Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.

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 Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

Potato Crusty Chicken by J. Gino Genovesi

Potato flakes coating gives the chicken a crusty surface and keeps the chicken juicy and tender. The taste is amazing.

Skinny Buffalo Chicken Sandwiches and Low Carb Lettuce Wraps by Skinny Kitchen with Nancy Fox

Here’s a fantastic way to get the taste of buffalo chicken without the grease and fat . And, they are actually really healthy too! You can make the chicken salad into sandwiches or low carb lettuce wraps. Both are fantastic tasting! They have a bit…

Cedar-Plank Salmon by John Howie

Easy Sausage Pierogi Bake by Patti Fisher

Ken wanted macaroni and cheese made meaty with sausage. Patti had an “aha” moment because frozen pierogies are something we always have on hand, plus Ken just cold smoked lots of our favorite kinds of cheese. To make it extra easy we used jars of Alfredo sauce and to make it extra tasty we used Swimmin’ in Smoke Booty Shake Seasoning.…

SALMON with TOMATO SALSA by BearNakedBaker

Either salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish.....

Pork Tenderloin in Pastry by Windle Grissett

We all like the mixture of sweet and savory. And who doesn't like cranberries and pork, unless you don't like pork or cranberries. Well this is one of my favorite pork creations. For all of you that live in the Southwest try Jalapeno mint jelly instead of apple jelly.

Southwestern Beer Can Burgers by Patti Fisher

We have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of…

Italian Sausage Mac & Cheese by Patti Fisher

It’s amazing how many recipe requests we get for macaroni & cheese. That’s fine with us, it’s quick, easy and has unlimited variations. We used Ken’s favorite hot Italian sausage along with lots of his cold smoked cheddar and Patti insisted on fresh broccoli to keep it healthy. Being it was 101 here today we were more than happy to…

Caribbean Shrimp by Chef Smith

Meatloaf Sliders with Tomato Relish and Cheese by BearNakedBaker

Bourbon Chicken by Henry Moline

A delicious dish that can be served best with rice or couscous.

Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker