Meat | The Recipe Mom

There’s More Than One Way to Grill

May 29, 2010 By The Recipe Mom 1 Comment

When it comes to summer and backyard parties grilling definitely takes center stage. There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy burger or steak. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight. There are many ways to grill those mouthwatering foods.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world. The old school, always affective method of grilling’ those jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to any backyard event. A few negatives about charcoal are the actual coals take a little while to get to the right temperature. This type of grill can sometimes get messy. If you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

This is another effective method of food preparation. The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with propane is also a little bit cheaper. How can it be cheaper you might ask? It’s because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats.

If you like that charcoal taste then the gas grill may not be your preferred grilling partner. For a gas grill lover just turn that knob and be on your way to a for sure talked about meal.

The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals including those awesome S’mores everyone loves.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but it’s that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

What Can Be Cooked

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. The food options are unlimited and here are just a few ideas:

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill. This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.

The Benefits of Grilling

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

One benefit of grilling is the changing of flavor. Grilling can completely change the flavor depending on which type of grill is used. Charcoal gives you that charred taste while a fire pit grill allows a little well done taste. Smokers are great for that smoky enhancement of foods and propane gives a grilled yet juicy flavor. There are so many options and ways to improve your meal on the grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub.

Filed Under: Today's Kitchen Tagged With: apples, backyard, Beef, broccoli, burgers, carrots, charcoal, cucumbers, electric, fire pit, Fish, flavor, gas, grilling, hot dogs, juices, Meat, outdoors, Pork, pork chops, Potatoes, smoker, squash, Steak, Summer, veal, vegetables, zucchini

Boiled or Steamed What is the Difference?

May 20, 2010 By The Recipe Mom Leave a Comment

One healthy way to cook is using water. Water is used to boil and steam many types of foods. From pasta, rice, vegetables to meat this type of cooking leaves those foods in their healthiest cooked forms. No oil or fats are incorporated into the water when cooking in this fashion. What’s the difference between boiling and steaming? Let’s check it out to see.

Boiling Is Effective

Boiling is a unique and effective way of cooking. It is similar to steaming but slightly different. Boiling requires the food to actually sit in the water. You can boil vegetables, meats and seafood. With boiling the taste, look and even a little of the health values are also different from steaming.

Boiling or cooking food directly in the water gives the nutrients a chance to move from the food to the water. It also doesn’t spice up the food nor does it give it that appetizing color. Boiled foods don’t have a lot of flavor because the enhanced flavors are lost in the water. This is known as blanching foods. Also with no added oil or fat you get the fresh flavor of the food instead of the taste of additives. Adding seasoning to your boiled food will help to enhance the flavor.

There are many positives to boiling:

• It doesn’t require any added fats leaving it a healthier choice

• It’s easy; it doesn’t require hovering over the stove for hours

• It takes those tough pieces of meat and makes them tender

• It is perfect for large scale cooking

Steam is Unique

To steam foods is to boil water causing it to evaporate into a fine mist. The steam and not the water is what cook the food. Something important to remember when steaming is that you are not putting the food directly in water. The food is suspended over the top the water letting the steam rise up to cook the food. For those who are watching there calories and fats, steaming is a very effective way to cook food and make it healthy. .

Steaming basically eliminates the opportunity to over cook the food. Steaming foods is a slow method of cooking so if the food is left longer than need be, the steam will not have cooking power to over cook the food. Steaming uses a lot more energy than any other cooking method. If steam is cooking the food it must stay at a constant stable temperature to cook through.

Most cooks only use the steam method of cooking for vegetables but some meats can be steamed. Beef, pork and even chicken can be steamed. It gives it a very different taste that some may not like. Seafood is a very common food to be steamed. Fish does very well and even shrimp taste wonderful.

As you can see there are few differences when it comes to boiling or steaming those foods. Yet both are an effective unique way of cooking. Grab a steamer or fill a pot with water and see for yourself just how great they both can be.

Filed Under: Today's Kitchen Tagged With: Beef, boil, Chicken, color, enhanced flavor, fats, Fish, health benefits, large scale cooking, Meat, nutrients, oil, Pasta, Pork, rice, Seafood, Shrimp, Spice, steam, steamer, Taste, tender, vegetables, Water

Savory Roasted Beef Tenderloin

May 13, 2010 By The Recipe Mom 1 Comment

What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb) beef tenderloin

How to Make It:

In a large resealable bag mix together the soy sauce, beef broth, oil and vinegar.
Place the hot sauce, garlic, pepper, thyme and salt into the bag and shake to blend.
Take out 1 C of the marinade and refrigerate for basting.
Add the bay leaf to the bag.
Place the tenderloin into the bag and seal.
Turn the bag to coat the meat well with the marinade.
Refrigerate overnight.
Set the oven temperature to 425 degrees and let the oven preheat.
Place a meat rack into the center of a roasting pan.
Place the meat onto the rack and discard the marinade.
Baste the meat with the reserved marinade.
Roast the meat for 1 hour or until it is cooked the way you like, being sure to baste often.
Allow the meat to stand at least 15 minutes before carving.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

Filed Under: Beef, Kid Friendly, Recipe Cards, Recipes Tagged With: Bay leaf, Beef, Broth, Garlic, hot pepper sauce, internal temperature, Meat, Oven, red wine vinegar, Roast, roaster, savory, soy sauce, tenderloin, themometer, thyme

The Butcher, Fish Monger and Local Produce Markets

April 8, 2010 By The Recipe Mom Leave a Comment

The local grocery store is the one place most all of us go to shop. Yet it might not be the cheapest place or the most time friendly way to do our shopping. Befriending the butcher is the oldest trick known to shopping. It started back in medieval times and continues today but not as strong. With supermarkets importing much of their food, finding the right place to shop is growing more difficult by the day.

Depending on your shopping habits and how much money you wish to save, the factors on where to shop will be a huge decision on where to shop. Many of the smaller cities still have a butcher, fish monger and even a local farmer’s co-op where many items can be purchased for a fraction of the cost. Larger cities, with a greater industrial industry seem to be moving away from these localized specialty shops for more of a bulk shopping club type store.

The Butcher

Finding a local butcher is the best thing to do if your family consumes large amounts of meat. The butcher can provide certain cuts that you may not always find in larger supermarkets. Not only can they make specialty cuts of meat for you, they always know what is fresh and can provide tips on how to prepare certain types of meat.

Many butchers also can provide lower prices on meat because they are distributing operations. When the meat has to be sold to a supermarket, you have to pay the mark-up from the butcher as well as the supermarket that bought the product. Many butchers, if you get to know them over time, will be able to let you know exactly when meat goes on sale.

If you are looking for the best possible deal, inquire about purchasing an entire portion of a feed animal, or splitting one with your friends. Buying a whole cow or pig will stock your freezer, allow you to get the cuts you desire and can hold a huge reduction in price due to the quantity. This is the way to go when looking for the cheapest, but best quality meat that money can buy.

The Fish Monger

For the seafood lovers out there, finding a fish monger to befriend can also aid in cost savings. The fish monger has the inside scoop as to what fish is the most fresh and can prepare different cuts depending on whether you are planning for sushi, a catfish fry or a high quality tuna steak. If you get to know the fish monger, he or she can also suggest new items that you may like, but would have never thought about buying in a local grocery store; they may just turn out to be your favorite type of seafood.

The Local Produce Market

Between farm co-ops and local open-air markets, local produce is, almost always cheaper than buying from a store. Many shops import their produce, which means the goods are plucked from the ground or tree well before they are ready. This is done in hopes that by the time it is unpacked at the store, it is still in a semi-decent quality. Getting your produce from a local farmer will help support a local business as well as offer the freshest produce your money can buy. It is a win-win situation.

Take a look at the family eating habits. Then keep an open eye for local retailers who respect the food you eat instead of trying to make a dollar off of everything you buy. Not only can the butcher, the fish monger and the local produce market save you money and time but they can change the way you look at making those delicious meals.

Filed Under: Today's Kitchen Tagged With: Butcher, deals, Fish, groceries, market, Meat, money, Monger, produce, saving, Seafood, supermarkets, vegetables

Safely Storing and Thawing Foods

March 23, 2010 By The Recipe Mom Leave a Comment

thawing Storing our foods incorrectly as well as thawing them the wrong way can cause harmful bacterial growth. Correct temperature when cooking foods is important but so is the thawing process. Storing foods incorrectly can also cause major problems while storing foods correctly can help in the thawing them correctly. Some simple rules are all you need to follow to ensure safe, tasty meals once cooked.

Let’s start with fish. Fish is a difficult item to store and still retain the freshness. If not stored properly, fish will develop that “fishy” smell which will overpower the other foods and seasonings when cooking. To properly store fish, keep it in the original wrapper and give it plenty of room in the refrigerator to allow the air to circulate freely around it. This will allow the fish to age properly without getting smelly. If you are not planning on cooking the fish within two days, wrap it tightly in moisture-proof freezer paper before storing in the freezer.

Live shellfish should be refrigerated in lightly covered containers – not airtight. Inspect all live shellfish before cooking to make sure they are not damaged or dead. Here is a little hint, if the shell is tapped with your finger, a live shellfish should close up. Discard any shellfish if they die during the storage process or if their shells crack or break.

Meat is a whole other ballgame. Depending on when you plan to use the meat, your storage techniques should vary and the storage time makes a difference in the best ways to thaw. Here are some storage and thawing rules to follow for safe meat handling.

Storage – It is important to keep meat chilled to at least 40 degrees. This will help maintain the safe temperature of the meat so no bacteria can grow. Once you get home from the store, immediately put the meat away. Double check the temperature in your refrigerator to ensure it is between 35 and 40 degrees and that your freezer is at zero degrees or a little below.

If you plan on storing large amounts of meat, break them down into smaller portion sizes before freezing because this will make thawing easier for individual servings. Keep the meat in the original packaging, if possible, and make sure there are no holes or perforations in the packaging. Most typical meats can be stored in the refrigerator for up to two days at the proper temperature. If you are not planning to use the meat before this time, consider freezing and then thawing. If you do not plan on using the meat within two months, over-wrap the meat with a heavy-duty plastic wrap or put it into an acceptable freezer bag.

Thawing – The best way for meat to thaw is in the refrigerator. This does mean there is some prior planning on your part before cooking, but meat defrosted in the refrigerator can be refrozen before cooking; thawing any other way, make sure you cook the meat before freezing.

Meat can also be defrosted faster by putting it in a leak-proof plastic bag and submerging it in cold tap water. Do not use warm or hot water because this will cause the meat to start the bacterial growth before the cooking process begins. Thawing in the microwave is another acceptable way because, unlike soaking in warm water, the microwave thawing process happens quickly enough that no bacterial growth will occur.

Poultry follows the same basic guidelines as meat, except for the maximum storage time. Uncooked chicken, turkey or fowl can be stored in the freezer for up to nine months if broken down, and to a year if intact. For thawing, the best way to thaw is in the refrigerator or under cold tap water. It is not recommended to thaw poultry in the microwave due to salmonella growth.

Foods that are stored and thawed correctly will give a better tasting meal along with ensuring there is no bacterial growth to cause food poisoning. If you question whether foods are safe after freezing it’s best to throw it away. The bottom line is it is better to be safe than sorry and with food this is a golden rule to follow.

Filed Under: Today's Kitchen Tagged With: bacteria, defrost, Fish, foods, freezer paper, Meat, plastic wrap, portions, Poultry, Refrigerator, safety, shellfish, storing, temperatures, thawing

Warm Up With Delicious Winter Stews

February 4, 2010 By The Recipe Mom Leave a Comment

Just the smell of a delicious stew will give us comfort and warmth. Stews not only warm the body but they are great way of warming up an entire house. Soups can also achieve this but when it comes to soups and stews, there is a big difference. Even though both are cooked in a slow cooker or on top of the stove and both contain meat and vegetables, it’s the liquid they are cooked in that makes them so different.

The definition of a stew is solid food cooked in resilient gravy. Solid ingredients include meats, carrots, potatoes, celery and other types of vegetables. These meats and vegetables are chopped coarsely and added to a liquid. The liquid is thickened by flour, corn starch or arrowroot after the stew simmers for a period of time.

Stews are simmered over low heat. The simmering time may be 3 hours to 8 hours depending on the type of stew. This simmering process allows the flavors of the ingredients to intermingle. More often than not extra spices are not necessary to give the stew its distinct comforting flavor and smell.

It is said that stews have long been a favorite in France. The French are known for making flavorful stews that are economical. When stew first originated it was considered a food for peasants. Stews were easily made with just a few ingredients and can be a dish that is served for more than just one sitting.

It didn’t take long for stews to become a dish of distinction. Today the French pride themselves on their vibrant and hearty stews. Yet France is not alone on their love for this type of dish. Polish too have their own form of stew known as “bigos” and the Germans consider goulash their favorite type of stew. The Americans are also true lovers of a good stew.

Even though both soups and stews warm the body, there are significant differences between the two.

Soups are often water based. Milk, or even fruit juices, can also be used to make a soup base. Soups can be served warm or cold and are usually served in a bowl due to the thin liquid soups are cooked in. Soups cook quickly compared to stews, which means the addition of more spices and seasonings are often times necessary to give a soup its distinct flavor.

Stews are much thicker and their liquids are often referred to as gravy. Stews are usually served as a main course. Soups can be both a main course or served as a starter for a meal. A good stew is always served hot and can be placed on a plate rather than in a bowl due to its thicker consistency. Stews are also much richer than soups and hold well when frozen and reheated.

Stews and soups both warm the body on a cold winter and both can give us the comfort we need to fight off the winter blues. The differences between the may not be as big as day and night and in the end both result in warm comfort and great taste. Try simmering a hearty, filling stew to see the difference between the two.

Filed Under: Today's Kitchen Tagged With: arrowroot, carrots, Celery, corn starch, flour, goulash, gravy, hearty, liquids, Meat, Potatoes, soup, stews, vegetables, winter

Winter Roasts are Comforting and Warming

January 30, 2010 By The Recipe Mom Leave a Comment

Meat and potatoes have a way of making us feel good and help us to ward off those cold winter days. Sometimes when it’s cold and snowy outside the comfort of a good home cooked meal is all you need to forget the chill outside. Fixing a good roast is as easy as making a sandwich.

Beef, pork and lamb cuts make the best roast. Look for flecks of fat or “marbling” when choosing a large cut of meat for your roast. Marbling helps in making a tenderer roast along with enhancing the flavor and juiciness of the roast. Beef that has been aged also enhances the flavor of the meat.

When it comes to types of meats to roast, there are many to choose from. Beef roasts and pork roasts are favorites, but roasted prime rib and leg of lamb have a great taste when roasted. A roasted chicken is moist and will have more flavor than fried chicken. Turkeys and hams are often roasted to enhance their flavor and texture.

Look for a cut of meat that is at least 2 inches thick. The larger the cut of meat, the moister the finished product which in turn makes for a less chewy piece of meat. Moist heat is important when roasting a large cut of meat. A large cut of meat when slow cooked should be braised to give it a moist texture and to seal in the flavors.

Browning the meat is a plus. It doesn’t matter if you are slow cooking on top of the stove, in the crock pot or in the oven. Browning meat before hand over high heat will help to caramelize the proteins and sugars found on the outside of the meat. This gives your roast a richer flavor.

It is best to season a roast before browning it. By doing this prior to browning, the flavors are sealed into the meat and not left in the bottom of a roasting pan. Roasts are best cooked between 300 and 350 degrees.

If you are adding vegetables such as potatoes, carrots, onions and celery to a roast in the oven, add them about 1 hour before the roast has finished cooking. They will be soft instead of mushy from being overcooked or crunchy from being undercooked.

If you are using vegetables and using a crock pot, always add the vegetables at the beginning of the cooking process. You want your vegetables to be soft and by letting them cook longer at the slow temperature, your end result will be vegetables that are soft but not mushy.

Water, broths, soups, juices, wine and even soda can be added to help keep your roast juicy and flavorful. Always be sure to cover your pan with foil or a tight lid to keep the liquids from escaping and causing your roast to become too dry.

Don’t forget to use a meat thermometer. Different meats cook in different time spans. A meat thermometer is the most reliable way to tell when any meat product is cooked all the way through. Roasts make the best fix it and forget meals. Add a side of fruit and a slice of warm homemade bread and you have a meal that is both comforting and warming.

Filed Under: Today's Kitchen Tagged With: Beef, browning, carrots, Celery, Chicken, comfort, ham, juicy, lamb, marbling, Meat, moist, onions, Pork, Potatoes, Roast, seasoning, tender, Turkey, vegetables, warm, winter

Comforting Casseroles: A Winter Long Affair

January 16, 2010 By The Recipe Mom Leave a Comment

Casseroles take center stage when it comes to warm comforting foods. Baked in the oven these types of meals can consist of a variety of meats, vegetables and even fruits. Use leftovers, staples found in the cabinets, pantry and refrigerator to make a meal that can be frozen and reheated when time is short. There’s nothing like a good casserole on a cold winter night.

Where Casseroles Come From

Casseroles were derived from France where they were called “saucepans” originally. These casseroles were simple meals made with rice combined with cheap meats or types of sweetbread to save money. The casseroles we know today began in the late 1800’s.

In the early 1950’s when casserole cookware became a rage the casserole became a major part of the American kitchen. Easy to fix and quick to arrive on the table the cookware made it easy to make a meal in one dish, place it in the oven and still elegantly served right to the table. Often times a casserole will be referred to as a bake. This type of casserole is well known in Great Britain.

Why Are Casseroles Such a Hit?

Its 6:00 and you just arrived home from work. The kids are home and your husband is wondering what you’re fixing for supper. Cooking is not necessarily at the top of your ‘things I’d love to be doing right now’ list, but your family has to eat, right? You begin looking around the kitchen and discover there’s a little of this and a little of that in the refrigerator and cabinets. Throw it all together in a dish, bake it and you’ll soon have a nice meal to place on the table.

Casseroles are the perfect main dish. They usually contain meat and vegetables of some type, so adding a lot of extras to the meal is not necessary. A salad or bowl of fruit, along with bread and you’ve got yourself a full meal to serve.

Convenience also comes into play with casseroles. Many of us like to make our meals for the week ahead of time. Casseroles freeze well and are easy to reheat. Just pull them out of the freezer and place them in a preheated oven. In an hour or so you have a meal fit for the entire family.

Not only are casseroles quick and easy, but they save time and money. Many casseroles are made from leftovers. Add a can of creamed soup and sprinkle bread crumbs over the top. You just can’t beat all the advantages a casserole has to offer.

Creating a Casserole

Most casseroles include meat and vegetables although they can be made with fruits as well. Add in pasta, cheese, condensed soups, chopped hard boil egg and top them with a nice bread crumb topping. Tuna casserole, vegetable casseroles, chicken casseroles, beef casseroles and mixed fruit casseroles are just a few ways of preparing a delicious meal.

Always use a dish that is the right size for the ingredients. If a dish is too big the moisture will evaporate leaving the casserole dry. If it’s too small the casserole will bubble over. A casserole dish that is too deep produces uncooked foods where a casserole dish that is too shallow will cause the ingredients to be overcooked. Casserole dishes today come in numerous shapes and sizes, not to mention the colors and designs. With all the types of casseroles dishes available it becomes easy to find ones that will go from oven to table without worry.

Casseroles may have taken a back stage to fast food, microwave and ready to serve meals, but in reality they may be one of the best ideas for our times. They also make great pot luck dinner items and can be made to feed a large crowd very easily. Take a look in your fridge and cabinets and see what you can find to make a casserole for dinner tonight.

Filed Under: Today's Kitchen Tagged With: bread crumbs, casseroles, Cheese, comfort, convenience, easy, Egg, freezer, Fruit, leftovers, main dish, Meat, Pasta, quick, soups, vegetables, warm, winter

Be Your Own Half Time Star This Sunday

October 5, 2009 By The Recipe Mom Leave a Comment

: Image via Wikipedia

If you are like many of my friends, you look forward to fall because it signals the start of football season. While you may not watch football yourself, the food that comes along with tailgating and Sunday afternoon football can be mouthwatering and beyond compare. Nothing says fall to me more than the smell of brats on the grill and the sound of men yelling at a TV in another room!

My husband is not a sports fan (Lucky for me!), but he does love Buffalo Chicken and I think may even consider it a food group. So I am always on the lookout for great recipes that are easy to make and taste great. I had the opportunity to try two recipes that included Swanson Chicken and Frank’s Red Hot Sauce that were passed on to me from the Campbell’s Kitchen, and they were a big hit. Even my little one thought it tasted pretty good (mind you she’s 4, but enjoys food that is on the spicy side of life).

So, if you find yourself in the kitchen on a Sunday afternoon, with your football hero in the living room rooting for their favorite team and you are searching for something to make, I highly recommend whipping up some Buffalo Chicken dip and Buffalo Chicken pizza and you’ll be more popular than the half-time cheerleaders (Not to mention you will save yourself from spending the whole afternoon in the kitchen catering to a bunch of men yelling at a TV).

Here is the recipe for the Buffalo Chicken Pizza (download the recipe). I highly recommend it, even for non-game night!

Buffalo Chicken Pizza
From Campbell’s Kitchen
Prep: 15 min.
Bake: 10 min. Makes: 6 servings

Ingredients:
1 can (9.75 ounces) Swanson® Premium Chunk Chicken Breast in Water,
drained
1/4 cup Frank’s® RedHot® Sauce
2 tablespoons butter, melted
1 package (10 ounces) prepared thin pizza crust (12-inch)
1/2 of a green pepper, thinly sliced
1/4 cup crumbled blue cheese

Directions:
1. Heat the oven to 425°F. Stir the chicken, hot sauce and butter in a medium
bowl.
2. Spread the chicken mixture on the pizza crust to within 1/2-inch of the edge.
Top with the pepper and cheese.
3. Bake for 10 minutes or until the chicken mixture is hot and bubbling.

Get the recipe for the Buffalo Chicken Dip HERE. This is a great one if you are going to a friend’s house to party or will be tailgating at the field.

For more delicious and easy recipes, visit swansonchicken.com

Have some great Tailgate recipes or tips to share? Leave us a comment and you can grab yourself a couple coupons to save you a few bucks on your next tailgate party.

Filed Under: Appetizers, Chicken, Dips and Salsa, Recipe Cards, Recipes, Snacks, Today's Kitchen Tagged With: Bell pepper, Blue cheese, Cheese, Chicken, Cooking, Frank's Red Hot, Home, Meat, Pizza, Poultry

Pumpkin Joe’s Salsa Meat Pie

September 17, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 1/2 lbs. ground beef
1/2 C onion, chopped
2 t flour
1 C of salsa
1/2 C of chili sauce
1 C frozen corn
1 (4 oz.) can green chilies, chopped
2 T of brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

How to Make It:

The oven is set to preheat to 450 degrees.
In a skillet over medium heat crumble the beef and stir in the onion.
Cook for 12 minutes or until the beef is no longer pink.
Drain the beef well and place back into skillet over medium heat.
Place the flour into a mixing bowl and stir in the salsa and chili sauce.
Stir the mixture into the beef well.
Fold in he corn, chilies and brown sugar stirring until the sugar has dissolved.
Remove the skillet from the heat/
Evenly spread the mixture into an ungreased 9 inch pie plate.
Carefully unroll the pie pastry and place over the top of the meat mixture.
Secure the edge of the pastry and flute.
Using a sharp knife cut out a pumpkin face including eyes, nose and mouth in the top of the pastry.
Break the egg into a small mixing bowl.
Whisk the food coloring into the egg until you have reached the desired orange color for your pumpkin.
Brush the egg mixture evenly over the pie pastry.
Put in the 450 degree oven 9 minutes or until the crust is golden brown and the filling is bubbly.

This fake “pumpkin pie” makes a great main course for a Halloween meal. The kids will love it and with it being so easy to prepare you will love it too.

Makes 6 servings

Preparation Time: approximately 20 minutes
Cooking Time: approximately 12 minutes
Baking Time: approximately 9 minutes
Total Time: approximately 31 minutes

Filed Under: Beef, Dinner Ideas, Halloween, Kid Friendly, Recipes Tagged With: Chili Sauce, corn, Halloween, Meat, Onion, pie crust, pumpkin, pumpkin face, pumpkin pie, salsa