This is another one of the several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

SWEET & SOUR MEATBALLS yields 12-18 meatballs
3/4 pound ground beef
3/4 pound ground pork
2/3 cup cracker crumbs
1 teaspoon Johnny’s seasoning salt
2/3 cup evaporated milk

  • Preheat oven to 300°.
  • Gently combine all the ingredients together.
  • Roll into meatballs.
  • Brown meatballs (they will finish cooking through in oven) and transfer to baking dish.

13.5 ounce can pineapple tidbits
2 tablespoons cornstarch
2 tablespoons Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 small green pepper, chopped (OPTIONAL)

  • Drain juice from pineapple pieces into saucepan.
  • Add liquid aminos and vinegar.
  • Whisk in cornstarch until smooth.
  • Fold in green pepper if using.
  • Cook slowly until thickened.
  • Pour over meatballs.
  • Bake 20-30 minutes until heated through.


4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish

  • Spray bottom of large baking dish with non-stick cooking spray.
  • In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
  • Fold in bread cubes.
  • Layer evenly into baking dish.
  • Whisk together the milk, eggs and soup.
  • Pour egg mixture over bread and chicken mixture.
  • Cover and chill 2-3 hours minimum.
  • Uncover casserole and bring to room temperature for 20-30 minutes.
  • Preheat oven to 350°.
  • Bake 1 hour.
  • Top with cheese and bake 5-10 minutes until cheese is melted.
  • Garnish and serve.

NOTE: This recipe can be baked in individual ramekins for personal servings.


1 pound lean ground beef
1/2 pound ground pork
1/2 cup FINELY chopped onion
3/4 cup FINELY ground bread crumbs
1 tablespoon FINELY chopped FRESH parsley
FRESH ground sea salt and black pepper
1 teaspoon Worcestershire sauce
1 LARGE egg, beaten
1/3 – 1/2 cup WHOLE milk
2-3 tablespoons avocado oil
24 ounces sauerkraut, undrained
1/3-1/2 cup homemade chicken bone broth

  • In a large bowl combine the ground beef, ground pork, onion, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and milk JUST until combined. DO NOT OVERWORK.
  • Shape into meatballs.
  • Heat oil in large skillet.
  • Brown each meatball on all sides, removing to drain fat.
  • Add sauerkraut to skillet and top with browned meatballs.
  • Pour bone broth around edges.
  • Cover and simmer 20 minutes. Add more broth as necessary.
  • Top with parsley before serving.


This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.


I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.

SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
  • Sprinkle on all sides of halibut to season.
  • Heat oil over medium heat in large skillet.
  • Sear halibut JUST until fish is opaque throughout.
  • Cool slightly and then into chunks when cool enough to handle.
  • Preheat oven to 400°.
  • Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
  • Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
  • Cook 2-3 minutes, stirring occasionally until warmed through.
  • Spread pinto beans evenly in the bottom of your baking dish.
  • One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
  • Pour the remaining sauce over the enchiladas and beans.
  • Sprinkle with remaining cheese.
  • Top with chopped tomatoes.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
  • Sprinkle on cilantro when serving.


This is one of our favorite comfort meals in the fall. Herbs, garlic and lemon come together to oomph up a Sunday dinner BIG time. How can you go wrong with mashed potatoes, tender juicy chicken and garlic gravy? But, you have to plan ahead! This needs to be started early in the morning for the brine to add the maximum flavor

4 boneless, skinless plump chicken breasts
1 cup KOSHER salt
6-8 WHOLE black peppercorns
1/2 cup brown sugar
3 tablespoons WONDRA flour
2 LARGE eggs, beaten
2 garlic cloves, FINELY minced
1 tablespoons avocado oil
2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Italian leaf Parsley
1 cup HOMEMADE chicken stock
Juice of 1 LARGE lemon

  • Fill a large saucepan with 3 quarts of water and bring to a boil over high heat.
  • Add the salt, brown sugar and peppercorns, stirring until salt and sugar are completely dissolved.
  • Set brine aside until COMPLETELY cooled.
  • After brine is cooled, add chicken breasts, cover and refrigerate for 8 hours.
  • Remove chicken from brine.
  • Discard brine.
  • Rinse chicken and pat dry. Let chicken sit 15-20 minutes to come to room temperature.
  • Heat 1 tablespoon butter andthe avocado oil in a large skillet over medium-high heat.
  • Season chicken breasts to taste with FRESH ground pepper and sea salt.
  • Arrange beaten eggs and flour in 2 shallow bowls.
  • Dip chicken breasts in egg mixture and then Wondra flour, shaking off excess.
  • Sear chicken breasts 3-4 minutes per side until golden and cooked through.
  • Remove chicken breasts to platter and keep warm.
  • Add garlic to pan and sea 1 minutes until fragrant.
  • Add chicken broth, lemon juice and parsley to pan, simmering 10 minutes until flavors meld and heated through.
  • Swirl in remaining butter.
  • Plate chicken and serve with mashed potatoes.
  • Top with gravy and enjoy.


8.5 ounce JIFFY corn bread muffin mix
1 + 1 tablespoon Pampered Chef south west seasoning
1 LARGE egg, lightly beaten
10 ounce can enchilada sauce
1 pound ground beef
16 ounce jar of your favorite salsa
4 ounce can chopped green chiles, drained WELL
1 cup shredded Mexican cheese blend

  • Preheat oven to 400°.
  • Prepare an bake corn bread muffin mix per package directions.
  • Cool COMPLETELY, then crumble into a large mixing bowl.
  • Add 1 tablespoon of the seasoning, egg, beef and half the enchilada sauce. Mix lightly, but thoroughly.
  • Shape into golf ball size balls and place on LIGHTLY greased baking sheet.
  • Bake 10-12 minutes or until lightly browned.
  • Transfer meatballs to shallow baking dish.
  • Combine remaining enchilada sauce, salsa, chiles, 1/2 cup of the cheese and remaining taco seasoning. Pour over meatballs, turning to coat.
  • Bake another 10-12 minutes until cooked through.
  • Sprinkle with remaining cheese.
  • Serve immediately.


Quick and easy crispy chicken in a light and tasty lemon sauce! The wetter batter creates a coating that fries up SUPER CRISPY in the oil. Coat it with the sweet and sour lemon sauce for PURE perfection.

1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
1 LARGE egg, lightly beaten
1/2 cup + 1 tablespoon cornstarch
2 tablespoons Peanut or Avocado oil
1/4 cup homemade chicken broth
1/4 cup FRESH lemon juice
1 tablespoon lemon zest, grated
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos
2 cloves garlic, FINELY minced
1 tablespoon ginger, grated
1 pinch red pepper flakes
1 teaspoon sesame oil
Prepared rice of choice
2 green onions, sliced for garnish

  • Whisk together the egg and 1/2 cup cornstarch until well blended
  • Add chicken and toss until evenly coated. Set aside for 10 minutes. I often use a large ziploc bag to make less of a mess.
  • Heat oil in a deep skillet over medium-high heat.
  • Add chicken, stirring frequently 5-7 minutes to keep pieces separate and cooked on all sides until golden brown.
  • Remove chicken with a slotted spoon and set aside, reserving the leftover oil in the pan.
  • Whisk together the chicken broth, lemon juice, lemon zest, honey, Braggs liquid aminos, garlic, ginger, red pepper flakes and remaining corn starch.
  • Add chicken broth mixture to pan, whisking and cooking until sauce thickens to desired consistency.
  • Whisk in sesame oil.
  • Plate chicken over rice and drizzle sauce over chicken pieces OR toss in sauce before plating.
  • Add green onions and enjoy!


  • If you prefer a sweeter lemon sauce, increase the honey to 4+ tablespoons.
  • Omit the red pepper flakes for no spice or use more for more heat.
  • Add a vegetable – diced bell pepper, snap peas, etc… for a healthier option.


I originally found this recipe in an old Taste Of Home magazine and it’s now a family favorite. It’s perfect for a crowd or a church potluck. You’ll get lots of requests for the recipe 😀

I altered it a bit to accommodate my mustard allergy, but it’s absolutely delicious!


3-4 pound boneless pork shoulder butt roast
FRESH ground sea salt and black pepper
2 cups homemade chicken stock
1 cup creamy JIF peanut butter
3/4 cup SMUCKERS apricot pineapple preserves
1/4 cup PACKED brown sugar
1/4 cup finely choppedVidalia sweet onion
1/4 cup apple cider vinegar
3 tablespoons Bragg’s liquid aminos
8 ounce can crushed pineapple with juice

1-2 garlic cloves, FINELY minced
2 tablespoons butter, melted
6 ciabatta rolls, split
Coleslaw, optional

  • Generously sprinkle roast with FRESH ground salt and pepper.
  • Transfer to a 5 quart slow cooker.
  • In a large bowl, whisk together the broth, peanut butter, preserves, brown sugar, onion, vinegar, liquid aminos, pineapple and garlic.
  • Pour over meat.
  • Cook, covered, on low 6 hours or until meat is tender.
  • Preheat broiler.
  • Remove roast; cool slightly.
  • Shred pork with 2 forks.
  • Return pork to slow cooker; heat through.
  • Brush butter over cut sides of rolls.
  • Place rolls, buttered side up, on an ungreased baking sheet.
  • Broil 3-4 inches from broiler for 30-60 seconds or until golden brown.
  • Using a slotted spoon, spoon pork mixture onto roll bottoms, top with coleslaw if desired and replace tops.


4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1/3 cup FINELY shredded Mozzarella cheese
1 cup Marinara sauce

  • Preheat oven to 375°.  
  • Wash and dry chicken.
  • Spread marinara sauce in LIGHTLY greased 9×13 baking dish.  
  • Combine the remaining ingredients into a paste.
  • Spread the paste evenly on the chicken breasts.  
  • Bake uncovered for about 30 minutes or until the chicken is cooked through.
  • Top with Mozzarella cheese and bake 5-10 minutes more until the cheese is golden brown.
  • Spoon desired amount of sauce over chicken before serving.

Originally posted 6-1-2012 ~ Updated 4-7-23


Cook Time: 35 minutes     Total Time: 1 hour 35 minutes

1.5-2 pound top sirloin cap roast
3-4 garlic cloves, FINELY minced
2 1/2 teaspoons kosher salt
1 tablespoon herbes de Provence
1 tablespoon avocado oil

  • Set a roasting rack inside a rimmed baking sheet and set aside.
  • Sprinkle the salt over the garlic and form mixture into a paste.
  • Stir in the herbes de Provence and the oil, mixing all together. 

  • Remove steak from packaging and pat dry.
  • Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself.
  • Rub the meat all over with the rub.
  • Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.

  • Preheat oven to 375°.
  • Place a large cast-iron skillet over medium-high heat and add enough avocado oil to coat the bottom of the pan.
  • Place the meat, fat cap side down, in the pan and sear for about 3 minutes.
  • Flip and sear on the other side for an additional 3 minutes.
  • Transfer the roast to the prepared baking sheet and place in oven.
  • Roast for about 15-20 minutes per pound, or until an instant-read meat thermometer registers 140°.
  • Remove from oven and rest for at least 15 minutes before slicing and serving.

And for a bit of trivia, the consolidated history of Herbes de Provence. At first this herb blend originated in the Provence region in the south of France and just described a general multipurpose mixture of herbs grown in the Provençal region during the summer.

Then the blend grew in popularity and became a more defined herb mixture in the 1960s when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking.

Julia Child is credited with defining the mixture into what we know today and adding it to the culinary lexicon of chefs all over the world. It was in the 1970s that the French brand Ducros began packaging and selling the herbes de Provence spice mix to customers overseas.

Today you can purchase premade herbes de Provence in grocery stores by many different brands, but making your own is super easy and allows you to personalize the blend of herbs and spices to fit your personal taste or the specific dish you’re cooking. Here is my preferred combination of herbs and spices.

Herbes de Provence

1 1/2 tablespoon FRESH dried thyme
1 tablespoon FRESH dried basil
1 tablespoon FRESH dried rosemary, crushed in a spice grinder
1 1/2 tablespoons FRESH dried tarragon
1/2 teaspoon FRESH dried marjoram
1 teaspoon FRESH dried oregano
1 bay leaf, crushed

  • Add all of the herbs and spices in a mixing bowl and stir until combined.
  • Store your mixture in an airtight container and use it to season ALL of your favorite dishes.




More and more of my FAVORITE recipes are adapted from Taste of Home recipes that just looked too good to pass up. With this recipe the overnight chilling allows the seasonings to meld well with the meat.

This recipe may have has its original roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province, but it’s now a Pacific Northwest as well as a midwest favorite in our family.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, FINELY minced
1 tablespoon sugar
2 teaspoons PAMPERED CHEF salt & vinegar seasoning
1 tablespoon sweet Hungarian paprika
2 teaspoons white pepper

  • Preheat oven to 325°.
  • Rub ribs with garlic and place in a roasting pan.
  • Bake, covered, until tender, about 2 hours.
  • Mix sugar, salt and vinegar seasoning, paprika and pepper.
  • Sprinkle evenly over ribs.
  • Remove from pan; cool slightly.
  • Refrigerate, covered, 8 hours or overnight.

2 tablespoons butter
1 small onion, FINELY chopped
1 cup jalapeno ketchup
1/4 cup packed brown sugar
Juice of 1 LARGE lemon
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper

  • In a small saucepan, heat butter over medium heat.
  • Add onion and saute onion until tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cooking uncovered 8-10 minutes, until thickened, stirring frequently.
  • Brush ribs with some of the sauce.
  • Grill, covered, 12-15 minutes over medium heat until heated through.
  • Turn occasionally and brush with additional sauce.
  • Serve with remaining sauce.