Meat Recipes

[Zana]

Spicy Southern-Fried Chicken

From Country Living

Serves: 8

Buttermilk Marinade:
2 cup(s) buttermilk
1 tablespoon(s) Dijon mustard
1 teaspoon(s) salt
1 teaspoon(s) dry mustard
1 teaspoon(s) cayenne pepper
1 teaspoon(s) cracked black pepper

Fried Chicken:
1 (3 1/2-pound) chicken, cut into 8 pieces
2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1 tablespoon(s) garlic powder
1/2 teaspoon(s) salt
5 cup(s) vegetable shortening

Buttermilk Marinade:
• In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat.
• Seal and refrigerate for at least 2 hours or overnight.
Frying the chicken:
• Preheat oven to 150 degrees F.
• In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt.
• Add chicken pieces and turn to coat thickly.
• Let the chicken stand 10 minutes, turning occasionally to recoat with flour.
• Shake off excess flour before frying.
• In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F.
• In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes.
• Reduce the heat to medium to lower the temperature to 325 degrees F.
• Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes.
• Transfer to a wire rack on a baking sheet and place in oven to keep warm.
• Repeat the procedure for the remaining batches.
• Serve warm or at room temperature.

[Zana]

Cajun Country Rice Dressing

1 pound ground beef
1 pound ground pork
1 large eggplant
1 large onion
1 medium bell pepper
1 clove garlic
1 tablespoon Tony Chachere's Seasoning
1 can cream of mushroom soup
1/2 cup water
4 cups cooked rice

Brown ground meat well, then drain off most of the fat.
Finely chop onions, bell peppers, eggplant and garlic.
Add the chopped vegetables to meat and cook until all are tender, about 20 minutes.
Then add soup and water.
Cook under low heat for another 20 minutes uncovered; stir often.
Add additional hot sauce and salt, to taste.
Mix with 4 cups cooked rice.

[Zana]

Applebee's Baby Back Ribs

3 racks (about 1 lb. each)
pork baby back ribs, each cut in half

Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

• Put ribs in a large pot with enough water to cover them.
• Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

• Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

• Heat broiler.
• Line broiler with foil for easy cleanup.
• Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes.
• Turn ribs over, brush with remaining sauce and broil 6 to 7 minutes

[Zana]

Sauced Ribs with Summer Cole Slaw

1 head Napa cabbage, shredded

2 carrots, shredded

4 packs ribs (Curly's, precooked and sauced)

Lemon Ginger Dressing:

1/2 tsp. dry mustard

1/4 cup lemon juice

2 Tbsp. dark soy sauce

3 Tbsp. peeled and coarsely chopped ginger

1 tsp. minced garlic

1 tsp. hot pepper sauce

2 Tbsp. honey

1/4 cup rice wine vinegar

White pepper

1 cup salad oil

Salt

To make the Lemon ginger dressing, put all ingredients except the oil and salt in blender and process until frothy and finely pureed.
With the blender on low, slowly add oil until dressing is emulsified.
The thicker you want the dressing the more oil will be needed.
Season with salt to taste.
Mix cabbage, carrots, and 1/4 of the dressing in a bowl.
Toss to mix and set aside.
Put ribs on a grill to warm, turning frequently, about 3t o 4 minutes on each side.
Check cole slaw seasoning and add more dressing if needed.
Remove ribs from grill when ready and serve with cole slaw on the side.

Makes 10 servings.

Cooking the Costco Way

[Zana]

Thessaly Sweet Chicken Pie with Raisins and Cinnamon - Greek

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds stewing chicken -- 1 whole chicken
salt -- to taste
3/4 cup extra virgin olive oil
5 medium red onions -- finely chopped
3 large eggs -- lightly beaten
1/2 cup golden raisins
2 teaspoons ground cinnamon
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room
temperature, or homemade phyllo, divided into 6 balls, rolled out to 20-inch
circles or 18x23-inch rectangles (depending on your pan), and stacked

• Bring the chicken to a boil in a large pot of salted water.
• Simmer, skimming the surface as needed to remove any foam, until the chicken is cooked, about 1 hour.
• Drain and set aside to cool.
• Remove and discard the skin.
• Bone the chicken and shred the meat; set the meat aside.

• Heat the 1/4 cup of the olive oil in a large, heavy skillet or large, wide pot over medium heat and cook the onions, stirring, until translucent and wilted, about 7 minutes.
• Add the chicken meat to the skillet and cook all together over low heat for 10 to 12 minutes.
• Set aside to cool.
• Mix in the eggs and raisins and season with the cinnamon, salt, and pepper.

• Preheat the oven to 375F and lightly oil a 14 or 15-inch round or 13x18-inch rectangular baking pan that is 2 inches deep.

• If using commercial phyllo, open the package and place the sheets in front of you.
• Keep them covered.
• Place 7 sheets, one at a time, on the bottom of the baking pan, brushing each with some of the remaining olive oil and letting the excess hang over the sides.
• Spread the filling evenly over them and to with another 4 to 6 sheets of pastry, brushing each with olive oil as well.

• If using homemade phyllo, layer 4 sheets on the bottom of the pan, brush each with olive oil, letting the excess hang over the sides.
• Spread the filling over them and top with 2 more sheets, brushing each with olive oil as well.

• Gently press the pie down with your palms and join the bottom and top sheets of
• phyllo together to form a decorative rim around the perimeter of the pie.
• Sprinkle the top with a little water and score the pie into serving pieces without cutting all the way through from one end of the pan to the other.
• Place in the oven and bake until golden, 50 minutes to 1 hour.
• Remove from the oven, let cool slightly, and serve.

Makes 8 to 10 servings.

Cuisine: "Greek"
Source: "The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi): "Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 656 Calories; 43g Fat (69.6% calories
from fat); 25g Protein; 17g Carbohydrate; 3g Dietary Fiber; 160mg Cholesterol;
344mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2
Fruit; 7 Fat.

NOTES : Borek or Kotopita Glykia

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[jennifer28]

I believe I found this one a couple of years ago on cooks.com. But it is such a good recipe for lamb. Whenever I want to be nice to my husband, I make this one for him... he really likes this one.

ROAST LEG OF LAMB, Greek Style
1 leg of lamb, 5 to 7 lbs.
Several lemons, quartered (for fresh lemon juice)
3 to 5 cloves garlic, each sliced into several pieces
2 to 3 tbsp. oregano
1 tbsp. basil, optional
1 tbsp. rosemary, optional
Salt and pepper to taste, optional

Reserve a leg of lamb from your favorite butcher so that it can be fresh when you pick it up, a day or so in advance of preparation and serving.
Pat the leg of lamb with a cold, moist towel, to clean.
Prepare the meat on all sides by cutting small slits and inserting the garlic pieces.
Slowly pour the lemon juice (squeezed from the lemon quarters) over all surfaces (and especially into the garlic-filled slits).
Liberally apply the oregano, basil, rosemary, salt and pepper to all surfaces.
Place the meat on a rack in an open roasting pan, fat side up.
Preheat oven to 425 degrees F.
Roast prepared meat for 5 minutes to sear, and then IMMEDIATELY lower the heat to 325 degrees F.
Roast approximately 30 minutes per pound for medium-doneness. If slightly pinker meat is desired, turn off oven for the final 30 minutes of roasting, but leave meat in oven.
Serves 8-10.

[Worth1]

Dual Post.

[Worth1]

Originally Posted by jennifer28

I believe I found this one a couple of years ago on cooks.com. But it is such a good recipe for lamb. Whenever I want to be nice to my husband, I make this one for him... he really likes this one.

ROAST LEG OF LAMB, Greek Style
1 leg of lamb, 5 to 7 lbs.
Several lemons, quartered (for fresh lemon juice)
3 to 5 cloves garlic, each sliced into several pieces
2 to 3 tbsp. oregano
1 tbsp. basil, optional
1 tbsp. rosemary, optional
Salt and pepper to taste, optional

Reserve a leg of lamb from your favorite butcher so that it can be fresh when you pick it up, a day or so in advance of preparation and serving.
Pat the leg of lamb with a cold, moist towel, to clean.
Prepare the meat on all sides by cutting small slits and inserting the garlic pieces.
Slowly pour the lemon juice (squeezed from the lemon quarters) over all surfaces (and especially into the garlic-filled slits).
Liberally apply the oregano, basil, rosemary, salt and pepper to all surfaces.
Place the meat on a rack in an open roasting pan, fat side up.
Preheat oven to 425 degrees F.
Roast prepared meat for 5 minutes to sear, and then IMMEDIATELY lower the heat to 325 degrees F.
Roast approximately 30 minutes per pound for medium-doneness. If slightly pinker meat is desired, turn off oven for the final 30 minutes of roasting, but leave meat in oven.
Serves 8-10.

Say What!!!!!

[jennifer28]

Worth,

You are such a teaser. I think you like leg of lamb, you troublemaker

[Worth1]

Originally Posted by jennifer28

Worth,

You are such a teaser. I think you like leg of lamb, you troublemaker

I like the little lamb riblets we can get here.

Broiled in the oven till sizzling with sea salt, garlic and fresh ground black pepper.
Hey I just posted a recipe.

Wprth

[Zana]

Chicken with Basil Artichoke Sauce

- 15g Carbs, Trace Fiber

From: Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p154

Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice.
—Andrea Metzler, Moscow, Idaho

This recipe is: Diabetic Friendly
Prep: 20 min
Bake: 20 min
Servings: 4

4 boneless skinless chicken breast halves (4 oz each)
1/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil
2 Tbsp lemon juice

--> SAUCE
3 1/2 tsp cornstarch
1 1/2 cups milk
1 (14 oz can) water-packed artichoke hearts, rinsed, drained and quartered
3 Tbsp grated Parmesan cheese
2 Tbsp minced fresh basil
2 Tbsp white wine OR chicken broth
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish.
Drizzle with lemon juice. Bake, uncovered, at 375 degrees F for 20–25 minutes or until chicken juices run clear.

Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the remaining ingredients; heat through. Serve sauce with chicken.

Servings: 4
Serving Size: 1 chicken breast half with 1/2 cup sauce
Nutrition per Serving:
282 Calories, 10g Fat, 3g Saturated Fat, 75mg Cholesterol, 692mg Sodium,
15g Carbs, Trace Fiber, 30g Protein

Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 starch

[Zana]

Mini Phyllo Tacos

Makes 2 1/2 dozen
Source: Taste of Home Ground Beef

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and zesty shredded cheese. The handheld munchies are sure to be named MVP of the menu.—Roseann Weston, Philipsburg, Pennsylvania

Ingredients:

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1 -1/4 cups shredded Mexican cheese blend divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Instructions:

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat; stir in 1/2 cup cheese blend.

Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill with taco mixture.

Bake at 350° for 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.

Yield: 2-1/2 dozen.

[Zana]

Roasted Pepper & Beef Bake


You can make this casserole ahead and refrigerate it for up to two days before serving.

1-1/2 pounds ground beef or pork
1 large onion, chopped
2 cloves garlic, minced
1 15-ounce can tomato sauce
2 teaspoons dried basil, crushed
2 teaspoons dried oregano, crushed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups frozen loose-pack hash brown potatoes
1 12-ounce jar roasted sweet red peppers, drained and cut into strips
4 ounces feta cheese, crumbled
1/3 cup grated Parmesan cheese
Fresh oregano sprigs (optional)

Cook ground beef or pork, onion, and garlic in a large skillet till meat is
brown; drain off fat.
Stir in tomato sauce, basil, oregano, cinnamon, ½ teaspoon salt, 1/4 teaspoon pepper, and nutmeg; bring to boiling.
Reduce heat, cover, and simmer for 10 minutes, stirring occasionally.

Spread meat mixture in a 3-quart rectangular baking dish.
Sprinkle with hash brown potatoes.
Top with roasted peppers.
Cover with foil and refrigerate for up to 2 days.

To serve, bake, covered, in a 350 degree F oven for 40 minutes.
Uncover; sprinkle with feta and Parmesan cheeses.
Bake, uncovered, about 10 minutes more or till potatoes are tender.
If desired, garnish with oregano sprigs.

Servings: 8

Nutritional Analysis: 57 mg cholesterol, 27 g carbohydrate, 303 calories, 13
g total fat, 5 g saturated fat, 4 g fiber, 20 g protein

[Zana]

Smoked Brisket Sandwiches with Blue Cheese - Scallion Dressing and Roasted Red Peppers


4 ounces blue cheese -- crumbled
2/3 cup sour cream
4 scallions -- chopped finely
1/3 cup Tabasco mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 loaf crusty multi-grain or whole wheat
bread -- cut into sixteen 1/4-inch-thick slices
2 tablespoons butter -- (1/4 stick) room temperature
1 1/2 pounds Smoked Brisket, trimmed of fat and sliced
thin -- or slightly rare roast beef
8 ounces roasted red peppers -- seeded and sliced
3 bunches arugula -- trimmed

Using fork, mash cheese in bowl. Whisk in sour cream, scallions, mayonnaise
and Worcestershire. Season with salt and pepper.

Spread 8 bread slices with butter. Spread remaining 8 bread slices with
cheese dressing; mound beef atop dressing, dividing equally. Sprinkle with
salt and pepper. Top with peppers, if desired, then arugula and buttered
bread slices. Cut sandwiches in quarters. (Can be made 6 hours ahead. Wrap
in foil and refrigerate.) I like to mix in a small amount of roasted garlic
and brisket juice into the sour cream/mayo mix. It adds a great flavor to
the sandwich~

[Zana]

Roast Chicken with Lemon and Herbs

1 fresh chicken, 3 1/2 lbs.

Salt and freshly ground pepper

6 fresh sage leaves (or 4 sprigs fresh tarragon or 1/2 t. dried herbs de
Provence

1 large lemon, cut into 1/4-inch slices

2 T. butter, room temperature

2/3 C. mixed roughly chopped carrots and onions

1 to 2 T. minced shallots

1/3 C. dry white French vermouth or dry white wine

2/3 C. or more chicken stock

1 to 2 T. butter (optional)

Set oven rack to lower midlevel position and preheat oven to 425° F.

Rinse chicken thoroughly, inside and out, under hot water, then dry it with
paper towels. Remove any lumps of fat from inside the cavity near the tail
opening.

Salt and pepper cavity and stuff with sage leaves and 3 or 4 thick slices of
lemon; give the slices a squeeze as you put them in. Massage butter over
entire chicken skin, including undersides, then salt generously.

Tie ends of drumsticks together with twine. Arrange chicken breast-up on
rack in roasting pan 2 inches deep and tuck the flap of neck skin
underneath. Squeeze juice of remaining lemon pieces over top.

Set roasting pan in oven. After 15 minutes, lower heat to 350° F. When
chicken is beginning to brown rapidly, baste with accumulated pan juices.
Roast an hour, adding onions and carrots after 30 minutes and basting
several times. Very carefully test for doneness, checking for easy movement
in leg joint and clear color in the juices. Return it to the oven if there
is any sign of pink. (A small chicken will roast in about 1 1/2 hours or
more.) When done, remove chicken from rack and set it on a board to rest 15
minutes before carving. This allows the juices to retreat back into the
flesh.

While chicken is resting, make a deglazing sauce in roasting pan.

Have ready a strainer set over a small saucepan. Tilt roasting pan so
remaining fat and juices accumulate in one corner. Carefully spoon off most
of fat and reserve for vinaigrette or other uses.

Place roasting pan on stove burner over medium heat; add shallots and stir
for a moment until sizzling. Pour in wine or vermouth and the stock and heat
rapidly to a simmer, scraping up all the glazed bits in the pan. Cook
briefly until glaze is melted and liquid is slightly syrupy. Strain into
saucepan, pressing strained bits to release their juice. (If you like the
bits, don't strain.)

Taste sauce and adjust seasoning; you may add more wine or stock and boil it
down a bit to thicken. Whisk in butter just before serving, if desired, for
richer finish.

Deglazing also may be done in a saucepan; scrape defatted juices and as much
of glazed bits as you can into saucepan, pour a small amount of boiling
water into roasting pan and scrape to melt remaining glaze. Add to saucepan
with shallots, wine, and stock; bring to a boil and cook until thickened.
Strain and whisk in optional butter. Makes about 1 cup sauce.

Carve chicken and serve with deglazing sauce.

Makes 4 servings.