This recipe is much like my Dad’s Stove Top Chili, with a few tweaks, we add Jack Daniels Honey to ours. And I don’t add beans to this recipe. You certainly can add your favorites to this mix. But no thanks. 😉
As with the Stove Top Chili, the trick to good chili is the meat. You can use chicken or beef with this recipe. But if you use beef, make it a good quality ground beef.
Back in the early 2000s, Gary and I tried Bison with this recipe and it was extraordinarily fabulous. I highly suggest using it for any of your home cooked beef ground meals!
Also: You might like to try the Stove Top Chilirecipe as well. It’s different from this one.
I can’t remember a single dinner with my Grandmothers, Uncles and Cousins that didn’t have a large serving of Glazed Carrots on the table. I love the way they smell while they’re cooking. And they certainly add a lovely flair of color to any dinner spread.
My Mom often made Glazed Carrots from a can in the winter. But when it came to those special dinners, for holidays or special guests, she always made them from scratch. She would enlist me to peel and cut the carrots. As I got older, she set me to mixing all the ingredients and watching this special dish as they cooked on the stove. I always loved cooking with my Mom. Continue reading →
This is not your traditional stroganoff… it’s better!
I’m not sure where I got this recipe. But I’ve had it since the 1980s. Everyone has their favorite dinner, and traditional Beef Stroganoff has always been mine.
It’s simple and easy to fix. It doesn’t take a long time to prepare and there’s not really a lot to it. If you can dice an onion, you can make this dish.
Fair warning however, traditional Stroganoff includes sliced mushrooms. I’ve never been a fan of fungus. So this recipe does not include that ingredient. If you like mushrooms, more power to you. Look for white button mushrooms, cleaned, stemmed and sliced.
This recipe is dependent on the quality of beef you use. It’s more expensive, but I like using good quality Filets. It really does make a big difference. The more tender the beef, the better the Stroganoff sauce. Continue reading →
We’re still playing with the Bite Size Beef Bite recipe and decided to create an alternative version to the original Bite Size Beef Bites. These are the things we do on cold winter days when you can’t go anywhere in the snow.
Where the other version has a slight Italian flare with sage and oregano, this one uses some of our favorite spices with basil and parsley. So we decided to call this the French flare.
Preparation Time: 15 minutes, plus 1 hour in the fridge
Cooking time: Approx. 20 – 40 minutes Continue reading →
Gary’s cousin Kevin, makes some of the best bbq I’ve ever had! He mostly uses beef, but you can use this recipe with pork or chicken as well. It tastes best with beef though.
Preparation time: 15 to 20 minutes
Cooking time: 4 to 5 hours
1 Beef Roast
3lbs will serve 5 *
1 tspn Celery Salt
1 cup BBQ Sauce **
1 shot Jack Daniels Whiskey ***
1 large stew pot
* You can use pork or chicken for this recipe as well, just make sure it’s at least 3 pounds of meat.
** Kevin uses Stubs BBQ Sauce. We use Masterpiece Original. You can use your favorite brand.
*** Gary adds 1 additional shot of Jack to spike the flavor. So that would be 2 total. Continue reading →
Grand Daddy Hollands Beef BBQ recipe was lost when he left us. But Gary’s cousin Kevin, has been perfecting his version of that recipe as he remembers it. It’s pretty close to the original. But even if it’s not exactly the same, it’s still fantastic!
Every time we make this, Gary remembers a weekend on the Lake in Love Valley, NC where Grand Daddy built a cabin. The whole family would gather there during the summers and enjoy the water, the woods and the many cook outs. I hope your family can make your own memories with this yummy family tradition. Continue reading →
According to the Encyclopedia Britannica, Bangers and mash, is a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). And is traditionally served with onion gravy.
Bangers and mash is a staple of the country’s overall cuisine and is a popular pub dish. The term bangers supposedly originated during World War I, when meat shortages resulted in sausages’ being made with a number of fillers, notably water, that caused them to explode when cooked.
The sausages may be pork, beef, or lamb, but one of the most traditional meat sticks is Cumberland sausage, a coiled pork sausage from northwestern England.
This is a traditional recipe that we’ve tweaked just a little to our own Americanized taste. Continue reading →
I LOVE She crab soup and have a bowl any time I can get it when we eat out. I’ve had many versions of this soup all over the east coast, a few places in Texas and California. I’m sorry folks, but no one makes She-Crab soup like the east coast does.
In 2004, Gary and I went to Waterman’s Restaurant in Virginia Beach, where we had the most delightfully tasty she crab soup. It is by far the best version I have ever had! So if you ever go to Virginia Beach, head south on Atlantic Avenue and visit Waterman’s! Everything they have is wonderful.
Unfortunately we were not able to get the recipe from the restaurant. Can’t blame them. So we’ve been trying to recreate it on our own the best we can. It’s under gone a lot of tweaking, but we’re getting pretty close. It’s not exactly the same, but we need to go back to the beach for another visit and another taste testing to figure out what we’re missing.