Category: “GUY” FOOD

COOKING THURSDAY ~ PIG SHOTS ~ BLOG 365.190B

My girlfriend made these for our participation in the DIGG’s BBQ competition this past May and they were AMAZING. While mine turned out delicious, they looked less than stellar so I have temporarily borrowed a google image.

PIG SHOTS adapted from MEAT CHURCH 
Pig Shots make a simple and amazing tailgating appetizer.

1 block (8 ounces) cream cheese, softened
1 can diced green chilies, drained or a FINELY diced Jalapeño
1 jar pimientos, WELL drained! (Optional)
4 ounces cheese, shredded (I like a Fontina or sharp White Cheddar)
1 1/2 teaspoons chili powder
2 tablespoons Honey Hog BBQ Rub (or sweet rub of choice)
1 pound bacon (not thick, but not too thin), cut in half
1 smoked sausage, sliced into 1/2″ discs

  • Prepare your smoker at a temp of 350°. I like pecan or cherry wood for this recipe.
  • Mix cream cheese, chiles or jalapeño if using, pimientos if using, shredded cheese, chili powder and BBQ rub thoroughly in a mixing bowl. Set aside.
  • Slice sausage into 1/2-inch slices.
  • Wrap bacon around the sausage, creating a “bowl” and secure with a toothpick.
  • Fill the “bowl” with the cream cheese mixture.
  • Top with a sprinkle of BBQ rub.
  • Smoke the pig shots in the smoker 45-60 minutes until the bacon looks just right.
  • Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot.
  • Enjoy!

NOTE: Homemade pimiento cheese works well in these also.

COOKING THURSDAY ~ CHILI MEATBALLS ~ BLOG 365.183A

CHILI MEATBALLS
1 pound chili grind ground beef
1 pound ground pork
1 LARGE egg
1/4 cup WHOLE milk ** see note
1/2 cup GF Panko crumbs
2/3 cup long grain rice
1 + 1 teaspoon chili powder
2 tablespoons butter or avocado oil
15 ounce can fire-roasted tomatoes with juice
2 cups homemade beef bone broth
1/4 cup cream sherry
FRESH ground sea salt and black pepper, to taste
2 LARGE shallots, FINELY minced and divided

  • Gently combine beef and pork.
  • Add egg, Panko crumbs, milk, 1 teaspoon chili powder, 1/2 of the shallots, rice and FRESH ground sea salt and pepper, combining JUST until mixed.
  • Form into large meatballs.
  • Melt butter or oil in a large, deep skillet.
  • Add meatballs, searing 2-3 minutes on each side. Set meatballs aside.
  • Add remaining shallot, searing 1 minute.
  • Add cream sherry, bone broth, remaining chili powder and tomatoes. Bring to SLOW boil.
  • Reduce heat to low.
  • Return meatballs to pan, cover and simmer 1 hour.
  • Serve over mashed potatoes with the gravy.

NOTE:

  • To OOMPH these up a bit I use Carnation Jalapeno condensed milk.
  • Making these smaller also works for using as a tailgating appetizer.

COOKING THURSDAY ~ REFER PICKLES ~ BLOG 365.169A

You might remember me having mentioned my friend Nellie’s Deli here in town. She began as a kiosk with one item per day and grew into a thriving deli. Then COVID hit and she still managed to make a go of it with a call in and pick up business. After the lock down was over she started back small with a limited staff and it took off like a bullet train again. In fact, she was able to come back on 6 hours a day, 5 days a week and be even more successful than she had been. After COVID her husband retired and a couple years later she decided to do the same, much to the demise of lunch in our town!!!

She continued to do some catering gigs and even catered my step dad’s memorial last summer. She has also recently published a cook book of customer favorites. This is one of my favorites. I haven’t edited it much, but I do alter it to fit what I have on hand.

She calls these REFER PICKLES with is just short for refrigerator 🙂

REFER PICKLES makes 4 pints

SAUCE/BRINE
1 cup white vinegar
2 cups sugar
1/2 teaspoon celery seed
2 tablespoons kosher salt

  • Whisk all together in a large saucepan over medium heat until sugar and salt are dissolved and well blended. Set aside to cool.

1 cup chopped green pepper, I often use sliced red pepper
1 1/2 cup chopped yellow onion, I often use a Vidalia
7 cups thinly sliced cucumbers, I often use English cucumbers

  • Toss al together.
  • Distribute into 4-5 pint jars.
  • Pour cooled syrup over veggies equally.
  • Secure with lids and turn upside down to cool.

NOTES:

  • It will seem like there isn’t enough syrup, but as they cool the veggies will breakdown and will be perfect in a couple hours.
  • These will keep for 8 weeks in the refrigerator.

COOKING THURSDAY ~ STUFFED BURGERS & GRAVY ~ BLOG 365.162C

You know how I like to find old recipe boxes and recreate the recipes? Well, here’s another keeper! It’s simple, hearty and will please the entire family. I have tweaked it ever so slightly to bring it into the 21st century 🙂

STUFFED BURGERS & GRAVY

1 pound of ground beef
1-2 to 2/3 + 1 cup WHOLE milk
FRESH ground tri-color pepper
3 green onions, minced
Prepared stove top stuffing (flavor of choice)
1 10.5-ounce can of creamy condensed soup  (flavor of choice – cheddar cheese, mushroom…)
2 tablespoons of ketchup
1 tablespoon of Worcestershire sauce

  • Preheat oven 350°.
  • Combine ground beef and 1/2 cup in a mixing bowl. If too dry add a bit more milk a little at a time until you have the perfect consistency.
  • Add pepper and onions, mixing well.
  • Divide ground beef mixture into six even pieces and flatten each into a patty.
  • Form stuffing into balls and place in the center of each burger.
  • Mold the ground beef around the stuffing until it resembles a baseball and stuffing is sealed into the center of the burger bundle.
  • Place the burgers in a 9X13-inch baking dish.
  • Whisk together the remaining milk, soup, ketchup and Worcestershire sauce until smooth.
  • Pour the soup mixture over top of the burgers.
  • Bake for 1 ½ to 2 hours. 
  • Serve with mashed potatoes or pasta noodles. 

COOKING THURSDAY ~ ORANGE GLAZED MEATBALLS ~ BLOG 365.127A

ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

  • In a small saucepan whisk together the jelly and orange juice until smooth.
  • Stir in most of the green onions and jalapeño.
  • Simmer until cooked through and warm.
  • Pour glaze over meatballs, tossing to coat.
  • Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.

COOKING THURSDAY ~ CHEESEBURGER WRAPS ~ BLOG 365.113C

CHEESEBURGER WRAPS serves 4
1 pound ground beef
1 small onion, FINELY chopped
1 teaspoon garlic powder
1 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella optional, for extra melt
½ cup chopped pickles
1 cup shredded lettuce
1 medium tomato diced

SAUCE optional, but HIGHLY recommended
¼ cup DUKES mayonnaise
2 tablespoons QUALITY ketchup* (SEE NOTE)
1 teaspoon mustard

  • Heat skillet over medium heat.
  • Add the ground beef and chopped onion* (SEE NOTE).
  • Sprinkle in garlic powder, paprika, salt, and black pepper.
  • Brown for 6–8 minutes, breaking up the meat into small pieces, until fully browned.
  • Stir well and remove from heat, draining off excess fat.
  • In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
  • Lay a tortilla flat.
  • Spread a spoonful of sauce in the center.
  • Fold in the sides and roll tightly like a burrito.
  • Place wraps seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crispy.

NOTE:

  • We like FRESH chopped red onion instead of cooked onion. It’s also good to use both!
  • We also like to use jalapeno ketchup.

COOKING THURSDAY ~ PEPPER JELLY DIP ~ 2026 BLOG 365.43A

PEPPER JELLY DIP

Cream cheese and pepper jelly make the ultimate appetizer. The sweet, spicy and creamy flavors blend together to make the perfect dip. In fact, it’s a classic and very popular southern appetizer. AND it’s so very simple to make!

8 ounce block of cream cheese, softened to room temperature
½ to 1 cup of red or green pepper jelly
Assorted crackers (such as Ritz or Carr’s water crackers), pita chips, or sliced baguettes for serving, but Ritz are my ultimate favorite

  • Place the softened block of cream cheese on a serving plate or platter.
  • Spoon the pepper jelly generously over the top, letting it drip down the sides.
  • Serve immediately with crackers.
  • Provide a small cheese knife for spreading. 

VARIATIONS:

  • Baked Dip: Mix the softened cream cheese with shredded cheddar and/or pepper jack cheese, garlic powder, and onion flakes.
    Spread in a baking dish, bake at 350°F (175°C) for 15 minutes, then top with warmed pepper jelly and serve warm.
  • Additions: Add crumbled bacon, chopped green onions, toasted pecans or ?????
  • Flavor Twists: Substitute the pepper jelly with your favorite or change out the cream cheese for a Boursin flavored cheese. 

BLOODY MARY PICKLES ~ BLOG 365.315

I found this recipe on FaceBook. Now I am allergic to mustard so I avoid pickles completely because of the pickling brine, but hubby LOVES pickles, mustard and Bloody Marys so this was right up his alley. So, I bought the pickles, the bloody Mary mix and special spice, the rest is history!

BLOODY MARY PICKLES
1 jar dill pickle slices
Zing Zang Bloody Mary mix
DAN’Os OUTLAW Cajun Bloody Mary seasoning

  • Pour out about half of the pickle juice.
  • Pour in enough Zing Zang Bloody Mary mix to replace pickle juice.
  • Add 2 tablespoons of seasoning.
  • Replace lid and shake to mix.
  • Allow to sit 24 hours before eating.

BAKED SWEET CORN DIP ~ BLOG 365.42

Dive into a delightful fusion of sweet corn and melted mozzarella with a hint of a spicy zing, rounded off with the subtle sweetness of sugar and a pinch of classic seasoning. SUPER easy and ready in just 12 minutes! A truly gourmet dish without all the fuss and preparation!

The original recipe was called Korean Cheese corn and inspired by the smells and tastes of a trip to Seoul by That Oven Feeling. This dish was evidently a staple of street cooking. I have since adapted it to my own family.

The recipe called for Kewpie mayo and the author claimed once you’ve tried it, you’ll never go back, but alas, I am just not a fan. 🙁 I do promise that even with the changes I’ve made there is still a perfect balance of sweet, creamy, cheesy and umami.

BAKED SWEET CORN DIP

15.25 ounce can QUALITY sweet corn, WELL drained
15.25 ounce can SMALL white beans, rinsed and WELL drained
3/4-1 cup shredded mozzarella cheese plus 1/4 cup more for garnishing
3-4 tablespoons DUKE’S mayonnaise
2-3 tablespoons Frank’s Original hot sauce *SEE NOTES
1/2 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
Pinch of minced cilantro, for garnish
Scoopable corn chips or veggie sticks for dipping

  • Adjust the oven’s baking rack to the position second from the top.
  • Preheat the oven to a temperature of 450°.
  • Lightly grease a small (5-6 inch) cast iron skillet.
  • In a small mixing bowl whisk together the mayonnaise, hot sauce, salt and pepper.
  • In a medium mixing bowl toss together the corn and cheese.
  • Fold the mayonnaise mixture into the corn and cheese until well mixed.
  • Spread the mixture into your prepared cast iron.
  • Garnish with your additional cheese.
  • Bake for 10 minutes or until the cheese is beginning to get golden.
  • When you remove it from the oven garnish with the minced cilantro.
  • Cool for a few minutes before serving.

NOTES:

  • Recipes are just guidelines; the real flavor is in your unique creativity!
  • You can use FROZEN corn, but it MUST be thawed and thoroughly drained!!!
  • You can use Frank’s Chile Lime Hot Sauce or the Hot Honey sauce for a nice flavor change-up.
  • This recipe EASILY doubles into a 10 inch cast iron for a crowd.
  • When doubling I often add more white beans and white shoepeg corn to the sweet corn for a nice medley. These trade out ounce for ounce quite well.
  • This recipe EASILY adapts to other flavor combinations! Any meltable cheese (cheddar, Gouda, Guyere cheese is GREAT!
  • Hubby likes it when I change out the original Frank’s for BBQ sauce or even for a creamy homemade salsa for a flavor that work’s great too!
  • If you’re not a cilantro fan, try parsley, chives, thyme or even rosemary.

OUR FAVORITE BACON CHEESEBURGER BALLS ~ BLOG 365.17

BACON CHEESEBURGER MEATBALLS

BEEF OUTER LAYER
1 LARGE egg
1 envelope LIPTON Beefy onion soup
1 pound LEAN ground beef

  • Whisk together egg and soup mix in a mixing bowl.
  • Crumble beef over mixture and mix together lightly, but thoroughly.
  • Divide into 12 portions and set aside.

CHEESE FILLING
2 tablespoons WONDRA flour
2 tablespoons WHOLE milk
1 cup shredded cheddar cheese
4-5 bacon strips, cooked crisp and crumbled into small pieces

  • In a mixing bowl whisk together the flour and milk.
  • Add the cheese and bacon, mixing all together gently, but thoroughly.
  • Shape cheese mixture into 12 portions and roll into balls.
  • Shape 1 portion of the beef mixture around each cheese ball.

COATING
2 LARGE eggs
1 sleeve (1 cup) FINELY crushed saltines
5 tablespoons avocado (neutral) oil

  • In shallow bowl whisk the eggs until smooth.
  • Place cracker crumbs in another shallow bowl.
  • Heat oil in large skillet over medium heat.
  • Dip meatballs into egg mixture and then roll in cracker mixture.
  • Add meatballs to hot skillet, cooking 10-12 minutes until seared golden brown on all sides and cooked through.
  • Serve with ketchup, mustard and pickles.

ANTIPASTO SQUARES ~ COOKING THURSDAY ~ BLOG 365.292

Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…

ANTIPASTO SQUARES

non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil

  • Preheat oven to 350°.
  • Grease a 9×13 baking sheet with non-stick cooking spray.
  • Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
  • Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
  • Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
  • Unroll remaining tube of crescent dough and place on top.
  • Pinch together seams to seal.
  • Whisk together the oil and remaining herbs.
  • Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
  • Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares.

NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.

WING DINGS ~ BLOG 365.145

WING DINGS
1/4 cup FINELY chopped celery
1/4 cup FINELY chopped onion
1/4 cup FINELY chopped carrot
2 tablespoons ranch salad dressing mix
1 LARGE egg, lightly beaten
1 pound ground chicken
2 cups CRUSHED potato chips, divided
2 tablespoons avocado oil
1 tablespoon butter
1/2 cup Frank’s buffalo wing sauce

  • In a large bowl combine celery, onion, carrots, dressing mix and egg until well blended.
  • Add chicken and half the potato chips, mixing well.
  • Roll into 18 or so meatballs.
  • Heat butter and avocado in large skillet over medium heat.
  • Roll meatballs in remaining potato chips.
  • Cook in small batches, not crowding the pan, until browned and cooked through.
  • Drain well on paper toweling.

8 ounces spreadable cream cheese, room temperature
1/2 cup Gorgonzola cheese crumbles
2 tablespoons WHOLE milk
2-3 garlic cloves, MINCED
2 tablespoons Frank’s buffalo wing sauce

  • Combine ingredients until well blended.
  • Use as a base or dipping sauce.