Recipes for easy tender juicy mains, sides & one-dish dinners. Sort by diet, too!
“I’m cooking some of your recipes this week for family. Balsamic Glazed Salmon is SO GOOD! I can’t wait for them to try it.”
~ Christine F., Orlando, FL
“I’ve been a gourmet cook for years. I made your Boozy Bouillon cheese sauce with roasted pheasant and spiral zucchini. The sauce was perfect – didn’t need a thing. As much as I love to ‘put my signature on dishes’ there really was nothing I needed to add to make it better!
~ Christina L., Hershey, PA
Wild Caught Fish, Seafood, Salads, Veggies & More
MARINATE 4 salmon or fish filets for an hour or more in: ½ packet with ¼ cup each of mustard & balsamic vinegar. Then grill or broil (skin side down) until flaky.
No time to marinate? Rub mustard and balsamic vinegar on salmon or fish filets, then sprinkle ½ packet on top before grilling or broiling til flaky.
MAKE IT A MEAL by whisking the remaining ½ packet with ¼ cup each olive oil & red wine vinegar. Toss with your favorite salad fixins, crumbled bacon & bleu cheese (or feta). Serve with an awesome crusty bread.
Store any extra dressing on the counter for up to two weeks!
Main Dish Recipes
Beef, Big Game, Stir Fry, Veggies & More
MARINATE 4 steaks or loin for a couple hours or up to 2 days in ½ packet with ½ cup each of olive oil and red wine vinegar. Grill to rare or medium rare (don’t overcook game to “shoe leather”)!
No time to marinate? Mix with 2 tsp. fresh garlic, and rub it in. S&P before baking or grilling.
MAKE IT A MEAL: In a sauce pan on low, saute 16 oz. sliced mushrooms in 2 T butter. Add 1/4 cup worcestershire sauce, the remaining 1/2 packet, 4 oz. crumbled bleu cheese & 2 cups chopped fresh spinach. Serve over potatoes or rice.
Main Dish Recipes
Chicken, Upland Birds, Waterfowl, Pastas, Soups, Veggies & More
MARINATE for 2 hours or 2 days 3-4 chicken breasts or 6-10 small game breasts in 1/2 packet with 1/2 cup each of olive oil & apple cider vinegar. Grill or roast. (Don’t overcook small game!)
No time to marinate? Rub breasts with olive oil and sweet mustard or good balsamic vinegar, then sprinkle with ½ packet. Generously pepper, and grill or roast.
MAKE IT A MEAL with veggies & cheese sauce. In a sauce pan on low, whisk the remaining ½ packet with ½ cup dry vermouth wine (found at any liquor store), 1 cup half & half, and 4 oz. each of cream cheese and grated sharp cheddar. Serve over broccoli, potatoes, pasta… anything!