Recipe of the Month

Apr 16, 2014

Shrimp-and-Black Bean Stir Fry

Ingredients

• 1/2 medium-size red onion, sliced
• 1 medium-size red bell pepper, sliced
• 3 tablespoons olive oil, divided
• 1 cup fresh corn kernels (about 2 ears)
• 1 pound peeled and deveined large, raw shrimp
• 3 garlic cloves, sliced
• 1 cup chopped fresh mango or pineapple
• 1 (15-oz.) can black beans, drained and rinsed
• 1/2 cup teriyaki baste-and-glaze sauce
• 1/4 cup pineapple juice
• Hot cooked rice
• Garnish: cilantro leaves

Preparation

1. Stir-fry onion and bell pepper in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from skillet.
2. Add corn and 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes. Remove from skillet.
3. Pat shrimp dry. Add shrimp, garlic, and remaining 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes or just until shrimp begin to turn pink. Add mango and black beans; stir-fry 2 to 3 minutes or until thoroughly heated. Add teriyaki sauce and pineapple juice, and cook 1 to 2 minutes or until mixture begins to bubble. Stir in corn-and-onion mixture. Serve over hot cooked rice.

Note: We tested with Kikkoman Original Teriyaki Takumi Collection Sauce.

Southern Living-April 2014

Recipe of the Month

Feb 11, 2014

• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 (3.5-oz.) jar capers, drained
• 2 lemons, sliced
• 10 garlic cloves, smashed
• 3 tablespoons fresh rosemary leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 6 chicken legs (about 1 1/2 lb.)
• 4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
• 2 pounds small red potatoes
• Crusty French bread

Recipe of the Month

Dec 17, 2013

Ingredients

• Roast
• 1 (7-lb.) 4-bone prime rib roast, chine bone removed
• 1/3 cup Dijon mustard
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 7 teaspoons kosher salt
• 2 1/4 teaspoons freshly ground black pepper
• Red Wine Mushrooms
• 2 tablespoons butter
• 2 (8-oz.) packages fresh mushrooms, quartered
• 2 shallots, minced
• 1/2 cup dry red wine
• 1 cup beef broth

1. Prepare Roast: Let roast stand at room temperature 1 hour.
2. Preheat oven to 450°. Whisk together mustard and next 3 ingredients; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.
3. Bake at 450° on lower oven rack 45 minutes. Reduce oven temperature to 350°; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 120° to 130° (medium-rare) or 130° to 135° (medium). Let stand 30 minutes; transfer roast to a serving platter, reserving drippings in pan.
4. Meanwhile, prepare Red Wine Mushrooms: Skim fat from reserved drippings; place pan on stove top over 2 burners. Melt butter in pan over medium-high heat, stirring occasionally and moving pan as necessary to prevent hot spots. Add mushrooms; sauté 3 minutes. Add shallots; cook, stirring constantly, 3 to 4 minutes or until tender. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in reserved 1 Tbsp. mustard mixture. Add salt and pepper to taste. Slice roast, and serve with mushroom mixture.

Recipe of the Month

Oct 21, 2013

Tomato Basil Lasagna Rolls

Ingredients

• 10 uncooked lasagna noodles
• 1 cup finely chopped sweet onion
• 2 teaspoons olive oil
• 3 garlic cloves, minced and divided
• 1 (24-oz.) jar tomato-and-basil pasta sauce
• 1 1/2 teaspoons sugar
• 1/4 teaspoon dried crushed red pepper
• 1 cup low-fat ricotta cheese
• 2 ounces 1/3-less-fat cream cheese, softened
• 1 (14-oz.) can baby artichoke hearts, drained and quartered
• 1 large egg white, lightly beaten
• 1/4 cup torn fresh basil
• 1/4 cup (1 oz.) freshly shredded Parmesan cheese
• Toppings: fresh basil, Parmesan cheese

Preparation

1. Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
2. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
3. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Note: We tested with Classico Tomato & Basil pasta sauce.

Southern Living-October 2013

Recipe of the Month

Sep 12, 2013

1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.

Recipe of the Month

Aug 9, 2013

Chicken-Vegetable Kabobs with White BBQ Sauce

Ingredients

• 4 (12-inch) wooden skewers
• 1 tablespoon coarsely chopped fresh rosemary
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon loosely packed orange zest
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon freshly ground black pepper
• 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
• 1 small zucchini, cut into 1 1/2-inch pieces
• 1 small summer squash, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1 1/2-inch pieces
• White Barbeque Sauce (recipe below)

Preparation

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

White Barbeque Sauce

• 3/4 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 garlic clove, pressed
• 1 1/2 teaspoons coarsely ground black pepper
• 1 1/2 teaspoons spicy brown mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon sugar
• 1/2 teaspoon table salt

Preparation

1. Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week

Southern Living-August 2013