Fillet your fish

Heat your oil

On a large platter add one cup of crushed corn flakes, one cup of corn meal, one half cup of unseasoned bread crumbs, one half cup of seasoned bread crumbs (Italian), lots of black pepper and three tablespoons of Chuckwagon Sallys Wild West Seasoning. Mix well.

Submerge your fish fillet in a bowl of water

Take your fish fillet and place it on your platter of crumb mix and press down on both sides of your fish until your fillet is covered with crumb mix

Place in hot oil and fry for around four minutes on each side, flipping once, until done.

Remove and place on paper towels to drain well.

Place on platter and sprinkle with pepper jack cheese.

Keep warm in oven until all filets are cooked

Serve with your favorite slaw

Hope y’all enjoy

Until tomorrow

Heat your grill
In a bowl combine 1 red pepper (chopped finely), one red onion sliced into fine rings, one bunch of cilantro finely chopped, one package of frozen corn (thawed), one teaspoon Chuckwagon Sallys Wild West Seasoning, two tablespoons of apple cider vinegar, two tablespoons of extra virgin olive oil and mix well.
Sprinkle your pork chops with Chuckwagon Sallys Wild West Seasoning
Make a pocket in each pork chop and place one to two tablespoons of your corn relish in each pork chop
Grill your chops until cooked through
Hope y’all enjoy
Until tomorrow

Dice one yellow onion finely and saute in one half stick of unsalted butter until soft.
Remove from heat and add four cups of rice (long grain preferably), one sixteen ounce carton of sour cream, one cup of cottage cheese, one tablespoon of Chuckwagon Sallys Wild West Seasoning and mix well.
In a well greased casserole dish place half of your rice in dish and top with one cup of Pepper Jack Cheese mixed with one half cup of Cheddar Cheese.
Place the remaining rice on top and bake at 350 for around 25 to 30 minutes.
Remove from oven and sprinkle with one cup of Pepper Jack Cheese mixed with one half cup of Cheddar Cheese and bake until cheese has melted.
Serve
Hope y’all enjoy
Until tomorrow

Preheat your oven to 325 degrees.
In your baking pan place two yellow onions that you have sliced, fifteen new potatoes (cut in half), and one bag on small carrots.
Pour one can of reduced sodium chicken broth over your vegetables.
In a bowl, combine three tablespoons of Chuckwagon Sallys Wild West Seasoning with three tablespoons of apple cider vinegar
Take your pork loin (around four pounds) and place in your baking pan . Pour the above mix over your pork loin and bake for around one and one-half to two hours basting every twenty minutes.
Let stand for ten minutes before serving
Hope y’all enjoy
Until tomorrow

Cut around four pounds of your wild hog meat into thin strips (after you have pounded it with your mallet to about 1/4 inch thickness).
Soak the meat in buttermilk overnight.
Drain meat
In a large bowl mix one cup of all purpose flour with four heaping tablespoons of Chuckwagon Sallys Wild West Seasoning
Dredge your meat in the flour mixture and fry in vegetable oil until done
Drain. (If you don’t want to fry your meat then simply season it with Chuckwagon Sallys Wild West Seasoning and grill it to your liking).
Heat your tortillas in a skillet and set aside.
Make your guacamole and pica de gayo and set aside
Place some shredded cheddar cheese in a bowl and your sour cream in another bowl.
Place everything on the table and let everyone help themselves
Serve with your favorite Picante sauce
Hope y’all enjoy
Until tomorrow

Brush your tuna steaks with extra virgin olive oil
Sprinkle some Chuckwagon Sallys Wild West Seasoning on both sides and either grill to medium rare or to your liking or broil to your liking
Serve
Hope y’all enjoy
Until tomorrow

Slice eight small zucchini thinly and place in a bowl
Add four large or eight small avacado’s sliced thinly
Squeeze the juice of two limes on vegatables
Add one red, one yellow, and one orange pepper that you have sliced thinly
Add one red onion sliced thinly
In a bowl, whisk together one half cup of extra virgin olive oil with five tablespoons of balsamic vinegar and one teaspoon of Chuckwagon Sallys Wild West Seasoning
Pour over salad, toss and serve
Hope y’all enjoy
Until tomorrow

Take four skinless and boneless chicken breast and place them between two pieces of wax paper and pound with a mallet to one quarter inch thickness.
In a bowl, combine one half cup of extra virgin olive oil with one quarter cup of balsamic vinegar and two tablespoons of Dijan mustard and mix well.
Pour mixture over chicken breast and marinade for two hours
Remove breast from marinade and set aside.
In a bowl, whisk together one half cup of mayonnaise, one tablespoon of Chuckwagon Sallys Wild West Seasoning, one tablespoon of fresh squeezed lime juice, and one tablespoon minced onion.
Brush your chicken breast with the above mayonnaise mixture and broil for four minutes on each side or until done.
Serve with the mayonnaise mixture on the side.
Hope y’all enjoy
Until tomorrow