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  • Caramelized Pork Burgers

    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

    Slow Cooker Lamb Chops With Bacon

    Ingredients

    • 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.
  • Remove chops; 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

    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

    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.
  • Stuffed Shells

    Stuffed Shells

    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

    Pulled Beef Sandwiches with Peppers & Onions

    Two pounds stew meat
    beef bones
    1 Tb. lard
    one bag frozen peppers and onions
    water
    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!
  • Bone-In Pork Chops (or Bone-out)

    Here's the recipe, from Better Homes & Gardens:

    One chop per person
    1-2 eggs
    little bit of milk
    pepper
    flour
    lard

    In 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.
  • Egg & Salami Sandwich

    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.
  • Lamb Shoulder Roast


    Ingredients

    For the lamb:
    1 (2.2-pound) shoulder of lamb
    Olive oil
    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:

    Directions
    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 water.
    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: http://www.foodnetwork.com/recipes/jamie-oliver/incredible-roasted-shoulder-of-lamb-with-smashed-vegetables-and-greens-recipe.html?oc=linkback
  • Not-So-Sloppy Joes

    Not-So-Sloppy Joes!

    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!
  • Sausage Links & Cabbage

    Sausage Links & Cabbage

    Great with our Hot Italian, Kielbasa, 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!

  • Sausage Links With Pasta & Veggies

    Sausage Links 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

    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.
    Yield: 4 servings.
  • Easy Meatloaf

    Easy Meatloaf

    1 lb ground beef, pork, and/or a combination
    1 jar salsa
    1 cup breadcrumbs
    1 egg

    Combine, shape, bake at 350 degrees for 45 minutes; remove, cover with ketchup, return to oven for 10 minutes.
  • Naked Shepard Pie

    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

    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

    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.
  • Country Oxtails


    Ingredients

    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
    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder

    Directions

    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.

    House Seasoning:

    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
  • Absolute Best Liver & Onions


    1. 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.
    2. 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.
    3. 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. Enjoy!
    http://allrecipes.com/Recipe/Absolute-Best-Liver-and-Onions/
  • Andouille-Stuffed Peppers

    Andouille-Stuffed Peppers
    Recipe adapted from Taste of Home, Spring 2014 issue

    2 packages (16 oz) jambalaya mix*
    8 small green peppers
    1 pack Garlic Andouille, chopped
    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

    BBQ Glazed Leg Of Lamb

    1 leg of lamb
    2 sweet potatoes, cut into cubes
    1 red onion, halved and sliced
    grapeseed oil
    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:
    • 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)
    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.




  • Beef Roast, Southern Style

    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

    Brined Pork Chops

    For brine:
    • 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


    For spice rub:
    • 1/2 cup plus 2 tablespoons packed light brown sugar
    • 2 1/2 tablespoons ground cumin
    • 1 tablespoon coarse salt
    • 1/2 teaspoon cayenne

    Make brine:

    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 completely.

    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.

    Prepare grill.

    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
  • Quiche with Lamb

    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.

    Brown sausage 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!