Monday, December 8, 2014

Bacon Wrapped Pork Tenderloin with Sweet and Sour Honey Mustard Galze

Bacon Wrapped Pork Tenderloin

with Sweet and Sour Honey Mustard Glaze!

Bacon Wrapped Pork Tenderloin with Sweet and Sour Honey Mustard Glaze



When you live in Texas, the ability to cook meat is simply in your DNA (Deoxyribonucleic Acid).  Its a skill and ability that we are born with and this Bacon Wrapped Pork Tenderloin with a delicious Sweet and Sour Honey Mustard Glaze will change your life!

Sunday, November 30, 2014

Baked Spaghetti in Bolognese Sauce with Brisket Meatballs


Baked Spaghetti in Bolognese Sauce with Brisket Meatballs

Spaghetti in Bolognese Sauce with Smoke Brisket Meatballs.

This is my interpretation of the traditional Bolognese meat sauce.  This variation is rich with flavor and very meaty, so it can actually stand on it own.  But I'm going to take this dish to another level with Smoked Brisket Meatballs, baked in the spirit of a spaghetti pie, with Mozzarella and Parmesan cheese.  

Sunday, November 23, 2014

Con Queso Augratin Potatoes

Con Queso Au Gratin Potatoes

Con Queso Au Gratin Potatoes


This is a rich variation of the traditional Potatoes Au Gratin.  I'm sure there are tons of recipes for this kid friendly version of the old classic but this inspiration came to me in church this morning.  Not sure why, but it did.  Con Queso Au Gratin Potatoes are sure to be a hit with the kid's!

Sunday, October 19, 2014

Baked Jambalaya with Creole Peppercorn Sauce

Baked Jambalaya with Creole Peppercorn Sauce




This meaty rice dish is a Cajun staple in the South.  It combines rich buttery flavors with taste bud tingling spice.  The addition of a light roux makes this version of Jambalaya special and just a little different.  The creamy Creole Peppercorn Sauce is a mind blowing finish that takes it up several notches!  
This is an event so set aside some time for this Jambalaya.  Perfect for watching pre-game shows or a cold rainy day.


Here's what you need for Scotty B's Baked Jambalaya with Creole Peppercorn Sauce:  As with all of my recipes, add and subtract to fit your tastes.