Skillet: Sweet Potato Hash with Chorizo and Egg

Recipe and picture by Shannon E. Green :)

About 1 c grated sweet potato 

2 mini red peppers 

Chopped Kale about 1 c (or spinach) 

Chorizo (2 oz) 

Eggs (optional) 

1 green onion 

Fry chorizo, peppers & potatoes. Add kale. Cook until wilted. Fry eggs & place on top of hash. Top with green onion tops. Enjoy. 

This is also good with green chiles added a well.

Skillet & Slow Cooker: American Goulash

Recipe and pictures by Angel Bonds Hall :)

Made goulash and put it in the crockpot. 
1 lb hamburger fried up with onion and green pepper. Used the electric skillet. 
Put tomato sauce,can of rotel and spices in crockpot
Cooked the elbow noodles in the electric skillet and added to sauce. 
Spices are: garlic,Italian season,oregano, chili powder and pepper.
I also add spices to the hamburger mixture.

Burton Lunchbox: Cowboy Beans

Recipe and picture by Mark Hoagberg :)

Cowboy Beans in the Barton
1 Lb Lean ground beef
1 can your favorite Beans
Onion soup mix
*break up beef into small chunks; place in foil pan.
Add onion soup mix or your own spices.
Cook beef halfway then add beans and finish heating.
Makes it's own gravy but better buy 85% or better lean or it'll be too greasy.
This is long lasting energy food for the dusty trail.

Ninja System: Cowboy Casserole

Recipe and pictures by Wendy Copper :)

1lb ground beef, browned and drained. (If you don't have a Ninja where you can brown the beef, just use the really low fat meat)
1 onion, diced
1 can red kidney beans, undrained
1 15 oz can diced tomatoes, undrained
1 cup frozen corn (I just used a can of corn, drained)
6 medium potatoes, sliced (I used like 7 of the small red ones)
1 can cream of mushroom soup
Couple garlic cloves, minced
1/2 tsp oregano (I didn't have that, so I used Italian blend seasoning)
Couple of beef bouillon cubes, optional
Salt/pepper to taste
*My additions were half a red bell pepper and a half of a jalapeno, diced*
1 cup finely shredded cheddar cheese (add at end of cooking)
Mix everything together in crockpot (except the cheese) , cook on low for 8 hrs or high for 4hrs. Add cheese on top layer the last hour of cooking. *I just added cheese in my bowl*
**Also mine came out really watery for some reason,so I added cornstarch at end to thicken**Anyways, tasted yummy

Ninja System: Pigs In A Blanket

Recipe and pictures by Cheryl Koehler :)

Pigs in blanket

I used leftover smoked turkey sausages
4 biscuits
I wrapped them with the biscuits and placed on rack covered with wax paper and cooked in ninja for 30 mins or until brown on 350. Was so good.

Burton Lunchbox: Chicken and Rice Soup with Veggies

Recipe and picture by Apryl Edwards :)

Special tonight in Apryl's Diesel Diner. Soup.. I mixed a half a can crm mushroom soup with can of cabbage and juice, pinto beans, carrots, rutabagas, rice and chicken. Cooked for about an hour and a half. Then bam we have a sort of veggie chicken and rice soup. It was really good. 

Peanut Butter Bars

Recipe and picture by Bonnie Smith :)

Combine 1 cup peanut butter, 1 cup honey, and three cups of oatmeal to make these awesome peanut butter bars! No baking required - just mix, press into a pan, and let sit overnight.

Ninja System: Chicken With Kale, Prosciuto and other veggies

Recipe and pictures by Debbie Parker Newgent :)

Another one of those surprised myself meals tonight . . . Found the recipe on one of the Ninja cooking groups, but modified it. 2 boneless skinless chicken breast (cut in thirds and beat flat with a meat mallet), 1/4 pound thin sliced Proscuito, 1 thin sliced Zuchinni, one thin sliced yellow squash, 8 oz sliced mushrooms, bag of kale medley, 1 med onion chopped, 2 tbsp minced garlic, 2 sprigs Rosemary, garlic powder, onion powder, roasted garlic herb seasoning, 1/2 cup white cooking wine, 8 oz shredded Mozzarella and Montreal chicken seasoning.

In the Ninja on the stove top med setting, sauté the onion, mushrooms, garlic and rosemary. Scoop out and set aside in bowl. Turn to oven setting at 300. Layer chicken, squash, Zuchinni and kale medley. Then Proscuito. Add al seasonings and wine to sautéed mixture and stir. Pour over top. Cover and bake 30 minutes. Cover with mozzarella, replace lid until cheese is melted. (This recipe was supposed to have been made with Lipton Savory Garlic and Herb soup mix, I replaced that with all my seasonings).

Skillet: Balsalmic Marinated Ribeye and Salad

Recipe and pictures by Paula Ann Fulmer :)

1 bottle basalmic dressing and steak. But them in a ziploc for a few hours and then drain the marinade off and throw it in an electric skillet.
Salad of course is anything you want in it.

Skillet: Steak Stir Fry

Recipe and picture by Shannon E. Green :)

 Tonight at Chez Peterbilt, a little skirt steak stir fry with carrot noodles, broccolini, asparagus, kale, peppers, onions, ginger, garlic & soy sauce.

Skillet: Sloppy Mark's!

Recipe and pictures by Mark A. Love :)

From The Trucker Gourmet : Sloppy Marks Brown meat-add a can of diced tomatoes and your favorite sauce. Bon Appetit

Skillet: Carribean Shrimp

Recipe and pictures by Wendy Copper :)

Tried a new shrimp recipe tonight and it was GOOD. Its from Campbell's. .Caribbean Shrimp is the recipe name..
1 1b uncooked shrimp
2 tb Olive oil
1 tb lime juice 
1 lg onion, chopped 
1 green bell pepper, chopped. (I used half a pepper)
1 fresh or canned jalapeno, minced (I used half a pepper)
1/4 tsp crushed red pepper
1 16 oz jar Pace garlic and lime Verde (gooood stuff)
1/2 cup UNsweetened coconut milk
1\2 cup chopped cilantro
1 cup cooked rice to serve shrimp over
Toss shrimp with lime juice and Blk pepper (to taste), set aside.
Heat oil in skillet and cook onions and peppers until tender.
Stir in red pepper, salsa, coconut milk.
Heat to boil, reduce to low and cover and cook 10 minutes...Next add shrimp and cilantro. Cook 5 minutes until shrimp is done.

Grill: Porterhouse Steak, Red Potatoes with Polish Roses

Recipe and pictures by Rod Canfield :)

Lunch is served. Porterhouse steak, red potatoes, polish roses. (Made in truck the night before)

Polish roses are green onions wrapped in ham and cream cheese (see picture 1).

Ninja System: Tuna Casserole

Recipe and pictures by Michelle Bowers Gebers :)

1 can tuna
1 can Cr. of Mushroom soup
1 can mushrooms
1/2 C or so of sour cream
1tsp garlic powder
Salt and pepper to taste

2 C shell pasta, UNCOOKED
1 C frozen peas
2 C water
1 C shredded cheese (your choice) or velveeta
1/2 bag of plain or herbed stuffing mix.
Mix first 6 ingredients together. It will be thick. Put into Ninja (don't forget to use your liner or oven bags. I forgot so now I get to clean up a little more). 
Add your dry pasta and peas and then slowly pour in water while stirring. Spread your cheese on top and then add your stuffing. Bake on oven setting at 325° for 30 minutes and then let us know how it turns out! The stuffing didn't get toasty. Not sure how to get them that way. But still so good!

Cole Slaw

Recipe and picture by Paula Rice :)

3Tbsp miracle whip
2Tbsp pet milk the kind in the can
11/2Tbsp sugar
1tsp garlic and onion powder
1tsp mustard
1Tbsp pickle juice.
I left 2 ingredients off the original, but you can adjust to your liking

Skillet: Meatloaf

Recipe and pictures by Michael Barnes :)

 

It turned out as good as any meatloaf I've ever tasted out of the oven. This was cooked in an 8 inch electric skillet

1lb ground beef
1 8oz can tomato sauce
1/4 bell pepper
Onions
10 saltine crackers crumbled
Salt and pepper
Forgot to post it originally but there is also one egg

Slow Cooker: Soup Beans

Recipe and pictures by Bill Rodney :)

Couple things for you guys today: as previously mentioned, I'm no longer cooking from the truck, and instead of truck food I'll be posting BBQ methods and tips primarily. As such, I'm re-christening Grape Ape Cantina to Big Bear BBQ (bears are my fav animal and I collect them if you wonder about the background ). Now, one to the food!

Making some soup beans in the crockpot today. Here's my recipe:

1) Sort, wash in a colander, soak a lb of beans overnight in enough water to cover by an inch or two

2) In the am, rinse them if you want to (I never do) then add the following: 1 stick of butter, 1/2 lb of smoked pork neck bones, garlic, onion, cilantro, pepper (all 3 to taste), and some liquid smoke.

3) Low for 6 hours stirring occasionally. Last hour or so pull the neck bones, strip the little bits of meat off and toss it back in the pot, then add 2 tablespoons or Ma Se Ca yellow corn flour and stir WELL with a wisk.

Enjoy!