1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.


  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.


  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.


  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.


Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.


8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

  • Mix cream cheese and hot sauce until well blended.
  • Fold in half of the cheese.
  • Clean and remove seeds from peppers.
  • Fill peppers with cream cheese mixtures.
  • Sprinkle with the remaining cheese and bacon pieces.
  • Bake or grill over low heat 15-20 minutes.



Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀

1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin

  • Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.

2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper

  • In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
  • Form 24 meatballs of equal size.
  • Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)

2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water

  • Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
  • Pour over the meatballs evenly.
  • Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
  • Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
  • In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
  • Whisk the slurry into the crock pot until well blended.
  • Add the meatballs, onions and mushrooms back into the slow cooker.
  • Adjust the seasoning to taste, cover and cook on low another 30 minutes.
  • Serve over noodles or mashed potatoes.


4 hot dogs
1/2 cup Bisquick or other pancake mix (DO NOT USE GLUTEN FREE)
2 tablespoons water
Oil for frying (enough to MOSTLY cover hot dogs)

  • Poke a 1/2 skewer through half a hot dog. Spiral cut by diagonally placing your knife against the hot dog while rotating. CUT ALL THE WAY THROUGH WHILE CONSTANTLY TURNING SKEWER TO GET A SPIRAL CUT.
Spread open to create a space between the slits.
Combine Bisquick with water.
  • Divide mix into 8 portions.
  • Roll the dough out into a 4 inch strip.
Roll the dough around the hot dog between the meat edges.
  • In a large pan (preferably cast iron) heat oil to 325°.
Fry for 2-3 minutes, turning as necessary.
  • Serve with your favorite condiments or some tornado sauce.

1/4 cup jalapeño ketchup
2 tablespoons cup mustard

  • Whisk together and enjoy!



3 pounds chicken wings and drumettes
1 1/2 cups Heinz Jalapeño ketchup
1/3 cup packed brown sugar
1/4 cup champagne or rice wine vinegar
2 tablespoons mild honey
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons liquid smoke
FRESH ground sea salt and black pepper, to taste
1 jalapeno seeded and sliced thin
1/3 cup minced red onion
sesame seeds, to garnish

  • In a LARGE bowl whisk together the ketchup, brown sugar, liquid smoke, honey, vinegar, Worcestershire sauce and garlic.
  • Fold in the red onion.
  • Season with salt and pepper, to taste.
  • Add chicken pieces and toss to coat.
  • Spray slow cooker with non-stick cooking spray.
  • Add chicken pieces to slow cooker.
  • Cook on low 3 hours or until chicken is tender and cooked through.
  • Garnish with jalapeño slices and sesame seeds.

NOTE: For a spicier wing add the jalapeno slices with the red onion so they cook the entire time together.


3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

  • Preheat oven to 450°.
  • In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
  • Add ground beef and minimally mix by hand JUST until well blended.
  • Form 6 meatballs.
  • Place meatballs on a baking sheet that has been lined with foil.
  • Bake 15-18 minutes until browned and cooked through.
  • While meat balls cook, heat sauce in large skillet.
  • When meatballs are finished baking add them to sauce, turning to coat.
  • Toast buns.
  • Plate bun bottoms.
  • Add a meatball to each bun bottom and top with a spoonful of meat sauce.
  • Top with Parmesan cheese.
  • Add bun tops.
  • Serve with salad.


2 chicken breasts cooked and shredded or 2 cups shredded rotisserie chicken
8 ounces cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup grated cheddar cheese
1/2 cup grated jack cheese
1 can shopped corn, drained well
1 can black beans, rinsed and drained well
1 can ROTEL original tomatoes, drained well
1 bunch green onions, sliced thin
FRESH ground sea salt and black pepper
6 slices bacon, cooked crisp
6 10 inch burritos
Salsa for serving

  • In a large mixing bowl combine the cream cheese and sour cream with an electric mixer until smooth.
  • Season with salt and pepper to taste and blend again.
  • Fold in grated cheese until well blended.
  • Fold in vegetable mix, chicken pieces and crumbled bacon.
  • Divide mixture among the tortillas, spreading it out evenly and short of the far edge.
  • Roll up tightly and secure with toothpicks.
  • Cover with plastic wrap and chill at least 2 hours.
  • Remove from the refrigerator and slice into rounds.
  • Serve with Salsa.


Here’s what I made for St. Patrick’s Day!
8 ounces cream cheese, room temperature
1/2 cup Russian Salad Dressing
1/2 cup sauerkraut, rinsed and drained REALLY WELL
8 ounces QUALITY Swiss or Gruyere cheese (shredded)
3/4 pound thinly sliced corned beef
8-9 inch flour tortillas

  • Mix together cream cheese and Russian dressing until smooth and creamy.
  • Add in sauerkraut and blend well.
  • Spread one side of a tortilla with cream cheese mixture ALMOST all the way to the edges.
  • Sprinkle with a layer of grated cheese.
  • Layer a few slices of corned beef on top of the cheese.
  • Roll up tortilla tightly.
  • Repeat with remaining ingredients, laying rolled tortillas on a plate.
  • Cover and refrigerate for at least 1 hour.
  • Remove from refrigerator and slice into rounds and serve.


BACON PICKLE FRIES – yields 12 “fries”

12 pickle spears
12 strips of bacon
1/4 cup ranch dressing

  • Preheat oven to 425°.
  • Wrap each pickle spear in bacon.
  • Place the bacon-wrapped pickles on a baking sheet, seam side-down.
  • Bake until the bacon is cooked through and crispy, 12-15 minutes, turning halfway.
  • Serve warm or at room temperature with ranch.

Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.


I found this recipe for Buffalo Chicken Pull-Apart Bread on Facebook, you know one of those that they show you in video form in 30 seconds or less AND looks really scrumptious?  I was thinking of making it as an appetizer when our son and family are here at Christmas time, but needed to test it first. Well, it was HUGE success and I now make it more regularly.

Well, this recipe did not disappoint.  I made some of my homemade Farmhouse Buttermilk Dressing to go with it and the combination was addicting! Instead of an appetizer we added a salad and made it a meal.

2 packages Pillsbury pizza dough (I used 1 recipe of my homemade pizza dough)
2 cups chicken, cooked and shredded (I used original recipe Costco Rotisserie chicken)
1 cup Buffalo sauce (I used Frank’s Original Hot Sauce)
1/4 cup scallions, chopped (I used more, about double – we like onions)
2 1/2 cups grated pepper jack cheese (I used regular jack cheese)
1/2 cup unsalted butter, melted
1 jalapeno, sliced (OPTIONAL – I didn’t use)
Ranch dressing for dipping (I used a batch of Farmhouse Buttermilk Dressing)

  • Preheat oven to 350°.
  • In a bowl toss together the chicken, buffalo sauce, green onions and half the cheese.
  • Roll out dough and cut into 3×3 inch squares (about 30 squares total). **SEE NOTE
  • Brush each square with the melted butter.
  • Top each square with a spoonful of chicken mixtures and then a sprinkling of the remaining cheese.
  • Brush loaf pan with butter.
  • Stack each square on top of each other in your loaf pan with the chicken side up.
  • Brush top of bread with remaining butter.
  • Top with remaining cheese.
  • Bake 40-50 minutes until golden and set.

NOTE:  The original recipe had you doing each square one at a time, but I found it much easier to do them all at once and then stack them in the loaf pan while it was standing on end for a more even and less messy build.