Prep Time: 2.5 hours
Serves: 6-8 people

Ingredients for Texas Barbeque

1 Large sweet onion – diced
1 fresh jalapeno pepper – diced (remove seeds)
1 tablespoon minced garlic
1 Pork tenderloin – cut into cubes
2 lbs cubed beef stew meat
1 can Rotel diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Italian Seasoning
1 Bay leaf
1 cup beef stock
2 tablespoons canola oil
8 oz Jalapeno Jack Cheese (shredded)
1 package of large flour tortillas
Toppings: Salsa, Sour Cream, sauteed onions & peppers, etc.

Cooking Directions for Texas Barbeque

In a 6 quart pot, begin sauteing onions, jalapeno and garlic in 2 tablespoons oil.

Brown all the meat thoroughly.

Add in chili powder, ground cumin, and Italian seasonings.

Stir in 1 cup beef stock and 1 can Rotel tomatoes.

Cover and cook on medium heat (#5) for 1 hour.

Stir occasionally.

Uncover and cook an additional hour stirring occasionally.

Remove meat to a platter and break apart with a fork.

Return to the pot.

Heat flour tortillas according to package directions.

Serving Suggestions for Texas Barbeque

Spoon Texas Barbeque meat into the flour tortilla. Top with shredded jalapeno jack cheese, salsa, and whatever you normally like on fajitas.

Yellow Crookneck squash is from the family of vegetables called summer squash; which includes zucchini and patty pan squash. Summer squash are named so as they are harvested when the vegetables are young and the skin still tender to eat with little or no cooking. In other words, you can eat summer squash either raw or cooked. In this recipe, we smothered the squash in a small amount of water with a sweet Texas onion, vibrant red bell pepper, seasonings and crumbled bacon. I had a couple junior cooks that I was teaching how to cook squash – Ashley and Marie.

Prep: 30 minutes
Serves: 6-8 as a side dish

Ingredients for Smothered Squash

4-5 Yellow Squash, sliced
1 medium Sweet Onion, chopped
1 Red Bell Pepper, sliced
4 slices bacon
2 cups water or chicken stock
Tony’s or Salt & Pepper to taste
2 tablespoons olive oil
1 cup Italian bread crumbs
1 cup Parmesan cheese

Cooking Directions for Smothered Squash

Begin by heating 2 tablespoons olive oil in a 6 quart pot on medium heat (#6).

Cook the bacon. Set aside on a paper towel to drain and cool.

Saute‘ onion and bell pepper until softened.

Add 2 cups water.

Season with small amount of Tony’s or Salt and Pepper.

Add the sliced squash.

Crumble the bacon and add to the squash.

Stir well.

Cook covered for 20 minutes.

Serving Suggestions for Smothered Squash

Serve in small bowls as a side item topped with a sprinkling of Italian bread crumbs and parmesan cheese.

Optional: Substitute bacon with sliced and cooked sausage or ground pork.

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Many times we’ve had Grilled Chicken Fajitas; however, this night we had a Grilled Pork Tenderloin.  We sliced it thin and tossed around in the sautéed onions and peppers.   They were so tasty and a bit different than your typical restaurant fajitas.

Fajitas Ingredients

1 Pork Tenderloin
1 large sweet onion
1 large red bell pepper
2 cups shredded cheddar cheese
Prepared Guacamole
Salsa or Pico de Gallo
Sour Cream
Lime juice
Sliced Black Olives
Shredded lettuce
Diced tomatoes
Slices Jalapeno peppers
6-10 Flour Tortillas
2 Tablespoons butter or olive oil
Sea Salt, Tony’s Creole Seasoning and Garlic Powder

Preparation:

Prepare the charcoal grill. 

Season the pork tenderloin with sea salt, Tony’s and garlic powder. 

Grill the meat for approximately 45 minutes not directly over the heat. 

For more specifics about grilling meat, please see our Grilling Tips video or How to Grill a Steak video.

Slice onions and bell pepper. 

Heat a skillet to medium heat (#6) with melted butter or olive oil. 

Saute’ the onions and bell pepper stirring often.  Squeeze or sprinkle on lime juice.

Thinly slice the pork tenderloin. 

Heat the flour tortillas according to package directions.  I just heat in a toaster oven on a low toast setting. 

Place tortilla on a plate and begin to add all your favorite toppings. 
Try to keep the fillings to about 1 cup so that it all fits. 

Fold one end and then roll like a taco or burrito.  The folded end helps keep the filling from falling out as you eat from the other end.

Serving Suggestions for Fajitas

Serves well with a small salad, black beans or refried beans, and Spanish rice.

Ingredients for Cajun Green Beans and New Potatoes:

2 10 oz packages Whole Green Beans
10 small red new potatoes
4   cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 Tablespoon minced garlic
1 Teaspoon Sea Salt
1 Teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp & Crab Boil
Taking several slices of bacon, cut into 1 inch pieces.  On medium heat, fry in a skillet until brown.  Remove bacon to a separate bowl.  Carefully pour the hot bacon drippings in a large 6 quart pot. 

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s, garlic, and a dash of Liquid Shrimp & Crab Boil.  Boil for about 10 minutes until potatoes can break with a fork.

Add frozen green beans and bell pepper.  Stir and lower the heat to medium-low (#3 or #4).  Simmer 10 minutes.

Serving Suggestions for Cajun Green Beans and New Potatoes

To serve at the table, transfer green beans and new potatoes to a casserole dish.  Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8. 

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options:  Mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

Ingredients for Cajun Green Beans:

2 10 oz packages Whole Green Beans
10 small red new potatoes
4 cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 Tablespoon minced garlic
1 Teaspoon Sea Salt
1 Teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp & Crab Boil

Taking several slices of bacon, cut into 1 inch pieces. On medium heat, fry in a skillet until brown. Remove bacon to a separate bowl. Carefully pour the hot bacon drippings in a large 6 quart pot.

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s, garlic, and a dash of Liquid Shrimp & Crab Boil. Boil for about 10 minutes until potatoes can break with a fork.

Add frozen green beans and bell pepper. Stir and lower the heat to medium-low (#3 or #4). Simmer 10 minutes.

Serving Suggestions for Cajun Green Beans:

To serve at the table, transfer green beans and new potatoes to a casserole dish. Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8.

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options: mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

BBQ Baked Beans are sure to be served with our grilled hamburgers.  Baked beans don’t necessarily mean they have to be baked in the oven to be good either.  There are probably hundreds of ways to cook baked beans.  This is how we do it.

Ingredients for Stove Top Baked Beans:

1-2 cans of Baked Beans
½ cup Maple Syrup
½ cup Brown Sugar
Smokey Maple BBQ Sauce (or whatever your favorite BBQ sauce is)
Small amount chopped sweet onion
Optional:  sliced bacon or seasoning ham cut into small pieces

Sauté the chopped onions and bacon in small amount of oil or cooking spray. 

Add Beans, Brown Sugar, Maple Syrup, and BBQ sauce.  Mix well. 

Simmer for 30 minutes.

Serving Sugestions for Stove Top Baked Beans:

Serve in a bowl with a soup spoon.  You don’t want to leave a drop behind.  I like to dip my hamburger in the sauce.