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St. Louis Pork Steaks
American

St. Louis Pork Steaks

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-low heat and lightly oil the grate.
  2. 2 Season both sides of pork steaks with some of the seasoned salt and pepper. Combine vinegar and water in a large bowl and stir in remaining salt and pepper.
  3. 3 Place pork steaks on the preheated grill. Cook and baste with vinegar mixture on both sides of steaks during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Discard remaining vinegar mixture.

By Marcus Chavers

Black Bean and Corn Salad I
Dinner

Black Bean and Corn Salad I

4.6

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  2. 2 In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

By Bonnie Moore

Homemade Tater Tots
Appetizer American

Homemade Tater Tots

4.7

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain and cool until easily handled, 10 to 15 minutes.
  2. 2 Shred potatoes with a box grater; drain excess water. Transfer shredded potato into a large mixing bowl; stir in parsley, flour, salt, seasoned pepper, and onion powder until combined. Shape potato mixture into 1-inch long potato nuggets.
  3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining nuggets.

By Shaysfoodjourney

Slow Cooker Taco Turkey Soup
Lunch

Slow Cooker Taco Turkey Soup

4.0

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
  2. 2 Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

By Sophia Hargreaves

Creole Broiled Catfish
Dinner American

Creole Broiled Catfish

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather ingredients. Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  2. 2 Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  3. 3 Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  4. 4 Broil for 5 minutes.
  5. 5 Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more.
  6. 6 Serve immediately.

By Adrian Miller

Atomic Canuck Chili
Dinner American

Atomic Canuck Chili

4.3

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
  2. 2 Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
  3. 3 Cover, and cook on Low for 4 to 5 hours.

By Mike Purll