Easy Green Beans from a fave BBQ joint!

Easy Green Beans from a fave BBQ joint!

Last weekend, we made our first jaunt of the summer to the Lake of the Ozarks, and our first stop (well, second I guess – the first was checking out my boat at the marina) was lunch at Wobbly Boots BBQ in Osage Beach.

After you have a smoked prime rib french dip there, you’re basically ruined for all other dips!  They offer very few recipes on their website, but one that is SOO good (Easter is on the horizon) is their Green Beans.  Yeah, I know that sounds boring, but they’re super easy, and all you need is onion, garlic and white wine (and probably some crumbled bacon, but that’s not how they make ’em) and you’re in green bean heaven.

Their easy recipe is below, and thanks for following me, and stopping by!

~Connie Kaye

Easy Spring Green Beans

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Green Beans – select Haricot Vert Beans used are best – they are longer and slimmer than green beans, but the regular garden variety work also

Snap ends from beans and use approximately 1.5 handfuls for a single serving

  • In saute pan, heat approximately 3-4 TBSP extra virgin olive oil
  • Toss in beans, diced red onion and minced garlic, to your liking
  • Over medium heat, cook the beans for 2.5 to 3 minutes – just until the rich green color begins to fade to a deeper hue
  • Pour 2 to 3 TBSP of white wine over the green beans to intensify and brighten the flavors
  • Remove from heat and consume…delish!


Chicken, bacon, cheese…….


oh yeah, and jalapenos, but not hot.  I promise.

chicken bacon

Since we had the day off yesterday,  we did a barbeque run to a new spot, and are recovering from some amazing Kansas City BBQ at Slaps in Kansas City, KS.  I highly recommend this joint to everyone.  RIBS.  The end.  We ended up with an entire meal that we brought home, so order lightly.  Oh yeah, and BRISKET.  The best word to go with BBQ is joint, and this place brings it home.  We will definitely be back.  We shopped and then gambled at Hollywood Casino on the way home, and although we didn’t come out on top, it was fun!

Thought I might brew up something a little lighter for dinner, and made these chicken bacon jalapeno wraps.  We had a wonderful Christmas with friends, family and even more friends from Australia, plus an upcoming Mexico vacay in which we might just possibly overindulge, so the hubs and I have been eating a lot of meat, veggies and fruit.

So, let’s bring on the yard bird.  The husband of the house is not a fan of “yard bird” as he and his friend Charlie call it, but this, is delish.  I remove all of the innards from the jalapeno so it’s not hot, and combine with cheese and bacon, and yummo.  It’s about -10 degrees outside so I didn’t grill, which is the best, and most delicious option, but baking works as well.

Happy New Year everyone, and here’s to a fantastic 2018!!

~Connie Kaye

Chicken Bacon Rollups

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5 boneless skinless chicken breasts
5 jalapeno peppers
20 strips bacon
4 oz. cream cheese, softened
1 cup cup grated colby jack or cheddar cheese
salt & pepper to taste
Favorite BBQ sauce

Slice chicken breasts in half width wise (each half makes 1 chicken rollup).  Place between 2 pieces of wax paper and pound to 1/4″ thickness.  Season each with salt & pepper.

Slice jalapenos in half lengthwise and remove seeds, ribs and the end with the stem.

In a small bowl, mix softened cream cheese with your grated colby jack or cheddar cheese.

Fill each jalapeno half with cheese mixture.  Place 1 jalapeno half at the end of each chicken piece, and roll up.  Doesn’t always close the way you think it might – no worries, the bacon brings everything together.  Wrap each piece of chicken with bacon, tucking in the ends of the strips.

Preheat grill and cook over indirect heat for 20-25 minutes, turning every 4-5 minutes.  Baste chicken with BBQ sauce every time you give it a flip.  Chicken is done when it reaches an internal temp of 165 degrees.  If you don’t have a meat thermometer, buy one.  🙂  Just kidding…you can pierce the chicken with a fork, and if juices run clear, you’re good to go.

Alternate method — if you choose to bake, set oven at 375 and bake uncovered for 30 minutes, basting as above.  You can broil at the end so bacon can crisp completely.

Love jalapeno poppers? Try this on for a New Years Eve snack!

Love jalapeno poppers?  Try this on for a New Years Eve snack!

Not sure I’ve ever made anything with wonton wrappers, but my maiden voyage occurred to try these snacks for a recent KC CHIEFS! game.  You’ll find them in the produce section and about a zillion come in the package.  Mix 5 simple ingredients, and ta da!  Delicious! And, you can adjust the heat according to your liking by the amount of jalapenos you include.

Recipe below, and I hope everyone has a safe and happy New Year.  Here’s to 2018!

~Connie Kaye

Jalapeno Popper Wonton Cups

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12 wonton wrappers
oz. cream cheese, softened
1/2 c. sour cream
12 oz. bacon cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese (reserve 2 Tbsp.)
2-3 jalapeños seeded and chopped (*for a spicier version, do not remove all the seeds)

Set oven to 350 degrees, and spray muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup and bake for 7-8 minutes or until lightly browned.  Remove from oven and cool slightly.

n a medium-sized bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and diced jalapeños.  Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Need a delicious snack for guests (or yourself)?

Need a delicious snack for guests (or yourself)?

Food Network magazine recently featured a BBQ spiced nuts recipe so we thought we might give it a whirl for the holidays.  WOW  That’s all I got!  I finally put a dish of them away or nobody else is going to experience these delish morsels.  And, the best part is that they are super easy.

Note that there are a couple of different types of paprika — we didn’t have those, just a spanish paprika that we use to make barbeque rub, and just used one total tablespoon although the recipe calls for 2.

This would also be great to gift to friends and family.    HAPPY HOLIDAYS!

~Connie Kaye

Barbeque-Spiced Nuts

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1.5 cups pecans
1.5 cups honey-roasted peanuts
1 cup salted roasted almonds

1/4 cup packed light brown sugar
1 tbsp sweet paprika
1 tbsp smoked paprika (we just used 1 tbsp regular paprika, and it really isn’t spicy)
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp freshly ground pepper

Preheat the oven to 325 degrees.  Coat a baking sheet with cooking spray.

Whisk 1 egg white in a large bowl until frothy.  Add the nuts and stir until evenly coated.  Add the spice mix and toss to coat.  Spread the nuts in a single layer on the prepared baking sheet.  Bake, stirring occasionally, until toasted and just dry, about 25 minutes.

Let the nuts cool completely on the baking sheet (they will crisp as they cool).  Break up any clusters.


A couple of easy peasy salads for your turkey day table…..

A couple of easy peasy salads for your turkey day table…..

Not sure why I’ve not posted these recipes — they are two of my most requested.  My fantastic mother-in-law introduced me to the Oriental Crunch Salad, and my brother won’t let me come for Thanksgiving lunch if I don’t bring the Pineapple-Cranberry Salad.  I love CRUNCH, and these salads live up to the challenge.  It’s not too late to serve to loved ones on your Thanksgiving table tomorrow (or whenever you gather for the holiday)!

Happy Thanksgiving!

~Connie Kaye

Oriental Crunch Salad

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1 16oz. bag shredded coleslaw mix
6 green onions, chopped (with greens)
1/2 cup sugar
1/2 cup oil
1/4  cup tarragon vinegar
1 tbsp soy sauce
1/2 cup sliced almonds
1 cup sunflower seeds
2 pkg ramen noodles, flavor packets discarded
1 stick butter

Mix together the shredded cabbage and chopped green onions.  Set aside.

Mix sugar, oil, vinegar and soy sauce together.  Stir/shake well until sugar is dissolved.  Refrigerate until ready to serve.  (I do this in a jar and shake the heck out of it)

Brown almonds, sunflower seeds and ramen noodles in margarine or butter.  Drain on paper towels and store in plastic bag until ready to serve.  Careful not to burn

You can make everything ahead of time.  Keep separate until about 15 minutes before serving time.  Put the crunchies over the slaw and pour the dressing over all.  Stir well.


Pineapple Cranberry Salad

Pineapple-Cranberry Salad

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1 can (20 oz) crushed pineapple (undrained)
2 pkg (4 serving size) raspberry flavored jello
1 can (16 oz) whole cranberry sauce
1 red apple, choppedf
2/3 cup chopped pecans

Drain pineapple, reserving juice. Add enough cold water to juice to measure 3 cups; pour into saucepan.  Bring to boil; remove from heat.  Add jello mix and stir for 2 minutes or until dissolved.  Stir in cranberry sauce.  Pour into serving bowl, and refrigerate for 1.5 hours or until slightly thickened.

Stir in pineapple, apples and pecans.  Refrigerate until firm.  Yummo!


One of the best side dishes ever…..

One of the best side dishes ever…..

I just recently realized that some of my favorite go-to’s never make an appearance here, so I want to share one of the most requested side dishes from our family and friends.

As I’ve mentioned, my parents were in the restaurant business in Kansas City, and I think they were friends with the then-owners of Stephenson’s Apple Farm.  I believe this recipe for Broccoli Rice Cheese Casserole originated from their Green Rice.  It’s super easy and sooo amazingly delicious.  The recipe below makes a 13 x 9 pan, but I usually cut it in half and that works great in an 8 x 8 or 9 x 9 pan.  In any case, I know you will love it!

Happy Thanksgiving!

~Connie Kaye

Broccoli Rice Cheese Casserole

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1 bag chopped broccoli
2 cans cream of celery soup
16 oz. cheese whiz
1 stick margarine or butter
1/4 cup diced onion
1 soup can milk
1.5 cups uncooked rice
Salt and pepper to taste

Preheat oven to 350 degrees.  Grease or spray 13 x 9 pan.  Stir all ingredients together and cook for 45 min to 1 hour.  Note:  about 1/2 way through the cooking time, I give it a stir as everything is starting to melt.

Hey all you smokers out there….

Hey all you smokers out there….

meat smokers, that is!  If you’re lookin to change it up a bit for the holidays, I’ve got the deal for you.  We aren’t huge turkey eaters – usually dry…you know the story.  However, while I was out of town last week, Mike, the hubster, did a little research and found a smoked turkey recipe on the Traeger site.  He shared it with me, and my only thought was, ok, this sounds good, but we need to do a trial run before we launch it on everyone at Christmas.

So, today was the day.  We actually started watching the (horrible) KC Chiefs game and half way through, ate wings right off the smoker.  We tried some sauce that we scored in St. Louis last weekend (you might have seen a recent post that we were there for a wedding) which is from a restaurant called Syberg’s.  (Actually, I think we have met the owner at the lake; he’s a friend of a friend, Bob Wood, a.k.a Woody, and I believe he’s been on our dock before).  We joined our friends, Nick and Katie, for lunch, and they said they sell it in the grocery store, so we bought some before we left town – a couple different kinds.  If you have a chance to eat there, do it.  Delish!  And, the plus is that they have TV’s everywhere, and posted on the TV is the NFL game that will be broadcast on that particular TV that day.  I’ve watched a lot of football in sports bars, and that’s a new, albeit very convenient, idea!!!

OK, so back to the turkey.  Mike took the Traeger recipe and changed it up a bit, and it’s amazing.  We will definitely be doing this at Christmas, along with tri tip on the smoker as well.  Note that we did this on a pellet smoker, instead of the big wood smoker (easier) so adjust as you need to.  This is it before going under the knife:


Two turkey breasts, awaiting the knife and consumption!

So, so delicious.  We gave half to our friends, and will have leftovers this week.

From our family to yours, we wish you a safe and Happy Thanksgiving!

~Connie Kaye

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We used a bone-in turkey breast (leave skin on)

1 gallon water
3 TBSP minced garlic
2 TBSP worcestershire sauce
3/4 cup canning & pickling sauce
3 TBSP brown sugar
2 TBSP cajun seasoning

Cover and brine for 1-2 days.  Following brining, remove and pat dry.

Mix 1/2 cup soft butter and 1.5 cups spicy BBQ sauce (we used Traeger Texas Spicy Sauce- yum).  Rub this under the skin and all over the turkey breasts.

Set smoker at 225 degrees, and cook for 2 to 2.5 hours — until the internal temperature reaches 165 degrees.  Baste with remaining butter/BBQ sauce every 30 minutes or so.  Once it hits the desired temperature, remove from smoker and let rest for 15 minutes or so.

Carve and enjoy!