Meat Recipes

Apricot chicken baked low and slow with a sweet-tangy glaze of apricot preserves, duck sauce, ketchup, and vinegar over matzo-crusted pieces. A crowd-feeding, Jewish-style classic.

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Stuffed beef round steak rolled with cheddar, corn, olives, and green pepper, then braised in a sweet-tangy homemade BBQ sauce with cumin and chili. A showstopper dinner that feeds six.

Beef and stout casserole braises chunks of beef and bacon in a Guinness-thickened roux with shallots, garlic, and herbs. A traditional Irish slow-cooked dish served over boiled potatoes.

Start a fiesta in your kitchen with this scrumptious dish that is fun to make by yourself or with friends!

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

A savory ground beef "pie" with a seasoned meat crust baked crisp, then loaded with melted cheddar and mixed veggies. Comfort food that kids and adults devour.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

Crispy skillet chicken hash with russet potatoes, green chilies, cumin, and fresh cilantro, cooked in schmaltz until golden brown on both sides. A Southwestern spin on a diner classic.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Slightly creamy without being rich, the flavour was well balanced. I love using crock-pot, because it's easy and so convenient. Therefore this recipe has certainly won me over :)

Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.

Chicken scallopine in a creamy mushroom sauce with breadcrumb-crusted cutlets, sautéed onion, and a nutmeg-kissed cream finish. An Italian-American classic that turns weeknight chicken into something special.