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Recipe 4

Recipe 4

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Published by: api-3833139 on Oct 18, 2008
Copyright:Attribution Non-commercial


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BLT--Flank Steak with Vegetable Skewers

Prep: 45 min. Cook: 25 min. Grill: 8 min.

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Spice Rub 2 lb. beef flank steak, cut into 1-1/2-inch pieces 8 button mushrooms 8 cherry tomatoes 1 small zucchini, cut into 3/4-inch pieces 1 small onion, cut into wedges 1 small red sweet pepper, cut into 1-inch pieces 2 Tbsp. olive oil Salt and ground black pepper BBQ Sauce

Directions 1. In a large bowl, combine Spice Rub and steak pieces. Stir to coat steak. On eight long metal skewers, alternately thread steak, mushrooms, tomatoes, zucchini, onion, and sweet pepper. 2. Brush mushrooms and vegetables with olive oil. Sprinkle with salt and pepper. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until desired doneness, turning occasionally. (For a gas grill,

preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover; grill as above.) 3. Serve meat and vegetables with BBQ Sauce. Makes 8 servings. 4. Spice Rub: In a small bowl, stir together 4 teaspoons garlic powder; 1 teaspoon dried oregano, crushed; 1/2 teaspoon sea salt; 1/2 teaspoon sugar; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon paprika; and 1/2 teaspoon coarsely ground black pepper. 5. BBQ Sauce: In a 2-quart saucepan, stir together 5 cloves roasted garlic or 2 teaspoons bottled minced roasted garlic, 1 cup ketchup, 1/2 cup finely chopped celery, 1/2 cup finely chopped red onion, 1/2 cup water, 1/4 cup packed brown sugar, 1/4 cup butter, 1/4 cup Worcestershire sauce, 1/4 cup cider vinegar, 1 tablespoon chili powder, 1 teaspoon instant espresso powder, 1/2 teaspoon salt, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring occasionally. Cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Makes about 1-3/4 cups.

Meatballs Stroganoff

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1 12- to 16-ounce package frozen cooked meatballs 1 cup lower-sodium beef broth 1 4-ounce can (drained weight) sliced mushrooms, drained 1 8-ounce carton dairy sour cream 2 tablespoons all-purpose flour 1/2 cup milk 1 tablespoon Dijon-style mustard 4 cups hot cooked wide egg noodles Snipped fresh parsley (optional)

Directions 1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. 2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Polynesian Chicken Kabobs
Prep: 25 min. Marinate: 2 hours

Grill: 12 min. Ingredients
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1/4 cup soy sauce 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger 1/8 teaspoon dry mustard 1 pound boneless, skinless chicken breasts or thighs 1 medium green sweet pepper 1 medium red sweet pepper 1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained Hot cooked rice (optional) Green onion brushes (optional)

Directions For marinade, combine soy sauce, lemon juice, garlic, ginger, and mustard. Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Cut green and red peppers into 1-inch pieces. On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper. Grill on uncovered grill directly over medium coals for 5 minutes. Brush

with marinade; turn skewers and grill for 7 to 9 minutes more or until chicken is tender and no longer pink. Serve over hot cooked rice and garnish with green onion brushes, if desired. Makes 6 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 16 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with marinade up to the last 5 minutes of grilling.

Honey and lime chicken wings

Ingredients 1/4 cup honey 1/2 cup flour 1/2 tsp salt 1/2 tsp black pepper powder 1 tbsp clove paste 1 tbsp grated lime zest 2 tbsp fresh lime juice 18 chicken wings, split Oil for frying Method In a large bowl, mix together honey, lime juice and grated lime, garlic, salt and black pepper powder. In a bowl mix the chicken wings well with flour so that the wings are completely coated. Deep fry the chicken wings on high flame until well cooked. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Spiced Chicken Thighs and Bean Salad
Start to Finish: 30 minutes

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2 Tbsp. olive oil 1 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. cayenne pepper 1-1/4 lb. skinless, boneless chicken thighs 1 cup fresh or frozen green and/or wax beans 1 cup frozen edamame (green soy beans) or lima beans 1 avocado, halved, seeded, peeled, and sliced 3 oz. blue cheese, broken into chunks 1/4 cup bottled creamy garlic, cucumber ranch, or Italian vinaigrette salad dressing

Directions 1. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. In a small bowl combine oil, coriander, cumin, salt, cinnamon, and cayenne pepper. Trim fat from chicken. Brush oil mixture on both sides of chicken thighs. 2. Place chicken in hot grill pan. Cook about 12 minutes or until chicken is tender and no longer pink, turning once. Transfer chicken to a cutting board. Cut each chicken thigh into 3 pieces. 3. Meanwhile, in a large saucepan cook fresh beans, covered, in enough boiling water to cover for 10 to 15 minutes or until crisp-tender. If using frozen beans, cook for 5 to 10 minutes or until crisp-tender. Remove beans with a slotted spoon;* set aside. Add

edamame or lima beans to boiling water. Cover and cook for 4 to 6 minutes or until tender. Drain well. Arrange chicken, beans, edamame, avocado, and cheese on salad plates or a platter. Top with dressing. Makes 4 servings. For tabletop grill: Preheat grill according to manufacturer s directions. Brush chicken with oil mixture as above. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. For covered grill, allow 4 to 6 minutes. (For open grill, allow 14 to 18 minutes, turning once halfway through grilling.) Cut each thigh into 3 pieces. Continue as directed in Step 3 above. *Test Kitchen Tip: If you do not have a slotted spoon, place green or wax beans in a heat-proof strainer. Lower strainer into boiling water and cook as directed above. Lift strainer out of water to drain. Cook edamame or lima beans as directed above.

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