Killer Hogs Dry Rub Recipe by Malcom Reed

This is the recipe we use in competition BBQ contests. It's a simple dry rub, but it gives your meat the exact flavor you need to produce award-winning barbecue every time.

Panko Crusted Baked Tilapia by Salad Foodie

So I didn't find a recipe I liked for this and had to bungle my way through it alone. But it turned out pretty darned good! Nice crispy crunch, and baked without using a batter of egg or milk. If you have an alternative way please share!

Tilapia with Sweet Peppers by Salad Foodie

I like the speed with which I can get a seafood dish from pan to table. Only 15 minutes of cooking makes this tilapia main dish perfect for hurried meal times. Add rice or other grain as a side, plus a salad, and ...... ring the dinner bell!

Skinny Garlic Chicken, Amazingly Easy and Delicious by Skinny Kitchen with Nancy Fox

All you garlic lovers will LOVE this chicken…An instant hit and will have everyone wanting more! As it bakes, the garlic and sugar melt into a sweet glaze. This dish can be prepped in the morning, refrigerated, and baked just before serving. Each very tender chicken breast has 188 calories, 4 grams of fat and 5 Weight Watchers POINTS…

Beef Fajita Best Marinade by Amos Miller

This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This…

Venison or Elk and Apricot Mustard Sauce by Amos Miller

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save…

Sweet and Spicy Shrimp by Ryan Boudreaux

Now that Mardi Gras is over and for us Catholics and members of other denominations that observe Lent typically we give something up during the weeks before Easter. Moreover, in doing so we have selected to give up coffee and all red meats for the season of Lent, but look forward to eating much more seafood, and plenty of the bounty…

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

Superfast Summer Sauce for ? by Amos Miller

It's hot, you're hungry, you don't want to spend more than a few minutes at the stove. You have a main dish in mind. Try this. I use this quick sauce on a pasta, on grilled veggies, on a seared or grilled thin cut of meat - even on shrimp. Use your imagination! The key is that ALL ingredients hit the hot oil at the same time.…

Blackened Mahi Mahi by Chef Smith

Sunday Supper Chicken Fried Steak and Gravy by myra byanka

Justifiably famous dish found in many truck stops and cafes in Texas. Serve it with potatoes or rice, green beans, rolls and butter, and peach cobbler with ice cream. Oh, and a diet Dr. Pepper to wash it all down with.

Texas Chicken Fried Steak by Sheila Durham

This is Texas on a plate! Use a 1/2 inch sirloin and you won't be disappointed. Keep your oil a consistent 350 to375 to prevent absorbing to much oil or burning. If you want it to be authentic, need to make a nice thick white gravy. Please don't put brown gravy on this steak....it's just not Texas when you do!! Enjoy this with white…

The Texas Two Step Burger by Patti Fisher

We were cooking at the Murrietta Farmer's market a few weeks ago and ran out of hamburger buns. I told the boys that I had Texas toast if they wanted to try a burger on that. To make a long story short we blazed through 2 loaves of toast. I think they liked it a bit… So, I got to thinking, a painful process on the best of days. How…

Quick Meatloaf & Potatoes by Salad Foodie

Start to finish this can be on the table in 30 minutes, which represents 15 minutes of prep and 15 minutes cook time in the microwave. This meal-in-one recipe comes from the heyday of microwave cooking in the 80's and 90's, and is always a family pleaser. Of course it can be baked in a 350 degree F. conventional oven instead, for an…