Meat recipe collection

Italian crockpot chicken with mushrooms and sherry. Browned chicken, sauteed onions and mushrooms, deglazed sherry pan sauce, slow-cooked low and served over rice.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Italian Sausage and White Wine Spaghetti Sauce recipe

Italian sausage pizza on a homemade overnight crust, layered Chicago-style with cheese on the bottom, sausage and chunky tomatoes on top, finished with oregano and parmesan. A hearty pan pizza baked hot.

Italian dressing-marinated grilled sirloin steak. Two-ingredient backyard BBQ classic with bright herby flavor from a 24-hour marinade.

Jalapeño-stuffed steaks slice a pocket into each beef steak and pack it with sautéed jalapeños, onion, garlic, and Monterey Jack, then grill over hot charcoal. Bold Tex-Mex steak dinner.

Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.

Jerk chicken: chicken parts marinated for 24 hours in a fiery Jamaican paste of scotch bonnets, allspice, thyme, cinnamon, and lime, then grilled over charcoal until the skin crackles. Island fire at its finest.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Slow cooker lamb stew with potatoes, carrots, white onions, and peas in a thyme-and-beef-broth gravy. A dump-and-go crockpot dinner that simmers all day into fall-apart lamb chunks.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.