Type what you have

Ingredients

• ✓ cooking twine
• breakfast sausage
• pork loin roast
• pork rub
• cream cheese
• jalapeno pepper
• pimiento

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
3. 3 Remove silver skin and fat from pork loin. Cut pork loin, lengthwise, in center, not cutting all the way through to the other side. Open the 2 sides and spread them out like an open book; season both sides with pork rub.
4. 4 Spread one side pork with cream cheese, then layer jalapeños, pimentos, and browned sausage evenly over top. Carefully roll up pork loin into a fairly tight log; secure with cooking twine.
5. 5 Smoke in the preheated smoker until an instant-read thermometer inserted into center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Transfer pork loin to a platter; wrap tightly in aluminum foil. Rest before serving, for at least 20 minutes.

By Kevinlost

Ingredients

• ✓ cooking twine
• chicken
• avocado oil
• olive oil
• salt
• black pepper
• potato
• olive oil
• rosemary
• rosemary

Instructions

1. 1 Place a 10-inch cast iron skillet on the center rack of a cold oven.
2. 2 Preheat the oven and skillet to 425 degrees F (220 degrees C).
3. 3 While the oven is heating, remove any giblets from the chicken, and discard or reserve for stock.
4. 4 Season the inside of the chicken with salt and pepper. Fold the tips of the wings under the neck area of the chicken, and tie the legs together with cooking twine.
5. 5 Combine avocado oil and olive oil in a small bowl and brush the outside of the chicken with the combined oils. Reserve any unused oil. Season the outside of the chicken with salt and pepper.
6. 6 Carefully place the hot skillet on a heat-safe surface (e.g. your stove) and brush the inside of the skillet with the remaining reserved oils.
7. 7 Place the chicken on its side in the skillet, with the leg quarter coming in contact with the hot skilled. Return the skillet to the oven and roast for 25 to 30 minutes.
8. 8 Combine sliced potatoes, 1 tablespoon olive oil, minced rosemary, salt, and pepper in a bowl and mix well.
9. 9 After the chicken has roasted on one side, place hot skillet on a cutting board, turn the chicken to the other side, and add potato mixture to half of the skillet. Roast for 25 to 30 minutes.
10. 10 Carefully pull skillet out of the oven and return to the cutting board. Lift chicken slightly and spread the potatoes over the whole skillet. Place chicken, breast side up, on top of the potatoes. Roast until the chicken is no longer pink at the bone and the juiced run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
11. 11 Turn off the oven and allow the chicken to rest inside the oven about 5 to 10 minutes. This will keep the skin nice and crispy.
12. 12 Garnish with fresh rosemary sprigs, carve the chicken, and serve the chicken and potatoes from the skillet.

By Bibi

Ingredients

• ✓ cooking twine
• tomato
• corn kernel
• green bean
• potato
• black pepper
• salt
• bay leaf
• sage
• thyme
• rosemary
• parsley
• carrot
• beef stock
• garlic
• celery
• onion
• ground beef

Instructions

1. 1 Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
2. 2 Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
3. 3 Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
4. 4 Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

By Bibi