Do you get giddy when packages show up at your door? I do. I get really excited when big packages show up!
This big package is from George Foreman’s Butcher Shop! I didn’t know George Foreman had a butcher shop, but seeing as how he’s been in the countertop grill game for 21 years (yup, that’s true, the George Foreman Grill has been around since 1994!), I’m not surprised that he also sells stuff to cook on the more than 100 million grills that he’s sold. (Also a fact.)
True story: Fifteen years ago, I babysat two young girls a couple times. I was in college, and their mother was one of my professors (and still a good friend). Those girls are all grown up, and one of them reconnected with me and asked if I’d like to give George Foreman’s Butcher Shop a try. Yea, of course!
I don’t buy much red meat. I’m a big protein eater, but at home I tend to stick to other sources: chicken, eggs, fish, yogurt. In fact, of the more than 75 recipes on my Recipes page, only two involve red meat. (This beef stew and this bison casserole, both of which, oddly enough, involve butternut squash.)
But I like a good steak every once in a while, and usually I save that treat for nice restaurants or special occasions. Now, thanks to George Foreman’s Butcher Shop, I have a supply in my own freezer to bust out when I’d like – and it’s the good stuff. As their slogan says, it’s “hand trimmed, hand seasoned, hand wrapped, and hand delivered.”
I was sent George Foreman’s Ultimate Variety Pack, which includes ribeye steaks, a tri-tip, chicken breasts, sausages, pulled pork and more. (See the full list here.) Everything arrives wrapped in paper, just like when you order from the butcher counter, and I thought that was a nice touch.
I unwrapped it, though, before it went in the freezer, so down the road I could more easily find what I was looking for.
I’ll be honest: there’s a couple things in the Ultimate Variety Pack that I’m not going to eat, because they’re too high in saturated fat. But there’s plenty I will eat, and some things I’ve already eaten. I invited my friend Jen over, and we split a 12-ounce ribeye steak. I trimmed some of the fat off before cooking it.
I also chopped (on a separate cutting board), a bunch of veggies: mushrooms, yellow squash, green pepper, onions, and cherry tomatoes.
Jen was the one that gave me my grill pan, and we were both excited to watch the steak grill up so beautifully. I only seasoned it with salt, pepper, and a little Mrs. Dash.
While that was grilling away, I sauteed the vegetables in a tablespoon of butter, plus garlic, a little horseradish, and some tomato preserves I picked up on a trip to Michigan. Once the veggies were tender, I added an entire 11-ounce tub of spinach leaves, which wilted down to practically nothing within seconds. I kept the veggies as healthy as possible, to balance out the ribeye, which, even with excess fat trimmed, is still a well-marbled (and therefore fatty) cut of beef.
I sliced my half of the steak up, topped it with a little horseradish, and laid it across the veggies.
Jen and I were in agreement: It was delicious. Tender, juicy, and flavorful. I’m excited that there’s another ribeye in my freezer!
The other thing I’ve already tried are the Chicken Apple Sausages, which were one of the leaner items in the Ultimate Variety Pack. One sausage has 8 grams of fat and 200 calories – not too bad at all!
I grilled up the whole package (four sausages), so I’d have leftovers, and they too looked very pretty on the grill.
I grilled these at lunchtime, and I paired one of the links with a new produce item I found: kale sprouts! They’re a hybrid between kale and Brussel sprouts, with the nutritional benefits of both! They’re basically tiny, Brussel-sprout-sized heads of kale – adorable.
Those got sauteed with tomatoes and garlic, and I sliced up a sausage. Voila! Lunch! I was dogsitting Jen’s dog Doty at the time, and he was very interested in the sausage too.
The sausage was delicious: great texture, and a fantastic mix of savory and sweet.
I thought, while eating it, that it would be a perfect breakfast sausage (or brunch!), so the next day, I chopped up one of the leftover links and threw it in my scrambled egg whites, along with onion and pepper. I was right – it was a great meal. You’ll have to use your imagination, though, because I forgot to take a picture.
Learn more about George Foreman’s Butcher Shop on their website. I’m not sure what I’m going to tackle next… although the Pineapple Teriyaki Chicken Breasts are starting to call my name!
Keep it up, David!