Category: Meats

March 20, 2012

One-Pan Pasta and Meatballs

by notachef — Categories: Meatballs, Pasta — Leave a comment

1 cup water
1 jar (25.5 oz) Muir Glen® organic pasta sauce (any flavor)
1 1/2cups uncooked elbow macaroni
20 frozen cooked Italian-style or regular meatballs (1 inch)
1 can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired

In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling. Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

Makes:4 servings

March 20, 2012

Franks with Sauerkraut Relish

by notachef — Categories: Franks & Weiners — Leave a comment

PAM Original No-Stick Cooking Spray
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 cups Hebrew National Sauerkraut (from 32-ounce package), drained
2 tablespoons firmly packed brown sugar
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 pkg (16 oz each) Hebrew National Quarter Pound Beef Franks, heated

Spray medium skillet with cooking spray. Heat over medium heat.

Add pepper and onion; cook and stir 2 minutes. Stir in sauerkraut, brown sugar, vinegar and celery seed. Heat through.

Serve franks with the sauerkraut relish.

Makes: 4 servings (1 frank and 1/2 cup relish each)

March 20, 2012

Calf’s Liver with Apples and Potatoes

by notachef — Categories: Liver — Leave a comment

8 slices calf’s liver
3 apples, peeled, cored, sliced to make rings
3 potatoes, peeled, sliced thin
1/2 cup butter
Flour
Seasonings to taste

Dredge slices of calf’s liver with flour, and season.

Put half the butter in a frying pan and cook the slices of liver on both sides for about 4 minutes.

Put the rest of the butter in another frying pan and cook the apples and potatoes for about 8 minutes.

Serve the calf’s liver on top of the potatoes and apples.

March 20, 2012

Quick and Easy Meatball Pasta

by notachef — Categories: Meatballs, Pasta — Leave a comment

1 pound frozen meatballs
1 cup diced onion
1 can (15 ounces) Hunt’s® Family Favorites Seasoned Diced Tomato Sauce for Pasta
1 cup water
8 ounces uncooked pasta
1/4 cup grated Parmesan cheese

Simmer meatballs, onions, tomato sauce and water in large covered skillet for 10 minutes on low heat or until meatballs are heated through.

Meanwhile, cook pasta of your choice according to instructions on package. Drain well.

Serve sauce and meatballs over pasta. Top with Parmesan cheese.

Makes: 4 servings

March 20, 2012

Asian Grilled Pork Tenderloin with Pineapple

by notachef — Categories: Asian, BBQ & Grilling, Marinades, Pork Loin — Leave a comment

2 pork tenderloins (12-16 oz. each)

Marinade
1 can (6-oz.) pineapple juice (3/4 cup)
3 tablespoons soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper

2 cups peeled and cubed fresh pineapple (1-inch pieces)
6 to 8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160°F.

Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.

To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Serves 6 to 8.

March 19, 2012

Hot and Spicy Spareribs

by notachef — Categories: BBQ & Grilling, Ribs — Leave a comment

3 lbs. pork spareribs
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
2/3 cup cider vinegar
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 tablespoon prepared mustard
1/2 teaspoon pepper

Melt butter in a large skillet over low heat; add onion and garlic. Saute until tender. Add remaining ingredients, except ribs; bring to a boil. Reduce heat; simmer for about 20 minutes stirring occasionally.

Place ribs on grill over indirect heat; close grill hood. Roast for 1 1/2 hours; then begin basting with the sauce every 10 minutes for 45 minutes. Remove from grill and serve with remaining sauce of desired.

Yield: 3 servings

March 19, 2012

Hambalaya

by notachef — Categories: Cajun, Ham — Leave a comment

2 cups (12 oz.) cubed ham
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 can (14.5 oz) Cajun-style stewed tomatoes, undrained
1 can (10 3/4 oz) low-sodium chicken broth
1 teaspoon dried thyme leaves
hot pepper sauce, 6 to 8 Drops, or to taste
2 bay leaves
1 cup Water Maid® Medium Grain Rice or River® Medium Grain White Rice
2 tablespoons parsley, chopped

In large non-stick skillet or 3-quart saucepan, sauté ham and vegetables until tender. Add remaining ingredients except rice and parsley. Bring to a boil; stir in rice. Cover. Reduce heat and simmer 20 minutes or until rice is tender. Discard bay leaves. Sprinkle with parsley and serve.

Serves 6

March 18, 2012

Black-Eyed Pea Casserole

by notachef — Categories: Black-Eyed Peas, Casseroles, Ground Beef — Leave a comment

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick® mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.

Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.

In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.

Bake casserole 40 to 50 minutes or until light golden.

High Altitude (3500-6500 ft): No changes.

Makes: 12 servings

March 18, 2012

Grilled Salsa Marinated Sirloin

by notachef — Categories: BBQ & Grilling, Marinades, Sirloin Steak — Leave a comment

Reynolds® Seal-Tight Plastic Wrap
1 cup chunky salsa
1/4 cup lime juice
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 1/2 to 1 3/4 pound boneless beef sirloin steak (1 1/4 to 1 1/2–inches thick)

Combine salsa, lime juice, water, oil and cumin in shallow glass baking dish. Add steak, turning to coat with marinade.

Cover with Reynolds Seal-Tight Plastic Wrap. Marinate in refrigerator 6 hours or overnight. Remove steak from marinade; drain. Discard marinade.

Preheat grill to medium-high.

Grill steak 8 to 10 minutes on each side for medium–rare. Slice steak into 1/2–inch thick strips. Reserve 1/3 of steak strips for a second meal of Beef and Bean Burritos. Cover with plastic wrap; refrigerate.

Number of Servings: 4

March 6, 2012

DeeDee’s Meat & Veggie Pie

by notachef — Categories: Casseroles, Ground Beef — Leave a comment

5 medium potatoes
1 1/2 pounds ground beef
1 toe garlic — minced
1 medium onion — minced
1 small zucchini — chopped
2 medium carrots — diced
1 cup mushrooms — sliced
1 can diced tomatoes
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon oregano
2 green onions — sliced
3/4 cup cheddar cheese — grated
salt and pepper to taste

Boil potatoes until tender, mash potatoes and add green onion, butter and a bit of milk. Set aside while you prepare the filling.

In a large sauce-pan, brown the beef and add the garlic, onions, zucchini, carrots, mushrooms and the spices. Cook and stir until veggies seem nicely browned. Add the tomatoes and simmer for about 5 minutes.

Put this into a large pie plate or cassarole dish. Cover with the mashed potatoes and bake at 350° for about 45 minutes.

Remove from the oven and put the cheese on top of the potatoes. Place back in oven for a few minutes for the cheese to melt.

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