Thursday, May 23 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz. Bodini’s Backyard Bomber Burger

1 lb ground beef
1 lb sweet Italian sausage
1/4 cup bacon bits
1 tsp garlic powder
1 small onion, diced
2 tsp liquid smoke
2 tsp bbq sauce
1 avocado, peeled, pit removed and sliced into 1/4 in slices
8 slices smoked cheddar cheese
8 hamburger buns
condiments of your choice

For the full recipe, CLICK HERE. Fried Green Beans

1 cup flour
1 cup corn meal
1 tbsp salt
1/2 tsp white pepper
1/2 tsp onion powder
a lb cut green beans (ends trimmed)
1 cup buttermilk

For the full recipe, CLICK HERE. Continue Reading

Thursday, May 8 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz. Grilled Peaches

4 large, ripe peaches
1 tbsp cinnamon
1 tbsp sugar
1/2 stick unsalted butter, melted
1/2 cup brown sugar

For the full recipe, CLICK HERE. Bodini’s Perfect Pepper

2 large Anaheim peppers
1 (14 oz) package polish sausage
2 chilli cheese sausages (from 14 oz package)
8 slices Monterey Jack cheese
1/2 Vidalia onion, chopped
1/2 cup chopped mushrooms
1/2 cup chopped cooked bacon
4 slices extra-thick bacon
Toothpicks
Seasoning of your choice

For the full recipe, CLICK HERE. Continue Reading

Thursday, May 1 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz. Bodini’s Kickin’ Half Chicken

1 whole chicken
1 tbsp celery salt
1 tbsp garlic powder
1/2 tsp black pepper
1 cup Bodini’s “Better Than Averagr” BBQ sauce (recipes below), divided

For the full recipe, CLICK HERE. Mr. B’s BBQ Baked Beans

2 (16 oz) cans pork-n-beans
1 (16 oz) can black beans
2 tbsp chopped onion
4 sliced cooked bacon, chopped
2 tbsp chopped garlic
2 tbsp white corn syrup
1 tbsp Mrs. Dash Southwest Seasoning
1 tsp pork rub
1/2 cup brown sugar
1/2 green pepper, seeded and chopped
1/2 yellow pepper seeded and chopped
1/2 cup golden raisins

For the full recipe, CLICK HERE. Bodini’s “Better Than Average” BBQ Sauce

1/2 cup brown sugar
1 cup ketchup
1/4 cup yellow mustard
1 tbsp garlic powder
1 tbsp onion powder
Juice of 1/2 lemon
1 tsp white peper
2 tbsp honey or maple syrup
1/4 cup Dr. Pepper
2 tbsp liquid smoke
2 tbsp parsley flakes

For the full recipe, CLICK HERE. Continue Reading

Thursday, April 24, 2014 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz. Bodini’s Coll Coastal Salad

5 ribs celery, chopped
1 yellow pepper, cored, seeded, and chopped
2 small tomatoes, chopped
1/2 cup chopped mushrooms
1/2 cup chopped snow peas
1/4 cup cooked shrimp
1/4 cup canned crab pieces
2 cups chopped romaine lettuce
Kraft Asian Toasted Sesame dressing, to taste
salt and pepper, to taste

For the full recipe, CLICK HERE. Mexican Shrimp

4 to 6 raw extra-large shrimp or Mexican shrimp
1/2 cup Worcestershire sauce
2 tbsp liquid smoke
2 tbsp lemon juice
1 tsp sea salt
1 tsp onion powder
1 chipotle pepper, cut in small chunks
small amount melted butter
2 tsp lemon juice
2 tbsp parsley flakes

For the full recipe, CLICK HERE. Sauteed Octopus

2 octopus, about 2 1/2 lbs
2 tbsp baking soda
1/2 cup olive oil
2 cloves garlic, chopped
2 cups chopped celery
1 small yellow onion, chopped
2 cups white or butter beans, from can or previously cooked
juice of 1 lemon
1 cup shredded carrots
1/8 cup dill
1/2 cup melted butter

For the full recipe, CLICK HERE. Continue Reading

Thursday, April 17, 2014 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz. Potato Pinatas

2 large baking potatoes
3/4 cup shredded cheddar cheese, divided
3/4 cup chopped ham
2 tbsp chopped bacon
1/4 cup cream cheese
1 sweet red pepper, seeded and chopped
2 tbsp chopped broccoli
2 tbsp chopped garlic
4 slices Monterrey Jack cheese, divided
small amount water

For the full recipe, CLICK HERE. Bodini’s Devilish Deviled Eggs

6 Full Circle Omega-3 Eggs
4 tbsp real bacon bits, divided
1/4 cup mayonnaise
2 tbsp spicy brown mustard
1/8 tsp garlic powder
2 drops Tabasco sauce
Seasoning salt, to taste. For the full recipe, CLICK HERE. Continue Reading

Thursday, April 10, 2014 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz. Garden-Fresh Veggie Bake

2 large tomatoes, sliced horizontally, divided
2 fresh spinach leaves
4 stalks asparagus
1 red or green bell pepper, thinly sliced
4 slices mozzarella cheese
1/4 cup basil-flavored olive oil

For the full recipe, CLICK HERE. Not Your Mom’s Mac & Cheese

1 (16 oz) package macaroni
1/2 cup milk
1 tbsp butter
1 cup shredded yellow cheddar cheese
1/4 cup chopped yellow onion
1/4 cup chopped garlic
1/2 cup shredded white cheddar cheese
1/2 cup shredded Colby Jack cheese
1/4 cup chopped sweet red pepper

For the full recipe, CLICK HERE. Pan-Fried Ocean Perch

2 Cara Cara oranges
1-2 tbsp olive oil
2 (6 oz each) ocean perch fillets
Fresh dill, chopped

For the full recipe, CLICK HERE. Continue Reading