recipes

Grilling-Tailgating 26 April 2021

Sizzling Meals Made for Summer

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

  • 1/2       cup mayonnaise
  • 1 1/2    tablespoons minced pimentos
  • 1          tablespoon Dijon mustard
  • 1          tablespoon minced bread and butter pickles
  • 1          pepperoncino (seeded and minced)
  • 1/4       teaspoon smoked paprika
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon freshly ground black pepper
  • 1          tablespoon freshly squeezed lemon juice
  • 3          dashes hot sauce
  • kosher salt, to taste

Fried Lobster Tails:

  • Vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • 1/2       teaspoon kosher salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon smoked paprika
  • 1          large egg
  • 1          tablespoon water
  • 2          dashes hot sauce
  • 1/4       cup potato chips, finely blended in food processor
  • 1/3       cup panko breadcrumbs
  • 1          tablespoon minced flat leaf Italian parsley
  • 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

  • 1          pound Omaha Steaks premium ground beef
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2          tablespoons unsalted butter, at room temperature
  • 2          brioche buns
  • 2          slices yellow cheddar cheese
  • 3          leaves romaine lettuce, shredded
  1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
  2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
  3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
  4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
  5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
  6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
  7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
  8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
  9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
  10. Using thumb, make dimple in center of each patty to help cook evenly.
  11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
  12. Grill burgers 4-5 minutes per side for medium doneness.
  13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
  14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

  • 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
  • 3          tablespoons olive oil
  • 2          garlic cloves, minced
  • 2          tablespoons minced shallots
  • salt, to taste
  • freshly ground black pepper, to taste

Bearnaise Sauce:

  • 1/4       cup white wine vinegar
  • 2          tablespoons minced shallots
  • 1          tablespoon chopped tarragon
  • 3          egg yolks
  • 2          tablespoons water, plus additional for boiling, divided
  • 2          dashes hot sauce
  • 12        tablespoons unsalted butter, melted
  • salt, to taste
  • freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

  • 1          pound jumbo lump crab meat
  • 2          tablespoons kosher salt

New York Strip Steaks:

  • 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
  • salt, to taste
  • freshly ground black pepper, to taste
  • water
  • 4          tablespoons grapeseed oil
  • 4          tablespoons unsalted butter
  • 3          garlic cloves
  • 2          fresh thyme sprigs
  1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
  2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
  3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
  4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
  5. Bring medium pot half full of water to slow boil.
  6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
  7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
  8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
  9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
  10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
  11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
  12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
  13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
  14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
  15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
  16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

Meal Ideas 18 November 2020

Put a Zesty Spin on Weeknight Meals

(Family Features) Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.

To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.

Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

  • 1/4       cup mayonnaise
  • 1/4       cup sour cream
  • 1          tablespoon well-shaken buttermilk
  • 1/2       teaspoon Hidden Valley Ranch Seasoning
  • kosher salt
  • freshly ground black pepper
  • 3          green onions, thinly sliced
  • 2          avocados, peeled, pitted and diced

Ranch Spice Crusted Burger:

  • 1 1/2    teaspoons Hidden Valley Ranch Seasoning
  • 1          teaspoon paprika
  • kosher salt
  • freshly ground pepper
  • 1 1/2    pounds ground chuck (80% lean)
  • 2          tablespoons canola oil
  • 8          slices American cheese
  • 1/4       cup water
  • 4          brioche buns, split in half
  • Avocado Ranch Sauce
  1. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Fold in green onions and diced avocados; set aside.
  2. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper.
  3. Heat large cast-iron pan or griddle over high heat. Divide meat into four 6-ounce patties and make deep depression in centers with thumb. Season each with spice rub on one side.
  4. Add canola oil to pan and heat until shimmering. Place on burgers in pan, spice side down, and cook until golden brown and lightly charred, 4 minutes. Turn burgers over and cook 4 minutes, or until they reach desired doneness.
  5. Top each burger with two slices cheese. Add water to pan and cover tightly with lid 10 seconds, or until the cheese is melted.
  6. Place burgers on bottom buns and top each with avocado ranch sauce and top buns.

Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Servings: 4

Tomato Salsa:

  • 4          plum tomatoes, seeded and finely diced
  • 1/2       small red onion, finely diced
  • 1/2       jalapeno, finely diced
  • 1          lime, juice only
  • 2          tablespoons olive oil
  • 3          tablespoons fresh basil, finely chopped into ribbons
  • kosher salt
  • freshly ground black pepper

Quesadillas:

  • 2          tablespoons canola oil
  • 1 1/2    pounds cremini or button mushrooms, thinly sliced
  • 2          teaspoons Hidden Valley Ranch Seasoning, divided
  • 12        flour tortillas (6 inches)
  • 2          cups shredded Monterey Jack cheese
  • 16        ounces roasted or rotisserie chicken, shredded
  • kosher salt
  • freshly ground black pepper
  • canola oil
  • 1/2       cup sour cream
  • tomato salsa
  • 2          tablespoons fresh basil, chopped
  1. To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
  2. To make quesadillas: Preheat oven to 450 F.
  3. In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
  4. Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
  5. Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
  6. Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.

Source: Hidden Valley Ranch

Meal Ideas 10 August 2020

Powerful Pairings

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

  • 1          pound ground pork
  • 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
  • 1          teaspoon garlic, minced
  • 1          teaspoon chipotle chili powder
  • 2          teaspoons ancho chili powder
  • 1          cup cooked black-eyed peas, drained
  • 1          teaspoon salt, plus additional, to taste
  • 4          slices Jack cheese

Caramelized Onions:

  • 2          tablespoons butter
  • 1          large onion, scrubbed with vegetable brush under running water and sliced thin
  • 1/2       cup water
  • 1/2       teaspoon salt

Charred Green Chili Mayo:

  • 1          can (3 ounces) diced green chilies
  • 2/3       cup mayonnaise
  • 1          clove garlic, crushed
  • 1          tablespoon lime juice
  • 2          green onions, gently rubbed under cold running water and finely sliced
  • 1/4       cup cilantro, gently rubbed under cold running water and chopped
  • 4          hamburger buns
  • 1          avocado, peeled and sliced
  • 1/2       head lettuce, gently rubbed under cold running water
  1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
  2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
  3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
  4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
  5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

  • 2          cups yellow split peas, cooked and drained
  • 1/4       cup, plus 2 tablespoons, softened butter, divided
  • 1/4       cup cream
  • 1/4       teaspoon salt, plus additional, to taste
  • 4          pork chops
  • pepper, to taste
  • 2          tablespoons olive oil
  • 1          onion, gently rubbed under cold running water and diced
  • 1          can black-eyed peas with juice
  • 1/8       cup flour
  • 1          cup milk
  1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
  2. Season pork chops with additional salt and pepper, to taste.
  3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
  4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
  5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

  • 1          quart water
  • 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
  • 4          cloves garlic, peeled, divided
  • 1          cup dried black beans, rinsed and soaked overnight
  • 1          bay leaf
  • 2          tablespoons olive oil
  • 2          slices bacon, diced
  • 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon ground cumin
  • 1/2       teaspoon black pepper
  • 2          tablespoons apple cider vinegar
  • 1          tablespoon light brown sugar
  1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
  2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
  3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
  4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

Meal Ideas 14 July 2020

Simple Recipe Hacks for Time-Saving Meals

(Family Features) With many families spending more time than usual at home, scratch cooking trends are popular among home chefs. From homemade sourdough to elaborate multi-course dinners, the kitchen has become a place for creativity for many.

However, since summer brings all sorts of fun and outdoor activities, busy families may be looking for ways to spend less time in the kitchen without compromising on quality or flavor. Try to work smarter, not harder, and let your local grocery store do some of the heavy lifting.

Starting with pre-packaged salads, casseroles, fresh-baked breads or prepared items from the deli case, like a rotisserie chicken, opens an array of possibilities for quick family meals. For example, Signature Cafe and Signature Select, available exclusively at Albertsons and Safeway stores, can be your go-to for meal solutions, and you can find these products at a value compared to many leading national brands without giving up the quality you crave. With products available across the entire store, you can find easy-to-implement recipe hacks the whole family can enjoy.

Serving up a tasty and comforting dinner can be as easy as mixing together fresh ingredients like pre-made macaroni and cheese, rotisserie chicken, frozen broccoli and topping your dish with cracker crumbs in this Chicken and Broccoli Mac and Cheese. You’ll have food on the table in less than 30 minutes and more time to spend with family and friends.

With the resources available at your neighborhood store, you can build restaurant-quality Spicy Chicken Sandwiches with Nashville-Style Dressing at home by visiting the deli department for fried chicken and swinging by the bakery for a loaf of European-style bread. Crunchy fried chicken, cool lettuce, crisp pickles and spicy dressing including a handful of pantry staples make for the perfect flavor and texture combination.

End the day with a Neapolitan-Style Milkshake as classic flavors come together with vanilla bean ice cream, fudge striped shortbread cookies, strawberry preserves and whole milk. This ice cream treat is an indulgence that blends in a flash.

Visit Albertsons.com/exclusivebrands to shop for grocery delivery or pickup at your local store such as Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.

Chicken and Broccoli Mac and Cheese

Servings: 4

  • Nonstick cooking spray
  • 2          packages (12 ounces each) Signature Cafe Classic Macaroni and Cheese
  • 1          cup frozen broccoli
  • 2          Signature Cafe Whole Roasted Chicken Breasts (about 1 cup), skin removed and diced into 1/2-inch cubes
  • 1/2       cup cracker crumbs
  1. Preheat oven to 400 F.
  2. Coat 6-by-9-inch baking dish with nonstick cooking spray. Add macaroni and cheese, broccoli and chicken, stirring to combine until well incorporated. Top with cracker crumbs.
  3. Bake 20 minutes, or until heated through.

Neapolitan-Style Milkshake

Servings: 2-4

  • 4          scoops (1/2 cup each) Signature Select Vanilla or Vanilla Bean Ice Cream 
  • 6          Signature Select Fudge Striped Shortbread Cookies
  • 4          tablespoons Signature Select Strawberry Preserves
  • 1 1/2    cups whole milk, plus additional (optional)
  1. In blender, process ice cream, cookies, strawberry preserves and whole milk.
  2. If desired, add milk to achieve desired thickness.
  3. Serve in chilled glasses.

Spicy Chicken Sandwiches with Nashville-Style Dressing

Servings: 2

Nashville-Style Spicy Mayonnaise:

  • 1/2       cup mayonnaise          
  • 1/2       teaspoon cayenne pepper       
  • 1/2       teaspoon paprika
  • 1/4       teaspoon garlic powder          
  • 1/2       teaspoon salt  
  • 1/2       teaspoon black pepper

Spicy Chicken Sandwich:

  • 1/2       cup Nashville-Style Spicy Mayonnaise, plus additional (optional)
  • 4          slices Signature Select Artisan French or Italian Bread
  • 2          pieces hand-breaded Signature Cafe Fried Chicken Breast, cut into slices
  • 1          cup lettuce mix
  • 8          sweet or dill pickle chips
  1. To make Nashville-Style Spicy Mayonnaise: In bowl, combine mayonnaise, cayenne pepper, paprika, garlic powder, salt and black pepper.
  2. To make Spicy Chicken Sandwiches: Spread Nashville-Style Spicy Mayonnaise onto bread slices. Arrange sliced chicken on half the bread slices and place lettuce and pickle chips on other half.
  3. Dress with additional Nashville-Style Spicy Mayonnaise, if desired. Fold sandwiches together, spear with toothpick and slice diagonally.

Source: Albertsons

Grilling-Tailgating 22 June 2020

Cookout Cravings: Appease summer appetites with grilled fare

(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.

Whether you're pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.

Find more summer grilling recipes at Culinary.net.

5 Steps for Sizzling Steak

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that's perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won't change much from cut to cut. You'll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.

Add Some Salt
Feel free to add any spices you prefer, but remember a good steak typically doesn't require fancy seasoning - a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
A two-zone fire is usually the way to go - one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through - without burning - over indirect heat.

Sear and Slide
Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you'll want to check for doneness. If it's not quite to the temperature you're looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Less Prep, More Summer with a Skewered Solution

Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.

With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.

Visit littlepotatoes.com/summertime for more summer grilling recipes.

Grilled Greek Kebabs

Dressing/Marinade:

  • 3/4 cup olive oil
  • 2 lemons, zest and juice only
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • salt, to taste
  • pepper, to taste
  • 3 teaspoons mayonnaise
  • Skewers:
  • 2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
  • 4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
  • 8 wooden skewers dipped in water
  • pita bread (optional)

Salad:

  • 2 cups cherry tomatoes, halved
  • 4 sliced Lebanese cucumbers
  • 1/4 cup red onion, finely sliced
  • 1 cup feta cheese
  • 1 cup pitted kalamata olives

To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.

To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.

Preheat grill to medium heat.

Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.

Finish dressing by adding mayonnaise.

To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.

Serve with grilled pita bread, if desired.

Sipping on Sweetness

When it's summertime, many people crave something cold and fruity. Simply combine frozen strawberries with frozen pink lemonade concentrate to create a cool concoction perfect for a sizzling day. This fizzy summertime treat can delight your taste buds and keep you quenched while enjoying the sun's rays.

Find more summer drink recipes at Culinary.net.

Strawberry Spritzer

Recipe adapted from Taste of Home

  • 1 package (10 ounces) frozen sliced strawberries, sweetened and thawed
  • 2 liters lemon-lime soda, chilled
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  1. In blender, process strawberries until blended thoroughly.
  2. Pour strawberries into large pitcher; stir in soda and pink lemonade.

A Simple Stuffed Side

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Stuffed Cherry Tomatoes

Recipe courtesy of Culinary.net

  • 24-48 cherry tomatoes
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 medium cucumber, peeled and diced
  • 3 green onion stalks, diced
  • 2 teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
    In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  2. Refrigerate until ready to serve.

 

Photo courtesy of Getty Images (Steak)

Source:  The Little Potato Company

Videos 11 February 2020

Southwest Salmon Patties

(Culinary.net) Make your next family meal quick and tasty with a recipe that calls for common ingredients and simple preparation. These Southwest Salmon Patties are ideal for putting on the table on those busy weeknights, bringing the family together despite hectic schedules.

Find more family meal inspiration at Culinary.net.

Watch video to see how to make this recipe!

Southwest Salmon Patties

Serves: 4

  • 1/2       cup mayonnaise
  • 1/4       cup sour cream
  • 1          teaspoon grated lime zest
  • 4          teaspoons lime juice
  • 3          tablespoons fresh cilantro, chopped
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1 1/2    cups panko breadcrumbs, divided
  • 1          pound skinless, boneless salmon filets, chopped
  • 4          ounces whole green chiles, drained and chopped
  • 2          scallions, thinly sliced
  • 1/2       cup vegetable oil
  1. In medium bowl, whisk mayonnaise, sour cream, lime zest, lime juice and cilantro.
  2. In large bowl, combine salt, pepper, 3/4 cup breadcrumbs, salmon, chiles, scallions and 3 tablespoons mayonnaise mixture. Form salmon mixture into four patties. Cover patties with remaining breadcrumbs.
  3. In skillet, heat oil. Add breaded patties and cook until golden brown, about 3 minutes on each side.
  4. Serve with remaining mayonnaise mixture.
Videos 20 November 2019

Cheesy Baked Potato Casserole

(Culinary.net) ’Tis the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Potato Casserole

  • 5          pounds red potatoes, cubed
  • 1          pound bacon, cooked and crumbled
  • 1          pound cheddar cheese, cubed
  • 16        ounces shredded cheddar cheese
  • 1          yellow onion, chopped
  • 1          cup mayonnaise
  • 8          ounces sour cream
  • 1          tablespoon minced chives
  • 1          teaspoon salt
  • 1/2       teaspoon pepper
  1. Heat oven to 325° F.
  2. In large bowl, combine potatoes and bacon.
  3. In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.
  4. Pour into 9-by-13-inch baking dish. Bake 50-60 minutes until browned and bubbly.
Appetizers & Sides 09 October 2019

How to Bring a Restaurant Favorite Home

(Family Features) Ever wonder about the secret to making your favorite restaurant’s ranch dressing? Look no further – the secret could be Hidden Valley® Ranch Seasoning Mix. In fact, more than half of all restaurants that use a ranch seasoning mix use Hidden Valley Ranch signature buttermilk seasoning mix to provide a distinctive house-made taste. Those who enjoy freshly made ranch at their favorite eateries can recreate this great flavor in the comfort of their homes.

Some people say “a restaurant is only as good as its ranch,” and we couldn’t agree more. Restaurant ranch is popular for a reason: the cool and creamy ranch texture made with fresh ingredients has a delicious homemade taste that pairs perfectly with dishes from wings to fries to pizza to chicken tenders to veggies and almost everything in-between.

With Hidden Valley Ranch Buttermilk Seasoning Mix, you can recreate the restaurant-style ranch dressing you love in just a few minutes whenever the craving strikes. Just combine the dressing mix with 1 cup of mayonnaise and 1 cup of buttermilk and chill for 30 minutes for an easy way to amp up some of your favorite foods, just like you would when eating out.

Throughout the month of October, you can visit hiddenvalley.com/restaurant-ranch for the opportunity to vote for your favorite restaurant ranch and be entered for a chance to win the grand prize of $5,000 and a year’s supply of ranch as well as more recipes and information.*

Restaurant-Style Ranch Dressing

  • 1          cup buttermilk
  • 1          cup mayonnaise
  • 1          package (0.4 ounces) Hidden Valley Ranch Restaurant-Style Dressing & Seasoning Mix
  • 1/2       cup sour cream (optional)
  1. In bowl, combine buttermilk, mayonnaise and seasoning mix; mix well. Add sour cream, if desired, for thicker dressing.
  2. Cover and refrigerate 30 minutes to thicken.
  3. Stir before serving.

Note: Dressing stays fresh 3-4 weeks.

 

*No purchase necessary. US, 18+ excl. NY & FL. Ends 11:59 p.m. PT 10/31/19. Void in NY & FL & where prohibited. Official Rules @ http://hiddnval.ly/bFkhbo

Source:  Hidden Valley Ranch

Videos 23 September 2019

Stuffed Cherry Tomatoes

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Stuffed Cherry Tomatoes

  • 24-48   cherry tomatoes
  • 1          package (8 ounces) cream cheese, softened
  • 2          tablespoons mayonnaise
  • 1          medium cucumber, peeled and diced
  • 3          green onion stalks, diced
  • 2          teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
  2. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  3. Refrigerate until ready to serve.
Meal Ideas 26 March 2019

Time-Saving Secret for Busy Cooks

Roasted Slicing Chicken From the Deli

(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.

Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.

Visit www.boarshead.com for more time-saving meal preparation tips.

Chicken Lettuce Wraps with Barbecue Dressing

Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.

  • 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
  • 4 large butter lettuce leaves
  • 1 cup mixed cucumber and green onion strips
  • 1/4 cup barbecue sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon mix black and white sesame seeds
  1. Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.

Chicken Gazpacho Sandwich

Servings: 4
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.

  • 8 slices multi-grain bread
  • 1 1/2 cups mayonnaise
  • 1 small cucumber, sliced into thin rounds
  • 1 cup grated carrots
  • 1 teaspoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup drained roasted red peppers, cut julienne style
  • 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
  • 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
  1. Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.

Pulled Chicken and Tomato-Vegetable Soup

Servings: 6
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.

  • 2 tablespoons olive oil
  • 1/4 head cabbage, shredded
  • 1 red onion, cut into a small dice
  • 3 stalks celery, finely chopped
  • 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
  • 2 large carrots, cut into
  • 1-inch julienne strips
  • 2 teaspoons dried oregano, 6 sprigs for garnish
  • 2 14-ounce cans chicken broth
  • 2 14-ounce cans fire-roasted tomatoes with liquid
  • 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
  1. Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.

Source: Boar's Head

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