Recipe Type: Main Dish

Add 1⁄2 cup water to a hot soup pot. Add onion, cooking 10 minutes. Add meat. The trick here is to cook the meat without stirring too much.

Just before the meat is completely done, add chili seasoning. Stir. Add tomato sauce, tomatoes, and 1⁄4 cup water. Stir gently. Bring to a low simmer, cooking for 15 minutes.

Add 3⁄4 cup water and beans. Simmer slowly for about 1 hour.

Grill hot dogs on an outdoor grill or boil until plump and centers are warmed through.

Place hot dogs in buns and top with chili. Add toppings as desired.

1. Dip or brush chicken thighs in olive oil to prevent sticking to grill.
2. Sprinkle John’s Dry Rub on thighs until coated. Heat grill to 300 degrees, and place chicken on hot grill.
3. Cook until bottom edge of chicken is turning white.
4. Pour barbecue sauce in a shallow bowl. Remove one chicken thigh at a time with tongs, dipping in barbecue sauce, and then placing back on grill. Repeat several times until chicken reaches an internal temperature of 175 degrees. Serve with a new bottle of John’s Bar-B-Q Sauce.
5. Note: Discard sauce you dipped the chicken in after last dipping.

1. Place the pork roast into a slow cooker. Spoon jam evenly over pork, then gently pour barbecue sauce on top. Pour chicken broth in bottom of cooker. Cover, and cook on high for 5-6 hours, or until roast shreds easily with a fork.
2. Remove pork, and place in a large bowl. Shred with two forks, then place back into slow cooker, stirring and combining with liquid. Keep on warm.
3. In the last hour of cooking for the pulled pork, begin cooking the potatoes. Preheat oven to 400 degrees. Prick potatoes with a fork and place on a large, foil-lined baking sheet. Bake until tender, about 45 minutes to 1 hour.
4. In a saute pan, heat olive oil. Add onions, and bell pepper, cooking 5 minutes or until softened. Set aside.
5. Once potatoes are done, cut down center of each potato, slightly mash the potato, and open to leave room for the toppings. Top with pulled pork, onion and bell pepper mixture, cheese, avocados and cilantro. Drizzle with warm J.R.’s Family Bar-B-Q Sauce.

Preheat oven to 375 degrees. In a large bowl, combine olive oil, mustard, and seasoning. Add bell peppers and onion, tossing to coat. Spread mixture evenly on a foil-lined sheet pan.

Cut sausages in half lengthwise. Place sausages on top of pepper mixture.

Bake for 30 minutes at 375 degrees. Once lightly browned and peppers and onions have softened, turn oven to broil setting. Broil 5 minutes to give sausage more color. Turn sausages halfway for even browning, if desired.

Place sub rolls in 375 degree oven for about 5 minutes, or until lightly toasted. Spread each roll with the honey mustard mixture. Fill each with two sausage halves, peppers and onions.

1. Preheat oven to 325 degrees.
2. To make the glaze: Heat brown sugar, Prairie Wolf and Seikel’s Mustard in saucepan until melted and heated through. Reserve about 1/2 cup to serve with cooked ham
3. Place ham in 9×13 baking pan; add water to bottom of pan. Cover tightly with foil. Bake in preheated oven 45 minutes.
4. Remove foil, and coat ham with some of the glaze. Cover with foil again and bake 30 more minutes. Remove foil and bake until thermometer reads 160 degrees inside ham, about 20 minutes
5. Slice ham and serve with reserved glaze.

1. In a bowl, combine beef with the dry and liquid marinades.
2. Gently shape mixture into 4 burgers.
3. Allow to rest at room temperature for 10 minutes, then grill to desired doneness.
4. Serve as desired with suggested condiments.

1. Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente. Remove noodles from pot, but keep water.
2. Cook spinach in gently boiling pasta water for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside.
3. In a saute pan over medium to medium-high heat, warm butter and olive oil. Cook mushrooms, onion and garlic until onions are tender, about 4 minutes, stirring occasionally. Whisk in flour until lightly browned, about 1 minute.
4. Gradually whisk in milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Stir in thyme, basil, oregano and nutmeg cooking about 1 minute. Season with salt and pepper, to taste.
5. In the bottom of a 9-by-13-inch baking dish, spread 1 cup mushroom sauce. Top with 3 lasagna noodles, half the cottage cheese, half the spinach, half the mozzarella cheese and half the Parmesan cheese.
6. Repeat for a second layer, ending with cheese.
7. Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving.
8. Garnish with parsley.

1. To make flatbread: Place 2 cups of the flour into a mixing bowl. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated. Cover and set to one side for 30 minutes.
2. In a separate bowl, whisk together the instant potato flakes and 1 cup of the remaining flour
3. Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
4. Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.Let the dough rise, covered, for 1 hour.
5. Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.
6. Roll each piece into a 7″ to 8″ circle, and brown in cast iron pan over medium heat for about 1 minute per side, until they’re puffed and with brown spots. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.
7. To make sandwiches, top flatbread with your favorite MIO ingredients, like Loveras Summer Sausage, Scissortail lettuce greens and Seikels Mustard.

1. In a large Dutch oven, saute onions and garlic powder in olive oil over medium-high heat, about 5 minutes.
2. Dice cooked chicken into bite-sized pieces, and set aside.
3. Add the beans, broth, green chiles, diced chicken, Daddy Hinkles seasoning, white pepper and cayenne pepper to olive oil mixture and bring to a boil.
4. Reduce heat and simmer uncovered for 5 minutes. Remove from heat, and stir in sour cream and heavy whipping cream. Garnish with shredded cheddar cheese, if desired.