ROADKILL FOOD RECIPES

Steps:

• In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg. Preheat oven to 400 degrees F
• When thoroughly mixed, loosely shape into 3 football shaped patties. Sear both sides in medium high preheated stove top skillet. They will quickly brown. When brown, flip over and sear the other side.
• Take from skillet and place on an aluminum foil covered broiler pan to save clean up. Place in 400 degree oven for 12 minutes for medium well.
• Clean and Slice button mushrooms and onions and place in olive oil coated skillet or on griddle. Cook onions first, then increase surface heat and add mushrooms. Season with salt, pepper and garlic powder, saute until mushrooms just start to soften. Remove from heat.
• Cover chopped steaks with onion mushroom mixture and place slice of Monterrey Jack cheese over each one. Return for 1-2 minutes in hot oven. Remove and enjoy!

Steps:

• Finely grate 2 teaspoons of zest from the lemons and place into a small bowl. (Save the zested lemon for the drippings.)
• Stir in 3 teaspoons salt, pepper, chopped rosemary and red-pepper flakes (if using). Season the chicken inside and out with salt mixture and set aside. Stuff cavity of chicken with 2 rosemary springs.
• Place the chicken breast-side down, add the chicken, the stock, and 2 of the rosemary springs into the inner pot. Lock the pressure cooking lid onto your Instant Pot and select Pressure Cook, and set to High pressure for 20 minutes.
• When pressure cooking is complete, Quick Release the pressure.
• Remove the lid, using tongs take the chicken out of the inner pot and drain the water.
• Making sure that your inner pot is dry, place the air fryer basket (or trivet) into the pot, drizzle the chicken with the olive oil and place it into the basket.
• Using the Air fryer Lid select Roast at 400°F for 25 minutes. In the middle of the cooking process sprinkle the chicken with the parmesan cheese. Continue roasting.
• When cooking is complete the internal temperature should reach 165°F. Let the chicken rest for 5 to 10 minutes then squeeze juice from one of the zested lemons over the chicken.
• Carve and serve drippings spooned over the meat.