Take Tailgating to Tailgreatness with Crock Pot Brisket Chili and Nexium® 24HR

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If you love football, easy tailgate parties, and spicy food get ready for “Tailgreatness”.  I’ve got an easy Crock Pot Chili recipe that’s made with ground brisket and a man pleasin main dish for the big game day.  We’ll be rooting for the home team while chowing down on a build your own Corn Chip Chili Pie.  Don’t fret if the thought of it gives you heartburn, Nexium® 24HR  is available to help out.

Chorizo burger cheese dog

A few people don’t like hot dogs for some reason.  I do, but for those that prefer a burger at a hot dog grilling, here’s what you’ll get at my backyard party: a cheese stuffed, chorizo flavored burger roll in a hot dog bun.  Heck, some of the hot dog folks may proclaim they prefer a burger just to get one.

Recipe for

Hearty Beef Stew

One of our favorite fall and winter meals on a windy cold day is soup.  There is something very comforting about a house with smells of a hearty beef stew cooking in the kitchen.  I am expecting the man grand and great grand to be here for supper tonight and because I know how much man grand loves soup, I’m making the heartiest of stews I know how to make.  My dad made it a lot and I get a little nostalgic making it.  In a good way.  We’ll start with the beef…

Stuffed Yellow Pepper

This is another great summer recipe.  I purchased some large yellow bell peppers at the market to make this recipe you can use green or red. Hmm, red, wouldn’t that make a pretty meal.   It’s a recipe a beginning cook can easily accomplish.
Recipe for 4
Preheat oven 350 F

• 1/2 pound ground beef or turkey
• 2 bell peppers (I love the slight sweetness of the yellow peppers)
• Spices: 1/2-1 teaspoon of each:  chopped fresh basil, thyme, parsley, garlic clove
• 1/4 chopped onion
• 1 egg, beaten
• 6 saltine crackers, crushed
• salt & pepper from the shakers
• 1/2 cup tomato basil sauce, divided (or purchased spaghetti sauce of your choice)
• 4 slices provolone cheese

Slice the peppers in half and clean out the seeds and light membrane.  Place in baking dish cut side up. 
Mix the ingredients together with the meat and about 1/4 cup of the sauce using your hands.  If that’s too gross for you, you can use a fork.  Just try to get the ingredients mixed in really well then press 1/4 of the meat mixture into each of the pepper halves.  Pour the rest of the sauce on top.  Bake 350 F about 30 minutes.  Add a slice of cheese on top of each stuffed pepper, return to the oven for 10-15 more minutes. 
I cook for two, so instead of adding the cheese to the extra two, I cool and then freeze them for another day…another meal.  All I have to do is defrost and add the cheese for 10 minutes in the oven.  This also makes a pretty great meatball for pasta.