Category Archives: MEAT AND CHICKEN

Fresh, flavorful and for the most part healthy meat and poultry recipes you will love. Helping you cook easy recipes and feel the joy of food.

Swedish Meatballs

Sweet & Sour Swedish Meatballs with Garlic Mash

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.

It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.

Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.

The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”

In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world. 

King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest. 

Sweet & Sour Swedish Meatballs

Yield: 2
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef.

Ingredients

  • garlic (use 3 large cloves)
  • 6 Yukon gold potatoes
  • ½ cup of panko
  • 12 oz grass-fed ground beef
  • ¼ cup beef broth concentrate
  • 4 table spoons cherry preserves
  • ¼ cup sherry vinegar
  • 1 Tbsp cornstarch
  • 1 can of peas
  • 2 pats salted butter
  • coarse kosher salt
  • 1 large egg
  • freshly ground pepper
  • sugar
  • neutral oil (such as vegetable)

Instructions

  1. Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
  2. Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
  3. Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
  4. Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
  5. Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
  6. Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
© chefparttime
Cuisine: Dinner / Category: Beef Recipes

BBQ Pork Tenderloin Tacos Recipe

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.

The keys to this meal

Apple-Celery Slaw: This adds a tasty zest to a meal, quarter apple, discarding core, then cut crosswise into matchsticks. Trim ends from celery, then thinly slice on an angle. In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch of sugar. Add apples and celery to dressing, then toss to coat. Season to taste with salt and pepper and you have an amazing filling.

Make Sriracha-mayo: In a small bowl, stir together Sriracha and mayo. Season to taste with salt and pepper.

Before we start the bbq Pork Tenderloin Tacos let’s go over some common questions about the ingredients of this meal.

How to pick out the best cut of pork tenderloin?

Look for a pork tenderloin that has a pinkish-red in color with some marbling in the meat. A little marbling is good because fat equals flavor. Make sure to stay away from meat that’s pale in color or has dark spots on the fat.

https://lifetimevibes.com/wp-content/uploads/2020/04/Asian-BBQ-Pork-Tenderloin-Tacos.mp4

What is the best way to keep pork loin from drying out?

The reason why people don’t like cooking pork loin is because it’s very simple for you to dry it out. Pork is one of those meat that’s very important to cook fully. The secret to preparing loin roasts is to take the time for slow cooking with a bit of liquid to keep the meat moist. Cooking pork loin in aluminum foil adds an extra layer of protection to keep it from drying out.

How to keep cilantro fresh?

Both cilantro and mint store well in the refrigerator. When you store it in the refrigerator, you should put them in a glass of water, and cover it with a plastic bag.

Wine Pairing

Grenache

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork. 

Tips for cooking pork

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

When browning pork, drying the cut off with a paper towel before adding to the heat source will result in more even browning. When frying or sautéing, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam.

Asian BBQ Pork Tenderloin Tacos with Apple-Celery Slaw & Sriracha Mayo

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo.

  • ¼ oz fresh mint
  • ¼ oz fresh cilantro
  • 6 6-inch flour tortillas
  • 2 oz mayonnaise
  • 1 pkt Sriracha
  • 2 oz celery
  • 1 apple
  • 10 oz pkg pork tenderloin
  • 1 pkt teriyaki sauce
  • kosher salt & ground pepper
  • apple cider vinegar (or white wine vinegar)
  • neutral oil (such as vegetable)
  • sugar
  1. Marinate pork: Preheat oven to 450°F with a rack in the upper third. Add 1½ tablespoons of the teriyaki sauce to a medium bowl (save rest for step 2), then add pork and a pinch of salt; toss to coat pork.
  2. Roast pork: Line a rimmed baking sheet with foil and transfer pork. Roast on upper oven rack until pork is firm to the touch and reaches an internal temperature of 145°F, about 15 minutes (watch closely as ovens vary). Remove from oven and brush with remaining teriyaki sauce. Set aside to rest for 5 minutes.
  3. Make apple-celery slaw: Meanwhile, quarter apple, discarding core, then cut crosswise into matchsticks. Trim ends from celery, then thinly slice on an angle. In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch of sugar. Add apples and celery to dressing, then toss to coat. Season to taste with salt and pepper.
  4. Make Sriracha-mayo: In a small bowl, stir together Sriracha and mayo. Season to taste with salt and pepper.
  5. Char tortillas: Toast tortillas over an open flame until lightly charred in spots, 5–10 seconds per side. (Alternatively, bake on upper oven rack in batches until lightly charred, watching closely) Wrap in foil to keep warm.
  6. Assemble tacos & serve: Coarsely chop cilantro leaves and tender stems together. Remove mint leaves from stems and coarsely chop leaves. Stir half of the cilantro and mint into apple-celery slaw. Thinly slice pork. Top tortillas with Sriracha-mayo, pork, some of the apple-celery slaw, and remaining herbs. Serve remaining apple-celery slaw alongside.

ALLERGENS
Wheat, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Chicken Fajita Bowl with Peppers & Sour Cream

Fajitas can be considered a pretty perfect summer meal. The one main drawback is when you have to build one perfectly, wrapped it up, and take a bite, only to have it all fall out of the back of the tortilla. This Chicken Fajita Bowl recipe solves that problem! Enter the Chicken Fajita Bowl. Layered brown rice, sautéed peppers, and taco-spice rubbed chicken breast, and topped it with fresh cilantro and a drizzle of sour cream.

5 GREAT SIDE DISHES FOR YOU FAJITA BOWL:

EASY MEXICAN RICE

This will turn you off to plain rice for good. “This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family’s taste.

Get the recipe from allrecipes.

BLACK BEAN SOUP

A warm and spicy black bean soup. It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.

Get the recipe from cookieandkate.

MEXICAN CORN SALAD

Mexican street-style corn meets corn salad in the best way.  This simple salad hits all the right notes: creamy, spicy, salty and citrusy, it’s the perfect light side for all that heavy summer potluck food.

Get the recipe from Delish.

SHRIMPO DE GALLO

This healthy dip is definitely bikini friendly. You’ll love this light, fresh dip! Serve it with tortilla chips (blue ones would be lovely) or use it as a relish on grilled shrimp.

Get the recipe from The Pioneer Woman.

AVOCADO TOMATO SALAD

Yes, you’ll want this and guac on your table. This flavorful tomato and avocado salad is simple, colorful and healthy too!

Get the recipe from Gimme Delicious.

Tips for cooking chicken

Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home. 

Internal temperature is the best indicator for doneness: Typically you are told that chicken is safe to eat when its juices run clear, and the inside is no longer pink, and it registers at least 165°F in the thickest part of the meat. Checking the temperature is really the only solid method knowing when your chicken is fully cooked. If you keep cooking it past 165°F, the meat will most definitely dry out, so always use that as your best indicator.

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.

Chicken Fajita Bowl with Peppers & Sour Cream

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Fajitas can be considered a pretty perfect summer meal. The one main drawback is when you have to build one perfectly, wrapped it up, and take a bite, only to have it all fall out of the back of the tortilla. This recipe solves that problem!

Ingredients

  • 5 oz quick-cooking brown rice
  • 2 oz sour cream
  • 2 large garlic cloves
  • 12 oz boneless skinless chicken breasts
  • 1⁄4 oz taco seasoning
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 oz scallions
  • 1⁄4 oz fresh cilantro
  • kosher salt & ground pepper
  • olive oil

Instructions

  1. Cook rice: Bring a large pot of salted water to a boil. Add brown rice and cook, uncovered, until rice is tender, about 20 minutes. Drain using a fine-mesh sieve. Return rice to pot. Cover to keep warm. Meanwhile, in a small bowl, whisk 1 teaspoon of water at a time into sour cream, to make a spoonable sauce; season to taste with salt and pepper. Reserve for step 6.
  2. Marinate chicken: Peel and finely chop 2 teaspoons garlic. Pat chicken dry, then pound to an even thickness if necessary. In a large bowl, combine all of the taco seasoning, 1 teaspoon of garlic, 1⁄4 teaspoon pepper, and 1 tablespoon oil. Add chicken to marinade and turn to coat. Let stand at room temperature until step 5.
  3. Prep ingredients: Halve poblano and bell peppers, remove stems, cores, and seeds, then cut into 1-inch pieces. Trim ends from scallions, then thinly slice about 1⁄2 cup. Pick cilantro leaves from stems; finely chop stems and coarsely chop half of the leaves, leaving rest whole. Stir cilantro stems and half of the scallions into cooked rice.
  4. Cook peppers: Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers, remaining garlic and scallions, and a pinch each salt and pepper. Cook, stirring occasionally, until peppers are softened and charred in spots, about 8 minutes (reduce heat if browning too quickly). Transfer to a heatproof bowl. Return skillet to medium-high heat.
  5. Cook chicken: Add chicken and 1 tablespoon oil to same skillet; cook until browned on one side, 2–3 minutes. Flip chicken. Add peppers and 1⁄3 cup water to skillet. Reduce heat to medium, cover, and cook until peppers are very tender and chicken is cooked through, about 3 minutes.
  6. Finish & serve: Add chopped cilantro leaves to skillet. Season to taste with salt and pepper. Serve rice topped with chicken, peppers, and any pan juices. Spoon sour cream over top, then garnish with remaining cilantro leaves.

Notes

ALLERGENS

Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

© chefparttime
Cuisine: Dinner / Category: chicken recipes