Archive for the ‘Game Day Favorites’ Category

Asked my Dad during my recent visit to Virginia – “All right Dad – what would you like me to make for you while I’m here?”  meatloaf 2“MEATLOAF” he replied!  That’s where it all started.  I made one – ONE – much to my brother’s dismay.  “Why only one?  What about leftovers?  What about sandwiches?”  Silly me.  One meatloaf?  If your family likes this favorite…here’s my recipe.  I hope you enjoy.  Oh – and you can thank Gale Carlos for nagging me until I put it online! 😉

  • If your market carries it – get 1 large package of the ground beef, turkey and pork combo.  Publix here sells a trio…if not –
  • 1 package each of ground beef, pork and turkey (should have about 1.5-2 lbs of meat altogether!)
  • 1 sleeve saltine crackers – crushed
  • 1/2 bottle of Heinz chili sauce
  • 1 small can of tomato sauce
  • 1 egg
  • 1/4 cup of Italian breadcrumbs
  • 1 package Lipton Onion Soup Mix

Mix everything together well in a large bowl, if it seems too ‘wet’ add a little more breadcrumb to the mix.  Spray a loaf pan with nonstick cooking spray and fold mixture into pan smoothing out the top.  Spread a thin layer of chili sauce over the top.  Bake at 350 for an hour and fifteen minutes or until done in the center.

If your family is like mine – make two or they’ll bug you until they have sandwich fixings!  If you’re like my brother – have a bottle of ketchup ready.  Everyone else likes it the way it is or with mashed potatoes and gravy! (That’s Katie’s favorite way!)




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I was staring at yet another package of chicken a while back (it was on sale at Publix – package of leg quarters – for $3 – yeah – I’ll take that!)  thinking – what can I do DIFFERENT?  Little of this and a  little of that later and anew kid favorite in my house was born.  Hope you like it!

  • 1 package chicken leg quarters (sometimes I just use a package of thighs and a package of legs – but you can use whatever you like!)
  • 1 stick of butter melted
  • 1 tablespoon Crystal hot sauce
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1 tablespoon garlic
  • 1/4 cup grated Parmesan Cheese
  • salt & pepper to taste

Heat oven to 350 degrees.  Combine all ingredients other than chicken in small pot and place on low.  Whisk thoroughly until hot, the remove from  heat.  Place chicken pieces on a large baking sheet.  Drizzle half of the liquid over chicken, salt and pepper to taste.  Place chicken in oven for 45 minutes.  Baste with other half of liquid, continue cooking for another 30-40 minutes or until chicken is cooked through and very tender.

The Zesty Lime Chili Corn makes a great side for this dish!


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Perfect for over pork, fish or chicken!  We love this fresh and tangy treat piled high over our pork tenderloin!  Would be perfect for fish tacos, as a side to margarita chicken, or topping your favorite salad!


  • 1 ripe mango, peeled, pitted & diced
  • 1 large peach, pitted, peeled & diced
  • 1 small red onion, chopped fine
  • 1 Jalapeño pepper, minced (remove seeds & ribs for milder taste)
  • 1 small cucumber, peeled and diced
  • 3 Tablespoon fresh cilantro leaves, chopped
  • 3 Tablespoon fresh lime juice
  • Salt and pepper to taste

Combine all of the ingredients in a bowl. Salt & pepper to taste!   If you pineapple, you can toss dice up a little of that and put it in this as well – nectarines will work just as well as peaches – or add both peaches and nectarines for a variety of flavors!


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Everyone in our family has “THEIR” specialty – and my sister has mastered the art of the chicken taco! 😉   An amazing cook, mom and of course SISTER — this is a family favorite for all – and a fun meal to share — she said I could let you guys in on it! 😉  Thanks Shelly! 

  • 1 to 1 1/2 lbs chicken breasts (cut into half inch pieces)
  • 1 small yellow onion diced
  • 1 pkg taco seasoning
  • 2 tablespoons olive oil
  • 1 can of Rotel diced tomatoes with chilies (Original, Mild or Hot depending on your desired level of spicy!)

In a large skillet over medium high heat (8), simmer onions in olive oil until soft and semi transluscent. Add the chicken, stirring frequently until almost all the pink is gone. Add taco seasoning, stir until coating is even. Add Rotel tomatoes, stir evenly. Cover and simmer for 10 or 15 minutes, stirring occasionally, until chicken is thoroughly cooked and absorbing the juices in the pan. Remove cover and simmer until some of the juices evaporate. Remove from heat.  Then simply place in desired taco shell, soft or crunchy…and load on your favorite toppings; cheese, salsa, sour cream, avacado…  HINT: Learned this one from our Mom, scoop the sour cream into a sandwich baggie, snip off the end and squeeze onto tacos.

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Want an easy recipe that can cook all day and make your family smile at night?  Try this recipe on for size with your family this weekend!

  • 2 lb. fresh beef brisket
  • 8 Baguette rolls
  • 1 pkg. dry onion soup mix
  • 1 ½ teaspoons garlic powder
  • 10-oz. can condensed beef broth
  • ½ teaspoon Worcestershire Sauce
  • 1/2 teaspoon Gravy Master (found in your marinade or spice section of grocery)
  • 1 small onion chopped
  • 2 stalks celery chopped

Combine all ingredients in 3-4 quart slow cooker. Cover crockpot and cook on low for 8-10 hours until beef is tender. Skim any fat from liquid in crockpot. Remove beef and cut across grain into thin slices.  Puree the cooked veggies with the broth for dipping.  (One of those wand mixers works perfectly!)  Serve on crusty baguette rolls and serve with the hot broth for dipping.  Want to kick it up – add a slice of smoky Gouda or Provolone to the top.  and place under the broiler for a minute or two to melt before serving.  Enjoy!

HINT:  Really want to kick them up — saute up some mushrooms, green pepper and onion and add to the sandwich — I like adding chopped jalapeno to mine!– either way – dolled up or letting the beef speak for itself – it’s a heart meal made easy!

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  • 1 London broil steak
  • 1 bottle Stubbs Beef Marinade

Marinate steak in the Stubbs for at least 5-6 hours (put it in a ziploc bag with marinade before you go to work in the morning!)  — Put your broiler on high.  Bring steak to room temperature.  Remove from marinade, broil on high for 5-6 minutes per side for medium rare or grill about the same amount of time (depending on thickness of London broil).  Remove from broiler – let rest for at least 10-15 minutes.  Slice thin & serve!

Where’s that EASY button? 🙂

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  • 4 boneless, skinless chicken breasts
  • 2 cups original flavor margarita mix
  • 1 bag frozen pepper and onion stir fry mix (look in frozen veggie section of your grocer – different brands are available –has red/green/yellow bell peppers and onions – if you can’t find – you can use fresh -(which we can get here in Florida but I know my snowed in friends may have a tough time now — plus it just takes longer and costs more!)  If you’re making fresh – 2 med onions, 2 green peppers sliced, 1 red pepper sliced
  • 1 package sliced baby portabello mushrooms
  • 1 medium onion sliced thin
  • salt/pepper/garlic powder
  • 1 package flour tortillas
  • shredded colby jack cheese (optional)
  • sour cream/avocado/salsa/jalepenos/black olives – all optional toppings!

Place chicken breasts in large ziploc bag with margarita mix – let marinate in the refrigerator for at least 2-3 hours.  In a large skillet, add a good splash of olive oil and bring to high heat.  Drain chicken breasts and place in skillet, browning well on both sides – flipping occasionally – 8-10 minutes.  Remove chicken, add a little more olive oil and toss mushrooms  and fresh sliced onion into the skillet – browning them well – about 5-6 minutes — add in your frozen pepper medley.  Toss for another 3-4 minutes.  Slice your chicken breasts into thin slices – tuck into the pepper/onion/mushroom fiesta and let simmer another 3-5 minutes until chicken is cooked all the way through.

Place a little bit of all that good stuff inside a warmed flour tortilla – add your favorite toppings and break out a napkin — it’s delicious but MESSY!  Enjoy!


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