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Posts Tagged ‘Recipe of the Day’

Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

Ingredients
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Directions
In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.

Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Beef & Spinach Lo Mein

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Beefy French Onion Potpie

Beefy French Onion Potpie

Ingredients
1 pound ground turkey or beef
1 small onion, chopped
1 can (10-1/2 ounces) condensed French onion soup
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.

Transfer to an ungreased 9-in. deep dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Yield: 4 servings.

Recipe found here: Beefy French Onion Potpie

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Coffee Ice Cream Pie

Coffee Ice Cream Pie

Ingredients

Crust
30 chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter or margarine, softened
1/4 cup coconut
3 tablespoons finely chopped cashews or macadamia nuts

Filling
1 quart (4 cups) coffee ice cream, slightly softened

Topping
1 cup hot fudge topping, warmed
Whole cashews or macadamia nuts, if desired

Steps
1 In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.

2 Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.

Sprinkle each slice with chocolate-covered coffee beans.

Recipe found here: Coffee Ice Cream Pie

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Hearty Cheese Tortellini

Hearty Cheese Tortellini

Ingredients
1/2 pound Johnsonville® Mild Ground Italian Sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

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Smothered Chicken Breasts

Smothered Chicken Breasts

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese

Directions
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.

In same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.

In drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings.

Recipe found here: Smothered Chicken Breasts

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Sweet Cherry French Toast

Sweet Cherry French Toast

Ingredients
8 slices French bread (1 inch thick)
6 Eggland’s Best Eggs, lightly beaten
1-1/2 cups 2% milk
1/3 cup maple syrup
2 tablespoons sugar
1 tablespoon grated orange peel
1/8 teaspoon salt

CHERRY TOPPING:
4 cups fresh or frozen pitted sweet cherries
1/2 cup orange juice
1 tablespoon sugar
4 teaspoons cornstarch
4 teaspoons cold water
Vanilla yogurt

Directions
Place the bread in a greased 15-in. x 10-in. x 1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange peel and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight.

Transfer bread slices to another greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown.

Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt. Yield: 4 servings.

Recipe found here: Sweet Cherry French Toast

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Cashew Chicken with Noodles

Cashew Chicken with Noodles

Ingredients
8 ounces uncooked thick rice noodles
1/4 cup soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce

Directions
Cook rice noodles according to package directions.

Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.

Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.

Recipe found here: Cashew Chicken with Noodles

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Hearty Penne Beef

Hearty Penne Beef

Ingredients
1-3/4 cups uncooked penne pasta
1 pound ground beef
1 teaspoon minced garlic
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
1-1/2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.

Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.

Recipe found here: Hearty Penne Beef

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Stovetop Italian Macaroni

Stovetop Italian Macaroni

Ingredients
1 pound ground beef
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.

Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 5 servings.

Recipe found here: Stovetop Italian Macaroni

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Cherry Bombs

Cherry Bombs

Ingredients
1 cup vanilla ice cream, softened if necessary
2 chocolate-covered cherries
2 tablespoons seedless raspberry jam
1/3 cup chocolate hard-shell ice cream topping
1/4 cup whipped cream
2 tablespoons chocolate syrup

Directions
Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm.

Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm.

Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat.

Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup. Yield: 2 servings.

Recipe found here: Cherry Bombs

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