Here’s what you’ll need:

• 2 Tbsp Salted Sweet Cream Butter

• 1 medium Yellow onion, diced

• 3 stalks Celery, diced

• 1 ½ lb Ground Sirloin

• 1 Clove of Garlic, minced

• 1 large egg, beaten

• ¼ cup Italian breadcrumbs

• ¼ cup Grated Parmesan Cheese

• 1 Tbsp Worcestershire Sauce

• 1 Tbsp Extra Virgin Olive Oil

• Pinch Kosher salt

• Pinch Cracked black pepper

• 1 Cup Bella Rouge BBQ sauce

Preheat oven to 350 degrees. In a sauté pan, melt butter over medium heat. Once melted, add onion and celery and sweat until just starting to get soft. About 4 – 5 minutes. Set aside and allow to cool. In a medium bowl, mix together all ingredients except the Bella Rouge BBQ sauce thoroughly, including the cooled onions and celery. Shape into a loaf and take ½ cup of the Bella Rouge BBQ sauce and cover the meatloaf. Bake for approximately 50 minutes and coat with ¼ cup of BBQ sauce. Bake for 10 minutes or until completely cooked. Allow to set and slice and drizzle slices with remaining BBQ sauce serve with mashed potatoes, maple mashed sweet potatoes (see site for recipe) or your favorite comfort foods.

Here’s what you’ll need:

• 1 cup red kidney beans

• 1 cup white navy beans

• 1 cup pinto beans

• 1/2 lb bacon (cut into small pieces)

• 1 cup chicken broth

• 2 tsp Season-All (seasoned salt)

• 16 oz of Bella Rouge BBQ Sauce (of your choice!)

Place the red kidney, white navy and pinto beans in a stock pot and fill with water (about 3 or 4 inches over the beans). Bring the beans to a boil, and continue for approximately 1 hour, rotating fresh water in every 20 minutes.  Start the timer back up once the beans reach a boil again, so that the total boil time is 1 hr.  (This will release most of the nitrogen in the beans, as well as soften them!) Strain beans using a colander and place in a baking pan.  Add the bacon, chicken broth, season-all and Bella Rouge BBQ Sauce in the baking pan and gently mix together. Place aluminum foil over the pan (shiny side down). Preheat oven to 350 degrees, then place pan in oven and cook for approximately 1 – 1.5 hours, stirring beans periodically so that they don’t stick. “I Put That On EVERYTHING I Love!”

Here’s what you’ll need:

• 1.5 lbs Peeled and deveined shrimp (recommended size 16/20)
• 1 Tbsp Extra Virgin Olive Oil
• Pinch of Kosher salt
• Pinch of Cracked black pepper
• ¾ Cup Bella Rouge BBQ sauce (of your choice)

Utensils

• Bamboo skewers soaked for at least 10 minutes in water

Preheat grill to moderately hot flame. Next, put shrimp in a medium bowl coat with olive oil and season with salt and pepper. Mix shrimp around in the bowl to insure they are coated with the olive oil and seasoned. In a small saucepan heat the bbq sauce until just warm. Thread shrimp on bamboo skewers that have been well soaked in water leaving space between each to insure shrimp will be evenly cooked. Make sure to leave enough of a handle for turning the shrimp and removing them from the grill.

Place skewers on the grill and cook until grills side of the shrimp is pink. Turn skewers and baste cooked side with Bella Rouge BBQ sauce and grill on the other side. Allow 4 to 6 minutes total cooking time, half on each side. When done, the shrimp will be pink and the flesh opaque white.  Once just cooked, turn skewers once more and baste with BBQ sauce. Once the skewers have been removed from the grill baste shrimp generously one more time. Finish and enjoy served with rice, coleslaw or in a soft taco! “I Put That On EVERYTHING I Love!”