These garden hose wreaths were a feature on Apron Strings http://youtu.be/Ec5BKYV0bEw and created by guest Pam Dankenbring.
1 ½ lbs. ground pork
½ lb. fresh Mexican chorizo sausage, casings removed
¼ c. grated pepper jack cheese
Kosher salt and ground black pepper, to taste
8-16 slices bacon, cooked crisp
16 dinner rolls or pretzel rolls, sliced in half
3 sliced Roma tomatoes
Preheat flat grill pan to medium-high heat or use an indoor griddle. In a medium-sized bowl, mix the ground pork, chorizo, cheese, shallot, garlic and salt and pepper. Form the mixture into small equal-sized slider patties. Cook the burgers for 4 minutes on each side. Serve on a split rolls and top with bacon, lettuce, tomato and flavored mayonnaise.
Note: You can purchase flavored mayonnaise but if you want to make your own simply combine ¼ c. mayonnaise, 1 Tbsp. smoked paprika and 1 tsp. hot sauce and mix well. Do this the day before so the flavors can meld.
2 lbs. 95% lean ground beef
1 1/3 c. catsup, divided
3 Tbsp. seasoned dry breadcrumbs
1 egg, slightly beaten
2 Tbsp. dried onion flakes
¾ tsp. garlic salt
½ tsp ground black pepper
1 c. packed light brown sugar
1 (6 oz.) can tomato paste
¼ c. soy sauce
¼ c. apple cider vinegar
1 ½ tsp. hot pepper sauce
Preheat oven to 350°F. In a medium-sized bowl, combine ground beef, 1/3 c. catsup, bread crumbs, egg, onion flakes, garlic salt and black pepper. Mix thoroughly, but lightly. Shape into 1-inch meatballs. Place meatballs in 2 (15×10 inch) jelly roll pans. Bake 18 minutes or until browned.
Transfer hot meatballs to a slow cooker. Mix remaining 1 c. catsup, sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in a bowl. Pour over meatballs. Cover and cook on low for four hours. You can serve with cocktail picks.
This how-to video demonstrates how you can make a beautiful spring wreath for your front porch or patio out of a garden hose!
This recipe is designed as a “dinner for 2”and can be on the table in less than 30 minutes.
12 frozen cheese ravioli
1/3 lb. lean ground beef
1 c. canned diced tomatoes with basil, oregano and garlic, undrained
1 c. fresh baby spinach
¼ c. sliced ripe olives, drained
¼ c. crumbled feta cheese
Cook ravioli according to the package directions.
Meanwhile, in a skillet, brown ground beef until no longer pink; drain if necessary.
Add tomatoes to skillet, stir and bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
Drain ravioli. Add ravioli, spinach and olives to the beef mixture; heat through.
Plate and sprinkle with feta cheese.
Creating a great looking table centerpiece this spring doesn’t have to cost a fortune! My 6-year-old loves getting involved so I gave her the task of cutting the fresh flowers from our yard. I had her cut the stems long so I could trim as needed to arrange. Our vase is a simple dollar store pitcher! Didn’t she do a great job selecting flowers?
We dine outside quite a bit during grilling season and I was trying to think of a cute way to tote the plasticware. I had Mason jars and a small container of chalkboard paint so this was the solution…
Fire up the grill! Warm weather is finally here! Kids are playing in the yard, birds are singing, and iced tea with lemon sits in cold glasses on the patio table. What do you put on the grill? PORK CHOPS of course!
Marinated Pork Chops
3/4 c. canola oil
1/3 c. soy sauce (reduced-sodium if you have it)
1/4 c. white vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. freshly-squeezed lemon juice
1 Tbsp. prepared mustard (Dijon is good)
1 tsp. salt
1 tsp. ground black pepper
1 tsp. dried parsley flakes
1 garlic clove, minced
6 bone-in pork loin chops (1″ thick)
1. Combine the first 10 ingredients in a resealable plastic bag and shake until mixed.
2. Add pork chops to the bag and turn to coat. Refrigerate overnight.
3. The next night, remove the chops from the bag and discard the bag and all marinade.
4. Grill the chops over medium heat for about 5 minutes on each side. Internal temperature should be 145° F.
5. Remove the chops and let stand about 5 minutes before serving.
Pairs well with coleslaw and grilled fresh pineapple.
Grilled Fresh Pineapple:
Cut a fresh pineapple into “sticks.” Marinate for one hour in a resealable plastic bag with: 1/4 c. packed light brown sugar, 3 Tbsp. honey, and 2 Tbsp. freshly-squeezed lime juice. Grill (coat grill rack with cooking spray before starting the grill) 3-4 minutes on each side or until golden brown.
So it’s the day before Easter and I’m just thinking about what I’m making for lunch tomorrow. It’s a bit last minute so I’m going to keep it simple! This morning I was arranging my spices and came across a container of whole cloves from a drink recipe I wanted to make last month but abandoned. I think I will use those!
This is a very simple 5-ingredient Pineapple-Glazed Ham. I’m using about a 10 pound bone-in ham so we can take advantage of leftovers!
1 cooked, smoked bone-in ham (about 10 pounds for this recipe)
1 ½ Tbsp. whole cloves (small container)
2 cups pineapple juice
1 c. light-brown sugar
¼ c. prepared Dijon mustard
1. Preheat oven to 325° F.
2. With a sharp knife, remove the skin and most of the fat from the ham. Score the ham in a diamond pattern and press a clove into each diamond point. Put the ham in a roasting pan and roast for 1 hour.
3. Meanwhile, make the glaze by bringing the pineapple juice, brown sugar and mustard to a boil. Keep it at medium-high heat to avoid scorching. Gently boil until the liquid is thickened and reduced by half, about 30 minutes. Stir occasionally.
4. Remove ham from oven and brush with the glaze. Return ham to oven for about 15 minutes. Repeat this step again; for a total roasting time of 30 minutes.
5. Remove ham from oven and let rest about 15 minutes. Discard the cloves and carve ham into slices.
*Save the bone with a little meat on it for ham and beans!
It’s a pizza pie!
I’m thinking of something quick to fix this weekend because I think we’ll actually be able to work out in the yard!
This stuffed pizza doesn’t even require a plate! I’ll make two and just take the pan outside… the kids can grab a slice and go!
½ lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
2 loaves (1 lb. each) frozen bread dough, thawed
4 c. shredded mozzarella cheese, divided
18 slices pepperoni (or Canadian bacon)
1 can (4 oz.) sliced mushrooms, drained
1 can (14 oz.) pizza sauce
1. In a skillet, brown ground beef. Add onion and green pepper for the last few minutes until tender. Drain if necessary. Preheat oven to 400°F.
2. Divide one loaf of bread dough in half. Press over the bottom and up the sides of two 9-inch greased pie plates.
3. Sprinkle each pie with 1 ½ cups of mozzarella cheese.
4. Divide beef mixture in half and spoon over cheese, one half of mixture on each pie.
5. Top with pepperoni and mushrooms (or other ingredients of your choice).
6. Divide remaining loaf of bread; form into two 10-inch circles. Cover each pie with dough; crimp edges to seal them.
7. Spread half of the pizza sauce onto each pie top stopping about ½” from the edges. Sprinkle with remaining cheese.
8. Bake at 400°F for 30 minutes. Remove from oven and let rest 10 minutes on wire rack before cutting. Cut each pie into 6 pieces.