Amarillo Grilled Steak

This Amarillo Grilled Steak has a nice flavor that is not to spicy but really enhances the flavor of the steak. Love this marinade! Sometimes I double it and use half to brush on the steak while grilling.

Amarillo Grilled Steak

If you use it for a big sirloin like I have in the past you will have to make more of the marinade. The flavor isn’t overly strong but its very complimentary to the beef.

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Amarillo Grilled Steak
Ingredients
  • 1 1/2 pounds top sirloin steaks
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/4 cup orange juice
  • 2 teaspoons cider vinegar
Instructions
  1. In a bowl combine all ingredients except the steak. Put the steak into a shallow dish and pour marinade over steak, turning to coat both sides.
  2. Cover and refrigerate overnight.
  3. Remove the steak, discard the marinade, and grill or broil until desired doneness.

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Recipe based on one by Jennys.apple
Photo by ~Nimz~

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Sawmill Sausage Gravy With Biscuits

Sawmill Sausage Gravy With Biscuits is comfort food at it’s best. This is a family favorite that goes back years! Perfect sausage gravy!

 

This is better than what you’d get at most restaurants.

I like to serve it with Southern Buttermilk Biscuits and Paula Deen’s Alrighty Then Scrambled eggs.

The egg recipe link is below.

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Sawmill Sausage Gravy With Biscuits
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Sawmill Sausage Gravy With Biscuits
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Sausage gravy and biscuits for breakfast is about as good as it gets.

Course: Breakfast
Cuisine: American
Keyword: Sawmill Sausage Gravy With Biscuits
Servings: 4
Calories: 385 kcal
Ingredients
  • 1/2-3/4 pound bulk pork sausage
  • 1 medium onion chopped (optional)
  • 1 pinch crushed red pepper flakes or to taste, adjust to suit heat level
  • 1/4 cup all-purpose flour plus
  • 2 teaspoons all-purpose flour
  • 2 cups milk
  • 1 -2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon fresh ground black pepper or to taste
  • 8 prepared biscuits
Instructions
  1. Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat is no longer pink; drain the fat. Add in the crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
  2. Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
  3. Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes). Add in salt and ground black pepper.
Recipe Notes

Serve over Southern buttermilk biscuits and Paula Deen's Alrighty Then Scrambled eggs.

 

Enjoy!

Up Next: 

Paula Deen’s Alrighty Then Scrambled Eggs

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Photo by lazyme

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Alrighty Then Scrambled Eggs – Paula Deen

These Alrighty Then Scrambled Eggs are delicious! Super light and fluffy scrambled eggs! Great alongside southern buttermilk biscuits with sawmill gravy.

 

Links to the biscuits and gravy recipes below:

Southern Buttermilk Biscuits Recipe
Sawmill Gravy Recipe

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Alrighty Then Scrambled Eggs
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Paula Deen's Alrighty then Scrambled Eggs
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Paula Deen's Alrighty Then Scrambled Eggs. Scrambled eggs don't get better.

Course: Breakfast
Cuisine: American
Keyword: Alrighty Then Scrambled Eggs
Servings: 4
Calories: 295 kcal
Ingredients
  • 8 eggs
  • 2 tablespoons sour cream
  • 1 tablespoon water
  • salt & freshly ground black pepper
  • 2 tablespoons butter
  • 1/2-3/4 cup grated cheddar cheese I use sharp
Instructions
  1. In a medium-size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
  2. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally.
  3. Stir in the cheese. Cook until you reach the desired consistency.
Recipe Notes

Serve hot with Southern buttermilk biscuits and sawmill gravy!

 

Southern Buttermilk Biscuits Recipe
Sawmill Gravy Recipe

Enjoy!

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By Sharon123
lazyme

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Grilled Stuffed Jalapenos

Ten minutes is all you need to put together this unforgettable Grilled Stuffed Jalapenos appetizer. It’s filled with smoky crumbled bacon, cheese, cilantro and a little lime juice for extra punch.

Grilled Stuffed Jalapenos

These peppers are to die for. I’ve made them just about weekly since we have tried them. Excellent flavor! Love, love, love them!

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Grilled Stuffed Jalapenos
Ingredients
  • 14 jalapeno peppers halved lengthwise, and seeded
  • 2 slices center-cut bacon
  • 1/2 cup cream cheese softened
  • 1/4 cup shredded extra-sharp cheddar cheese
  • 1/4 cup minced green onion
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 small garlic clove minced
  • 2 tablespoons fresh cilantro
  • 2 tablespoons chopped seeded tomatoes
Instructions
  1. Preheat grill to medium-high heat.
  2. Cook the bacon in a skillet over medium heat until crispy. Remove the bacon, and drain on paper towels, and crumble.
  3. Combine the crumbled bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine. Fill the pepper halves with the mixture.
  4. Place the peppers cheese side up on the grill, cover and grill for about 8 minutes, or until the bottoms are charred, and the cheese mixture is lightly browned.
  5. Place peppers on serving platter. Sprinkle with tomato, and cilantro.

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Recipe based on one by weekend cooker
Photo by gailanng

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Italian Spaghetti with Ham

This Italian Spaghetti with Ham is a quick and easy way to use up leftover ham. Most ham dishes similar to this are loaded with cream, which I don’t care for, so this recipe is a great find.

Italian Spaghetti with Ham

This is very simple to make. A nice change of pace from pasta with spaghetti sauce.

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Italian Spaghetti with Ham
Ingredients
  • 2 cups slivered cooked ham
  • 1 clove garlic minced
  • 1 tablespoon butter or 1 tablespoon margarine
  • 8 ounces thin spaghetti
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 3 eggs slightly beaten
  • 1/4 cup sliced black olives
  • salt and pepper
Instructions
  1. Melt the butter in a large skillet and lightly saute the ham and garlic. Cook the spaghetti, drain and add to the skillet.
  2. Reduce the heat to low, stir in cheese, half the parsley, the eggs and the olives. Remove from the heat and toss with salt and pepper to taste.
  3. Sprinkle with remaining parsley before serving.

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Recipe based on one by Kannwilson
Photo by Cookin-jo

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Deluxe Macaroni & Cheese with Ham & Peas

I love how easy this Deluxe Macaroni & Cheese with Ham & Peas is to make. It’s also nice to have a good recipe to use up leftover ham.

 

Wonderful! Will go into my permanent file.

So, give it a try and tell me what you think.

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Macaroni & Cheese with Ham & Peas
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Deluxe Macaroni & Cheese with Ham & Peas
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 

A really classy macaroni and cheese dish.

Course: Main Course
Cuisine: American
Keyword: Macaroni & Cheese With Ham & Peas
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 1/4 cups cooked small shell pasta or whatever small pasta you have on hand
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 3 ounces Velveeta cheese cubed
  • 1/4 teaspoon sweet paprika can use regular
  • 1/4 teaspoon dry mustard I think regular would work too
  • 1/4 teaspoon chicken bouillon powder
  • 1/4 teaspoon ground black pepper add extra if desired
  • 1 1/4 cups chopped cooked ham
  • 1 cup peas
  • 1/2 cup shredded sharp cheddar cheese optional
Instructions
  1. Preheat your oven to 350 degrees and lightly grease or spray a 1 1/2 quart baking dish.
  2. In a medium saucepan ( I used the same one that was used to cook the pasta in,one less pan to wash ), melt margarine over medium heat and add onion. Cook onion until soft, then add the flour and cook until the flour is lightly browned.
  3. Add the milk and all the seasonings and stir until slightly thick. Reduce the heat to low and add the velveeta, stirring until cheese is melted. Remove from the heat and add the cooked pasta, ham and peas.
  4. Stir until all ingredients are well coated. If the mixture seems to thick add a bit more milk.
  5. Pour into prepared baking dish and top with optional cheese. Bake for 25 minutes or until bubbly.

 

Enjoy!

Up Next:

Scalloped Potatoes & Ham

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Recipe by Chef shapeweaver
Photo by sloe cooker

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Brussels Sprouts with Bacon and Shallots by Rachael Ray

I watched Rachael Ray make Brussels Sprouts with Bacon and Shallots on TV. After watching that show I knew I had to give the recipe a try!

 

I love Brussels sprouts and love finding new ways to make them. Rachael’s recipe is so simple to make and the flavor is divine!

These are DELICIOUS! Even my neighbor’s two year old loves them!

I’ve yet to find a Brussels sprouts recipe I didn’t like, and this one is no exception! This was quick and easy to prepare, and the more I keep typing.. the more I’m craving them now!

Rachael Ray does it again!

How To Make Brussels Sprouts with Bacon and Shallots

Making the dish couldn’t be easier.

Just crisp up the bacon in a skillet and then saute the shallots in the bacon grease.

Add the Brussels sprouts to the pan and cook for a few minutes and then add the chicken broth.

Simmer the sprouts in the broth for a few minutes and then sprinkle the bacon over the top and serve.

That’s got to be the easiest side dish in the world. Plus, it’s absolutely delicious!

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Brussels Sprouts with Bacon and Shallots
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Rachael Ray's Brussels Sprouts with Bacon and Shallots
Prep Time
15 mins
Cook Time
19 mins
Total Time
34 mins
 

Delicious brussels sprouts by Rachael Ray. The bacon and shallots are an excellent combination with the sprouts!

Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts With Bacon and Shallots
Servings: 4
Calories: 195 kcal
Ingredients
  • 3 slices chopped bacon
  • 1 tablespoon olive oil
  • 2 shallots minced
  • 1 1/2 pounds small Brussels sprouts trimmed but left whole
  • salt and pepper
  • 1 cup chicken broth
Instructions
  1. Brown the bacon. When crisp, remove the bacon from the pan and drain the fat. Add the olive oil and shallots and saute 1-2 minutes. When the shallots are tender, add the Brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
  2. Add the broth and bring to a boil. Cover the pan and turn the heat down to medium low.
  3. Cook for 10 minutes or until tender. Top with bacon and serve.

 

Tips and Tidbits About Brussels Sprouts

I used fresh Brussels Sprouts when I made this dish. However, I think frozen would work just fine.

If you go the fresh route pick out sprouts that are on the small side. They will be more tender and will cook up faster.

In addition to the size, you want to pick out sprouts that seem heavy for their size and have tightly packed leaves.

Avoid brussels sprouts that have yellowing leaves or black spots. Yellowing indicates age and the black spots could be a sign of fungus.

The best sprouts will make the best Brussels Sprouts with Bacon and Shallots!

Enjoy!

Up Next:

Roasted Green Beans

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Photo by teresas

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Mama’s Meatloaf – Good Ole Fashioned Comfort Food

If you’re looking for good ole fashioned comfort food that will stick to your ribs, look no farther than Mama’s Meatloaf recipe. It’s just like what Mom used to make and is sure to make everyone at the table feel warm and cozy.

Mama's Meatloaf

Plus, this recipe makes 10 servings, so everyone can have seconds or you can have leftovers.

This recipe is so good, you’ll just be looking for an excuse to have it two nights in a row!

Of course, when a dish is loaded with this much flavor, you really don’t need an excuse to make it as often as you want!

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Mama's Meatloaf – Good Ole Fashioned Comfort Food
Ingredients
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup fine dry breadcrumb
  • 1/4 cup finely chopped onion
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon ground sage
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 1 1/2 pounds lean ground beef
  • 1/4 cup catsup
  • 2 teaspoons brown sugar
  • 1 teaspoon dry mustard or 1 teaspoon prepared mustard
Instructions
  1. Combine eggs, milk, and Worcestershire. Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder. Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
  2. Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
  3. Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Recipe Notes

It’s definitely got the taste of a family recipe and even tradition potential. Serve with mashed potatoes and vegetables and you have yourself one amazing family dinner.

Enjoy!

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Up Next: 

Beef Corn Noodle Casserole

Recipe based on one by Karen From Colorado
Photo by French Tart

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Southern Buttermilk Biscuits

These Southern Buttermilk Biscuits are authentic. This recipe came from my great-great-grandmother and handed down to all in my family.

 

I would put these biscuits up against anyones. They are great with sawmill gravy and Paula Deen’s alrighty then scrambled eggs.

Links for the gravy and eggs recipes are below.

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Southern Buttermilk Biscuits
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Southern Buttermilk Biscuits
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

The worlds best biscuits recipe handed down for generations.

Course: Bread
Cuisine: American
Keyword: Southern Buttermilk Biscuits
Servings: 6
Calories: 365 kcal
Ingredients
  • 2 cups unbleached all-purpose flour plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter very cold
  • 1 cup buttermilk approx
Instructions
  1. Preheat your oven to 450°F.

  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles a coarse meal. If using a food processor, just pulse a few times until this consistency is achieved.

  3. Add the buttermilk and mix JUST until combined.

  4. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board.

  5. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

  6. Use a round cutter to cut into rounds.

  7. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

  8. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

  9. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Recipe Notes

Do not over bake.

 

Enjoy!

Up Next:

Sawmill Sausage Gravy With Biscuits

Alrighty Then Scrambled Eggs – Paula Deen

Recipe based on one by P4
Photo by Dine & Dish

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Fudgy Cherry Cheesecake Brownie Bars

These Fudgy Cherry Cheesecake Brownie Bars are the most amazing brownies I have ever made! They are a favorite every time I take them somewhere…..they are always the first to disappear.

Cherry Cheesecake Brownie Bars

They are generally gone before I can even get any! My family loves them and begs for me to make them.

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Fudgy Cherry Cheesecake Brownie Bars
Ingredients
Topping
  • 2 8 ounce packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Brownie
  • 1 cup unsalted butter
  • 6 ounces unsweetened baking chocolate
  • 2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 21 ounce can cherry pie filling
Instructions
  1. Heat oven to 350°. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
Topping:
  1. Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
Brownie:
  1. In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
  2. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
  3. Spoon brownie mixture into prepared baking pan.
  4. Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
  5. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
  6. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
  7. After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

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Recipe based on one by *Parsley*
Photo By *Parsley*

 

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