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Fajita Salad

Tonight’s dinner was everything! Fajita Salad that EVERYONE liked makes it a new staple at our house. Quesadillas served along side or for scooping up salad kind of made my night. 😊 Onions and Bell peppers, sautéed Tomatoes (marinated in EVOO and balsamic) Avocado (lime, S&P) Cilantro, chopped Red Leaf Lettuce Wheat tortilla Cheddar cheese Flank Steak: marinated in EVOO, lime juice, cilantro, diced green onion, seasoned salt, pepper. Sauté onions and peppers on high to char. I bought them pre-sliced so I didn’t even have to chop. Marinate steak for 2-3 hours and bring out to room temp before cooking. Grill on high. Make quesadillas to serve on the side of just plain tortilla. Cumin Line Vinaigrette 2 parts Grape seed or Canola Oil 1 part Lime juice 1/2 part red wine vinegar 1 tsp cumin Handful chopped cilantro S&P

Bacon Club Cracker Appetizer

We have no food in our house so I’m dreaming of bacon! Did you catch these easy appetizers? Perfect for gift wrapping munchies or Christmas Day snacks. Club crackers Parmesan Cheese Bacon, cut in half Brown sugar Cayenne Pepper Lay club crackers on a cookie sheet. Top each cracker with 1 tsp of grated Parmesan cheese. Wrap each cracker with half a piece of bacon trying not to leave any of the cracker showing. Lay wrapped crackers on cooling rack on top of the cookie sheet. Top with a pinch of brown sugar and cayenne.

Roast Chicken Dinner

Winner winner chicken dinner! This meal is so easy and looks like it took all day. Ingredients: Roasting chicken EVOO Garlic, minced Seasoning (chicken rub, seasoned salt, etc.) Mirepoix mix (pre chopped carrot, celery, and onion) Brussels sprouts, chopped in half Beef stock Condensed Portobello mushroom soup Method: Clean and rinse off chicken and rub with EVOO and garlic. Generously shake your favorite seasoning over entire chicken. Put chicken in roasting pan and drop in veggies and Brussels sprouts and a little more EVOO and (a little) beef stock. Bake or Traeger at 400-425 for 70 minutes. Done!! For gravy, take chicken and veggies off roasting pan and put on platter. Add beef stock to drippings and deglaze pan. Once reduced by 1/3 add portobello mushroom soup (Trader Joes) and continue to cook through. This gravy is rich and adds amazing depth to this chicken.

Pork with Fruit Chutney

Sear seasoned pork tenderloin in a frying pan with evoo. Take pork out and cook on Traeger or in oven at 400 for 20 minutes (cooking times vary depending in your tenderloin). In the same pan that you seared your pork add more evoo and sauté one yellow onion until tender. Add 1/2 cup apple cider 1/2 cup apple cider vinegar 2-3 Tb sugar hot pepper flakes cinnamon stick one thinly sliced apple a bag of dried mixed fruit (prunes, apricots, cranberries) Stir until incorporated and fruit is very soft. Add one bunch of Rainbow chard chard until wilted. Add zest of one orange and cook for another minute or so. Top pork with chutney and Enjoy!

Pulled Pork and Tri Tip

PREPARATION Pork shoulder Roast: Generously season all sides of the pork roast. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands pull the pork into pieces. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top of liquid. Add barbecue sauce, if desired, and mix well. PREPARATION for Tri Tip: Season with Spade L Ranch seasoning and let it sit out…

Kicked Up Sloppy Joe Peppers

On this blustery cold day, kicked up sloppy joes sounded perfect. These low carb versions won’t hurt your waistline either! Don’t get too used to getting a list of ingredients. 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 jalapeno pepper, seeded, deveined and diced 1 red onion, diced 1 carton diced mushrooms 2 pounds extra lean ground beef 2 tablespoons minced garlic 3 tb red wine vinegar 1 teaspoon cayenne pepper 1 tablespoon paprika 1 teaspoon ground cumin 1 teaspoon dry mustard 1 6 -ounce can tomato paste 1 cup tomato sauce 1 can diced tomatoes 3 tablespoons packed brown sugar 2 tb Worcestershire sauce Heat canola oil in large sauté pan. Saute peppers and onions for about 5 minutes then add ground beef, mushrooms, and garlic. Cook through. Add the rest of the ingredients and simmer for 45 minutes or so. Core yellow or red peppers and add sloppy joe mixture. Bake for 30 minutes at 350.

A Traeger Thanksgiving

Lunch break at the Traeger offices! A lot of smokin’ Thanksgiving recipes over the next week!

Thanksgiving Benedict

Thanksgiving is one week away! As much as I can’t wait for the big day, I love the leftovers just as much. Here is a yummy idea for lunch the next day. Add an egg or two to your stuffing and mix it all together to form a patty. Sauté the stuffing cake until brown and cooked through on both sides. Top with turkey and a poached egg. Drizzle leftover gravy and cranberry sauce.

Traeger Thanksgiving Turkey

Happy Thanksgiving! Its not too late to make this amazing Traeger Turkey. If desired, loosely stuff the turkey after washing and drying it using your favorite dressing recipe. Add extra roasting time as the internal temperature of the stuffing should be 165 degrees F. By the way, if you do not own a meat roasting rack, improvise one out of whole peeled carrots or celery stalks. INGREDIENTS 8 tablespoons (2 sticks) butter, at room temperature 2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram 1/4 teaspoon freshly ground black pepper 1 turkey, 12 to 14 pounds, thawed if previously frozen 3 tablespoons butter, melted Traeger Pork and Poultry Rub, or salt and pepper 2 cups chicken or turkey broth. PREPARATION In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making,…

Chicken Burgers with Caramelized Onions

My favorite dinner lately was also one of the easiest. I made ground chicken burgers (added my favorite chicken rub, garlic, and s&p) and topped it with leftover french onion soup, Gruyere cheese, and a bit of parsley. Baked sweet potato fries (from the freezer), and Salad de Maison finished off this easy yet delicious meal. There are so many ways to use leftovers!