Posts tagged recipe
I currently live in a condo where we are not allowed to have a grill of any kind on our patio or outside the building. Living in Florida where it is summer year round it is tough to not be able to grill something up. In the year I have lived here we had a cookout at the beach once and another day we went to a local park that had grills to make up some delicious steak, sweet corn and asparagus. So not enough grilling in this girls life. I received this great indoor grill from my cousin and couldn’t wait to try cooking on it. For those of you up north it would also be great to use in the winter
1 1/2 lb ground beef
1/2 onion diced
2 tablespoons ketchup or more according to taste
salt and pepper to taste
10 flour tortillas
4 oz. shredded cheddar cheese
Preheat grill on medium setting. Brown ground beef with onion in a skillet and drain. Add ketchup and salt and pepper to the beef and simmer for about 5 minutes. Add about 2 tablespoons of the beef in the center of each tortilla. Sprinkle shredded cheese on top of meat. Roll up tortilla like a burrito and place wraps on indoor grill. It is best if you put the folded side down first. The grilling will help seal it closed. Turn once you have grill marks, about 3 minutes and grill for another 3 minutes.
Makes about 4-5 servings.
Download the PDF Recipe: Cheeseburger Wrap.
When vacationing on Hilton Head Island I found a great place called The Frosty Frog. They are known for their tasty and strong daiquiris made with grain alcohol.
They make the best crab cakes I’ve ever had! If you order the crab cake sandwich you get a side of Deviled Egg Potato Salad. After years of searching I came up with something similar and yummy even though its not the same.
Let me know what you think when you try it!
Deviled Egg Potato Salad
- 3/4 c mayonnaise
– 3 tbsp cider vinegar
– 1 tbsp Dijon mustard
– 1 1/2 tsp sugar
– 3/4 tsp salt
– 1/2 tsp black pepper
– 3 pounds cooked small boiling potatoes
– 2 hard-boiled large eggs, chopped
– 3/4 c finely chopped sweet onion
– 3/4 c finely chopped celery
– Paprika (optional)
Hard boil the eggs. Allow to cool in cold water before peeling skins off.
Boil the potatoes with skins on. When cool peel and chop into bite sized pieces.
For the dressing:
Whisk together mayo, cider vinegar, sugar, salt, mustard, and pepper into a small bowl. Pour the dressing over the prepared potatoes.
Add the onion, celery and eggs. Stir and sprinkle with paprika if desired. Cover and chill in fridge at least 2 hours or overnight for best taste.
Forget frozen pizza rolls! Make your own!
1 3/4 cups flour
3/4 tsp salt
2/3 cup warm water
1/2 tbsp sugar
1 1/4 tsp active dry yeast
1 1/2 tbsp olive oil
1/2 cup pizza sauce (recipe follows)
1/3 cup finely shredded mozzarella cheese
pepperoni cut into pieces
In a large bowl, whisk flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit about 5 minutes.
Then, add olive oil and mix ingredients together until a dough forms. You may need to add up to 1/2 cup more water.
Pour dough onto counter and knead about 8-10 minutes.
Place dough in a lightly greased bowl, cover and let rise in warm dark place until doubled, about 1 1/2 hours.
Preheat oven to 400 degrees F.
Place risen dough on countertop and, using a rolling pin, roll into a thin square.
Using a pizza cutter cut into squares.
Put about 1/2 tsp pizza sauce on half the squares, and top with the same amount of cheese. Take the plain squares and place them on top of the squares with sauce, cheese and pepperoni and pinch the seams closed. Press fork tines around the edges of the squares to close the seams completely.
Place each pocket on a greased baking sheet and bake for about 10-15 minutes or until lightly brown on the edges. Serve immediately.
1 (15 ounce) can Red Pack tomato sauce
1 (6 ounce) can Red Pack tomato paste
2 tsp oregano
2 cloves garlic minced
1 tsp paprika
1/8 tsp salt
1/2 tsp sugar
1 tsp basil
In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in the rest of the ingredients.
Today for the game I made a simple salsa. It doesn’t include any peppers.
I had my daughter and husband taste this while I was creating it since I don’t like salsa and it was a big hit with both of them!
1 can RedPack Diced Tomatoes with Roasted Garlic and Onion
1/2 tsp vinegar
1/2 tsp parsley
Pinch of salt
1 tsp garlic powder
Stir all ingredients together and enjoy with your favorite chips!
This Spaghetti Sauce is something everyone loves. It is on the thick and sweet side.
I use it for Spaghetti, Stuffed Shells, and dipping just about anything into!
Use it for meatball hoagies, dipping bread sticks into or how about just meatballs and sauce!
I make more than one batch of this recipe and freeze the rest.
So much better than jar sauce and is extremely easy to make.
Sweet Victory Spaghetti Sauce
Serves: 4 for a Spaghetti Dish