Backyard Bourbon Beef Marinade

Ingredients

• Servings: 6
• 1 cup kikkoman soy sauce
• 3/4 cup water
• 3 tablespoons bourbon
• 2 tablespoons sugar
• 1 teaspoon crushed garlic clove
• 1 tablespoon confectioners' sugar
• 2 pounds beef flank steak*

Recipe

• combine all ingredients except beef flank steak. marinade beef* in mixture 12 to 24 hours in refrigerator. grill following your favorite method.

foolproof flat iron steaks

Ingredients

• Servings: 4
• 2 (1 pound) flat iron steaks
• 1/4 cup balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 3 tablespoons finely chopped green onions
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. marinate in the refrigerator for 1 hour.
• preheat grill for medium-high heat and lightly oil the grate. remove steaks from refrigerator and let sit at room temperature for 10 minutes.
• remove steaks from bag and discard marinade.
• cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove steaks to a plate and let rest for 5 minutes before slicing.

Gulaschsuppe (goulash Soup)

Ingredients

• Servings: 6
• 1/4 cup margarine
• 1 pound beef chuck, cut into 1-inch cubes
• 2 cups thinly sliced onion
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 1/4 cups water
• 1 (3 ounce) can tomato paste
• 2 tablespoons paprika
• 1/4 teaspoon garlic salt
• 5 cups water
• 3 cubes beef bouillon
• 3 tablespoons cold water
• 1 tablespoon cornstarch
• 1 teaspoon worcestershire sauce, or to taste
• 1/4 teaspoon dried marjoram
• 1 dash hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. stir in onion, red bell pepper, and green bell pepper. continue to cook and stir until vegetables are golden, about 10 minutes more. add 1 1/4 cup water, tomato paste, paprika, and garlic salt. simmer until beef is almost tender, about 1 hour.
• stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.
• mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. bring soup to a boil, stirring constantly, until thickened, about 5 minutes. season with worcestershire sauce, marjoram, and hot pepper sauce.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup white
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

no mushroom beef tips

Ingredients

• Servings: 6
• 1 pound beef stew meat, cut into bite-size pieces
• 1 tablespoon red vinegar
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 small onion, diced
• sauce:
• 2 cups water
• 1/4 cup worcestershire sauce
• 1/4 cup soy sauce
• 2 tablespoons minced garlic, or more to taste
• 2 cubes beef bouillon
• 2 tablespoons cornstarch, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• whisk red vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. add beef to vinegar mixture and toss to coat. marinate meat for at least 20 minutes. drain beef and discard marinade.
• heat vegetable oil in a large skillet over medium-high heat. cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
• stir water, worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. stir cornstarch mixture into the broth mixture in the pot. cook, stirring occasionally, until mixture thickens, about 5 minutes.
• stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

Santa Maria-style Tri Tip Roast

Ingredients

• Servings: 8
• 1 tablespoon kosher salt
• 1 tablespoon finely ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon beef bouillon granules
• 1 (3 pound) beef tri-tip roast

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c).
• whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. sprinkle spice mixture on all sides of roast and rub spices into meat.
• heat a skillet over high heat. cook roast in hot skillet until browned, 2 to 3 minutes per side. transfer meat, fat-side facing up, to a roasting pan. cover the roasting pan with aluminum foil.
• roast in the preheated oven until just turning from pink to grey, about 90 minutes. an instant-read thermometer inserted into the center should read 150 degrees f (65 degrees c). uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

spicy gingered beef and snap pea salad

Ingredients

• Servings: 4
• 3/4 pound flank steak, thinly sliced across the grain, then chopped
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• salt and ground black pepper, to taste
• gingered dressing*:
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1 (1 inch) piece peeled fresh ginger, grated
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 2 teaspoons chile paste
• 1 clove garlic, minced
• 1 (8.75 oz) package dole® extra veggie™ with snap peas
• 1 red, yellow or orange bell pepper, seeded and diced
• 1/2 cup dole® onion, chopped
• 1 small cucumber, diced
• 1/4 cup chopped peanuts
• chopped fresh cilantro (optional)
• fresh lime wedges

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. season with salt and pepper, to taste. cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. using slotted spoon, place beef in medium bowl, mix with 2 tablespoons gingered dressing.
• combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. toss with gingered dressing, to taste. transfer salad to serving platter or serving plates.
• spoon beef over salad. sprinkle on top chopped peanuts and cilantro. squeeze lime wedges over, as desired.
• *gingered dressing: whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. makes about 2/3 cup.

eastern european kotlety

Ingredients

• Servings: 12
• 1 1/3 pounds lean ground beef
• 2/3 cup milk cracker crumbs
• 1 small sweet yellow onion, minced
• 1 egg, well beaten
• 1 tablespoon milk
• 1 clove garlic, minced (optional)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable shortening for frying

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• heat vegetable shortening in a large skillet over medium-high heat. sear patties until golden brown, about 2 minutes per side. reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. remove patties from skillet and drain on paper towels until ready to serve.

sloppy joe mamas

Ingredients

• Servings: 6
• 1 tablespoon olive oil, or more if needed
• 1/2 onion, chopped
• 2 cloves garlic
• 2 pounds lean ground beef
• 1/2 cup mexican-style hot tomato sauce (such as el pato salsa de chile fresco®)
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 3 tablespoons worcestershire sauce
• 2 tablespoons mustard
• 2 tablespoons vinegar
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 30 mins


• heat olive oil in a large skillet over medium-high heat. saute onion and garlic in hot oil until browned, 5 to 7 minutes. add ground beef; cook and stir until the beef is completely browned, 7 to 10 minutes. drain and discard grease from the skillet. transfer beef mixture to a slow cooker.
• stir mexican-style hot tomato sauce, ketchup, brown sugar, worcestershire sauce, mustard, vinegar, and chili powder into the beef mixture.
• cook on low for 2 hours (or on high for 1 hour).

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Easy Slow Cooker Ropa Vieja

Ingredients

• Servings: 6
• 1 large onion, cut into rings
• 2 pounds flank steak, cut into thirds
• 2 (14 ounce) cans diced tomatoes with jalapeno peppers
• 2 tablespoons minced garlic
• 1 (14 ounce) can beef broth
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 20 mins


• spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. repeat layers with remaining onion, steak, tomatoes, and garlic.
• gently pour beef broth over steak mixture and add bay leaf.
• cook on low for 8 to 10 hours.
• shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

ground beef jerky

Ingredients

• Servings: 8
• 2 teaspoons canning salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper, or to taste (optional)
• 1 pound extra lean ground beef

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 30 mins

Ready Time: 5 hrs 45 mins


• stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
• pass beef mixture through a meat grinder set with the finest blade.
• preheat oven to 250 degrees f (120 degrees c). place wire-racks baking sheets.
• place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. firmly roll beef mixture to a thickness of 1/8 inch. remove the top layer of plastic wrap, invert beef mixture prepared baking sheet, and remove the bottom layer of plastic wrap. repeat for remaining beef mixture.
• bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. rotate the baking sheet. bake until jerky is cooked through, another 3 hours. remove jerky from oven and cut into strips while warm.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

slow cooker potluck spareribs

Ingredients

• Servings: 12
• 6 pounds lamb spareribs, cut into serving-size pieces
• 1 1/2 cups ketchup
• 3/4 cup packed brown sugar
• 1/2 cup vinegar
• 1/2 cup honey
• 1/3 cup soy sauce
• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
• cook on high for 5 hours.

Fresh Zucchini Pasta Sauce

Ingredients

• Servings: 4
• 2 zucchini, grated
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• salt to taste
• 1 (8 ounce) package angel hair pasta

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix zucchini and garlic together in a large bowl; stir in olive oil and salt. set aside for flavors to blend, about 1 hour.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain and add to zucchini mixture. toss to combine and slightly cook the zucchini.

Herb Rubbed Sirloin Tip Roast

Ingredients

• Servings: 6
• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. stir in the olive oil, and allow the mixture to sit about 15 minutes.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees f (63 degrees c). let sit 15 minutes before slicing.

herb roasted lamb

Ingredients

• Servings: 8
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1 (5 pound) boneless lamb loin
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons soy sauce

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a bowl, combine sage, salt, pepper, and garlic. rub thoroughly all over lamb. place lamb in an uncovered roasting pan on the middle oven rack.
• bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees f (63 degrees c), depending upon your desired doneness.
• meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. heat, stirring occasionally, until mixture begins to bubble and thicken slightly. brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. pour remaining glaze over roast, and serve.