Baked Halibut & Parmesan Crumb Topping

1 ½ lb halibut fillets
3 slices bread
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
dash ground black pepper
2 tablespoons melted butter
Lemon wedges or slices for serving

Preheat oven to 450 degrees F.
Spray a baking sheet or line the pan with nonstick foil.
Thaw halibut if you bought frozen. Cut the halibut to make four (6 oz) servings. Arrange the fillets on the prepared baking sheet. (If fillets have skin still on, place skin side down.)
Tear the bread into pieces and put in the food processor. Pulse until the breadcrumbs are fine.
In a medium bowl, combine the crumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, pepper and melted butter. Mix well.
Sprinkle the buttery seasoned bread crumbs on the halibut pieces; pat down to help the crumbs adhere to the fillets.
Bake the fillets for about 10 to 12 minutes or until the fish flakes with a fork and is opaque.
Serve the halibut with fresh lemon wedges or slices.
This fish is great served with roasted potatoes or cooked rice.
Serves 4
From prep to table 22 minutes

Garlic Boneless Pork Roast

½ cup chopped fresh celery
½ medium green pepper, finely chopped
½ cup thinly sliced green onions
8 garlic cloves, minced
1 boneless pork loin roast (4 to 5 pounds)
1 teaspoon salt
¼ teaspoon cayenne pepper

Preheat oven to 350 degrees F. In a small bowl, mix celery, green pepper, green onions and garlic.  Place the roast in a roasting pan, fat side up.  Make deep slits into top of roast.  Fill slits with vegetable mixture.  Sprinkle roast with salt and cayenne.
Roast until the meat reaches desired doneness (medium is 145 degrees F internal temp), 1 ¼ to 1 ½ hours.
Remove roast from oven; tent with foil.  Let stand 10 to 15 minutes before carving.
Serves 8
Prep to Table 90 minutes

Golden Chicken Potpie

4 cups cubed cooked chicken
4 cups frozen cubed hash brown potatoes, thawed
1 pkg (16 oz) frozen mixed vegetables, thawed and drained
1 can condensed cream of chicken soup, undiluted
1 can condensed cream of onion soup, undiluted
1 cup whole milk
1 cup sour cream
2 tablespoons flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 packaged (14.1 oz) refrigerated pie pastry

Preheat oven to 400 degrees F.  Combine all ingredients except the pie pastry.  Divide between to 9 inch deep-dish pie plates.
Roll out pastry sheets to fit the top of each pie.  Place sheets over filling; trim, seal and flute edges.  Cut slits in top.  Bake until golden brown 35-40 minutes.
If desired, you may do a top and bottom crust – increase the 1 pkg of refrigerated pie pastry to two packages.
Makes two pot pies – One pot pie serves six
Prep time 20 minutes
Bake time 35 minutes

Shirley’s Easy Baby Back Ribs

Thinking about doing Baby Back Ribs?  This is probably the easiest recipe for Baby Backs you will find and results in fall-off-the-bone  delicious ribs every time!

Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce

After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan.  Place the baby backs on the rack – do not allow the ribs to touch the water – with the meaty side up.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours.  Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize.  Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize.  Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize.  Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize.  Remove from the grill.
The meat should almost fall off the bones.  Have additional warmed BBQ sauce on the side for those that want to dip their ribs.  Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.

Shirley’s Easiest Slow Cooker Pulled Pork

3 to 5 pounds of bone-in OR boneless pork shoulder
1 bottle Dale’s Steak Seasoning (Marinade)

Toppings for Pulled Pork Sandwiches
BBQ Sauces
Cheese Slices: American, Cheddar, Provolone, Colby Jack
Cole Slaw or Shredded Raw Cabbage
Dill Pickles on the side

Put pork shoulder in large slow cooker, fat side up.
Pour ½ to the full bottle of Dale’s Marinade over the pork shoulder; pour equal amount of water into slow cooker.
The pork shoulder can cook over night or all day on low for 10 hours if your slow cooker converts to warm after 10 hours.  Or cook on high for 5 to 6 hours.  Either way, if you used a bone-in pork shoulder, the bone should pull right out with no resistance.  If you used a boneless pork shoulder, take a fork and twist the meat – it should shred instantly – again, no resistance.
Remove the bone and all of the fat that you can.  After removing the fat, shred the pork into the liquid.  Leave on warm for about an hour so that the inside portions of the pork shoulder gets some of the seasoning into it.
Using a slotted spoon, move the shredded pork shoulder to a plate or bowl – discard the remaining marinade and grease and any remaining fat.  Wipe out the slow cooker and return the pulled pork to it to stay warm.  If you want the pulled pork to be more moist, then reserve some of the marinade liquid mixture (without the grease) to pour over it when returned to the slow cooker.
Serve on warmed or toasted buns with assorted condiments (mustards, BBQ sauces) and cheeses (American slices, cheddar slices, provolone slices), Cole Slaw or shredded raw cabbage with dill pickles on the side.

Trudy’s Sloppy Joes

1 to 1.5  pounds lean ground beef
¼ cup fresh chopped onions
¼ cup fresh chopped green peppers
1 can cream of tomato soup concentrate (do not add water or milk)
¼ cup catsup
One tablespoon brown sugar
Pinch of dry mustard

Brown the ground beef with the onions and peppers– add salt and pepper to taste.
Drain fat.
Add remainder of ingredients.  Mix well.
Simmer for 10 minutes.  Serve on toasted buns.

Sausage Tortilla Breakfast Bake

8 oz bulk mild breakfast sausage
½ cup canned diced tomatoes with green chillies
6 corn tortillas (6 inches)
½ cup shredded Monterey Jack cheese
¼ cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
¾ cup  2% or fat free milk
¾ teaspoon paprika
¼ teaspoon ground cumin
Salsa, optional
Sour Cream, optional
Additional chopped green onions for garnish, optional

Preheat oven to 350 degrees F.  In a large skillet, cook and crumble sausage over medium heat, 4-6 minutes.  Drain off grease.  Stir in tomatoes.
Coat a 9 inch pie plate with cooking spray; Line pie plate with tortillas.  Sprinkle with half of each of the following: sausage mixture, cheeses and green onions.  Repeat layers.
In a bowl whisk together eggs, milk, paprika and cumin; pour slowly over layers.
Bake, uncovered until set, 25-30 minutes.  Let stand 10 minutes.  Cut into wedges.
If desired, serve with remaining toppings and garnish.
Serves 6
Prep time 25 minutes
Bake time 25 minutes
Stand time 10 minutes

Wild Rice & Mushroom with Andouille Soup

½ cup uncooked wild rice
1 ½ cups water
8 oz sliced Brandon’s Smoked Traditional Andouille Sausage
1/3 cup all-purpose flour
32 oz reduced sodium chicken broth
2 tablespoons butter
1 large onion, chopped
½ pound sliced fresh mushrooms
1 cup whole milk
¼ teaspoon ground black pepper

In a small saucepan, combine wild rice and water; bring to a boil.  Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
In a large saucepan, cook and stir sausage over medium heat until lightly browned (sausage is already cooked), 3-4 minutes.  Remove from pan.
Mix flour and ½ cup broth until smooth.  In same pan, heat butter over medium heat; sauté the onion and mushrooms until tender, 4-5 minutes.  Add remaining broth; gradually stir in flour mixture.  Bring mixture to a boil; cook and stir until slightly thickened, 2-3 minutes.  Add the milk, pepper, rice and sausage; heat through, stirring occasionally.
Serves 8 (2 quarts)
Prep time 10 minutes
Cook time 1 hour

Slow Cooker Beef Tips

8 oz sliced baby portobello mushrooms
1 small onion, halved & sliced
1 beef top sirloin steak (1 to 1.5 lbs) cubed  (or try Mert’s Filet Mignon Medallions)
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
¼ cup cold water
Hot mashed potatoes or cooked egg noodles

Place mushrooms and onion in a 3 quart slow cooker.  Sprinkle beef cubes with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed.  Transfer meat to slow cooker.
Add wine to skillet, stirring to loosen browned bits from pan.  Stir in broth and Worcestershire sauce; pour over meat.  Cook, covered, on low 6-8 hours or until meat is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker.  Cook, covered, on high 15-30 minutes or until gravy is thickened.
Serve with mashed potatoes or cooked egg noodles.
Serves 4
Prep time 25 minutes
Cook time 6.25 hours

Orange Ham Steak

1 lb ham steak or slices
¼ cup orange marmalade
2 tablespoons water
1 tablespoon butter
1 tablespoon mustard
1 teaspoon corn syrup
¼ teaspoon ground ginger

Saute 1 lb ham steak or ham slices (thick cut), in a greased skillet until lightly browned on each side.
Stir together orange marmalade, water, butter, mustard, corn syrup and ground ginger.  Pour over ham and bring to a simmer
Serves 4

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