- 4 Crisp Cucumbers, sliced
- 1 large Sweet Vidalia onion, sliced
- Creamy Buttermilk Dressing
- Cracked Black Pepper
- Fresh Dill Weed
- Toss cucumbers, onions,dill and black pepper with dressing and serve cold.
Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.
For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search forAmerica’s best burger, judges are looking for entries to include a maximum of 16 ingredients. And here is the winner back in 1990. It still sounds like a 5-star burger today!
Napa Valley Basil-Smoked Burgers
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.
When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.
With 16 ingredients, this burger took the grand prize in 1990
For dessert try the Take Your Breath Away Chocolate Pie
Pasta and Chicken are always a favorite at my house, and this dish is no exception. The fresh tastes of the tomatoes and basil come through. Using a store bought chicken broth makes this recipe ideal for the beginner cook; however, for an even better flavor, you might try making your own broth by simmering a whole chicken.
4 Garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
Spray baker with olive oil spritzer. Slice or press garlic into baker Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. Add pasta, broth, wine, salt and black pepper.
Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker ; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
To grill chicken in a Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.
Another favorite chicken recipe of mine is Chicken Bourguignon with White Wine
Here is a great way to use up those left-overs. Everyone is going to have different leftovers so how you follow the recipe depends on what you have left. It is quite simple – Make a sweet potato crust and mix chunks of turkey with your green bean casserole and then spread it over the sweet potato crust and top with the fried onions. It may not be gourmet but it will satisfy your family especially the kids!
Ingredients 1 Can (24 ounces) sweet potatoes, drained
2 Tablespoons margarine, melted
1/4 Teaspoon pumpkin pie spice
Vegetable cooking spray 2 Cups COOKED TURKEY, cut into 1/2-inch cubes
1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom soup 1 Package (9 ounces) frozen French-style green beans, thawed and well drained
1 Can (2 ounces) mushroom stems and pieces, drained
1/2 Teaspoon each salt and pepper
2 Tablespoons canned fried onion rings, crushed
1 Can (8 ounces) cranberry sauce, optional
2 packs Grand Biscuits
1 ½ – 2 lbs ground beef, sirloin or turkey
1 package taco seasoning mix
1 6 oz can tomato paste
1 package – 16 oz. shredded taco/Mexican cheese (at least Monterey jack and cheddar)
2 tblsp Onion
2 tblsp Green Pepper
6 oz water
Preheat oven to 400 degrees, place biscuits together in deep dish
baker or large pie pan (this might make 2, if using regular sized pie
plates), press biscuits together gently or roll together to form a pie
Meanwhile, in a large skillet sauté ground meat, onion and green
pepper for approximately 5 minutes until meat is no longer pink. Drain
grease and then add tomato paste, water (fill tomato paste can), taco
seasoning mix, cook together for 2 – 3 minutes, spoon meat mixture on
top of crust, cover with cheese and bake at 400 for 15 minutes.
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.
• 2 pounds lean stew beef
• 1 cup red wine (marinade)
• 3 cups full-bodied, young red wine , such as a Chianti (sauce)
• 4 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf, preferably fresh
• 6 ounces bacon
• 4 tablespoons butter
• 1 onion, sliced
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• 2 garlic cloves, pressed (you may choose to add more)
• 3 cups full-bodied, young red wine , such as a Chianti (sauce)
• 1/4 cup beef broth
• salt and ground black pepper to taste
• 2 tablespoons butter
• 4 ounces bacon, chopped
• 12 small onions
• 4 ounces button mushrooms, sliced
1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf.
Let marinate for 3 hours.
2. Remove beef; strain. Heat 4 tablespoons butter in a large heavy
casserole (preferably cast iron) over medium high heat. Sauté the
sliced onion until tender. Remove onions and add bacon to pot. Simmer
bacon for 10 minutes. Remove bacon from pot and add in beef, and cook
until evenly brown. Do not cook too much at a time or browning will be
difficult. Remove beef and set aside. Add flour to pan, and cook,
stirring, until brown. Slowly stir in the wine making sure to get all
the yummy bits from the bottom of the pot. Now enough stock or
bouillon so that the meat is barely covered. Add the tomato paste,
garlic, herbs, and bacon. Bring to simmer on top of the stove. Then
cover the casserole and set in lower third of preheated oven. Regulate
heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is
done when a fork pierces it easily.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off
additional fat as it rises. You should have about 2 1/2 cups of sauce
thick enough to coat a spoon lightly. If too thin, boil it down
rapidly. If too thick, mix in a few tablespoons of stock or canned
bouillon. Taste carefully for seasoning. Pour the sauce over the meat
and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Cover the casserole and simmer for 2 to 3
minutes, basting the meat and vegetables with the sauce several times.
Serve in its casserole, or arrange the stew on a platter surrounded
with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20
minutes before serving, bring to the simmer, cover, and simmer very
slowly for 10 minutes, occasionally basting the meat and vegetables
with the sauce.
3. While the beef is cooking or the day you plan to serve, prepare the
onions and mushrooms. Set them aside until needed. Heat 2 tablespoons
butter in a medium skillet over medium high heat, add the small
onions, and sauté until onions are tender. Add mushrooms, and continue
cooking until mushrooms are golden brown. Serve as a garnish.
Boiled potatoes are traditionally served with this dish. Buttered
noodles or steamed rice may be substituted. If you also wish a green
vegetable, buttered peas would be your best choice. Serve with the
beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes
du Rhône, Bordeaux-St. Émilion, or Burgundy.