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Meat

Herb Roast Beef Tenderloin

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Herb Roast Beef Tenderloin

The two-day preparation, while it may seem overwhelming, is the secret to making the meat so juicy and flavorful.

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Lemon Rosemary Sous-Vide Turkey with White Wine Gravy

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Lemon Rosemary Sous-Vide Turkey with White Wine Gravy

Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.

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Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce 

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Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce 

These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.

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Red Wine Braised Lamb Shanks with Butternut Squash

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Red Wine Braised Lamb Shanks with Butternut Squash

Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb. 

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Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta 

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Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta 

These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.

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Sheet Pan Roast Chicken and Spring Vegetables with Carrot Top and Walnut Pesto

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Sheet Pan Roast Chicken and Spring Vegetables with Carrot Top and Walnut Pesto

In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.

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Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

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Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.

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Roast Chicken Legs with Braised Kale and White Beans​​​​​​​

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Roast Chicken Legs with Braised Kale and White Beans​​​​​​​

Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.

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Pistachio Crusted Crown of Lamb with Pomegranate Glaze

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Pistachio Crusted Crown of Lamb with Pomegranate Glaze

The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.

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Pastrami Spiced Roasted Whole Ham

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Pastrami Spiced Roasted Whole Ham

I’m a sucker for any meat coated in spices, particularly the pastrami spice combination that includes a base of black pepper and coriander.

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Ground Turkey & Brown Butter Sage Stuffing Filled Roasted Mini Pumpkins

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Ground Turkey & Brown Butter Sage Stuffing Filled Roasted Mini Pumpkins

I like using hollowed out roasted pumpkins as bowls, basically like healthier versions of a bread bowl (one of my personal favorite indulgences).

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Seafood and Chorizo Paella

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Seafood and Chorizo Paella

This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.

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Chili Rubbed Turkey with Orange

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Chili Rubbed Turkey with Orange

The chili rub is full of deep flavors and just a little spicy. It contrasts perfectly with the sweet fruity oranges the turkey is stuffed with. So, if you want to add a little spice to your holiday dinner, try out this non-traditional turkey recipe. 

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Apple Cider and Sage Glazed Bone-In Pork Chops

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Apple Cider and Sage Glazed Bone-In Pork Chops

These bone-in pork chops are seared and served topped with a sweet apple cider glaze - a  fitting recipe for fall.

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Tequila Lime Chicken Fajitas

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Tequila Lime Chicken Fajitas

Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.

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