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    Beef Enchiladas

    Like your enchiladas with a kick? Finely mince 2 jalapeños and sauté them with the onions for a little extra kick.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 8


        •   1 tbsp. extra-virgin olive oil
        •   1/2 medium onion, chopped
        •   2 cloves garlic, minced
        •   1 lb. ground beef
        •   1 tsp. chili powder
        •   1 tsp. cumin
        •   Kosher salt
        •   Freshly ground black pepper
    1 (19-oz.) can enchilada sauce
        •   1 (15-oz.) can corn, drained
        •   1 (15-oz.) can black beans, drained and rinsed
        •   8 flour tortillas
        •   2/3 c. shredded Monterey jack
        •   1/3 c. shredded cheddar

    For Topping:

        •   Quartered grape tomatoes
        •   Diced avocado
        •   Finely chopped onion
        •   Fresh cilantro leaves


    1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat.
    2. Return beef mixture to skillet and add chili powder and cumin and season with salt and pepper. Stir in enchilada sauce, then remove from heat and stir in corn and black beans.
    3. Add a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.
    4. Bake until cheese is melty, 15 to 18 minutes.
    5. Garnish with tomatoes, avocado, onion, and cilantro.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a22790411/beef-enchiladas-recipe/

    Lamb Rib Chops Saltimbocca

    Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Lamb Rib Chops Saltimbocca from the experts at Australian Lamb!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   2 Australian Lamb Racks, cut into quarters (2 rib bones each chop)
        •   2 mozzarella balls, cut into 4 equal slices
        •   8 large sage leaves
        •   8 thin prosciutto slices
        •   olive oil for cooking
        •   2 tablespoons stock
        •   white wine for cooking
        •   1 tablespoon butter

    To Serve: soft polenta or a potato gratin


    1. Preheat the oven 350°F.
    2. Make a deep pocket in each lamb chop. Stuff the pocket with one slice of mozzarella cheese. Place one sage leaf on top of each chop and wrap each chop with one slice of prosciutto.
    3. Heat an oven-proof frying pan to medium high, add a splash of olive oil, and seal the chops for 1-2 minutes on each side. Transfer to the oven and cook 5 minutes.
    4. Remove from the oven and place over medium heat. Deglaze the pan with the stock and white wine. Allow to bubble and quickly stir in the butter, check seasonings and serve immediately.
    5. Serve with a soft polenta or a potato gratin.

    This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/lamb-rib-chops-saltimbocca/

    Pork Chops with Tarragon Mushrooms

    From dinner party-worthy pork roasts to crowd-pleasing pulled pork and easy weeknight pork chops, find every dish right in our top foolproof pork recipes.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   1 splash vegetable oil
        •   2 pork chops
        •   1 onion, thinly sliced
        •   4 clove garlic
        •   8 oz whole button mushrooms, rinsed
        •   1 cup your favourite red wine
        •   ½ cup whipping cream
        •   ½ tsp salt
        •   ½ tsp pepper
        •   3 stalks fresh tarragon, chopped


    1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to evenly cover the bottom of the pan. Sear the chops on each side until golden brown and crusty, 2 or 3 minutes each. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan’s temperature is high enough.
    2. Remove the chops and stack on a plate, covered with foil. Reduce and lower the heat to medium then add the onion and garlic and sauté for a few moments. Follow with the mushrooms, salt and pepper. Continue cooking another few minutes. Whisk in the wine and simmer, reducing the original volume by about half, 3 minutes or so. Pour in the cream and adjust the heat much lower, just enough to maintain a slow steady simmer of the works. Return the chops to the pan nestling them into the mushrooms. Cover tightly and continue cooking as an oven forms cooking the meat and stewing the mushrooms.
    3. Cook until the chops reach an internal temperature of 145ºF, just 5 minutes or so. Finish by stirring in the tarragon, arranging each chop on a plate and spooning on the mushroom stew. Serve and share!

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pan-rushed-pork-chops-with-tarragon-mushrooms/13221/

    Sticky Tamari & Honey Chicken Thighs

    Spice up your midweek chicken with a sticky soy glaze

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •   8 skin-on chicken thighs
        •   2 tbsp clear honey
        •   chopped coriander, to serve

    For the Marinade:

        •   2 tsp vegetable oil
        •   2 tbsp tamari
        •   3 tbsp Sherry or rice wine
        •   5 tbsp stem ginger in syrup, chopped
        •   6 garlic cloves, crushed
        •   1-2 red chillies, deseeded and chopped


    1. Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times. Mix the marinade ingredients together in a large bowl. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
    2. To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade. Bake for 35-40 mins. Drizzle with honey, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.
    3. Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and scatter with coriander.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/487631/sticky-tamari-and-honey-chicken-thighs

    Seared Duck Breast with Pomegranate Reduction

    Have you ever made duck before? Duck is one of those foods you would think takes a lot of preparation, time, and consternation. But it really doesn’t! No consternation at all! It’s just as easy as preparing your run-of-the-mill chicken, beef, or fish recipe.

    Actually, it’s easier to prepare than lean meat because it comes with a hefty layer of fat, which means it’s pretty impossible to mess up because it comes with a flavor and liquid lube package deal. Like, the hefty layer of fat is liquid lube for the meat while it’s cooking, keeping the breast nice and moist for optimal tenderness. Fat. It’s reaaaal good.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •   2 duck breasts
        •   Salt and pepper
    2 tablespoons grapeseed oil or high temp cooking oil of choice

    For the Pomegranate Reduction:

        •   1 8- ounce bottle pure pomegranate juice
    1 tablespoon pure maple syrup
        •   Pinch cinnamon
    1/8 teaspoon kosher salt


    Prepare the Pomegranate Reduction:

    1. Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
    2. Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.
    3. Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.

    Sear the Duck Breast:

    1. Preheat the oven to 350 degrees F.
    2. Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you don’t want to cut into the flesh of the meat.
    3. Sprinkle both sides of the meat with salt and pepper.
    4. Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
    5. Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
    6. Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.
    7. Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.
    8. Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
    9. Use tongs to place duck breasts on a cutting board.
    10. Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
    11. Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.

    NOTES: *For a rarer piece of meat, skip the oven process and serve immediately after searing the duck.

    This great family recipe is thanks to The-Roasted-Root Recipes at https://www.theroastedroot.net/seared-duck-breast-pomegranate-reduction/