ingredients into mixing bowl, whisk around 3-4 times, cover, and place in a warm place for 15 – 20 minutes so the yeast can activate.
Using the dough hook on a stand mixer or beaters on a hand held one, mix slowly while adding the olive oil, salt, and 1 ½ Cups of flour. Mix until the dough is soft and supple and just a little sticky – but if dough is still sticking to the sides, add flour. It will take 5-6 minutes of mixing.
Turn out onto a lightly floured board and form into a ball. Put olive oil into a bowl and swirl around then put ball of dough in flipping once to cover. Cover bowl and set in a warm place for 2 hours.
Again, turn out dough into a lightly floured board, with lightly floured hands, pat out to about a 1 inch thick rectangle then cut into 8 pieces………I cut mine into 10 and it was perfect!
Taco Bueno Muchaco Copycat – Kellis Kitchen

Then roll each piece into a ball and place on parchment paper sitting on a baking sheet and cover with a sprayed piece of plastic wrap. Allow dough to rest for 30 minutes.

Then put an iron skillet (I’m sure you could use any skillet you wanted) on a burner set at Medium. (Chef John says Medium High but lots of the reviews said it would burn – and they were right) with just a bit of olive oil in it. You will need to add bits of the oil after every 2 or 3 pieces.

Taco Bueno Muchaco Copycat – Kellis Kitchen

Using a floured rolling pin, roll each ball out until its ¼ inch thick and lay on a platter to rest while you are cooking another by placing in the hot iron skillet.  **Be sure to get all the loose flour off or it will smell awful when it is cooking***

Taco Bueno Muchaco Copycat – Kellis Kitchen

Cook for 2-3 minutes and then flip – it should look like this:

Taco Bueno Muchaco Copycat – Kellis Kitchen

When it’s on its second side, it will puff up like this – that’s fine. Don’t worry, you can press it down or not:

Taco Bueno Muchaco Copycat – Kellis Kitchen

When I took each off and put another on, placed it on a platter covered with paper towels then on top I put a clean tea towel over top with a damp one over that one – they stayed WONDERFUL and beat anything you could ever buy in a grocery store………….EVER! If you want it to be a pita, just cut them in half and coax the insides open and fill.

You will also need:

1 Can refried beans (the secret to make them taste good like your favorite Tex-Mex place is to add about a teaspoonful of bacon grease…….)

1 lb. ground beef cooked with Taco Meat seasoning (I use Old El Paso).

Shredded cheese, lettuce, tomato, onion, and salsa………….some people would add cilantro, but thankfully it’s not in Taco Bueno Muchaco and it’s not in mine either.

Lay down 1 piece of bread.
Taco Bueno Muchaco Copycat – Kellis Kitchen

Slather with beans.
Taco Bueno Muchaco Copycat – Kellis Kitchen

Put meat and cheese on top.
Taco Bueno Muchaco Copycat – Kellis Kitchen

Add lettuce tomatoes and/or salsa. (Speaking of Salsa, I really love Aldi’s Salsa – NO cilantro!)
Taco Bueno Muchaco Copycat – Kellis Kitchen

Fold up like a Taco and let the joy of Tex-Mex goodness engulf you!

BTW, no one paid me or gave me free product to use their brand names, I just really like the brands I use so I’m telling you about them like one friend would tell another.
Taco Bueno Muchaco Copycat – Kellis Kitchen

The big Batman Extravaganza for Halloween is coming up on the 31st and 1st – if you remember the theme was Wizard of Oz last year. I will share pictures next Sunday. In the meantime, Here is a Halloween wish from Rocket and me!

I’m linked up over at Weekend Potluck this week – so come on over and check out the great recipes!

The post Copycat Taco Bueno Muchaco appeared first on Kelli's Kitchen.

Broccoli and Cheese Muffins #BloggerCLUE

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clue

Broccoli and Cheese Muffin

It’s that time again!  Time for Blogger CLUE Society where a bunch of us Bloggers get together with one theme and then check out another’s blog, get to know them, and then make one of their recipes.  I’m so lucky to have drawn Stacy from Food Lust People Love for the second time!  I will tell you a little more about Stacy this time:  She and I are about the same age (although she is younger) and are from about the same area of the United States.  She has strong connections with her grandmothers and mother just like me.  Stacy has been married to her husband for decades and has two daughters.  I was married, single for decades, married again and have one daughter……….and two step-sons.  She has a great dog and so do I.  While I have lived all over the U.S., Stacy has lived all over the world!  When she and I were in college, both of our alma maters were in the Big 8 Conference in Football – me, a Jayhawk and she, a Longhorn – but I’ll forgive her.

Stacy is one of the kindest bloggers I have met in my 5 years of blogging.  She was “raised right” as my Nana would say and she is probably one of the most confident women I have ever known.  She gets on a plane to fly home to the U.S. like I get in the car and drive to the grocery store…..often she is flying alone.  We get to see pictures of her shoes in nearly every upscale airport lounge in the world……it’s a bit like playing “Where in the world is Stacy today”?  She goes on weeks-long trips to third world countries to help in schools where they barely have more than mud huts to live – all the while – blogging about making those muffins.  When I think of Stacy and Food Love People Lust, I think of Muffins.  She’s the Muffin Lady!  If you can dream it up, she can make a muffin out of it.  Meanwhile, I can count on one finger the number of times I have made muffins…………until today!  Our theme was Spring Vegetables this month and so I decided on her Broccoli and Cheese Muffins.  They are moist and delicious with tender broccoli and cheesiness galore.  Can’t go wrong with cheese, can you?  Another plus is that I whipped these up and there were no complaints or gags from Mr. Picky Eater about any green vegetable besides iceberg lettuce.  I ate several and gave the rest to mom who took them to her game night with the other ladies where they were devoured immediately.

Below the recipe, there is the list – wonder who got me this month?  Be sure to check out all the blog posts!
Broccoli and Cheese Muffin

Another thing Stacy does with ease is to make recipes in U.S. measurements and you know, the other kind so I have copied her recipe exactly for you here today!  Enjoy!

Ingredients:
3 1/2 oz or 100g fresh broccoli florets
Drizzle olive oil
2 cups or 250g flour
2 teaspoons baking powder
1 teaspoon salt
Few good grinds of fresh black pepper (about 1/4 teaspoon)
8 1/2 oz or 240g extra sharp cheddar
2 eggs
1/4 cup or 60ml sunflower or canola oil
3/4 cup or 180ml milk
1 tablespoon Worcestershire sauce (We prefer Lea & Perrins.)

Directions:
Cut your broccoli florets into tiny florets and chop the stem bits into small pieces.   Pan-fry them in a non-stick pan with a drizzle of olive oil for a just a few minutes.  Set aside to cool.

Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with canola, butter or non-stick spray.  I don’t recommend using muffin liners when baking with cheese because the muffins are hard to remove from the paper.

Grate your cheese.  Put aside a large handful of about one ounce or 25g for topping the muffins.  When the broccoli is cool enough to handle, count out 12 small florets for decorating the muffin tops and set aside with the handful of cheese.

Put your flour, baking powder, pepper and salt in a large bowl.  Add in the grated cheese and stir.

Now add the bulk of the cooled broccoli and stir to combine.

In another bowl, whisk together the oil, milk and eggs and Worcestershire sauce.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.  This is a really stiff batter, almost a dough.  But trust.  When the muffins bake, all that cheese is going to melt and you will end up with lovely tender muffins.

Divide the batter evenly among the muffin cups.

Top each with some reserved cheese and a tiny floret of broccoli.

Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.  If, despite liberal greasing, your muffins still stick to the pan, just run a knife around the outside of each muffin and they should pop free.

Creamy Asparagus Soup from Anna at Anna Dishes (this one is mine!!)

The post Broccoli and Cheese Muffins #BloggerCLUE appeared first on Kelli's Kitchen.

Garlic and White Bean Hummus for #Nationalgarlicday

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Garlic and White Bean Hummus

Calling all garlic lovers! Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of “the stinking rose”. Whether it’s the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.

Don’t forget to visit my new site, sharing recipes from contributors all over the world! Yum Goggle

To help you get in the mood, check out these garlicky good recipes from this year’s National Garlic Day bloggers:

 

And now for my own garlic recipe which is a little bit different than I have had in the past.  I was watching Southern At Heart on The Food Network (I just love Damaris, don’t you?) when she made hummus using white beans instead of chickpeas.  I don’t really care too much for chickpeas but I do love white beans – also called Navy Beans – so I thought I would give it a shot.  I looked up her recipe and while I liked it, the taste was bland.  With National Garlic Day coming up, I thought I would fuss with the recipe a bit and make it a hummus featuring garlic.  I hit gold!  We all loved it and I’m happy to share it today with you and you will want to make it because it is so easy and quick.

Ingredients:

1 Full head of garlic, topped and roasted

1 15-oz. cans of white beans – drained, rinsed, and blotted on a paper towel.

¼ Cup Olive Oil

2/3  Cup Tahini – I used jarred but you can make your own

6 Tablespoons fresh squeezed lemon juice

1 teaspoon fresh lemon zest

1 Tablespoon ground Cumin

1 teaspoon smoked paprika

4 Tablespoons (more or less) water

½ Cup sun dried tomatoes in olive oil, roughly chopped – I used jarred

 

Directions:

Put the water and lemon juice in the bottom of your food processor then put in all the other ingredients.

Process until smooth, stopping to scrape down the sides of the processor.

I put mine in a bowl then put more chopped sun-dried tomatoes in the middle with a rim of olive oil around the bowl.

Serve with Pita Chips.

Garlic and White Bean Hummus

Enjoy!

The post Garlic and White Bean Hummus for #Nationalgarlicday appeared first on Kelli's Kitchen.

Wings and Sliders

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Wings and Sliders – Kellis Kitchen

Stubbs BBQ – Kellis Kitchen

When the people from Stubb’s BBQ Sauce contacted me and asked if I would like to spread the word about their great products, I jumped at the chance because we already use several but when they offered to send me coupons for free product both for me AND for a few of you, I was thrilled!  First I’ll tell you a little bit about the company, show you around, then I will show you what wonderful dishes we made this past weekend, then I’m going to give you a chance to win one of four Stubb’s BBQ Sauce coupons for a free product.  Oh, you are going to love this post!  Before we head into this post, don’t forget about the Key Lime Pie post where you could win a set of silicone measuring/ingredients bowls. There are new ways to enter each time I make a post between now and June 15th.

C.B. Stubblefield was a cook in the military during the Korean War where he honed his skills and his various BBQ sauce and marinades’ ingredients.  When he came back from the war, he set up shop in a small restaurant in Lubbock, TX where he drew fans both famous and not famous who came for his humor and his great tasting dishes.  Eventually, he moved to Austin which is where I went for one of his Sunday Gospel Brunches.  Not too long after that, his products began popping up in grocery stores around the Texas and now, he’s in 85% of all the grocery stores throughout the U.S.

I grew up in small town America where gospel songs were sung in just about every church including mine where my own mother was the pianist.  Gospel brings me back to a time when all I had to worry about was if my bed was made up, my grades were good, and if I could beat the kids across the street in bike races.  Obviously, Sunday Gospel Brunch at Stubb’s was my favorite restaurant experience ever!  I ate some great food, sang along to most of the songs and come home with bigger hair – feeling closer to God.  If you ever get a chance to go to one, please do, it’s an entire southern experience in about 2 hours that can’t be put into words.  There’s just something about sipping sweet tea and singing A Closer Walk with Thee while picking at your brisket and slaw that can put everything into prospective.  Now, I want to go again.  In the meantime, let me tell you how I used the products I got.

 

I thought about making a new recipe when I received my coupons but my crew would not be thrilled if I had Stubb’s in the house and didn’t make their faves – so honestly, I went to the store and bought two items I usually purchase (pork marinade and wing sauce), tried to find the dry rub, but they were out – thank goodness I had some at the house, and then I got some cooking sauces I had never tried before.  They also make a real nice charcoal briquette we use often but they were sold out that day.

Wings and Sliders – Kellis Kitchen

Stubbs BBQ – Kellis Kitchen

Now, if you get one of these bags, this is what it will have on the inside:

Wings and Sliders – Kellis Kitchen

Stubbs BBQ – Kellis Kitchen

I bought some winglettes – because I had cutting them up myself –  and a big 8 Lb. pork butt.  I used Stubb’s dry rub all over the wings and the bottle of Pork marinade all over the butt, covered and let them sit in the fridge from about 8PM Friday night till noon on Saturday.  At that point, I threw the contents of the BBQ Slider bag into a Dutch oven with some water and the pork butt, set the oven at 325F and set the big lidded pot into the oven for 4 hours.  After that, I brought it out, shredded the meat and then put it back in for about 30 minutes.  I let it rest then we made these great sliders with King’s Hawaiian rolls and the boys insisted on pouring the Stubb’s Wing Sauce – because it is their favorite hot sauce.

I took the winglettes out of the fridge, dredged them in flour and fried them up letting them drain on paper towels.  When they had cooled just enough, I put the wings in my huge Tupperware bowl, poured a full bottle of the Stubb’s Wing Sauce in, sealed the lid and then shook it like crazy!  It coats the wings really well.  When I took the lid off (always turn your head, you don’t want a nose full of that hot stuff!) then I put them on a baking sheet and popped them into the oven, that was still at 325F, for 15 minutes.  It bakes the sauce on so well – we just won’t eat wings without doing it that way.  When I serve them up, the boys always pour more on top.  The rest of us eat them as soon as they come out of the oven.

Wings and Sliders – Kellis Kitchen

Stubbs BBQ – Kellis Kitchen

It was a great Saturday night at our house with all that great food brought to you by Stubb’s.  You will love it too – they have many products and I know you won’t like just one, you will want more than that.  I want you all to try all their fine products and maybe you can try one for free – if you win one of the coupons by participating below.  I hope you will enter and good luck!

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Crock Pot Chili Dog Sauce

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Crock Pot Chili Dog Sauce  - Kellis Kitchen

Chili Dog Sauce – Kellis Kitchen

It’s that time again!  Time for Blogger CLUE Society and boy did I completely forget about it –seriously, I thought about it about 3PM on Independence Day.

Clue

I quickly grabbed my computer and began frantically searching the lovely blog Palatable Pastime for a recipe.  Since we purchased the website Yum Goggle, I run around like a chicken with my head cut off half the time with the little one chasing around behind me asking me a million questions and offering to help!   Rocket’s dad had to work on the 4th so we decided to grill out Sunday instead which turned out to be a really great thing.  As I was perusing the PP blog, I saw her newest post from that very day for Chili Dog Sauce – I was going to break open a box of Red Star Chili to go with our Nathan’s All-Beef skinless Hot Dogs that we would cook on charcoal out on our grill but why – when I could make this recipe for chili sauce and have my post done at the same time?  Sounded good to me!  So, I began digging through the pantry looking for all the ingredients – I was a little worried about having molasses but I found some so I knew I was in business.

You should go over to Palatable Pastime and check out Sue Lau’s blog along with the others who are participating in Blogger CLUE.  I never thought I would enjoy digging through another blog but as the year or so that I have  been participating in this group, I have learned that I do indeed enjoy it and you may as well!

*****This recipe has a sweetness to it if you eat it the day it’s made, however, if you let it sit in the fridge overnight all sweetness is completely gone – so you can have it either way!****

 

Let’s get on with the recipe:

Ingredients:

1 lb. Ground Chuck

1 ½ Cups finely chopped onion

½ Cup water

2 Tablespoons chopped garlic

1 teaspoon seasoned salt

½ teaspoon ground cumin

½ teaspoon celery seed

1 ½ teaspoons chili powder

15 oz. can of tomato sauce

2 teaspoons prepared yellow mustard

2 teaspoons paprika

1 teaspoon Worcestershire sauce

1 Tablespoon Molasses

1 teaspoon brown sugar

2 Tablespoons Ketchup

Crock Pot Chili Dog Sauce  - Kellis Kitchen

Chili Dog Sauce – Kellis Kitchen

 

Directions:

Put water and onions into a food processor and pulse until very fine

Brown meat with water and onion mixture along with all the dry seasonings.

Once the meat is browned add all that’s in skillet and all other ingredients into a slow cooker and cook 8-10 hours on low or 4 hours on high………….I cooked 4 hours on high very successfully!

Serve on hot dogs and enjoy!

We enjoyed this very much and will be making it again very soon!

Crock Pot Chili Dog Sauce  - Kellis Kitchen

Chili Dog Sauce – Kellis Kitchen

25 YUM GOGGLE BEAT-THE-HEAT SLOW-COOKER RECIPES

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Stubbelada

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Stubbelada

Stubbelada

 

A few weeks ago the kind people at Stubb’s Legendary Bar-B-Q asked if I would like to make another post like the last one I wrote here.  I was thrilled they asked me because our family goes through the rubs and sauces faster than you can imagine!  They sent me a box full of the lovely items you see in the photo.  I promised to make one of their recipes and post about by the end of August.  I planned for a mid-week post – and then…….

It all started last Saturday morning when Mr. Picky Eater and I went out on our usual Saturday morning errands and yard sales.  It was drizzling.  Stepping out of the car I slipped on the rain, mud, and oil on the street – falling flat.  Of course the hubs was long gone and didn’t even notice I wasn’t with him until he got to the door of the store.  He arrived just in time to laugh at my mud covered shoes and legs then grow a bit concerned about the big bloody skinned knee.  I was so sore Sunday morning I could hardly move!

Monday the fridge busted – then we decided it had been the victim of little hands turning knobs on Tuesday but by Wednesday we knew a replacement was needed.

Wednesday mother fell very ill.  We took her to the ER where she was admitted and will remain till Tuesday at the very least.  Top Girl is packing for a 4 day conference in Philadelphia starting with a flight leaving Oklahoma City at 6AM in the morning.  She won’t be sleeping much tonight.

Every time I had a few hours to grill the great steaks I had marinated with Stubb’s beef marinade, it rained!  So then I tried some great pork chop kebobs using pork rub and marinade – and it rained again!  Tonight, when I got home I was exhausted and trying to find another recipe to make – when I came upon this Stubbelada.  This is their very own recipe and nothing I made up.  It looked delicious and just what I wanted after such a week as mine.  It’s very easy to make and luckily for me it’s not sweet and fruity – it’s hearty and goes well paired with the celery and carrots with Ranch Dip that we had.  It tastes wonderful!

I’ve never posted a beverage that a child could not drink on the blog – but this is an exception.  You know the great thing about Stubb’s marinades and rubs?  They are Certified Gluten Free if you are on a special diet.  My very favorite Stubb’s are the Anytime Sauces – They have a green chile and a Texas Sriracha that are to die for!  You’ve got to give ‘em a try!

Ingredients:

Stubb’s Pork Rub for rimming the glasses

1.5 Oz. of Stubb’s Beef Marinade

1.5 Oz. Tomato Juice (I used V8)

12 Oz. Lager Beer put in the freezer for about 15 minutes

Lime wedge

Directions:

Lightly rim the glasses with Stubb’s Pork Rub

In a small pitcher mix the Stubb’s Beef Marinade and tomato juice

Pour in beer and mix gently, pour into rimmed glasses and add a lime wedge

Serve with celery and carrots with Ranch Dip or any other appetizer you choose!

Truly, this is a nice relaxing drink that won’t bowl you over with sweetness which is what I like!

Stubbelada

Stubbelada

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Quickest BBQ Chicken Ever!

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Quickest BBQ Chicken Ever!

I’m going to show you how to make the quickest BBQ Chicken ever in just a moment.  First, how have you been? It’s been crazy busy around these parts, mostly because my 6-year-old computer died so a new one had to arrive and be programmed causing me to be lax on posting great old fashioned and/or easy recipes but I’ve got lots coming.  The interesting thing is, this wasn’t even on the list and it’s only because I did it on the spur of the moment, then the family practically inhaled it – that I am bringing it to you now.  I have literally just sat down from eating supper. I had spent all day working on Yum Goggle, Mr. Picky Eater spent his time working on the yard while SIL worked and Top Girl tried to keep up with Rocket……….all busy and all tired.  All I knew was I wanted something off the grill but it was too late to thaw anything and I was too busy to mix up any marinade or meat concoction.  Lucky for me, SIL bought a rotisserie chicken last night at work and brought it home.  That was the genesis of one of what our family believes is one of my best “recipe” developments.

If you live in the U.S., next weekend is Memorial Day and begins our annual cook-out season so this short cut is the best little secret you will have in your back pocket!  Some weekends you have the time to shop and marinate and prepare meats for the grill and sometimes, you just don’t have the time or energy to do all that but have guests coming anyway so hit the grocery store and get ready to be praised for your culinary prowess!

 

Here’s what you need:

Rotisserie Chickens

1 Big bottle of your favorite BBQ Sauce – we use Head Country

A grill – charcoal, propane or electric

 

Here’s what you do:

Cut the rotisserie chickens into fourths

Cover with a good amount of BBQ sauce and let sit about 30 minutes.

Quickest BBQ Chicken Ever!

Ready to get on the grill

Place on the top part of the grill so the chicken nor the sauce will burn.

Quickest BBQ Chicken Ever!

Put it on the top part of the grill

Shut the lid for 25-30 minutes – long enough to heat up the chicken (165F) and the BBQ Sauce to “melt” a bit into the chicken.

 

Take it off the grill  and dive in – people will think you have worked all day preparing  the chicken for your party and the good news is that you just grabbed a couple of things from the grocery store!  It is moist with a balanced taste of smoky and sweet against the chicken that melts like buttah in your mouth!

 

 

 

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Fruit and Vegetable Train with Halfway Homemade Salsa

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Fruit and Vegetable Train with Halfway Homemade Salsa

It’s the Fruit and Veggie Train!

It’s that time of year again to share with you about #Produceforkids who I partnered with to share these recipes I developed myself with a little help from the host of the campaign, Homeland, to benefit the Oklahoma Regional Food Bank. 

Fruit and vegetable Train and Halfway Homemade Salsa

The campaign runs from May 31 through June 30, 2016.  If you purchase any of the following products from Homeland during the month of June, proceeds will go to the ORFB who serve children and adults in need through disbursement of food products donated and purchased. I have worked with Rodney Biven, who has run the ORFB for years.   He is an outstanding leader of impeccable character so I always feel safe giving my money and time to his organization.  Go to this FaceBook page to learn more.

Fruit and Vegetable Train with Halfway Homemade Salsa

Thanks to our sponsor – Homeland and the following great produce companies

The list of sponsors is:

 

Fruit and vegetable Train and Halfway Homemade Salsa

***I was provided a $50 Visa GiftCard in order to purchase these and other items used in this post****

I used all these and several other produce items, all purchased at Homeland in preparation for this post.

Produce for Kids® is dedicated to educating families on the benefits of healthy eating, providing simple meal solutions and raising money for children’s non-profit organizations. In the 14 years since its inception, Produce for Kids, through its produce and grocery retail partners, has donated more than $5.7 million to children’s charities nationwide.

Created in 2002 by Shuman Produce Inc., a leading grower and shipper of Vidalia® sweet onions, Produce for Kids® is a philanthropically based organization that brings the produce industry together to educate consumers about healthy eating with fresh produce and raises funds for local children’s non-profit organizations. In 2015, Produce for Kids announced that its primary children’s charity would be Feeding America. Produce for Kids runs several campaigns each year and all funds raised stay local.

These in-store campaigns combine advertising, in-store display materials, public relations and online/social media marketing to reach families. Seventeen supermarket banners representing more than 3,000 grocery stores and fresh markets in 33 states and the District of Columbia support the Produce for Kids spring campaign. More than 50 fruit and vegetable growers sponsor the program, representing every major category in the fresh produce department.

Follow Produce for Kids on Pinterest

Follow Produce for Kids on Face Book  

Follow Produce for Kids on Twitter

Follow Produce for Kids on Instagram

 

Now let’s make those great recipes!  For this post, my sous chef will be Rocket.

Fruit and Vegetable Train with Halfway Homemade Salsa

Rocket my Sous Chef

Ingredients:

5 Avocados from Mexico, Mexican Hass Avocados

1 bag Delano Farms Company Table Grapes

1 head Green Giant Fresh Iceberg Lettuce

1 bag RealSweet Vidalia Onions

1 bag Victory Garden Sweet Grape Tomatoes

4-6 colored sweet Peppers

1 Cucumber

1 bag Baby Carrots

1 lime

Toothpicks

1 Jar salsa – any kind, does not matter

 

Directions:

Wash all the fruits and vegetables, let them dry.

Cut all the peppers like this and clean out the insides of seeds and veins.

Fruit and Vegetable Train with Halfway Homemade Salsa

Cut the top off horizontally

Slice the cucumber into round circles and cut up several baby carrots into four pieces each for “hubcap”.

Break each toothpick in half – push through pepper then add the cucumber circle and carrot piece.

Cut up the tops of the sweet peppers julienne – your sous chef can help:

Fruit and Vegetable Train with Halfway Homemade Salsa

Rocket loves to help me in the kitchen – that’s a play knife he’s using.

Fill the insides of each pepper with various fruits and vegetables.

Using the largest platter you have, cover with lettuce leaves and rings of onions.

Set pepper “train cars” on top of lettuce and onion rings.

Finely chop a few slices of onions, several grape tomatoes, mash up the avocados then add them together with a few squeezes of lime and salt and pepper to taste.

Spoon into one of the pepper train cars squeeze more lime on top.

Open jar of salsa and pour into bowl.

Finely chop leftover onion rings, grape tomatoes and sweet pepper to mix into salsa and you have fresh restaurant-like salsa.

Fruit and Vegetable Train with Halfway Homemade Salsa

Get fresh homemade salsa at home with half way homemade!

The kids and adults alike loved eating the train car content, the cars themselves, the tracks as well as dipping the lettuce into both salsa and guacamole even though some of used traditional chips.

Even with the little one helping, it all took about 30 minutes with little muss and fuss.  It was a real crowd pleaser and I think it will be for your next party too!

Fruit and Vegetable Train with Halfway Homemade Salsa

Rocket insisted that I show his “salad” that I let him make along with the train. It’s in the pedestal glass bowl closest to him.

 

 

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Copycat Publix Pasta Salad

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Copycat Publix Pasta Salad

 

Have you  ever visited Fave  Southern Recipes?  They promote many of my posts and I am sure they are going to love this one!  Go on over and give them a looksey – you’ll love ’em  as much as I do!

A few weeks ago I received an email from one of my great followers on my Face Book Page.  Her name is Jill and she asked if I had the recipe for Publix Pasta Salad – she said her and her husband just loved it, especially with chicken and corn on the cob but it was so expensive she hoped to be able to make it cheaper at home for a family picnic she had coming up on Memorial Day.  I had to tell Jill we didn’t have Publix grocery stores in Oklahoma but I would try my best to find the recipe and I suggested that maybe she make friends with one of the deli workers at her local Publix.  Since they make it at each store, surely they would share the recipe.

I found a recipe from someone who posted on the Internet that she had made the salad at a Publix but Jill said it didn’t quite sound right.  She made friends with a deli work and sure enough, she shared the recipe with her which Jill shared with me and today I am sharing with you – it is so doggone good and perfect for a picnic that needs a shelf stable dressing (no mayo in this!) and nearly everyone in the family scarfed it down like there was no tomorrow!  I will be making it again and again – and you will too!

Today is my husband’s birthday and tomorrow is our 11th anniversary so this week will be very busy with eating out and going on adventures etc….  Having this salad in the fridge for me to eat in between is perfect!

Ingredients:

1 lb. bag of small shell pasta

Drizzle of Olive Oil (I did this myself – not in original recipe)

15 ounce jar of Artichoke Hearts, drained and roughly  chopped

12 ounce bag of frozen spinach, thawed and water squeezed completely out

1 cup sliced Kalamata Olives, drained

1 to 2 Cups bottled Caesar Dressing –  however much is to your taste

Salt and Pepper to taste

***I added some finely chopped red sweet peppers and a sprinkling of shredded Parmesan cheese just to make it look pretty***

 

Directions:

Prepare small shell pasta according to package directions, drain and then drizzle with a bit of olive oil.

Add everything else in a large bowl with pasta and mix well.

Refrigerate for at least 3 hours – it’s perfect to make the night before.

Take to your party and don’t worry about re-refrigeration!

Copycat Publix Pasta Salad

Enjoy!  How easy was  that?  It’s really important to  allow it to chill for a couple hours so the flavors can meld together.

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Bacon Wrapped Dates

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Bacon Wrapped Dates

Bacon Wrapped Dates and Natural Grocers

It’s full on Football Season at our house with Saturdays reserved for Pigskin Games only, making snacks a big deal and these Bacon Wrapped Dates are the REAL DEAL. I’ve had a chance to eat them in the past but always passed because……..well, it sounded yucky. However, Mr. Picky Eater and I were invited to the grand opening of OKC’s newest Natural Grocers located at 2120 SW 89th Street.  They are also on Twitter, Face Book and Instagram.

Bacon Wrapped Dates

New Store

I was invited because, of course, I write this blog but Mr. Picky Eater was invited because he has become an integral part of both Kelli’s Kitchen and Yum Goggle. He has become Commander of Twitter and Google+ and – here is the big announcement: He will be occasionally writing posts over at Yum Goggle under the tab Picky’s Picks. He has surprised me several times since beginning his social media work by saying that certain photos “looked good” – containing things he had never wanted to eat in the past. So, when I have the ingredients and he asks – I am making the recipes he requests and then he will be featuring the originator’s post – giving it his own tongue-in-cheek humorous slant. We’ll see how it goes – I will be sure to let you know each time he posts because my husband can be very, very funny and it will be worth the read! Now, back to Natural Grocers.

First, the store was started in the 50’s by Margaret and Phillip Isley. Margaret was the power and knowledge – she was smart and loved eating healthy as well as taking vitamins.

Bacon Wrapped Dates

OLYMPUS DIGITAL CAMERA

The original store she had is in Lakewood, CO, near where I used to live and apparently the headquarters are still there. Phillip allowed his wife to run the business – which is really no big deal now but in the 50’s and 60’s was a big no-no for most of American Society, so kudos to him for seeing the advantage of letting Margaret run with a good thing. Now there are 103 stores in 18 states where almost all have an Instructional Kitchen where you can have free meetings if you want.

Bacon Wrapped Dates

OLYMPUS DIGITAL CAMERA

Lucy took us on a store tour when we arrived, while Mr. Picky Eater took great photos. She explained the mission of the store and how every single item in the store whether meat, chips, spices, body lotion or vitamins must meet their strict quality standards. You have no problem with cross-contamination like you do with stores that sell both organic or non-organic. For those who need or want organic – I think that’s a big selling point.

Bacon Wrapped Dates

OLYMPUS DIGITAL CAMERA

In each store, there is a Nutritional Educator – the one in this store is named Greg whose passion is eating healthy. He has a Master’s in Health Promotion so he knows what he’s talking about. The best thing about having an educator in each store is that when your doctor sends you home with a diabetic, gluten- free, or low- cholesterol diet and you have NO idea what you can have to eat, Greg and the other educators can help you out – and they have real life experience and could probably even show you a few recipes to make.

If you have a Natural Grocers in your town – you should check them out – they have special learning events all year round. You can be assured that the employees there are all full time, get more than minimum wage and have health/dental benefits available to them – they also have this really cool bank account that is like Natural Grocer’s Bucks so they can spend so much each month – on the Isley family. These staff members are all knowledgeable in all parts of the store and attend employee meetings where they learn about new items each month.

But what’s the best part?

1. They have the lowest priced spices I have ever seen in my life! Going there for cinnamon and other holiday baking spices is worth it!

2. Mr. Picky Eater and I did a quick 10 piece price comparison with Whole Foods – then we called a friend who had a Trader Joe’s in their town…………..exact comparisons were done and we found that Natural Grocers was about 22% cheaper on each item than the other two, AND they pay their staff well. Who could ask for more?

While Renell, the Regional Manager of Nutrition Education for Natural Grocers, talked to us about the store, she also served us food – I held my breath because you know Mr. Picky Eater can make the WORST faces when he doesn’t like something. While he passed on the Curried Chicken Lettuce Wraps, he ate the strawberry parfait and he actually really liked the bacon wrapped dates – which is what I made here today.

Bacon Wrapped Dates

Oven at Natural Grocers

They are easy and versatile. I was so surprised that I liked it – just the right balance of savory and sweet. Next time I may stuff the dates, which I got at Natural Grocers with the $15 gift card that we were given, with some goat cheese or more likely mozzarella cheese all wrapped up in our fabulous bacon.

They were easy, we ate them all and Mr. Picky Eater asked for more – these are great for Game Day!

Bacon Wrapped Dates

Ingredients:

24 pitted dates
12 slices of bacon cut in half (they used turkey bacon at the store, I used regular)
Toothpicks

Directions:
Preheat oven to 350F
Fry up the bacon for only about 2 minutes then let drain on paper towels
After it’s cooled, wrap the dates in the bacon and secure with toothpicks
Put them in the oven for 30-35 minutes.
Take out of the oven and then let them drain again on paper towels and then serve with dips or plain.

The only thing I would change is that I would make the whole bag of dates and bacon because they just go too fast!

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Steakhouse Strawberry Lemonade

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Steakhouse Strawberry Lemonade from Kelli's Kitchen

Last Saturday Top Girl and I went shopping where at some point we decided to get a bite to eat.  We drove to our favorite sit-down place to eat on Saturday only to be told the wait would be almost an hour!  We left, walking across the parking lot to one of the chain steak houses where there was no waiting in the mid-afternoon sun.  Yay!

When we ordered our drinks, I was disappointed the find they did not carry my beloved Diet Dr. Pepper – darn it!  If I am going to drink sugar, I want sweet tea but they only had unsweetened tea that you could add sugar to – that’s NOT the same as the kind with simple syrup cooked in so I didn’t get that.  The waitress recommended the Strawberry Lemonade and I thought that sounded good so I went for it.

It arrived in a quart Mason jar with a frosted mug for me to pour it into, which I did………I drank every single drop!  It was delicious.  Honestly, the best tasting strawberry lemonade I have ever had.  We finished lunch and the bill came.  I nearly fainted when I saw how much that fabulous tasting strawberry lemonade cost:  $8.99!!  $9 for lemonade?  What the heck?!?!?!  I called the waitress over and sweetly told her how much I loved my drink and wondered if it would be easy to make at home.  She laughed and said it was very easy as she had seen the kitchen staff making it for several years – so she told me the recipe.

The next day we had Rocket’s Birthday Party so we made it for that – it tasted EXACTLY like the Steakhouse Strawberry Lemonade. It was so popular and tasty that when Top Girl had a party at work, she made it for THAT.  When she got home she suggested that I put it on the blog so you could have it for all the baby showers, wedding showers, graduation parties, birthday parties and summer parties we all have coming up.  We are going to keep the ingredients in the house at all times so whenever we cookout, we can make it just for us!

My photos are not that great – they were taken with a phone at the work party – but truthfully, I thought it was more important to get this recipe out there and I’ll fill in with better photos later!

We doubled it for the drink holder it’s in but to fill completely it would take 4 times the recipe.  I just broke it down to meet a normal person’s consumption habits because the recipe the waitress gave me was HUGE!

Steakhouse Strawberry Lemonade

Ingredients:

1 large can Frozen Lemonade Concentrate

1 16 oz. box Frozen Strawberries, thawed

½ Cup regular Sugar

1 two liter bottle of Sprite, cold in the fridge

 

Directions:

Put the lemonade concentrate, sugar and strawberries into a blender or food processor and process until well combined.

Pour into bowl or dispenser and slowly add cold Sprite and stir.

Steakhouse Strawberry Lemonade from Kelli's Kitchen

A cup of Joy!

Serve and enjoy!!

Y’all are going to love this – I promise!

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Chocolate Sheet Cake

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Chocolate Sheet Cake

Chocolate Sheet Cake

Below is my very best go-to chocolate cake recipe.  Chocolate Sheet Cake.  It is the recipe that my childhood best friend’s mom made all the time.  I loved that cake.  First, let me tell you what got me thinking about posting this recipe.

Do you remember trick or treating?  I do and it was long before people got upset about sugar intake or that somehow dressing up in costumes and getting free candy from the neighbors was fortifying some sort of devil worship?  Remember going with your best friends?  My childhood best friend’s name was Lisa.  She lived kitty corner across the street from me from the time I was 5 years old.  She was one year older than me and had an older brother and sister.  Ray and Darla.

Lisa taught me a lot about many things including what it was like to have siblings.  I am an only child and had no idea.  It was always odd to me how they could yell and scream and wrestle and hit each other with great relish but boy you better not pick on one of them because the other two would come to their rescue and you would have a war on your hands!

Lisa was the coolest person I knew.  She had a 10-speed bike.  I did not.  She could wear a 2 piece bathing suit to the pool and look like those girls in the magazines.  I did not – I looked like the boys in the magazines.  She could play softball — second only to her sister Darla who was the best batter and catcher-of-the-ball I ever saw.  I wasn’t coordinated enough.  Lisa got to wear her hair the way she wanted……..parted straight down the middle.  I could not.  She tanned as dark as a biscuit and while I tanned too, it just didn’t look as pretty under my dark brown hair – unlike her sparkly blonde tresses.  Lisa still loves going on cruises and sitting by the pool – I haven’t been near water in ages.

Lisa’s mom made every meal from scratch.  My mom worked – had a college degree and a career so I was more accustomed to TV Dinners and pre-packaged meals during the week although we had cattle either out back or we rented pasture land from family friends so we had grass fed beef and pork my entire life.  Mom wasn’t much of a cook – not like my nana – so she cooked the meat until it was just this side of burned and called it good.

Lisa’s mom not only cooked everything well she was cool too.  She always had soft curls, beautifully filed pointy nails and smoked long cigarettes that she would draw in deep and talk to mom as the smoke escaped her lips in one long exhale.  She was trim and wore these flowered shorts and white tank top – the uniform of a gorgeous woman who nobody messed with………..you know that woman from the neighborhood.  No one wanted you to tell Lisa’s mom because she would come take care of any misbehaving you were doing by herself, blindfolded and with one hand tied behind her back.  I found out later from the few boys in the neighborhood they thought my mom was the beauty of the block but they felt safest around Lisa’s mom!

One of my favorite memories is the very last year Lisa and I went trick or treating.  We both dressed up in our dad’s clothes like Hobos and then we ran all over the neighborhood adjacent to ours talking to friends, giggling and gathering up as much candy as we could.  We got home way after dark but no one worried.  There was no reason to.  I’m sure Ray and Darla were out there in the shawdows somewhere – begrudglingly watching out for us.   In our neighborhood was even a house where there was a bowlful of candy on the front porch and the family was gone.  A note said to take just one or two and we did.  There was no reason not to follow the rules because someone would tell and then we would be in trouble.  Everyone knew everyone and even if they didn’t – parents looked out for each other as did the kids!  My husband’s favorite place to trick or treat was an older couple’s house where she made really tasty caramel apples – doesn’t that sound delicious right now?  What about a hayride and weenie roast?  Fun times, weren’t they?

Lisa and I lost touch when I moved out of my hometown but with the birth of face book, rediscovered our friendship.  Eventually, I asked her for her mom’s cake recipe.  From the very first time I made it, this cake is a family favorite.  We keep it in the fridge and eat it all the time.  My daughter requests this cake more than anything else I make and I don’t mind.  It takes me back in time to a place where all I had to do was get my homework done, chores accomplished and stay out from between Lisa and Darla when they got into it!

Chocolate Sheet Cake

My daughter and her husband will take my grandson trick or treating this year – and these are the costumes.  Extra points for knowing who/what they are! Leave your answers in the comments below.

**My daughter and grandson will be helping out more at KellisKitchen.org. Look for them more in posts to come.

I hope you enjoy this cake as much as my family does.  As you can see by the photos, it’s still hot some days here so we had to take the photos fast as the icing/frosting was melting.

Chocolate Sheet Cake

Sift together:

2 Cups Flour

2 Cups Sugar

½ teaspoon salt

1 teaspoon baking soda

Boil and Cool:
2 sticks of butter

1 Cup water

4 Tablespoon Cocoa

Pour sifted ingredients into boiled ingredients

Add 2 eggs beaten

1/2 Cup buttermilk

1 teaspoon vanilla.

 

Mix well

pour into greased and floured cookie sheet pan

bake at 350 for 20 min.

Icing
6 Tablespoons Milk

6 Tablespoons Butter

6 Tablespoons Sugar

6 Tablespoons Cocoa

1 teaspoon Ground Cinnamon

Melt in a pot then

Add 1 box of powdered sugar

1 Cup Pecans (optional)

After the cake cools, pour the icing over cake and spread it out.

I put it in the fridge for a while and take it out and cut into squares and put

in air tight containers back in fridge and then we eat it!

 

 

 

 

 

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Birthday Party Baked Potato Bar

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Birthday Party Baked Potato Bar

Rocket just celebrated his 6th birthday. This year’s big birthday party was held at Top Girl’s new house. Rocket was excited for a visit from his great grandma and grandpa and of course for presents! And doesn’t every little boy love a Star Wars Theme for their party?

Top Girl had decided to put together a light lunch since her grandparents were traveling from across the state to join us. Since we would have some vegetarian guests, the spread would need to be accommodating. Top Girl tossed around all sorts of ideas, but she landed on a Baked Potato Bar and it was a hit. It was a snap to put together and gave our guests plenty of satisfying options for not much money.

Birthday Party Baked Potato Bar

Baked Potatoes

Ingredients

  • Russet Potatoes Washed
  • Salt
  • Butter
  • Foil

Birthday Party Baked Potato Bar

Directions

Preheat oven to 375 degrees.

Poke holes in each potato with a fork on all sides. On a square of foil sprinkle the potato with salt and place a pat of butter on one side of the potato and wrap it in the foil. Do this to each potato and place on a baking sheet. Bake the potatoes for about an hour (a little longer for larger potatoes). For the baked potato bar, place the baked potatoes in a heated crockpot to keep them warm.

 

Birthday Party Baked Potato Bar

Baked Potato Bar

Ingredients

  • Butter
  • Salt and Pepper
  • Shredded Cheese
  • Green Onions, diced
  • 1 Can of Chili, heated
  • Crispy Onions
  • Bacon Bits
  • Sour Cream
  • Ranch Dressing

Birthday Party Baked Potato Bar

Directions

Prepare and place all ingredients in serving dishes with serving utensils. All ingredients are optional. Add what you like and leave out what you don’t. Place them on a table and have everyone serve themselves, buffet style.

Birthday Party Baked Potato Bar

Other additions to your Baked Potato Bar might be a relish tray with olives and pickles, a cheese tray, and a Pasta Salad. We served The Ultimate Macaroni Salad.

Rocket had a blast at his birthday party and so did all of the Grandparents and great grandparents. We were all exhausted from putting on a big house party but everyone had a wonderful time.

Birthday Party Baked Potato Bar

While everyone else enjoyed the baked potatoes and macaroni salad, Rocket had his absolute favorite, chicken nuggets and chili. He set up his little table next to great grandpa so they could eat together.

 

Birthday Party Baked Potato Bar

Rocket’s big present, this year, is a trip to Great Wolf Lodge. It’s his absolute favorite place to go with his mom and dad. He was so excited!

The birthday party was a success and so was the baked potato bar. Next time you are looking to throw a party give this low effort spread a try.

Birthday Party Baked Potato Bar

 

The post Birthday Party Baked Potato Bar appeared first on Kelli's Kitchen.

Philly Cheese Steak Baked Sandwiches

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Philly Cheese Steak Baked Sandwiches

 

Do you love cheese steak? Gooey cheese, peppers, onions, and thin sliced steak on roll is heavenly combination at our house. The smell of peppers and onions cooking wafts through the house and makes the guys perk up and wander into the kitchen to see, “What’s for Dinner?”

This Saturday Philly Cheese Steak Baked Sandwiches were on the menu. Top Girl was at the helm, and when her husband wandered into the kitchen, she put him right to work as her sous chef. Together, they cooked up a dynamite dinner.

These are wonderful sandwiches to serve a crowd watching sports. They can be individually wrapped and handed out to tailgaters, too!

These Philly Cheese Steak sandwiches even made a dynamite lunch the next day, reheated in the oven.

Add Nana’s Chow Chow for a real zing!

Philly Cheese Steak Baked Sandwiches

Ingredients

  • 5-6 Hoagie Rolls
  • 5-6 4oz servings of Philly style raw steak
  • Worstershire sauce
  • 2 tbsb of A-1 Steak sauce
  • 2-3 bell peppers, julienned
  • 1 large Onion, julienned
  • 3 tbsb of olive oil
  • sliced Provolone cheese
  • 2 tbsp Mayonnaise
  • 1/4 cup Butter, melted
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 350°F

Philly Cheese Steak Baked Sandwiches

  • Sauté the peppers and onions in the olive oil until they are tender. Set aside.

Philly Cheese Steak Baked Sandwiches

  • Cook the steak meat in a skillet with the Worstershire and steak sauce, adding salt and pepper to taste.
  • Pour peppers and onions in the pan with the cooked meant and cook for a few minutes more.
  • While cooking the meat and veg, Separate the tops and bottoms of your rolls and place the bottoms in an 11″ x 7″ casserole dish lined with foil.

Philly Cheese Steak Baked Sandwiches

  • Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
  • When the meat, onions and peppers have finished cooking spread the mixture evenly over the bottom pieces of bread in the casserole dish.

Philly Cheese Steak Baked Sandwiches

  • Place a layer of provolone cheese on top.
  • Place the top pieces of bread on top of the cheese and then brush the tops of the bread the melted butter and pour the rest in the pan with the sandwiches.

Philly Cheese Steak Baked Sandwiches

  • Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
  • Cut and serve hot.
  • Add Nana’s Chow Chow for a real zing!
  • *TIP: Wrap leftover sandwiches, individually, in foil.  Reheat in the oven at 350 for about 20 minutes.

Philly Cheese Steak Baked Sandwiches

Philly Cheese Steak Baked Sandwiches

The post Philly Cheese Steak Baked Sandwiches appeared first on Kelli's Kitchen.

Salsa Recipe for Canning

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Salsa Recipe for Canning

What are you doing this fine Sunday?  I am making more of the Chow Chow I made a few weeks ago and my daughter asked me to make a salsa recipe for canning.  Something I have not done in several years.  I had everything I needed having gone to the Farmer’s Market yesterday and getting all the tomatoes one farmer had to offer!  It has been a tough year for tomatoes this year given our late freeze and then extremely hot and wet summer.  There were not enough for a nice tomato sandwich but small ones could be made into salad and salsa.  They smelled and tasted so good I was happy to make it.  Isn’t it pretty?

Salsa Recipe for Cannning

Yummy Homemade Salsa

Ingredients:

Fresh Salsa to Can Recipe

6 pounds of chopped tomatoes that have been cored but not peeled unless there is a bad spot.

5 Jalapenos finely chopped

3 Cups of chopped onions

10 cloves minced garlic

3 Bell peppers of various colors finely chopped

1 bunch chopped fresh parsley

Juice of 2 lemons

½ Cup white vinegar

2 teaspoons cumin

2 Tablespoons salt

1 teaspoon cayenne pepper (optional)

2 six-ounce cans of tomato paste

1 small can of tomato sauce

Up to ¼ cup sugar if you like a sweeter salsa – we do not use it.

Directions:

Combine everything into a large stock pot and bring to a simmer – simmering for 15 minutes.

Ladle into hot sterilized pint jars, leaving ¼ inch at top, put on flat tops and screw lids tightly.

Heat up water to boiling in deep stock pot or canning water bath pot.

Place in stock pot 3 at a time (do not overcrowd) and water bath for 15 minutes.

Take out and allow to cool in a draft free place.

Make sure lids are sealed.  If so, keep in pantry that is not too hot, for up to a year.

Refrigerate after opening.

I hope you enjoy this recipe — it is very delicious!

Salsa Recipe for Canning

Enjoy!

SALSA RECIPE FOR CANNING

The post Salsa Recipe for Canning appeared first on Kelli's Kitchen.

Chocolate Salted Caramel Pecan Oatmeal Bars

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Chocolate Salted Caramel Pecan Oatmeal Bars

Look at that Ooey-Gooey Goodness!

Good Sunday Morning!  Can you guess why I have made these Ooey-Gooey decadent Chocolate Salted Caramel Pecan Oatmeal Bars along with other #Bakingbloggers this month?  Here’s Why:  Today is the last day of summer vacation for my grandson and me.  Tomorrow morning he begins school again and I am still his learning coach so busy days are ahead for us!  Somewhere in between the Math, Science, Social Studies, Language Arts, Technology, Art, Tae Kwon Do and Cub Scout Meetings there will be hungry tummies and these bars – in very small pieces – will satisfy even the most hangry 1st grader!

I will admit, they are rather rich and sweet, but in small slices taste just like what Heaven must taste like!

Chocolate Salted Caramel Pecan Oatmeal Bars

Just look at all the richness!

Let’s get on with the recipe — then, at the end check out all the other #Bakingbloggers who have put together some very tasty bars and brownie recipes.  Check them out — they are outstanding!

Ingredients:

1 1/2 Cups All Purpose Flours

1 1/2 Cups Rolled Oats (or pulse old-fashioned oats 4 times)

1 Cup of packed Brown Sugar

1 teaspoon Baking Powder

1/4 teaspoon Salt

1 3/4 Sticks Butter (14 Tablespoons)

2 Can (13.5 ounces each) Dulce De Leche (Nestle’ La Lechera is one brand)

1 Cup Chopped Pecans (or other nut that you like)

1 Tablespoon Kosher Salt

1 12 ounce bag of Chocolate Chips (I like using mini chips)

Directions:

Set the oven to 350F, choose a 9 x 9 pan spraying it with non stick spray and add foil or parchment to the bottom.

Mix up the flour, oats, sugar, salt and baking powder then cut in the butter until it is all crumbly.

Pat the “dough” into the bottom of the  9 x 9 pan.

Place in the oven and bake for about 35 minutes or until golden brown.

Make Sure it doesn’t burn though — pull out and let cool for 15 minutes.

Open up the cans of Le Lachera. Using a spatula spoon all into microwave safe bowl.

Microwave for about 1 minute or until it is pourable.  Mix with spatula and pour over the oatmeal base.

Spread evenly over top with an off set spatula then sprinkle the Kosher salt all over top of that.

Sprinkle the chopped pecans over top and finally the chocolate chips.

Put back into the oven for about 3-4 minutes, pull out and place some parchment paper on top of bars.

Press down lightly so the pecans and chips sink into the caramel.

Cover with foil or plastic wrap and place in fridge for about 4 hours then slice into small pieces.

Store in an air tight container.

These are a bit messy as you can see but we put our squares on a plate and put in the microwave for about 30 seconds and eat them warm…………they are delicious!  Enjoy!  Now check out the other #bakingbloggers below!

Chocolate Salted Caramel Pecan Oatmeal Bars

 

Chocolate Salted Caramel Pecan Oatmeal Bars

The post Chocolate Salted Caramel Pecan Oatmeal Bars appeared first on Kelli's Kitchen.

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