Author: Food & Nutrition

Cajun Seasoning

Cajun Seasoning

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- 3    tablespoons paprika 2    tablespoons salt 2    tablespoons white pepper 2    tablespoons garlic powder 2    tablespoons onion powder 1    tablespoon thyme 1    tablespoon oregano leaves 1    tablespoon black pepper 1    tablespoon cayenne pepper Mix ingredients together and store in dry 

Beer Battered Pan Fish (White Fish)

Beer Battered Pan Fish (White Fish)

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Fish and Shellfish —————————————————- 2    pounds pan fish fillets (blue gill, crappies or any white fish) 12    ounces pale ale beer 1 ¼    cups all-purpose flour 2    teaspoons salt 1    teaspoon paprika ¼    teaspoon cayenne pepper ½    teaspoon baking 

Sweet and Sour Cucumber Salad

Sweet and Sour Cucumber Salad

With the bounty of cucumber from your garden, farmers market or CSA box. Toss together this summer time classic in fewer than 15 minutes. The marinated sweet and sour cucumbers are ready to eat in 30 minutes or better yet let cucumbers mix and mingle overnight. Refrigerator for up to 3 days for the best favors and crispness. Serve as a side dish or a topping on your favorite barbecue. Enjoy!

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:15

Categories: Salads

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2    small cucumber — thinly sliced

3    small onions — thinly sliced

2    tablespoons water

6    tablespoons apple cider vinegar

3    tablespoons sugar

3    tablespoons fresh dill — chopped (optional)

In a large mixing bowl, combine the thinly sliced cucumbers and the thinly sliced onions. Season lightly with salt and toss together until they are thoroughly combined. Refrigerate mixture for 10 to 15 minutes. Add the water, apple cider vinegar, sugar, and the optional chopped fresh dill to the cucumber and onion mixture. Toss until all the ingredients together until thoroughly combined, then chill in the refrigerator for a few hours, or until ready to serve.

Steak and Chop Rub

Steak and Chop Rub

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- 5    tablespoons black peppercorns — fresh-ground 3    tablespoons onion powder 2 ½    tablespoons coarse salt 2    tablespoons garlic powder 1    tablespoon Worcestershire power — La Chateau brand 2    teaspoons ground ginger 2    teaspoons dry mustard 1    teaspoon sugar Mix 

BBQ Rub

BBQ Rub

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices ————————————————– 2    tablespoons granulated garlic 2    tablespoons granulated onion 1    tablespoon cayenne pepper 2    teaspoons white pepper 1    tablespoon black pepper 4    tablespoons salt 4    tablespoons paprika 3    tablespoons brown sugar — packed Mix ingredients together and store in dry 

All-Purpose Beef Dry Rub

All-Purpose Beef Dry Rub

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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2    tablespoons paprika

2    tablespoons onion powder

1    tablespoon black peppercorns — fresh-ground

1    tablespoon white peppercorns — fresh-ground

1    tablespoon sea salt

½    teaspoon ground thyme

¼    teaspoon cayenne pepper

Incorporate all the spices together in a small bowl. Store in an air tight container. Shelf life 8 weeks.

Serving Idea: As a rub on ribs, Boston butt, beef brisket, whole chicken

Prime Rib of Pork with Sausage and Pine Nut Stuffing

Prime Rib of Pork with Sausage and Pine Nut Stuffing

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 1:35 Categories: Meats —————————————————- 8    pounds prime rib of pork ½    pound hot Italian sausage 1    ounce pine nuts — toasted ½    ounce sun-dried tomatoes — dice 1/4-inch 2    ounces garlic 2    tablespoons fresh black pepper   For Stuffing: Cook 

Potatoes Au Gratin

Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick 1    pint whole milk 1    pint heavy cream ½    teaspoon salt ¼    teaspoon pepper pinch nutmeg 6    ounces Gruyere cheese — grated 

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD

Serving Size: 15 Preparation Time: 0:15

Categories: Meats

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7    pounds bone-in beef rib roast — external cap of fat removed

3    tablespoons seasoning salt — to taste

2    pounds rock salt — to cover

Before cooking the prime rib, bring the beef to room temperature. Usually 2 -3 hours.

Preheat the oven to 325°F. In a large roasting pan, add the rock salt to cover bottom of pan. Liberally, season the beef and place in the roaster. Cook the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES: When cooking prime rib, it is important to allow the large piece of beef to rest to the desired internal temperature. The less done the better. For serving, cooking prime rib allows you serve medium well (end cuts), medium, and medium rare (center cuts) servings of prime rib.

Oven Roasted Turkey

Oven Roasted Turkey

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 3:00 Categories: Poultry —————————————————- 16    pounds whole turkey 6    ounces Lawry’s seasoning salt Thaw frozen turkey 2 – 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under