Pork Chops
Ingredients:
- 4 Pork Loin Chops
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Tablespoon Freshly Minced Rosemary
- 2 Cloves Garlic, Minced
- 1 Stick Butter, Melted
- 1 Tablespoon Extra-Virgin Olive Oil
- Preheat over to 375°
- Season pork chops generously with salt and pepper
- In a small bowl mix together butter, rosemary, and garlic. Set aside
- In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter
- Place skillet in oven and cook until cooked through, 10-12 minutes. Serve with more garlic butter
London Broil
Ingredients:
- 2.5 Pound London Broil
- 1 Packet Ranch Dressing Mix
- 1 Packet Au Jus Gravy Mix
- 1/4 Cup Butter
- 4-5 Pepperoncini Peppers
- Place London broil in crockpot and sprinkle the top with the ranch dressing mix and au jus mix. Place the peppers on top and put the butter between the peppers.
- Cook over low heat for 8 hours.
Pancakes
Ingredients:
- 2 Cups All Purpose Plain Flour
- 1/4 Cup Granulated Sugar
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 3/4 Cups Milk
- 1/4 Cup Butter
- 2 Teaspoons Vanilla Extract
- 1 Large Egg
- Combine together the flour, sugar, baking powder, baking soda, and salt in a large sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps btu that's okay).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour 1/4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Honey Garlic Chicken Breasts
Ingredients:
- 1/3 Cup Water or Vegetable/Chicken Broth
- 1/4 Cup Low Sodium Soy Sauce
- 1/4 Cup Honey
- 2 Cloves Garlic Minced
- 1/4 Teaspoon Black Pepper
- 1 1/2 Pounds Boneless Skinless Chicken Breasts
- 2 Teaspoons Cornstarch
- Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
- Add the chicken breasts to the Instant Pot.
- Seal the lid and turn the steam valve to the sealing position.
- Set the Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of our chicken breasts. For fresh: 8 minutes for small (7-8 oz), 10 minutes for medium (10 oz), or 11 minutes for large (12 oz) chicken breasts.
- For frozen chicken breasts, add 3 minutes to the cooking times and pressure cook/manual at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
- The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.
- Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
- Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the saute mode.
- Remove the chicken to a clean plate or cutting board.
- In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the mixture has thickened, 2-3 minutes. Turn off the Instant Pot and remove the inner pot to stop the cooking process.
- Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.
Boston Butt
Ingredients:
- Boston Butt
- Take the pre-cooked Boston butt out of the freezer and let thaw
- After the Boston butt thaws, take it out of the package and wrap it in foil
- Place it in the oven at 275 degrees and let bake for about 5 hours
- Remove it from the oven and remove the foil
- Slice or chop and serve
Slow Cooker Memphis Style Ribs
Ingredients:
Ribs
Ribs
Ribs
- 2 Tablespoons Paprika
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Kosher Salt
- 2 Teaspoons Pepper
- 2 Teaspoons Onion Powder
- 2 Teaspoons Granulated Garlic
- 2 Racks St. Louis-style spareribs (trimmed, each rack cut in half)
- 3/4 Cup Ketchup
- 6 Tablespoons Apple Juice
- 2 Tablespoons Molasses
- 2 Tablespoons Cider Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Yellow Mustard
- 1 Teaspoon Pepper
- 1/4 Teaspoon Liquid Smoke
Ribs
- Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic in bowl
- Reserve 1 tablespoon spice rub for sauce
- Pat ribs dry with paper towels and coat all over with remaining 5 tablespoons rub
- Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker (ribs will overlap)
- Cover and cook until ribs are just tender (5-6 hours on high or 6-7 hours on low)
- Whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 tablespoon spice rub together in medium saucepan
- Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup (about 10 minutes)
- Lined rimmed baking sheet with aluminum foil and set wire rack in sheet
- Using tongs, transfer ribs, meaty side up, to prepared rack
- Let ribs sit for 10 minutes to allow surface to dry out
- Adjust oven rack 3 inches from broiler element and heat broiler
- Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char (about 4 minutes)
- Remove ribs from oven, brush with remaining 1/2 cup sauce, tent with foil, and let rest for 20 minutes
- Cut ribs in between bones to separate
- Serve
Pork Roast
Ingredients:
- 3 Pounds Pork Roast
- 4 Carrots
- 1/2 Onion
- 4 Cups Chicken Broth
- 1 Teaspoon Minced Garlic
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/4 Cup Water (for the gravy)
- 2 Tablespoons Cornstarch (for the gravy)
- Add the pork and everything except the cornstarch and the 1/4 cup of water into the crockpot
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through (internal temperature of 145 degrees F)
- Remove the pork and slice
- In a small bowl whisk together the 1/4 cup of water and the cornstarch
- Remove 2 cups of the liquid from the crock pot and place in a sauce pan
- Whisk in the water and cornstarch mixture in with the liquid
- Heat over medium-high heat
- Bring the mixture to a boil, stirring frequently for 3-5 minutes until it beings to thicken
- Drizzle the gravy over the roast and carrots when serving and enjoy
Beef Cubed Steaks
Ingredients:
- 4 Beef Cube Steaks
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Tablespoons Unsalted Butter
- 2 Large Onions
- 1 Pound Mushrooms (sliced, optional)
- Gather the ingredients
- Season the cube steaks generously with salt and pepper
- Melt the butter in a large skillet, add the onions, and cook until they are translucent, about 8 to 10 minutes. Add the mushrooms, if using, and sauté 10 minutes or until the onions have caramelized, the mushrooms are nearly cooked, and the mushroom liquid has almost evaporated.
- Push the vegetables to one side and add the cube steaks (in batches, if necessary) and more butter, if necessary. Fry the steaks quickly―about 2 to 3 minutes per side―until done.
- Portion cube steaks with caramelized onions and mushrooms on heated plates and drizzle any accumulated juices over the meat. Serve with rye bread and boiled potatoes or mashed potatoes.
Spaghetti
Ingredients:
- 1 Pound Hamburger
- 1 Box Noodles
- 2 Jars of Sauce
- Begin boiling water for the noodles and begin cooking the hamburger
- When the water comes to a boil, pour in the noodles and let cook, stirring occasionally
- When the hamburger is brown, drain the grease out of it
- Put the hamburger back into the pan and pour in the sauce
- Let simmer until noodles are finished
- Once the noodles are finished, drain them
- Put the noodles back into the pot and dump the sauce in
- Stir and serve
Chicken Alfredo
Ingredients:
- Chicken Breasts
- Alfredo Sauce
- Fettucine Noodles
- Salt (taste)
- Pepper (taste)
- Cut the chicken breasts into cubes
- Put them in the pan and cook them until they are white and do not have much water in the bottom of the pan
- Begin boiling water for the noodles
- When the water comes to a boil, dumb the noodles in and cook them until they are tender
- When the chicken turns white, pour in the alfredo sauce and let simmer until the noodles are finished
- When the noodles finish, drain and put back in the pot
- Dumb the alfredo sauce and chicken into the pot and mix
- Serve and enjoy
Hamburgers
Ingredients:
- Hamburgers
- Salt (to taste)
- Pepper (to taste)
- Heat up your grill
- Once it is hot, clean it
- Let it get warm again
- Place the hamburgers on the grill, put the salt and pepper on and let cook
- Once they are brown on the bottom and cooked enough to flip, flip them
- Let them cook for about the same amount of time on this side and sprinkle salt and pepper on this side
- You will repeat flipping them until they are cooked to your liking
- Take the hamburgers off the grill
- Turn the grill off
- Clean the grill
- Get out everything you would like on your hamburger
- Assemble the burger and enjoy
Hot Ham and Cheese
Ingredients:
- 2 Slices Bread
- Butter
- 2 Slices Ham
- 1 Slice Cheese
- Begin heating your pan up on low-medium heat
- Put the ham and cheese on the bread
- You will put butter on the outside of both pieces of bread
- Place in the pan and begin heating up
- Flip about every 4-5 minutes until desired darkness
- Take off the heat and turn burner off
- Serve and enjoy
Grilled Chicken
Ingredients:
- Chicken Breasts
- Salt (to taste)
- Pepper (to taste)
- Seasoning of your choice
- Heat up your grill
- Once it is hot, clean it
- Let it get warm again
- Place your chicken breasts on the grill and season the upper side with salt, pepper, and the seasoning of your choice
- Flip after about 10-15 minutes and let the other side cook
- Repeat this step until desired
- Remove from grill
- Turn off grill
- Clean the grill
- Fix your grilled chicken how you would like
- Enjoy
Tacos
Ingredients:
- 1 Packet Taco Seasoning
- 1 Pound Ground Beef
- 3/4 Cup Water
- Taco Shells
- Brown ground beef
- Drain excess fat
- Stir in seasoning mix and 3/4 cup water
- Bring to a boil then reduce heat and simmer (5 minutes), stirring occasionally
- Remove from heat
- Put the meat and whatever else you like in the taco shell
- Enjoy
Taco Salads
Ingredients:
- 1 Packet Taco Seasoning
- 1 Pound Ground Beef
- 3/4 Cup Water
- Tortilla Chips
- Brown ground beef
- Drain excess fat
- Stir in seasoning mix and 3/4 cup water
- Bring to a boil then reduce heat and simmer (5 minutes), stirring occasionally
- Remove from heat
- Crush tortilla chips and put in bottom of bowl
- Place taco meat and other things you like in the bowl
- Enjoy
Chicken Wings (Oven)
Ingredients:
- 2.5 Pounds Chicken Wings
- 3 Tablespoons Texas Pete
- 2 Tablespoons Butter
- Preheat oven to 450 degrees (F)
- Spread the wings on a sheet pan
- Bake for 35 minutes or until done
- Place the Texas Pete and butter in a small saucepan and heat on medium-low heat
- Let simmer
- Put wings into bowl with the sauce
- Shake gently to coat
- Serve with fries and celery with ranch
- Enjoy
Chicken Wings (Grill)
Ingredients:
- 2.5 Pounds Chicken Wings
- 3 Tablespoons Texas Pete
- 2 Tablespoons Butter
- Heat up your grill
- Once it is hot, clean it
- Let it get warm again
- Place the chicken wings on the grill and let cook for 5-8 minutes then flip
- Repeat this process until desired
- Remove from grill
- Turn off grill
- Clean the grill
- Place the Texas Pete and butter in a small saucepan and heat on medium-low heat
- Let simmer
- Put wings into bowl with the sauce
- Shake gently to coat
- Serve with fries and celery with ranch
- Enjoy
Beans Burritos
Ingredients:
- 1 Onion (peeled and halved)
- 2 Cups Dry Pinto Beans (rinsed)
- 1/2 Fresh Jalapeno (seeded and chopped)
- 2 Cloves Garlic (minced)
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Big Pinch Cumin
- 6 Cups Water
- Combine all ingredients in slow cooker
- Cook on high for 8 hours
- Remove bigger onion chunks and drain excess liquid (save some liquid for desired consistency)
- Mash beans with potato masher or stand mixer
- Assemble your burrito with what you like
- Enjoy
Roast
Ingredients:
- 1 3-4 Pound Roast
- 1 Packet Ranch Dressing Mix
- 1 Packet Au Jus Gravy Mix
- 1/4 Cup Butter (cut into slices)
- 4-5 Pepperoncini Peppers
- Place roast in the slow cooker
- Sprinkle the top with ranch dressing mix and au jus gravy mix
- Place peppers on top of the mixes and add the butter between
- Cook on low heat for 8 hours
- Shred when finished cooking
- Serve with rice and green beans
- Enjoy