Fifty-2

Recipes: October 14, 2011

**See the following post for the shopping list for this week’s recipes**

Beef Stroganoff with Parsley Noodles (CROCKPOT)

Serves: 4

Ingredients:

For Stroganoff:

16 oz boneless beef sirloin steak, cut into cubes

1-1/2 tsp salt, divided

1-1/2 tsp pepper divided

4 Tbs flour

4 Tsp olive oil

1 cup beef broth

4 Tbs Sherry

4 cups mushrooms halved

1 med onion cut into thin wedges

2 tsp minced garlic

1 tsp dried thyme

16 oz sour cream

4 tsp Dijon mustard

For Noodles:

8 oz dry wide egg noodles

4 Tbs minced fresh parsley leaves

2 Tbsp butter

Directions:

1. Toss together beef, ½ tsp salt and ½ tsp pepper in a bowl. Add flour, tossing to coat meat.

2. Heat oil in a sauté pan over medium heat. Add meat; brown on all sides. Transfer meat to a 1-1/2 to 2-qt slow cooker. Deglaze the saute’ pan with broth and sherry, scraping up brown bits; pour over meat in slow cooker.

3. Add mushrooms, onion, garlic, thyme, remaining salt and pepper to the slow cooker; stir to combine.

4. Cover; cook until meat is tender, on low heat setting for 4-5 hours

5 Combine sour cream and Dijon. Stir ½ cup of the hot cooking liquid into the sour cream mixture; return mixture to the slow cooker. Turn cooker to high heat setting. Cover; cook until sauce is thickened, about 30 minutes.

6. Cook noodles according to package directions. Drain noodles; toss with parsley and butter. Serve Stroganoff over noodles.

Adapted from Cuisine at Home recipe

Jamaican Jerk Chicken Kebabs with Smoked Sausage

Serves: 4

Ingredients:

For Jerk Glaze:

¼ cup olive oil

Juice of 1 lime

2 Tbs oregano

1 Tbs minced lime zest

1 Tbs onion powder

1 Tbs brown sugar

2 tsp minced garlic

¼ tsp ground cinnamon

¼ tsp cayenne pepper

For the Kabobs:

1 lb boneless, skinless chicken breasts cut into 1 inch pieces

8 oz turkey kielbasa cut into 1 inch pieces

2-3 green bell peppers, cut into 1-inch pieces

Directions:

1. Preheat grill to brush grill rack with oil.

2. Combine oil, lime juice, oregano, lime zest, onion powder, brown sugar, garlic, cinnamon, and cayenne for the glaze in a bowl. Set aside half the glaze for serving with the kebabs.

3. Thread chicken, sausage and bell pepper pieces onto eight 10-inch metal or soaked bamboo skewers.

4. Grill kebabs, covered, until chicken is no longer pink, about 8 minutes. Turn skewers and brush with glaze very 3 minutes during grilling, using remaining glaze. Serve kebabs with reserve glaze.

Adapted from Cuisine Lite recipe

Chili Pork Tenderloin

Serves: 6

Ingredients:

¼ cup honey

2 Tbs chili powder

1 tsp salt

Juice of 1 lime

2 Pork Tenderloins trimmed (1 lb each)

Directions:

1. Preheat grill brush grill with oil.
 
2. Combine honey, chili powder, salt and lime juice in a large plastic bag.
 
3. Add tenderloins to bag and marinate 10-15 minutes.
 
4. Grill pork, covered, flipping and basting with marinade until cooked to an internal temperature of 150 degree, 15-20 minutes. Remove pork from grill, tent with foil and let rest 10 minutes before slicing into 1-1/2 inch thick pieces.

Recipe from Cuisine Lite

Cheesy Meat Loaf Minis

Serves: 6

Ingredients:

½ cup fresh breadcrumbs ( I use white bread with a bit of milk added to make it mushy)

Cooking spray

1 cup chopped onion

2 garlic cloves, chopped

½ cup ketchup, divided

3 oz white cheddar cheese, diced

¼ cup chopped fresh parsley

2 Tbs grated parmesan cheese

1 Tbs Dijon mustard

¾ tsp dried oregano

¼ tsp salt

¼ tsp freshly ground black pepper

1-1/2 lb ground sirloin

1 large egg, lightly beaten

Directions:

1. Preheat oven to 425.

2. Heat a skillet over medium high heat. Coat pan with cooking spray. Add onion and garlic saute’ 3 minutes. Combine onion mixture, bread crumbs, ¼ cup ketchup and remaining ingredients. Shape into 6 (4x2) inch) loaves on a broiler pan coasted with cooking spray; spread 21 tsp ketchup over each. Bake at 425 degrees for 25 minutes or until done.

Recipe from Cooking Light

Chicken Burgers

Serves 4

Ingredients:

1 lb ground chicken

2 green onions finely chopped

¼ tsp salt

¼ tsp pepper

4 Tbs Worcestershire sauce

1 tsp Garlic Powder

2 Tbs Dijon Mustard

Directions:

1 Mix all ingredients together.

2. Form into four patties.

3. Place on grill pan with 2 tbs. olive oil.

4. Cook for 5 minutes on each side till done and golden brown.

My recipe

Hawaiian Chicken

Serves 4

Ingredients:

¼ cup pineapple juice

2 Tbs ketchup

2 Tbs soy sauce

2 garlic cloves, minced

4 skinless, boneless chicken breast halves

Cooking spray

¼ sp salt, divided

¼ tsp black pepper

2 cups hot cooked white rice

¼ cup chopped fresh cilantro

Directions:

1. Combine first 4 ingredients. Reserve ¼ cup marinade, place remaining marinade in a zip lock plastic bag. add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium heat. Coat pan with cooking spray. Remove chicken from bag; discard marinate in bag. Sprinkle chicken with ½ tsp salt and pepper. Add chicken to pan; baste with 2 Tbs reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 Tbs reserved marinade. Cook 6 minutes.

3. Combine rice, ¼ tsp salt, and cilantro.

Recipe adapted from Cooking Light

Pappardelle with Corn

Serves 4

Ingredients:

2 ears corn, shucked

5 Tbs butter

3 cups grape tomatoes

2 cloves garlic, minced

½ cup sherry

12 oz pappardelle pasta

½ cup chicken broth

1 small bunch scallions, thinly sliced

½ cup parmesan

Salt and Pepper

Torn Basil for topping

Directions:

1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly then cut off the kernels.

2. Melt 2 Tbs butter in a large skillet over medium het. Add the tomatoes, 1 tsp salt and ½ tsp pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add sherry an cook until reduced by half, about 5 minutes.

3. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth andd corn kernels to the skillet and bring to a simmer.

4. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 Tbs butter and ½ tsp salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

Recipe adapted from Food Network Magazine