Showing posts with label chicken shredder. Show all posts
Showing posts with label chicken shredder. Show all posts
2:42 PM | 
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meatrake-blog |
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Meatrake Review & Giveaway
Thanks for your review Major League Grilling!
I am under the firm belief that BBQ has entered a time when outdoor cooking is under constant movement and innovation, a renaissance if you will. Many accustomed rituals associated with BBQ such as waking up with a smoky aroma, the all-nighter cooks, firing up the grill with 16” of snow on the ground, etc… has become accepted as mainstream activities to the men and women who enjoy low and slow smoked meats. read more.....
Wednesday, November 23, 2011
Turkey Tacos after Thanksgiving
Meatrake
Taco fans, will love to fill their shells with this mildly spicy turkey meat and pile them high with toppings. The turkey filling can also be used for nachos, quesadillas and burritos.
Taco fans, will love to fill their shells with this mildly spicy turkey meat and pile them high with toppings. The turkey filling can also be used for nachos, quesadillas and burritos.
- Ingredients
- 1 tbsp. vegetable oil 1/2 cup chopped onion 1 8-oz. can tomato sauce 1/2 cup water 2 tbsp. chili powder 1 tsp. ground cumin 1/2 tsp. salt 3 cups shredded cooked turkey meat (use your Meatrake to shred the turkey, pulling it apart against the grain) 12 taco shells 3/4 cup shredded cheddar cheese Chopped lettuce Chopped tomatoes Chopped avocado Sliced olives
- Instructions
- Heat the oil over medium heat in a large skillet. Add the onion and cook for 1 to 2 minutes. Add the tomato sauce, water, chili powder, cumin and salt.
- Bring to a boil, then reduce to a simmer and cook for 2 to 3 minutes. Stir in the turkey and cook until heated through.
- Place 1/4 cup of the taco filling in each taco shell. Top with 1 tablespoon of shredded cheddar, lettuce, tomato, avocado and olives. Serves 6
Sunday, November 6, 2011
Left-Over Whole Chicken
mmmm good!
Best of all quick and easy.
The Meatrake works on any size piece of meat to get it shredded and ready to warm up and serve.
Cheers!
Wednesday, October 26, 2011
The Meatrake!
Watch how the Meatrake shreds with ease!
BUY A MEATRAKE FOR YOUR HOLIDAY GIFTS!
Visit our website at meatrake.com
Warm Up this Fall!
Delicious Soup
Ingredients
• 2 tablespoons vegetable oil
• 8 ounces boneless meat (chicken, turkey, beef steak, or lean pork), shred with your Meatrake™
• 3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
• 1 - 32 ounce carton beef or chicken broth
• 1/2 - 6 ounce can (1/3 cup) tomato paste
• 1 - 1 ounce envelope dry onion soup mix
• 1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
• 1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
• Salt
• Ground black pepper
Ingredients
• 2 tablespoons vegetable oil
• 8 ounces boneless meat (chicken, turkey, beef steak, or lean pork), shred with your Meatrake™
• 3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
• 1 - 32 ounce carton beef or chicken broth
• 1/2 - 6 ounce can (1/3 cup) tomato paste
• 1 - 1 ounce envelope dry onion soup mix
• 1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
• 1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
• Salt
• Ground black pepper
Directions
· 1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from saucepan; set aside.
· 2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to Dutch oven.
· 3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans.
·
· Season with salt and pepper. Makes 4 (1-1/2 cup) servings.
Nutrition Facts: Servings Per Recipe 4 Calories249, Protein(gm)18, Carbohydrate(gm)22, Fat, total(gm)10, Cholesterol(mg)40,Saturated fat(gm)1, Sodium(mg)1825, Potassium(mg)587, Calcium(DV %)30, Iron(DV %)2,Based on a 2,000 calorie diet
Nutrition Facts: Servings Per Recipe 4 Calories249, Protein(gm)18, Carbohydrate(gm)22, Fat, total(gm)10, Cholesterol(mg)40,Saturated fat(gm)1, Sodium(mg)1825, Potassium(mg)587, Calcium(DV %)30, Iron(DV %)2,Based on a 2,000 calorie diet
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