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Tuesday - August 14, 2018 10:43 am

Blue Cheese and Bacon Butter.

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Use 1 pound of butter five sticks of bacon and a handful of blue cheese that’s all crumbled. These quantities can be adjusted to your liking. There’s nothing scientific about this. Make sure the bacon is well cooked and not flimsy. Flimsy bacon is a good way to ruin this. Anyway, crumble up all the bacon and the blue cheese (make sure the bacon as well cooled). Soften the butter by letting it sit out on a warm day or even softened it in the microwave. Mix all the ingredients together. Roll up the ingredients in a piece of parchment paper and put in the fridge for several hours until it’s hard. This goes great on steaks and vegetables...Or you can just spread it on crackers.

Tuesday - August 14, 2018 10:25 am

Slow-Braised Osso Buco (Italian Veal Shank)

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Yield: 3-5 servings


2-3 Veal Shanks (1.5 inches thick)

1 cup rough chopped yellow onion

½ cup fine-diced celery

½ cup fine diced carrot

2 tsp fresh chopped garlic

1 bay leaf

1 tsp fresh chopped thyme

1 tsp fresh chopped rosemary

½ cup red wine

1 cup rich veal or beef stock

¼ cup flour

2 Tbsp butter

1 Tbsp Chicago seasoning salt or desired seasoning mix

1 tbsp tomato paste

Pinch S&P

Method: Pre-heat Oven to 350 degrees, Heat a large Dutch oven over medium heat. Add the butter and heat until browned. In a shallow bowl or plate combine the flour with the seasoning salt and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan Add tomato paste. Transfer to the roasting pan along with the stock and bring to a boil on the stove top. Cover the roasting pan and transfer to the oven. Cook for about 2- 2 1/2 hours, or until the shanks are very tender.

Tuesday - August 14, 2018 10:15 am

Preparing Pork Ribs w Dry Rub

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Wash the ribs to remove bone fragments and blood

Remove the silver skin on the inside of the rack of ribs.The tine of a fork works well to get it started then peel it off by hand Cut the racks into more manageable sizes. I like halves but thirds can be easier to handle Apply meat tenderizer and dry rub seasoning. Common ingredients for a dry rub are salt, black pepper, granulated garlic, cumin, rosemary and various peppers. Cayenne will kick up the heat. Refrigerate for up to 4 days. Health department says cook in 5 days max. Add water to smoker and wood chips. I buy my chips at Menards Hickory, Mesquite and Cherry are popular. I purchased an electric Masterbuilt Smoker #20077515 for $250 at Sam’s Club, I saw one on Amazon this morning. I love it. I did a turkey for my birthday and people loved it. Set the smoker at 200-225 degrees for 4 ½ hours.

Cleaning – I use Easy-Off Oven cleaner it works great, but the fumes are VERY toxic. Best to do it when there is no wind.

Thursday - June 21, 2018 2:42 pm

Cranberry Orange Butter

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Beat 1 cup butter until fluffy.

Beat in 1/3 cup whole berry cranberry sauce and 2 TBSP sweet orange marmalade.

Yields about 1 1/3 cup of wonderfulness to spread on your English muffin or bread of choice. Can be kept in the refrigerator for up to 3 weeks.


Sandra Clark

Thursday - June 21, 2018 2:38 pm

Venison butter burgers

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1 pd ground venison

3/4 cup of old fashioned oatmeal

1/2 cup of bread crumbs

2 eggs

1 large yellow onion

2 cups sliced mushrooms

1 tablespoon olive oil

1/2 teaspoon Italian seasoning mix

1/2 teaspoon dry mustard

1/2 teaspoon Lawrys seasoned salt

1/2 teaspoon of black ground pepper

1 shake of garlic salt

1 shake of Accent flavor enhancer

4 tablespoons of Nordic Creamery Summer Butter

In mixing bowl add venison hamburger, oatmeal, bread crumbs, eggs and seasonings. Mix by hand or with wooden spoon until ingredients are properly combined. Using hamburger press make four equal sized patties. Add olive oil to electric fry pan set at 350 degrees, when oil is heated place hamburger patties into pan and surround with sliced onion and mushrooms. Sear one side of burgers and turn. Place one tablespoon of summer butter on top of each patty, surround patties with onion and mushroom and cover skillet. Turn heat down to warm simmer and let cook for about twenty minutes. Add cheese if desired until properly melted. Serve with your favorite choice of hamburger bun, potato chips and pickle.

Bon appetit

Dana Auer,

Sunday - May 13, 2018 12:34 pm


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1/2 lb. ground beef

1/4 onion, minced

1/4 C Breading Mix Pleasoning

1/2 lb ground pork

1 egg slightly beaten

1 Tbl. Italian Pleasoning

Mix all ingredients together. Form into balls. Brown in 1 Tbl. oil. When cooked, place in your faorite spaghetti sauce. Makes 24 balls.

Sunday - May 13, 2018 12:23 pm

Slow Cooker Buffalo Chicken Meatballs

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2 lb. ground chicken

3/4 C finely choped celery

1/2 C finely chopped onion

3 cloves garlic, finely chopped

1/2 tsp. Pepper Pepper Pleasoning

1/4 C butter, melted

1 C Breading Mix Pleasoning

3/4 C Franks Rd Hot Buffalo wing sauce

2 eggs

2 tsp. salt

2 Tbl. vegetable oil

1 C blue cheese dressing for dipping

In a 12-inch non stick skillet, heat 1 Tbl. of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and balls. Transfer browned meatballs to 4 qt. slow cooker. Pour 1/4 C of the sauce over balls. Cover cook on low heat about 3 hours or until thermometer inserted in a meatball reads at least 165'

Wednesday - May 9, 2018 11:27 am

Garlic Butter Steak and Lemon Green Beans Skillet

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1 lb (450g) flank steak, sliced against the grain

1 lb (450g) fresh stringless green beans, trimmed

3 tablespoons butter, divided

5 garlic cloves, minced

1 teaspoon Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

Salt and fresh cracked pepper

1/2 cup (125ml) beef stock

Crushed red chili pepper flakes, optional

1/2 cup fresh chopped parsley

1 tablespoon fresh thyme leaves

The marinade

1/4 cup soy sauce

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked pepper


1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate for 10 minutes while you prepare green beans.

2. While meat is marinating, arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Lay the steak strips in one layer in the skillet, keeping drained marinade for later. Sear on for 1 minute on one side, until nicely browned. Add half the garlic and red chili pepper flakes and turn steak strips to finish cooking for one minute more – adjust timing depending on how you like your steak. Transfer steak strips to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chili pepper flakes and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, beef stock, and reserved steak marinade and reduce the sauce for a couple of minutes.

5. Add steak strips back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a slice of lemon if you like.

Wednesday - May 9, 2018 11:05 am

Pan Roasted Chicken Breast w/ Oyster Mushroom Saute

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1 Ib Boneless Chicken Breasts

1 Ib Oyster Mushrooms (rough chopped)

6 – garlic cloves (thin shaved)

1 medium shallot (fine diced)

2 scallions (French cut – small)

3 Tbsp salted butter

5oz sherry wine add 2% salt in non-cooking wine

3oz goat cheese (Chevre)

¼ cup dried sweetened cranberries

¼ cup toasted pine nuts


6 egg yolks

1 cup olive oil

3oz sherry

2 cloves (minced garlic)

1 Tbsp chopped tarragon

zest (1/2 lemon)

S&P to taste

Garnish, Butter Crumbs

1 cup panko crumbs

2 Tbsp (salted butter-melted)

s&p to taste

Method: Saute chicken breasts in a skillet pan. Medium- high heat. Brown both sides, cover, add 2 tbsp water, cover. Cook until internal temp reaches 165 degrees. In a separate sauté pan. Melt butter until frothing at Medium heat. Add mushrooms, garlic, shallots, scallions & sweat to remove moisture from mushrooms and cook garlic and shallots until translucent. Add toasted pine nuts and dried cranberries and tossed to coat. Deglaze pan with Sherry Wine and toss with goat cheese. Salt and Pepper to taste. Garnish with Aioli drizzle, Butter Crumbs. For the Aioli: In a food processor: Puree egg yolks with Dijon mustard, pulse until smooth. Run at consistent speed and slowly add olive oil until desired fluffy consistency. Add garlic, lemon juice and zest, and tarragon. Continue to blend until smooth. Salt and Pepper to taste.

Friday - April 20, 2018 10:52 am

Pan Fried Spinach Cream Cheese Stuffed Chicken

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4 chicken breasts

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup cream cheese at room temp

1/4 cup of Parmesan cheese

1 tbsp minced garlic

1-2 tbsp minced chives or green onions

1/4 tsp pepper salt to taste


Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.) To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through! Heat up the olive oil in a large skillet. Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the mto be cooked before you stuff them! Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!) Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts. Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through. Remove and plate. Enjoy!

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