Tuesday, November 21, 2017

Montana Spicy Bison Dip

   Ingredients
1 pound ground bison
1/2 cup chopped onion
1 (1.25 ounce) package McCormick Hot Chili Seasoning Mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) package processed cheese food (such as Velveeta), cut into cubes
1/4 cup sour cream
2 tablespoons finely chopped jalapeno peppers


   1. Brown meat and onion in large skillet on medium high heat, about 5 minutes. Drain fat.
   2. Stir in tomatoes and seasoning mix. Bring to boil. Reduce heat, cover and simmer 5 minutes, stirring occasionally. Stir in cheese. Simmer 5 minutes or until cheese is melted.
   3. Spoon into serving bowl. Top with sour cream and jalapeno. Serve with tortilla chips.

Sunday, November 19, 2017

Old Fashioned Peach Cobbler

   Ingredients
2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted


   1. In a medium bowl, sift together the flour, 3 tablespoons sugar and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes.
   2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.
   3. In a large saucepan, mix the peaches, lemon juice and orange juice. Add 1/2 cup butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon and cornstarch, mix into peach mixture. Remove from heat and pour into baked crust.
   4. Roll remaining dough to a thickness of 1/4 inch. Cut into half inch wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.
   5. Bake in preheated oven for 35 to 40 minutes or until top crust is golden brown.

Monday, October 23, 2017

Cajun Spaghetti

   Ingredients
1/2 cup vegetable oil
8 ounces tomato sauce
1 cup water
1/4 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons cornstarch
1 fluid ounce cold water
12 ounces spaghetti
8 green onions, minced


   1. In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil stir occasionally.
   2. Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes, mix thoroughly and reserve.
   3. In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes, stir occasionally.
   4. Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes, stir occasionally.
   5. When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce, mix well. Bring heat to medium and stir occasionally.
   6. In a small dish, mix cornstarch and 1 ounce cold water add mixture to sauce when sauce has 2 minutes left until completion and mix well.
   7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and place in a serving bowl.
   8. Pour sauce over pasta and sprinkle with green onions serve.

Tuesday, October 17, 2017

Lemon Rosemary Pork Loin with Cherry Sauce

   Ingredients
4 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Dijon-style coarse ground mustard
1 tablespoon snipped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless pork top loin roast (single loin)
1/2 cup cranberry, cherry or apple juice
1/4 cup red currant jelly
2 teaspoons cornstarch
1 teaspoon Dijon-style coarse ground mustard
1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed


   1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon rosemary mixture and place roast on a rack in a shallow roasting pan.
   2. Roast, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145 degrees F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
   3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries, stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.

Monday, October 16, 2017

Healthy American Chop Suey

   Ingredients 
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 tbsp. chopped garlic
1/2 tsp. each salt and black pepper
2 cups canned crushed tomatoes
1 cup diced tomato
2 tbsp. canned tomato paste
1 tbsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried basil
crushed red pepper


   1. Place cauliflower in a large microwave safe bowl, cover and microwave for 3 minutes. Uncover and stir. Recover and microwave for 2 minutes, or until hot. Drain excess liquid.
   2. Roughly chop cauliflower, return to the bowl and cover to keep warm.
   3. In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Recover to keep warm.
   4. Spray the pot with nonstick spray and bring to mediumhigh heat. Add onion and bell pepper and cook and stir until browned, about 4 minutes.
   5. To the pot, add ground beef, garlic, salt and black pepper. Cook, stir and crumble until beef is fully cooked and veggies are soft, about 6 minutes.
   6. Add all remaining ingredients to the pot and stir well. Bring to a boil.
   7. Reduce heat to low and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.

Sunday, October 15, 2017

Wet Burrito

   Ingredients
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice, divided
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 cups refried beans
1/4 teaspoon ground cumin
1 (18 ounce) jar beef gravy
1 (10 ounce) can enchilada sauce
4 large flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup sour cream, divided
1/4 cup chopped onion, divided
1/4 cup chopped tomatoes, divided
1 cup chopped lettuce, divided


   1. Preheat the oven to 375 degrees F (190 degrees C).
   2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes, drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
   3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy and enchilada sauce in a separate saucepan; bring to a boil.
   4. Place tortillas onto a microwave-safe plate and cover with a damp paper towel, microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
   5. Pour gravy sauce over the burritos in the baking dish, top with remaining 1 cup Cheddar cheese.
   6. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato and 1/4 cup of chopped lettuce.

Monday, October 9, 2017

Grilled Rock Lobster Tails

   Ingredients
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails


   1. Preheat grill for high heat.
   2. Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper and garlic powder. Split lobster tails lengthwise with a large knife and brush flesh side of tail with marinade.
   3. Lightly oil grill grate. Place tails, flesh side down on preheated grill. Cook for 10 to 12 minutes, turning once and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Thursday, October 5, 2017

Maryland Crab Soup

   Ingredients
2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water


   1. Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning and beef broth, in a 4 quart pot. Heat to simmer, cover and cook for 5 minutes.
   2. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside.
   3. Stir crabmeat and crabs claws, if desired into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.