Viking Cooking Show

Cowboy Maloney's Viking Cooking Show with Leigh




Cajun Tailgate







Red Beans and Rice

1 lb. dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 T minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 tsp. cayenne pepper
1 tsp. dried thyme
1/4 tsp. dried sage
1 T dried parsley
1 tsp. Cajun seasoning
1 lb. andouille sausage, sliced
4 cups water
2 cups long grain white rice

Rinse beans, and then soak in a large pot of water overnight.  In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.

Stir sausage into beans, and continue to simmer for 30 minutes.  Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.


1 1/4 cup white sugar
3/4 cup brown sugar, packed
2 cups pecan halves
3/4 cup light cream
2 T butter
1/2 teaspoon baking soda
1 teaspoon vanilla

Preheat oven to 300 F. Place pecan halves on a baking sheet in a single layer and toast for 10 minutes, turning once. Let cool.

Line two baking sheets with parchment paper and set aside. Mix together white and brown sugar and baking soda in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Cook, whisking occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture (it looks like it’s gasping) are normal at this stage. As soon as the temperature reaches 235 F, add the butter and stir until the butter is fully melted and the mixture is well combined (about 1 minute). Remove the mixture from the heat and stir in the brandy and pecans until well coated. Continue stirring to cool slightly (about 1-2 minutes). Quickly drop by spoonfuls onto prepared baking sheets. Let cool completely.

Store in an airtight container for up to 3-5 days
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Halloween Treats







Monster Cheese Ball

If you’re planning to have a group of little ghouls over for a Halloween party and need an activity for them let them create this scary snack.  Starting with this savory cheese ball recipe, kids can create their own creature using everything from apple slices to zucchini!   Have them come up with wacky or ghostly names for their creations.  This is a fun way to incorporate veggies and calcium during a time of year when sweets seem to reign!

4 (8oz.)packages cream cheese, softened
2 packages of dry Ranch dressing mix
5 cups finely shredded Cheddar cheese
2 small packages of real bacon bits (not imitation)

In a large bowl, mash cream cheese.  Mix dressing into cream cheese until thoroughly incorporated.   Add bacon bits and Cheddar cheese.  Shape mixture into 6 two-inch balls.  Refrigerate until ready to decorate.  Decorate using toothpicks to secure food items on to cheese balls.  Have children create monster faces with food items. Suggested ingredients to decorate with:

-olives (black and green)
-mushroom slices
-celery sticks
-match stick carrots
-grape tomatoes
-pea pods
-water chestnuts
-pepper slices
-sliced almonds
-chow mein noodles
-dried parsley

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Kentucky tailgate!







Go Big Blue Steak Sandwiches

2 large sweet onions
4 T olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta or deli rolls, split
5 oz  blue cheese
1 1/2 cups loosely packed spring greens
Sirloin or Flank Steak grilled, sliced thin at an angle
6 T mayonnaise

Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

Spread blue cheese on cut sides of roll bottoms; top with lettuce greens, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.


Kentucky Bourbon Balls

3 cups vanilla wafers
1 cup pecans
1 cup powdered sugar
3 T light corn syrup
1 1 /2 T cocoa
1 /2 cup bourbon

Grind wafers and nuts finely in food processor.  Mix other ingredients thoroughly.  Roll into balls the size of large cherries.  Dust with powdered sugar.  Makes 30 to 35 balls.

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MSU Tailgating







Root Beer Baked Beans

3 bacon slices
1 small onion, diced
2 (16 oz) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/ 2 teaspoon paprika
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish. Bake beans, uncovered, at 400 for 55 minutes or until sauce is thickened.

Serve with Bully Hot Dogs grilled with toppings.

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Ole Miss Menu







Grilled Chicken Drumettes with White BBQ Sauce
Mini MS Mud Cakes

White BBQ Sauce

1 1/ 2 cups olive oil mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 T ground pepper
1 T Creole mustard
1 tsp sugar
1 tsp salt
2 tsp prepared horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.


MS Mud Cakes

1 cup chopped pecans
1 cup butter
4 oz semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp vanilla extract
3/4 tsp salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate frosting of your choice

Place pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until toasted. Microwave 1-cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jellyroll pan. Bake at 350 for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

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Shrimp Kabobs






Shrimp Boil Kabobs

1/2 pound small new potatoes
8 oz. fresh mushrooms
2 small ears corn cut into 1 1/2-inch rounds
1/2 pound andouille sausage cut into 1-inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
2 or more tsp. Ward’s Seafood and More Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water. Thread potatoes, mushrooms, corn, sausage and shrimp onto skewers. (This makes about 4 skewers.)

Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter and Wards Seasoning. Grill kabobs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes. Serve with lemon wedges.

For tips or to watch the show segment, go to:

Rib-Eyes to Rave About






Grilled Rib-Eyes

1 1/4-to-1 1/2-inch-thick boneless rib-eye steaks (about 12 ounces each) , trimmed
Olive oil spray
Kosher salt and freshly ground pepper

About 20 minutes before grilling remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush or spray the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees). Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.   Serve with sautéed mushrooms and a crisp salad for a full meal.

For tips or to watch the show segment, go to:


Tailgating Time!






Southern Pimento Cheese

2 to 3 cups shredded Cheddar cheese
1/2-cup mayonnaise or olive oil mayonnaise
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/4 teaspoon onion salt
1 T diced jalapeno (optional)
1 (4 ounce) jar diced pimento, drained

Place the Cheddar cheese, mayonnaise, garlic powder, cayenne pepper, onion salt, diced jalapeno, and pimento into the large bowl. Mix until thoroughly combined.  Serving variations: with crackers as a dip, on sourdough bread and grilled, in phyllo pastry shells or on celery.

For tips or to watch the show segment, go to:


Flavors of the Tropics






Caribbean Chicken Skewers
Seasoned Rice with Roasted Peppers and Mango

2 lbs chicken breast meat cut in 1 1/ 2 inch cubes
Ward’s Caribbean Blend seasoning
Chicken flavored rice mix
1 mango ,diced
2 roasted red bell pepper strips, diced

Preheat grill to med-high heat.  Thread chunks of chicken on skewers.  Generously sprinkle chicken with Ward’s Caribbean Blend seasoning. Spray chicken with cooking spray.  Place chicken on grill and cook turning frequently until juices run clear.  About 10 minutes.  Cook rice according to package directions.  After fluffing rice add diced mango and roasted red bell peppers.  Serve by placing rice in center of plate.  Pull chicken from skewers and lay on rice.  Sprinkle plate edges with nutmeg, ginger and cilantro.

Mexican Fiesta






Steak Fajitas
Black Beans
Cinnamon Apple Pie

12 oz beef sirloin steak
1/ 2 tsp. lime zest
1/3 cup lime juice
3 T water
4 tsp. olive oil
1 tsp. onion salt
1 clove minced garlic
1 red, yellow, orange bell pepper cut into strips
1 white onion , sliced
1 T olive oil
flour tortillas
desired add ons: avocado, salsa, cilantro, sour cream, shredded cheddar cheese

In a jar combine the lime zest, lime juice, minced garlic, onion salt water and olive oil.  Cover and shake well.  Place steak and marinade in a ziploc bag. Seal and refrigerate overnight.   Prepare bell peppers and onions by stir-frying strips in olive oil until crisp tender.  Set aside , keep warm.  Preheat grill to high heat. Warm tortillas in foil on grill.   Turn down to med-high heat and grill steak to desired doneness. (I grill 5 minutes first side, 4 minutes after turning once)  Toss marinade.  Let steak rest 5 minutes on a clean platter.   Slice into thin strips.  Build fajitas by placing steak strips, peppers, onions, salsa, cheese, and avocado in a warm tortilla.  Serve with heated black beans garnished with sour cream and cilantro.    Cinnamon Apple Pie for dessert!!!!!

For tips or to watch the show segment, go to:

Fresh Catch Supper






Grilled Tilapia
Seasoned Thickcut Potatoes

6 Tilapia Fillets
Fresh lemon wedges
Ward’s Seafood & More Seasoning
Cooking spray
OreIda Grillers (potatoes in frozen food section)
Bacon bits
Sour cream

Preheat gas grill to med-high heat. Place desired amount of potatoes on grill and cook according to package directions. Rinse tilapia and pat dry with paper towel.  On a platter spray tilapia with cooking spray then sprinkle with desired amount of seasoning.  Place tilapia fillets on disposable grill topper.  Tilapia is a delicate fish and this will keep from losing pieces in the grill grates.  Grill for 5 minutes.  Carefully over and grill for 3 minutes more or until fish flakes easy when tested with a fork.  Serve with lemon wedge.  When potatoes are done garnish with sour cream, bacon bits, and chives.

For tips or to watch the show segment, go to:

Build Your Own Pizza






Grilled Pizzas

3 pack Mama Mary’s Traditional pizza crusts (refrigerator section)
small jar of Alfredo sauce
small jar of pizza sauce
shredded Italian cheeses

Topping Suggestions: rotisserie chicken, pepperoni, black olives, diced tomatoes, banana peppers, sautéed mushrooms, spinach, purple onion, sweet peppers.

Preheat outdoor gas grill to high heat.  Let each of your guests build pizzas on a clean workspace by spreading a thin amount of their choice of either Alfredo sauce for white pizza or tomato based sauce for red pizza on individual crust.  Add desired amount of cheeses and toppings.   Turn heat to medium and place directly on grate for grill marks or on foil.  Close lid.  After 10 minutes check.    Pizza is done when cheese is hot and bubbly.    Let stand for 5 minutes, cut and serve.   Fast and fresh!

For tips or to watch the show segment, go to:

Summer Luau


Grilled Ham Steaks
Grilled Sweet Potatoes
Various Tropical Fruits
Hawaiian Rolls (deli section of grocery)
Grilled Pineapple with Rum Butter Sauce

Preheat grill to high heat.  Spray ham steaks on each side with butter flavored cooking spray to prevent sticking.  Reduce gas grill heat to medium.  Heat ham steaks on both sides for just a couple of minutes to heat up and create grill marks.   Set aside on platter.

Bake sweet potatoes ahead of time in oven for 30 minutes.  Finish on grill in foil for 15 more minutes.


1/ 2 cup butter
1 cup lightly packed dark brown sugar
1/ 2 cup rum
pinch of ground cinnamon, ground allspice, ground nutmeg
(8) 1-inch thick slices ripe fresh pineapple, cored
Vanilla ice cream optional

In a small saucepan cook the butter, brown sugar, rum and spices over medium heat stirring until the sugar is dissolved and the butter melted.  Bring to a low simmer and let cook for approximately 10 minutes.  Keep warm.

Brush grill to make sure it is clean.  Spray pineapple with butter flavored cooking spray.  Grill the slices until warmed through and caramelized, about 10 minutes on each side.  Serve immediately with the warm sauce and ice cream for a refreshing dessert.  *Another idea is to toast coconut and chopped macadamia nuts for a topping.

For tips or to watch the show segment, go to:

Southern Supper: Take it Outside!






Zesty Grilled Chicken

4 to 8 chicken leg quarters
Wards Seasoning
Cooking spray
(that’s it!!!)

Preheat grill to medium high heat.  Wash chicken and pat dry.  Sprinkle desired amount of Ward’s seasoning on chicken.  Spray chicken with cooking spray (I use olive oil spray).  Grill chicken on first side for 20 minutes, turn and grill for 15 minutes.  Spray chicken frequently or baste with favorite sauce.   Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done.   Take off grill onto platter and let rest 5 minutes before serving.

Buttermilk-Cornmeal Cakes with Grilled Peaches

1 1/ 2 cups all-purpose flour
1/ 2 cup yellow cornmeal
2 T plus 1 1/ 2 tsp. sugar, divided
1 1/ 2 tsp. baking powder
1/ 2 tsp. salt
6 T cold butter, cut into small pieces
3/ 4 cup whole buttermilk
1 egg
8 ripe but firm peaches, peeled pitted and halved
canola oil
peach preserves
whipped cream

Preheat oven to 425.  Line a baking sheet with parchment paper.  In food processor combine flour, cornmeal, 2 T sugar, baking powder and salt; pulse 3 to 4 times until combined.  Add cold butter pieces and pulse until butter is slightly broken down.  Transfer flour mixture to a bowl.  Add buttermilk and egg.  Stir by hand until moistened.  Transfer dough to baking sheet.  With flour on hands pat dough into an 8-inch circle.  Score the top of dough with a knife into 8 wedges.   Sprinkle with remaining sugar.  Bake 15 minutes or until golden brown.  Let cool completely on wire rack.

Lightly spray grill rack with cooking spray. Heat grill to medium heat.  Brush peach halves with canola oil.  Place peaches cut side down on grill and cook for 2 minutes, turn carefully for 2 minutes more.  To serve place cornmeal cake on small plate, split in half. Spread butter and preserves on cake.  Lay grilled peaches on cake then top with other half.  Serve with whipped cream and a dash of cinnamon sugar if desired.

Tips or to watch the show segment:

Summer Garden Grilling





Grilled Vegetable Kabobs

2 yellow squash in chunks
2 zucchini in chunks
1 large onion cut into wedges
2 large bell peppers cut in squares
16 large fresh mushrooms
16 cherry tomatoes
Garden herb marinade:
1/ 4 cup fresh lemon juice
3/ 4 cup olive oil
2 T red wine vinegar
1 T dried basil or fresh
1 T Dijon mustard
1/ 2 tsp. dried thyme
2 tsp minced garlic
2 T chopped fresh parsley
salt and pepper to taste
8 skewers

Blend all marinade ingredients and pour over vegetables.  Refrigerate at least 2 hours or overnight.  After preparing grill, drain vegetables, reserve marinade.  Alternate vegetable pieces on skewers and grill until tender, basting frequently with marinade. Grill about 15 minutes.

Tips or to watch the show segment:

Father's Day Cookout





Blackened Burger Po-Boy

1 (4 or 5oz burger)
for each burger:
blackened seasoning
1 slice Swiss cheese
2 T creamy horseradish sauce
1/ 4 cup shredded lettuce
tomato slices
1 T yellow onion, diced
1 T jalapenos, diced (if desired)
soft hoagie roll, toasted on grill

Preheat grill to high.  Reshape burger into a long oval shape.  Season both sides generously with blackened seasoning.  Spray burger with cooking spray.  Cook 4 to 5 minutes on both sides turning only once.  Spread roll with Horseradish sauce.  Build burger by adding rest of ingredients.  Serve with chips, pickle and favorite beverage.

Tips or to watch the show segment:




Romaine Salad with Grilled Chicken

1 head romaine lettuce,torn
1 small red onion,diced
4 oz crumbled feta cheese
1/ 2 cup toasted pecan pieces
bacon crumbles
8 grilled chicken tenders
Raspberry Walnut Dressing by Golding Farms
Raspberries for garnish

Preheat grill to high heat.  Salt and pepper chicken, spray each piece with cooking spray and grill on med/high heat until no longer pink.  Remove set aside.  Place first 5 ingredients in large bowl and toss.  Drizzle with dressing right before serving.  Place 2 tenders on each serving. Garnish with raspberries.

Tips or to watch the show segment: