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Broccoli & Craisin Salad



  • 5 Cups broccoli florets, cut into 1/2″ pcs
  • 1/2 Cup chopped red onion
  • 1 Cup shredded sharp cheddar cheese
  • 1 Cup cooked & crumbled bacon pieces
  • 3/4 Cup Ocean Spray Craisins


  • 1 Cup mayonnaise
  • 1/4 Cup sugar
  • 2 Tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper


Combine all salad ingredients in a large mixing bowl, mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour. Makes 8 to 10 servings.

    New York Strip Steak with Garlic Herb Butter & Roasted Asparagus


    • 2 – 4 New York Strip Steaks (1″ thick)
    • Casey’s Steak & Roast Seasoning
    • Garlic Herb Butter
    • 4 Tbsp salted butter, softened
    • 1 – 2 garlic cloves, finely minced
    • 1 Tbsp parsley, finely chopped
    • Roasted Asparagus
    • 1 lb fresh asparagus, cleaned
    • 1-2 Tbsp Olive Oil

    Cooking Instructions

    Remove steaks from refrigerator and let sit at room temp for 15-20 minutes.

    While steaks are resting, combine the softened butter with garlic and parsley. Blend together and store in refrigerator.

    Cut woody ends off asparagus, then drizzle with olive oil.

    Sprinkle both sides of steaks with Casey’s Steak and Roast Seasoning. Preheat grill, clean and oil grates with canola oil.

    Place steaks on grill and cook for several minutes on each side. We recommend using a meat thermometer to make sure the meat reaches at least 145 degrees before removing from grill. Let steaks rest for 5-8 minutes once removed from grill.

    After removing steak from grill, place asparagus directly on heated grill. Lay across the grill grates to make sure asparagus does not fall through grates. Cook for a 2-3 minutes each side, rotating on grill. Asparagus will be bright green in color and slightly charred on outside when done.

    Pat each steak with about a teaspoon of the garlic butter and serve immediately with the grilled asparagus.

    Any unused butter will keep in the refrigerator for about a week.

      New York Strip and Asparagus

      Grilled Pork Chops w/Pineapple, Red Onion and Mint


      • 4 pork chops, boneless butterflied (3/4 in thick)
      • Casey’s BBQ Pork Seasoning
      • 1 whole pineapple or 12 oz peeled pineapple rings
      • 1 red onion
      • 2 Tbsp chopped mint for garnish
      • 4 lime wedges for garnish

      Cooking Instructions

      Preheat grill to high.
      Prepare pineapple (if whole): Cut off top, peel and slice horizontally into 1/2 inch slices.
      Lightly season pineapple and both sides of pork chops with Casey’s BBQ Pork Seasoning.
      Peel onion and cut crosswise into 1/2 inch thick slices.
      Prepare grill: Use grill brush to clean grill. Dampen paper towel with olive oil and rub over grill.
      Lay chops, pineapple and onion on the oiled grill.
      Cook turning once, until pineapple and onion are browned and pork is browned on outside and done on the inside, about 5-10 min.
      (We recommend using a meat thermometer and taking pork off the grill when the internal temperature reaches 155.)
      Transfer chops to plates and top with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.

        Grill Pork Chop wPnapl

        Chicken Broccoli Casserole


        • 2 to 2 1/2 lb Italian marinated chicken breasts, cubed
        • 12 oz bag egg noodles
        • 1 sweet onion, chopped
        • 1 1/2 Tbsp olive oil
        • 3 cloves garlic, chopped
        • 1 can cream of chicken soup (10 3/4 oz)
        • 12 oz milk
        • 1 to 1 1/4 lbs broccoli, chopped
        • 1/2 cup bread crumbs
        • 1/4 cup Parmesan cheese
        • Kosher salt, to taste
        • Black pepper, to taste

        Cooking Instructions

        Boil egg noodles al dente, according to package directions. Drain and rinse with cold water. In small pan, sauté onion in olive oil over medium heat until soft. Add garlic and sauté another 2 minutes. In a large bowl, mix the soup and milk together. Add noodles, raw chicken, broccoli, onion, and garlic. Add salt and pepper to taste, and mix together well. Put mixture in a 9×12 baking dish and sprinkle with bread crumbs and parmesan cheese. Preheat oven to 350 degrees and bake uncovered for 45 minutes to 1 hour.

        Grilled Peaches with Brown Sugar


        • 2 Tablespoons packed light brown sugar
        • 1/4 teaspoon cinnamon
        • 4 ripe peaches, cut in half, pits removed
        • 2 Tablespoons unsalted butter, melted
        • Vanilla ice cream, optional

        Cooking Instructions

        Preheat grill or grill pan to medium. In a small bowl, mix sugar and cinnamon. Brush cut side of peaches lightly with butter. Oil grill and place peaches cut-side down on grill. Cook until grill marks appear, about 3 to 4 minutes. Brush bottoms lightly with remaining butter and turn peaches over. Sprinkle sugar mixture over cut side of peaches, cover grill and cook until sugar has melted and caramelized and peaches are easily pierced with a sharp paring knife, about 3 to 6 minutes longer. Serve immediately, with ice cream if desired.

        This recipe from

        Baked Peach Crisp


        • 4 cups sliced fresh peaches
        • 1/2 cup all-purpose flour
        • 1/2 cup brown sugar
        • 1/2 cup cold butter
        • 1 teaspoon ground cinnamon
        • 1/4 teaspoon salt
        • 1 cup rolled oats

        Cooking Instructions

        Preheat oven to 350 degrees Farenheit. Arrange peaches evenly in an 8×8 inch baking dish. Mix flour, brown sugar, butter, cinnamon and salt in a bowl. Using a pastry cutter, work until evenly crumbled. Fold oats into flour mixture, then sprinkle and press topping into peaches. Bake until topping is lightly browned, about 30 minutes.

        This recipe from

        Peach Lemonade w/Rosemary


        • 4 small fresh rosemary sprigs, plus more for garnish
        • 3/4 cup sugar
        • 1 cup water
        • 1 1/2 cups peach nectar
        • 3 ripe peaches, pitted and sliced into thin half-moon slices (about 18 slices each)
        • 1 cup lemon juice, frozen in an ice cube tray (12 cubes equals 1 cup of juice)
        • 1 – 2 cups water, to taste

        Cooking Instructions

        Make a rosemary syrup by combining 4 sprigs rosemary, sugar and one cup water into a medium saucepan. Bring to a simmer, then let cook for about 10 minutes until slightly thickened and well infused. Remove from heat and strain. Discard rosemary sprigs. Let cool before using.

        In a large pitcher, combine cooled syrup, peach nectar, peach slices and lemon juice ice cubes. Add enough water (1 to 2 cups) to top off, leaving room for additional ice cubes to serve.

        Add more ice right before serving. Add a fresh rosemary sprig to each glass. Enjoy!

        This recipe from Dave Lieberman. From “Good Deal with Dave Lieberman, Episode: Summer Entertaining Savings”.

        Pan Fried Catfish with Lemon and Garlic


        • Four 6 ounce catfish fillets
        • 1 tablespoon plus 2 teaspoons Creole Seasoning
        • 1/4 cup fresh lemon juice
        • 2 Tablespoons minced parsley leaves, plus chopped parsley for garnish
        • 2 Tablespoons minced garlic
        • 3/4 cup yellow cornmeal
        • 1/4 cup all-purpose flour
        • 1/2 teaspoon salt
        • 1 cup vegetable oil
        • Lemon wedges, for serving

        Cooking Instructions

        Place the catfish in a shallow bowl or baking dish. Season with 1 tablespoon plus 1 teaspoon of the Creole seasoning and add lemon juice, parsley and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes. Combine the cornmeal, flour, salt, and remaining Creole seasoning in a shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.

        Heat the oil in a large, deep, cast iron skillet over medium high heat. When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side. Remove catfish from the skillet with a slotted spatula and drain on paper towels. Season with salt and serve immediately with additional parsley and lemon wedges.

        Pine Nut Crusted Tilapia


        • 1/2 cup pine nuts, ground
        • 1/4 cup all purpose flour
        • 1/4 teaspoon dill weed
        • 1/4 teaspoon lemon pepper seasoning
        • 1 egg
        • 3 tablespoons lemon juice
        • 1 teaspoon honey
        • 4 tilapia fillets (6 oz each)
        • 2 tablespoons butter
        • additional honey, optional

        Cooking Instructions

        In a shallow bowl, combine the pine nuts, flour, dill and lemon pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture.

        In a large nonstick skillet, cook fillets in butter over medium heat for 4 to 5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

        Poached Salmon


        • 1 to 1½ lb Salmon filets
        • Kosher or sea salt
        • ½ cup dry white wine
        • ½ cup water
        • 1 small yellow onion, sliced thin or 1 shallot peeled and sliced
        • several sprigs of fresh dill or sprinkle of dried dill
        • a sprig of fresh parsley
        • freshly ground black pepper, to taste

        Cooking Instructions

        Sprinkle salmon fillets with a little salt. Put the wine, water, onions/shallots, dill and parsley in a saute pan and bring to a simmer on medium heat.

        Place the salmon fillets skin-side down in the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the filet. Salmon is done when the flesh becomes opaque and flakes easily with a fork. Do not overcook. Remove from pan, sprinkle with fresh ground pepper and serve.

        Salmon Filet