This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
2 1/2 tablespoonspaprika
2 tablespoonsgarlic powder
1 tablespoononion powder
1 tablespoondried thyme
1 tablespoonground cayenne pepper
1 tablespoonground black pepper
4skinless, boneless chicken breast halves ON SALE
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
This quick and simple recipe makes for a great weeknight meal. I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process. Of course, you can always utilize fresh vegetables if you’d like. (Prep 5 minutes. Cook 15 minutes. Serves 2)
1/3 Cup Soy Sauce 1 Cup Beef Broth 1 Tablespoon Corn Starch
2 Tablespoons Sesame Oil ¼ Cup Yellow Onion, finely diced ¼ Cup Carrots, finely diced
In a mixing bowl, combine the first three ingredients, stir, and set aside. Next, add oil to a wok or skillet over high heat; add onions and carrots and cook until just tender, about 1 minute. Add garlic, ginger, and frozen vegetables and sauté, Stirring often until the vegetables are just tender and slightly charred, about 2 – 3 minutes. Add steak and cook for another minute, or until just browned. Pour in soy sauce mixture and bring to a boil. Remove from heat, and stir to evenly distribute the flavor. Garnish with sliced green onions. Serve over hot cooked rice.
Skirt Steak - Skirt is one of the most flavorful of all steaks. It is situated in the short plate section of the beef, which is the inside of the rib on the chest. There are two types of skirt: Inside and Outside. It’s a coin toss as to which is better; Inside Skirt is great because it doesn’t have as much membrane to be removed, but Outside Skirt is a little thicker and a bit less stringy. Skirt is the meat originally used for both fajitas (which means “belt” in Spanish and reflects the shape of the skirt) and Philadelphia cheese steak sandwiches. Marinade or Straight to the grill this flavorful cut is easy to grill, a has that rich flavor that you find in prime grade steaks. Also, makes the best carne asada!!
Short Ribs - My fav is to cut them 1/4 inch flanken or korean style. Look up a asian marinade recipe, marinate all night, throw on the grill and enjoy chewing around those little bones. Flavor is a 10 of 10!!
Tri-Tip. From the Bottom Sirloin, But on top for flavor. I like to grill it low and slow. Midwestern Seasoning all over it and throw it on, take your time, and enjoy the juicy flavor.
Flank Steak - The Flank Steak is easily distinguished by its longitudinal grain (see photo). Marinade can penetrate Flank Steak without the meat losing its firm texture because it is relatively thin and porous. Flank has a moderate amount of fat, a great beefy flavor, and no connective tissue.Very lean, and you can find many marinade recipes that will change the flavor in different ways. Great if your watching your figure, but even better if you've already watched it and are just trying to have a great meal.
Brisket - The brisket is the front portion of the beef breast that lies between the front legs. Brisket is the cut of choice for Texas slow-smoked, pit-cooked barbeque. When it comes down to it, a properly slow-smoked brisket is as good as it gets in the beef world.
Come on in and ask us to help with one of these "sleepers."
1 (3 pound)whole chicken, cut into pieces ( go to How to page to see how to cut up a chicken)
1/2 cupbutter, melted
1/4 cupprepared mustard
1 teaspooncurry powder
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear
Sirloin with Sugar Snap Pea & Pasta Salad with Gremolata Dressing
Total Recipe Time: 60 min Makes 4 servings
1 boneless beef Top Sirloin, cut ¾ inch thick (about 1lb) 2 cups fresh sugar snap peas 2 cups cooked gemelli or corkscrew pasta 1 cup grape or teardrop tomatoes, cut in halves 3 cloves garlic, minced 1 teaspoon black pepper Chopped fresh parsley (optional)
¼ cup fresh lemon juice 2 tablespoons olive oil 2 tablespoons chopped fresh parsley 2 cloves garlic, minced 2 teaspoons freshly grated lemon peel ¼ teaspoon salt teaspoon black pepper
1. Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp tender. Drain; rinse under cold water. Combine peas, pasta and tomatoes in large bowl. Set aside.
2. Whisk dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside. 3. Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4. Carve steak into thin slices; season with salt, as desired. Add steak slices and remaining dressing to pasta mixture; toss to coat evenly. Garnish with lemon peel and parsley, if desired.
Nutrition information per serving: 369 calories; 12g fat (3g saturated fat; 7g monounsaturated fat); 5mg cholesterol; 216mg sodium; 31g carbohydrate; 4.2g fiber; 32g protein
Mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan.
Bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow roast to rest for 10 minutes before slicing and serving.
Stir sour cream, horseradish, lemon juice, and salt in another bowl. Serve with sliced beef.