Low-Carb Beef Pork And Lamb | The Daily Dish

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Low-Carb Beef Pork and Lamb

3 Steps to Perfect Pork Chops

1 Comment | Written on November 6, 2014 at 5:00 am , by

There is something so decadent about a perfectly seared pork chop for dinner this time of year.  It’s robust and hearty, ideal with roasted winter vegetables, and outstanding with a bold red wine.

Today I am going to share with you 3 steps to preparing the perfect pork chop.

Keep reading for the recipe…

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Perfect Beef Tenderloin

6 Comments | Written on December 18, 2013 at 5:00 am , by

The centerpiece of a family meal at Christmas time is supposed to be a show stopper.  Something special that when you bring it to the table it elicits ooh’s and ahh’s all around.   A beef tenderloin or “Chateaubriand” is always sure to impress.

Before investing in this pricey cut of meat, make sure you have a fool-proof method for preparing it at home.  This aptly named recipe for “Perfect Beef Tenderloin”  won’t disappoint!

Keep reading for the recipe…

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Slow Cooker Shredded Beef

4 Comments | Written on August 27, 2013 at 12:00 am , by

As you plan meals for the week, I think this one needs to go to the top of the list!  It is an easy slow cooker recipe that the whole family will love.  Plus it reheats well, so you can always pack leftovers for lunch the next day.  Let me show you how easy it is to make this Slow Cooker Shredded Beef!

Keep reading for the recipe…

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Best Lamb Ever – Marinated Lamb and Vegetable Kabobs

1 Comment | Written on March 28, 2013 at 5:00 am , by

The winning recipe in our “Best Lamb Ever” contest is a fresh and healthy dish that is great to have on hand as we head into the spring and summer grilling season!

Congratulations to  “Clsc925” for wowing the judges with her “Marinated Lamb and Vegetable Kabobs!”

 Keep reading for the winning recipe…

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Sesame-Crusted Pork Tenderloin – 3 Ingredients!

21 Comments | Written on September 20, 2012 at 5:00 am , by

Pork tenderloin is one of my go-to choices for an easy and nutritious family meal.  This lean protein is effortless to prepare,  and looks beautiful and decadent on display at the dinner table.

I love this recipe because it is only three ingredients and simply roasts in the oven without any fuss.   Let me show you how to make Sesame-Crusted Pork Tenderloin!

Keep reading for this unbelievably easy preparation for pork tenderloin!  

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Steakhouse Rib-Eye: Grilled Recipe Contest Winner

5 Comments | Written on August 21, 2012 at 5:00 am , by

Have you ever wanted to grill a rib-eye just like they do in your favorite steakhouse?  They are always tender, juicy and with perfect cross hatch marks.

The winning dish in our recent “Grilling” monthly contest recreates the steakhouse experience with an easy to follow, yet sophisticated recipe for rib-eye.  It is topped with a red wine reduction and served with a grilled watermelon wedge.

Keep reading to hear from our winner, Lisa Keys!  

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Argentine Steak with Chimichurri Sauce

No Comments | Written on June 15, 2011 at 5:00 am , by

Shhh, don’t tell my Dad….

This just might be his Father’s Day dinner surprise.  He’s a fan of anything from the grill and served along with some homemade fries, that’s a special Father’s Day bonus!

Chimichurri is a South American sauce that is great as a marinade, or as a condiment on steak and fries.  It packs a flavor punch with garlic, vinegar, parsley and red pepper flakes.  I like the gorgeous burst of color on a plate.

Happy early Father’s Day to my Dad…I love you!

What are you making your Dad for Father’s Day?  Leave a comment and tell us!

argentine steak

ARGENTINE STEAK WITH CHIMICHURRI SAUCE

Chimichurri Sauce:

2/3 cup olive oil

2 Tablespoons red-wine vinegar

1 small onion, chopped

2 garlic cloves, finely chopped

1/2 cup finely chopped fresh parsley

1/2 teaspoon red-pepper flakes

1/2 teaspoon salt

1 beef flank steak or skirt steak (2 pounds)

Salt and pepper to taste

1.  Whisk together olive oil and vinegar in medium-sized bowl.  Add onion, garlic, parsely, pepper flakes and salt.  Cover; let stand at least 2 hours at room temperature.

2.  Season steak with salt and pepper.  Grill 4-5 minutes on each side for medium-rare; time will depend on thickness of steak.

3.  Thinly slice steak diagonally across grain. Drizzle with sauce.  Serve with fries and a mixed green salad.  Pass remaining sauce.

Curious to learn more about Argentinian Chimichurri?  Check out these recipes from a few of our blogging buds!

Marcus Samuelsson – All American Surf and Turf:  http://marcussamuelsson.com/news/all-american-surf-turf-on-cbs-early-show

Sounds Like Deja Vu – Steak Chimichurri:  http://soundslikedejavu.squarespace.com/karens-kitchen/2010/4/23/steak-chimichurri.html

Skinny Taste – 1 point Chimichurri Sauce:  http://www.skinnytaste.com/2009/02/chimichurri-sauce-1-ww-pt.html

Recipe Girl – Chimichurri Sauce:  http://www.recipegirl.com/2007/04/18/chimichurri-sauce/

Cookin’ Canuck – Seared Scallops with Chimichurri:  http://www.cookincanuck.com/2010/05/seared-scallops-with-chimichurri/

 

Dinner Tonight, Creative Leftovers Tomorrow!

1 Comment | Written on August 17, 2010 at 5:00 am , by

Mmm…there is nothing quite like the “Other White Meat.”  Pork is a versatile protein that is great for quick and easy meals.  Last year, I was named “America’s Next Pork Personality” and now they have opened up a brand new contest for all you pork fans out there!

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This year celebrity chef, Melissa d’Arabian, and America’s pork producers are searching for the grill master with the greatest grilling groupies in the National Pork Board’s “Calling All Grillers with Groupies” contest. The winner will have a chance to cook alongside Melissa during the Food Network New York City Wine & Food Festival this October.

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Simply submit a photograph along with a brief 50-word-or-less photo caption that explains or tells a story about how you enjoy spending time by the grill with your grilling groupies. But hurry!  Entries are due by August 31.  I hope to attend the festival and this event, so let’s make sure a Better Recipes reader is the winner!  Go for it!

All this pork talk started making me hungry, so I decided to whip up this super easy and unbelievably delicious pork chop recipe.  Three ingredients and you are done…what could be better?!

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Americas Favorite Pork Chops

4 pork chops, 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.
Serves 4.

Serve with broccoli spears and garlic mashed potatoes.

Calories: 184 calories Protein: 25 grams Fat: 10 grams Sodium: 140 milligrams Cholesterol: 60 milligrams Saturated Fat: 2 grams Carbohydrates: 1 grams

The only thing better than pork chops for dinner is the creative dishes you can make with leftovers the next day.  My favorite way to “clean out the fridge” is to make fried rice.  What I love about fried rice is that you can throw in just about any leftover vegetable and it’s good, so take a peek in your refrigerator and see what would work!

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Pork Fried Rice

4 tablespoons peanut oil or to taste, divided

4 eggs, beaten

2 cups leftover cooked pork, cubed

1 8 oz. package sliced mushrooms

1 cup sliced green onion

1 cup frozen peas and carrots

4 cups leftover cooked rice, cooled

4 tablespoons soy sauce or to taste

2 teaspoons granulated sugar

Black pepper to taste

Heat 1 tablespoon oil in a large skillet or wok. Add eggs and stir until scrambled, remove from pan and set aside. Add 2 tablespoons oil to hot pan and stir in pork, mushrooms, green onion, peas and carrots. Saute for a few minutes, then add remaining oil to pan. Stir in cold rice, adding more oil if needed. Stir in soy sauce, sugar, and pepper to taste.  Return scrambled eggs to pan and enjoy!