5 Days of Meat: Seafood

It's Friday and that means it's the last day of our 5 Days of Meat series. Today we're featuring seafood, and while some people might not call it meat, we still wanted to share a few quick tips and recipes about it. Dive in!

• Types: There are so many types of seafood it's impossible to name them all! From mollusks to fish, seafood is one of the most versatile options you have. Choose a white fish like sole or flounder for a lighter meal, and a heavier tuna or swordfish for a meatier dish. Scallops complement a light vegetable medley or risotto beautifully. With seafood, just choose what you like and get creative!


• How to cook: Seafood can be boiled, grilled, fried, baked, broiled, steamed - you name it! Overall, with a handful of exceptions like salmon and tuna, fish should be cooked through but still maintain its natural moistness. Raw sushi quality seafood is delicious as well, but make sure it's grade A quality!


• Wine Pairing: The cliché is to go with a white – a sweeter white for drier fish, and a drier white for meatier fish. But be rebellious and try a Malbec with a medium-rare filet of salmon and you won't be disappointed.


• Veggie pairing: Seafood goes great with everything. Try it with spinach and asparagus for a high iron kick!

Mexican Shrimp Scampi

Moroccan Spiced Salmon

Rotel Tilapia

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken
Wednesday: Beef
Thursday: Pork
Friday: Seafood (above)

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Pork

And the week continues! This week we've been providing a brief overview of different kinds of meats along with a few of our favorite recipes for each. Today's featured meat is "the other white meat": pork!

• Cut: The least fatty part of the pig the pork loin, but pork is commonly bought as bacon/ham/sausage, rips, and chops. As they say, everything's better with bacon!


• How to cook: Roast a whole piece of pork in the oven or fry in a frying pan. Ribs can be boiled and then barbecued just until crispy. Pork is best eaten somewhere between medium and well done.


• Wine pairing: Choose a succulent red like Beaujolais.


• Veggie pairing: Try with roasted potatoes, carrots, and peas for a delicious medley.

Peach Pork Chops

Honey-Mustard Pork Cutlets

BBQ Spring Rolls

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken
Wednesday: Beef
Thursday: Pork (above)
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Beef

This week's theme is meat, with a quick overview and some of our favorite recipes each day. So far we've featured turkey and chicken; today's featured meat is beef. Dig in!

• Cuts: There are so many! Most common are rib eye, t-bone, filet mignon, flank, or ground. They are all good, but offer different ratios of fat to protein and tenderness and flavor.


• How to cook: On a grill! If that is not possible, opt for a frying pan or simply stick into the oven. Beef is best medium rare but can be cooked anywhere from rare to well done. Ground beef tends to be lower quality meat that steak cuts, so medium is often a better heat choice for burgers.


• Wine Pairing: Choose a fruity, full-bodied red to complement the iron-rich beef.


• Veggie Pairing: Great with roasted brussel sprouts, broccoli and mashed potatoes.

Bacon Cheeseburger Quesadillas

Beef Stroganoff

Cheeseburger on a Stick

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken
Wednesday: Beef (above)
Thursday: Pork
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Chicken

Hope you enjoyed yesterday's overview on turkey. Today in our 5 Days of Meat series we're featuring chicken. So check out our quick info below and try some of our easy chicken recipes!

• Cuts: You can buy chicken, like turkey, whole, breast, wings, legs, and ground. We love using Tyson's pre-cooked chicken strips because they make dinner time SO much easier and you never find any gnarly bits!


• How to Cook: Chicken should be cooked all the way through so there is no pink left in the middle, but still be moist.


• Wine Pairing: You can eat chicken with pretty much anything, thought white wine goes well in particular. Try a dry Riesling to complement the moistness of the chicken.


• Veggie Pairing: Chicken goes excellent with spinach, asparagus and pretty much anything green. Add to soup with carrots and celery or on top of a salad for a low calorie punch.

Boursin Chicken Wraps

Chicken Teriyaki Kebabs

Chicken Picante

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken (above)
Wednesday: Beef
Thursday: Pork
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Turkey

This week we're doing a quick overview of different kinds of meats with a few of our favorite recipes for each. We're kicking off the week with turkey, which we think is very underrated and should be celebrated year-round!

• Cuts: Turkey comes in many different packages; the entire bird, the breast, legs, or ground up. Ground turkey is our secret weapon - it's lower calorie than ground beef and still tastes great!


• How to cook: Treat turkey as you would chicken. Meat should be thoroughly cooked but still moist. Stick in the oven to roast, sizzle in a pan for stir fry, or steam.


• Wine pairing: Turkey goes nicely with a light red, like a pinot noir, or a dry white, like Chardonnay.


• Veggie pairing: People always think of Thanksgiving when it comes to turkey so why break up a winning combo? Pair your turkey with sweet peas and sweet potatoes!

Turkey Tortellini Soup

Turkey Nachos

FunnySpoon's Turkey Chili

Miss a post? Catch up for the week:
Monday: Turkey (above)
Tuesday: Chicken
Wednesday: Beef
Thursday: Pork
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit, and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!