Cajun Cheeseburgers
I was a bit tripped up by this recipe. I had made the burgers the first time and they were on the salty side. While I am more sensitive to sodium content than some [...]
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Dr. Tim Says…. This week we’ll continue our series on what foods you should have in your refrigerator and pantry to more easily eat well and eat healthy. This week I am going to continue with red [...] Best Bets: Beef and Lamb In keeping with our red meat theme for the week, here are your best beef and lamb options from the frozen food aisle. evol. Foods Bowls: Fire Grilled Steak Beef Stroganoff Heating reduced-fat ingredients like reduced-fat sour creams and yogurt takes care because they can break down. Heat recipes gently and you will end up with one that is just as rich and creamy as [...] Dr. Tim Says…. At this time of year I get a lot of questions about what people should keep in their pantry or refrigerator so that they can eat healthier more easily. I wrote a series of articles on this very subject not too long ago [...] Grilled Beefsteak with Mushroom Vinaigrette This is a flavorful but light topping for your grilled steak. Choose more flavorful mushrooms like crimini or shiitaki. It is best to not let the mushrooms marinate too long – [...] Dear Dr. Gourmet, Q: I know that high fructose corn syrup is bad for me. Now that I’m reading labels more carefully, I’m very surprised at how often it shows up in prepared foods, even as an additive in supposedly healthy whole-wheat bread. I love to [...] Dear Dr. Gourmet, Q: Although I do not eat red meat often, I was introduced to ground buffalo meat (very lean from Whole Foods) and immensely enjoyed it. Is there a great difference in the nutritional values compared to other [...] Hanger Steak with Spanish Salsa This is a super simple and a flavorful steak dinner. If you can’t find hanger steak, other great choices include sirloin, flank steak or filet. I used a beautiful fresh, yellow [...] Chef Tim Says…. Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. In some ways it’s similar to stewing, except that with braising there’s generally only enough water, wine or stock to add a little moisture [...] |
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