3/4 pound round
3 green onions, minced and sliced tops for garnish
2 teaspoons FRESH, FINELY minced ginger
1/4 cup Panko breadcrumbs
FRESH ground sea salt and blac pepper, to taste
2 teaspoons QUALITY honey
2 tablespoons Ponzu sauce
2 tablespoons quality mayonnaise
2 tablespoons sour cream (Mexican by Darigold adds a bit more flavor)
1-3 teaspoons Sirracha
Prepared rice or pasta
1/4 cup Panko breadcrumbs

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray.
  • In a large bowl whisk together the mayonnaise, sour cream, honey and ponzu sauce.
  • Add Sirracha to taste. Set aside.
  • In a separate bowl combine ground round, minced green onions, minced ginger,
  • Panko bread crumbs, FRESH ground sea salt and black pepper.
  • Form into golf ball sized meatballs.
  • Place meatballs on baking sheet.
  • Bake 15 minutes until cooked through and tender.
  • Add meatballs to bowl of sauce, gently tossing to coat.
  • Serve over prepared pasta, drizzling with any remaining sauce.

EVERETT STEW (formerly known as Brunswick Stew)

Brunswick Stew has a complicated history to say the very least. Brunswick, Georgia and Brunswick County Virginia have been dueling over the HOME and ORIGIN of the stew for many years. Brunswick County Virginia holds an annual “Stew Off” and Brunswick, Georgia displays not one, but two separate memorial sites of where they claim the first Brunswick Stew was cooked up. Historians state that the Virginia version predates Georgia by about 70 years and was even printed in early cookbooks. There is also a Brunswick, North Carolina, but they tend to just stay out of it altogether.

Credit: Robert Moss

Credit: Courtesy of Jim Auchmutey

From my research some of the earliest recipes called for squirrel or groundhog meat and used hominy claiming that these were Native American in ancestry and the basis for the first Brunswick stew. Basically it was a “roadkill” stew. Game meat such as deer, rabbit or even bear meat was often used along with corn or squash, basically what was on hand for early Appalachian settlers, and was simmered with butter, onions, stale bread and seasoning.

While today’s Brunswick stew typically uses beef, chicken or pork, it is still a thick tomato based stew that uses a variety of basic vegetables like corn, carrots and potatoes as well as butter beans. Okra is a common vegetable used and is a great thickening agent, but I personally don’t care for it so omit it altogether. It’s typically served during cooler weather, but in reality is good anytime. 😀

Virginia favors chicken and rabbit meat. Georgia’s version typically uses a mixture of pork and beef with hotter spices and often accompanies barbecue. North Carolina favors pulled pork and Kentucky, yes even Kentucky get in on this, but they call it Burgoo.
Virginians think that Georgia’s stew is too spicy and Georgians think that Virginia’s stew is too mushy and thick. Also Georgian Brunswick stew almost always has peas and Virginian Brunswick stew almost NEVER has peas. The meat and even the vegetables vary by location, but the one thing southern cooks ALL agree on is that the stew MUST have a thick paste like consistency.

This article in Southern Living is one of the most thorough to follow but, this article at It’s A Southern Thing is one of the simplest and easiest to follow.

So after all that, I offer you MY version of Brunswick Stew loosely based on an old recipe I found in my grandmother’s pile of cut out recipes. To stay out of the fray of the debate I decided to call mine EVERETT STEW making it regional to the area I was living in when I developed the recipe.

EVERETT STEW (formerly known as Brunswick Stew) serves 4-6
4 medium new potatoes, cut into small cubes
2 medium onions, chopped SMALL
2 large carrots, peeled and sliced
4 cups homemade chicken bone broth
2 or 3 cans crushed tomatoes
4 tablespoons brown sugar
FRESH ground sea salt and black pepper, to taste
3-3 1/2 pound pork butt, cut in half, trimmed of excess fat**
1 can white beans
1 or 2 cans of Mexican corn niblets
Chopped green onions for garnish

  • Spray the inside of your crock with non-stick cooking spray.
  • Stir together the potatoes, onions, carrots, bone broth, tomatoes, brown sugar, salt and pepper.
  • Nestle pork pieces down into the mixture, turning to coat well.
  • Cover and cook on LOW 7-9 hours or HIGH 5-6 hours until the meat shreds easily with two forks.
  • Remove meat, shred and return to the slow cooker along with the corn and white beans. Cook another 30 minutes on LOW to heat through.
  • Top with fresh chopped green onions.
  • Serve with crusty bread or FRESH rolls.

**NOTE: This recipe can be made quicker (2 hours simmering) on the stove top if you have leftover meats to use.


1 pound steak tips in bite size pieces
torn romaine lettuce
sliced cucumbers
halved cherry tomatoes
sliced red onions
sliced green onions
marinated artichoke hearts
crispy onions
FRESH grated Parmesan cheese
or any other toppings of choice

½ cup Bragg’s liquid aminos
½ cup FRESH squeezed orange juice
4 tablespoons QUALITY honey
FRESH ground sea salt and black pepper
3 tablespoons avocado oil

  • In a medium bowl, whisk together the liquid aminos, orange juice, and honey.
  • Add the salt and pepper and whisk together.
  • Put half of the marinade in another bowl to use as a vinaigrette if not preparing the honey poppy seed dressing.
  • Add the avocado oil to the vinaigrette mixture and put aside in the refrigerator until ready to dress the salad.
  • Add the steak tips to the marinade bowl and cover. If possible, marinate overnight in the refrigerator. Otherwise, marinate for at least an hour in refrigerator before cooking.
  • Heat 1 tablespoon avocado oil in a cast-iron pan to medium-high, cook steak tips 2-3 minutes per side (for medium rare), turning every few minutes to brown all sides.
  • Let steak tips rest for 5-10 minutes.

Zest of 1 lemon plus 1/4 cup lemon juice
1/4-1/2 cup apple cider vinegar, to taste

1 tablespoon (17 grams) honey mustard
2+ tablespoons (42 grams) QUALITY honey, to taste
1 teaspoon poppy seeds
FRESH ground sea salt and black pepper
1/3 cup (72 grams) avocado oil

  • In a small mixing bowl, whisk together the lemon zest and juice, vinegar, honey mustard, honey, poppy seeds, salt and several grinds of pepper.
  • Add the avocado oil and whisk to emulsify.



2 1/2 pounds chuck roast, cut into 2 inch cubes
2 tablespoons apple cider vinegar
1/2 cup homemade bone broth
Juice of 2 limes
4-5 pepperoncinis
1 tablespoon pampered chef TEX MEX seasoning
1 red onion, halved and sliced thin
2 cloves garlic, minced
FRESH ground sea salt and black pepper

  • Whisk together the broth, lime juice, vinegar and seasoning.
  • Add beef chunks to pressure cooker.
  • Pour broth mixture over top.
  • Add pepperoncinis, garlic and onion slices.
  • Bring to a gentle simmer.
  • Add lid and pressure rocker.
  • Simmer with the rocker gently rocking for 40 minutes.
  • Allow to steam to release naturally.
  • Carefully open and remove beef chucks to cutting board.
  • Shred beef with 2 forks.
  • Strain broth and set aside.

NOTE: Chipotle seasoning with chipotle peppers are a great alternate flavor.

1 1/2 cups long grain rice, rinsed
2 cups homemade bone broth
1 garlic clove, minced
1/3 cup FRESH chopped cilantro leaves
1 LARGE lime, juiced

  • Add the rice, broth, garlic and half of the cilantro leaves to a sauce pan.
  • Bring to a boil.
  • Reduce heat to simmer, cooking until liquid is absorbed and rice is tender.

garnish toppings – sour cream, lime wedges, Cotija cheese, hot sauce…

  • Fluff rice with remaining cilantro leaves and lemon.
  • Divide rice into serving bowls, top with shredded beef, a drizzle of the strained broth and your favorite Tex Mex toppings.


SALISBURY STEAK adapted adapted from the Pioneer Woman, Ree Drummond
1 1/2 pounds lean ground beef
1/2-1 pound FRESH mushrooms, sliced
1/2 cup seasoned breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon creamy horseradish
2 tablespoons jalapeno ketchup
1 packet LIPTON French onion soup mix
FRESH ground sea salt and black pepper, to taste
1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1/4 cup cream sherry
1 1/2 cups beef broth
FRESH parsley leaves as garnish

  • Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined.
  • Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
  • Place a HEAVY skillet (preferably cast iron) over medium high heat and add the butter.
  • Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.
  • Add oil and more butter if necessary.
  • Fry the patties about 5 minutes per side until no longer pink in the middle.
  • Remove from the skillet and pour off all but 2 tablespoons of the grease.
  • Sprinkle the flour remaining grease and let cook for a minute.
  • Remove the skillet from the heat and deglaze with the sherry, scraping up all the little bits from the bottom to release all the flavor.
  • Return to the heat and add the beef broth, remaining ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.
  • Taste and adjust the seasoning as needed.
  • Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.
  • Remove the skillet from the heat.
  • Return the patties to the gravy, spooning a little gravy over each.
  • Garnish with the parsley.



If you are anything like me, you have a drawer or even a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I originally started making this recipe (and posted it too) about 15 years ago. I haven’t made many changes since that initial time – it’s just that good!

While I usually keep the combination of ingredients, spices and seasonings somewhat intact, I do make changes to those recipes to make them more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box that I have no idea where they actually originated, but one looks like a page from an old, and I mean OLD magazine and the other is handwritten. I have them stapled together with a note to combine them together.

I’m like that – whatever works for my family. I had a girlfriend in college who loved fashion but was on such a strict budget there wasn’t room for the things she eyed the most. I remember Julie borrowing a fancy designer dress from a Joann, a girlfriend of ours for an event and then later that night she took it apart, made a pattern and made her own dress before putting Joann’s dress back together. To my knowledge Joann never knew. Now I can’t do that with recipes literally, but I do do it in my mind while I’m reading the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I feel like an archaeologist unearthing pieces to make a whole from.

This is one of our particularly favorites recipes from my archaeology days of recipe hunting. It’s also versatile in that you can easily change the sauce to whatever your tastebuds crave that day whether it’s one of the ones I have listed or one you make up to fit your family. Serve it with salad, in a pasta dish or even on a sandwich!

1 pound ground beef
1 pound ground pork
3/4 cup quick cooking oats
1/4 cup Panko read crumbs
1/2 cup WHOLE milk
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
FRESH ground tricolor pepper, to taste
1 small Vidalia onion, chopped fine
2 LARGE eggs

  • In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.
  • Crumble the beef over top and then mix in well.
  • Shape into 1-2 inch balls.
  • Place in slow cooker.
  • Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.
  • Cover and cook on low for 6-7 hours or until the meat is no longer pink.

3 tablespoons QUALITY vinegar
1 teaspoon Worcestershire sauce
1/4 cup tart cherry jam (or jam flavor of choice)
1/4 cup brown sugar
1 1/2 cup jalapeno ketchup

  • Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar

NOTE: Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.

3 limes, juiced (6 tablespoons)
2 lemons, juiced (6 tablespoons)
1 orange, sliced, rind removed, each slice quartered
2 cups sugar
1 1/2 cups water
1/4 cup bourbon
3 ounces liquid pectin (1/2 of a foil pouch)
1/4 cup maraschino cherries, quartered

  • In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.
  • Bring to a FULL rolling boil, boiling hard for a full minute, stirring constantly.
  • Quickly stir in pectin.
  • Return to boil, boiling hard for a full minute more, stirring constantly.
  • Fold in oranges slices and cherry pieces.
  • Pour over meatballs before serving.

NOTE – Make a LARGE batch of sauce and use it for pretty gifts. Add an orange slice and maraschino cherry before ladle into sterilized jars. Water bath to seal.



This is a super simple weeknight meal – it can even be prepared in advance and be all the better for it as the flavors meld to make deep and rich sauce!

So why are they called “PORCUPINE”? As the meatballs bake in the incredible sauce and the rice bakes it plumps up and starts sticking out the sides just like porcupine quills. 😀

1 pound QUALITY 80/20 ground beef
1 LARGE egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped FRESH parsley
1 teaspoon Italian seasoning
2 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper, to taste
2 tablespoons avocado oil
One 28-ounce can tomato puree
1/4 cup jalapeno ketchup

  • Preheat the oven to 350°.
  • Use your hands to mix together the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, half the garlic, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined.
  • Roll the meat mixture into 24 golf ball sized meatballs.
  • Heat the avocado oil in an oven-proof skillet over medium high heat.
    Once shimmering, add the meatballs and cooking 1-2 minutes  on each side until lightly browned all over.
  • Reduce the heat to medium.
  • Whisk together the tomato puree, ketchup, remaining Italian seasoning, remaining garlic, FRESH ground sea salt and pepper to taste.
  • Stir into pan, simmering until the  sauce is WELL combined and meatballs are WELL coated.
  • Cover tightly and transfer to the oven.
  • Bake 45-60 minutes until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly.
  • Garnish with more chopped parsley and serve.


Toss out the hamburger helper and make this instead. Another tasty one pot meal full of flavor and texture that’s quick and easy for classic comfort food weeknight family meal. The beauty of this recipe is that it is super easy to adjust the servings. I’m making most recipes for 2 these days, but just double or triple up and feed 4-6 in a jif.

HAMBURGER HASH – serves 2 adapted from SpaceShips and Laser Beams
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

1 SMALL russet potatoes, peeled and chopped into bite size pieces
1 small turnip or rutabaga, peeled and chopped into bite size pieces

3/4 pound lean ground beef
1/2 Vidalia onion, diced
2 teaspoons avocado oil
1-2 cloves garlic, minced
1 tablespoon Garden Gourmet Italian seasoning (or 2 teaspoons dried)
FRESH ground sea salt and black pepper
1/4 cup beef broth

1 1/4 cup shredded sharp cheddar cheese

  • Boil potatoes 3-5 minutes until tender, BUT NOT too soft.
  • Drain and set potatoes aside.
  • In a large nonstick or greased skillet, over high heat, cook ground beef until browned. Drain off fat. Set cooked beef aside.
Using the same skillet over medium heat avocado oil.
  • Add onion, potatoes, Italian seasoning, minced garlic, salt, and pepper. Toss well to evenly coat potatoes and onions in seasoning, cooking 10-15 minutes and stirring often until potatoes and onions have started to brown and crisp.
  • Fold ground beef back to the skillet, stirring well to mix.
  • Add broth and simmer until broth is mostly absorbed.
  • Add cheese, stirring until well mixed and melted.
  • Remove from heat.
  • Serve hot. 


  • ALWAYS start your potatoes in cold water. Adding them directly to boiling water will immediately cook the outsides while the insides will take longer. Use a fork to gently pierce the potatoes while they are boiling. When the fork will pierce the potato easily but not break it apart, your potatoes are ready.
  • If using dried herbs, use a mortar and pestle or rub them between your clean dry palms to break them up and revive their flavor essence before adding them to your recipe.


This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.


1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice

  • In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
  • Preheat oven to 425°.
  • Lightly spray a small sheet pan with non stick spray. Set aside.
  • Pat pork steaks dry with paper towels.
  • Generously season pork all over with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
  • Add to sheet pan in a single layer.
  • Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
  • Using the skillet the pork steaks were seared in heat butter over medium heat.
  • Add green onion whites and sear 1-2 minutes.
  • Pour in sauce ingredients from the bowl and bring to a SLOW boil.
  • Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
  • Thinly slice pork crosswise, if desired.
  • Drizzle pork  and rice with sauce.
  • Sprinkle with scallion greens and toasted sesame seeds.


I loved this recipe because it was ALL made in the same pan so it’s quick and easy clean up, but also because I can no longer eat a lot of grain products so I still feel like I’m getting my tacos without have to deconstruct them! After making it exactly as written the first time, I adapted it the next time and found it was just easier and tastier to prepare the noodles separately.

You can always add your favorite taco toppings such as extra cheese, green onions or a dollop of sour cream to make it your own.

TACO SPAGHETTI servings 2 – adapted from Space Ships & Laser Beams

2 teaspoons avocado oil
1/3 pound QUALITY ground beef
1/4 cup chopped yellow onions
2 teaspoons taco seasoning
1/3 cup original Rotel tomatoes with juice
spaghetti noodles for 2, prepared al dente
1/3 cup homemade bone broth (chicken or beef – your choice)
1/2 cup Mexican style shredded cheddar/Jack cheese
scant 1/4 cup cilantro, chopped
minced green onions, for garnish
chopped olives, for garnish
chopped jalapeños, for garnish

  • Heat oil in a LARGE skillet over medium heat. 

  • Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

  • Add taco seasoning, tomatoes (including juice) and broth.

  • Cover and simmer for 10 minutes until most of the liquid is absorbed.

  • Stir in noodles, stirring to coat well and simmer 5 minutes more.
  • Remove from heat.
  • Sprinkle half of the cheese and half the cilantro into the pan and stir to coat the spaghetti with the cheese and sauce.

  • Top with remaining cheese and cilantro.
  • Serve with a dollop of sour cream and your favorite taco toppings.


  • For the best flavor, grate your own cheese rather than using a store bought bag of grated cheese. The store bought grated version usually has an anti-caking agent on it so it doesn’t melt as well.
  • For a quicker weeknight cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.


This is Erin’s dad’s recipe. He first taught her in his diner and she adapted it with her own spin. I then adapted it and backed off on the herbs. The first time I made it we thought it was a little too herb forward (at least for us).

Also I’m deathly allergic to mustard so I substituted a honey horseradish mixture to replace the Dijon mustard. I’ve obviously never tried her glaze, but love what I have substituted it for.

3/4 pound ground beef
3/4 pound ground pork
1/4 cup shredded FINELY carrot
1 shallot, diced
1/4 cup shredded Pecorino cheese
1 cup ½-inch crusty sourdough bread cubes
1 teaspoon fresh thyme leaves
1 LARGE egg, lightly beaten
1/4 cup whole milk
FRESH ground – about 1 teaspoon salt and 3 to 4 twists of pepper

  • Preheat the oven to 375°.
  • Combine all of the meatloaf ingredients in a large bowl and use your hands to mix JUST until evenly combined. DO NOT OVER MIX.
  • Form into a 9 × 5-inch loaf pan.

1/8 cup packed light brown sugar
1/3+ cup ketchup (jalapeno ketchup adds a bit of a kick if you want)
2 teaspoons QUALITY honey – added to replace Dijon mustard
1/2 teaspoon creamy horseradish – added to replace Dijon mustard
(1/2 tablespoon Dijon mustard) – omitted due to allergy

  • In a medium bowl, stir together all of the ingredients.
  • Brush the top of each meatloaf with a thick coat of the glaze.
  • Transfer to the oven and bake 45 minutes until an instant-read thermometer reads 150°.
  • Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices, and serve.

Her recipe calls for “unmolding” the meatloaf. I have the MOST wonderful pans and bake ware from USA Bake Ware and HIGHLY RECOMMEND getting this loaf pan.The oils and fats drip to the catch basin in the bottom and the insert lifts out allowing the meatloaf to be slid out without disturbing the glazed top.

I have not been solicited for not encouraged in ANY way to make this recommendation which to me means ten times more. It is just an awesome pan made by an awesome company out of quality materials! I think I have every piece of bake ware they make. 😀


2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Halve peppers tip to root. Clean out seeds and ribs.
  • Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
  • Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
  • Stuff pepper halves with meat mixture.
  • Layer remaining meat mixture into the baking dish.
  • Arrange peppers on top of meat mixture in baking dish.
  • Top each pepper with mozzarella cheese.
  • Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
  • Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.