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Sunday - May 13, 2018 12:34 pm

ItalianMeatballs

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1/2 lb. ground beef

1/4 onion, minced

1/4 C Breading Mix Pleasoning

1/2 lb ground pork

1 egg slightly beaten

1 Tbl. Italian Pleasoning

Mix all ingredients together. Form into balls. Brown in 1 Tbl. oil. When cooked, place in your faorite spaghetti sauce. Makes 24 balls.

Sunday - May 13, 2018 12:23 pm

Slow Cooker Buffalo Chicken Meatballs

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2 lb. ground chicken

3/4 C finely choped celery

1/2 C finely chopped onion

3 cloves garlic, finely chopped

1/2 tsp. Pepper Pepper Pleasoning

1/4 C butter, melted

1 C Breading Mix Pleasoning

3/4 C Franks Rd Hot Buffalo wing sauce

2 eggs

2 tsp. salt

2 Tbl. vegetable oil

1 C blue cheese dressing for dipping

In a 12-inch non stick skillet, heat 1 Tbl. of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and balls. Transfer browned meatballs to 4 qt. slow cooker. Pour 1/4 C of the sauce over balls. Cover cook on low heat about 3 hours or until thermometer inserted in a meatball reads at least 165'

Wednesday - May 9, 2018 11:27 am

Garlic Butter Steak and Lemon Green Beans Skillet

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1 lb (450g) flank steak, sliced against the grain

1 lb (450g) fresh stringless green beans, trimmed

3 tablespoons butter, divided

5 garlic cloves, minced

1 teaspoon Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

Salt and fresh cracked pepper

1/2 cup (125ml) beef stock

Crushed red chili pepper flakes, optional

1/2 cup fresh chopped parsley

1 tablespoon fresh thyme leaves

The marinade

1/4 cup soy sauce

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked pepper

Directions

1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate for 10 minutes while you prepare green beans.

2. While meat is marinating, arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Lay the steak strips in one layer in the skillet, keeping drained marinade for later. Sear on for 1 minute on one side, until nicely browned. Add half the garlic and red chili pepper flakes and turn steak strips to finish cooking for one minute more – adjust timing depending on how you like your steak. Transfer steak strips to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chili pepper flakes and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, beef stock, and reserved steak marinade and reduce the sauce for a couple of minutes.

5. Add steak strips back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a slice of lemon if you like.

Wednesday - May 9, 2018 11:05 am

Pan Roasted Chicken Breast w/ Oyster Mushroom Saute

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Ingredients:

1 Ib Boneless Chicken Breasts

1 Ib Oyster Mushrooms (rough chopped)

6 – garlic cloves (thin shaved)

1 medium shallot (fine diced)

2 scallions (French cut – small)

3 Tbsp salted butter

5oz sherry wine add 2% salt in non-cooking wine

3oz goat cheese (Chevre)

¼ cup dried sweetened cranberries

¼ cup toasted pine nuts

Aioli

6 egg yolks

1 cup olive oil

3oz sherry

2 cloves (minced garlic)

1 Tbsp chopped tarragon

zest (1/2 lemon)

S&P to taste

Garnish, Butter Crumbs

1 cup panko crumbs

2 Tbsp (salted butter-melted)

s&p to taste

Method: Saute chicken breasts in a skillet pan. Medium- high heat. Brown both sides, cover, add 2 tbsp water, cover. Cook until internal temp reaches 165 degrees. In a separate sauté pan. Melt butter until frothing at Medium heat. Add mushrooms, garlic, shallots, scallions & sweat to remove moisture from mushrooms and cook garlic and shallots until translucent. Add toasted pine nuts and dried cranberries and tossed to coat. Deglaze pan with Sherry Wine and toss with goat cheese. Salt and Pepper to taste. Garnish with Aioli drizzle, Butter Crumbs. For the Aioli: In a food processor: Puree egg yolks with Dijon mustard, pulse until smooth. Run at consistent speed and slowly add olive oil until desired fluffy consistency. Add garlic, lemon juice and zest, and tarragon. Continue to blend until smooth. Salt and Pepper to taste.

Friday - April 20, 2018 10:52 am

Pan Fried Spinach Cream Cheese Stuffed Chicken

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Ingredients

4 chicken breasts

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup cream cheese at room temp

1/4 cup of Parmesan cheese

1 tbsp minced garlic

1-2 tbsp minced chives or green onions

1/4 tsp pepper salt to taste

Instructions

Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.) To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through! Heat up the olive oil in a large skillet. Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the mto be cooked before you stuff them! Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!) Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts. Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through. Remove and plate. Enjoy!

Wednesday - February 7, 2018 4:41 pm

One Pot Beef Stew

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2 lb. rump roast, cut into chunks

2 stalks celery, chopped

4 carrots, chopped

3 lg. potatoes, cut into chunks

1 med. onion, chopped

2 tsp Original Pleasoning

2 tsp. Steak n Game Pleasoning

Baby Portobellow muchrooms, sliced

10 oz. frozen peas

2 cans Golden Mushroom soup

Combine all ingredients except the soup in a large roastin pan. Pour soup on top, no water. Cover with foil and bake at 250' for 4 hours. NO peaking. This can aslo be made in a crock pot, cook 7 hours on low.

Monday - November 27, 2017 4:21 pm

Shrimp Alfredo Sauce

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1 Tbl Olive Oil

3 Tbs butter

white wine

red pepper flakes

1 pint cream

fresh grated parmesan cheese

1 1/2 lb. uncooked shrimp w/shells

garlic, minced onion, minced fresh parsley

Start water boiling for alfredo. Melt butter and lil, add garlic, onion. Shell the shrimp and add the shells to the boiling water. Let them cook for a couple minutes, then remove the shells and add the shrimp. Cook briefly, the shrimpl will turn pink, remove the shrimp, add the wine and reduce. add red pepper, add cream and parm. cheese, add parsley and shrimp. Pour all over alfredo and serve.

Monday - November 27, 2017 4:00 pm

Slow Cooker Pulled Pork Bar-B-Que

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3-4 lb. pork roast (Boston Butt)

1 tsp. Chili Pleasoning

1 C water

2 Tbl. Bar-B-Que Spice Pleasoning

1 Tbl. Chicken Pleasoning

1 Tbl. brown sugar

1 C ketchup

1/2 C pork broth (from slow cooker)

 

In a small bowl, combine brown sugar, Chcken Pleasoning and Chili Pleasoning. Rub roast with mixture and place in slow cooker. Add 1/2 cup water, cover and cook on HIGH for 5 hours. Remove roast and shred with forks, removing excess fat as you shred. In a separate bowl mix together Bar-B-Que Pleasoning, ketchup, 1/2 cup water and 1/2 cup broth from slow cooker. Return shredded pork to slow cooker and stir in sauce. Cover and cook on HIGH for 1 hour. If too dry, add a little broth.

Wednesday - November 15, 2017 10:27 am

Buffalo Chicken Wings

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36 Chicken wings, drums and flats

1 TBL vegetable oil

1 C all-purpose Flour

1 tsp Chicken Pleasoning

Sauce:

1 1/2 TBL white vinegar

1/8 tsp Garlic Garlic Pleasoning

1 tsp Tabasco sauce

6 TBL unsalted butter

1/4 tsp X-Treme Caution Pleasoning

1/4 tsp Worcestershire sauce

6 TBL Franks Hot Sauce

Preheat oven to 425. Place wing pieces in a large bowl and toss with the oil and Chicken Pleasoning. Place into a large plastic bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lines baking sheet. Don't crown them. Bake for about 20 minutes, turn the wings over and cook another 20 minutes or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan. Over low hear bring to a simmer, stirring occasionally then turn them off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon. Serve with your favorite dipping side.

Tuesday - November 14, 2017 10:52 am

Slow Cooker Pulled Pork BBQ

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3-4 lb pork roast

1 tsp Chili Pleasoning

1 C water

2 Tbl BBQ Pleasoning

1 Tbl Chicken Pleasoning

1 Tbl brown sugar

1 C ketchup

1/2 C pork broth (from the slow cooker after roast is cooked)

 

In a small bowl, combine brown sugar, Chicken Pleasoning and Chili Pleasoning. Rub roast with the mixture and place in slow cooker. Add 1/2 C water, cover and cook on High for 5 hours. Remove roast and shred with forks, removing the excess fat as you shred. In a separate bowl mix together BBQ Pleasoning, ketchup, 1/2 C water and 1/2 C broth from slow cooker. Discard remaining broth. Return shredded pork to slow cooker and stir in sauce. Cover and cook on High for 1 hour. If it's dry ad a bit more water, or reserved pork broth.

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