Stuffed Pork Chops

Our cooking instructions printed on the label works well…which is:

Bake @ 375 for 1hr and 15mins.  Most of our customers use these instructions. Some like to grill them…just be careful not to dry them out.

Our favorite recipe is to place the Pork Chops in a hot skillet to brown on each side.  Once brown, I add large pieces of Onion and Bell Pepper to the skillet.  Then I add water or stock about half-way up the side of the chops.  Place a lid on the skillet and lower the fire to a med-low simmer.  I cook them for 1 1/2 to 2 hrs., turning them every 30 minutes or so.  Be sure not to cook the water out…if it does cook out, add more and lower your fire. This will make a wonderful gravy that can be thickened with starch and/or half a can of your favorite creamy soup.  These will be extremely tender and moist…they are GREAT with fresh mashed potatoes and steamed veggies…I promise it’s worth the effort!

***as always…NO seasoning necessary!

Happy Eating, Missy

Chicken Sausage “Tacos”

Another popular favorite around the GBB is Taco’s made from our chicken sausage.

Take the sausage out of the casing and break up into saucepan.  Brown sausage as you would ground beef.  There’s no need for any “taco” seasoning because the sausage is already seasoned.  Be sure to crumble as you’re browning…

Once cooked, serve with soft or hard taco shells as you would normally.  These are GREAT!! We eat this often at lunch time…

(It’s a REAL quick meal too!)

Happy Eating

Missy

Hattiesburg Buck!!!

Here’s a Buck that was taken by a friend of Brad’s.  If I get more details I’ll post them for you’ll.

Customer/Friend…Tim and his 9Pt.!!!

CONGRATULATIONS TIM!!!!

 

185 pound 9 point shot in Kentwood, LA on 1/12/2009. 22 ½ inch spread and 5 inches in diameter at the base.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

HAPPY HUNTING!!!!

My 1st Buck…just for FUN

Just wanted to show you guys my Buck…killed this in Jan. of  ’05, in Franklinton.

 

 

Fajitas!!!

Hi All, some of my customers have requested that I add my Fajita recipe!

So here it goes….

Take my Chicken and/or Steak Kabobs and remove everything from the Kabob stick.  Julienne slice all the meat and veggies in very thin strips.  (Always cut the meat against the grain).  Place some olive oil in a skillet and let get very hot.  Put your meat in the skillet to brown, allow to brown well where it starts sticking to the pan…this will make a good flavor for the fajitas.  Add your veggies once your meat is done.  Finish cooking until your veggies are done to your liking. (We like ours a little crunchy still…so just a couple minutes for us.) ****Hint, you do not need any seasoning for this recipe…we’ve already seasoned it for you!!!

Serve as you would normally serve…we use Large Flour tortillas, add shredded cheese, lettuce, tomato and sour cream…

YUMMY!–Happy Eating

Tip for cooking our chickens from frozen!

Our deboned-stuffed chickens can be cooked from frozen by adding 1 hour to the regular cooking time.

I suggest covering it with foil the first hour then un-covered the remaining time.

Happy Eating!

Missy

Seafood Cooking Instructions

Stuffed Crab, Shrimp or Jalepeno

Bake from frozen @ 375 for 20 minutes

Stuffed Bell Pepper

Bake from Frozen @ 375 for 30 minutes

Stuffed Catfish

Bake from Frozen @ 375  for 30-35 minutes

Crab AuGratin

Bake from Frozen @ 375  for 25 minutes

Crawfish Pie

Bake from Frozen @ 400 for 20 minutes

Turducken Cooking Instructions

 

 

Remove from bag, thread up into a large baking pan.

Add 2 cups water to pan.

Bake @ 375 for 4 hours covered, check it every hour or so to make sure the water isn’t cooking out. Add some if it gets low.

 

@ the 4 hour mark, take it out and remove your drippings.  Try to get everything, this will be your starter for your gravy.

 

After removing your drippings, place it back in the oven to brown 30 min. or so. (Start your gravy now.)

 

Remove it and let it sit for another 20 mins to set. (It’s best to leave the Turducken in the pan you cooked it in.) Then remove your string. Cut down the center, then slice each side about 1/3 inch thick.  It will lay over sort of like a meatloaf.  Some pieces will fall apart…after slicing, pour your finished gravy over the entire Turducken.

 

GRAVY RECIPE:

 

Ingredients:

2 med. Onion, diced

½  bell pepper, diced

1 ½ quarts water or chicken stock

1 4 oz. can of cream of mushroom soup

 

Saute your onion and bell pepper in a little oil or butter, then add your drippings and let cook down a little.  Then add your stock and mushroom soup.  Let blend well. If it’s not thick enough you can use corn starch or more mushroom soup to thicken.

 

Pour this over the Turducken after you slice it.  Now ready to serve.

 

Enjoy!!!

Deboned-Stuffed Chicken Cooking Instructions

To bake a deboned-stuffed chicken, place the chicken in a pan thread up (means where all the threading shows).  You will bake @ 375 for 1 hour and 15 minutes UNCOVERED.  This will allow for the top to brown.

You can place a little broth or water in the pan if you wish…maybe 1/4 cp.  This way you could use your drippings to make gravy if you wish.

Once done, pull the string out and cut in either 4ths or 6ths.  This will allow 4-6 servings.

NOTE: The Sausage stuffed-chicken requires a 2 Hour cooking time.  Same temperature, but 1 Hour covered and 1 Hour un-covered.

Happy Eating!