Last Minute “Marinating”

By Carolyn Shearlock © 2014 • all rights reserved

Three ways to give the flavor of marinating at the last minute

Freezer Burn?

By Carolyn Shearlock © 2014 • all rights reserved

Ugggh . . . freezer burn. How to prevent it and what you can do with meat or veggies that have it.

Chata Chilorio

By Carolyn Shearlock © 2012 • all rights reserved

Cruising Mexico? Don’t miss this great bagged meat that does NOT require refrigeration until its opened. And since it’s already cooked, it’s perfect for a quick meal on a hot day.

Boning and Skinning a Chicken Breast (Video)

By Carolyn Shearlock © 2012 • all rights reserved

Boneless, skinless chicken breasts take up less space in the refrigerator. If you can’t buy them, it’s easy to bone your own with this step by step video.

Tenderizing Beef

By Carolyn Shearlock © 2011 • all rights reserved

Got tough meat? You can tenderize it, although it may mean a slight change in the menu — no matter how hard you try, you can’t take a tough cut and turn it into filet mignon.

How to Grill Guides: FREE PDF Downloads

By Carolyn Shearlock © 2011 • all rights reserved

Wondering how to grill something? Three great grilling guides — all FREE and downloadable in PDF format.

Adding Flavor to Meats

By Carolyn Shearlock © 2011 • all rights reserved

There’s just not as much flavor in lean meats. Here’s 3 ways to easily add more flavor to your dishes.

Using Canned Meat

By Carolyn Shearlock © 2010 • all rights reserved

Canned meat goes way beyond tuna casserole! With these tips you’ll be cooking great meals that no one will guess began with a can.