Monday, May 23, 2011

Melissa's Crockpot Taco Dinner


Ingredients

  • 2 lbs lean ground beef
  • 1 (1-1/4 ox) package dry taco seasoning mix
  • 4 oz package dry Ranch Dressing
  • 1 (16oz) can whole kernel corn
  • 1 (15oz) can pinto beans
  • 1 (15oz) can kidney beans
  • 2 cups chopped onions
  • 1 (4oz) can chopped green chilies
  • 4 (16oz) cans diced tomatoes
Directions

Cook and drain beef. Combine beef and remaining ingredients in a large bowl; mix well. Pour soup to fill line in crockpot; freeze extra soup. Cover crockpot and simmer on high for 5 hours or on low for 7 to 8 hours. Serve with corn chips or tortilla chips. No need for a spoon!

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Thursday, May 5, 2011

Stuffed Quail with Shitake Mushrooms and Root Beer Sauce on a nest of Cheese Grits

This recipe comes from Chef Paul Norton of Riverside Casino in Wetumpka. The recipe won 2nd place in the fowl division of the Tri-County AWF Wild Game Cook-Off. The Cook-Off was held at the Robert Trent Jones Golf Course in Prattville.

Ingredients:

4 quail (cleaned and boned)

1 lb shitake mushrooms – sliced

8 oz apple wood smoked bacon – diced

3 oz Priester’s pecan pieces

1 cup stone ground grits

4 cups water

1 Tbs butter

1 cup shredded cheddar cheese

12 oz root beer

4 oz brown sauce

¼ cup Priester’s praline pieces

Cooking spray

Preparation:

Sauté bacon to render the fat, as the bacon starts to brown add the mushrooms, and sauté until tender. Add pecans and let cool. Once cool, stuff the mixture in to the quail and set aside in the cooler.

Grits, follow the cooking instructions on the package, and at the end add the cheddar cheese.

Sauce, in a small sauce pan over medium high heat add the root beer and reduce by 2/3. Once reduced at the brown sauce and lower the heat to low and let simmer stirring occasionally.

Season the quail with salt and pepper and sprayed with cooking spray. Place on the grill and cook until done.

On a plate place a portion of grits, then the cooked quail on the grits, then a ladle of sauce over that and garnish with Priester’s Praline pieces.

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Wednesday, April 27, 2011

Artichoke Bacon Dip with Pecans


Everyone loves this recipe! This recipe is easy to prepare and is sure to be a hit! Try serving this delicious dip with pita chips.

Enjoy this new twist on artichoke dip!


Ingredients

  • 1 (14-oz.) can artichoke hearts, well drained
  • 8 bacon slices, cooked crisp and crumbled
  • 1-1/2 teaspoons Worcestershire sauce
  • 3/4 cup mayonnaise
  • 1/2 small onion, finely chopped
  • 1-1/2 teaspoons lemon juice
  • 1/2 cup chopped pecans
Directions

In a glass bowl, chop the drained artichoke hearts; then stir in all the remaining ingredients until mixed. Cover and refrigerate for several hours to allow flavors to blend. Serve cold with crackers or pita chips.

Tip: Make several hours or overnight in advance for best flavor!


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Monday, April 18, 2011

Million Dollar Pie

This recipe is perfect for last minute dessert ideas!

Ingredients
  • 9 oz cool whip
  • 1 can eagle brand milk
  • 1 sm can crushed pineapple, drained
  • Juice of 1 lemon
  • 1 cup of chopped pecans
Directions

Mix all ingredients and pour into baked pie shells. Makes 2 pies.

Enjoy!

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Wednesday, April 13, 2011

Pecan-Crusted Catfish Fillets

Ingredients

  • 6 nice size catfish fillets
  • ½ cup cornmeal
  • 3 Tablespoons flour
  • 1/3 cup finely chopped pecans
  • Dash of salt
  • ½ teaspoon cayenne pepper
Directions

Fill a large skillet with enough oil to shallow fry the fillets; begin to heat. Combine all dry ingredients in a small bowl. Coat fillets thoroughly with dry mixture. Place fillets in hot oil and fry until golden, turning frequently. When fillets are done, drain on paper towels.

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Wednesday, March 23, 2011

Banana Split Cake

Ingredients
  • 2 cups graham cracker crumbs
  • 5 Tablespoons butter, melted
  • 2 cups confectioners sugar
  • 1 stick of butter
  • 1 teaspoon vanilla flavoring
  • 2 eggs
  • 3 or 4 small ripe bananas
  • 14 ounces crushed pineapple, drained
  • 12 ounces cool whip
  • ½ cup chopped pecans
  • 6 maraschino cherries, halved
Directions

  1. Combine graham cracker crumbs and melted butter and press into the bottom of a 9 ½ X 13 inch pyrex dish.
  2. Beat confectioners sugar, 1 stick of butter and vanilla for 10 minutes until creamy.
  3. Add eggs and beat well.
  4. Spread over crumb mixture.
  5. Slice bananas and layer over cream mixture.
  6. Spoon drained pineapple over bananas
  7. Frost entire dessert with cool whip.
  8. Sprinkle with chopped pecans.
  9. Place a cherry half on top of each serving.
  10. Refrigerate several hours before serving.

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Thursday, March 10, 2011

Windy Hill Potato Casserole

Ingredients

  • 4 large Idaho potatoes, cooked and peeled
  • Salt & Pepper
  • 1 cup grated sharp Cheddar cheese
  • 1 cup chopped onion
  • 4 oz. chopped pimentos
  • 1 (4-oz.) can chopped green chilies
  • 1 (10-3/4 oz.) can cream of chicken soup

Directions

Use a 3-Quart shallow baking dish prepared with spray-oil. Slice the cooked potatoes to cover the bottom of the dish; salt and pepper to taste. In a bowl, mix all remaining ingredients, and spread over the potatoes. Bake at 350 degrees for 45 min.
Serves 6 to 8.

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