Homemade Hamburger Buns

I was really happy with how these buns came out. They weren't as thick as store-bought buns, but they were very soft and tasty. And they made the house smell great!


You can use this same recipe to make excellent slider buns.

Makes: 12 large buns or 36 slider buns
Prep time: 2 hours
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 1/2 cups whole milk
• 1 stick unsalted butter, cut into tablespoon-sized pieces
• 4 1/2 teaspoons active dry yeast
• 4 cups all-purpose flour (plus more)
• 5 tablespoons sugar
• 1 tablespoon kosher salt
• 1 egg
• Sesame seeds or poppy seeds

1. Place the milk and butter in a small pan. Heat until butter is melted. Remove from heat and let cool to 110° F.

2. Stir in the yeast and let stand for 10 minutes.

3. Combine the flour, sugar and salt in a mixer bowl fitted with a dough hook.

4. With the mixer running on low, pour in the milk mixture. Knead until the dough forms a ball. Add more flour if the mixture is too moist.

5. Increase mixer speed to medium-low and let the dough knead for 5 minutes or until it is smooth and elastic. Cover with plastic wrap and let rise until doubled in a warm place.

6. Lightly flour a work surface. Roll out the dough until it is a 10" x 7 1/2 " rectangle. Cut into 2 1/2" squares if making full-sized buns, or 1 1/2" squares for sliders.

7. Transfer dough squares (you can actually form them into rounds if you want) to a baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place for another 30 minutes.

8. Preheat oven to 400 F.

9. Whisk egg together with 1 teaspoon warm water and brush on top of the dough squares. Sprinkle with sesame seeds and poppy seeds, if desired.

10. Bake until buns are golden brown, about 15 minutes. Let cool completely then cut in half.

Sauces from Hawgeyes BBQ

About once or twice a year I back up the truck on some BBQ sauces, which I order from Hawgeyes BBQ. Hawgeyes has a tremendous selection of sauces, spices, rubs, you name it... anything grill or smoker related.

From left to right:

Big Bob Gibson White BBQ sauce. I've made my own white sauce before, but I thought I'd try the original out for a change. I can't wait to roast or smoke up a chicken and dip it in this sauce!

Grandma Foster's Smooth and Spicy. My go-to sauce for ribs. A little kick, and a little chunky.

Blues Hog Tennessee Red. I have quite a few bottles of Blues Hog Original on hand, so I thought I'd try the Tennessee Red. I've heard that mixing the two together results in an outstanding sauce.

Russ & Franks Fiery and Russ & Franks Sassy. Great, smooth sauces for ribs or pulled pork. A little kick, but not much.

Blues Hog Smokey Mountain Sauce. I've never tried this sauce, but with a hint of smoke, I'm thinking it'll rock on some pulled pork.

Shigs In Pits BBQ Sauce. Everyone raves about this sauce, so I figured I'd grab some and try it out.

The Slabs Sauce. I can't wait to smoke up some ribs and slather them with this sauce!

So, a mix of tried and proven with a few new sauces. Makes me want to fire up the smoker today!

Asparagus Fries with Roasted Garlic Aioli

The almond and panko crust on these asparagus really makes them outstandingly good. They stay good and crispy, just right for dipping in the aioli.


If you're weirded out by using a raw egg yolk, use a premade dipping sauce (such as Sweet Baby Ray's Honey Mustard sauce).

The original recipe came from Spoon Fork Bacon.

For the asparagus:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1/2 cup sliced almonds
• 1 cup Panko breadcrumbs
• 1 pound asparagus, trimmed
• 3/4 cup all purpose flour
• 2 eggs
• Aioli (see below)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Put almonds and breadcrumbs into a food processor or blender and pulse until well ground. Pour into a shallow dish (a pie dish works best) and mix in salt and pepper to taste. Pour flour in a separate shallow dish. In a third dish, lightly beat the eggs.

3. Roll the asparagus in the flour and shake off the excess.

4. Next, roll the asparagus in the egg.

5. Lastly, roll the asparagus in the panko/almond mixture.

6. Place asparagus on the baking sheet. Spray lightly with non-stick cooking spray.

7. Bake for 15-20 minutes until crispy and lightly browned. Season with additional salt and pepper, to taste.

8. Serve with the roasted garlic aioli for dipping.

For the aioli:

Prep time: 5 minutes
Cook time: 50 minutes

Ingredients:

• 1 head garlic
• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1 lemon, juiced and zested
• 1/4 cup vegetable oil
• 1/4 cup extra virgin olive oil, plus 1 tablespoon
• A few drops of hot sauce (optional)
• Salt and pepper to taste

1. Preheat oven to 425 F.

2. Cut the top off the head of garlic. Place on a piece of foil and drizzle with 1 tablespoon of the olive oil. Wrap up and place in oven for 35-40 minutes or until roasted. Unwrap and let cool.

3. Place egg yolk, mustard and lemon juice and zest into a small bowl. Whisk well.

4. In a small bowl, whisk together the vegetable oil, remaining olive oil and a few drops of hot sauce. Slowly pour the oils into the egg mixture, whisking constantly to combine.

5. Squeeze the garlic out onto a cutting board and mash with the side of a knife. You may have to run the knife through the garlic a few times. Whisk garlic into egg mixture and season with salt and pepper.

Frenchuletta Sandwiches

I absolutely love muffuletta sandwiches. This simple take on them uses French bread, hence the name Frenchulettas!


I make my own olive salad, but you can use store-bought too (I'd recommend Boscoli). If you make your own, make sure it rests in the fridge at least overnight before you use it. It gets better with time.


For the sandwiches:

Makes: 8-10 slices
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1 loaf French bread
• 2 cups olive salad (see below or use store-bought), more or less, divided
• Sandwich meats (I used Genoa salami and whatever else I could find laying around)
• Provolone cheese

1. Preheat the oven to 400 F.

2. Split the bread length-wise. Spread half of the olive salad along the bottom half.

3. Top the bottom half with meats and the cheese, followed by the remaining olive salad.

4. Wrap tightly in foil and place on a baking sheet. Place in oven 15-20 minutes or until cheese is melted.

5. Cut into 1 1/2" - 2" wide mini-sandwiches and serve.

For the olive salad:

Prep time: 10 minutes
Cook time: 8 hours+

Ingredients:

• 1 1/2 cups green olives, pitted and coarse-chopped
• 1/2 cups Kalamatta olives, pitted and coarse-chopped
• 1 cup Gardiniera, coarse-chopped
• 1 tablespoon capers
• 3 garlic cloves, minced
• 1/8 cup celery, sliced thin
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons dried oregano
• 1 teaspoons crushed red pepper flakes
• 3 tablespoons red wine vinegar
• 1 large red bell pepper, roasted
• 1 green onion, sliced thin
• 1 cup extra virgin olive oil (plus more if needed)

1. Combine all ingredients in a large bowl. Add salt and pepper to taste.

2. Add 1 cup of oil and stir. Cover and refrigerate for at least 8 hours, up to a week, stirring occasionally. Add more oil if needed.

Mushroom Marsala Burger

We made pork medallions in mushroom Marsala sauce and absolutely loved it. So, I decided to make some more of the sauce and pour it over grilled burgers. The end result was fantastic!


For the sauce:

Makes: 2-3 cups of sauce
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 2 medium shallots, minced (I used half a medium red onion)
• 1 pound Cremini mushrooms, sliced thin
• 1 tablespoons all-purpose flour
• 1/2 cup dry Marsala
• 1 cup chicken broth
• 3 tablespoons heavy cream
• 1/4 cup fresh parsley, chopped

1. Melt the butter in a large skillet over high heat and melt. Add the shallot and a pinch of salt and saute for 30 seconds.

2. Add the mushroom and saute until golden, about 5-7 minutes.

3. Add in a 1/2 teaspoon of salt. Sprinkle with the flour and slowly pour in the Marsala. Stir and simmer until the Marsala is almost completely evaporated.

4. Add in the chicken broth. Let simmer until reduced by half.

5. Stir in the cream and parsley.

6. Season with salt and pepper.

Pork Medallions in Mushroom Marsala Sauce

This is the easiest, tastiest dinner dish there is. The sauce is to die for. In fact, I made another batch of the sauce the next night to serve over grilled burgers!


I found the original recipe on Fine Cooking. I made only minor changes. I used less pork, but kept the amount of sauce the same so there'd be plenty to serve over polenta.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 pork tenderloin (they are usually sold 2 to a package)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 medium shallots, minced (I used half a medium red onion)
• 1 pound Cremini mushrooms, sliced thin
• 1 tablespoons all-purpose flour
• 1/2 cup dry Marsala
• 1 cup chicken broth
• 3 tablespoons heavy cream
• 1/4 cup fresh parsley, chopped

1. Cut the tenderloins into 2" medallions after first removing the silverskin and fat. Flatten slightly with the palm of your hand. Season with salt and pepper.

2. Heat the oil and one tablespoon of the butter in a large skillet over high heat. Add the pork slices and sear on both sides, about 2-3 minutes per side, until brown. Remove to a plate (do not discard any juices that accumulate on the plate).

3. Add the remaining butter to the skillet and melt. Add the shallot and a pinch of salt and saute for 30 seconds. Scrape the bottom of the pan to mix in any of the good meat bits.

4. Add the mushroom and saute until golden, about 5-7 minutes.

5. Add in a 1/2 teaspoon of salt. Sprinkle with the flour and slowly pour in the Marsala. Stir and simmer until the Marsala is almost completely evaporated.

6. Add in the chicken broth. Let simmer until reduced by half.

7. Stir in the cream and parsley then add the pork and juices back. Cook until the pork reaches at least 155 F, flipping occasionally.

8. Season with salt and pepper and serve with plenty of the sauce.

Dragon's Breath Chli

I have made a lot of variations on chili. They were all very good. This one blows them all away. By a long shot.


It has a lot of ingredients, and it makes a huge batch, but I can tell you it is well worth the effort. Eat it out of a bowl, over Fritos, on hot dogs, as dessert.... it's that good.

The original recipe came from Guy Fieri. I made only minor changes to it.

Makes: 12 servings
Prep time: 30 minutes (plus overnight if using dried beans)
Cook time: 2 1/2 hours (plus another 1-2 hours if using dried beans)
Printable Recipe

Ingredients:

• 2 tablespoons butter
• 3 tablespoons vegetable oil
• 2 red bell peppers, diced
• 2 jalapenos, seeded, minced
• 3 Anaheim chiles, roasted, peeled, seeded, chopped
• 3 poblano chiles, roasted, peeled, seeded, chopped
• 2 yellow onions, diced
• 1 head garlic, minced
• 1 pound boneless chuck, trimmed and cut into 1/4" cubes
• 2 pounds ground beef
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 2/3 cup dried pinto beans (or 2 15 1/2 ounce cans)
• 2/3 cup dried kidney beans (or 2 15 1/2 ounce cans)
• Green onions, shredded cheddar cheese, etc for serving

1. Soak the beans overnight if using dried beans.

2. Cook beans for 1-2 hours or until still a little al dente. Drain.

3. In a very large pot, melt the butter in the oil over high heat.

4. Add the peppers and onion and saute for 5 minutes.

5. Add garlic and cook another minute.

6. Add chuck and brown. Add the remaining meat and brown. Do not stir so much that you break up the ground beef. You want it to be somewhat chunky.

7. Add granulated onion and garlic, chili powder, paprika, cumin, coriander, cayenne and salt and pepper to taste.

8. Add in the tomato sauce and tomato paste. Stir.

9. Add the beer, chicken stock, and beans. Stir. Bring to a boil and reduce heat to a simmer. Cook at least two hours, stirring occasionally.

10. Serve with whatever you want (we love Tillamook cheddar on our chili!).

Grilled KC BBQ Chicken

I decided that this year I will use more homemade BBQ sauces instead of buying them. So, my first sauce was a Kansas City sauce (usually somewhat tomatoey) that I sweetened a bit.


I found the original recipe in Paul Kirk's Championship Barbecue Sauces book. I have to admit, I was a little thrown by the lemon in this sauce. I liked it, but ended up adding some honey to tone the citrus down a bit, but then I added a lot of hot sauce for a kick. Try it before you sweeten it. You might like it as is!

I seared the chicken breast over Stubb's charcoal, then finished it off over indirect heat, slathering it with sauce every 5 minutes.

For the sauce:

Makes: About 6 or so cups
Prep time: 15 minutes
Cook time: 2 hours
Printable Recipe

Ingredients:

• 1 stick unsalted butter
• 4 cloves garlic, minced
• 1 cup onion, minced
• 1 lemon, minced (the entire fruit, seeds removed)
• 1 32 ounce bottle of ketchup
• 1 cup tomato juice
• 1 cup V8 (I used spicy)
• 1 cup brown sugar
• 1/2 cup molasses
• 1/2 cup Worcestershire sauce
• 1/4 cup mild chili powder (use hot if you want some kick!)
• 1/4 cup white vinegar
• 2 tablespoons fresh cracked black pepper
• 1 teaspoon salt
• 1/4 cup (more or less, to taste) honey
• Hot sauce, to taste

1. Melt butter in a nonstick saucepan. Add garlic, onion and lemon and cook until onion is tender.

2. Add remaining ingredients. Reduce heat and simmer for 1-2 hours.

Reeses Krispies

Don't expect these to last very long. They're mighty good and gooey and peanut buttery.


We made a batch of these for Anita's work. They were a big hit. I found the original recipe here.

Makes: Two dozen or so krispies
Prep time: 5 minutes
Cook time: 5 minutes
Printable Recipe

Ingredients:

• 1 cup sugar
• 1 cup Corn Syrup
• 1 1/3 cup creamy peanut butter
• 4 1/4 cups Rice Krispies cereal
• A pinch of salt
• 4 Reese's Peanut Butter cups (big ones, not the minis), chopped
• 1/4 cup chocolate chips

1. Add sugar, corn syrup and peanut butter to a large sauce pan over medium heat. Stir until melted and smooth.

2. Remove pan from heat and quickly stir in the salt and cereal.

3. Add chocolate chips and stir again. Let stand for 1 minutes.

4. Fold in the candy chunks.

5. Line a baking sheet (or two) with parchment paper. Spoon mixture onto sheets (we formed ours into about the size of ping pong balls) and let cool. Enjoy!

Peppermint Popcorn Bark

This bark is scary, addicting good. I used my Whirley Pop popper, which makes the best popcorn.


I found the original recipe on the Plain Chicken blog. You'll need a really, really big bowl to make this all at once. Next time, I'm going to do it in two batches.

Makes: 18 cups
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 18-20 cups popped popcorn (fresh or 2 bags of microwaved popcorn)
• 1 6 ounce box candy canes, crushed (I used an 8 ounce bag of Starbrite mints)
• 1 24 ounce package almond bark
• 1 teaspoon peppermint extract

1. Place popcorn in a very large bowl. Or, work in two batches.

2. Pour candy pieces over popcorn.

3. Melt almond bark according to package. Stir in the peppermint extract.

4. Pour the melted bark over the popcorn and stir to coat well.

5. Pour the mixture onto wax paper-lined baking sheets. Let harden. Break into chunks and serve.

Spinach and Sausage-Stuffed Shells

These shells stuffed with spinach sausage disappeared really fast. They're really tasty.


I think I'll make these with Italian sausage next time. I found the original recipe on the Inspired Taste blog.


Makes: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 pound jumbo pasta shells
• 1 pound bulk pork sausage
• 1 tablespoon garlic, minced
• 1 14 ounce can diced tomatoes
• 1 cup frozen spinach, thawed
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 350 F.

2. Cook pasta per package instructions. Drain well and place into a large bowl filled with cold water and ice. This will keep the shells from sticking together.

3. Crumble the sausage into a large skillet over medium-high heat. Cook until browned.

4. Add the garlic and cook another 30 seconds.

5. Add the tomatoes.

6. Squeeze out all of the moisture from the spinach and add to the pan. Heat for 2-3 minutes.

7. Remove pan from heat and stir in the ricotta.

8. Spray a 9" x 13" baking dish with non-stick spray. Spoon meat mixture into the shells and arrange them on the baking dish. Sprinkle with the mozzarella and bake 25-30 minutes or until the cheese is melted and starting to brown on top.

Refried Bean Dip

Good ain't always pretty. I made up a big ole pot of refried bean dip for the race the other day.


This dip is great with Frito scoops. You can also put it on warm tortillas, rolled up like burritos.

I found the original recipe here.

Makes: A big ole batch, 8 or so cups
Prep time: 5 minutes
Cook time: 3 hours
Printable Recipe

Ingredients:

• 2 28 ounce cans fat-free refried beans
• 2 14 ounce cans sweet corn
• 1 bunch green onions, sliced
• 1/4 cup taco seasoning, or more, to taste (I used homemade)
• Several shakes of hot sauce, to taste
  
• 1 cup cheddar cheese, shredded

1. Place all ingredients except the cheese into a fondue pot or crockpot. Cook on low 2 1/2 hours.

2. Stir in the cheese and cook another 30 minutes.

Homemade (Cheater) Pastrami

I love trying new (to me) things out on the smoker. I subscribe to Patio Daddio's blog (and so should you), and when he posted a recipe for making homemade pastrami, I was all over it.


I ended up combining John's (from Patio Daddio) approach and the approach on my favorite Weber Smoky-Mountain-related site, the Virtual Weber Bullet.


The taste of this pastrami is absolutely spot-on fantastic. It's just like a real pastrami, except you don't have to spend 3 or more days curing a brisket first. Trust me, this is delicious. The first time I made it I cut it with a knife. Second time, I used my meat slicer and the end result was fantastic.


The neighbor across the street had asked several times when I'd be making this again. So, I made it again yesterday. And this time, it was even better!


Makes: 1 pastrami
Prep time: 12 hours
Cook time: 8 hours+
Printable Recipe

Ingredients:

• 1 corned beef brisket (try to get one that is consistent in thickness)
• 2 tablespoons yellow mustard
• 3 tablespoons brown sugar
• 1 tablespoon ground coriander
• 1 teaspoon ground allspice
• 1/4 cup freshly coarse-ground pepper (see note)

Note: I buy whole peppercorns from the local GFS store and grind them using an old blade-style coffee grinder. Nothing beats fresh-ground pepper. Make sure you keep the grind a little coarse.

1. Rinse and dry the corned beef.

2. Whisk together the mustard, brown sugar, coriander and allspice. Rub the mixture all over the brisket, then cover completely with the ground pepper. Place in a large resealable bag in the fridge overnight.

3. The next day, fire up your smoker for 250 F. Place a chunk or two of light fruit wood in the smoker (I used cherry). Cook the brisket for at least 8 hours or until the internal temperature reaches 165 F. (Note: My second time making this I smoked it to 195 F and it was absolutely tender and tasty!)

4. Remove the brisket and place in a steamer over boiling water, for 30 minutes to 1 hour or until the internal temperature reaches at least 195 F. (You can skip this step if you smoke the meat to 195 F).

5. Remove, wrap in foil, and let rest for 30 minutes.

6. Thinly slice the brisket against the grain using a meat slicer or sharp knife. Serve.

Banana Split Parfait

It's yummy dessert time... made even better with chopped pecans from my dad's trees.


I found the original recipe on the Season with Spice blog. Instead of making a chocolate sauce from scratch, I used store-bought.

Makes: 2 servings
Prep time: 15 minutes
Printable Recipe

Ingredients:

• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon corn starch
• Chocolate syrup
• 1 cup strawberries, sliced
• 1 cup bananas, sliced
• 1/2 cup of pecans (or walnuts), crushed
• 1/2 cup diced canned pineapple (optional)

1. Place the cream in a large bowl along with the vanilla extra and corn starch. Whip until smooth. Place in fridge until ready to use. (I did this by hand with a whisk, and it took a while. You might want to use a hand blender).

2. In a tall glass or bowl, layer the whipped cream, chocolate sauce, nuts, strawberries, bananas and pineapple, if using.

Texas Black Bean Pasta Shells

This is a really great combination of tastes. I liked the artichokes, in particular.


This makes a great dish for meatless Monday, too! I used dried black beans that I soaked overnight then cooked. You can use canned beans instead.

Makes: 6-8 servings
Prep time: 5 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 small white onion, chopped fine
• 2 jalapeño peppers, chopped fine
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 ounce) can quartered artichoke hearts, rinsed and drained
• 1 (15 ounce) can baby corn, rinsed and drained, cut into bite-sized pieces
• 1 (15 ounce) can black beans
• 1/4 cup chopped fresh cilantro
• 1 pound medium shells

1. Heat oil in a large saucepan over medium-high heat. Add the onion, jalapeños, and garlic. Cook until soft.

2. Stir in the tomatoes, artichoke hearts, baby corn, beans, and cilantro. Add salt and pepper to taste. Reduce heat to a simmer.

3. Cook pasta per package instructions. Drain well.

4. Serve pasta with sauce on top.

Tempura Chicken Tenders with Smokey Ranch Dip

I was pleasantly surprised at how good these came out. At first I thought... really? Tempura chicken fingers? Ok, that sounds crazy enough to try. Well, I'm glad I did!


The dip is awesome too. It's great just as a dip for chips or veggies.

The original recipe for the tempura chicken came from the Plain Chicken blog. The dip recipe came from the Hardy Boys on the Food Network. The Food Network should bring them back, in my opinion.

For the Tempura Chicken Tenders:

Makes: 4 servings
Prep: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 cups water
• 3 tablespoons white vinegar
• 1 1/2 teaspoons baking soda
• 2 pounds chicken tenders
• Hot sauce, to taste, optional
• Vegetable oil, for frying
• Smokey Ranch dip (see below) or whatever dipping sauce you prefer

1. Mix together the flour, salt, water and hot sauce (if using) in a large bowl.

2. In a small bowl, mix together the vinegar and baking soda. Pour into the large bowl and fold.

3. Add oil to a Dutch oven or deep fryer until it is about 2" - 3" deep. Heat to 350 F.

4. Submerge the chicken tenders in the batter and roll until covered. Shake off excess and slowly lower into the oil. Fry until golden brown, about 5 minutes. Remove to a paper towel-lined plate.

5. Serve with the smokey ranch dip.

For the Smokey Ranch Dip:

Ingredients:

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons smoky paprika
• 2 teaspoons honey

1. Combine all ingredients. Refrigerate until needed.

Baked Beans

This is the easiest way to make a batch of really good baked beans. The flavor is fantastic.


If you have some leftover smoked pulled pork on hand, toss a half cup or so in before baking this.

The original recipe came from Paula Deen.

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 45 minutes - 1 hour
Printable Recipe

Ingredients:

• 1 28oz can Bush's baked beans (original flavor)
• 3 tablespoons yellow mustard
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 4 tablespoons ketchup
• 1 tablespoon lemon juice
• 5 bacon strips, cut into 1/2" pieces

1. Preheat oven to 350 F.

2. Spray an 8" x 8" baking dish with non-stick spray.

3. Combine all ingredients in a large bowl. Spread into baking dish. Cover.

4. Bake 45-60 minutes or until bubbly hot.

Coxhall Gardens, Carmel, Indiana

I've driven by Coxhall Gardens a few times, never really paying that much attention to it other than to wonder why there were two large towers on the grounds. The other day I decided to pick up Anita at work and take her to the gardens for a lunchtime picnic.


The Coxhall Gardens are 125 acres that were donated to Hamilton County back in 1999 by Jesse and Beulah Cox. The city is still developing the gardens, but there is plenty of things to do and see there now. The place is very well maintained.


The centerpiece of the gardens is this layered seating area which is ideal for weddings, concerts, etc. At the top is a statue of the Cox's.





There are nice walking paths around two large lakes.


There are also two large bell towers. We were there at noon enjoying our lunch when the bells started sounding. It was quite nice actually.


There's a big play area for kids, but we didn't go to that section. There are a few walking paths. It was a nice day out, and there were several teens getting their high school photos taken on the grounds.


Coxhall Gardens has several programs that you can enjoy, like bird watching or frog hunting (ok, you don't actually hunt them) in the evenings. We'll return soon for another mid-day picnic and a walk.

Stop by Coxhall Gardens. It's a nice peaceful setting located off 116th and Towne in Carmel, Indiana.

Chorizo Fried Potatoes

I love Mexican chorizo. I often mix it half-and-half with ground beef for a more kicked-up meat.


These fried potatoes with chorizo are so good you almost don't need anything else with them. I had them for breakfast, but you can also use them in tacos or tortillas. Just add a little cheese!

The original recipe comes from Chef Valladolid.

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 pound Mexican chorizo
• 1 small white onion, diced
• 1 pound red potatoes, cut into 1/4" dice

1. Bring a large pot of salted water to a boil. Add the potatoes and boil until starting to get tender. Remove and drain.

2. Crumble the chorizo into a large skillet over medium-high heat. Cook until browned.

3. Remove all but 1 tablespoon of the chorizo drippings. Add in the onion and potatoes and cook until the onions are tender and the potatoes are starting to brown (I like mine with crispy edges).

4. Add the chorizo back to the skillet. Season with salt and pepper to taste. Serve.

Homemade Thousand Island Dressing

I made a really good version of Thousand Island dressing a while ago. This version is simpler, and just as good.


I slopped some of this dressing on some rye to go with my homemade pastrami. It was outstandingly good!

Makes: 2 1/2 cups
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 large egg
• 1 cup mayonnaise
• 1 cup ketchup
• 1/4 cup sweet pickle relish
• 2 teaspoons Worcestershire sauce
• 1 tablespoon sugar
• Milk (see note)

1. Place the egg in a pan and cover with water. Bring to a boil and boil for 10 minutes. Rinse under cold water, remove shell, and chop fine. (I left mine a bit chunky)

2. Combine remaining ingredients in a small bowl. Gently fold in the egg.

3. Add milk, 1 tablespoon at a time, until you get the desired consistency. I added only 1 tablespoon, but for really thin dressing you might add as many as 4 tablespoons.