Bob's Best LemonAtcha Pasta With Shrimp, Oysters, and Crabmeat

Peppers Wednesday, July 08, 2020

• ½ cup butter
• ½ cup olive oil
• 3 tablespoons minced garlic
• 1 ¼ cups chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 pinch crushed red pepper
• 1 pinch salt and pepper to taste
• A few dashes of Bob's Best Quality BBQ LemonAtcha Lemon Herb Rub
• 1 (16 ounce) package bow tie pasta
• 2 (10 ounce) containers shucked small oysters, drained
• ¼ cup butter
• 1 tablespoon olive oil
• 1 ¼ pounds peeled and deveined small shrimp
• 1 pound fresh lump crabmeat
• 1 pinch salt and pepper to taste
• ¼ cup chopped fresh parsley

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt, pepper and Bob's Best Quality BBQ LemonAtcha Lemon Herb Rub. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Ass Kickin’ Tater Tot Taco Casserole

Peppers Tuesday, July 07, 2020

• 1 pound ground beef
• 1 small onion, diced
• 5 black olives, chopped
• 1 clove garlic, minced
• Ass Kickin’ Sriracha Hot Sauce
• 1 (1 ounce) packet taco seasoning mix
• 1 (16 ounce) bag frozen Mexican-style corn
• 1 (12 ounce) can black beans, rinsed and drained
• 1 (12 ounce) bag shredded Mexican cheese blend
• 1 (16 ounce) package frozen tater tots
• 1 (12 fluid ounce) can enchilada sauce

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
• Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
• Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
• Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese & black olives over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more. Then drizzle Ass Kickin’ Sriracha Hot Sauce all over the finished casserole & enjoy!

Dirty Dick’s Hot Bacon Wrapped Cheese Stuffed Meatloaf

Peppers Monday, July 06, 2020

• 1 soft roll, cut into small cubes (or 2 slices white bread, without crust)
• 1/2 cup whole milk
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup Kraft Natural Shredded Cheddar Cheese plus 1 1/2 cups for stuffing
• 1/3 cup chopped parsley
• 2 eggs
• 1 tablespoons Worcestershire sauce
• 2 tablespoons Dirty Dick's Hot Pepper Sauce With A Tropical Twist
• 1 tablespoon Dijon mustard
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 1/2 lbs ground sirloin
• 1 1/2 lbs ground chuck
• 14 slices of bacon

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the bread pieces and the milk. Let it soak while you work on the veggies.
3. In a medium skillet, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes. Season with salt and pepper. Reserve to cool.
4. Once veggies are cool, add them to the soaked bread and then add the parmesan, cheddar, parsley, eggs, Worcestershire sauce,Dirty Dick's Hot Pepper Sauce With A Tropical Twist, mustard, chili powder and paprika. Using a fork, mix until evenly blended.
5. Add the meat and season with salt and pepper. Using your hands, mix everything just until combined. You do not want to overwork the meat or your meatloaf will be dry!
6. Turn 2/3 of the meat mixture into a broiler pan and, with wet hands, pat the mixture into a loaf (approximately 9 by 5 inches). Press the center in, creating a rim outside of the meatloaf and fill the inside with the remaining cheddar cheese. Then, add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese. Use your wet hands to make sure the meatloaf is smooth!
7. Then arrange bacon slices over the loaf, overlapping them slightly and tucking them under to prevent curling.
8. Bake the meatloaf for 1 hour and 30 minutes or until the bacon is crips and the inside temperature is 160 degrees.
9. Cool for 10 minutes before serving!