Family Comes to Visit and a BBQ Feast

Time flies! We have been busy. 

Two weekends ago we had Nick’s sister Tasha and her husband Jerry in town with us. It was an awesome trip! It was their first time to Oklahoma and to our own. At the end of the trip we told them “See we don’t live in Podunk and there really is stuff around us.” Haha. People always think of Tulsa as that place where there is NOTHING. Like on the Friends episode when Chandler’s work transfers him to Tulsa.

Anyway, we had an awesome time exploring local antique shops, enjoying the dueling pianos at Full Moon Café, pizza at Jo Momma’s, Bass Pro Shops, an afternoon on Skiatook Lake, BQQ at our place, and yummy BBQ at Oklahoma Joes in Broken Arrow. It was fun-filled and went by way too quick. 

Here are some pics from our weekend–

We made a BBQ feast on the Saturday when they were here and it was scrumptious! Here is the menu and recipes. But I forgot to take pictures! I am really upset about it. Sorry y'all!

BBQ Menu for 4 People

Tri-Tip

Chicken

BBQ Corn on the Cob

Red Potatoes

Dump Cake (Thanks to the Pioneer Woman)

Fruit Salad

Chicken

2 Chicken Breasts

Plowboys seasoning, we used Yarbird and got it at Bass Pro Shops or you can get it online here.

Smoke for 45 minutes @250, then finish grilling it on the BBQ.

Corn

1 Corn on the Cob Per Person

Foil

Butter

Garlic Powder, Salt, Pepper

Husk and clean corn and put some butter and seasoning on the corn, then wrap in foil. BBQ for 20+ minutes until done.

Tri-Tip

2 -3 lbs beef tri-tip

Santa Maria Rub - mix together in separate bowl.
1 tablespoon coarse ground black pepper
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt

1/2 cup red wine vinegar
1/2 cup olive oil

First rub down the meat with olive oil, then red wine vinegar. Then coat with the santa maria rub mixure. Smoked it at 250 for 2.5 hours and then sear it on the grill to finish.

Rose Potatoes

6-8 Rose Potatoes Depending on size and if you want leftovers

Olive oil

Salt, pepper, garlic powder, paprika

Steam or boil rose potatoes on stovetop until tender.

Remove from water, place on a foil covered cookie sheet and have a few inches between each of them. Smash down the potato with a spoon or fork then drizzle with olive oil and seasoning. Put in the oven at 450 for 20-25 minutes until crisp.  

They will look like this - 

 

Dump Cake – from the Pioneer Woman!

1 can (21 Oz.) Cherry Pie Filling

1 can (15 Oz.) Crushed Pineapple

1 box (about 18 Oz.) Yellow Cake Mix

1 stick Margarine (or you can do all butter)

1/2 stick Butter

Preparation Instructions

Dump cherry pie filling and crushed pineapple into baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.

Bake this at 350 degrees for 45 minutes to 1 hour.

Serve with whip cream or ice cream. 

Hope you enjoy. Let me know if you try any of these recipes!

~ Court

Taco Roll - yummy goodness

First of all, I have to give credit to the people who gave me this recipe. Courtney and Dave! Court is my bestie and a few years ago her and Dave (her hubby) had us over for dinner and made us this yummy yummy easy but yummy meal. I think the taco roll falls into the comfort food category because of the crescent rolls that are used in the recipe.  Its not a super healthy meal, but its not terrible either.

Nick asked me to make this last week (he even wrote it in on my meal planner for the week) because I had not made it in forever. And it was worth it! We got 2 meals out of it and I think Nick had it for lunch one day too.

  

Taco Roll Ingredients

- 2 Pkgs of Crescent Rolls (I use Great Value Reduced Fat Brand)

- Ground Beef 1 lb or a little less (use lean)

- 1 small onion (optional)

- Mexican Cheese or Cheddar about 1 cup

- Taco Seasoning (if you don’t have taco seasoning, use cumin, paprika, chili powder, season salt, season pepper)

- Can Black Beans (rinsed and drained)

- Can or Frozen Corn (if you use frozen corn, you will need to cook it first, I can a bag of frozen steamable corn, so I popped it in the microwave for a few minutes)

- Can diced mild chilis (optional)

- Cilantro (optional)

For Serving – sour cream, salsa and/or hot sauce (my preference is Tapatio)

Directions –

Preheat oven to temperature directed on crescent rolls package.

Cook onions and ground beef together with taco seasoning on skillet until almost cooked thoroughly (it will cook more in the oven).

While ground beef is cooking, cover a cookie sheet in foil, spray with non-stick cooking spray and start to lay out the crescent rolls into a big sunburst. Use your fingers to push the pieces together.

Once the meat is almost done, remove from the skillet and put in a bowl, add beans, corn, diced mild chilis and cilantro. Mix all ingredients together and then place in the center of the dough. See, this is how it should look­–

 

Then add cheese and wrap the dough up and around the meat. Top with a little cheese, now it is ready to go in the oven and it will look like this –

Cook for 14 minutes or more depending on your oven. It will need to be golden and if you do not like doughy crescent rolls like my husband, then cook until really golden. It will look pretty like this –

 

Mmmmm…Now cut like a pie and serve with sour cream and tapatio.

This would be really great followed with a dessert such as the Weightwatcher’s Lemon Cream Pie that Corynne posted a few weeks ago.

Enjoy!  YUM!

~Court