Walleye Fish! The fish that can be fried, baked, and BBQ'd! Recipe!

Walleye Fish Fry

Ingredients:

4 Tbsp lemon juice

½ tsp garlic salt

¼ tsp season salt

¼ tsp dried oregano

¼ tsp dry dill weed

2 pound walleye fillets

¼ cup cornmeal

¼ cup crushed Ritz crackers

2 Tbsp all-purpose flour

1 ½ tsp canola oil

1 ½ tsp butter

Tartar Sauce:

¼ cup mayonnaise

1 Tbsp finely chopped dill pickle

2 tsp finely chopped onion

2 tsp minced fresh dill or

¾ tsp dill weed

DIRECTIONS:

1) In a zip lock plastic bag, combine lemon juice, garlic, salt, dill and oregano;

2) Add Walleye fillets to bag; Seal bag and turn to coat fish;

3) Refrigerate for 30-60 minutes, turning several times.

4) In a shallow bowl, combine cornmeal, crackers and flour.

5) Remove fillets; and dip fillets into crumb mixture to coat.

6) Heat a skillet to medium high, add in oil and butter

7) Cook fillets for 5 minutes on each side until golden brown

Fish flakes easily with a fork when done.

Tartar sauce:

1) In a bowl, combine the mayonnaise, pickle, onion and dill mix well.

Serve with fish.

Notes:

Discard the marinade after removing fish or use as sauce if BBQing Walleye without crumb coating

Additional:

This Lemon Walleye Recipe is very easy and a very good Fried Walleye or Grilled Walleye Recipe. Serve this recipe with a good coleslaw and home fries.

This Sportman Restaurant Style Coleslaw Salad taste exactly like the KFC slaw, just grate cabbage, carrots, and apples instead of shredding it. If you like a hotter Sportman Restaurant Style Coleslaw taste add the hot sauce or a 1/4 tsp of horseradish paste.

Ingredients:

Slaw:

6 cups shredded cabbage

1 cup shredded carrots

1 small shredded apple

3 tbsp sugar

1 tsp salt

¼ tsp cayenne or red pepper

¼ cup milk

¼ cup white vinegar

Dressing:

1 tsp dried minced onion

1/2 cup buttermilk

1/2 tsp celery seed

1 cup miracle whip

Optional:

2 – 3 drops hot sauce

DIRECTIONS:

1. In large bowl combine all the slaw ingredients; mix up well; then set aside or refrigerate

2. In separate bowl; combine all dressing ingredients; mix well; put in refrigerator at least 2 hours

3. Before serving; combine slaw and dressing; mix well; if to moist pour off some of the extra and re-mix.

NOTES:

Add the hot sauce to get a hotter or stronger taste

Grate slaw ingredients instead of shredding

ADDITIONAL:

As a side dish Sportsman Restaurant Style Coleslaw Salad goes great with all meals.

"For more Sportsman Recipes visit":

http://4seasonsportsman.com/

Fun..fabulous chicken dinners! Healthy!

We are always searching for new ways to cook delicious meats! Take a look at this website..fun fabulous and tasty chicken dishes!!

http://www.lifescript.com/Body/Food/Recipes/EatingWell/A/Almond-Crusted_Chicken_Fingers.aspx

Cooks in an hour..pork roast is delicious and easy to prepare!

This stove top braised pork loin is easy to prepare, and orange juice and garlic make it flavorful. Serve this pork loin with rice or noodles for a tasty family meal.
Ingredients:

* 1 boneless pork loin, about 2 pounds
* 1 1/2 tablespoons olive oil, enough to coat the bottom of the pan
* 2 teaspoons Cajun seasoning
* 1/4 teaspoon ground black pepper
* 2 tablespoons flour
* 1 medium onion, thinly sliced
* 1 cup orange juice
* 4 medium cloves garlic, mashed and finely minced
* 2 tablespoons balsamic vinegar
* 3 tablespoons brown sugar
* cilantro for garnish

Preparation:
Remove netting from pork. Wash pork loin and pat dry.

Heat oil in a large Dutch oven or deep saute pan over medium heat.

Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute.

Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165°.
Garnish with cilantro, if desired. Serves 4 to 6.

Roast Capon...easy indeed!!

Roast Capon

6 to 7 lb. capon

Salt & pepper

Sausage stuffing**

Ground cinnamon

Ground nutmeg

Wash capon inside and out; pat dry. Season inside and out with a sprinkle of salt and pepper.

Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, add to the breadcrumb mix and stir in egg.

Stuff the body cavity completely with sausage stuffing. Using a large sharp needle, sew neck and tail openings closed and place capon on rack in a shallow roasting pan.

Sprinkle capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings.

Arrange lemon slices on top of the chicken 20 minutes before end of cooking time

Serves 6 to 8.

**

For the stuffing

6oz breadcrumbs

1 bunch parsley, chopped

1bunch sage, chopped

3 oz unsmoked Bacon, diced

1 onion, finely diced

1 egg

1 tbsp olive oil

BLT Salad is a great dinner and light and refreshing!! You can add ingredients you like!

BLT Salad Yield 4 Servings Ingredients
* 10 slices bacon, chopped
* 1 head iceberg lettuce, washed and roughly chopped
* A few handfuls of mixed baby greens or baby spinach, washed
* 1 pint cherry tomatoes, washed
* Half a baguette, cut into one-inch cubes

The Dressing
* 2 tablespoons cider vinegar
* 2 tablespoons honey
* 4 tablespoons oil
* 1 tablespoon Dijon mustard
* Salt and pepper

Directions BLT Salad
1. Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
2. Put lettuce, greens and tomatoes into a large salad bowl.
3. Add bacon bits and baguette.

The Dressing
1. Place dressing ingredients into a small bowl and whisk until emulsified.
2. Pour over salad and toss well.
Also some blue cheese might go well with this recipe! http://www.foodnetwork.ca/recipes/quick-and-easy/recipe.html?dishID=7989

A Recipe for kids, adults! Everyone! ! Tater Tot Casserole w/ground beef!

Tater Tot Casserole with Mixed Vegetables Recipe

2 pounds lean ground beef

1 medium onion, diced

16 ounces frozen mixed vegetables, cooked according to package directions

10 3/4 ounces golden mushroom soup

10 3/4 ounces cream of celery soup

1 pound frozen tater tots, 1 bag divided

Serving Size: 2 cups

Servings: 8

Container: 9" x 13" baking dish

Prep Time: 15 minutes

Cook Time: 1.5 hours

* Preheat oven to 350ºF.

* Brown ground beef in a heavy skillet; season to taste.

* Drain excess grease.

* Remove browned hamburger from skillet.

* Add onion to skillet and sauté until soft and lightly browned.

* In a large bowl combine ground beef, onions, soups, vegetables, and half of the bag of tater tots.

* Place the mixture in a prepared baking dish and cover with the other half bag of tater tots.

* Bake 1-1/2 hours.

Time Saving Tip: Using frozen vegetables that are packaged in microwavable bags will reduce the cooking time.

For similar recipes check out: www.recipetips.com/

Pork Loin Chops..EZ BREEZY to make! Put in the crockpot and go!

6 or 8 pork chops
1 can chicken broth,
14 oz. 1 envelope of onion soup mix
Servings: 6 Container:
5-quart slow cooker
Prep Time: 30 minutes
Cook Time: 6 or more hours

• * Lightly brown both sides of the pork chops in a nonstick skillet using a small amount of oil. Brown the chops for approximately 3 minutes on each side.

• * Place the pork chops into a 5-quart slow cooker.

• * Mix the chicken broth and soup mix until well blended and then pour over the pork chops. * Place the cover on the slow cooker and turn the heat on low. Cook for 6 to 8 hours.

• * When done, remove the pork chops and serve with potatoes or rice.

For more simple and delicous recipes~ http://www.recipetips.com/