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Ingredients

2/3 cup cornmeal

1/3 cup self-rising flour

1/3 cup low-fat buttermilk

1 large egg

Oil for frying (about 3 tablespoons coconut oil or your preferred oil)



Instructions

In a bowl, combine the cornmeal, self-rising flour, buttermilk, and egg.

Mix well until all ingredients are combined. The mixture should be very moist but not soupy.

In a skillet, heat about 3 tablespoons of oil over medium heat. You can adjust the amount of oil based on your preference.

Once the oil is hot, drop spoonfuls of the cornmeal mixture into the skillet.

Cook until the bottom is golden brown, about 3-4 minutes.

Flip the hoecakes and cook until the other side is browned as well.

Once cooked, transfer the hoecakes to a plate lined with paper towels to blot any excess oil.

Serve the fried cornbread warm as a delicious side dish or snack.

Fried Cornbread

 


Garlic Parmesan Cheeseburger Bombs


Ingredients


1 pound ground beef


1 small onion, finely diced


1 teaspoon garlic powder


1/2 teaspoon salt


1/2 teaspoon black pepper


1 cup shredded cheddar cheese


1 cup breadcrumbs (optional for coating)


1 egg (for binding)


2 tablespoons fresh parsley, chopped (for garnish)


1/2 cup grated Parmesan cheese


Garlic Parmesan sauce (homemade or store-bought, for topping)


Instructions


1. Preheat oven to 375°F (190°C).


2. In a large bowl, combine ground beef, onion, garlic powder, salt, pepper, and egg. Mix well.


3. Take a small portion of the mixture, flatten it in your hand, and place some shredded cheddar cheese in the center. Shape into a ball, sealing the cheese inside.


4. Roll each ball in breadcrumbs mixed with Parmesan cheese for extra crispiness (optional).


5. Arrange the balls on a baking sheet lined with parchment paper.


6. Bake for 20–25 minutes until golden brown and cooked through.


7. Drizzle with warm garlic Parmesan sauce and sprinkle with fresh parsley before serving.

 Perfect as an appetizer, party snack, or main dish with fries or salad!

Garlic Parmesan Cheeseburger Bombs

 


Ingredients


2 lbs kielbasa (or smoked sausage), sliced into ½-inch pieces


1 cup brown sugar


¾ cup ketchup


¼ cup honey


2 tablespoons Worcestershire sauce


1 teaspoon garlic powder


½ teaspoon black pepper


Instructions


Prep the Sausage:


Slice the kielbasa into bite-sized rounds.


Make the Sauce:


In a medium bowl, mix together brown sugar, ketchup, honey, Worcestershire sauce, garlic powder, and black pepper until smooth.


Combine and Cook:


Place the sliced kielbasa in a large skillet or saucepan over medium heat.


Pour the sauce over the sausage and stir to coat.


Simmer:


Reduce the heat to low and let the mixture simmer uncovered for about 20–25 minutes, stirring occasionally, until the sauce thickens and the kielbasa is glazed and sticky.


Serve:


Transfer to a serving dish or slow cooker set to warm. Serve with toothpicks.

Sausage Recipe

 



The easiest cake to make.


Ingredients


1 cup cream cheese


1 cup sour cream


4 sticks (2 cups) butter


3 cups sugar


7 eggs


1 teaspoon vanilla extract


3 ½ cups cake flour

Instructions 

I mixed the cream cheese, sour cream, butter, and sugar until well combined, about 7 minutes. Added one egg at a time, then the vanilla extract. Slowly added the cake flour. Baked at 300°F for 1 hour and 30 minutes. Very tasty

Easy cakel




Ingredients


1 tbsp olive oil or butter


1 small onion, finely chopped


500g (1.1 lbs) ground beef (80/20 preferred)


1 tsp garlic powder


1 tsp onion powder


1 tsp paprika


Salt & black pepper to taste


1 cup shredded mozzarella or cheddar cheese (or mix)


6–8 small dinner rolls (or biscuit dough)


3 tbsp melted butter


2 tbsp grated Parmesan cheese


1 tsp dried parsley (optional)


1 tsp minced garlic


Directions


1. Prepare the filling


Heat olive oil or butter in a skillet over medium heat.


Add chopped onion and sauté until soft and golden.


Add ground beef, season with garlic powder, onion powder, paprika, salt, and pepper.


Cook until browned. Drain excess grease. Let cool slightly.


2. Stuff the bombs


Flatten each dinner roll or biscuit dough piece.


Place 1–2 tbsp of beef mixture in the center, add some shredded cheese.


Fold dough around filling and pinch edges to seal into a ball.


3. Coat and bake


Place bombs seam-side down on a baking sheet.


Brush tops with melted butter mixed with minced garlic.


Sprinkle with Parmesan cheese and parsley.


4. Bake


Preheat oven to 375°F (190°C).


Bake for 15–18 minutes, until golden brown and cheese inside is melted.


Serving Suggestion


Serve warm with a side of garlic butter dip or marinara sauce. Perfect for parties, snacks, or family dinner!

Garlic Parmesan Cheeseburger Bombs

 



Ingredients

1 lb shrimp (peeled and deveined)

1 lb baby potatoes (halved)

2 ears of corn (cut into 2-inch pieces)

1/2 lb smoked sausage (sliced into rounds)

3 tablespoons olive oil (or melted butter)

2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons fresh parsley (chopped, for garnish)

Optional: lemon wedges for serving

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Instructions

1. Prepare the Ingredients:

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

In a large mixing bowl, combine shrimp, potatoes, corn, and sausage.

2. Season the Mixture:

Drizzle the olive oil or melted butter over the mixture. Sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and pepper. Toss well to coat everything evenly.

3. Assemble the Foil Packs:

Cut out large sheets of aluminum foil (one per serving). Divide the mixture evenly among the foil sheets, placing the ingredients in the center of each sheet.

Fold the foil over the mixture and crimp the edges tightly to seal into packets.

4. Cook the Foil Packs:

Grilling: Place the foil packs on the grill and cook for 15–20 minutes, flipping halfway through.

Oven Baking: Place the foil packs on a baking sheet and bake for 20–25 minutes.

Ensure the shrimp is pink, the potatoes are tender, and the sausage is heated through.

5. Serve:

Carefully open the foil packs (watch out for steam). Garnish with fresh parsley and serve with lemon wedges for a fresh citrus kick.

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Tips:

To ensure potatoes cook evenly, parboil them for 5–7 minutes before assembling the foil packs.

You can add other vegetables like bell peppers or zucchini for extra color and flavor.

Adjust seasoning to your taste, and add chili flakes for a spicy kick.

Enjoy this flavorful and easy meal!


Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Ingredients

 


 

Ingredients

7 quarts plain popped popcorn

2 cups dry roasted peanuts (optional)

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1 cup margarine

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Directions

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Caramel Corn

 



Juicy steak with a peppery kick, golden fries, and fresh asparagus make for a balanced, delicious meal.


Ingredients

1 sirloin steak, salt & pepper, 2 tbsp butter, 1 tbsp oil, 1 cup cream, 1 tbsp crushed peppercorns, fresh asparagus, potatoes for chips, IPA of choice.


Instructions

Season steak, pan-fry 4 min each side (medium). Rest steak. Fry chips till golden. Sauté asparagus with butter. Make peppercorn sauce by simmering cream + peppercorns. Serve all with an ice-cold IPA. Cheers! 

Enjoy 

Juicy steak with a peppery kick, golden fries, and fresh asparagus

 


  Mexican Shrimp Cocktail Recipe 


Ingredients


For the Shrimp Cocktail:


1 pound medium shrimp, raw or cooked


Kosher salt (for seasoning)


1 cup chopped red onion


1 cup peeled, diced cucumber


½ cup chopped celery


1 jalapeño, minced


1 cup diced tomatoes


½ cup chopped cilantro


1 cup tomato juice (such as Clamato or V8)


¼ cup ketchup


2 tablespoons fresh lime juice


1 tablespoon hot sauce (like Cholula or Tabasco)


1 teaspoon Worcestershire sauce


Freshly ground black pepper, to taste


For Serving:


1 avocado, diced


Lime wedges


Tortilla chips or saltine crackers


Directions


 Cook the Shrimp (If Using Raw):


Bring a pot of salted water to a boil.


Add the shrimp and cook for 2-3 minutes until pink and opaque.


Immediately transfer to an ice bath to stop cooking.


Peel, devein, and chop into bite-sized pieces.


 Prepare the Cocktail Mix:


In a large bowl, combine the red onion, cucumber, celery, jalapeño, diced tomatoes, and cilantro.


Stir in the tomato juice, ketchup, lime juice, hot sauce, and Worcestershire sauce.


Season with salt and black pepper to taste.


 Add the Shrimp:


Fold the shrimp into the mixture, ensuring they are well coated.


Cover and refrigerate for at least 30 minutes to let the flavors meld.


 Serve & Enjoy:


Spoon the shrimp cocktail into serving glasses or bowls.


Top with diced avocado and garnish with lime wedges.


Serve with tortilla chips or saltine crackers for the perfect crunch!


Nutritional Information


 Prep Time: 15 minutes | Chilling Time: 30 minutes | Total Time: 45 minutes


 Calories per serving: ~220 | Servings: 4

Mexican Shrimp Cocktail

 


Grilled Surf and Turf Skewers with Chimichurri

Ingredients

- 1 lb shrimp, peeled and deveined

- 1 lb beef steak (such as sirloin), cut into 1-inch cubes

- 1 red bell pepper, cut into 1-inch pieces

- 1 green bell pepper, cut into 1-inch pieces

- 1 onion, cut into 1-inch pieces

- 2 tbsp olive oil

- Salt and pepper, to taste

For the Chimichurri:

- 1 cup fresh parsley, chopped

- 1/2 cup olive oil

- 1/4 cup red wine vinegar

- 4 cloves garlic, minced

- 1 tsp red pepper flakes

- Salt and pepper, to taste

Directions

1. Preheat the grill to medium-high heat.

2. In a bowl, combine the shrimp and beef cubes. Drizzle with olive oil and season with salt and pepper. Toss to coat.

3. Thread the shrimp, beef, and pieces of bell pepper and onion onto skewers, alternating ingredients.

4. In another bowl, mix all the chimichurri ingredients together. Adjust seasoning to taste.

5. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the shrimp are opaque and the beef is cooked to your desired doneness.

6. Remove skewers from the grill and drizzle with the homemade chimichurri sauce.

7. Serve immediately and enjoy your delicious grilled surf and turf skewers!

Grilled Surf and Turf Skewers with Chimichurri

 


Cajun Steak Tips in Cheesy Parmesan Linguine Pasta

Ingredients

1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips

2 tbsp olive oil

1 tbsp butter

1½ tsp Cajun seasoning

1 tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste

12 oz linguine pasta

2 tbsp butter

4 cloves garlic, minced

1½ cups heavy cream

½ cup whole milk

4 oz cream cheese, softened

1¼ cups freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

½ tsp Cajun seasoning (to tie the flavor together)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

2. Pat the steak tips dry and season with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear steak tips in a single layer for 1–2 minutes per side until browned and cooked through. Transfer to a plate and cover loosely.

4. Lower the heat to medium and add 2 tbsp butter to the same skillet. Sauté minced garlic for about 30 seconds until fragrant.

5. Stir in heavy cream and whole milk. Add the cream cheese and stir until fully melted and smooth.

6. Add Parmesan, mozzarella, and ½ tsp Cajun seasoning. Stir until the cheese is melted and the sauce is thick and creamy. Season with salt and pepper to taste.

7. Add the cooked linguine to the sauce and toss gently until well coated. If needed, stir in a splash of reserved pasta water to adjust consistency.

8. Serve the cheesy linguine topped with the seared Cajun steak tips and garnish with fresh parsley.

Cooking Time: 35 minutes

Servings: 4–6

Calories: 740 per serving (estimated)

Cajun Steak Tips in Cheesy Parmesan Linguine Pasta

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