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Buffalo Chicken Balls


Preheat oven to 450°. Oil a large baking sheet and set aside.

Place butter and hot sauce in a saucepan over low heat and cook until butter is melted. Remove from heat and place in a bowl and let cool to room temperature.

Corned Beef and Cabbage


In a slow cooker, place beer, beef and the contents of seasoning packet that comes with the corned beef. Cover and cook on low for about 8 to 10 hours.

Thirty minutes before done, increase heat to high and add the onions, carrots and potatoes. Cook until tender.

Ten minutes before serving, add the cabbage and finish cooking until cabbage is tender.

Angel Shrimp Pasta


In large pot of boiling salted water, add the angel hair pasta and cook al dente.

While pasta is cooking, in another large pan, heat olive oil over medium-low heat. Add the garlic and sauté for 1 minute, being careful not to burn the garlic. Add the shrimp, about 1 1/2 teaspoons salt and pepper and sauté until shrimp is done.

Bacon Ranch Burger


In a medium bowl, mix together the ground beef, dry ranch dressing packet and cooked bacon pieces. Form into 4 equal patties. Salt and pepper both sides and grill until done; about 5 minutes per side. In the last minute of cooking, melt the cheese on top of burger.

Asparagus Soup


Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.

In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.

Apple Chops


In a slow cooker, layer the ingredients as follows: onions, apples, then pork chops, sprinkling sage between each layer and on top.

In a small bowl, mix the mustard and cider and pour in slow cooker. Cook on low for about 8 hours. Remove pork chops and serve with the apples and onions on top.

*Variations: Use Fresh Poultry Seasoning Mix in place of the Sage.


Bud Light Lime Chicken


Marinate chicken, garlic, cilantro, beer, and lime zest for one hour. Remove chicken from marinade, heating up a grill pan or barbecue to medium heat. Mix together seasoning in a small bowl, and then sprinkle over chicken, seasoning both sides. Cook chicken until it reaches 165 degrees. Serve immediately.





In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.

In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.

Baked Shrimp


Preheat oven to 425 degrees.

In a bowl, combine the shrimp, garlic, white wine, lemon juice and salt and pepper. Stir to combine, then pour into an 8x10-inch baking dish, spread out evenly.

In another bowl, mix the butter, Panko and parsely until well combined. Sprinkle mixture over the shrimp.

Bake for 15 to 18 minutes or until shrimp is pink and cooked through.

Baked White Fish


Preheat oven to 400 degrees.

Grease a baking dish and place fish in dish. Salt and squeeze lemon over the fillets.

In a bowl, mix the pine nuts, Parmesan cheese, garlic, basil pesto and mayonnaise. Spoon mixture evenly over the fish fillets using all the mixture.

Bake for 10-15 minutes or until fish is firm and crust is starting to brown.