This elegant yet simple recipe was featured on the US Wellness Meats website when I was lucky enough to have been selected as one of their featured chefs, which means that this steak is sort of a celebrity. You can make this star-studded meal anytime if you make it...
This amazingly flavorful burger was inspired by my local Whole Foods. There are days when I’m standing at the meat counter at 5:00 p.m. staring longingly at all the pre-prepped foods, wishing they were not breaded or didn’t contain sugar or canola oil. In this...
One of the easiest ways to create a delectable sauce for meats with little effort is to utilize all-fruit, no-sugar-added jams from your local natural food store. Or better yet, make your own! Apricot jam is one of my favorites, and it goes amazingly well with chicken...
My kiddos love meatballs! This is a good thing because they’re easy to whip up, and they make great leftovers for school lunches in a Thermos. Since I love finding shortcuts in the kitchen, I bake these delicious orbs of goodness on parchment-lined baking sheets,...
TUFFING INGREDIENTS 1 TBSP coconut oil¾ cup chopped raw pecans2 stalks celery, diced (about ½ cup)¼ cup chopped fresh parsley3 medium carrots, diced (about ¾ cup)¾ cup diced white or yellow onion2 cloves garlic, mincedPinch of sea saltPinch of freshly ground black...
The sauce for this chicken is so scrumptious that I caught my husband eating it by the spoonful! It’s also versatile since it’s great on pork and fish too. Sometimes a weeknight cook’s best tool is a flavor-packed sauce that is easy to make and works with many dishes....
I really love the combination of crunchy macadamia nuts, fragrant basil, and sweet honey in this chicken. The topping can be temperamental when applying it to the chicken, but don’t worry—even the ugly pieces will taste amazing! CRUST 1½ cups raw macadamia nuts½ cup...
The name of this classic means “bone with a hole” in Italian. What the name doesn’t tell you is that the hole is full of some really tasty bone marrow. The name doesn’t say anything about what kind of meat to use. Traditionally, this dish is made with veal. We have...
I look forward to fall for so many reasons. The leaves change color, football is in full swing, and I get to go climb trees in search of venison. Bow season here starts in mid-September. I’ve owned a bow for years but seemed to always find a reason to keep it in the...
Throw this one in my top 5 for tasty, comforting, and just plain awesome. This protein and fat amalgamation is sure to make anyone happy. I know what you’re saying . . . isn’t it going to taste like coconut? If there is a hint of it in there, it’s from the coconut...
