Meat Recipes

[Zana]

Roast Chicken with Red Pepper Butter

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 60 minutes

For the Red Pepper Butter:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup diced roasted red pepper (can use jarred roasted red pepper)
1 tablespoon minced shallots
1 tablespoon minced fresh chives
2 teaspoons minced garlic
1 teaspoon minced lemon zest
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper to taste For the Roasted Chicken:
1 chicken, about 3 1/2 pounds
1/2 lemon, cut in half
1 fresh thyme sprig
1 fresh rosemary sprig
10 large fresh basil leaves
salt and freshly ground black pepper to taste

• Preheat the oven to 450 degrees
• Rub the inside of the bird with the cut lemon and 2 tablespoons of the red pepper butter.
• Season the inside with salt and pepper and drop the herbs into the cavity of the bird.
• Twist the wing tips behind the thick part of the wings.
• Coat the skin of the bird with 2 tablespoons of the remaining butter.
• Season with salt and pepper.
• Place the bird on a roasting rack fitted on a baking sheet.
• Roast until the skin is golden and crackling crisp, 35 to 40 minutes.
• Reduce the oven temperature to 350 degrees and roast the bird for 25 to 30 minutes longer.
• To see if the bird is fully cooked, pierce the thickest part of the thigh with a thin-bladed knife.
• The juices should run clear.
• Transfer the bird to a cutting board and let rest for 10 to 15 minutes before carving.
• Use the remaining butter on sautéed vegetables, hot corn on the cob, or mashed potatoes.
• The butter can be frozen for up to four months.

[Zana]

ROSEMARY GARLIC ROAST CHICKEN


1 roasting chicken
1 clove garlic
1 lemon
Coarse Kosher salt
Pepper
Parsley, 1 tbsp. dried or 2 tbsp. fresh
Basil, 1/2 tbsp. dried or 1 tbsp. fresh
Rosemary, 1 tsp. dried or 2 tsp. fresh

Wash chicken in cold water and pat dry. Rub chicken in and out with clove of
garlic (split in half). Leave garlic in chicken. Squeeze juice of lemon on
chicken (in and out). Sprinkle chicken (in and out) with coarse salt and
pepper. Add parsley, basil and rosemary to chicken cavity. Add a little
water to bottom of pan and roast at 400 degrees. (Optional - add 1/4 cup
chicken broth. After cooked, add 2 teaspoons chopped shallots to broth at
bottom of pan and this will make a sauce that can be served over the
chicken.)

[Zana]

ROASTED CHICKEN WITH SAGE DRESSING

Source: Taste of Home Magazine - December/January 1994

2 cups unseasoned dry bread cubes
1/2 cup chopped onion
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh sage
1 egg, beaten
3/4 cup chicken broth
1 (3 to 4 pound) roasting chicken
Melted butter or margarine (optional)

In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add
enough broth until stuffing is moistened and holds together. Stuff loosely
into chicken. Fasten with skewers to close. Place with breast side up on a
shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered,
at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear. Baste
several times with pan juices or butter.
Prepare gravy if desired.

Diabetic Exchanges: One serving (prepared with egg substitute and low-sodium
chicken broth, without butter or margarine, and skin removed after baking)
equals 4 lean meat, 2 starch, 1 vegetable
359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm
protein, 8 gm fat

[Zana]

Herbed Pork Tenderloin With Oven Roasted Potatoes

1/3 cup of olive oil
2 cloves of garlic, minced
2 teaspoons of dried rosemary leaves, crushed
2 teaspoons of dried thyme leaves, crushed
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 pounds of new potatoes, quartered

Heat oven to 375 degrees. Stir the olive oil, garlic and seasonings. Coat
the tenderloins with 3 tablespoons of seasoning mixture. Place in large
roasting pan. Toss the potatoes with the remaining seasoning mixture and
arrange around the tenderloins in the roasting pan. Roast for 35 to 40
minutes or until meat thermometer registers 155 degrees and juices run
clear, stirring potatoes after 20 minutes. Broil on top oven rack for about
5 minutes to brown. Let stand for 5 minutes before slicing.

[Zana]

Pork Roast and Potato Dumplings

Dumplings :
3 pounds starchy potatoes (3 to 4)
2 eggs (2 to 3)
1/2 cup all-purpose flour (1/2 to 1)
Salt to taste
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley

In a large pot, boil potatoes in salted water with the skins on. Peel and put them through a ricer (if you don't have a ricer, use the back of a spoon to smash potatoes through a sieve). Let cool completely. Refrigerate.

The next day, set a large pot of salted water to boil. To the cooled, riced potatoes add eggs and 8 to 14 tablespoons of flour, depending on how starchy the potatoes are). Also add salt, nutmeg and parsley. Using your hands, form potatoes into balls between the size of golf and tennis balls. Add the potato balls to the boiling water but do not let the water continue to boil. When they float to the top in 15 to 20 minutes, they are done.

1 pork roast
Oil (for browning)
Salt and pepper, to taste
Paprika, to taste
1/2 to 1 pound coarsely chopped onions
1 large carrot, peeled and cut into 3-inch lengths (optional)
2 chopped tomatoes (optional)

In a large, heavy pot, heat oil. Sprinkle the roast with salt, pepper and paprika, and brown quickly in oil. Add onions and brown them, too. Turn heat down to medium-low. Add a little water. A carrot and a couple of fresh tomatoes can also be added if desired. Cover and cook for 2 hours, turning occasionally.

To make gravy (optional), remove the roast and add a little water to the pan to de-glaze it. Make gravy by adding a little flour or cornstarch to thicken the drippings.

Serve dumplings and pork roast with a fresh butter lettuce salad, red cabbage or sauerkraut.

Makes 8 servings.

[Zana]

Roasted Pork Tenderloins

3 tbsp barbecue sauce
1 tbsp low-sodium soy sauce
1 tbsp dry sherry
2 cloves garlic, minced
1/2 tsp crushed Szechuan peppercorns or red pepper flakes
2 whole pork tenderloins about 1 1/4 to 1 1/2 lbs total)

Procedure 1. Preheat oven to 350". Combine barbecue sauce, soy sauce,
sherry, garlic and peppercorns in small bowl.
2. Brush one fourth of mixture evenly over each roast. Place roasts on rack
in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush
with remaining barbecue sauce mixture. Continue to cook until internal temp
reaches 165' when tested with meat thermometer inserted in thickest part of
roast. Timing will depend on thickness of roast; test at 30 minutes.)
3. Transfer roast to cutting board; cover with foil. Let stand 10-15 minutes
before carving. Internal temp will continue to rise 5' to 10' during stand
time. Slice diagonally and serve warm with rice if desired.
OR for use in other recipes, cut into portions and refrigerate up to 3 days
or freeze up to 3 months.

[Zana]

Stuffed Pork Chop Roast


1 large bunch celery
1 medium onion
6 tablespoons butter or margarine
2 cups rye bread crumbs
1/2 teaspoon salt
1 egg
water
6 pork loin or rib chops each cut 3/4 inch thick
2 tablespoons apple jelly
1 chicken flavor bouillon cube or envelope

Finely chop 2 large stalks celery from the bunch. Finely chop onion. In 2
quart saucepan in hot butter cook celery and onion until tender, stirring
occasionally. Remove from heat. Stir in bread cubes, salt, egg and 2
tablespoons of water. On one pork chop spread 1/5 of stuffing mixture. Top
with another pork chop and repeat stacking with pork chops and stuffing
ending with a pork chop. Insert a metal 6 to 8 inch metal skewer lengthwise
threw the center of the stack. Carefully place stack bone side down in
baking pan, being sure that pork chops and stuffing are firmly pressed
together so stuffing will not fall out. Cover pan with foil and bake in a
325 degree oven for 1 hour and 45 minutes. In small saucepan over low heat
heat jelly until melted. Remove pan from oven. Uncover and brush chops and
stuffing with jelly. Continue baking 15 minutes longer or until chops are
fork tender. Cut remaining celery in 3 inch pieces. In skillet in 1 inch
boiling water heat celery and bouillon until boiling. Reduce heat to
medium-low, cover and cook 15 minutes or until celery is fork tender. Drain.
Remove skewer from roast. Serve with the celery.

Serves 6

Good Housekeeping

[Zana]

Stuffed Pork Roast


3/4 cup Slivered almonds

2 tbsp Butter

3/4 cup Sliced green onions

3/4 cup Chopped celery

4 cups Cooked brown rice

3/4 cup Orange juice; divided

2 tbsp Grated orange peel

1 tbsp Diced crystallized ginger - divided

1/2 tsp Salt

1 Boneless pork loin roast -(3-1/2 lbs.), rolled & tied

1 tsp Dried rosemary; crushed

1/4 tsp Cracked black pepper

16 oz Cranberry sauce

1 Orange; peeled & sectioned

• Cook almonds in butter in large skillet over medium-high heat until brown.
• Add onions and celery; cook until vegetables are tender crisp.
• Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.

• Untie roast, and spoon rice mixture lengthwise between loins.
• Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.
• Combine rosemary and pepper; sprinkle over roast.
• Insert meat thermometer does not touch stuffing or fat.
• Bake at 325F. for 1-1/2 hours.
•
• Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well.
• Simmer over medium heat 25 minutes, stirring occasionally.
• Brush about 1/2 cup cranberry mixture over pork.
• Bake an additional 15 minutes or until meat thermometer registers 170 F.

• Let roast stand 10 minutes.
• Remove string and slice roast.

[Worth1]

Where's The Beef!!!!!!!!

Worth

[Zana]

Aunt Sue's Crock Pot Pork with Cranberries


Ingredients
1 cup (divided) Aunt Sue's Raw-Wild Natural Honey from Sue Bee Honey
1/8 cup orange juice
1/8 cup cranberry juice
1 pork tenderloin, 2-3 pounds
Sea salt to taste
Pepper to taste
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 1/2 cups sliced fresh cranberries
Orange zest, finely grated, to taste
Directions
Pour orange juice and cranberry juice into the crock pot.
Place the tenderloin in the crock pot and sprinkle with sea salt and pepper, then with cloves and nutmeg.
Pour 1/2 cup of Aunt Sue's Raw-Wild Natural Honey to evenly coat the tenderloin.
Place the sliced cranberries and orange zest over the honey-coated tenderloin, then pour the remaining 1/2 cup of honey on top.
Cover and cook on low heat for 4-5 hours or until pork is cooked thoroughly, with an internal temperature of at least 160 F.

[Zana]

Chicken with Spicy African Sauce
- 19g Carbs, 6g Fiber

From: www.aicr.org - American Institute for Cancer Research AICR

Out of Africa, Into Your Kitchen
Revive your taste buds with a delicious plate of Chicken with Spicy African Sauce. This recipe probably originated in Africa, was touched up in the Caribbean and later peanut butter replaced some kind of nut paste in the U.S. "Natural" peanut butter is preferable. Habanero peppers are the hottest chile peppers available. The amount of hot pepper asked for in the recipe adds reasonable heat. Use more or less according to your taste. The wonderful, rich earthy flavor has survived all the revisions. Serve this dish on brown rice with a green vegetable for an elegant meal.

INGREDIENTS
1 lb skinless and boneless chicken breast, cut in 2-inch pieces
1 Tbsp minced garlic
1 Tbsp grated ginger
1 tsp dried oregano
1 Tbsp fat-free, reduced-sodium chicken broth or water
Salt and freshly ground black pepper
Canola oil spray
1 Spanish onion, halved, then half sliced, half finely chopped
1 (28 oz can) tomatoes, with juices
1/2 habanero chile pepper, seeded and minced
2 Tbsp tomato paste mixed with 2 Tbsp water
1/3 cup peanut butter, preferably without added sugar, fructose or corn syrup

DIRECTIONS
• Place the chicken in a 1-quart re-sealable plastic bag.
• Combine the garlic, ginger, oregano and broth in a small bowl.
• Add the seasoning mixture to the bag and massage it to coat the chicken with the seasonings.
• Marinate the coated chicken in the refrigerator for six hours.
• Bring the chicken to room temperature before cooking.

• Coat a large Dutch oven with cooking spray and set it over medium-high heat.
• Sear the chicken pieces until they are white on all sides, about five minutes.
• Season them with salt and pepper and transfer them to a plate and set aside.

• Coat the pot again with cooking spray.
• Saute the sliced onion until it's limp, five minutes, stirring occasionally.
• Add the tomatoes with half of their liquid, the chile pepper, tomato paste and the chopped onions.
• Bring the mix to a boil, reduce the heat, and simmer the sauce for about ten minutes, breaking up the tomatoes with a wooden spoon.
• Blend the peanut butter in the remaining tomato juice until it is smooth. Add it to the pot.
• Season the mixture with salt and pepper, to taste.
• Return the chicken to the pot.
• Simmer it until it is white in the center, for about fifteen minutes.

• Serve the chicken accompanied by cooked brown rice.

Servings: 4

Nutrition per Serving:
324 Calories, 14g Total Fat, 2g Saturated Fat, 33g Protein, 19g Carbs,
6g Dietary Fiber, 376mg Sodium

Zana’s Note:
The Author of this recipe seems to think that habanero’s are the hottest peppers. But they may be the hottest you might want to put in this recipe. You can adjust the heat with which type of hot pepper you prefer. I’ve tried it with less and with more heat. The other flavours come through a bit more with less, but the recipe is strong enough on its own to standup to habanero’s and or in my case scotch bonnets.

[Zana]

Szechuan Orange Peppers with Chicken

From: PeakMarket.com (Winnipeg, Manitoba, Canada - 9/15/2012)

Ingredients Sauce:
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) cornstarch
1/4 teaspoon (1 ml) red pepper flakes
1 teaspoon (5 ml) orange rind, grated
1/2 cup (125 ml) orange juice
2 tablespoons (30 ml) soy sauce
1/4 teaspoon (1 ml) ginger root, minced

Ingredients Stir-Fry:
2 teaspoons (10 ml) vegetable oil
1 minced garlic clove
1 lb (455 g) boneless & skinless chicken breasts
2 tablespoons (30 ml) soy sauce
1 small onion, thinly sliced
3 red peppers, cut into strips
1 green pepper, cut into strips
hot cooked rice, if desired

Directions:
1. In a small saucepan, blend all the sauce ingredients. Cook & stir the mixture over medium heat until the sauce comes to a boil & thickens.
2. Meanwhile, heat the stir-fry oil in a large non-stick skillet. Sauté the garlic & chicken until the chicken is no longer pink.
3. Add the soy sauce, onion, green onions, red peppers & green pepper to the skillet. Continue cooking, until the vegetables are tender, stirring occasionally.
4. Pour the thickened sauce over the chicken & vegetables.
5. Serve over hot cooked rice, if desired.

Serves 4

[Zana]

Lemon & Dill Chicken

(healthy)

From: ArcaMax Publishing's "Healthy Recipes," via "the EatingWell Test Kitchen" (9/18/2012)

Note from the EatingWell Kitchen: Fresh lemon & dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli & whole-wheat orzo.

Makes 4 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Diabetes Appropriate, Healthy Weight, Heart Healthy, Low Sodium, Low Sat Fat, Low Carb, Low Calorie

Ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lbs)
salt & freshly ground pepper to taste
3 teaspoons extra-virgin olive oil or canola oil, divided
1/4 cup finely chopped onion
3 minced garlic cloves
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice

Directions:
• Season the chicken breasts on both sides with salt & pepper.
• Heat 1 1/2 teaspoons of the olive oil in a large heavy skillet over medium-high heat.
• Add the chicken & sear it until well browned on both sides; about 3 minutes per side.
• Transfer the chicken to a plate.
• Tent with foil.

• Reduce the heat to medium.
• Add the remaining 1 1/2 teaspoons of olive oil to the pan.
• Add the onion & garlic.
• Cook, stirring, for 1 minute.

• Whisk together in a measuring cup the broth, flour, 1 tablespoon of the dill, along with the lemon juice, then add to the pan.
• Cook, whisking, until slightly thickened; about 3 minutes.
• Return the chicken & any accumulated juices to the pan.
• Reduce the heat to low & simmer until the chicken is cooked through; about 4 minutes.

• Transfer the chicken to a warmed platter.
• Season the sauce with salt & pepper, then spoon it over the chicken.
• Garnish with the remaining 1 tablespoon of chopped fresh dill.

Nutrition (per serving):
Calories - 170, Carbohydrates - 3, Fat - 6 (Saturated Fat - 1, Monounsaturated Fat - 4), Protein - 24, Cholesterol - 63, Dietary Fiber - 0, Potassium - 272, Sodium - 339

[Zana]

Old Fashioned Herbed Meatloaf

INGREDIENTS
1 1/2 pounds lean ground beef
2 slices day old bread, cut in small cubes
1 egg, beaten
1 tsp poultry seasoning
1 tsp dried mustard
1 tsp dried basil leaves, crushed
1 medium onion, chopped
Salt to taste
Lemon pepper to taste

DIRECTIONS
• Combine all ingredients in a large bowl.
• Lightly pat mixture into a loaf pan.
• Bake in preheated 350 degree oven for 1 hour.
• Let stand 10 minutes before slicing.

[Zana]

Quick South-of-the-Border Chicken Skillet

INGREDIENTS
4 small, skinless, boneless chicken breast halves
2 t. cooking oil
1/3 C. sliced green onions
1 clove garlic, minced
1 T. chili powder
1/8 t. ground cumin
1/8 t. pepper
1 14 1/2 oz. can tomatoes, cut up
1 1/4 C. chicken broth
3/4 C. long-grain rice
1/4 C. picante sauce or salsa
sour cream

DIRECTIONS
• In a large skillet, quickly brown chicken breast halves in hot cooking oil over medium-high heat, turning once.
• Remove chicken from skillet.
• Add green onions, garlic, chili powder, cinnamon, cumin and pepper to skillet.
• Cook and stir for 1 minute.

• Remove skillet from heat.
• Carefully stir undrained tomatoes, chicken broth and long-grain rice into vegetables in skillet.
• Return skillet to heat and bring to boiling.
• Arrange chicken breast halves on top of rice mixture.
• Reduce heat.
• Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.

• Spoon picante sauce or salsa over chicken.
• Cover and heat for 1 minute more.
• Serve with sour cream.

Makes 4 servings.