Main Dishes

There is no denying that supporting casts are fine, but what you really want to see, are the stars of the show. That is exactly what main dishes are. They are the one that you came to see. Main dishes are the center of the meal – the focal point – and they exist for one reason and one reason only and that is to dazzle you with their personality and to make you want to come back again and again. So belly up to the bar boys and girls and let the main event begin.

Green Chile Pork
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Green Chile Pork
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Ingredients
  • 1 1/2 pounds pork loin cubed
  • 1 small onion diced
  • 1/2 carrot diced small
  • 1 rib celery diced small
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp garlic minced
  • 1 tbsp chicken base
  • 1 cup whole kernel corn
  • 1 small can green chiles diced
  • 2 tbsp olive oil
  • 2 cups water
Servings:
Ingredients
  • 1 1/2 pounds pork loin cubed
  • 1 small onion diced
  • 1/2 carrot diced small
  • 1 rib celery diced small
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp garlic minced
  • 1 tbsp chicken base
  • 1 cup whole kernel corn
  • 1 small can green chiles diced
  • 2 tbsp olive oil
  • 2 cups water
Servings:
Instructions
  1. In a large skillet or pot over medium heat place olive oil.
  2. Add pork, onion, peppers, garlic, carrots and celery.
  3. Stir well and lightly brown.
  4. Add water and chicken base and stir to combine.
  5. Add green chiles and corn.
  6. Season with salt and pepper.
  7. Reduce heat to a low simmer and cover.
  8. Stir occasionally.
  9. Cook until pork is tender.
  10. Remove cover and raise heat to medium and cook until liquid reduce by half.
  11. Adjust seasoning and serve.
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Bourbon Portobello Chicken
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Bourbon Portobello Chicken
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Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts split in half
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp garlic minced
  • 2 tbsp butter
  • 3 Portobello mushrooms diced
  • 2 tbsp red onion minced
  • 1 cup bourbon
  • 2 tbsp flour
  • 4 cups water
  • 2 tbsp beef base
Servings:
Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts split in half
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp garlic minced
  • 2 tbsp butter
  • 3 Portobello mushrooms diced
  • 2 tbsp red onion minced
  • 1 cup bourbon
  • 2 tbsp flour
  • 4 cups water
  • 2 tbsp beef base
Servings:
Instructions
  1. In a large skillet over medium high heat add place olive oil and minced garlic.
  2. Add chicken breast and season with salt and pepper.
  3. Sear chicken until nicely browned and then remove from pan.
  4. Reduce heat.
  5. Add butter, onions and mushrooms.
  6. Lightly sauté for 2 minutes.
  7. Deglaze with 1/2 cup of bourbon.
  8. Add flour and stir to completely combine.
  9. Add water and beef base and stir to thoroughly combine.
  10. Add 1/2 cup of bourbon and stir well.
  11. Return chicken to pan.
  12. Reduce heat and simmer for about 20 minutes.
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Blackened Pork Chops with Sage Butter
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Blackened Pork Chops with Sage Butter
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Ingredients
  • 4 pork chops center cut
  • 4 tsp blackening seasoning
  • 2 tbsp butter
  • 1/2 stick butter
  • 3 tbsp fresh sage chopped
Servings:
Ingredients
  • 4 pork chops center cut
  • 4 tsp blackening seasoning
  • 2 tbsp butter
  • 1/2 stick butter
  • 3 tbsp fresh sage chopped
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat place 2 tablespoons butter to melt.
  3. Sprinkle 1 tsp. of blackening seasoning over each pork chop to cover.
  4. Place pork chop blackened side down in skillet and sear for about 1 ½ minutes.
  5. Turn pork chop and sear for another minute.
  6. Remove pork chops and place in baking pan and place in oven and bake for 10-12 minutes.
  7. Add ½ stick butter to skillet and melt over medium heat.
  8. Add chopped sage and stir well, turn off heat.
  9. Place chops on serving dish and pour over sauce from pan.
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Chicken & Venison Sausage Gumbo
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Chicken & Venison Sausage Gumbo
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Ingredients
  • 1-2 tbsp butter
  • 2 tbsp garlic minced
  • 1 small onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1 large chicken breast diced
  • 8 oz venison sausage diced
  • 1 tbsp flour
  • 1 14 oz can diced tomatoes
  • 10 oz package package frozen okra
  • 2 tbsp chicken base
  • water
  • 1/2 tbsp cumin
  • 1 tbsp oregano
  • salt and pepper to taste
Servings:
Ingredients
  • 1-2 tbsp butter
  • 2 tbsp garlic minced
  • 1 small onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1 large chicken breast diced
  • 8 oz venison sausage diced
  • 1 tbsp flour
  • 1 14 oz can diced tomatoes
  • 10 oz package package frozen okra
  • 2 tbsp chicken base
  • water
  • 1/2 tbsp cumin
  • 1 tbsp oregano
  • salt and pepper to taste
Servings:
Instructions
  1. Place a large skillet over medium heat.
  2. Add butter, onions, garlic, sausage and peppers and lightly sauté.
  3. Add flour and stir well.
  4. Add tomatoes and chicken base and stir well.
  5. Add okra and water and stir to completely combine.
  6. Add cumin and oregano and salt and pepper to taste.
  7. Reduce heat and simmer.
  8. Adjust seasoning and serve.
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Bacon-wrapped Roasted Chicken
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Bacon-wrapped Roasted Chicken
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Ingredients
  • 4 leg and thigh chicken quarters
  • 8 slices bacon
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp leaf thyme
  • 1 small onion julienne
  • 1 green bell pepper julienne
Servings:
Ingredients
  • 4 leg and thigh chicken quarters
  • 8 slices bacon
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp leaf thyme
  • 1 small onion julienne
  • 1 green bell pepper julienne
Servings:
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Sprinkle seasonings on all sides of chicken quarters.
  3. Wrap 2 pieces of bacon around each quarter.
  4. Place in a baking pan that has been sprayed with non-stick spray.
  5. Sprinkle the onion and bell peppers on top of the chicken and place in oven.
  6. Bake for 30-45 minutes or until chicken reaches an internal temperature of 160 degrees.
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Grilled Chicken and Fettuccini in Chipotle Cream Sauce
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Grilled Chicken and Fettuccini in Chipotle Cream Sauce
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Ingredients
  • Chicken
  • 2 tbsp olive oil
  • 1 chicken breast trimmed and pounded (salt, pepper and garlic powder to season)
  • Chipotle Cream Sauce
  • 1 tbsp olive oil
  • 1 tbsp garlic minced
  • 1 tbsp onion minced
  • 1-2 mushrooms sliced
  • 1 1/2 cups whipping cream
  • 1 tsp chicken base
  • 1/4 cup white wine
  • 4 cups fettucine cooked
  • 1-2 tbsp chipotle salsa
Servings:
Ingredients
  • Chicken
  • 2 tbsp olive oil
  • 1 chicken breast trimmed and pounded (salt, pepper and garlic powder to season)
  • Chipotle Cream Sauce
  • 1 tbsp olive oil
  • 1 tbsp garlic minced
  • 1 tbsp onion minced
  • 1-2 mushrooms sliced
  • 1 1/2 cups whipping cream
  • 1 tsp chicken base
  • 1/4 cup white wine
  • 4 cups fettucine cooked
  • 1-2 tbsp chipotle salsa
Servings:
Instructions
  1. Place skillet over medium high heat, add olive oil.
  2. Sprinkle chicken breast with seasoning and then place in hot pan.
  3. Cook until browned on both sides and cooked through.
  4. Remove from pan.
To Finish
  1. Add 1 tbsp. olive oil to skillet.
  2. Add onions and mushrooms and garlic sauté for about 1 minute.
  3. Add cream, white wine, chicken base, chipotle salsa and stir to combine.
  4. Salt and pepper to taste.
  5. Add pasta and stir or toss to completely combine.
  6. Cook until pasta is heated through then place mixture in serving dish.
  7. Slice chicken breast and place on top Garnish with chopped cilantro (optional).
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Pork Stew
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Pork Stew
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Ingredients
  • 1 1/2 pounds pork diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small yellow onion diced
  • 1 tbsp beef base
  • 1 tbsp chicken base
  • 1 tbsp granulated garlic
  • salt and pepper to taste
  • 1/4 cup flour
  • 1 14 oz. can diced tomatoes
  • 2-4 cups water
  • 1.4 cup fresh lime juice
Servings:
Ingredients
  • 1 1/2 pounds pork diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small yellow onion diced
  • 1 tbsp beef base
  • 1 tbsp chicken base
  • 1 tbsp granulated garlic
  • salt and pepper to taste
  • 1/4 cup flour
  • 1 14 oz. can diced tomatoes
  • 2-4 cups water
  • 1.4 cup fresh lime juice
Servings:
Instructions
  1. In a large skillet over medium high heat place pork and vegetables. Stirring occasionally cook until pork starts to slightly brown.
  2. Add seasonings.
  3. Add beef base and chicken base and stir well to completely combine.
  4. Add flour and stir very well.
  5. Add diced tomatoes and 2 cups water and stir well to completely combine.
  6. Bring to a boil if too thick add a little more water.
  7. Add lime juice and stir well.
  8. Reduce heat to medium low and simmer for about 20-30 minutes.
  9. Salt and pepper to taste.
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Texas Lasagna
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Texas Lasagna
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Ingredients
  • Tomato Sauce
  • 1 14 oz can diced tomatoes
  • 1/2 tbsp cumin
  • 1 tbsp chicken base
  • 1 tbsp chili powder
  • 1 tbsp garlic minced
  • salt and pepper to taste
  • Filling
  • 1 lb ground beef
  • 1/2 onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp granulated garlic
  • salt and pepper to taste
  • 1 16 oz package mixed shredded cheese
  • 1 can black beans very well drained
  • 1 cup whole kernel corn
  • 6-8 lasagna sheets
Servings:
Ingredients
  • Tomato Sauce
  • 1 14 oz can diced tomatoes
  • 1/2 tbsp cumin
  • 1 tbsp chicken base
  • 1 tbsp chili powder
  • 1 tbsp garlic minced
  • salt and pepper to taste
  • Filling
  • 1 lb ground beef
  • 1/2 onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp granulated garlic
  • salt and pepper to taste
  • 1 16 oz package mixed shredded cheese
  • 1 can black beans very well drained
  • 1 cup whole kernel corn
  • 6-8 lasagna sheets
Servings:
Instructions
  1. Place lasagna sheets in boiling salted water and cook until soft then remove and cool. Place tomatoes, chicken base, cumin,chili powder and minced garlic in blender and puree until smooth. Salt and pepper to taste.
  2. In a large skillet over medium heat place ground beef, bell peppers, onion, cumin, garlic and chili powder. Brown meat until nicely done and salt and pepper to taste. Drain very well.
  3. To assemble: Line bottom of a baking dish with lasagna sheets. Add ground beef to cover. Sprinkle with black beans and corn, add a little tomato sauce to cover. Repeat layers, top with mixed cheese and cover. Place in 350 degree oven for 30-40 minutes.
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Spice Rubbed Pork Loin
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Spice Rubbed Pork Loin
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Servings
8
Servings
8
Ingredients
  • 1 4 lb pork loin
  • 1/4 cup cooking oil
  • 1/2 tbsp ancho chile powder
  • 1 tbsp salt
  • 1 tbsp cumin
  • 1 tbsp black pepper
  • 1 tbsp granulated garlic
Servings:
Ingredients
  • 1 4 lb pork loin
  • 1/4 cup cooking oil
  • 1/2 tbsp ancho chile powder
  • 1 tbsp salt
  • 1 tbsp cumin
  • 1 tbsp black pepper
  • 1 tbsp granulated garlic
Servings:
Instructions
  1. Preheat oven to 350 degrees. In a bowl place oil and spices, stir to completely combine. Pour spice mixture over pork loin making sure to cover all sides completely. Bake for 40-50 minutes or until internal temperature is 155.
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Texas Beef Stew
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Texas Beef Stew
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Ingredients
  • 1 lb stew meat
  • 2 tbsp olive oil
  • 1 1/2 tbsp garlic minced
  • 1/2 cup red wine
  • 2 tbsp flour
  • 1 quart beef broth
  • 1 potato peeled and diced
  • 1 yellow onion diced
  • 1/2 cup celery diced
  • 1/2 cup carrots diced
  • 1/4 cup whole kernel corn
  • 1 14 oz can stewed tomatoes
  • 2 tbsp Lowery seasoning
Servings:
Ingredients
  • 1 lb stew meat
  • 2 tbsp olive oil
  • 1 1/2 tbsp garlic minced
  • 1/2 cup red wine
  • 2 tbsp flour
  • 1 quart beef broth
  • 1 potato peeled and diced
  • 1 yellow onion diced
  • 1/2 cup celery diced
  • 1/2 cup carrots diced
  • 1/4 cup whole kernel corn
  • 1 14 oz can stewed tomatoes
  • 2 tbsp Lowery seasoning
Servings:
Instructions
  1. In a large pot over medium high heat place olive oil. When oil is hot add stew meat and garlic and sear well stirring all the time. When meat is nicely seared add wine, stir well, and let reduce. Add flour and stir well to completely combine. Add beef broth and vegetables and stir to completely combine. Add stewed tomatoes and seasonings, stir well. Bring to a boil, then reduce heat to low and let simmer until all vegetables and meat is tender. Add black pepper to taste. Last step - enjoy and stay warm!
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Little Hoss Ranch Pot Roast
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Little Hoss Ranch Pot Roast
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Ingredients
  • 1 4-6 lb pot roast
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 small onion diced
  • 1 tomato diced
  • 1/2 cup red wine
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp garlic powder
Servings:
Ingredients
  • 1 4-6 lb pot roast
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 small onion diced
  • 1 tomato diced
  • 1/2 cup red wine
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp garlic powder
Servings:
Instructions
  1. Season the chuck roast on both sides with seasonings and place in roasting pan. Add the diced vegetables and pour enough water to come about ¼ way up the side of the roast. Add red wine. Cover tightly and place in a 250 degree oven. Cook until roast is fork tender and well done - about 3-5 hours. You can also make this in a slow cooker if you have one large enough. Enjoy...you know what else is good? Pot roast sandwiches!
  2. To make gravy: Remove roast from pan and set aside. Drain liquid from roasting pan into a sauce pan making sure to save the vegetables if you want to use them as a side. Place sauce pan over medium high heat and bring to a boil. Mix equal parts melted butter and flour to form a roux. A little at a time add the roux to liquid stirring to completely combine until you reach desired thickness. (remember, you will not know how your liquid thickens until it comes back to a boil)
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Chicken and Dumplings Texas Style
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Chicken and Dumplings Texas Style
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Ingredients
  • 2 cups chicken cooked and shredded
  • 4 cups chicken stock
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1/2 cup onion diced
  • 1 1/2 tbsp garlic minced
  • 1 tsp thyme
  • 1/2 cup cream
  • 2 flour tortillas cut into squares
Servings:
Ingredients
  • 2 cups chicken cooked and shredded
  • 4 cups chicken stock
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1/2 cup onion diced
  • 1 1/2 tbsp garlic minced
  • 1 tsp thyme
  • 1/2 cup cream
  • 2 flour tortillas cut into squares
Servings:
Instructions
  1. Place chicken stock in a large pot over medium heat. Add vegetables and chicken. Salt and pepper to taste. Bring to a boil. When vegetables are tender, add cream.
  2. Add roux to thicken. Add tortillas and stir to combine. Reduce heat to low and let simmer until tortillas are tender and fluffy. Adjust seasoning and serve and eat your little heart out.
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Rio Grande Valley Meat Loaf
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Rio Grande Valley Meat Loaf
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Ingredients
  • 2 lbs ground beef
  • 1 small onion diced small
  • 1/2 green bell pepper diced small
  • 2 stalks celery diced small
  • 2 slices bread diced very small
  • 2 eggs
  • 3/4 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 cup salsa
  • 1 can black beans well-drained
Servings:
Ingredients
  • 2 lbs ground beef
  • 1 small onion diced small
  • 1/2 green bell pepper diced small
  • 2 stalks celery diced small
  • 2 slices bread diced very small
  • 2 eggs
  • 3/4 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 cup salsa
  • 1 can black beans well-drained
Servings:
Instructions
  1. In a large bowl mix together all ingredients except for black beans. Mix together very well until mixture is completely incorporated. Add black beans and gently mix in making sure not to break up beans. Spray a baking pan with non-stick spray and place meat mixture in pan. Using your hands, form loaf (yeah, I do not use a loaf pan). When loaf is formed wet your hands with water and rub loaf to close seams or cracks. Place in a 350 degree oven and bake for 45 minutes to 1 hour. Remove from oven and let cool slightly before cutting.
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The Ranch Fried Chicken
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The Ranch Fried Chicken
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Ingredients
  • 1 chicken
  • 4 cups all-purpose flour
  • 1/2 cup salt
  • 1/4 cup black pepper
  • 1 tbsp garlic powder
  • 1 tbsp cayenne
Servings:
Ingredients
  • 1 chicken
  • 4 cups all-purpose flour
  • 1/2 cup salt
  • 1/4 cup black pepper
  • 1 tbsp garlic powder
  • 1 tbsp cayenne
Servings:
Instructions
  1. Mix flour with seasoning thoroughly. Now, my grandmother and aunts and mother would cut out backs and wish bones. I am ashamed to admit that I never learned how to do that, if you do not feel comfortable cutting up your own chicken, just buy it already cut for frying. If you do want to cut up your chicken, just cut it into the eight pieces - 2 wings, 2 breast, and 2 thighs and two legs.
  2. Take the rest of the carcass along with the neck bone and innards and place in a sauce pan and cover completely with water; add 1 clove garlic, 1 teaspoon salt, 1 teaspoon thyme and 1 teaspoon pepper along with a quartered onion, ½ carrot and ½ stalk of celery. Bring to a boil then reduce heat and simmer for about an hour, add more water as needed. Strain and you have chicken stock. Give the heart and liver to your dogs.
  3. If you have a home fryer that is great just make sure you use enough oil to cover chicken and deep fry only a few pieces at a time. If you are frying in a skillet, place enough oil to go about half way up the sides. Wash chicken under cold water then dredge in seasoned flour making sure to coat completely. Shake off excess and carefully place in skillet. Don’t over crowd your pan. Fry chicken until internal temperature reaches 165 degrees. It is always best to fry chicken at about 325 degrees.
  4. Remove chicken from pan and place on paper towels or towels to drain.
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