Category Archives: Turkey

Smoked Meatloaf

Smoked Meatloaf

Yes, you heard me correctly… Smoked meatloaf is where it’s at my friends! I will never again make meatloaf in the oven after eating this! Wow! It was juicy and delicious with the most awesome smoke flavor. Seriously yall, you’ve got to try this!

It’s my husband’s birthday this week and I know he’s always wanted a smoker. So I got him one and of course we couldn’t wait to try it out. Aside from the obvious things people smoke, I wanted to try a slightly adjusted meatloaf version of my regular meatloaf recipe. I had heard about a restaurant that serves it as well as traditional smoked BBQ, and I’m so glad it worked out for us too!

The key is to cook your meat at about 225 degrees (low and slow). I had originally thought it would take about 4 hours to cook my two pound meatloaf, but it ended up being done right at 2 1/2 hours. My original plan was to glaze it halfway through, but when my husband went to glaze it, the internal temperature was at 165, so it was time to come off. I ended up glazing it and running it under the broiler for a few minutes in my oven, which worked out just fine. Either way you want to glaze this will work.


  • 2 pounds ground meat
  • 1 sweet onion chopped
  • 1 large bell pepper chopped
  • 1 garlic clove chopped
  • 1 beaten egg
  • 1 c Italian breadcrumbs
  • 1 T butter
  • Olive oil
  • Salt and pepper
  • Ketchup, mayo, and BBQ sauce
  • Optional but highly recommend  Weber 17103 Mesquite Wood Chips, 3-Pound

1. First get your firewood going in your smoker with your favorite wood. My dad loves to use Post Oak to smoke all his stuff with, but we don’t have any of that in Amarillo. I buy the cheapest firewood possible and flavor it with a few of those mesquite wood chips I was telling you about.

2. Let’s get your veggies going for the meatloaf mix. I know I said 1 large bell pepper earlier, but I have baby bell peppers growing in my garden so I grabbed enough that I thought would equal one large one.

3. Season veggies liberally with salt and pepper and drizzle with olive oil. After about 15 minutes of cooking them over medium heat, toss in your chopped garlic and cook another five minutes or so. Also, it was at this stage my veggies were crying out for butter, so I happily obliged and added about a tablespoon or so. Because, why not?

4. In a large mixing bowl have your ground meat ready to go seasoned liberally with salt and pepper.Then add your cooked veggies.

5. Now add a healthy squirt of ketchup and BBQ sauce, and a heaping spoonful of mayo. We are serious about BBQ sauce in our house. Also, if you live in the South you probably already know about Duke’s mayo. But if you don’t, I highly suggest you acquaint yourself. Yum!

6. Now add your beaten egg and breadcrumbs to the bowl and mix it up with your hands so they’re all one big happy family!

7. Now get out your foil and place the meatloaf on the dull side to prevent sticking. This was my first time using Kingsford Hd Non-Stick Foil, 45 sq. ft. and I loved it! Absolutely no sticking whatsoever! 


8. If your smoker temp is around 220, wrap your meatloaf up and get to smokin’! Also, crack open a beverage because it’s beer thirty!


9. Like I said earlier, my meatloaf was done at 2 1/2 hours, so I didn’t glaze it here. Be sure you have an instant read thermometer so you can get the temperature right on the meatloaf. The USDA recommends a temp of 160, but also keep in mind it will continue to cook once you pull it off, so you don’t want to let it go much higher than that. Weber 6492 Original Instant-Read Thermometer <— Click here if you don’t have one and need one.

See how the temperature keeps rising even after its off the heat?

10. For the glaze, I do 60% ketchup and 40% BBQ sauce. Don’t get out your measuring cups, just eyeball it and adjust it to how you like it. You can change it up by adding worchestishire or brown sugar or anything else you like. But I’m just a simple gal that loves a simple glaze. ­čśť 

 11. Dump and smear it all over your meatloaf and then place it under your broiler for a few minutes.

12. Now it’s done! Wow! Have you ever smelled anything so delicious? It’s like someone sprinkled crack on mom’s meatloaf. So good ­čśÇ



Smothered Burritos

Smothered Burritos


I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either! 


  • 1 lb ground meat (whatever you’re into these days)
  • 1 package of taco seasoning
  • 1/2 sweet onion chopped
  • 3 mini bell peppers chopped (or 1 regular bell pepper)
  • 1 jalape├▒o chopped (seeded and deveined) 
  • 3/4 c water
  • 16 oz Velveeta
  • 1 can Rotel (drained)
  • 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
  • 1/2 c milk
  • Tortillas 
  • Garnishes like lettuce, tomatoes, and sour cream

1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start. 

2. Now add your ground meat to the pan and cook until browned.

3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.

4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.

5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese ­čÖé

6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum! 


Quick And Easy Taco Salad

Quick And Easy Taco Salad


I love an easy and delicious weeknight meal, especially when it’s something healthy and satisfying. This is a quick and easy taco salad that uses one of those .49 cent taco seasoning packets from the seasoning isle. Yes, I could’ve gone with a homemade taco seasoning, but really I just didn’t feel like it today­čśä

Ingredients for taco meat part:

  • 1 lb ground meat (beef, turkey, venison, even chicken would work)
  • 1 packet taco seasoning
  • 1 small sweet onion chopped
  • 1 chopped bell pepper or 3 chopped sweet mini bell peppers (as pictured)
  • 1 garlic clove chopped
  • 1 jalape├▒o pepper chopped (seeded and deveined)
  • 1 can drained black beans

Ingredients for salad and optional toppings:

  • Chopped romaine lettuce
  • Tomatoes
  • Lime
  • Sour cream
  • Avocado
  • Grated cheese
  • Crushed tortilla chips

1. In a large skillet over medium high heat drizzle a little olive oil over your onion, peppers, and garlic. Saut├ę for 5-7 minutes.


2. Now that it got a bit of a head start cooking, add your ground meat to the skillet.

3. Stir occasionally until browned and cooked completely, then drain off any excess fat if necessary.


4. Add your packet of taco seasoning and 2/3 c water. Turn the heat down to simmer and allow to cook for about five minutes or until some of the liquid has cooked off.




5. Now add your can of drained black beans and allow it to heat up a minute before turning the heat off and serving over your salad.

I love fresh avocado, a scoop of sour cream, and fresh lime juice squeezed on mine for the dressing. If you like something sweeter try it with Catalina dressing. Both ways are delicious! 

Duke’s Jalape├▒o Havarti Sliders

Duke’s Jalape├▒o Havarti Sliders

Duke's Jalape├▒o Havarti Sliders

You may or may not have drawn the logical conclusion that I’ve had a thing for sliders this pregnancy. It’s true! I’m currently obsessed with sliders and have made them several different ways, but I think this one is my favorite! This recipe uses ground turkey and deliciously creamy Havarti cheese, and they’re heavenly. Can’t find Havarti cheese? Pepper jack would work great here too.

1 package ground turkey (the one I bought was 19 oz, so slightly over a pound)
1 chopped jalape├▒o (seeded and deveined)
About 1/4 c cubed jalape├▒o Havarti cheese
Your favorite burger seasoning
1 heaping T Duke’s mayonnaise

1. Combine mayo, ground turkey, jalape├▒os, cheese, and seasonings in a mixing bowl. I added about a tsp of seasoning into this mix, then sprinkled a little more on each patty after they were assembled. It’s important to note that every Southerner knows that Duke’s mayo is the best mayo you can buy and blows Hellman’s out of the water, so I highly suggest that’s what you use. However, if you can’t find it, any mayo you find will work.
* That one on the top right is plain for my 2 year old ­čÖé

2. You can either grill these or cook them on your stovetop. You may have heard me mention I live in a wind tunnel with a vortex that threatens to suck me up every time I step outside to approach my grill, so I did these on the stovetop. Don’t forget to spray your pan like I did, because these puppies stick!

3. Prepare yourself for the juiciest and most delicious slider ever! I highly recommend serving on a toasted slider bun with a kicked up creamy coleslaw and sliced garden tomato. For a quick coleslaw that’s only semi-homemade I used a creamy coleslaw mix and added a spoonful of Duke’s mayo to the mix, a splash of white vinegar, cayenne pepper, and salt & pepper. It really made it taste like it was totally from scratch and incorporated the Duke’s mayo theme I was going for. Yum! Duke's Jalape├▒o Havarti Sliders

Meatloaf Sandwiches

Meatloaf Sandwiches

Meatloaf Sandwiches

Are you ready to taste one of the most delicious sandwiches you’ve ever had in your life? Well I hope so, because this sandwich is amazing!!! This came from meatloaf leftovers, obviously, and is now a staple whenever I make meatloaf. So get out some box wine and get ready for this cheap and delicious sammich!


Meatloaf slices
1 sweet onion sliced
Olive oil
Cayenne pepper
Salt and pepper
Scoop of leftover mashed potatoes (optional)
Provolone cheese

1. Saut├ę onion with butter, drizzle of olive oil, salt, pepper, and cayenne 15-18 minutes on medium to high heat.

2. Once your onions are done, turn to low to keep warm and place a few pats of butter in another skillet to grill your bread.

3. Smear mayo on one slice of bread and leftover mashed potatoes on the other piece and place into skillet.

4. Place your sliced meatloaf onto the bread and then top with your saut├ęed onions and provolone cheese.

5. Place other piece of bread on top and flip over after a few minutes so it cooks evenly on both sides and cheese melts completely. This is seriously one of the best things you’ll ever put in your mouth!!!




Ahhhh, meatloaf… Nothing says “Home” like meatloaf and mashed potatoes. This meatloaf is so yummy and definitely a crowd pleaser! The saut├ęed veggies and ketchup/BBQ sauce mix inside and out really make this meatloaf stand out from other recipes ­čÖé

1 sweet onion chopped
6-8 mini bell peppers chopped or 1 large bell pepper
1 garlic clove chopped
Around 2 lbs ground meat (I used a little over 2) and you can use venison, beef, turkey, pork, or any combination of those together
1 T Worcestershire sauce
1 egg
1 cup Italian breadcrumbs
BBQ sauce (I use Sweet Baby Rays Original)
1/4 tsp garlic salt
1/4 tsp paprika
Salt and pepper
Olive oil
1 T Butter (optional)

1. Put your chopped veggies, olive oil, butter, salt & pepper in a pan and saut├ę about 10-12 minutes before adding in garlic. Then saut├ę another 5 minutes or so.

2. After your veggies are cooked, combine them in a large bowl with meat, 1 egg, Worcestershire sauce, 2 T ketchup, 1 T BBQ sauce, 1/4 tsp garlic salt, 1/4 tsp paprika, and give it a little regular salt and pepper too.

3. It’s at this point I like to add my breadcrumbs. I fill up a 1 cup measuring cup and sprinkle it in there until I get the consistency I’m looking for. I used just right under a full cup. You want it to be sticky and sort of wet, but moldable enough to hold its shape on the pan. Once you’re happy with your texture, place your mixture onto a cookie sheet that’s been covered in foil and sprayed with non-stick cooking spray. It should look like this:

4. Now you’re going to make a glaze for the meatloaf. I used about 1/3 cup of ketchup and probably 2 T BBQ sauce, but honestly I didn’t measure it. I usually just squirt it into a bowl until it looks right ­čÖé

5. Pour the glaze all over your meatloaf and make sure it covers all the meat.

6. Place in a preheated 375F oven for 50-60 minutes.

7. When it’s done it will look like this bad boy right here:

8. Serve with mashed potatoes and southern turnip greens for the perfect meal!

Spicy Chili

Spicy Chili


Yesterday when I woke up it was cold and foggy outside, and that’s when I knew for sure, beyond a shadow of a doubt… It was a perfect day for chili! This chili has the perfect amount of kick and goes perfectly on baked potatoes (pictured), tamales, Fritos, French fries, or even by itself. Trust me, you could put this on an old leather boot and it would be delicious!

2 lbs ground meat (beef, turkey, deer, whatever you like)
1 large sweet onion chopped
1 large jalape├▒o chopped
3 cloves of garlic chopped
1 12 oz beer (I used a Miller Lite, but any beer dark or light would be ok. Rule of adding drinks like this to food is if you wouldn’t drink it, don’t put it in your food. That means don’t buy the cheap stuff.)
1 can Rotel
1 cup Spicy V8 juice
3 tablespoons chili powder
2 teaspoons each of garlic salt, paprika, and cumin powder
1/4 teaspoon cayenne
1/4 cup ketchup (Heinz ketchup is my favorite)
1 tablespoon yellow mustard (I love French’s)
Olive oil
Salt and pepper to taste

1. Add onion and peppers to pot and drizzle with olive oil and season with salt and pepper (go easy because you can always add more later, but you can’t take it out once you’ve added it). Saut├ę for 20 minutes on medium to high heat.

2. Add ground meat and chopped garlic and saut├ę until fully cooked. Add seasonings and stir well. At this point you can either keep in pot or transfer to crock pot on low.

3. Add beer, Rotel, V8, ketchup, and mustard and keep at a simmer on stovetop or crockpot for a few hours or even all day.

4. Garnish chili with your favorite toppings before serving. Classic chili toppings include onion, green onion, cheese, sour cream, and avocado.

Taco Soup

Taco Soup


This is my favorite soup and perfect for simmering in a crock pot or on your stove top. It’s easy to make and very delicious! I recommend eating this with a glass of wine by the fireplace. Perfection ­čÖé

1 can Ranch Style beans (you can use a can of pinto beans in a pinch)
1 can black beans
1 can petite diced tomatoes
1 can whole kernel corn or 1 cup frozen corn
2 cans diced green chiles or 3 roasted and diced chiles
1 lb ground meat (beef, turkey, deer, whatever)
1 sweet onion diced
2 garlic cloves diced
1 packet Hidden Valley Ranch mix
1 packet taco seasoning (I like McCormicks)
1 chicken bouillon cube
4 cups of water

Ingredients for garnish:
Sour cream
Shredded cheese
Green onion
Crushed chips or fried corn tortilla strips

1. Saut├ę for 10-15 minutes on medium to high heat chopped onion drizzled with olive oil. After it turns translucent add ground meat and chopped garlic cloves. Once meat is fully cooked add both seasoning packets and stir well. At this point you can either dump contents into crock pot set on low heat or keep in soup pot.

2. Add beans, corn, tomatoes, chiles, bouillon, and water. Do not drain anything before dumping into pot. Allow soup to simmer for several hours if you can before serving so that flavor has time to develop.

3. Serve with your favorite toppings. Personally, I like to cut a corn tortilla into strips and fry in a little oil in a saut├ę pan then drain on paper towel and season immediately with a little Tony Chachere’s seasoning. I love the works on mine: fried tortilla strips, cheese, a dollop of sour cream, green onion, and sometimes a dash of Louisiana hot sauce to take up the heat an extra notch.

Easy Enchiladas w/Cheesy Hatch Sauce

Easy Enchiladas w/Cheesy Hatch Sauce

Easy Enchiladas w/Cheesy Hatch Sauce

So there I was in my kitchen wondering what to make for dinner for my family when I read about the hatch chile festival going on. Naturally, I went and spent more money than I had planned because as it turns out, I’m obsessed with hatch chiles. This was actually the first of many hatch recipes I made with my newfound loves, but I’ll tell you about that later.

As I said I’m standing there with the freezer door open wondering how many different ways I can cook the rest of our deer meat so that I can make room for this year’s incoming (I mean, who doesn’t have that problem?) and I decide to put my peppers and deer meat together in an enchilada. Yum! It isn’t rocket science and certainly no new ground was stomped out here with a basic cheese sauce, but it’s what’s on the inside that counts, right?

1 lb ground meat (I used deer, but if that’s not your bag you can use beef)
1 package smoked sausage (I used Eckridge)
1 can black beans drained
1 can corn drained OR 1-2 ears roasted corn cut off the cob
1 sweet onion (1015, honeydew, Vidalia, whatever you like)
2-3 cloves chopped garlic
Small package processed cheese (I like Velveeta sharp cheddar)
1/2 – 3/4 cup milk
4-5 roasted diced green chiles or 2 small cans diced green chiles
1 can diced tomatoes
Green onions
Your favorite seasonings (whatever you use just make sure it has salt, pepper, and garlic in it)

1. Saut├ę onion on medium to high heat for 10-12 minutes until translucent. Then add meat and chopped garlic and season with favorite seasonings. Meanwhile, make your husband go outside and fire up the grill for that package of Eckridge sausage I told you about. Your husband isn’t home? You don’t have a grill? Well then yes you can skip this step if you would rather cook sausage separately in a cast iron skillet or something that will leave a nice char on it. Once that’s done chop into bite sized pieces.

2. Once the meat is finished cooking combine sausage, ground meat mixture, 1-2 of the diced green chiles or 1 can of chiles, corn, and black beans and turn the heat off.

3. In a small sauce pot on low to medium heat melt Velveeta with milk, can of drained diced tomatoes, and rest of the diced chiles. Stir occasionally. Once completely melted turn heat off.

4. Pre-heat your oven to 350. Get out two 9×11 baking dishes and spray with non-stick cooking spray. Begin stuffing your enchiladas but putting 1-2 spoonfuls of meat mixture in each tortilla. Roll up and place firmly at one end of your baking dish. Each dish should hold about ten enchiladas.**Note** I had more than 20 enchiladas so I froze 6 more in pairs of 2’s in little microwave safe dishes. Then I put plastic wrap and foil on them and freeze for when I’m out of town for my husband or when I just don’t feel like cooking. I pull them out and they defrost on the counter for a couple hours and then I pop into oven to heat them up. It’s also what I do to the additional baking dish of 10 enchiladas. They freeze great!**

5. Pour cheese sauce all over enchiladas. Pop in the oven for about 15 minutes until bubbly. Take out and serve with your favorite toppings (chopped green onions, black olives, pico de gallo, whatever). Enjoy!