Barbecue Blog

In this video, Betty demonstrates how to make Double-Shelled Beef and Bean Tacos. With crisp, hot taco shells oozing with zesty taco filling, wrapped in soft flour tortillas spread with steaming refried beans, these tacos are the best! Ingredients: 1 pound lean ground beef 1 cup onion, chopped ½ cup green pepper, chopped 10 oz. jar of taco sauce 1 tablespoon taco seasoning (If you cannot find the taco seasoning, just use 16 oz. of taco sauce, instead of 10 oz.) ½ tablespoon chili powder 1 teaspoon sugar 8 (small-size) flour tortillas 15 oz. can refried beans 8 taco shells 2 cups shredded iceberg lettuce 1 cup chopped fresh tomato 1 cup shredded sharp Cheddar cheese In a deep skillet, cook 1 pound of ground beef, stirring constantly, until it is brown and crumbly. Skim off any excess fat. Add 1 cup chopped onion and ½ cup chopped green pepper, and continue to cook the beef and vegetables, until the vegetables are soft and clear. Add a 10 oz. jar of taco sauce, 1 tablespoon of taco seasoning, ½ tablespoon chili powder, and 1 teaspoon salt. Cook for 10 minutes, until bubbly and flavors are blended. Remove from heat, and begin the assembly of your tacos. Fill each of the 8 taco shells with about 1/3 cup of the cooked beef mixture. Place these in a baking pan or glass dish that has sides, to keep them upright, and bake at 350-degrees for 10 minutes, or until crisp and beginning to brown. While the tacos are baking, heat a 15 oz. can of refried beans to steaming hot. When the …

In this video, Betty demonstrates how to make her original Southern Cornbread-Sage Dressing recipe. Using a surprising twist, Betty makes her dressing juiciest and tastiest ever! Ingredients: 1/2 medium to large onion, chopped 1 stalk celery, chopped 1/2 stick margarine 2 1/2 cups herb-seasoned stuffing mix 2 1/2 cups homemade cornbread (Or, use 2 1/2 cups of cornbread-flavored stuffing mix.) 1 teaspoon ground sage 2 1/2 cans (about 16 oz. each) chicken broth cooking spray Melt 1/2 stick margarine in a skillet on the stove. Add 1/2 onion (chopped) and 1 stalk celery (chopped). Saute the onion and celery until the onion is clear. Remove from heat. In a large mixing bowl, combine 2 1/2 cups herb-seasoned stuffing mix and 2 1/2 cups cornbread (or cornbread stuffing mix). Add 1 teaspoon ground sage. Mix thoroughly. Add onion and celery mixture to stuffing-sage mixture, and mix all together. Now, add 2 1/2 cans chicken broth (or enough until mixture is *very* soupy. Spray an 8-inch by 12-inch Pyrex dish with cooking spray, and spoon the completed dressing into the dish. If it is not “swimming” in broth, you may add a little more over the top at this time. (Making it soupy is the key to success with the juiciness of this recipe.) Place the dish of dressing in an oven that has been preheated to 350 degrees. Bake 30 to 45 minutes, or until your desired doneness. It should be crispy around the top, but nice and juicy when you dip into it. You won’t need another dressing recipe …

In this video, Betty demonstrates how to make her Cheese and Onion Stuffed Hamburgers. These consist of 2 thin ground beef patties with American cheese and sauteed onion sealed between them. Perfect for a casual lunch or supper! Ingredients: (for 1 hamburger) 6 oz. lean ground beef instant seasoned meat tenderized, to taste (No MSG) seasoned pepper, to taste 1/4 onion, chopped and sauteed 1/2 slice Deluxe American cheese (You may substitute another type of sliced cheese, if desired.) 1 hamburger bun (I used a wheat Kaiser roll.) mayonnaise for dressing, if desired lettuce leaves, if desired tomato slices, if desired Flatten (2) 3 oz. chunks of ground beef into a 2 large, thin hamburger patties. Use meat tenderizer and seasoned pepper, to taste, on each of the top sides. Now, on one of the top sides, place a square of American cheese (1/2 of a half-slice). On top of that place a teaspoon of sauteed onions. Repeat, by placing another square on cheese and another 1/2 teaspoon of sauteed onions on top. Now, place the other large, flat hamburger patty on top of the first patty (containing the cheese), seasoned side down. Crimp the 2 patties together around the outer edge to seal them tightly into one large stuffed hamburger patty. Grill on an outdoor or kitchen grill–or you may fry these in a skillet. Drain on a paper towel, and place on a serving plate. Serve the Cheese and Onion Stuffed Hamburger on a wheat Kaiser roll, with mayonnaise, lettuce leaves, and tomato slices for …

In this video, Betty demonstrates how to make sizzling Oven Barbecued Chicken Breasts. Seasoned and baked on a broiler pan in the oven, these chicken breasts are tender and juicy, and can be turned into to delectable barbecued chicken, using your favorite barbecue sauce. Ingredients: 2 pounds uncooked chicken breast, trimmed of fat, and cut into fairly equally-sized pieces meat tenderizer—No MSG (or salt), to taste freshly ground black pepper, to taste extra virgin olive oil (to coat the uncooked chicken) barbecue sauce of your choice (I used KC Masterpiece Original.) Homemade sauce will be great! Place cleaned, uncooked chicken pieces in a shallow dish. Sprinkle both sides with meat tenderizer (or salt), to taste. Grind black peppercorns over both sides, to taste. Spread both sides generously with extra virgin olive oil. Cover the top and the bottom of your broiling pan with aluminum foil, for an easy clean-up. Cut slits in the foil on top, so that any excess grease that accumulates during cooking will drip through to the bottom. Place the individual pieces of seasoned and oiled chicken on the top of the broiling pan. The baking time will be about 30 minutes in a 400-degree oven. If you want to serve some of the pieces without barbecue sauce, then turn once (after 15 minutes) and remove them to a serving platter after and additional 15 minutes. For the pieces that you want barbecue sauce on, let them bake for 15 minutes, spread the tops and sides with barbecue sauce, and …