87 Meat Recipes for Home E-Book

Kelly Johnson

• Herausgeber: Kelly Johnson
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Beschreibung

Indulge your taste buds with "87 Meat Recipes for Home," a culinary journey that celebrates the art of cooking meat to perfection. This cookbook is a carnivore's dream, offering a diverse collection of mouthwatering recipes that showcase the rich and savory essence of various meats. From succulent steaks and tender roasts to flavorful chops and juicy burgers, this cookbook is a treasure trove of delicious meat-centric dishes.

Explore a world of culinary possibilities as "87 Meat Recipes for Home" guides you through the intricacies of meat preparation and cooking techniques. Whether you're a seasoned chef or a kitchen novice, each recipe is crafted with clear, step-by-step instructions to ensure your success in creating delectable meals. Elevate your cooking skills as you learn to master the art of grilling, roasting, searing, and braising, unlocking the full potential of every cut.

Dive into chapters dedicated to beef, pork, lamb, poultry, and game, discovering diverse flavors and unique seasoning combinations that will leave your palate craving for more. "87 Meat Recipes for Home" is more than just a cookbook; it's an invitation to embrace the joy of cooking with meat, transforming everyday ingredients into extraordinary culinary experiences.

Whether you're planning a weekend barbecue with friends or a cozy dinner at home, "87 Meat Recipes for Home" will become your go-to guide for creating memorable and satisfying meat-based meals. Say goodbye to mundane dinners and embark on a flavorful adventure with this cookbook that promises to bring excitement and savoriness to your kitchen.

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87 Meat Recipes for Home

87 Meat

Recipes for Home

By: Kelly Johnson

Table of Contents

Chicken Recipes:

● Roasted Chicken with Lemon and Garlic

● Chicken Parmesan

● Chicken Alfredo Pasta

● Grilled Chicken Skewers with Tzatziki Sauce

● Chicken Piccata

● Chicken Fajitas

● BBQ Chicken Wings

● Chicken and Mushroom Risotto

● Chicken Tikka Masala

● Chicken Pot Pie

● Chicken Caesar Salad

● CHicken and Broccoli Stir-Fry

● Buffalo Chicken Dip

Beef Recipes:

● Beef Stroganoff

● Beef Tacos

● Classic Beef Burger

● Beef and Broccoli

● Beef Chili

● Spaghetti Bolognese

● Beef Kabobs with Chimichurri Sauce

● Beef Enchiladas

● Beef and Vegetable Stir-Fry

● Beef and Guinness Stew

● Sloppy Joes

● Philly Cheesesteak Sandwich

● Korean BBQ Beef

● Beef Satay Skewers

Pork Recipes:

● Pulled Pork Sandwiches

● Pork Tenderloin with Apple Cider Glaze

● Pork Chops with Dijon Mustard Sauce

● Cuban Mojo Pork

● Pork Carnitas Tacos

● Honey Mustard Glazed Ham

● Pork and Pineapple Skewers

● BBQ Pulled Pork Pizza

● Pork Stir-Fry with Vegetables

● Sausage and Peppers

● Pork and Bean Casserole

● Maple Glazed Pork Belly

Lamb Recipes:

● Grilled Lamb Chops with Mint Pesto

● Lamb Gyros

● Moroccan Lamb Tagine

● Lamb Kofta

● Shepherd’s Pie with Lamb

● Rack of Lamb with Rosemary and Garlic

● Lamb and Lentil Soup

● Greek Lamb Souvlaki

● Lamb Shank Stew

● Lamb Curry

Turkey Recipes:

● Thanksgiving Roast Turkey

● Turkey Meatballs

● Turkey and Cranberry Panini

● Ground Turkey Chili

● Turkey and Avocado Wrap

● Turkey Pot Pie

● Turkey Tetrazzini

● Grilled Turkey Burgers

● Turkey and Vegetable Skewers

● Turkey Lasagna

Seafood Recipes:

● Grilled Shrimp Skewers

● Lemon Garlic Butter Salmon

● Shrimp Scampi

● Crab Cakes

● Fish Tacos with Chipotle Mayo

● Baked Cod with Herbs

● Garlic Butter Lobster Tails

● Clam Linguine

● Seafood Paella

● Teriyaki Glazed Grilled Swordfish

Miscellaneous Meat Recipes:

● Meatball Subs

● Stuffed Bell Peppers with Ground Meat

● Meat Lover’s Pizza

● Empanadas with Ground Meat

● Beef and Sausage Lasagna

● Kebabs with Mixed Meats

● Meat and Cheese Platter

● Meat Pie

● Chili Con Carne

● Carnitas Burritos

● Meat and Potato Casserole

● Meatloaf with Tomato Glaze

● Greek Moussaka

● Tandoori Chicken Pizza

● Italian Sausage and Peppers Calzone

● Bacon-Wrapped Meatloaf

● Meaty Baked Ziti

Chicken Recipe:

Roasted Chicken with Lemon and Garlic

Ingredients:

● 1 whole chicken (about 3-4 pounds)

● Salt and pepper, to taste

● 2 lemons, sliced

● 1 head of garlic, halved horizontally

● 2 tablespoons olive oil

● 1 teaspoon dried thyme

● 1 teaspoon dried rosemary

● 1 teaspoon paprika

● 1 cup chicken broth

Instructions:

Preheat your oven to 425°F (220°C).

Rinse the chicken inside and out, then pat it dry with paper towels. Season the chicken generously with salt and pepper, both inside and outside.

Place the chicken in a roasting pan, breast side up.

In a small bowl, mix together the olive oil, dried thyme, dried rosemary, and paprika to create a seasoning paste.

Rub the seasoning paste all over the chicken, ensuring an even coating.

Stuff the cavity of the chicken with lemon slices and garlic halves.

Place the remaining lemon slices and garlic halves around the chicken in the roasting pan.

Pour the chicken broth into the bottom of the pan.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Baste the chicken with the pan juices every 20-30 minutes to keep it moist.

Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving.

Serve the roasted chicken with the lemon and garlic slices, and drizzle some of the pan juices over the top.

Enjoy your delicious Roasted Chicken with Lemon and Garlic!

Chicken Parmesan

Ingredients:

● 4 boneless, skinless chicken breasts

● Salt and black pepper, to taste

● 1 cup all-purpose flour

● 2 large eggs

● 2 cups Italian-style breadcrumbs

● 1 cup grated Parmesan cheese

● Olive oil, for frying

● 2 cups marinara sauce

● 1 1/2 cups shredded mozzarella cheese

● Fresh basil or parsley, for garnish

Instructions:

Preheat the oven to 375°F (190°C).

Season the chicken breasts with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.

Dredge each chicken breast in the flour, shaking off excess. Dip it into the beaten eggs, allowing any excess to drip off. Press the chicken into the breadcrumb and Parmesan mixture, ensuring an even coating.

Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for about 3-4 minutes per side or until golden brown and cooked through.

Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

In a baking dish, spread a thin layer of marinara sauce. Place the fried chicken breasts on top of the sauce.

Spoon more marinara sauce over each chicken breast, then sprinkle shredded mozzarella cheese on top.

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Optional: Broil for an additional 1-2 minutes to achieve a golden brown color on the cheese.

Garnish with fresh basil or parsley before serving.

Serve the Chicken Parmesan over pasta or with a side of crusty bread for a satisfying meal.

Enjoy!

Chicken Alfredo Pasta

Ingredients:

● 8 oz (about 225g) fettuccine pasta

● 1 lb (about 450g) boneless, skinless chicken breasts, cut into bite-sized pieces

● Salt and black pepper, to taste

● 2 tablespoons olive oil

● 4 cloves garlic, minced

● 1 cup heavy cream

● 1 cup grated Parmesan cheese

● 1/2 cup unsalted butter

● Fresh parsley, chopped, for garnish

Instructions:

Cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.

Season the chicken pieces with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Reduce the heat to medium-low, then add the heavy cream, butter, and grated Parmesan cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth and creamy.

Return the cooked chicken to the skillet, stirring to coat it with the Alfredo sauce. Cook for an additional 2-3 minutes until the chicken is heated through.

Add the cooked fettuccine pasta to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.

Season with additional salt and pepper to taste.

Serve the Chicken Alfredo Pasta in bowls, garnished with chopped fresh parsley.

Enjoy this rich and comforting Chicken Alfredo Pasta as a delightful main course!

Grilled Chicken Skewers with Tzatziki SauceIngredients:

● 1.5 lbs (about 700g) boneless, skinless chicken breasts, cut into bite-sized pieces

● 2 tablespoons olive oil

● 2 cloves garlic, minced

● 1 teaspoon dried oregano

● 1 teaspoon dried thyme

● 1 teaspoon paprika

● Salt and black pepper, to taste

● Wooden skewers (pre-soaked in water for at least 30 minutes) Instructions:

In a bowl, combine olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create the marinade.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Preheat the grill to medium-high heat.

Thread the marinated chicken pieces onto the pre-soaked wooden skewers.

Grill the chicken skewers for about 5-7 minutes per side or until fully cooked and slightly charred.

Remove the skewers from the grill and let them rest for a few minutes.

Tzatziki Sauce:

Ingredients:

● 1 cup Greek yogurt

● 1 cucumber, grated and squeezed to remove excess water

● 2 cloves garlic, minced

● 1 tablespoon fresh dill, chopped

● 1 tablespoon fresh mint, chopped

● 1 tablespoon lemon juice

● Salt and black pepper, to taste

Instructions:

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, chopped mint, lemon juice, salt, and black pepper.

Mix well until all ingredients are thoroughly combined.

Refrigerate the Tzatziki sauce for at least 30 minutes to allow the flavors to meld.

Serving:

Serve the Grilled Chicken Skewers with a side of Tzatziki Sauce for dipping. Garnish with additional fresh herbs if desired. This dish pairs well with pita bread or a Greek salad for a complete and delightful meal!

Chicken Piccata

Ingredients:

● 4 boneless, skinless chicken breasts

● Salt and black pepper, to taste

● 1 cup all-purpose flour, for dredging

● 4 tablespoons unsalted butter

● 2 tablespoons olive oil

● 1/2 cup chicken broth

● 1/3 cup fresh lemon juice (about 2 lemons)

● 1/4 cup capers, drained

● 1/4 cup fresh parsley, chopped, for garnish

● Lemon slices, for garnish

Instructions:

Prep the Chicken:

● Pat the chicken breasts dry with paper towels.

● Season both sides with salt and black pepper.

● Dredge the chicken in flour, shaking off any excess.

Cook the Chicken:

● In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.

● Add the chicken breasts and cook for about 3-4 minutes per side or until golden brown and cooked through.

● Remove the chicken from the skillet and set aside.

Prepare the Sauce:

● In the same skillet, add the chicken broth, lemon juice, capers, and the remaining 2 tablespoons of butter.

● Stir and scrape the browned bits from the bottom of the pan.

● Let the sauce simmer for 2-3 minutes to reduce slightly.

Finish Cooking:

● Return the cooked chicken to the skillet, allowing it to heat through and soak up the flavors of the sauce.

Serve:

● Plate the chicken, spoon the sauce over the top, and garnish with chopped parsley and lemon slices.

Optional:

● Serve the Chicken Piccata over cooked pasta, rice, or with a side of vegetables.

Enjoy your Chicken Piccata with its bright and zesty flavors! It's a perfect dish for a quick and elegant dinner.

Chicken Fajitas

Ingredients:

For the Chicken Marinade:

● 1.5 lbs (about 700g) boneless, skinless chicken breasts, sliced into thin strips

● 3 tablespoons olive oil

● 2 tablespoons lime juice

● 2 cloves garlic, minced

● 1 teaspoon chili powder

● 1 teaspoon cumin

● 1 teaspoon paprika

● 1 teaspoon onion powder

● 1/2 teaspoon oregano

● Salt and black pepper, to taste

For the Fajitas:

● 1 large onion, thinly sliced

● 1 large bell pepper (any color), thinly sliced

● 1 tablespoon vegetable oil

● Flour tortillas

● Optional toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges

Instructions:

Marinate the Chicken:

● In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, onion powder, oregano, salt, and black pepper to create the marinade.

● Add the sliced chicken to the marinade, making sure each piece is well-coated. Marinate for at least 30 minutes, or refrigerate for up to 4

hours.

Cook the Chicken:

● Heat a large skillet or grill pan over medium-high heat.

● Add the marinated chicken slices and cook for 3-4 minutes per side or until cooked through and slightly charred.

● Remove the chicken from the skillet and set aside.

Cook the Vegetables:

● In the same skillet, add 1 tablespoon of vegetable oil.

● Add the sliced onions and bell peppers. Cook for 5-7 minutes or until the vegetables are softened and slightly caramelized.

Combine and Serve:

● Return the cooked chicken to the skillet with the vegetables. Toss everything together for a minute or two until well combined and heated through.

Warm the Tortillas:

● Heat the flour tortillas in a dry skillet or microwave according to package instructions.

Assemble the Fajitas:

● Spoon the chicken and vegetable mixture onto warm tortillas.

● Add your choice of toppings, such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and a squeeze of lime.

Serve immediately and enjoy your Chicken Fajitas!

These fajitas are perfect for a quick and satisfying weeknight dinner or a casual gathering with friends and family.

BBQ Chicken Wings

Ingredients:

● 2 lbs (about 1 kg) chicken wings, split at joints, tips discarded

● Salt and black pepper, to taste

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● 1 teaspoon smoked paprika

● 1 cup barbecue sauce (store-bought or homemade)

● 2 tablespoons olive oil

● Optional: Celery sticks and ranch or blue cheese dressing for serving Instructions:

Preheat the Oven:

● Preheat your oven to 400°F (200°C).

Prepare the Chicken Wings:

● Pat the chicken wings dry with paper towels to remove excess moisture.

● Season the wings with salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly.

Bake the Chicken Wings:

● Place a wire rack on a baking sheet to allow air circulation around the wings.

● Arrange the seasoned chicken wings on the rack.

● Bake in the preheated oven for about 45-50 minutes or until the wings are golden brown and crispy, turning them halfway through the cooking time.

Prepare the BBQ Sauce:

● While the wings are baking, heat olive oil in a saucepan over medium heat.

● Add the barbecue sauce and warm it through. You can also add a bit of extra flavor by incorporating a splash of hot sauce or a squeeze of lime, if desired.

Coat the Wings:

● Once the wings are cooked, transfer them to a large bowl.

● Pour the warmed barbecue sauce over the wings and toss to coat them evenly.

Serve:

● Arrange the BBQ-coated wings on a serving platter.

● Optionally, serve with celery sticks and a side of ranch or blue cheese dressing for dipping.

Enjoy your BBQ Chicken Wings!

These wings are great for sharing and are sure to be a hit at any gathering. Adjust the spice level and sauce quantity according to your preferences.

Chicken and Mushroom Risotto

Ingredients:

● 1.5 lbs (about 700g) boneless, skinless chicken breasts, cut into bite-sized pieces

● Salt and black pepper, to taste

● 2 tablespoons olive oil

● 1 onion, finely chopped

● 2 cloves garlic, minced

● 1 cup Arborio rice

● 1/2 cup dry white wine (optional)

● 8 oz (about 225g) mushrooms, sliced

● 4 cups chicken broth, kept warm

● 1 cup Parmesan cheese, grated

● 1/2 cup heavy cream

● 2 tablespoons butter

● Fresh parsley, chopped, for garnish

Instructions:

Cook the Chicken:

● Season the chicken pieces with salt and black pepper.

● In a large skillet or a wide, shallow pan, heat 1 tablespoon of olive oil over medium-high heat.

● Add the chicken pieces and cook until browned and cooked through. Remove from the pan and set aside.

Sauté Onion and Garlic:

● In the same pan, add another tablespoon of olive oil.

● Add the finely chopped onion and cook until softened.

● Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Cook the Mushrooms:

● Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.

Toast the Rice:

● Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

Deglaze with Wine (Optional):

● Pour in the white wine, if using, and stir until the liquid is mostly absorbed.

Add Broth Gradually:

● Begin adding the warm chicken broth to the rice one ladle at a time.

● Stir constantly and allow the liquid to be absorbed before adding the next ladle.

● Continue this process until the rice is creamy and cooked al dente. This should take about 18-20 minutes.

Finish the Risotto:

● Stir in the cooked chicken, grated Parmesan cheese, heavy cream, and butter.

● Season with additional salt and pepper to taste.

Serve:

● Garnish with chopped fresh parsley and serve the Chicken and Mushroom Risotto hot.

Enjoy this rich and satisfying Chicken and Mushroom Risotto as a comforting main dish!

Chicken Tikka Masala

Ingredients: