Oven-Baked, Flavor-FULL Tillapia

OVEN BAKED FLAVOR-FULL TILLAPIA

Delicious and Healthy Baked Tillapia. Low Sodium, Gluten-Free, Diet Friendly

INGREDIENTS
4-5 Tillapia Fillets
2-3 tablespoons Butter (optional)
2-3 tablespoons Homestead Seasonings FISH RUB
1/2 teaspoon salt or salt to taste
2-3 tablespoons olive oil or enough to cover each fillet
1 lemon- juice of one lemon
Yield: 4-5 Servings

INSTRUCTIONS

Preheat Oven to 375 degrees

Line 9x13 dish with parchment, and brush parchment lightly with olive oil.

Brush each side of Tilapia Fillets with olive oil and lay side by side in dish. Sprinkle each fillet with lemon juice and then cover generously with HOMESTEAD SEASONING FISH RUB.

Cut tablespoons of butter into square pats and then in half. Put two two halves on each piece of fish.

Cover pan with foil, and bake in preheated oven for 25 to 30 minutes 

(or until fish flakes easily with a fork... do not overbake)

SERVE and ENJOY!!

Sweet BBQ Pork Loin

SWEET BBQ PORK LOIN                  

PRINTER HAPPY VERSION< < < < < < < < < < 

Its that time of year again--Spring is in the air, and like clockwork my family starts craving the homey-comfort of traditional BBQ. The sweet sugary undertones, and smokey mesquite flavor that only real BBQ can satisfy... But as many of you know... in Southern Utah "SPRING" lasts only a few weeks and is also known as "surprise wind storms & weird sporadic rainy season" Needless to say no always the best BBQ weather. That is why I love this recipe! All the flavors of BBQ with out the fuss-
A simple RUB-BAKE-EAT situation!

>>>WARNING<<<  >>>>>KITCHEN GADGET RANT<<<<<
In one of the pictures you will see my Meat Thermometer... one of my favorite kitchen gadgets ever invented!! At my house I am KNOWN for forgetting to turn the kitchen timer on....
Thus = burnt and overcooked meat!
I picked up this little gem at my last trip to IKEA and I will tell you, next time I am there... I will be buying several more. They are a lifesaver in the kitchen!!
You just set the internal temperature that you want the meat to cook to, insert the thermometer end into the meat, and leave the square part out on the counter. As soon as it reached that temperature... the thing SQUEEALS at you, until you take the meat out.... helping you create perfectly cooked meat every time! Anywho..... Back to the recipe > > > > >

INGREDIENTS:
2 1/2 - 3 pounds Boneless Trimmed Pork Loin
3 Tbls HOMESTEAD SEASONINGS PORK RUB
3 Tbls Brown Sugar

2 tsp. HOMESTEAD SEASONINGS Pink Himalayan Salt (optional)

2 Tbls Extra Virgin Olive Oil

2 Tbls of water

INSTRUCTIONS:
This is an easy one Ladies and Gents... a simple RUB, COOK, EAT situationSimply Rub boneless trimmed pork loin with the extra virgin olive oil. In a separate bowl mix together brown sugar
and the HOMESTEAD SEASONINGS Pork Rub. Srpinkle and rub the spice mixture onto all sides of the Pork Loin.

Add a pinch of HOMESTEAD SEASONINGS Pink Himalayan Salt (optional)

Place pork loin into a greased or foil lined shallow baking dish. Add water to the base of the dish.
If time permits-- Chill the pork loin for 1-2 hours in the fridge.... not necessary, but helps the flavors marinate into the meat.

Preheat Oven to 350 degrees.
Bake pork loin for 20-30 minutes or until the inner temperature reaches 140 degrees.
Let the pork rest for 10-15 minutes before slicing.
Serve and Enjoy!!
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 < < < < < < < < < < < < < < < < < < < < < < < < < < < < <  AS PROMISED

Ta da! MY FAVORITE MEAT THERMOMETER
{see rant up above for why I LOVE this little gadget SO much!!!}

 It really is a life-saver, time-saver, brain-saver... or meat-saver if you will

Homestyle Meat Sauce

HOMESTYLE MEAT SAUCE
PRINTER HAPPY VERSION >  >  >  >  >  >  >  >  >  >

This Sauce might be Gluten Free, but it is no where close to flavor free!
Perfect amount of spice wrapped around the zing of fresh tomatoes! Make life easier and double the meat when you are browning it and after you drain it -- tag and bag half for later in the week :)

INGREDIENTS:
2 pounds ground beef
4 tablespoons homestead seasonings Burger Blend
3 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced
2 (15-ounce) cans tomatoes diced
2 (15-ounce) cans tomatoes pureed
1 cup water cold
1 tablespoon basil
1/2 tablespoon oregano
Servings 12
Prep Time: :15
Cook Time: :25
Yield: 10-12

 

INSTRUCTIONS:
 In a large skillet brown ground beef, breaking it apart as you go. Cook all the way through and then drain well ( I even rinse the meat sometimes to keep this recipe extra lean)

Add in HOMESTEAD SEASONINGS BURGER BLEND, mix into the meat really well and then set aside.
In a 2nd large skillet saute' onions and garlic in olive oil until tender.... about 5-7 minutes, or until onions begin to become transparent.  While the onions and garlic are cooking-- drain all the fluid out of all four of the cans of tomatoes and then blend just two of the cans of tomatoes in the blender or food processor until they are well processed. This will give your sauce a nice body without making it "too tomatoey" as my daughter calls it.

Once the onions and garlic are tender add the browned beef into the pan and then the diced tomatoes, blended tomatoes, and spices. Stir everything adding the water very last.... sometimes I find that I don't need it, and its easier to leave it out. Heat and stir the sauce until it begins to boil then the reduce temperature and simmer on low for 10-15 minutes. Add salt and pepper to taste. Serve over Noodles or Pasta.... Enjoy!!

Hearty Homestead Chicken Pot Pie

HEARTY CHICKEN POT PIE
PRINTER HAPPY VERSION < < < < < < < < < < < < < <

INGREDIENTS:
3 cups cooked chicken diced*
2 tablespoons Homestead Seasonings Chicken Rub
1 cup frozen peas and carrots
1/2 cup frozen corn sweet/white
2 cans cream of chicken soup
1/4 cup sour cream
3 cups biscuit mix
1 1/2 cups milk
2 eggs
1/2 cup shredded cheese (optional garnish) 

Servings 10+
Prep Time:15 (plus time to cook/dice chicken)
Cook Time: 35



Note* Good Quality canned chicken or turkey is a great substitute for this recipe. If you are in a time crunch, opening a can could end up saving you an over an hour of prep time*


INSTRUCTIONS:
Preheat Oven to 400 degrees
Grease the bottom and sides of a 9x13 glass dish really well.
In a medium bowl add:
Cooked/diced chicken, HOMESTEAD SEASONINGS CHICKEN RUB, sour cream, and frozen veggies together and mix well, then spread mixture into the bottom of the 9x13 baking dish.
In a separate bowl:
mix Biscuit baking mix, milk and eggs (should be the consistency of a thin cake mix) Spread mixture evenly over chicken pot pie-- make sure you go all the way to the edges!
Bake at 400 degrees for 30-35 minutes or until golden brown. Now the mixture will rise and spread so its always a good idea to protect the bottom of your oven with a second pan covered in foil. ( I have unfortunately learned the hard way..many, many, many times.) Once the Pot pie is all golden brown and delicious, let it sit for at least 5-8 minutes. This will give the mixture a chance to thicken and set. Slice and serve.... dinner in a dish-- It doesn't get much better than that!

Dreamy Beef Stroganoff

DREAMY BEEF STROGANOFF
PRINTER HAPPY VERSION  < < < < < < < < < < < < < < <

INGREDIENTS:
1 1/2 pounds eye of round cut into strips

>>or<<

3/4 pound lean ground beef

{this recipe is good with either}

3 tablespoons HOMESTEAD SEASONINGS Burger Blend
1 tablespoon flour
2 tablespoons olive oil
2 tablespoons butter
1 cup mushrooms sliced
1 medium onion diced
1 (10 3/4-ounce) can beef broth low sodium
1 (10 3/4-ounce) can cream of mushroom
1 cup sour cream
1/4 cup cream cheese
salt and pepper to taste
1 package of egg noodles cooked
Servings 8-10
Prep Time: 10-15 min
Cook Time: 20 min

--COOK EGG NOODLES ACCORDING TO INSTRUCTIONS ON PACKAGE--DIFFERENT BRANDS REQUIRE DIFFERENT COOK TIMES AND DIFFERENT METHODS OF COOKING--

INSTRUCTIONS:
Heat 1 tbls of oil and 1 tbls of butter in a large skillet. Season the steak strips WELL with HOMESTEAD SEASONINGS BURGER BLEND, dust with flour and add into skillet.
Brown meat on all sides, but do not overcook. Once meat is browned, set aside.
In a 2nd LARGE saute' pan heat remaining oil and butter and saute' onions and sliced mushrooms until tender.
Once tender, add browned steak strips, mushroom soup, beef broth and mix well and then cook over low heat for 10-15 minutes
Uncover mixture and stir in sour cream and cream cheese (use milk to thin if necessary)
Serve immediately over egg noodles.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
HEADS UP FOLKS *In these pictures I choose to use ground beef instead of the steak strips* Usually I like to plan my menus for the week so that I can make this as a 2nd day  DOUBLE DUTY RECIPE. I like to make the Homestead Seasonings Pan Seared Steaks Recipe earlier in the week then cut-up the left over steaks and use them for this recipe! Saves me time and money :)

Savory Barbequed Corn on the Cob

Barbequed corn on the cob is a delicious summer treat, that is always a crowd pleaser!

The problem though is once it is soaked in salt an butter, 

you lose a lot of the barbequed flavor and definitely the "healthiness"s factor.

Not to fret... Homestead Seasonings has a wonderful and flavorful alternative.

INGREDIENTS:

6-8 Ears:  FRESH Corn on the Cob

(shucked and washed well)

2 Tbsp: HOMESTEAD SEASONINGS 

 Salt Free Veggie Blend

3 Tbsp: Olive Oil

INSTRUCTIONS:

Completely shuck the corn, and wash well. Brush with Olive Oil and Sprinkle all sides well with HOMESTEAD SEASONINGS: Veggie Blend.
Grill the corn on a well heated BBQ, set to low heat. Simply grill the exposed corn directly over the heat of the grill. This method will require constant attention, but result in a juicy blackened cob of corn. This blackening in not a bad thing, and as long as you are vigilant, and turn often, this corn will taste nutty, smoky sweet. You should keep the lid down, but will need to keep turning the corn about every minute or so. Grill corn for 15-18 minutes, or until the corn is tender and bright in color. Pull from grill and let sit for 5 minutes. Serve with with a pat of Butter or even our special Veggie Blend Herb Butter~ Enjoy!