Let's face it. Summer is a time for fun, and some parents don't want to stay in a hot house all day and cook, while some just don't have the time or energy. This is the kind of meal that you just pop in the slow cooker and do whatever you and your family have to do for 6-8 hours. Then just put it in some lettuce wraps and eat! It's easy, fuss-free, and I think it tastes great.
A grilled/smoked turkey is juicer and has a far better flavor than an oven-roasted turkey. The turkey will be more tender and juicy than you thought possible. The recommended size for BBQ is 12-14 pounds. The turkey must fit under the lid with about 1-inch space between top of turkey and lid.
I use an electric roaster for this bone-in ham recipe that my mother has been using since her childhood. Small changes may have to be made for making the ham in a traditional oven.
This is my favorite marinade after a good hunting season. The two days in the fridge really make all the difference when dealing with fussy people who don't like the 'wild' taste of a good hunt.
This is tomato sauce at its finest. Unlike most tomato sauce where there are many spices, this tomato sauce is all about the rich taste of the tomatoes.
This recipe was given to me by my Mother who lives on the Mississippi Gulf Coast. I have to throw a party each time I make this, it needs to be shared with others! Serve over rice and garnish with parsley and green onion.
This hearty chili will really warm you up on a cold winter day!
Beans, beef, tomatoes, jalapeno and habanero peppers, onion... whatever sounds good goes in! This makes enough chili to feed an army. I cook it on the stove first, let the flavors mature in the fridge overnight, and then put it in the slow cooker all day while I'm at work.
My mother's homemade chili. This can be simmered on the stove, or cooked all day on Low in a slow cooker. Beans are optional!
This recipe will fill you up on game day and is a crowd pleaser for potlucks, using hamburger, Tater Tots(R) and cream of mushroom soup. Serve with warm rolls if desired.
Easy, feeds a crowd. I make this all the time for the guys at work. I watch for the full loins to go on sale. After feeding the crew at work (12- 15 people) I still have leftovers to bring back home. You can add the bbq sauce into the meet after it is cooked, or have it on the side. Great both ways. Serve on buns and enjoy.
Black Eyed Peas or Pinto Beans. Enjoy and serve with Cornbread.
A family recipe. Very easy, very tasty. Maybe your family will adopt it too.
My mother-in law made these often when I lived in Miami before her death. After reading other recipes, I found they all missed one very important ingredient for authenticity-PORK! This recipe takes a while to cook, and I have also used a crock pot with good results for those who enjoy using them. Hope you enjoy!
A simple brine, good for all poultry, with the garlic and lemon make this chicken fly.
This is a different type of brisket recipe of eastern Jewish European influence. Unlike most briskets that are cooked in the oven, this brisket is simmered. Best to prepare a day or so in advance; by refrigerating the brisket becomes firm and makes it easier to trim fat off and to slice. Freezes and reheats well.
This is my grandma's recipe handed down to me by my mother. This is not a soup like most oxtail recipes. Serve sauce over mashed potatoes with the oxtails and any style corn on the side.
Great chili bean recipe handed down from my grandfather, very simple, yet great tasting.
A wonderful summertime grilled steak marinade. Serve alongside a loaded baked potato and a steamed veggie side and you have a world class dinner at home.
This recipe maximizes the potential of Flat Iron Steak. Do not skip the egg yolks-- they are an important part of the recipe