I have never tasting anything I did not like if it has been prepared in a red cooking sauce. Whatever protein type you braise in this flavorful liquid comes out moist and tender. Red cooking is a Chinese technique of braising meat in a soy based liquid with sweet and savory spices added. The long, slow simmering in the spiced liquid produces a rich, tender meat.
Recipe 2 in my series Rotisserie Chicken Makeovers is one of my favorites. It is so simple to make, can be made ahead, and is absolutely mouthwatering!
Pesto Chicken Lasagna Roll-ups need just 5 ingredients and a few minutes of prep time to become a fabulous meal! Let the kids help out by rolling up the filled lasagna noodles. They’ll have fun and so will you.
I love to eat breakfast foods for dinner or lunch. There is nothing better than a fried egg with a runny yolk, toast to sop up the yolk and a salad in the evening. Maybe with a nice cold IPA or lager on the side.
Over at Mom.me I have compiled a list of fantastic egg dishes that are perfect for breakfast, lunch or dinner!
It is exactly what it sounds like. The cheek of a cow. When I think of cows, I tend to picture them chewing their cud in a grassy field. And the muscles the cow needs to chew are in the jaws and cheek. Those muscles work hard everyday, meaning they are tough and lean. That is a very good thing, because the tougher cuts of meat are also the most flavorful. But, if they are not cooked correctly, they become a not very good thing. Tough cuts of meat need to be cooked low and slow. That means low temperature for a very long time.
Beef cheeks are not something you find in your everyday supermarket, unless you live near a good Hispanic or Asian market. Go to a butcher store, or ask the meat department in your supermarket if they can order them for you. If beef cheeks are nowhere to be found, this recipe would work well with beef shanks or short ribs. You will have to adjust the cooking time.
For me rib season is always here, but others reserve pork ribs for the warmer months. I’ve compiled my favorite rib recipes in this rib roundup, so you can be prepared for that first warm day of Spring. Or for anytime, because ribs rock all the time.