- Friday, 20 January 2017 12:55
Cheesy Bacon Pizza
Makes 4 Servings.
1 tbs cornmeal
2 tsp chopped oregano
4 garlic cloves, thinly sliced
1 tbs oil
12 oz pizza dough
3 oz mozzarella cheese, shredded
1/8 tsp salt
14.5 oz can diced tomatoes, drained
1/2 tsp crushed red pepper
2/3 cup chopped onion
2 oz chopped bacon
Place baking sheet in oven. Heat oven to 500 degrees. Place pizza dough in microwave bowl coated with cooking spray. Microwave at 50% power 45 seconds. Let stand 5 min. Heat a skillet. Add bacon, cook 4 min. Remove bacon from pan, discard drippings. Add oil to pan. Add onion, pepper and garlic, cook 4 min. PLACE tomatoes in a blender, pulse until almost smooth. Add tomatoes, oregano and salt to pan, bring to a simmer. Cook 1 min. Roll dough into a 14″ circle on a floured surface. Remove baking sheet from oven. Sprinkle baking sheet with cornmeal, arrange dough on baking sheet. Spread tomato mixture over dough, sprinkle with cheese and bacon. Bake 10 min. or until crust is browned. Garnish with oregano leaves. Cut pizza into 8 wedges, then SERVE…
- Thursday, 19 January 2017 14:14
Crock Pot Cheesy New Orleans Shrimp Dip
2 slices bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 C. shredded Monterey Jack cheese
4 drops Tabasco sauce
1/8 t. cayenne pepper
1 dash black pepper
Cook bacon until crisp.
Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients. Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.
Serve with chips.
- Wednesday, 18 January 2017 23:32
Barbecued Chuck Roast
4 pounds Round (7-bone chuck roast), Cut 2″ thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.
- Tuesday, 17 January 2017 23:30
All American Burgers
1 pound lean ground beef
1/4 cup ketchup
1 tablespoon McCormick® Grill Mates® Hamburger Seasoning
1 teaspoon Worcestershire sauce
4 slices Cheddar or American cheese (optional)
8 slices cooked bacon (optional)
4 hamburger rolls
Mix ground beef, ketchup, hamburger seasoning and Worcestershire sauce in a bowl.Shape into four patties.Grill patties over medium heat 4-6 mins per side or until burgers reach an internal temp of 160°F.Add cheese slices to each burger one minute before cooking is completed, and toast buns on the grill, open side down, about 30 secs.Serve burgers with bacon slices on toasted buns, and garnish with desired toppings and condiments.
- Monday, 16 January 2017 23:04
Chili with Beef and Beans
2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste
Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.