Orzo with Parmesan and Basil is a simple and delicious side dish that pairs perfectly with chicken, beef, pork or fish! Ready in less than 30 minutes.
This Thai fried rice recipe, with Thai basil, scrambled egg, chilies, and fish sauce, can be made with pork, chicken, beef, or shrimp.
This creamy, flavorful herb-packed sauce adds a fresh pop of flavor to any dish. Delicious served with roasted/grilled meats or fish, potatoes or served as a dip with veggies.
Roasted Potatoes and Green Beans are a delicious addition to any meal with chicken, beef or fish. You need just a few simple ingredients for this easy side dish!
Creamy, tangy, and versatile, this easy remoulade sauce pairs deliciously with seafood, chicken, or beef. This is a remoulade sauce recipe you'll love!
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
Craving the flavors of Chicken Cordon Bleu but looking for a simpler preparation method? This Chicken Cordon Bleu Meatloaf recipe combines the classic taste of chicken, ham, and Swiss cheese in a hearty and easy-to-make
This seasoning is perfect for any recipe -- meat or side. I use it as an all purpose seasoning.
Brown butter brussels sprouts. Roasted just enough to slightly soften and drizzled with a nutty brown butter sauce. This will become your go-to brussels sprouts side dish for any occasion, big or small.
Learn how to make an easy remoulade sauce recipe to use on beef, pork, chicken, seafood, fish, and more! Tangy and fresh with Creole seasoning!
Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER
These Mexican potatoes are so easy to make and you’ll surely find all the spices in your kitchen, adaptable to the ones you do have in case you don’t find these exact ones.
Chimichurri Sauce - a flavorful Argentinian herb sauce that will quickly become your new favorite condiment that can be made in 15 minutes! Chop by hand or use a food processor.
This delicious pineapple chicken recipe yields a delicious sweet and savory pineapple chicken with plenty of sauce that is perfect for serving over rice. The pineapple chicken marinade is key to this dish's flavor.
Unlock sous vide perfection with this sous vide temperature chart! Cook beef, poultry, fish, veggies and desserts to perfection every time.
Bright and fresh herb sauce that requires no effort. A sprinkle of chilli and a splash of champagne vinegar make this sauce perfect for beef and chicken.
A simple tutorial to getting perfectly buttery and seared and scallops every time!
Crunchy Thai Cucumber Salad is filled with crisp cucumbers in a slightly sweet and spicy dressings, then topped with crunchy peanuts.
If you’re a fan of Japanese cuisine, you’ve probably already tasted ponzu sauce. Ponzu has a wide range of applications. It's frequently used as a dipping sauce or condiment, marinade, seasoning for cold noodles, and even vegetable dishes. Ponzu sauce is a must-have in your kitchens with its delicate citrusy scent and taste. These recipes...Read More
An Instant Pot recipe for a lemon chicken pasta with spinach, garlic, parmesan cheese and toasted panko bread crumbs.
This Copycat Carrabba’s Grill Seasoning is the best grill seasoning I have ever had; on chicken, steak, pork or fish you can’t go wrong.
