Categories
beef fruit mexican recipe

1007 – Steak Arrachera

Steak Arrachera

Ingredients:

1 lb steak; style of choice
1 bunch of asparagus
1 summer squash; sliced

Sauce:
Juice of 4 limes
Juice of 1 orange
1/2 cup olive oil
6 cloves garlic, peeled
1 tsp. ground cumin
1/2 cup cilantro leaves
Vida Sana(TM) Personal Blender

Directions:

Heat Grill Pan on grill or stove top on medium. Cook steak on the Grill Pan to desired wellness.
While steak is cooking, make the sauce by adding all ingredients to the Blender and pulsing until pureed.
Five minutes before the steak is done cooking, add the vegetables and sauce to the Grill Pan.
Cover for remaining minutes, giving vegetables time to steam.
Serves 2.

Beer Marinated Beef Fajitas

Beer Marinade

3 cloves garlic, smashed, peeled and then chopped
1 lime, juiced
1 cup of light beer
1 tsp. salt
1 1/2 tsp. pepper
2 Tbsp. Fajita Blend
1.5-2 lb. beef skirt steak, trimmed
1 large onion, sliced 1/2-inch thick
2 red, green or orange bell peppers, cored and sliced 1/2-inch thick
8 flour tortillas
1 cup jarred salsa
1/4 cup fresh cilantro leaves

Add first six ingredients into a casserole dish and mix well. Add steak and cover in marinade.
Cover and refrigerate for at least 1 hour, or overnight.
Heat Comal on low for 5-8 minutes. Then turn heat up to medium.
Pat steak dry with paper towels and place onto Comal.
Cook 4-8 minutes on each side depending on thickness.
Remove steak from Comal and allow to rest for 10 minutes.
While steak is resting, add onions and peppers to Comal and cook until soft.
Thinly slice the steak against the grain.
Return sliced steak Comal with onions and peppers and serve with warm tortillas.
Top with salsa and cilantro.

Serves 6-8.
Princess House

The Peggy Denny Show 17-046, Part 1 – Recipe 1007

The Peggy Denny Show 17-046, Part 2 – Recipe 1007

Categories
beef chicken recipe

660 – Fiesta Collard Dip

Fiesta Collard Dip

1 (1-pound size) package NATURE’S GREENS Bagged Collards
2/3 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 cup salsa; 3 cups Monterey Jack Cheese
1 (8-ounce size) Neufchatel Cheese, cut into cubes
3/4 cup chopped black olives; 1 cup chopped pecans

The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry. Refrigerate overnight. Just before combining the remaining ingredients, remove cooked collards form the refrigerator. Strain and pat dry a second time to remove any excess liquid. Place the cooked collards on a cutting board. Cut horizontally and vertically into very small pieces. Set aside. Combine the onions, salsa, cheeses, and olives. Stir in chopped, cooked collards. Transfer to a lightly oiled casserole dish. Sprinkle pecans over the top. Bake in a 400° oven until hot and bubbly for 30 minutes. Serve hot with whole wheat crackers.

Low Fat Fresh Collard Dip

1 (1-pound size) package NATURE’S GREENS Bagged Collards
1 (1.4-ounce size) package dried vegetable recipe mix
1 (16-ounce size) package fat free sour cream; 1 cup low fat or light mayonnaise
1 (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire Sauce

Finely chop collards and cook in a small amount of water until done. Stain and pat dry 2-3 cups of the cooked collards. In a medium bowl, combine collards with the remaining ingredients. Cover and chill at least 2 hours to blend flavors. Serve with baked potato chips, fat free potato chips, or reduced fat baked snack crackers. Yield: 16 generous servings.

Spanish Dip

1 (16-ounce size) can refried beans
1 1/2 teaspoons cumin; 2 tablespoons chili powder; 2 cloves garlic, minced
1 (8-ounce size) container sour cream
1 (7-ounce size) container VERSATILE VEGGIES® Pico De Gallo
1 cup mild shredded Mild Cheddar Cheese (opt.)

At least 2 hours before serving, mix together the refried beans, cumin, chili powder, and garlic for flavors to blend. At least 30 minutes before serving, spoon refried beans mixture onto a large serving platter; spread evenly with a spatula. Spread the sour cream over the first layer. Drain Pico De Gallo well and spoon over the second layer, spreading evenly. Sprinkle with Cheddar cheese, if desired. Serve with small round tortilla chips. Yield: 16 servings

Quick Steak Fajitas

1 (7.76-ounce) can Mexican salsa; 1/2 (8-ounce) can tomato sauce
1 (10-ounce) VERSATILE VEGGIES® Sliced Fajita Mix*; 1 tablespoon oil
1 (22-ounce) bag Seasoned Beef Strips
Warm flour or corn tortillas; Sour Cream (Opt.); Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce together in a medium sauce pan. Warm over medium heat, stirring often. While sauce is warming, sauté Versatile Veggies® in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and Mexican style cheese. * A 10-ounce size container of the VERSATILE VEGGIES® Sliced Pepper Medley may be substituted for the Fajita Mix.

Easy Chicken Fajitas

1 (10-ounce) VERSATILE VEGGIES® Fajita Mix*
1 tablespoon olive oil; 1 teaspoon fajita seasoning; 1 (22-ounce) bag Fajita Chicken Strips
Warm flour tortillas; Sour Cream (Opt.); Mexican Style Cheese (Opt.)

Sauté VERSATILE VEGGIES® Fajita Mix in olive oil until cooked (approx. 5 minutes). Sprinkle with fajita seasoning and stir well. Add Fajita Chicken Strips and toss, cooking for 2-3 minutes. Spoon chicken mixture onto tortillas. If desired, serve with Sour Cream and Mexican Style Cheese. * A 10-ounce size container VERSATILE VEGGIES® Sliced Pepper Medley may be substituted for the Fajita Mix.

Greek Wraps

1 (8-ounce size) package Neufchatel cheese, softened
6 (9-inch size) tomato-basil wraps; 1 (8-ounce size) container VERSATILE VEGGIES® Pico De Gallo
1 cup crumbled Feta Cheese
1/2 cup chopped olives; 1/4 cup chopped fresh basil; 3/4 cup Greek Balsamic Vinaigrette dressing

Spread softened cream cheese over 1 side of wrap. Drain the Pico well, using a spoon to press excess moisture out. Mix well drained Pico with remaining ingredients. Spoon Pico mixture on top of cream cheese. Roll wraps tightly and serve immediately.

Donna Bundrick Griffin, Marketing and Promotions Coordinator
WALTER P. RAWL & SONS, INC.

Email: donna.bundrick@rawl.net
www.rawl.net

Categories
beef dinner italian recipe

634 – Steak Florentine (Bistecca Alla Fiorentino)

Steak Florentine (Bistecca Alla Fiorentino)

Ingredients:

3-4 Lb. Flank Steak (Rib Eye works well too)
2 large lemons
1 large head of garlic
1/2c extra virgin olive oil
2T sea salt
1/2c chopped fresh Italian (flat leaf) parsley
1t black pepper

Coat steak with black pepper evenly. Grill flank steak on grill or grill pan to preferred temperature.
Add olive oil to small sauté pan with flame on low (never allow the oil to get to sizzle) It should be very warm not hot. Add 10-15 peeled garlic cloves that have been quartered to the olive oil. Let the garlic cook on very low until soft for about 20 minutes: never allow the garlic to brown, it should just sit in the oil and melt to a soft and sweet roasted garlic.
Slice 1/2 of a lemon into thin slices (set aside for garnish). Cut remaining lemon in 1/2.
Slice the steak on the bias into thin slices. Squeeze ½ of a lemon over the sliced steak.
Squeeze the other ½ lemon into the olive oil mixture, add the parsley.
Spoon the garlic, olive oil, parsley, lemon mixture generously over the steak. Garnish platter with lemon slices and serve immediately. Serves 4.

Risotto with Mushrooms (Risotto Milanese)

Ingredients:

1c Arborio Rice
6T Extra Virgin Olive Oil
2 cloves garlic, minced
1 small Vidalia onion, diced
2c sliced mushrooms (button, shiitake, etc)
1c white wine
3c chicken stock
1c parmesan cheese (Parmegiano Reggiano is the best for this)
2T butter, softened

In a large pot over medium heat add 2T of the olive oil and sauté the onion and garlic until translucent; put aside in a bowl.
In same pot add 2T olive oil and sauté mushrooms until tender and brown—salt the mushrooms to extract the juices with about 1t of salt. Put aside in the bowl with onion and garlic
In same pot add 2T olive oil over medium heat and add Arborio rice- toast for one minute, stirring constantly.
Add onions, garlic and mushrooms to the rice, and stir for one minute.
Add the white wine and stir constantly until it is absorbed. Begin adding the chicken stock by the half cup, stir constantly until stock is absorbed and repeat until all stock is used and rice reaches al dente (soft but a little bite to the rice). If your rice is not cooked at the point where stock is all absorbed add water by the half cup until your rice reaches al dente.
Turn off heat and add parmesan and butter. Stir and combine.
Serve hot and immediately. Serves 4.

Variations to add to the risotto include sautéed shrimp, butternut squash, Italian sausage or prosciutto

Ed McMullin