Tag Archives: grass fed

Pan Seared Herb Chicken

Chicken, it’s what’s for dinner. I have to be very honest, chicken can be so boring and mundane, especially when it’s chicken breast. It dries out very easily, due to it being lean and low-fat. It can also be chewy if cut wrong, and can go rancid if kept out or in the fridge too long. One thing I love to do is bread chicken breasts and make chicken cutlets, but being that I am completely revamping my nutrition, that’s not an option. I threw out my grill pan a while ago because I butchered it (see what I did there?), so how else should I make chicken? *LIGHTBULB* I can pan sear it!

A while ago, I purchased Herbes de Provence from Trader Joe’s and can not stop using it. I’ll use it in marinades, seasoning for vegetables, sweet potatoes, and decided tonight was a perfect opportunity for using it with chicken. I have not pan seared chicken in a very long time, solely because I always have a horrible outcome: chewy, under-seasoned, barely cooked chicken because I lose my patience. The trick I used was extra butter. Yep, you heard right, butter. I swear by Kerrygold butter because it’s grass-fed and has a delicious taste, also really good for cooking! I pan seared my chicken tonight in the butter and it was everything I needed. Here’s how it went down:

  • Start by rinsing three pieces of chicken breast (preferred organic). Trim the sides and slice thin. Pat dry and place in a large bowl.
  • Take four tbsp of the Herbes de Provence and pour into the bowl of chicken.
  • Mix together by hand so that all the chicken (and both sides) are fully coated. Let stand for 10-15 minutes.
  • Heat a large sauce pan. Cut 3 tbsp of butter (do not freak out here) and melt in the pan.
  • Add the chicken (three at a time) into the pan. Sear on each side for 6-7 minutes. You’ll know when the chicken is ready to flip when the sides of the chicken turn white.
  • Repeat for the remaining chicken breasts.
  • Top with pesto (my recipe linked here) and pair with veggies!

Here’s a picture tutorial for those who need some visuals (#multimodallearningbaby)

I hope you enjoy this one, it’s very straightforward, simple ingredients, and oh so yummy! NOMaste 🙂

Seared Grass Fed Sirloin

Ahhh, steak. The creme de la creme when you think of a “fancy” meal. There are plenty of nights where I crave a fatty cut of steak or a bolognese (in fact, I have a bolognese recipe… here), and I have a soft spot for skirt steak or short ribs. On other nights, a nice sirloin will do. I have to confess, I’ve never been a pro with making steak; I tend to overcook and make it inedible. It usually comes out tough and chewy, even when cutting against the grain. This steak is an exception to my “I screwed up the steak, again” curse, and it’s so easy you’ll slap yourself (but don’t).

One thing that I never compromise for is the quality of meat. It is SO important to know where your meat comes from, and get the best cuts. I always shop for grass-fed meats, and love using Butcher Box for meat. Their product is top notch and can feed a large family for a few weeks. You can skip a month, two months, and add specials like their bacon (THEIR BACON IS LIFE CHANGING) or burgers. Either way, consider buying grass fed meats, if there’s one thing you change to your budget, do this. I won’t bore you with science behind it or research from articles I’ve read and podcasts I’ve listened to, but the quality of meat matters. Period. Trader Joe’s does make solid grass fed meats, including steak.

I started by soaking the steaks in olive oil, instead of coating the pan with oil. Why? This eliminates the crackling and sputtering of the oil, that’s why sparky! For the seasoning, I used a more-than-generous amount of fresh cracked ground pepper and pink sea salt. I seasoned both sides and let the steak get to room temperature. Using a cast-iron skillet, I heated the pan then slowly added the steaks. These steaks were about 3/4″ -1″ thick so I gauged my time carefully. We like our steaks more medium/medium rare, so I seared the steaks for 4 minutes on each side, then threw it in the oven on BROIL for a good 5 minutes. For medium well, add 2-3 minutes per side. The most important piece is to LET THE STEAK REST. The steak will tense up if cut into right away, the same as man-handling it right out of the fridge. Let the steak do it’s thing!

I sliced small dollops of butter to top on the steaks for additional fat and goodness, and paired it with potatoes. Typical meat and potatoes dish, but oh so satisfying.

Slow Braised Short Ribs in Bone Broth and Red Wine

Sundays are for lazy mornings with a cup of coffee, Fixer Upper on HGTV, and home-cooked dinners.  A few years ago, I stopped eating red meat because it made me feel super bloated and inflamed; I felt like I couldn’t digest the meat.  Fast forward to a little research, a bit of experimenting, and I am back on the saddle, chomping on buffalo wings and Bistecca Alla Fiorentina (I actually re-introduced meat back in my diet in Italy, 2015).   My findings told me that it wasn’t the meat itself per se, it was the quality and where the meat was raised and how it was treated. Ever since switching to Butcher Box meat or high-quality grass-fed/grass-finished beef, my stomach does bloat, I get a euphoric high (look it up – it exists!) from eating quality meals, and I feel stronger than I felt eating only plants. (disclaimer: no judgement if your body runs solely on plants, I love me some veggie meals as well, I just thrive more on meats and fats).IMG_3987

Anywho, I’ve seen restaurants whip up some bangin’ recipes involving short ribs.  I honestly never knew what they were or how they looked because they were always shredded or legitimately falling off the bone as I ate.  Short ribs are one of those cuts that is super tender when cooked correctly, and can easily turn chewy and tough.  My favorite way to make these babies is to braise them in (or on, in this case) the oven for 2-3 hours on a medium-low flame in broth and yes, lushes, red wine.  Red wine adds beautiful notes and aromas, also the meat itself turns a succulent red color #drool.  The best part?  It all gets cooked in a dutch oven.

Seasoning is super simple: salt, pepper, garlic powder, oregano.  I quickly pan sear the short ribs in some Kerrygold butter (a staple in my household), browning each side.  I added the red wine – I used Cabernet, but a Merlot works too – to deglaze the bottom.  After a few minutes of simmering, I add in two containers (each measured 1 pint) of bone broth and sprinkled some rosemary on top of the ribs.  This simmered for 2.5 hours on low.  I swear this was the most buttery, flavorful, and tender piece of meat I’ve had in a while, paired with my cheesy roasted broccoli I was a happy pup :).  Nomaste!

Slow Braised Short Ribs in Bone Broth and Red Wine

Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 4

Ingredients

  • 3 lbs grass fed short ribs
  • 2 tbs grass fed butter
  • 1 cup dry red wine
  • 2 pints or two cartons bone broth, beef
  • Dried oregano
  • Garlic powder
  • Salt
  • Pepper

Instructions

  1. In a large pan or dutch oven, heat butter over medium heat.
  2. Season short ribs with dry seasonings, be generous here!
  3. Add short ribs to pan/dutch oven to brown, 3-4 minutes per side. Re-season if you need to. Add in cup of red wine to de-glaze the bottom of the pan. Turn short ribs over. Simmer for five minutes
  4. Add in bone broth and stir/turn the short ribs. Cover and let simmer for 2-3 hours on medium to medium-low heat (low is preferred). Meet may not fall off the bone, but it should be tender where you can fork off pieces rather easily.
  5. Serve with cheesy roasted broccoli, sweet potatoes, rice, etc. Enjoy!