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.…

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

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.....

Pecan-Crusted Salmon Fillets with Honey Mustard Sauce by Salad Foodie

Salmon can be dressed up for company or simply broiled or grilled plainly and be equally divine. This treatment features a crunchy crust of pecans atop the fillet, which is baked on a bed of spinach. *Next time I will steam the spinach separately to have more control of its doneness as on my first go-round it was overbaked (but the…

No-Peek Beef Tips by Sarah Easler

The time spent in the oven is the only time-consuming part of this dish...but it tastes like you spent all day in the kitchen. (I love these types of recipes.) ;)

Crabmeat Pie by Jeananne

This is a Old Fashion Family Pie Crust recipe...Been in my family for a long time. Better to mix one crust at a time. Makes one crust: 3 cups Flour Dash Salt 1 cup Crisco 1/2 cup Milk (add 1 teaspoon Vinegar) Makes sour milk. Mix all ingredients for one minute or untill well mixed( Do not over mix makes crust hard) Roll out on…

grilled shrimp and mushrooms by maeghan

good with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad

Beef Hot Dog Giambotte by Colleen Hogan

This was a quick and easy meal my mother prepared for us as children. It was simple and delicious. What kid does not like hot dogs?

Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker

*AMAZING* BBQ Chicken by Justine

I am a HUGE bbq anything fan. I've tried tons of different recipes but Filipino BBQ just might be my favorite! This is a def must have recipe in your collection. Something I learned from my mother and grandmother and will def be passing this on!

Low Calorie, Quick and Delish, Coq au Vin by Skinny Kitchen with Nancy Fox

This is a wonderful low calorie and low fat version of the French classic. It’s so easy and straightforward. I’ve served it many times and everyone loves it. My version uses white wine instead of red wine, which creates a lighter tasting sauce and is cooked on the stove top instead of the oven. The skinny on one serving is 234…

Chicken Breast Croquettes with Sherry Sauce by Syi

Ground chicken works just fine for these as well. I also add a little salt & pepper to the chicken mixture to enhance the flavor.

Chicken Tenders by Foooooooood

Makes about five or six chicken tenders. I usually make marinade first and leave chicken in it for about 15 minutes, or as long as it takes to get everything else ready. I feel this is adequate time, though some may wish to leave it in longer. For those who prefer spicy food, add 1/4 teaspoon of black pepper or cayenne pepper…

Low Calorie and Delish, Coq au Vin by Skinny Kitchen with Nancy Fox

This is a wonderful low calorie and low fat version of the French classic chicken dish. The French pronunciation is kɔk o vɛ̃. It’s so easy and straightforward. I’ve served it many times and everyone loves it. My version uses white wine instead of red wine, which creates a lighter tasting sauce and is cooked on the stove top instead…