Vidalia Onion and Bacon Warpped Steak

This is a recipe of my husbands evil brain. It is NOT healthy, or good for you in any way. Well, the onions might be a bit good for you, but cooked the way they are I very much doubt it. This recipe is not for the faint of heart or high of cholesterol.

It is inspired by Vidalia Onions, recently brought home from recent travels. Can’t get any fresher, now can you? LOL. The Vidalia onion, which can only be produced IN Vidalia, Georgia, are sweeter than other onions.
Vidalia onion growers have protected their brand, and today all onions labelled Vidalia must be grown in one of thirteen different counties in Georgia or in specific portions of seven other counties. Bet you chef’s didn’t know that! Read on for the bacon and onion-filled recipe 🙂

Bacon wrapped steak with Vidalia Onions

3 pieces of fillet Mignon (half pound), as little cartilage as possible, cut about an inch and a half thick
half pound thickly cut bacon
1 Vidalia Onion
your favorite spice rub
teaspoon olive oil

Cut onion into quarter inch pieces, you want to be able to get a piece per fork full or so.
Next take a slice of bacon and cut it half, put olive oil, half slice bacon and onions in large frying pan.
Let cook uncovered on low heat.

While the onions are cooking, put your favorite dry rub on your steak pieces, we used a Cajun spice [Read more…]

Dry Rub Grill Recipe

Here’s a good dry rub recipe, I’ve used it on tons of grilling food and love it. Simple, easy, but not the best picture though, sorry about that, I can’t make ribs look good. LOL

This is a super simple, super easy never fail dry rub recipe that I was given years ago. I add and subtract ingredients though just to change things up now and again. Perfect for summer and even better perfect for Father’s day! I have used this on all kinds of meat though I don’t like it on fish. We used this on spare ribs this past [Read more…]

Cereal Bar Recipe

School is out, summer is here and my kids are pestering me for snacks. Well not really pestering, but you know what I mean. With the kids home from school for the summer I need to be more creative getting snacks ready for them. This simple and easy mix and match recipe has always been a wonderful summer treat. I have used different cereals and different dried fruit so it’s never the same. Play with it, bake them and keep them on hand!

Cereal Squares

Ingredients

3/4 cup butter
3/4 cup brown sugar packed
2 tablespoons honey (could be light syrup)
3 cups cereal (flakes of any kind are the best for this recipe, like Honey Bunches of Oats and or Frosted flakes, Bran Flakes, you get the idea)
1 cup quick cooking oats uncooked
1 cup coconut
3/4 cup flour
1 teaspoon baking soda
1/2 cup raisins
1 cup apricots
*optional 1 cup peanuts



Directions
Preheat oven to 350F

Take the first three ingredients and cook in a small saucepan over medium heat until it boils, be sure to stir. While this [Read more…]

Blueberry Oatmeal Muffins Recipe

I got this recipe from a friend who says it’s the only way her kid will ever eat oatmeal! I love those recipes where you sneak in something healthy and kids don’t know about it. The kids are too busy marveling at the bursting blueberries in the muffin they will never even question about oatmeal. Besides the bursting flavor I love how little sugar it uses – only one third of a cup! My family enjoys this as a breakfast on the go,an afternoon snack or even a sweet dessert throughout the summer. Easy, delicious, quick, what more can you ask for?

Blueberry Oatmeal Muffins

Ingredients
1 1/3 cups flour
3/4 cups oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup oil
3/4 cup fresh blueberries
Directions
Preheat oven to 400 ( my oven runs hot, so 375 works perfectly for these muffins, adjust the time) Grease muffins cups or line your muffin pan with liners.
Toss the oats and flour together. Add in the sugar baking powder and salt. In another bowl combine the wet ingredients , leave out the berries [Read more…]

GODIVA CHOCOLATE Cocktails…..Mother’s Day is this Weekend!

Godiva Chocolate and Spirits- a match made in Heaven! Don’t forget to pick up a bottle of Godiva Spirits while shopping for Mother’s Day Brunch this weekend.
This one is amazing, it’s called Parisian Breakfast-

Parisian Breakfast
Created by Los Angeles Mixologist Kylee Van Dillen

Ingredients:
1 1/2 ounce Godiva Chocolate Raspberry Vodka
3/4 ounce Lillet Blanc
3/4 fresh lemon juice
1/2 ounce egg whites
1/2 [Read more…]

Hot Roast Beef Melt

With Mother’s Day this weekend I wanted to come up with something really great for you ladies. It wasn’t easy though. It was a toss up on something sweet or a special dinner which got me thinking – I always end up cooking one way or another on that day, so what’s a Mom to do on her own special day? Cook something that requires very little work , that’s what! I came up with a two version meal, you can either serve hot with sides as a full rounded meal or cut the trimmings and make it a fun lunch which is what I did. Wanted fun, melt in your mouth taste that didn’t require much of my time. Here is what I came up with-

A Hot Roast Beef Melt, which was made from a pot roast dinner.

It’s a party in your mouth kind of sandwich !
Slow Cooker Beef Pot Roast

Ingredients
1 cup of sliced mushrooms
1 cup of chopped bell peppers , either green or red even both if your feeling up to it!
6 tablespoons ketchup
1/4 cup water
1 -2 tablespoon Worcestershire sauce
1/2 teaspoons black pepper
1/4 teaspoon salt
2 pounds boneless shoulder pot roast
Directions-
Coat a slow cooker (about 4 quart size) with cooking spray. Place your mushroom and bell peppers in a coated slow cooker. Combine the ketchup, water, Worcestershire , pepper and salt in a small bowl and mix to combine. Using a medium sized skillet heat about a tablespoon oil and you’ll want to brown each side of the pot roast. Once it’s [Read more…]

Easy Beef Enchilada Recipe

With Cinco de Mayo this weekend you’ll want to make this easy Beef Enchilada dish. This recipe may look like it takes up a bunch of time, but it really doesn’t. Once you make your sauce and cook the beef it goes fast. My kids think the sauce is just a little spicy but after they dump more cheese on it they have no complaints. You can easily substitute canned sauce or your own favorite sauce if you’d like. You can cook this with shredded pork, chicken even turkey if you’d like as well.
Beef Enchiladas
Ingredients
1lb ground beef
1/2 cups chopped onion
1/4 teaspoon pepper
Enchilada Sauce- recipe below
8-12 corn tortillas (6-7 inch)
A cup of sliced Black olives for topping
2-3 cups shredded cheddar cheese
Sour cream for serving – optional

Directions
*Cook your sauce first
Spray 9×13 baking dish with cooking spray
Preheat the oven to 350F. In a large skillet cook onion and brown beef over medium heat until beef is no longer pink. Pour off grease and season with pepper. Stir in about 1/2 of the enchilada Sauce and turn off heat. Pour A little sauce in your prepared pan just so it coats the bottom of the pan. Dip tortillas one at a time into the sauce to coat both sides. Lay it in the bottom of pan and [Read more…]

Tender Mustard Greens Recipe

This is my favorite way to cook pretty much any leafy green, whether they are quick or long cooking greens. I use kale, mustard greens or collard greens mostly , all of which work really well with this dish. This recipe does require some time, an hour and twenty minutes all together but it’s worth the wonderful taste. My family really enjoys this and with a non stop growing supply of greens in my garden we have it often. If you use collard greens, use young ones so they won’t require more cooking time. Kale and mustard greens are more tender to begin with so they don’t require as much cooking time as a full collard leaf.
Tender Mustard Greens
Ingredients

1/2 cup chopped up leftover ham or cooked bacon
1 cup chopped onion
3-4 garlic gloves chopped
3-4 cups chicken broth
2 1/2 lbs Mustard Greens with tough stems removed and shredded. You can use either kale or collards in place, only young collards though. if not your cooking time with lengthen until they are tender.
1 teaspoon salt
1 teaspoon pepper
**How to cut up greens– Take the freshly washed green leaf and lay it down. Layer about four others other top. Chop off the end stems then starting at the side of all the leaves take hold and start rolling up. You’ll create a leaf log and are ready to cut them into shreds, much like a paper shredder cuts up paper. Repeat with about 4-5 leaves at a time until you [Read more…]