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February Recipes


2    Yellow Onions (sliced) 

3    Tbsp. Butter

1    Tbsp. Extra Virgin Olive Oil

1    Cup + 4 Tbsp. Beef Stock

4    Boneless Pork Chops (1 to 1 1/2 inches thick)

1/2 tsp. Salt

1/4 tsp. Black Pepper

1/2 tsp. Dried Thyme

1/4    tsp. Garlic Powder

2 1/2 Tbsp. All-purpose Flour

4       Slices Provolone Cheese

1       Cup Gruyere or Swiss Cheese (shredded)

Fresh Thyme Sprigs

Preheat oven to 400 degrees F. Melt butter and olive oil in a large cast iron or other oven-safe skillet, over medium-high heat. Peel and cut onions in half and then thin slices. Add the onion slices to the skillet and saute for 3 to 5 minutes, until soft. Add 4 Tbsp. beef stock and continue to cook, stirring occasionally for 12 to 15 minutes, or until onions are extremely tender and golden brown.

As onions are sauteing, season both sides of pork chops with salt, black pepper, thyme and garlic powder. Transfer cooked onions to a plate, do not wipe out skillet. Reduce heat to medium, add a drizzle of olive oil to the skillet if needed and cook pork chops, about 3 to 4 minutes per side, until golden brown. Transfer pork chops to plate. 

Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about 1 minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper. Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top each one with a slice of provolone cheese and a mound of the shredded cheese. Add a few sprigs of fresh thyme and place skillet in the hot oven and bake 8 to 10 minutes, until cheese is melted and gooey. Before serving spoon some of the onion mixture over the top of the cheese and garnish with additional black pepper if desired.   

Serves 4.



2  Tbsp. Crushed Black Pepper 

2  Tbsp. Garlic Powder

2  Tbsp Salt

2  Tbsp. Paprika

1  Tbsp. Onion Powder

1  Tbsp. Ground Coriander

1  Tbsp. Dried Dill

1  Tbsp. Crushed Red Pepper Flakes

In a small bowl combine all ingredients and mix well. Store in an airtight container.

* This is also delicious as a marinade! Just combine 2 tsp. mix with 1/4 cup olive oil and 2 tbsp. soy sauce and marinade 1 lb. steak for 20 minutes or overnight.


2       lbs. Russet Potatoes 

1/4    Cup Butter

1/4    Cup All-purpose Flour

1 1/2 Cups Milk

Salt  and Pepper (to taste)

8       oz. Cheddar Cheese (shredded)

1/4    Cup Cheddar Cheese (shredded, for topping)

Paprika (for garnish)

Fresh Chives or Parsley (chopped, for garnish)

Preheat oven to 350 degrees F. and grease a 13 x 9 inches baking pan with cooking spray. Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.

Cheese sauce: Melt butter in a medium saucepan over medium heat.  Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2 to 3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.

Gently peel potatoes and slice into 1/8 inch rounds. Place 1/3 of the potatoes, overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese sauce over the top of them. Repeat for two more layers. Pour all the remaining cheese sauce over the top layer. Spread it out to be sure to cover all the potato slices. Sprinkle with 1/4 cup shredded cheddar cheese and paprika. Bake at 350 degrees F. for 20 to 25 minutes or until sauce is bubbly. Garnish with fresh chopped chives or parsley if desired. Serve immediately. 

Serves 6 to 8.


Don’t toss out unused celery tops! 
Make your own, tasty homemade celery seasoning salt.

1 Cup Celery Leaves (loosely packed)

1/8 tsp. Salt

Preheat oven to 200 degrees F. Line a baking sheet with parchment paper. Cut leaves from stems, wash and drain them. Pat dry. Arrange celery leaves in a single layer on the prepared baking sheet. Bake 20 minutes, rotating pan halfway through baking time. Remove from oven and cool. Transfer to a food grinder. Add salt and process until finely ground. Store in a sealed container in pantry.



1/2    Cup Bread Crumbs

2       tsp. Italian Seasoning

2       Zucchini (thinly sliced)

1       Onion (slice thin into rings)

1 1/2 tsp. Butter

1       Tomato (sliced)

1/2    tsp. Garlic Salt

1       to 2 tsp. Fresh Basil (diced, or 1/2 tsp. dried)

Salt and Pepper (to taste)

1/2    Cup Mozzarella (shredded)

In a small bowl, mix bread crumbs with Italian seasoning. Set aside.

In a skillet, melt butter on medium heat. Add zucchini and onion and saute until crisp tender. Add tomato, garlic salt, basil, salt and pepper (to taste) Lightly stir. Cover with lid and cook until tomato is tender, only a few minutes. Top with mozzarella cheese and seasoned bread crumbs. Cover again with lid and continue cooking until cheese melts. 

Serves 4 to 6.



2 lbs. Carrots (peeled, bias sliced

3/4 Cup Shallots (minced)

1/2 Cup Chicken Broth  

1/2 tsp. Salt

1/2 Cup Apple Juice

1 Tbsp. Cornstarch

1/4 tsp. Cinnamon

4 to 6 strips Bacon (cooked crisp)

In a 3 1/2 or 4 quart slow cooker combine carrots, shallots, broth and salt. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours. 

If using low turn heat to high. In a small bowl stir together apple juice, cornstarch and cinnamon; stir into the carrots. Cover and cook 45 minutes more or until thickened and bubbly. Sprinkle with crumbled bacon before serving. 

Serves 10.

For Easy Clean-up: Line your slow cooker with disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and toss the liner. Your slow cooker is clean.



1/4 Cup Chili Powder

2    Tbsp. Cumin

2    tsp. Salt

1    Tbsp. Paprika

2    tsp. Ground Coriander

1    tsp. Cayenne Pepper

1    Tbsp. Cornstarch

In a small bowl, whisk together all ingredients until completely mixed. 
Store covered in a dark place. Keeps 1 month. 
To use, add 2 tablespoons of seasoning for each pound of ground meat. 

Makes enough seasoning for 4.5 pounds of ground meat.


2    Cups Roasted Chicken (chopped)

1/2 Cup Celery (chopped)

1/2 Cup Mayonnaise 

1/2 Cup Mexican Blend Cheese (shredded)

1/2 Cup Tomato (diced small)

1/4 Cup Green Onion Tops (thinly sliced)

1/4 Cup Fresh Cilantro (chopped)

2    Tbsp. Jalapeno Pepper (finely chopped)

1/2 tsp. Taco Seasoning Mix

In a small bowl, stir together chicken, mayonnaise, shredded cheese, tomato, green onion, cilantro, jalapeno pepper and the taco seasoning. Serve this in tortilla wraps with crisp romaine lettuce. 

Makes 4 servings.


1    lb. Ground Beef

2    Tbsp. Taco Seasoning Mix

2    Cups Salsa

1    (16 oz.) Can Chili Beans (drained)

3    Cups Tortilla Chips (crushed)

2    Cups Sour Cream

1    (2 oz.) Can Black Olives (sliced, drained)

1/2 Cup Green Onion (chopped)

1/2 Cup Fresh Tomato (chopped)

2    Cups Cheddar Cheese (shredded)

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in seasoning and salsa, reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in beans and heat through. Spray a 9x13 inch baking dish with cooking spray. Spread crushed tortilla chips in dish. Spoon beef mixture over chips. Spread sour cream over beef and sprinkle olives, green onions and tomato over the sour cream. Top with cheddar cheese. Bake in oven for 30 minutes or until hot and bubbly. 

Serves 6 to 8.