Pin It Over the years, we’ve cooked turkey every which of way, roasted and basted, and basted, and basted with all kinds of combinations of ingredients, roasted in a bag, fried (of course), we’ve brined and have gone brine-less. Honestly, I’m no expert, but I will say this, less is best in my book. Less messing. Less stuff. Less time. This recipe I’m sharing with continue reading …
Sorry for back-to-back meat recipes, but I have a quick steak tip I want to share with you before the weekend in case you have plans to throw one on the grill. Last weekend I was flipping channels and caught Giada grilling rib-eyes. I don’t tend to be a big rib-eye fan. Give me a good filet any day, or of course, my new favorite, continue reading …
Grilling season is well underway. Here’s an easy grilled pork tenderloin that’s full of flavor with no major hassle. Many people feel pork tenderloin has little taste, but with a little marinade time prior to cooking, this lean cut of meat will change your mind forever. And forever is a long time. Begin by marinating the pork tenderloin(s) in a simple concoction of your favorite continue reading …
Around here chicken makes a regular appearance on the dinner table. To tell you the truth, it gets a little boring after awhile – grilled chicken, baked chicken, sautéed chicken, chicken soup, chicken n’ pasta… But with all that chicken, my family never tires of chicken thighs. We like the dark meat around here y’all. It’s good stuff and pretty inexpensive, too, but use whatever kinda continue reading …
