(Family Features) For busy families, it’s hard to beat a one-skillet dish that cuts down on cleanup without sacrificing flavor. Especially during the hectic fall season when cool, crisp days call for comforting food, you can warm up the evening with a hot Tex-Mex meal that’s sure to occupy a permanent spot on the menu.

Start with a versatile comfort food staple like sweetpotatoes, which provide the body for this filling Tex-Mex Sweetpotato Beef Skillet. As a versatile veggie that’s easy to add to a variety of recipes for enhanced flavor and nutrition content, they can become a pantry must in your home for simple and elevated recipes alike. To maximize their already-lengthy shelf life (up to 4 weeks), simply store in a cool, dry, well-ventilated area away from heat sources – never in the refrigerator, which can cause “chill damage.”

Because they can be cooked and prepared in a skillet, baked, grilled, slow-cooked, microwaved, air-fried and more, they provide a crowd favorite that’s a breeze to use in the kitchen. In this delicious dish, they’re combined with peppers, onions, ground beef, broth, tomatoes, corn, Southwest seasoning and more to keep chilly days at bay.

Consider this fun fact to share with your loved ones at the dinner table: The one-word spelling of “sweetpotato” was officially adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion with equally unique and distinctive potatoes, which are also grown and marketed commercially in the United States.

Find more comfort food favorites by visiting ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Tex-Mex Sweetpotato Beef Skillet

Recipe courtesy of Meredith Bernard of “This Farm Wife” on behalf of the North Carolina Sweetpotato Commission

Servings: 6

• 2          medium sweetpotatoes
• 3          bell peppers (combination of red, yellow and orange)
• 1          small onion
• 2          tablespoons olive oil or butter, divided
• 2          garlic cloves, minced
• 1          pound lean ground beef
• 1/2       cup beef broth
• 1          can diced tomatoes
• 8          ounces tomato sauce
• 1          can Mexi-corn or Southwest corn
• 1          tablespoon Southwest seasoning
• salt, to taste
• pepper, to taste

1. Rinse and scrub sweetpotatoes to clean. Chop into 1/2-inch cubes. Dice bell pepper and onion. Set aside.
2. In skillet over medium heat, heat 1 tablespoon oil or butter.
3. Add garlic and saute until fragrant, being careful not to burn.
4. Add ground beef, breaking apart and stirring until cooked through, 5-7 minutes. Remove garlic and beef to covered bowl or plate; set aside.
5. In same skillet, add remaining oil or butter. Saute peppers, onion and sweetpotatoes until slightly tender.
6. Pour in broth, diced tomatoes and tomato sauce; cover and simmer 12-15 minutes.
7. Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens slightly. Add seasoning and salt and pepper, to taste.

Source: North Carolina Sweetpotato Commission

(Family Features) Before the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.

Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Add Savory Spice to Game Day Celebrations

Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

Game Day Buffalo Chicken Dip

Servings: 3-4

• 2 cups shredded chicken
• 8 ounces cream cheese
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar cheese, plus additional for topping, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 heavy pinch dried dill
• 1/2 cup hot sauce
• 2 green onions, chopped
• blue cheese crumbles
• chips
• vegetable sticks

1. Heat oven to 400 F.
2. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
3. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
4. Bake until cheese is melted, approximately 15 minutes.
5. Top with blue cheese crumbles and chopped green onion.
6. Serve warm with chips and vegetable sticks.

Score a Touchdown with a Game Day Dip

One of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.

This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives – and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.

Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.

Game Day Taco Dip

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 12

• 1 pound ground beef
• 1 package (1 ounce) taco seasoning
• 1/4 cup water
• 2 tablespoons minced cilantro
• 1 can (16 ounces) refried beans, zesty salsa flavor
• 1 jar (16 ounces) thick and chunky salsa, medium or hot
• 2 cups guacamole
• 1/2 cup sour cream
• 3 packages (5 ounces each) Fresh Express Butter Supreme
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup tomatoes, chopped
• 1 can (2 1/4 ounces) sliced black olives, drained
• 1 package (14 ounces) tortilla chips

1. In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.
2. In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.
3. Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.
4. Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2 cup butter, cubed
• 1/3 cup flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 10 chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Source: Fresh Express

(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) At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. It all starts with beef, a versatile, beloved ingredient that can be used in appetizers, sides and main courses alike.

Consider these holiday favorites from Beef Loving Texans, including a must-have main course like Classic Beef Wellington. Perfect for a family get-together, this traditional dish combines tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine and Dijon mustard wrapped in a golden-brown puff pastry.

If you’re serving a group, Top Sirloin Roast with Herb Garlic Peppercorn Crust is ideal for sharing and provides an eye-catching centerpiece at the dining room table.

Before bringing out the main course, however, there’s an important aspect of seasonal parties that calls everyone to the kitchen: savory appetizers. You can invite your guests to share an option like Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce, a festive, easy-to-make favorite that can tide the cravings of a hungry crowd.

Find more beef-inspired holiday dishes at BeefLovingTexans.com.

Classic Beef Wellington

Recipe courtesy of Beef Loving Texans
Total time: 1 hour, 30 minutes
Servings: 4

• 1 teaspoon olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 chateaubriand tenderloin roast
• 8 ounces mushrooms
• 1 large shallot
• 2 tablespoons dry red wine
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme leaves
• flour
• 1 sheet puff pastry

1. In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet.
2. Heat oven to 425 F.
3. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess.
4. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
5. Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
6. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry.
7. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium.
8. Carve into slices and serve.

Top Sirloin Roast with Herb Garlic Peppercorn Crust

Recipe courtesy of Beef Loving Texans
Total time: 45 minutes
Servings: 8

• 1 center-cut sirloin beef roast (about 3 pounds)
• 1 tablespoon olive oil

Seasoning:

• 2 teaspoons kosher salt
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 5 cloves garlic, minced
• 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

1. Preheat oven to 350 F.
2. Rub roast with olive oil.
3. To make seasoning: In small bowl, combine salt, parsley, thyme, garlic and mixed peppercorns; press evenly into beef roast.
4. Place roast in roasting pan or baking dish with wire rack in bottom. Bake 40-60 minutes. Remove roast when meat thermometer registers 135 F for medium-rare or 150 F for medium.
5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160 F for medium.
6. Carve roast into slices by cutting against grain.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Recipe courtesy of Beef Loving Texans
Total time: 50 minutes
Servings: 12

• 1 pound ground beef
• 1 cup fresh zucchini, grated
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small yellow onion, diced 1/2 inch
• 2 red bell peppers, diced 1/2 inch
• 2 green bell peppers, diced 1/2 inch
• 12 skewers (6 inches)

Cranberry Barbecue Sauce:

• 1 can (16 ounces) whole berry cranberry sauce
• 3 tablespoons barbecue sauce

1. Preheat oven to 400 F.
2. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet.
3. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
4. To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend.
5. Drizzle sauce over skewers or serve as dipping sauce.

Source: Beef Loving Texans

(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.

This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.

If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.

Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.  

Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.

Chili Con Carne

Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

• 2 cups diced onion
• 3 cloves garlic, minced
• 1 green pepper, seeded and chopped
• 2 tablespoons cooking oil
• 2 pounds coarsely ground lean beef
• 2 cups kidney beans, soaked overnight
• 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
• 2-3 cups water
• 2-3 tablespoons chili powder
• 1 teaspoon ground cumin
• salt, to taste
• pepper, to taste
• 1 cup chopped celery
• 1 can (8 ounces) corn
• sour cream, for garnish
• lime wedges, for garnish

1. Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
2. Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.

Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.

Lasagna a la Sockarooni

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

• Salted water
• 1 package lasagna noodles
• 1 jar Newman's Own Sockarooni Pasta Sauce
• 2 cups Parmigiano Reggiano cheese, grated

Bechamel Sauce:

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk

1. Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
2. To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
3. Preheat oven to 375 F.
4. In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
5. Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.

Source:

Newman’s Own

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Watch video to see how to make this recipe!

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 60 minutes
Servings: 10

• 1          tablespoon olive oil
• 1          onion, diced
• 2          pounds ground beef
• 2          teaspoons kosher salt
• 1          teaspoon garlic powder
• 1/2       teaspoon cumin
• 2          teaspoons chipotle powder
• 1/2       teaspoon onion powder
• 15        ounces canned corn, drained
• 15        ounces canned seasoned black beans, drained
• 10        ounces canned diced tomatoes with green chiles, drained
• 15        ounces canned red enchilada sauce
• 1          cup Mexican crema or sour cream
• nonstick cooking spray
• 12        corn tortillas
• 8          ounces shredded Mexican blend cheese
• cilantro (optional)
• green onions, thinly sliced (optional)

1. Preheat oven to 375 F.
2. In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
3. Add ground beef and cook, stirring regularly, until beef has browned.
4. Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
5. In bowl, combine enchilada sauce and crema; mix well.
6. Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
7. Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
8. Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
9. Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
10. Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

Source: Beef Loving Texans

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

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:

• 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 Cold Water 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 and 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 amount of 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.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

Pico de Gallo:

• 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
• 3 tablespoons white onion, diced into 1/4-inch pieces
• 1 tablespoon fresh cilantro, chopped fine
• 1 teaspoon jalapeno, minced fine, with seeds
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt

Guacamole:

• 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• 1/4 cup pico de gallo
• 1 tablespoon fresh garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon jalapeno, minced
• 1/2 teaspoon sea salt

Shrimp Tostadas:

• 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup canned refried pinto beans or refried black beans
• 4 tostada flats
• 1 cup shredded romaine lettuce
• 1 cup guacamole
• 1 cup pico de gallo
• 2 tablespoons shredded Cotija cheese
• 4 cilantro sprigs
• 4 lime wedges

1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Parmesan-Herb Fries:

• 1 package (16 ounces) Omaha Steaks Steakhouse Fries
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

• 2 Omaha Steaks Butcher's Cut New York Strips
• Southwest steak rub
• 1/4 cup grapeseed oil
• 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

• 1/2 cup brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons peppercorn medley, coarsely cracked
• salt, to taste
• pepper, to taste

1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
4. Remove fries from oven and toss with Parmesan herbs.
5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

(Family Features) Gear up for a game day experience to remember with satisfying snacks that energize your crowd. As almost everyone’s favorite part of homegating, the foods you serve can elevate your watch party from benchwarmer to all star status.

Delicious snacks that include salsa offer an easy-to-make option that keeps fans cheering the entire game. According to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Consider these Stuffed Peppers from chef Anthony Serrano, a simple snack he makes for his family on game day for a crowd-pleasing solution that scores high fives from the opening play to the final whistle.  

Made with the bold flavors of Fresh Cravings Salsa and its combination of vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, it’s a vibrant way to add some authentic homemade taste to the table.

Visit FreshCravings.com for more homegating appetizers and snacks.
 

Stuffed Peppers

Recipe courtesy of chef Anthony Serrano

• 6          bell peppers, halved lengthwise and deseeded
• 1          tablespoon avocado oil
• 1          teaspoon sea salt
• 16        ounces Fresh Cravings Chunky Style Salsa
• 2          cups riced cauliflower (fresh or frozen)
• 2          cups shredded cheddar cheese, divided
• 2          pounds 80% lean ground beef, cooked, lightly seasoned and drained
• 1          bunch cilantro, chopped

1. Heat grill to medium-high heat.
2. Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.
3. Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.
4. Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.
5. Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.
6. Remove from heat and let cool slightly. Garnish with cilantro.

Source: Fresh Cravings

(Family Features) Scoring big on game day requires championship-level meals and snacks that keep the crowd full and ready for action. You can take your tailgate to the house with these baked dishes that help simplify homegating so you can focus on the big screen.

From a salsa-based dip and chicken wings to kick off the party to sweet brownies for celebrating victory, each of these recipes call for less than an hour in the kitchen. Clock management is key to tackling a tailgate spread, making these delicious dishes the perfect play calls on game day.

To find more tailgate and homegate recipe inspiration, visit Culinary.net.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2       cup butter, cubed
• 1/3       cup flour
• 2          teaspoons paprika
• 1          teaspoon garlic powder
• 1          teaspoon salt
• 1          teaspoon black pepper
• 10        chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Score Big with a Salsa-Based Dip

Whether your game day celebrations call for a full-blown parking lot party or homegating with your closest friends, the nibbles and noshes you serve set the stage. Building your menu with crowd-pleasing classics – including one tried-and-true favorite that offers a fresh, veggie-forward taste: chilled salsa – makes your guests cheer for more than just the home team.

Healthy game day snacks are important to almost half (48%) of tailgaters and 18% said they’d consider leaving a party if salsa wasn’t served, according to the “Game Day Eats Report” survey from refrigerated salsa brand Fresh Cravings. With its low calorie count packed with high flavor, salsa supports health-conscious goals. Made with ingredients like fresh tomatoes, crisp vegetables, zesty peppers and more, the authentic taste of chilled salsa is a universal favorite among fans.

With a belief that plant-based foods should contain wholesome ingredients and bold flavors worth celebrating, Fresh Cravings refrigerated salsas are available in the produce section, next to dressings and dips, in restaurant-style or chunky mild, medium and hot varieties. Chilled salsa is an affordable and vibrant-tasting alternative to jarred salsa, making it a key ingredient in this Mexican Pizza Dip from celebrity chef George Duran. It’s a simple crowd-pleaser you can make in less than an hour, leaving more time for pregame festivities.

For more information and game day recipe ideas, visit freshcravings.com.

Mexican Pizza Dip

Recipe courtesy of chef George Duran
Servings: 6-8

• Nonstick cooking spray
• 1          tablespoon vegetable oil
• 1          pound ground beef
• 1          package taco seasoning mix
• 8          ounces cream cheese, at room temperature
• 1/2       cup sour cream
• 1          cup Fresh Cravings Chunky Salsa, plus additional for topping
• 1          cup grated mozzarella
• 1/2       cup blended Mexican cheese
• sliced jalapeno (optional)
• sliced black olives (optional)
• green onions (optional)
• tortilla chips

1. Preheat oven to 350 F.
2. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside.
3. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
4. Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.
5. Bake until fully warmed and cheese is melted, 30-35 minutes.
6. Top with small spoonfuls of salsa. Serve with tortilla chips.

Cap Off Game Day with an All-Star Combo

Pregame festivities call for salty snacks and meaty morsels, but halftime eating and postgame celebrations are perfect for sweet treats.

You can sweeten up your tailgate or homegate with a shareable option like Marbled Peanut Butter Chocolate Brownies made with Domino Golden Sugar, which is made from pure cane sugar and dissolves and measures cup for cup just like white granulated sugar without compromising performance or taste. Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.

Find more tailgating sweets at dominosugar.com.

Marbled Peanut Butter Chocolate Brownies

Prep time: 25 minutes
Cook time: 20 minutes
Yield: 24 brownies

Chocolate Brownies:

• 1/2       cup (1/4 pound) butter
• 2          ounces unsweetened chocolate, chopped
• 1          cup Domino Golden Sugar
• 1/2       teaspoon vanilla extract
• 2          eggs
• 1/2       cup all-purpose flour

Peanut Butter Marble:

• 1/4       cup natural (no added sugar) peanut butter
• 4          tablespoons butter, softened
• 1/2       cup Domino Golden Sugar
• 1          egg
• 1/4       teaspoon vanilla extract
• 1/4       cup all-purpose flour
• 1/4       teaspoon baking powder

• powdered sugar, for topping (optional)

1. Heat oven to 350 F.
2. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended.
3. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.
4. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.
5. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.
6. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.
7. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Source:Fresh Cravings
Domino Sugar

(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