recipes

Beef 11 August 2015

Pan-Broiling Steak: Beef 101

(Family Features) - Pan-broiling on the stovetop is especially handy for quick and delicious steak dinners. Simply place the meat directly into a preheated nonstick skillet - that's it, nothing more! Keep the heat setting at medium to guarantee even browning.


The Featured Cut

"The flat iron steak originates from the chuck and is well-marbled and tender - holding its own against premier steaks from the rib and loin - and only surpassed in tenderness by the tenderloin at about half the cost," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Pan-broiling showcases this steak's extraordinary flavor. And it should be noted that the flat iron is an excellent source of protein, providing 21 grams per 3-ounce cooked serving."
Three Easy Steps

Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.

Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.

Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.

For more pan-broiling tips and recipes, visit BeefItsWhatsForDinner.com.

Flat Iron Steak with Balsamic Pepper Sauce

Ingredients
  • 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
  • 1 cup balsamic vinegar
  • 3/4 teaspoon cracked black pepper, divided
  • 1/4 cup butter, softened
  • 4 teaspoons all-purpose flour
  • 1 cup beef broth
Preparation
  1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
  2. Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
  3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.

SOURCE: The Beef Checkoff

Main Dishes 11 August 2015

Brat Hot Tub

Ingredients
  • 1 11 x 9 x 2 3/8-inch aluminum foil baking pan
  • 2 to 3 beers
  • 2 tablespoons butter
  • 1 medium yellow or white onion, sliced
Preparation
  1. Put pan on hot grill.
  2. Pour in beer then add butter and onions. Grill brats to juicy, golden-brown perfection.
  3. Serve immediately and place any remaining brats into steaming hot tub.
Serves

Yield 5 servings

Source: Johnsonville

Pork 10 August 2015

Effortless Easter Ham

Sweet Southern Slow-Cooker Ham
Ham, Apple and Cheddar Crepes

(Family Features) This year, make your Easter ham effortless by ditching the oven and using your slow cooker instead. While most people think about slow cooking for staples like chili and stew, it’s also perfect for center-of-the-plate feasts — like an Easter ham.

Using the slow cooker, you can minimize both prep time and cleanup time, leaving plenty of room in the day for church, hunting eggs and enjoying time with your loved ones.

Ham is a tradition for many families this time of year, and because it pairs well with a multitude of ingredients, you can create a unique dish every time.

For a fresh spin on the classic ham, try this Sweet Southern Slow-Cooker Ham recipe from the National Pork Board. Apple cider and bourbon (or vanilla extract, if you prefer) combine to create a rich flavor complemented by the sweetness of brown sugar.

Round out your Easter menu by pairing your ham with classic sides such as oven-roasted carrots, asparagus wrapped in bacon and mashed sweet potatoes.

You can also use leftover ham for flavor-packed recipes like Ham, Apple and Cheddar Crepes, which are ideal for a family-style brunch.

To get inspired by more ham and Easter meal ideas, visit PorkBeinspired.com or Facebook.com/PorkBeinspired.

Easter Ham Pin-spiration Sweepstakes

Enter the National Pork Board’s Easter Ham Pin-spiration Sweepstakes at PorkBeinspired.com/EasterHam for the chance to win an Easter gift basket with everything you need for this year’s celebration.

12041 easter ham 5482

Sweet Southern Slow-Cooker Ham

Ingredients
  • 1 bone-in fully cooked ham, about 5 1/2 pounds
  • 1 cup apple cider
  • 1/2 cup dark brown sugar
  • 1/3 cup Kentucky bourbon
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 4 fresh thyme sprigs
Preparation
  1. Place ham in large slow cooker. Whisk cider with brown sugar, bourbon, honey and mustard. Slowly pour over ham. Scatter thyme sprigs into slow cooker.
  2. Cook on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on cutting board. Pass remaining cooking liquid through fine mesh sieve into saucepan. Simmer for 10 minutes or until slightly reduced. Carve ham into serving pieces. Brush ham pieces with cooking liquid before arranging on platter. Serve warm or at room temperature.
Preparation Time

10 minutes

Cook Time

4 to 8 hours

Serves

12 servings

Notes, Tips & Suggestions

For a non-alcoholic alternative, replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.

12041 ham apple cheddar crepes 5482

Ham, Apple and Cheddar Crepes

Ingredients
  • 3 cups ham, shredded and warmed
  • 1 3/4 cups 2% milk
  • 1/4 cup unsalted butter, melted
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 Granny Smith apple, halved, cored and thinly sliced
Cheese Sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup white cheddar cheese, shredded
  • 2 tablespoons fresh chives, finely chopped
Preparation
  1. Pour milk, butter, eggs and salt in blender. Mix until well combined. Add flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
  2. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into pan, swirl to fully cover bottom of pan. Cook for 1 minute or until crepe begins to curl around edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to plate. Repeat with additional cooking spray and remaining batter. Layer cooked crepes between pieces of wax paper to prevent sticking.
  3. Lay a crepe on clean work surface. Arrange few slices of apple on quarter of crepe; top with shredded ham. Fold crepe in half to cover filling and fold in half again to create triangular shape. Repeat with remaining crepes, apple and ham. Place on parchment-lined baking sheet and hold in warm oven until ready to serve, or up to 30 minutes.
  4. For cheese sauce, melt butter in saucepan set over medium heat. Stir in flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in milk, a splash at a time, until smooth; stir in mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat back of spoon. Remove from heat. Whisk in cheese, a small handful at a time, until melted and smooth.
  5. Place filled crepes on each plate. Spoon cheese sauce over each crepe and sprinkle with chives.
Preparation Time

20 minutes

Cook Time

30 minutes

Serves

6 servings

Notes, Tips & Suggestions

All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.

SOURCE: National Pork Board

Meal Ideas 10 August 2015

Homemade Organic Baked Mac and Cheese

Ingredients
  • 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
  • 1/2 cup homemade bread crumbs
  • 1/4 cup Organic Valley Shredded Parmesan Cheese
  • 1 pound organic dry pasta in elbow or other small tubular shape
  • 4 tablespoons organic flour
  • 4 cups Organic Valley Whole Milk
  • 1 teaspoon dry mustard
  • 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
  • Salt and pepper to taste
Preparation
  1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  2. Cook pasta per package directions, drain, and return to pot.
  3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
  4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
  5. Bake 25 to 30 minutes until lightly golden and bubbling.
Serves

6 to 8

 

Source Organic Valley

Soups 10 August 2015

Hearty Potato and Cheddar Soup With Bacon

Ingredients
  • 4 ounces bacon, coarsely chopped
  • 2 tablespoons butter
  • 2 small leeks, trimmed and chopped
  • 1 large onion, diced (about 1 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes, cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Freshly ground black pepper
  • Chopped fresh chives
Preparation
  1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth

Appetizers & Sides 07 August 2015

Bacon and Cheese Appetizer Bites

 
Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup sour cream
  • 1 tablespoon water
  • 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1/4 cup bacon, cooked and crumbled
  • 2 tablespoons butter, melted
  • Paprika
Preparation
  1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
  2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
  3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.
Preparation Time

5 minutes

Cook Time

10 minutes

Serves

Makes 24 appetizers

Source Hungry Jack

Ethnic 06 August 2015

Black Bean Quesadillas

Ingredients

1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine

Preparation

Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.

Serves

Makes 8 servings

Source

American Dairy Association

Old El Paso

Seafood 06 August 2015

Easy Salmon Cakes

Ingredients
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green onion
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon seasoned salt
  • Cayenne (red) pepper to taste
  • 1 beaten egg
  • 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon
  • 1 cup dry breadcrumbs, divided
  • 3 tablespoons butter
Preparation
  1. In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
  2. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
  3. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.

Source: Chicken of the Sea® International

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