PREPARE: Pan Seared Steaks With Red Wine Sauce

Technique is the secret to perfectly cooked steaks. Season them liberally, let them sear, baste them with butter and let them rest.

These easy steps will result in perfectly cooked meat every time. And, you can make a delicious sauce in the same pan while the meat is resting.

Ingredients

STEAK

- Two 8- to 10-ounce sirloin steaks, about 3/4- to 1-inch thick

- Kosher salt

- Freshly ground black pepper

- Canola oil

- Olive oil

- 4 cloves garlic, roughly smashed

- 2 to 3 sprigs fresh thyme

- 1 to 2 sprigs fresh rosemary

- 1/4 cup (1/2 stick) butter, cubed

PAN SAUCE

- 2 shallots, finely chopped

- 2 cloves garlic, finely chopped

- 1 cup red wine, such as Cabernet or Malbec

- 1/3 cup beef stock

- 3 tablespoons butter

Preparation

For the steak:

1. Remove steaks from the refrigerator and let rest to come to room temperature. Pat them dry with paper towels.

2. Season the steaks liberally with kosher salt and coarsely ground black pepper on all sides and press into meat. Let seasoned meat rest for approximately 10 to 15 minutes.

3. Place a skillet (large enough to fit both steaks comfortably) over high heat.

4. When pan is extremely hot, pour in approximately 2 to 3 tablespoons of canola oil and shake pan to make sure entire bottom of skillet is coated.

5. When oil begins to smoke slightly, using tongs, carefully lay the steaks into the pan, laying them down away from you (this will avoid oil spatters).

6. Press down slightly on meat. Let steak sear, without moving it, for roughly 2 minutes until a golden brown crust develops, then drizzle a tablespoon of olive oil into the pan.

The crust will form and then detach from the bottom of the pan.

7. Using tongs, carefully flip steak and let cook for another two minutes. Drizzle another tablespoon of olive oil on and around the meat.

8. After the crust has formed, set both of the steaks on the fat strip that runs along the side of the sirloin.

You can set them side-by-side against the edge of the pan if it has a high enough edge, or hold them on their ends using the tongs. Render off this fat for roughly 60-90 seconds.

Tilt the pan towards the steaks so the oil and hot fat will continue to baste and cook the meat. Then set steaks down flat, side by side in pan.

9. Add the smashed garlic cloves and approximately 1½-2 tablespoons of olive oil. Tilt pan to make sure the oil touches all of the meat. Add rosemary and thyme. You can again add an additional drizzle of olive oil.

10. Add butter to the pan, a few chunks at a time, placing them on either side of the steaks, above them, between them and below.

As the butter begins to melt, bubble and brown, give the pan a swirl, tilting slightly towards you so that all of the melted butter and juice collects towards you in the skillet.

11. Using a spoon, thoroughly baste the steak with the butter and juices at the bottom of the pan. Carefully flip the steaks and repeat, basting frequently.

12. While basting, using tongs, periodically brush the steaks with the herbs and garlic from the pan. The steaks can then be basted with the herbs and garlic on top.

Flip the steaks and repeat, brushing the surface with garlic and herbs and basting over them during the basting process, continually check the surface tension of the meat to check the doneness.

Use the palm of your hand as a gauge: soft part of the thumb is rare, moving towards the finger is medium-rare and well done is down by your wrist.

13. When a crust has formed, and you have a soft texture with a little bit of resistance, ideally medium-rare, turn off the heat, and remove the steaks from the skillet, placing them on a cutting board.

14. Place fried herbs and garlic on top of steak, drizzle steaks with pan drippings and cover loosely with foil and let rest for 5-10 minutes. (A good estimate for how long to rest your steaks is half the time you spent cooking.)

For the pan sauce:

1. Using the pan in which the steaks were cooked earlier, pour off all but 2 teaspoons of fat and the flavorful browned bits adhering to the bottom, and place over medium-high heat.

2. Using a wooden spatula, scrape the browned bits from the bottom of the pan and, stirring constantly, add finely chopped shallots and garlic.

3. Add 1 cup of red wine and keep stirring and reducing the sauce.

4. Continuing to stir, add beef stock (you can also use a quarter cup of beef stock and add whatever reserved steak juices you have).

5. Add the butter, reduce heat to medium and keep stirring so the butter does not break.

To serve:

Slice the steaks against the grain and serve with pan sauce drizzled over the meat or on the side.



Tourism Observer

PREPARE; Sweet And Sour Fried Chicken With Mashed Potatoes

Koreans know and enjoy their fried chicken.

Including the three major "S's" of taste in all my dishes: sweet, sour and savory. This crispy chicken has them all.

For a thicker mash, add cold butter into the hot mash off the heat and keep stirring until the cold butter is fully emulsified with the mash.

Instead of cornstarch, you can use potato starch or rice starch.

Ingredients

- Mashed Potatoes

- 10 cups salted water

- 2 russet potatoes

- 1/2 cup milk, warmed

- 5 tablespoons unsalted butter, cubed

- Salt, to taste

- Ground white pepper, to taste

CHICKEN

- Vegetable oil, frying oil

- 1 cup cornstarch

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground black pepper

- 2 teaspoon finely minced ginger

- 2 pounds chicken wings, legs and thighs

SWEET AND SOUR SAUCE

- 2-3 tablespoons gochujang (Korean chili paste)

- 1 tablespoon apple cider vinegar

- 1/4 cup honey

- 2 tablespoons soy sauce

- 2 tablespoons minced garlic

- 3 dried red chile peppers, seeds only

GARNISH

- 1 teaspoon sesame seeds

- 1 teaspoon chopped green onion

Preparation

For the mashed potatoes:

1. Place twater in a large pot over high heat and bring to a boil. Add the potatoes to the pot, reduce heat to a simmer and let cook for about 1 hour (to check if the potatoes are done, pierce through the potato with a knife. If it goes through smoothly the potato is done).

2. Wearing heatproof gloves, peel the skin off the potatoes with the edge of a spoon. Place the peeled potatoes in a bowl and smash them with a masher or ricer.

3. Pour in the warm milk and stir to combine. Season with salt and white pepper to taste and stir until smooth.

4. Stir in the cubes of butter and keep stirring until all the butter is melted and incorporated. Keep warm until ready to serve.

For the chicken:

1. In a heavy-bottomed pan, over medium heat, warm about an inch of oil to 350 F.

2. In a shallow bowl add the cornstarch, salt, black pepper and ginger. Whisk to combine.

3. Dredge the chicken pieces in the cornstarch mixture to coat well.

4. Place chicken in the hot oil and fry for around 8 minutes, turning once. Remove to a paper towel-lined plate. Let the fried chicken rest, until warm, then return to the pan and fry again for another 3 minutes.

For the sweet and sour sauce:

In a small sauce pot combine all the ingredients and cook over medium heat until bubbling. Reduce heat to a simmer and let cook until the sauce is thick like glue.

Dip the fried chicken pieces in the sauce to coat.

To serve:

Sprinkle the chicken with sesame seeds and green onions and serve with mashed potatoes on the side.



Tourism Observer

PREPARE: Yuctan Pork Then Enjoy It

This juicy shredded pork is flavored with delicious Mexican spices. It's the perfect filling for everything from tacos to burritos.

Fresh chiles can be roasted over a gas flame or under the broiler.

Keep turning so skin is evenly charred, without burning the flesh.

Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.

Pull off charred skin by hand and dip briefly in water to remove blackened bits.

Once peeled, cut away stems, seeds, and veins.

Ingredients

- 1/2 cup achiote paste

- 10 cloves garlic, chopped

- 1 1/2 cups freshly squeezed orange juice

- Juice of 2 limes

- 8 bay leaves, crumbled

- 2 teaspoons cumin seeds

- 1 teaspoon ground cinnamon

- 2 teaspoons dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon sea salt

- 2 teaspoons freshly ground black pepper

- 4 pounds pork butt, cut in 3-inch cubes

- 2 white onions, sliced 1/2-inch thick

- 5 Roma tomatoes, sliced 1/2-inch thick

- 1 pound banana leaves, softened over low flame, or aluminum foil

- 4 Anaheim chiles, roasted, peeled, seeded (see note below), and sliced into strips

Preparation

In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.

Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees F.

Heat a large, dry cast-iron skillet over high heat.

Char the onion until blackened on both sides. Then char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil.

Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.

Cover with more banana leaves and wrap the dish tightly in foil.

Bake 2 1/2 to 3 hours or until the pork is tender and moist.

Remove from oven, let sit 10 minutes, and then unwrap.

Using two forks, shred pork into bite-sized pieces.



Tourism Observer

PREPARE: Deep Fried Catfish Fillets

Prep: 25 mins,

Cook: 25 mins

Pax: 4 Servings

This catfish recipe uses a simple cornmeal coating. The fish is deep fried to perfection and served along with the optional hush puppies.

The fried fish is kept warm in a 200° F oven while the hush puppies are fried.

Ingredients

- 3 to 4 catfish fillets (about 1 to 1 1/4 pounds)

- 3/4 cup cornmeal

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 cup self-rising cornmeal mix

- 1/2 cup self-rising flour

- 1/2 teaspoon salt

- 1 teaspoon sugar

- 1 large egg slightly beaten

- 1 cup buttermilk

- 1 to 2 tablespoons green onion finely chopped

- 1 dash black pepper

Directions

- Heat the oven to 200° F. Place a rack in a rimmed baking sheet.

- Cut each catfish fillet in half crosswise.

- Combine the cornmeal, salt, and pepper in a shallow dish.

- Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets.

- Drop the fillets in deep hot oil at about 370°. Cook 5 to 10 minutes, or until crisp and brown.

- Remove to the rack in the baking pan and place in the preheated oven to keep warm while you fry the remaining catfish and the hush puppies.

- Serve with slaw, ketchup, and hush puppies.

- In a mixing bowl, combine 1 cup of self-rising cornmeal mix with the self-rising flour, 1/2 teaspoon of salt, and sugar.

- Add the beaten egg and enough buttermilk to make a thick batter. I start with about 3/4 cup. The batter should drop slowly but easily from a spoon.

- Add the green onion and freshly ground black pepper to the batter.

- Drop into the hot fat and fry for about 2 to 3 minutes, turning frequently, or until golden brown.

- Drain on paper towels and keep warm with the catfish while you finish frying the remaining hush puppies.

Serving Suggestions

- Classic Tartar Sauce for Fried Fish or Shrimp

- Creamy Coleslaw



Tourism Observer

PREPARE: Creamy Skillet Chicken

Ingredients

- 1/4 cup all-purpose flour

- Kosher salt and freshly cracked black pepper

- Four 6-ounce boneless, skinless chicken breasts

- 4 tablespoons vegetable oil

- One 8-ounce container sliced mushrooms

- 2 cloves garlic, minced

- 4 ounces cream cheese, cut into chunks

- 1 cup half-and-half

- One 10-ounce package of baby spinach (about 8 cups)

- arm egg noodles, for serving

Directions

- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.

- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat.

- Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes.

- Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes.

- Remove the chicken to a plate.

- Add the remaining 1 tablespoon oil to the skillet.

- Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes.

- Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.

- Add the cream cheese and stir until melted. Then pour in the half-and-half.

- Use a wooden spoon to scrape any browned bits from the bottom of the skillet.

- Season with salt and pepper.

- Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes.

- Transfer the chicken to a serving platter filled with warm egg noodles.

- Add the spinach to the skillet, cover and cook until wilted, about 5 minutes.

- Stir to combine and season with salt and pepper.

- Pour the creamy spinach sauce over the chicken and noodles.



Tourism Observer

PREPARE: Lemon Glazed Pork Chops

Makes: 4 servings

Serving Size: 1 pork chop and 2 tablespoons glaze

Grams Per Serving: 13

Ingredients

- 4 bone-in pork chops, cut about 1/2-inch thick about 1- 1/4 pounds)

- 1/4-1/3 cup seedless raspberry fruit spread

- 3 tablespoons hickory smoke-flavored bottled barbecue sauce

- 1 teaspoon finely shredded lemon peel

- 1/2 teaspoon coarsely ground black pepper

- 1/4 teaspoon salt

- 1/4 teaspoon allspice

- Nonstick cooking spray

Directions

- Trim fat from pork chops; set aside. In a small bowl, combine the fruit spread, barbecue sauce, and lemon peel; set aside.

- In a small bowl combine black pepper, salt, and allspice.

- Sprinkle evenly over both sides of pork chops.

- Coat a large nonstick skillet with cooking spray and place over medium high heat until hot.

- Cook the pork 3 to 4 minutes on each side or until just beginning to brown. (Note: it will still be slightly pink in center).

- Remove the pork and set aside on separate plate.

- Add the fruit spread mixture to the same skillet.

- Cook and stir until heated through.

- Add the pork chops and cook 1 to 2 minutes or until pork chops are glazed, turning occasionally.

- Place on serving platter and spoon any remaining glaze in pan over all.

- Makes 4 (1 pork chop and 2 tablespoons glaze each) servings

- For a sweeter, thinner glaze, use 1/3 cup fruit spread.

Nutrition Facts Per Serving Of Lemon Glazed Pork Chops:

Servings Per Recipe: 4
PER SERVING: 180 cal., 45 g total fat (2 g sat. fat), 60 mg chol., 360 mg sodium, 13 g carb. (11 g sugars), 20 g pro



Tourism Observer

PREPARE: Sacred Heart Meatballs, Enjoy With Pasta

Makes: 4 servings

Prep 30 mins

Cook 38 mins to 40 mins

Ingredients

- 2 -3 3/4-inch thick slices Italian bread

- 1/4 cup water

- 1 egg

- 1/3 cup finely chopped onion

- 1/4 cup fine dry bread crumbs

- 1/4 cup grated Romano or Parmesan cheese (or a blend of both)

- 2 tablespoons water

- 2 tablespoons snipped fresh Italian (flat-leaf) parsley

- 2 teaspoons olive oil

- 1/2 teaspoon garlic salt

- 1/2 teaspoon Italian seasoning, crushed

- 1/4 teaspoon ground black pepper

- 1/4 teaspoon crushed red pepper

- 1 pound lean ground beef

- 8 ounces lean ground pork

- 1 tablespoon cooking oil

- 2 26 - ounce jar LaRosa's Family Recipe Original Pasta Sauce or meatless pasta sauce (about 6-2/3 cups)

- 8 ounces dried spaghetti or linguine

- Finely shredded Romano or Parmesan cheese (optional)

Directions

- In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes. Finely chop bread (you should have about 3/4 cup).

- In a large bowl, beat egg. Stir in chopped bread, onion, bread crumbs, 1/4 cup cheese, 2 tablespoons water, parsley, olive oil, garlic salt, Italian seasoning, black pepper and red pepper.

- Add beef and pork to egg mixture; mix well.

- Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop out meat mixture into 16 mounds. Wet hands; shape mounds into balls.

- In a large skillet, heat cooking oil over medium heat.

- Cook half of the meatballs at a time in hot oil for 8 to 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly.

- Remove meatballs from skillet; drain on paper towels. (Or, transfer meatballs to a 13x9x2-inch baking pan. Omit cooking oil. Bake meatballs in a 350 degree F oven for 20 minutes; drain.)

- In a 4-quart Dutch oven, bring pasta sauce to boiling; reduce heat. Add meatballs to pasta sauce.

- Simmer, covered, for 30 minutes, stirring occasionally.

- Meanwhile, cook pasta according to package directions.

- Serve meatballs and sauce over hot cooked pasta.

- If you like, sprinkle with shredded Romano cheese.

- Makes 4 servings.

Nutrition Facts Of Sacred Heart Meatballs

Servings Per Recipe 4, Fat, total (g) 36, Thiamin (mg) 0, vit. C (mg) 6, carb. (g) 115, sat. fat (g) 11, Niacin (mg) 2, Riboflavin (mg) 0, chol. (mg) 156, Folate (µg) 6, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 11, fiber (g) 12, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 196, sodium (mg) 2312, sugar (g) 36, pro. (g) 46, iron (mg) 8, vit. A (IU) 870, calcium (mg) 172, vit. A (RE) 36, cal. (kcal) 989



Tourism Observer

PREPARE: Delicious Beef Stew, Serve With Rice,Cassava(manioc) Ugali (pap) or Matooke (steamed bananas)

Makes: 6 servings

Preparation: 30 mins

Cooking Time: 1 hr

Ingredients

- 2 tablespoons vegetable oil

- 1 1/2 pounds boneless beef chuck steak, cut into 1-inch pieces

- 3/4 cup chopped onion

- 1 clove garlic, minced

- 3 tablespoons all-purpose flour

- 1 14 - ounce can beef broth

- 1/4 cup canned tomato puree

- 1 bay leaf

- 1 1/2 cups coarsely chopped carrot

- 1 cup coarsely chopped celery

- 1 cup coarsely chopped red sweet pepper

- 1 cup frozen pearl onions

- 1/2 cup frozen peas

- 1 1/2 teaspoons bottled hot pepper sauce

- 1/4 teaspoon dried thyme, crushed

- 1/4 teaspoon ground black pepper

- Bread soup bowls (optional)

Directions

- In a 4-quart Dutch oven, heat oil over medium-high heat.

- Cook meat, half at a time, in hot oil until brown.

- Return all meat to Dutch oven. Add the chopped onion and garlic.

- Cook until onion is tender, stirring occasionally.

- Sprinkle flour over meat mixture.

- Cook and stir until flour is lightly brown.

- Stir in broth, tomato puree, and bay leaf.

- Bring to boiling; reduce heat.

- Cover and simmer for 1 to 1-1/2 hours or until meat is tender.

- Remove and discard bay leaf.

- In a large saucepan, cook carrot, celery, sweet pepper, and the 1 cup pearl onions, covered, in a small amount of boiling salted water for 15 minutes or until tender. Drain.

- Stir drained vegetables, frozen peas, hot pepper sauce, thyme and black pepper into meat mixture; heat through.

- Season to taste.

- If you like, serve stew in a bread bowl (hollow out before filling), or serve in shallow bowls.

- Makes 6 (1-cup) main-dish servings.

Nutrition facts

Servings Per Recipe 6, Potassium (mg) 680, sugar (g) 6, fiber (g) 3, Polyunsaturated fat (g) 2, Thiamin (mg) 0, vit. C (mg) 38, vit. A (IU) 61, iron (mg) 4, cal. (kcal) 310, calcium (mg) 40, carb. (g) 14, pro. (g) 24, Monounsaturated fat (g) 8, Trans fatty acid (g) 0, sat. fat (g) 5, chol. (mg) 75, Fat, total (g) 17, Folate (µg) 44, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 5, Riboflavin (mg) 0, sodium (mg) 436, Cobalamin (Vit. B12) (µg) 6



Tourism Observer

PREPARE: Peanut Chicken And Enjoy With Rice,Chapatti Or Matooke (Steamed Bananas)

Ingredients

1 - 13 1/2 ounce can unsweetened coconut milk

- 1/4 cup creamy peanut butter

- 1/3 cup chicken broth

- 2 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 1 tablespoon packed brown sugar

- 1 tablespoon toasted sesame oil

- 2 teaspoons red curry paste

- 1 teaspoon grated fresh ginger

- 1 clove garlic, minced

- 1/8 - 1/4 teaspoon cayenne pepper

- 1/2 cup all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon ground black pepper

- 4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved

- 2 tablespoons vegetable oil

- 2 tablespoons snipped fresh cilantro

- 2 cups hot cooked rice

Directions

- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth.

- Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper.

- Bring just to boiling over medium-high heat; reduce heat.

- Simmer, uncovered, for 15 minutes, stirring occasionally.

Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

- In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally.

- Transfer chicken to an ungreased 3-quart rectangular baking dish.

- Pour peanut butter mixture over chicken. Cover loosely with foil.

- Bake for 1 hour for chicken (1-1/2 hours for broiler chicken), occasionally spooning sauce over chicken.

- Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

- Transfer chicken to a serving platter.

- Skim fat from sauce in dish.

- Spoon some of the sauce over chicken.

- Sprinkle with cilantro.

- Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Nutrition Facts Peanut Chicken

Per serving: 901 kcal cal., 62 g fat (29 g sat. fat, 13 g polyunsaturated fat, 16 g monounsatured fat), 139 mg chol., 1211 mg sodium, 47 g carb., 5 g fiber, 9 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet



Tourism Observer

PREPARE: Italian Fried Steak With Roasted Pepper Pesto

Roasted red peppers lend a phenomenal smoky-sweet flavor to this succulent fried steak.

Sharp Romano cheese and peppery fresh basil add brightness and life, recreating the classic Italian flavors everybody loves.

Serve alongside a fresh salad or overtop crisp, steamed green beans, dressed in olive oil and garlic.

Ingredients

- 1/2 cup seasoned fine dry bread crumbs

- 1/2 cup grated Romano or Parmesan cheese

- 1 egg

- 2 tablespoons water

- 1 1/2 pounds beef cubed steak

- Salt

- Ground black pepper

- Olive oil

- 1 12 ounce jar roasted red sweet peppers, drained

- 2/3 cup fresh basil leaves

Directions

- In a shallow dish combine bread crumbs and half of the cheese.

- In another shallow dish beat together egg and the water.

- Cut meat into eight equal-size portions; lightly sprinkle with salt and black pepper.

- Dip meat pieces into egg mixture, then crumb mixture; press lightly to coat.

- In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat.

- Working in two batches, cook steak about 5 minutes per side, adding more oil as needed.

- Remove to a serving platter; cover to keep warm.

- Carefully wipe skillet clean.

- Meanwhile, for sauce, in a blender or processor combine sweet peppers and the remaining cheese.

- Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside.

- Transfer pepper mixture to hot skillet and heat through.

- Remove from heat.

- Stir in finely chopped basil.

- Pour sauce over steaks.

- Sprinkle with remaining basil.

Nutrition values in Italian Fried Steak with Roasted Pepper Pesto

Per serving: 425 kcal cal., 21 g fat (8 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 645 mg sodium, 15 g carb., 2 g fiber, 1 g sugar, 43 g pro. Percent Daily Values are based on a 2,000 calorie diet



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PREPARE: Roasted Pork Tenderloin With Red Pepper

Ingredients

- 3 cloves garlic, cut in thin slivers

- 2 tablespoons snipped fresh oregano

- 1 teaspoon smoked paprika

- 1 pound pork tenderloin

- 3 - 4 tablespoons olive oil

- 3 large red sweet peppers, cut into wedges

- 2 cloves garlic, minced

- fresh oregano

- salt and ground black pepper

Directions

- Preheat oven to 425 degrees F.

- In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

- Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides.

- Place on a rack in a shallow roasting pan.

- Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F.

- Cover with foil; let stand 5 minutes.

- Meanwhile, heat a large nonstick skillet over medium-high heat.

- Add pepper wedges.

- Cook 8 to 10 minutes, turning occasionally until peppers are well-browned.

- Remove from heat.

- Transfer a third of the peppers to a blender or food processor.

- Add minced garlic and the remaining 3 Tbsp. of olive oil.

- Process until almost smooth.

- Add additional oil, if necessary, to create pesto-like consistency.

- Season to taste with salt and ground black pepper.

- Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.

Nutrition Value in Roasted Pork Tenderloin with Red Pepper Pesto.

Per serving: 293 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 74 mg chol., 354 mg sodium, 7 g carb., 2 g fiber, 4 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet



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PREPARE: Cauliflower Fried Rice

6 Servings • 5 Min. Prep Time • 10 Min. Cook Time

Ingredients

- 1 head cauliflower, cut into florets

- 2 Tbsp. sesame oil

- 1 c. frozen peas and carrots, thawed

- 1 Tbsp. low sodium soy sauce

- 1/2 tsp. garlic powder

- 1/4 tsp. black pepper

- 2 Tbsp. chopped scallions

Directions:

1. Place cauliflower in a food processor and pulse until it's in small pieces and looks like rice.

2.In a large skillet over medium heat, heat oil until hot; add cauliflower, peas,carrots,rice and cook for 15 minutes.

Add soy sauce, garlic powder and pepper, mix well.

3. Cook until cauliflower is tender.

Add some water that will allow rice to get ready, give another 15 minutes.

Stir in scallions and serve.

Enjoy This Meal



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PREPARE: Mango Barbecue Chicken

8 Servings • 10 Min. Prep Time • 10 Min. Cook Time

Ingredients

- 1 c. coarsely chopped mangos

- 1/2 c. KRAFT Original Barbecue Sauce

- 2 cloves garlic

- 1 Tbsp. HEINZ Apple Cider Vinegar

- 8 boneless skinless chicken thighs (2 lb.)

- 1/4 tsp. black pepper

Directions:

1. Heat grill to medium-high heat.

2. Process first 4 ingredients in food processor until blended. Reserve half the barbecue sauce mixture.

3. Sprinkle chicken with pepper. Grill 5 to 7 min. on each side or until done (165ºF), turning occasionally and brushing with remaining barbecue sauce mixture for the last few minutes.

4. Serve with reserved barbecue sauce mixture.

Serve And Enjoy Your Meal



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PREPARE: Honey Garlic Drumsticks

24 Servings • 50 Min. Cook Time


Ingredients

- 24 chicken drumsticks

- 1 tsp. salt

- 1/2 tsp. black pepper

- 1 c. honey

- 1/4 c. chopped garlic

- 2 Tbsp. hot pepper sauce

Directions:

1. Preheat oven to 400°F. Place drumsticks on 2 rimmed baking sheets and season with salt and pepper.

2. Bake 30 minutes.

3. Meanwhile, in a medium bowl, combine honey, garlic, and hot pepper sauce. Baste drumsticks with sauce occasionally during baking time. (Drain off excess liquid before basting.)

4. Bake 20 to 25 additional minutes, or until no pink remains and juices run clear.

Serve And Enjoy Your Meal



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PREPARE: Garlic Chicken Fried Brown Rice

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Ingredients

2 tablespoons vegetable oil, divided

8 ounces skinless, boneless chicken breast, cut into strips

1/2 red bell pepper, chopped

1/2 cup green onion, chopped

4 cloves garlic, minced

3 cups cooked brown rice

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 cup frozen peas, thawed

Add all ingredients to list


Directions

Preparation 20 minutes

Cook 15 minutes

Ready In 35 minutes

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat.

Add the chicken, bell pepper, green onion and garlic.

Cook and stir until the chicken is cooked through, about 5 minutes.

Remove the chicken to a plate and keep warm.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through.

Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.

Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Lebanese Chicken Tawook

The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

Ingredients

Serves: 6

- 3 tablespoons vegetable oil

- 2 tablespoons low fat natural yoghurt

- 2 tablespoons tomato sauce

- 2 tablespoons English mustard

- 2 teaspoons paprika

- 1 1/2 teaspoons ground allspice

- 1/2 teaspoon black pepper

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon curry powder (optional)

- 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces

- For the dipping sauce

- 1/2 cup (125ml) mayonnaise

- 1 cup (250ml) low fat natural yoghurt

- 3 cloves garlic, crushed

- 1/4 teaspoon salt

Directions

Preparation:20min › Cook:25min › Ready in:45min

- In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.

- Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.

- To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.

- Preheat oven to 200 degrees C.

- Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

Pesto And Paprika-rubbed Roasted Brisket

INGREDIENTS:
- 2 kg boneless brisket
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp white pepper
- 2 Tbs red pepper pesto
- 2 Tbs olive oil
- 2 onions, chopped
- 2 Tbs brown sugar
- 2 pimento peppers
- 3 each baby red and yellow peppers
- 2 Tbs sherry vinegar
- 2.5 cup beef stock
- sea salt and black pepper

Method
20 min + standing time

Allow the brisket to come to room temperature. Mix together the paprika, salt, pepper and red pepper pesto. Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160°C.

Heat a large heavy-based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden. Add the sugar and sauté for another minute. Add the peppers, then pour in the vinegar and beef stock. Season. Cover pot, place in oven and roast for 1½ hours. Remove lid and cook for an additional hour. Turn brisket after 45 minutes.

To serve
Remove brisket, allow to cool slightly, then slice (against the grain) and serve with pan juices.

Serves 4–6

Indonesian Chicken & Mushroom Noodles Recipe

Indonesia is one of the most diverse cultures in the world. Number of ethnic communities abode in thousands of islands in the archipelago. This diversity has brought along many regional cuisines which show a big influence from India, Malaysia, China and as far as Europe. Some of the dishes from Indonesia include Satay, Beef Rendang, Nasi Goreng, Papeda, Babi Panggang, Mei Goreng etc. The ingredients used in Indonesian cuisine include rice & noodles along with various meats, fish, soy based products, coconut, peanuts, spices such as black pepper, lemon grass, turmeric, pandan, galangal, cinnamon etc. All kinds of vegetables are used to make broths served along with meals.

For today’s recipe I made Indonesian style noodles with Chicken & Mushroom. The chicken and mushroom is cooked separately and topped over the noodles for serving. The cooking utilizes soy sauce, fish sauce and oyster sauce. The noodles can also be served with some vegetable or chicken broth. You would enjoy this Indonesian taste which can be made quickly in your own kitchen. Just use this Indonesian Chicken & Mushroom Noodles Recipe.
Ingredients (serves 4)

Oil – 2 tbsp
Garlic – 1 tsp (chopped)
Onion – 1/2 cup (chopped)
Chicken – 2 breasts (cut in bite sized pieces)
Salt to taste
Black pepper powder – 1/2 tsp
Mushroom – 200 gms
Soy sauce – 1 tsp
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Noodles – 200 gms
Sesame oil – 2 tsp
Spring onions for garnishing

Indonesian Chicken & Mushroom Noodles Recipe

Heat oil in a pan.
Add onion and garlic and fry till onions are translucent.
Add chicken, salt and black pepper powder and fry for about 3 minutes.
Add mushroom and fry for another minute.
Add soy sauce, oyster sauce, fish sauce and cook for 3 to 4 minutes.
Keep aside.
Heat about 1 lt. water in a pan, when it comes to a boil, add noodles and cook till done.
Drain the water, add sesame oil in the noodles and mix well.
Take noodles in a serving bowl, top it with chicken & mushroom preparation.
Garnish with spring onions.

Note: You can also add some fresh chicken broth in the noodles while serving.

Chicken In Orange Sauce

This is one of those dishes that makes you feel quite pleased with yourself. Fast, easy, healthy, and more delicious than Chinese takeout – a series of winning propositions. You can prep pretty much all the ingredients ahead of time, making this a fantastic last-minute weeknight dinner.

The sweetness in the sauce makes this a dish that normally picky eaters will lean into. There’s plenty of sauce, too, which you’ll be happy about as you spoon it over hot rice or quinoa.

When you are feeding a group with one or more vegetarians in the mix, this kind of recipe makes life so much easier. Essentially you sauté up some chicken in one pan, some tofu in another, then divide up the simple sauce between the two.

Serve this meal with:

Clean & Spicy Asian Greens
Rice or quinoa

Chicken in Orange Sauce

Serves 6

3 cloves garlic, minced
3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce, or 1/4 cup regular soy sauce plus 2 tablespoons water
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces (see Recipe Notes below for a tofu alternative)
Kosher or coarse salt
2 tablespoons canola or vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving

Toasted sesame seeds, for serving (optional)

Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.

Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until 
the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.
Serve over hot rice or quinoa, with the sesame seeds sprinkled over if desired.
Recipe Notes

Tofu in orange sauce: Replace the chicken with 2 pounds extra-firm tofu, blotted dry and cut into 3/4-inch cubes. To get the tofu nicely browned, in Step 2, heat the oil in the skillet over high heat, and when very hot, add the cubes, which should sizzle and sear (watch for splattering). Cook the tofu, not moving it for at least 3 minutes, so it has a chance to brown on the bottom. Flip the cubes using a thin metal spatula (knowing some cubes will break) and continue to cook to brown the bottoms, 3 minutes more. Add the sauce and scallions and continue with the recipe.
If you want to make the dish half chicken and half tofu, use a pound of each, sauté them separately in two large skillets with a tablespoon of oil in each, and divide the sauce and scallions evenly between the pans. The cooking times are the same.
What the kids can do: Zest the orange and juice it (if you are using fresh juice). Kids of the right age can cut up the chicken (younger ones can tackle the tofu) with an age-appropriate knife.
Make ahead: The chicken or tofu can be cut up a couple of days ahead of time, and the sauce can be combined a couple of days ahead, and refrigerated, too.

Poached Fish Fillet In Sour Sauce With Fresh Peas

Ingredients:
Serves 1
1 fish fillet 1 tbsp minced spring onions
½ tbsp crushed fresh ginger ½ tsp black pepper
Vegetable oil 2 cups chicken broth
1 tbsp soy sauce 2 tbsp fresh peas (cooked)
1 tbsp wine 1 tbsp vinegar
A pinch of salt 1 tbsp liquid corn flour
1 tsp sesame oil
1 thinly sliced onion 1 crushed garlic

Method

1. Heat vegetable oil in frying pan large enough to accommodate the fish and add the garlic, ginger and the sliced onions. Sauté them for a few minutes until they become translucent but not brown.
2. Add the chicken broth, black pepper, soy sauce, peas, wine, and vinegar and bring them to a boil. Add the liquid corn flour and taste. It should be a bit on the salty side SINCE THE FISH HAS NO SALT.
3. When boiling add the fish and MAKE CERTAIN THAT IT IS FULLY IMMERSED. Poach for about 4 minutes at the most, depending on the thickness of the fish.
4. Remove the fish to a serving plate and gently pour over the sauce.