Today we have recipes for everything from beef and berries to chicken soft tacos. Researcher Sheila Kern scanned the ads and came up with money-saving ideas for your week ahead.
Sutter Sirloin Steaks with Red Wine Berry Sauce
Makes 2 servings
3/4 to 1 lb. Sutter Sirloin
1 tbsp. olive oil
1 tbsp. butter
1/4 cup minced shallots
1 cup red wine
1/4 cup Mary Ellen Red Raspberry Jam
1 tbsp. Dijon mustard
1/2 tsp. herbes de Provence
Cut 3/4 to 1 lb. Sutter Sirloin into 2
steaks; season to taste with salt and
freshly ground pepper. Heat 1 tbsp.
olive oil in a medium skillet over
medium-high heat. Add steaks to skillet
and sear well on both sides. Reduce heat
and cook for 3 to 5 more minutes on
each side or until steaks are cooked to
your liking. Remove from skillet and keep
warm. Add 1 tbsp. butter and 1/4 cup
minced shallots to skillet. Sauté over
medium heat for about 5 minutes or
until soft and lightly browned. Stir in
1 cup red wine, 1/4 cup Mary Ellen
Red Raspberry Jam, 1 tbsp. Dijon
mustard and 1/2 tsp. herbes de
Provence. Cook over medium-high heat
for about 10 minutes, stirring occasionally,
until sauce is thick and syrupy and
reduced by half. Serve sauce over steaks.
Lime Chicken Soft Tacos
Makes 10 servings
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
1 pound ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup water
1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
4 ozs. ORTEGA Diced Green Chiles
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 package ORTEGA Taco Seasoning Mix - Regular
1 package (4.5 oz) ORTEGA Taco Shells (12 ct), broken
2 cups shredded mild cheddar cheese, divided
1/4 cup chopped tomatoes (optional)
1/8 cup sliced green onions (optional)
Preheat oven to 375Â° F.
Cook beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.
Layer half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions.
Simmered Chinese Chicken
1 Foster Farms Whole Chicken
1 tablespoon oil
1/3 cup soy sauce, regular or reduced salt
1/3 cup brown sugar
1/2 cup water
1 tablespoon catsup
1/4 cup dry sherry or apple juice
1/2 to 3/4 teaspoon crushed red pepper (optional)
1 clove garlic, pressed
1 green onion, sliced
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons toasted sesame seeds•
Remove giblets, rinse chicken and pat dry. Heat oil in Dutch oven, brown chicken on all sides.
Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper, garlic, and green onion. Pour mixture over chicken. Cover and simmer 35 to 45 minutes or until meat is no longer pink at thigh bone.
Turn chicken once during cooking. Remove chicken to platter, draining juices back into pan. Skim fat from sauce.
Blend together cornstarch and water and stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.
Sesame seeds need to be toasted to develop their nutlike flavor. Toast sesame seeds in shallow pan at 350 degrees for 10 minutes, stirring frequently.
Soba Noodle-Vegetable Salad
Show: Healthy Appetite with Ellie Krieger Episode: Homemade Takeout
Yield: 6 (3/4 cup) servings
4 ounces soba noodles, or whole-wheat spaghetti
1 large shallot, very thinly sliced
1 1/2 cups shredded carrot
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon fish sauce,or 1 teaspoon low-sodium soy sauce
6 large Bibb lettuce leaves
Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.
Woman's Day | May 30, 2006
Yield 12 cannolis
1 pt (12 oz) strawberries, rinsed, hulled and halved
2 Tbsp granulated sugar
1 tub (15 oz) whole-milk ricotta cheese
4 oz cream cheese
1 cup confectioners' sugar
1â„4 tsp almond extract
1 box (4 or 51â„4 oz) sugar cones (12 cones)
Garnish: chocolate mini chips and sliced strawberries
1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1â„2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.
Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.
Mixed Berry Clafouti
Makes 6 servings
6oz. (1-1/2 cups) Driscoll's Strawberries
2 tsp. cornstarch
1 pkg. (6 ounces) Driscoll's Blackberries
1 cup 1% milk
3 large eggs
1/2 cup all-purpose flour
1/3 cup granulated sugar
3 Tbsp. Grand Marnier or orange juice
2 Tbsp. butter
powdered sugar for dusting
Preheat oven to 350Â°F.
Butter a 9 or 10-inch glass or ceramic pie dish.
Hull and halve strawberries.
Toss with cornstarch.
Place cut side down in prepared dish.
Sprinkle blackberries around strawberries.
Blend remaining ingredients in a blender until smooth. Pour over berries.
Bake 40-45 minutes until golden brown, puffed, and set in center.
Remove from oven and dust with powdered sugar.
Let stand 10 minutes (clafouti will sink).