Shrimp Avocado Wraps



  • 1/3 cup bell pepper (red or green), chopped
  • 1 tbsp red onion, chopped
  • 1/2 ripe avocado, cubed (about 3/4 cup)
  • 1/2 cup cooked shrimp, peeled and deveined, chopped (about 10 small shrimps)
  • 1 tsp lime juice
  • 1 tsp Dijon mustard
  • 1/8 tsp Sriracha hot sauce
  • 1 tbsp cilantro, chopped
  • salt and pepper, to taste
  • 1 large whole meal pita bread
  • 3/4 cup baby spinach
  • (toothpicks)


  1. In a medium bowl, combine all ingredients, except pita and spinach. Mix well.
  2. Arrange half the spinach in the center of pita bread. Spread shrimp and avocado mixture, add remaining spinach on top and wrap pita bread tightly. Secure with toothpicks, cut in half with a sharp knife and serve immediately.

Yield: Makes 1 wrap (large portion)

Cal: 393 – Protein: 16.3 – Fat: 17.15g – Carbs: 49.8g – Fiber: 13g – Sugars: 3.72g


Baked Potato With Pulled Beef/Pork

shanes-menu-img-shack-potato-rightThis will be one of those foods that is considered heaven in your mouth, so come with an empty belly and be ready to take a nap. 🙂 The ingredients are very basic and versatile. We like heat in our house so often times my recipes call for Jalapeño Peppers, but of course those are always optional.


  • 4-6 Large Baked Potatoes
  • Nacho Style Cheese Sauce, your choice
  • Jalapeno Nacho Slices, Optional
  • 1-2 pounds of cooked pulled pork or shredded beef
  • BBQ sauce of your choice
  • Butter
  • McCormick Roasted Garlic and Herb, or your choice
  • Any other topping your heart desires. Onions, mushrooms, etc…


  1. Bake your potatoes in the oven or the microwave until soft. For the microwave, simply wash and pierce the skin in a few places to let the steam escape. I usually allow for 8-10 minutes for 1-2 potatoes depending on size. If a knife inserts and exits like its cutting butter then its done. 🙂
  2. You can make your pulled pork or shredded beef from scratch or you can buy it already made at Sam’s or Wal*Mart in the frozen section and simply heat it up and top with warmed BBQ sauce. (TGIF pulled pork is the best in my opinion, but I really prefer shredded beef.)
  3. Once everything is done cooking then layer the potato in this order.

That’s it!! Dinner is served and everyone is happy, happy happy. I won’t lie, its messy, but its worth it. If you have any suggestions please feel free to add them to the comment section.

Keepin It Spicy,

Jalapeño Gal

Recipe Inspired by Shane’s Rib Shack

Shredded BBQ Beef

bbq-beef-sandwichWhile shopping at Sam’s a while back I came upon a sale for a double pack of rump roast for about $11.00. Usually $16.00 or $17.00. I brought it home and threw it in the deep freezer and forgot about it. A few days ago I thawed it to make roast and vegetables and we ended up going out that night.

I had to make something out of it before it went bad and the family had been asking for BBQ a lot lately, so I decided to use the roast and make Shredded BBQ Beef for sandwiches that night.

Ingredients: (one 3-4 pound rump roast)

  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 ketchup
  • 1 tablespoons spicy brown mustard (Some people like to use Dijon Mustard)
  • 2 tablespoons Worcestershire Sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon Onion powder
  • Black Pepper to taste
  • 24 oz BBQ Sauce of your choosing, I like Baby Ray’s
  • 1/2 – 1 large yellow onions, diced
  • 1/2 cup diced jalapeno’s, very optional!


  1. Put all ingredients (except meat) in a large bowl and mix very well.
  2. Pour half of the mix into bottom of slow cooker.
  3. Place meat inside slow cooker.
  4. Pour remaining mix over the top. Turn meat to coat all sides.
  5. Sprinkle diced onion on top.
  6. Cook on low – medium for about four hours. Pull roast out of slow cooker and shred meat with two forks discarding any fat.
  7. Place back into slow cooker for another hour.
  8. Remove meat from slow cooker with a slotted spoon onto serving dish. Spoon some of the bbq sauce over the meat, but not a lot. If you want to spoon some sauce into a bowl and set it on the table that is fine to. Serve hot over buns or mashed potatoes.

bbq beef






Dehydrating Hot Sauce

Until recently it had never dawned on me to dehydrate my sauces in our food storage. I saw several videos on you tube on how to do this and thus my adventure begins.

This particular article is about dehydrating Louisiana Hot sauce. Our family loves this on chicken and fajitas. (Well, mostly me. 🙂 )

I started with a 64 fl oz container of sauce I bought at Sam’s Wholesale for just under $4.00.

hot sauce 1

I then lined my Excalibur trays with Non Stick Dehydrator Sheets. I have heard of people using wax paper, but I prefer to use these because they are thicker and when doing sauces or fruit leather it peels off very nicely and wipes clean. (My opinion is that it is more cost effective to purchase something I can use multiple times verses throwing something away and re buying more of it.)


Next I measured a cup and a half of sauce per tray. Surprisingly, the entire 64 oz bottle of hot sauce fit on all five trays doing it this way. However, when I do it again I may only use one cup so it dries faster.

IMG_20131026_161629I set the dehydrator on 145° which is the setting used for fruit leather. I started this at 3:00 pm and let it run for about 8 hours at which point I had to go to bed. It was not dry in the center. I turned it down to 125° for the night because I was scared of over drying it. (silly, I know) In hindsight, it probably would of been alright to leave it at 145°, but being my first time I was leery.

When I awoke the next morning it still was not dry in the center so I cranked it back up to 145° and let it dry for another 9 hours for a total of 17 hours.

IMG_20131028_103736The key is that you do not want it to have the consistency of fruit leather. (fruit roll-ups) You want it to crack like a potato chip so when you blend it it forms a powder.

IMG_20131028_103728-1Now its time to pull out the chopper/blender. It is better to use a smaller one for these sorts of projects. Begin breaking off pieces of the hot sauce and packing it into the chopper.

IMG_20131028_103719I used my rival brand chopper and it did ok. However, I have been told by several people to purchase a Bella Rocket Blender to use when I want to do projects like this.  So now mine is on the way!! 🙂 Because of its reviews by preppers I have since added it to my *Amazing Gifts For Preppers* article.


So what was the final outcome? A 64 fl oz container of hot sauce turned into a 2 cup, pint size jar of dehydrated hot sauce. Talk about saving space in your food storage pantry!! I was amazed.

Lousiana Hot SauceTo rehydrate the sauce, simply add a 1 to 3 ratio. One part powder to three parts (more or less to taste) hot water. It turned back into its original form in a matter of minutes and you would never know the difference.


Game Day Slow Cooker BBQ Meatballs

meatballsI enjoy cooking for my family and friends, especially on game day. One of the guys favorites in our house is BBQ meatballs. (Also great for church pot luck dinners.) There is the easy way, using pre-packaged frozen meatballs, or making your own. Either way works. In this article I am going to show you how to make and freeze your own meatballs so you can make a batch, freeze them and use them for other things as well.

(Note: Prepare the actual meatball the day before and freeze.)


  • 3 pounds ground beef, preferably 90/10 but 80/20 works fine to
  • 5 oz can of evaporated milk
  • 1 cup dry oatmeal (rolled or instant)
  • 1 cup cracker crumbs
  • 2 eggs
  • 2 tablespoon of butter, to saute onions and garlic
  • 1/2 chopped onion, diced fine
  • 1 teaspoon minced garlic
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons chili powder


  • 2 cups of ketchup
  • 1 cup brown sugar
  • 2 teaspoon of liquid smoke
  • 1 teaspoon garlic powder
  • 1/4 cup chopped onions.
  • 2 tablespoons Worcestershire sauce


  1. Saute’ the onions and minced garlic until onions are clear in color.
  2. Combine all meatball ingredients using your hands.
  3. Shape meat into walnut size balls. I like to use a heaping scoop with melon baller so they come out being about the same size. With anything you cook you always want to try to make sure that meat and vegetables are around the same size so they cook at the same rate.
  4. After shaping the meatballs, place them on a waxed- lined cookie sheet and freeze them. When fully frozen, place the meatballs in a Zip-lock Freezer bag and keep stored int he freezer until needed.
  5. When you are ready to use them, put the frozen meatballs in your slow cooker. Cover and cook on high while mixing up the sauce.
  6. Pour the sauce over the meatballs and continue to cook on high for 1 hour.
  7. Remove the lid, gently stir and turn slow cooker down to low.
  8. Cook for 4-8 hours.
  9. You can serve the meatballs directly out of the slow cooker (so they stay warm) or transfer them to a nice dish for serving.

Makes around 20-25 appetizer servings

Tips: You can use the meatball recipe for multiple recipes. Instead of using BBQ sauce you can add a jar of spaghetti sauce to the slow cooker or cream of mushroom soup and serve them with noodles or rice.

Pickled Jalapeño Eggs

I wish I could claim this fabulous recipe, but I can’t. This recipe was found at Texas Recipes.


  • 18 hard-boiled eggs, peeled
  • 2 cups white vinegar
  • 1 small onion, sliced
  • 1 1/2 tsp mustard seeds
  • 1 1/2 tsp dill seeds
  • 1 1/2 tsp black pepper
  • 2 tbsp salt
  • 4 garlic cloves, crushed
  • 1 (8 ounce) can whole jalapeno peppers, sliced (save the juice)
  • 3 Habanero peppers, diced
  • 2 tbsp red pepper
  • 5 dashes hot sauce (optional)
  • Half Gallon Wide Mouth Jars

  1. Put peeled eggs in a 2 1/2 quart jar (if you use more eggs you will need a bigger jar).
  2. Boil all ingredients including juice from jalapeno can (except eggs, of course) for 15 minutes.
  3. Pour hot mixture over eggs until eggs are covered.
  4. Add hot water to jar to fill if needed. Seal jar.
  5. Marinate in refrigerator for 2 weeks before using. The longer they stand, the stronger the flavor.
  6. Note: for a stronger flavor, poke hole in the eggs with a toothpick before marinating.


Outback Steak House Bloomin Onion


  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 Vidalia onions

Seasoned flour

  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Creamy Chili sauce

  • 1 pint mayonnaise
  • 1 pint sour cream
  • 1/2 cup tomato chili sauce
  • 1/2 teaspoon cayenne

Combine mayo, sour cream, chili sauce and cayenne-mix well.

Outback Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Blend everything together well and let sit for 2 hours-refrigerated – or overnight.

Directions For the Batter

  1. Mix cornstarch, flour and seasonings until well blended.
  2. Add beer and mix well.
  3. Cut about 3/4 inch off top of onion and peel.
  4. Cut into onion 12-16 vertical wedges, but do not cut through bottom root end.
  5. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
  6. Dip in seasoned flour and gently shake to remove excess.
  7. Separate petals to coat thoroughly with batter.
  8. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes.
  9. Turn over and fry 1 1/2 minutes more or until golden brown
  10. Drain on paper towels.
  11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple core cutter.
  12. Serve hot with chili sauce and dipping sauce.

Buffalo Spice Mix


  • 1 and 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 3/4 teaspoon black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cumin

Note: The ingredient list above is for one serving. Not for a complete Quart Jar

Basic Homemade Taco Seasoning (mild)


  • 1/2 cup chili powder
  • 1/2 cup ground cumin
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/4 cup crushed red peppers (more if you want a spice taco seasoning)
  • 1- pint mason jar


Mix all ingredients in jar, seal and shake well to mix. Use according to taste with ground beef, ground turkey or chicken.

This recipe will give you approx a pint jar full and we use around a quarter cup of the mix per 1 pound of hamburger. You could use a quart size jar and mix up a large batch for your food storage or personal use.


Magnificent Meatloaf

meatloaf-making-4-300x225Growing up, I never really cared for meatloaf. The only kind I ever loved was my grandmothers and it was because she did not just slather ketchup on top. She made her own sauce to put in it.


• 2 lb ground beef, as lean as possible
• 1 cup whole bread crumbs, I use the Italian bread crumbs because it is what I usually have on hand
• 1/2 large yellow onion, diced
• 1 TBSP minced garlic
• 2 large eggs, beaten
• 1/4 cup Worcestershire sauce, original
• 1 tsp salt
• 1 tsp black pepper
• 1/3 cup milk, whole
• 1 TBSP vegetable oil (for sauteing)

• 3/4 cup ketchup
• 1/2 cup brown sugar
• 2 TBSP Worcestershire sauce, original
• 1 TBSP distilled white vinegar


  1. Mix all the ingredients for your glaze and set aside.
  2. Preheat oven to 325° F. Adjust oven rack to lower middle position.
  3. Brown the onion & garlic before mixing them into the loaf mix. Sauté them using 1 TBSP oil in a pan on medium high heat, stirring occasionally until onion is caramelized and golden brown.
  4. In a small mixing bowl, combine: Eggs, milk and Worcestershire sauce AND add 1/2 cup of the pre-mixed glaze. Use a fork to mix.
  5. In a large mixing bowl, combine all ingredients: Ground beef, bread crumbs, salt, black pepper, browned onion-garlic mix, and wet ingredients. Using your hands, mix quickly. Don’t over-mix the ingredients or your Loaf will become compacted.
  6. Loosely form the mixture into a loaf-like shape and lightly press into a large 9×5 loaf pan. Press loaf into the corners and make a flat surface. Spread the remaining glaze evenly on top of meatloaf. (At times I will use the throw away mini loaf pans instead of one big pan. The kids love having their own personal meatloaf and it is great to send to work with the hubby the next day for his lunch.)
  7. Bake at 325° F for 1 hour.
  8. When done, remove meatloaf from oven and gently tip pan at a slight angle to pour off excess oil floating along the edges of the pan.

This meatloaf is magnificent!! You will never use ketchup again for your meatloaf. 🙂 Serve with a twice baked potato and some grilled or steamed vegetables for a fantastic dinner.