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Meat

Main Dish/ Meat

Barbecue Pork Ribs

Barbecue Pork Ribs

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By Prep Time: 30 minutes Cooking Time: 3 hours

Ingredients

  • 2 racks of pork baby back ribs
  • ¼ cup dark brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons dry mustard powder
  • 4 teaspoons smoked paprika
  • 1½ tablespoons kosher salt
  • 4 teaspoons black pepper, freshly ground
  • 2 tablespoons vegetable oil
  • 2 cups barbecue sauce (homemade or store-bought)

Instructions

1

Pat the ribs dry with a paper towel. Remove any silver skin or membrane from the ribs.


2

Combine the dark brown sugar, garlic powder, onion powder, dry mustard powder, smoked paprika, salt, and pepper in a bowl. Mix well. Add the vegetable oil and mix until you form a paste. Rub the ribs all over with the spice paste.


3

Wrap the ribs in foil packets, sealing the edges, making sure the ribs are completely sealed inside.

4

Bake on a baking sheet in the oven at 275 degrees for 2 hours and 30 minutes.

5

Finishing on the grill: Remove the ribs from foil packets, being careful to reserve the juices. Add the juices to the barbecue sauce and mix well. Place the ribs on a preheated grill and baste with the sauce for about 20 minutes or until the ribs are beginning to fall off the bone.

6

Finishing in the oven: Cut the foil packets open using kitchen shears and carefully fold back the foil to expose the ribs. Liberally coat the ribs with barbecue sauce. Turn the oven up to 400°F and return the ribs to the oven without rewrapping them. Cook for about 25 minutes or until the ribs begin to fall off the bone.

Notes

Source: https://www.mentalfloss.com/posts/easy-oven-barbecue-pork-ribs-recipe

Appetizer/ Main Dish/ Meat

Tiny Chicken Tenders

Tiny Chicken Tenders

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By Prep Time: 50 minutes Cooking Time: 25 minutes

Ingredients

  • 4 cups water
  • 2 tablespoon sugar
  • 6 1/2 tsp salt
  • 2 chicken breasts
  • 1 1/2 cups dry bread crumbs
  • 3 tablespoon olive oil
  • 2 eggs
  • 2 tablespoon flour
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper

Instructions

1

Preheat oven to 400 degrees. Grease a cooking rack and place it in a roasting pan.

2

Combine water, sugar, and 2 T salt and whisk under sugar and salt are dissolved.

3

Cut each chicken breast into 9 pieces. Add the chicken to the brine mixture and let it sit for 15 minutes.

4

Combine panko and oil. Heat in the microwave for 2-3 minutes, stopping every 30 seconds to stir.

5

Whisk together eggs, flour, onion powder, garlic powder, pepper and 1/2 tsp salt.

6

Remove chicken pieces from brine, drain on paper towels.

7

Pat dry, dredge in egg mixture and roll in bread crumbs.

8

Bake on the cooking rack for 15-20 minutes.

Main Dish/ Meat

Sweet and Tangy Glazed Salmon

Sweet and Tangy Glazed Salmon

Print Recipe
By Prep Time: 55 minutes

Ingredients

  • 1/4 cup maple syrup
  • 2 T balsamic vinegar
  • 2 T soy sauce
  • 2 limes
  • 2 garlic cloves
  • salmon fillets

Instructions

1

Squeeze the juice from one of the limes and cut the other into wedges. Combine maple syrup, balsamic vinegar, soy sauce, lime juice, and garlic in a small saucepan.

2

Sprinkle an even layer of salt and pepper (about 1/4 tsp each) in a nonstick skillet. Place salmon fillets skin-side-down in the skillet, and sprinkle them with more salt and pepper.

3

Cook salmon over medium heat until the fat begins to puddle around the fillets, about 7 minutes.

4

Turn salmon fillets over and cook (without moving them) to an internal temperature of 125 degrees, about 7 minutes more.

5

Transfer fillets to a serving platter, cover with foil, and keep warm.

6

Cook glaze over medium heat until thick and syrupy, about 5 minutes, stirring occasionally.

Notes

Source: https://www.americastestkitchen.com/recipes/15383-sweet-and-tangy-glazed-salmon

Main Dish/ Meat

Garlic and Rosemary Shrimp

Garlic and Rosemary Shrimp

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Prep Time: 40 minutes

Ingredients

  • 1 lb shrimp; uncooked
  • 2 T butter
  • 1/4 c olive oil
  • 1 bulb garlic
  • 1/2 c white wine
  • 2 T white wine vinegar
  • 1 T lemon juice
  • 3 dried red chili peppers
  • 3 bay leaves
  • 1 tsp salt
  • 2 T fresh rosemary; chopped
  • 1 tsp oregano
  • 1/2 tsp crushed red pepper

Instructions

1

Peel shrimp.

2

Melt butter with oil. Cut garlic bulb in half crosswise. Separate and peel cloves. Add to butter mixture and saute two minutes.

3

Stir in wine, vinegar, lemon juice, peppers, bay leaves, salt, rosemary, oregano, and crushed red pepper. Cook and stir one minute.

4

Add shrimp. Cook 5-6 minutes, just until pink.

Main Dish/ Meat

Chicken Schnitzels

Chicken Schnitzels

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By Prep Time: 25 minutes

Ingredients

  • 4 chicken breast tenderloins
  • salt
  • pepper
  • 1/2 c flour
  • 1 egg beaten
  • 3 T butter
  • 2 T oil

Instructions

1

Pound chicken breasts to flatten them slightly.

2

Season with salt and pepper and dust with flour.

3

Heat butter and oil together in a large skillet. Quickly dip each chicken breast into the beaten egg before placing them in the skillet. Cook for 2-3 minutes on each side.

Main Dish/ Meat

Breaded Pork Chops

Breaded Pork Chops

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Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients

  • 4 pork chops
  • 1/4 c milk
  • 2 T cornmeal
  • 2 T whole wheat flour
  • 1 tsp salt
  • 1 tsp sage
  • 1/2 tsp onion powder
  • 1/2 tsp sugar
  • 1/2 tsp paprika

Instructions

1

Mix cornmeal, flour, and spices.

2

Dip pork chops in milk, then coat with cornmeal mixture.

3

Cook in a shallow roasting pan at 425 degrees for 30 to 35 minutes.

Appetizer/ Main Dish/ Meat

Meat Balls

Meat Balls

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Prep Time: 25 minutes Cooking Time: 90 minutes

Ingredients

  • 1 lb ground beef
  • 2 slices bread
  • 1/4 c onion; minced
  • 1 can cream of chicken soup

Instructions

1

Soak bread in 1/2 c milk.

2

Mix all ingredients, shape into balls, and brown in a Dutch oven.

3

Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.

Main Dish/ Meat

Magnus Meat Loaf

Magnus Meat Loaf

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Prep Time: 30 minutes Cooking Time: 75 minutes

Ingredients

  • 2 lbs ground beef
  • 1 c rolled oats
  • 1/4 c chopped onion
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 egg beaten
  • 1 c milk
  • 1/3 c ketchup
  • 2 T brown sugar
  • 1 T mustard

Instructions

1

Heat oven to 350 degrees.

2

Combine beef, oats, onion, salt, pepper, egg, and milk. Pack firmly into glass loaf pan.

3

Combine ketchup, brown sugar, and mustard. Spread on top of the meat loaf.

4

Bake for 1 hour 15 minutes. Let stand 5 minutes before slicing.

Main Dish/ Meat

Swiss Steak with Tomatoes

Swiss Steak with Tomatoes

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Prep Time: 40 minutes Cooking Time: 45 minutes

Ingredients

  • 2 T flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 lb bottom round steak
  • 1 T shortening
  • 8 oz whole canned tomatoes
  • 1/2 c onion
  • 1/2 small green pepper
  • 1/2 tsp salt
  • 1/8 tsp pepper

Instructions

1

Mix flour, salt, and pepper. Pound into beef. Cut beef into 4-6 pieces. Brown beef in shortening 15 minutes.

2

Add remaining ingredients. Cover and simmer 45 minutes.

Main Dish/ Meat

Baked Pork Chops with Bourbon Glaze

Baked Pork Chops with Bourbon Glaze

Print Recipe
By Prep Time: 40 minutes Cooking Time: 20 minutes

Ingredients

  • BRINE
  • ▢1 quart warm water
  • ▢3 Tbsp kosher salt
  • ▢2 sprigs fresh rosemary (optional)
  • PORK CHOPS
  • ▢1 1/2 Tbsp vegetable oil
  • ▢4 boneless pork chops (thick cut, around 1 1/2 inches thick)
  • ▢1/2 tsp kosher salt
  • ▢1/2 tsp black pepper
  • ▢1/2 tsp smoked paprika
  • ▢1/2 tsp dried thyme
  • BOURBON GLAZE
  • ▢1/3 cup bourbon
  • ▢3 Tbsp soy sauce reduced sodium
  • ▢3 - 4 Tbsp light brown sugar packed
  • ▢2 Tbsp apple cider vinegar
  • ▢4 cloves garlic minced or grated
  • ▢1 tsp fresh ginger grated
  • ▢pinch of cayenne pepper
  • SLURRY
  • ▢1/2 Tbsp cornstarch
  • ▢1 Tbsp water

Instructions

1

Combine all brine ingredients. Whisk until combined well. Add pork chops and brine to a marinade pan and refrigerate for at least 15 minutes, or up to 8 hours.

2

Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.

3

Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.

4

Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.

5

Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.

6

Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.

7

Using tongs, flip pork chops over, and transfer skillet to the preheated oven. Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).

8

Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.

9

Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

Notes

Source: https://www.thechunkychef.com/baked-pork-chops-with-bourbon-glaze/#wprm-recipe-container-16797