Category: Entrees

• 4 (6-ounce) salmon fillets
• Salt and pepper
• 4 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 3 tablespoons drained capers
• Mixed salad
• 1/2 lemon, quartered
• 1/2 lemon, sliced, for garnish
• Chopped parsley

Heat oven to 325 degrees. Season both sides of salmon with salt and pepper, to taste. Melt butter in skillet over medium heat until bubbling. Add garlic and capers and cook 1-2 minutes, stirring, until warm. Remove skillet from heat and add salmon, skin side down. Top with some of the garlic caper butter and loosely cover skillet with foil. Bake, covered, 15 minutes. Uncover and spoon more garlic caper butter over salmon. Cook, uncovered, 5-10 minutes more until desired doneness. For a crispy top, place under the broiler briefly before done, but do not overcook. Place on salad and squeeze a lemon quarter over each piece. Top with fresh parsley and more garlic caper butter. Garnish with sliced lemon. Makes 4 servings.

• 1 precooked, boneless ham, room temperature
• Whole cloves
• 1 cup water
• 1/2 cup orange juice
• 1/2 cup pineapple juice

Glaze:

• 2 cups applesauce
• 1/2 cup orange marmalade
• 1 teaspoon orange peel, grated
• 1/2 cup maple syrup
• 1/4 cup butter

Preheat oven to 325 degrees. Score a diamond pattern across top of ham and place a clove at each intersection. Place ham in roasting pan on a rack and add 1 cup water to bottom of pan. Cover with foil and bake 45-60 minutes, depending on size of ham, until heated through. In a medium saucepan, combine glaze ingredients and cook over medium heat about 10 minutes, stirring often. Remove pan from oven and add orange juice and pineapple juice to bottom of pan. Brush some glaze over entire ham and bake an additional 20 minutes, uncovered, basting with remaining glaze frequently to form a thick glaze.

• 1 1/2 pounds ground beef
• 2 teaspoons steak seasoning blend
• 1 tablespoon olive oil
• 5 ounces portobello mushrooms
• 4 Swiss cheese slices
• 4 hamburger buns
• 4 lettuce leaves
• 4 tomatoes slices
• Jalapeño Aioli:
• 2 jalapeño peppers
• 1/2 cup mayonnaise
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh lime juice

Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four patties; set aside. Heat sauté pan over medium until hot. Add olive oil and mushrooms and cook 4-5 minutes, stirring occasionally. Remove from heat and set aside.

Heat grill to medium. Add jalapeño peppers and grill 5-6 minutes. Remove and let cool. Once cool, remove stem and seeds and dice into 1/4-inch cubes. Place in a medium bowl and add mayo, salt and lime juice. Combine thoroughly; set aside.

Place burgers on grill and cook, covered, over medium heat 7-10 or until thermometer registers 160 degrees, turning occasionally. Do not press on burgers. During last minute of grilling, top each burger with cheese slice. Remove to platter to rest, and place buns, cut sides down, on grill. Grill about 2 minutes or until lightly toasted. Place burgers on bottom buns and top with mushrooms, tomato and lettuce. Spread top buns with aioli and add to burgers. Serve with extra aioli, if desired. Makes 4 burgers.

Recipe courtesy of the National Cattlemen’s Beef Association

• 3 Yukon Gold potatoes
• 1/2 pound assorted peppers, sliced
• 1/2 pound mushrooms, stems removed
• 1/2 pound green beans
• 3 medium zucchini, halved lengthwise
• 1 lemon, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh rosemary sprigs, for garnish

Grease grill grate and heat grill to medium. Boil potatoes whole for 5 minutes and pat dry; cut into slices 1/2-inch thick. Place vegetables in a large pan with olive oil, salt and pepper and lightly toss until coated. Transfer to veggie basket and grill 8-10 minutes or until desired doneness, turning once. Transfer to serving board and garnish with sprigs of fresh rosemary. Makes 4-6 servings.

• 1 cup mayonnaise (not light)
• 1 (4-ounce) jar pimentos, drained (reserve 1/2 tablespoon juice)
• Pinch of onion powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• Pinch of seasoned salt
• 1/2 teaspoon ground mustard
• 2-3 dashes hot sauce (optional)
• 5 cups hand-shredded Cheddar cheese (not bagged)
• 12 slices bacon
• 12 slices bread
• Lettuce leaves

Place first 10 ingredients and reserved pimento juice in a large mixing bowl; whisk together until dressing is smooth. Using a spatula, fold in cheese until evenly incorporated. Cover tightly and refrigerate at least 2 hours. To make sandwiches, cook bacon and drain on paper towels. Spread pimento cheese on 6 slices of bread (regular or toasted) and top with bacon and lettuce. Add remaining bread (plain or lightly spread with extra mayo) and serve. Makes 6 sandwic

• 4 boneless, skinless chicken breasts
• 1 ripe avocado, peeled and seeded
• 2 tablespoons diced red onion
• 1/4 cup chopped tomato
• 1 teaspoon lime juice
• 3/4 teaspoon salt, divided
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 teaspoons lime zest
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper

Preheat oven to 400 degrees. Spray baking dish with nonstick spray and set aside. Place each chicken breast in a resealable bag and pound until thin and flat; set aside. Place avocado in a bowl and mash with fork. Stir in onion, tomato, lime juice and 1/2 teaspoon salt. Spread a layer of guacamole over each flattened chicken breast. Starting at the narrow end, roll up chicken and secure seam with toothpicks. Whisk eggs in a shallow bowl.

In a separate shallow bowl, stir together breadcrumbs, lime zest, garlic powder, chili powder, cumin, pepper and remaining 1/4 teaspoon salt. Roll stuffed chicken in eggs, letting excess drip off. Roll chicken in breadcrumbs, gently pressing on chicken and then shaking off excess crumbs. Place seam-side down in baking dish and bake 30 minutes or until chicken is cooked through and coating is golden brown and crispy. Makes 4 servings.

• 1 pie crust
• 2 medium tomatoes
• Kosher salt
• 1/2 cup Duke’s mayonnaise
• 4 ounces sharp Cheddar cheese, shredded
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces Parmesan cheese, shredded
• 2 tablespoons diced pickled jalapeños (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• Salt and black pepper, to taste

Slice tomatoes and lay flat on a paper towel. Sprinkle with kosher salt and let sit 10 minutes. After sitting, use another paper towel to absorb excess juice.

Preheat oven to 350 degrees. In a large bowl, combine mayonnaise, jalapeños, cheeses, garlic powder, Italian seasoning, salt and pepper. Add more mayonnaise or seasoning, if you like. Layer half of the tomato slices and half of the cheese mixture in pie crust; repeat. Bake about 25 minutes or until golden brown.

Recipe and photo courtesy of Katelyn Youngblood
sweetandsassyapron.com
facebook.com/sweetandsassyapron

• Handful of cherry tomatoes, halved
• Dash olive oil
• Salt and pepper, to taste
• 2 pieces of prosciutto
• 6 ounces pasta, cooked al dente
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 cup dry white wine
• 1 cup heavy cream
• Red pepper flakes
• 1 ball of BelGioioso Cheese burrata

Preheat oven to 400 degrees. Toss cherry tomatoes in a little olive oil, salt and pepper. Roast tomatoes 15-20 minutes or until they start to soften. In a sauté pan, warm prosciutto 1-2 minutes. Remove prosciutto; in that same pan, melt butter and add garlic and lemon juice; cook 1-2 minutes. Add wine and simmer 3-4 minutes. Add heavy cream, red pepper flakes, salt and pepper; simmer until sauce starts to thicken; add pasta. Top with prosciutto, an open piece of burrata cheese and fresh cracked black pepper. Pairs perfectly with a warm baguette and a glass of Pinot Grigio.

Recipe and photo courtesy of Katelyn Youngblood
sweetandsassyapron.com
facebook.com/sweetandsassyapron

• 4-pound bone-in pork butt (Boston butt)
• Dry Rub:
• 1/2 cup smoked paprika
• 1/3 cup dark brown sugar
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons black pepper
• 2 tablespoons chili powder
• 2 tablespoons onion powder
• 2 tablespoons chili pepper (chipotle)
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1 tablespoon dry mustard

Combine rub ingredients; set aside. Rinse pork and pat dry with paper towels. Set on baking sheet and sprinkle all over with rub. Using hands, massage rub into meat. Wrap tightly in plastic wrap and refrigerate 4-8 hours or overnight (overnight is best). Remove from fridge and let sit (still wrapped) at room temperature for 1 hour.

To Grill:
Heat all grill burners on high for 10 minutes. Turn off all burners except far left. Reduce far left burner to low (to maintain 275 degrees). Remove plastic wrap and place pork on far right side of grill, fat cap up. Close grill and maintain 275 degrees about 8-10 hours or until internal temperature of pork reaches 200 degrees. Remove and place in pan. Cover with foil and let rest at least 30 minutes. Shred with forks and serve with sauce. Makes 12 servings.

To Bake:
Place oven rack in lower half of oven so pork will be in the middle of oven. Set oven to 250 degrees (no need to preheat). Place a cooking rack in a large-rimmed pan lined with foil and sprayed with nonstick cooking spray. Place meat on rack fat cap up and cook about 8-9 hours or until internal temp is 200 degrees. Remove and place in pan. Cover with foil and let rest at least 30 minutes. Shred with forks and serve with sauce. Makes 12 servings.

Makes 8-12 servings.

Salsa:

• 1 red onion, chopped
• 1/4 cup fresh lime juice
• 4 medium tomatoes, chopped
• 1 jalapeno pepper, chopped
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• 1/4 teaspoon salt

Chicken:

• 2 tablespoons olive oil
• Juice from 2 limes
• 3 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 12 small corn tortillas
• 2 avocados, peeled and sliced

Place chopped red onion in a large bowl and drizzle with lime juice; let sit 10 minutes. Stir in tomatoes, jalapeno, cilantro, garlic and salt until well combined. Let sit for an hour (room temperature or chilled) for flavors to combine. Taste and adjust seasonings, if needed, before serving. (If too hot, add more chopped tomato.) Makes 4 cups.

While salsa is resting, make marinade for chicken by combining 2 tablespoons olive oil, lime juice, garlic, honey, chili powder, cumin, salt and pepper in a large resealable bag. Add chicken breasts, seal bag well and pound chicken to an even thickness. Refrigerate at least 30 minutes and up to 8 hours.

Heat indoor or outdoor grill to medium high, about 375-450 degrees. Grill chicken (discard marinade) 5-8 minutes a side, until internal temperature reaches 165 degrees. Remove to plate and loosely cover with foil. Let rest for 5 minutes before slicing. Serve in corn tortillas with salsa and avocado slices. Makes 6 servings.

• 1 medium pumpkin
• 2 pounds beef stew meat, cut into cubes
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 green bell pepper, chopped
• 2 teaspoons minced garlic
• 3 white potatoes, peeled and diced
• 3 sweet potatoes, peeled and diced
• 2-4 cups beef broth
• Salt and pepper, to taste

In a large stock pot, brown beef in olive oil over high heat, until seared on all sides. Remove from pot and set aside. In same pot, add onion, carrots, celery and bell pepper; sauté about 10 minutes or until softened. Add garlic and cook another minute. Add white potatoes, sweet potatoes and beef broth to preferred consistency. Bring to a boil, then reduce heat and add browned beef. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside with olive oil and season lightly with salt and pepper.

Preheat oven to 325 degrees. Place shell in shallow pan and add stew. Cover with parchment and bake about an hour or until pumpkin meat is tender. Ladle out stew, scooping out some pumpkin with each spoonful. Makes 4-6 servings.

• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt, to taste
• 1 large lime, juiced
• 1 teaspoon lime zest
• 1 tablespoon extra-virgin olive oil
• 1 pound peeled and deveined shrimp
• 1 lime, cut into wedges

In a glass bowl, mix together the seasonings, lime juice, zest and oil. Add shrimp and toss to thoroughly coat in the marinade. Cover and refrigerate 20 minutes. Heat a large skillet over medium heat and add a little olive oil. Once hot, add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove and serve with lemon wedges. Makes 4 servings.