Saturday, March 15, 2014

Sunday, May 19, 2013

Delicious Tri Tip Recipe on the Traeger

About 6 months my husband and I bought a Traeger wood pellet grill.  One of the better decisions we have made! We use it at least 2 or 3 times a week.  There are weeks we use it almost daily.  It smokes meat to perfection, anything from whole chickens, hamburgers, ribs, brisket, and of course tri tip! Speaking of tri tip  I got this recipe from my sister, and it is by far the best tri tip I've ever had.  You don't need a wood pellet grill, any bbq will work.  A good thing to have is a good meat thermometer. It's important to have especially with a tri tip so your don't over cook your meat!

Marinate for 3-12 hours
Cook time about an hour

2 lbs Tri tip
Adolf's meat tenderizer (unflavored)
2 Tbs olive oil
6 cloves minced garlic
1 tsp salt
1 tsp black pepper
1 tsp garlic salt
Cajun seasoning (optional)

1. Trim the tri tip if you want to.  I usually don't, I don't mind the extra fat...but a lot of people trim. So it's up to you.

2. Sprinkle the meat tenderizer on all sides.

3. Mix the olive oil and salt together.  Then rub it all over the tri tip. Now let this marinate for at at least 3 hours.  For best results 6-12 hours.  The longer the more flavor.

3. Heat up your bbq to as hot as you can get it.

4. Scrap off all the garlic.  If you leave the garlic on it will burn on the bbq.

5.  Add the black pepper and the garlic salt all over the tri tip.  Sometimes I like to sprinkle on a little Cajun seasoning.  I love it, but if you don't, then don't add it.

6. On the bbq sear each side of the tri tip for 5 mins,

7. Now lower one of your burners to medium heat and turn off the other burner.  Place the tri tip on indirect heat (the side of the bbq with the burner off) and cook for 45 mins or until the meat temp is 135 degrees.   Remember the meat continues to cook after you take it off the grill by the time it's rested the meat temp will be about 140-145 degrees. Which I think it the perfect temp. 

 If you are using a Traeger  then set the temp between 325 to 375 degrees.

8. Wrap up the meat in foil and let it rest for 10-20 mins.

9. Carve the meat across the grain, and serve.

Saturday, May 11, 2013

Best Ever Creamed Corn Recipe!!

My family has been making Lawry's creamed corn recipe for years!  My parents went to the restaurant one time and had this amazing creamed corn.  After tasting this wonderful stuff they asked the waiter if they could have the recipe.  The waiter said yes, and brought then a whole booklet of recipes which of course the creamed corn was one of them.  Every time I make this for someone they also insist I give them the recipe.  I think it's time to share it with you.  I promise you won't be disappointed!!

Creamed Corn:

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping
cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place
corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan
cheese and brown under broiler.

Makes 4 to 6 servings.

 I have found using Costco's organic frozen corn is the best corn to use.  It's really sweet and delicious corn!

Thursday, July 19, 2012

Muffin Tip

Tip of the day!  The key to nice,  soft, and moist muffins is not to over mix/stir them!  Do the very minimal!  If you over mix they come out dry and hard.  Just thought I'd throw that out there today. :)

Buttermilk Syrup Recipe

Ever had buttermilk syrup?  If  no, then you need to try it NOW!  If yes, then you understand the need to try this stuff!  I remember a few years ago my sister mentioned how good buttermilk syrup was, and then proceeded to make some.  For some reason it didn't turn out and I didn't get to try it.  This morning when I was making some German pancakes for my kiddos, I remember I was out of our beloved Mrs. Butterwoth's syrup.  I thought oh no, what am I to do??  Then I remembered the buttermilk syrup!  I came to the internet and googled it....thank heavens for did I ever live without it??  Anyway this recipe came up.  I'm telling you it's amazing, you should try it next time you make pancakes, German pancakes, scones, like my husband said this morning "this stuff would go good with anything!  Spaghetti?  Why not?" lol.  Anyway it was a huge hit this monring at my house. :D

½ cups Butter
1 cup Sugar
½ cups Buttermilk
1 Tablespoon Karo Syrup
1 teaspoon Baking Soda
1 teaspoon Vanilla

In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!

Friday, February 24, 2012

Mashed Potatoes and Cauliflower Quick Tip

I've been a little obsessed with cauliflower lately.  It seems I'm trying to add cauliflower to my dinner meals whenever I can!  I've also been watching the cooking channel and the food network channel a lot which has given me different ways of cooking cauliflower.

I saw a healthier eating show add in a whole head of cauliflower to  mashed potatoes.  The show said the cauliflower makes potatoes creamier and less calories because you aren't using as much potatoes and you don't have to add in as much milk.  I have to say the potatoes turned out quite delicious.  The cauliflower taste was slight, I was surprised I didn't taste the cauliflower more.... which I wouldn't have minded because I love the taste of cauliflower!  Also I probably put in half the amount of milk I normally do which is pretty awesome.  Less milk, less calories which I love!  And they were very creamy.   My kids didn't even notice the cauliflower in them.  They all said they were the best mashed potatoes they had ever had.... and they were very good in my opinion.  Especially for a low cal option.

So the next time you make mashed potatoes:
1. cook a whole head of cauliflower until soft
2. Either blend the cauliflower until smooth or mash them as well as you can.
3. Then add them to your cooked potatoes and mash like normal.

Friday, February 17, 2012

Roasted Cauliflower with Parmesan

I did this recipe recently and my hubby and I loved it!  I got it from Giada de Laurentiis from the cooking channel.  It's easy and delicious.  This cauliflower turns out so creamy and flavorful.  It is spicy, so if you don't like the spice don't add the red pepper flakes!

Recipe courtesy Giada De Laurentiis
Prep Time:
10 min
Inactive Prep Time:
Cook Time:
35 min
4 to 6 servings


  • 1 head cauliflower, cut into pieces (about 6 cups)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • clove garlic, whole
  • 1 teaspoon red pepper flakes
  • 1 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

  • Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 8x8 baking dish and let cool, about 5 minutes.
In a small sauce pan, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper. Stir to combine. Pour the sauce over the cauliflower to cover. 
Bake until the cauliflower is cooked, about 25 minutes. Serve immediately.