What meats are on your usual grocery shopping list?
August 9th, 2010 | 
Author: If they aren’t the usuals (ground beef & chicken breasts are usuals for us) then how do you prepare them?
I’m just looking for new ideas, thanks~
If they aren’t the usuals (ground beef & chicken breasts are usuals for us) then how do you prepare them?
I’m just looking for new ideas, thanks~
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Ground beef and chicken breasts? Booooo. If you’re used to those, though, I’ll have to provide some simple suggestions.
Lamb is very good and easy to prepare in a stew or roast. Thick cut pork chops marinated with olive oil and garlic, sauteed in olive oil, and then finished with a splash of balsamic vinegar are tasty. Beef chuck roast is good for roasts, as well.
I like roasts. They stew for a long time, they tenderize like buttah after a long time, and they’re sooooo good. Just throw some red wine, vegetable or beef stock, potatoes, carrots, and parsnips into a stockpot and stew on Low or Simmer for a couple of hours. Mmmmmmm.
Depending on meat prices I like to get a good pork roast. Pop it in the slow cooker with onions and cajun spices and cook it till it melts in your mouth. It makes a great dinner and great sandwiches, just add some BBQ sauce and you have a second day meal.
turkey burger..
pork loin- put in crock pot with sauerkraut and cook on low overnight
stewing beef — put in crock pot with water potatoes onions and carrots and cook at least 6 hours
HAmBurGer
Pork chops are great. I like to brown mine in a little butter, then add Lipton (or whichever) onion soup mix and cream of mushroom soup, (you can mix that together before adding to browned chops) and then simmer for 15-20 min. Serve with mashed potatoes and vegetable/rice/noodle side dish.
We love fresh fish also, but it can be expensive. Tilapia fillets are very tasty and easy. You can prepare them several ways.
Just google recipes.
Forgot to mention, I love to make homemade Reuben sandwiches, (with corned beef, Sour kraut, swiss cheese and a special sauce) OR get the ingredients for homemade Subs with ham, pastrami, cheeses, etc.
If you want to know how to prepare those, email me.
SLOPPY JOES
1 lb lean ground beef
1/2 c chopped green pepper
1/3 c chopped celery
1 sm. onion chopped
1 8-0z can tomato sauce
1/2 c catsup
1 tbsp firmly packed brown sugar
1 tsp dry mustard or 2 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1 tbsp Worcestershire sauce
1 tbsp vinegar
In large skillet, brown ground beef, green pepper, celery and onion.
drain any excess fat. Stir in remaining ingredients. Simmer covered
15-20 min stirring occasionally. Serve over toasted buns. 4-5
servings. This freezes very well.
Bratwurst! Beer! These are great together. Boil your favorite bratwurst in a pot with some largely chopped onion, salt and pepper, a bit of butter, (a pinch of celery and garlic if you like) and most importantly, BEER! Cover with beer and dilute with water, if you must. Boil and let simmer until cooked. Enjoy these firm and juicy wieners with good friends, good music, and good beer! Oh, and maybe some sauerkraut. Throw in somen potatoes und salad und habe un guten tag!
I like ham steaks. They are flat, circular slices of ham. All I do is fry them in a skillet. I do not add spices, but i do add a little water when they are nearly done to make a nice gravy. They are fairly inexpensive to buy.
Cube steaks are very versatile and I often buy beef hot dogs for one of my favorite recipes.
COUNTRY FRIED STEAKS
5 tbsp. all-purpose flour, divided
1/4 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
4 beef cube steaks (about 1 pound)
1 egg white
1 tsp. water
2 tbsp. vegetable oil, divided
GRAVY:
1 tbsp. butter
2 tbsp. all-purpose flour
1-1/2 c. milk
1 tsp. beef bouillon granules
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1/8 tsp. pepper
Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. In a skillet, cook two steaks in1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks. Makes 4 servings.
SALISBURY STEAK WITH MUSHROOM SAUCE
Mushroom Sauce:
1 tbsp. dried minced onion
3 tbsp. butter
3 tbsp. all-purpose flour
1/8 tsp. pepper
1 can (4 oz.) mushrooms, liquid drained and reserved
1 beef bouillon cube
Water
1/4 tsp. bottled browning sauce
1/3 c. minced onion
1/3 c. minced green pepper
1/4 c. chopped celery
1 garlic clove, minced
2 tbsp. butter
1-1/2 lbs. cube steaks
2 tbsp. minced chives or green onion tops
1/2 tsp. ground mustard
Dash paprika
1 tsp. salt
1/2 tsp. pepper
For sauce, in a small saucepan, melt butter and saute onion until soft. Stir in flour and pepper.
Blend well. Add mushrooms and bouillon. Add reserved mushroom liquid and enough water to make 1-1/4 cups. Stir and cook until thickened. Stir in browning sauce. Keep warm while preparing the Salisbury steaks.
In a skillet, saute onion, green pepper, celery and garlic in butter over low heat. Remove from heat and add to remaining ingredients; mix well. Shape into six patties, about 3/4-in. thick. Place on a broiler rack. Broil about 7 minutes; turn and broil about 5 minutes longer or until cooked through. Serve with Mushroom Sauce. Makes 6 servings.
CREOLE FRANKS
5 slices bacon, diced
1/2 c. onion, chopped
1 c. unsweetened pineapple juice
3/4 c. catsup
1/8 tsp. chili powder
1-1/2 lbs. frankfurters, sliced diagonally
1/4 c. green pepper, chopped
Cooked mashed potatoes or white rice
Cook the bacon in a large skillet, but do not crisp. Add onion and cook until tender. Add green peppers. Cook 2 minutes. Stir in pineapple juice, catsup and chili powder. Add frankfurters and simmer for 10 minutes. Serve over cooked white rice or mashed potatoes. Add a green salad, and crusty bread with butter to complete the meal.
For beef, we get either beef tenderloin (filet mignon) or New York strip steaks. I think they are the most tender with the least amount of fat/grizzle. To prepare, I either marinate them and grill (if it’s bad weather, we pan fry them, but not usually). Or we grill them sprinkled only with salt and pepper for a few minutes on either side and then create a breadcrumb/parmesan cheese crust and finish them off in the oven.
Pork roast is good and so are pork chops, but we really don’t get these that often. The roast should be cooked in the oven or on a grill. You can do that with the chops, or you can pan fry them.
My husband likes Italian sausage and brats. For sausage, we grill them and then serve them on French bread rolls with some marinara sauce and sauted green peppers. For brats, we soak them in beer and onions on the stove for a while then grill and serve with soft rolls and mustard.
Bacon is good for BLTs–if you want, you can either pan fry or cook in the oven. If you poke holes in the raw bacon with a fork, they stay flat when cooking.
Ground beef and chicken drumsticks.
Hamburgers
Rissoles
Spaghetti Bolognaise
Mince n vegetable stir fry
Chicken kebabs
Chicken curry and rice
Chicken drumsticks roasted or shallow fried
Chicken soup
Chicken casserole
Chicken stir fry