Large Batch Ground Beef (in the oven)

To cook a large batch of ground beef (6 lbs from Costco):

Heat oven to 300 degrees.

In a large cast iron Dutch oven, place the ground beef, salting as you go, 1 teaspoon salt per pound of beef. Cover and put in the oven.

After 30 minutes, remove from oven and stir and break up the beef. Cover and put back in the oven.

Repeat until the meat has cooked for 1 1/2 hours. It should be done (160 degrees).

Put drained beef into quart freezer bags. One pound of cooked beef will be about 13 ounces.

Jalapeno Poppers

This should make enough for about 5 jalapenos.

4 oz cream cheese, room temp

1/8 teaspoon salt

pinch pepper

1/2 cup small grated cheddar cheese

3 oz bacon, cooked and chopped

Preheat oven to 400 degrees. Halve the jalapenos lengthwise and spoon out and discard the seeds and membranes.

Combine the above ingredients in a bowl. 

Fill the jalapeno halves to sit level with the sides.

Place the stuffed jalapenos on a a baking sheet (or in a pie plate) and bake for 15-20 minutes, or until the cheese melts golden in color.

Serve jalapeno poppers warm or at room temperature.

Mississippi Pot Roast

Brown a 3 lb chuck roast

Put it in a crockpot with:

Packet of Ranch Seasoning

Packet of Au Jus Gravy Seasoning

1/2 stick of butter, cut up

5-6 pepperoncini

Cover and cook on low for 8 hours.

But really, just buy good quality chuck roast (Costco) and salt it well, put it in the crockpot and cook eight hours. I like cutting the roast into smaller pieces. (8/15/2025)

Low Carb, Keto, Carnivore

 Egg White Rolls - but it makes way too much, and really, why?

No-Splatter Burger Patties

Chicken Stock

Hard Boiled Eggs (and how to devil them)

What to do with

Hamburger

Bobotie (replace the bread mixture with cooked butternut squash)

Picadillo

Taco-Stuffed Zucchini Boats

Beef

Mississippi Pot Roast 

Rotisserie Chicken

Chicken Salad (Chick-fil-A)

Chicken Tots (minus the tots)

Pork

Egg Roll in a Bowl (leave out wontons)

Three Cheese Ham Involtini

Egg

Carmelized Cream Eggs

Shakshuka

Turkey

Shawarma-Spiced Roast Turkey Breast

Jerk Roast Turkey

That Dude Can Cook Day Ahead Turkey

Kelly Hogan's Easy Recipes (first 7 are here @ 12:30)

Big 'ol fatty cheap chuck roast put in a crockpot in the morning, done that evening.

Great Value 100% Beef Burgers 80/20: 4 frozen, in an air fryer, 8 minutes, 400 degrees

Any steak, sear each side, eat

Eggs, scramble, fry

Chicken Wings, thawed, on a lined cookie sheet, 30 minutes, 365 degree oven

Large Bone-in Skin-on chicken thighs about 21 minutes in air fryer, flipped half-way

Chunks of steak or flanken ribs, air fryer, 7 minutes, 400 degrees

Most any meat, 7 minutes, 400 degrees

New York Strip, air fryer, 6 minutes

Carnivore ice cream: 3 cups heavy cream, 3 eggs yolks, pinch of salt

Ribeye Rach

2 lb ground beef/.25-.5 chopped bacon (uncooked)/2 eggs/1 cup parm/1/2 c crushed pork rinds/1/2 finely minced onion/3 cloves crushed garlic/salt and pepper to taste

Blueberry Rhubarb Crumble

Preheat oven to 350 degrees.

Filling:

In a bowl, whisk:

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup quick oats

1 teaspoon flour

1 pinch ground cinnamon

Add:

1 cup chopped rhubarb

1 cup blueberries

Mix to combine and pour into a small baking dish

Topping:

In a bowl, whisk:

1/2 cup flour

1/3 cup oats

2 Tablespoons brown sugar

1 pinch cinnamon

1 pinch nutmeg

Add:

1/4 cup melted butter

Mix to combine and sprinkle over the filling.

Drizzle an additional 1/4 cup of melted butter over the top.

Bake in preheated oven until golden and bubbling, 20-30 minutes.

Cool for 5 minutes before serving.

Great topped with vanilla ice cream.

Bee Sting Delight (no-bake dessert)

8 oz cream cheese, room temp

8 oz heavy cream (whipped with 2 Tablespoons sugar)

2 oz sliced almonds (toasted about five minutes over medium heat in a skillet) divided - 1-oz for crust, 1-oz to sprinkle on top)

6 whole graham cracker sheets

1/2 teaspoon kosher salt (divided - 1/4 t for crust, 1/4 t for filling)

6 Tablespoons unsalted butter, melted

1 1/2 cups cold whole milk (divided 3/4 cup, then 3/4 more for filling)

1/4 cup honey (plus a little more to drizzle when serving)

1 (3.4-ounce) box instant vanilla pudding mix

• Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other.

• Break graham crackers into a food processor. Add 1-oz toasted almonds, and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, 12-15 (1-second) pulses.
• Drizzle melted unsalted butter over the crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
• Transfer the mixture to the baking pan. Press into edges and corners to make an even layer. Refrigerate while making the filling.

• Wipe out the food processor with a damp paper towel.
• In the food processor, process 8 ounces room temperature cream cheese, 3/4 cup milk, 1/4 cup honey, and 1/4 teaspoon kosher salt, about 2 minutes, scraping down the sides as needed.
• Transfer mixture to a large bowl. Whisk in the remaining 3/4 cup milk and box of instant vanilla pudding until smooth.
• Let sit until thickened, about 5 minutes.
• Gently fold in 1 cup of the whipped cream until just combined.

• Dollop the cream cheese mixture over the crust and spread into an even layer.
• Dollop the remaining 2 cups of whipped cream on top and spread into an even layer.
• Cover and refrigerate for at least 4 hours or up to overnight.

• To serve, sprinkle the remaining almonds over the top, then drizzle with honey. 

Cheesecake Factory's Chicken Parmasan Pizza Style

Work in progress

Ground chicken, seasoned

Italian Seasoned Ground Turkey

Spread thin in 10" round mold. Freeze for 10 minutes.

"bread" in egg wash and sprinkle on brioche bread crumbs and parmesan cheese

Make the sauce with:

Marinara sauce

Roma Tomatoes roasted in garlic

Savory oil with basil and garlic

salt and pepper

basil

herbs

tomatoes paste

neutralize with:

sugar

baking soda

Angel Hair pasta

Fry crust in butter/canola oil on each side

Layer on marinara

Shredded mozzerella cheese

Broil for 1 minute

Cream sauce

alfredo