Archive for the ‘Meat’ Category

Beef Kabob Marinade

September 23, 2014

Steak
Red or white or yellow onion
Green or any color pepper

1 c vegetable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
1/4 c dijon mustard
1.5 t ground black pepper
2 minced garlic cloves
1 t meat tenderizer (optional)

Throw all ingredients into a bag, then put on skewers when you’re about to grill. Make sure the meat chunks are small enough so the cooking time is the same for the veggies.

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RIBS!

May 10, 2014

Good for beef or pork ribs. Soooo good.

Ingredients
4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt (I used regular salt, all was good)
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper flakes
2 cups of your favorite barbecue sauce (recommended: Sweet Baby Ray)

Directions
Preheat oven to 300 degrees.

Peel off tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub and apply on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven.

Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs.Arrange on broiler pan, bony side up, brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Turn ribs over. Repeat on other side. Alternately, you can grill the ribs on your grill to cook on the sauce.

From: http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786?oc=linkback

PF Chang’s Copy Asian Lettuce Wraps

February 17, 2014

Pretty good. Needs dipping sauce. Definitely need to serve alongside fried rice to give it something else.

Serves: 6-8 lettuce wraps

Ingredients
1 tablespoon sesame oil
1 pound ground chicken
1 large onion, chopped
2 tablespoons garlic, minced or pressed
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
3 teaspoons sriracha sauce
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 small bunch green onions, sliced
2 teaspoon sesame oil
salt to taste
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
Roasted peanuts, chopped (optional)
Fried mung bean noodles (optional)

Instructions
In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.

Mexican Pork

September 9, 2013

Made this for dinner tonight and served it over rice with pico and guac on top…better than Chipotle dare I say.

yield: 10 – 12 servings

INGREDIENTS:

1 (4- to 5-pound) pork shoulder or loin
5 cloves garlic, minced
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoons cocoa powder
4 Tablespoons fresh lime juice
1/2 cup orange juice
12 ounces beer
1/2 cup store-bought or homemade salsa

DIRECTIONS:

Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.

Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.

Cover the slow cooker and cook on “low” for 8 hours.

Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.

From : http://www.justataste.com/2012/11/simple-slow-cooker-pulled-pork-tacos-recipe/

Latin Pork Loin

September 9, 2013

Great for tacos or any version of a Mexican dish.

Ingredients
3-4 lb pork tenderloin
1 16 oz jar salsa
Cumin
Dried thyme
Garlic salt
1 bunch cilantro leaves
Salt + Pepper
1 white onion, chopped
1 bell pepper , chopped
1 cup water

Directions
Rub the spices on the meat and top with the other stuff. Cook on low in the crock for 6-7 hours.

I put everything in a bag in the freezer and it was successful.

Buffalo chicken lettuce wraps

June 2, 2013

Best and easiest buffalo chicken lettuce wraps. And healthy!

Ingredients
4 large chicken breasts
16 oz chicken stock
1 celery stick
1/2 onion chopped (white)
1 garlic clove chopped
1/2 c Franks (or similar) hot sauce

Bibb or similar lettuce leaves for cupping
5 oz crumbled blue cheese
Fresh carrot and or zucchini strips for topping
(ranch also if desired)

Directions
Combine all the first set of ingredients ACCEPT the hot sauce. Cook in a slow cooker on high for 4 or low for 8. Reserve 1/2 cup broth from the pot and discard the rest. Transfer the chicken to a dish to cool, then tear apart. Transfer back to the crockpot, turn to high and add the hot sauce and reserved broth and cook for another 30 minutes.

Serve hot with other ingredients on the side and let people build their own.

From http://www.skinnytaste.com/2012/04/crock-pot-buffalo-chicken-lettuce-wraps.html

Teriyaki Marinade

May 6, 2013

makes 3 cups
1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger

Directions

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila – marinade!

From: http://allrecipes.com/recipe/teriyaki-marinade/

Slow Cooker Pork Loin

March 8, 2013

Feeds 4 hungry adults

INGREDIENTS:
Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage or rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch (I missed this and didn’t miss it)
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

shred the meat in the slow cooker with the juices and place on a platter or plate. Drizzle the glaze over the pork and serve.

From: http://www.melskitchencafe.com/2011/09/sweet-balsamic-glazed-pork-loin-slow-cooker.html

Slow cooker Jumbalaya

October 6, 2012

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails

Directions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.

Chicken Salad My Way

August 18, 2012

I went off book mostly because I don’t like other chicken salads. They’re always packed with mayo, seem slimy for some reason and I generally don’t like them at all. BUT, little baby Baker wanted one today so I looked online for a while and decided to make something up that I knew I would like. I love mayo so that had to stay and I needed to use up some cucumber and tomato I had gotten at the farmers market.

Turns out, I should just make stuff up a lot more.

Yield: about 4 cups

Ingredients:
All of these can be subbed or deleted if you don’t have it.
1 large chicken breast, cooked and chopped
1 med sized cucumber, chopped
1/3 onion, chopped (cannot sub)
5 small or 1 large tomato, chopped
3-4 T blue cheese, crumbled
(and let’s be real, this should have bacon in it)

Dressing:
2-3 T mayo
2 T lemon juice
1 t Dijon mustard
Pinch salt and pepper
I would add some kind of dry herb next time OR you could do an avocado dressing if you have that on hand.

Directions:
After you chop everything up and put it in a med sized bowl, make the dressing by whisking it together and mix those two. Let the salad sit for a few hours if you can, but it also tastes good right away. I like an open faced sandwich for this amount of dressing or just eat it plain!

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