Fried Pickles

Ingredients:

Oil, for frying
2 C. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/4 tsp. cayenne pepper
2 C. pickle chips

Directions:

1.Heat the oil in a deep pan to 375 degrees. Mix the flour, salt, pepper, sugar, and cayenne in a large bowl. Whisk until well combined.

2.Drain the pickle chips and toss them in the flour mixture. Once the pickles are well coated, fry them in batches.

3.Once the pickles float to the surface, remove them from the oil. Drain on paper towels and serve with ranch dressing or horseradish.

Sugar Glazed Pork Tenderloin With Parmesan Potato Wedges

Ingredients:

2 lb. pork tenderloin
salt and pepper to taste
2 cloves garlic, minced
2 T. maple syrup
4 T. Dijon mustard
2 T. honey
2 T. brown sugar
1 T. white balsamic vinegar
1/2 tsp. dried thyme
1 T. cornstarch
1 T. cold water
4 potatoes, cut into wedges
2 tsp. canola oil
1/2 C. grated Parmesan cheese
1 tsp. dried basil
1 tsp. seasoning salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. pepper

Directions:

1.In a medium bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, and maple syrup. Place tenderloin and crockpot and cover with mixture.

2.Cook on low for seven hours. In the last hour of cooking, begin prepping potatoes.

3.Preheat your oven to 350°F and spray the inside of a baking dish with cooking spray.

4.Combine Parmesan, basil, seasoning salt, onion powder, garlic powder, and pepper in a bowl. In another bowl, add potato wedges and drizzle with oil. Sprinkle with Parmesan mixture and toss to coat. Put potatoes in prepared baking dish and bake for 55 minutes.

5.Leave oven on warming setting until roast is done. Remove pork and cover to keep warm. Pour juices in a medium saucepan and bring to a boil. Reduce heat and simmer for eight minutes. Combine cornstarch with water and add to sauce mixture. Stir until thick.

6.Slice tenderloin and drizzle with brown sugar gravy. Serve with potatoes.

Ribs With Mashed Potatoes

Ingredients:

2 lb. pork ribs
2 T. molasses
1 C. ketchup
1/8 tsp. cinnamon  Coupons
1 T. Dijon mustard
1/4 tsp. salt
1 T. soy sauce
7 cloves garlic, divided
1 large onion, sliced
4 potatoes
1/2 C. sour cream
3 T. butter
1/4 C. milk

Directions:

1.Place ribs in crockpot for two hours. Add in molasses, ketchup, cinnamon and mustard. Cook for 30 minutes. Add salt, soy sauce, five cloves of garlic, and sliced onion. Cook for an additional four hours. In a large pot, boil the potatoes with two cloves of garlic until fork tender. Mash with remaining ingredients. Serve ribs with potatoes and drizzle with gravy from crockpot.

Beefy Vegetable Soup

Ingredients:

1 lb. beef stew meat, cubed
1 15-oz. can whole kernel corn
1 15-oz. can green beans
2 large carrots, chopped
4 potatoes, chopped
1 28-oz. can crushed tomato
1 package onion soup mix
salt and pepper to taste

Directions:

1.Add all ingredients to your crockpot and cook on low for six hours, stirring occasionally. Ladle into bowls and serve immediately.

Crockpot Paella With Clams and Sausage

Ingredients:

1 Medium Onion, chopped
1 Medium Red Sweet Pepper, chopped
2 cloves Garlic, minced
3 Medium Tomatoes, chopped
2 cups Chicken Broth
1 cup Water
1 tsp Salt
½ tsp Pepper
8 oz Smoked Sausage Link, chopped
2 cups Uncooked Long Grain Rice
8 oz Cooked, peeled deveined shrimp (tails removed)
1/2 lb clams in shell, scrubbed
1 cup Frozen Peas

Directions:

1.Place onions, sweet pepper, garlic, tomatoes, water, chicken broth, salt, and pepper into the crockpot and stir to combine ingredients.
Place sausage and clams into the crockpot
Cover and cook on high-heat for 4 to 5 hours.

2.Stir in rice after the 4 to 5 hours are up.
Cover and cook for more 40 minutes or until rice is tender.
Stir in cooked shrimp and frozen peas.

3.Let meal cool down for 10 minutes with cover still on.

Roast Sticky Chicken-Rotisserie Style

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:

1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2.Preheat oven to 250 degrees F (120 degrees C).

3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Herbed Faux-tisserie Chicken and Potatoes

Ingredients:


2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

Preparation:

1.Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

2.Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.