(Family Features) If your goals for 2024 include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound favorites to this year’s rotation like wraps, salads and smoothies to power each day and propel yourself toward wellness success.

These easy-to-make, better-for-you recipes offer simple solutions to keep your goals on track without taking flavor off the table. Begin busy days with an energy boost from a Strawberry Oatmeal Smoothie then tackle lunchtime cravings or make family dinner a cinch with BLT Wraps with Avocado Spread. For a hearty salad to pair with favorite meals or enjoy all on its own, this Roasted Cauliflower and Potato Spinach Salad is an ideal way to make 2024 your best year yet.

Visit Culinary.net to discover more nutritious solutions in the new year.

Wrap Your Way to a Nutritious Year

Planning and executing a more nutritious menu can often be thwarted by lunchtime cravings or busy weeknights that leave little time to cook at home. Rather than giving in to those takeout temptations, turn to easy recipes you can create yourself with just a few simple, on-hand ingredients.

Grab tortillas out of the pantry and a few favorites from the refrigerator to make these BLT Wraps with Avocado Spread, which are perfect for meal-prepping weekday lunches or whipping up at a moment’s notice for a family dinner. Bacon, a nearly unanimous favorite, teams up with a homemade avocado spread, lettuce and tomatoes for fresh taste without the hassle.

For a satisfying meal without leaving behind health goals, serve with a hearty salad or Spanish rice and banana peppers on the side.

BLT Wraps with Avocado Spread

Servings: 4

• 8 slices bacon
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 1 lime, juice only
• 1/2 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 4 flour tortillas
• 4 large red leaf lettuce leaves
• 2 large tomatoes, cut into 1/4-inch slices
• Spanish rice (optional)
• banana peppers (optional)

1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
4. Serve with Spanish rice and banana peppers, if desired.

Fresh Flavors for the New Year

If you’re among those looking to set goals and wellness intentions for the new year, it’s important to equip yourself with the right tools, whether information or inspiration, to help support you on your journey toward a healthier lifestyle. That can start with something as easy as elevating your menu and the ingredients you keep on-hand.

For example, Fresh Express offers more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, including the French Blue Cheese Salad Kit, which combines a nutrient-dense salad mix of fresh baby spinach, spring mix, red cabbage and carrots, and is enhanced with aromatic blue cheese, crunchy garlic brioche croutons and a savory French blue cheese dressing. Available in the refrigerated produce department, the kit can be paired with better-for-you ingredients like roasted cauliflower and seasoned potatoes to make this Roasted Cauliflower and Potato Spinach Salad in less than an hour.

Visit freshexpress.com to discover more recipes and find a store near you.

Roasted Cauliflower and Potato Spinach Salad

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4

• 1 small head cauliflower, cut into florets
• 3 tablespoons olive oil, divided
• 2 teaspoons Italian seasoning, divided
• 1/2 teaspoon salt, divided
• 1 pound fingerling potatoes, quartered
• 1 package (8 ounces) Fresh Express French Blue Cheese Salad Kit

1. Heat oven to 425 F.
2. In large bowl, toss cauliflower florets with 2 tablespoons olive oil. Sprinkle with 1 teaspoon Italian seasoning and 1/4 teaspoon salt; mix well. Arrange in single layer on sheet pan.
3. Bake cauliflower 30-40 minutes, tossing once halfway through, until tender and lightly charred. Cool.
4. In bowl, toss potatoes with remaining olive oil. Sprinkle with remaining Italian seasoning and salt; mix well. Arrange in single layer on sheet pan.
5. Bake potatoes 20 minutes until tender and lightly browned. Cool.
6. Place greens from salad kit in large bowl; add roasted vegetables. Drizzle with dressing from salad kit; mix well. Top with croutons and blue cheese from salad kit.

Start Each Day Strong

Giving your mornings a delicious boost doesn't have to be a chore. In fact, it can be just as easy as it is delicious with a fresh, fruity smoothie ready in a matter of minutes.

Just six blended ingredients are all you need to make this Strawberry Oatmeal Smoothie, a creamy solution that makes for a nutritious, refreshing and filling breakfast before heading out the door.

Strawberry Oatmeal Smoothie

• 1/2 cup rolled oats
• 1 banana
• 14 frozen strawberries
• 1 cup soy milk
• 1 1/2 teaspoons sugar
• 1/2 teaspoon vanilla extract

1. In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.

Source: Fresh Express

(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.

With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.

To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.

Learn more and discover delicious plant-based recipes at eatpecans.com.

Smoky Chipotle Pecan Burrito Bowls

Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
Servings: 2-3

Pecan “Meat:”

• 2 1⁄2     cups water
• 1          cup pecans
• 1⁄2         cup portobello mushrooms
• 2          tablespoons taco seasoning
• 2          tablespoons tamari sauce or soy sauce
• 2          cloves garlic, minced
• 1          tablespoon liquid smoke
• 1          tablespoon vegan Worcestershire sauce
• 1          tablespoon chipotle in adobo sauce

Pineapple Salsa:

• 1          pineapple, diced
• 2          Roma tomatoes, diced
• 1-2       jalapenos, diced
• 1          cup cilantro, finely chopped
• 1          red onion, diced
• 1⁄4        cup lime juice
•            salt, to taste

Chipotle Crema:

• 2          chipotle peppers in adobo sauce
• 1          cup vegan mayo
• 3          cloves garlic, minced
• 2          teaspoons vinegar
• 2          tablespoons plant-based milk
• 1          teaspoon agave
• 1⁄2         teaspoon salt

1. To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
2. Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
3. In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
4. To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
5. To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
6. To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.

Vegan Pecan Al Pastor Tacos

Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6

•             Water
• 2          pounds chopped pecans
• 1          cup onion
• 8          cloves garlic, minced
• 8          dried guajillo peppers
• 2          tablespoons oil
•             salt, to taste
•             pepper, to taste
• 7          ounces (1 can) chipotle peppers in adobo

Toppings and Garnishes:

• flour or corn tortillas (6 inches each)
• cilantro
• diced onion
• lime
• pineapple

1. In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
2. Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
3. Finely chop onions, garlic and guajillo peppers.
4. In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
5. Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
6. Remove from heat and serve on tortillas.
7. Serve with cilantro, onion, lime and pineapple.

Source: American Pecan Promotion Board

(Family Features) Soaking up some sun and sharing a meal with family and friends brings people together, especially when favorite recipes are on the table. Whether there’s a cause for celebration or a gathering of loved ones is simply overdue, serving up delicious dishes is a sure bet to get everyone involved.

These flavorful Mexinut Dip, Beef and Peanut Empanadas with Chimichurri, Asian Peanut Slaw and Peanut Butter Banana Pops recipes are ideal for the whole family. Starting with a spicy dip best paired with corn chips or crackers, hungry guests can work their way up to the main course of savory empanadas served alongside a tangy Asian slaw. Finally, kids and adults alike can cap off the celebration with a sweet, fruity dessert.

Leaning into a versatile ingredient like peanuts, which make all these dishes possible, can take your gatherings to the next level. They complement a wide range of recipes from appetizers and snacks to main courses and desserts.

Plus, they contain 26% protein and fulfill approximately 30% of a 4-6-year-old’s and 26% of a 7-10-year-old’s recommended daily allowance per serving, making them a kid-favorite source of energy. They contain six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

Often referred to as “nutrition in a nutshell,” there’s a good chance your peanut supply came from the United States’ leading grower: Georgia. With approximately 4,000 active peanut farmers, the state produces 52% of the country’s peanuts.

To find more family-friendly recipe ideas powered by peanuts, visit GAPeanuts.com.

Mexinut Dip

Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup

• 1 can (11 1/2 ounces) condensed bean with bacon soup
• 1 cup shredded cheddar cheese
• 1 can (10 ounces) tomatoes and green chiles
• 2 tablespoons finely chopped onion
• 1 tablespoon hot chili powder
• 1/2 cup peanut butter
• corn chips or crackers

1. In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
2. Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
3. Stir before serving with corn chips or crackers.

Beef and Peanut Empanadas with Chimichurri

Recipe courtesy of "Set the Table" on behalf of the Georgia Peanut Commission
Yield: 30-40 small empanadas

Spicy Beef and Peanut Empanadas:

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 teaspoon red pepper flakes
• 1 large garlic clove, minced
• 1/3 cup golden raisins
• 1/2 cup raw Georgia Peanuts
• 2 tablespoons pickled jalapenos, chopped
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon water, plus additional for sealing dough
• salt, to taste
• pepper, to taste
• 2 packages pie crust
• 1 egg white, in small bowl

Chimichurri:

• 1/3 cup flat leaf parsley
• 1 teaspoon dried oregano
• 3 garlic cloves, peeled and roughly chopped
• 1/4 cup red wine vinegar
• 1 tablespoon red pepper flakes
• 1/2 cup olive oil
• salt, to taste
• pepper, to taste

1. To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in Worcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.
2. Preheat oven to 375 F.
3. Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
4. Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
5. Holding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.
6. Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
7. Bake 20-25 minutes on upper rack.
8. To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.

Asian Peanut Slaw

Recipe courtesy of the Georgia Peanut Commission

• 1 can (11 ounces) mandarin oranges
• 1/4 cup Asian sesame dressing
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon crushed red pepper
• 1/2 cup coarsely chopped dry roasted peanuts
• 1 bag (16 ounces) three-colored deli slaw mix
• chow mein noodles

1. Drain juice from mandarin oranges into mixing bowl and reserve oranges.
2. In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
3. Garnish with chow mein noodles before serving.

Peanut Butter Banana Pops

Recipe courtesy of registered dietitian Annessa Chumbley on behalf of the Georgia Peanut Commission
Yield: 8 pops

• Craft sticks
• 4 firm, ripe bananas, peeled and halved crosswise
• 1 cup melted chocolate wafers
• 1/2 cup finely chopped peanuts

Toppings:

• unsweetened coconut flakes (optional)
• chopped dried pineapple (optional)
• chopped dried strawberries (optional)
• melted peanut butter chips (optional)

1. Insert one craft stick into each banana half. Place eight banana pops in single layer on small tray covered with parchment paper. Place tray in freezer at least 4 hours or overnight.
2. Pour melted chocolate into bowl. Dip each frozen banana into bowl, turning to coat. Lay chocolate-covered bananas back on parchment paper. Sprinkle with chopped peanuts. Sprinkle with coconut flakes, pineapple and strawberries, if desired. Drizzle with melted peanut butter chips, if desired.

Source: Georgia Peanut Commission

(Family Features) Many families crave those memorable moments together at the dinner table, and in spite of frenetic schedules and seemingly never-ending to-do lists, there are easy ways to make those meals a reality. Take the challenge out of bringing everyone together with a simple yet special recipe made for sharing.

This flavorful French Onion Baked Chicken can become a family favorite and weekly menu staple, and with 6-8 servings, it’s perfect for seconds or saving to reheat for weekday lunches. Sweet, jammy, caramelized onions are placed atop juicy chicken breasts and baked to tender deliciousness for an aroma that brings loved ones running to grab a plate.

Starring TX1015 Sweet Onions, this tasty meal relies on their mild sweetness, appetizing caramelization and versatility without the bite compared to other onion varieties. Available from early-spring through mid-summer, the varying climates of Texas allow for a range of growing seasons: March-June in deep south areas and May-July in the south-central region.

Take advantage of your opportunity to add sweet flavor to family meals this year by finding more recipe ideas at tx1015.com.

Watch video to see how to make this recipe!

French Onion Baked Chicken

Recipe courtesy of South Texas Onions
Servings: 6-8

• 1          tablespoon olive oil
• 4          boneless, skinless chicken breasts

Caramelized Onions:

• 2          tablespoons butter
• 1          tablespoon olive oil
• 3          medium sweet onions, sliced
• 1/2       teaspoon salt
• 2          sprigs fresh thyme
• 3          garlic cloves, minced
• 1          tablespoon balsamic vinegar
• 1          tablespoon Worcestershire
• 2/3       cup beef broth
• 2          teaspoons Dijon mustard
• 1          cup shredded mozzarella, gruyere or fontina cheese

1. Preheat oven to 400 F. In large pan over medium-high heat, heat oil. Sear chicken breasts 2-3 minutes on each side. Remove from pan.
2. To make caramelized onions: In separate pan over medium-high heat, heat butter and olive oil. Once butter is melted and bubbling, add onions. Let sit 5 minutes.
3. Turn heat to low and cover onions. Cook 20 minutes, stirring halfway through.
4. Stir in salt, fresh thyme and garlic; cover onions. Cook 10 minutes.
5. Stir in balsamic vinegar, Worcestershire, beef broth and Dijon mustard. Cover and cook 10-15 minutes, or until onions are brown and jammy. Stir onions every 10 minutes.
6. Place chicken breasts in greased baking dish. Top with onions then cheese. Place any additional onions in bottom of dish.
7. Bake 30-35 minutes, or until chicken reaches internal temperature of 165 F.

Source: South Texas Onions

(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.

This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.

Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.

Find more memory-making recipes at EnvyApple.com.

Apple Custard Sponge Trifle

Servings: 8-10

• 6 Envy apples
• 2 tablespoons golden caster sugar
• 1 teaspoon cinnamon
• 1/2 cup, plus 2 tablespoons, water
• 1 tablespoon corn flour
• 1 large plain sponge cake
• 2 cups vanilla bean custard
• 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
• 1/2 cup creamfresh apple slices
• fresh strawberry slices

1. Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
2. Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
3. Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
4. Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.

Apple Wreath Salad

Recipe courtesy of "The Produce Moms" (@theproducemoms)

Balsamic Dressing:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil

Salad:

• 10 ounces baby arugula
• 3 Envy apples, sliced
• 9 ounces goat cheese, crumbled
• 3 ounces pomegranate arils
• 3 ounces pecans, toasted

1. To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
3. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.

Brown Butter Apple Pie

Streusel Topping:

• 1/2 cup flour
• 1/4 cup chopped pecans
• 2 tablespoons light brown sugar
• 4 tablespoons butter, cut into 1/2-inch cubes

Filling:

• 4 tablespoons butter
• 2 pounds Envy apples, cut into 1/4-inch slices
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons flour

• 1 deep dish frozen pie shell

1. Preheat oven to 375 F.
2. To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
3. To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
4. Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
5. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.

Roasted Apple Macaroni and Cheese

• Salted water
• 1 pound macaroni noodles
• 4 tablespoons butter
• 1 Envy apple, peeled and diced
• 4 tablespoons flour
• 2 cups heavy cream
• 2 cups milk
• 3 cups sharp cheddar cheese, grated
• 1 cup Romano cheese, grated
• 1 cup gruyere cheese, grated
• 1 tablespoon kosher salt
• 1 teaspoon Worcestershire

Topping:

• 2 tablespoons butter
• 1 cup panko breadcrumbs

1. Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
2. In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
3. Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn't burn.
4. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
5. Carefully pour mixture into large blender and blend on high until smooth.
6. Pour cheese sauce over noodles and stir.
7. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
8. Heat oven to broil.
9. To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
10. Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.

Source: Envy Apples

(Family Features) Work, school, extracurricular activities, social events and more can make the winter months feel frantic and it can often seem like you’re running out of time. This seasonal time crunch makes it even more difficult to answer the age-old, mealtime question kids are always asking: “What are we having?”

To help solve that daily meal dilemma and discover family-pleasing recipes that take 35 minutes or less, the RAGÚ Meal Wheel lets the entire family take an active role in choosing what’s on the menu. Simply ask one of your kids to click the “spin” button to find delicious, quick-and-easy recipes like Chicken and Broccoli Alfredo with Fettuccine and Mini Turkey Sloppy Joes.

Both easy-to-make recipes take 35 minutes or less and feature RAGÚ sauces, which come in a variety of taste-tempting classic flavors and styles, perfect for any mealtime occasion. Created 85 years ago by an Italian mother using a family recipe she brought to the United States from Naples, Italy, the sauces are made from quality ingredients like vine-ripened tomatoes, hearty vegetables, Italian cheeses, herbs and spices, allowing home cooks to “Cook Like a Mother” and quickly create affordable, crowd-pleasing meals for their busy families.

To find more quick and mouthwatering recipes to feed your family during the chilly winter months, visit RAGU.com/meal-wheel.

Chicken and Broccoli Alfredo with Fettuccine

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

• 1 tablespoon butter
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 jar RAGÚ Classic Alfredo Sauce
• 1 package (12 ounces) frozen broccoli florets, thawed
• 1 package (12 ounces) fettuccine pasta
• grated Parmesan cheese, for topping (optional)

1. In large nonstick skillet over medium-high heat, melt butter. Cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. In same skillet, add sauce and broccoli; stir. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until cooked through, about 2 minutes.
3. In separate pan, cook fettuccine according to package instructions.
4. Serve chicken, broccoli and sauce over hot fettuccine and sprinkle grated Parmesan cheese on top, if desired.

Mini Turkey Sloppy Joes

Recipe courtesy of "Honey and Birch" on behalf of RAGÚ
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1 teaspoon extra-virgin olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 cup finely diced carrots
• 1 medium green pepper, diced
• 1 medium red pepper, diced
• 1 jar RAGÚ Simply Chunky Marinara Sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 mini buns

1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
2. Add ground turkey. Break up meat and stir frequently until browned. Add carrots, green pepper and red pepper. Cook 5 minutes until vegetables begin to soften.
3. Add marinara sauce, Worcestershire sauce, ground mustard, salt and pepper. Stir and bring to boil. Reduce heat to simmer and partially cover pan. Cook 10 minutes.
4. Serve on mini buns.

Source: RAGÚ

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

• 1 Omaha Steaks Chateaubriand (2-4 pounds)
• kosher salt
• ground black pepper
• 1/4 cup grapeseed oil

Red Wine Gravy:

• Reserved chateaubriand juices
• 1 medium shallot, small diced
• 2 garlic cloves, minced
• 1 1/2 cups red wine
• 4 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 1/2 cups water
• 2 beef bouillon cubes
• 1 tablespoon stone ground mustard
• kosher salt, to taste
• ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

• 1/4 cup olive oil
• 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 1/2 lemon, juice only
• 2 tablespoons unsalted butter

1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
2. Preheat oven to 250 F.
3. In large cast-iron pan, bring grapeseed oil to high heat.
4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

• 2 cups jasmine rice
• water
• 1/2 cup vegetable oil
• 1 pound Omaha Steaks Ultra-Premium Ground Beef
• 1 tablespoon kosher salt, plus additional, to taste, divided
• 1 teaspoon black pepper, plus additional, to taste, divided
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, small diced
• 2 green onions, minced
• 1 cup small diced yellow onion
• 1/2 cup tomato-based sofrito
• 3 1/2 cups chicken broth

Crab Stuffing:

• 3/4 cup mayonnaise
• 2 teaspoons seafood seasoning
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 lemon, juice only
• 20 butter crackers, finely crushed
• 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

• 2 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise

1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
2. In large saucepot, bring vegetable oil to medium-high heat.
3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
4. Using slotted spoon, remove browned beef and set aside.
5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
8. Gently fold in crushed butter crackers and crab meat. Set aside.
9. To make crab stuffed lobster: Preheat oven to 425 F.
10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

• 15 ounces crema or sour cream
• 1/3 cup mayonnaise
• 2 tablespoons horseradish
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced fresh chives
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/2 teaspoon white pepper, plus additional, to taste, divided
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

Pepper Rub:

• 3 tablespoons kosher salt
• 1 tablespoon ground peppercorn medley
• 2 teaspoons ground guajillo chili
• 1 teaspoon dried thyme leaves

Prime Rib:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
• pepper rub
• 1/4 cup grapeseed oil

Crushed Potatoes:

• 1 pound baby red skin potatoes
• cold water
• 1 pinch kosher salt, plus additional, to taste, divided
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 tablespoons finely minced Italian parsley
• ground black pepper

1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
8. Rest prime rib 15-20 minutes. Slice to desired thickness.
9. To make crushed potatoes: Preheat oven to 425 F.
10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
12. In medium bowl, whisk olive oil, garlic and parsley.
13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

(Family Features) When guests arrive for the holidays, handshakes and hugs are often the first order of business. However, a satisfying snack to tide hunger before the big meal is likely the next thought on everyone’s mind.

Keeping your loved ones full and content can be done with apples, an ingredient that heightens the flavor and appearance of favorite recipes like Apple Stuffing Bites with Rosemary Gravy. This comforting dish can be shared among the crowd for an easy way to call everyone to the kitchen.

An option like Envy Apples offer satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. Perfect for small plates or use in recipes ranging from dinner to dessert, they also make for an easy snack when eaten fresh out of hand. A crimson red skin over a golden background practically glows, and their white flesh is naturally slow to brown when sliced for fresher flavor in sweet treats.

Visit EnvyApple.com to find more holiday appetizers.

Watch video to see how to make this recipe!

Apple Stuffing Bites with Rosemary Gravy

• 1          box stovetop stuffing
• 2          tablespoons butter
• 2          cups diced Envy Apples
• 1/2       onion, diced small

Gravy:

• 3          tablespoons butter
• 3          tablespoons flour
• 2          cups beef broth
• 2          teaspoons kosher salt
• 20        turns fresh cracked pepper
• 1          teaspoon Worcestershire sauce
• 1          tablespoon finely chopped rosemary

1. Preheat broiler.
2. Cook stuffing according to package directions; set aside and allow to cool slightly.
3. In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
4. Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
5. After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
6. Broil bites 8-10 minutes until golden brown and slightly crispy.
7. To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
8. Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
9. Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Source: Envy Apples

(Family Features) Entertaining guests during the holidays isn’t just about a main course that calls all to the table. What often makes a festive gathering more fruitful is a spread of delicious appetizers, delightful drinks and divine desserts that keep loved ones coming back to the kitchen for more.

For appetizing dishes from the first guest at the house to the last out the door, you can heighten the flavor and appearance of favorite recipes with one simple ingredient: apples. Ranging from tart to sugary sweet, finding the right balance for your palate is key. Scent can also influence taste, especially when you have a balanced sweetness with an uplifting, fresh aroma.

Turn to an option like Envy Apples this holiday season for satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. They make for an easy snack when eaten fresh out of hand but are also perfect for holding over pre-dinner appetites in small plates like this Bell-Issimo Brie Melt or Apple Stuffing Bites with Rosemary Gravy.

The versatile flavor of apples isn’t just limited to foods, however. For the adults in the room, Pumpkin Spice Apple Cider with a splash of bourbon is a seasonally appropriate way to quench thirst and break the ice. Simply omit the bourbon for a kid-friendly version so the whole party can savor a sip.

Easy to spot with their crimson red skin over a golden background that practically glows, Envy Apples offer an easy, eye-catching way to try new tastes and celebrate joyful occasions together. The bright white flesh is naturally slow to brown when sliced for a fresher flavor in sweet treats like Apple Oat Crumble and Citrus Caramel Topping for a tasty way to elevate your holiday get-togethers.

Find more sweet holiday recipes at EnvyApple.com.

Apple Oat Crumble and Citrus Caramel Topping

• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 2 Envy Apples, diced into large cubes
• 1 tablespoon lemon juice
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup cold butter, diced small
• 1/2 cup caramel
• 1/4 teaspoon salt
• 1/2 orange, zest only
• 1 tablespoon orange juice
• vanilla ice cream

1. Preheat oven to 350 F.
2. In bowl, stir together sugar and ground cinnamon.
3. Toss apples in lemon juice then in cinnamon sugar mixture. Spread in 9-inch pie dish.
4. In another bowl, stir together brown sugar, flour and oats. Using hands or fork, cut in butter until pea size crumbs form. Sprinkle evenly over apples.
5. Bake 40-45 minutes until mixture is bubbling and golden brown. Remove from oven and let cool 15 minutes.
6. In small pot, whisk caramel, salt, orange zest and orange juice until warm.
7. Spoon apple oat crumble over large scoop vanilla ice cream and top with salted citrus caramel.

Apple Stuffing Bites with Rosemary Gravy

• 1 box stovetop stuffing
• 2 tablespoons butter
• 2 cups diced Envy Apples
• 1/2 onion, diced small

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 2 teaspoons kosher salt
• 20 turns fresh cracked pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon finely chopped rosemary

1. Preheat broiler.
2. Cook stuffing according to package directions; set aside and allow to cool slightly.
3. In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
4. Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
5. After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
6. Broil bites until golden brown and slightly crispy.
7. To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
8. Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
9. Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Pumpkin Spice Apple Cider

• 1 Envy Apple, diced
• 1 tablespoon butter
• 1 teaspoon pumpkin spice
• 2 ounces bourbon
• 4 ounces pumpkin spice apple cider
• demerara sugar
• Envy Apple slices, for garnish
• rosemary, for garnish
• cinnamon stick, for garnish

1. In pan over medium heat, saute diced apples in butter and pumpkin spice 5-10 minutes.
2. In glass, combine bourbon and pumpkin spice apple cider; top with sauteed apples.
3. Add demerara sugar then garnish with apple slices, rosemary and cinnamon stick.

Bell-Issimo Brie Melt

• 1 round brie (6-8 ounces)
• 2 Envy Apples
• 1/4 cup walnuts
• 1/4 cup dried cranberries
• firm crackers

1. Unwrap brie and place on microwave-safe dish. Cut off top of brie round and microwave 60 seconds until middle is soft.
2. Slice apples into thick wedges.
3. Top brie with half the apples, crushed walnuts and dried cranberries.
4. Serve with firm crackers and remaining apple wedges.

Source: Envy Apples

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

• 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

• 1 cup cherry fruit spread
• 3/4 cup dark spiced rum
• 3/4 cup cola
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt

1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

• 1/4 cup minced fresh Italian parsley
• 1/4 cup minced fresh oregano
• 1/4 cup minced fresh thyme leaves
• 1/4 cup minced fresh rosemary leaves
• 3 fresh garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/2 cup canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Prime Rib Roast:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
• kosher salt, to taste
• ground black pepper, to taste
• 1/4 cup canola oil

Garlic Butter Mushrooms:

• 6 tablespoons olive oil
• 1/2 cup small diced yellow onion
• 4 fresh garlic cloves, minced
• 1 pound button mushrooms, cleaned and quartered
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped Italian parsley

1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, warm oil over medium-high heat.
6. Sear roast on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
8. Cook until internal temperature is 10 F below desired cooking doneness.
9. Rest 15-20 minutes before slicing.
10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

• 2 cups roasted cashews
• 1 tablespoon chicken bouillon
• 1 tablespoon, plus 1 teaspoon, smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 2 teaspoons. ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

"Red Rice" Risotto:

• 3 tablespoons canola oil
• 1/2 cup diced yellow onion
• 3 fresh garlic cloves, smashed
• 1/2 cup diced red bell pepper
• 1 tablespoon tomato paste
• 1 large beefsteak tomato (about 1/2 pound), chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
• 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups Arborio rice
• 4 cups warmed chicken stock, divided
• 1/2 cup finely chopped Italian parsley
• 1 cup freshly shredded Parmesan cheese

Filet Mignon:

• 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
• kosher salt
• ground black pepper
• 4 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 clove garlic
• 1 thyme sprig

1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
4. Remove from heat and finely blend in food processor. Set aside.
5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
10. In large cast-iron skillet, warm canola oil over medium-high heat.
11. Place filets in skillet and sear 3 minutes.
12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks