Category: Main Dishes

Cheater Popcorn Shrimp Po Boy

Boy, these were good! If you follow this blog at all, you know that I’m a big fan (and user) of Kaw-Cajun Comeback sauce from Chez John. I made another big batch last week, and you know what that means! Po boys! For starters, I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.

Cheater Popcorn Shrimp Po Boy

Nothing Fancy Here. Just Good.

These cheater popcorn shrimp po boy sandwiches have a great shrimp taste (with a little crunch). The Comeback sauce adds a wonderful kick. Lettuce and tomato and a nice freshness.

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Also try a Cajun muffuletta po boy.

Cheater Popcorn Shrimp Po Boy
Print Pin
4 from 1 vote

“Cheater” Popcorn Shrimp Po Boy

When I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.
Course Main
Cuisine American
Keyword sandwich, shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 299kcal
Author Mike

Ingredients

  • 30 pieces popcorn shrimp
  • ½ loaf French bread split
  • 2 tablespoons Kaw-Cajun Comeback sauce or more, or your favorite remoulade
  • ½ medium tomato sliced thin
  • 4 leaves green leaf lettuce shredded

Instructions

  • Cook shrimp per package instructions.
  • Lightly toast the bread in the oven the last few minutes of cooking the shrimp.
  • Slather inside of bread with the Comeback sauce.
  • Add tomatoes and lettuce and top with shrimp. Enjoy!

Notes

Add a little sliced red onion too!

Nutrition

Calories: 299kcal | Carbohydrates: 58g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2404IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg

Nutritional values are approximate.

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Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat. The spice mixture adds incredible flavor to perfectly-cooked pork. Up until a few years ago, you had to cook pork to a high temperature for it to be acceptable by the USDA. Now, you can call it done (well, medium rare) at 145° F. The result is not a hockey puck medallion. It’s the pork equivalent of filet mignon.

Bacon-Wrapped Pork Medallions

This is a Favorite in our House

I usually stop cooking my bacon-wrapped pork medallions around 150° F, then let them rest for 4-5 minutes. The result is not pink in the middle, but the juices are clear. Perfect!

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Also try my crazy good balsamic glazed pork medallions. If you prefer beef but can’t bring yourself to pay big bucks for filets, try my mock bacon filets.gen

Bacon-Wrapped Pork Medallions
Print Pin
5 from 1 vote

Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat.
Course Main
Cuisine American
Keyword bacon, pork
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 152kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Cut the tenderloin into medallions about 2″ thick.
  • Heat a cast iron skillet over medium-high heat.
  • Add as many pieces of bacon as you have pork medallions and cook for a few minutes. You do not want them to get crispy, just cook them slightly, about 4-5 minutes. Remove to a paper towel-lined plate.
  • Remove all but 1 tablespoon of the bacon drippings.
  • Combine the garlic powder, seasoned salt, basil and oregano in a small bowl.
  • Roll medallions in the spice mixture, coating each side.
  • Wrap a single piece of bacon around each medallion and secure with a toothpick.
  • Add butter to the skillet. Melt. Let the butter get hot enough that it almost starts smoking.
  • Add the medallions to the skillet and sear over high heat on both sides, 2-3 minutes. You do not want to cook the meat completely, just get a nice sear.
  • Transfer skillet to the oven and cook until the medallions measure 145 F (or so, but don’t go over 155 F) with an instant-read thermometer.
  • Let rest 5 minutes before serving.

Notes

Add a pinch of chipotle powder to the seasoning for a slightly smoky, spicy twist.

Nutrition

Calories: 152kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 356mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Paprika Chicken with Sour Cream Gravy

I was jonesin’ for comfort food the other day, so I made some. It’s kind of hard to tell, but under that mound of gravy is a juicy, tender chicken breast. This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.

Paprika Chicken with Sour Cream Gravy

Butterfly Your Chicken For Best Results

Although the recipe for paprika chicken with sour cream gravy doesn’t call for it, I butterfly the chicken first. The chicken cooks more evenly when it is first butterflied. It also tends to cook quicker. And I think it looks better on the plate than one big, thick piece of chicken.

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Also try my blackened chicken Alfredo and my delicious chicken cordon bleu casserole.

Paprika Chicken with Sour Cream Gravy
Print Pin
4 from 1 vote

Paprika Chicken with Sour Cream Gravy

 This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.
Course Main
Cuisine American
Keyword chicken, gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 442kcal
Author Mike

Equipment

Ingredients

Instructions

  • Combine the seasonings in a large resealable baggie.
  • Add chicken breasts, one at a time, to the baggie, seal, and shake to coat.
  • Melt the butter in a large skillet over high heat.
  • Add chicken breasts and brown on each side, about 4 minutes per.
  • Add soup and green onions. Reduce heat to medium..
  • Cover and cook 10 minutes
  • Remove chicken to a plate.
  • Add the sour cream and whisk until well combined and heated through.
  • Add the chicken back in and heat through.
  • Serve garnished with more green onions.

Notes

You can also use chicken tenderloins.

Nutrition

Calories: 442kcal | Carbohydrates: 16g | Protein: 52g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 909mg | Potassium: 1001mg | Fiber: 1g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 2mg

Nutritional values are approximate.

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Shredded Pork Sandwich

99 times out of a 100, if I’m going to make pulled or shredded pork I’m going to make it on my smoker. But, there are times here in Indiana when keeping the smoker going outside in 0 degree weather doesn’t appeal to me! That’s when I dig out this great recipe for making shredded pork sandwich in a Dutch oven. There’s the perfect combination of sweet, heat, and moist tender meat! There’s even a hint of smoke!

Shredded Pork Sandwich

A Great Alternative To Smoked Pork

If you have a smaller pork shoulder you can easily cut this recipe for a shredded pork sandwich in half. You’ll still get the same great results. These are great sandwiches. Not as great as the low-and-slow smoked goodness, but they are a mighty great substitute.

For something totally different, top your sandwich with my fire and ice salad. It’s crunchy and has some kick!

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If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Shredded Pork Sandwich
Print Pin
5 from 1 vote

Shredded Pork Sandwich

The perfect combination of sweet, heat, and moist tender meat! There’s even a hint of smoke!
Course Main
Cuisine American
Keyword pork, sandwich
Prep Time 2 hours
Cook Time 4 hours
Total Time 6 hours
Servings 8
Calories 381kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Combine the salt, black pepper, brown sugar, paprika and cayenne. Sprinkle over the pork shoulder and rub into the meat.
  • Wrap meat in plastic wrap or put into a resealable baggie or container and refrigerate for 2-4 hours.
  • Preheat oven to 325 F.
  • Add apple juice, apple cider vinegar, Worcestershire sauce, liquid smoke and garlic powder to a large Dutch oven and stir.
  • Add the meat to the Dutch oven. Place foil over the top to create a tight seal and cover with the lid.
  • Roast in the oven for 4 hours or until the meat shreds easily, basting with the liquid in the pan every hour.
  • Remove from oven and let stand for 30 minutes.
  • Shred pork with forks, discarding any large fatty pieces.
  • Serve over buns topped with slaw and, optionally, BBQ sauce.

Notes

You can use your favorite coleslaw recipe or grab some from the deli.

Nutrition

Calories: 381kcal | Carbohydrates: 34g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 2114mg | Potassium: 686mg | Fiber: 2g | Sugar: 12g | Vitamin A: 224IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 4mg

Nutritional values are approximate.

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Italian Sausage Sandwiches

These Italian sausage sandwiches are my go-to, big event, messy, eat-too-much-of-them sandwiches. I’ve always made them on-the-fly. I’d grab a little of this. And I’d  grab a little of that and throw it all into the pot. This year I decided to finally write them down. Because they rock.

Italian Sausage Sandwiches

Deliciously Messy

Eating these Italian sausage sandwiches requires paper towels. And maybe even bibs. I’ve always said that the messier the sandwich, the better. Same philosophy goes for burgers and hot dogs. If there’s not something dripping down your arms, in your lap or on your shirt, it’s not messy enough.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my other version of Italian sausage sandwich. Oh, and yeah, I use Johnsonville brand sausages on my sammies!

Italian Sausage Sandwiches
Print Pin
5 from 1 vote

Italian Sausage Sandwiches

These Italian sausage sandwiches are my go-to, big event, messy, eat-too-much-of-them sandwiches.
Course Main
Cuisine American
Keyword Italian, sandwich, sausage
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10
Calories 331kcal
Author Mike

Equipment

Ingredients

Instructions

  • Heat the oil in a large Dutch oven or pot over medium-high heat.
  • Add the sausages and brown on all sides.
  • Remove to a plate.
  • Add in the peppers and onion and saute for 5 minutes.
  • Add the garlic and cook another minute.
  • Add the mushrooms and cook until just starting to get tender.
  • Add the tomato sauce and paste. Stir well.
  • Bring to a boil, then reduce to a simmer.
  • Add in the sugar, Italian seasoning, and hot sauce, to taste. Stir well.
  • Add the sausages and any juices back to the pot.
  • Cook, simmering for at least an hour.
  • Lightly toast the buns.
  • Serve sausages in buns topped with plenty of sauce, topped with cheese.
  • Place under the broiler for a minute or two to brown.

Notes

Serve with plenty of napkins!

Nutrition

Calories: 331kcal | Carbohydrates: 52g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1198mg | Potassium: 873mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1691IU | Vitamin C: 66mg | Calcium: 95mg | Iron: 13mg

Nutritional values are approximate.

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Bacon Chicken and Rice

This recipe for bacon chicken rice came from the The Sweet Potato Queens’ Big-Ass Cookbook (and Financial Planner), with modifications. We listened to the an audiobook version a few years ago on a road trip. They are a riot. I’m not sure which is better, though. The podcast or this dish. This is comfort food defined. Nothing fancy. But plenty of great flavor.

Bacon Chicken and Rice

Great For A Crowd

The chicken comes out really tender, and the sauce over rice is great! Bacon chicken and rice is perfect for a crowd. Or keep it all to yourself. It’s almost a meal-in-a-dish recipe. A good green vegetable on the side and you’ve got a great dinner. Perfect for a cold winter’s night, that’s for sure!

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You can leave out the rice and make my delicious copycat Rice-A-Roni instead.

Bacony Chicken and Rice
Print Pin
5 from 1 vote

Bacon Chicken and Rice

The chicken comes out really tender, and the sauce over rice is great!
Course Main
Cuisine American
Keyword bacon, chicken, rice
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 818kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 300 F.
  • Spray a 9″ x 11″ baking dish with non-stick spray.
  • Cover bottom of the baking dish with the bacon.
  • Spread rice over bacon.
  • Place chicken over rice and season with salt, pepper, paprika and Cajun seasoning.
  • In a bowl, combine the soup, water, garlic salt, nutmeg, parsley and oregano. Pour over chicken and spread out evenly.
  • Cover pan with foil and bake for 2 hours. Check that the rice is done and serve.

Notes

You can use chicken breasts instead of the thighs.

Nutrition

Calories: 818kcal | Carbohydrates: 49g | Protein: 39g | Fat: 50g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1571mg | Potassium: 555mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg

Nutritional values are approximate.

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Country Five Bean Soup Mix in a Jar

I made a few of these Country Five bean soup mixes in a jar and gave them out as gifts. Of course, before I did that I made a ‘test batch’ for ourselves. The soup is simple and tasty and quite hardy. I love homemade soup. And even as easy as this is to make, it’s fantastic. I keep a few jars of the mix on hand for a quick and delicious soup any time. Now, granted, I don’t keep the fancy fru-fru versions of the jars in my own pantry for my own use. I save those to give away as special gifts for friends, neighbors and relatives.

Country Five Bean Soup Mix in a Jar

Give The Gift Of Soup

All the recipient of your country five bean soup mix in a jar needs is a pound of smoked sausage (skinless, turkey… any kind will do), a can diced tomatoes with Italian herbs, some water and little time! That’s it! In no time, they’ll be enjoying a bowl of delicious soup that looks, tastes and even smells homemade, like it should!

For the recipe card I just threw a little something together in Word. You can download it here. To print them I used Avery Personal Creations Textured Postcards (3380).

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This recipe is based on a recipe from Savings Lifestyle.

Country Five Bean Soup Mix in a Jar
Print Pin
4 from 2 votes

Country Five Bean Soup Mix in a Jar

I made a few of these Country Five bean soup mixes in a jar and gave them out as gifts. The soup is simple and tasty and quite hardy. I keep a few jars of the mix on hand for a quick and delicious soup any time.
Course Main
Cuisine American
Keyword beans, soup
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 506kcal
Author Based on a recipe from Savings Lifestyle

Equipment

Ingredients

The jar ingredients (makes 1 jar)

The recipient will need

  • jar soup mix from above
  • 1 pound smoked sausage cut into rounds
  • 1 diced tomatoes with Italian spices
  • 4-6 cups water

Instructions

To assemble the soup-in-a-jar ingredients

  • Layer beans into a 1 quart resealable jar.
  • Place remaining ingredients into a resealable baggie and add to jar.

Instructions for cooking

  • Remove spice packet from jar.
  • Rinse beans in cold water and add to a large pot or Dutch oven.
  • Add enough water to cover the beans. Bring to a boil then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally.
  • Add spices, tomatoes and sausage. You can brown the sausage first if you wish.
  • Cover and simmer for 2-3 hours or until the beans are tender, stirring occasionally.

Notes

Taste the soup when done, you may want to add a pinch or two of salt and pepper.

Nutrition

Calories: 506kcal | Carbohydrates: 53g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 667mg | Potassium: 1298mg | Fiber: 15g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 6mg

Nutritional values are approximate.

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Salisbury Steak

I was watching an episode of Best Recipes Ever the other day. It’s a Canadian-based cooking show that luckily also now airs here in Indianapolis. The host, Christine Tizzard, was making Salisbury steak. I filed the idea away as something I might make one day.

Salisbury Steak

But as the days passed, I kept thinking about that steak more and more. And yes, I thought about the Salisbury steak that comes in Hungry-Man TV dinners, which were a food staple for me in my college years. The recipe from Christine kept popping into my head, so I finally up and made it and it was GOOD!

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Also try my Salisbury meatballs.

Salisbury Steak
Print Pin
4 from 1 vote

Salisbury Steak

A great take on the classic dish.
Course Main
Cuisine American
Keyword Salisbury, steak
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 669kcal
Author Based on a recipe from Best Recipes Ever

Equipment

Ingredients

Instructions

  • Place the beef in a large bowl.
  • Add salt, pepper and 2 tablespoons water.
  • Using your hands, mix well then form into 2-3 1/2″ thick patties.
  • Heat a large skillet over medium-high heat and brown the patties. Remove to a plate.
  • Remove the drippings from the pan.
  • Add the onion and cook until just soft.
  • Add the mushrooms and thyme and saute until mushrooms soften, about 5 minutes.
  • Sprinkle the flour over the skillet and cook for 1 minute, stirring constantly.
  • While still stirring, slowly add the stock. You might need a whisk to help prevent any clumping.
  • Reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. The mixture should be thick.
  • Add the patties back into the skillet. Cover and simmer until the meat is cooked through, about 15 minutes.
  • Serve patties covered with gravy.

Notes

These can be made ahead and refrigerated until ready to reheat and serve.

Nutrition

Calories: 669kcal | Carbohydrates: 17g | Protein: 46g | Fat: 46g | Saturated Fat: 18g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 979mg | Potassium: 1294mg | Fiber: 3g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 6mg

Nutritional values are approximate.

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Southwestern Chili with Corn Chips

Give me a big ole bowl of Southwestern chili and some corn chips and I’m a happy guy. Make it spicy and I’m even happier. There’s a lot of stuff going on in this chili. Lots of great stuff. All things that I love. Despite the long ingredient list this is pretty much a ‘everything into the pot’ kind of recipe. So don’t let it scare you off. The flavors are amazing.

Southwestern Chili with Corn Chips

Not Your Usual Chili

This southwestern chili with corn chips isn’t your typical beef chili. Ya know, the one with beef, a broth. Some onion and tomatoes. Maybe some beans (if you’re outside of Texas, of course). It’s a lot more than that. It’s a mix of textures. Tender. Crunchy. Soft.

Want your chili spicier? Start with the Rotel. Grab the spicy stuff. The really hot stuff. Go find a jalapeno or two. Seed it. Or not. Dice it up. Add it in when you add the bell peppers. Add a pinch of cayenne. Or more than a pinch. Do it up right!

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Also try my spicy ground beef chili.

Southwestern Chili with Corn Chips
Print Pin
4 from 1 vote

Southwestern Chili with Corn Chips

Give me a big ole bowl (or plate) of Southwestern chili and some corn chips and I’m a happy guy. Make it spicy and I’m even happier.
Course Main
Cuisine Southwestern
Keyword chili, corn chips, southwestern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 478kcal
Author Based on a recipe from Picture-Perfect Meals

Equipment

Ingredients

Serving suggestion

  • Corn chips
  • Green onions sliced
  • sharp cheddar cheese shredded
  • Sour cream

Instructions

  • Heat a Dutch oven or large pot over medium-high heat.
  • Crumble the beef into the pot and cook until done.
  • Remove to a paper towel-lined plate.
  • Remove all but 1 tablespoon of the drippings.
  • Add the onion and peppers and cook until starting to soften.
  • Add the garlic and cook another minute.
  • Add the tomato paste, chili powders, oregano, paprika, cumin and pepper flakes.Stir.
  • Stir in the masa and 1/2 cup of water. The mixture will begin to thicken.
  • Add the tomatoes, corn, kidney beans and beef. Stir.
  • Bring to a boil then reduce to a simmer and continue simmering for at least 15 minutes.
  • Season with salt and pepper to taste.

Notes

Serve with desired toppings.

Nutrition

Calories: 478kcal | Carbohydrates: 38g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 638mg | Potassium: 1281mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1587IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 6mg

Nutritional values are approximate.

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He-Man Chili

Winter doesn’t seem to want to let go this year.  That calls for chili. Or even better, this He-Man chili. This isn’t just your usual chili either. It has amazing flavor. There’s absolutely nothing boring about it. The broth is super-great. I find myself saving it for last so I can savor it the most. Not that the meaty part isn’t total greatness. But, oh, the broth! It has absorbed all the wonderful flavors of the chili. Each spoonful is amazing.

He-Man Chili

I’ve become a big fan of using Italian sausage in my chili. It really adds great flavor and a different texture than beef. It’s just one of the ingredients that really make this He-Man chili something special and something different.

I kinda like to keep the meats in my chilis a little chunky. Not big huge bites, no. I don’t want the texture of the meat to get lost in the rest of the ingredients, I want to notice it. Especially the Italian sausage with all of its great flavors.

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Also try my old fashioned two-meat chili.

He-Man Chili
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4 from 1 vote

He-Man Chili

Winter doesn’t seem to want to let go this year.  That calls for chili. Or even better, this He-Man chili.
Course Main
Cuisine American
Keyword beef, chili, sausage
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Calories 391kcal
Author Based on a recipe from Ms. enPlace

Equipment

Ingredients

Suggested toppings

Instructions

  • Heat a large Dutch oven or pot.
  • Add the bacon and cook until crispy,
  • Remove to a large paper towel-lined plate.
  • Remove all but 2 tablespoons of the bacon drippings.
  • Crumble in the sausage and cook until done.
  • Remove to the plate with the bacon.
  • Crumble in the beef and cook until done.
  • Remove to the plate with the bacon and sausage.
  • Remove all but 1 tablespoon of the drippings and add the onion, bell pepper, and jalapeno and cook until just softened.
  • Add the garlic and cook for another minute.
  • Stir in the dry mustard, celery seed and chili powder.
  • Reduce heat and simmer for 10 minutes.
  • Add the tomatoes, Worcestershire sauce and broth.
  • Bring to a boil then reduce heat to a simmer.
  • Add Creole seasoning to taste.
  • Simmer 1 to 1 1/2 hours stirring every 30 minutes.
  • Serve with desired toppings.

Notes

Use regular sausage for a less-spicy version.

Nutrition

Calories: 391kcal | Carbohydrates: 9g | Protein: 20g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 883mg | Potassium: 628mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 27mg | Calcium: 73mg | Iron: 4mg

Nutritional values are approximate.

Sale
Lodge Silver 12 Inch Aluminum Foil Dutch Oven...
Lodge Silver 12 Inch Aluminum Foil Dutch Oven…
  • YOUR NEW GO-TO DUTCH OVEN LINERS: The Lodge Dutch…
  • WHAT’S COMPATIBILE? This dutch oven liner pairs…
$19.90 Amazon Prime
Buy on Amazon
IPROUDER Cast Iron Trivet 2 PCS Set, 8-inch, Meat...
IPROUDER Cast Iron Trivet 2 PCS Set, 8-inch, Meat…
  • Made of cast iron and seasoned with natural…
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$29.99
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