Papaw’s Spanish Beef Rice
My Dad was quite fond of rice. I remember him cooking all sorts of dishes at least once a month on a quiet weekend with rice.
Most of them were with some form of fish. Not really my thing. But one recipe called for ground beef and tomatoes and sweet corn. It made the entire house smell so good!
As I got older and rice didn’t seem like something you had to eat to “clean your plate”, I started liking rice. Baby Boomers maybe the only folks who remember the “Clean your plate” edict. Thank goodness that concept has slowly passed by the wayside.
Anyway, on one very cold winter’s day when I was out living on my own, and feeling a little alone I longed for those gone days of comfort at Mom and Dad’s house. I called home and asked my Dad how to make his Spanish Rice and this is the recipe he gave me. I make it for my family now and I’m glad to report, everyone still loves it! 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 →
Everyone in my extended family had a vegetable garden. It wasn’t unusual to sit at my grandmother’s dinner table and see a plate of freshly cut tomatoes, or cucumbers next to the main meal.
There was always room for a salad on my Maw Stoots’ table for lunch. She loved garden salads and always fixed one for me when we were in Tennessee for a visit.
As you grow older, your taste buds change. You learn to enjoy the variety of flavors in foods of all kind. And that’s how my Garden Salad with Chicken came about. They’re scrumptious for dinner or lunch.
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions for centuries. And you’ll find a huge variety of recipes from around the world as well.
In 2000, scientists at Nebraska’s Medical Center studied the effects of chicken soup on the immune system. One thing their study found was that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine. Acetylcysteine is used by doctors for patients with bronchitis and other respiratory infections to help clear them. So there maybe something to those old fashion cold remedies after all.
The Southern Redneck version of Wonton Wraps. Or what we like to call, Plain and BBQ Chicken Stuffers! A quick and easy appetizer to serve at any party, race day or game day event. Or just for a light summer dinner.
Preparation Time: 20 minutes
Serves: 10 to 20 @ 2 to 3 stuffers per person.
Makes: 30 stuffers
1 lb chicken
2 tblspn butter/margarine
16 oz package of wonton wrappers
1½ cup Colby Jack Cheddar
¼ cup crumbled bacon
¼ cup BBQ
¼ tspn pepper
1 tspn salt
There are two steps to this appetizer, the filling and the shells.