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!

Recipe:

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.

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!

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 google....how 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






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


Instructions:
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!

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.

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

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 head cauliflower, cut into pieces (about 6 cups)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 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.

Best Ever Apple Oatmeal Crisp Pie

Yesterday for Valentines Day I wanted to make my hubby one of his favorite desserts.  He love love loves apple pie and apple crisp.  I asked him which one he wanted and after much thought he decided on apple crisp.  As I was prepping I realized I lent my 8x8 pan to a friend ....so I could only use a pie plate.  As I was putting the apples in the this pie plate it just didn't seem right to not have a crust.  I decided to take the apples out and add/make a pie crust.  I am so glad I did!  This pie with the apple oatmeal crisp topping is the BEST apple pie I have ever made/had.  I was completely surprised it was soooo good.  I am not a apple pie person....well I wasn't and now I have to say I am!   I am not however a store bought kind of pie crust person.  Pies just don't taste nearly as good if you don't make them yourself!  So please make this homemade pie crust.  It is fairly easy and its the most delicious pie crust EVER.  It's my southern family's recipe...so you know it's gonna be good!  My pies may not look pretty but they sure taste good I promise. 

This recipe makes one pie.

Preheat oven to 350 degrees

Pie Filling:  

3-4 Granny Smith apples peeled and thinly sliced

1/2 c sugar

2 tsp flour

1 tsp lemon juice

3/4 tsp cinnamon

1/2 tsp ginger

 

Add all ingredients in a medium bowl and mix until well coated.  Then set aside.

Pie Crust:

1 cup flour

1/2 tsp salt

1 heaping 1/4 c butter flavored Crisco

3-5 Tbs ice cold water

Mix together the flour and salt in a medium bowl.  Cut in the Crisco using the a fork or pastry cutter. Until it looks like cornmeal.  Using a fork gently fluff in the water 1 Tbs at a time.  Until it looks like balls. Then with hands form into 1 ball.  Then roll out to the size of your pie plate. Put crust in the pie plate. Using a fork. poke holes throughout the pie crust.  

Oatmeal Crisp Topping:

3/4 c quick oatmeal

1/4 c flour (optional)  I forgot add it and it turned out really good.

1/2 brown sugar

1/4 tsp salt

pinch of salt

6 Tbs cold butter

Mix all ingredients together in a food processor  or in a medium bowl using your fingers until well combined. You want it to look crumbly.

Now pour apples in the pie crust.  Then add the Oatmeal crisp topping on top until well covered.  Bake at 350 for about 50 mins. The crust and the crisp should both be golden brown.

KFC Biscuits

I had a craving for biscuits the other week.  My Only problem is I have never been able to make good fluffy flaky biscuits...I mean NEVER.  I went web surfing, trying to find the best recipe.  I found it!  It's the KFC recipe, the one that is on the actual KFC website. The only thing I did different is....I did half butter and have shortening, instead of all shortening.  They turned out sooo good!  They fluffed up just right, and the flavor was perfect!  You might want to cut down on the salt....I however do not because I love me some SALT!  And the next time I make them I'm going to try using buttermilk and see how that turns out.
Now go make yourself some yummy biscuits!

INGREDIENTS 1 1/2 cups flour 1 1/2 teaspoon salt 1 Tablespoon sugar 1 Tablespoon baking powder 2/3 cup milk 1/3 cup vegetable shorteningINSTRUCTIONS Preheat oven to 425ºF. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits.

Delicious Gooey Caramel Popcorn

Here is my absolutely favorite caramel popcorn recipe.
It's on of my family's favorites, and I think you will love it too!



Ingredients 
2 bags of microwave popcorn
1 stick of butter
1/2 cup of light Karo syrup
1 1/3 cups of brown sugar
1/2 a can of sweetened condensed milk

Directions 
Cook the popcorn.  Pour popcorn in a bowl, make sure you get the un-popped popcorn kernels separated from the popped popcorn.  I do this by pouring the popcorn in one bowl then by hand putting the popped popcorn into another bowl.  (No one likes to take a bite of popcorn and bite into a hard kernel!)

Melt butter in medium sauce pan.
Add in brown sugar and Karo syrup stir well.
Cook on low heat until bubbling cook for about 1 more minute. I test the caramel by putting a little bit in cold water.  When it forms into a soft ball turn off heat, and add in the sweetened condensed milk. Stir until mixed well.

Poor the caramel over the popcorn and stir until the popcorn is coated.
Now enjoy!

Best Homemade Flour Tortillas

Yesterday we had homemade bean burritos... with homemade beans, rice, and ever so yummy homemade flour tortillas (thank you to my friend for making these tortillas, they really made the meal amazingly good.)! If you haven't ever made your own homemade tortillas now is the time!  A month or so ago I decided to make my own tortillas, I tried several different recipes and all fell short except for this one my friends suggested. (Thank you Robyn and Ana for giving me this recipe!!)  The recipe comes from Rick Bayless's website.  The recipe is pretty simple and easy.  Here is the all so fabulous recipe!

Flour Tortillas

Tortillas de Harina

Makes 12 tortillas

Recipe from the Authentic Mexican Cookbook 

INGREDIENTS

3/4 pound (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
about 3/4 cup very warm tap water

DIRECTIONS

1.   Make the dough.  Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated.  Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass.  If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be medium-stiff consistency -- definitely not firm, but not quite as soft as most bread dough either.


2.   Rest the dough.  Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).


3.   Roll and griddle-bake the tortillas.  Heat an ungreased griddle or heavy skillet over medium to medium-high heat.


On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle:  Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other. 

Homemade Sausage McMuffin with Egg

I mentioned in my last post it was my hubby's birthday...well for every one his birthdays and for father's day I make him his absolute favorite breakfast.... which is homemade Sausage McMuffin with Egg.  I used to stop by McDonald's but then I decided making them at home well....
1st they would taste better
2nd  they be a lot cheaper.

Here is my little recipe!

1 package of Farmer John's sausage patties
1 package of English muffins
American cheese slices....or whatever kind of cheese you want to use
Salt and Pepper to taste
A few Ice cubes
A few Mason Quart Jar Lids or egg rings....I have heard of using tuna cans with the top and bottom taken off.

Pat out the patties a little thinner to match the size of the English muffin, and cook according to package.

Now with the eggs, use a non-stick skillet.  Either melt butter in the skillet or spray pam which ever you prefer.  Your burner should be on medium heat and place the quart jar lids (or whatever you are using) in the skillet I can cook 3 eggs at a time in my skillet.   Then crack 1 egg into each lid and salt and pepper the eggs at this point.  Now place 1 or 2 ice cubes in the skillet and put a lid on top of the skillet.  When the ice cubes have melted and the water is bubbling you can turn off the burner.  It should take 3-5 minutes for the eggs to cook.

Toast the English muffins and butter them.

Take the eggs out of the rings (you may have to use a butter knife or a fork to pry the egg out.)

Now you can make your sausage egg mcmffin!

 Here's how I layer it:
English muffin bottom
half a slice of cheese
sausage
egg
half slice of cheese
English muffin top

Now enjoy!!

Red Velvet Cupcakes...mmmmm

My hubby had his big 30th Birthday over the weekend!  I decided to make him Red Velvet cupcakes, and I have to say they turned out delicioso!   You have to know I believe in using box cake mix (which I usually modify) as long as you make homemade frosting.  I don't like store bought frosting I think it's nasty!  Homemade is the only way to go when it comes to frosting!  With that said here is the recipe I used!

1 box Red Velevet cake mix

1 small box Chocolate instant jello pudding pie filling

4 Eggs

1/2 c Vegetable oil 

1 1/3 c Water

Mix all ingredients for about 3 mins or until smooth.

Then pour into your pre-lined cupcake pans.  Makes about 24 cupcakes.  Follow cooking instructions on back of the cake box mix.

Then the frosting I don't exactly have a precise recipe I kind of just threw stuff together, but here is the idea.

1 8 oz. Package of cream cheese

1 stick of softened  Butter

1 1/2 tsp Vanilla

About 1/2 of Heavy Whipping cream  give or take.

1/8-1/4 tsp Salt

2-4 cups of Powered Sugar

You don't need to soften the cream cheese, you want the frosting to be cold.

Mix the cream cheese and butter together until fluffy which takes about 3 to 5 mins in my kitchen aid. Add in the vanilla and mix again.

Then add 2 cups of sugar and mix.  Now the frosting should be pretty thick so start adding in the heavy whipping cream.  You don't want he frosting to be too runny so add just a bit at a time.  If it gets to runny just add more sugar, it will help thicken it up.  Now you can decided how sweet and the exact texture you want. 

                                     

Good Luck and Enjoy!!

Your Food Reviewed

Ok so I  started this blog as a place for all types of reviews, but only posted a few things.   Most of what I post is about food.  I asked myself why not start a food blog?  I LOVE food!  Sometimes I feel like food is my life!  It's what really makes me happy.  I can be in a terrible mood, then sit down and eat something...anything and I immediately feel better...I mean immediately!  Some people might call that an addiction, I call it happiness haha.  Anyway I have now started a food blog.  I consider myself a pretty darn good cook ...when I want to be.  I want so share my know-how of food with you.   I hope you enjoy!

Jamie Oliver!

I heart Jamie Oliver.  I love what he stands for and what he is trying to do with his food revolution movement!   My husband decided to buy me his Food Revolution cookbook for Mother's Day.  I have love, love ,loved using it!  I have tried many of the recipes and I absolutely love them!  The flavors are divine and I so so so recommend this cookbook!  If you like curry he has some amazing curry recipes!  The recipes are easy and most of them take about an hour to cook.  But you are cooking from fresh ingredients so his recipes are generally healthy, but soooo yummy!  I'm telling you this cookbook is worth the buy! :)

What makes a good pot of beans?

I have eaten beans and rice since I was a kid.  It was a staple in our weekly meals all growing up.  Pot of beans, rice and corn bread....it's still actually one of my favorite dinners.  So you ask how do you make a good pot of beans?  Well start off with pinto of black beans, you can also do a mixture between the two.  Rinse them.  You can let them soak over night, I don't even do this because I forget to or I'm a plan the dinner a few hours before you cook dinner time type of planner. haha  So I just rinse the beans put them in my large pot.

1 package of beans
7-8 cups of water  (may need to add more like an hour or so later)
1 onion
2 cloves of garlic
1/2-1 tsp Chili powder
1/2-1 tsp cumin
and my secret ingredient ....
4-6 tsp of Chicken bouillon
salt and pepper to taste

Add the ingredients stir and let it come to a boil then simmer for 2-3 hours.

The  bouillon really makes beans soooo much better!  I love my beans but I love beans.  I also use my food processor to make them into refried beans or make burritos or black bean tacos, or black bean enchiladas.  I have been very poor at times so I had to learn to use bean in different ways. lol  Luckily I'm not that poor anymore but I still do cook beans at least once a week....got a love them! :)

Best Bean Dip?

So on Saturday Bret and I went over to our friend's the Wuehlers to watch the Cowboys kick the Eagles butts.  Poor Brian was very upset about this because the Eagles are his favorite team! Sorry Brian! ;)  Anyway I through together a bean dip which ended up being the hit of the night? well it was pretty good so I promised to post the recipe so everyone else could enjoy it again and again! Here you go!

Cheesy Bean Dip
2 cups Cheddar Cheese
1 cup Mozzarella Cheese
1 (16 oz.) can Refried Beans
1 cup Sour Cream
2 Tbs. Taco Seasoning

In a bowl combine beans, sour cream, taco seasoning, and 3/4 of the shredded cheese. mix well then pour into 2 quart baking dish. Sprinkle the rest of the cheese on top. Bake uncovered. Preheat oven 350 degrees cook 20-30 mins. serve with tortillas chips.

Hope you enjoy!

Quick Tip

Before you reuse your dishing washing rag...get it wet and put it in the microwave for 2 minutes and it disinfects your rag!  I use the Scotts scrub cloths (which are reusable rags) they last so much longer when I nuke them every time I go to wipe down my counters or wash my dishes!