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Recipe: BBQ Beef Pizza (Includes BBQ Beef Recipe)

August 9th, 2016 No comments

IMG_4263What you need:

Beef:
1/4 c brown sugar
1 1/2 tsp salt (or to taste)
1 tbsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1 bottle of your favorite BBQ sauce (or use this recipe to make your own)
3 – 4 lb beef roast

Pizza:
1 – 2 c BBQ beef, slightly warm
6 strips of bacon
1 medium onion, diced
2 cloves garlic
1 – 2 tbsp extra virgin olive oil
1 – 2 c shredded mozzarella
pizza dough Read more…

Recipe: Crispy No-Splatter Bacon

February 15th, 2016 No comments

What you need:
bacon
cookie sheet
aluminum foil -or- parchment paper

This one’s a little short because it’s stupid easy. I’m only sharing it because you suckers are still cooking bacon on the stove, and on electric griddles, and you’re burning yourself, and good lord, who needs that?

So here’s a better way:

Preheat your oven to 400F.

Line a cookie sheet with aluminum foil or parchment paper. I find aluminum foil cooks faster, makes crispier bacon, and saves on cleanup.

Place however many strips of bacon you’re cooking flat on the cookie sheet with the sides just barely touching. Put the cookie sheet in the oven.

Bake for 15-20 minutes. In my oven, 20 minutes burns it. I set the timer for 15, check it, and then add another minute or two if necessary.

M says he’s never tasted bacon so good. I agree.

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Recipe: Pinterest Pork Chops and Gravy

January 25th, 2016 No comments

IMG_3760

I can no longer find the recipe that inspired these pork chops. But maybe that’s a good thing. That recipe sucked. So here’s my recipe instead.

What you need: Read more…

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Vegetable Stuffed Chicken Breasts

October 11th, 2009 No comments

ChickenBreastRollM and I were sitting in the living room chatting about dinner yesterday when I whined, “Man, I wish we had cheese.  I’d stuff the boobs with veggies and cheese.”

He kinda looked at me for a moment, pondering.

We keep frozen mixed veggies and frozen green beans in the house now.  This is a strange thing for us cause a) we rarely used to eat vegetables, and b) when we did, they were usually canned.  I don’t remember exactly what changed that.  Maybe it was the bags of Steamfresh veggies you can buy at Wally World, now.  I mean, who can turn down perfectly cooked vegetables – with little to no preservatives, might I add – after five minutes in the microwave for $1.50? Talk about time saver!

But since we started shopping at the meat market, we took it a step further.  We buy large bags of multipurpose mixed veggies and green beans (which, consequently, are not in the mixed veggies) and I prepare them however strikes my fancy.

“How ’bout putting some garlic and onion in with the veggies? That might be good.”

“Ooo maybe!” I exclaimed as I bounded over to my computer to find a recipe.  As usual, I wasn’t looking for something set in stone.  Just something to start me off.  And this is how it ended up.  It was delicious, might I add.  Read more…

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Chicken Cordon Bleu… Sort of.

August 18th, 2009 No comments

ed103160_1007_stchkbreast_lI don’t stuff my chicken nearly enough.  Matter of fact, I rarely ever bake chicken anymore.  Somehow, I got convinced that I never have anything to go in my chicken boobs.

The other day, I decided to pop over to Domestic Servitude to see if I couldn’t find some ingenious recipe one of those girls came up with from odds and ends around the house cause I was sick to death of fried or grilled chicken.  I mean, there’s only so many ways to change the flavor of fried or grilled chicken.  I think I’ve tried all of them.

I found this mix up Danae offered and then this one from Kaya and was all, “OMG, Rayne.  You’re a fucking kick ass cook with no creativity whatsoever.  Get your ass in gear, chica.”  and stuffed my nose in the fridge.  When I backed out of the fridge, I was carrying American cheese, ham, onions and garlic.

I don’t pound my boobs.  I don’t really see the point.  Pockets work just as well.  I just make sure to get really huge boobs, trim them and cut a pocket into them.

According to M, my mistake was not sauteing the onions and garlic first.  I liked it that way.  But what do I know? He’s the boss.  Lol.

I used 4 slices of ham and two slices of cheese for each boob.  I layered it two ham, two cheese, two ham.  Then I julienned (I realize it’s an adjective but damn it! It should be a verb!) an onion and minced some garlic and arranged it on top of the last layer of ham.  And finally! I rolled it up and stuffed it in the pocket.  No toothpicks necessary!

Throw a bit of S&P on the outside and voila! Stuffed chicken boobs.

I used Kaya’s 400F for 30 minutes method cause it was already 7:30 when I figured out what to make.  I probably could have taken them out a minute or two earlier, but they came out fantabulous.

However! If you can avoid it, I’d suggest not using American cheese.  We had $10 to our name and one more day of bus fare before payday so American cheese was our only option.  I’d suggest a more substantial cheese like cheddar, mozz or provolone.  The American cheese pretty much disintegrated.  The flavor was awesome! There just wasn’t any cheese left.

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Split Roasted Chicken with Lemon Sauce

July 17th, 2009 No comments

65668999_f2b89e3601I’ve been meaning to put this recipe up for a week or so now.  I’m thinking about making it tomorrow night since we bought a roaster from the meat market today.

It’s been a while since we’ve had it.  I really don’t remember what it tasted like, sad as that sounds.  I remember the lemon taste being light, though.  And I remember liking it.

But, you know…. Give it a try.  Tell me what you think.  I think I am going to make it tomorrow night.  Wonder if the corner store still has lemons.  If not, the meat market probably does.

1 3 1/2-4lb Chicken
1 Cup freshly squeezed lemon juice
1/4 Cup [[EVOO]]
1 Tablespoon red wine vinegar
1 Clove garlic, minced
1/4 Teaspoon dried oregano
Salt and freshly ground pepper
Fresh parsley, chopped

Cut bones of chicken on either side of the backbone and remove the backbone.  Place the chicken breast side up on a cutting board.  Flatten the chicken and season generously on all sides.  Refrigerate at least one hour in the fridge.  For best results, refrigerate overnight.

Preheat oven 500F with the oven rack in the middle.

Roast the chicken for twenty minutes rotating once.  Reduce heat to 325F and cook until thermometer reads 160F.

The recipe I have says fifteen minutes.  But if memory serves, it was more like forty-five minutes.  My suggestion would be to keep an eye on it.  Temp it every fifteen minutes or so.

While the chicken is roasting, prepare the lemon sauce:

Whisk lemon juice, [[EVOO]], redwine vinegar, garlic and oregano.  Season with salt and pepper.

Remove chicken from oven and place on cutting board.  Cut chicken into pieces.  Drain grease out of the pan and return chicken to pan.  Pour lemon sauce over chicken and return to oven 5-10 minutes.  Garnish with parsley and serve.

You can cut the chicken into pieces before cooking it.  I think I might do that.  While my hands are still tough from cooking for fifty people for two years, it sucks when I burn them. Lol.

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