Grilled Steaks Balsamico
Prep: 15 min., Chill: 2 hrs., Grill: 14 min., Cook: 4 min. These delicious steaks won top honors at the National Beef Cook-Off. We served the cheese sauce in hollowed-out lemon halves.
Yield: Makes 4 servings
Ingredients
2/3 cup balsamic vinaigrette
1/4 cup fig preserves
4 (6- to 8-ounce) boneless beef chuck-eye steaks
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese
Preparation
Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.
Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.
Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.
Spicy Cheddar-Stuffed Burgers
Prep: 10 min., Chill: 30 min., Grill: 16 min.
Yield: Makes 4 servings
Ingredients
1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise
Preparation
Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.
Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.
Easy Chicken & Cheese Enchiladas
A creamy filling of chicken, sour cream, and cheese gets an added 'kick' stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier -- or any more delicious.
Yield: 6 servings
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Preparation
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Fried Cheese Sticks
Ingredients
2 (8-oz.) pkgs. Monterey Jack cheese with jalapeno peppers
1 cup all-purpose flour
1 1/2 teaspoons ground red pepper
1 cup fine, dry bread crumbs
1 teaspoon dried parsley
4 eggs, beaten
vegetable oil
Optional: marinara sauce
Preparation
Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise.
Combine flour and red pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.
Fry cheese sticks in 375-degree deep oil until golden brown. Drain on paper towels. Serve immediately with marinara sauce, if desired.
Country Potatoes au Gratin
Have you ever tried to stuff onion or potato slices into a measuring cup? Ingredients like these are best measured by weight. This filling dish works well as an entrée with a side salad completing the meal. If you prefer to have it as a side dish, it will make 12 servings.
Yield: 8 servings
Ingredients
2 teaspoons butter
1 medium onion (about 5 1/2 ounces), thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces all-purpose flour (about 2/3 cup)
6 ounces shredded sharp cheddar cheese (1 1/2 cups), divided
6 ounces diced ham (about 1 1/4 cups)
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
Cooking spray
Preparation
Preheat oven to 350°.
Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.
Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving
Superfast Salisbury Steak
We used a blend of two kinds of ground meats for the patties. The turkey breast brings the total fat down while the ground round adds moistness and flavor. Serve with roasted vegetables, such as potatoes and carrots.
Prep Time: 7 minutes
Cook Time: 19 minutes
Yield: 6 servings (serving size: 1 patty and 2 tablespoons sauce)
Ingredients
3/4 pound ground turkey breast
3/4 pound ground round
1/3 cup dry breadcrumbs
2 large egg whites
Cooking spray
3/4 cup water
3 tablespoons tomato paste
2 tablespoons Madeira wine or dry sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)
Preparation
Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).
Sweet Onion Pie
Ingredients
1 1/2 cups buttery round crackers, crumbled
6 tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk
2 eggs
1/2 teaspoon salt
3/4 cup shredded Cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
3.Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
4.Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
5.Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.
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