Best Meat Recipes

Saturday, February 28, 2015

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

1 pick through and wash the beans with cold water.
2 put the beans in the crockpot then cover with cold water and soak the beans overnight (this makes for tender beans and better chili, however the raw beans cooked in the crock for eight hours also makes for a good chili).
3 drain and rinse the beans, then add 1 cup of fresh water.
4 set the cilantro aside and add all spices, herbs, seasonings, and meat to the crockpot.
5 simmer for eight hours.
6 top off with fresh cilantro before serving.
7 options: use chicken or lamb.
8 serve over totilla chips, spaghetti, or rice.

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

1 saute chicken in a large skillet. add remaining spices into the chicken mixture. let cook together 5 minutes to blend flavors.
2 in a separate sauce pan, melt butter and add flour. let cook for a minute or two. add the chicken stock all at once and the salt. continue stirring until mixture slightly thickens. off the heat and add the sour cream, stirring until completely incorporated.
3 grease a 9x13 pan and coat with a few tablespoons of the sauce mix. to make the enchiladas, spoon a few tablespoons of chicken mix down the center of each tortilla. i add a t. or two of shredded cheese on top of the chicken mix. roll up and place in pan. cover each enchilada with the sauce mix and sprinkle additional cheese on top. bake at 350 for 30 minutes until hot and bubbly.

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

5 teaspoons olive oil
1/4 cup shallots or 1/4 cup onion, minced
10 ounces spinach, cleaned
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 cup part-skim ricotta cheese
1 large egg, (s)
1/2 teaspoon lemon zest, freshly grated
1 1/2 lbs skinless boneless turkey breasts, four 6-ounce pieces pounded 1/4-inch thin
1/2 cup water

1 in a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
2 cook spinach in microwave according to package directions; set aside.
3 mix salt and pepper together in a small bowl, set aside.
4 mix spinach with shallots. add cheese, egg , zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
5 sprinkle turkey cutlets with remaining salt and pepper mixture. divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
6 wipe out skillet. add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. add water and continue to cook until cooked through, about 2 minutes more. remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. pour pan sauce over turkey and serve. yields 1 cutlet per serving.

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

1 heat oil in a large skillet over medium-high heat.
2 add chicken; cook and stir 5 minute or until golden.
3 transfer chicken to crock pot.
4 combine with all other ingredients and stir until well-mixed.
5 cook on high until it begins to bubble.
6 turn to low and cook for as long as you'd like - the longer it cooks, the more the flavors meld.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

3 tablespoons olive oil
1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15 ounce) cans kidney beans or 2 (15 ounce) cans navy beans, drained and rinsed
3 -4 cups cooked chicken, diced (a rotisserie chicken from the store works well)
1 cup frozen corn kernels
1 (7 ounce) can diced green chilies
2 cups chicken broth
1/4 teaspoon salt
salt and pepper, to taste
grated cheddar cheese (optional) or monterey jack cheese (optional)

1 warm the oil in a large saucepan over medium heat. add onion and saute until soft (5-7 min). stir in chili powder, cumin, oregano and garlic and saute for another minute.
2 add beans, chicken corn, green chilies, broth and salt.
3 bring to a gentle boil, then lower heat to simmer, partially covered, for another 10 minutes.
4 add salt and pepper to taste.
5 serve with cheese, if you like.
6 makes 6 large servings.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 in a large skillet, saute the onion, carrots, broccoli, peas and garlic in oil for 4-5 minutes or until tender.
2 stir in the chicken, red peppers, broth, oregano and cayenne - bringing to a boil.
3 reduce heat, simmer, uncovered for 5-6 minutes or until heated through.
4 spoon mixture into pita bread halves and sprinkle with the cheeses on each serving.

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

1 place everything in a heavy based pan and simmer gently with the lid on for 1 1/2 to 2 hours or until meat is meltingly soft. alternatively, just pop everything in an oven safe dish with a lid, and bake in a preheated oven for 2 hours at 160 degrees celcius.
2 serve and enjoy.