Category: Meats

20-Minute Marinade:

• 1/2 cup milk
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp hot sauce
• 1/8 tsp pepper

Coating:

• 1/2 cup breadcrumbs
• 1/4 cup flour
• 1 1/5 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

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• 1 1/2 lbs ground turkey
• 1 small onion, finely diced
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• 1 1/2 tsp ground rosemary
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 egg, beaten
• 1/4 cup bread crumbs (Italian seasoned)

1. Add olive oil to a small pan and sauté onions until soft, then remove from heat.
2. Combine everything in a large bowl and stir or mix on low speed until just combined.
3. Line a baking sheet with parchment and form six patties on the paper about 5.5 oz each and 4″ in diameter.
4. Freeze the patties at least 30 minutes, or up to three weeks.
5. Grill on medium-high about 6-8 minutes per side, adding seasoning salt to both sides. Cook to 165º in center.

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• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 c red wine vinegar
• 1/2 c olive oil

Remember:

• Start with very, very clean grill grates.
• Heat should be medium-high—at least in the beginning—so you get a good sear.
• Flip kabobs every couple of minutes until they are cooked through (12+ min), then rest on plate covered with foil for at least a couple of minutes.

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• 2 skinless, boneless chicken breasts
• 1 pound small red-skinned potatoes, quartered
• 1/2 pound baby carrots
• 1 small yellow onion, chopped roughly
• 3 tbsp olive oil
• 1/2 tsp cumin seeds
• Kosher salt and black pepper
• 1 or 2 cloves garlic, finely chopped
• 2 tbsp packed light brown sugar
• 1 tbsp lemon juice
• Pinch of red pepper flakes
• 2 tbsp chopped parsley

1. Position a rack in the lower third of the oven and preheat to 425° F.
2. Place chicken in large roasting pan. Season lightly with salt and pepper
3. In large bowl, toss the potatoes, carrots and onion with 1 tablespoon olive oil, the cumin seeds, 3/4 tsp salt, and pepper to taste.
4. Spread vegetables in pan and bake about 20 minutes.
5. Meanwhile, heat remaining 2 tbsp olive oil in a small skillet over medium-low heat.
6. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes.
7. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.
8. After vegetables baked 20 minutes, push them to the sides, place chicken in center, and drizzle garlic mixture over the chicken.
9. Bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
10. Add the parsley and toss with the vegetables.

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4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
1/2 cup all-purpose flour
3 tbsp olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 can (28 oz) diced tomatoes, with juice
3/4 cup chicken broth
3 tbsp drained capers
1 1/2 tsp dried oregano
1/4 cup fresh basil, chopped

1. Sprinkle the chicken pieces with 1 tsp of each salt and pepper.
2. Dredge the chicken pieces in the flour.
3. In a large heavy saute pan, heat the oil over a medium-high flame.
4. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
5. Add the bell pepper, onion, garlic, salt and pepper to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
6. Add the wine and simmer until reduced by half, about 3 minutes.
7. Add the tomatoes with their juice, broth, capers, oregano and chicken, turning chicken to coat in sauce.
8. Simmer over medium-low heat until the chicken is just cooked through (About 30 min. for breast, 20 for thighs).
9. Using tongs, transfer the chicken to a serving platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off

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• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 1.5 lbs. ground turkey
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 cups chicken or turkey stock
• 1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in bowl of a stand mixer along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

Add the ground turkey, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions to the bread and milk mixture. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan Read more...

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1. Cut chicken breasts in half and boil in water until cooked through.
2. Meanwhile, combine chicken stock, butter and seasonings in a large wide pot and bring to a boil.
3. Once cooked, cut chicken into bite-size pieces and stir into the pot.
4. Combine/shake flour and milk and slowly stir into pot. Add frozen vegetables and re-cover.
5. Combine dumpling ingredients in a medium bowl; mixing well with a fork.
6. Drop dumplings into stew by rounded tablespoons.
7. Reduce heat to simmer; cover and cook 10 minutes.

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•  1/3 c coarsely chopped fresh cilantro
•  2 medium garlic cloves, finely chopped
•  1/2 t chili powder
•  1/2 t ground coriander
•  1/2 t ground cumin
•  Juice of 1 medium lime (2 T)
•  3 T olive or vegetable oil
•  1 lb boneless, skinless chicken breasts, sliced into strips
•  salt
•  black pepper
•  1 medium bell pepper
•  1 medium red onion
•  8 (6-inch) tortillas
•  Toppings (guacamole, salsa, sour cream, cheese, rice, etc.)

1. Place spices, cilantro, garlic, lime juice, and 2 T of the oil in a dish and whisk to combine. Add the chicken and turn to coat with the marinade. Cover and refrigerate overnight.
2. Grill chicken over medium heat,  season with salt and pepper, and cook undisturbed until well browned on the bottom.
3. Heat a dry pan over medium heat for tortillas.
4. Toss onions and peppers with 1 T oil, then add to chicken. Continue cooking, stirring occasionally, until chicken is cooked and onions and peppers are slightly browned.
5. Heat tortillas for about 10 seconds per side; stack inside clean towel to keep warm.

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• 2 pork chops
• 1 can cream of mushroom soup
• 1 soup can water
• 1 pkg onion soup mix

Bake covered 30-45 min at 350°.

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