Steak Fajita Marinade ala ~DKBB~

Steak Fajita Marinade ala ~DKBB~

(original recipes from www.isabeleats.com and www.carlsbadcravings.com)

¼ c. olive oil

¼ c. orange juice

3 Tbsp. Worcestershire sauce

2 Tbsp. lime juice

1 Tbsp. brown sugar

1 tsp. liquid smoke

2 tsp. ground cumin

1 tsp. Mexican oregano

1 tsp. smoke paprika

1 tsp. turmeric

1 Tbsp. garlic powder

1 tsp. salt

1 tsp. onion powder

¼ to ½ tsp. cayenne pepper

1 tsp. chili powder

¼ c. fresh chopped cilantro

Mix all ingredients together well; place fajita meat (1 to 2 lbs.) in plastic Ziploc bag and pour in marinade; refrigerate for 2 to 8 hours.

Scalloped Potatoes with Ham, Corn, and Bacon ala ~DKBB~

Scalloped Potatoes with Ham, Corn, and Bacon ala ~DKBB~

(original recipe from Git More Pit Boss)

1½ cups cooked bacon, chopped

2 Tbsp. butter, separated into two 1 Tbsp. pieces

1½ cups cooked ham, cubed

4 to 5 large potatoes

Kosher salt and fresh cracked pepper

1 cup whole kernel corn (if using frozen, thawed)

1 to 2 cups milk

• Turn your pellet grill (we have a Traeger) to smoke mode; let the fire catch and then set at 350° F to preheat.
• Smear 1 Tbsp. softened butter all over the bottom of a baking dish (I use an enamel roasting pan).
• Peel and slice potatoes as uniformly as possible; place enough potatoes in the pan to cover the bottom; add some of the bacon, ham, and corn on top of the potatoes, repeating this pattern until you have created three layers, used up all the bacon, ham, and corn, and finished with a layer of potatoes.
• Add 1 Tbsp. of butter, cut into small pieces, to top layer of potatoes; add 1 cup of milk and if you feel that is not enough, add more (but be careful as you can wind up with a it of a “soup” issue if you add too much).
• Add salt and pepper as you see fit.
• Place on grill for 1 hour, or until potatoes are cooked through.

Corn Dog Muffins ala ~DKBB~

Corn Dog Muffins ala ~DKBB~
(original recipe found on Facebook)

1 pkg. of hot dogs of choice -OR- 1 pkg. of little smokies of choice

1 box Jiffy cornbread mix

1 can green chilies, drained (optional)

• Preheat oven to 400° F.
• Spray a mini muffin pan with cooking spray (really well, or things will stick), or use muffin tin liners if you’ve got them.
• If using hot dogs, cut them into thirds or fourths; if using smokies, keep them whole.
• Mix up cornbread per instructions, adding in drained chilies if desired.
• Fill each muffin tin 2/3 full; add in hot dog piece or smokie.
• Bake for 15 to 17 minutes (or until cornbread is golden).

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~

(original recipe from Ina Garten)

1 clove garlic, minced

Pinch thyme

Pinch rosemary

Pinch parsley

1 Tbsp. freshly grated Parmesan Reggiano cheese

2 large eggs

2 Tbsp. heavy cream

1 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

Toasted bread (I prefer homemade or English muffin)

• Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
• Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
• Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
• Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
• Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
• The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
• You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.

Beefy Nacho Cassrole ala ~DKBB~

Beefy Mexican Casserole ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

1 bag tortilla chips or Fritos -OR- substitute with a masa harnia crust*

½ c. butter, melted

1 medium onion, diced

1 large red bell pepper, diced

1 large green bell pepper, diced

1 lb. lean ground beef

½ to 1 can black beans, drained

½ tsp. garlic salt

½ tsp. smoked paprika

1 to 2 tsp. cumin

1 to 2 tsp. turmeric

1 to 2 tsp. Mexican oregano

¼ to ½ tsp. ground cayenne pepper

1 16 oz. jar salsa of choice

1 sm. can green chilis

1 c. cheddar cheese, shredded

2 c. pepperjack cheese, shredded

1 2.2 oz can sliced or diced black olives, if desired

3 large green onions, thinly sliced

¼ c. chopped cilantro, if desired

Chips Crust

• Heat oven to 375° F.
• Place tortilla chips or Fritos in food processor and pulse into fine crumbs; pour in melted butter and continue to pulse until well combined.
• Press into bottom of 9x13 baking dish; bake for 8 to 10 minutes or until golden brown; set aside to cool a bit.

 *Masa Harnia Crust

½ c. butter, softened

⅓ c. masa harnia

¼ c. water

1½ c. frozen corn, thawed (I prefer petite white corn)

¼ cornmeal

⅓ c. sugar

2 Tbsp. whipping cream

¼ tsp. salt

½ tsp. baking powder

• Heat oven to 350° F.
• In a medium bowl, beat butter until creamy; add masa harina and water; mix well; add frozen corn and mix well (if desired, you can run the corn through a food processor to grind it up a bit).
• In separate bowl combine cornmeal, sugar, cream, salt, and baking powder; add to corn/flour mixture and stir to combine.
• Press into a 9x13 baking dish; bake 15 minutes; set aside to cool a bit. 

Casserole

• In large skillet, brown the hamburger, adding in onion, peppers, and spices; cook, stirring to break up the hamburger into small clumps, until the peppers are soft and the meat is no longer pink; drain off excess fat.
• Pour the salsa into a large bowl, adding the black beans, green chilis, meat mixture, 1 c. of pepperjack cheese, ½ c. cheddar; mix well.
• Scrape entire mixture onto the cooked crust; sprinkle remaining cheeses over the top.
• Bake at 375° F for 30 minutes.
• Serve with green onions and cilantro for garnishment.

Curried Chicken, Veggies, and Pineapple ala ~DKBB~

Curried Chicken, Veggie, and Pineapple ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

1 lb. boneless, skinless chicken breasts

1 to 2 cups fresh pineapple, in chunks

Several small peppers, left whole but top/seeds removed (color, kind is all up to you)

Mushrooms (leave whole)

Onion, cut in big chunks

2 to 3 Tbsp. coconut oil

1 to 2 Tbsp. curry powder

¼ tsp. ground cayenne pepper

¼ tsp. salt

This dish is to be grilled; it can be done with skewers or put into a veggie grill basket. If using wood skewers, place them in a water bath to soak for 30 minutes.

• Cut the chicken into bite-sized pieces and place in large bowl with the peppers, mushrooms, and pineapple (do not add the onion if you are using skewers); toss with coconut oil, curry, cayenne, and salt; let sit at least 30 minutes.
• Prepare the grill; if using skewers, thread chicken, veggies, and pineapple into skewers in an alternating pattern and cook on grill under chicken is cooked through (about 10 to 15 minutes); if using a veggie grill basket, toss all into grill pan over prepared grill; stir or toss often to allow even cooking until chicken is cooked through.
• Serve with rice.

Bavarian Lentil Soup ala ~DKBB~

Bavarian Lentil Soup ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

4 to 8 slices of bacon, roughly chopped

½ c. diced onion

½ c. diced leeks (white parts only)

½ c. diced celery

½ c. diced carrots, unpeeled

1 qt. chicken broth

1 c. brown lentils

1 tsp. thyme

2 bay leaves

½ tsp. black pepper

¼ tsp. garam marsala

2 c. diced raw potatoes, unpeeled

2 Tbsp. white vinegar

1 Tbsp. sugar

Salt to taste

·       Heat a dutch oven or other heavy-bottomed pot over medium heat; cook the bacon until the fat has rendered into the pot and the bacon is crispy.

·       Add the onion, leeks, celery, and carrots to the pot; sauté for 5 to 7 minutes or until golden.

·       Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon; add the lentils, thyme, bay leaves, pepper, and garam marsala; cook for 30 minutes on medium, covered.

·       Add the potatoes and cook an additional 20 minutes, or until lentils and vegetables are tender; using an immersion blender (or regular blender if you don’t have an immersion blender), blend until there is approximately 1/3 of the veggies left intact.

·       Stir in vinegar and sugar, then salt to taste.

·       Serve warm with bread and butter or naan.

Sausage & Crescent Roll Casserole ala ~DKBB~

Sausage & Crescent Roll Casserole ala ~DKBB~

(original recipe from by Melody Craft on tasteofhome.com)

½ lb. bulk pork sausage (I prefer maple sausage)

½ tube 8 oz refrigerated crescent rolls

1 cup shredded cheese (cheddar, 4-cheese Mexican mix, pepperjack…your choice)

4 eggs

1 cup milk

¼ tsp. salt

⅛ to ¼ tsp. pepper

• Preheat oven to 375° F.
• In a skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
• Unroll ½ of the crescent roll dough into greased 8x8-inch baking dish, sealing seams and perforations; sprinkle with sausage and cheese.
• Roll remaining 4 crescent rolls into crescents and place on lined baking sheet.
• In a medium bowl, whisk together eggs, milk, salt, and pepper and pour over sausage and cheese.
• Bake, uncovered, 15-20 minutes or until knife inserted in middle comes out clean; add the 4 crescent rolls to the oven when the timer reaches 10 minutes.
• Let the casserole stand 10 minutes before serving; serve it with the crescent rolls as a side.