Wade’s Recipes

Summertime means an abundance of fresh produce. From the local grocer to the farmers' market, to your own backyard garden! 

This delicious and healthy recipe features an assortment of fresh harvested vegetables. The chicken becomes a compliment to the dish, not the main component.

This is a quick and easy dish and can be on the table in less than 30 minutes. Keeping the chicken pieces small and the vegetable pieces larger ensures that everything is fully cooked.

Combining flavors brings an herby flavor profile with that signature Wade’s flavor that everyone loves!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 Tablespoon Wade’s Chicken Powder (add more to suit your taste as needed)
• 1/2 onion, chopped
• 1 zucchini, chopped
• 1/2 yellow bell pepper and 1/2 red bell pepper, chopped
• 1 cup broccoli florets
• 1/2 cup tomatoes sliced into bite sized pieces
• 2 Tablespoons olive oil

Instructions:

1. Preheat oven to 500 degrees
2. Chop all the vegetables into large pieces
3. On a clean cutting board, cut chicken into small, bitesized pieces
4. In a bowl, add chicken pieces and Wade’s Chicken Powder, combine to coat all pieces
5. Place chicken and veggies on a sheet pan
6. Add olive oil, toss to combine
7. Sprinkle some More Wade's Steal Powder on top of the mixture
8. Bake for 15-20 minutes until the vegetables are slightly charred and the chicken is cooked

There are several must-have ingredients in a good pan of succotash. You must have potatoes, bell pepper, corn and bacon. We prefer to add onion and smoked sausage to send this delicious dish over the top. This recipe calls for leftover bacon grease to give the colorful vegetables richness without turning them gray. Its classic flavor and aroma just says “summer”. Our recipe includes okra, but it can be omitted if you prefer. 

This is a meal in itself and is simple enough to prepare in a single skillet and only takes about 45 minutes to cook. 

Ingredients:

• Package of sliced bacon (16 ounces)
• Package of smoked sausage (14 ounces sliced into bite sized pieces)
• 1 whole chopped onion
• 4 ounces fresh okra (or frozen if out of season), cut into 1/2-inch-thick slices (1 cup)  
• Corn Kernels (1 can 15.25 ounces)
• 5 lb bag of potatoes (peeled and cubed)
• 1 red bell pepper (cut into bite sized pieces)
• 1 yellow bell pepper (cut into bite sized pieces)
• Generous application of Wade’s Steak Powder (2 tablespoons or season to taste)

Instructions:

1. In a large skillet fry the bacon until crisp, remove from pan and crumble into small pieces. Keep a layer of the bacon grease in the skillet. Set bacon aside to add later
2. Add potatoes to the skillet
3. Add onion 
4. Add red and yellow bell peppers
5. Add the smoked sausage
6. Add Wade’s Steak Seasoning generously
7. Cover and cook over medium heat, toss mixture with a spatula every 10-12 minutes until potatoes are golden brown
8. Stir in corn and cover mixture, cook for another 10 minutes
9. Add crumbled bacon and mix contents thoroughly

We call this recipe the “crowd pleaser”. This might be one of our most requested recipes of all time and we are finally letting the family secret out to the public. This is just too delicious not to let everyone else enjoy. Make this at your next family gathering and start a new tradition with Wade’s Chorizo Burgers

Ingredients:

• Package of sliced bacon (16 ounces)1
• 1 pound fresh uncooked chorizo, we prefer the fresh chorizo made at your local meat market
• 1 whole chopped onion
• Wade’s Steak Powder
• 2 pounds ground chuck, 80/20 mix
• 1/2 pound velveeta cheese, thinly sliced, about 8 slices
• Guacamole to top the burger if desired
• 4 kaiser rolls or large burger buns

Instructions:

1. Use a medium to large skillet on medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until both bacon and chorizo is cooked thoroughly. Season with Wade’s Steak Powder. 
2. Remove the bacon mixture to a paper towel-lined plate to drain and cool.
3. Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Add generous amounts of Wade’s Steak Powder to taste, we coat both sides with our amazing seasoning. 
4. Repeat with the remaining patties to make a total of 4 large patties.
5. Heat your grill to 350 degrees. Place all 4 patties on the grill and cook for 7-10 minutes on 1 side, then gently turn over and cook for another 7-10 minutes. Cook to your desired taste and enjoy with any of your favorite burger toppings
6. We prefer to fry our own potatoes as a side to this dish and season them with Wade’s steak powder

Here at Wade’s, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked pork chops we have had in the past—but it doesn't have to be that way. Pork chops have the potential to be juicy, tender, and flavorful Using Wade’s Pork Powder (pro tip - sprinkle some Wade’s Hot & Spicy Powder on for some extra kick). This oven-baked method will ensure your pork chop has a delicious crust and a perfectly cooked interior.

1. Buy them bone-in and thick

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2. Get your skillet HOT.

The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is the key here. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side.

3. Brush with butter.

Okay, this step isn't mandatory. It is extremely delicious though. This classic restaurant trick—basting with butter while cooking—makes a great dish into an even better one.

4. Use a meat thermometer.

This is an extra step that often seems over the top, but trust us, it's worth it. Using a meat thermometer takes the guess work out of cooking pork chops. 140°-150° F is ideal. The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.

Ingredients:

• 4 pork loin chops
• Wade’s Pork Powder
• 2 cloves garlic, minced
• 1/2 c. (1 stick) butter, melted
• 1 tbsp. extra-virgin olive oil

Instructions:

1. Preheat oven to 375°. Season pork chops generously with Wade’s Pork Powder
2. In a small bowl mix together butter and garlic. Set aside.
3. In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, ~4 minutes, flip and cook ~4 minutes more. Brush pork chops generously with garlic butter.
4. Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.

These delicious and easy steak bites are the perfect dinner for anyone who loves quick and easy recipes. Ready to enjoy in just 10-15 minutes, these tender little buttery bites are fantastic right out of the skillet, or with all your favorite sides.

Requiring just a handful of simple ingredients and a hot skillet, the whole family will be begging for this easy steak recipe over and over again.

In order for the steak to sear properly, don’t move them around much and do not crowd the pan. Depending on the amount of steak bites and the size of your skillet, you may have to cook the bites in batches to avoid overcrowding.

Ingredients:

• 1 tbsp olive oil
• 1 1/2 lb sirloin steak cut into bite size pieces, or strip loin, tenderloin, strip steak or rib eye. (We suggest going to your local meat market to purchase the steak)
• 2 Tsp Wade’s Steak Powder or to taste
• 2 tbsp butter unsalted
• 4 cloves garlic minced
• 1/4 tsp red pepper flakes
• 1 tbsp parsley fresh, chopped

Instructions:

1. Add the olive oil to a large skillet and heat it over high heat. Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with Wade’s Steak Powder. 
2. Cook for at least 3 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2-4 minutes until they're golden brown. If your skillet isn't big enough, you may need to do this batches.  
3. Transfer the steak bites to a plate and in the same skillet add the butter. Turn the heat down to a medium and after the butter has melted, add the garlic and red pepper flakes. Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.
4. Pour the garlic butter over the steak bites and toss well. Garnish with parsley and serve.

Make this caprese salad in only 10 minutes with only 4 ingredients and some Wade’s Steak Powder. It’s a surprisingly simple and delicious recipe.

Ingredients:

• 3-4 tomatoes
• 8-16 oz fresh mozzarella, sliced
• Fresh basil
• Wade’s Steak Powder
• Balsamic vinegar

Preparation:

1. Cut the tomatoes and mozzarella into thick slices. 
2. Arrange the tomatoes and mozzarella slices on a plate in an alternating pattern.
3. Add some basil to platter.
4. Sprinkle Wade’s Steak Powder all over. 
5. Drizzle balsamic all over the caprese salad. It works better if the balsamic is a glaze so it's thicker but can use regular balsamic vinegar as well.

Wade’s chicken minestrone soup is a quick way to make a delicious and hearty meal. To speed things up, a rotisserie chicken from your local grocery store can be substituted for making your own shredded chicken. Or, you can leave out the chicken altogether for a more traditional minestrone. 

We always make a big pot of this easy minestrone soup because it reheats well and we love eating the leftovers. We eat it for lunch and dinner all week long. It is a great recipe to have on hand during the cold winter months.

Garnish a steaming bowl of minestrone soup with parmesan cheese and serve with a slice of crusty bread. This easy soup will warm you up and fill you up 🤙 Enjoy!

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) diced tomatoes
• Chicken soup base (10 cups broth and 4 cups shredded chicken)
• 3/4 cup small pasta shells
• 3 medium carrots, cut into 1/4-inch rounds
• 1 Parmesan rind, plus grated Parmesan (optional)
• 1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
• 1 medium zucchini, diced medium
• 1 can (15.5 ounces) chickpeas, rinsed 
• 1 can (15.5 ounces) dark red kidney beans, rinsed 
• Wade’s Chicken Powder (to taste, we use a liberal amount)

Instructions:

1: In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. 

2: Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. 

3: Add broth and bring to a boil. Add pasta, carrots, celery and parmesan rind, if using, and cook 5 minutes. 

4: Add kale, zucchini, kidney beans and chickpeas and cook until zucchini is crisp-tender, 5 minutes. 

5: Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with Wade’s Chicken Powder and remove rind before serving. Sprinkle with Parmesan, if desired.