Fifty-2

RECIPES: October 7, 2011

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

Beef & sugar snap pea stir-fry

Serves 4

Ingredients:
3 TBS rice vinegar, divided
2 TBS low-sodium soy sauce, divided
1 (1 lb.) flank steak, trimmed and thinly sliced across the grain
2 tsp sugar
2 tsp hoison sauce
1/4 tsp salt
1/4 tsp crushed red pepper
2 tsp sesame oil, divided
1 cup chopped onion
1 tsp minced ginger
1/2 tsp minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
8 oz. sugar snap peas
1/3 cup chopped green onions


Directions:
1. Combine 1 TBS vinegar, 1TBS soy sauce, and beef in large bowl. Combine remaining 2 TBS vinegar, remaining 1 TBS soy sauce, sugar, hoison, salt, and crushed red pepper in a small bowl; stir with a whisk.


2. Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil to plan, swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 tsp oil in pan over medium-high heat. Add onion to pan; saute 1 minute. Add ginger and garlic; saute 15 seconds. Stir in bell pepper, carrot and peas; saute 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.


Recipe from Cooking Light Magazine




Pigs in ponchos
Makes 8
*For those who do not like heat, eliminate the poblano pepper and step #3 from the recipe.

Ingredients:
8 good quality hot dogs
1 can (16 oz.) vegetarian refried beans
1 large poblano chile pepper
16 flour tortillas (8"), heated to soften slightly
1-1/2 cups homemade or store bought salsa verde
yellow mustard, jalapeno mustard, or honey mustard
2-1/2 cups shredded monterey jack cheese
cooking spray


Directions:
1. Preheat outdoor grill or indoor grill pan to medium-high heat

2. Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat (or cover and heat in microwave on high for 3 minutes), adding a little water to thin slightly.

3. Meanwhile, grill the poblano (or cook over an open flame on the stove top or under the broiler) until evenly charred. Transfer to a bowl, cover and let cool, then peel and slice.

4. Make the ponchos: Top each of 4 tortillas with a thin layer of salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover with another tortilla. Spread the top tortilla with some beans and set a dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas.


Recipe from Everyday with Rachel Ray Magazine




Herbed Stuffed Chicken Breasts
Serves 4

Ingredients:
1/4 cup (2 oz.) goat cheese
1/2 tsp chopped fresh rosemary
2 oz. Canadian bacon or smoked ham, finely chopped
4 (6 oz.) skinless, boneless chicken breasts
1/4 tsp salt
1/4 tsp freshly ground black pepper 
cooking spray


1. Heat oven to 400 degrees.


2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 TBS cheese mixture into each pocket; close opening with a wooden toothpick. Sprinkle chicken evenly with salt and pepper.


3. Heat a large cast iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; plan pan in over. bake at 400 for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden toothpicks. Cut chicken diagonally into 1/2-inch thick slices. Serve with pan juices and roasted asparagus.


Recipe from Cooking Light Magazine




Spinach, artichoke and tuna tortellini salad
Serves 4

Ingredients: 
1 box (10 oz.) frozen spinach
salt and pepper
1 lb. cheese tortellini
2 TBS extra virgin olive oil
2 TBS butter
1 large shallot, finely chopped
3-4 cloves garlic, chopped
1 can (14 oz) quartered artichokes in water, drained
nutmeg
1 can (5 oz) tuna in olive oil, flaked
1 lemon, juiced
2 TBS chopped fresh thyme

Directions:
1. Defrost the spinach, wring it dry and separate leaves.

2. Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to package directions. Drain and let cool slightly.

3. In a large skillet, heat the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring for 2 minutes. Add the artichokes and spinach; season with a little salt, pepper and a hint of freshly grated nutmeg.

4. Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or chill for later.

Recipe from Everyday with Rachel Ray magazine. 


Teriyaki pork & pineapple
Serves 4


Ingredients:
1/2 cup mirin (sweet rice wine)
1/2 cup sake (rice wine)
1/4 cup low-sodium soy sauce
1 lb. pork tenderloin, trimmed and cut into 24 pieces or medallions
1 medium red onion, cut into 24 pieces
12 oz. can of pineapple cubes, about 24
cooking spray


Directions:
1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.


2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator for 2 hours.


3. Prepare grill to medium-high heat.


4. Remove pork from bowl with a slotted spoon, reserving the marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.


5. Thread 2 pork cubes, 2 red onion pieces and 2 pineapple cubes alternately onto skewers. Lightly coat kebabs with cooking spray. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.


Recipe from Cooking Light Magazine




Grilled shrimp scampi
Serves 6

Ingredients:
1/4 cup olive oil
1/4 cup lemon juice
3 TBS chopped fresh parsley
1 TBS minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1-1/2 lbs. medium shrimp, peeled and deveined


Directions:
1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper if desired. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.


2. Preheat grill for high heat. Thread shrimp on skewers, piercing once near the tail and once near the head. Discard any remaining marinade.


3. Lightly oil grill grate. Grill for 2-3 minutes per side or until opaque.


Recipe from Allrecipes.com 




Penne with grilled summer squash and sweet corn
Serves 4

Ingredients:
1 lb. penne pasta, uncooked
4 yellow summer squash (about 1-1/2 lbs), halved crosswise and each half cut lengthwise into 3 slabs.
1/4 cup plus 2 TBS olive oil
salt and pepper
2 tomatoes, chopped
1-1/4 cups fresh corn kernels (2 ears) or frozen
1 container (15 oz) ricotta cheese
1 clove garlic, grated
2 tsp chopped thyme


Directions:
1. Preheat grill to medium-high. In a large pot of boiling water, cook the pasta according to package directions; drain, reserving 1 cup of cooking liquid. Return pasta to pot.


2. Meanwhile, brush the squash pieces with 1/4 cup of the olive oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.


3. In a large bowl, mix the tomatoes, corn and 2 TBS of olive oil. Add the squash, ricotta, garlic and thyme; toss well. Add the pasta and stir in about 1/2 cup of the reserved cooking liquid. Season to taste with salt and pepper; add more cooking water if desired.


Recipe from Everyday with Rachel Ray magazine