It always happens. You want to make something tasty to eat, but you haven’t been shopping. Instead of ordering a pizza, try these recipes with ingredients you may just have in your pantry and fridge…

Omelet Roll-Up

Ingredients:

1 egg

Salt and pepper to taste

1 T. milk

1 T. grated cheese

½ T. oil

Green pepper, sliced, if desired

Bacon bits, if desired

1 tortilla

Instructions:

                In small bowl, mix egg, milk, salt and pepper.

                Heat oil in small skillet over medium-high heat.

                Pour in egg and cook 1 minute or until set.

                Place egg on tortilla, sprinkle with cheese, and roll up.

Nutrition Information per serving:

Calories 212 Total Fat (g) 14.5, Saturated Fat (g) 4, Cholesterol (mg) 195, Sodium (mg) 123, Total Carbohydrate (g) 11.9, Total Fiber (g) 1.5, Sugars (g) 1.4, Protein (g) 9.2

Barbecue Cups

Makes 8 servings

Ingredients:

1 lb. ground beef, browned and drained

½ c. barbecue sauce

1 T. minced onion, optional

1 T. brown sugar

1 can refrigerator biscuits

¾ c. grated Cheddar cheese

Instructions:

                Add barbecue sauce, onions and brown sugar to the browned                     and drained ground beef.

                Press biscuits into greased muffin pan to form cups.

                Spoon beef mixture into the cups and top with grated cheese.

                Bake at 400 degrees for 10-12 minutes.

Nutrition Information per serving:          

Calories 403, Total Fat (g) 24, Saturated Fat (g) 9.4, Cholesterol (mg) 51.9, Sodium (mg) 839, Total Carbohydrate (g) 30, Total Fiber (g) 0.2, Sugars (g) 1.3, Protein (g) 16.7      

Mexican Macaroni

Makes 4 servings

Ingredients:

1 lb. ground beef

1 (16 oz) can chili beans

1 (16 oz) can corn

1 can tomato soup

1 cup uncooked elbow macaroni

½ cup diced onion

1 ½ cups water

Optional: Chili powder, garlic, cumin,salt, pepper, sugar, shredded cheese

Instructions:

                Brown ground beef over medium heat and drain grease.

                Add optional ingredients and onions. Cook until onions appear                   clear.

                Add beans, corn, soup, macaroni, and water.

                Increase heat and stir and cook until boiling.

                Reduce heat, cover and simmer for 15-20 minutes until noodles                are tender.

                If macaroni absorbs too much liquid, add more as necessary.

                Sprinkle cheese on top and serve.

Nutrition Information per serving:          

Calories  583, Total Fat (g)  15.5, Saturated Fat (g)  5.8, Cholesterol (mg)  120, Sodium (mg)  1274, Total Carbohydrate (g)  66.4, Total Fiber (g)  10.2, Sugars (g)  14.8, Protein (g)               49.2

Quick Beef and Rice

Makes 4 servings

Ingredients:

1 lb. ground beef or turkey

2 cups rice

1 pkg. onion soup mix

4 cups water

1 (15 oz) can cream of mushroom soup

Instructions:

                Brown and drain ground meat.

                Add soup mix, rice, soup, and water and bring to a boil.

                Cover and simmer 20 minutes, until rice is done.

Nutrition Information per serving:          

Calories  593, Total Fat (g)  10.7, Saturated Fat (g)  3.6, Cholesterol (mg)  101, Sodium (mg)  425, Total Carbohydrate (g)  77.5, Total Fiber (g)  1.2, Sugars (g)  0.9, Protein (g) 41.9         

It’s easy to make and enjoy a fast, easy meal if you keep a few staples around. Take a look in your pantry and refrigerator and make sure you have “staple” items. Enjoy!

Have you heard the story of how Maverick BBQ entered the scene? Three months ago, Pat and Sharon Patton put down roots in Snoqualmie when they purchased Mo’s Barbeque and immediately began making it their own. At 81 and 67 years young, they work harder than most people half their age.

When I spoke with Pat, it was obvious how much heart and dedication goes into the work they do. They’ve christened their crowning achievement with a new name to reflect their different management style and original take on authentic Texas barbecue: Maverick BBQ.

Coming from a 40+ year background in the barbeque business, the Pattons are veritable veterans of managing awesome BBQ joints. Pat ran a series of five successful restaurants in California, one in Oklahoma, and another in Arlington, each one improving upon their developing flair for awesome meals and community interaction. At this point, they may very well be the undisputed masters of southern style meat across the nation.

What’s the secret to their unchecked success? According to Pat, it’s nothing more than the special way they prepare their menu, and the warmness with which they greet every customer. Many restaurants around Washington and elsewhere strive to capture smoked brisket and pulled pork like the famous barbecues of the south, but few live up to the standard. If you ask their customers, it’s clear these guys are the real deal.

“I get guys coming in who say they’ve been all over Texas and have had all kinds of brisket. They tell me over and over, ‘This is the best brisket I’ve ever eaten.’”, says Pat.

Pat’s unique recipes are so impactful, that to this day most of the eateries he’s owned continue serving the menu he implemented during his time running the show. The new owners knew they would be remiss to mess with a winning formula, and kept on running with the gorgeous dishes he made for them.

Maverick BBQ has already carved a reputation for itself with main courses like apple and oak wood smoked brisket, pulled pork sandwiches, ribs, beef tri-tip, and some uncommon variations on a timeless cuisine. Customers frequently credit their patronage to the copious side dishes, which Sharon diligently oversees despite being confined to a wheelchair. There’s really nothing like it, either here in Snoqualmie or in the entire Pacific Northwest.

Pat explains how his own eating experiences became the inspiration for Maverick’s signature menu:

“I’ve been to most of the real nice barbecue places around America, from Memphis to the Carolinas, to Texas, or wherever there’s good barbecue. You pick up a little bit here and a little bit there, and you put a little bit of your own stuff in. It’s a combination of a lot of things, but primarily what sets us apart is the menu and just looking out for our customers.”

Devoted patrons are quick to share their opinions, frequently citing the addictive barbecue sauce as “good enough to drink!” The pulled pork is tender, juicy, and accented with the perfect amount of smoke. It’s the little touches in their dishes and the genuine effort they make to include everyone who comes in through their doors in family atmosphere that makes Maverick Barbecue a truly one-of-a-kind experience in Snoqualmie. People just seem to genuinely enjoy being there.

For now, Pat and Sharon couldn’t be happier with how much the community has embraced their presence. They plan to increase their hours by adding a breakfast menu a few days a week, as well as Sunday brunches as a chance to really get the community involved. Maverick BBQ is still a brand new undertaking for Pat, and likely won’t be his last.

“I like what I’m doing here. I don’t want to retire. I don’t think there’s anything in the bible about retiring.”

Whether you’re an old fan of Mo’s Barbecue, or just eager to see what all the fuss is about – don’t miss this heartwarming culinary experience made possible by two experts of real BBQ. Just be sure to give Sharon a big old smile when she greets you at the door. You just might not want to leave.