Christina Toomey - Sunday, October 07, 2018
- 1 pound sweet Italian sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 4 large tomatoes - peeled, seeded and chopped
- 1 cup thinly sliced carrots
- 1/2 tablespoon packed fresh basil leaves
- 1/2 teaspoon Andy Roo’s Creole Italian Seasoning
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups sliced zucchini
- 8 ounces fresh tortellini pasta
- 3 tablespoons chopped fresh parsley
- In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
- Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, Andy Roo’s Creole Seasoning,
tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
- Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan
cheese on top of each serving.
Christina Toomey - Saturday, October 06, 2018
Heat a skillet over medium heat. Cook eggs in hot skillet, stirring vigorously, until they are beginning to solidify, 1 to 2 minutes. Stir hot dog slices and hash browns to eggs; cook and stir until the potatoes are browned and the eggs completely cooked, 3 to 5 minutes. Top with Hotter than El Rajun Cajun Hot Sauce to serve.
Christina Toomey - Wednesday, October 03, 2018
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 Tabanero Walking Dead Bloody Mary Mix,
Worcestershire sauce, spicy mustard, and honey together in a bowl; set aside.
- Mix thoroughly ground beef, ground turkey, ground lamb, 2 1/4 Tabanero Walking Dead Bloody Mary Mix , oats, egg, sweet onion, salt, and pepper in a large bowl; divide into halves and form 2 loaves. Put loaves into loaf pans.
- Bake in the preheated oven for 45 minutes, brush tops with sauce, and continue baking until no longer pink in the center, about 15 minutes more.
An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool slightly in pans before serving.
Christina Toomey - Friday, September 28, 2018
- 1 quart cold water
- 1/4 cup salt
- 1/3 cup maple syrup
- 3 cloves garlic, crushed
- 3 tablespoons chopped fresh ginger
- 2 teaspoons Texas Rib Ranger Rosemary and Herb Seasoning
- 1 tablespoon cracked black pepper
- 1/2 teaspoon red pepper flakes
- 1 (2 1/2 pound) boneless pork loin roast
- salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, Texas Rib Ranger Rosemary and Herb Seasoning,
black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink
in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).