Christina Toomey - Tuesday, September 25, 2018
- 1 pound lean ground beef
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 Cup of Ketchup
- 6 (8 inch) soft tacos
- 1 (8 ounce) package shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/3 cup of Ketchup
- 2 teaspoons of Mikey V’s 512 Pot Sauce
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned
and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup and Mikey V’s 512 Pot Sauce into beef.
- Fill a Soft taco Shell and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla
over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and
filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
- Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in
a bowl and top each serving with the sour cream sauce Top again with Mikey V’s 512 Pot Sauce.
Christina Toomey - Sunday, September 23, 2018
- 4 zucchini, ends trimmed
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 pound crabmeat
- 1 teaspoon of paprika
- salt and ground black pepper to taste
- 1 cup Italian seasoned bread crumbs
- 1/4 cup mayonnaise, or as needed
- 2 teaspoons of Eagle Wingz Chesapeake Hot Sauce
- 1/4 cup dry white wine
- 3 tablespoons butter, melted
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for
another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from
the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
- Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about
5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much
as possible. Season the crab mixture with paprika, salt, and black pepper.
- Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise Eagle Wingz Chesapeake Hot Sauce,
and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells,
and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.
Store Peppers - Saturday, September 22, 2018
- Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer
over the steaks (making sure the seasoning doesn't wash off) Add Scotty O’Hotty Beer Bacon Chipotle Hot Sauce.
Cover and refrigerate for 1 to 2 hours.
- Preheat grill for high heat.
- Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.
Christina Toomey - Friday, September 21, 2018
- 1 pound ground pork sausage
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) bottle Ranch dressing (optional)
- 1 teaspoon of Hank’s Honey Habanero Hot Sauce
- Preheat oven to 425 degrees F (220 degrees C).
- Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed
halves in baking dishes.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing top With Hank’s Honey Habanero Hot Sauce.