Trim off any excess fat from the lamb chops, and set aside as you make your marinade. Make a marinade by placing in a small oil two tablespoons of olive oil, minced garlic, rosemary, and juice of half of a lemon. Mix together well. Spread one half of the marinade over the lamb chops, flip the lamb chops over, and spread over the remaining marinade. Ideally, you should let the lamb chops marinade in this sauce for 30 minutes to an hour. Cover the lamb chops, and place into the refrigerator while the flavors mingle together. When you are ready to cook heat a pan to medium-high heat, check to make sure the pan is hot (add a couple of drops of water, and if they sizzle and evaporate immediately, the pan is ready to use). Add about a tablespoon of olive oil to the pan, and add the lamb chops. Depending upon how thick your lamb chops are, each side should cook 3 to 5 minutes on each side. When the lamb is cooked on one side, flip over, and squeeze the remaining lemon half over the lamb, and season with kosher salt. Cook lamb to your desired doneness.

While this is being prepared I like to oven roast some small red potatoes, with olive oil, rosemary, and kosher salt. For me, having these flavors mimicked in another part of the meal makes my dining all the more pleasurable.

What should you be cooking at home that you haven’t in awhile? Is there something you haven’t tried, but you have been wanting to try?

1 lb. ground turkey

1 Tbsp. Taco Seasoning

1/2 medium onion diced small

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cumin

Combine all ingredients in a bowl.  Shape into 4 meat patties.  Heat skillet over medium heat and add enough olive oil to coat the bottom of the pan.  Once the pan is hot, add turkey patties, and when browned on one side flip over this should take about 3-4 minutes. Cook thoroughly.  Serve with steamed veggies or even re-fried beans.

I spent about the next 2 hours or so, cutting the meat into smaller pieces and loading up my grinder, to where from my amazement, ground meat came out.  Ah, yes, beautiful ground chuck was going into my bowl, and then everywhere else.  Ground meat ended up on the floor, my dog did not complain, but it also made it all over the counters, the refrigerator, and in many places after a good cleaning I am sure will soon let me know what that lovely scent meat has after being left out for a few days.  I attempted to regrind my meat again, one of my best friends made some Swedish meatballs over the Christmas holidays that were to die for, and she thought part of this was due to the multiple grindings her meat underwent.  Upon the next grinding I had to apart my grinder and clean it out several times because stringy bits were getting caught in my grinder.

Now, after getting the meat ground, I did make some burgers and they were fantastic.  The meat was  so nice and fresh.  Being a single person, and now what to do with nine more pounds meat.  So it is going to be vacuum packed as soon as I post this and placed in my freezer.  Did the meat taste better? Yes.  Do I think that it was better quality than what I would buy in the grocery store, most likely.  I just found the cleaning up process to be a lot more involved than what I signed on for.  Now if I had someone to split some of the labor with, and then package up the meat I would do it again in a heartbeat.  At the very least I will be moving the grinder to a place where it will make a less of a mess.

1 lb. ground sirloin

1 tsp. black pepper

1/2 tsp. seasoned salt

1/2 onion sliced thin

4 slices American cheese

6 to 8 pickle slices

Ketchup

1 Tbsp. peanut oil

Combine ground sirloin, seasoned salt, and ground pepper.  Mix well.  Slice onion thinly and place into a skillet with peanut oil.  Grill onions slowly, do not brown onions.  When the onions are almost translucent make 6 to 8 hamburger patties, make them thick (approximately 1/2 inch), and place into hot pan.  Grill hamburgers for 4 to 5 minutes before turning them.  Flip hamburgers, and remove onions.  When hamburger patties are done assemble them with.

Bottom bun, pickle, meat patty, cheese, grilled onions, and then ketchup.  Serve quickly.  We imagine you will find these tasty.

1 corned beef (5 lbs)
1/2 to 1 C. dijion mustard
1/2 C. brown sugar

Preheat oven to 275 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.

I purchased a packer cut brisket from the grocery store. These are wrapped in cryo-vac and they are the least expensive cuts you can buy for brisket. On sale, these run under $1.50 a pound, butcher trimmed briskets run quite a bit more. You can trim these pretty easily yourself. You want to trim the fat to around 1/4 inch or so on the outside of the brisket. This will mean that you will be trimming off a fair amount of fat from this brisket. Now when choosing one, I always see if the cryo-vac will bend in half to help determine how tender it is, and that it isn’t completely marbled with fat. Briskets by nature are fatty, but they are also very tasty and tender when cooked on low, and slow.

1 (8 – 10 lbs.) brisket
1/2 C. brown sugar
2 Tbsp. seasoned salt
1 Tbsp. Chili powder
2 tsp. black pepper

Trim brisket well, and then combine the brown sugar, seasoned salt, chili powder, and black pepper to make a dry rub. Coat the brisket well, and allow it to reach room temperature. Heat grill to around 325 degrees. Place brisket on grill and cook on each side for approximately 30 minutes. Remove brisket from grill. Heat oven to 275 degrees, and wrap brisket in foil. You can add sliced onions and garlic cloves to the brisket before wrapping with foil if you like. Place foil wrapped brisket in a baking dish, and bake brisket for an additional 3 hours. Remove brisket and allow to rest for 20 minutes before slicing.

1 packet cut brisket

1 pound ground round or other lean ground beef
1 1/2 tablespoons chopped parsley
1 tablespoon drained capers, chopped
1 teaspoon minced anchovies
1 egg
2 to 4 tablespoons chopped green onions
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large clove garlic, minced
1/2 cup ground crackers
Salt and freshly ground pepper to taste

Mix all ingredients together and form into five 5-ounce patties. Cook to desired doneness.

Thanks to the ultimatium chef for sharing this recipe.

This is similar to the Applebee’s bourbon street steak and my husband and I have become addicted to it since we can’t get it here in Mexico.

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resalable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the
grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

Thanks to drillerswife86 for sharing her recipe.

Creamy Caper and Lemon Sauce:

2/3 cup mascarpone cheese
3 tablespoons reduced fat mayonnaise
1/4 cup milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pork Milanese:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops

For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable oil in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

Thanks to lynseykreek for sharing this recipe.

1 med. to large pork roast or tenderloin
4 C water (or enough to just cover meat)
1 chicken bouillon cube per cup of water
1/2 large onion (or 1 whole small onion)
2 cloves garlic
1/2 tsp thyme
1 C peach preserves
2 tbsp. honey
1 tsp. Real Lemon juice
1/4 C finely chopped pecans

Using a crock pot, immerse pork roast or tenderloin in water (enough to just cover meat). Add a chicken bouillon cube per each cup of water used. Peel and chop garlic and onion and add to broth. Add thyme. Set crock pot to high and allow to cook for no less than 3 hours (longer if meat is still frozen). Remove meat to appropriately-sized baking dish. Add approximately 1/4 inch of broth. Mix the honey, peach preserves and lemon juice, cover top of meat using a basting brush. Bake at 350 for 30 minutes, or until glaze begins to crystallize, being careful not to overcook. Remove from oven, slice and sprinkle with chopped pecans.

Serve with potatoes (which may be cooked with the meat in the crock pot) or mashed. This recipe is especially yummy if a gravy is made using the left over broth. Enjoy!

Thanks to hyjinx for sharing this pork recipe.

Heat oil in pressure cooker bottom over medium high heat.  Brown chuck roast on both sides.  Mix beef stew seasoning in water and add to meat.  Add beef broth. Secure lid and reduce heat when pressure regulator starts to rock. Cook for 1 1/2 hours.

While you can’t do potatoes or vegetables with this method, I reduce some of the liquid after cooking, thicken for gravy and serve with mashed potatoes.

Thanks to BenCasey for sharing this recipe.

4 guijillo chilies
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
Salt and pepper
1 (2-pound) package dried avocado leaves
Large tortilla for wrap, beans, rice and vegetables of your choice.

Toast chilies, cover with boiling water in a deep bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chilies, puree in blender the chilies, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve, season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours. Note: Fresh avocado leaves are toxic – they must be dried to be used for cooking.

1 cup bread crumbs
2 Tbsp. dried onion flakes
1 tsp.seasoned salt
1/4 tsp. dried Thyme
8 ounces plain Yogurt
2 tsp. sesame seeds
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. crushed oregano
1/4 cup margarine
4 boneless chicken breasts

In a Pie Plate stir together bread crumbs, parmesan, onion,garlic powder, seasoned salt,oregano, thyme and pepper. Rinse chicken and pat dry. Coat Chicken with yogurt, roll in crumb mixture. Place Chicken meaty side up in a lightly greased 15 by 10 by 1 inch baking Pan. Drizzle margarine atop. Sprinkle with sesame see. Bake uncovered in a 375° oven for 45 to 55 min. or until tender.

Thanks to Evi for sharing this chicken recipe.

4 tablespoon butter
1 6-pound veal rump roast
2 medium onions, chopped
2 cups sour cream
3 cups chicken stock
2 tablespoons dill weed
1 teaspoon seasoned salt
1/4 teaspoon red pepper flakes

In a Dutch oven melt the butter and brown the roast. Remove the roast and sauté the onion in the remaining butter until light brown Stir in the sour cream, 2 cups of chicken stock, and the seasonings. Add the roast to the pot and baste with the sauce. Cover and simmer for 2 to 3 hours or until fork tender. Add more chicken stock as needed. Serve with the sauce.

2 Racks Baby Back Ribs – Frozen – Pre-cut in 3 rib pieces
1 Large Onion – Quartered
1 Cup – Barbecue Sauce
1 Cup – Cranberry Honey

Place frozen ribs into a 5-7 quart Crock Pot with onion. Turn on High and cook for 6 hours. Mix the Barbecue Sauce and Honey together in a bowl for basting. Set aside. When ribs are done place them immediately on the grill (325 degrees – Medium heat). Baste the ribs with the sauce honey mixture for 10 -15 minutes. They will fall off the bones.

Thanks to JerseyGirl for sharing this recipe.