Supper’s On (Main Dishes)
Old Fashioned Goulash
Ingredients
1 ½ lb ground beef
1 chopped onion
2 tbsp minced garlic (or powder)
1-28 oz can of crushed tomatoes
1 can of diced tomatoes (I used basil, garlic, oregano, small can)
2 cups of water
4 cups of beef broth
2 tbsp of Worcestershire sauce
2 tbsp Italian seasoning
2 tbsp of Lawry’s seasoned salt
16 oz of elbow macaroni
Salt & Pepper to taste
Bay leaves (optional)
Instructions
Brown beef , add a little water to make it smooth, add in chopped onion and garlic, add all seasoning and cook for about 2-3 min, pour in water and beef broth, both cans of tomatoes, Worcestershire sauce and bay leaves, bring to a boil then add macaroni. Cover and allow to simmer, stirring occasionally until noodles are soft. Season with salt and pepper as needed. Take bay leaves out before serving. Top with shredded cheese.
Smothered Chicken
Chicken of choice (I used bone-in thighs)
2 tsp salt
2 tsp pepper
2 tsp Dan-O’s Original seasoning
1 tsp garlic powder
1 tsp onion powder
Accent (optional)
4 cups chicken broth
6 tbsp butter
6 tbsp flour
1/2 bell pepper, diced
2 stalks celery, diced
1 onion, chopped
1 tbsp minced garlic
1/2 cup heavy whipping cream (optional)
Olive oil
Instructions
Clean and trim chicken, then pat dry.
Mix all seasonings in one bowl and add flour to another. Drizzle chicken with olive oil and season, reserving about 2 tbsp of seasoning to mix into the flour.
Heat oil in a pan and sear each side of the chicken for about 4–5 minutes (it won’t be fully cooked). Remove and set aside.
Discard excess oil and impurities. Melt butter in the same pan, then whisk in flour. Cook for a few minutes until slightly browned and nutty.
Add diced vegetables and cook for 2 minutes, then add minced garlic and cook 1 more minute.
Slowly whisk in chicken broth, stirring constantly. Simmer for 3 minutes, then add cream (if using) and simmer for another 2 minutes.
Return chicken to the pan, cover, and simmer for about 30 minutes or until chicken is tender and fully cooked. Spoon gravy over the chicken occasionally as it cooks.
Why You’ll Love This Recipe
Made in ONE pot – minimal cleanup
Juicy, tender chicken thighs every time
Comforting, flavorful onion gravy
Perfect for busy weeknights or Sunday dinner
This one-pot chicken thigh recipe is comfort food at its best hearty, budget-friendly, and absolutely delicious.
Serve it with white rice, mashed potatoes, or crusty bread to soak up every drop of that savory gravy!
Chick-fil-A Nuggets with Sauce
1 1/2 lbs chicken breast
1 cup pickle juice
1 cup buttermilk (or milk)
1 egg
2 cups all-purpose flour
2 1/2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
2 tsp salt
2 tsp pepper
Instructions
Clean and cube chicken breast. Cover with dill pickle juice and marinate for at least 30 minutes (overnight for best flavor).
Mix all dry ingredients together and set aside.
Whisk egg and buttermilk in a separate bowl.
Dip chicken pieces in flour, then in egg mixture, then back into flour. Place on parchment paper to rest briefly.
For a lighter coating, just dip once in egg mixture then flour.
Fry chicken in hot oil at 350°F until golden brown and crispy. Place on a wire rack to drain excess oil.
Serve hot with homemade Chick-fil-A sauce and enjoy!
Chick-fil-A Sauce
1/2 cup Duke’s mayonnaise
1/4 cup honey
1/4 cup barbecue sauce
2 tbsp yellow mustard
1 tbsp lemon juice
Mix all sauce ingredients well until smooth and creamy. Enjoy with your crispy nuggets!
Tips & Highlights
Marinate chicken in pickle juice for that signature Chick-fil-A flavor
Double-dip for extra crispy breading
Make the sauce fresh — it’s the secret to that authentic taste
This recipe brings the famous Chick-fil-A flavor home — no drive-thru needed! Serve with fries or coleslaw for a complete comfort meal.
Chicken Chimichanga Casserole
Ingredients:
3 cups cooked chicken (rotisserie works perfectly)
1 large onion, sautéed in butter
4 poblano peppers, roasted and chopped
16 oz sour cream
3–4 cups melting cheese
1 tbsp all-purpose flour
1 1/2 tbsp butter
1 1/2 cups chicken broth
10 flour tortillas
Oil for frying
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste
Instructions:
Preheat oven to 380°F (190°C).
Slice tortillas into strips and fry in oil for 30–40 seconds until lightly golden. Set aside.
Sauté onion in butter until translucent; set aside.
Roast poblano peppers at 425°F (220°C) until skins blister. Place in a bowl, cover for 10–15 minutes, then peel, remove seeds and stems, and chop.
In a saucepan, melt butter and flour together. Cook 1–2 minutes to remove the raw flour taste.
Slowly whisk in chicken broth until thickened.
Hamburger Steak & Gravy
Hamburger Steaks:
1 ½ pounds ground beef
1 egg
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp each garlic powder, onion powder, parsley, and paprika
1 packet Lipton Beef Onion mix
Salt and pepper to taste
¼ cup chopped onion (optional)
Instructions for Hamburger Steaks:
Mix all ingredients together in a bowl.
Form into patties.
Brown patties on both sides in a skillet and place on a dish; set aside.
Gravy:
3 tbsp self-rising flour
3 tbsp butter
3–4 cups beef broth
1 packet Lipton Beefy Onion flavoring
1 sliced onion
Mushrooms (as desired)
Instructions for Gravy:
Drain grease from the skillet, leaving burger bits for flavor.
Add butter, onions, and mushrooms. Cook for about 3 minutes.
Stir in flour. If the flour clumps, add a bit more butter.
Cook until the flour browns slightly.
Slowly add beef broth, stirring constantly, until gravy thickens.
Add the Lipton Beefy Onion packet for extra flavor.
Return hamburger patties to the skillet, coat with gravy, and simmer for 15–20 minutes until done.
Tips:
Serve with mashed potatoes, rice, or buttered corn.
Use beef broth for rich flavor — avoid over-thickening the gravy.
Add extra onions or mushrooms for a heartier dish.
Cap’n D’s Crispy Fish
Ingredients:
1 ½ cups all-purpose flour
½ cup cornstarch
1 tbsp baking powder
2 tsp salt (or less to taste)
1 tsp cayenne pepper
Black pepper to taste
1 ½ cups water
Oil for frying
Cod fish fillets
Instructions:
In a mixing bowl, combine all dry ingredients and mix well.
Gradually add water, stirring until smooth. The batter should have a pancake-like consistency.
Wash and dry the cod fish, then lightly season with salt and pepper.
Dip fish fillets into the batter, coating evenly.
Fry in hot oil until golden brown and crispy.
For extra crispy bits, drop small spoonfuls of batter into the oil while frying. Enjoy!
Cap’n D’s Tartar Sauce:
2 cups Duke’s mayonnaise
5 tbsp diced dill pickles
2 tbsp diced onion
5 tbsp lemon juice
1 ½ tbsp dried dill
1 tbsp yellow mustard
Salt and pepper to taste
Instructions for Sauce:
In a medium bowl, combine all tartar sauce ingredients.
Mix well until smooth and creamy.
Refrigerate for at least 30 minutes before serving for best flavor.
Serving Suggestion:
Serve crispy fish with tartar sauce, lemon wedges, and fries for the perfect seafood meal.
Pairs great with coleslaw or hush puppies.
Smoked Pork Butt
Ingredients
Mustard
Meat Church Gospel BBQ Rub
Meat Church Honey Hog BBQ Rub
1 stick of butter
Honey
Light brown sugar
Instructions
Trim pork butt of excess fat and slather down with mustard.
Generously apply BBQ rubs to all sides of meat and pat in.
Allow meat to rest at least 15 minutes and up to 30 minutes.
Set pellet grill to 225°F and place fat side down on grill (or fat side facing heat element).
Smoke at 225°F until the butt reaches an internal temperature of 160°F.
Remove pork butt from grill and slather with softened butter, honey, and light brown sugar.
Rub mixture into the meat, then reapply BBQ rubs generously.
Wrap meat tightly with a double sheet of heavy aluminum foil and return to smoker.
Increase smoker temperature to 275°F and continue smoking until the meat reaches 205°F internally.
Remove, rest for 30 minutes before pulling, and enjoy!
Cheesy Ham and Ritz
Ingredients
3 cups diced ham
2 cups Swiss or Mozzarella cheese
1 cup sour cream
1/2 cup milk
1 tbsp garlic powder
1 tbsp onion powder
1 tsp parsley
Salt and pepper to taste
Topping
4 tbsp melted butter
1 1/2 sleeves of Ritz crackers
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix ham, cheese, sour cream, milk, and seasonings.
Pour mixture into a greased 10×10 casserole dish.
Crumble Ritz crackers and mix with melted butter.
Sprinkle cracker topping evenly over the casserole.
Bake for 30 minutes, or until golden brown and heated through.
Shrimp Fried Rice
Ingredients
1 lb shrimp
Salt, pepper, garlic powder, onion powder (or Krazy Jane’s Salt)
3–4 cups cooked and cooled rice
4 eggs, whisked
1 (12 oz) bag frozen peas and carrots
1 chopped onion
Sesame oil (optional)
1/4 cup oyster sauce
1/4 cup soy sauce
1/4 cup hoisin sauce (optional)
1/4 cup chopped green onions
2 tbsp softened butter mixed with 1 tbsp garlic powder
Instructions
Season cleaned and deveined shrimp with salt, pepper, and seasonings.
Cook shrimp in a little olive oil until pink—do not overcook. Remove and set aside.
In the same pan, scramble the eggs and set aside.
Add onions and vegetables to the pan and cook until tender, adding oil if needed. Set aside.
Add cooked rice to the pan with a bit of oil, frying until heated through.
Stir in oyster sauce, soy sauce, and hoisin sauce (if using), mixing well.
Add shrimp, eggs, and vegetables back into the pan and toss to combine.
Mix in the butter and garlic mixture for extra flavor.
Top with chopped green onions and serve warm.
Smothered Pork Chops
Ingredients
Pork chops
1 large onion
All-purpose flour
Chicken bouillon powder
Salt, pepper, garlic powder, onion powder, paprika
Vegetable oil
Instructions
Season pork chops and flour (go easy on the salt).
Coat the chops in seasoned flour and fry in hot oil until browned on both sides. Set aside.
Pour off some oil, keeping a 1:1 ratio of oil to flour in the pan.
Add onions and cook for a few minutes until soft.
Stir in flour, mixing well with the oil, and cook for a few minutes to remove the raw flour taste.
Continue cooking until the flour reaches your desired gravy color — the longer it cooks, the darker it gets.
Slowly add water or chicken broth, whisking constantly to create a smooth gravy.
Season the gravy with chicken bouillon powder and remaining seasonings.
Place pork chops back into the gravy, cover, and simmer on low heat until tender.
Ravioli Bake
Ingredients
3 pounds of cheese ravioli
1 lb of Italian sausage
Chopped onion (optional)
1 jar of spaghetti sauce
1 jar of Alfredo sauce
Shredded mozzarella cheese
1 tsp oregano
1 tsp Italian seasoning
1 tsp garlic powder
Instructions
Preheat oven to 375°F.
Brown sausage in a skillet, adding chopped onions halfway through cooking.
Stir in spaghetti sauce and let simmer for a few minutes.
Pour the sauce mixture into a greased casserole dish and top with cheese ravioli.
Pour Alfredo sauce evenly over the ravioli.
Top with shredded mozzarella cheese and sprinkle with oregano, Italian seasoning, and garlic powder.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and the ravioli is tender.
Amish Farmhouse Stew
Ingredients
2 lb of ground beef
4 cups of thinly sliced potatoes
1 large onion, chopped
3 large minced garlic cloves
1 (10.5 oz) can of cream of mushroom soup
1 1/2 cups of shredded cheese
1 cup of milk
1 tbsp Worcestershire sauce
Salt, pepper, garlic powder, onion powder
1 Lipton Beefy Onion packet (optional)
Olive oil
Instructions
In a large skillet over medium heat, add olive oil and cook the chopped onion and minced garlic until fragrant.
Add ground beef and seasoning to the skillet and cook until browned. Drain any excess fat.
In a slow cooker, layer the cooked beef and sliced potatoes, repeating layers until all ingredients are used.
In a bowl, mix cream of mushroom soup, milk, and Worcestershire sauce, then pour evenly over the meat and potatoes.
Cook on low heat for 6–7 hours or until the potatoes are tender.
In the last 30 minutes of cooking, sprinkle shredded cheese on top. Cover and cook until the cheese is melted.
Serve hot, garnished with fresh parsley if desired.
Old-Fashioned Tuna Noodle Casserole
Ingredients
2 (5 oz) cans of tuna in water
2 cans of cream of mushroom soup
3 cups of shredded cheese
1 cup of milk
1–2 cups of frozen sweet peas
1 teaspoon garlic powder
1 teaspoon onion powder
1 sleeve of Ritz crackers
3 tablespoons melted butter
1 bag of egg noodles
Instructions
Preheat oven to 375°.
Boil egg noodles in salted water until tender, then drain.
In a large bowl, combine cream of mushroom soup and milk. Add 2 cups of shredded cheese, peas, garlic powder, and onion powder. Mix well.
Add warm egg noodles into the mixture and stir until evenly coated.
Pour the mixture into a buttered casserole dish and top with 1 cup of shredded cheese.
Crush the Ritz crackers and mix with melted butter. Sprinkle over the top.
Bake at 375° for 30 minutes, until golden and bubbly.
Crockpot Spaghetti Sauce
Ingredients
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
1 lb Italian sausage or ground beef
1 chopped onion
3 stalks diced celery
3 diced carrots
1 bell pepper, diced
2 tbsp minced garlic
2 tsp garlic powder
2 tsp onion powder
8 oz diced mushrooms
2–3 tsp Italian seasoning
2–3 tsp oregano
1 (6 oz) can tomato paste
1 cup beef broth
1 tsp Worcestershire sauce
Salt and pepper to taste
Accent seasoning (optional)
Olive oil
Sugar (optional)
Instructions
Brown the sausage or ground beef, season it, and place it in the crockpot.
In a skillet, sauté the onions, celery, carrots, bell pepper, and mushrooms in a little olive oil. Season well.
Add both cans of tomatoes, tomato paste, beef broth, minced garlic, and Worcestershire sauce to the crockpot.
Stir in Italian seasoning, oregano, garlic powder, onion powder, salt, pepper, and accent seasoning. Add a little sugar if desired.
Cook on low for 6–8 hours, stirring occasionally.
Crockpot Swedish Meatballs
Ingredients
2 lb bag of homestyle meatballs
1 can cream of mushroom soup
1 3/4 cups beef broth
1 packet beefy onion soup mix
2 tbsp A1 steak sauce
2 tbsp Worcestershire sauce
1 chopped onion
1 cup sour cream
16 oz egg noodles
Instructions
In a bowl, mix beef broth, beefy onion soup mix, A1 steak sauce, Worcestershire sauce, and cream of mushroom soup.
Pour the mixture over the meatballs in the crockpot and top with chopped onion.
Cook on low for 4 hours.
Stir in sour cream until well combined.
Serve hot over cooked egg noodles.
Easy Crockpot Chicken Cacciatore
Ingredients
2 pounds of chicken thighs
2 sliced bell peppers
1 sliced onion
8 oz sliced mushrooms
1 (28 oz) can crushed tomatoes
1/2 cup chicken broth
2 tbsp fresh minced garlic
1 tbsp oregano
Red pepper flakes (optional)
Instructions
Season chicken with salt, pepper, and desired spices.
Add all ingredients to the crockpot and stir to combine.
Cook on high for 3–4 hours or on low for 6–8 hours.
Serve hot over pasta or rice.
Easy Crockpot Beef Tips and Gravy
Ingredients
2–4 lbs of beef tips
2 cans of Campbell’s Golden Mushroom soup
Sliced mushrooms
Sliced sweet onions
Salt and pepper to taste
2 tsp Montreal steak seasoning
1 cup of water
Slurry: 2 tbsp cornstarch + 1/2 cup water (adjust for desired consistency)
Instructions
Place beef tips in the crockpot and season well with salt, pepper, and Montreal steak seasoning.
Add sliced onions and mushrooms on top of the meat.
Pour the golden mushroom soup and 1 cup of water over the top.
Cook on low for 8–10 hours or on high for 4–6 hours.
To thicken the gravy, mix cornstarch and water into a slurry and stir in until desired consistency is reached.
Instant Pot Neck Bones and Potatoes
Ingredients
Neck bones
Potatoes
1 onion
1 packet Lipton onion soup mix
Chicken stock
Salt, pepper, garlic powder, onion powder, Accent
Oil
Instructions
Wash neck bones and soak in salt water with a splash of vinegar for about 30 minutes.
Clean well, trimming any vessels or excess fat.
Braise neck bones in oil until browned, then place them in the Instant Pot.
Add chicken stock to the pan and scrape up all the meat flavor, then pour it over the neck bones.
Add onion on top and season the liquid with spices.
Cook in the Instant Pot for 40 minutes or until tender.
Release the steam, then add diced potatoes and cook for an additional 8 minutes.
Serve hot over rice or with cornbread.
My Secret Meatloaf Recipe Everyone Loves!
Ingredients
Meatloaf
2 lbs ground beef
1 onion chopped
1 bell pepper chopped
3 tsp parsley
2 eggs
2 tsp Crazy Jane’s salt(or salt and pepper)
1/4 cup ketchup
3 tsp mustard
1 tsp Worcestershire sauce
1 tsp soy sauce
1 packet of Lipton beefy onion soup mix
2 slices of bread
3/4 cup of milk
Instructions
Glaze
1 cup ketchup
1/4 cup mustard
1/4 cup bbq sauce
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp garlic, and onion powder
Black pepper
FLAVOR EXPLOSION Fried
Catfish & Grits w/ Cajun Gravy Recipe
Ingredients
The Fiddle and Bow Music Hall in Honea Path
East Greer Market in Honea Path
The Pantry in Greenwood
Happy Cow Farm in Pelzer
A Thrashers Farm in Pelzer
Westy's in West Pelzer
G and G Retail in Greenville
Winslett's in Easley
Fountain Foods in Fountain Inn
AM/PM Farms in Fountain Inn
Earthworks Unlimited in Dacusville
The ULTIMATE Chili Cornbread Casserole
Recipe Secrets REVEALED
Ingredients
Meatloaf
2 lbs ground beef
1 onion chopped
1 bell pepper chopped
3 tsp parsley
2 eggs
2 tsp Crazy Jane’s salt(or salt and pepper)
1/4 cup ketchup
3 tsp mustard
1 tsp Worcestershire sauce
1 tsp soy sauce
1 packet of Lipton beefy onion soup mix
2 slices of bread
3/4 cup of milk
Can You Believe This Shepherd's Pie Is THIS Easy?
Ingredients
1 lb ground beef
1 chopped onion
2tbsp minced garlic
1-12 oz package of frozen peas and carrots
2 tbsp tomato paste
2 tsp flour
1 packet of beefy Lipton onion soup(or 1 cup of beef broth)
1 cup of water(or just 1 cup of beef broth)
1 tsp rosemary dried
1 tsp thyme dried
All purpose seasoning (or salt, pepper, garlic powder and onion powder)
2 tbsp Worcestershire sauce
Instructions
2 pounds of potatoes, peeled, diced and boiled until tender
4 tbsp of butterWorcestershire sauce
1/4-1/2 cup of heavy whipping cream
1/2 cup of shredded cheese of choice
Salt, pepper and chives
Deliciously Easy BAKED BBQ Chicken and Rice Recipe!
Ingredients
Chicken (I used thighs)
1 bottle of Kraft Hickory Smoked BBQ sauce
Salt & Pepper
Instructions
Preheat 350° Season chicken with salt and pepper, pour BBQ sauce of your choice over chicken, rinsing bottle with about 1/4 cup of water and bake 45 min or until done. Serve over rice and enjoy.
Rhonda's BEST Sour Cream Noodle Bake Recipe
Ingredients
1 1/2 pounds of ground beef
1 (15oz) can of tomato paste
1/2-1 cup of onion chopped
1 tbsp minced garlic
1 tsp garlic powder & onion onion powder
1 bag of wide egg noodles
1 cup sour cream
1 1/2 cups of small curd cottage cheese
2-3 cups of shredded cheddar cheese
Green onion, red pepper flakes
Instructions
Preheat oven to 350°. Cook ground beef with seasoning when almost brown add onion and minced garlic, pour in tomato sauce and simmer. Cook egg noodles until tender, drain, add sour cream and cottage cheese and mix well. Layer noodles, sauce and cheese, then another layer topping with cheese. Bake 20-25 min, I broiled for 2-3 min… enjoy
Instapot Ketchup Chuck Roast
Ingredients
Chuck Roast/Beef Roast
2 cups of ketchup
1 onion
1 packet beefy onion packet
Potatoes
Salt, Pepper, Garlic Powder, & Onion Powder
Instructions
Season roast, place in instapot or pressure cooker and cover with water about 2” above meat, add onion, Lipton packet, ketchup and season water with sane seasoning, cook about 25 min, let pressure off then cut meat and add potatoes, cook about 8 min more until potatoes are tender, serve over rice.
Simple Marsala Chicken
Ingredients
Chicken breast
All purpose flour
1 cup of mushrooms
3/4 cup of Marsala dry cooking wine
1/2 cup of heavy cream
1 cup of chicken broth
2 tsp garlic cloves
1 tsp garlic powder
1tsp onion powder
2 tbsp fresh parsley
Salt & Pepper
2 tbsp olive or veg oil
2 tbsp butter
Instructions
Slice chicken breast in half and pound flat, season with salt, pepper, garlic powder and onion powder, season flour with same. Dredge chicken in flour and fry until golden brown in oil and butter, take chicken out and set aside. Add mushrooms and cook until tender, add garlic, cook 1 min, add Marsala wine and cook until reduced a bit, add chicken stock and cook a few minutes mixing well, add cream and parsley cooking on medium heat until thickened, taste for seasoning. Great over pasta, rice or potatoes.
Easy Sloppy Joe’s
Ingredients
1 lb of ground beef
1 small onion chopped
1/2 cup chopped bell pepper
2 cloves of garlic
1/2 cup ketchup
2tsp mustard
1/3 cup of water
1 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp tomato paste
Salt, pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp chili powder
Red pepper flakes (optional)
Instructions
Cook ground beef, adding a little water, add onions and bell pepper, and add salt, pepper, garlic powder, chili powder, cook until browned and add garlic, then add Worcestershire sauce, ketchup, mustard, brown sugar and tomato paste, add more water if to thick, let simmer and serve on bun.