Tuesday, May 29, 2018

Bill Bailey Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Square-H Brands, Inc.

Santa Maria Style Slow-Cooked Stew

Hearty stew featuring the classic flavor of Bill Bailey's® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast
Square-H Brands, Inc. Logo


1 eachBill Bailey's® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast ( about 3 lbs. )
1/2 cupCornstarch - Separated in half
1/2 cupCarrots minced
1/2 cupCelery minced
1 eachOnion - medium - minced
8 ozCarrots - fresh, peeled, baby-cut
1 cupPeas - baby - frozen
2 cupsPotatoes - unpeeled and diced
3 clovesGarlic - minced
2 cansBeef broth - Two 12-oz. cans
6 tbspnsVegetable Oil
1 pinchSalt to taste
1 pinchPepper to taste


  1. Cut marinated tri-tip into 1” chunks and coat with one cornstarch half portion.
  2. Preheat oil in a skillet and slightly brown the meat pieces.
  3. Once all the meat has been browned, place in the slow cooker.
  4. In the same skillet, put the minced onion, garlic, minced celery, and minced carrots.
  5. Sauté the minced vegetables until onions are translucent and tender
  6. Add the remaining cornstarch half portion and stir to combine with the minced vegetables.
  7. Add one can of beef broth and stir to create gravy
  8. Pour this mixture on top of the browned meat in the slow cooker.
  9. Add the potatoes, peeled baby-cut carrots, and peas.
  10. Pour the other can of beef broth into the slow cooker until all ingredients are covered with the broth
  11. Cook on low setting for 8 to 12 hours.
  12. Salt and pepper to taste.



Friday, May 25, 2018


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  • 1 (28 ounces) can 28-Ounce Whole Tomatoes (drained)
  • 2 (10 ounces) cans 10-Ounce Rotel (diced Tomatoes And Green Chilies) Original or Mild
  • ¼ cup chopped onion
  • 1/2 -3/4 cup Cilantro finely chopped (more or less to taste)
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • ¼ teaspoon Kosher Salt
  • Pinch of sugar optional
  • If you like your salsa a little spicy throw in:
  • 1/2 to 1 Jalapeño chopped fine


  1. Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.

Thursday, March 29, 2018

Betty Theis Chicken in wine sauce over Angel Hair


The sauce is merely low sodium chicken broth and white wine. A reduction sauce is simmered to reduce and concentrate the flavors. My favorite sauce over heavier gravies or red sauces.

First, salt & pepper chicken pieces, brown in a Teaspoon of oil. 
Remove chicken from pan, keep warm. 
In reserved drippings soften & lightly brown Sweet onion, red, yellow sweet peppers. 
Grate in lemon peel and minced garlic. 
Next, add chicken broth & wine. 
Low simmer until reduced by half, add more of both as necessary to have adequate sauce to pour over pasta. 
In the last five minutes of cooking, add 
quartered canned artichokes, 
chopped tomatoes, 
chopped fresh basil and
juice of a half of lemon
Lemon is essential to the final flavor but don't add too much... 
You don't want to taste the lemon only compliment the wine reduction sauce. 
Serve topped with grated Parmesan cheese.


Monday, March 5, 2018

Oven Roasted Smoked Sausage & Potatoes


1 package of smoked sausage, sliced into rounds...
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese

Preheat the oven to 400 degrees.
Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil.
Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl.
Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.
Toss together with your hands until everything is evenly distributed.
Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.
Turn off the oven.
Scatter the cheese over top of the cooked meat and potatoes,
Pop back into the oven a few minutes to melt the cheese.

Sounds tasty, probably not terribly heart healthy.


Friday, December 8, 2017

Loaded Potato Soup

  • 4 large potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 1 tsp minced garlic
  • 3 10.5 oz cans Campbell's® Condensed Cream of Chicken Soup
  • 1 32 oz carton Swanson® Chicken Broth
  • salt and pepper
  1. Add 3 cans of Campbell's® Condensed Cream of Chicken Soup to a large pot. Stir together with Swanson® Chicken Broth. Start with about 20 oz of broth and add more if needed. We ended up needing the entire carton.
  2. Turn heat to medium-low and let simmer.
  3. Peel and dice potatoes. Add to the pot. Chop onion and add it as well
  4. Add 1 tsp minced garlic.
  5. Salt and pepper to taste
  6. Let simmer on low until potatoes are tender, about 1 hour.
  7. Top with crumbled bacon, green onions, sour cream, and shredded cheese.

Saturday, December 2, 2017

easy crockpot chili



1 lbs. lean ground beef (or turkey)
1/2 can of red kidney beans, rinsed (15 oz)
1/2 can crushed tomatoes (28 oz)
1/2 can of water (28 oz)
1/2 large onion, minced
1 cloves of garlic, minced or pressed
1 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional – depends on how spicy you want it)
2 tsp red wine vinegar
1/2 tsp worcestershire sauce
1 tsp chocolate chips or cocoa powder


Place the ground beef in the bottom of the slowcooker.
Top with all spices.
Add liquid ingredients.
Cook on high for 4 hours, medium for 6, or low for 8.
Add kidney beans and cook for another 20 minutes.