BBQ Sandwiches

BBQ Sandwiches

Here is one of those recipes I so loved from my childhood

My mother used the Original Kraft BBQ sauce, Worcestershire, celery, onions and whole cloves

I prefer KC Masterpiece, hubby likes Sweet Baby Rays
Use your favorite bbq sauce, they all work well with this recipe
This has a homemade and store bought BBQ sauce in it because I really like my grandmothers BBQ, so I combined both to make my own version.
Use your choice of meat... beef, chicken, pork or turkey

Ingredients: 

1 pound Ground Beef
1 Tablespoon Worcestershire sauce

1/4 teaspoon Liquid Smoke

1/2 cup minced Celery

1/2 cup minced Vidalia onion

1/4 cup Green Bell Pepper, optional

1 minced Garlic Clove, optional

1 cup Heinz (no salt added) Ketchup

1 Tablespoon Domino Light Brown Sugar

1/2 Tablespoon Guldens Spicy Brown Mustard

1 Tablespoon Regina White Wine Vinegar

1⁄4 teaspoon Ground Cloves
1/2 cup KC Masterpiece Brown Sugar BBQ Sauce

Directions:

Place ground meat in a large skillet over medium-high heat, season with Worcestershire

Cook until evenly browned, stirring to break up clumps and no pink remains (about 5 minutes)

Drain meat very well

Place meat into a food processor, finely chop

Add vegetables to skillet, cook until tender and onions are transparent

Add meat back to skillet

 

Stir in sauce

Simmer for 30-40 minutes

Be sure to stir frequently to prevent the sauce from burning and sticking to the bottom on the skillet

Serve on potato hamburger buns or rolls of your choice

I like to serve with a pickle wedge and a side of coleslaw

A lot of people like to add coleslaw to their BBQ sandwiches

I'm posting that recipe (below) as well

As promised...

Here is my family's favorite

Creamy Buttermilk Coleslaw

I prefer to eat this on the same day its made

Ingredients:

4 cups Green Cabbage, finely chopped (1 lb)

4 cups Red Cabbage, finely chopped (1 lb)

1/4 cup minced Baby Carrots, minced

1/4 cup Vidalia Sweet Onion, minced (juice squeezed out)

Sauce:

1/4 cup granulated Sugar

1/8 cup Buttermilk

1/8 cup half and half

1/2 cup mayonnaise

1 1/2 Tablespoons White Wine Vinegar

2 1/2 Tablespoons Fresh Lemon juice

Kosher salt and pepper, to taste

Directions:

In a large bowl, mix cabbage, carrots and onions; set aside

Whisk together sauce ingredients

Pour sauce over cabbage mixture

Refrigerator for one hour

Enjoy all the yummy Fourth of July Foods and Drinks
Wishing Everyone A Safe
*&*
Fun Filled Holiday
"Happy Boating"

 

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

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Aim ♥

Have The Best Day Ever!

BBQ

BBQ 

Another BBQ recipe just in time for the 4th of July
This is one of those old-time recipes that only has a few ingredients
Its very little work to make but tastes so great!
The original recipe came from my Grandmother-in-law

I only slightly altered it

I grew up eating ground beef BBQ with whole cloves in it

Being a child I hated picking out the cloves mother overlooked

I do love the flavor it adds to BBQ, so I add ground cloves to mine
Note:
This is a Sloppy Joe type bbq using ground meat
but this recipe works well with just about any meat
Ground, shredded or left whole and sauce poured over
Chefs Tip:
I have made this many times using ground Turkey, no one ever noticed.

Ingredients:
3 pounds Lean Ground meat 

1 cup minced Vidalia onion

1 cup minced Celery

3 cups Ketchup

1/2 teaspoon ground Cloves

1/2 cup Light Brown Sugar

2 Tablespoons prepared Yellow Mustard

1/4 cup Regina White Wine Vinegar

Directions:

In a skillet over medium-high heat,
Cook until no pink remains about 10-12 minutes

Drain meat

Add remaining ingredients

Simmer on medium-low for 30-40 minutes

 

 

Here is my family's favorite

Creamy Buttermilk Coleslaw

 

I prefer to eat this on the same day its made

Ingredients:

4 cups Green Cabbage, finely chopped (1 lb)

4 cups Red Cabbage, finely chopped (1 lb)

1/4 cup minced Baby Carrots, minced

1/4 cup Vidalia Sweet Onion, minced (juice squeezed out)

Sauce:

1/4 cup granulated Sugar

1/8 cup Buttermilk

1/8 cup half and half

1/2 cup mayonnaise

1 1/2 Tablespoons White Wine Vinegar

2 1/2 Tablespoons Fresh Lemon juice

Kosher salt and pepper, to taste

 

Directions:

In a large bowl, mix cabbage, carrots and onions; set aside

Whisk together sauce ingredients

Pour sauce over cabbage mixture

Refrigerator for one hour

Enjoy the yummy 4th of July Foods
*&* Have A Safe & Fun Filled Holiday 

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

        Have The Best Day Ever!

Shrimp Salad

My Very Favorite Family Recipe... Dad's Shrimp Salad

I love seafood and this is one of my favorite family recipes
It is so much better than any Seafood Restaurant

The original recipe came from my Father-in-Law

He lovingly taught me step by step how to make his delicious Shrimp Salad
Dad would always ask my opinion when he tried something new
The original was delicious but when Dad grated it on a box grater... Wow!! Total keeper
Major F-l-a-v-o-r
Dad jokingly said the great flavor came from his fingernails and knuckles that the box grater shaved off
I bought him a mini food processor for Christmas just for making his shrimp salad LoL

As with most recipes I ended up altering it

I've been steaming shrimp for years!
I'll also be adding my recipe and instructions on how to cook the shrimp

My additions
Green Bell Pepper, Fresh Lemon Juice, Old Bay Seasoning
Substitutions
White Wine Vinegar for Distilled Vinegar

Sauce Ingredients:

7 1/2 ounces Mayonnaise

1 1/2 Tablespoons Prepared Yellow Mustard

1 Tablespoon Freshly Squeezed Lemon Juice

1 Tablespoon White Wine Vinegar

2 teaspoons Old Bay Seasoning

1 Tablespoon Baby Dill Pickles, minced or grated

1/2 cup Celery, minced or grated 

1/2 cup Sweet Vidalia Onion, minced or grated

2 Tablespoons Baby Carrots, minced or grated 

2 Tablespoons Green Bell Pepper, minced or grated

2 Tablespoons Red Bell Pepper, minced or grated

 

When I make shrimp macaroni salad I also add

my homemade salad sauce that I use for my Potato and Macaroni salads

Gorgeous, Right! *&* Oooh sooo Yummy!

Steamers

 

choose your favorite Shrimp

1 Beer of your choice

1/2 cup White Wine Vinegar

1/2 cup Water

6 Tablespoons Old Bay Seasoning

1 pound Shrimp

Simple enough, and tastes so great!

 

Bring all ingredients *except shrimp* to a rolling boil

Add shrimp, cover

Boil on high for 5-6 minutes.

Serve hot or cold with Seafood Dipping Sauce, recipe below

I also have a really awesome Seafood Dipping Sauce aka Cocktail Sauce

1 cup Ketchup

2 Tablespoons Prepared Horseradish

1 Tablespoon Lemon Juice

1 Tablespoon White Wine Vinegar

1 teaspoon Worcestershire Sauce

Pinch of Old Bay Seasoning or Cayenne pepper, optional

 

Directions:

Mix all ingredients together

Serve chilled or at room temperature.

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

123 BBQ Chicken

Simply Delicious Baked BBQ Chicken

This is such a simple, yet delicious baked bbq chicken

 Ingredients:

4 pounds Skinless, Boneless Chicken Thighs

1 cup Kraft Zesty Italian dressing

1 1/2 cups Sweet Baby Rays Honey BBQ Sauce

Yes, that's it!

Directions:

Rinse chicken

I place the chicken in to a 21x12x3 aluminum foil oven pan

Pour Italian dressing over chicken

 Bake at 350 degrees F. for 30 minutes

Remove chicken from oven, drain most of the liquids

Leave just a little to prevent bbq sauce from charing

Put bbq sauce on chicken

Place chicken back in the oven for an additional 25-30 minutes

That's it!

The chicken is sooo tender, it literally falls apart

Easily turn the leftovers into BBQ sandwiches 

In a saucepan slowly heat leftover chicken and bbq sauce

Once hot, break up the meat

 Serve on your choice of rolls

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

Pasta Salad

 Mediterranean Pasta Salad

This makes a lot of salad, great for parties.
I made this for my husband and his firefighter co-workers to take out on the boat on their crabbing trip.
I also made them Italian Cold-Cuts.

Ingredients:

2 pounds Tri-Color Fusilli or Rotini (Spiral Pasta)        

1 (14.5) can Del Monte California Original Recipe Stewed Tomatoes pureed

32 ounces Kraft Zesty Italian dressing                           

1 Bulb Roasted Garlic, mashed                                      

2 teaspoons Dried Sweet Basil Leaves                          

1 teaspoon Dried Oregano Leaves                                 

2 cups Broccoli Florets, cut into bite size                      

2 cups Cherry or Grape Tomatoes, quartered                

2 1/2 cups English Cucumber, cut into half-moons       

1 cup Green Bell Pepper, cut into 1/2 inch strips           

1 1/2 cups Sliced Black Olives                                       

1 cup Orange Bell Pepper, cut into 1/2 inch strips         

1 cup Red Bell Pepper, cut into 1/2 inch strips              

1 1/2 cups Spanish Onion, cut into 1/2 inch strips         

2 cups Baby Spinach Chiffonade                                  

2 cups Yellow Squash, peeled and cut into half-moons

2-3 cups freshly grated Parmesan cheese                      

 

Directions:

Cook pasta according to package directions.
Drain and set aside.

Purée Stewed tomatoes, pour over hot pasta.
Stir to evenly distribute.
Pasta will absorb the purée very quickly.
 

Mash roasted garlic bulb, mix with Italian dressing.

Add basil and oregano, then pour over pasta.

Add all the vegetables and cheese to the pasta,
Toss to evenly coat.
 

Cover and refrigerate overnight.

 

This recipe fills a 21" L x 12" W x 3" D aluminum foil pan.

 All was well received

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!