image from Sweet Tea Brined Turkey

Sweet Tea Brined Turkey

Ingredients

  • 1 whole turkey (10–14 lbs)
  • 1 bottle (about 6 oz) dry brine seasoning (or ¾ cup kosher salt blend)
  • 2 gallons sweet tea (or liquid of choice)
  • Large brining bag or container

Instructions

  1. Place turkey in large container with brine bag. Add dry brine and sweet tea until turkey is submerged.
  2. Seal and refrigerate for 12–24 hours.
  3. Remove from brine, pat dry, and roast as desired.

By Jamison Bryant

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image from Perfect Cinnamon Buns

Perfect Cinnamon Buns

Ingredients

  • ¾ cup warm milk
  • ¼ cup sugar
  • 2¼ tsp active dry yeast
  • ¼ cup melted butter
  • 1 egg
  • ½ tsp salt
  • 2¾ cups all-purpose flour
  • ¾ cup softened butter (for filling)
  • 1½ cups brown sugar
  • 1 tbsp ground cinnamon
  • ½ cup heavy cream (for topping, optional)
  • ½ cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Combine milk, sugar, and yeast. Let sit 5 mins. Add melted butter, egg, salt, and flour. Mix and knead 5 minutes.
  2. Let rise 1–1.5 hrs. Roll dough into a rectangle.
  3. Spread with softened butter, sprinkle brown sugar and cinnamon.
  4. Cut dough into 12 strips. Roll each into a bun. Place in greased baking dish.
  5. Let rise 30 minutes. Pour heavy cream over tops (optional).
  6. Bake at 350°F for 25 minutes. Cool slightly.
  7. Mix glaze ingredients and pour over warm buns.

By Jamison Bryant

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image from Mississippi Meatballs (Crock Pot)

Mississippi Meatballs (Crock Pot)

Ingredients

  • 18 homemade or frozen meatballs (~2 oz each)
  • 1 packet au jus gravy mix
  • ½ packet ranch dressing mix
  • 2 cups low sodium beef broth
  • ¼ cup pepperoncini juice
  • 6 pepperoncini peppers (optional)
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • 2 tbsp heavy cream

Instructions

  1. Brown meatballs in a skillet for 5 minutes. Transfer to crock pot.
  2. Mix au jus, ranch, broth, and pepperoncini juice. Pour over meatballs. Add whole peppers if desired.
  3. Cook on high 2–3 hrs or low 3–4 hrs.
  4. Remove meatballs and peppers. Stir in slurry and heavy cream to thicken sauce.
  5. Return meatballs and stir to coat. Serve with mashed potatoes or noodles.

By Jamison Bryant

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image from Lazy Alfredo Chicken & Sausage Pasta (Ninja Combi)

Lazy Alfredo Chicken & Sausage Pasta (Ninja Combi)

Ingredients

  • 12 oz dry pasta (penne or rotini)
  • 2 (15 oz) jars Alfredo sauce
  • 1½ cups water
  • 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
  • 2 chicken breasts
  • 1 tsp Cajun seasoning
  • 1 smoked sausage, sliced

Instructions

  1. Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
  2. Season chicken and place in upper tray. Start cooker for 15 minutes.
  3. Add sausage during last 5 minutes to crisp.
  4. Stir everything together and serve. Easy cleanup, dishwasher safe!

By Jamison Bryant

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image from Garlic Parmesan Steak Tortellini

Garlic Parmesan Steak Tortellini

Ingredients

  • 1 lb strip steak, cubed
  • 1 bag (about 20 oz) frozen cheese tortellini
  • 2 cups mixed vegetables (e.g., bell peppers, onions, zucchini)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • ½ cup garlic parmesan sauce
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat griddle to medium heat. Add veggies with olive oil and seasoning. Cook until soft.
  2. Add steak to the other side of griddle, season, and cook until browned and medium doneness.
  3. Add frozen tortellini and a few splashes of water. Cover to steam and soften for 4–5 minutes.
  4. Remove cover, drizzle garlic parmesan sauce, and toss to coat tortellini.
  5. Mix everything together and top with Parmesan cheese. Serve hot.

By Jamison Bryant

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image from Creamy Smoked Sausage Pasta

Creamy Smoked Sausage Pasta

Ingredients

  • 1 lb kielbasa or smoked sausage, sliced
  • 12 oz penne or rigatoni pasta
  • 2 tbsp butter
  • 2 tbsp minced garlic
  • 1 cup heavy cream
  • 2 (8 oz) cans tomato sauce
  • 3 tbsp tomato paste
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • Chopped parsley (for garnish)

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Sauté sausage until browned, then remove from pan.
  3. Add butter and garlic to pan. Sauté 1 minute, then add cream, tomato sauce, paste, and seasonings.
  4. Simmer for 5 minutes until thickened. Stir in Parmesan.
  5. Return sausage and pasta to pan. Toss to coat and garnish with parsley. Serve hot.

By Jamison Bryant

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image from Classic Italian Chicken Cutlets

Classic Italian Chicken Cutlets

Ingredients

  • 4 boneless chicken breasts, sliced in half
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1½ cups Italian breadcrumbs
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Instructions

  1. Season chicken with salt and pepper.
  2. Dredge in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
  3. Heat oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through.
  4. Drain on paper towels. Serve hot with lemon wedges or sauce.

By Jamison Bryant

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image from Big Mac Tacos

Big Mac Tacos

Ingredients

  • ½ cup mayonnaise
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 1 lb ground beef
  • ½ cup finely diced onion
  • 6 small flour tortillas
  • 6 slices American cheese
  • Salt and pepper to taste

Instructions

  1. Mix together mayo, spices, relish, mustard, and vinegar to make Big Mac sauce.
  2. Flatten ~2 oz ground beef onto each tortilla. Sprinkle with onions, salt, and pepper.
  3. Heat a skillet on high. Spray lightly with oil.
  4. Place tortillas beef-side down. Press gently. Cook 2–3 minutes.
  5. Flip, add cheese slice, and cook 2 more minutes.
  6. Serve folded with Big Mac sauce and optional lettuce or pickles.

By Jamison Bryant

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image from Soft Pineapple Dinner Rolls

Soft Pineapple Dinner Rolls

Ingredients

  • 1 cup pineapple juice
  • ¼ cup honey
  • 1 tbsp active dry yeast
  • 3½ cups all-purpose flour
  • 1 tsp salt
  • ¼ cup butter, melted
  • 1 egg
  • Extra butter for brushing

Instructions

  1. Heat pineapple juice until warm (105-110°F). Stir in honey and yeast. Let sit 5 minutes until foamy.
  2. In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Knead into a soft dough.
  3. Place in greased bowl, cover, and let rise 1-1½ hours until doubled.
  4. Punch down dough and divide into 12-15 equal pieces. Shape into balls and place in greased baking dish.
  5. Cover and let rise 30 minutes. Preheat oven to 375°F.
  6. Bake for 18-20 minutes until golden. Brush with melted butter while hot.
  7. Serve warm or at room temperature.

By Jamison Bryant

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image from Meatloaf Sandwich Patties

Meatloaf Sandwich Patties

Ingredients

  • 2 lbs ground beef
  • 1 egg
  • ½ cup breadcrumbs
  • 1 small onion, chopped
  • 2 tbsp Worcestershire sauce or ¼ cup ketchup
  • 1 tbsp garlic paste or minced garlic
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ cup ketchup
  • ½ cup BBQ sauce
  • 2 tbsp yellow mustard

Instructions

  1. Preheat oven to 400°F. Mix beef, egg, breadcrumbs, onion, Worcestershire/ketchup, garlic, and seasonings in a bowl.
  2. Form into 8 patties and place on a wire rack over a baking sheet.
  3. Mix ketchup, BBQ sauce, and mustard. Brush over patties.
  4. Bake for 30 minutes. Serve on sandwich buns or toast.

By Jamison Bryant

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Cold-Fermented Pizza Dough

Chopped Italian Sub Sandwich

Chicken Alfredo Garlic Bread