Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Lit’l Smokies are cocktail-sized smoked sausages made by Hillshire Farm. These mini sausages come in several varieties, made from beef or a combination of pork, beef and turkey with other ingredients added for flavoring, such as spices or cheddar cheese.
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Beef short ribs, when properly cooked, are melt-in-your-mouth tender and delicious. Prepare them in the oven with barbecue sauce when you don't have access to an outdoor grill and the weather is incremental.
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Hamburgers don't require a trip to a restaurant or a drive-through window to enjoy. Cooking your own burgers at home gives you complete control over the finished product from the thickness of the patty to the doneness of the meat. A home-cooked burger is also a quick option for a filling meal in a hurry.
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Chicken hindquarters contain the dark thigh and leg meat and skin and work well for roasting and grilling. The dark meat tends to be higher in calories than the white breast meat; one chicken leg with skin contains around 310 calories, 30 grams of protein and 20 grams of fat.
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Baked chicken legs and thighs often come out of the oven pale and with unpleasantly wet skin. One way to alleviate that problem and to ensure that your chicken comes out of the oven crispy and golden-brown is to sear the chicken legs and thighs in a skillet before you bake them.
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London broil is not a cut of meat, but a type of beef preparation that involves marinating then slowly cooking a thick cut of meat. According to a 2011 article in "The New York Times," London broils can come from the round, flank, shoulder or sirloin of the cow.
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Eating shrimp is a tasty way to get protein, iron and selenium without a lot of calories or fat. You can easily prepare frozen shell-on shrimp by thawing and then boiling them on your stove-top.
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Venison is a lean red meat that is easy to overcook. Whether you're new to cooking with venison, or a seasoned veteran looking for a new technique, try using your slow cooker for a foolproof way to infuse your meat with flavor and moisture.
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Elevate camping food to a new level by cooking chicken breasts wrapped in aluminum foil on your home grill. The foil not only reduces the mess, but it also accelerates cooking time and keeps the chicken tender by sealing in moisture. Add a few seasonings and some vegetables for a complete meal in a packet.
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Grilling brings out a T-bone's natural succulent flavors without the help -- or the calories -- of a pool of oil and butter in a pan. This formidable steak is two prized cuts in one: the top loin and the tenderloin, also known as New York strip or fillet mignon.
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Tilapia is a type of fish that is rich in omega-3 fatty acids and protein with a relatively low caloric content. However, according to the Science Daily website, you should select wild-caught tilapia, as farm-raised varieties contain unhealthy fats and low amounts of nutrients.
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With a name as refined as filet mignon, it might be assumed that it’s impossible to pull off a dish at home that sounds this French and elegant. Cut from the end of the tenderloin, the filet mignon is a small and expensive boneless steak.
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Chicken tenderloins are simply boneless, skinless chicken breasts that have been butterflied or sliced into smaller portions. They cook quickly and provide just the right portion size for a smaller appetite. The slow cooker works well for cooking chicken tenders, especially on a busy day.
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Barbecued chicken wings make a savory snack that is far simpler to prepare than you might think. Grilling chicken wings takes very little time, because they are small and don’t contain much meat. Adding barbecue sauce adds not only flavor, but color also, and it helps keep grilled chicken wings from drying out.
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Marinated pork medallions roast to a tender, juicy finish in the oven. Purchase pre-marinated pork medallions or make your own marinade to add flavor to the meat.
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Prime rib roast, also referred to as "standing rib roast," is a tender cut of beef from the rib section. Prime rib roast is delicious and tender because of a high amount of fat marbling and should be enjoyed in moderation if you are trying to lose weight or reduce your fat intake.
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Whether you hunt your own deer or purchase steaks at the supermarket, venison is naturally low in fat and calories and high in protein, vitamins and minerals. Panfrying is an effective way to cook tender venison steaks. Fry venison quickly over high heat and take care not to overcook it.
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Hake is the star of many sauteed and oven-baked dishes, but this meaty fish also stands up well to the rigors of grilling. Similar to cod, hake is low in mercury and provides plenty of lean protein. As a bonus, the relatively small demand for this fish keeps its prices down.
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Cooking steak on the stove without oil is a quick and easy process called pan-searing. Though some procedural details vary depending on the cut of meat and its size, the general process is universal. Only sear fully thawed meat; otherwise the outside cooks far quicker than the inside.
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Frozen ground turkey is a staple ingredient for many meals, from turkey burgers to turkey chili. Lean ground turkey is a good substitute for ground beef if you are trying to reduce your intake of fat and calories. Ground turkey is a good source of vitamin B6, selenium, iron, niacin and phosphorous.
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