Pantry Raid!! - Cook what you got!

Look out everyone, its a Pantry Raid!!  In this economy, it's important to make our dollars stretch and save where we can.  Many of us have food in the freezer and be it a half bag of french fries, a random link of sausage or the random pepper hanging around.  Each one of those alone are not enough to feed the family, but together you can make a terrific meal and stretch your grocery budget to the max!  This week we have sworn off the grocery store and instead have tackled our own pantries and fridges to see what we could concoct for you, and shocker it all came out great!  Check out your own pantries, use your imagination and see what you can create! Good Luck!



Adouille Hash
By: Andrea Madigan-Wilken

The mere idea of me "whipping up" dinner from ingredients found in MY cupboard is laughable. That isn't to say I don't appreciate the skill and creativity that this challenge presents, but rather, it has exposed my inability to maintain a stocked pantry. During my "hunt" for ingredients/ideas I was stunned at the paltry amount of food I keep on hand. Just call me Mother Hubbard! My usual routine is to shop for that nights dinner ingredients, that day, resulting in a near empty refrigerator and essentially deserted cupboards. So due to this " culinary awakening " I am making a change in the way I shop for groceries. Although I will miss all my Ralphs employees, (who I see more often then my own family), I will only go to the store once a week, not once a day! Enjoy!

Ingredients:

1 Bag Frozen French Fries Chopped

1 Green Bell Pepper Diced

1 Small Onion Diced

2 Ribs Celery Finely Chopped

1/2 Cup Frozen or Fresh Okra Chopped

1 1/2 Tbs. Cajun Seasoning

3/4 Lb. Andouille Sausage Cut Into Bite Sized Pieces

Tabasco Sauce To Taste

4 Eggs

1 Tbs. Vegetable Oil

Directions:

• Heat oil in large skillet over medium heat.
• Saute onion, peppers, celery, and Okra until tender and onions are golden.
• Add Sausage saute for 8-10 min. or until andouille is crisped slightly and heated through.
• Carefully add french fries and toss to incorporate.
• Sprinkle Cajun seasoning evenly over hash and stir.
• Continue to cook for 8-10 minutes more to cook french fries until golden.
• In a different pan, fry up the eggs.
• Serve by plating up hash and topping with a fried egg and doused with Tabasco Sauce to taste. Delicious!!

Spicy Beef and Sausage Stew
By: Vanessa Madigan

It seems as though I always have random cuts of meat in my freezer.  We buy a package of 3 steaks, but, only eat two or buy the jumbo pack of spicy sausage and get burned out half way through.  This week I dug through my fridge and found just those things.  You can make this recipe with all different cuts of beef, omit the sausage, add bacon throw in some straggling carrots from your fridge, the ingredients are up to you!  Its all about using what you've got!

Ingredients:
1 1/2 lbs beef roast or similar, cubed (about 1in x 1 in)
1 link andouille sausage (diced)
1 medium yellow onion
1 habenero
2 jalapeno peppers
1 tbsp Tabasco Sauce
1-6oz can of tomato paste
1 packet of Lipton's beefy onion soup mix
1 tbsp salt
1 tbsp pepper
Water


Directions:

• Place all ingredients in slow cooker add water to cover with about an inch extra to cover.
• Cook on high for about 3 hours or until the beef is very tender
• Serve with rice and enjoy!

Fried Baked Potatoes
By: Vanessa Madigan

This yummy twist on your average potato is easy and delicious.  The exterior is crispy and the interior is tender and delicious.  Give it a try with those pantry potatoes that are about to grow eyes and lead a spud revolt. Your family will thank you!

Ingredients:
4 small baking potatoes
oil for frying
salt (for seasoning)
chili powder (for seasoning)
paprika (for seasoning)

Directions:

• Preheat oven to 400 degrees.
• Rinse potatoes and prick repeatedly with a fork
• Place potatoes in oven and let bake for about an hour or until cooked
• Remove potatoes from oven and let cool for several minutes
• While the potatoes are cooling heat your oil in a large skillet or deep fryer to about 375 degrees
• Using a kitchen mallet or rolling pin smash each potato once or twice.
• Carefully drop the potatoes, one by one into the oil and fry until golden.
• Remove from oil and set on a plate to cool, season them with salt, chili powder and paprika and serve!

Chocolate Hazelnut Mayonnaise Cake
By: Vanessa Madigan

So, I don't know about you, but, I always have a random box of cake mix hanging out in my pantry. I make a lot of cupcakes with my perfectly awesome niece Riley and my fiance is quite the fan of dessert.  The problem is I don't always have the eggs and oil and the olive oil that lives in my pantry tastes nasty in cake mix. When I decided to make a cake for dessert I dug through the fridge to find a suitable egg substitute and guess what I found it...Mayonnaise! Mayo is oil and egg so all you need to do is substitute it for the oil and eggs in the mix.  The result is a tender, moist chocolate cake that will please all of the dessert fans in your house.

Ingredients:
1 box of your favorite chocolate cake mix
Mayonnaise
1 cup Nutella or Chocolate Hazelnut spread
1 tablespoon butter
1 tablespoon milk
1/2 cup chopped hazelnuts

Directions:

• Follow instructions on the back of your cake mix box, substituting an equal amount of mayonnaise for the oil, omit the eggs completely. 
• Bake the cake and let cool completely
• Using a toothpick poke holes all over the cake, lots and lots of holes! Your yummy "frosting" is going to soak through these holes.
• Place the Nutella in a sauce pan with the milk and butter.  Allow them to heat slowly over low heat, stirring to ensure the chocolate does not burn. If the Nutella starts to get too thick add a little more milk to thin out.  You will want is to resemble a glaze so that it will cover the cake and seep into the holes you poked.
• When Nutella spread is complete drizzle over your cake
• Top with chopped hazelnuts.  We like to put ours in the fridge before serving, but, its up to you!

Go Girl Burn That Brawl - 60's Throwback Recipes

The 1960's, were a turbulent time filled with change. The major social and political changes that were effecting most of America went deep, the changes spread though the family and even into the kitchen. This week we will tackle a couple of recipes fron that era and bring them into today!  Here we go...

Cornburger Casserole
Adapted by: Vanessa Madigan
Recipe Adapted from: Better Homes and Gardens Casserole Cookbook, 1968.

So there is a very special place I like go to find culinary inspiration. This place is not a network cooking channel, its not a cooking class or a magazine, it the Goodwill and other similar thrift stores! I love to go to these shops and find old cookbooks from the 1940's, 1950's, 1960's and 1970's.  It is so cool to see how cooking has evolved through the years and the influence our ever changing society has had on the home cook.  This week I pulled out all of my old thrift store cookbooks to find the perfect recipe for our 1960's inspired blog.  I found similar recipes to this in several cookbooks from that era two of which were circled and one of those had a scrawled "family loved it", which I found to be an enthusiatic endorsement. I thought the "Cornburger" title was really gross, but decided to keep it because it was a 60's original.  I must admit I did tweak the recipe a bit to suit my house hold and to make it a bit more appealing to todays family.  I will say that the end result was nothing short of awesome! The sweet corn mixed with the spicy serrano chilies with leave you craving more.



Ingredients:
1 1/2 Lbs. Ground Beef
2 slighlty beaten eggs
1 7 3/4 can of El Pato tomato sauce
2 15 oz. cans of corn, drained.
2 red bell peppers, chopped
2 serrano chilies, diced
1 small yellow onion, chopped
3/4 tsp. salt
1/2 tsp pepper

For top:
chopped fresh tomato
shredded sharp cheddar cheese


Directions:

• Preheat oven to 375 degrees
• In a medium size mixing bowl, mix all ingredients. (excluding cheese and fresh tomato)
• Place mixture in a medium size baking dish and place in oven.
• Bake at 375 for 1 hour, drain midway through baking if necessesary.
• Let rest 10 to 15 minutes, cut into individual portions, sprinkle with cheese and freshly chopped tomato and serve immediately.

Great with a crisp fresh salad.





Onion Soup Mix Sloppy Joes
by: Andrea Madigan-Wilken

The 60's for me conjure up images of sit ins and protests demanding equal rights and an end to racial segregation. A time where nearly every American was exercising their voice and boldly debating their beliefs. Although not as recognized as the fight for racial equality another revolution was being waged in countless homes across America. Woman were casting their aprons aside, hungering for more self sufficient roles outside of the home and demanding respect in the workplace. This transition gave way to more manageable recipes and less of the lengthy, extensive home cooked dinners from before. Using more packaged foods and creative shortcuts, these women were able to achieve delicious meals in a fraction of the time. A perfect example of this female ingenuity is Lipton Sloppy Joes. Satisfying and full of flavor, this recipe tastes like it simmered all day, yet the time spent is minimal. So, take a page from history, we all can benefit from a little less time spent in the kitchen and a little more time to further explore our goals and aspirations! Enjoy!



Ingredients:
2 lbs. ground beef
1 envelope Lipton Soup Mix ( or your favorite)
1/4-1/2 cup pickle relish
1 15 oz. can tomato sauce


Directions:

• Sauté ground beef until browned in large skillet
• Drain off excess fat/drippings and return to skillet.
• Add relish, soup mix and tomato sauce
• Cook over medium heat, stirring often for 15-20 min.
• Serve over toasted hamburger buns and enjoy!

Potato salad or tater tots are great sides to go along with these Sloppy Joes!

 

The Croissant Conspiracy - French Food!

French Country Stew
Developed, Tested and Finalized by Vanessa Madigan

I love French Food.  I love the bold flavors of the sauces, the crunch of the vegetables, the creamy sweet textures in the desserts and of course the crisp light texture of the pastries.  One of my go to dinner party and fall favorites is Beouf Bourguignon.  It is easy and delicious.  When we decided to do French this week I knew I wanted to incorporate that recipe.  I have made it so many times and it is always a hit.  The stew in this recipe is a variation of that time tested classic, there is a bit of a kick from the red pepper (I know, I know, everything I make has a kick) and there is the rich broth made with Burgundy wine. This recipe is comfort food  at its best.

Ingredients:
3 Lb. Beef Roast, cut into 1 inch cubes
3 Large Carrots
2 Lager Onions, roughly chopped
3 Cloves of Garlic, crushed
1 Pound New Potatoes
2 Cups Bold Red Wine, I used a Burgundy
2 Cups Beef Stock
8 oz. Sliced Mushrooms
1/2 Cup of Flour
4 Tablespoons Olive Oil
6 oz. Tomato Paste
1 Tablespoon Crushed Red Pepper
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package frozen Puff Pastry
1 egg
1 Tablespoon water

Directions:

• Cut Beef into 1 inch cubes, season with salt and pepper and toss in the flour, so that they are lightly coated on all sides.
• Add the Olive Oil to a Medium sized Dutch Oven over a medium high flame. Allow oil to become hot, when oil is hot add your beef in a single layer.  You may need to do this in batches to ensure even cooking. Brown your cubed meat on all sides and remove from pot. Set aside.
• If necessary add an additional 2 tablespoons olive oil to the pan and turn heat down to medium. Add Onion and saute until tender and translucent. Next, add the Carrot and saute until they begin to get a tad soft, then add your garlic and cook for about a minute. Finally add your mushrooms and allow to cook for about a minute or two before reintroducing your meat.
• Return beef to your pot and toss ingredients together, add the crushed pepper and tomato paste and toss well.
• Next, add the Beef Stock and Red Wine allow your stew to simmer covered on your stove top for about 1 1/2 hours, stirring occasionally.
• When meat is tender you can add your potatoes. Allow to cook for an additional 1/2 hour or until potatoes are tender and can be easily pricked with a fork.
• Heat oven to 400 degrees.
• In a small bowl mix your egg and 1 Tablespoon of water. Set aside.
• Take your thawed Puff Pastry Dough and roll out, cut into rectangles large enough to cover your bowls and leave a 1/2 inch edge, beyond the bowl.
• Spoon your stew into your individual bowls filling almost to the top, cover with the Puff Pastry Dough, sealing the dough around the bowl with your fingers. Brush with your egg wash mixture and place on baking sheet in preheated oven.  Bake for 20-30 minutes or until the dough is puffed and golden.  Serve immediately.

 

Coquilles Saint-Jacque a la Parisienne

Recipe by: Julia Child from The French Chef Cookbook, 1968.

Prepared by: Janice Madigan (Mom)

One of our favorite childhood memories is our Mom in the kitchen, cookbook in hand toiling away at another one of Julia Child's recipes.  I have mentioned before that Julia was a huge inspiration to my Mom, as she is to me (Vanessa).  My parents hosted frequent dinner parties in the late 70's and 80's and one of my Mothers most celebrated dishes at these get togethers was always Julia's Recipe for Coquilles Saint-Jacque a la Parisienne or Scallops and Mushroom in White Wine Sauce.  I think that this exact recipe is what instilled in me a love of French cuisine.  To this day, if we are in a French restaurant this is the dish my sister will order, without hesitation. It is a classic and it is bar none, the best.  This week we had my Mom make it for you and we are posting Julia's Recipe for you to enjoy.  We love you Julia! Bon Appetite!

Ingredients:

1 Lb. Sliced Scallops

3/4 Cup Dry Vermouth

2 Cups Sliced Fresh Mushrooms

1/2 Tsp Salt

White Pepper

1/2 Bay Leaf

2 Tbs. Minced Shallots or Scallions

3 Tbs. Butter, plus 1 Tbsp. Melted Butter

4 Tbs. Flour

1 Cup of the Hot Scallop Liquid

About 3/4 Cup of Milk

2 Egg Yolks

1/2 Cup Heavy Cream

Lemon Juice

3 Tbs. Grated Swiss Cheese

Directions:

• Place Scallops in the saucepan with the vermouth, mushrooms, bay leaf, scallions, salt and pepper.  Add water if necessary, to almost cover ingredients.
• Bring to a simmer, cover and allow to cook for 5 minutes.
• Remove Scallops and Mushrooms and place in a bowl, allow remaining ingredients and liquid to reduce to approximately 1 cup.
• Melt the butter in a pan, stir in the flour and cook slowly for about 2 minutes without letting it brown.  Remove from the heat and whisk in the scallop liquid. Place pan back on medium-high heat and continue to whisk until the sauce thickens, begin adding your milk to thin the sauce out to a creamy, but not rummy consistency.
• Blend your egg yolks in a bowl with 1/2 of the cream.  Very slowly add egg mixture to the hot sauce, stirring continuously.  Stir continuously over medium heat until the sauce boils, thin out as necessary with more milk or cream. Add a bit of fresh squeezed lemon juice.
• Fold 2/3 of the sauce into the scallops and mushrooms and spoon into individual lightly buttered baking dishes.
• Spoon on the remaining sauce, sprinkle with cheese and the melted butter.  Place under broiler for several minutes until brown and bubbly. Serve immediately.

Spicy Quiche Jambon Fromage
Developed, Tested and Finalized by: Andrea Madigan-Wilken

One of the earliest recipe collections to date is that of Guillaume Tirel. A court chef during the Middle Ages in France. The French have always taken pride in their cuisine, using the finest ingredients available and relying on the quality of the food to come through without masking delicate flavors with an abundance of herbs and spices. When one thinks of French food, they tend to picture dishes swimming in cream and butter. Although their are popular French recipes like Brioche, Crepes Suzzette and Foie Gras that do rely on rich ingredients, they also create simplistic, even rustic meals centered around delicate flavors such as rosemary and thyme. My initiation into French food was with my father on "Daddy/Daughter Date Night". It wasn't so much of a cautious introduction as it was an uninhibited leap into the marvelous and somewhat bizarre world of Escargot. From my first taste I was hooked! That wonderful experience taught me to never disregard a food simply because it is unfamiliar or taboo. You never know it might become a revered favorite! Enjoy!

Ingredients:
1 round puff pastry or pate brisee pie crust
4 ounces Gruyere or Cheddar cheese
6 ounce cooked ham cubed
4 eggs
1 1/2 cups half and half or whole milk
1/4 to 1/2 cup chopped Jalepenos
1/2 teaspoon Fleur de Sel or Salt
1/2 teaspoon ground pepper
Tabasco sauce to taste

Directions:

• Preheat oven to 400 degrees.
• Roll out puff pastry and press into 10 inch tart pan. Prick bottom a dozen or so times with a fork and place in freezer for 30 minutes to prevent slippage OR
• Remove crust from freezer and bake 12 minutes. Allow to cool.
• Turn oven down to 375 degrees.
• Dice both ham and cheese into 1/4 inch cubes and chop Jalepenos.
• Distribute ham, cheese and Jalepenos evenly into bottom of cooled crust.
• In medium bowl whisk together eggs, half and half of milk, Tabasco to taste and salt/pepper.
• Slowly Pour egg mixture over ham/cheese and Jalepenos.
• Bake at 375 for 35-40 minutes or until egg mixture has set and quiche hass puffed slightly.
• Cool 15 minutes before cutting.
• Serve alongside salad or fruit for a delicious meal anytime. Enjoy!



The Brutal Burrito Bout - We love all things Mexican!

So here is the deal, we grew up in San Diego which is as you all know is, America's Finest City! Andrea still lives in San Diego and Vanessa now lives in Arizona.  We have both always been surrounded by Mexican flavors based on where we live. Those flavors have definitely influenced our tastes and our culinary preferences. If you're ever in San Diego, there is a pretty good chance you will find either one or both of us in Old Town delighting in a Mexican feast. This week, we are tapping into those very distinct flavors and making Mexican our own! Enjoy!




Vegetarian Corn and Black Bean Bake
Developed, Tested and Finalized by: Vanessa Madigan


Well, I'm going to try being Vegetarian....again.  I have warned you all in previous posts that this is how I roll and something that I do, so there it is then.  The good news is there are so many great ingredients out there that lend themselves perfectly to any meatless dish.  Ingredients that still give that hearty, full tummy, satisfying feeling and beans are certainly one of those ingredients.  My father is a beans and cheese aficionado, and although he is not known for his cooking (as he is usually busy being a fabulous businessman, hiking the Himalayas or doing boot camp with college kids) he is an expert with these two beloved ingredients.  I am hoping that this is one he will enjoy. The fresh Anaheim Chilies give a bit of texture and the Chipotle Peppers add a wonderful smokey flavor. This meal is healthy, tasty and easy.  It is definitely a perfect weeknight meal.

Ingredients:
2 Tbsp. Olive Oil
1 Cup Vegetable Oil
12 Corn Tortillas
2 Cloves Garlic, finely chopped
1 Medium Onion, chopped
2 Anaheim Chilies, roughly chopped and seeded.
2 15 oz. cans Black Beans
2 14.5 oz cans Diced Tomatoes with juice.
2 Cups fresh, frozen or canned Corn
4 oz Chipotle Pepper in Adobo Sauce
4 oz. Roasted Green Chilies
2 Avocados
4 Cups Cheddar Cheese
Juice of 1 Lime
Salt


Directions:

• Preheat Oven to 350 degrees
• Fry the Tortillas in the vegetable oil until lightly golden brown.  Set on paper towels to drain.
• Put the 3 Tbsp Olive Oil in a skillet and add the Onion and the Anaheim Chili and cook until the Onion is translucent and the Chili is tender add chopped garlic and saute and additional 3 to 4 minutes. Remove from heat.
• Drain the Black Beans and add to a large bowl to the beans add the Tomatoes with the juice, the Green Chilies, the Corn and the Onion and Anaheim Chili mixture.
• Remove the Chipotle Chilies from the can and chop them relatively fine, add them to the bean mixture and mix well.
• Using a 2 quart baking dish begin assembling your layers.  Place 6 of the Tortillas in the bottom of the baking dish, spoon on a layer of the Bean and Corn mixture and top with 1/2 of the Cheddar Cheese. For the next layer place 6 Corn Tortillas on top of the previous layer, follow by spooning on the more of the Corn and Bean Mixture and top with Cheddar Cheese.
• Place in oven and bake for approximately 30 to 40 minutes until warm and bubbly.
• Remove from oven.
• Slice the Avocado and drizzle with the Lime juice, place the slice Avocados on top of the Corn and Bean Casserole.  Cut and serve hot.
• Finish With Lime Juice and a bit of the hot sauce of your choice!

Mom Madigan's Weeknight Enchiladas
Developed, Written and Finalized by: Janice Madigan (MOM)

So here's something exciting this week, we have invited my Mom to share one of her favorite Mexican recipes!  This is one that we have enjoyed since childhood.  It is super easy and a family favorite, my Aunt Melinda makes the same recipe with chicken, which is equally delicious. We are super proud to share our Mom's Enchilada recipe with you! (Mom even took the photo!)


Ingredients:
2 lbs. ground beef
1 Tbs. vegetable oil
1 tsp salt
1 medium yellow onion, finely chopped
12 corn tortillas
1 16. oz bag shredded mild cheddar cheese
28 oz can Enchilada Sauce
1 Cup Vegetable Oil (for frying tortillas)
8 1/2 x 11" deep baking dish


Directions:

• Preheat oven to 350 degrees
• Brown Ground beef in 1 Tablespoon Vegetable oil
• Add Chopped onion and cook until translucent
• Add salt to taste
• Fry Corn Tortillas, one at a time in the 1 Cup of Oil until soft and puffy.
• Drain on paper towel
• In baking dish layer 3 tortillas, then top with 1/3 of the meat mixture and top with 1/3 bag of the cheese.
• Repeat layering 3 times.  Finish with Tortillas.
• Pour Enchilada sauce over all.
• Top with cheese and bake at 350 degrees for approximately 45 minutes, or until bubbly.
• Serve with a dollop of sour cream.

Chilaquiles
Recipe handed down tribal restaurant knowledge and adapted by: Andrea Madigan-Wilken
*No Photo Available, damn technology!

Like a lot of "foodies", I began my culinary adventure while working in a restaurant. Initially as a hostess, eventually ending up in management. My paycheck was merely a fringe benefit, the food being the main reward. Tastings, wine pairings and menu design were a daily event, but never felt like work. The chefs and line cooks instilled in me an appreciation of good food that remains strong to this day. One of the first recipes I was taught was Chilaquiles. The cooks would make it every morning for us and I couldn't get enough! Whether for breakfast or a late night dinner, Chilaquiles is always perfect! So, no matter when you choose to make it, you will always be happy you did! Enjoy!

Ingredients:

3 Tbs. Olive Oil

1/2 yellow Onion

2 Cloves Minced Garlic

4 Oz. Diced Green/ Red Chilies

2 Cups Jarred Salsa

1 1/2 Cups Chicken Broth

14 Oz. Bag Plain Tortilla Chips

4 Eggs

Salt and Pepper to taste

3/4 Cup Crumbled Goat Cheese

Hot Sauce

Directions:

• Preheat oven to 375*
• In heavy bottom skillet, heat oil over med. high
• Add onion and garlic. Saute 2-3 min.
• Reduce heat and stir in green chilies. Continue to saute 2 min.
• Carefully add salsa and broth. Stir well.
• Bring mixture to a boil. A a handful of chips at a time, coating well.
• Repeat until all chips have been added.
• Season with salt and pepper.
• Crack eggs directly on top and bake at 350* for 15 min. or until almost all liquid has been absorbed and eggs have set.
• Remove from oven and top with cheese and hot sauce.
• Serve immediately and enjoy!

The Hoedown Throwdown - Cowboy Cookin'

Well, this one's in our blood. Our family on Mom's side were Nebraska cattle ranchers and are the inspiration for so much of what we do and how we live.  The Rocking R is in our soul.  Cowboys and Cowgirls work hard from early until late and they need a good, hearty supper to give them the strength and nourishment to get up and do it all again the following day. This week we are digging in and embracing our heritage with a little bit of Cowboy Cookin'!
Lets kick it all off with a bit of cowboy wisdom, "Always drink upstream from the herd". Yup, that's some darn good advice!

Shredded Brisket with BBQ Sauce
Originated, Thoroughly Tested and Finalized by: Vanessa Madigan

Well Howdy, around our house we are meat eaters and we always have some kind of roast or brisket in the fridge.  As much as I am an animal rights weirdo, I can't seem to stay away from beef.  So, I try to find local, grass fed, free range beef as often as possible.  It may cost a bit more, but the taste is amazing and it helps your local ranchers which is super important.  I love this recipe because you can use a variety of cuts including roast or brisket, you may just need to vary the cooking time. Oh, and bonus... you can use the pulled beef without the sauce for a delicious burrito filling!



Ingredients:
5 Lbs. Beef Brisket, cut into 1 1/2 inch cubes.
1 1/2 tsp salt
1 Tbs pepper
1 Tsp dry mustard
1 Tsp paprika
1 Tsp chili powder
1 medium onion chopped
2 jalapenos chopped
2 green bell peppers chopped
4 Tbs Olive Oil
3 14 oz. cans of beef stock
For BBQ Sauce:
1/2 cup vinegar (apple cider vinegar works well)
1 cup tomato Ketchup
1 6 oz can tomato paste
2 Tbs Tabasco Sauce
2 Tbs prepared horseradish
1/4 Tbs pepper
1 Tbs cayenne pepper
1 Tbs dry mustard
2 Tbs brown sugar
1 tsp salt
This is a vinegar based sauce and is quite tangy.  Please feel free to substitute your favorite style of BBQ sauce in its place.


Directions:

• Season cubed beef with the salt, pepper, dry mustard, paprika and chili powder.
• Heat the Olive oil in a large dutch oven or stock pot, when oil is hot add seasoned brisket and brown on all sides.
• Add the chopped onion, jalapeno and bell pepper and cook until onions are slightly translucent.
• Add the beef stock to the pot and bring to a simmer.
• Once the pot is simmering cover with lid and cook until meat is tender, about 2 hours.
• While your brisket is simmering you can make your BBQ sauce!
• Combine all BBQ sauce ingredients (vinegar, ketchup, horseradish, pepper, cayenne, mustard, sugar and salt) in a sauce pan, heat over low heat stirring constantly until sugar is dissolved and all ingredients are mixed well.  Remove from heat and set aside.
• When the meat is tender, remove from pot and place in a baking dish, definitely scoop up all of the yummy onion and peppers as well!  Using two forks split the brisket apart, shredding it.
• Add your homemade BBQ sauce and toss together coating the pulled brisket. 
• Serve on your favorite fresh bread or bun or just enjoy it all by itself!
• P.S. this recipe is even better topped with some crunchy and tangy coleslaw!

Cowboy Beans
Originated, Thoroughly Tested and Finalized by: Andrea Madigan-Wilken

Cowboy Cuisine and Ranch Fare are Just a couple of examples of how western food has moseyed its way off the ranch and into the city slickers kitchen.If you can, imagine waking up everyday before sunrise. Working the ranch and tending to the crops (no weekends or holidays to lift your spirits) only to return home after sun down, dog tired. What is keeping this overworked man still so grateful for another day of labor on the land? He is surrounded by Good Cooking. I thought "cowboy cooking" consisted of things like hard tack and stale bread. On the contrary, these frontiersman require hearty, well seasoned meals to keep them happy and productive. One of these classic ranch style favorites is Cowboy Beans. This recipe will satisfy even the most ravenous of hunger pangs you can roundup, whether on the farm or at the office.

Ingredients:

 1 lb. Ground Beef

1/2 lb. Bacon

1 onion (chopped)

24 oz. Baked Beans

15 oz. Pinto Beans

15 oz. Kidney Beans

1 1/2 cups Ketchup

3/4 cup Light Brown Sugar

1 Tbsp. Vinegar

1 Tbsp.Dry Mustard

1 1/2 Tsp. Chili Powder

14 oz. Crushed Tomatoes

Salt and Pepper

1 1/2 Cups Shredded Cheddar Cheese

Sour Cream (optional)

Directions:

• Preheat oven to 350*
• Brown and drain ground beef (set aside)
• Chop bacon into bite sized pieces, add the bacon to your skillet and cook until golden and crispy.
• Remove bacon from skillet and set aside.
• Leaving 2 tablespoons of the bacon grease in the pan
• Saute onions in remaining bacon drippings until onions become soft and translucent.
• Add meat and bacon to onion and stir well
• Add all of the beans to meat mixture and stir until incorporated
• Transfer meat/bean to a large cast iron casserole or frying pan
• In a med. bowl combine remaining ingredients to make sauce
• Pour sauce over top of beans and ground beef mixture
• Cover loosely with foil
• Bake for 1 hour or until cooked through and bubbly
• After 50 min. remove cowboy beans from the oven
• Discard foil then evenly sprinkle cheese over top
• Return to oven for 5-10 min. until cheese is melted.
• Serve alongside corn read. Enjoy!