Carolina Meats & Etc.

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12/27/2013

All NEW Deals.2014

11/06/2013

Healthy Lemon Chicken Breast Recipe

Ingredients:
2 lemons
1 clove garlic, coarsely chopped
2 teaspoons honey
2 teaspoons kosher salt, or 1 teaspoon table salt
1 teaspoon freshly ground black pepper
1 to 2 sprigs of fresh thyme, leaves stripped, or 1 teaspoon dried thyme
1/2 cup good quality olive oil or vegetable oil
6 boneless, skinless chicken breasts, each about 6 ounces

Instructions:
Remove the zest from one lemon. Cut the lemon in half and juice, discarding any seeds. Put the zest and lemon juice in a small mixing bowl. Slice the remaining lemon into six wedges and reserve.
Make the marinade: Add the garlic, honey, salt, pepper, and thyme to the mixing bowl with the lemon juice and zest and whisk until the salt crystals and honey dissolve. Slowly whisk in the olive oil.
Wash the chicken breasts under cold running water and pat dry with paper towels. Transfer to a sturdy resealable plastic bag and pour the marinade over them, massaging the bag to distribute the marinade evenly. Refrigerate for a couple hours.
Drain the chicken breasts and discard the marinade. Arrange the chicken breasts directly on the grill grate and grill until the internal temperature is 165 degrees. If desired, grill the reserved lemon wedges alongside the chicken, cut sides down, for 15 minutes. Serve the chicken on a platter or plates with the lemon wedges.

11/06/2013

Butcher's shop

09/16/2013

Try this awesome Basil and Ricotta stuffed Chicken Breast Recipe!

Ingredients:
4 boneless skinless chicken breasts
¼ pound basil pesto
½ pound ricotta
1 cup panko
Juice of 1 lemon
¼ cup flour
1 tablespoon poultry seasoning
Sea salt and cracked pepper
1 tablespoon olive oil

Instructions:
Preheat oven to 350°F.
Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside.
Lay one breast on a clean cutting board. Use a paring knife inserting it gently into the thickest tip of the breast. Make a horizontal incision in the breast, be careful to not cut through to the sides. Use your fingers to deepen the cavity made by the incision. Repeat process with remaining breasts.
Fill a Ziploc-style bag with basil-ricotta mixture. Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each. Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium. Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes. Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.

08/11/2013

Pork chops need little more than a grill and some cupboard seasonings to taste just right. Here, a simple soy sauce marinade softens the chops and permeates them with a savory flavor that only gets better from a little sugar and spice.

08/11/2013

A simple and hearty pork chop recipe that can be prepared in just minutes, this dish is the best way to have an Asian inspired meal any time. Tender pork chops are marinated in an Asian glaze, and grilled to perfection. Prepare pork chops in the morning and marinate all day, before grilling up for a...

08/11/2013

Oven-frying is a great way to create a thick, crisp crust on your meats without all the fat. Battered in an egg-spice mixture, then breaded and baked, these chops develop a delicious savory coating similar to that of deep-frying.

08/11/2013

To avoid drying out skinless, boneless chicken breasts when cooking there are a few tips:

Tip 1 – Always cook your chicken breasts whole. Cutting it up before cooking will result in dry, tough, tasteless chicken. Simmer or pan fry the breasts as you would in the recipe and right before serving, slice it or cut it into the desired pieces.

Tip 2 – Use a kitchen scissors to trim fat, gristle and membrane from the breast.

Tip 3 – To get it evenly cooked, slice the thickest part of the chicken breast off. Put the breast flat on your cutting board with the thickest end away from you. You also want to have the “underside” of the chicken up. Taking a sharp knife, holding it horizontally at the thin end of the chicken, slice straight toward the other end without raising your knife. The knife will cut off a small piece at the end the size of a medallion. You can use these smaller pieces in the same recipe or cook them up for sandwich fillings. Proceed to cook chicken as directed in the recipe.

Address

Greensboro, NC
27407

Opening Hours

Monday 9am - 9pm
Saturday 9am - 9pm
Sunday 9am - 9pm

Telephone

+13368512288

Website

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