Menu Ideas

Cheeseburger Cupcakes
1 lb ground beef
2 cans pillsbury croissant rolls
hamburger seasoning to taste
4 slices American cheese
condiments (ketchup, mayo, mustard, bbq sauce)

Preheat oven to 350 degrees. Grease a cupcake pan and place one croissant in each cupcake hole. Season meat and place in pan. Cook until fully browned. Spoon meat unto the croissants and place in oven for 8 minutes. Cut cheese into 4 pieces. When the 8 minutes are up, place cheese on top of meat and cook for another 2 minutes. Take out and top with condiment of your choice.



Plantain Crusted Pork-Chops
2 cups plantain chips
6 Cuban (or saltine) crackers
Large zip-top bag
1 egg (or 1/4 cup egg substitute)
4 boneless top loin pork chops (1 1/2 lb)
1 teaspoon Complete seasoning
1 tablespoon flour
2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
1 1/2 tablespoons peach preserves
1 tablespoon green pepper sauce

Place plantain chips and crackers in large zip-top bag; crush with meat mallet. Beat egg lightly in shallow bowl. Sprinkle pork chops with seasoning and flour.Preheat large sauté pan on medium 2–3 minutes. Coat pork chops by dipping in egg; let excess drip off and add to zip-top bag (wash hands). Seal bag and press with fingertips to coat pork chops. Place oil in pan, then add pork chops; cook 6–7 minutes on each side or until 160°F (for medium). Prepare sauce by combining remaining ingredients until smooth. Serve over pork chops or use as a dipping sauce.

Steaks with Gorgonzola
1/2 stick herb garlic butter (about 1/4 cup)
1/2 cup crumbled Gorgonzola cheese
1 1/2 lbs flat iron steaks
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon canola oil
1/2 cup white wine

Combine butter and cheese in small bowl until blended; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of steaks with salt and pepper (wash hands). Place oil in pan; swirl to coat. Add steaks (wash hands); cook 5–7 minutes on each side or until meat is well-browned and internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. Remove steaks from pan. Drain any excess oil from pan; return pan to heat. Deglaze with wine. To deglaze: pour wine into pan and loosen browned bits of food left on bottom. Cook 3–4 minutes or until liquid has reduced almost completely. Return steaks to pan. Add butter mixture; turn steaks until butter melts and steaks are coated. Serve.


Crockpot Pot Roast

3 1/4 to 3 1/2 pounds beef chuck roast
3 white potatoes
1 white onion
5 carrots
1 bottle BBQ sauce
seasoned salt, to taste

Place roast in crockpot and sprinkle both sides with seasoned salt to taste. (Wash hands.) Wash all vegetables and peel carrots and potatoes. Cut all vegetables into 1-inch cubes and add. Pour BBQ sauce over meat and vegetables. Cook on low for 6-8 hours or high for 4-6 hours.

Creamy Shrimp

2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
1 pound peeled/deveined shrimp (thawed, if needed)
1 tablespoon butter
1 1/2 cups frozen peas and carrots
1/4 cup white wine
1 cup Alfredo sauce
1/4 teaspoon salt
1/8 teaspoon pepper


Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in zip-top bag and shake to mix. Add shrimp; seal tightly and shake to coat. Wash hands.Place butter in pan and swirl to coat. Add shrimp; cover and cook 1–2 minutes, stirring occasionally, until shrimp just begin to brown. Add vegetables and cook 2 minutes, stirring occasionally, until vegetables are thawed. Add remaining ingredients and heat until boiling. Remove from heat and let stand 2 minutes. Serve.


French Toast Casserole
4 Tbs butter, melted
1/2 c. light brown sugar
1 loaf challah or brioche (I used challah) cut into 1″ slices
8 eggs
1 c. whole milk
2 tsp cinnamon
pinch each of nutmeg and ginger
1 c. chopped pecans

Pour butter into bottom of 9×13 baking pan. Sprinkle with brown sugar. Arrange bread in baking pan, ripping pieces in half as necessary to cram everything in there in a semi-even way. Mix remaining ingredients, whisking until eggs are broken up and well combined. Pour over bread. Let stand 3-12 hours (I made mine the night before.)

When ready to cook, bake at 350 for 35-40 minutes. Mine was done at 35, and the top was a little bit crunchy. Serve with maple syrup.