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Slow Cooker Pork Tacos

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Slow Cooker Pork Tacos

Tender shredded pork served in warm tortillas garnished with your favorite taco toppings!
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • 3 whole ancho chilies
  • 3 whole pasilla chilies
  • 4 cloves garlic unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 med. white onion roughly chopped
  • 3 T. extra virgin olive oil
  • 2 T. honey
  • 1 T. cider vinegar
  • kosher salt
  • 2 tsp. dried oregano preferably Mexican
  • 3 3/4 c. low sodium chicken broth
  • 4 lbs. boneless pork shoulder (untrimmed) cut into chunks
  • freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Tortillas warmed, for serving
  • Your choice of assorted taco toppings for garnish

Instructions

  • Put the ancho and pasilla chilies and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chilies; peel the garlic. Transfer the chilies and garlic to a blender. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth.
  • Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chili sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
  • Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on HIGH until the meat is tender, about 5 hours. Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.
  • Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Pumpkin Sausage Lasagna

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Pumpkin Sausage Lasagna

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Pumpkin Sausage Lasagna

No boil noodles, sweet or spicy turkey sausage, pumpkin puree, prepared roasted garlic marinara, and 3 kinds of cheese make this lasagna recipe quick and easy to prepare!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 (15 oz.) cont. light ricotta cheese
  • 2 T. Parmesan cheese shredded
  • 1 T. Italian seasoning
  • 12 oz. sweet or hot turkey sausage casings removed
  • 3/4 c. canned pure pumpkin
  • 1/2 c. dry white wine
  • 1/2 c. chicken broth
  • 1 (15 oz.) jar roasted garlic marinara sauce
  • 8 no-boil lasagna noodles
  • 1 1/2 c. mozzarella cheese shredded & divided
  • 1/3 c. hot water

Instructions

  • Preheat oven to 350 degrees. Combine ricotta cheese, parmesan cheese and seasoning in medium bowl, mix well.
  • Heat a large nonstick skillet over medium-high heat. Add sausage, cook, stirring to break into pieces, until browned. Transfer sausage to paper towel lined plate to drain.
  • Add pumpkin, wine and broth to skillet, cook over medium heat stirring frequently, until bubbly. Stir in sauce and sausage, heat through.
  • Spread 1 cup sauce mixture over bottom of a 9x 13-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Pour 1 cup sauce mixture over mozzarella cheese, top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour hot water around edges of lasagna. Cover with foil.
  • Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

Dusty’s Slow Cooker Pulled Pork

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Dusty's Slow Cooker Pulled Pork

Pulled Pork is so versatile you can make Pulled Pork Sandwiches, Pulled Pork Nachos, Tacos, Burritos, Burrito Bowls, Tamales, Enchiladas, you name it!
Course: Entrée
Cuisine: American
Servings: 12

Ingredients

Instructions

  • Trim the excess fat from the roast, if necessary. Rub with spices and place in the bottom of your slow cooker. Pour beef broth around the roast.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • Remove the roast from the liquid with a slotted spoon to a plate, reserving the liquid. When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions. Stir in enough reserved cooking liquid to moisten, add BBQ sauce to desired consistency.
  • Reheat pork in a saucepan over medium heat, stirring frequently.
  • Pulled Pork Sandwiches: Serve on toasted outdoor buns with KFC Style Coleslaw and pickles.
  • Pulled Pork Nachos: Layer corn chips, pulled pork, and shredded cheddar cheese in a cast-iron skillet. Bake in a 400-degree oven until the pork is heated through and the cheese has melted. Top with diced red onions, sliced jalapeno peppers, and chopped cilantro. Drizzle with BBQ sauce and devour!

Notes

Recipe Link: KFC Style Coleslaw

Monte Cristo Sandwiches

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Monte Cristo Sandwiches

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Monte Cristo Sandwiches

Is it a Grilled Ham & Cheese Sandwich or French Toast? It's actually the best of both worlds combined to make one terrific meal!
Course: Entrée
Cuisine: American
Servings: 3 sandwiches

Ingredients

  • 1/2 c. butter softened and divided
  • 1 T. Dijon mustard
  • 6 slices challah bread (1/2-inch thick)
  • 3/4 lb. black forest ham thinly sliced
  • 3 slices Muenster cheese
  • 3 lg. eggs
  • 1/4 c. whole milk
  • confectioner's sugar sugar for dusting
  • Strawberry jam optional, but recommended
  • potato chips optional

Instructions

  • In a small bowl, combine 1/4 cup butter and mustard. Spread mixture evenly over 1 side of each bread slice.
  • Divide ham evenly over 3 prepared bread slices. Top each with 1 slice cheese. Cover each with remaining bread slices, buttered side down, to make a sandwich.
  • In a shallow dish, whisk together eggs and milk.
  • In a large skillet, melt remaining 1/4 cup butter over medium heat.
  • Dip both sides of sandwich into egg mixture, letting excess egg mixture drip off. Place sandwiches in a hot skillet, and cook for 4-5 minutes per side or until golden brown.
  • Sprinkle with confectioners' sugar and serve with a side of strawberry jam and potato chips, if desired. Serve immediately.

Ham with Pineapple-Orange Dijon Glaze

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Ham with Pineapple-Orange Dijon Glaze

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Ham with Pineapple-Orange Dijon Glaze

This glaze is absolutely amazing, you won't be disappointed! For presentation, serve on a bed of greens and surround with orange slices.
Course: Entrée
Cuisine: American

Ingredients

  • 1 (7 to 12 lb.) bone-in ham fully-cooked
  • GLAZE :
  • 1 1/4 c. brown sugar
  • 1/3 c. pineapple juice
  • 1/3 c. orange juice
  • 1/3 c. honey
  • 2 T. orange zest
  • 2 T. Dijon mustard
  • 1/4 tsp. ground cloves

Instructions

  • Preheat oven to 325 degrees. Place ham in a roasting pan. Ham should be flat-side down. Cover tightly with aluminum foil to help retain moisture. Bake 12-15 minutes per pound or until heated through (approx. 2 hours). Do not overcook.
  • Meanwhile, in a saucepan, whisk together glaze ingredients. Bring to a boil, lower heat and simmer 10 minutes, stirring occasionally.
  • When ham has baked two hours, remove foil and brush or spoon prepared glaze over ham, continue doing so every 10 minutes while baking for an additional 30 minutes.
  • Remove ham from oven, let stand 10 minutes before serving.

Grilled Pork Tenderloin with Pineapple Salsa

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Grilled Pork Tenderloin with Pineapple Salsa

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Grilled Pork Tenderloin with Pineapple Salsa

Excellent served over our Coconut Rice.
Course: Entrée
Cuisine: American

Ingredients

  • 2 (1-lb.) pork tenderloins

MARINADE:

  • 2 1/2 c. ginger ale
  • 2 T. brown sugar
  • 2 T. soy sauce
  • 1 T. kosher salt
  • 1 T. chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 T. canola oil

PINEAPPLE SALSA:

  • 2 c. chopped fresh pineapple
  • 1/4 c. red onion minced
  • 1/4 c. cilantro minced
  • 1 jalapeño seeded and minced
  • 1 T. lime juice
  • salt and pepper

Instructions

  • MARINADE: In a glass bowl, whisk ginger ale, brown sugar, soy sauce, salt, chili powder, onion powder, and garlic powder. Place pork tenderloins in a gallon size sealable plastic bag and pour ginger ale mixture into the bag. Seal and refrigerate 3 hours or up to 12 hours.
  • Preheat a grill to medium high. Remove pork from bags and discard marinade. Pat pork dry with a paper towel. Brush tenderloins with canola oil. Grill about 10 to 15 minutes total, turning occasionally. Remove from grill and cover with aluminum foil. Let rest for 10 minutes.
  • PINEAPPLE SALSA: In the meantime, make the salsa by combining all ingredients and seasoning with salt and pepper. Serve pork sliced with pineapple salsa.

Grilled Pork & Pineapple Kebabs

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Grilled Pork & Pineapple Kebabs

Marinated pork tenderloin, fresh pineapple, green pepper, and red onions, served over a bed of our cilantro lime rice...Yum!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/2 c. barbecue sauce
  • 2 T. Dijon mustard
  • 1 T. fresh rosemary finely chopped
  • 1 lb. boneless pork loin cut into 1-inch chunks
  • 1 c. fresh pineapple chunks
  • 1 c. green pepper cut into 1-inch chunks
  • 1/2 c. red onion cut into 1-inch chunks

Instructions

  • Mix first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce, toss to coat. Refrigerate 15 min. to marinate.
  • Heat grill to medium-high heat. Remove meat from marinade, discard marinade.
  • Thread meat onto skewers alternately with pineapple, peppers, and onions.
  • Grill 12 to 14 minutes or until meat is done, turning occasionally and brushing with reserved sauce.

Grilled Beer Brats with German Potato Salad

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Beer Brats with German Potato Salad

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Grilled Beer Brats with German Potato Salad

Beer brats topped with sauerkraut or grilled onions, served alongside our warm German potato salad.
Course: Entrée
Cuisine: German
Servings: 4

Ingredients

  • BRATS :
  • 4 (12 oz.) beers
  • 1 1/2 lb. Bratwurst links
  • vegetable oil for brushing brats
  • Brat rolls, brown bread or hot dog buns toasted
  • whole grain mustard for serving
  • sauerkraut or grilled onions for serving
  • POTATO SALAD :
  • 2 lbs. potatoes peeled and diced
  • 6 oz. bacon chopped
  • 1 c. onions chopped
  • Salt and freshly ground black pepper to taste
  • 1/4 c. apple cider vinegar (add a small amount at a time, to taste)
  • 1/4 c. whole grain mustard
  • 4 hard-boiled eggs sliced (optional)
  • 1/4 c. green onions chopped

Instructions

  • BRATS: In a large saucepan, over medium heat, bring the beer to a simmer. Add the brats, and cook until plump, about 6 minutes. Set aside. Preheat the grill and start the potato salad.
  • POTATO SALAD: Place the potatoes in another saucepan, and cover them with salted water by 2-inches. Place the saucepan over medium heat, and simmer the potatoes until tender, about 15 minutes. Drain well, and return to the saucepan to keep warm.
  • Meanwhile, grab a skillet and cook the bacon until crispy over medium heat. Add the onions, and season with pepper. Sauté for 1 minute. Remove from the heat; set aside.
  • Transfer the potatoes and the bacon mixture (including the fat) to a large mixing bowl. Add vinegar (to taste), mustard, eggs if using, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together.
  • Lightly brush the sausages with oil. Place on the preheated grill, and cook for a few minutes on each side, to give the sausages nice grill marks. Toast the rolls at the same time.
  • Remove the sausages from the grill, and serve on toasted rolls, with mustard and sauerkraut or grilled onions, alongside our warm potato salad.

Glazed Holiday Ham

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Glazed Holiday Ham

Serve your dinner guests a holiday meal to remember!
Course: Entrée
Cuisine: American
Servings: 12

Ingredients

  • 1 (7 to 8 lb.) bone-in smoked shank ham half
  • 1 c. maple syrup
  • 1 c. light brown sugar firmly packed
  • 3/4 c. Dijon mustard
  • 1/3 c. cranberry juice
  • 1/2 c. sweetened dried cherries
  • 2 red Anjou pears thinly sliced
  • lettuce leaves for garnish, if desired
  • pear slices for garnish, if desired

Instructions

  • Preheat the oven to 350 degrees. Line a 13 x 9-inch pan with heavy-duty aluminum foil, spray with cooking spray.
  • Remove skin and excess fat from smoked ham and place ham in prepared pan.
  • In a medium bowl, whisk together maple syrup, brown sugar, mustard, and cranberry juice. Pour the mixture evenly over the ham.
  • Bake on the lower rack for 2 to 2 1/2 hours OR until the meat thermometer inserted into the thickest portion registers 140 degrees, basting every 20 minutes with drippings.
  • Shield ham with aluminum foil during the last hour of baking to prevent excessive browning. When done, remove the ham from the oven and let stand covered for 10 minutes in the pan.
  • Remove ham from pan to a serving platter and keep loosely covered; reserve drippings, if desired. Remove fat from drippings with a fat separator, and discard.
  • In a saucepan, over medium-low heat, stir together drippings, sweetened dried cherries, and pear slices, cook 8 to 10 minutes, stirring occasionally, or until pears are tender. Serve warm sauce with ham. Garnish the platter, if desired.

Dan’s Sweet & Spicy Baby Back BBQ Ribs

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Dan’s Sweet & Spicy Baby Back BBQ Ribs

Fall off the bone tender, here’s our recipe for Rib Rub, Rib Baste, and BBQ Sauce, Enjoy!
Course: Entrée
Cuisine: American
Author: Dan McNutt

Ingredients

RIB RUB:

  • 1/2 c. brown sugar packed
  • 1/4 c. smoked paprika
  • 1 T. black pepper
  • 1 T. salt
  • 1 T. chili powder
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1/2-1 tsp. cayenne pepper to taste

RIB BASTE:

  • 1/2 c. water
  • 1/2 c. vinegar
  • 3 T. yellow mustard
  • 3 T. olive oil
  • 1 T. chili powder
  • 1 T. garlic powder
  • 1/2-1 tsp. cayenne pepper to taste

RIB SAUCE:

  • 3 T. olive oil
  • 2 cloves garlic minced
  • 1 c. ketchup
  • 1/4 c. water
  • 1/4 c. vinegar
  • 1/4 c. brown sugar packed
  • 2 T. smoked paprika
  • 1 T. chili powder
  • 1/2-1 tsp. cayenne pepper to taste
  • 3-4 whole slabs baby back ribs

Instructions

  • RIB RUB: In a medium bowl, whisk together all ingredients and transfer to an air-tight container until ready to use. Prepare the rib baste below.
  • RIB BASTE: In a medium bowl, whisk together all ingredients and transfer to an air-tight container until ready to use. This mop/baste will stay good for about one month. Make ahead to allow the flavors to marry. Prepare rib sauce below.
  • RIB SAUCE: Heat olive oil in a saucepan over medium-high heat. Add garlic and sauté until golden brown. Add remaining ingredients and reduce heat. Cover and simmer for 15 minutes, stirring occasionally. The sauce thickens as it cools. (If you like your barbeque sauce sweeter cut the cayenne pepper in half.) Makes 1 1/2 cups
  • Rinse the ribs under cold water and pat dry. Season both sides of the ribs with rub. Preheat the barbeque to 250 degrees. Lay the ribs on the barbeque, rib side down, or on a vertical rack. Cook for 2 to 2 1/2 hours, basting every 1/2 an hour with rib baste. Remove from heat and cut/slice into 2-rib sections. Brush with rib sauce and serve.
  • Cook's Note: For added flavor, fill a smoke box with soaked hickory chips and place above the heat source in your grill.

Slow Cooker Ranch Pork Chops with Parmesan Mashed Potatoes

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Slow Cooker Ranch Pork Chops with Parmesan Mashed Potatoes

Tender pork chops smothered in gravy, served over creamy Parmesan and roasted garlic mashed potatoes.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 6 pork chops 1/2 inch thick
  • 1 packet ranch dressing seasoning mix
  • 1 (10 oz.) can cream of chicken soup
  • 4 lbs. potatoes peeled and cubed
  • 5 T. butter
  • 1 c. freshly grated Parmesan cheese
  • 6 cloves roasted garlic (directions below)
  • 1 1/2 c. warm skim milk
  • 1 T. salt or to taste
  • 1 tsp. fresh cracked black pepper or to taste

Instructions

  • Place pork chops, ranch seasoning and soup into a medium-sized crock pot on LOW for 6 hours or HIGH for 4 hours.
  • Place potatoes into a large pot of cold salted water. Bring to a boil over medium-high heat. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to a large mixing bowl. With an electric mixer, beat on low until potatoes are mashed, then add butter, Parmesan cheese, garlic, milk, salt, and pepper to taste. For thinner mashed potatoes add more milk, slowly until your desired consistency.
  • Scoop mashed potatoes onto serving plates, and top with pork chops and gravy from the slow cooker. Garnish with parsley, if desired.
  • ROASTED GARLIC: Preheat oven to 350 degrees. Slice the top off of a garlic bulb, drizzle with olive oil. Wrap tightly in foil and bake for 1 hour.
  • Cook’s Note: One garlic bulb will yield around 12 cloves.

Blackberry Barbecued Pork Tenderloin

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Blackberry Barbequed Pork Tenderlion

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Blackberry Barbecued Pork Tenderloin

Grilled pork tenderloin, drizzled with blackberry sauce, served over parmesan couscous, with a crisp green side salad.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 1/4 lb. pork tenderloin
  • Salt and pepper
  • 1/2 c. Smucker's Seedless Blackberry Sugar Free Jam
  • 3 T. prepared thick barbecue sauce
  • 3/4 tsp. Italian seasoning
  • Hot cooked wild rice for serving
  • Fresh Parsley finely chopped for garnish

Instructions

  • Spray grill grates with non-stick cooking spray. Heat grill to 350 to 375 degrees. Generously season tenderloin with salt and pepper.
  • Mix blackberry jam, barbecue sauce and Italian seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
  • Grill pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160°). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing.
  • Serve pork over wild rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

Apricot Glazed Spiral Ham

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Apricot Glazed Spiral Ham

Sweet on the outside, savory on the inside, truly something special for your holiday celebration!
Course: Entrée
Cuisine: American

Ingredients

  • 1 (7-12 lb.) precooked bone-in spiral ham
  • GLAZE :
  • 1 c. apricot preserves
  • 1/4 c. orange marmalade
  • 2 T. orange juice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg

Instructions

  • Preheat oven to 325 degrees.
  • Place ham in a roasting pan. Ham should be flat-side down. Cover tightly with aluminum foil to help retain moisture. Bake 12-15 minutes per pound or until heated through (approx. 2 hours). Do not overcook.
  • Meanwhile, in a saucepan, stir together glaze ingredients. Bring to a boil, lower heat and simmer 10 minutes, stirring occasionally.
  • When ham has baked two hours, remove foil and brush or spoon prepared glaze over ham and between slices, continue doing so every 10 minutes while baking for an additional 30 minutes. Remove ham from oven, cover and let stand 10 minutes before serving.

Tuna Noodle Casserole

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Tuna Noodle Casserole

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Tuna Noodle Casserole

Classic tuna noodle casserole, just like mom used to make, Enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 (12 oz.) pkg. egg noodles
  • 1 T. butter plus more for baking dish
  • 1/4 c. chopped onion
  • 1/4 c. diced celery
  • 4 oz. sliced mushrooms
  • 2 c. shredded cheddar cheese divided
  • 1 c. frozen green peas
  • 2 (6 oz.) cans albacore tuna drained
  • 1 (10.75 oz.) can condensed cream of chicken soup
  • 1 (10.75 oz.) can condensed cream of mushroom soup
  • 1 c. potato chips crushed

Instructions

  • Preheat oven to 425 degrees. Butter a 9 x 13-inch baking dish.
  • Melt butter in a skillet over medium heat. Add onions, celery and mushrooms, sauté until tender. Remove from heat.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, drain.
  • In a large bowl, gently toss together cooked noodles, sautéed veggies, 1 cup cheddar cheese, peas, tuna and soups until well combined. Transfer to the prepared baking dish, top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes or until cheese is bubbly.

Teriyaki Salmon Topped with Sweet Onions

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Teriyaki Salmon Topped with Sweet Onions

This quick & easy Teriyaki glazed salmon topped with sweet onions and toasted almonds is destined to become a new favorite!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1/3 c. sliced almonds
  • 2 lg. Walla Walla onions or other sweet onions, thinly sliced
  • 1/2 c. teriyaki sauce divided
  • 1 T. extra virgin olive oil
  • 6 (6 oz.) salmon fillets
  • Lemon wedges

Instructions

  • Pour almonds into a 12-inch nonstick frying pan over medium heat. Shake or stir often until almonds are golden brown about 7 to 8 minutes. Transfer almonds to a plate or bowl and set aside. Wipe the frying pan clean.
  • Thinly slice onions and add them to the frying pan along with 3 tablespoons of teriyaki sauce and olive oil. Stir often over medium heat until onions are very soft about 15 to 20 minutes.
  • Meanwhile, rinse the salmon and pat dry. Place fillets, skin side down, on an oiled rack of a broiler pan. Brush about half the remaining teriyaki sauce over the salmon. Broil salmon 4 to 6 inches from heat for 4 minutes. Brush with remaining teriyaki sauce, then continue broiling until salmon is just barely opaque in the thickest part 2 to 4 more minutes.
  • Transfer salmon to a serving platter. Top each fillet with equal portions of onions and sprinkle with toasted almonds. Garnish with lemon wedges.

Sweet Orange Salmon

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Sweet Orange Salmon

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Sweet Orange Salmon

A combination of sweet and savory spices, gives this salmon it's wonderful flavor.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 2 T. brown sugar
  • 1 tsp. chili powder
  • 1/2 tsp. grated orange zest
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. ground coriander
  • 1/8 tsp. black pepper
  • 4 (6-oz.) salmon fillets
  • olive oil
  • Cooking spray

Instructions

  • Preheat broiler or grill.
  • In a small bowl whisk together brown sugar, chili powder, orange zest, cumin, paprika, salt, coriander and pepper.
  • Drizzle salmon fillets with olive oil and rub with spice mixture.
  • Place salmon on a broiler pan or grill coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork. Serve with orange wedges.

Sweet Mustard Glazed Salmon

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Sweet Mustard Glazed Salmon

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Sweet Mustard Glazed Salmon

Our grilled salmon with a sweet and tangy glaze, pairs wonderfully with mashed sweet potatoes and green beans.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/4 c. butter melted
  • 2 T. brown sugar
  • 2 T. Dijon mustard
  • 2 T. whole grain Dijon mustard
  • 4 (4 -6 oz.) salmon fillets

Instructions

  • Mix melted butter, brown sugar, and mustards together. Let mixture sit in a cool place for a few minutes to firm up.
  • Rinse salmon and dry with paper towels so glaze will adhere. Spread glaze on both sides of salmon filets.
  • Grill salmon, turning once, for about 5 minutes per side or until done to your liking.

Steamed Shrimp

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Steamed Shrimp

Peel and eat shrimp served with a side of melted butter for dipping.
Course: Entrée
Cuisine: American

Ingredients

  • 1 lb fresh shrimp heads removed
  • 1/2 c. water
  • 1/2 c. vinegar
  • 1 T. Old Bay seasoning
  • 1 tsp. salt
  • Lemon wedges for garnish

Instructions

  • In a saucepan, combine water, vinegar, Old Bay seasoning and salt. Bring to a boil, add shrimp, reduce heat, cover and simmer for about 4 minutes or until pink and tender. (Do not over cook)
  • Drain, peel and eat. Serve with a side of melted butter.