4Some Spring x100

It is time for our 4Some to cook!!! Freezers are running low. I'm thinking about these 6 recipies... I'll make each one, 4 times!!! One I need to make for the church.. but I've not figured out which!!!


All in all we will cook 100 meals when we gather!!! For a first we will cook in the evening!!!! We've always cooked a Saturnday 7-12... but Saturdays are hard to come by right now!!

In this list are my super favorite Parmesan Tilapia & Red Wine Salmon!! Enjoy these for sure!!! The Maple BBQ goes back to forever ago and a long time fav.... the others are new! I like something new! Do you?! I'll convert these to Gluten free for our fam....


Our group is made of 4.... a Super Shopper... an Organizer... One who will NOT shop... and someone who Always Helps!!! It is a good mix!! Enjoy! Grace! ss

1. Maple Syrup BBQ Chicken - Bag


2. Salmon Fillets In Red Wine – bag


3. Tilapia Parmesan - Bag


4. Alabama Pulled Pig – Bag


5. Grilled Chipotle Marinated Chicken -bag


6. Parmesan Sage Pork Chops - bag

Maple Syrup BBQ - Bag 1c Maple Syrup

1c Ketchup 1c Onions chopped .25 c Brown Sugar .25 c Apple Cider Vinegar .25 c. Lemon juice .25 c. Water 2 T Olive Oil 2 T Worcestershire 2 t garlic 2 t lemon rind 1 t salt .25 hot sauce

Boil 20 min & cool, then in blender til smooth Removed 1c sauce & used remainder brushing chicken for last 30 minutes Grill Chicken over med heat for 15 minutes & turn grill 10-15 minutes. Then grill indirectly for 25-35minutes brushing frequently with sauce & turning skin side up after 5 min.

Salmon Fillets In Red Wine

4 Tablespoon Butter 2 Teaspoon Garlic, Minced 2 Tablespoon Olive Oil 21 Medium Carrot, PREP Peeled And Roughly Chopped 8 Ea Salmon Fillets (about 6 -Ounces Each), Skinned 1 Cup Fresh Parsley, PREP Minced 1/2 Cup Broth (Fish, Chicken, Or Vegetable) Flour (For Dredging) GF SUB Salt 2 Cup Red Wine (Dry, Full-Bodied), Black Pepper, Fresh Ground -Optional 1 Medium Onion, Diced

Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes. Add the butter and oil, turn the heat to high, and wait for the butter foam to subside. Dredge each of the fillets in the flour and shake off the excess. Place them, flesh side down, in the skillet. Season with salt and pepper and brown them quickly, on one side only. Remove them (browned side up) from the pan to a plate, and keep warm. With the heat on medium, add the onion, garlic, and carrot to the pan and cook, stirring, until the onion softens slightly, about 5 minutes. Add half the parsley and some salt and pepper and stir. Add the broth, raise the heat to high, and reduce until it is almost evaporated.Add the wine and reduce by about half. Return the fillets to the pan, skin side down, and cook over medium heat until the fillets reach the desired degree of doneness (peek inside with a thin-bladed knife), about 3 to 5 minutes. Sprinkle with the remaining parsley and serve immediately.

Tilapia Parmesan

1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon ground black pepper 1t Cajun Seasoning 2 pounds tilapia fillets Arrange thawed fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Alabama Pulled Pig

Ingredients 3 cups apple cider vinegar 1/4 cup salt 1/4 cup brown sugar 4 tablespoons ground black pepper 2 tablespoons cayenne pepper 1/4 pound butter 1 quart water 5 pounds Boston butt roast Crock pot for 10 hours on low. Shred and serve.

Grilled Chipotle Marinated Chicken

Ingredients 3 cloves garlic 3/4 cup chopped onion 6 tablespoons chopped canned chipotle chilies with some of the adobo sauce 3/4 cup apple cider vinegar 1/2 cup water 1/3 cup lime juice 4 teaspoons ground cumin 3 tablespoons paprika 1 tablespoon salt (optional) 1/2 teaspoon black pepper hot sauce to taste (optional) 2 cups Worcestershire sauce 2 (3 pound) whole chickens, cut into pieces

Directions Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade. Grill chicken until juices run clear, turning frequently, about 20 minutes. Blender! Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.

Parmesan Sage Pork Chops

Ingredients 1/2 cup all-purpose flour 1 teaspoon salt Dash pepper 3 cups soft bread crumbs 2 cups grated Parmesan cheese 2 tablespoons rubbed sage 2 teaspoons grated lemon peel 4 egg, lightly beaten 8 bone-in pork loin chops 1/4 cup olive or vegetable oil 1/4 cup butter or margarine

Directions In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.