Simple Brine Recipe for Pork, Chicken or Beef by Rachael Monaco

Simple Brine Recipe for Pork, Chicken or Beef by Rachael Monaco

Brining meats is very popular in professional kitchens, restaurants and high-end cooking magazines. Most cooking experts agree that brined poultry and meat are moister and more flavorful than meats that have not been brined. Brining meats can save you money, because brining can make even the less expensive cuts of meats moist and flavorful.

You can view this recipe here: Simple Brine Recipe for Pork, Chicken or Beef by Rachael Monaco

Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

Here is a recipe for beef burritos that will make you want more and more (or cada vez mas?) There are so many assertions that certain burrito recipes are authentic, that it’s hard to determine what truly is a bona fide Mexican method of making beef burritos. And, as with every country, the cooking is different in every region. There are no claims of authenticity here, but these are muy bueno!

Burritos are easy to make and so versatile because you can add anything to the mixture that you have on-hand. Throw in chopped carrots, peas, or any other vegetables. You can replace the potatoes with rice or use both. Make the recipe your own -- it’s a great way to use up leftovers.

You will need the beef to be fork tender so it pulls apart easily. You can leave a roast in the crockpot all day or cook it on the stove until it reaches the state of tenderness needed. If you’re using leftover beef, just simmer it on the stove until it easily shreds with a fork.

You can view this recipe here: Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

American Goulash Recipe by Sherry Smith-Noble

American Goulash Recipe

There is traditional goulash, and there is American goulash – both are delicious. This recipe is American through and through; it a recipe most people had growing up and continues to be a favorite meal. Elbow macaroni and ground beef in a tasty sauce – yum!

If you order goulash in another country, you may be surprised to receive a plate of stewed meat! Although very delicious, it’s just not what most Americans think of as goulash. It seems that each country’s cuisine has their own goulash: the Austrian recipe includes dumplings, the German recipe includes potatoes, and in the Netherlands they sometimes include fish.

Betty Crocker defined the style of 60s and 70s cuisine which included adding cans of this or that to ground beef and macaroni (before we called it “pasta”) and voila – you had dinner! In fact, the original recipe called for cans of tomato soup (Campbell’s was the basis for many meals at that time). Well, times are different, but the fondness for the recipe still exists. Here is a slightly altered version of Mom’s goulash.

You can view this recipe here: American Goulash Recipe by Sherry Smith-Noble

Swiss Steak with Peppers and Onions Recipe by Hailey Allen

Swiss Steak with Peppers and Onions

If you are looking for a hearty and filling meal that is also easy on the wallet, look no further. This inexpensive swiss steak recipe will fill up your family and leave leftovers for lunch the next day that you will actually want to take to work.

You can view this recipe here: Swiss Steak with Peppers and Onions Recipe by Hailey Alen

Bread Bowl Chili Soup Recipe by Hailey Allen

Bread Bowl Chili Soup Recipe

On a chilly day when you crave something hearty, cook up some chili in a bread bowl. It will surely warm you up and the edible bowl won’t dirty up your dishes.

You can view this recipe here: Bread Bowl Chili Soup Recipe by Hailey Allen

Hungarian Cabbage Rolls Recipe by Hailey Allen

Hungarian Cabbage Rolls

Craving comfort food but looking for something different? These Hungarian cabbage rolls are a great way to mix up your dinner routine and warm you up on a chilly winter day.

You can view this recipe here: Hungarian Cabbage Rolls Recipe by Hailey Allen