This traditional Korean one-pot meal has it all: crisp and cool veggies, spicy sauce, a luxurious fried egg and just enough meat to fill you up without overdoing it. Kids and adults will have fun making their own personal bowls with all their favorite
This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
Kids and adults alike love this little sweet-savory sloppy joes recipe. Keep the meat mixture warm in a slow cooker set on low. Carrots and vegetable chips make great sides.
I live with the pickiest of picky eaters: my meat and potatoes husband, and my picky 2 year old who never likes the same thing 2 days in a row. While we rarely eat the same meals during the day, dinner is our time for the family to gather together, break bread and catch up on [...]
A recipe for Mexican Meat Loaf made in the crock pot containing egg, taco sauce, corn chips, Mexican cheese, taco seasoning mix, salt, ground beef, taco
Turkey burgers usually suffer from an identity crisis. They’re shaped like a burger, they’re made from ground meat, they’re served on buns, but -good golly- they are usually shoe leather dry and sorrowfully bland. The dry bit is because we all like our stomachs where they are in the shape they’re already in and in...Read More »
A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that's seasoned all the way through. With a creamy sauce of dried morels and Marsala, it's luxury on a plate.
Sometimes it seems challenging to make something quick and easy that I also can feel good about serving to my family Not to mention coming up with a dish everyone will like I have quite the picky crew here With a mid western meat and potatoes man and a terrific two year old to please I went back to basics This Hearty Italian Sausage and Potato Skillet is just that Click here to read about this recipe on The Simple Kitchen blog
Shabu shabu is one of Japan's most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: 'swish swish.'
These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost.
You know you've always heard necessity is the mother of invention. Well, I guess the same theory holds true in the kitchen. This week, we were pretty much tapped out after paying the bills, so we planned a "no grocery shopping" week. I figured no problem, because we caught a great sale on meat the From Apples To Zucchini
It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one. I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner.
“Matambre” loosely translates to “kill hunger” and that’s exactly what this meal of meat and veggies rolled into one will do. Traditional fillings for this South American dish include garlic, spinach, bell pepper, carrots, olives, hardboiled eggs and fresh herbs. But you can, and should, stuff whatever you like inside the rolled and sliced steak
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
I was just about to post this recipe and one other came up as nearly the same, although that one is broiled and missing the olive oil. It is a very good dish and the sauce works well with rice. I should try it broiled too, but I don't know if the pan sauce would be as good without the catch from the chicken. The original WW recipe is this one, plus 2 tbs olive oil. This is WW POINTS: 4 Exchanges: 3 Very Lean Meat.
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
