Steak House Recipes

Tri-Tip Roast Salad with Avocado Relish

Tri Tip Salad with Avocado Relish

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Ingredients Method

Ingredients
  

Ingredients
Salad:
  • 1 cup fresh or frozen corn
  • 1 cup black beans from a can, rinsed
  • 1/2 cup jicama peeled and chopped
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cortijo Mexican cheese crumbled
Avocado Relish:
  • 1 avocado cut in nice chunks
  • 1/2 cup cilantro chopped to bits
  • 2 tbsp. lime juice
  • 2 green onions chopped
  • 1 tsp. olive oil
  • 3 shakes of garlic salt

Method
 

Directions
  1. Spread the lettuce over a pretty platter.
  2. Layer on the corn, beans, jicama and tomatoes.
  3. Spread the tri tip across the center and sprinkle it all with crumbled cortijo cheese. Makes 2 large servings.
  4. To make the relish, gently fold together all the ingredients and spoon it over the salad when you’re ready to eat.
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Tri-Tip Roast

Alan Leonetti

Tri Tip Roast

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 1/2 – 3 lbs tri-tip roast
  • 2/3 cup vegetable oil (or use canola)
  • 2/3 cup honey
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1 package tenderizing beef marinade
  • 1/4 tsp seasoned salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons crushed rosemary

Method
 

Directions:
  1. Combine all ingredients, except garlic and rosemary, and blend well.
  2. Place roast in an oven-proof baking dish.
  3. Cover roast with the marinade and place in the refrigerator for 24 hours, turning every a few times, ending with the fat side down.
  4. Preheat oven to 425 degrees.
  5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  6. Put roast in the oven and cook uncovered for 30–40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
  7. Remove from oven and allow to rest for 5 to 10 minutes.
  8. Carve against the grain and serve, using the juices as a gravy.

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Slow Cook Tri-Tip Sandwiches

Slow Cooker Tri-Tip Sandwiches

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Ingredients Method

Ingredients
  

Ingredients:
  • Seasoning salt
  • 1 trimmed tri-tip
  • 1 cup water beef, or chicken broth
  • 5 French rolls sliced open
  • 5 tablespoons mayonnaise
  • 1¼ cup 5 ounces shredded cheddar cheese
  • ¾ cup barbecue sauce

Method
 

Directions:
  1. Sprinkle seasoning salt over the entire tri-tip. Place tri-tip and water or broth in the slow cooker and cook on high for 3 to 4 hours or low 6 to 8.
  2. The meat is done when you can easily pull it apart with a fork. Use two forks to shred the meat in the slow cooker.
  3. Preheat the oven to 400°F. Spread mayonnaise over the inside of the rolls and top with the shredded tri-tip and shredded cheese. Bake for 5 to 6 minutes until bread is toasted and cheese bubbly.
  4. Add BBQ sauce and enjoy.
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Cowboy Tri-Tip BBQ

Cowboy Tri-Tip BBQ

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Ingredients Method

Ingredients
  

Ingredients
Dry Rub:
  • 1 tri-tip roast 1 1/2 lbs
  • Kosher salt
BBQ Sauce:
  • 1 26 oz jar traditional pasta sauce
  • 2 tbsp chili powder
  • 2 tbsp mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey

Method
 

Directions
  1. Preheat outdoor grill to medium heat. Rinse roast with cold water & pat completely dry with paper towels.
  2. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on a plate & season with kosher salt. Rub a generous amount of dry rub into roast. Transfer tri-tip to a foil-lined roasting pan. Pour 1/2 cup of BBQ sauce over roast. Use a rubber spatula to evenly coat roast. Cover pan with aluminum foil. Refrigerate for 12 to 15 minutes. Repeat rub 2 to 3 times until seasoning is absorbed.
  3. While meat is resting in refrigerator, prepare BBQ sauce. In a saucepan over medium heat, combine BBQ sauce ingredients. Bring to a boil, lower heat & simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
  4. Oil grill & preheat for 15 minutes. Grill meat about 20 minutes total for medium-rare, turning and basting with sauce every 5 minutes. Remove meat to a cutting board. Let rest for 10 minutes. Cut diagonally across the grain. Serve with extra sauce.
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Stew Meat Chili

Stew Meat Chilli

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Ingredients Method

Ingredients
  

Ingredients
  • 2 lbs premium cut stew meat
  • 1 onion chopped
  • 1 15 ounce can diced tomatoes
  • 2 15 ounce cans pinto beans, liquid reserved
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground oregano
  • salt optional
  • cheddar cheese topping

Method
 

Directions
  1. If stew meat is in fairly large pieces, cut each piece in half.
  2. In a large skillet, brown stew meat and transfer to a large slow cooker.
  3. Add onion, tomatoes, beans, seasonings, and salt to taste.
  4. Cover and cook on low for 6–7 hours.
  5. Sprinkle shredded cheddar cheese over each serving.
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South Western Beef Stew

Southwestern Beef Stew

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 pounds beef stew meat
  • 16 ounces picante sauce
  • 2 medium potatoes peeled and cubed
  • 4 medium carrots sliced
  • 1 large onion chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin
  • 1/4 cup cold water

Method
 

Directions:
  1. In a large nonstick skillet coated with cooking spray, brown beef on all sides. Transfer to a 3-qt. slow cooker.
  2. Stir in picante sauce, potatoes, carrots, onion, chili powder, salt and cumin.
  3. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender.
  4. In a small bowl, combine cornstarch and water until smooth. Stir into stew. Cover and cook on high for 15 minutes or until thickened.
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Old Time Beef Stew

Old Time Beef Stew

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic minced
  • 1 or 2 bay leaves
  • 1 medium onion sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots sliced
  • 3 ribs celery chopped
  • 2 tablespoons cornstarch

Method
 

Directions:
  1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.
  2. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups meat liquid.
  3. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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Crock Pot Beef Stew

Crock Pot Beef Stew

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Ingredients Method

Ingredients
  

Ingredients
  • 2 pounds beef stew meat cut into bite size pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion finely chopped
  • 2 celery ribs sliced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 cups baby carrots
  • 4–5 small red potatoes cut into bite size pieces
  • 2 tablespoons dried parsley
  • 1 teaspoon oregano
  • 1 can frozen corn
  • 1/4 cup flour
  • 1/4 cup water

Method
 

Directions
  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth and tomato paste into the crock pot. Cook on low for 10 hours or on high for 6–7 hours.
  2. About 30 minutes before serving, mix flour and water in a small bowl, then pour into the crock pot. Mix well to add thickness. Add peas and corn and cook covered for 30 more minutes.
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Beef Stew

Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • Vegetable oil for searing
  • Flour for dredging
  • 2 1/2 pounds beef chuck cut into 2-inch cubes
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil or chicken or beef broth homemade or low-sodium
  • 1 large onion
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds medium red potatoes quartered
  • 4 carrots cut into 2-inch pieces
  • 2 celery stalks cut into 2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup canned whole tomatoes lightly crushed

Method
 

Directions:
  1. In a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to coat the bottom of the pan. Season the beef cubes with salt and dredge in flour, shaking off excess. Working in batches, sear the beef until browned on all sides. Repeat with remaining seasoned beef. Transfer to a plate.
  2. Reduce heat to medium. Add butter and oil to the pot. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add parsley, thyme, and bay leaves. Return beef to the pot. Add potatoes, carrots, celery, tomato paste, flour, and tomatoes. Stir to combine.
  3. Add enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer until beef is fork-tender, about 2 hours.
  4. Remove pot from heat. Discard parsley, thyme, and bay leaves. Season with salt and pepper to taste. Let stew sit for 15 minutes before serving. Skim off any fat that rises to the surface. Serve hot.
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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Richwood Meat short ribs become deeply savory and fork-tender when slowly braised with red wine, beef broth, and aromatics. This hearty recipe is a comforting choice for a weekend dinner or a meal that feels a little more special. Ingredients
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Ingredients Method

Ingredients
  

Ingredients
  • 4 pounds Richwood Meat bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the short ribs in batches for 2 to 3 minutes per side until well browned. Transfer to a plate and set aside.
  5. Add the onion, carrots, and celery to the pot and cook for 5 to 6 minutes until softened.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes.
  8. Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
  9. Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the meat.
  10. Cover the pot and transfer it to the oven.
  11. Bake for 2 1/2 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
  12. Remove the short ribs from the pot. Skim excess fat from the surface of the braising liquid if desired.
  13. Spoon some of the braising liquid and vegetables over the short ribs before serving.
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Filet Mignon with Garlic Herb Butter

Filet Mignon with Garlic Herb Butter

Tender, richly flavored filet mignon gets even better with a simple garlic herb butter that melts over the top just before serving. This recipe is an easy way to create a steakhouse-style dinner at home with classic flavor and minimal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat filet mignon steaks about 6 to 8 ounces each
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons unsalted butter softened
  • 2 garlic cloves minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon fresh thyme leaves chopped

Method
 

Directions
  1. Remove the filet mignon steaks from the refrigerator 30 to 40 minutes before cooking so they can come closer to room temperature.
  2. In a small bowl, mix the softened butter with the minced garlic, parsley, rosemary, and thyme until fully combined. Set aside.
  3. Pat the steaks dry with paper towels. Rub both sides with olive oil, then season evenly with salt and black pepper.
  4. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.
  5. Place the steaks in the hot skillet and cook for 4 to 5 minutes on the first side without moving them.
  6. Turn the steaks and cook for another 4 to 5 minutes for medium-rare, or continue cooking to your preferred doneness.
  7. Transfer the steaks to a plate or cutting board and let them rest for 5 minutes.
  8. Top each steak with a spoonful of garlic herb butter just before serving so it melts over the warm filet.
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Classic Pot Roast with Vegetables

Classic Pot Roast with Vegetables

A classic pot roast is the kind of hearty, comforting meal that fills the kitchen with rich flavor and delivers tender beef with perfectly cooked vegetables. This simple recipe uses slow cooking to create a family dinner that feels timeless and satisfying.
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Ingredients Method

Ingredients
  

Ingredients
  • 3 to 4 pounds Richwood Meat chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion cut into large pieces
  • 4 carrots peeled and cut into chunks
  • 4 celery stalks cut into chunks
  • 1 pound baby potatoes
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine or additional beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Pat the chuck roast dry with paper towels and season all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the roast for 4 to 5 minutes per side until deeply browned. Transfer to a plate and set aside.
  5. Add the onion, carrots, and celery to the pot and cook for 4 to 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beef broth, red wine, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
  8. Return the roast to the pot. Add the rosemary, thyme, and bay leaves.
  9. Cover and place in the oven for 2 hours.
  10. Add the potatoes around the roast, cover again, and continue cooking for 1 to 1 1/2 hours, or until the beef is fork-tender and the vegetables are cooked through.
  11. Remove the roast from the pot and let it rest for 10 minutes before slicing or shredding.
  12. Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top.
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Tender Oven-Baked Beef Brisket

Tender Oven-Baked Beef Brisket

Slow cooking in the oven helps Richwood Meat beef brisket turn tender, flavorful, and easy to slice. This recipe uses a simple seasoning blend and a covered bake to create a hearty beef dinner that works well for family meals, weekend cooking, or special occasions.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

Ingredients
  • 4 to 5 pounds Richwood Meat beef brisket
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 large yellow onion sliced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste

Method
 

Directions
  1. Preheat the oven to 300°F.
  2. Pat the brisket dry with paper towels.
  3. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika.
  4. Rub the brisket with olive oil, then season all over with the spice mixture.
  5. Place the sliced onion in the bottom of a roasting pan or large baking dish. Set the brisket on top.
  6. In a bowl, whisk together the minced garlic, beef broth, Worcestershire sauce, and tomato paste. Pour the mixture around the brisket.
  7. Cover the pan tightly with foil.
  8. Bake for 3 1/2 to 4 1/2 hours, or until the brisket is tender and can be easily pierced with a fork.
  9. Remove the brisket from the oven and let it rest, covered loosely with foil, for 15 minutes.
  10. Slice the brisket thinly against the grain.
  11. Spoon some of the pan juices and softened onions over the sliced brisket before serving.
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New York Strip Steak with Red Wine Mushroom Sauce

New York Strip Steak with Red Wine Mushroom Sauce

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Prep Time 9 minutes
Cook Time 26 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 2 tablespoons olive oil
  • 2 10 to 12 ounces. New York strip steaks, about 3/4-inch thick
  • Kosher salt and freshly ground pepper
  • 8 ounces cremini mushrooms
  • 1 shallot finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 cup dry red wine
  • 3 tablespoons butter

Method
 

Directions:
  1. Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steak on each side for 4 minutes for medium. Remove the steaks from the skillet and cover with foil.
  2. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and sauté until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and bring to a boil to deglaze the pan, about 2 minutes.
  3. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
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Perfect Prime Rib

Perfect Prime Rib

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Prep Time 18 minutes
Cook Time 2 hours 45 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 1 prime rib roast size doesn’t matter
  • 1/2 cup kosher salt
  • 1/4 cup rosemary
  • 1/4 cup garlic powder
  • 1/8 cup horseradish
  • 1/8 cup cracked black pepper

Method
 

Directions:
  1. Combine seasonings, and rub into roast.
  2. Let sit while oven preheats to 375°F.
  3. Place roast in broiling pan, fat side up or bone side up.
  4. Bake for 45 minutes.
  5. Turn oven off, DO NOT OPEN OVEN.
  6. One hour before serving, turn oven back on 45 minutes.
  7. Take rib out, let stand for 15 minutes.
  8. This is VERY important, it allows the juices to distribute.
  9. Do not carve “ahead of time”, either. Scrap off the salt “shell”. The meat directly underneath that will be very salty, but that’s usually the fatty part that no one eats anyway. The rest of it will be fine, I PROMISE!
  10. Serve with au jus and horseradish sauce.
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Cast Iron Steak

Cast Iron Steak

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Ingredients Method

Ingredients
  

Ingredients
  • FOR THE STEAK
  • 12 ounces rib eye 1 1/2 inch thick
  • olive oil
  • kosher salt
  • fresh ground black pepper
  • FOR THE SAUCE
  • 1/3 cup dry red wine
  • 2-3 tbsp freeze dried shallots
  • 1 tbsp butter

Method
 

Directions
  1. Preheat the oven to 350 degrees.
  2. Bring the steak to room temperature.
  3. Rub the steak on both sides with the olive oil, salt and pepper, and set aside while you heat a cast iron skillet.
  4. Over high heat, add olive oil and cook steak for 3 minutes per side.
  5. Flip the steak, and reduce heat to a simmer.
  6. Place the steak into the preheated oven for 5 minutes. (This will be medium rare.)
  7. Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
Optional Sauce
  1. While the steak is resting, deglaze the pan with the wine, and put back over high heat. Scrape any bits of steak stuck to the pan.
  2. Add the shallots to soften in the wine.
  3. Finish the sauce by swirling in the butter to incorporate.
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Bold & Zesty Beef Back Ribs

Bold & Zesty Beef Back Ribs

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Prep Time 15 minutes
Cook Time 55 minutes
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 5 pounds beef back ribs cut into 3- or 4-rib sections
  • Salt and black pepper
  • 1 teaspoon vegetable oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1 cup ketchup
  • ½ cup chili sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon packed brown sugar
  • 1 teaspoon dry mustard

Method
 

Directions:
  1. Place ribs in shallow pan; season with salt and pepper. Keep refrigerated until ready to grill.
  2. Prepare grill for indirect cooking. While coals are heating, prepare barbecue sauce.
  3. Heat oil in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Stir in remaining ingredients. Reduce heat to medium-low, cook 15 minutes, stirring occasionally.
  4. Add ribs generously with sauce. Arrange ribs on grill over drip pan. Cover and grill 45 minutes to 1 hour or until ribs are tender and browned, turning occasionally. Brush ribs with remaining sauce.

Notes

Servings:
Makes 5 to 6 servings
Time:
• Prep Time: 15 minutes
• Cook Time: 55 minutes to 1 hour 15 minutes
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Pork Recipes

Grilled Country Style Pork Ribs

Grilled Country Style Pork Ribs

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Prep Time 42 minutes
Cook Time 37 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup water
  • 1/4 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 2 tablespoons Inglehoffer Original Barbeque Sauce
  • 2 lbs country-style pork ribs

Method
 

Directions:
  1. Whisk together the brown sugar, pepper, garlic powder, onion powder, water, Worcestershire sauce, soy sauce, and barbeque sauce in a bowl. Reserve 1/4 cup of the marinade.
  2. Trim the pork ribs and place in a sealable bag in a large bowl.
  3. Pour in the marinade and move the excess air and seal the bag. Let the ribs marinate at room temperature for 30 minutes.
  4. Heat up the grill and clean the grates.
  5. Mix the reserved marinade with the marinade and discard the remaining marinade.
  6. Brush the meat with the marinade & barbecue sauce and grill over high heat with the grill cover closed every 10–15 minutes. When the temp reaches 155 degrees, remove from grill and serve.
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Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 large eggs
  • 1 cup dried Italian-style bread crumbs
  • 3/4 cup grated Parmesan
  • 4 1/2 to 3/4-inch thick center-cut pork loin chops (each about 10 to 12 ounces)
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • Lemon wedges

Method
 

Directions:
  1. Whisk the eggs in a pie plate to blend.
  2. Place the bread crumbs in another pie plate.
  3. Place the cheese in a third pie plate.
  4. Sprinkle the pork chops generously with salt and pepper.
  5. Coat the chops completely in the cheese, patting to adhere.
  6. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
  7. Heat 3 tablespoons of oil in a very large skillet over medium heat.
  8. Add pork chops, in batches if necessary, and cook until golden… to plates and serve with lemon wedges.
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Pork Chops with Golden Apple Sauce

Pork Chops with Golden Apple Sauce

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Ingredients Method

Ingredients
  

Ingredients
  • 4 golden delicious apples chopped
  • 2 teaspoons lemon juice
  • 2 ounces golden raisins
  • 1- inch piece fresh ginger root
  • 1 1/2 teaspoons light brown sugar
  • 2 cups all natural apple juice or cider plus a splash for pan sauce
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons grapeseed oil
  • 2 tablespoons light olive oil or olive oil
  • 2 1-inch thick center cut boneless pork loin chops, 6 to 8 ounces each
  • salt and pepper
  • 2 tablespoons butter

Method
 

Directions
  1. Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. Reduce heat to low to simmer and keep warm until ready to serve.
  2. Heat a large skillet over medium high heat. Add grapeseed oil and olive oil to pan and warm quickly.
  3. Season chops with salt and pepper and add to hot skillet to sear and caramelize, 5 to 6 minutes on each side.
  4. Remove chops from pan and cover to keep warm.
  5. Add butter to pan and melt.
  6. Add a splash of apple juice or cider to pan and scrape up pan drippings.
  7. Season pan sauce with salt and pepper.
  8. Return chops to pan and coat each side with sauce.
  9. Remove chops from pan and arrange on dinner plates.
  10. Top chops with golden apple sauce.
  11. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter.
  12. Pour pan sauce over chops.
  13. Remove pan from heat and top chops with generous portions of warm golden apple sauce.
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Roast Pork Loin

 

Roast Pork Loin

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Ingredients Method

Ingredients
  

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 boneless center-cut pork loin roast about 2 pounds, trimmed and tied
  • Kosher salt and freshly ground pepper
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons cider vinegar

Method
 

Directions:
  1. Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and rub over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes. Transfer the pork to a cutting board and tent with foil for 10 minutes. Re-cut into strings, slice and serve with Fall Vegetable Cobbler
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Baked Pork Chops with Cream of Mushroom Soup

Baked Pork Chops With Cream Of Mushroom Soup

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Ingredients Method

Ingredients
  

Ingredients:
  • 4 bone-in pork chops 1/2-inch thick
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons canola oil
  • 1 can Cream of Mushroom soup
  • 1/2 soup can water
  • 1 tablespoon Worcestershire sauce
  • 2 cloves minced garlic
  • 2 tablespoons unsalted butter

Method
 

Directions:
  1. Preheat oven to 375.
  2. Sprinkle Cajun seasoning evenly over each chop.
  3. In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic.
  4. Heat canola oil in a skillet over medium-high. Brown pork chops on both sides and set aside.
  5. Cover the bottom of a baking dish with 1 tablespoon of butter, place it into oven to melt.
  6. Cover dish tightly with foil.
  7. Bake chops covered for 45 minutes, then remove foil, turn the chops over and stir the sauce slightly.
  8. Bake uncovered for another 10 minutes or until done.
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Baked Pork Chops

 

Baked Pork Chops

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Ingredients Method

Ingredients
  

Ingredients:
  • 6 pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 eggs beaten
  • 1/4 cup all-purpose flour
  • 2 cups Italian style breadcrumbs
  • 4 tablespoons olive oil
  • 2 cups chicken or pork condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine

Method
 

Directions:
  1. Preheat oven to 350°F.
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
  3. Place the beaten eggs in a small bowl.
  4. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat olive oil in a medium skillet over medium-high heat.
  5. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
  6. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
  7. Bake in the preheated oven for 1 hour.
  8. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
  9. After the pork chops have baked for an hour, cover them with the soup mixture.
  10. Replace foil, and bake for another 30 minutes.
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Oven Baked Pork Chops and Rice

Oven Baked Pork Chops and Rice

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Ingredients Method

Ingredients
  

Ingredients:
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 1/2 cups water
  • 1 cup long grain rice uncooked
  • 1/4 teaspoon pepper
  • 3–4 pork chops
  • salt and pepper to taste

Method
 

Directions:
  1. Stir together soup, water, rice and 1/4 teaspoon pepper in a 3-quart casserole.
  2. Add onions.
  3. Salt and pepper pork chops and place on top of rice.
  4. Cover and bake at 350°F for 1 1/4 hours or until meat is done and liquid is absorbed.
  5. Remove from oven and let rest 5 minutes.
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Slow Cooker Country-Style Ribs

Slow Cooker Country-Style Ribs

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Ingredients Method

Ingredients
  

Ingredients
  • 4 to 6 pounds bone-in country style ribs
  • 1 18 ounce bottle of your favorite barbecue sauce or use homemade
  • Medium onion chopped
  • Salt and pepper to taste
  • Extra bottle of sauce for basting and dipping or use homemade

Method
 

Directions
  1. Spray slow cooker with non-stick cooking spray. Place ribs in cooker, salt and pepper to taste. Cover with onions and barbecue sauce. If needed due to amount of ribs, you can layer them, adding the ribs, onion and barbecue sauce in two layers. Cook on low for *6 to 8 hours, until pork is tender. When ready, remove from cooker and place on baking sheet or roasting pan. Baste ribs with fresh barbecue sauce and place under broiler for a few minutes, until the barbecue sauce starts to bubble and caramelize. Serve with your favorite sides. Enjoy!
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Saucy Country-Style Oven Ribs

Saucy Country Style Oven Ribs

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Prep Time 15 minutes
Total Time 3 hours 30 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 4 lb boneless country style pork ribs
  • 1 cup black beans from a can, rinsed
  • 1 large onion finely chopped (2 cups)
  • 4 garlic cloves minced (4 teaspoons)
  • 2 tablespoons vegetable oil
  • 1/2 cup cider vinegar
  • 2 tablespoons honey
  • 1/2 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 6 tablespoons fresh lemon juice from 2 lemons
  • 2 tablespoons Dijon mustard
  • 2 teaspoons drained bottled horseradish
  • 1 teaspoon black pepper

Method
 

Directions:
  1. Put oven rack in middle position and preheat oven to 350°F. Put ribs in a 6- to 8-quart pot and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer, uncovered, skimming froth occasionally, until ribs are tender, about 1 hour. Transfer ribs to a 3-quart shallow baking dish and discard cooking water. While ribs are simmering, cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes. Pour sauce over ribs and cover dish tightly with foil. Bake 1 hour, then remove foil and bake 1 hour more. If sauce is not thickened and evenly covering dish lightly, continue to bake in 10- to 15-minute foil- and dish-free intervals until sauce thickens. Turn over ribs with tongs and continue baking until very tender, about 30 minutes. Skim fat from sauce, if desired.
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Ground Beef Recipes

Ground Beef Enchiladas

Ground Beef Enchiladas

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Ingredients Method

Ingredients
  

  • Ingredients:
  • 1 1 1/2 ounce packet powdered dry enchilada mix
  • 1 6 ounce can tomato paste
  • 3 cups water
  • 1 lb lean ground beef
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder
  • 1 tablespoon vinegar
  • 1 cup grated Mexican blend cheese
  • 8 6 inch flour tortillas or 8 (8 inch) corn tortillas

Method
 

  1. Directions:
  2. Combine sauce mix with tomato paste and three cups water in a medium saucepan. Bring to boil, reduce heat and simmer 15 minutes.
  3. Meanwhile, brown ground beef in a skillet. Drain fat.
  4. Add garlic salt, parsley flakes, chili powder, and vinegar, and mix well.
  5. Add 1/4 cup of the prepared sauce to the ground beef mixture.
  6. Pour 1/2 cup of sauce in a 12 x 8 x 2 baking dish.
  7. Place 1/4 cup of meat mixture on each of the tortillas.
  8. Roll tortillas and place seam side down in the baking dish.
  9. Pour remaining sauce over enchiladas.
  10. Sprinkle top with grated cheese.
  11. Bake in a 350°F oven for 20 minutes; OR microwave for 10 minutes on 70% power.
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Baked Spaghetti

Baked Spaghetti

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Ingredients Method

Ingredients
  

Ingredients
  • 16 oz. spaghetti
  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 2 lbs. chopped extra-lean ground beef
  • garlic minced
  • 1 lb. ground beef
  • Kosher salt
  • black pepper freshly ground
  • 1 tsp. Italian seasoning
  • 1 28-oz. can crushed tomatoes
  • 2 tbsp. basil chopped
  • 1 cup shredded mozzarella
  • 1/4 cup parmesan
  • chopped fresh parsley for garnish

Method
 

Directions
  1. Preheat oven to 350°F. Grease a medium baking dish. Cook spaghetti according to package directions until al dente, then drain and set aside.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft, about 5 minutes. Add ground beef and garlic, and cook until fragrant, about 1 minute. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 6 minutes. Drain fat.
  3. Add crushed tomatoes and basil and simmer until thickened, about 10 minutes. Season with more salt and pepper to taste.
  4. Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.
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BBQ Burgers

BBQ Burgers

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 lbs Ground Beef
  • ½ tsp Light Brown Sugar
  • 1 tsp Chili Powder
  • ½ tsp Salt
  • ½ tsp Onion Powder
  • 1 Tbsp Heinz Ketchup
  • ¼ tsp Liquid Hickory Smoke
  • 1 Egg

Method
 

Directions:
  1. Mix your Brown Sugar, Chili Powder, Salt, Pepper and Onion Powder in a bowl. Add in your Ketchup, liquid Smoke and Egg and stir thoroughly.
  2. Add your ground beef to your bowl and mix with your fingers.
  3. Form mixture into 8 balls, then smash into patties.
  4. Carefully stack burgers with Wax Paper separating patties, and place burgers into the refrigerator for a few hours or overnight.
  5. Grill your burgers for 4.5 minutes on each side at 350–400 degrees, or until done.
  6. Melt cheese onto burgers.
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Sloppy Joes

Sloppy Joes

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Ingredients Method

Ingredients
  

Ingredients:
  • 1 lb ground beef
  • 1/4 cup onion minced
  • 1 garlic clove minced
  • 1/4 cup ketchup
  • 1/2 cup beef stock
  • 2 tablespoons brown sugar

Method
 

Directions:
  1. Brown the beef in a skillet with the onion.
  2. Add the garlic and cook until it is fragrant, about 1 min.
  3. Add the remaining ingredients and simmer for about 10 mins until the sauce has thickened and bubbling.
  4. Serve with favorite buns.
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Old Fashioned Meatloaf

Old Fashioned Meatloaf

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Ingredients Method

Ingredients
  

Ingredients:
  • 1 pound ground beef
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 egg lightly beaten
  • 1 cup canned diced tomatoes with juice
  • 1/2 cup quick-cooking oats
Toppings:
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard

Method
 

Directions:
  1. Preheat oven to 375°F.
  2. Mix all meatloaf ingredients well and place in a baking dish.
  3. Shape into a loaf.
Topping:
  1. Mix ingredients for topping and spread on loaf.
  2. Bake for 1 hour.
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Easy Teriyaki Chicken Rice Bowls

Easy Wine & Garlic Chicken with Roasted Potatoes

Richwood Meat Wine & Garlic Marinated Chicken makes it easy to put together a flavorful dinner with very little prep. Paired with roasted potatoes and simple seasoning, this recipe is a practical weeknight meal that still feels hearty and complete.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 pounds Richwood Meat Wine & Garlic Marinated Chicken
  • 1 1/2 pounds baby potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 1 lemon cut into wedges

Method
 

Directions
  1. Preheat the oven to 425°F.
  2. Place the halved baby potatoes on a large baking sheet.
  3. Drizzle the potatoes with olive oil and season with salt, black pepper, and garlic powder. Toss to coat evenly.
  4. Roast the potatoes for 20 minutes.
  5. While the potatoes roast, remove the marinated chicken from the package and set aside.
  6. After the potatoes have roasted for 20 minutes, move them to the sides of the baking sheet and place the chicken in the center in a single layer.
  7. Return the baking sheet to the oven and roast for 20 to 25 minutes more, or until the chicken is fully cooked and the potatoes are tender and browned.
  8. Remove from the oven and let the chicken rest for 5 minutes.
  9. Sprinkle with chopped parsley and serve with lemon wedges.
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Easy Cajun Chicken Pasta

Easy Cajun Chicken Pasta

Richwood Meat Cajun Marinated Chicken takes the guesswork out of dinner by bringing bold flavor to this easy pasta dish. With tender chicken, a creamy sauce, and pasta cooked until just right, this recipe is a simple way to make a satisfying meal with very little prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 pounds Richwood Meat Cajun Marinated Chicken
  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 small yellow onion sliced thin
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • Salt and black pepper to taste

Method
 

Directions
  1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
  2. Cut the marinated chicken into bite-sized pieces if needed.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
  5. In the same skillet, add the bell pepper and onion. Cook for 4 to 5 minutes until softened.
  6. Stir in the garlic and cook for 30 seconds.
  7. Pour in the heavy cream and chicken broth, stirring to combine.
  8. Reduce the heat to medium-low and simmer for 2 to 3 minutes.
  9. Stir in the Parmesan cheese until the sauce is smooth.
  10. Return the cooked chicken to the skillet and add the drained pasta. Toss until everything is evenly coated in the sauce.
  11. Taste and add salt and black pepper if needed.
  12. Top with chopped parsley and serve warm.
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Easy Santa Maria Chicken Wraps

 

Easy Santa Maria Chicken Wraps

Richwood Meat Santa Maria Marinated Chicken helps make lunch or dinner easy with bold flavor already built in. These wraps come together fast with fresh vegetables and a creamy spread, making them a simple and satisfying meal for busy days.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 pounds Richwood Meat Santa Maria Marinated Chicken
  • 1 tablespoon olive oil
  • 4 large flour tortillas or wrap breads
  • 1 cup shredded romaine lettuce
  • 1 cup diced tomatoes
  • 1/2 cup thinly sliced red onion
  • 1 avocado sliced
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup garlic aioli

Method
 

Directions
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the marinated chicken and cook for 6 to 8 minutes per side, or until fully cooked and browned.
  3. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  4. Slice the chicken into thin strips.
  5. Warm the tortillas briefly so they are soft and easy to roll.
  6. Spread the garlic aioli over the center of each tortilla.
  7. Top each tortilla with shredded romaine, diced tomatoes, red onion, avocado, shredded cheese, and sliced chicken.
  8. Fold in the sides and roll each wrap tightly.
  9. Slice in half and serve right away.
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Easy Pollo Asado Chicken Tacos

Easy Pollo Asado Chicken Tacos

Richwood Meat Pollo Asado Marinated Chicken makes taco night simple by bringing bold, ready-to-cook flavor to the meal. With just a few fresh toppings and warm tortillas, this recipe comes together quickly for an easy dinner the whole family can enjoy.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 pounds Richwood Meat Pollo Asado Marinated Chicken
  • 1 tablespoon olive oil
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup diced white onion
  • 1/2 cup chopped cilantro
  • 1 avocado sliced
  • 1 lime cut into wedges
  • 1/2 cup crumbled cotija cheese
  • Salsa for serving

Method
 

Directions
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the marinated chicken and cook for 6 to 8 minutes per side, or until fully cooked and nicely browned.
  3. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  4. Slice or chop the chicken into small pieces.
  5. Warm the tortillas in a dry skillet, on a griddle, or wrapped in foil in a low oven until soft and pliable.
  6. Fill each tortilla with the chopped pollo asado chicken.
  7. Top with shredded lettuce, diced tomatoes, onion, cilantro, avocado, and cotija cheese.
  8. Serve with lime wedges and salsa on the side.

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Easy Black Pepper Chicken Stir-Fry

Easy Black Pepper Chicken Stir-Fry

Richwood Meat Black Pepper Marinated Chicken makes it easy to get a flavorful dinner on the table fast. Since the chicken is already seasoned, this quick stir-fry comes together with crisp vegetables and a simple sauce for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 pounds Richwood Meat Black Pepper Marinated Chicken
  • 1 tablespoon vegetable oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small yellow onion sliced
  • 2 cups broccoli florets
  • 3 garlic cloves minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1/3 cup water
  • 2 green onions sliced
  • Cooked white rice for serving

Method
 

Directions
  1. Cut the marinated chicken into bite-sized pieces if needed.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken and cook for 6 to 8 minutes, stirring often, until browned and cooked through. Transfer to a plate.
  5. Add the bell peppers, onion, and broccoli to the skillet. Cook for 4 to 5 minutes until the vegetables are tender-crisp.
  6. Stir in the garlic and cook for 30 seconds.
  7. Return the chicken to the skillet.
  8. Pour in the sauce mixture and stir well. Cook for 1 to 2 minutes until the sauce lightly thickens and coats the chicken and vegetables.
  9. Remove from heat and top with sliced green onions.
  10. Serve hot over cooked white rice.
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Easy Wine & Garlic Chicken with Roasted Potatoes

Easy Wine & Garlic Chicken with Roasted Potatoes

Richwood Meat Wine & Garlic Marinated Chicken makes it easy to put together a flavorful dinner with very little prep. Paired with roasted potatoes and simple seasoning, this recipe is a practical weeknight meal that still feels hearty and complete.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 pounds Richwood Meat Wine & Garlic Marinated Chicken
  • 1 1/2 pounds baby potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 1 lemon cut into wedges

Method
 

Directions
  1. Preheat the oven to 425°F.
  2. Place the halved baby potatoes on a large baking sheet.
  3. Drizzle the potatoes with olive oil and season with salt, black pepper, and garlic powder. Toss to coat evenly.
  4. Roast the potatoes for 20 minutes.
  5. While the potatoes roast, remove the marinated chicken from the package and set aside.
  6. After the potatoes have roasted for 20 minutes, move them to the sides of the baking sheet and place the chicken in the center in a single layer.
  7. Return the baking sheet to the oven and roast for 20 to 25 minutes more, or until the chicken is fully cooked and the potatoes are tender and browned.
  8. Remove from the oven and let the chicken rest for 5 minutes.
  9. Sprinkle with chopped parsley and serve with lemon wedges.
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Burgers: Level 1

The California Crisp

The California Crisp

The California Crisp is a bright, refreshing burger built around creamy avocado, crisp vegetables, and melted Swiss cheese. It is an easy burger to assemble and a great choice when you want something fresh, balanced, and satisfying.
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Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices Swiss cheese
  • 4 brioche buns
  • 1/4 cup mayonnaise
  • 1 avocado sliced
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1/4 red onion thinly sliced

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties over medium-high heat until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread mayonnaise on the toasted buns.
  9. Assemble the burgers with the patty on the bottom bun, then top with avocado slices, tomato, lettuce, and red onion. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Classic Deli Stack

The Classic Deli Stack

The Classic Deli Stack is a familiar, crowd-pleasing burger layered with cheddar, crisp lettuce, tomato, pickles, mustard, and mayo. It delivers classic deli-style flavor with a juicy burger at the center.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices cheddar cheese
  • 4 sesame buns
  • 2 tablespoons yellow mustard
  • 1/4 cup mayonnaise
  • 1 large tomato sliced
  • 1 cup shredded lettuce
  • 16 dill pickle slices

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread mustard and mayonnaise on the toasted buns.
  9. Assemble the burgers with the patty on the bottom bun, then top with shredded lettuce, tomato slices, and dill pickle slices. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Backyard BBQ Fresh

The Backyard BBQ Fresh

The Backyard BBQ Fresh brings together sharp cheddar, fresh vegetables, and barbecue sauce for a clean, cookout-ready burger. It keeps the build simple while still delivering that sweet and smoky backyard burger flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices sharp cheddar cheese
  • 4 potato buns
  • 1/3 cup barbecue sauce
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1/4 red onion thinly sliced

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, brush the patties lightly with barbecue sauce and top each with a slice of sharp cheddar cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread additional barbecue sauce on the toasted buns if desired.
  9. Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, and red onion. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Simple Caprese

The Backyard BBQ Fresh

The Backyard BBQ Fresh brings together sharp cheddar, fresh vegetables, and barbecue sauce for a clean, cookout-ready burger. It keeps the build simple while still delivering that sweet and smoky backyard burger flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices sharp cheddar cheese
  • 4 potato buns
  • 1/3 cup barbecue sauce
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1/4 red onion thinly sliced

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, brush the patties lightly with barbecue sauce and top each with a slice of sharp cheddar cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread additional barbecue sauce on the toasted buns if desired.
  9. Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, and red onion. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Southwest Fresh

The Southwest Fresh

The Southwest Fresh is a zesty burger layered with pepper jack, fresh jalapeños, crisp vegetables, and lime crema. It delivers bright Southwestern flavor with just enough heat and crunch to keep every bite interesting.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 tablespoon Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices pepper jack cheese
  • 4 brioche buns
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1 to 2 fresh jalapeños thinly sliced
  • For the Lime Crema
  • 1/2 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Method
 

Directions
  1. In a small bowl, stir together the sour cream, mayonnaise, lime juice, garlic powder, and salt until smooth. Refrigerate until ready to use.
  2. Preheat a grill or skillet/griddle over medium-high heat.
  3. Season the burger patties lightly with salt and black pepper.
  4. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  5. During the last 1 to 2 minutes of cooking, top each patty with a slice of pepper jack cheese.
  6. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  7. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  8. Let the patties rest for 3 to 5 minutes.
  9. Spread the lime crema on the toasted buns.
  10. Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, and sliced jalapeños. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Garden Crunch

The Garden Crunch

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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices provolone cheese
  • 4 wheat buns
  • 1/4 cup ranch dressing
  • 8 cucumber slices
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1 cup sprouts

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, top each patty with a slice of provolone cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the wheat buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread ranch dressing on the toasted buns.
  9. Assemble the burgers with the patty on the bottom bun, then top with cucumber slices, tomato, lettuce, and sprouts. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Mediterranean Fresh

The Mediterranean Fresh

The Mediterranean Fresh brings together feta, cucumber, tomato, red onion, and tzatziki for a bright, crisp burger with a fresh Mediterranean feel. It is a clean, flavorful option that stands out while staying easy to build.
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Prep Time 10 minutes
Cook Time 12 minutes
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup crumbled feta cheese
  • 4 toasted pita buns
  • 1/3 cup tzatziki sauce
  • 8 cucumber slices
  • 1 large tomato sliced
  • 1/4 red onion thinly sliced

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  5. Lightly toast the pita buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  6. Let the patties rest for 3 to 5 minutes.
  7. Spread the tzatziki sauce on the toasted buns.
  8. Assemble the burgers with the patty on the bottom bun, then top with crumbled feta, cucumber slices, tomato slices, and red onion. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Avocado Ranch

The Avocado Ranch

The Avocado Ranch is a cool, creamy burger that keeps things simple with ranch, fresh avocado, crisp lettuce, and tomato. It is an easy, crowd-friendly build that feels fresh and satisfying without needing extra prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4 Burgers
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices Monterey Jack cheese
  • 4 brioche buns
  • 1/4 cup ranch dressing
  • 1 avocado sliced
  • 1 large tomato sliced
  • 4 leaves lettuce

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, top each patty with a slice of Monterey Jack cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread ranch dressing on the toasted buns.
  9. Assemble the burgers with the patty on the bottom bun, then top with avocado slices, tomato, and lettuce. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Fresh Jalapeño Jack

The Fresh Jalapeño Jack

The Fresh Jalapeño Jack brings together creamy Monterey Jack, crisp vegetables, and fresh jalapeño slices for a burger with clean flavor and a little kick. It is simple to assemble and great for anyone who likes fresh heat without extra cooking steps.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices Monterey Jack cheese
  • 4 sesame buns
  • 1/4 cup mayonnaise
  • 1 to 2 fresh jalapeños thinly sliced
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1/4 red onion thinly sliced

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, top each patty with a slice of Monterey Jack cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread mayonnaise on the toasted buns.
  9. Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, red onion, and sliced jalapeños. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Creamy BBQ Stack

The Creamy BBQ Stack

The Creamy BBQ Stack blends barbecue sauce with a creamy spread and crisp fresh toppings for a burger that feels familiar, easy, and full of backyard flavor. It keeps the build simple while still giving the burger a little more personality. Ingredients
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices cheddar cheese
  • 4 potato buns
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 16 dill pickle slices
For the BBQ Mayo
  • 1/2 cup mayonnaise
  • 2 tablespoons barbecue sauce

Method
 

Directions
  1. In a small bowl, stir together the mayonnaise and barbecue sauce until fully blended.
  2. Preheat a grill or skillet/griddle over medium-high heat.
  3. Season the burger patties lightly with salt and black pepper.
  4. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  5. During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
  6. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  7. Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  8. Let the patties rest for 3 to 5 minutes.
  9. Spread the BBQ mayo on the toasted buns.
  10. Assemble the burgers with the patty on the bottom bun, then top with lettuce, tomato slices, and dill pickle slices. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
  3. Yield: 4 burgers
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The Peppery Swiss

The Peppery Swiss

The Peppery Swiss is a clean, straightforward burger with melted Swiss cheese, peppery greens, and fresh tomato. It is a simple build that feels balanced, crisp, and easy to enjoy.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices Swiss cheese
  • 4 brioche buns
  • 1/4 cup mayonnaise
  • 1 large tomato sliced
  • 2 cups arugula
  • 1/4 red onion thinly sliced

Method
 

Directions
  1. Preheat a grill or skillet/griddle over medium-high heat.
  2. Season the burger patties lightly with salt and black pepper.
  3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  4. During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
  5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  6. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  7. Let the patties rest for 3 to 5 minutes.
  8. Spread mayonnaise on the toasted buns.
  9. Assemble the burgers with the patty on the bottom bun, then top with tomato slices, arugula, and red onion. Add the top bun and serve right away.
Cooking Details
  1. Prep: 10 minutes
  2. Cook: 12 minutes
Yield: 4 burgers
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    The Fresh Mushroom Melt

    The Fresh Mushroom Melt

    The Fresh Mushroom Melt keeps the mushroom flavor simple and easy by pairing the burger with fresh sliced mushrooms, melted provolone, and crisp vegetables. It is a straightforward burger with a slightly earthy twist that still fits the fresh-toppings-only Level 1 style.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices provolone cheese
    • 4 wheat buns
    • 1/4 cup mayonnaise
    • 1 cup thinly sliced fresh mushrooms
    • 1 large tomato sliced
    • 4 leaves lettuce

    Method
     

    Directions
    1. Preheat a grill or skillet/griddle over medium-high heat.
    2. Season the burger patties lightly with salt and black pepper.
    3. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    4. During the last 1 to 2 minutes of cooking, top each patty with a slice of provolone cheese.
    5. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    6. Lightly toast the wheat buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    7. Let the patties rest for 3 to 5 minutes.
    8. Spread mayonnaise on the toasted buns.
    9. Assemble the burgers with the patty on the bottom bun, then top with sliced mushrooms, tomato, and lettuce. Add the top bun and serve right away.
    Cooking Details
    1. Prep: 10 minutes
    2. Cook: 12 minutes
    3. Yield: 4 burgers
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    Burgers: Level 2

    The Caramelized Classic

    The Caramelized Classic

    The Caramelized Classic is a rich, steakhouse-style burger built around sweet, slow-cooked onions, melted Gruyère, and a simple Dijon mayo. It takes a little more prep, but the finished burger feels deep, savory, and well worth the extra step.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices Gruyère cheese
    • 4 brioche buns
    For the Dijon Mayo
    • 1/2 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • For the Caramelized Onions
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • Pinch of salt

    Method
     

    Directions
    1. In a small bowl, stir together the mayonnaise and Dijon mustard until smooth. Set aside.
    2. Heat the butter and olive oil in a skillet over medium-low heat.
    3. Add the onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until soft, deep golden, and caramelized.
    4. Preheat a grill or skillet/griddle over medium-high heat.
    5. Season the burger patties lightly with salt and black pepper.
    6. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    7. During the last 1 to 2 minutes of cooking, top each patty with a slice of Gruyère cheese.
    8. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    9. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    10. Let the patties rest for 3 to 5 minutes.
    11. Spread the Dijon mayo on the toasted buns.
    12. Assemble the burgers with the patty on the bottom bun, then top with the caramelized onions. Add the top bun and serve right away.
    Cooking Details
    1. Prep: 10 minutes
    2. Cook: 35 minutes
    3. Yield: 4 burgers
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    The Cowboy Sizzler

    The Cowboy Sizzler

    The Cowboy Sizzler is a smoky, bold burger layered with grilled peppers and onions, melted cheddar, and barbecue mayo. It brings classic cookout flavor with a little more depth and texture from the grilled vegetables.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Servings: 4
    Course: Main Course
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices cheddar cheese
    • 4 potato buns
    • For the BBQ Mayo
    • 1/2 cup mayonnaise
    • 2 tablespoons barbecue sauce
    • For the Grilled Peppers and Onions
    • 1 red bell pepper sliced
    • 1 green bell pepper sliced
    • 1 medium yellow onion sliced
    • 1 tablespoon olive oil
    • Pinch of salt
    • Pinch of black pepper

    Method
     

    Directions
    1. In a small bowl, stir together the mayonnaise and barbecue sauce until fully blended. Set aside.
    2. Toss the peppers and onion with olive oil, salt, and black pepper.
    3. Grill or sauté over medium-high heat for 8 to 10 minutes until tender and lightly charred. Set aside.
    4. Preheat a grill or skillet/griddle over medium-high heat.
    5. Season the burger patties lightly with salt and black pepper.
    6. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    7. During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
    8. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    9. Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    10. Let the patties rest for 3 to 5 minutes.
    11. Spread the BBQ mayo on the toasted buns.
    12. Assemble the burgers with the patty on the bottom bun, then top with the grilled peppers and onions. Add the top bun and serve right away.
    Cooking Details
    1. Prep: 10 minutes
    2. Cook: 20 minutes
    3. Yield: 4 burgers
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    The Bacon-Blue Bistro

    The Hatch Green Chile Burger

    The Hatch Green Chile Burger brings mild heat and Southwestern flavor together with roasted green chiles, pepper jack, and chipotle mayo. It is a bold burger that feels a little elevated without becoming complicated.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices pepper jack cheese
    • 4 sesame buns
    • 1 cup roasted Hatch green chiles
    • For the Chipotle Mayo
    • 1/2 cup mayonnaise
    • 1 to 2 teaspoons chipotle sauce or adobo sauce
    • 1 teaspoon lime juice

    Method
     

    Directions
    1. In a small bowl, stir together the mayonnaise, chipotle sauce, and lime juice until smooth. Set aside.
    2. Warm the roasted Hatch green chiles in a skillet over medium heat for 2 to 3 minutes, then set aside.
    3. Preheat a grill or skillet/griddle over medium-high heat.
    4. Season the burger patties lightly with salt and black pepper.
    5. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    6. During the last 1 to 2 minutes of cooking, top each patty with a slice of pepper jack cheese.
    7. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    8. Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    9. Let the patties rest for 3 to 5 minutes.
    10. Spread the chipotle mayo on the toasted buns.
    11. Assemble the burgers with the patty on the bottom bun, then top with the warm roasted Hatch green chiles. Add the top bun and serve right away.

    The Bacon-Blue Bistro

    The Bacon-Blue Bistro is a bold, upscale burger with crispy bacon, caramelized onions, softened blue cheese, and peppery arugula. It has rich, layered flavor that feels restaurant-inspired while still being easy to make at home.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 1/2 cup blue cheese crumbles
    • 4 brioche buns
    • 8 slices bacon
    • 2 cups arugula
    • For the Caramelized Onions
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • Pinch of salt

    Method
     

    Directions
    1. Heat the butter and olive oil in a skillet over medium-low heat.
    2. Add the onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until soft, deep golden, and caramelized.
    3. In a separate skillet, cook the bacon until crisp. Transfer to paper towels and set aside.
    4. Preheat a grill or skillet/griddle over medium-high heat.
    5. Season the burger patties lightly with salt and black pepper.
    6. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    7. During the last 1 to 2 minutes of cooking, top each patty with blue cheese crumbles so they begin to soften.
    8. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    9. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    10. Let the patties rest for 3 to 5 minutes.
    11. Assemble the burgers with the patty on the bottom bun, then top with the caramelized onions, crispy bacon, and arugula. Add the top bun and serve right away.
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    The Hatch Green Chile Burger

     

    The Hatch Green Chile Burger

    The Hatch Green Chile Burger brings mild heat and Southwestern flavor together with roasted green chiles, pepper jack, and chipotle mayo. It is a bold burger that feels a little elevated without becoming complicated.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices pepper jack cheese
    • 4 sesame buns
    • 1 cup roasted Hatch green chiles
    • For the Chipotle Mayo
    • 1/2 cup mayonnaise
    • 1 to 2 teaspoons chipotle sauce or adobo sauce
    • 1 teaspoon lime juice

    Method
     

    Directions
    1. In a small bowl, stir together the mayonnaise, chipotle sauce, and lime juice until smooth. Set aside.
    2. Warm the roasted Hatch green chiles in a skillet over medium heat for 2 to 3 minutes, then set aside.
    3. Preheat a grill or skillet/griddle over medium-high heat.
    4. Season the burger patties lightly with salt and black pepper.
    5. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    6. During the last 1 to 2 minutes of cooking, top each patty with a slice of pepper jack cheese.
    7. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    8. Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    9. Let the patties rest for 3 to 5 minutes.
    10. Spread the chipotle mayo on the toasted buns.
    11. Assemble the burgers with the patty on the bottom bun, then top with the warm roasted Hatch green chiles. Add the top bun and serve right away.
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    The Teriyaki Pineapple Grill

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    The French Onion Burger

    The French Onion Burger

    The French Onion Burger brings the rich, savory flavor of classic French onion soup into burger form. Deeply caramelized onions, melted Gruyère, and a spoonful of onion reduction give this burger a bold, comforting finish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices Gruyère cheese
    • 4 French rolls
    • For the Onion Reduction
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 cup beef broth
    • 1 teaspoon Worcestershire sauce

    Method
     

    Directions
    1. Heat the butter and olive oil in a skillet over medium-low heat.
    2. Add the onions and cook, stirring occasionally, for 25 to 30 minutes until caramelized.
    3. Stir in the beef broth and Worcestershire sauce.
    4. Simmer for 3 to 4 minutes until slightly reduced and spoonable. Set aside.
    5. Preheat a grill or skillet/griddle over medium-high heat.
    6. Season the burger patties lightly with salt and black pepper.
    7. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    8. During the last 1 to 2 minutes of cooking, top each patty with a slice of Gruyère cheese.
    9. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    10. Lightly toast the French rolls until warm and lightly crisp. Toasting helps the rolls hold up better and adds texture.
    11. Let the patties rest for 3 to 5 minutes.
    12. Assemble the burgers with the patty on the bottom roll, then top with the onion reduction. Add the top roll and serve right away.
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    The Teriyaki Pineapple Grill

    The French Onion Burger

    The French Onion Burger brings the rich, savory flavor of classic French onion soup into burger form. Deeply caramelized onions, melted Gruyère, and a spoonful of onion reduction give this burger a bold, comforting finish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices Gruyère cheese
    • 4 French rolls
    • For the Onion Reduction
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 cup beef broth
    • 1 teaspoon Worcestershire sauce

    Method
     

    Directions
    1. Heat the butter and olive oil in a skillet over medium-low heat.
    2. Add the onions and cook, stirring occasionally, for 25 to 30 minutes until caramelized.
    3. Stir in the beef broth and Worcestershire sauce.
    4. Simmer for 3 to 4 minutes until slightly reduced and spoonable. Set aside.
    5. Preheat a grill or skillet/griddle over medium-high heat.
    6. Season the burger patties lightly with salt and black pepper.
    7. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    8. During the last 1 to 2 minutes of cooking, top each patty with a slice of Gruyère cheese.
    9. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    10. Lightly toast the French rolls until warm and lightly crisp. Toasting helps the rolls hold up better and adds texture.
    11. Let the patties rest for 3 to 5 minutes.
    12. Assemble the burgers with the patty on the bottom roll, then top with the onion reduction. Add the top roll and serve right away.
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    The Bourbon Bacon Burger

    The Bourbon Bacon Burger

    The Bourbon Bacon Burger layers smoky bacon, cheddar, bourbon onions, and smoky aioli for a burger with deep, sweet-savory flavor. It feels rich and indulgent while still staying practical to make at home.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices cheddar cheese
    • 4 brioche buns
    • 8 slices bacon
    • For the Bourbon Onions
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon bourbon
    • Pinch of salt
    • For the Smoky Aioli
    • 1/2 cup mayonnaise
    • 1 teaspoon smoked paprika
    • 1 teaspoon lemon juice
    • 1/4 teaspoon garlic powder
    • Pinch of salt

    Method
     

    Directions
    1. In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels and set aside.
    2. Melt the butter in a skillet over medium-low heat.
    3. Add the onions and a pinch of salt.
    4. Cook for 15 to 20 minutes until softened and golden.
    5. Stir in the bourbon and cook for 1 to 2 minutes more until slightly reduced. Set aside.
    6. In a small bowl, stir together the mayonnaise, smoked paprika, lemon juice, garlic powder, and salt until smooth. Set aside.
    7. Preheat a grill or skillet/griddle over medium-high heat.
    8. Season the burger patties lightly with salt and black pepper.
    9. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    10. During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
    11. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    12. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    13. Let the patties rest for 3 to 5 minutes.
    14. Spread the smoky aioli on the toasted buns.
    15. Assemble the burgers with the patty on the bottom bun, then top with the bourbon onions and crispy bacon. Add the top bun and serve right away.
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    The Truffle Melt

    The Truffle Melt

    The Truffle Melt is a rich, indulgent burger with earthy mushrooms, melted provolone, and a layer of truffle aioli. It is bold and savory, with a steakhouse-style feel that works well for a more elevated burger night.
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    Prep Time 10 minutes
    Cook Time 18 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices aged provolone cheese
    • 4 brioche buns
    • For the Sautéed Mushrooms
    • 8 ounces mushrooms sliced
    • 2 tablespoons butter
    • 1 garlic clove minced
    • Pinch of salt
    • Pinch of black pepper
    • For the Truffle Aioli
    • 1/2 cup mayonnaise
    • 1 teaspoon truffle oil
    • 1 teaspoon lemon juice
    • Pinch of salt

    Method
     

    Directions
    1. Melt the butter in a skillet over medium heat.
    2. Add the mushrooms and cook for 6 to 8 minutes until browned and tender.
    3. Stir in the garlic, salt, and black pepper, then cook for 30 seconds more. Set aside.
    4. In a small bowl, stir together the mayonnaise, truffle oil, lemon juice, and salt until smooth. Set aside.
    5. Preheat a grill or skillet/griddle over medium-high heat.
    6. Season the burger patties lightly with salt and black pepper.
    7. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    8. During the last 1 to 2 minutes of cooking, top each patty with a slice of aged provolone cheese.
    9. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    10. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    11. Let the patties rest for 3 to 5 minutes.
    12. Spread the truffle aioli on the toasted buns.
    13. Assemble the burgers with the patty on the bottom bun, then top with the sautéed mushrooms. Add the top bun and serve right away.
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    The Chile-Crunch Burger

    The Chili-Crunch Burger

    The Chili-Crunch Burger brings heat, texture, and deep savory flavor together in one bold bite. Caramelized onions, American cheese, garlic mayo, and chili crisp make this burger stand out while still keeping the build clean and manageable.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices American cheese
    • 4 sesame buns
    • For the Garlic Mayo
    • 1/2 cup mayonnaise
    • 1 garlic clove finely minced or grated
    • 1 teaspoon lemon juice
    • Pinch of salt
    • For the Chili-Crisp Onions
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 to 2 tablespoons chili crisp

    Method
     

    Directions
    1. In a small bowl, stir together the mayonnaise, garlic, lemon juice, and salt until smooth. Let sit for 5 to 10 minutes so the garlic flavor can develop.
    2. Heat the butter and olive oil in a skillet over medium-low heat.
    3. Add the onions and cook, stirring occasionally, for 25 to 30 minutes until deep golden and caramelized.
    4. Stir in the chili crisp just before serving and set aside.
    5. Preheat a grill or skillet/griddle over medium-high heat.
    6. Season the burger patties lightly with salt and black pepper.
    7. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    8. During the last 1 to 2 minutes of cooking, top each patty with a slice of American cheese.
    9. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    10. Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    11. Let the patties rest for 3 to 5 minutes.
    12. Spread the garlic mayo on the toasted buns.
    13. Assemble the burgers with the patty on the bottom bun, then top with the chili-crisp onions. Add the top bun and serve right away.
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    The Peppercorn Steakhouse Burger

    The Peppercorn Steakhouse Burger

    The Peppercorn Steakhouse Burger has a bold, savory flavor built around cracked black pepper, melted Swiss, crispy onions, and a creamy steakhouse aioli. It feels hearty and upscale while still delivering a classic burger experience.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • 1 tablespoon cracked black pepper
    • 4 slices Swiss cheese
    • 4 brioche buns
    • 1 cup crispy fried onions
    • 1 large tomato sliced
    • For the Steakhouse Aioli
    • 1/2 cup mayonnaise
    • 1 tablespoon prepared horseradish
    • 1 teaspoon Dijon mustard
    • 1 teaspoon lemon juice
    • Pinch of black pepper

    Method
     

    Directions
    1. In a small bowl, stir together the mayonnaise, horseradish, Dijon mustard, lemon juice, and black pepper until smooth. Set aside.
    2. Preheat a grill or skillet/griddle over medium-high heat.
    3. Season the burger patties lightly with salt and the cracked black pepper.
    4. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    5. During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
    6. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    7. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    8. Let the patties rest for 3 to 5 minutes.
    9. Spread the steakhouse aioli on the toasted buns.
    10. Assemble the burgers with the patty on the bottom bun, then top with tomato slices and crispy fried onions. Add the top bun and serve right away.
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    The Patty Melt Deluxe

    The Patty Melt Deluxe

    The Patty Melt Deluxe gives the classic diner-style patty melt a richer, more loaded finish with caramelized onions, Swiss cheese, and buttery toasted rye bread. It is comforting, savory, and perfect when you want something between a burger and a grilled sandwich.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 slices Swiss cheese
    • 8 slices rye bread
    • For the Caramelized Onions
    • 2 medium yellow onions thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • Pinch of salt

    Method
     

    Directions
    1. Heat the butter and olive oil in a skillet over medium-low heat.
    2. Add the onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until soft, deep golden, and caramelized.
    3. Preheat a grill or skillet/griddle over medium-high heat.
    4. Season the burger patties lightly with salt and black pepper.
    5. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    6. During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
    7. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    8. Butter the outside of each slice of rye bread, then toast until golden. Toasting helps the bread hold up better and adds texture.
    9. Let the patties rest for 3 to 5 minutes.
    10. Assemble each patty melt with a patty on one slice of rye, top with caramelized onions, then finish with the second slice of rye. Serve right away.

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    The Jalapeño Popper Burger

    The Jalapeño Popper Burger

    The Jalapeño Popper Burger is creamy, spicy, and rich, with crisp bacon, jalapeños, and a smooth cheese spread layered over a juicy burger. It captures the flavor of a jalapeño popper in a burger that feels bold and fun.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 brioche buns
    • 8 slices bacon
    • 2 jalapeños sliced
    • For the Jalapeño Popper Spread
    • 1/2 cup cream cheese softened
    • 1/2 cup shredded cheddar cheese
    • 1 tablespoon chopped green onions

    Method
     

    Directions
    1. In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels and set aside.
    2. In a small bowl, stir together the cream cheese, shredded cheddar cheese, and chopped green onions until evenly combined.
    3. Preheat a grill or skillet/griddle over medium-high heat.
    4. Season the burger patties lightly with salt and black pepper.
    5. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    6. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    7. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    8. Let the patties rest for 3 to 5 minutes.
    9. Spread the jalapeño popper mixture on the toasted buns.
    10. Assemble the burgers with the patty on the bottom bun, then top with crispy bacon and sliced jalapeños. Add the top bun and serve right away.
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    The Garlic-Parmesan Burger

    The Jalapeño Popper Burger

    The Jalapeño Popper Burger is creamy, spicy, and rich, with crisp bacon, jalapeños, and a smooth cheese spread layered over a juicy burger. It captures the flavor of a jalapeño popper in a burger that feels bold and fun.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 Richwood Meat burger patties
    • Salt to taste
    • Black pepper to taste
    • 4 brioche buns
    • 8 slices bacon
    • 2 jalapeños sliced
    • For the Jalapeño Popper Spread
    • 1/2 cup cream cheese softened
    • 1/2 cup shredded cheddar cheese
    • 1 tablespoon chopped green onions

    Method
     

    Directions
    1. In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels and set aside.
    2. In a small bowl, stir together the cream cheese, shredded cheddar cheese, and chopped green onions until evenly combined.
    3. Preheat a grill or skillet/griddle over medium-high heat.
    4. Season the burger patties lightly with salt and black pepper.
    5. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
    6. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
    7. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
    8. Let the patties rest for 3 to 5 minutes.
    9. Spread the jalapeño popper mixture on the toasted buns.
    10. Assemble the burgers with the patty on the bottom bun, then top with crispy bacon and sliced jalapeños. Add the top bun and serve right away.
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    Sides

    Grilled Corn with Chili-Lime Butter

    Grilled Corn with Chili-Lime Butter

    Fresh grilled corn gets a boost of flavor from a simple chili-lime butter that adds a little heat, brightness, and richness. This easy side dish is great for cookouts, family dinners, and any meal that needs a classic summer favorite.
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    Prep Time 10 minutes
    Cook Time 12 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 6 ears fresh corn husks removed
    • 4 tablespoons unsalted butter softened
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1 tablespoon lime juice
    • 1 teaspoon lime zest
    • 1/4 teaspoon salt
    • 2 tablespoons chopped fresh cilantro optional

    Method
     

    Directions
    1. Preheat a grill to medium-high heat.
    2. In a small bowl, mix the softened butter, chili powder, smoked paprika, lime juice, lime zest, and salt until well combined.
    3. Place the corn directly on the grill grates.
    4. Grill the corn for 10 to 12 minutes, turning every few minutes, until lightly charred and tender.
    5. Remove the corn from the grill while still hot.
    6. Brush the chili-lime butter generously over each ear of corn.
    7. Sprinkle with chopped cilantro if desired and serve right away.
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    Garlic-Parmesan Roasted Potatoes

    Garlic-Parmesan Roasted Potatoes

    These roasted potatoes are crisp on the outside, tender on the inside, and packed with savory garlic and Parmesan flavor. They are an easy, dependable side dish that fits just about any hearty meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds baby potatoes halved
    • 3 tablespoons olive oil
    • 4 garlic cloves minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon Italian seasoning
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley

    Method
     

    Directions
    1. Preheat the oven to 425°F.
    2. Place the halved potatoes in a large mixing bowl.
    3. Add the olive oil, garlic, salt, black pepper, and Italian seasoning. Toss until the potatoes are evenly coated.
    4. Spread the potatoes in a single layer on a large baking sheet.
    5. Roast for 30 to 35 minutes, turning once halfway through, until the potatoes are golden brown and tender.
    6. Remove from the oven and immediately toss with the Parmesan cheese and chopped parsley.
    7. Serve warm.
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    Honey-Butter Skillet Corn

    Honey-Butter Skillet Corn

    Honey-butter skillet corn is a quick and comforting side dish with just the right balance of sweetness and richness. It comes together fast and makes an easy addition to weeknight dinners, barbecues, and family meals.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 4 cups corn kernels frozen or fresh
    • 3 tablespoons unsalted butter
    • 2 tablespoons honey
    • 2 ounces cream cheese softened
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Method
     

    Directions
    1. Heat a large skillet over medium heat.
    2. Add the butter and let it melt.
    3. Stir in the corn and cook for 4 to 5 minutes until heated through.
    4. Add the honey, cream cheese, salt, and black pepper.
    5. Stir until the cream cheese is fully melted and the corn is creamy and well coated.
    6. Continue cooking for 2 to 3 more minutes, stirring occasionally.
    7. Serve hot.
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    Baked Mac & Cheese with Crunchy Crust

    Baked Mac & Cheese with Crunchy Crust

    This baked mac and cheese is creamy, cheesy, and finished with a crisp, golden topping for extra texture. It is a comforting, crowd-pleasing side dish that fits everything from barbecue dinners to holiday meals.
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 12 ounces elbow macaroni
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 2 cups shredded sharp cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 1 cup panko breadcrumbs
    • 2 tablespoons melted butter

    Method
     

    Directions
    1. Preheat the oven to 375°F.
    2. Grease a 9×13-inch baking dish.
    3. Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain and set aside.
    4. In a large saucepan, melt the butter over medium heat.
    5. Whisk in the flour and cook for 1 minute.
    6. Slowly pour in the milk, whisking constantly, and cook for 3 to 4 minutes until slightly thickened.
    7. Stir in the cheddar cheese, Monterey Jack cheese, salt, black pepper, and paprika until smooth.
    8. Add the cooked macaroni and stir until evenly coated.
    9. Pour the mac and cheese into the prepared baking dish.
    10. In a small bowl, combine the panko breadcrumbs and melted butter.
    11. Sprinkle the breadcrumb mixture evenly over the top.
    12. Bake for 20 to 25 minutes, until bubbly and golden on top.
    13. Let stand for 5 minutes before serving.

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    Cowboy Baked Beans

    Cowboy Baked Beans

    Cowboy baked beans are hearty, smoky, and full of bold flavor. Made with bacon, onion, brown sugar, and barbecue sauce, this side dish is a natural fit for grilled meats, cookouts, and family-style dinners.
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    Prep Time 10 minutes
    Cook Time 45 minutes
    Ingredients Method

    Ingredients
      

    Ingredients
    • 6 slices bacon chopped
    • 1 medium yellow onion diced
    • 2 cans 28 ounces total baked beans
    • 1/2 cup barbecue sauce
    • 1/4 cup brown sugar
    • 1 tablespoon yellow mustard
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon black pepper

    Method
     

    Directions
    1. Preheat the oven to 350°F.
    2. In a large oven-safe skillet or saucepan, cook the bacon over medium heat until lightly crisp.
    3. Add the diced onion and cook for 4 to 5 minutes until softened.
    4. Stir in the baked beans, barbecue sauce, brown sugar, mustard, Worcestershire sauce, and black pepper.
    5. Bring the mixture to a gentle simmer and stir until well combined.
    6. Transfer to a baking dish if needed.
    7. Bake uncovered for 35 to 40 minutes until hot and slightly thickened.
    8. Serve warm.
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    Charred Broccolini with Garlic & Lemon

    Charred Broccolini with Garlic & Lemon

    Charred broccolini is a simple side dish with bold flavor and a fresh finish. A quick cook at high heat gives it crisp edges, while garlic and lemon add brightness that works well with rich, hearty meals.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 6 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 bunches broccolini trimmed
    • 2 tablespoons olive oil
    • 3 garlic cloves minced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest

    Method
     

    Directions
    1. Preheat a large skillet or grill pan over medium-high heat.
    2. Place the broccolini in a large bowl.
    3. Add the olive oil, garlic, salt, and black pepper. Toss until evenly coated.
    4. Add the broccolini to the hot pan in a single layer.
    5. Cook for 6 to 8 minutes, turning occasionally, until tender with lightly charred edges.
    6. Transfer to a serving dish.
    7. Drizzle with lemon juice and sprinkle with lemon zest before serving.
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    Cheddar & Chive Drop Biscuits

    Cheddar & Chive Drop Biscuits

    These cheddar and chive drop biscuits are soft, savory, and easy to make without rolling or cutting dough. They bake up golden and tender, making them a great side for barbecue, roasted meats, or comfort-food dinners.
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    Prep Time 15 minutes
    Cook Time 16 minutes
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 cup cold unsalted butter cut into small pieces
    • 1 cup shredded cheddar cheese
    • 2 tablespoons chopped fresh chives
    • 1 cup buttermilk
    • 1 tablespoon melted butter

    Method
     

    Directions
    1. Preheat the oven to 425°F.
    2. Line a baking sheet with parchment paper.
    3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
    4. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
    5. Stir in the shredded cheddar cheese and chopped chives.
    6. Pour in the buttermilk and stir just until the dough comes together.
    7. Drop the dough by rounded spoonfuls onto the prepared baking sheet.
    8. Bake for 14 to 16 minutes, or until the biscuits are golden brown.
    9. Brush the tops with melted butter and serve warm.
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    Crispy Smash Potatoes with Herb Salt

    Crispy Smash Potatoes with Herb Salt

    Crispy smash potatoes are roasted until golden and crunchy on the outside while staying fluffy inside. Finished with a simple herb salt, they make a flavorful side dish that feels rustic, hearty, and easy to serve.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds small Yukon Gold or red potatoes
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon black pepper

    Method
     

    Directions
    1. Preheat the oven to 425°F.
    2. Bring a large pot of salted water to a boil.
    3. Add the potatoes and boil for 15 to 20 minutes, or until fork-tender. Drain well.
    4. Place the potatoes on a large baking sheet.
    5. Gently press each potato with the bottom of a glass or measuring cup until flattened but still intact.
    6. Drizzle with olive oil.
    7. In a small bowl, combine the salt, dried parsley, dried thyme, garlic powder, and black pepper.
    8. Sprinkle the herb salt evenly over the potatoes.
    9. Roast for 25 to 30 minutes until crisp and deeply golden around the edges.
    10. Serve hot.
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    Grilled Veggie Skewers

    Grilled Veggie Skewers

    Grilled veggie skewers are colorful, simple, and full of fresh flavor. This easy side dish brings together a mix of tender vegetables with light char from the grill, making it a natural fit for cookouts and outdoor meals.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 12 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 1 zucchini sliced into thick rounds
    • 1 yellow squash sliced into thick rounds
    • 1 red bell pepper cut into chunks
    • 1 red onion cut into chunks
    • 8 ounces small whole mushrooms or halved large mushrooms
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon Italian seasoning

    Method
     

    Directions
    1. Preheat a grill to medium-high heat.
    2. If using wooden skewers, soak them in water for 20 to 30 minutes before grilling.
    3. In a large bowl, combine the zucchini, yellow squash, bell pepper, red onion, and mushrooms.
    4. Add the olive oil, salt, black pepper, and Italian seasoning. Toss until evenly coated.
    5. Thread the vegetables onto skewers, alternating the pieces for color and variety.
    6. Place the skewers on the grill.
    7. Grill for 10 to 12 minutes, turning every few minutes, until the vegetables are tender and lightly charred.
    8. Serve warm.
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    Roasted Garlic Mashed Potatoes

    Roasted Garlic Mashed Potatoes

    Roasted garlic mashed potatoes are creamy, rich, and full of deep savory flavor. Roasting the garlic first gives these mashed potatoes a mellow, comforting taste that works especially well with hearty beef and pork dishes.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds Yukon Gold potatoes peeled and cut into chunks
    • 1 whole head garlic
    • 2 tablespoons olive oil
    • 4 tablespoons unsalted butter
    • 1/2 cup warm milk
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper

    Method
     

    Directions
    1. Preheat the oven to 400°F.
    2. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35 to 40 minutes until soft.
    3. While the garlic roasts, place the potatoes in a large pot and cover with cold water.
    4. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain well.
    5. Return the potatoes to the pot.
    6. Squeeze the roasted garlic cloves into the pot with the potatoes.
    7. Add the butter, warm milk, salt, black pepper, and remaining 1 tablespoon olive oil.
    8. Mash until smooth and creamy.
    9. Serve warm.
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    Grilled Sweet Potatoes with Maple-Chili Glaze

    Grilled Sweet Potatoes with Maple-Chili Glaze

    Grilled sweet potatoes are tender, lightly smoky, and finished with a maple-chili glaze that brings a balance of sweetness and gentle heat. This side dish feels a little different from standard potatoes while still pairing naturally with hearty main dishes.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 large sweet potatoes peeled and cut lengthwise into 1/4-inch slices
    • 2 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 2 tablespoons maple syrup
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon smoked paprika
    • 1 teaspoon lime juice

    Method
     

    Directions
    1. Preheat a grill to medium heat.
    2. Place the sweet potato slices in a large bowl.
    3. Drizzle with olive oil and season with salt. Toss gently to coat.
    4. In a small bowl, whisk together the maple syrup, chili powder, smoked paprika, and lime juice.
    5. Place the sweet potato slices on the grill.
    6. Grill for 4 to 5 minutes per side, until tender and lightly charred.
    7. During the last 2 minutes of cooking, brush the maple-chili glaze over both sides of the sweet potatoes.
    8. Remove from the grill and serve warm.
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    Cast Iron Green Beans with Bacon & Onion

    Grilled Sweet Potatoes with Maple-Chili Glaze

    Grilled sweet potatoes are tender, lightly smoky, and finished with a maple-chili glaze that brings a balance of sweetness and gentle heat. This side dish feels a little different from standard potatoes while still pairing naturally with hearty main dishes.
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 large sweet potatoes peeled and cut lengthwise into 1/4-inch slices
    • 2 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 2 tablespoons maple syrup
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon smoked paprika
    • 1 teaspoon lime juice

    Method
     

    Directions
    1. Preheat a grill to medium heat.
    2. Place the sweet potato slices in a large bowl.
    3. Drizzle with olive oil and season with salt. Toss gently to coat.
    4. In a small bowl, whisk together the maple syrup, chili powder, smoked paprika, and lime juice.
    5. Place the sweet potato slices on the grill.
    6. Grill for 4 to 5 minutes per side, until tender and lightly charred.
    7. During the last 2 minutes of cooking, brush the maple-chili glaze over both sides of the sweet potatoes.
    8. Remove from the grill and serve warm.
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    Smoked Gouda Scalloped Potatoes

    Smoked Gouda Scalloped Potatoes

    These scalloped potatoes are creamy, rich, and layered with the deep flavor of smoked Gouda. Baked until tender and golden, this side dish feels comforting and substantial enough for family dinners, holiday meals, or special occasions.
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    Prep Time 20 minutes
    Cook Time 1 hour 5 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds Yukon Gold potatoes peeled and thinly sliced
    • 2 tablespoons unsalted butter
    • 2 garlic cloves minced
    • 2 tablespoons all-purpose flour
    • 2 cups whole milk
    • 1 1/2 cups shredded smoked Gouda cheese
    • 1/2 cup shredded sharp cheddar cheese
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper

    Method
     

    Directions
    1. Preheat the oven to 375°F.
    2. Grease a 9×13-inch baking dish.
    3. In a medium saucepan, melt the butter over medium heat.
    4. Stir in the garlic and cook for 30 seconds.
    5. Whisk in the flour and cook for 1 minute.
    6. Slowly pour in the milk, whisking constantly, and cook for 3 to 4 minutes until slightly thickened.
    7. Stir in the smoked Gouda, cheddar, salt, and black pepper until the sauce is smooth.
    8. Arrange half of the sliced potatoes in the prepared baking dish.
    9. Pour half of the cheese sauce over the potatoes.
    10. Repeat with the remaining potatoes and remaining sauce.
    11. Cover tightly with foil and bake for 40 minutes.
    12. Remove the foil and bake for 20 to 25 minutes more, until the potatoes are tender and the top is lightly golden.
    13. Let stand for 10 minutes before serving.
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    BBQ Ranch Baked Potato Wedges

    BBQ Ranch Baked Potato Wedges

    These baked potato wedges are crispy on the outside, tender inside, and finished with barbecue seasoning and cool ranch flavor. They are an easy, crowd-friendly side dish that fits especially well with burgers, tri-tip, and barbecue meals.
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds russet potatoes cut into wedges
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon black pepper
    • 1/2 cup ranch dressing

    Method
     

    Directions
    1. Preheat the oven to 425°F.
    2. Line a large baking sheet with parchment paper.
    3. Place the potato wedges in a large bowl.
    4. Add the olive oil, salt, paprika, garlic powder, onion powder, and black pepper. Toss until evenly coated.
    5. Arrange the wedges in a single layer on the prepared baking sheet.
    6. Bake for 35 to 40 minutes, turning once halfway through, until golden brown and tender.
    7. Transfer to a serving dish and serve warm with ranch dressing on the side.
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    Grilled Mushrooms with Garlic Butter

    Grilled Mushrooms with Garlic Butter

    Grilled mushrooms are simple, savory, and full of rich flavor. Tossed with garlic butter and cooked until tender, they make an easy side dish that works especially well with steaks, burgers, and other grilled favorites.
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    Ingredients
    • 1 pound whole cremini or button mushrooms
    • 2 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons unsalted butter melted
    • 2 garlic cloves minced
    • 1 tablespoon chopped fresh parsley

    Method
     

    Directions
    1. Preheat a grill to medium-high heat.
    2. Clean the mushrooms and trim the stems if needed.
    3. In a large bowl, toss the mushrooms with olive oil, salt, and black pepper.
    4. Place the mushrooms in a grill basket or thread them onto skewers.
    5. Grill for 8 to 10 minutes, turning occasionally, until tender and lightly charred.
    6. In a small bowl, stir together the melted butter and minced garlic.
    7. Transfer the mushrooms to a serving dish and toss with the garlic butter.
    8. Sprinkle with chopped parsley and serve warm.
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    Brown Sugar & Bourbon Carrots

    Brown Sugar & Bourbon Carrots

    These carrots cook up tender and glossy with a sweet, buttery glaze and a touch of bourbon for deeper flavor. This side dish feels a little elevated while still being easy enough for family dinners and holiday meals.
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    Prep Time 10 minutes
    Cook Time 12 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds carrots peeled and cut into sticks or thick slices
    • 2 tablespoons unsalted butter
    • 2 tablespoons brown sugar
    • 2 tablespoons bourbon
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon chopped fresh parsley

    Method
     

    Directions
    1. Bring a large pot of salted water to a boil.
    2. Add the carrots and cook for 6 to 8 minutes until just tender. Drain well.
    3. In a large skillet over medium heat, melt the butter.
    4. Stir in the brown sugar, bourbon, salt, and black pepper.
    5. Add the cooked carrots and toss to coat in the glaze.
    6. Cook for 3 to 4 minutes, stirring occasionally, until the glaze thickens slightly and the carrots are glossy.
    7. Sprinkle with chopped parsley and serve warm.
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    Cheesy Jalapeño Cornbread

    Cheesy Jalapeño Cornbread

    This cornbread is moist, savory, and packed with cheddar cheese and jalapeño for a little kick. It is an easy, crowd-pleasing side dish that fits well with barbecue, chili, beans, and hearty meat-centered meals.
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    Ingredients
    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup milk
    • 2 large eggs
    • 1/4 cup melted butter
    • 1 cup shredded cheddar cheese
    • 2 jalapeños seeded and diced

    Method
     

    Directions
    1. Preheat the oven to 400°F.
    2. Grease an 8×8-inch baking dish or cast iron skillet.
    3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
    4. In a separate bowl, whisk together the milk, eggs, and melted butter.
    5. Pour the wet ingredients into the dry ingredients and stir just until combined.
    6. Fold in the shredded cheddar cheese and diced jalapeños.
    7. Pour the batter into the prepared baking dish or skillet.
    8. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
    9. Let cool slightly before slicing and serving.
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    Roasted Brussels Sprouts with Crispy Edges

    Roasted Brussels Sprouts with Crispy Edges

    Roasted Brussels sprouts are simple, flavorful, and especially good when cooked until the edges turn crisp and caramelized. This easy side dish brings a savory, slightly nutty flavor that works well with rich and hearty main dishes.
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds Brussels sprouts trimmed and halved
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon balsamic vinegar

    Method
     

    Directions
    1. Preheat the oven to 425°F.
    2. Place the Brussels sprouts in a large bowl.
    3. Add the olive oil, salt, and black pepper. Toss until evenly coated.
    4. Spread the Brussels sprouts cut-side down on a large baking sheet.
    5. Roast for 25 to 30 minutes, until tender and deeply browned with crispy edges.
    6. Transfer to a serving dish and drizzle with balsamic vinegar.
    7. Serve warm.
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    Grilled Garlic Bread

    Grilled Garlic Bread

    Grilled garlic bread is crisp on the edges, soft inside, and packed with buttery garlic flavor. It is an easy side that fits cookouts, pasta dinners, and any meal that could use a warm, savory bread on the table.
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    Prep Time 10 minutes
    Cook Time 4 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 1 loaf French bread or Italian bread
    • 1/2 cup unsalted butter softened
    • 3 garlic cloves minced
    • 1 tablespoon chopped fresh parsley
    • 1/4 teaspoon salt

    Method
     

    Directions
    1. Preheat a grill to medium heat.
    2. Slice the loaf in half lengthwise.
    3. In a small bowl, mix the softened butter, garlic, parsley, and salt until well combined.
    4. Spread the garlic butter evenly over the cut sides of the bread.
    5. Place the bread cut-side down on the grill.
    6. Grill for 2 to 4 minutes, watching closely, until lightly charred and crisp around the edges.
    7. Remove from the grill and slice into pieces.
    8. Serve warm.
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    Dutch Oven Cowboy Potatoes

    Dutch Oven Cowboy Potatoes

    Dutch oven cowboy potatoes are hearty, cheesy, and loaded with bacon and onion for big, comforting flavor. This rustic side dish is a natural fit for cookouts, camp-style meals, and family dinners built around rich, savory meats.
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    Prep Time 20 minutes
    Cook Time 1 hour 10 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    Ingredients
    • 2 pounds Yukon Gold potatoes thinly sliced
    • 6 slices bacon chopped
    • 1 medium yellow onion diced
    • 2 cups shredded cheddar cheese
    • 1/2 cup sour cream
    • 1/2 cup milk
    • 2 tablespoons melted butter
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons chopped green onions

    Method
     

    Directions
    1. Preheat the oven to 375°F.
    2. In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside.
    3. In the same skillet, cook the onion for 4 to 5 minutes until softened.
    4. Grease a Dutch oven or deep baking dish.
    5. Layer half of the sliced potatoes in the bottom.
    6. Top with half of the cooked onion, half of the bacon, half of the cheddar cheese, half of the sour cream, and a light sprinkle of salt and black pepper.
    7. Repeat the layers with the remaining potatoes, onion, bacon, cheese, sour cream, salt, and black pepper.
    8. Pour the milk evenly over the layers, then drizzle the melted butter over the top.
    9. Cover and bake for 45 minutes.
    10. Remove the cover and bake for 20 to 25 minutes more, until the potatoes are tender and the top is golden.
    11. Sprinkle with chopped green onions before serving.
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