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Ground Pork Patties

June 5, 2025 by Jim Brewer

I enjoy ground pork – not ground sausage, just plain old pork that’s been chopped up. You can use it in lots of recipes, but I enjoy it in patties – like burgers. I bought a pound recently. It’s cheap, like four of five bucks and I figured I would decide later how to cook it. I decided on pork patties, but that night when I looked for the saltines which I use as a filler, we were out. Then I … [Read more...]

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Pork Ribeye Steaks

May 29, 2025 by Jim Brewer

I saw them at Harris Teeter – Boneless Pork Ribeye Steaks from a company called Villari. I love beef ribeyes. Why not try the pork? I did and they were good. I decided to grill them as I would a beef ribeye steak. I took them out beforehand and let them get close to room temperature and pre-seasoned them with salt, pepper and a little John Boy & Billy’s Pork Rub. I put the steaks on a … [Read more...]

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Tater Tot Casserole

May 21, 2025 by Jim Brewer

It’s crunch time. You need an easy entrée and something that everyone will enjoy. This calls for a Tater Tot Casserole, a sure-fire winner and one that’s easy to assemble. There are only 4 ingredients, and it can be ready in less than an hour, start to finish. Here’s how. You’ll need a pound of ground beef (to serve 4), a 16-oz. bag of frozen Tater Tots, 2 C of shredded, sharp cheddar cheese … [Read more...]

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Chicken Patties with Caramelized Onions

May 15, 2025 by Jim Brewer

I gained 3 pounds on our short vacation to Lancaster County, but it could have been worse. I ate everything I sight. I have found, though, that if I put my mind and recipes on it, I can lose those quickly earned pounds, but it involves chicken. Lots of chicken mixed, in with fish. To help jump start my weight loss, I went for chicken patties and caramelized onions. The onions did the trick – … [Read more...]

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Cinco de Mayo Veggie Pie

May 1, 2025 by Jim Brewer

This is Cinco de Mayo week coming up. Cinco de Mayo (May 5) is a big deal in Mexico, commemorating a great victory in the Battle of Puebla during the Franco/Mexican War in 1862.  It is a day of great pride for the Mexican people and a day when Americans eat about 100 million avocados and pretend they know how to cook Mexican food. This includes yours truly. However, slowly but surely, I am … [Read more...]

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A Butter Lettuce Salad

April 24, 2025 by Jim Brewer

I discovered Butter Lettuce at Kroger’s several months back. It’s not sold loose, like head lettuce, romaine, bibb and other lettuces. It usually comes pre-packaged, but I saw a pack not much more than a regular head of lettuce, so I bought it. It is sweet, rich, and delicious and, yes, buttery. This spring as I was buying some young collard plants for my garden, I saw a six pack of small … [Read more...]

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Crispy Wings from the Oven

April 17, 2025 by Jim Brewer

It’s hard to beat a platter of fried chicken wings dredged in your favorite sauce, but you can have crispy chicken wings without all the oil and frying. And it’s easy. Start with 2 or 3 pounds of wings, remove the tips and split each wing. Pat the wings dry with paper towels and set aside. Put a couple wire racks on a sheet pan lined with parchment or foil (for easy cleaning). Melt a half … [Read more...]

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Instant Hot Dog Chili

April 10, 2025 by Jim Brewer

When you get in the mood for a hot dog, you gotta have a hot dog. The vision of a fat frank nestled in a fresh bun and surrounded by chili, mustard, onions and cole slaw will haunt you till you eat one. I got stung by the hot dog bug early this week and promptly bought a pack of Ball Parks. But I didn’t have any chili. A hot dog is just not a hot dog without a good hot dog chili. Often, I make my … [Read more...]

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Easy Shrimp and Grits

April 3, 2025 by Jim Brewer

Shrimp and Grits is a Southern staple. Every seafood restaurant from Charleston, SC to Virginia Beach has this dish on the menu, and they go to elaborate extremes in preparing their sauces. This week, I decided to make Shrimp and Grits, but without all the to-do in making the sauce. I bought a small bag of frozen shrimp – the small size, peeled and deveined –and instead of stone ground grits, … [Read more...]

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Big Red Pot Recipes

March 27, 2025 by Jim Brewer

I have a Tramontina Enameled Cast Iron Dutch Oven that I call my Big Red Pot. It’s big, for sure, and it’s heavy. It weighs about as much as a pallet of cinder blocks, which is the main reason I don’t use it as often as I should. But when I do pull it out from the bottom cabinet, it always delivers great meals. Dutch Ovens are a lot like Slow Cookers, except they are faster. You can quickly … [Read more...]

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