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Beef Stroganoff

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Nothing beats a big hearty bowl of Beef Stroganoff served over hot egg noodles on a chilly winters evening. This Russian inspired classic is the epitome of rich and hearty comfort food. While the title may sound elaborate, this dish is fairly simple to prepare and also does not take an extreme amount of time. Whip this up on a cold weeknight and you’ll be guaranteed to become the hero of dinner. The great thing about this recipe is, while the ingredient list may seem long, you’re bound to have the majority of the ingredients already on hand and will only need to pick up a hand full of items in order to prepare this classic. Well, let’s get started! WHAT YOU’LL NEED: 1 ½ pounds petite sirloin steak (sliced ¼ inch thick by 1 inch square across the grain) ½ cup all purpose flour 1 ½ teaspoons kosher salt (divided) 1 teaspoon course ground black pepper (divided) ½ teaspoon cayenne pepper (divided) ½ cup butter (divided) 2 tablespoons olive oil ½ cup of red wine or ¼
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Rebel Slaw

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I think there is a law written down somewhere long long ago that states: “No BBQ is complete without slaw.” It is a long fast hard proven fact that slaw must be present whether you are having a pork sandwich or a rack or ribs. There are a million different variations to this delectable side from vinegar based to mayonnaise based. Well, Rebel Slaw being a Tennessee creation is mayonnaise based with a little kick! Here it goes! WHAT YOU NEED: 1 lb green cabbage diced really fine 1 small carrot diced really fine 1/3 cup Dukes mayonnaise 3 teaspoons cider vinegar 1 ½ teaspoons Tennessee Rebel Rub ¼ teaspoon cayenne pepper 8-10 spicy pickle chips diced 3 tablespoons spicy pickle juice salt and pepper to taste PREPARATION: 1.      Dice up cabbage and carrot extremely fine (1/4 inch pieces) and combine in a medium sized mixing bowl. 2.      Incorporate mayonnaise and blend thoroughly. 3.      Add vinegar, Tennessee Rebel Rub, cayenne, pickles, pickle juice
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Turkey Noodle Soup

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This hearty soup is sure to be a crowd pleaser and also guaranteed to warm you up on the coldest of days. This is a perfect way to use up any leftover turkey stock you may have made from the leftover carcass of your Thanksgiving or Christmas turkey! Even though this soup is rich and brothy, it is surprisingly simple to prepare and does not take very long to do so either! Go ahead and give it a shot, I promise it won’t disappoint. WHAT YOU NEED: ½ stick salted butter 2 cloves garlic crushed   1 large onion diced 4-5 stalks celery diced 1 teaspoon Tennessee Rebel Rub ½ teaspoon dried thyme ½ teaspoon dried parsley salt & fresh ground black pepper to taste 2-3 large carrots peeled and chopped 8 cups turkey stock 2 cups water 1-2 cups leftover turkey (chopped or picked from carcass) 4 cups wide egg noodles PREPARATION: 1.      In a large cast iron Dutch oven melt ½ stick of butter and garlic until the bubbles subside in the butter. 2.      A
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