Salsa (Blended)

I've come frighteningly close to cloning Plum Loco's salsa in the squeeze bottle. Danger! Mine is hotter...fills two squeeze bottles nearly full.

Tomatoes, either three quarts of home canned or 6 cans italian style stewed tomatoes,

(drained well)

2 large cloves garlic, peeled

1 large onion, peeled

1 tbsp ground cumin

1 tsp cayenne powder

1 tsp black pepper

1 tsp chipotle powder

1 tsp jalapeno powder

1 tbsp chili powder (texas style)

1 tsp salt, more to taste

1/2 tsp accent (optional)

2 tsp balsamic vinegar

2 tsp lemon juice

2 tsp oregano IF you are using home canned or unseasoned tomatoes.

Blend the garlic and onion in the food processor. Add everything else and blend until well pureed. Fill squeeze bottles and squeeze onto chips. Bliss!

Fresh Pesto

2 cups packed fresh basil (or substitute some spinach), rough chopped
1/2 cup (4 ounces) walnuts or pine nuts, rough chopped
2-3 cloves garlic, peeled
Olive oil

In a food processor, pulse nuts, basil/spinach, and garlic until well blended.
While processing, drizzle a thin stream of olive oil into the processor. Continue adding olive oil until desired thickness is achieved, usually between 1/8 and 1/4 cup.

Store in a covered jar or bowl, lasts a few days. Use as a spread for bread, or mix with heavy cream for pesto sauce.

Rod's Famous Baked Beans

Beans and Frank! Rod Frank that is!...Good. Feeds a crowd...is also a great main dish because it has a lot of meat in it. Takes 3-4 hours in the crock pot.

8 regular size small cans pork and beans

1 lb of bacon, fried and chopped

1 lb jimmy dean sausage, fried and crumbled (we used elk sausage from my friend Matt Leatham)

1 large onion chopped very fine

4 tablespoons garlic minced well (I use the bottled kind)

4 generous splashes worcestershire sauce

2 cup brown sugar

2 tablespoon dry mustard

Jalapeno powder or habenero powder to taste.

Mix all together and crock pot for 3-4 hours...longer the better. Thanks Rod!

Fry Sauce

My sister Dani moved to Texas when she got married in 1990...asked for fry sauce at fast food restaurants and they looked at her like she had two heads or something. Same thing back east, Trent and I found out. So HEY, United States! This is fry sauce! This is based on my mom's recipe from when we were kids, and I enhanced it. I'm trying to clone Red Robin's...this is getting verrrrry close.

1 part ketchup (like a half cup to a cup, depending on how much you want)

1 part mayonnaise (same)

At least 1/2 tsp cayenne pepper (less if you're "sensitive" lol)

Worcestershire Sauce, one teaspoon to start

Two generous splashes Liquid Smoke to start

Black pepper to taste (couple shakes!)

Mix together and taste, taste, taste again and add more of what you want...We always end up adding more Worc, liquid smoke, and cayenne (a lot more cayenne, maybe another few generous shakes of the Worc and smoke.)

Don't be afraid to make a lot, this will keep in the fridge for a few months, just like ketchup. Go to Rush's restaurant supply and get a squeeze bottle with a little cap and keep it in the fridge.

Cheesy Grits Souffle by Christina's Mom-In-Law

I don't even know Christina's mom-in-law! But I love her for this recipe! I don't like grits but I LOVE it in this recipe. It's light, delicious, and a perfect breakfast or brunch dish. I made it for Easter dinner, and it was absolutely wonderful.

Don't be afraid of a souffle, this is the first one I have ever made and it came out perfect.

2 cups milk

1/2 cup instant grits

1/2 tsp salt (if you use cheese) if no cheese, use 1 tsp salt

1/2 tsp black pepper

1/2 tsp baking powder

2 Tbsp butter, melted

1/2 tsp sugar

1/2 cup sharp cheddar or parmesan cheese

3 large eggs separated

Preheat oven to 375.

Grease a souffle dish, mine is 1.5 quart size and worked perfectly for this.

Scald milk (bring to just before a boil while stirring), add grits. Cook until thick, stirring constantly. Make sure the grits are well cooked.

Add salt, baking powder, sugar and butter, and mix well. Remove from heat. Beat yolks and add to that mix and add cheese (cheese optional).

In another bowl, whip egg whites to soft peaks. (when beaters are removed, soft peaks form and curl over like waves.) Fold egg whites into grits mixture in the saucepan.

Pour all into the greased souffle pan, bake at 375 for 30 minutes.

French Dips

I make a large roast sometimes on a Sunday, and I usually do at least a five pounder because I can squeak out two meals from it. Pot Roast on Sunday, and on Tuesday or Wednesday I do French Dips.

Leftover pot roast

2 packages au jus mix

Sandwich Buns

Margarine or butter

Garlic salt

Make the au jus according to package directions. Place the leftover roast (sliced) in the prepared au jus. Simmer until the roast is heated through.

Prepare the buns, butter each and sprinkle with garlic salt. Fry the buns buttered side down until golden brown.

Make the sandwiches on the fried buns and serve with the au jus for dipping. This is good with just a green salad or vegetable on the side.

Pot Roast

I used to do pot roasts mainly in the crock pot for convenience. I also did them in the bags for a while, but Trent remembers these great pot roasts that his family used to make on his grandpa's farm, so I tried it old school. They knew it best...

5 lb pot roast, pick a nicely marbled one

1/2 cup flour (or a little more)

3 tbsp powdered beef base, boullion powder, or au jus powder mix

2 tsp garlic powder

Mix flour, beef powder, and garlic on a paper plate. Dredge the roast in the mixture, coating well on all sides. Heat cooking oil either in a skillet or in the roasting pan you're using to roast in. Get the oil very hot, so when a bit of flour sizzles when it's dropped in the pan. Sear all sides of the roast until very well browned. Put 1-1/2 cups water in the bottom of the roasting pan. Place the seared roast in the pan and pour all the drippings from the skillet onto the roast. Add a quartered onion. Cover and roast at low temperature (275 to 300) for several hours. Check after 4, may take 5 hours. You can add potatoes and carrots for the last hour of roasting.