Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Not exclusively from the northern country, Canadian bacon is a very popular breakfast food item in the United States and Canada. It is made from pork and is much thicker and lower in fat than more common slices of bacon. Canadian bacon is used in several recipes and can be paired with a variety of foods.
Read more →
Chuck steak is a cut of beef that comes from the neck and shoulders of a cow. You can find chuck steak in most grocery stores, often in cost-effective family packs which can serve four to six people. Some might insinuate the quality of chuck steak is inferior to that of a ribeye or a T-bone steak.
Read more →
Considered one of the tastiest cuts of beef, ribeye steaks are tender, juicy and expensive. Fat is found mostly around the ribs of a cow, which explains the marbling in ribeye steaks. The fat provides flavor to the meat and helps to keep it moist.
Read more →
Swordfish is so named because of an upper jaw that extends straight out to form a long point or βsword.β Swordfish are hard fighters and routinely exceed 100 lbs. Swordfish steaks are on the menu at many high-end restaurants as an exotic selection.
Read more →
Chorizo is a pork sausage popular in Mexican cooking, made from pork, chili pepper and other spices. Traditionally, it is cut up into mixed dishes such as huevos rancheros, but you can cook links of chorizo just like you would any other link sausage.
Read more →
Many omnivorous diets include chicken and fish. Chicken breasts and tuna steaks both provide a relatively mild flavor, and make for excellent entrees consumed on their own, or as an additive or topper to stir fries, casseroles and salads.
Read more →
Cooking with a Crock Pot can save you time when you have a hectic schedule. Not only can you cook foods from a frozen state, but they simply cook slowly all day long and are done by dinner time.
Read more →
The sight and smell of roast beef as it comes fresh from the oven is bound to stimulate your taste buds in anticipation of a succulent meal. Yet after you chew, swallow and digest each piece of meat, your body derives the benefits and risks of eating this food.
Read more →
There is nothing wrong with baking frozen hamburger patties in the oven. Although putting frozen hamburger meat in the oven increases the cooking time, it is still a quicker option than properly defrosting the patties first.
Read more →
Even if you have frozen cod and limited time, you can still make a complete β and impressive β meal. Most recipes and chefs suggest you thaw cod before cooking it in the oven. However, if you are strapped for time, you can still bake frozen cod without waiting hours for the fish to thaw.
Read more →
Salmon cooks quickly and is loaded with protein as well as omega-3 fatty acids, which promote heart health. But fish can be a bit more unforgiving when youβre cooking it on the grill, compared to steaks or burgers. With a little foil and your favorite spices, you can grill your salmon and eat it too.
Read more →
You don't have to buy beef tenderloin to enjoy succulent, low-fat, flavorful beef. Slow-cooking methods tenderize less expensive beef cuts.
Read more →
Slow-cooker dinners are practical and easy for people who are on the run. And crockpot pork roast is no exception. You can slow cook a boneless pork roast by itself, or you can dress it up by adding your favorite herbs and spices.
Read more →
Salmon is one of the healthiest fishes to eat, providing plenty of omega-3s, fatty acids necessary for health according to the American Heart Association. You can cook salmon just before serving or prepare it ahead of time and serve it cold over green salad, or flaked in a salad of whole grains.
Read more →
Raw pork can contain several bacteria and parasites, and raw pork sausage is no exception. When preparing pork sausage, take special care to avoid exposing yourself and your family to bacteria such as salmonella and staphylococcus aureus, and to a particular parasite known as trichinella spiralis.
Read more →
Contrary to popular belief, pork is a surprisingly healthy protein choice as compared to many cuts of beef. It is no higher in calories than chicken or beef, and lower in the saturated fats that make steak something to be enjoyed only occasionally.
Read more →
Pork chops are a versatile cut of meat, suitable for pretty much any cooking method you desire, including a long, slow session in a Crock-Pot.
Read more →
While slow cookers such as Crock-Pots represent a modern convenience for busy cooks, not every dish follows the "throw in and forget it" ideal. Some ingredients need preparation before they are added to the Crock-Pot. Others, such as noodles, turn mushy if left to cook all day, even at low settings.
Read more →
Onions have a good dose of vitamin C and healthful phytochemicals that help your body fight inflammation and blood sugar spikes. One way to make onions tastier is by grilling them. Watch the type of oil you use and your cooking methods, however, if you want your grilled onions to stay diet friendly.
Read more →
With only 3 g of fat in a 3 oz. serving, pork tenderloin counts as a healthy, high-protein meat, reports the University of California Berkeley "Wellness Letter."
Read more →