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One of my favorite things about Boston Market are their delicious side dishes. Many have requested this recipe, and now you can make these dill potatoes at home.

8 red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan and saute garlic for about one minute. Do not burn the garlic!
Add potatoes and the rest of the seasonings. Toss the potatoes in the butter until they are coated. Then serve.

(1 votes, average: 5 out of 5)

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When I think about corn muffins, I think of the little blue and white Jiffy boxes. Many recipes call for a box of Jiffy Corn Muffin Mix, here is a simple copycat recipe you can make at home. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. A great idea is to double or triple this recipe and store it in a sealed container for later use.

INGREDIENTS

2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk

INSTRUCTIONS

Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

If you wish to make Corn Muffins:

Preheat oven to 400 degrees F. Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes.
Makes 6 muffins.

(2 votes, average: 4 out of 5)

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Bull’s Eye makes some of my favorite barbecue sauces, they have the perfect about of zing and flavor!  This sauce is easily recreated at home….

1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French’s Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Makes 2 cups of sauce.

Combine all ingredients in a 2-quart sauce pan.  Mix well.
Simmer over very low heat for about 15-minutes, stirring occasionally.

Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle.

(7 votes, average: 4.29 out of 5)

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6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

(9 votes, average: 3.78 out of 5)

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