Caramelized Pork Burgers
1 lb ground pork
1 cup barbecue sauce (not vinegar based)
1/2 cup bread crumbs (optional)
1 egg (optional)
Mix together, patty, and grill!!! We used Ogre Sauce for our pork burgers and they were delicious! Serve with onion, lettuce, tomato, etc.
Slow Cooker Lamb Chops With Bacon
4 bacon strips
4 lamb shoulder blade chops, trimmed
2-1/4 cups thinly sliced peeled potatoes
1 cup thinly sliced carrots
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
Wrap bacon around lamb chops; secure with toothpicks. Place in a 3-qt. slow cooker. Cover and cook on high for 1-1/2 hours.
discard toothpicks and bacon. Drain liquid from slow cooker. Add
potatoes and carrots; top with lamb chops. Sprinkle with rosemary,
garlic powder, salt, pepper, onion and garlic.
In a small
bowl, combine soup and milk. Add mushrooms. Pour over the chops. Cover
and cook on low for 4-6 hours or until meat and vegetables are tender.
Yield: 4 servings.
Ready-to-Eat Ham With Lazy Glaze
1 ready-to-eat ham
1 cup firmly packed brown sugar
2 Tb cola
1 Tb yellow mustard
Heat oven to 350 degrees. Mix everything but the ham together. Place ham in a dish and pour glaze over top. Cover with foil and bake for 30 minutes. Remove foil and return to oven for 15 minutes.
Whole Pork Tenderloin
2 lbs whole pork tenderloin
1 Tb lard
1 Tb Dixon's Dry Rub
Rub with seasoning and lard. Preheat oven to 500 degrees. Place tenderloin on roasting pan and bake for 5 1/2 minutes per pound. Turn oven off and leave in the oven for one hour. Remove from oven and let rest for 3 minutes. A meat thermometer will ensure the meat is cooked to a safe internal temperature of 145 degrees.
1 lb Zesty Italian sausage
16 oz ricotta
1 cup mozzarella
1/2 cup parmesan
1 box jumbo shells
1-2 jars sauce, or homemade marinara
Boil noodles until al dente and then drain; rinse with cool water and stuff each shell with mixture. Place in a casserole dish (or crock pot). Cover with sauce and cook in the oven for 30 minutes at 350 or in a crock pot for 2 hours on high.
Pulled Beef Sandwiches with Peppers & Onions
Two pounds stew meat
1 Tb. lard
one bag frozen peppers and onions
2 Tb. of Dixon's Dry Rub
Heat lard in large pot and brown stew meat on all sides. (You can skip this step to save time, but the added flavor/juiciness is worth a few extra minutes!) Place frozen peppers and onions in crock pot, top with stew meat, and bones (as many as will fit). Sprinkle Dixon's on top and cover meat with water. Cook on low 8-10 hours or high 4-5 hours. Discard bones and drain broth (save). Freeze broth in ice cube trays to use for future recipes. Shred beef & peppers. Serve on good bread with provolone and mayonnaise!
Here's the recipe, from Better Homes & Gardens:
little bit of milk
a shallow dish, combine egg(s), milk, and pepper. In a separate dish,
put enough flour for all of your chops to be breaded. Dredge each chop
in egg, then flour on all sides. Place in a greased casserole. Bake at
425 for 20 minutes, flipping once in the middle,
until internal temp. is at least 145 degrees.
Microwaved egg & salami sandwich! 2 min to a great breakfast!
Place one ts butter in dish. Scramble egg and pour in dish; top with a slice of salami. Microwave for 2 minutes.
For the lamb:
1 (2.2-pound) shoulder of lamb
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
For the smashed vegetables:
1 1/2 pounds peeled potatoes, cut into large chunks
3 large carrots, peeled and cut into small chunks
1/2 a large rutabaga, peeled and cut into small chunks
6 tablespoons butter
For the sauce:
1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
2 heaped tablespoons capers, soaked, drained and chopped
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops
or cavolo nero, leaves separated, stalks finely sliced
For the lamb:
For the lamb:
Preheat your oven to full whack, (450 to 500 degrees F).
Slash the fat side of the lamb all over with a sharp knife. Lay half
the sprigs of rosemary and half the garlic cloves on the bottom of a
high-sided roasting pan, rub the lamb all over with olive oil and season
with salt and pepper. Place it in the pan on top of the rosemary and
garlic, and put the rest of the rosemary and garlic on top of the lamb.
Tightly cover the tray with aluminum foil and place in the oven. Turn
the oven down immediately to 325 degrees F and cook for 4 hours - it's
done if you can pull the meat apart easily with 2 forks.
For the vegetables:
When the lamb is nearly cooked, put thepotatoes, carrots and
rutabaga into a large pot of boiling salted water and boil hard for 20
minutes or so until you can slide a knife into the rutabaga easily.
Drain and allow to steam dry, then smash them up in the pan with most of
the butter. If you prefer a smooth texture, add some cooking water.
Spoon into a bowl, cover with foil and keep warm over a pan of simmering
For the sauce:
Remove the lamb from the oven and place it on a chopping board.
Cover it with foil, then a kitchen towel, and leave it to rest. Put a
large pan of salted water on to boil for the greens. Pour away most of
the fat from the roasting pan, discarding any bits of rosemary. Put the
pan on the stovetop over medium heat and mix in the flour. Add the
stock, stirring and scraping all the sticky goodness off the bottom of
the pan. You won't need gallons of gravy, just a couple of flavorsome
spoonfuls for each serving. Add the capers, turn the heat down and
simmer for a few minutes.
Finely chop the mint and add it to the sauce with the red wine
vinegar at the last minute then pour into a pitcher. Add the greens and
stalks to the pan of fast-boiling salted water and cook for 4 to 5
minutes to just soften them. Drain and toss with a knob of butter and a
pinch of salt and pepper. Place everything in the middle of the table,
and shred the lamb in front of your guests. Absolutely delish!
Read more at:
1 lb Chorizo
1 lb Ground Beef
1 Tb Carolina Pig Polish
1-2 cups Ketchup (w/o high fructose corn syrup) *depending on desired consistency
1/2 Tb black pepper
2 cloves garlic
1/4 cup grated onion
Brown meats with onion. Add garlic and heat for one minute. Add remaining ingredients.
Eat on hot dog buns!
Great with our Hot Italian
, or any of our links
Saute one sliced onion in lard. Cook four sausage links in deep pan until internal temperature
reaches 160 degrees (about 10 minutes). Cut 4 red potatoes into small chunks; add potatoes and enough water to cover; bring to a boil. Add one bag of baby carrots and one head of cabbage, sliced. Cook on low for one hour. Season with salt and pepper.
This recipe was adapted from Larry & Bettieann Liddle's recipe, found on page 42 in our cookbook!
With Pasta & Veggies
Cook pasta according to package directions (any kind). Meanwhile, slice links horizontally and cook with a bag of frozen veggies (we like the stir fry blend of peppers & onions) in skillet until internal temperature is 160 degrees. Remove from pan. Add 2 Tb butter to existing fat, stir in enough flour to make a paste; lower heat to medium and whisk in enough milk to make a gravy (watch carefully or it will go from runny to gummy!) and season to taste. Toss sausage & veggies with sauce & pasta!
Slow Cooker Lamb Chops
Place 1 sliced onion in a 3-qt. slow cooker. Combine 1 ts
oregano, 1/2 ts thyme, 1/2 ts garlic powder, 1/4 ts salt and 1/8 ts pepper; rub over 8 lamb chops.
Place chops over onion. Top with 2 minced garlic cloves. Cover and cook on low for 4-6
hours or until the meat is tender.
1 lb ground beef
, and/or a combination
1 jar salsa
1 cup breadcrumbs
Combine, shape, bake at 350 degrees for 45 minutes; remove, cover with ketchup, return to oven for 10 minutes.
Naked Shepard Pie
1 Tb lard
1 lb ground pork (beef or lamb also work)
1 bag frozen mixed veggies (with onion, carrots, peas, and corn), thawed and drained
2 cloves garlic, minced
2 tb flour (if gluten free, substitute corn starch or gluten free flour)
1 cup broth (naked of course!) If you don't have, use water, juice, or any liquid.
2 Tb. ketchup (optional)
1-2 lbs red potatoes, cooked and mashed (Leftovers work great! ~6 cups)
Brown meat with veggies, until meat is cooked thoroughly. Add garlic and sweat for 1 minute. Add flour and mix thoroughly; add liquid and stir to form gravy. Add ketchup if desired.
Place mixture into a large casserole and top with mashed potatoes. Bake at 350 degrees for 30 minutes, or until potatoes are golden brown; yum! Enjoy being Irish for a bit!
Linguine & Meatballs
1 package whole grain linguine
1 lb ground beef
1 stick butter
4 Tb flour
quart whole milk
herbs/spices to taste (I used garlic, onion, salt, pepper, parsley)
Mix ground beef with several dashes of the above spices. Shape into small meatballs and place in baking pan. Bake at 350 until brown..
Boil noodles according to package directions and drain.
In pan, melt butter over medium heat. Add roughly 4 Tb flour, until the whisked mixture is a wet paste
(roux). Remove from heat, add about quart of milk and any seasonings,
to taste. Stir until well combined. Mixture will thicken as it sits.
Pour sauce over meatballs and noodles.
Cranberry Pork Tenderloin
From the kitchen of: Bob Hood (Jenny's Uncle Bob)
1 pork tenderloin (per 3 people)
spicy brown mustards
1 can whole cranberries
1 1/2 cups water
Spray large, oven-proof pot, with olive oil cooking spray. Place meat in pot and coat well with mustard. Cover and bake at 325° for 45 minutes until mustard is baked in and browned. Add cranberries and water. Bake an additioanl 2 hours.
3 pounds oxtails
House Seasoning, recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive oil.
Once heated, add the oxtails and sear on all sides. Remove and set
aside. Scrape up the brown bits from the bottom of the pan. Add the beef
broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add
basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved
oxtails. Stir to combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet
onion wedges, red potatoes, garlic and carrots to the pot. Cover and
simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice.
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy Paula Deen, 2008
Read more at: http://www.foodnetwork.com/recipes/paula-deen/country-oxtails-recipe.html?oc=linkback
- Gently rinse
liver slices under cold water, and place in a medium bowl. Pour in
enough milk to cover. Let stand while preparing onions. (I like to soak
up to an hour or two - whatever you have time for.) This step is SO
important in taking the bitter taste of the liver out.
- Melt 2
tablespoons of butter in a large skillet over medium heat. Separate
onion rings, and saute them in butter until soft. Remove onions, and
melt remaining butter in the skillet. Season the flour with salt and
pepper, and put it in a shallow dish or on a plate. Drain milk from
liver, and coat slices in the flour mixture.
- When the
butter has melted, turn the heat up to medium-high, and place the coated
liver slices in the pan. Cook until nice and brown on the bottom. Turn,
and cook on the other side until browned. Add onions, and reduce heat
to medium. Cook a bit longer to taste. Our family prefers the liver to
just barely retain a pinkness on the inside when you cut to check.
Recipe adapted from Taste of Home
, Spring 2014 issue
2 packages (16 oz) jambalaya mix*
8 small green peppers
1 pack Garlic Andouille
1-2 jalapenos, seeded and minced
32 oz tomato juice
*I prefer to make my own jambalaya mix. I found a great recipe here
Prepare jambalaya mix according to package directions (or recipe). Meanwhile, cut peppers in half lengthwise; remove seeds.
In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno pepper; cook one minute longer.
Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place into greased 9 x 13 in. baking dish; pour tomato juice over and over peppers.
Bake, uncovered, at 350 degrees for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.
Note: Wear gloves when cutting hot peppers; the oils can burn skin. Avoid touching face.
BBQ Glazed Leg Of Lamb
1 leg of lamb
2 sweet potatoes, cut into cubes
1 red onion, halved and sliced
8 oz tomato sauce
1/2 cup ketchup
2 Tb brown sugar
2 ts garlic powder
2 ts apple cider vinegar
1/2 ts crushed red pepper flakes
Prep leg of lamb: Remove the acid gland which is located in the large pocket
of fat in the thickest portion of the meat. It will have a slight gray
brown color and will be inside the fat pocket. (This won't hurt you, but will give the lamb a gamey taste.)
Place vegetables in a roasting pan or casserole; drizzle with a liberal serving of grapeseed oil and sprinkle with salt & pepper. Place leg of lamb on top.
Combine the rest of the ingredients in a sauce pot and divide in half. Generously brush half of the sauce on lamb. Roast at 325 degrees, using the following chart:
Remove the lamb from oven, pour remaining half of sauce on lamb (that does not have the brush which touched the raw lamb), cover with foil, and let rest for 10 minutes before slicing.
Rare: 125°F (about 15 minutes per pound)
Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
Medium: 135°F to 140°F (about 25 minutes per pound)
Well-Done: 155°F to 165°F (about 30 minutes per pound)
Four Ingredients!Beef roast
, onion, Dixon's, & Water!
In crock pot, put cut onion. Set roast on top and sprinkle with about 1 Tb. of Dixon's Low Sodium Dry Rub. Add 1 cup of water and cook on low 6-8 hours!
For the southern-style part, we're serving ours with green beans and mashed potatoes. Use the juice from the roast to make gravy, by adding flour (or corn starch) and mixing until thickened.
Brined Pork Chops
For spice rub:
- 9 large garlic cloves
- 3 quarts water
- 1/2 cup coarse salt
- 1/4 cup plus 2 tablespoons black peppercorns
- 1/4 cup plus 2 tablespoons sugar
- 1 1/2 tablespoons dried thyme, crumbled
- 1 teaspoon whole allspice
- 1/2 bay leaf
- 1/2 cup plus 2 tablespoons packed light brown sugar
- 2 1/2 tablespoons ground cumin
- 1 tablespoon coarse salt
- 1/2 teaspoon cayenne
Lightly mash garlic with flat side of a
large heavy knife. In a kettle bring water to a boil with garlic and
remaining brine ingredients and simmer 15 minutes. Cool brine
Working over a bowl, divide pork chops
and brine among 3 large heavy sealable plastic bags and seal bags,
pressing out any excess air. Marinate pork chops in bags in a large
bowl, chilled, turning them once, 2 days.
Make spice rub:
In a small bowl whisk together all spice rub ingredients.
Remove pork chops from brine, discarding
brine and any spices still adhering to chops, and pat dry. Season chops
with salt and pepper and sprinkle each side of each chop with about 1/2
tablespoon spice rub, patting it into meat.
Grill chops on an oiled rack set 5 to 6
inches over glowing coals 10 to 12 minutes on each side, or until a meat
thermometer diagonally inserted 2 inches into centers registers 155°F.
(Alternatively, arrange chops in 2 lightly oiled shallow baking pans.
Roast chops in upper and lower thirds of a preheated 450°F. oven,
switching position of pans halfway through roasting, about 20 minutes,
or until a meat thermometer registers 155°F.) Transfer chops to a
platter and let stand 5 minutes before serving.
Read more at epicurious.com
If you're new to cooking lamb,
start with our lamb sausage! It is perfectly seasoned and ready for
this deliciously, easy recipe for my lamb quiche! And let me confess,
I'm not a lamb eater...I don't think I'll ever crave it, but this was
really good and everyone scarfed it down!
Use 2 store bought
crusts or make your own! I made mine in our food processor....SUPER
easy and SO much better! Bake at 450 for 8 minutes.
and set aside. Combine 8 beaten eggs, 3 cups whole milk, 1/2 cup
minced onion, and sausage. Separately, combine 3 cups white cheddar
(shredded) with 2 Tb. all-purpose flour. Add to egg mixture and mix
well. Divide into two crusts and bake at 325 for 45 minutes to 1 hr, or
until set in center.
Freeze one or give away....eat the other! Serves 8.
Check out our Facebook page for a picture!