Recipes

Chicken Wings in Honey BBQ Sauce

• Ingredients
  3 lbs. Minder Meats' party wings (approx. 18-20 wings)
  Salt & black pepper
  2 cups honey
  1 cup soy sauce (if preferred, can use reduced sodium)
  ½ cup of your favorite bottled or homemade BBQ sauce
  ¼ cup oil
  2 cloves garlic, minced
  
  
• Directions
  
  Cut each wing at joint to make two sections.
  
  Rinse wings, drain and pat dry with paper towel.
  
  Season wings with salt and pepper to taste.
  
  Place wings on broiler pan and broil about 6 inches from heat for 10 minutes on each side OR until brown.
  
  Transfer wings to your slow cooker.
  
  Combine remaining ingredient in a bowl, pour over wings.
  
  Cover and place in slow cooker on high for 2 hours or low for 4 hours.

 

Spicy Buffalo-Style Meatballs

• Ingredients
  1 pound of Minder's ground beef
  ½ cup soft bread crumbs
  1 large egg, slightly beaten
  2 tablespoons chopped onion
  2 cloves garlic, minced
  ½ teaspoon salt
  ½ teaspoon pepper
  2 to 3 tablespoons hot pepper sauce
  2 tablespoons butter, melted
  1 tablespoon honey
  Blue cheese dressing
  Celery sticks
  
  
• Directions
  
  Preheat oven to 350 degrees F.
  Combine Minder's ground beef, bread crumbs, egg, onion, garlic, salt and pepper in a large bowl, mixing lightly but thoroughly.
  
  Shape beef mixture into 32 - 1 inch meatballs, place on rack in broiler pan.
  Bake for 18-20 minutes.
  
  Meanwhile combine hot pepper sauce, butter and honey in a large bowl, mix well.
  Stir meatballs into sauce mixture, stirring to coat well.
  
  Place wings on broiler pan and broil about 6 inches from heat for 10 minutes on each side OR until brown.
  
  Serve meatballs with dressing and celery sticks.

 

Spicy Nacho Beef Pizza

• Ingredients
  1 pound Minder's ground beef
  ¼ teaspoon salt
  1 to 2 tablespoons finely chopped pickled jalapeno pepper slices
  ¾ cup thick & chunky salsa (or whatever you prefer)
  1 package (14-16 ounces) thick or thin prebaked pizza curst
  ¾ cup nacho cheese & salsa dip 1/3 cup pickled jalapeno pepper slices
  
  
• Directions
  
  Heat oven to 450 degrees F
  Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into ¾ inch crumbles. Pour off drippings. Season with salt. Stir in finely chopped jalapeno and salsa.
  
  Place pizza crust on pizza pan or large baking sheet. Spread dip evenly on crust, leaving 1 inch border around edge. Top evenly with beef mixture and jalapeno slices.
  
  Bake in oven 12-15 minutes or until edge of crust is deep golden brown. Cut into 8 wedges.

 

Game Day Chili

• Ingredients
  2 pounds Minder's ground beef
  1 large onion, finely chopped
  1 large green bell pepper, chopped
  4 cloves garlic, finely chopped
  Sea salt
  1/4 cup chili powder
  1 can diced chiles
  1 tablespoon ground cumin
  2 tablespoons tomato paste
  1 28-ounce can diced tomatoes
  1 1/2 cups low-sodium beef broth
  1 15-ounce cans black beans, drained and rinsed
  1 15-ounce cans kidney beans, drained and rinsed
  Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
  
  
• Directions
  
  Brown Minder ground beef in a dutch oven over medium heat with the garlic. Add the onions and bell pepper and cook, stirring, until soft, about 5 minutes. Add 1 teaspoon sea salt and stir. Add the chili powder, cumin, and tomato paste, diced chilis and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick).
  
  Stir in diced tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  Add some beef broth if the chili is too thick.
  Serve and top with the cheese, scallions and/or sour cream.
  

 

Beef Tenderloin Stuffed with Lobster (serves 8)

• Ingredients
  
• 3 whole lobster tails
• 4 pounds beef tenderloin filet
• 1 cup butter
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 3 cups white wine
• 1/4 cup olive oil
• 1 tablespoon cracked black pepper
• 1 teaspoon garlic salt
  
  
• Directions
  
  Preheat oven to 425 degrees F (220 degrees C).
  
  Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
  
  In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
  
  Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
  

Broiled Lobster Tails

• Ingredients
  
• 2 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• Salt to taste
• Ground white pepper, to taste
• 1 lemon - cut into wedges, for garnish
  
  
• Directions
  
  Preheat the broiler.
  
  Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  
  Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
  

Steamed Lobster Tails

• Ingredients
  
• 1 tablespoon sea salt
• 4 (6 ounce) lobster tails
• 1/2 cup butter, melted
  
  
• Directions
  
  Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butte
  

Filet Mignon with Rich Balsamic Glaze
By: LINDA W.

"This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes."

• Ingredients
  
• 2 (4 oz) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• Salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
  
  
• Directions
  
  Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  
  Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  
  Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.