Goulash

Makes 6-8 servings

• 1 lb ground beef
• 1 medium onion chopped
• 1 medium green bell pepper, chopped
• 2-4 garlic cloves, diced and smashed
• 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
• 1 (15 1/4 oz) can whole kernel corn
• 1 (15 oz) can tomato sauce
• 8 oz elbow macaroni
• 1-2 tbsp chopped parsley
• Salt and pepper

1. Prepare elbow macaroni according to directions on package until al dente. 
2. Save a little of the pasta water in case you need it later to loosen the sauce. 
3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Surf and Turf Burgers with Spicy Caramelized Mayo

Serves 4

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 small shallot, minced
• 1 teaspoon purchased red curry paste
• 1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
• 1-1/2 pounds lean ground beef
• 4 ounces peeled and cooked baby shrimp, chopped
• 2 tablespoons snipped fresh dill
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 4 large onion or sesame Kaiser rolls, split
• Lettuce (optional)
• Sliced tomatoes (optional)
• Sweet pickle slices (optional)

1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.

Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.  

Test Kitchen Tip:The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160�F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

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Crispy Italian Pork Chops

Makes 4 servings, 1 pork chop each

• 4 bone-in pork chops, 1/2″ thick (6 oz each)
• 1/2 cup Italian dressing, divided
• 1 pouch Italian seasoned coating mix for chicken or pork
• 4 cups arugula
• 1/4 cup finely chopped tomato
• 1/4 cup finely chopped red onion
• 8 lemon wedges

1. Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4″ thickness.  Place chops in large resealable plastic bag.  Add 1/4 cup of the dressing; seal bag.  Shake gently to coat chops evenly with dressing.  Refrigerate 30 minutes to 1 hour to marinate.  Drain chops; discard marinade. 
2. Preheat oven to 400°F.  Coat chops with coating mix as directed on  package; discard any remaining coating mix.  Place chops in 15x10x1″ baking pan.
3. Bake 20-25 minutes or until cooked through.  Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.  Top with chops; sprinkle with tomato and onion.  Serve with lemon wedges.

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Classic Chipotle Steak

Makes 4 servings

• 1/2 cup A1 Original Steak Sauce
• 1/2 cup lime juice or orange juice
• 1 medium tomato, chopped
• 1 small onion, finely chopped
• 1 chipotle pepper in adobo sauce, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp coriander
• 1/4 tsp ground cumin
• 1/8 tsp ground cinnamon
• 1 flank or skirt steak (1 lb)

1. Combine all ingredients except steak. 
2. Place steak in resealable plastic bag.  Remove 1/4 cup of the steak sauce mixture; pour remaining steak sauce mixture over steak in bag.  Seal bag, then turn bag over several times to evenly coat steak.  Refrigerate at least 30 minutes to marinate. 
3. Preheat grill to medium heat.  Remove steak from bag; discard marinade.  Grill flank steak, uncovered, 17-21 minutes (or skirt steak 10-13 minutes) for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup steak sauce mixture. 

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Home-Styled Scammbled Eggs

Makes 4 servings

• 6 eggs
• 3/4 tsp salt
• 3 tbsp water
• 1/4 cup butter or margarine
• 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
• 1 small zucchini, chopped (1 cup)
• 1 medium tomato, seeded and chopped (3/4 cup)

1. Beat eggs, salt and water. 
2. Melt butter in 10″ skillet over medium heat.  Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot. 
3. Pour egg mixture over vegetable mixture.  As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom.  Do not stir.  Cook 3-5 minutes or until eggs are thickened throughout but still moist. 

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Chicken Oreganata

Serves 4

•  2 tbsp olive oil
• 4 skinless, boneless chicken breasts (5 oz each)
• 1 small onion, thinly sliced
• 1/2 small green bell pepper, seeded and cut into thin strips
• 1 clove garlic, minced
• 1 can (4 oz) sliced mushrooms, drained
• 1 can (15 oz) Italian-style diced tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a large heavy skillet, heat oil over medium-high heat.  Add chicken; cook, turning once, until browned, about 10 minutes.  Remove chicken from skillet; set aside. 
2. Reduce heat to medium.  Add onion and bell pepper to skillet; sauté until tender, about 4 minutes.  Add garlic and mushrooms; cook until lightly browned, about 2 minutes longer. 
3. Stir in tomatoes with juice, oregano, salt and pepper, mix well.  Return chicken to skillet.  Spoon vegetables over chicken to cover; simmer until cooked through, about 25 minutes.

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Tomato Mozzarella Pasta Salad

Serves 4

• 2 cups dry small tube-shaped macaroni or corkscrew macaroni
• 2 medium tomatoes, coarsely chopped (about 2 cups)
• 8 oz. mozzarella cheese, cut into cubes (about 2 cups)
• 1/2 cup coarsely chopped fresh parsley
• 1/2 cup prepared fat free vinaigrette
• 1 cup Spicy Italian Croutons

1. Prepare macaroni according to package directions. Drain in colander. Cool under cold water. Drain.
2. In large bowl toss macaroni, tomatoes, cheese, parsley and vinaigrette until evenly coated. Toss macaroni mixture with croutons just before serving.

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Skillet-Roasted Potato Salad

Makes 6 side-dish servings

• 1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
• 2 tablespoons cooking oil or olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
• 1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
• 1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
• 6 cherry tomatoes, halved
• 1/4 cup snipped fresh parsley
• 1 teaspoon snipped fresh thyme
• Sprigs of fresh thyme (optional)

1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into a serving bowl. Sprinkle with the salt and black pepper.
2. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.
3. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, cherry tomatoes, parsley, and snipped thyme. Toss gently to mix. Cool.
4. Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.

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Grilled Filet Mignon with Blackened Tomato and Oregano Sauce

Makes 6 servings

• 5 plum tomatoes (about 1 pound)
• 1 dried pasilla pepper
• 2 tablespoons butter
• 1/2 of a medium onion, finely chopped
• 1/2 of a medium yellow sweet pepper, chopped
• 1 large clove garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup dry white wine
• 1 cup chicken broth or reduced-sodium chicken broth
• 2 tablespoons snipped fresh oregano
• 1 tablespoon snipped fresh thyme
• 6 7-ounce beef tenderloin steaks, cut 1 inch thick
• 2 tablespoons butter

1. For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.
2. Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.
3. In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.
4. Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.
5. Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)
6. Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks.

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Thai Scallop Satay With Peanut Sauce

Makes 4 servings

Satay

• 16 large sea scallops (about 2 lbs)
• 1/2 tsp grated lime zest
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp peanut oil
• 2 cloves garlic, crushed through a press
• 2 small Thai chiles (do not seed), minced
• 1 1/2 tsp grated fresh ginger
• 1 1/2 tsp sugar

Peanut Sauce

• 1/2 cup unsweetened coconut milk
• 1/4 cup natural creamy peanut butter
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 2 tsp grated fresh ginger
• 2 tsp soy sauce
• 2 cloves garlic, crushed through a press
• 1 small Thai chile, chopped
• 1 tsp sugar
• 1/4 cup finely minced cilantro leaves
• 16 (2 inch) pieces of scallion
• 16 large grape or cherry tomatoes
• peanut oil, for brushing
• 8 large butter lettuce leaves
• 2 cups cooked jasmine or basmati rice, at room temperature, tossed with 1/2 cup chopped fresh basil
• lime wedges

1. Satay: Pull off and discard the small white muscle wrapped around each scallop.  Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops.  Seal bag and toss to coat evenly.  Marinate 2 hours in refrigerator. 
2. Peanut Sauce: Pulse all peanut sauce ingredients except cilantro in food processor until smooth; stir in cilantro.  Set aside. 
3. Drain scallops; discard marinade.  Pat scallops dry with a paper towel.  Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers.  Brush with peanut oil.  Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers. 
4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture.  Remove scallops and vegetables from skewers; place over rice.  Serve with peanut sauce and lime wedges. 

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