MEATS / SEAFOODS

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.

Oven-Roasted Sausages, Potatoes, and Peppers

Ingredients: 1-2 bell peppers, sliced 1 pound (or more) of your favorite Polish sausages 4-5 decent-sized potatoes 3 tbsp OLIVE oil 1 small jar banana peppers 1 large onion, sliced salt & pepper *optional — 2 tsp dried rosemary *optional — tsp creole seasoning Directions: spray a large baking pan w/ nonstick spray (don’t use a flat baking sheet with no sides) Bias slice sausages into 1/4″ thick pieces. Cut potatoes into 1/2″ chunks Slice onion and pepper into strips Place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated. Add salt & pepper and spices (if using) Top w/ sliced banana peppers Bake at 400° F for about 30-35 min, until potatoes are tender

Broiled Scallops

Ingredients 1 1/2 pounds bay scallops 1 tablespoon garlic salt 2 tablespoons butter, melted 2 tablespoons lemon juice Directions Turn broiler on. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Brown Sugar Pork Chops

Ingredients 6 pork chops 6 tbsp brown sugar 6 tbsp margarine 1 tbsp soy sauce Directions Preheat oven to 350 degrees F (175 degrees C). Place the chops in a 9×13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce. Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

Red Lobster Shrimp Scampi

Red Lobster Shrimp Scampi Ingredients: 1 lb medium shrimp, peeled and deveined 1 tablespoon pure olive oil 2 tablespoons garlic, finely chopped… 1 1/2 cups white wine, I use chardonnay 1/2 fresh lemon juice 1 teaspoon Italian seasoning 1/2 cup softened butter 1 tablespoon parsley 1/2 cup grated Parmesan cheese How to make it : Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese

20 Minute Honey Garlic Shrimp

20 Minute Honey Garlic Shrimp Ingredients: 1/3 cup honey 1/4 cup soy sauce (I use reduced sodium) 1 Tablespoon minced garlic optional: 1 teaspoon minced fresh ginger 1 lb medium uncooked shrimp, peeled & deveined 2 teaspoons olive oil optional: chopped green onion for garnish Directions: 1) Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade) 2.) Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Best Pork Ever

Best Pork Ever INGREDIENTS: 1 package of pork tenderloins (2 tenderloins total about 2-2.5 lbs) 4 garlic cloves, quartered/sliced/slivered 1/4 cup soy sauce 2 tablespoon country Dijon mustard (whole grain mustard) 4 tablespoon honey 2 tablespoon fresh orange juice 1 tablespoon finely chopped fresh rosemary or Herbs de Provence freshly ground pepper, to taste 3 tablespoon olive oil DIRECTIONS: Preheat oven to 350 degrees. Take tenderloins out of package. Rinse and pat dry. Spray a 9×13 baking dish and place tenderloins inside. Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole. Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking…Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

Old Fashioned Salmon Patties

Ingredients : 6 oz. can skinless/boneless pink salmon, drained 2 T. diced onion good pinch each of salt and pepper 1 large egg 1 T. buttermilk 2 T. cornmeal 4 T. all purpose flour Veg. oil for frying Directions : In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties

Hamburger Steaks with Onion Gravy

You’ll Need: 1 lb of ground beef. 1 egg. ⅓ cup of breadcrumbs. ½ tsp of black pepper. 1 tsp of salt. ½ tsp of onion powder. 1 minced clove of garlic. 1 tsp of Worcestershire sauce. 1 tbsp of oil. 1 ½ cups of thinly sliced onion. 2 tbsps of all purpose flour. 1 cup of beef broth. ½ tsp of salt. How to: Mix the ground beef, egg, breadcrumbs, pepper, salt, onion powder, garlic and Worcestershire sauce in a large bowl then form into thick patties. In a large skillet, heat the oil over medium heat and fry the patties with onion until browned. Place in a plate and keep warm. Add the flour to the skillet and stir scraping bits of beef off the bottom. Pour in the beef broth gradually and season with salt. Over medium-low heat, simmer for 5 minutes, constantly stirring until thick. Reduce the heat to low and return the patties to the skillet. Simmer covered for 15 more minutes. I serve this with a big bowl of mashed potatoes! Simple, easy and delicious! I love how good this plate is, especially with mashed potatoes and a delicious veggies salad aside! Give it a try, you won’t regret it.

Oven Baked Tacos

Ingredients 2 lbs ground beef 1 can refried beans 1 can of tomato sauce 1 packet taco seasoning 1 oz shredded cheese 12 tortillas/taco shells Directions Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too. First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside! Okay, now for the filling All you need is ground beef (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings. Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.

Crunchy honey garlic pork chops: And you can use chicken

Ingredients: 6-9 pork chops (not too thick, you can use boneless pork loin) 2 eggs 4 Tbs water 2 cups flour 1 tsp. salt 1 tsp. black pepper 1 tsp. garlic powder Canola or vegetable oil for frying chops Glaze: 1 1/2 cups honey 1/2 cup brown sugar (I added this) 1/2 tsp. ginger dash of cayenne pepper (to your taste) 1/2 cup soy sauce 1 Tbs chopped garlic 2 Tbs butter Instructions: Whisk the eggs and 4 Tbs. water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off. Remove from the pan to a 9″x13″ baking dish. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Mom’s Meat Loaf

Ingredients 2 large eggs, lightly beaten 3/4 cup 2% milk 2/3 cup finely crushed saltines 1/2 cup chopped onion 1 teaspoon salt 1/2 teaspoon rubbed sage Dash pepper 1-1/2 pounds lean ground beef (90% lean) 1 cup ketchup 1/2 cup packed brown sugar 1 teaspoon Worcestershire sauce Directions Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8×4-in. loaf in an ungreased 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf. Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings. Test Kitchen Tips Chicken, beef or vegetable broth can be used instead of milk. Tips for a tender loaf: Use a gentle touch when mixing and shaping. Also, be sure to moisten the cracker crumbs or bread crumbs before adding them to the meat. Swap ground turkey for the beef. It pairs perfectly with the earthy rubbed sage. Short on time? Skip the sauce-making and use your favorite prepared barbecue sauce instead.

Paula Deen Meatloaf

INGREDIENTS 1 pound lean ground beef 1¼ teaspoons salt ¼ teaspoon ground black pepper ½ cup chopped onion ½ cup chopped bell pepper 1 large egg 1 cup diced canned tomatoes with their juice ½ cup quick cooking oats Topping Ingredients ⅓ cup ketchup 2 tablespoons brown sugar 1 tablespoon yellow mustard INSTRUCTIONS Place a rack in the center of the oven and preheat the oven to 375 F. In a large bowl mix together all meatloaf ingredients well. Place the mixture into a 9×13-inch glass or ceramic baking dish and shape into a loaf. Mix together the topping ingredients and spread over the loaf. Bake until done, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.

Salisbury Steaks

Ingredients : 1 (10 1/2 ounce) cans Campbell’s French onion soup 1 1/2 lbs ground beef 1/2 cup dry breadcrumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper, to taste 1 tablespoon all-purpose flour 1/4 cup ketchup 1 -3 teaspoon Worcestershire sauce, to taste 1/2 teaspoon mustard powder 1/4 cup water How to make it : In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. Servings 6