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Meaty Meals

FoodMeaty MealsPaleo

Sicilian Braised Chicken

May 24, 2019 0 comments

1 ib boneless skinless chicken thighs
Salt and Pepper
1/2 cup flour (coconut/almond flour for substitute)
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
3 cloves of garlic sliced
1/2 lb eggplant peeled and diced
1 can (28 oz.) whole peeled tomatoes crushed by hand
1 cup chicken stock
1 jar (5.6 oz.) pitted castelvetrano olives drained
1/2 cup golden raisins
2 tbsp toasted pine nuts
1/4 cup chopped parsley

  1. Season chicken with salt and pepper, dust with flour. In large 3 quart sauce pan with lid heat olive oil over medium high heat. Working in batches, saute chicken until brown on both sides 5-7 mins per side, remove form pan and set aside.
  2. Add onion, garlic, and eggplant, and saute until lightly brown, about 5 mins. Add tomatoes with their juice stock, olives and raisins, stir to combine.
  3. Return chicken and any juices to the pan and nestle chicken thighs into the liquid, lower heat and cover pan. Cook until chicken is tender about 20-30 mins.
  4. Top with pine nuts and parsley and serve!!!
FoodMeaty MealsPaleo

Spiced Rubbed Pork Tenderloin

May 14, 2019 0 comments

1 tbsp each, ground ginger, coriander, garlic powder and onion powder
1/2 tsp cayenne pepper (optional)
2 lb of pork tenderloin
1 tbsp olive oil
1/2 cup soy sauce
1 tbsp siracha
2 tbsp honey
1 tbsp cornstarch (optional)
1/2 chopped, fresh cilantro

  1. Preheat oven to 425*F Line rimmed sheet pan with foil and coat with nonstick cooking spray. Set aside
  2. In small bowl, combine ginger, coriander, garlic powder, onion powder and cayenne. Pat pork dry and then rub the spice mixture over the meat. Heat olive oil in large saute pan over medium -high heat. Carefully add pork to fit in pan. Sear two mins per side and move to prepared baking sheet to rest in over for 30 mins. Cover and rest for 10 mins.
  3. Meanwhile prepare finishing sauce in a small bowl whisk together soy sauce, siracha and honey. Stir in cornstarch if desired. Transfer to small skillet and bring to a simmer. Remove from heat and stir in cilantro.

To serve slice the pork tenderloin and drizzle with sauce!!!

FoodMeaty Meals

Potato Chip Chicken Bites

April 29, 2019 0 comments

Great for the kids as well!!!!!!

2 cups crushed sour cream and onion flavored potato chips
1 egg
3 tbsp milk
6 boneless, skinless chicken breasts, cut into 1 1/2 inch cubes

  1. Preheat oven to 350*F
  2. Spread crushed chips in shallow dish. Beat together egg and milk in second shallow bowl. Dip chicken into egg mixture then dredge in chips.
  3. Place chicken on baking sheet coated with non stick spray. Bake 15-18 mins or until golden brown.
  4. Serve with your favorite dipping sauces.
FoodMeaty Meals

TACO Salad!!!!

April 11, 2019 0 comments

Feeds 4

Prep Time: 10-15 minutes

Cook Time: 10 minutes

What you will need:

1-2 lb of ground turkey or ground beef

1 head of lettuce (I use green leaf so it’s not so watery)

Italian Dressing (I swear by Wish Bone brand!)

Taco Seasoning

Garlic Powder

Onion Powder

1 bag of Doritos chips

1 can of Mexican style stewed tomatoes (optional)

Shredded cheese (I use the “fiesta blend”)

1.    Chop the lettuce in to salad/bite size, add to a bowl that will fit in your fridge, and then add enough of the Italian dressing to coat the lettuce. I usually taste a couple to see if I want to add more, I know it sounds weird that we’re using Italian dressing but TRUST ME it makes the salad! Once you have enough dressing, put the bowl in the fridge to cool. This will give it a nice contrast of the cool lettuce and warm taco meat when you put it together.

2.    Heat a larger pan on medium-high, then add the ground meat and continue to ground it as it cooks so that it spreads evenly when added to the salad. As the meat is cooking, add a few shakes of the garlic and onion powder then a generous amount of the taco seasoning, Not too much because it is always easier to add more than to try to compensate for the over seasoning. Once the meat is cooked, taste and see if it needs more. If not, this is where I will usually add the can of Mexican stewed tomatoes, making sure to chop up the tomatoes as they mesh with the meat. It gives it a little bit more “oomph” in my opinion.

3.    Once the meat is cooked, remove the lettuce from the fridge, I usually spread enough of the meat to cover the lettuce as a layer and leave some of the meat for anyone that wants to add more. Then add the shredded cheese in a layer on top of the meat so it will melt and be all yummy! Then crunch up Doritos and add on top in a thin layer.

4.    I usually stir then serve!

You can always serve with sour cream and salsa or even add some other veggies to the salad mix before putting in the fridge! This is a staple in my household and I have yet to meet a kid that didn’t love it! Enjoy!

FoodMeaty Meals

Tom Kai Gai Soup

December 22, 2018 0 comments

This can be done with or without chicken

For my recipe:
2 lbs of chicken- breast or thigh meat depending on preference- Or buy a roast chicken from your local grocer, and make it a strippin’ chicken.

If you have purchased raw chicken:
Add 2 tbls oil of your choice- Or what you have in the cupboard.
Grab some lime or what is called for the recipe-Kaffir lime
Chicken, oil, ginger (fresh or powder)- Cook on low heat until done.
Take chicken out of the large skillet, shred or dice the chicken, and put aside.

Either in rice cooker or pan-Follow cooking directions the on bag of rice. My husband always does the rice in a rice cooker. 2-3 cups, depending on desire for leftovers.  Usually Jasmine or Basmati.

Chicken diced/shredded aside: start the veggies in that same skillet.
I use whatever mushrooms, carrots, onion, garlic, celery is on sale. I’m not Rick James.
Sauté the veggies add lemon juice, or lime, or kefir, and ginger, whether fresh or powdered, and a hint of yellow or green curry.

Curry can be found in paste or powder form from your top local grocer to the lowest end dollar store. Add the amount depending on your taste, I usually add one jar of paste (2 OZ.) to 2 cans of sweetened coconut milk.
I prefer green curry for this dish. We can talk Masala later!
Add two cans of sweetened coconut milk.
Simmer until veggies are tender.

Don’t forget about the rice!!! My rice cooker will keep cooking even if it is off- take it out, or set it aside.
Once the veggies are tender, the rice is cooked- add the chicken into the coconut milk veggies.
Stir- add curry, lemon. Lemongrass preferable, and anything else to taste.
Garnish with fresh cilantro.

Double the recipe and freeze for later or to share!

Ingredients Needed
Coconut milk
Jasmine or Basmati Rice
Paste or powder curry- to your taste- we like a big flavor
2-3 cans of sweetened coconut milk

A dash of love and fuck it – I cooked it/ eat it or starve!

Meaty MealsRecipes

Grilled Brined Chicken with Chimichurri sauce

October 24, 2018 0 comments


1/4 cup fine sea salt

2 teaspoons pickling spice

2 tablespoons honey

1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered

1/2 cup extra-virgin olive oil

1 large shallot, chopped

1/3 cup coarsely chopped fresh basil

1/3 cup coarsely chopped fresh Italian parsley

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 large garlic clove, peeled

Chimichurri sauce:

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

1 tablespoon fresh lime juice

1 tablespoon red wine vinegar

1/2 garlic clove, peeled

Pinch of dried crushed red pepper


  1. For chicken:
    1. Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.
    2. Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
  2. For chimichurri sauce:
    1. Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
    2. Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.Grilled Brined Chicken with Chimichurri Sauce / Andrea Chu

Image result for grilled chicken with chimichurri sauce

Image result for grilled chicken with chimichurri sauce

Grilled Brined Chicken with Chimichurri Sauce / Andrea ChuGrilled Brined Chicken with Chimichurri Sauce / Andrea Chu

Meaty MealsRecipes

Lobster Mac & Cheese

October 24, 2018 0 comments


1 (16oz) package elbow macaroni

1 (2lb) lobster, split

2 tablespoons of butter

1 small onion, diced

1 garlic clove minced

1 shallot, chopped

10 black peppercorns

2 cups of milk

5 tablespoons of butter

5 tablespoons all purpose flour

1lb shredded Gruyere cheese

3 cups shredded Cheddar cheese

1 cup grated Romano cheese

Kosher salt and black pepper to taste

3 tablespoons panko bread crumbs


1) Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.

2) Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.

3) Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes

4) Preheat oven to 350 degrees F (175 degrees C)

5) Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

6) Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.

7) Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.


Photo of Lobster Mac and Cheese by Ange 

Meaty MealsRecipes

Bacon wrapped meatloaf

October 23, 2018 0 comments


2lbs lean ground beef
1 cup onion, diced
1/2 cup green bell pepper, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 large eggs
1/2 cup rolled oats
1 teaspoon kosher salt
1 teaspoon black pepper
10-12 strips bacon


1/3 cup ketchup
2 tablespoons brown sugar
1 teaspoon paprika

What to do:

  • 1
    Preheat oven to 350º F. Line a 9 x 5-inch loaf pan with slightly overlapping pieces of bacon.
  • 2
    In a medium-sized bowl, mash together beef, onions, bell pepper, garlic, Worcestershire sauce, eggs, oats, salt and pepper.

  • 3
    Spread 2 tablespoons of glaze over the bacon in the loaf pan.

  • 4
    Then press the meatloaf mixture into the pan.

  • 5
    Fold any overhanging bacon over the top of the loaf pan. Flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon so it’s tight.

  • 6
    Bake meatloaf at 350º F for 50 minutes. Remove meatloaf, brush with ketchup glaze and return to oven for another 15-20 minutes. Finished meatloaf should have crispy bacon edges and reach an internal temperature of 165º F in the center of the meatloaf.

  • 7
    Let meatloaf rest for 10 minutes before slicing and serving.

Meaty Meals


October 9, 2018 0 comments

This feel good cheap and easy Hispanic staple is a necessity for the upcoming holiday season, even for us in the desert where we don’t have an actual winter! This is ridiculously easy, you throw it all in at night, add some more ingredients in the morning and BAM dinner!

What you will need (approximately):

– Crockpot

– About 2 lbs of chopped pork, beef, chicken…basically any protein!

– broth of your choice

– 2 small cans of Mexican tomato sauce (found in the ethnic food isle usually)

– 1 medium can of hominy

– Salt a few good shakes

– Pepper not so much you sneeze

– 3 Tbs Garlic powder (for me the more the better!)

– 3 Tbs Chili powder

– 3 Tbs Paprika

– 1.5 Tbs Cumin

– Lime

– 1 bunch Cilantro

– 1 White onion


Add to the crock pot all together:



Mexican tomato sauce

Add water to 3/4 of the pot



Garlic powder

Chili powder



Set the pot to high and let it cook at least 6 hrs or overnight

In the morning:

Taste for salt and pepper, add more to taste. Then add hominy (and vegetarian protein if it cooks quicker than meat).

Cook for at least 2 more hrs on high.

When done, chop the lime, cilantro, and onion to be added individually to preference. Another yummy addition is your favorite hot sauce! Then enjoy!!!!

Meaty Meals

Mussels and Shrimp with a KICK!

October 9, 2018 0 comments

Prep time: 0

Cook time: 20-30 mins

Feeds: 2-4 people

What you will need:

  • 1 pkg mussels in flavored sauce (my local grocery usually has a white wine and garlic sauce)
  • 1 pkg mussels (no sauce)
  • 1-2 pkg(s) shrimp
  • Olive oil (not the extra virgin kind, the real stuff!)
  • Chili flakes
  • Salt (I use coarse sea salt)
  • Garlic powder
  • 6 pack of light beer (1 can for the recipe, the rest for you!)
  • Somewhat deep pan (mine is about 2-3” deep) the deeper the pan the more you can make!

Set heat at med/high

Add enough oil in to the pan to coat the bottom and add in a few shakes of chili flakes, a few more if you like it spicy! Let the oil get hot and the flakes sizzle a bit, then add mussels and shrimp. More so on the shrimp add salt and garlic powder. Then add the can of beer stir occasionally until the sauce reduces and if using raw shrimp, make sure those puppies are cooked too!

We typically serve a huge bowl in the center of the table and have a separate bowl for the shells and tails! Enjoy the yummy in your tummy!

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