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Recipes
Blackberry-Bourbon Boston Butt
By VerneJ
In a medium bowl, whisk together bourbon, jam, honey, and pepper
- 1 cup bourbon
- 1 cup blackberry jam, melted
- 3/4 cup local honey
- 2 Tbsp. ground black pepper
- 1 (8-10 lb.) bone-in Boston butt pork shoulder
- 1 cup Cajun seasoning
- 1 cup firmly packed dark brown sugar
- Pecan wood chips, soaked in water for at least 30 minutes
One-pot Pasta Primavera with Shrimp
By VerneJ
Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan
- 12 oz. short pasta, such as penne or fusilli
- 4 garlic cloves, thinly sliced
- 2 1/2 tsp. (or more) kosher salt
- 3/4 tsp. (or more) freshly ground black pepper
- 1 (10 oz.) bag frozen broccoli florets
- 6 oz. green beans, preferably haricots verts, trimmed
- 8 oz. large shrimp, peeled, deveined, tails left on
- 1 pt. cherry tomatoes, sliced in half
- 1 cup frozen green peas
- 3 Tbsp. unsalted butter
- 1 tsp. finely grated lemon zest
- 3/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup coarsely chopped basil
- Red pepper flakes (for serving; optional)
Slow Cooker Green Beans
By VerneJ
Cut 6 of the bacon slices into 1/2-inch pieces
- 8 thick-cut bacon slices divided
- 1 large yellow onion sliced
- 2 lb. fresh green beans trimmed
- 1/4 cup reduced-sodium chicken broth
- 2 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 4 thyme springs
Authentic Hoppin' John
By VerneJ
'A classic black-eyed peas recipe, sometimes called Carolina Peas and Rice, cooked with bacon, sausage, and veggies
- 1/4 lb thick-cut bacon-chopped
- 2 andouille sausage links-halved and slice thin
- 1 small sweet onion-peeled and chopped
- 2 celery stalks-chopped
- 1 bell pepper-seeded and chopped (any color-I prefer red)
- 1 jalapeno or serrano pepper-seeded and diced (optional)
- 2-3 cloves garlic-minced
- 1 1/2-2 lbs frozen black-eyed peas or field peas
- 32 oz. chicken stock
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. Cajun seasoning
- 1/2 cup chopped green onions
- 2 cups long grain rice-rinsed well (or Carolina Gold rice)
Cheesy Biscuit Wreath
By VerneJ
Member's Mark (Sam's) products were used in this recipe
- 1/2 cup grated Parmesan Cheese
- 1 Tbsp. granulated garlic
- 1 tsp. black pepper
- Olive oil
- 14 frozen biscuits, thawed
- 3 cups Spinach Artichoke dip
- or Jalapeno Dip
- 12" ovenproof skillet, greased
Salmon & Broccoli Casserole
By VerneJ
Preheat oven to 375 degrees
- 3/4 cup cholesterol-free egg substitute
- 1/4 cup chopped green onions
- 1/4 cup plain fat-free yogurt
- 1/10 cup all-purpose flour
- 1/3 Tbsp. dried basil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 3/4 cup frozen broccoli florets, thawed and drained
- 1/3 cup drained and flaked water-packed boneless, skinless canned salmon
- 2 cups grated Parmesan cheese
- 1 plum tomato, thinly sliced
- 1/4 cup fresh breadcrumbs
Boarding House Meatloaf
By VerneJ
Microwave green bell pepper and onion in a microwave-safe bowl at HIGH 2 minutes
- 1/2 green bell pepper- chopped 1/2 small onion- chopped
- 1 1/2 pounds lean ground beef
- 2 large eggs-beaten
- 3/4 cup uncooked regular oats 1/4 cup ketchup
- 1 1/2 teaspoons salt
- Meat Loaf Sauce
Meat Loaf Sauce
By VerneJ
This recipe goes with Boarding House Meat Loaf
- 2 tablespoons butter
- 1/2 small onion-chopped
- 1/2 green bell pepper-chopped 3/4 cup ketchup*
- 1 tablespoon cider vinegar
"Mac" and Cheese
By VerneJ
Preheat oven to 375 F
- 6 cups cauliflower florets
- 3 oz. cream cheese
- 1 cup heavy cream
- 1 1/2 cups shredded Cheddar cheese
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/2 cup coarse breadcrumbs
Chicken & Veggies in Marsala Sauce
By VerneJ
If a classic hearty dish is what you're craving, then Chicken Marsala is the perfect meal for you! This recipe make...
- 3 whole medium chicken breasts, skinned, boned, and halved lengthwise
- 2 cups sliced fresh mushrooms
- 1/4 cup sliced green onion
- 2 tablespoon butter or margarine
- 3 large carrots, cut into julienne strips
- 3 stalks celery, bias sliced into 1-inch pieces
- 2 cups fresh or frozen brussels sprouts, halved
- 2 tablespoons butter or margarine
- 1 cup chicken broth
- 1/3 cup Marsala or dry sherry