Grilled Mexican Corn

I have shucked many an ear of corn and eaten many a bushel full in my lifetime. My favorite way to eat it is grilled. Grilling corn gives it such a different taste that really brings out the flavor of the corn in a smokey way. It’s even better when Shan puts her special Mexican spread on it with all the classic fiesta flavors of chile, cumin and lime. Give it a try when you’re needing to impress the neighbors or family. 

Watch the Video…

 

 

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Grilled Mexican Corn
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Instructions
  1. Turn the grill on high and let warm. Rub the corn with olive oil and then sprinkle with the Mesquite Seasoning (available at kentrollins.com or salt and pepper).
  2. Place the corn on a clean and greased grill. Shut the lid and let cook, rotating occasionally until the corn is lightly charred and soft.
  3. Meanwhile, mix the remaining ingredients in a small bowl. Set aside.
  4. Remove the corn from the grill and let cool slightly. Spread the chile mixture generously over the grilled corn.
  5. Sprinkle with additional Parmesan cheese and serve immediately.
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Catalina Taco Salad

Sometimes it’s just too hot to build a fire and cook. So, it’s time to step away from the fire for awhile. During the summer Shan and I eat quite a few salads. Mama used to make this dish for us when we were growing up. It’s an easy throw together with a Mexican flare and a sweet tang with the Catalina dressing. So y’all cool off and enjoy!

 

 

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Catalina Taco Salad
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 pound ground beef
  • 1 1 oz package taco seasoning
  • 1 15 oz. can Ranch Style or Chili Beans drained well,
  • 1 small yellow onion diced
  • 1 cup heapingchopped tomatoes
  • 1 head iceberg lettuce chopped
  • 1 cup shredded cheddar cheese plus more for serving
  • ½ - ¾ cup Catalina dressing
  • Doritos nacho cheese or corn chips crushed
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 pound ground beef
  • 1 1 oz package taco seasoning
  • 1 15 oz. can Ranch Style or Chili Beans drained well,
  • 1 small yellow onion diced
  • 1 cup heapingchopped tomatoes
  • 1 head iceberg lettuce chopped
  • 1 cup shredded cheddar cheese plus more for serving
  • ½ - ¾ cup Catalina dressing
  • Doritos nacho cheese or corn chips crushed
Instructions
  1. Brown the beef in a skillet over medium heat. Drain any excess grease.
  2. Stir in the taco seasoning and ¼ cup of water. Reduce to a simmer for 10 minutes, stirring occasionally.
  3. Remove from the heat and let cool. Cover and place in the icebox for 30 minutes or until chilled.
  4. Mix the beef, beans, onion and tomatoes together in a large bowl. Stir in the lettuce and cheese. Stir in the dressing, to taste.
  5. Sprinkle with additional cheese and generously top with the crushed Doritos or corn chips. Serve immediately.
Recipe Notes

This makes a generous amount, so if saving for leftovers add the chips and dressing only to the amount being served immediately to prevent the dish from getting soggy.

 

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Cowboy Baked Beans

You know what I don’t like? When someone says we’re going to have baked beans and they pour a can in a dish and serve it. Now don’t get me wrong- I use canned goods and canned goods can be good, but you have to give them a little more love.

This recipe is my go-to for any gathering. They’ve got just a little bite and a sweet BBQ flavor. Good beans come from knowing how to blend flavors and this one is spot on and cowboy approved! 

 

Watch the Video….

Print Recipe
Cowboy Baked Beans
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 6 slices thick cut bacon
  • 1 26 oz can Ranch Style or Chili Beans
  • 1 28 oz can Pork ‘n Beans
  • 1 7 oz. can chipotle peppersadobo sauce chopped,
  • 1 medium yellow onion chopped
  • 1- 1 1/2 tablespoons yellow mustard
  • 1 1/2 - 2 cups light brown sugar
  • 1/2-1 cup BBQ sauce
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 6 slices thick cut bacon
  • 1 26 oz can Ranch Style or Chili Beans
  • 1 28 oz can Pork ‘n Beans
  • 1 7 oz. can chipotle peppersadobo sauce chopped,
  • 1 medium yellow onion chopped
  • 1- 1 1/2 tablespoons yellow mustard
  • 1 1/2 - 2 cups light brown sugar
  • 1/2-1 cup BBQ sauce
Instructions
  1. Cut the bacon into 1-inch pieces. Add to a skillet and cook over medium-high heat until about ¾ done. Set aside.
  2. Using a colander, drain the juices from the beans. Add to a 12-inch Dutch oven.
  3. Stir in the chipotle peppers, to taste. Stir in the onion, mustard and brown sugar and BBQ. Adjust taste, if needed.
  4. Cook over coals until the mixture reaches a boil, let simmer a few additional minutes and the mixture thickens just slightly. Serve warm with a slotted spoon.
Recipe Notes

If cooking in the house use an 11x13-inch casserole dish. Cook at 350 degrees F. for about 30 – 40 minutes.

For a less intense heat, lessen the amount of chipotle peppers and adobo sauce.

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Cheesy Green Onion Scalloped Potatoes

Now I’m not Irish, but my sweet wife Shannon is and she gets pretty excited about St. Patrick’s Day. What I do know about the Irish is they like their taters! So if you’re needing to do a little celebrating this St. Patty’s Day- we’ve got an easy tater recipe with a little green to boot. Y’all enjoy and I figure everyone gets to be a little Irish today!

printable recipe

PREP TIME: 15 MINUTES
TOTAL TIME: 1 HOUR and MINUTES

MAKES 8 SERVINGS

3 1⁄2 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 (16-ounce) tub French onion dip (we use Hiland brand)
Salt and black pepper to taste
5 large Russet potatoes (about 4 lbs.) peeled and cut into 1/8” thick rounds 2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
Chopped green onions, for topping

1. Preheat the oven to 400°F. Lightly grease a 9-x-13- inch casserole dish.
2. In a large skillet, warm the milk and butter over medium heat until the butter has

melted.
3. Add the flour and stir until it just begins to thicken.

4. Reduce the heat to low and stir in the onion dip until smooth and warmed through. Salt and pepper to taste.

5. Place half of the potatoes in the bottom of the dish. Pour half of the milk mixture on top. Sprinkle with 1 cup of mozzarella and 1⁄2 cup of Parmesan. Repeat with the remaining potatoes, mozzarella and Parmesan.

6. Cover with tinfoil and bake for about 45 minutes or until the potatoes are about 3⁄4 softened. Remove the tinfoil and continue cooking an additional 30 minutes or until potatoes are soft and cheese has slightly browned. You can brown the cheese more by broiling for a couple minutes right at the end.

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Homemade Tortillas!

For a long time I thought tortillas were difficult to make. I sure loved the homemade flavor but I didn’t think it was worth all the effort. Well, Shan sure set me straight when she came up with this recipe.
These tortillas are easy to make and have simple ingredients (with one secret ingredient that sure makes them good- bacon grease).
Now you don’t have an excuse to buy those old packaged ones anymore. Double the recipe, refrigerate the extra for later use.  Y’all enjoy!
Watch the How To Video:

Cowboy Stew

During cold days on the chuck wagon I’ve got to think of a stick-to-your-bones meal that will not only satisfy but keep those fellers warm. When those cowboys come in from a long ride and the wind howling at their necks it sure is important to make them feel like they’re coming home. I get ol’ Bertha a roaring with a good fire, put up all the walls on the fly and it can feel a little more like home in those cold conditions.

Hopefully this will warm your stomach and your soul. 

 

Watch the Video…

 

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Cowboy Stew
Prep Time 10 minutes
Cook Time 2 hours
Servings
Ingredients
  • 8 regular red potatoes chunked
  • 2 ½ cups sliced carrots
  • 1 large yellow onion sliced
  • 1 large jalapeno chopped
  • 3 14.5-ounce cans stewed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 10-ounce can Rotel
  • 3 4-ounce cans chopped green chile
  • 2 tablespoons minced garlic
  • Canola oil
  • 3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
  • 3 quarts water or beef broth
  • Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
Prep Time 10 minutes
Cook Time 2 hours
Servings
Ingredients
  • 8 regular red potatoes chunked
  • 2 ½ cups sliced carrots
  • 1 large yellow onion sliced
  • 1 large jalapeno chopped
  • 3 14.5-ounce cans stewed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 10-ounce can Rotel
  • 3 4-ounce cans chopped green chile
  • 2 tablespoons minced garlic
  • Canola oil
  • 3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
  • 3 quarts water or beef broth
  • Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
Instructions
  1. Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
  2. Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
  3. Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.
Recipe Notes

This makes enough to feed a crew- or freeze and save for later.

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Good Gravy!

Life, like gravy, just takes a little stirring to get it all smoothed out.

Growing up I learned to cook from the best- Mama, aunts, uncles, old ranch cooks, etc. One thing they taught me was they never used a recipe. Cooking was all about sight, touch, smell and taste. I learned to measure with a dab, a pinch and a little bit more. Now for some folks, including my wife, this is tricky.
White gravy was always one of those dishes that never had a recipe. I never measured the amounts- it just called for milk, grease, flour, salt and pepper… and you just stir until it’s right. Well, Shannon finally told me I had to come up with a measurable recipe for gravy. Yes dear.
Now I ain’t making no promises that you won’t have to alter this a little. Gravy can be a temperamental little bugger. But never give up on a batch of gravy, because it can always be brought back to life. Just do it like Mama, with love, and it’ll all work out.
Watch the step by step video….

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Bacon and Cabbage Bake

We created this dish for St. Patrick’s Day since cabbage is an Irish favorite. But the problem is I don’t really like cabbage. But we gave it a shot and I’ll be Blarney if we didn’t come up with a keeper!
This skillet bacon baked cabbage changes my mind about the green vegetable all together, and I think I got my honorary Irish card!
So whether you’re Irish or Okie, we wish you many blessings, good food and good luck!
4 – 6 servings
Prep Time: 10 minutes
Total Time: 50 minutes
Ingredients
1 head cabbage
5 strips of thick-cut bacon
2 teaspoons minced garlic
Salt and black pepper, to taste
Smoked paprika, to taste
4 tablespoons butter
Preheat the oven to 375 degrees F.Remove 4 of the outer leaves of the cabbage and set aside.Dice 2 strips of the bacon and add to a 12-inch cast iron skillet. Cook the bacon over medium-high heat until done, about 5 minutes.Remove the bacon pieces from the skillet and place on a paper towel, keeping the grease in the skillet.Chop the cabbage into large pieces, avoiding the stem, and place in the skillet with the bacon grease. Stir in the garlic.  Cut the remaining bacon into 1 –inch pieces and place evenly on top of the cabbage.Season with salt, pepper and smoked paprika, to taste. You can always add more at the end to your taste.Cook for about 40 minutes or until the cabbage is tender. About 10 minutes before the cabbage is done, add 3 tablespoons of butter on the top of the dish and continue baking.Meanwhile, melt 1 tablespoon of butter in a small skillet over medium heat.  Chop the reserved cabbage leaves and add to the skillet. Cook until the leaves are charred about 3 minutes, stirring frequently.Remove the skillet from the oven and season again, if needed. Sprinkle the charred cabbage and cooked bacon evenly on top. Serve hot.
Tip: Depending on how your oven heats, you may want to move the skillet toward the bottom rack so the cabbage cooks more evenly with the bacon on top.
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Pistachio and Pear Salad

Citrus twist combined with crunchy pears and apples topped with pistachios makes this a refreshing salad.
Serves about 10Prep Time: 10 minutesTotal Time: 4 hours 10 minutes
Ingredients
3 medium Granny Smith apples
4 pears1⁄2 cup sour cream4 oz cream cheese, softened
1 pkg. lemon Jello2 tablespoons sugar2 tablespoons light brown sugar1⁄2 cup chopped pistachios (optional)
1.Chop the apples and pears into small bite-sized pieces. Put in a large bowl and set aside.
2.In a medium bowl, mix the sour cream and cream cheese together until smooth. Mix in 2 tablespoons of the lemon Jello, sugar and brown sugar.
3.Pour the mixture over the fruit and mix well. Cover and set in the icebox for about 4 hours to chill. Stir the salad before serving.
4.Top with pistachios (optional) and serve.
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Mama’s Cranberry and Marshmallow Salad

We all have traditions we cherish and the one I miss the most is a huge family gathered around the table to partake in the Thanksgiving day festivities. I may not always remember the exact meal we had but I do remember there was always family and friends gathered around – and there was ALWAYS Mama’s Cranberry Salad, which we are sharing with you too.
The tangy flavor of the cranberries mixed with the sweetness of the marshmallow was always a favorite of ours growing up.
Serves about 10Total Time: 7 hours 10 minutes
Ingredients
4 cups fresh cranberries1 1/4 cups sugar1 cup heavy cream1 10 oz package mini marshmallows 1 8 oz can crushed pineapple (drained)
1 cup chopped pecans (optional)
1.In a food processor, coarsely grind the cranberries.
2.Mix in 1 cup of the sugar. Cover and place in the icebox for 6 hours or overnight.
3.In a large bowl, whip the cream with the 1/4 cup of remaining sugar until stiff.
4.Stir in the cranberries, marshmallow, pineapple, and pecans (optional).
5.Cover and place in the icebox for 1 hour or until chilled. Serve cool.