Nick’s Picks: Maple Balsamic Pork Tenderloin Ingredients 1 Package Pork Tenderloin 1/4 Cup Balsamic Vinegar 1/4 Maple Syrup 1 Tsp Salt 1/4 Tsp Black Pepper 1 Tbsp Oregano 1 Tsp Powdered Garlic 1/2 Tsp Dry Mustard Method- Marinate the pork with the rest of the ingredients for at least 4 hours. In a frying pan,
Nick’s Picks: Cheeseburger Tater Tot Casserole Ingredients 2 Pounds Extra Lean Ground Beef 1/2 Onion Chopped 1 Plum Tomato Chopped 1 Cup Sour Cream 1 Can Cheddar Cheese Soup 1 Cup Shredded Cheddar Cheese 1 Bag Tater Tots Method- In a 13×9 baking dish, press the ground beef evenly to cover the bottom. Top beef
Nick’s Picks: Corn Flaked Chicken Ingredients 1 1/2 Pounds Chicken Breast 1 Cup Milk Salt and Pepper 6 Eggs 4-5 Cups Cornflakes 1/2 Tsp Paprika 1/2 tsp Powdered Garlic 1/2 tsp Oregano 1/2 tsp onion powder Method- Soak the chicken in the milk for about an hour. Season with salt and pepper. Scramble the eggs
Nick’s Picks: French Dip Sliders Ingredients 2 Tbsp Melted butter 1 Package of 12 dinner rolls 1 Pound Roast beef 12 Slices of Provolone Cheese 1 1/2 Cups French Fried Onions 1 Stick of butter 1 Packet of au jus seasoning 1 tsp Worcestershire Sauce 1 tbsp Sesame Seeds 1 Tsp Minced Garlic 1/2 tsp
Nick’s Picks: Grilled Cheese Hot Dogs Ingredients 2 Hotdogs cut lengthwise 2 Slices of Bread 2 Tbsp Butter 4 Slices Sharp Cheddar Cheese Method- Cook up the hotdogs. Butter the outside of the slices of bread and place in a skillet over medium high heat. Layer on the cheese on each slice of bread. Arrange
Nick’s Picks: The Garbage Dog Ingredients 2 Naan Loaves 4 Zweigle’s Red Hots 2 1/4 Pound Beef Patties 8 oz Fries 1/2 Cup Macaroni Salad Method- You can switch out the hot dogs, but Zweigle’s is the Rochester native! Cook the fries as per bag instructions. Cook up the burgers and red hots until fully