Food and Hosting Concepts for Saturday Nights
2 five pound meat trays of skirt steak from H.E.B. with 1 twenty count package of Mission Super Soft Soft Taco Size Flour Tortillas, 1 ten count package of Mission Super Soft Yellow Corn Tortillas, 2 eight ounces bags of H‑E‑B Mexican Style Shredded Cheese Blend, baked beans, Spanish rice, sour cream, and salsa.
4 five pound bags of Hill Country Fare Seasoned Beef for Fajitas from H.E.B. with 1 twenty count package of Mission Super Soft Soft Taco Size Flour Tortillas, 1 ten count package of Mission Super Soft Yellow Corn Tortillas, and 2 eight ounces bags of H‑E‑B Mexican Style Shredded Cheese Blend.
2 16-ounce packages Little Smokies, 1 cup Barbecue sauce, 1 cup grape jelly, ¼ cup brown sugar light or dark, ¼ cup ketchup, ¼ teaspoon garlic powder, 3 teaspoons Worcestershire sauce
Open 2 packages of little smokies, and place them in the Crockpot. In a small bowl, mix the sauce ingredients until well combined. Pour the sauce over the little smokies, and cook for 1 hour on high or 2-3 hours on low.
Sweeten the sauce with grape or cranberry jelly, or brown sugar. Use 3-4 quart slow cooker, or larger. Serve them to your guests straight from the slow cooker, just provide them with a serving spoon and some clean picks so that they can help themselves! Or just serve in an appetizer bowl.
12 Russet baking potatoes, 10 oz. package of H.E.B. bacon bits, 8 oz. tub of H.E.B. sour cream, 2 sticks of H.E.B. salted butter, 8 oz. package of H.E.B. Mexican blend shredded cheese, 1 bottle of Kinder's BBQ sauce
Beef tips cooking in the electric skillet for 2 hours. Prep time: 20 Min. Cook time: 8 Hour. Method: Slow Cooker Crock Pot. Yield: 6 serving(s)
Ingredients: 3-5 pounds boneless chuck roast, 1-2 box beef broth, reduced-sodium, 2-3 teaspoons salt, 1-2 teaspoon pepper, 1-2 teaspoon garlic powder, 1-2 teaspoon onion powder, 1 teaspoon rosemary, dried, 2 packages brown gravy mix-i use McCormick or pioneer, 2 cups rice or egg noodles
Step 1: The night before, trim roast by cutting away as much fat as possible. Step 2: Cut roast into bite size cubes. Step 3: Add all dry ingredients to the cubed meat inside a gallon size Ziplock bag and toss until all the meat is coated. Refrigerate meat (I prepare the night before to let it marinate overnight). Step 4: The next morning around 9 am to serve at 5 pm, Pour the beef broth into your crockpot and slowly add your roast being careful not to splatter. I like to add a little rosemary to the broth also. Step 5: Stir the meat until it's all submerged into the broth and place the lid. Cook on low setting for 8 hours. Step 6: At around the 7 hour mark, add your gluten free gravy mix to cool water and whisk until it's all combined. Pour into crockpot and stir. Place the lid and continue cooking for the remaining hour. Step 7: Boil rice or noodles during the last 30 minutes. (I use boil-in-bag rice because I am rice challenged and well, I'm also lazy. But, you can fix your rice anyway you'd like. I've also used egg noodles too and that's just as good!). Step 8: When your beef tips are finished, stir briskly with a fork or whisk to loosen up the meat. When all of the meat is shredded, add in your rice or noodles and stir. Voilà!! It's ready! I usually serve with my "famous" green beans and honey/cinnamon carrots with this meal.
2 four pound bags of Kirkland Signature (gluten-free) fully cooked crispy wings from Costco, paired with 1 five pound bag of Russet potatoes from H.E.B. for homemade potato wedges
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