How to Serve Cold Shrimp
Cold shrimp is simple to prepare and a small serving packs a lot of protein into your meal. According to LIVESTRONG.COM MyPlate, a 4-oz. serving of shrimp yields 80 calories, 1 g of fat and 18 g of protein.
Read more →Healthy Main Dishes: Turkey Roasting, Seafood & Keto Entrees
Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Alternatives to Mayonnaise in Tuna
You don't have to sacrifice flavor and texture when you prepare tuna without the mayonnaise. Mayonnaise, which is comprised of egg yolk, vinegar or lemon juice and some kind of oil, tends to be high in fat, saturated fat and calories. One tablespoon of mayonnaise typically has around 100 calories and 10 g of fat.
Read more →
How to Grill Catfish Fillets
Catfish fillets are a low-calorie source of protein. By grilling catfish fillets instead of frying them, you cut back on the amount of fat in the final dish. Choose lean grilled catfish as the centerpiece of a healthy meal.
Read more →
How to Cook a Cow Foot
Most Americans cringe at the thought of eating the foot of any animal, but in many cultures, the feet are important flavoring ingredients to soups and stews or are consumed as inexpensive sources of meat.
Read more →
How to Boil Ground Beef
Boiling ground beef is not the most appetizing way to prepare the meat. In fact, boiled ground beef is often used for dog food. But boiling has its advantages: the cooking process is quicky, simple and easy to clean up after.
Read more →
How to BBQ a Sirloin Roast
A sirloin roast is a large cut of beef that comes from the back portion of the cow. Though not as naturally tender as the tenderloin sections, a properly cooked sirloin roast can yield moist, flavorful meat. Barbecuing a sirloin roast on the grill adds flavor without adding fat.
Read more →
How Do I Grill an Eye Round Roast?
The lean eye-of-round roast has a mild flavor and little waste. Though similar in shape and compactness to the far more tender tenderloin roast, the eye-of-round roast has a much firmer texture. The lack of marbling makes this roast tough and potentially chewy, especially when it is overcooked.
Read more →
How to Grill Carrots in Aluminum Foil
Carrots are a versatile vegetable, rich in beneficial nutrients such as beta carotene. Carrots often end up in soups, stews and salads, or they are eaten as a snack. You can cook carrots in a variety of ways, including boiling, steaming, roasting or microwaving.
Read more →
How to Steam-Cook Meat to Be Tender
Many cuts of meat are tough and chewy because they come from muscles that get a lot of exercise. Cuts from the shoulder area of deer, lamb, cow and pig contain a lot of connective tissues that make the meat chewy, but the tissues melt when exposed to steam heat.
Read more →
How to Steam Scallops
Steam cooking highlights the delicate sweetness of scallops without the extra calories from butter or oil that is typical of seared or fried scallops. While steaming is one of the easiest and quickest ways to prepare scallops, it's also easy to overcook the scallops, making them flavorless and rubbery.
Read more →
How to Cook Lamb Ribs
Though lamb ribs can be cooked in a variety of different ways, experimentation is key in order to find out which method you prefer. Baking lamb ribs allows their natural flavor to be more prevalent in the final product, while broiling and grilling bring out more intense, smoky flavors because of the high heat.
Read more →
How to Cook Ground Turkey on the Stove
You can limit your red meat consumption, and still enjoy your favorite hamburger comfort foods by opting for ground turkey instead.
Read more →
How to Convert Crock-Pot Cooking Time to Oven Cooking Time
Some recipes are designed for Crock-Pot slow cookers. In most cases, you can still make your favorite slow-cooking dishes in the oven. Slow cookers vary, so there is no exact conversion time for slow-cooker recipes. Converting the cook time will also depend on the dish.
Read more →
Ways to Cook Sausage Links
For the most flavorful, moist sausages, cook the links slowly under relatively low heat. Slow cooking ensures that the sausage cooks evenly, as cooking too quickly results in sausage that is golden brown on the outside but still pink on the inside.
Read more →
How to Cook Crispy Chicken Wings With Eggs
How you cook crispy chicken wings with eggs depends on whether you use your oven or stove for cooking. Eggs are leavening agents that allow air into the batter, causing it to rise slightly during cooking and in the process become crispy.
Read more →
How to Grill Pizza Using Boboli
For years, the Boboli company has made ready-to-use, prebaked pizza crusts. You can add your own sauces and toppings at home to make a customized, oven-fresh pizza. An alternative to normal oven baking is grilling. Grilling pizza simulates the more authentic taste of brick-oven pizzas.
Read more →
The Best Ways to Bake Chicken Leg Quarters
Chicken leg quarters are composed of the thigh and drumstick and are usually packaged with the skin still on. They are less expensive than pre-packaged, boneless, skinless cuts of chicken, but are just as easy to bake in an oven.
Read more →
Can You Cook Fish in Flour?
Coating fish with flour before cooking enhances its naturally delicate texture by creating a crispy golden-brown outer crust while retaining its inner flakiness. Used most often when pan-frying, the flour coating adds flavor and helps to seal in juices.
Read more →
How to Cook a Pork Tenderloin to Ensure Tenderness
Although pork tenderloin is one of the most tender pork cuts, overcooking can make it tough and unpalatable. This cut from the loin is one you definitely do not want to cook over low heat all day long in a slow cooker or Dutch oven.
Read more →
How to Hot Smoke Chicken Breasts
Boneless skinless chicken breasts are packed with protein while being lower in fat and calories than dark meat chicken or chicken cooked with the skin on. Smoked chicken breasts make an excellent lean protein source for any meal.
Read more →