2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
½ tablespoon minced garlic
¼ cup ketchup
½ cup brown sugar
Cooked white rice
4 bone-in pork chops (boneless can be substituted)
Preheat oven to 350 degrees F.
Trim pork chops to your liking. Allow chops to get to room temperature.
Stir together the soy sauce, Worcestershire, garlic, ketchup & brown sugar. Adjust this mixture to taste.
Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet. Pour the sauce over the pork chops.
Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 degrees F.
Rest the chops in the sauce 5 minutes before serving.
Remove from pan & serve with cooked white rice.
From prep to table 40 minutes
2 bone-in ribeye steaks (or one large 2” thick steak)
kosher salt & ground black pepper to taste
3 tablespoons butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Pat both sides of the room temperature steak(s) dry: season generously with salt and pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Place the steak(s) in middle of skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, (about 12-14 minutes for one 2” thick steak). Reduce heat to medium low. Push steak(s) to one side of the skillet; add butter, garlic, thyme & rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak(s) for 1-2 minutes, turning over once, until it reaches an internal temperature of 145 degrees F for medium, or until desired doneness. Let rest 10 minutes. Serve individual steaks whole, or slice 2” steak.
Serves 3 -4
From prep to table 45 minutes
3 pound boneless pork loin roast
4 cloves garlic, minced
½ teaspoon Kosher salt or sea salt
½ teaspoon paprika
½ teaspoon coarse ground black pepper
Preheat oven to 375 degrees.
Add the pork loin to your baking pan and coat with the garlic on top of the fat cap.
Mix the seasonings in small bowl and rub it on the pork.
Bake 60-75 minutes or until it has reached an internal temperature of 150-160 degrees.
Remove from the oven and let rest for five minutes before serving.
From prep to table 1 hour 5 minutes
6 boneless skinless chicken breast halves
¼ cup milk
6 slices Swiss cheese
1 (8 oz) package dry bread stuffing mix OR seasoned bread crumbs
½ cup melted butter
1 (10.75 oz) can condensed cream of chicken soup
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish. Remove any excess fat and the silver skin and tendons from the chicken breast. Allow to come to room temperature.
Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine soup and milk in a medium bowl and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top and cover with foil.
Bake 50 minutes or until a knife pokes easily into the chicken and the juices run clear.
4 walleye fillets
2 eggs, beaten
½ cup flour
½ teaspoon granulated garlic
1 pinch salt (optional)
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1 lemon, cut into wedges
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
Beat eggs in a bowl and set aside. Combine the flour, garlic powder, salt and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Heat the oil in a deep-fryer or large heavy skillet over medium-high heat to 375 degrees F.
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower two fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets.
Transfer to a paper towel-lined plate and repeat with remaining fillets.
Serve with fresh lemon wedges.
From prep to table 45 minutes
4 boneless pork chops about ¾” thick
2 tablespoons kosher salt
2 tablespoons dark brown sugar firmly packed
1 ½ tablespoons smoked paprika
1 tablespoon granulated sugar
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon ground dry mustard
½ teaspoon ground cumin
½ teaspoon ground ginger
Preheat grill to medium heat (350 degrees F). Lightly oil grill grate.
Mix rub ingredients together in small bowl. Sprinkle pork chops with rub and massage into meat on both sides. Let chops rest for 5 minutes.
Place chops on grill & grill 6-8 minutes on each side. Remove from grill when pork reaches an internal temperature of 145 degrees. Do not overcook. Pork chop will continue to cook slightly after removing from the grill. Cover with foil, let rest 5-10 minutes before serving.
From prep to table 34 minutes
2 Smoked Pork Chops
Preheat oven at 350 degrees F. Place smoked pork chops in heavy oven proof skillet or cast iron pan. Bake for 5 minutes per side.
Spread orange marmalade on top side of chops. Marmalade will cook down and caramelize on top and around it. Bake to internal temperature of 145 degrees.
Remove and serve immediately.
From prep to table 20 minutes
(this recipe can be put into a slow cooker also – cook on low for 6 to 8 hours for fall apart tender – add vegetables with about 1.5 hours left)
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine (butter does make a big difference!)
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart. The soup/water mixture keeps the meat very moist even cooking it this long. If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bullion cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
The gravy is great with mashed potatoes.
Leftovers are wonderful as a sandwich with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms. Warm the mushrooms and beef slightly, put on buttered bread with condiments. Yum! Mert’s favorite!
2 pounds Norwegian Atlantic skinless salmon fillets (or leave skin on if preferred)
3-4 tablespoons butter
2-3 teaspoons minced garlic
1 tablespoon granulated onion
1 tablespoon paprika
½ to 1 teaspoon cayenne pepper (optional)
2 to 3 tablespoons fresh parsley or basil (or 2 to 3 teaspoons DRIED)
Salt & pepper to taste
1 tablespoon or more lemon juice
Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with foil or baking paper, spray with cooking spray or lightly oil. Set aside.
Make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides (if skinless) with salt and pepper.
On medium low heat, add to small pan, butter, minced garlic, paprika, granulated onion, cayenne pepper (optional), and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes. Add lemon juice to mixture.
Brush salmon with spice mixture, making sure every inch on both sides is covered with spice. (if you have elected to leave the skin on, do not cover the skin side with spice.)
Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
If you have skin on, it should easily pull off when the fish is done.
Garnish immediately with lemon slices and serve with oven roasted Brussels sprouts.
From prep to table 25 minutes
Smoked Pulled Pork
Brioche Hamburger Buns
Grandma’s Original Cole Slaw
Saddleback BBQ Sauce
Sliced Cheese – your choice
Warm the smoked pulled pork. Toast the brioche hamburger buns. Place the slice of cheese on the bottom bun. Stack the hot smoked pulled pork next, then spoon a layer of cole slaw on the pulled pork. Spread a layer of BBQ sauce on the bun top.
Serve with your favorite salty chip.