Recipes: October 14, 2011
**See the following post for the shopping list for this week’s recipes**
Beef Stroganoff with Parsley Noodles (CROCKPOT)
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
