It's Dad's day on Sunday so researcher Sheila Kern headed into the Shop Cheap kitchen looking for recipes that would make the guys happy. What she found were recipes for everything from Mango Ice Cream to tri tip and blue cheese burgers. Enjoy!
Recipe courtesy Ellie Krieger
Yield: 4 to 6 servings
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
Mango Ice Cream
Yield: about 1 1/2 quarts
2 cups ripe mango, diced, peeled
1 1/2 cups sugar
2 tablespoons fresh lime juice
2 cups milk
5 egg yolks
1 cup whipping cream
Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make a custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about 3 minutes. Do not let it boil. Strain into a bowl, and let cool to room temperature.
Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in an electric or crank ice cream maker, following the manufacturer's instructions.
Orange Mango Chicken
Yield: 4 servings
3 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/8 teaspoon ground thyme
salt and freshly ground black pepper to taste
1 lemon, juiced
1 cup orange juice
1 mango - peeled, seeded and sliced
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.
Cantaloupe Salad with Lime, Mint, and Ginger
Yield: Makes 4 to 6 servings
1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey
Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
Makes 1 serving
1/4 ripe cantaloupe, seeded and coarsely chopped
1/2 cup nonfat or low-fat yogurt
2 tablespoons nonfat dry milk
1 1/2 tablespoons frozen orange juice concentrate
2 teaspoons honey
1/2 teaspoon vanilla extract
Place unpeeled banana in the freezer overnight (or for up to 3 months). Remove banana from the freezer and let it sit until the skin begins to soften, about 2 minutes. Remove the skin with a paring knife. (Don't worry if a little fiber remains.) Cut the banana into chunks; combine in a blender or food processor with cantaloupe, yogurt, dry milk, orange juice, honey and vanilla. Cover and blend until smooth. Tips & Notes: Make Ahead Tip: Freeze the banana for up to 3 months.
Cantaloupe and Cucumber Salad
Yield: 6 servings
1/2 cup yogurt, preferably Greek-style
2 tablespoons lime juice
1 tablespoon honey
1 cantaloupe, cut into bite-size pieces
2 kirby cucumbers, peeled and thinly sliced
2 ribs celery, thinly sliced
2 teaspoons chopped fresh mint
1/3 cup sliced almonds, toasted
In a large serving bowl, whisk together the yogurt, lime juice and honey. Add the cantaloupe, cucumbers, celery and mint to the dressing; toss to combine. Sprinkle with the toasted almonds.
Tip: Add shredded cooked chicken and chopped avocado for a main-course salad.
Baked Penne with Italian Sausage
Yield: 6 servings
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). 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.
Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
Bake in preheated oven for 20 minutes, or until cheese is melted.
Italian Sausage and Peppers
Makes 4 servings
2 tbsp olive oil
1 large red bell peppers, seeded, cut into half-inch strips
1 large green bell peppers, cut into half-inch strips
1 yellow onion, halved, and cut in quarter-inch slices
2 cloves finely minced garlic
1 tsp white wine vinegar
pinch of cayenne
salt and fresh ground black pepper to taste
4 grilled Italian hot or sweet sausage
4 soft rolls, split
Add the olive oil, pepper strips, and onion to a cold, large skillet, and turn on the heat to high. When you can hear the peppers and onions sizzling, reduce the heat to medium, and sauté for 8-10 minutes, or until the peppers and onions become soft and sweet. Add the garlic, and cook for one minute, stirring. Turn off the heat and add the vinegar, cayenne, salt and fresh ground black pepper to taste.
Divide the hot pepper mixture evenly over the four rolls and grilled sausages.
Sausage Stuffed Tomatoes
Yield: 6 servings
6 large tomatoes
1 pkg. (19.76 oz.) Johnsonville Italian Sausage Links, casings removed
1/2 cup chopped onion
2 Tbsp. olive oil
1 cup chopped fresh spinach
2 tsp. minced garlic
3 Tbsp. cooking sherry
1/4 tsp. pepper
1 egg, lightly beaten
Using a sharp knife, slice 1/2 inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain. In a skillet, cook and crumble sausage until no longer pink; drain and set aside.
In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-qt. baking dish. Fill shells with sausage mixture. Bake, uncovered, at 350° F for 35-40 minutes or until hot.
Easy Grilled Tri Tip
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.
Hoisin-Marinated Tri-Tip Roast
Makes 4 servings
1/4 cup hoisin sauce
2 teaspoons minced ginger
3 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
Heaping 1/4 teaspoon freshly ground black pepper
1 (2-pound) tri-tip roast
1 tablespoon olive oil
Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight.
Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 375°F. Blot roast dry with paper towels to remove some of the excess marinade.
Heat olive oil in a large frying pan over medium-high heat. Sear roast for about 2 minutes per side or until nicely browned. Transfer roast to a small roasting pan or baking dish and place in the oven. Cook until it reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.
Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving. Slice across the grain and serve.
Blue and Black Burgers
Yields: 4 servings
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
4 brioche rolls, split
1 1/4 pounds ground beef chuck
4 ounces blue cheese, divided into four 1-inch chunks
Salt and coarsely ground black pepper
4 slices (thin) sweet onion
Prepare outdoor grill for direct grilling over medium heat.
In cup, combine oil and basil; brush oil on 1 cut side of each roll. Set rolls aside.
Hold one-fourth of beef in hand; press chunk of blue cheese into center, then lightly press meat around to enclose cheese completely. Burger will be about 1 1/2 inches thick. Repeat with remaining beef and blue cheese. Sprinkle burgers with 3/4 teaspoon salt and 1 tablespoon pepper to season both sides.
Place burgers on hot grill rack; cook 14 to 16 minutes for medium or until desired doneness, turning over once.
During last 2 minutes of cooking burgers, place rolls, cut sides down, on grill rack and heat until lightly toasted. Serve burgers with rolls and onion.
Southwestern-Style Burgers with Black Beans
Serves 6 to 8
2 pounds lean ground beef
1 can (16 ounces) black beans, drained and rinsed
1 can (4 ounces) chopped mild green chile peppers
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
sliced pepper jack cheese, optional
Combine beef with the beans, peppers, cumin, salt, and pepper; mix gently with hands until well blended. Form into patties and grill for about 5 to 10 minutes, or until done. If desired, top with cheese about a minute before they're done.