Ingredients
3 Tbsp Olive oil to sauté, divided
4 lb beef brisket
2 tsp sea salt , or to taste
1 tsp black pepper, freshly ground
1 lb yellow onions (2 medium), sliced into thick strips
1 lb mushrooms, thickly sliced
6 garlic cloves, peeled and chopped (not pressed)*
2 cups low sodium chicken stock or beef broth
2 1/2 Tbsp Worcestershire sauce

Instructions
Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat.
Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket.
See also Cracker Barrel Old Country Store Biscuits
In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on.
Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender.
Serve beef brisket and mushrooms, spooning slow cooker juices over the top.

Credit: SusanRecipe

Cheddar Bay Stuffed Biscuit
Biscuit
Southern Biscuit Flour
Butter
milk
Cheese
Garlic Powder
Butter shortening
Cut butter shortening into flour
4-inch spring form pan (optional)
Add buttermilk cheese and garlic powder and mix.
Crab Cake
Lump Crab (reserve some for stuffing)
Cajun seasoning
Garlic powder
Onion powder
Mayonnaise
Mustard
Crushed crackers

Instructions
Mix mayonnaise mustard Cajun seasoning garlic powder and onion powder to make a paste
Fold in lump crab and crushed crackers
Cook the crab cake for about 2 minutes on each side. (I formed mine in a ball so I flipped mine around until all sides were slightly cooked and browned).
Gloves recommend
Take your biscuit dough and place it in your hand. Form it so it kinda looks like a bowl add some lump crab, the crab cake and more crab on top of that. Finish the top off with more biscuit dough and make sure all sides are covered with the biscuit dough. Place it in your spring form pan and bake.
Spring form pan is optional. You can place your dough directly on a baking sheet and bake it, however I made this biscuit bigger than your average biscuit, so I needed to use the spring form pan to help hold the shape. This is totally optional.
I baked mines in my air fryer at 360 degrees for about 13 minutes
Top with Garlic Lemon Butter

Credit: Susan Recipe

Ingredients:
5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Instructions:
Step1: Cut the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
Step2: Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
Step3: Prepare your melted butter mixture. Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
Step4: Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
Step5: Mash the potatoes. Using your preferred kind of potato masher, mash the potatoes to your desired consistency.
Step6: Stir everything together. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
Step7: Taste and season. One final time, taste the potatoes and season with extra salt if needed.
Step8: Serve warm. Then serve warm, garnished with any extra toppings that you might like, and enjoy!

Ingredients
4 ears of corn
¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
2 cloves of garlic, crushed (or finely minced)
¼ teaspoon of fine sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder

Instructions
Heat your grill to roughly 400 degrees F.
You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.

Credit: Susan Recipe

Ingredients:
°4 hot dogs
°4 strings of cheddar cheese
°1 packet Pillsbury pizza dough
°1 can of hot pepper (15 ounces)
°1/4 cup melted butter
°1 teaspoon garlic powder
°1 teaspoon fresh parsley

Instructions:
Preheat oven 375 F
Pour the chili into a 6 x 10 or 7 x 11 pan. Remove the cheese from the casings and cut in half lengthwise. Sit aside.
Open the pizza dough box and roll it out. Cutting dough to 4 equal parts. Take a hot dog and a sandwich with two sides of cheddar cheese. Starting at one end of the dough strip, begin rolling the bundle in dough, covering the entire length of the hot dog with dough. Place in skillet with chili, seam side down.When all four are complete, bake in the oven for 20-25 minutes or until dough is set and golden brown on top.
Combine garlic and parsley with melted butter and brush the surface of the hot dog with garlic butter. Enjoy!
Note * To avoid dough bottom ~ Put the dogs first and then pour the chili around them.
Enjoy !

Credit: SusanRecipe

Ingredients:
1 small chopped onion.
1 small chopped green pepper.
2 Tsp.Of olive oil.
3 minced garlic cloves.

Italian sausage
5 cooked and cut into 1/4-inch slices.
Canned diced tomatoes, use a large can.Of 28-ounces, undrained

Tomato paste
6-ounces can.
1/4 Cup.Of water.
1 Tsp.Of brown sugar.
1 Tbsp.Of Italian seasoning.
1/2 Tsp.Of salt.
1/2 Tsp.Of ground pepper.
Hot boiled spaghetti.

Instructions:
• 1st Step – In a large pan, heat the oil and sauté the onion with the chopped green pepper until the onion is soft.
• 2nd Step – Secondly, finely mince the garlic cloves and add them to the pan, cooking for another 1 minute after that.
• 3rd Step – Once the garlic is fragrant, throw in the sausage, canned diced tomatoes, tomato paste, a quarter cup of water, sugar, and spices, and season to your liking with more salt and pepper.
• 4th Step – Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
• 5th Step – Once it’s finished cooking, toss it with the boiling spaghetti and enjoy!

Suggestions and advice for a successfull recipe:
Use your preferred Italian sausage instead. Use chicken or turkey sausage to cut down on the number of calories and fat consumed.
Use penne, ziti, or rigatoni instead of spaghetti.
Add 1/4 teaspoon of crushed red pepper flakes for a little heat.
Make sure you don’t overcook the pasta!

Credit: Susan Recipe

Ingredients

• 2 lb ground beef

• 1 small onion, diced

• 1 bell pepper, diced (any color will work well!)

• 2 garlic cloves, minced

• 24 oz beef broth

• 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)

• 4 oz salsa

• 2 store-bought taco seasoning packets

• 4 oz cream cheese, softened

• 1 cup heavy cream

• 2 cup cheddar cheese

INSTRUCTIONS
Saute ground beef, onion, and bell pepper over medium heat until meat is done.
Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.
Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.
Serve and garnish with your favorite taco toppings.

Credit: Susan Recipe

Ingredients
2 catfish fillets
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. cayenne pepper
1/2 t. paprika
1/2 t. oregano
½ t. crushed red pepper flakes
½ T. extra virgin olive oil
salt & pepper to taste

Directions
Preheat oven to 350 F.
In a small bowl, combine spices, salt and pepper.

Divide the spice mixture and sprinkle half on each catfish fillet.

Place catfish in an oven safe glass dish. Bake at 350 F 25 minutes until fish is flaky.

Serve immediately with steamed vegetables or a salad.

Credit: SusanRecipe

Ingredients

For cooking chicken:
4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
1/2 cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil

Pasta:
12 oz of spaghetti

Parmesan Sauce:
4 tablespoons butter
1 small yellow onion (or use 1/2 onion) chopped
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 tablespoon flour
1 cup heavy cream
1 cup water
½ cup Parmesan cheese shredded
1 teaspoon Italian Seasoning
1/2 teaspoon salt more to taste
¼ teaspoon crushed red pepper flakes

Instructions

PREPARING CHICKEN BREASTS:
Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.

In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.

COOKING CHICKEN BREASTS:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

SAUCE:
Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.

Now add heavy cream, water, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

COOKING PASTA
according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

FINAL ASSEMBLY:
Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.

SERVE
chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

Credit: Susan Recipe

INGREDIENTS:
1 pound (500g) lean ground beef
1 small onion, finely chopped
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon garlic powder
pinch to ½ teaspoon cayenne powder
salt and pepper to taste
1½ cups (355ml) milk
1½ cups (355ml) beef broth
2 cups (260g) elbow macaroni, uncooked
1 (8oz) (227g) can tomato sauce
2 cups (225g) shredded cheddar cheese

INSTRUCTIONS:
Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
Stir in cheddar cheese until melted.

Credit: Susan Recipe