Classic Barbecued Chicken

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Course Entrées
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 35 minutes
Servings
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Instructions
  1. Prepare outdoor grill for direct grilling over high heat. In small bowl, mix, paprika, Cajun seasoning, sugar, salt, pepper and garlic powder. Trim excess fat from chicken. Rub all sides of chicken with seasoning mixture.
  2. Place chicken, skin side down, on hot grill rack. Cover and cook 4 to 5 minutes or until outside of chicken is seared, watching carefully for flare-ups. If flare-ups occur, open grill and move chicken to outside, or cooler, part of grill.
  3. Reduce heat to medium. Turn chicken skin side up. Cover and cook 30 to 35 minutes longer, turning occasionally and watching carefully for flare-ups. Brush skin side of chicken liberally with some of the barbecue sauce during last 10 minutes of cooking.
  4. Turn off grill, cover and let stand 5 to 10 minutes. Chicken should reach an internal temperature of 165° and juices should run clear when chicken is pierced with a knife. Serve with any remaining barbecue sauce for dipping.

Oven-Fried Honey-Dijon Chicken

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Course Entrées
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray.
  2. In large zip-top plastic bag, combine cornmeal, flour, Old Bay seasoning, basil, oregano and salt. Seal bag and shake until well combined. In medium bowl, whisk together onion, Dijon mustard, honey and lemon juice.
  3. Dip 2 chicken breasts into mustard-honey mixture to coat, then place in bag with cornmeal mixture. Seal bag, pressing out excess air. Shake bag to evenly coat chicken; transfer chicken to prepared pan. Repeat with remaining chicken, mustard-honey mixture
  4. Bake chicken 20 to 25 minutes or until internal temperature reaches 165°.

Country-Style Baked Beans

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Bring a taste of the country to your family's dinner table!
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Course Side Dishes
Prep Time 20 minutes
Cook Time 60 minutes
Servings
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Instructions
  1. Preheat over to 325°. Spray 3-quart casserole dish with nonstick cooking spray.
  2. In large skillet with 2-inch sides, cook bacon over medium heat 10 minutes, stirring occasionally. Add onion and cook 5 to 7 minutes or until bacon is lightly browned. Remove from heat and stir in remaining ingredients.
  3. Transfer mixture to prepared casserole dish and bake 1 hour.

Braised Chuck Steaks with Lentils

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.
  2. Add water, onion and bay leaves to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Add lentils, carrots and cumin to skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-t
  3. Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.
  4. Total Recipe Time: 1-1/2 to 1-3/4 hours.
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Strawberry Cupcakes

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A sweet treat for all of the sweeties in your life!
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Course Desserts
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Course Desserts
Prep Time 20 minutes
Cook Time 22 minutes
Servings
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Instructions
  1. Preheat oven to 350°. In medium bowl, stir flour, baking soda and salt until well blended. In small bowl, combine buttermilk, oil, and vanilla extract.
  2. In large bowl, with mixer at medium speed, beat sugar and butter 3 minutes or until light and fluffy. Add eggs, 1 at a time, scraping bowl occasionally with rubber spatula. Reduce speed to low. Alternately add flour mixture and buttermilk mixture and bea
  3. Line 24 standard muffin cups with paper liners. Spoon batter evenly into cups. Bake 22 to 24 minutes or until toothpick inserted in center of cupcakes comes out clean, rotating pans between upper and lower racks halfway through baking. Cool cupcakes in p

Apple-Pecan Tenderloin Medallions

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This quick, appetizing entree is ideal for those cool fall nights at home, served with your favorite steamed vegetables and warm bread.
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Course Entrées
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. Trim fat from pork. Cut pork into 1/2-inch thick slices.
  2. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes mor
  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Spaghetti Carbonara

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You will be instantly transported to old Italy with this delicious, mouth-watering dish!
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Course Entrées, Pastas
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Heat large covered saucepan of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain pasta, then return to saucepan.
  2. Meanwhile, heat large skillet over medium-high heat. Add bacon and cook 10 minutes or until crisp, stirring frequently. Add garlic and cook 1 minute, stirring. Remove skillet from heat; carefully drain off fat. Add cream to bacon and cook over medium-high
  3. In small bowl, lightly whisk eggs with chives, if using. Slowly stir eggs into skillet. Pour sauce over spaghetti. With tongs, toss spaghetti with sauce until well combined. Sprinkle with cheese to serve.

Classic Steak With Blue Cheese Chive Butter

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Combine steaks and 1 cup marinade. Marinate for at least 30 minutes in the refrigerator.
  2. Combine blue cheese in a bowl with butter and chives. Stir to combine. Set aside. Heat grill or a large skillet over medium-high heat, if pan frying add 2 tablespoons butter mixture to pan. Sear steaks. Discard used marinade. Cook to desired doneness (abo
  3. Recipe provided by KC Masterpiece.

Chunky Beef Chili

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This thick and robust chili is a ideal for those cool fall and winter evenings at home!
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Course Soups & Stews
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Soups & Stews
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
  2. Add remaining 1 tablespoon oil, onion and jalapeno pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hou
  3. Total recipe time: 2 to 2-3/4 hours
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Chicken with Pasta Cakes

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Course Entrées, Pastas
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Course Entrées, Pastas
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; heat to boiling. Cook 4 minutes; drain. Meanwhile, in medium saucepan, heat pasta sauce to boiling over medium heat, stirring occasionally.
  2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until very hot but not smoking. Drop about 1 cup pasta in skillet; flatten slightly to form pasta cake. Cook 6 to 8 minutes or until golden brown, turning once and pressing pasta cakes
  3. In small microwave-safe bowl, heat asparagus and water in microwave oven on high 1 minute 30 seconds or until asparagus is tender; drain. If necessary, place chicken in same skillet after pasta cakes are done to heat through.
  4. Place 1 pasta cake in center of each of 4 pasta bowls. Serve chicken and asparagus next to pasta cakes. Spoon sauce over and around pasta cakes and chicken. Sprinkle with Parmesan cheese and basil, if desired.