high protein

Pan-Seared Steak With Red Wine Sauce

Kosher salt, as needed

black pepper,

shallots

unsalted butter

neutral oil,

brandy,

dry red wine

beef or chicken stock,

chives

Watercress,

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Oven Crisp Chicken Wings

flour

paprika

garlic salt

black pepper

cayenne pepper

butter

chicken

Be sure wings are thawed and dry them well with paper towels.

Combine flour, paprika, garlic salt, black pepper and cayenne pepper in  a plastic bag.

Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).

Turn wings over and bake for 15 more minutes or until crispy and done.

This is a great recipe! You can shake some extra seasonings on the wings once they are coated, or add to the bag. I have used regular flour, garbanzo bean flour, and almond flour - all with great results. I have made this recipe many times, and I have to say, you can use cooking spray alone, and it works wonderfully. I have found the non-stick foil to be superior, and it works great for this recipe if you have some on hand. The best thing about this is you can get crunchy wings, seasoned to your preference, and save the calories from frying (if you omit the butter and use cooking spray.) Dry the chicken well before you coat it with flour, and make sure they are fully defrosted if they were previously frozen. Excellent, versatile recipe!

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown.  This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.  Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Bourbon Chicken

lbs boneless chicken breasts,

garlic clove, crushed

ginger

red pepper flakes

apple juice

brown sugar

ketchup

cider vinegar

water

soy sauce

Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Add chicken pieces and cook until lightly browned.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

I'd have loved to be able to read through the more than 2,000 reviews, but that is not possible! What does strike me is how people continually sub ingredients. In this recipe the ingredients are simple and won't kill you.:( All I had to buy extra was the apple juice. Also, I'm flabbergasted at the number of reviews!! This is a perfectly nice recipe, but 2,384 reviews??? Wow! I did not sub or change a thing. I did, however, mix all the sauce ingredients in a bowl while the chicken pieces were frying: saves time. 1 - 2 tablsp olive oil, LinMarie, is by far not enough to pan-fry 2lbs chicken pieces!! I added maybe 2 or 3 extra tablespoons while the chicken was frying. Next time I will not use ground ginger, but rather 1 - 2 tablespoons finely grated fresh ginger, which should be more flavoursome. The pepper flakes were fine (I think I used a full teaspoon). However ... the sauce needed thickening, and I did add cornflour mixed with a little water, right at the end. The sauce looked much more attractive once slightly thickened. I will make this again, because (let's face it) it's a lot of flavour with little effort. What I will change, is the breast meat. We don't as a rule like skinless breasts, and I think boneless thighs, skin on, or even bone-in thighs will be far more flavoursome. Sorry, I was not complaining, just explaining!!

Cooking the meatballs in simmering pasta sauce  will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes,  --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Kittencal's Italian Melt-In-Your-Mouth Meatballs

beef beef pork

egg, slightly beaten

parmesan cheese

breadcrumbs (or use enough

garlic garlic powder

salt

milk

oregano

parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl.

Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

**note**  you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

These really are amazing!  I come from a large Italian family and it's frowned upon to use anything other than the "old family recipe", which frankly, wasn't very good!  Everyone I've made these for (including my dad who still compares everything to his mom's cooking) were skeptical, especially about putting the meatballs in the sauce raw, but they were instant converts after dinner was served!  My entire extended family claims these are the best meatballs they've ever had.  And that's actually a little funny since I also used turkey instead of beef, which the men in my family generally refuse to eat because they claim ground turkey tastes like cardboard.  However, they loooved these even after I fessed up!  I've made them using just ground turkey, and when I can find it, I use turkey sausage as well. I also use store bought sauce (another sin in my family!)because it's easier, and the sauce ends up tasting so great that no one has ever complained! My aunts now think I  may not be such a failure in the kitchen after all!

For our 5 year olds lunch box for either snack time or lunch for his first year at kindergarten that are reasonably healthy but will bring a smile to his face when he finds them. Kids tire of the same old sandwich, so I came up with this as a new and fun way to make sure he doesn't skip his sandwich! I was surprised at how much lunch meat and cheese I was able to get in the muffin! If you child likes lettuce you could stuff some of that inside as well. You could actually fill the hole with just about any type of sandwich filling. :)

Secret Sandwich (Lunch Box Surprise)

mayonnaise or mustard

cheese (your child's favorite)

Using a small paring knife, pierce the bottom of the muffin until the knife almost reaches the top. Cut a circle and pull out the bread cylinder and set aside.

Using your fingers, press the inside bread walls to make them thinner.

Add condiment of your choice to inside of roll.

Add lunch meat until it is about a 1/3 full. Then add cheese until it is 2/3 full and fill with more lunch meat.

Cut a bit of the cylinder off and apply condiment to the bready side of the circle. Press into bottom of muffin.

I used bologna, cheese, mayo and pickles. Chopped up the meat and cheese to small pieces and mixed it all up. Then put in a small roll. My daughter loved it. Today I did the same with tunafish, my other daughter loved it!

I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.

Broil a Perfect Steak

steaks

kosher salt

fresh coarse ground black pepper

ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.

Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.

Move oven rack 6 inches from heating element.

Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.

Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.

Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.

Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!

Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.

Rare (120-130F)1&quot; 0-1 minute,  1 1/4&quot; 2-3 minute,   1 3/4&quot; 4-5 minute

Medium (140-150F) 1&quot; 2-3 minute, 1 1/4&quot; 4-5 minute,  1 3/4&quot; 6-7 minute

Medium Well(150-160F)    1&quot; 4-5 minute,  1 1/4&quot; 6-7 minute,   1 3/4&quot; 8-9 minute

Remove steaks from the oven and let rest for 5 minutes.

Serving on warm plates is recommended to maintain meat temperature.

I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

I was really happy to have this recipe during the winter when we couldn't use our grill.  Steaks got a great sear on the outside, but stayed nice and pink on the inside.  My only problem is that our house usually got pretty smoky and set off the smoke alarm.

How To Cook Frozen Shrimp

garlic powder

onion powder

thyme

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

This Vanilla Protein Ice Cream is sweet, creamy, mouthwatering amazingness! Oh, and it's refined sugar free, low carb, low fat, and high protein too!

Healthy Vanilla Protein Ice Cream

oz Plain, Nonfat Greek Yogurt

can Evaporated Fat Free Milk

tsp Vanilla Paste

tsp Liquid Stevia Extract

tsp Natural Butter Flavor

(4 scoops) Unflavored Whey Protein Powder

tsp Xanthan Gum

Salt

Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).

In a blender, add the yogurt, milk, vanilla paste, stevia extract, and butter flavor. Blend until smooth.

In a small bowl, whisk together the protein powder, xanthan gum, and salt.  With the blender running, slowly add in the dry ingredients.  Blend until smooth.

Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.

Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours). Serve and enjoy!

How To Cook a Frozen Turkey

frozen turkey

Pepper

Heat the oven to 325°F. Place a rack in the bottom third of the oven.

Place the turkey in the roasting pan: Unwrap the turkey and place it on top of a roasting rack inside a roasting pan. Don&#x27;t try to remove the giblets or season the turkey right now.

Roast for 2 1/2 hours. Try not to open the oven door or let out too much heat. After 2 1/2 hours, your turkey should just be starting to turn golden.

Check the temperature: This temperature check is just to get a reference point for how quickly the turkey is cooking. At this point, the breast and thighs will likely be in the low-100°F range.

Remove the giblets: The turkey should be thawed enough at this point that you can remove any trussing mechanisms (although most are safe for roasting in the oven; check the turkey&#x27;s packaging for information). Check the neck cavity and remove the bag of giblets if you see it. Check the cavity of the turkey for the neck or giblets, and remove them if you can. If you can&#x27;t get to the giblets, or if the giblets are still frozen inside the turkey&#x27;s cavity, continue roasting, but check every 30 minutes to see if you can remove the giblets. Be careful — the turkey is still mostly frozen, but the juices around the surface are hot.

Tuck the wings behind the turkey: You can also leave them untucked — either way is fine.

Season the turkey: Brush the turkey with melted butter. Sprinkle with salt, pepper, and any other seasonings you&#x27;d like to use. Rub in the spices with your fingers.

Tip the turkey to pour out any juices: Juices tend to collect inside the cavity of the turkey as they melt. Lift the roasting rack and tilt the turkey so these juices pour out into the pan.

Continue roasting: Refer to the chart above for estimated total roasting times. Check the temperature in the breast and thigh meat every hour or so to gauge how fast it&#x27;s cooking, and tilt the pan to pour out any juices. Brush the turkey with more butter if you&#x27;d like. If the skin over the breasts is browning more than you like, cover loosely with foil. If the pan starts looking very dry or if the drippings start looking burnt, add a few cups of water or broth.

Cook until the turkey registers at least 165°F in all areas: The breast meat is the thickest part of the turkey and will cook the slowest. The middle of the turkey, closest to the bone, will also be the last to cook through; the temperature may be well above 165°F close to the surface, but below temperature deeper in the meat. Make sure you take the temperature in multiple places and also at multiple depths in the meat to be sure you&#x27;re getting an accurate temperature reading throughout. (Just be sure not to hit the bone, which will give you a false temperature.)

Rest the turkey for 30 minutes. Set the turkey aside to rest for at least 30 minutes. Use this time to make gravy, if desired.

Carve the turkey and serve. Transfer the turkey to a cutting board and carve.

Pinto Salsa Bowl

400 g. | 2 cups Pinto beans (cooked or canned)

Hass avocado (peeled, stoned, cubed)

Cherry tomatoes (halved)

60 ml | ¼ cup Lime juice

g. Fresh cilantro (chopped)

When using dry pinto beans, soak and cook ⅔ cup (133 g.) of dry pinto beans according to the method.

Transfer the pinto beans to a large bowl, and add the halved cherry tomatoes, avocado cubes, and chopped cilantro.

Add the lime juice, stir thoroughly using a spatula and make sure everything is mixed evenly.

Divide the pinto salsa between two bowls, garnish with the optional toppings, serve and enjoy!

Store the salad in an airtight container in the fridge, and consume within 2 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. The salad can be served cold.

For moist and tender boneless, skinless breasts, turn to this staple Greek ingredient.

Feta-Brined Chicken Breast with Rosemary

feta cheese (about 1 cup crumbled)

chicken breasts (about 2 pounds total)

garlic

rosemary,

lemon

Crostini,

Combine the water, feta, salt, and pepper in a blender and blend until smooth.

Place the chicken breasts in a resealable plastic bag or container large enough to submerge the meat. Pour the brine over the chicken, cover, and refrigerate at least 8 hours or overnight.

Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, remove the chicken breasts from the brine, pat dry with paper towels, and place in a single layer in a baking dish or on an aluminum foil-lined rimmed baking sheet. Let sit for about 30 minutes at room temperature.

If you&#x27;d like, break off a few cloves of garlic from the head, peel, smash, and scatter around the chicken. Cut the top off the remaining garlic head to expose the cloves, cut in half horizontally, then place the 2 pieces in the pan. Sprinkle the rosemary sprigs over the chicken, then drizzle with the oil.

Roast until an instant-read thermometer inserted in the thickest part of the breasts reads 165°F, 35 to 45 minutes.

Remove the chicken breasts from the oven, squeeze the juice from the lemon half over the chicken, and let rest for 5 minutes before serving. Squeeze the roasted garlic cloves out of their peels onto crostini, if desired.

Here's what you need: eggs, cream of tartar, cream cheese

Cloud Bread Recipe by Tasty

eggs, separated

⅛ teaspoon cream of tartar

cream cheese, softened, or greek yogurt

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add the cream of tartar to the egg whites and whip into stiff peaks.

Add the cream cheese or yogurt into the yolks and mix until combined.

Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

Line a baking sheet with parchment paper and place six dollops of the mixture on the tray.

Spread out the circles with a spatula to about ½ inch (1 cm) thick.

https://vid.tasty.co/output/30799/mp4_640x640/1493831215

This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.

Pan Seared Pork Chops

center pork chops

balsamic vinegar

salt and pepper

onion (thinly sliced)

Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).

Season chops and heat a black iron skillet or shallow fry pan.

(Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.

(searing will seal in the juices so chops will not dry out).

As soon as chops are done remove them and put butter and onions into pan.

Cook till onions are done to desired consistency.

Great recipe, even my picky 10 year old and 3 year old triplets gobbled it up. I will definitely make this again.

Kitchn&#x27;s easy recipe for brining a turkey for Thanksgiving.

How To Brine a Turkey

turkey

Aromatic options: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.

divided

kosher salt, salt

Find a pot and make fridge space. Find a pot or food-safe bucket large enough that you will be able to entirely submerge the turkey. Next, clear some refrigerator space and make sure your pot will fit.

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