Cooking is fundamentally about connections between people. Food possesses a unique power that transcends cultural boundaries, allowing individuals to gather and share moments together. As Guy Fieri eloquently stated, “Food is maybe the only thing that really has the power to bring everyone together.” He truly captures the essence of how universal and meaningful food can be; it’s a language of love.
Hello, everyone! My name is Sara, and for those who might not know me yet, let me share a little about my journey. I grew up in the picturesque farmland of Greenleafton, Minn., right next to Forestville. After the passing of both my parents, I made the heartfelt decision to return to my childhood home with my husband, holding onto the memories of a life filled with warmth and tradition.
In my family, food was more than just sustenance; it was a central part of our lives. My father was a devoted pig farmer, while my mother wore many hats – she was a talented caterer, a skilled cook, a friendly waitress, and a passionate baker. At one point, she even owned her own restaurant, which only deepened our family’s connection to the culinary world. From a young age, I was immersed in cooking, baking and food preservation, honing my skills under my mother’s watchful eye. I started catering alongside her when I was just 12 years old, an experience that brought me immense joy, and I spent many fulfilling years waitressing and cooking in local restaurants.
As I embraced my roles as a mother and a wife, my passion for cooking blossomed even further. Each dish I prepared for my family was a labor of love, a tangible way to show them how deeply I cared. Cooking and baking have always been more than just whipping up quick meals; even my simplest recipes require time and attention to detail. Over the years, I embarked on a culinary adventure, experimenting with ingredients and crafting new recipes. Through this journey, I learned to create quick and easy meals without sacrificing flavor. If you’ve never tried your hand at creating your own recipes, I wholeheartedly encourage you to dive in! While you may experience a few missteps along the way, trust me, the successes will far outnumber the failures. With practice, your confidence will grow, and the kitchen will become your playground.
I embrace two distinct styles of cooking and baking in my kitchen. The first is adventurous, where I explore bold flavors and innovative techniques, often experimenting with new ingredients to create unique dishes. The second style caters to the preferences of fussier eaters, particularly my youngest son, who has always been quite selective about what he consumes. I, too, have my own set of likes and dislikes, often leaning towards familiar comforts instead of unpredictable combinations. Over the years, I’ve skillfully adapted countless recipes, tailoring them to suit both my tastes and those of my son, ensuring that every meal is a satisfying experience for both of us.
Preparing meals for my husband is a delightful experience. He has a truly adventurous palate and is always willing to try new recipes, no matter how unconventional they may be. I appreciate his honesty; he will readily share his thoughts about a dish, expressing enthusiasm if he enjoys it or candidly pointing out what doesn’t quite hit the mark. This open feedback not only helps me improve my cooking but also adds an exciting element to our dining experiences.
I hope everyone finds joy in reading my column and experimenting with my recipes. I am truly thrilled to share some of the cherished dishes I’ve developed over the years, along with a few exciting new creations that I trust will tantalize your taste buds!
To kick things off, I want to introduce you to my barbecue recipe. It has rave reviews from friends and family alike, and I can confidently say it’s a crowd-pleaser – even for those with fussy palates. If you were to ask me about my all-time favorite go-to recipe, it would undoubtedly be this one. It’s also the same delicious recipe I use to whip up irresistible nachos, making it a versatile staple in my kitchen.
Sara’s Easy, Delicious BBQs
1 lb 85% ground beef
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. garlic powder
2 Tbsp. brown sugar
1 c. ketchup
1/2 c. shredded cheddar cheese(optional)
Brown ground beef, chopping it finely. You want to leave some of the grease, but drain the majority.
Once the pink in the beef is almost gone, add salt, pepper, paprika, garlic powder and brown sugar. Cook until no pink is left.
Mix ketchup into beef and cook until it starts bubbling.
If using cheese, add and stir until it is all melted into the BBQ.
* You can use any ground meat you like. If you use ground turkey only use 1 tablespoon of brown sugar.
* Always use a harder cheese like cheddar, or other hard cheeses mixed with softer cheese.
* This is very universal. I used it for nachos and casseroles, and it is amazing on warmed tortilla shells.
* This will feed a family of four. (Can easily be doubled, tripled, or quadrupled for a crowd.)
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