MEATS / SEAFOODS

Breakfast Sausage Patties

1 teaspoon dried sage 1 teaspoon garlic powder 2 teaspoons kosher salt 1 teaspoon ground black pepper 1/4 teaspoon dried marjoram 1 tablespoon brown sugar 1/4 teaspoon crushed red pepper flakes 1 pinch ground cloves 2 pounds ground pork In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties. Sautee the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Baked Chicken-Fried Steak with Gravy

Ingredients 1 cup all-purpose flour 6 (4 ounce) cube steaks 1 cup peanut or vegetable oil, for frying 1 pinch seasoned salt, or to taste 1 pinch garlic powder, or to taste 1 pinch black pepper, or to taste ⅔ cup finely diced onion 1 (10.75 ounce) can condensed cream of chicken soup 2 (4.5 ounce) cans sliced mushrooms with juice ½ (10.75 ounce) can water, or as needed Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly. Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown. Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion. Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks. Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

Cubed Steak with Onion Gravy

Ingredients 1½ pounds cubed steak (tenderized top sirloin) 1/3 cup all-purpose flour 1 sliced large yellow onion ½ cup canola oil ½ teaspoon garlic salt 1 package dry onion soup mix ½ teaspoon black pepper 14 ounce can beef broth Instructions Toss the flour, garlic salt and black pepper together in a shallow dish. Dredge the steak on both sides in the flour mixture. Now heat the oil in a cast iron skillet over a moderately high heat. Add the steak and cook for 5 minutes per side. You might have to do this in batches depending on the size of your skillet. Remove the steak from the skillet and set to one side. Add a teaspoon or two of flour left over from dredging to the drippings in the skillet. Add the broth, onion soup mix and sliced onion and cook, stirring with a wooden spoon and scraping up any brown bits which stick to the bottom of the skillet. Let the mixture simmer until the onions are tender. Put the steak back in the skillet to warm through, then serve with your choice of mashed potatoes or rice.

Smothered Pork Chops

Ingredients Pork Chops: 4 pork chops centre-cut, bone-in Salt/Pepper, to taste 2 tbsp flour 2 tbsp olive oil 4 slices Gruyere or Swiss cheese, optional French Onion Sauce: 6 tbsp Butter, Separated 2 large yellow onions, sliced 1/4” thick 1 tbsp flour 8 ounces button mushrooms, sliced 2 cloves garlic minced 1/3 c. dry white wine 1 ¼ c. chicken broth 1 sprig fresh Thyme, or 1 teaspoon dried thyme How to make Smothered Pork Chops Pork Chops: Step 1: Prepare the oven. Preheat it to 400 degrees. Step 2: With salt and pepper, season the pork and pat both sides with flour. Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat. Step 4: Sear both sides of the meat for about 3 to 4 minutes per side. Step 5: Transfer the seared meat to a baking sheet. Step 6: Place inside the preheated oven and bake for about 10 to 15 minutes. Do this step right after adding the chicken broth to the sauce. If using thinner pork chops (about 3/4 inch thick), you can cook them in the sauce instead after adding the chicken broth. Step 7: Check the internal temperature of the pork chops. When it reached 145 degrees the chops are done. French Onion Sauce: Step 1: Melt 4 tbsp butter in the same skillet you seared the meat over medium-low heat. Note to not clean the pan in between. Step 2: To the pan, add the onions and toss to coat them in butter. Cook for about 45 to 60 minutes until the onion is caramelized. Occasionally stir using a silicone spatula. Step 3: Add the mushrooms to the pan and the rest of the 2 tbsp butter. Continue to heat for another 5 minutes until the mushrooms have softened and reduced in size. Step 4: Add in the garlic and cook for a minute more. Step 5: Sprinkle the onions and mushrooms with tbsp flour and toss to coat. Heat and stir for another minute or two. Step 6: Adjust the heat to medium-high. Step 7: Pour in the white wine and heat for 5 minutes more. Scrape the bits left on the bottom of the pan using the same silicone spatula. Step 8: To the pan, add the chicken broth and fresh thyme. Adjust the heat to medium-low and simmer for about 15 minutes until the sauce has thickened. At this point, pop the beef in the oven. Step 9: This step is optional but if desired you can top the pork chop with cheese. Broil to melt the cheese or simply cover the skillet to let the cheese melt. To Serve: Step 1: To the skillet, add the chops back and smother with the sauce. Enjoy! Notes: You can substitute the wine with beef or chicken broth. If using thinner cuts of pork, cook them right in the skillet. Add them after the chicken broth is added.

Nebraska Runzas

Ingredients 16 Rhodes rolls (frozen unbaked roll dough) 1 lb lean ground beef 2 tablespoons butter 1 small onion finely chopped 2 cups finely chopped cabbage salt and pepper to taste 1 egg 1 tablespoon milk Instructions Place frozen rolls several inches apart on parchment covered baking sheets.  Cover with plastic wrap and allow to rise at room temperature until double in size.  This can take 3-5 hours so plan accordingly. Brown the ground beef in a large skillet over medium heat.  When the beef is about halfway browned add the butter, onion and cabbage.  Then cook until the beef is browned and onions and cabbage are soft.  Let it cool for a few minutes. Preheat oven to 350 degrees. Using your fingers work each dough ball into a circle patty looking like a miniature pizza dough.  Scoop a rounded spoonful of hamburger mix into the center of the dough.  Using your fingers bring up the edges of the dough and pinch to close. Roll gently between your hands to work the seams.  Place back on the parchment paper seam side down.  Continue working until all the dough balls are filled.  Cover with plastic wrap for 30 minutes. Whisk together the egg and milk.  Gently and lightly brush the dough with the egg wash.  Bake for 18-20 minutes or until golden brown rotating the baking sheet halfway through. Notes Timing is important with this recipe so plan ahead knowing that your dough needs several hours to rise.  On the flip side if it rises too fast and you are not prepared yet pop it in the refrigerator for up to an hour. Rhodes brand ready made frozen roll dough is available in the frozen food section at most local grocery stores.  I have always found it a good product but I am sure there are other good brands you can use as well. Finely chop the onions and cabbage so the mixture is easy to stuff in the dough. Don’t skip the egg wash.  It really makes them look so bakery fresh. A true Nebraska runza does not have cheese in it however a little sprinkle of shredded cheddar or Monterey Jack cheese is delicious.  Add it right on top of the spooned in meat mixture before pinching up the dough.

Simple Oven BBC Ribs

Ingredients 2 ½ pounds country style pork ribs 1 tablespoon garlic powder 1 teaspoon ground black pepper 2 tablespoons salt 1 cup barbecue sauce Directions Step 1 Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. Step 2 Preheat oven to 325 degrees F (165 degrees C). Step 3 Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbecue sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Loose Meat Sandwiches

Ingredients 3 pounds LEAN ground beef 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 tablespoons Worcestershire 2 tablespoons soy sauce 1 whole onion finely chopped 1 +1/2 teaspoons seasoned salt 1/2 teaspoon accent *see note in post under ingredients 1/2 teaspoon pepper 2 teaspoons garlic powder 3 to 4 cups water 2 beef bouillon cubes 2 chicken bouillon cubes Instructions Put beef and onion in large skillet along with water. Chop up beef really really fine while bringing it to a low boil over medium high heat. Cook, stirring and chopping often, until no longer pink. Add everything else and continue lightly boiling, stirring often, until water is cooked down and mixture gets thick. Strain beef out and press small mounds of beef onto cut Hawaiian sweet rolls. Top with your choice of condiments. Mustard is highly recommended :). Makes enough for 24 little sandwiches, which is one pack of Hawaiian rolls. Leftovers freeze well.

Steak Bites

Ingredients 1/2 cup soy sauce 1/3 cup olive oil 1/4 cup Worcestershire sauce 1 teaspoon of chopped garlic 2 tablespoons of dried basil 1 tablespoon dried parsley 1 teaspoon of black pepper 1-1/2 lb. flat iron or top sirloin steak, cut into 1-inch pieces Instructions 1 Place all ingredients, except steak, in a large zipper bag. Stir with a spoon to mix. 2 Place the steak pieces and close the pouch. Stir gently to completely coat the steak in the marinade. Place the bag in the refrigerator to marinate for at least 3 hours or up to 24 hours. 3 Heat a large skillet over medium-high heat. Heat skillet until very hot. Remove the steak pieces from the marinade with a slotted spoon and place them in the hot pan. Discard marinade. Cook steak to desired temperature. We like medium-high, so I cooked ours for about 3 minutes.

Egg Roll Stuffing

Homemade Egg Rolls are a favorite around here, when we go for dinner, egg rolls is one of my favorite things to order! Making egg rolls is easy so easy and everyone loves them! What’s in an Egg Roll? These egg rolls are filled with a pork and veggie filling and while the recipe doesn’t call for bean sprouts, I sometimes enjoy adding them as well! Once rolled, they are fried until crispy & hot however these can also be baked (however you won’t get the same crispy crust you find when you fry them). You will be able to make at least 12 egg rolls and possibly more. You may be wondering where to buy egg roll wrappers and the good news is almost every grocery store has them! Check the produce area (near the tofu products) or the freezer. If you don’t see them, just ask. Most egg roll wrappers come more than 12 per package I just make as many as I can until the filling runs out! How to Make Egg Rolls Egg Rolls are so easy to make! For the traditional egg rolls, I simply cook the filling and add it to the egg roll wrapper. Roll, fry and enjoy! While I add pork and veggies, you can add any fillings you like including beef or keeping them all vegetable. INGREDIENTS: I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Directions: Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss, and taste. Finish to your taste/texture preference.

Old Fashioned Goulash

Ingredients 2 pounds ground beef or turkey 3 teaspoons minced garlic 1 large Yellow onion, diced 2 1/2 c. water 1/2 c. beef broth 1/3 c. olive oil 2 (15-oz) cans tomato sauce 2 (15-oz) cans diced tomatoes 1 tablespoon Italian seasoning 1 tablespoon Adobo Seasoning 3 bay leaves 1 tablespoon seasoned salt 1/2 tablespoon black pepper 2 c. elbow macaroni, uncooked 1 c. shredded Mozzarella Cheese 1/2 c. Shredded Cheddar Cheese How to make Old Fashioned Goulash! Step 1: saute the ground meat in a large pan over medium-high heat until half cooked. Take out of the heat. Step 2: Add in the garlic, onions, olive oil and cook until the meat is thoroughly cooked. Step 3: Pour in the water and broth, then add in the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper, and Adobo seasoning. Mix well until everything is incorporated. Step 4: Decrease the heat, then cover the pan. Continue to cook while occasionally stirring for another 20 minutes. Step 5: To the skillet, add in the uncooked elbow macaroni. Stir until combined. Step 6: Cover the pan again and let everything simmer for about 30 minutes. Step 7: Take the bay leaves out once the macaroni is cooked. Step 8: Add in the cheddar cheese and stir well. Step 9: Right before serving, add the mozzarella. Enjoy!

Polish Breaded Pork Chops

Ingredients: 2 boneless pork chops salt and freshly ground black pepper to taste 1 tablespoon all-purpose flour 1 egg 5 tablespoons bread crumbs 2 tablespoons vegetable oil, or as needed Directions: Step 1 Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper. Step 2 Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl. Step 3 Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating. Step 4 Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Fried Potatoes and Onions/Peppers with Smoked Sausage

Ingredients 2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces 1 onion, sliced into thick half circles 1 red bell pepper, cut into 1-inch pieces 8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces 8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters 1/4 cup olive oil 4 garlic cloves, minced 1 teaspoon fresh thyme 1 Tablespoon spice / dry herbs blend salt, ground black pepper fresh herbs, minced (parsley, thyme, chives, dill, etc) Instructions Preheat the oven to 475° (I used the convection setting on my oven, although if you don’t have that option, it will still work.). Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients. Scrub the potatoes really well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes. Meanwhile, cut the mushrooms in half or in quarters if they are very large. Slice the onions into thick half circles. Cut the bell pepper into 1-inch pieces, and slice the sausage into 1-inch pieces. In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs. When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage. Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer. Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char. Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc. Make Ahead: Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps. Notes You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.

Vincent Price's Porkchop Dinner

Homemade Sloppy Joes

1/2 tablespoon cooking oil (olive, canola, corn, vegetable, etc.) 1 medium onion, chopped 1/2 of a medium sweet bell pepper (any color), chopped 1 rib celery, chopped 1 large garlic clove, chopped 1 pound ground beef 1 tablespoon Worcestershire sauce 1 teaspoon Tiger Sauce or other hot sauce, or to taste, optional 1 (15 ounce) can tomato sauce 1/4 cup ketchup Salt and pepper, to taste 2 tablespoons butter, melted 6 hamburger buns In a large skillet, heat oil over medium heat. Add the trinity (onion, bell pepper & celery) and cook until softened but not brown. Add the ground beef and garlic and cook until ground beef is browned, breaking the meat up with a potato masher. Drain off oil if necessary. Stir in the Worcestershire sauce, Tiger sauce, tomato sauce, and ketchup. Simmer for about 15 minutes or until mixture begins to thicken. Add a large pinch of salt and some freshly ground pepper; taste and adjust seasonings as desired. Brush the bun bottoms with the melted butter and in a separate skillet or on a stove top grill, toast the buns. Serve with baby carrots, or a side of ranch style beans, baked beans, waffle fries or potato chips, a side salad and a pickle.

Beef Enchilada Casserole

Ingredients Enchilada: 1 pound ground beef 1 10 oz. can red enchilada sauce (Or make the homemade recipe is below) 1 12 oz. package frozen whole kernel corn 1 16 oz. can refried beans 12 soft corn tortillas, street taco size/individual taco size. 1 15 oz. can black beans, drained and rinsed 1 14.5 oz. petite diced tomatoes, undrained 3 c. shredded cheese, (I use Mexican blend) 1 tbsp chili powder 1.5 tsp cumin ½ tsp garlic powder ¾ tsp salt Homemade Red Enchilada Sauce: 1 tbsp Extra Virgin Olive Oil 2 cloves garlic, minced ½ tsp oregano, dried 2.5 tsp chili powder ½ tsp basil, dried ⅛ tsp black pepper ⅛ tsp salt ¼ tsp cumin, ground 1 tsp parsley, dried ¼ c. salsa 6 oz. tomato sauce 1.5 c. water Instructions Beef Enchilada Casserole: Step 1: Prepare the oven. Preheat it to 350 degrees F. Step 2: Brown the ground beef. Step 3: In the bottom of the dish, spread half of the enchilada sauce. Step 4: In the microwave, cook the corn following the package directions. Step 5: On 6 tortillas, spread half of the refried beans. Over the sauce, place the tortillas bean-side up, overlapping to make sure they fit. Step 6: In a large bowl, combine the rest of the enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes. Step 7: Over the corn tortillas, spread half of the beef enchilada mixture and top with a cup of cheese. Step 8: Repeat the same layer; spread the remaining refried beans to the other 6 tortillas, place on top of the first layer, spread the enchilada mixture over, and top with the rest of the shredded cheese. Step 9: Place inside the preheated oven and bake for about 35 minutes until the middle is hot and the edges are bubbly, uncovered. Remove from the oven and set the casserole to stand for at least 5 minutes. Step 10: Slice into 8 to 12 pieces and top each slice with your go-to enchilada toppings like shredded lettuce, sour cream, avocado, etc.

German Pork Chops and Sauerkraut

Ingredients: • 8 center cut pork chops • 2 pounds sauerkraut, drained • 1 large red apple, diced • 1 onion, chopped • 1 cup brown sugar • 1 tablespoon caraway seeds Directions • Step 1 Preheat oven to 350 degrees F (175 degrees C). • Step 2 Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish. • Step 3 Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil. • Step 4 Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Randy Horton's Shrimp and Grits

Posted on Facebook 2020-12-15

Crispy Tuna Fish Cakes with Chipotle Aioli

These tuna fish cakes are crispy, crunchy and spicy! This new spin on simple tuna from a can will be your next appetizer go to! Full of bright colors and plenty of flavor these little tuna fish cakes are the best thing to have ever happened to canned tuna! Ingredients • 1 can of Wild Selections tuna in water • 1 cup of leftover rice • 1 serrano pepper finely diced (or less depending on how spicy you prefer it) • 1/4 cup red pepper (finely diced) • 1 stalk green onion (finely chopped) • 3 tbsp of cilantro (finely chopped) • 1/4 cup of sour cream • 1 each egg • 1/4 cup Panko bread crumbs • 1 lime juiced and zested • salt and pepper to taste • Panko bread crumbs for breading • coconut oil or vegetable oil for frying • Chipotle Mayo • 1 cup of mayonnaise (you can use vegan mayo with the same result) • 2 tablespoons of sundried tomatoes • 2 chipotle peppers with adobe sauce • 1 tablespoon of lime juice • water ________________________________________ Instructions 1. Combine Wild Selections Tuna in a bowl with rice, serrano, red pepper, green onion, cilantro, sour cream, egg, 1/2 cup Panko bread crumbs, lime zest, and salt and pepper. Mix everything well with your hands until a smooth mass. Taste for seasoning and adjust as necessary. 2. In a shallow container, add about 1 cup of bread crumbs. Season with salt and pepper. 3. Cover a sheet pan or plate with foil or parchment paper, set aside. 4. Form the fish mixture into individual little patties using your hands. Dip into Panko breadcrumbs gently so they do not fall apart.* 5. Place onto sheet pan. Continue with remaining mixture. 6. Place into the freezer for 45 minutes. 7. Prepare a platter covered in two layers of paper towels. 8. Add oil to a pan over high heat. You will want about 1/4 inch of oil in the pan, they should come up halfway on the fish cakes. 9. Drop a few breadcrumbs into the oil and if it starts bubbling we are ready to pan fry. 10. Pan fry them on each side for about 3-4 minutes or until tender on the inside and golden brown on the outside. Place on the plate with paper towels for a few minutes to allow the oil to be absorbed. 11. Serve warm with a side of chipotle mayo 12. Chipotle Mayo 13. Combine all the ingredients in a blender or food processor. Pulse until smooth. Add extra water to smooth out the mixture. Notes 1. You can freeze the fish cakes right after you bread them in the Panko breadcrumbs or after they have been fried off. If you choose to fry them off first, and then freeze, they will reheat beautifully in a 350 degree oven. 2.If the fish cakes start falling apart when breading them, make sure there is enough moisture in them, adjust by adding more sour cream a bit at a time. If there is too much moisture and they seem too wet, just add in more bread crumbs to serve as the “glue”

Tuna Cakes

Stop searching - This is the best and yummiest Tuna Cakes recipe you’ll ever find. Only 8 ingredients and 30 minutes needed. Ingredients 3 cans Tuna 2 Sweet Potatoes (Approximately 2 Cups Chopped) 1 Red Pepper (Finely Diced) 1 Yellow Onion (Finely Diced) 1 Garlic Clove (Minced) 1/4 cup Chopped Fresh Chives 1/2 Lime (Juice) 1 Egg 1/2 tbsp Salt (I used course salt, so use less if you're using fine table salt) 1/2 tsp Ground Black Pepper 1 tsp Paprika Instructions Dice the sweet potato into smallish cubes and boil for 10 minutes in salted water. They should be fork tender. While the sweet potato boils, sauté the diced red pepper and onion in a little bit of oil until the onion is soft. Now mix everything together in a mixing bowl until well combined. I use a wooden spoon to smash the potato as I mix, leaving slightly chunky. Form the mixture into fish cakes. I used 1/4 cup per cake and this yielded 12 cakes. Heat up oil in skillet over a medium high heat. Once the pan is hot - carefully place the fish cakes in the pan and allow them to get a good sear on each side. Let them sit for at least 3 minutes per side. Notes Tips and Tricks: 1. I used 6oz water packed tuna cans. I drained the water. Although, it is not an exact science. Slightly smaller, or oil packed cans will work fine. 2. When draining the tuna, be sure to drain the tuna cans WELL, or the mixture might be too runny. 3. Mash the potato with the spoon while combining the ingredients. This help bind the ingredients together in order to form the cakes. 4. To help keep the Tuna Cakes from falling apart, prepare the patties well ahead and refrigerate until ready to cook. When the cakes are cold throughout before cooking, they tend to keep their shape better.

Easy Canned Tuna Tacos with Scallion Crema

Ingredients 1/4 cup avocado oil mayonnaise 1 teaspoon lemon (or lime juice, preferably fresh-squeezed) 1/4 cup chopped scallion 1 teaspoon avocado oil 1 can (8 ounces) of tuna (well drained) 4 tortillas of choice (see above for what I use) Instructions Mix together the mayonnaise, scallion and lemon or lime juice and set the scallion crema aside. Heat oil in a small pan and sautee the tuna, stirring often, until tuna is heated through and very slightly browned, then take pan off the heat. Heat a griddle over high heat and place the tortillas on it, heat the tortillas, turning once or twice in the process, until they are warmed up. Place ¼ of the tuna mixture onto each tortilla, then top each with greens, scallion crema and avocado!

Oklahoma Fried Onion Burgers

1 large onion, peeled, halved and thinly sliced salt and pepper 1 lb ground beef 1 tablespoon butter 1 tablespoon vegetable oil 4-8 slices American cheese Mayo, mustard and pickles, for serving 4 hamburger buns, toasted Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Philly Cheesesteak Cabbage Wraps

All the Good Stuff, None of the Carbs December 26, 2019 Food is rooted in our culture, and it is often much more important that we are aware of. Apart from being a necessity, food is something we take delight in, a way to welcome guests, a reason to go out, a manner to present our tradition to others. If you are an epicure, you are especially fond of delicious meals, and you probably enjoy cheesesteaks. And if you do, you have surely tried their amazing Philadelphia version! Philadelphia natives and visitors adore the classic Philly cheesesteak, a work of art by Pat Olivieri, who is believed to have invented it in the 1930s. One day, this hotdog vendor decided to grill some beef from the butcher on the grill, and he placed it on an Italian roll. The smell attracted a cab driver, who asked for it instead of a hotdog. The fascinating taste of the new sandwich attracted drivers from all over the city, and they soon visited Olivieri for steak sandwiches. The rest is history. The tasty sandwich became so popular, that Olivieri even opened Pat’s King of Steaks, on 9th Street. Yet, it wasn’t until 1949 that an employee “Cocky Joe” Lorenzo added cheese atop of the steak. The idea instantly took off, and the sandwich as we know now was born. Yet, if you are on a low-carb diet, you probably do not even consider having a Philly cheesesteak now. Well, we are here to reveal its upgraded version, for people like you! The original Philly sandwich is absolutely appetizing, but if you replace the card-rich roll with a cabbage wrap, you will get a delicious, but lighter meal. Cabbage is an incredibly beneficial veggie, low in calories and fat, but rich in fiber, vitamins, and minerals. It is abundant in vitamin C, vitamin K, and sulfur, as well as a compound known as sulforaphane, which is believed to delay and impede cancer. Cabbage is rich in flavonoids, such as anthocyanins, which lower blood pressure and the risk of heart disease and fight inflammation in the body. Apart from its impressive nutrient profile, cabbage also helps digestion and lowers cholesterol levels. As a plus, it is delicious, affordable, and adaptable to many recipes. Therefore, don’t waste your time and try the following recipe: Philly Cheesesteak Cabbage Wraps Ingredients: • 8 large green cabbage leaves • ½ large onion, thinly sliced • 2 large bell peppers, thinly sliced • 2 Tbsp. vegetable oil, divided • 1 lb. skirt steak, thinly sliced • 6 slices provolone • 1 tsp. oregano • Kosher salt (to taste) • Freshly ground black pepper (to taste) Directions: In a large pot, boil water, and then dip cabbage leaves into it for 30 seconds, using tongs, to blanch them. Next, place them on a plate, previously lined with a paper towel. In a pan, heat a tablespoon of oil over medium heat, and add the bell peppers and the onion. Season with pepper, salt, and oregano, and stir until they soften. Remove the peppers and onions, and add the other tablespoon of oil into the pan. Add the steak, season, and cook each side for a couple of minutes. Add the peppers and onion, and top with provolone. Cover the pan, and cook to melt the cheese. When done, scoop the mixture onto the center of the blanched cabbage leaf, fold one end of it over it, and toll the leaf to form a burrito.

Copycat Cracker Barrel Meatloaf

This Cracker Barrel Meatloaf Recipe brings the taste of Cracker Barrel right into your kitchen. It’s classic comfort food at it’s best. Juicy, tender meatloaf with a sweet, savory glaze on top! This copycat version of Cracker Barrel’s meatloaf is easy, delicious, and a crowd-pleaser that feeds the whole family at a fraction of the price. Plus, the leftovers are delicious and just as good the next day. But fair warning – with this recipe, it might not last long. How to Make Cracker Barrel Meatloaf Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together 3 eggs, 1 1/2 sleeves of crushed Ritz crackers, 1/2 cup finely diced bell pepper, 1 small finely diced onion, 4 ounces of shredded sharp cheddar cheese, 1/2 cup milk, 1 tsp salt and 1/4 tsp black pepper. Add 2 pounds of ground beef. I recommend using ground beef with a ratio of 80/20. 80 percent lean beef and 20 percent fat. This creates a moist, juicy meatloaf. Leaner beef can often result in a dry meatloaf. Mix well just to combine all ingredient. Be sure not to over mix. Line a baking pan with foil or parchment paper. Form the mixture into a loaf and place inside the pan. Bake at 350 degrees Fahrenheit for 30 minutes. While the meatloaf is cooking, create the topping. In a bowl, mix together 3/4 cup ketchup, 2 tbsp brown sugar, and 1 tsp mustard. Once the meatloaf has finished baking for 30 minutes, pull it out of the oven and spread the topping evenly over the meatloaf. Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit. Remove from the oven. Let it cool for 15 minutes before serving.

Shrimp and Grits Dressing

from Southern Living Magazine 1 pound peeled, medium-size raw shrimp 3 cups chicken broth 1/2 tsp. salt 1/4 tsp. ground red pepper 1 cup uncooked regular grits 1/2 cup butter 3 large eggs, lightly beaten 1 red bell pepper, diced 1 cup fine, dry breadcrumbs 1 cup chopped green onions 1/2 cup grated Parmesan cheese Preheat oven to 325 degrees. Devein shrimp, if desired. Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat. Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish. Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

Dutch Oven Fish Fry

Pork Chops with Mushroom Bourbon Sauce

Ingredients 1/2 pound sliced fresh mushrooms 2 tablespoons chopped onion 2 tablespoons olive oil, divided 1 tablespoon butter 1 garlic clove, minced 1/4 cup white wine or reduced-sodium chicken broth 2 tablespoons bourbon 1/2 cup reduced-sodium chicken broth 1/4 cup heavy whipping cream 2 boneless pork loin chops (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon pepper 1 large egg 2 tablespoons water 3 tablespoons all-purpose flour 1/2 cup panko (Japanese) bread crumbs 4 teaspoons minced fresh basil Directions 1. In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm. 2. Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs. 3. In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.

Runzas

Ingredients Dough 4 1/2 cups All-Purpose Flour 1/4 cup Sugar 2 pkgs (1/4 oz) Yeast 1 tsp Salt 3/4 cup Milk 1/2 cup Water 1/2 cup Butter 2 Eggs Filling 2 lbs Ground Beef 1 Small Onion, diced 4 cups Cabbage, chopped 2 tsp Seasoned Salt 1 tsp Pepper Instructions Dough Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour. Filling While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined. Assembly Punch dough down, and divide into 12 equal portions. Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size). Place a heaping 1/2 cup of filling into the center of each dough piece. Fold dough over filling. Seal and tuck edges. Place onto a greased baking sheet (edges can touch). Bake at 350 degrees F for 18-20 minutes or until golden brown. Recipe Notes Recipe Notes: These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated. Can use 2 (8oz) cans of sauerkraut in place of cabbage. Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version. For a shortcut, use thawed frozen bread dough in place of making the dough from scratch.

German Beef Rouladen

Ingredients 3 pounds beef top round steak (1/2 inch thick) 1/2 teaspoon salt 1/4 teaspoon pepper 6 bacon strips 3 whole dill pickles, halved lengthwise 2 tablespoons canola oil 2 cups water 1 medium onion, chopped 2 tablespoons minced fresh parsley 2 teaspoons beef bouillon granules, optional 1/4 cup all-purpose flour 1/2 cup cold water 1/2 teaspoon browning sauce, optional Directions Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Teriyaki Pork Roast

Herbed Chicken and Shrimp

Salmonettes (Taste of Home)

Creamed Chipped Beef

Ingredients : 1 jar dried beef, sliced into thin ribbons 4 tablespoons butter 4 tablespoons all-purpose flour 4 cups whole milk Pepper to taste Directions : Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.

Sausage & Potatoes

Ingredients: 14 oz. smoked sausage, sliced 2 lb. russet potatoes, cleaned & sliced 1/2 medium onion, sliced or diced 1 Tablespoon olive oil or bacon fat 1 1/2 teaspoons sage 1 clove garlic, minced dash cayenne or hot sauce (opt) Instructions: In a large skillet heat olive oil over medium high heat, add in sliced potatoes. You can lay them out flat to get crispier on each side If you do this it will take about 10 mins to cook on each side. I usually use 2 large skillets for this to make it go faster or you can just throw them in the pan stir them around it will give you more of a softer potato. Brown potatoes, stirring occasionally. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage

Cast Iron Salisbury Steak

You’ll Need: ½ medium onion. 2 cloves of garlic. 3 tbsps of butter. 2 pounds of ground beef. 4 eggs. 8 ounces (1 cup) of breadcrumbs. 4 ounces of chopped flat leaf parsley ( ½ cup fresh ¼ cup dried). 12 ounces of cooked and diced button mushrooms ( 1 can stems and pieces). 2 tbsps of butter. ¼ cup of flour. 2 cans of beef broth. 1 pound of sliced button mushrooms ( 2 cans stems and pieces). ½ tsp of thyme. 1 tsp of browning sauce. How to: In a skillet, melt 1 tbsp of butter and sauté the onions with garlic until translucent. In a bowl, mix together the ground beef, cooled onion mixture, eggs, breadcrumbs, parsley and mushrooms. Form the mixture into 4 ounce patties and sauté in 2 tbsps of butter. Melt 2 ounces of butter, add in flour and cook over low heat in a saucepan for 1 minute. Add stock gradually while stirring (add ⅓ of the stock at a time and simmer each time before adding the next). Mix in 1 tsp of browning sauce, the mushrooms and simmer for 30 minutes. In a pan, place the patties with the gravy on top and bake for 45 minutes in a preheated oven to 375°.

One-Pan Burger Sliders

Ingredients 1 pound of ground beef 1 cup of breadcrumbs 1 cup of diced onions 1 tablespoon of salt 6 slices of American cheese (or any other type of cheese you prefer) 12 mini slider buns condiments of your choice, such as lettuce, tomatoes, onions, bacon, mushrooms, etc. Directions 1. To begin, combine the ground beef, breadcrumbs, onions, and salt in a bowl. For this step, it's best to use your hands to work all the ingredients together. 2. Next, line a 9-by-13-inch baking sheet with parchment paper, then gently press the meat onto it in an even layer. Not only does the parchment paper prevent the beef from sticking to the pan, but it also makes cleanup easier. 3. Bake the giant patty for 30 minutes at 400 degrees. 4. Then, lay the cheese of your choice over the beef. Do your best to ensure every inch is covered. Once you're satisfied with how it looks, stick the whole thing back in the oven for about 2 minutes or until the cheese is melted to your satisfaction. 5. Slice into 2-inch squares, then carefully place them into their buns. 6. Lastly, top with your favorite condiments and serve!

Kielbasa And Onions

INGREDIENTS 2 pounds smoked kielbasa sausage, sliced into 1/2 inch rounds 2 onions, sliced into rings 2 tablespoons olive oil 1 tablespoon butter Salt and pepper, to taste PREPARATION 1. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown. 2. Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low. 3. Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture. 4. Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning. 5. Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper. 6. Cook until sausage is warmed through. Serve immediately, and enjoy!

Crab and Shrimp Seafood Bisque

Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry win Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Cajun Spiced Baked Catfish

Ingredients 2 tablespoons yellow cornmeal 2 teaspoons Cajun or blackened seasoning 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon lemon-pepper seasoning 2 catfish or tilapia fillets (6 ounces each) 1/4 teaspoon paprika Directions 1. Preheat oven to 400°. In a shallow bowl, mix the first six ingredients. 2. Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. 3. Bake 20-25 minutes or until fish just begins to flake easily with a fork. Yield: 2 servings.

Egg Rolls (sort of)

INGREDIENTS: I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Directions: Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference.

Ham n Swiss Sliders

Ingredients: 1 12 pack King’s Hawaiian Original Rolls 1 package sliced deli ham 1 package sliced Swiss cheese 1 1/2 sticks unsalted butter 3 tablespoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce Instructions: Melt butter and mix in mustard and Worcestershire sauce. Simmer for several minutes. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact). In a greased 9×13 pan, place bottom half of rolls and put 1/3 of the butter mixture over the bottom of the rolls. Layer the ham and cheese on top. Replace the tops of the rolls and put the remaining butter mixture over top. Cover and bake at 350 degrees for 15-20 minutes. Separate for serving.

Sausage, Peppers and Onions

You’ll Need: 2 lbs of red potatoes. 2 large bell peppers. 1 to 5 onions. 6 hot Italian turkey sausages (20 oz). 1 tsp of garlic powder. 1 tsp of dried and crushed rosemary. 1 tbsp of olive oil. Salt and pepper. How to: Clean the vegetables and cut the potatoes into ½’ to ¾’ pieces and cut the onions and peppers into 1’ pieces. Place the veggies in a large bowl and toss with olive oil, garlic powder, rosemary, salt and pepper. Cut the sausages into 5 to 6 pieces each and refrigerate. On a greased sheet pan, spread the veggies and bake in a preheated oven to 375° for 20 minutes. Take out the pan and top the veggies with the sausage and bake for 35 more minutes. Toss halfway through.

Cheesy Garlic Shrimp Alfredo

Ingredients: 2 cups 2% milk 4 ounces cream cheese 2 Tbs flour ½ tsp salt 3 Tbs butter 3 Tbs minced garlic 1 cup grated Mozzarella cheese or 3 cheese blend ⅓ cup parmesan cheese (optional) Pepper to taste 1 lb peeled and deveined shrimp Parsley to garnish Instructions: Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside In a saucepan, melt butter and add garlic. Satue garlic for about a minute, then add in peeled and deveined shrimp Cook 3-5 minutes, until pink, and just barely cooked through Remove shrimp from pan, leave garlic and butter drippings in saucepan Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until it starts to thicken. Remove from heat, add grated cheese and Parmesan Cover, let stand for about 5 minutes. Add shrimp into sauce and let stand another 5 minutes Serve over noodles of choice, I chose fettuccine. (1 lb package is sufficient) Garnish with some dried parsley

Super Sloppy Joes

Ingredients 2 pounds ground beef 1/2 cup chopped onion 2 celery ribs with leaves, chopped 1/4 cup chopped green pepper 1-2/3 cups canned crushed tomatoes 1/4 cup ketchup 2 tablespoons brown sugar 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 1 tablespoon steak sauce 1/2 teaspoon garlic salt 1/4 teaspoon ground mustard 1/4 teaspoon paprika 8 to 10 hamburger or hoagie buns, split Directions 1. In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain. 2. Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon about 1/2 cup meat mixture onto each bun. Yield: 10 servings.

S. O. S. (Creamed Chipped Beef on Toast)

Ingredients : 1 jar dried beef, sliced into thin ribbons 4 tablespoons butter 4 tablespoons all-purpose flour 4 cups whole milk Pepper to taste Directions : Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.

Old South Coca-Cola Pork Loin

Ingredients: 1/4 cup soy sauce 1 cup Coca-Cola 1/2 cup dark brown sugar 2 tablespoons Dijon mustard 3 tablespoons oil 2 tablespoons Worcestershire sauce 1/3 cup ketchup 2 cloves garlic, minced 1 tablespoon dry mustard 2 tablespoons balsamic vinegar 1 teaspoon ginger 1 teaspoon thyme, crushed 5 pounds pork loin roast, boned Directions: Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast. Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast. Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness. Coca-Cola Sauce: 1 cup brown sugar 1 tablespoon cornstarch 1/2 teaspoon dry mustard 2 tablespoons butter 1/3 cup balsamic vinegar 2/3 cup Coca-Cola Sea salt and fresh ground pepper Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.

"Best" Baked Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter Put down shelled and deveined shrimp Sprinkle one pack dry Italian seasoning Bake at 350°F for 15 minutes.

Grandma's Sloppy Joe

Ingredients 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste Directions 1. In a medium skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids. 2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.