Meats

This recipe requires a lot of cooking time, but the prep time is really minimal. Mix up your rub ingredients, sauce ingredients and coleslaw and you're pretty much done and waiting for the low, slow oven (or slow cooker - see notes) to work it's magic on the pork.

1-1/4lbs ground turkey
½ cup mayonnaise
2 Tbsp sundried tomatoes, chopped fine
3 Tbsp basil, finely chopped
3 Tbsp fresh thyme, finely chopped
10 olives, chopped fine (optional)

Mix all ingredients together. Form in patties. Broil for approximately 4-5 minutes on one side (depending on patty size and broiling temperature). Flip over and broil another 2-3 minutes until lightly browned. As turkey is very lean, be careful not to overcook.

Preheat oven to 425ºF

2lbs chicken legs and/or thighs
2 Tbsp butter
½ cup apricot jam
3 Tbsp balsamic vinegar
½ tsp crushed red pepper flakes (optional)
2 Tbsp coarsely chopped fresh rosemary

Arrange chicken in a 9 x 13 inch baking dish. Combine remaining ingredients in a sauce pan and bring to a boil. Pour over chicken pieces. Cover with foil and bake for 25 minutes. Remove foil, baste and cook uncovered an additional 25 minutes. Baste twice more during cooking time. Keep an eye on the chicken during the last 5 or so minutes of cooking as the glaze burns easily

Preheat oven to 425ºF
12-15 chicken thighs with bone in, skin on
1 cup chicken stock
½ cup fresh lemon juice
2-3 Tbsp olive oil
4 sprigs thyme, rubbed off the sprig stalk &/or rosemary

Mix together and pour into a plastic bag
Add chicken thighs.  Marinate overnight. Remove thighs from marinade. Place in roasting pan. Sprinkle well with salt & pepper, and extra thyme if desired. Bake 15 minutes or until chicken is brown. Reduce oven temperature to 375’ºF and continue baking for 40 – 45 minutes or until chicken is cooked through. Serve on a warmed platter. Squeeze fresh lemon juice over all before serving

The dish is basically a very rich, excessively drunk-on-red-wine beef stew, but I could eat a pot full of it even in the heat of summer.  It’s just that good.  Oh, and I have Julia Child to thank for the recipe.  She really knew how to make a dish special.  *SIGH*  I miss you, dear lady.  BON APPETIT!

The flavors of Vermont sharp cheddar and maple syrup bring a subtle tang and sweetness to a classic cheeseburger. Some grilled onions brushed with a little maple syrup are about the only other condiment you need - no pickles required.

This is a great Italian style way to prepare beef cube steaks. Double the ingredients for a crowd!

a handful of ingredients for this moist and tender main course.

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

What goes better with meat than more meat? Nothing! Well, okay, more meat with mustard and onion. Specifically, crispy chorizo nuggets. When you add super crisped bits of spicy, Mexican-style chorizo to the top of grilled hot dogs, it elevates the simple meal from phoned-in to party-fare.