~NOT my Mama's Brunswick Stew ~

1 15-16 oz pkg Lloyds BBQ beef
1 15-16 oz pkg Lloyds BBQ pork
1 15-16 oz pkg Lloyds BBQ chicken

2 large cans diced tomatoes ( use the juice and tomatoes) 
2 med. cans cream style corn
2 med cans whole kernel corn (Drain this corn)
1 med onion, chopped
1/4 cup Worcestershire sauce
1/2 can or 1/2 box of chicken broth
Optional you can just use 1 cups of can of water.
1 bottle hickory smoked flavored BQ sauce ( To Taste)
1/4 cup red bull hot sauce (or to taste)
Serve with Saltine Crackers or corn bread
Mix all ingredients together.
Cook over low to medium heat, until corn and onions are done.
Stir and scrape bottom of pot "very" often because corn is starch and will stick.
Will make about a gallon and a half... you will need very large pot. Freeze any extra in zip lock bags when cooled or place stew into Ball quart jars leaving head space for expansion when frozen and put into freezer with no lid. After frozen put lid and band on and place back into freezer. DO NOT TRY and SEAL LID.
Tighten loosely.

~ Fresh Veggie Skillet ~

Time: 12 Minute(s) | 4 servings

What you need: 

1 Tbsp. Butter

2 large zucchini and/or yellow squash , cubed

2 large red and/or yellow bell peppers, cubed

1/2 cup chopped onion

4 cloves garlic, finely chopped

1/4 tsp. ground black pepper

2 Tbsp. grated Parmesan cheese

1 Tbsp. loosely packed fresh basil leaves, chopped

(IF I have fresh mushrooms in the frig I will throw them in the mix as well) 

Heat butter in 12-inch skillet over medium-high heat

Cook zucchini, red peppers and onion, (and mushrooms)

Stir frequently, for about 6 minutes

Reduce heat to medium

Add garlic and pepper and cook, stirring occasionally, about 2 minutes or until vegetables are crisp-tender. 

To serve, sprinkle with cheese and basil.

!Enjoy! 

~ Roasted Rosemary & Garlic New Potatoes ~

Ok so I tried this and the adults in the house LOVED them but the 5 year old who was visiting didn't like the "grass" on his potatoes - so I guess the moral of the story is if cooking for kids don't use so much "grass" :) 

Time: 45 minutes | 4 servings

What you need:

3 Tbsp. butter, melted

1-1/4 lbs. small red new potatoes, rinsed and quartered

1 clove garlic, chopped

1 Tbsp. fresh rosemary leaves or 

1 tsp. dried rosemary leaves, crushed

 Preheat oven to 425°

Mix all ingredients in a large mixing bowl

On a baking sheet place aluminum foil

Place potatoes on foil and fold all of the ends together

Place in oven for 40 minutes or until potatoes are 

crisp-tender and golden brown.

!ENJOY! 

~Mexican Black Bean & Corn Salad~

This is one of those recipes you can experiment and have fun with.. depending on what's in the frig I will sometimes throw in fresh avocado and/or jalapeno's... we like it hot and spicy :) You can serve it with anything from fajitas to grilled chicken or pork...  

Time 15 min / Makes 6 Servings

What you need: 

1 Tbsp. olive oil

1 small red onion, chopped

1 small red bell pepper, chopped

1 clove garlic, finely chopped

1/2 tsp. ground cumin

1 can (19 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

2 Tbsp. lime juice

1 Tbsp. chopped cilantro (optional)

‡

 In nonstick skillet, heat olive oil over medium-high heat and

cook onion, red pepper, garlic and cumin, stirring occasionally, (about 3 minutes) or until vegetables are tender. 

In serving bowl, combine vegetable mixture with remaining ingredients. Serve warm, at room temperature or chilled.