Saturday, August 27, 2016

tenderloin with spicy gorgonzola-pine nut-herb butter


  • Servings: 8
  • 1/2 cup unsalted butter, softened
  • 1/2 cup crumbled gorgonzola or other blue cheese
  • 3 tablespoons fresh thyme, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh italian parsley, minced
  • 1 teaspoon crushed red pepper flakes
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • kosher salt and freshly ground pepper to taste
  • 8 (8 ounce) beef tenderloin filets


    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • preheat an outdoor grill for medium-high heat.
  • place the softened butter, gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. puree until incorporated, taste, then season to taste with salt and pepper.
  • season the steaks on all sides with salt and pepper. grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. to serve, top each with about 2 tablespoons of the butter.

glazed corned beef with lentils


  • Servings: 8
  • 2 quarts water
  • 4 pounds corned beef brisket
  • 1 large onion
  • 1 large carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 tablespoon pickling spice
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 3 tablespoons dijon-style prepared mustard
  • 1/4 cup honey
  • 1/4 cup red chile sauce (optional)
  • 2 cups dry lentils (optional)
  • 1 tablespoon chopped fresh parsley


    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 4 hrs 20 mins

  • tie pickling spice in a square of cheesecloth. in a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. bring to a boil, reduce heat, and simmer for 3 hours.
  • place a cooking rack in a shallow baking dish or pan. remove brisket from cooking liquid, and place fat side up on rack. reserve cooking liquid. mix together brown sugar, ginger, mustard, and honey. spoon glaze over meat.
  • bake, uncovered, in a preheated oven at 350 degrees f (175 degrees c) for 30 to 40 minutes.
  • meanwhile, prepare the lentils. in a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. bring to a boil. add lentils, return to a boil, and reduce heat to simmer. continue cooking for 30 to 40 minutes, or until lentils are tender. sprinkle with parsley, and serve with brisket.

chicken from birds eye®


  • Servings: 4
  • 2 tablespoons butter or margarine, divided
  • 1 pound boneless, skinless chicken breasts, pounded thin
  • 1 (12 ounce) bag birds eye® recipe ready blend
  • 2 tablespoons all-purpose flour
  • 1 cup
  • 1/4 cup beef broth
  • 1/2 teaspoon dried thyme (optional)


    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. remove chicken; set aside.
  • in same skillet add recipe ready blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. sprinkle with flour and cook, stirring constantly, 1 minute. stir in and broth; bring to a boil.
  • reduce heat to low and add back chicken. simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* season, with salt and black pepper.

asian bison short ribs


  • Servings: 6
  • 2 cups chopped onions
  • 1 cup sliced carrots
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pounds bison short ribs
  • 1 tablespoon toasted sesame oil, or more to taste
  • 1 cup beef broth
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cornstarch
  • salt and black pepper
  • hot cooked rice
  • chopped fresh cilantro


    Preparation Time: 20 mins Cook Time: 11 hrs

    Ready Time: 11 hrs 20 mins

  • place onions and carrots in a 5- to 6-quart slow cooker. combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. trim fat from bison short ribs. if needed, cut into single rib portions. pat dry with paper towels. add bison short ribs, a few at a time, to the plastic bag, shaking to coat.
  • heat oil over medium-high heat in a very large skillet. cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. place in slow cooker on top of vegetables.
  • combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. pour over bison short ribs and vegetables in slow cooker.
  • cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. cover bison short ribs and vegetables with foil to keep warm.
  • for sauce, skim fat from cooking liquid; measure 3 cups of the liquid. discard the remaining liquid. combine the 3 cups cooking liquid and cornstarch in a medium saucepan. cook and stir over medium-high heat until slightly thickened and bubbly. cook and stir for 2 more minutes. season to taste with additional salt and black pepper. serve with rice and sprinkle with cilantro.

Dutch Leek Casserole


  • Servings: 8
  • 2 pounds potatoes, peeled and chopped
  • 1/4 cup milk
  • 2 pounds leeks, chopped
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon finely chopped green chile peppers
  • soy sauce to taste
  • 1 (8 ounce) package shredded cheddar cheese
  • 6 ounces cooked ham, cut into thin strips


    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. drain potatoes, and transfer to a medium bowl. mash together with milk.
  • place leeks in a medium saucepan with enough water to cover, and bring to a boil. cook 10 minutes, or until tender. drain, and set aside.
  • in a medium skillet over medium heat, cook and stir the ground beef until evenly brown. mix in the onion, red bell pepper, and green bell pepper. season with green chile peppers and soy sauce. continue to cook and stir until vegetables are tender.
  • in a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. sprinkle with cheddar cheese, and top with ham.
  • bake 25 minutes in the preheated oven, until bubbly and lightly browned.

miles of mozzarella baked mostaccioli


  • Servings: 10
  • 2 teaspoons olive oil, divided
  • 1/2 cup finely chopped onion, divided
  • 3 cloves garlic, minced, divided
  • 2 cups beef broth
  • 2 (15 ounce) cans tomato sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons dried parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground marjoram
  • 1 pound ground beef
  • 1/2 cup diced green bell pepper
  • 2 cups water
  • 1 (16 ounce) package mostaccioli pasta
  • 1 cup shredded mozzarella cheese
  • 1 (8 ounce) package fresh mozzarella cheese, sliced


    Preparation Time: 10 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 15 mins

  • heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
  • heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. drain excess grease.
  • stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. cover dish with aluminum foil.
  • bake in the preheated oven for 20 minutes. remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. bake until cheese is melted and bubbling, about 10 minutes.



  • Servings: 4
  • 1 cup dry white
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons dijon mustard
  • 1 (1 1/2-pound) beef flank steak
  • 1 (12 ounce) package uncooked linguine pasta
  • 2 tablespoons olive oil
  • 1 large vidalia onion, wedged
  • 2 cups sliced portobello mushrooms
  • 4 cloves garlic, chopped
  • 2 cups beef stock
  • 1 cup white
  • 1 tablespoon italian-style seasoning
  • salt and ground black pepper to taste
  • 2 ripe tomatoes, cut into wedges
  • 2/3 cup grated asiago cheese


    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • in a large shallow dish, combine 1 cup white , worcestershire sauce and dijon mustard. add flank, and turn to coat evenly. refrigerate for 3 to 4 hours. after meat has marinated, slice thinly across the grain, and return to marinade.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • heat olive oil in a large heavy skillet over medium heat. saute onion until soft and translucent. stir in mushrooms and garlic. pour in beef stock. simmer until sauce is reduced by 1/3, about 10 minutes. remove beef from marinade, and stir into skillet. pour in 1 cup , and season with italian seasoning, salt and pepper. simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.
  • place pasta into a large serving bowl, and top with sauce and grated asiago cheese.