BBQ'd THICK "ONE-BONE" RIBEYE STEAKS

INGREDIENTS:
2 "One-Bone" Ribeye Steaks
salt and ground pepperBBQ Grill Sauce
3 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 tsp minced garlic
1 (28oz) can stewed tomatoes, pureed
2 tbsp tomato paste
1 cup dark brown sugar
3 tbsp honey
1 tsp chopped dried oregano
1 tsp chopped dried basil

DIRECTIONS:
*Heat oil in a large pan over medium heat. Add onion, red pepper and garlic, cook until soft. Add remaining ingredients, slightly reducing heat, and cook until thickened
*Heat grill to high
*Season steaks on both sides with salt and pepper
*Grill, on one side until crusted, about 4 to 5 minutes, Turn steaks over, baste with sauce, close the hood and grill for 6 to 8 minutes, Remove from grill and brush with more of the sauce
*Let meat rest for a few minutes
*Slice into strips and drizzle remaining sauce over the slices

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GUINNESS RIBEYE STEAKS

INGREDIENTS:
4 rib eye steak (12 ounce)
1 bottle Guinness Stout Beer at room temperature
1 tbsp minced garlic
2 oz soy sauce
1 sweet onion, finely chopped
1 oz Worcestershire sauce
1 tbsp Dijon mustard
1 tsp chopped parsley
1/2 tsp black pepper

DIRECTIONS:
Combine all ingredients, except ribeyes, in a container. Place ribeyes in the marinade and coat well. Cover the container and marinade in the refrigerator overnight, or at least a few hours.
Preheat the grill to medium-high heat. Grill ribeyes for 5-7 minutes per side.
In a saucepan, heat the remaining marinade until slightly thickened. Pour the heated marinade over the ribeyes and serve.

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RIBEYE STEAK & VEGETABLES

Ingredients:
2 boneless beef ribeye steaks
2 tbsp. Italian dressing
1 yellow squash, sliced lengthwise
1 zucchini squash, sliced lengthwise
2 tbsp. grated Parmesan cheese
1/2 tsp. black pepper
1/2 tsp. salt

Instructions:
* Brush Italian dressing on vegetables. Sprinkle with cheese.
* Season steaks with salt and pepper.
* Place beef steaks and vegetables on grill over low - medium heat. Grill, uncovered, 15 minutes or until vegetables are tender, turning occasionally.
* Carve steaks and serve with vegetables.

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CHIPOTLE CHILI T-BONE STEAKS

INGREDIENTS:
1 stick butter
1 tbsp finely chopped cilantro leaves
1 lime, juiced and zested
1 chipotle pepper in adobo sauce
1 tbsp chili powder
4 T-bone steaks (1 1/4 inch thick)

DIRECTIONS:
*Preheat grill to high heat
*Soften butter in microwave oven
*Chop cilantro and chipotle pepper, Stir in cilantro, pepper and lime zest and juice into the butter
*Rub the steaks with chili powder, and place steaks on hot grill, Cook steaks 6 to 7 minutes on each side for medium doneness
*Remove steaks and let them rest for 5-10 minutes
*Brush steaks with butter mixture and serve with your favorite sides

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CITRUS-SOY N.Y. STRIP STEAK WRAPS

Ingredients:
3 or 4 (1-inch) NY strip steaks
1 1/2 cups orange juice
1/2 cup soy sauce
1 tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp black peppercorns

Directions:
*In a sealable container combine orange juice, soy sauce, garlic, pepper, oregano, cumin and peppercorns, then add steaks, toss, seal and refrigerate overnight.
*Pre-heat grill to med-high heat.
*Grill steaks approximately 6 to 8 minutes per side.
*Transfer steak to a carving surface, trim off fat, and slice thinly into strips.
*Fill flour tortillas with steak, lettuce, tomatoes, black beans, grilled vegetables, sour cream or ranch dressing, and salsa or quacamole.

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SIRLOIN STEAK WITH MARSALA SAUCE

Ingredients:
2 lbs. beef top sirloin steaks, fat removed
salt and pepper to taste
2 cloves garlic, crushed
1/2 cup Marsala wine
1/2 cup chicken broth
3 tbsp. butter
1/4 tsp. dried rosemary

Directions:
* Pre-heat a large heavy skillet over high heat. * Season steaks with salt and pepper.
* Place steaks in skillet and adjust heat to medium-high. Cook for 4-5 minutes. Turn steaks and cook for an additional 4 - 5 minutes. * Remove steaks from skillet to a platter and cover with aluminum foil.
* Quickly saute the garlic for 1 - 2 minutes in the skillet over medium-low heat, then add Marsala wine and chicken broth. Adjust heat to bring to a boil and reduce for 3 minutes.
* Remove skillet from heat and whisk in butter and rosemary.
* Thinly slice steaks, plate, and serve sauce over steaks.

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LEMON-HERB SIRLOIN STEAK

Ingredients:
3-4 top sirloin steaks
1 tbsp lemon zest
1 lemon- juiced
1 garlic clove - minced
1/3 tsp dried thyme
1 tsp dried parsley
1/3 tsp dried basil
1 tbsp Worcestershire sauce
1/2 tsp kosher salt
1/8 tsp black pepper
1 tbsp olive oil
1/4 cup melted butter

Directions:
Combine all of the ingredients (except steaks) in a large container. Cover steaks with mixture and marinate for at least one hour.
Remove steaks fro marinade, and heat marinade in a sauce pan.
Sear the steaks over high heat, on a preheated grill for 3 minutes per side.
Plate the steaks, and serve with heated marinade drizzled over them.

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GRILLED LONDON BROIL STEAKS

INGREDIENTS:
2 lbs. London broil
2 tbsp. olive oil
2 tbsp. chili powder
1 tbsp. dried oregano
1 tbsp. sweet paprika
2 tsp. garlic powder
1 tbsp. kosher salt
2 tbsp. freshly ground black pepper

DIRECTIONS:
*Mix together dry ingredients, Rub London broil with olive oil and then coat generously with the dry mixture, Let stand for about 15 minutes at room temperature
*Preheat grill
*Place meat on grill on medium high heat and grill for about 6 - 7 minutes on each side, or until it registers 140 to 145 degrees, on a meat thermometer for medium-rare meat
*Transfer meat to a cutting board and let stand 10 minutes, Cut meat diagonally across the grain into thin slices

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BEEF PRIME RIB ROAST

INGREDIENTS:
1 beef rib roast (6-8 lb.)
6 large cloves garlic, crushed
1 tsp. dried thyme
2 tbsp. Kosher or Sea Salt
1 tbsp. cracked black pepper

DIRECTIONS:
*Preheat oven to 450 degrees
*Combine garlic, thyme, salt and pepper, Press evenly into surface of roast
*Place roast in large roasting pan, bone side down, and roast in hot oven 15-20 minutes, Reduce oven temperature to 300 degrees and continue roasting about 1 - 1 1/2 hours, or until internal temperature reaches 135°F for medium rare or 145°F for medium.
*Remove from oven and let roast rest 15-30 minutes prior to carving

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MARINATED RUMP ROAST

INGREDIENTS:
1 boneless rump roast
1/3 cup orange juice
1/3 cup soy sauce
1/3 cup brown sugar
1 tsp ground ginger
2 tbsp minced garlic

DIRECTIONS:
*Combine orange juice, soy sauce, ginger, sugar, and garlic in a large, sealable, food storage bag
*Pierce rump roast all over with fork, place roast in sealed bag, tossing with marinade to cover roast, Refrigerate rump roast overnight
*Remove rump roast from bag (return marinade to refrigerator), Place roast in a baking dish and bake uncovered at 325 degrees for about 2 hours, occasionally basting with marinade
*Bring remaining marinade to a boil in a saucepan for 1 minute
*In a serving dish, thinly slice roast, and pour heated marinade over sliced roast and serve

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ROUND ROAST WITH MUSTARD SAUCE

INGREDIENTS:
1 boneless bottom round roast, approx. 4 lbs
3 tbsp Dijon-style mustard
1 tsp chopped fresh thyme
1/2 tsp coarse ground black pepper
2 tsp dry breadcrumbs

2 cups cubed potatoes
2 cups baby carrots
2 cups quartered onions
1/4 cup olive oil
1 tsp chopped fresh thyme
3-4 crushed garlic cloces
1 teaspoon salt
1/2 teaspoon coarse ground black pepper

MUSTARD SAUCE:
1/4 cup chopped shallots
1/2 cup Dijon-style mustard
1 tsp mustard seeds
1 tsp dry mustard
1/2 cup sour cream
2 tbsp chopped fresh parsley
1/4 teaspoon ground black pepper
1 tbsp olive oil

DIRECTIONS:
ROAST: Pre-heat oven to 325°F. Combine mustard, thyme and pepper in bowl, then spread over surface of roast. Press breadcrumbs onto roast over mustard mixture. Place roast in a roasting pan into pre-heated oven, and roast uncovered for 1 3/4 - 2 1/2 hours. Remove roast when thermometer registers 140°F for medium rare; 155°F for medium. Cover roast with foil, and let rest for 20 minutes. Transfer roast to a carving board, and slice when veggies are ready.

VEGETABLES: Toss potatoes, carrots, onions, garlic, oil, salt and pepper in a bowl. Place on a baking sheet, cover tightly with aluminum foil, and roast in oven along with roast for 1-1 1/4 hours.

MUSTARD SAUCE: While roast and veggies are finishing, heat oil in small saucepan. Add shallots, stirring 3-5 minutes until tender. Add Dijon-style mustard, mustard seeds and dry mustard, stirring 1 minute. Remove from heat. Add sour cream, parsley and pepper, and blend well. Keep warm.

Slice roast, plate with veggies, and serve with mustard sauce.

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BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE

INGREDIENTS:
1 cup mushrooms, sliced
2 tbsp butter
6 tbsp olive oil, divided
1 small onion, chopped
1 tsp minced garlic
1 cube beef bouillon
salt and black pepper to taste
1/2 cup heavy cream
3lbs potatoes
3 lbs beef tenderloin medallions
1/2 teaspoon dried thyme

DIRECTIONS:
*Heat butter and 2 tbsp. of olive oil in a skillet over medium heat
*Stir in the onion and garlic; cook until the onion is tender, Stir in beef bouillon cube, and mushrooms, Season with salt and pepper, Mix in cream; simmer gently for 5 minutes
*In a pot, boil whole potatoes for 10 minutes, Drain water, Cut potatoes in halves
*Heat 2 tbsp. of olive oil in a skillet over medium heat, fry, tossing potatoes until golden, Season with salt and thyme
*Season beef medallions with salt and pepper
*Heat 2 tbsp. olive oil in a large skillet over high heat, Brown medallions in oil on all sides
*Remove medallions from pan, and place in center of a serving dish, Cover medallions with mushroom sauce, Place potatoes around medallions and serve

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ROASTED BEEF TENDERLOIN WITH MUSTARD SAUCE

INGREDIENTS:
2 oz. soy sauce
1 whole beef tenderloin
1 tsp. black pepper
1 tbsp. olive oil
1 garlic clove, minced
1 cup sliced mushrooms
1/4 cup dry red wine
1 tbsp. Dijon mustard
8 oz. beef broth
1/4 cup heavy cream
2 tbsp. butter

DIRECTIONS:
*Brush soy sauce over the beef tender and marinate for 30 minutes, then season with pepper
*Preheat oven to 450 degrees. In a large, iron, oven-proof skillet, heat oil over high heat, Add beef and just sear all sides for a few minutes
*Place pan with beef in oven and roast the tenderloin for about 20 minutes, turning once, until the internal temperature reaches 130 degrees
*Remove tenderloin from skillet, and place on a cutting board, covering loosely with foil and let sit for 15 minutes
*Pour off fat from the skillet, Add the garlic and mushrooms and cook over low heat, stirring for one minute, Pour in wine, increase the heat to high and simmer for 1 minute, Stir in mustard, broth and cream and bring to a boil
*Reduce heat to moderate and simmer until sauce has thickened slightly, 5-7 minutes
*Reduce the heat to low and stir in the butter until melted
*Cut tenderloin into thin slices, arranging tenderloin slices on plates, spoon the mustard sauce on top and serve hot

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ROASTED BEEF N.Y. STRIP

INGREDIENTS:
1 whole boneless N.Y. Strip loin
1/4 cup Dijon mustard
2 tbsp lime juice
1 tsp dried oregano
2 tbsp crushed peppercorns
1 tbsp Kosher salt

DIRECTIONS:
*Preheat oven to 350 degrees
*Let beef loin sit at room temperature for 30 minutes
*Combine mustard, lemon juice and oregano; spread onto loin and coat with peppercorns and salt
*Place roast, fat side up, on rack in large uncovered pan
*Roast in 350 degree oven until meat thermometer reaches 135 degrees for med-rare
*Remove from oven, cover with foil and let stand 15 minutes before carving to keep juice loss at a minimum
*Thinly slice and serve with glaze drippings over beef with your favorite sides

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SIMPLE OLD FASHION BEEF STEW

INGREDIENTS:
2 lbs stew beef
2 tbsp vegetable oil
1 1/2 cups water
1 tbsp Worcestershire sauce
1 tsp minced garlic
1 onion, sliced
1 cup tomato sauce
1 tsp salt
1 tbsp brown sugar
1/2 tsp black pepper
1 tsp paprika
1/2 tsp ground allspice
3 large carrots, sliced
2 ribs celery, chopped

DIRECTIONS:
*Brown meat in hot oil
*Add all other ingredients in pot, cover and simmer 3-4 hours

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EASY-BAKE BEEF BRISKET

INGREDIENTS:
1 whole untrimmed beef brisket
1 large onion, quartered
1 tbsp minced garlic
1 tbsp pepper
1 (12 oz) can beer
2 cups bbq sauce
1 cup molasses, or honey
1 cup orange juice
2 tbsp liquid smoke flavoring


DIRECTIONS:
* Preheat the oven to 250 degrees F.
* Place brisket in a large roasting pan. Place onion sections on top. Season with pepper.
* Combine all other ingredients; pour over the roast. Cover pan tightly with aluminum foil.
* Place pan in the center of preheated oven, and bake for 7 - 8 hours, or until beef is fork tender.
* Remove from oven and let rest for 20 minutes before slicing across the grain into 1/8 inch slices.

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CROCK POT BEER & BEEF BRISKET

INGREDIENTS:
1 (5 lb.) Beef Brisket
2 large onions, cut into wedges
2 garlic coves, minced
3 carrots, peeled and cut into chunks
4 medium potatoes
1 tsp salt
3 stalks celery, chopped
1 tbsp chili powder
1 tsp dried thyme
2 bottles beer
1 tsp salt
1 tsp ground black pepper

DIRECTIONS:
Trim brisket of fat. Place in a deep baking dish. Cover brisket with onions, garlic, carrots, and celery. Sprinkle with seasonings. Pour beer into dish. Cover tightly with foil. Bake at 325 degrees F, covered, for 4 hours.
Remove from oven, and place brisket on a serving platter. Slice thinly against the grain. Place vegetables around brisket, and pour juices over roast to serve.

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MARINATED FLANK STEAK

INGREDIENTS:
2 Flank steaks
1/4 cup Olive oil
1/2 cup Soy sauce
1/3 cup Red wine vinegar
1/4 cup Lemon juice
3 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tsp Black Pepper
1 Clove garlic; minced

DIRECTIONS:
*Combine all ingredients except the steaks
*Place steaks in a large ziplock bag or other container, along with combined ingredients overnight, turning occasionally to marinate
*Save marinade left in container to heat as a sauce for serving with steaks
*Grill steaks over medium-hot coals (350-400 degrees) about 7 minutes on each side, or until desired doneness
*Slice steaks across the grain at a 45 degree angle into thin strips
*Place on serving dish shingled
*Pour heated marinade sauce over steaks
*Perhaps serve a steamed vegetable medley (broccoli, cauliflower, carrots, diced red & yellow bell pepper with butter) with this meal

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GRILLED FLANK STEAK

INGREDIENTS:
1/4 cup chopped onion
1 clove garlic, minced
1/2 tsp cumin
1 tbsp margarine
1/2 cup tomato sauce
2 tbsp bourbon
1 lime, juiced
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp black pepper
1 beef flank steak

DIRECTIONS:
*Saute onion, garlic, and cumin with margarine until tender
*Stir in tomato sauce, bourbon, lime juice, brown sugar, salt, and pepper
*Bring to boil, stirring until sauce is slightly thickened
*Score steak diagonally into diamonds on both sides, then brush with sauce
*Cook steak on grill for 7 minutes
*Turn and grill another 5 to 7 minutes
*Brush occasionally with the remaining sauce
*Thinly slice the flank steak across the grain
*Pour remaining sauce over steak and serve

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SIRLOIN STEAK FAJITAS

INGREDIENTS:
1 cup sliced onion
1 cup sliced mushrooms
1 tsp oil
1/3 cup dry sherry
1 lb sirloin steak
2 jalapeno peppers, seeded & minced
1/2 tsp ground cumin
1/4 tsp ground coriander
1 tsp cilantro, minced
4 flour tortillas
1/2 cup salsa
1/2 avocado (optional)
1 cup yogurt

DIRECTIONS:
*In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes
*Cut steak into thin strips and add to saute along with peppers, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently
*Warm tortillas in oven
*Set out bowls of salsa, sliced avocado, and yogurt
*Wrap warmed tortillas in clean cloth napkin
*Serve meat filling from skillet or place in prewarmed serving dish

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SWISS STEAK & RICE

INGREDIENTS:
3 lbs beef cube steaks
flour
olive oil
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic
1 (28 oz. can) stewed crushed tomatoes
1 tsp salt
1/2 tsp ground black pepper

DIRECTIONS:
*bread cube steaks in flour
*In a large iron skillet, brown breaded cube steaks in olive oil
*remove browned cube steaks, then saute onion, pepper and garlic in olive oil for a few minutes
*drain off excess oil, then place cube steaks back in skillet, then salt and pepper steaks
*cover steaks with onion, pepper, garlic, then tomatoes, adding a dash of salt and pepper
*cover skillet with foil, place skillet in oven and bake for 3-4 hours at 300 degrees
*cook rice, place bed of rice onto plate, then cover with cube steak and tomatoes and serve

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GRILLED CHUCK ROAST

INGREDIENTS:
2-3 lb. beef chuck roast
meat tenderizer
ground black pepper
4 small potatoes
1 onion
2 stalks celery
2 medium carrots
2 cloves garlic
1/2 cup tomato juice
1/4 cup water
1 tsp dried parsley flakes
1/4 tsp dried thyme

DIRECTIONS:
Preheat grill.
Dust all sides of roast with meat tenderizer and pepper. Grill roast at medium heat, 10 minutes per side. Place roast in a grill safe baking dish. Rough cut the potatoes, onion, celery, carrots, garlic and place around roast. In small bowl, mix water, juice, parsley flakes, and thyme. Pour over meat and vegetables. Cover tightly with foil, and grill with indirect medium-low heat for about 1 hour.

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CROCK POT CUBED STEAKS

INGREDIENTS:
6-8 beef cubed steaks
1/4 cup vegetable oil
2/3 cup flour
1 tsp ground black pepper
1 tsp salt
2 packets dry brown gravy mix
2 cups water

DIRECTIONS:
* Combine salt, pepper and flour in a shallow container. Roll cubed steaks in flour mixture to coat both sides.
* In a large skillet heat olive over med-high heat. Place cubed steaks into heated skillet and brown on both sides
* Remove steaks, and place into a crock pot. Combine brown gravy mix and water, and pour over steaks. (Make sure you have enough liquid to cover steaks).
* Set crock pot on high to get heat going. Turn setting down to low, and let cook 6-8 hours.

Great with mashed potatoes and green peas.

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CHEESEBURGER MEATLOAF

INGREDIENTS:
1 lb ground beef
1 egg
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1 onion, chopped
1/2 bell pepper, chopped
1 cup grated cheddar cheese
2 tbsp Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers

DIRECTIONS:
Preheat oven to 350 degrees F.
Mix all ingredients together. Shape into a loaf and place into a loaf pan. Bake for 45-60 minutes.
Remove from pan, and drain off grease. Place onto a serving platter.

Sauce:
1 cream of mushroom soup
1 cup milk
1 cup grated cheddar cheese
Heat the soup and milk over medium heat, then add the cheese. Pour Sauce over the meatloaf and serve.

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GOURMET BURGERS

INGREDIENTS:
3 lbs ground chuck
1/2 lb fresh mushrooms, chopped fine
1/2 cup sun dried tomatoes, chopped
1 onion, chopped fine
2 tbsp Worcestershire sauce
1 tbsp minced garlic
2 tbsp olive oil
1 tsp dijon mustard
1/2 tsp ground black pepper
sliced swiss cheese

DIRECTIONS:
*Pre-heat grill to medium-high heat
*Combine all ingredients except ground chuck in a bowl, and mix together
*Add ground chuck to mixture and work fairly well together
*Grill burgers approximately 8 - 9 minutes on each side
*Take off grill and top with swiss cheese, and serve

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GROUND SIRLOIN STEAK & ONION

INGREDIENTS:
2 lbs Beef Ground Sirloin
1 pkg Brown Gravy Mix
1 pkg Onion Soup Mix
1/4 cup Worcestershire Sauce
1/4 cup Chicken Broth
2 large Onions
1/4 cup Olive Oil

DIRECTIONS:
* Preheat grill to medium heat
* Mix gravy, soup mixes, worcestershire and chicken broth well, then incorporate well into ground sirloin, then form into 2/3" steak patties.
* Slice onions into 1/2" slabs, then coat with olive oil.
* Place sirloin patties onto grill, then add onions to grill (Grill both sirloin patties and onions 5-7 minutes per side).
* Plate steaks, covered with onion.

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MUSHROOM & SWISS CHOPPED STEAK

INGREDIENTS:
2 lbs ground sirloin
1 tbsp butter
salt , to taste
pepper , to taste
4 slices swiss cheese
1/2 small onion , sliced
1 cup sliced mushrooms
1 cup beef gravy

DIRECTIONS:
Shape ground sirloin into patties. Season with salt and pepper to taste. Grill approximately 6-7 minutes per side over med-high heat.
Remove patties to a plate and keep warm. Top with a slice of swiss cheese. In a small pan, saute mushrooms and onion with butter until tender. Add the beef gravy, until heated well.
Top cheese covered patties with the sauteed onions,mushroom gravy mixture and serve.

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BISON CHILI

INGREDIENTS:
1 lb. Ground Bison
1 medium onion, chopped
1 15oz. can kidney beans
2 16oz. can peeled tomatoes
1/2 cup water
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground pepper
1 tbsp. fresh cilantro, chopped

DIRECTIONS:
* Cook ground bison with onion until browned, then drain grease, if any.
* Add to the bison, beans, tomatoes, water and seasonings. Cover and simmer for 1 - 2 hours.
* Spoon into bowls and garnish with grated cheese, cilantro, and jalapeno peppers if you like.

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BISON CHILI 2

INGREDIENTS:
2 lb. Ground Bison
1 medium onion, chopped
1 small can mushrooms, chopped
1 small can black olives, chopped
1 green or red bell pepper, chopped

1 large can enchilada sauce
1 large can tomato sauce
1 medium can diced tomatoes
2 medium cans chili beans
2 tbsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp minced garlic
1/2 cup water
salt & pepper to taste

DIRECTIONS:
* Pre-heat large dutch oven (skillet) and spray with olive oil.
* Cook ground bison with onion until browned, then add mushrooms & olives and cook for a few minutes more, then drain grease, if any accumulates.
* Add remaining ingredients to the bison. Cover and simmer for 1 - 2 hours.

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BISON MEATLOAF

INGREDIENTS:
2 lbs. Ground Buffalo
1 clove minced garlic
1 egg, beaten
1/4 tsp. pepper, 1/2 cup parmesan cheese, 1/2 tsp. salt
1/2 cup seasoned bread crumbs
3-4 slices bacon
1/3 cup green onions
1/2 cup BBQ sauce

DIRECTIONS:
* Preheat oven to 350 degrees.
* Mix all ingredients except bacon in a large bowl.
* Shape into loaf and place in a loaf or roasting pan coated with cooking spray, top with bacon slices.
* Bake for 1-1/4 hours or until internal temperature reaches 160 degrees and enjoy!

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SPIKED APPLE CIDER PORK CHOPS

INGREDIENTS:
3 tbsp olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
1/2 tsp poultry seasoning
3 tbsp Worcestershire sauce
1 cup apple cider
1/4 cup sherry

DIRECTIONS:
*Preheat oven to 375 degrees
*Heat olive oil in a large oven-safe frying pan over medium-high heat
*Season chops with salt, pepper, and poultry seasoning
*Place in pan and brown on both sides
*Pour Worcestershire sauce and apple cider over chops
*Move pan to oven and bake for 25 minutes
*Remove chops to a plate, and place frying pan on stove over medium-high heat
*Stir sherry into pan, and boil until sauce thickens, stirring to loosen meat particles
*Serve sauce over chops

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GRILLED PORK KABOBS

INGREDIENTS:
2 tbsp. cornstarch
1 small can Beef Broth
2 tbsp. soy sauce
1 tbsp. packed brown sugar
2 cloves garlic, minced
1/2 tsp. ground ginger
2 lbs. boneless pork loin, cut into 1" cubes
12 medium mushrooms
1 large red onion, cut into 1" sections
1 Bell Pepper, cut into 1" sections
12 cherry tomatoes
4 cups cooked rice

DIRECTIONS:
*Combine cornstarch, broth, soysauce, brown sugar, garlic and ginger in saucepan
*Cook and stir until mixture boils and thickens
*On skewers, alternately slide on pork, mushrooms, onion, and bell pepper
*Grill kabobs 15-20 minutes over medium heat, turning and brushing often with broth mixture
*Heat remaining broth mixture
*Place skewers over bed or rice, and pour remaining broth mixture over skewers and rice bed

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CROWN PORK LOIN ROAST

INGREDIENTS:
1 crown pork roast
3 tbsp. butter
3/4 cup onions, chopped
1/4 cup celery, chopped
1/2 cup tart apples, chopped
1/2 cup bread crumbs
1/2 tsp. sage
1 1/2 tsp. salt
pepper, freshly ground

DIRECTIONS:
*Preheat oven to 350°
*Stuffing, melt butter over moderate heat in a skillet
*Add the onion, celery and apples and cook for 5 minutes, stirring often
*Scrape the contents of the pan into a large mixing bowl
*Add the bread crumbs, sage, salt and black pepper
*Mix together and fill center of pork roast
*Wrap the ends of the bones in strips of foil, also covering stuffing
*Place the roast in the oven in roasting pan and cook about 2 hours at 350°, then remove foil for browning
*Bake for another 30-60 minutes, or until internal temperature reaches 165°
*Let stand at least 15 minutes before carving

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ROASTED BONELESS PORK LOIN

INGREDIENTS:
5 lbs. boneless pork loin roast
5 cloves garlic, minced
1 tbsp. dried rosemary
salt and pepper
1/2 cup olive oil
1 cup white wine

DIRECTIONS:
*Preheat oven to 350 degrees
*Make a paste by crushing garlic with rosemary, salt and pepper
*Pierce meat with a knife in several places and push the garlic paste into openings
*Rub the meat with the remaining garlic mixture and olive oil
*Place pork loin in oven for 2 hours, occasionally basting with liquids
*Remove roast to a large platter
*Heat wine in the pan and stir to loosen bits of pork on bottom
*Slice pork loin and pour pan juices over the pork, and serve

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GLAZED PORK LOIN ROAST

INGREDIENTS:
3-4 lbs pork loin roast
1 cup apricot or pineapple chopped
2 tbsp light corn syrup
3 tbsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup sliced almonds, toasted

DIRECTIONS:
* Rub roast with salt and pepper. Roast in a baking dish uncovered at 325° for 1 1/2 hours.
* While roast is cooking combine all other ingredients, except almonds, in a saucepan. Bring to a boil, while stirring. Reduce heat and simmer 2 minutes. Add almonds; cover pan to keep sauce warm. (To toast nuts, spread out in a single layer on a baking sheet. Place in oven with pork, stirring occasionally, for 10 to 15 minutes).
* After 1 1/2 hours roasting time for pork, spoon enough sauce over roast to glaze. Return roast to oven and baste often with sauce for 30 minutes. Serve remaining sauce with the roast.

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APPLE BUTTER PORK LOIN

INGREDIENTS:
1 boneless pork loin roast
seasoning salt
3 cups apple juice
1/2 cup apple butter
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 med. onion sliced

DIRECTIONS:
*Preheat the oven to 350 degrees
*Rub pork with seasoning salt, and place in a roasting pan
*Pour 2 cups apple juice over the pork and top with onion, and cover tightly with foil
*Bake for 1 hour
*While pork is roasting, mix apple butter, 1 cup apple juice, brown sugar, cinnamon and cloves
*After the hour, remove pork from oven, and spread the apple butter mixture over pork
*Cover, and return to the oven for 1 hour, or until internal temperature of pork reaches 165 degrees
*You may remove foil for last 30 minutes if you would like pork browned a bit

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SAUSAGE STUFFED PORK LOIN

INGREDIENTS:
4-5 lb Pork Loin Roast
1 lb Breakfast Pork Sausage
1 Cup Bread Crumbs
1 Medium Onion, Chopped
1 Apple, chopped
1 tbsp Minced Garlic
1/2 tsp Rosemary
1/2 tsp thyme
salt and pepper
1/4 cup Olive Oil

DIRECTIONS:
Combine all ingredients except the roast and oil.
Cut the pork loin lengthwise so that you can roll it out flat.
Spread stuffing across entire piece of meat and roll it up carefully, and tie with meat string.
Oil well, place in a roasting pan, and bake uncovered for 1 1/2 hours at 350 degrees.

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BOURBON BBQ BABY BACK PORK RIBS

INGREDIENTS:
2 racks baby back ribs
Bourbon BBQ sauce (recipe follows)

DIRECTIONS:
*Preheat oven to 350 degrees F.
*Rub the ribs with 1/2 cup of the sauce
*Place ribs meat side down in an 11 by 13-inch baking dish
*Cover tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones, about 1 hour
*Preheat an outdoor grill to medium-high heat
*Grill the ribs, brushing them with remaining sauce, until they're crispy and heated through, about 10 minutes *Let the ribs rest before cutting

Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/4 cup bourbon
1/4 cup ketchup
2 tbsp Worcestershire sauce
1/4 cup packed dark brown sugar
1 tsp Boar's Head Deli Mustard
2 tsp. crushed red pepper
Kosher salt
2 tsp ground cumin
*Stir all ingredients together in a small bowl until sugar is dissolved

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CROCKPOT COUNTRY STYLE PORK RIBS & BEANS

INGREDIENTS:
3 lbs country style pork ribs
salt and pepper
1/4 cup chopped onion
1 tsp minced garlic
1 can cream of mushroom soup
2 cups frozen green beans

DIRECTIONS:
*Place pork in crockpot, sprinkle with salt and pepper
*Add garlic, chopped onion and almost cover with water
*Cover and cook on low setting for 8 hours
*Drain off excess fat and liquids
*Add mushroom soup with one can of water and green beans
*Continue to cook on low for 1 hour
*Baked sweet potatoes would be great with this dish

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COUNTRY PORK RIBS WITH FRESH SALSA

INGREDIENTS:
2 lbs country-style pork ribs
Rub:
2 tsp pure chili powder
2 tsp garlic salt
1 tsp cracked black pepper
1 tsp dried oregano
1 tsp ground cumin
Glaze:
2 tbsp melted butter
1 tsp minced garlic
1 tbsp minced cilantro
2 tbsp tequila fresh
Salsa:
1 large tomato, chopped
1/2 white onion, chopped
1 tbsp jalapeno pepper, chopped
2 tbsp cilantro, chopped
1 tbsp lime juice
small pinch kosher salt

DIRECTIONS:
*Sprinkle combined rub ingredients over ribs.
*Preheat grill to low/medium.
*Combine glaze ingredients, stirring over medium heat for two minutes, then add the tequila, and cook 2 minutes longer.
*Combine salsa ingredients.
*Place ribs on grill for about 20-30 minutes, turning occasionally, and basting slightly with glaze, but leaving some glaze for when plating.
*Serve the fresh salsa over the ribs or on the side.

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SMOKED PORK BUTT & KRAUT

INGREDIENTS:
1 - 3lb smoked boneless pork butt
2 lbs prepared sauerkraut, drained
1 tbsp flour
1/4 cup packed brown sugar
1 apple, pared and diced
1/2 tsp caraway seed
1/4 tsp black pepper

DIRECTIONS:
*put flour in medium cooking bag, shake to coat inside of bag
*place pork butt in bag, close with a twist tie, place in 2 inch deep baking dish, puncture top of bag
*bake for 2 hours at 350 degrees, remove from oven and open bag
*combine remaining ingredients, spoon over and around pork, retie bag
*bake for 40 minutes longer

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PORK SAUSAGE & TATERS

INGREDIENTS:
1 lb. pork sausage
1 onion, julienne sliced
1 (12 oz.) can tomato soup
2 cups mashed potatoes

DIRECTIONS:
* Roll sausages into small balls.
* In a deep skillet over medium heat, brown sausages on all sides. Remove sausages from pan and set aside, draining excess grease from pan.
* Add the onion to the skillet, cooking until tender. Add tomato soup and sausages, to pan and simmer for 30 minutes.
* Make a mound of mashed potatoes on plate, and serve sausage/soup mixture over potatoes.

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SAUSAGE & PEPPER SUBS

INGREDIENTS:
4 Italian sausages
3 tbsp extra-virgin olive oil, divided
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup pepper relish or chow chow
4 crusty sub rolls, split

DIRECTIONS:
*Cook sausages on hot grill
*While sausages cook, prepare peppers, onions and garlic
*Heat 2 tbsp. olive oil in skillet
*Add peppers, onions, and garlic, season with salt and pepper and cook 10 minutes
*Slice sausages on an angle
*Fill each roll with a little relish, then peppers and onions, then the sliced sausages

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SAUSAGE CASSEROLE

INGREDIENTS:
1 lb pork breakfast sausage
3 cups shredded potatoes
1/4 cup butter, melted
12 oz shredded cheddar cheese
1/2 cup shredded onion
16 oz cottage cheese
8 large eggs

DIRECTIONS:
Preheat oven to 375 degrees F. Lightly grease a 9x13 inch square baking dish.
Brown sausage in a large, deep skillet. Drain, crumble, and set aside.
Mix shredded potatoes and butter, and layer over bottom of the baking dish. Mix the sausage, cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven.

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PULL-A-PART BOSTON BUTT PORK ROAST

INGREDIENTS:
1 pork butt roast
1/4 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 tsp salt
1/2 tsp black pepper

DIRECTIONS:
*Preheat the oven to 400 degrees
*Place pork roast in a roasting pan
*Mix Worcestershire sauce and apple juice, and then pour over pork
*Rub all sides with brown sugar, salt & pepper
*Cover roasting pan tightly with foil
*Place the roast in the oven and turn the heat down to 200 degrees, Roast pork for 5-6 hours
*If the meat does not pull apart easily, bake for another hour
*Great served with mashed sweet potatoes and mushrooms

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SWEET-GLAZE COUNTRY HAM

INGREDIENTS:
1 whole or half country ham

Honey-Orange Glaze
1 cup orange juice
1 cup apple juice
1/4 cup honey
1/4 cup vinegar
1 cup brown sugar
1 tsp dry mustard

DIRECTIONS:
Combine glaze ingredients.
Place ham in a large roasting pan, pour glaze mixture over ham, and cover pan tightly with foil.
Bake ham in oven at 250 degrees for 20 to 25 minutes per pound of ham to an internal temperature of 160 degrees F.
Remove ham from oven, remove foil carefully wearing protective gloves as escaping heat with burn your skin. Move ham to a carving platter and remove skin and excess fat, leaving the juices and glaze in roasting pan. Return ham to roasting pan and baste with glaze and juices in roasting pan.
Return ham to oven uncovered and brown at 350 degrees for 15-20 minutes.

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ROASTED HERBS DE PROVENCE CHICKEN BREASTS

INGREDIENTS:
4 Bone-In Skin-On Chicken Breast Halves
5 carrots quartered
1 small onion quartered
2 tbsp Olive Oil
Seasoning mixture:salt, rosemary, basil, savory, marjoram, fennel seed, lavender

DIRECTIONS:
*brush all sides of chicken with olive oil, then sprinkle with seasoning mixture
*place chicken breasts in baking dish, placing carrots and onion around and between breasts
*drizzle a little olive oil over carrots and onions
*bake at 375 degrees covered with foil for 30 minutes
*uncover and bake for another 30 minutes, or until internal temperature of chicken reaches 170 degrees

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CHICKEN BREASTS WITH SPINACH & SAFFRON

INGREDIENTS:
1/2 cup dry white wine
1 tbsp garlic/saffron sauce
1 tbsp olive oil
6 boneless chicken breast halves
ground black pepper
1 tbsp butter
3 large leeks or green onion, sliced
1 1/2 cups chicken stock or broth
1/2 pint heavy cream
4 cups packed torn spinach leaves

DIRECTIONS:
Heat olive oil in a large, deep skillet. Season the chicken breasts with pepper and place in skillet. Cook the chicken over medium-high heat for 3-4 minutes on each side, then remove chicken to a plate.
Melt butter in the skillet. Add the leeks and cook, stirring for 3 minutes. Add the wine, garlic/saffron base, stock and bay leaf, and bring to a simmer for 4-5 minutes. Return the chicken breasts to the skillet, and simmer for about 10 minutes. Transfer the chicken to a warmed platter.
Add cream to skillet and simmer until slightly thickened. Add the spinach and cook until wilted. Discard the bay leaf. Spoon the spinach/sauce onto plates, top with the chicken breasts and serve.

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TEQUILA LIME CHICKEN BREASTS

INGREDIENTS:
4 Boneless Chicken Breast Halves
2 cups liquid Margarita Mix
1/4 cup Vinegar
1/4 cup Olive Oil
1 tsp Onion Powder
1 tsp Garlic Powder
1 or 2 shots of Tequila
1 tbsp Chili Powder

DIRECTIONS:
*Mix all ingredients (except chili powder) in a container large enough to contain the chicken breasts while they are completely covered in the marinade
*Place chicken breasts in marinade and refrigerate overnigh, or at least 2 hours
*Season both sides of the chicken with Chili Powder before grilling
*Grill over medium heat for about 4-6 minutes per side

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SPINACH STUFFED CHICKEN BREASTS

INGREDIENTS:
4 boneless chicken breast halves pounded thin
1 (10 oz. pkg.) fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
1 tsp minced garlic
1/2 tsp black pepper
8 slices bacon

DIRECTIONS:
*preheat oven to 375 degrees F
*roughly chop spinach, then mix together with sour cream, cheese and garlic
*lay out chicken breasts on a flat clean surface, and spoon the spinach mixture onto each breast
*roll up each breast to enclose spinach mixture, then wrap with two slices of bacon for each breast (you may wish to secure the rool-up with toothpicks while cooking, but be sure to remove before eating)
*place breasts in a buttered/greased baking dish, and bake uncovered for 30 minutes, then increase oven to 500 degrees F for another 5-10 minutes to brown bacon

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CRISPY PARMESAN CHICKEN BREASTS

INGREDIENTS:
6 boneless chicken breast halves
1/3 cup grated parmesan cheese
1/4 cup seasoned dry bread crumbs
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter or margarine melted

DIRECTIONS:
*Preheat oven to 400 degrees F.
*Mix cheese, crumbs and seasonings in shallow container.
*Dip chicken in melted butter, then coat with cheese mixture. Place in greased baking dish.
*Bake 20-25 minutes or until internal temperature reaches 170 degrees.

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MUSHROOM & MOZZARELLA CHICKEN BREASTS

INGREDIENTS:
2 boneless chicken breast halves
3 tbsp olive oil
1 tsp minced garlic
1 cup sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese

DIRECTIONS:
*Heat the olive oil in a skillet over medium heat.
*Place chicken in the skillet, along with garlic. Cook 10 minutes on each side. Set chicken aside wrapped in foil to keep warm.
*Stir mushrooms into the skillet, and cook until tender.
*Return chicken to skillet, top with mushrooms, then top with cheese.
*Cover skillet, and cook 5 minutes, plate and serve.

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SWEET-N-SPICY CHICKEN WINGS

INGREDIENTS:
2 lbs chicken wing drummetes
1/4 cup ketchup
1/4 cup dijon mustard
1/4 cup hot sauce
1/4 cup soy sauce
1 tbsp brown sugar

DIRECTIONS:
*In a large bag or other sealable container, combine the ketchup, mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat, and refrigerate overnight.
*Preheat grill.
*Toss wings in sauce again before placing wings on grill. Reserve the remaining marinade.
*Grill the wings over a medium heat, turning and basting them with the reserved marinade, 25-30 minutes.
*Serve the wings hot or cold.

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SLOW-COOKER SALSA CHICKEN

INGREDIENTS:
8 boneless chicken breasts
1 tsp salt
1 tbsp vegetable oil
2 tbsp chopped jalapeno peppers
1 bell pepper, chopped
1 onion, chopped
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1 tbsp chopped fresh cilantro
1 tbsp lime juice
1 (28oz can) diced tomatoes
1 (15 oz can) black beans
1 (15 oz can) whole kernel sweet corn

DIRECTIONS:
Sprinkle chicken with salt. In a large skillet, heat oil over medium-high heat. Cook chicken in oil about 2 minutes per side.
In a slow cooker, mix all other ingredients, then place chicken into the cooker.
Cover and cook on low heat setting hours. Scoop bean ande corn mixture over a rice, or tortilla bed, and top with slice chicken.

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JAMAICAN JERK CHICKEN

INGREDIENTS:
2 tbsp vegetable oil
8 green onions, sliced (1/2 cup)
1 red bell pepper, chopped
2 garlic cloves, finely chopped
1 tsp dried thyme leaves
1 tsp curry powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tspground black pepper
1/8 tsp ground red pepper
6 boneless skinless chicken breast halves

DIRECTIONS:
Heat oil in 8-inch skillet over medium heat. Cook all ingredients except chicken in oil about 2-3 minutes, stirring frequently, until pepper is tender, then cool.
Place chicken and cooked pepper mixture in a sealable container, turning chicken to coat well. Cover and refrigerate 1-3 hours.
Heat grill to medium heat.
Remove chicken from marinade, and discard marinade. Grill chicken on covered grill chicken 7-10 minutes per side.

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CHICKEN & SAUSAGE JAMBALAYA

INGREDIENTS:
2 lbs boneless chicken breasts, cut into 1-inch pieces
1 tbsp vegetable oil
1 lb andouille sausages, sliced
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 tsp minced garlic
1 1/2 cups long-grain rice
3 cups chicken broth
1 oz tobasco sauce
1 bay leaf
1 tsp salt

DIRECTIONS:
*In a large pan with matching lid, heat oil over medium heat.
*Add the chicken and sausages, stirring while cooking, until browned. Remove sausages and chicken from pan. Drain off all but 1 tbsp of oil,
*In pan, add the onion, celery, bell pepper, and garlic and cook covered for 5-10 minutes. Add the rice, broth, sausage, chicken, tobasco, bay leaf, and salt and bring to a boil. Reduce the heat and simmer, covered, for 20-30 minutes.

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DOMINICAN FRIED CHICKEN NUGGETS

INGREDIENTS:
1 lb boneless chicken breasts, cut into chunks
1/4 cup dark rum
1/4 cup lime juice
1/4 cup Worcestershire sauce
1 tbsp garlic powder
1 tsp adobo seasoning
1 tsp onion powder
1 tsp black pepper
1 tsp ground coriander
3 cups all-purpose flour
4 cups vegetable oil for frying

DIRECTIONS:
Combine the chicken, rum, lime juice, Worcestershire, garlic powder, adobo, onion powder, pepper, and coriander in a container and toss to get mixed well to marinate in refrigerator 4 hours.
Heat the oil in a large pot over medium heat.
Coat all sides of marinated chicken with flour.
Fry the floured chicken in oil in small batches until all sides are golden brown, 5 to 10 minutes.

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BACON-WRAPPED CHICKEN BITES

INGREDIENTS:
1-2 lbs. boneless chicken breasts
1 lb. sliced bacon
2/3 cup packed brown sugar
1 tbsp. chili powder

DIRECTIONS:
Cut chicken breasts into bite-sized portions. Cut each bacon slice into 2-3 pieces. Wrap each chicken portion with bacon and secure with a wooden toothpick. Mix brown sugar and chili powder well, and roll wrapped chicken in this to coat all sides. Spray a broiler pan with cooking spray. Place chicken wrap on in broiler pan and bake at 350 degrees for 15-20 minutes, turning once, and baking for another 15 minutes, oruntil bacon is crisp.

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PEPPER CHICKEN FAJITAS

INGREDIENTS:
2/3 cup lime juice
1 tbsp seasoned salt
1 tbsp ground cumin
1 tsp chili powder
1 tsp pepper
1/2 tsp garlic powder
1 lb boneless chicken breasts, cut into 1/4-inch strips
1 large onion, thinly sliced
1 green bell pepper, sliced
1 red pepper, sliced
6 flour tortillas (8 inches), warmed

DIRECTIONS:
In a large resealable plastic bag, combine the first six ingredients. Place chicken in sealed bag with marinade mix and turn to coat; refrigerate bagged chicken for 30 minutes, turning occasionally.
In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender. Add chicken and marinade to skillet; cook for 4-5 minutes, tossing until no longer pink. Serve on tortillas.

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CHICKEN ENCHILADA SOUP

INGREDIENTS:
1 1/4 cups chicken broth
10 (6") corn tortillas, cut into 1/4"strips
1 cup green enchilada sauce
1 (10 oz.) can red enchilada sauce
1 tsp. ground cumin
1 tsp. ground black pepper
4 cooked, boneless chicken breast halves
1 cup half-and-half
1 tomato, chopped
1 tbsp. jalapeno peppers, chopped
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup chopped chives

DIRECTIONS:
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
Stir in enchilada sauces, cumin, black pepper, chicken and half-and-half; heat through.
Divide among four bowls and garnish with diced tomato, jalapeno pepper, cheese, sour cream and chives.

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STEWED RABBIT

INGREDIENTS:
1/4 cup vegetable oil
1 small rabbit, cut into serving pieces
1/4 cup all-purpose flour
1 cup chopped onions
1/2 cup chopped celery
1 cup chopped carrot
1 tsp salt
1 tsp ground black pepper
2 cups chicken stock

DIRECTIONS:
* Heat oil in large heavy skillet over medium-high heat. Salt & pepper the rabbit. When the oil is hot, brown the rabbit evenly, about 3 minutes on each side. Remove rabbit and set aside.
* Add flour to skillet, stirring constantly, make a gravy.
* Add chicken stock, mixing evenly with gravy, then add onions, celery,carrot, salt, black pepper and stir until almost to a boil. Return the rabbit to the pan.
* Reduce the heat to medium and cook, covered, for 45 minutes. Turn the rabbit every 10 minutes.

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