I am continuing on the BBQ themed journey that my husband created over the past week. Check out my first post:
In this post I am sharing recipes that I unfortunately did not get photos for.
Twice Baked Potatoes
4 Russet potatoes (Baked and cooled)
3 strips bacon (fried crisp and crumbled)
1 green onion (diced)
3 T sour cream
½ cup shred cheddar cheese (separated into 3rds.)
Bake potatoes @ 350 degrees till tender (about 60 minutes). Let cool, after cooling cut potatoes in half lengthwise. Scrap out inside of potato and place in mixing bowl (leave about ¼ inch of potato on skin). Place potato skins on baking sheet add 1/3 of the shredded cheese inside each potato skin and bake @ 350 degrees for 12 minutes. While baking, add 1/3 of the cheese, bacon, onion, and sour cream to scooped out potatoes, add salt and pepper to taste, and mash together to make filling. After skins are cooked scoop mixer back into the skins and cover with remaining cheese. Bake @ 350 degrees for 20 minutes. Serve hot.
A tasty way to use up your left over smoked beef.
Easy Beef Stew (in crock pot)
3 cups left over beef (cooked and shredded) I had smoked a brisket and used the leftovers.
3 russet potatoes
1 small bag of frozen mixed veggies
2 cups beef broth
½ cup flour
¼ cup basil ()
¼ cup oregano (chopped)
2 T garlic powder
Salt and pepper to taste
Coat beef with flour and add all ingredients to slow cooker. Cook on high for 2 hours then reduce to low and let sit until time to serve. Serve with sour cream and shredded cheddar cheese.
Stay tuned for future recipe coming up in this series. Future recipes include a BBQ dry rub and easy BBQ sauce, some BBQ street tacos, a BBQ casserole, and a smores recipe.