Happy Memorial Day

Thank you so much to those who have, are, and will serve for our freedom ~ Love, the Kings

To close out our wonderful Memorial Day Weekend we had the usual suspects over for a cookout, which just happens to be one of my favorite summer time activities.  Here's to a fabulous summer filled with friends, family, ocean and sand, our amazing baby boy and all of his milestones to come, and a pretty little cocktail or two!!

The Menu was delicious...Shrimp and Scallop Skewers inspired by Mango Mike's in Bethany Beach, rainbow of Veggies inspired by "need to eat a rainbow a day to be healthy," and for desert a very patriotic and healthy angel food cake, frozen yogurt, and strawberry/blueberry combination...magnifico!!!

The Usual Suspects

Grandma's Boy

He wanted some ice cream too

Let's not tell the Pediatrician hehe :)

Welcome to the hood ZEUS!!

OHMYAWESOMENESS...in a brownie

I am not exaggerating when I say these are the greatest pieces of heaven to ever be created haha!  And no it's not just because I'm pregnant, please make these!

Caramel Brownies- from the kitchen of Rhonda Beasley

Ingredients: 

German Chocolate Cake Mix

Small Can of Evaporated Milk

2/4 cups of Margarine

3/4 cup of Mini Chocolate Chips 

1 Bag of Caramels

Directions:

Mix cake mix with melted margarine and 1/3 cup evaporated milk.  

Divide mix in half: press half into greased 9X13 pan, Bake 6 minutes at 350 degrees

Sprinkle 3/4 C choc chips over cake

melt caramels with remaining evaporated milk

pour melted caramel mixture over choc chips, and take chunks of the left over cake batter and put on top of the caramel mixture.

 Bake 15-18 minutes more, and YUM!!!!

 

Meatball Subs

When you aren't drinking for football you sure are concerned with the food being served, at least in my case!!  For the Redskins game today we decided Turkey Italian Meatball Subs, mainly because the meatballs were on sale!

2 jars of pasta sauce

Meatballs

Italian Sub Rolls

Provolone Cheese

Pour pasta sauce and meatballs into the crockpot, add seasonings, and bring to a boil.  Once the mix is boiling, turn crock pot to warm until ready to serve.

First Chilli of the Season

For the Tech game this weekend I decided to cook up some amazing Chilli Mac!  With the weather cold outside and football on inside and a Hokie's win can't imagine a better football day!

2lbs of ground Chicken (or beef or turkey, chicken was on sale this week)

2 cans of kidney beans undrained

2 cans of Hunts Tomato Sauce

1 can of spicy chilli beans

2 HOT chilli sauce packs

1 onion chopped

2 serrano peppers chopped

Brown the meat on the stove top.  Pour all of the ingredient including the browned meat into the crock pot.  Add spicy red pepper flakes, garlic, other seasonings.  Bring to a boil in the crock pot and then turn crock pot to warm until ready to serve.

Boil Macaroni separately in a pot.  Serve yourself Mac on bottom, Chilli in the middle, add cheese on top!!

Buffalo Chicken Dip

This year I am going to try and make some different apps and fun fall food for football season!!  I have all these cool new instruments from tupperware and pampered chef, time to get to work in the kitchen!!

To kick off the college football season, I went with Buffalo Chicken Dip from the kitchen of Theresa Hoopingarner.  This dip was a huge HIT and was super delicious!!!

Ingredients:

-2 packages of the all ready cooked Perdue chicken strips
-(2) 8 oz packages of cream cheese (softened)
-1/2 cup of ranch dressing
-1/2 cup of blue cheese dressing
-3/4 cup franks red hot sauce
-1 1/2 cups of shredded cheddar cheese

optional: celery and chicken flavored crackers to dip with

Directions:

1. chop chicken strips finely
2. heat chicken and hot sauce in large skillet over medium heat, until heated through
3. in separate bowl stir cream cheese and dressings, then pour onto skillet 

4. stir until well blended and warm

 

5. mix in half of the cheese and transfer the dip to a crock pot/slow cooker
6. sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly

Optional cooking method:

place dip in baking dish and cook in oven at 325 until hot and bubbly

Stuffed Peppers

What Cookin in the King House, Stuffed Peppers!  I always buy the Yellow and Orange ones when making these, I think they are the best!  These are great for the summer, they are light and loaded with flavor.

1 lb of Ground Meat (turkey, Chicken, Beef all will work)  We used Turkey!!
Half of a big onion chopped up
1 Serrano Pepper - our special ingredient for that extra kick
1 Cup of Tomato Sauce
Season with Garlic salt, Pepper, Red Pepper flakes, Onion
2 Cups of Brown Rice

Brown the meat and drain.  Add onions, seasonings, and serrano pepper (if you like the spice).  Add to the meat concoction the tomato sauce and already cooked brown rice.  Preheat the oven to 350 degrees.  Stuff the peppers with the meat/rice mix and put the lid on the peppers.  I also put the left over meat in the bottom of the pan so we have left overs.  Cook for 30 minutes or until the peppers have softened.  Serve while warm.

Sunday Dinner

Every Sunday night we try to do something a little more special for dinner.  We usually have more time to prepare and more time to enjoy cooking the meal together.  Tonight Eric took the lead and made an amazing dinner!!

 

 The veggie on the menu tonight was a squash and zucchini medley!  Eric starts off with his special red pepper oil that he made.  Adds garlic and more spicy red pepper.  These were absolutely deslish!!!

Tilapia was on sale at the Teet this morning.  Eric had it marinating all day in a lemon herb garlic sauce.

Add a side of Broccoli/Cheddar rice and viola, another amazing dinner compliments of chef Eric!!