Ribeye Steak, Grape Tomato and Mushroom Kebabs
Recipe courtesy of Safeway and Albertsons
Total time: 30 minutes
2 cloves garlic
1/2 small bunch Italian (flat-leaf) parsley
1/4 cup Organics extra-virgin olive oil
1/8 cup red wine vinegar
2 teaspoons Organics Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 pound Organics ribeye steak
1/2 pint Organics grape tomatoes
1/4 pound Organics white mushrooms
green pepper, sliced (optional)
1/2 medium red onion
Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.
In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.
Cut steak into cubes; transfer to marinade bowl and toss to coat.
Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.
Heat grill pan, outdoor grill or skillet to medium-high heat.
Thread steak and vegetables onto six skewers.
Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.
To serve, plate kebabs and sprinkle with remaining minced parsley.
Grilled Pork Chops with Peach Pecan Salsa
Cook time: 25 minutes
From an enjoyable crunch to comforting creaminess and a satisfying chew, pecans deliver a perfect bite and texture. These Grilled Pork Chops with Peach Pecan Salsa, for example, are loaded with fresh flavors for an easy, nutritious warm-weather meal.
4 boneless pork loin chops (each 1-inch thick)
3/4 teaspoon, plus 1/8 teaspoon, kosher salt, divided
freshly ground black pepper, to taste
2 medium peaches, diced
2/3 cup raw pecan pieces
2 tablespoons red onion, diced
2 tablespoons chopped fresh basil
1 teaspoon minced jalapeno pepper
2 teaspoons lime juice
Season pork chops with 3/4 teaspoon salt and black pepper, to taste.
Heat grill or grill pan to medium-high heat.
Grill pork chops until browned, about 5 minutes. Flip and cook 5-6 minutes until food thermometer inserted in center registers 135 F.
Transfer to plate and rest at least 5 minutes until internal temperature rises to 145-160 F.
Gently stir peaches, pecans, onion, basil, jalapeno, lime juice and remaining salt.
Add salsa on top of each pork chop with remaining salsa on side.
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Spiced Pork Ribs
Total time: 3 hours, 10 minutes
2 racks (about 4 pounds) baby back ribs
1/4 cup Tajín Clásíco Seasoning
1/4 cup Tajín Mild Hot Sauce, plus additional for serving, divided
2 tablespoons olive oil
2 tablespoons brown sugar
lime wedges, for serving
mashed potatoes or steamed rice, for serving (optional)
Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.
Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.
Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.
Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.
Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.
Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.
Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.
Serve with lime wedges and additional hot sauce.
Serve with mashed potatoes or steamed white rice, if desired
Red Snapper with Veggies and Creamy Pasta
Serves: 2 Persons
Red Snapper Filet- 2 Filets
Jumbo Shrimp- 1 LB
Corn on the Cob- 1 Un-shucked corn (Cut corn off the cob raw)
Whole Red Pepper- 1 (Fine dice)
Asparagus- 3 Skinny stalks (Cut off top and bottom ends, cut into ½ inch pieces)
Green Onion- 3 Strands for garnish (Chop and set aside)
Lemon- 1 Whole (Cut off ends and cut the lemon into 4 quarters)
Pasta: Small Shell Pasta- 2 Cups
Sauce: White Rue- 2 oz (Make in a Medium sized pot, keep in pot once finished for later use. Take off the heat source.)
2% Milk- 2 Cups
Olive Oil- 7 oz Red Pepper- 5 oz
Salt and Pepper- To taste Rosemary- 2 Tbsp
All Spice- ½ tsp Cajun- 8 oz
Directions - Once one item is started, begin the next one if you have the space. Note: All of these components take up 5 eyes on a stove.
1. Sauteed Shrimp- In a small sauté pan on medium heat put 2 oz of olive oil in the pan. Once the pan is ready add the shrimp. Add both ends of the lemon and 1 of the 4 wedges. Squeeze the juice in the shrimp and leave the peel in the shrimp too.
2. Pan seared Snapper- In a large sized sauté pan on medium heat, put 4 oz of the olive oil in the pan and allow to heat up. In the meantime, salt and pepper the fish to taste and add 2 oz of Cajun seasoning to one side of filets, then 2 oz more of Cajun to the other side. Cook the fish till the layers of the fish separate with ease and become opaque.
3. Sauteed Veggies- In a small sauté pan on medium heat, put 1 Tbsp of olive oil in the pan and allow to heat up. Once the pan is ready, combine the asparagus, corn, and red pepper in the pan. Allow veggies to get some color.
4. Cream Sauce- Begin to heat up the white rue on medium heat, once up to temperature, pour in the milk and reduce heat to low. Stir constantly until thickened. Season to taste and add rosemary, 1 lemon wedge squeezed and its peel, and all spice.
5. Pasta- In a smaller pot, begin boiling the water and add a pinch of salt. Once the water boils, cook the pasta till tender, strain and set aside.
6. Layer from bottom to top (1 cup of pasta, half of the sauce, 1 fish for each plate or bowl, half veggie mix on top of 1 fish, split shrimp, make a ring around the center with shrimp, sprinkle with green onion, lemon on top.)