Beef Satay Sticks with Peanut Sauce

Ingredients

• 1 lb 12 oz rump steak
• 1/3 cup of soy sauce
• 2 tbsp olive oil
• 2 garlic cloves crushed
• 1 tsp grated ginger

Peanut Sauce

• 1 cup of pineapple juice
• 1 cup peanut butter
• 1/2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp sweet chili sauce
• 1/4 cup of soy sauce

Trim Steak of excess fat
Slice meat across the grain evenly into long thin strips. Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer, place satay in a shallow non-metal dish
Combine soy sauce, oil, garlic, and ginger in a small jug, pour of satays. Store in fridge, cover with plastic wrap, over night or several hours turning occasionally.
Prepare and heat BBQ
Place skewers on hot, lightly oiled grill or flat plate.
BBQ 8-10 min or till tender, turning occasionally. Serve with peanut sauce.

PEANUT SAUCE
Combine juice, peanut butter, garlic and onion powders and sauces into small pan and stir over medium heat for 5 minutes or until smooth
Serve warm

Roasted Garlic Lemon Broccoli

Ingredients

• 2 heads of broccoli
• 2 tsp of extra virgin olive oil
• 1 tsp of sea salt
• 1/2 tsp of ground pepper
• 1 clove o minced garlic
• 1/2 tsp of lemon juice

Preheat Oven to 400 degrees
In a large bowl, toss broccoli with extra virgin olive oil, sea salt, pepper and garlic. Spread broccoli out in an even layer on a baking sheet
Bake 15-20 minutes till tender, the squeeze lemon over before serving

Penne with Asparagus, Sage, & Peas

Ingredients

• 1/2 pound penne
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 pound thick asparagus, cut into 1-inch lengths
• 2 cups chicken stock
• 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain

2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

Ref: Food and Wine Magazine

Rosemary Chicken with Orange-Maple Glaze

Ingredients

• 1 cup orange juice
• 1/2 cup dry white wine
• 1/2 cup maple flavored syrup
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breasts
• 2 tablespoons butter
• 2 tablespoons olive oil

Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.


Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned.


Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.


Ref: www.allrecipes.com

Creamy Chicken, Bacon, & Tomato Pasta

Ingredients

• 3 cups whole wheat farfalle (bow-tie pasta), uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3 slices Bacon, cooked, crumbled
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
• 1/2 cup water
• 1/4 tsp. pepper
• 3 Tbsp. KRAFT Grated Parmesan Cheese

Added:

• Roasted Red Bell Peppers
• Spinach

COOK pasta as directed on package.

MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.


VARIATION:

I substituted tomatoes for roasted red bell peppers because someone doesn’t like tomatoes... not naming any names or anything... hahaha

I also added spinach to this recipe. I like my greens. :)


Ref: www.KraftFoods.com

Orange Oriental Sesame Beef Stir Fry

Ingredients

• 1 env. GOOD SEASONS Asian Sesame Dressing Mix
• 1/2 cup oil
• 1 Tbsp. grated orange peel
• 1/4 cup orange juice
• 2 Tbsp. soy sauce
• 1 clove garlic, minced
• 1 lb. lean boneless beef sirloin steak, cut into strips
• 5 cups cut-up fresh vegetables (broccoli florets, chopped red onions and green and red peppers)
• 3 cups hot cooked rice

Prosciutto, Spinach, & Pasta Casserole

Ingredients

• 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
• 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon anise seeds, crushed
• 1-3/4 cups milk
• 1-1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 2 ounces prosciutto, cut into thin bite-size strips
• 1 medium tomato, seeded and chopped

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

Makes 6 servings


Ref: www.bhg.com