SEATTLE — Stuffing, tying, searing and braising - all terms when cooking meat that can sometimes intimidate us in a recipe.  But the owner of Maven Meals Heidi Finley is here to demonstrate how easy it can be to prepare meat for any occasion. Finley joins New Day Northwest to show us how to prepare meat three different ways and talk about her meal delivery service. 

Finley has been cooking ever since the third grade and opened Maven Meals for people whose lives are too hectic to cook at home. Maven Meals is a food delivery service where customers choose from breakfast, lunch, dinner and snack options that are delivered to their homes. Finley uses seasonal ingredients in all her recipes to keep things fresh and flavorful. 

Check below for the recipes Finley made on the show. 

Roasted Tomato Basil Chicken: 


  • 4 bone-in, skin-on chicken thighs
  • 4 Roma tomatoes, diced
  • 2 cups grape tomatoes, halved
  • 1 bunch basil, chopped, stems included
  • ¼ cup capers with juice
  • 6 garlic cloves
  • ¼ cup olive oil
  • Kosher salt & pepper


  • Preheat oven to 400°
  • Mix diced Roma & grape tomatoes, capers with juice, chopped basil & 2Tbs of olive oil together in a casserole dish. Season with salt & pepper to taste.
  • Season chicken liberally with salt & a touch of pepper. Nestle chicken, skin-side up, into tomato basil mixture.
  • In an oven-proof ramekin place garlic cloves & remaining olive oil. Cover with foil & place in oven along with uncovered casserole dish.
  • Roast for about 45 minutes until chicken reaches a temperature of 165°
  • Serve chicken with roasted tomato basil mixture & roasted garlic over the top.

Porter Braised Short Ribs:


  • 1.5 pounds block cut beef short ribs
  • 2Tbs sunflower or vegetable oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 bottle dark beer, porter or stout
  • Kosher salt & Pepper


  • Generously season short ribs with kosher salt & pepper. Let sit overnight if time allows.
  • Preheat oven to 300°
  • Heat a heavy skillet or dutch oven over medium-high heat & add oil. Once hot, add beef being careful not to crowd the meat. Sear on each side for about a minute creating a brown crust.
  • Remove short ribs once browned on all sides. Add onions & carrots to the pan sautéing briefly to help lift any browned bits. Add short ribs back to the pan & add beer.
  • Cover pan with tight-fitting lid & transfer to oven. Braise for about 3 hours until meat is very tender & falling off the bone.
  • Carefully remove meat & using an immersion blender blend braising liquid until smooth. Season to taste & add a splash of red wine vinegar to finish.

Kale Apple Pork Loin:


  • 1 (3 pound) pork loin, butterflied
  • 1 cup cooked wild rice
  • 1 bunch Tuscan kale, stemmed & chopped
  • 1 cup diced apples
  • 1 clove garlic, minced
  • 2 Tbs olive oil
  • 1Tbs red wine vinegar
  • Kosher salt & pepper to taste


  • ½ cup kosher salt
  • 1/3 cup sugar
  • ½ cup maple syrup
  • 1Tbs Dijon mustard
  • 6 cloves garlic, smashed
  • 6 cups water


  • Combine all ingredients for the brine and bring to a boil, stirring until salt & sugar are dissolved. Cool completely.
  • Cut pork loin from end to end in the middle, opening it up like a book, leaving the center intact. Repeat these cuts on either side cutting from the middle toward each edge leaving enough meat to fold open without cutting all the way through.
  • Add pork loin to cooled brine & let sit for 1-2 hours.
  • Meanwhile, combine wild rice, kale, apples & minced garlic with olive oil, and red wine vinegar. Mix thoroughly adding salt & pepper to taste.
  • Remove pork from brine, lay flat and cover 3/4 of the area with kale mixture & roll. Tie with butcher string.
  • Rub with olive oil & sprinkle with Salt & pepper.
  • Roast at 375° until internal temp reaches 140° about 1 hour.
  • Let rest for 10 minutes, slice & serve.

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