The popularity of deli meat can’t be explained by convenience alone. There’s something about the smooth, supple texture and salty, slightly sweet flavor that some people love. If you’re one of those people, homemade deli meat could become your new favorite snack or salad topper.
It turns out that meat of questionable origin, half a dozen unrecognizable ingredients and preservatives and loads of salt and sugar aren’t necessary to make deli meat. All that you really need is chicken (or turkey) breast, a sprinkle of salt and a drizzle of pure maple syrup.
Okra lovers and haters, rejoice. Grilled okra with spicy sumac seasoning salt is an untraditional and finger lickin’ good recipe that will make you fall in love with okra all over again, or, for the very first time.
Okra is rarely described as addictive. All it takes, though, is a few minutes on a hot grill and a tart and spicy seasoning salt to transform okra into finger food that will fly off the table. Crispy, salty, spicy veggies hot off the grill are better than a bowl of chips, any day. Set them out as an appetizer or snack and eat as many as you like without worrying about spoiling your dinner or your waistline.
If you’ve grabbed one too many handfuls of nuts or jerky when the munchies strike and you’re craving something new to snack on, here’s an idea: ice-cold, pickled shrimp. Firm and fresh with a tangy kick of lemon and vinegar plus subtle spices, this Southern specialty tastes especially good when the weather is hot.
Pickled shrimp aren’t only an answer to snacking boredom. You’ll also get a decent amount of protein, selenium, calcium and iodine. Dip deeper into the vinegary marinade for crisp slices of sweet red pepper or spicy jalapeño and a dose of lycopene and vitamins C and B.
Beyond snacking, pour pickled shrimp over salad greens or shredded cabbage for a full meal.
Ginger and lemongrass meatballs are so moist and uber flavorful that they don’t need any sauce. This blend of lamb and pork boldly seasoned with ginger, lemongrass, garlic, basil and cilantro will knock you out with flavor and aroma. Just serve the meatballs on a plate with a side of braised scallions for dinner or stash them all in the fridge for some high-protein snacking. Either way, you can’t go wrong.
Meatballs are a terrific vehicle for getting more lamb into your diet. Why use ground lamb instead of beef? Lamb is a great source of B vitamins, niacin and zinc, and it’s one of the richest sources of CLA. If you want to make these meatballs entirely out of lamb, go for it. Just be extra careful not to overcook them, as it’s easy to overcook lamb resulting in a tough rather than tender meatball.
It’s true; these amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning (with a side of bacon, if you have it) they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning. Eat them cold or give the cooked loaves a quick zap in the microwave. Now that’s a way to start a week.
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