Tag Archive | traditional

Recipes: Beef or Chicken Burritos

Vickie’s Beef or Chicken Burritos – with White Queso
As we’ve gotten older, really hot food has become a problem. Especially for me. But we still love Mexican food. So we’ve come up with alternative recipes for our favorite dishes. This is one of those recipes. Of course you can make a few alterations to this recipe and hotten it up for those in your house who like spicy food.

This is just my quick and easy burritos with White Queso sauce. To make this a big family meal, think about adding some Spanish rice on the side.

Aidan’s White Queso Sauce  Continue reading

Recipes: White Queso

Aidan’s White Queso Sauce/Dip
One of our favorite restaurants in the Richmond Virginia area is Mexico Palace. The Spotsylvania store was our local branch. The folks there are always friendly, efficient and the food is great!

Now that we live in NC, our son has turned his hand to duplicating their White Queso dip. It’s great as a dip or a white sauce over burritos, enchiladas or whatever Mexican dish you enjoy. This is his current version of their Queso. Even if it’s not exactly theirs, it’s really really good!

Use as a White Sauce for Beef Burritos.

Preparation Time: 20 min
Makes 2 cups Continue reading

Recipes: Roast Beast Stew

Vickie’s Roast Beast Stew

Ever since I was a little kid, I’ve loved the Grinch Who Stole Christmas. Especially the ending when the Grinch is serving the ‘roast beast’ for dinner. The name was the inspiration for my own roast beef concoction. A delectable beef stew to calm any beastly appetite.

This slow cooked roast beast is best prepared in a large crock pot and cooks over night. There’s little you need to do during the slow cook. But boy does it fill the house with a delectable aroma. I think it’s perfect for those cold snowy days, when you crave something warm in your tummy. And it’s easy to make, which leaves more time for sledding and snowball fights.

Preparation time:

  • 20 minutes to prepare, but you’re going to cook it in a crock-pot for 12 to 18 hours. That means starting the cook time early in the morning to have it ready for dinner.
  • Or the easier method, start preparation at 9pm, cook it over night until dinner the next day.
  • If you use the over night method, you’ll have to check it several times during the day to add water.

Continue reading

Recipes: Cracked Pepper Roast Beef

GrandMa Sandy’s Cracked Pepper Roast Beef

A perfect recipe to stick to your bones on a cold winters day. This roast dish has a French flair with the base being Aus Jus. You can make the sauce from scratch, or use Sandy’s option and purchase a package of McCormick Aus Jus.

Sandy preferred to make this roast in a pressure cooker. But through the years, she opted for an easier method and prepared this dish in a crock pot instead.

I recommend the crock pot as well. It’s less dangerous. If you’ve ever been around a pressure cooker that exploded, you’ll understand. Hmm, I wonder what happened to my Mom’s pressure cooker. I believe it went missing after an explosion incident, and that’s when the crock pot appeared. Continue reading

Recipes: Swedish Meatballs

Papaw’s Swedish Meatballs

Papaw’s Swedish Meatballs
When I was a teenager, my Dad started doing a lot of cooking on the weekends. I don’t know if he was just giving my Mom a break. Or if he simply had more time to do the simple things in life. I mostly remember my Dad working the Night Shift and sleeping during the day.  Of course his weekends were usually reserved for Golf.  Until the late fall and winter.

One of those winter weekend meals was what he called Swedish Meatballs. I wrote this recipe down one Saturday when I was helping to make dinner. Actually he told me to come make the meatballs, after he tossed everything into a big mixing bowl. Pretty sure he didn’t need the help. He just wanted someone else to get their hands into mixing and kneading the meat together with the eggs. Come on, what kid didn’t like playing in the mud and squishing the goop between your fingers. Cooking like this is the same thing. You just get to say you’re cooking, instead of playing in the goop.

Preparation Time:
20 minutes preparation,
30+ minutes cooking time Continue reading

Recipes: Traditional Meatloaf

Mamaw’s Meatloaf

Mamaw’s Traditional Meatloaf
When I was young, my Mom worked. In my neighborhood, she was the only working Mom at the time. She was a Nurse that had started out her career in the ER. Tough job! But she still found time for all 3 of her girls.

Every now and then, she would make a quick dinner. There were various versions of that, but my favorite was her Meatloaf. I don’t know if there’s anything special or unusual about the way she made it. She did tell me once when I asked to help make it, that she makes it the way her Mom taught her. But instead of using the spices and herbs from scratch, she simplified that seasoning with a packaged version.

When I asked her to teach me how she made it with my Grand Mother, she checked the pantry and thankfully we had all the traditional seasoning to give it a go. So this is her from scratch recipe. I still like it. Continue reading

Recipes: Smothered Beef Bites

Smothered Beef Bites

Vickie’s Smothered Beef Bits

Quick and easy to fix. Have you ever opened the freezer and tried to decide what to have for dinner? That’s how this recipe came about.

It was too cold to run out to the store. So we gathered what we had at home and threw something together that warm everyone up. While feeding that need for something different.

Of course here in the south, gravy goes with everything. And this dinner is no exception.

It’s a simple beef and gravy dish, served perfectly with potatoes and your favorite veggies. Continue reading

Recipes: Race Time Meatballs

Vickie’s Race Time Meatballs

Vickie’s Race Time Meatballs 

My sister makes great meatballs for Sunday game time. But in our house, the summer and early fall is time for NASCAR!

I’ve taken her Game Time Meatballs recipe and tweaked it a little to meet the taste of my Boys. Our version is more of a barbecue recipe that’s sweeter and hotter than my sisters. And we’ve played with the flavor of the meatballs a tiny bit too. Our version is also a bit darker on the table, because of the barbecue. So if you’re one of those folks who sets a table for contrasting colors, keep that in mind.

Like her Meatballs, you can serve our version in a bowl or fashion them into a sub with your favorite fixings. You can also cut them into quarters after cooking and turn them into a chunky dip for your favorite chips. And of course they’re always good with a warm corn muffin too! Continue reading

Recipes: Game Time Meatballs

Pam’s Meatballs

Pam’s Game Time Meatballs 

My sister makes the best meatballs for Sunday game time. Whither it’s football or in our house NASCAR racing, these meatballs make for a great addition to any coffee table feast!

Several times during football season you could walk into the house and be greeted by a wondrous smell of barbecue and fresh baking bread. You can have them in a bowl, on a sub or slice them up and try them as a dip with your favorite Tostitos chips.

If you’re interested in a more barbecue version of meatballs, try my Race Time Meatballs.

How ever you like your meatballs, you’ll like these! Continue reading

Recipes: Juicy Hamburgers

Papaw’s Burgers

Papaw Carey’s Juicy Hamburgers

I have memories from when I was a child, watching my dad mix various ingredients into ground beef to make hamburger patties. They always added that extra special flavor that made them so much better than just plain hamburgers.

My Dad would get a large amount of ground beef at the local Butcher’s Shop to bring home for hamburgers. He would make the patties and put them between wax paper squares to freeze a batch for us to enjoy throughout the summer.  It’s one big reason I would love to have a big freezer at my house now.

Over the years, I’ve altered the recipe slightly to our taste, but they’re based on Dad’s original recipe. And they still taste great straight from the grill! Continue reading