Recipes December 30, 2011

RECIPES: December 30, 2011
**See the following post for the shopping list for this week’s recipes**

Michael Symon’s Swiss Steak

Serves: 4-6

Ingredients:

1 lb Cube Steak

¼ cup Red Wine

½ Lb Arugula (lightly dressed in olive oil)

Salt and pepper

Olive Oil

½ lb cremini mushrooms

2 sprigs thyme

1 clove garlic (minced)

1 small onion (chopped)

Flour (for dredging)

1 tbs buttery

Directions:

1. Heat Olive Oil in a skillet over medium-high heat

2. Season steak liberally with salt and pepper and dredge in flour. Add steak to pan and brown for 2 minutes, and flip to brown other side.

3. Add the onions, garlic, mushrooms and thyme. Season with salt and sauté. Deglaze the pan with the red wine, and reduce by half. Whisk in the butter and remove from heat.

4. Put arugula in a mixing bowl and drizzle with olive oil. Serve steak with arugula on the side..

Recipe from Michael Symon on the Chew ABC

Michael Symon’s double cut pork chops with shaved brussel sprout salad

Serves 4

Ingredients:

For chops:

2 cups flour

2 cups panko bread crumbs

Salt and pepper

Butter

Olive Oil

4 double cut pork chops bone in)

4 large eggs

1 cup grated parmesan cheese

For Salad

1 lb brussel sprouts (shaved on mandolin)

2 tbs sherry vinegar

Salt pepper

2 Tbs Brown mustard

2 scallions (finely chopped)

3 Tbs Olive Oil

Directions:

1. Put the pork chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet. Pound the meat to ¼ inch thick.

2. Set up a breading station. In three separate bowls put the flour, eggs and bread crumb. Lightly whisk the eggs. Stir the parmesan into the bread crumbs.

3. Season the chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

4. Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the pork chops and cook until golden brown, 4-6 minutes per side.

5. remove to paper towels to drain until ready to serve.

6. for the brussel sprout salad: in a mixing bowl combine the mustard, scallions, sherry vinegar and salt. Whisk in the olive oil. Add the shaved brussel sprouts and toss evenly to coat. Season with additional salt and pepper and serve with pork chops.

Recipe from Michael Symon on the Chew ABC

Beef Brisket with Roasted Vegetables

Serves 6-8

Ingredients:

1 (4 lb) beef brisket

1 garlic bulb

1 (.71 oz) packet montreal steak marinate, grill mates

¼ cup water

¼ cup olive oil

2 Tbs red wine vinegar

1 (16 oz) bag baby carrots

1(8oz) bag celery sticks, halved

1 (1.5 lb) bag small red potatoes cleaned

1 (1 lb) bag frozen white pearl onions, thawed

1 (1 oz bag fresh thyme

Directions:

1. Let brisket stand at room temperature for 30 minutes. Preheat oven to 300 degree. Place brisket in an oven safe heavy bottomed pot or roasting pan. Using a large knife uct off pointed end of garlic and discard.

2. In a small bowl, combine steak marinade, ¼ cup water, oil and vinegar. Pour marinate over meat. Place carrots, celery, potatoes, onions, thyme and garlic bulb over and around meat. Bake, Covered for 4-5 hours, or until tender. Remove beef from pan, and place on cutting board. Let stand for 15 minutes. Slice against the grain, and serve with vegetables.

Recipe from Sandra Lee Semi-Homemade Magazine

Cavatelli with tomato sauce and ricotta

Serves: 4

Ingredients:

12 oz cavatelli pasta

¼ cup olive oil

4 cloves garlic, thinly sliced

½ tsp red pepper flakes

¾ cup torn fresh basil

1 28oz can whole San Marzano tomatoes, crushed by hand

1 cup ricotta cheese

¼ cup grated pecorino romano cheese

Salt and pepper

Directions:

1. Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve ¼ cup cooking water, then drain.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, ½ tsp salt and the red pepper flakes and cook until the garlic is soft but not browned. 3-4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.

3. Add the cavatelli and the reserved cooking water to the skillet, cook, tossing, until warmed through, 2-3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

Recipe from Food Network Magazine

Hash Brown Casserole

Serves 4-6

Ingredients:

1lb ham diced

3 cups shredded cheddar cheese

8 eggs

10 frozen hash brown patties

1 tsp ground mustard

1 tsp salt and pepper

Directions:

1. place hash browns on bottom of 9x13 dish. Top with ham and cheese.

2. whisk eggs, dry ground mustard and salt and pepper and pour over ham and cheese.

3. refrigerate overnight or bake immediately. Cover and cook in 350 degree oven for 20 minutes then take foil off and cook for another 20 minutes until knife inserted in center comes out clean

Recipe adapted from many breakfast casserole recipes

Broccoli and Rice Casserole

Serves 4

Ingredients:

2 cups low fat milk

1 cup water

1 (3 oz) bag boil in bag long grain rice

3 cups small broccoli florets

Cooking spray

1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

¼ cup less fat cream cheese

2 oz light processed cheese, cubed

2 cups shredded skinless, boneless rotisserie chicken breast

¼ tsp salt

¼ tsp freshly ground black pepper

¼ cup 1 oz grated parmesan cheese

Directions:

1. Preheat oven to 375 degree.

2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5minutes. Drain; discard milk mixture.

3. Heat a dutch oven over medium high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper, sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt and black pepper. Spoon 1 cup rice mixture into each of 3 (10 oz) ramekins coated with cooking spray. Sprinkle each serving with 1 tbs parmesan. Bake at 375 degree for 10 minutes or until cheese melts.

Recipe from Cooking Light