** Top Request **
Seared and baked pork tenderloin with a sauce is a real hit. We also recommend our Simple Cilantro Mayonnaise Sauce on our Sauces & Toppings page.

Ingredients

1 Pork Tenderloin
2-3 tbsp Honey
4 tbsp Butter
1/4 cup Water
Salt, Pepper, Seasoning as desired

Steps

1. Melt butter in pan and add honey.
2. Preheat oven to 375°F.
3. Brown tenderloin in pan for about 5 min. each side on medium heat.
4. Place in oven for about 20 min. Cook to an internal temperature of 145°F.
5. Let rest for 2-3 minutes thencut in slices.
6. Add water to pan and mix to create a sauce.
7. Pour mixture into a saucepan and reduce.
8. Serve over meat.

Notes
Brown the tenderloin on medium heat only. High heat breaks down butter and scorches it. When browning meat in butter or frying in oils, it is important to understand that butter as well as oils breakdown at certain temperatures. Only use medium heat when browning in butter. Oils such as avocado oil, grape seed oil, and peanut oil have much hight flashpoints and don’t breakdown as easily. For more information on cooking with butter and oils, see our Cooking: Oils & Butter page.

** Adult Loved. Kid Favorite **
Our Five Star Chicken Strips combines the best of all natural ingredients that rivals the best chicken strips in restaurants. Combine with our “Not Canes” Dipping Sauce.

Ingredients

Avocado oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups Panko bread crumbs
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp lemon-pepper
1/2 tsp salt
1/2 tsp pepper

Steps

1. Preheat oil to 375°F. Chicken should sear when in pan.
2. Cut the chicken breasts into long strips and set aside.
3. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
4. Measure the Panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt, and pepper.
5. Dip the chicken strips into the flour, the beaten egg, and then dredge them into the seasoned panko.
6. Fry in the hot avocado oil++ for 6 to 8 minutes, turning frequently until golden brown and cooked throughout. Remove to a paper towel-lined sheet tray. Serve with our “NoCane” Dipping Sauce.

Notes
Ensure that you use avocado or peanut oil. We recommend Chosen® brand avocado oil. Avocado oil has a higher smoke point. Overheating oils causes the oil to breakdown affecting taste, nutrition, and food safety. Read more.

Gourmet restaurant burgers are not just hamburgers. They have small additions that make them great. This recipe adds chopped bacon and Panko bread crumbs to the meat for extraordinary flavor.

Ingredients

1 Pound Ground Beef (Makes 3 Servings)
4 oz Chopped Bacon
3 oz Chopped Onions
2 tbsp of Panko Bread Crumbs
1/4 tsp Salt
1/2 tsp Pepper
1 tsp of Redmond Seasoning Salt (Recommended)

Steps

1. Chop raw bacon in to small pieces
2. Cook bacon in frying pan until fully cooked.
3. Mix cooked, chopped bacon and 4 oz of Panko Bread Crumbs into 1 pound of ground beef. Mix thoroughly.
2. Add salt, pepper, and Redmond Organic Seasoning Salt (recommended) to ground beef.
3. Create 1/3 Pound Patties of Ground Beef
4. Grill burgers uncovered on high heat. Do not push on or flatten burgers.
5. Top with cheese (optional).
6. Place on toasted bun with choice of condiments.

Notes
It is important to grill or fry the burgers at high heat without covering the them. Covering them increases the retention of moisture, which can cause the burger to fall apart.

What Is It? BBQ cut salmon is a thick, hearty cut of salmon that is typically from the belly where the meat is most tender and marbled. BBQ cuts of salmon have skin on one side and are designed to be grilled over high heat or on open flame on a grill with the skin side down. The skin crisps up beautifully, and the central bone helps retain heat and juiciness.

Ingredients

1 - 8 oz - 12 oz Cut of Salmon
1 tsp of Seasoning Salt of Choice
1 Tbsp Avocado Oil (If Grilling in Pan)
½ Lemon (Optional)
1 Tbsp Butter (Optional

Steps

1. Pat the salmon dry to remove any excess moisture.
2. Season the salmon evenly with seasoning salt (we recommend Redmond RealSalt Organic Seasoning Salt), lemon-pepper salt, garlic salt, or onion salt on the top side of the salmon.
3. Put 2 Tbsp of avocado oil in a pan. (See our page on Cooking Oils for details on which oils to use and why.)
4. Heat the pan to 450°-475° F If cooking on a grill, heat the grill to 450°-500° F. It is important to grill the salmon on high heat for best results.
5. Cook in a pan or grill the salmon (skin side down) for about 6-8 minutes until crispy on the bottom. Cook uncovered to prevent steaming and ensure a crisp skin while maintaining a tender interior.
6. Medium rare salmon feels soft and slightly springy to the touch. Medium cooked salmon is more firm to the touch, but still feels moist and tender.
7. Melt butter and pour over salmon.
8. Top with lemon juice or the sauce of your choice.

Notes

Cooking the fish on lower heat or covering it can lead to a more pronounced or stronger taste as the flavor from the skin accumulates in the juices and in the fish. It is best to grill or cook the salmon on high heat with the skin side down. If cooking on high heat in a pan, be sure not to cover it (a splatter screen/lid that allows heat to escape is ok) so that excessive moisture does not accumulate in the pan.

This lemon-garlic roasted chicken and potatoes is bright, savory, and deeply satisfying, with juicy thighs marinated in olive oil, herbs, Dijon, and honey. Roasted together until golden and tender, it’s a simple yet irresistible one-pan meal bursting with Mediterranean flavor.

Ingredients

For the marinade
8 cloves garlic
3/4 cup olive oil
1/2 cup lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 tablespoon dried oregano
1 teaspoon dried thyme
2 teaspoons fine sea salt
1 teaspoon black pepper

Remaining ingredients

8 large chicken thighs overlapping skin trimmed
5 medium Yukon Gold potatoes peeled, cut into large chunks, and soaked in water then dried
1 sprig fresh oregano optional, for garnish
5 slices lemon optional, for garnish

Steps

Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerated for 2 hours.

1. Preheat oven to 425°F and set rack to the middle level.
2. Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.
3. Place the chicken thighs on the top of the potatoes, skin side up.
4. Drizzle the remaining marinade onto the chicken. Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer. Note: If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil. Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.
5. Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges. Enjoy!

Notes
• Leftovers can be saved in the fridge for up to 3 days and can be reheated.

This ultra-tender shredded beef is rich, savory, and packed with flavor. Cooked until fall-apart tender, it’s a versatile, make-ahead protein perfect for sandwiches, tacos, bowls, or quick weeknight meals.

Ingredients

1 whole (4 To 5 Lb. Size) Beef Roast
2 tsp. Sea Salt
1 tsp. Black Pepper
1/4 cup Worcestershire Sauce
1 Tbsp. Chopped Fresh Garlic
1 tsp. Onion Powder
8 oz. weight Sliced Brown Or White Mushrooms
1/2 cup Beef Broth

Steps

1. Cut beef roast into 4 or 5 chunks. Sprinkle meat with the salt and pepper, then place it in the pot of your pressure cooker.
2. In a small bowl, whisk Worcestershire sauce, garlic, and onion powder. Pour over beef. Add mushrooms on top, then pour broth down the side of the pot to avoid rinsing off all of the seasoning you just put on.
3. Seal pressure cooker and cook on high pressure for 2 hours. When finished, shred meat and return it to the pot to mix with the juices and mushrooms.
4. At this point you can serve it or divide the meat, mushrooms, and juices into containers to save for future meals.
You can make this in a slow cooker. Just follow the directions above, placing the whole roast in the slow cooker (you don't need to cut it up). Cover and cook on low for 8–10 hours.
5. Shred and use with teriyaki for beef and broccoli, BBQ sauce for beef BBQ sandwiches, or use for tacos! Use what you have on hand and make it a winning weeknight meal.