Ingredients

4boneless pork loin chops,
3/4 inch thick (about 1 1/2 lb) 

1/2teaspoon salt 1/4teaspoon pepper 2tablespoons olive oil 1small onion, halved and thinly sliced (1 cup) 2tablespoons Gold Medal™ all-purpose flour 1 1/4cups Progresso™ chicken broth (from 32-oz carton)1teaspoon grated orange zest SAVE $1/4cup orange juice SAVE $1tablespoon lime juice 1teaspoon sugar Buy Ingredients Powered by Chicory

Steps

• 1Season pork chops with salt and pepper.
• 2In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
• 3Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
• 4Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve

I’m using this as my scratchpad for tracking cook times for turkeys I’ve smoked…

My target temperature is 165° F as measured in the breast
17 lb turkey, 1.5 hours at 450° F
17 lb turkey, 2 hours at 350° F

14 lb turkey, 2.25 hours at 300° F
14.7 lb turkey, 6 hours at 225° F

15.5 lb turkey, 6.5 hours at 225° F

The FSIS guide states that the safe minimum temperature of all poultry products is 165°F (73.9°C).
Alternate cooking temperatures/times are as follows:

• 145°F for a minimum of 8 minutes, 24 seconds
• 150°F for a minimum of 2 minutes, 42 seconds
• 152°F for a minimum of 1 minute, 30 seconds
• 154°F for a minimum of 56 seconds
• 155°F for a minimum of 45 seconds
• 157°F for a minimum of 28 seconds
• 160°F for a minimum of 14 seconds

From https://www.smoker-cooking.com/temperature-of-smoked-chicken.html

Visit that site for more tips on checking chicken temperatures.

INGREDIENTS
DRESSING:
3 tablespoons fresh lime or lemon juice (or a combination of both)
2 tablespoons olive oil
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch black pepper (I use coarsely ground pepper)
SALAD:
2 cups chopped, cooked chicken (see note)
1 cup corn kernels, fresh (cooked) or frozen and thawed
2 medium/large ripe avocados, peeled and diced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro or parsley
OPTIONAL ADD-INS:
Halved cherry tomatoes
Cooked, crumbled bacon
Feta cheese
INSTRUCTIONS
In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.
Serve immediately.
NOTES
For the chicken: A rotisserie chicken works great as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that’s your thing. Here’s a really easy way to cook chicken on the stovetop for recipes like this.

INGREDIENTS
Juice of 1 lemon, approximately 3 tablespoons
2 to 3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt (I use coarse, kosher salt)
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 to 2 pounds chicken breasts (see note)
INSTRUCTIONS
Whisk together all the marinade ingredients.
Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.
Preheat grill to medium- or medium-high (I use about 375 degrees on my pellet grill) and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.)
NOTES
I like to use thin cut chicken breasts or chicken tenders (I find they absorb the flavor and marinade better). If I only have thicker chicken breasts, I cut them in half lengthwise (like a hamburger) to form thinner cutlets before marinading.

INGREDIENTS
COOKIES:
1 1/4 cups (9.25 ounces) granulated sugar
2 tablespoons lemon zest (from about 3 medium lemons)
1 cup butter (8 ounces, 16 tablespoons), softened
3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
3/4 cup (3 ounces) powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3 to 4 tablespoons fresh lemon juice
2 large eggs
5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
Granulated sugar for pressing the cookies
FROSTING:
1 cup (8 ounces, 16 tablespoons) butter, softened
1 tablespoon sour cream
1/2 to 1 tablespoon lemon zest (from about 1 medium lemon)
5 cups (20 ounces) powdered sugar
1/4 cup fresh lemon juice
INSTRUCTIONS
Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
In a medium bowl, add the granulated sugar and lemon zest and rub the mixture together with your fingers until well-combined and it smells very lemony. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar/lemon zest mixture, and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don’t add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the lemon juice and eggs and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.
Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It’s really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom – that means they’ve baked too long and they may be dry and crumbly instead of creamy and soft.
Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and lemon zest. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and lemon juice, and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional lemon juice, sour cream or milk/cream, if needed, to adjust the consistency of the frosting so it is thick and creamy but still soft and spreadable.
Frost the cooled cookies and decorate with a bit of fresh lemon zest or sprinkles (optional).
NOTES
You can really amp up the lemon flavor if you add lemon extract to the dough and/or frosting.

Be careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don’t weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don’t pack or shake the flour into the cup!).

INGREDIENTS

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon lemon zest
• 1 1/2 cups milk
• 1/2 cup fresh lemon juice
• 2 eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar

1. Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in.
2. In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar.
3. Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour.
4. Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned.
5. Remove from the griddle and continue to cook until all of the pancakes are cooked.
6. Serve with Homemade Buttermilk Syrup.

• Buttermilk Syrup
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter, cut into cubes
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

1. In a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine.
2. Bring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*.
3. Remove the syrup from the heat and stir in the vanilla.
4. Serve the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup.

Ingredients
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
Directions
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Ingredients

1 cup butter (room temperature)
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup fresh squeezed lemon juice
1 tablespoon lemon zest
4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Lemon Head candies slightly crushed
For Glaze
1/3 cup fresh squeezed lemon juice
2 cups powdered sugar
Instructions

Preheat oven to 350.
Cream butter in a stand mixer. Add sugar and beat until fluffy. Add eggs, vanilla and lemon juice. Beat until well combined.
In another bowl, mix together the dry ingredients.
Add the dry ingredients to the butter and beat slowly until just combined. Add lemon zest and Lemon Heads, just until evenly distributed.
Scoop out golf ball sized cookies onto a lined cookie sheet. Bake for 10-12 minutes. The cookie should just just be set on the top, not shiny. The bottom should not be browned.
Let the cookies sit on the cookie sheet for a few minutes before trying to transfer to a cooling rack.

INGREDIENTS

• 6 jalapeño peppers cut in half and seeded
• 1 8 ounce tub of onion and chive cream cheese
• 6 slices of bacon cut in half
• 12 thin cut filets of pheasant breast
• 1 can of sliced water chestnuts
• Toothpicks

DIRECTIONS

1. Cut peppers in half length-wise and remove seeds.

2. Fill the cavity of the pepper with cream cheese.

3. Place a pheasant filet on top of the cream cheese.

4. Place a slice of water chestnut on top of the pheasant filet.

5. Wrap with a piece of bacon.

6. Secure bacon with a toothpick.

7. Grill at 350 degrees until the bacon and pheasant are cooked through.

8. Enjoy!

From https://www.cabelas.com/category/CWC-Pheasant-Poppers-Recipe/959131980.uts