Rachael Ray's Salad Recipes

1. Chipotle Potato Salad

2. Portobello Mushroom Salad

3. Green Salad with Strawberry Balsamic Vinaigrette

4. Heck of a Jicama Salad

5. Drunken Citrus Salad

6. Honey Dijon Potato Salad

Italian Grilled Cheese

Cook Time: 5 min

Level: Easy

Yield: 4 servings

 

 

Ingredients

 

1 cup giardiniera (Italian hot vegetable salad), drained

1/4 cup salad olives (green olives with pimiento)

8 slices good quality crusty white bread, 1/2-inch thick slices

8 slices deli cut provolone cheese

4 tablespoons softened butter

 

 

Directions

 

Heat griddle to medium.

 

 

In a food processor pulse chop the salad and olives into a fine relish. Spread 4 slices of bread with relish and top each with 2 slices cheese and 4 more slices of bread. Butter the outside of the sammies with softened butter and grill until golden on both sides, 4 to 5 minutes total. Cut and serve

 

From: foodnetwork.com

Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Cook Time: 20 min

Level: Easy

Yield: 4 servings

 

 

Ingredients

 

1 pound spaghetti

Salt

5 tablespoons vegetable oil or peanut oil

3 cloves garlic, finely chopped

2 inches ginger root, minced or grated

1 red bell pepper, thinly sliced

1/2 teaspoon crushed red pepper flakes

1/4 cup creamy peanut butter

1/4 to 1/3 cup tamari dark soy sauce, eyeball it

1 (15-ounce) can cooked pumpkin

2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle

3 tablespoons five-spice powder

12 jumbo shrimp, peeled and deveined

12 diver scallops, trimmed and patted dry

4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

 

 

Directions

 

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

 

While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

 

 

Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

 

 

Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

 

From: foodnetwork.com

Mac and Cheddar Cheese with Chicken and Broccoli

Mac and Cheese got healthier with chicken and broccoli!

Cook Time: 25 min
Level: Easy
Yield: 6 servings


Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard


Directions

Place a pot of water on to boil for macaroni.


Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.


To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.


While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.


Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.


Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

From: foodnetwork.com

Gingerbread Waffles

Cook Time: 10 min

Level: Easy
Yield: 4 (4 section) waffles, 16 pieces, up to 8 servings


Directions

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table


Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

From: foodnetwork.com

Harvest Moon Macaroni

Cook Time: 16 min

Level: Easy

Yield: 6 servings

 

 

Ingredients

 

1 pound macaroni such as cassarecci, strozzopretti or ziti with lines

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

2 tablespoons fresh thyme, finely chopped

3 tablespoons butter

3 tablespoons all-purpose four

1 cup chicken stock

1 1/2 cups whole milk

Salt and freshly ground black pepper

Nutmeg, grated to taste

1 (10-ounce) box frozen butternut squash, defrosted

A few dashes hot sauce

1 cup grated Parmigiano-Reggiano

1 cup extra-sharp yellow Cheddar

A handful fresh parsley leaves, finely chopped

1 teaspoon sweet paprika

 

 

Directions

 

Bring water to a boil, season with salt and cook macaroni to al dente.

 

 

Preheat broiler and place rack in middle of the oven.

 

 

Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.

 

 

Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.

 

 

Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

 

From: foodnetwork.com

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Cook Time: 20 min

Level: Easy

Yield: 8-10 servings

 

 

Ingredients

 

1 box prepared gingerbread mix, prepared to package directions for cake

8 ounces cream cheese, softened

1/2 cup canned pumpkin puree

1/4 teaspoon grated nutmeg

1 orange, zested

1/2 teaspoon vanilla extract

3 1/2 cups powdered confectioners' sugar

Shaved crystalized ginger, for garnish

 

 

Directions

 

Preheat the oven to 375 degrees F.

 

 

Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.

 

 

Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

 

From: foodnetwork.com

Antipasto Pie

Cook Time: 20 min
Level: Easy
Yield:  8 servings


Ingredients

1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina
1 (14 to 16-ounce) jar giardiniera*, drained
1/2 pound thinly sliced sharp provolone
1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note
1 (14-ounce) can quartered artichoke hearts in water, drained
1 (12-ounce) bag mixed salad greens, any variety
1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves
15 to 20 leaves fresh basil, torn
1/3 pound sliced Genoa salami
1/3 pound sliced sweet soppressata
1/3 pound sliced cappacola (hot cured pork shoulder)
1/4 red onion, thinly sliced
1 vine-ripe tomato, thinly sliced
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
8 hot or sweet pickled cherry peppers


Directions

8 (8,10 or 12-inch) bamboo party skewers

Serving suggestions: green and black olives, herb flavored potato chips

* Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market

Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.


Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible.


Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad.


Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.


When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.


Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Place peppers skin-side-up under broiler preheated to high. Leave oven door ajar for steam to escape and blacken peppers entirely. Place charred peppers into a paper bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.

From: foodnetwork.com

Gutsy Red Pepper Gazpacho

Cook Time: 25 min

Level: Easy
Yield:  6 servings


Ingredients

2 red bell peppers, seeded and coarsely chopped
2 teaspoons sugar
1 jalapeno pepper, seeded and chopped
2 slices white bread, crust removed and chopped
2 cloves garlic, crushed
1 cup tomato sauce
1 (28-ounce) can stewed diced tomatoes
1/2 cup water
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
1/2 red onion, finely chopped
Blue corn tortilla chips


Directions

Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.


Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

From: foodnetwork.com

Smoky Turkey Shepherd's Pie

Cook Time: 25 min
Level: Easy
Yield:  4 servings

Ingredients

3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spiceaisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped

Directions

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.

Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and peppe,r and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

From: foodnetwork.com

Cream Eggs with Irish Cheese and Chives

Cook Time: 5 min
Yield:  8 servings

Ingredients

2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream, eyeball it
Salt and pepper
1/2 pound farm house Cheddar, shredded or diced
12 blades fresh chives, chopped

Directions

Heat a medium nonstick pan with butter over medium low heat.

Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.

From: foodnetwork.com

Dijon Tarragon Chicken Breasts

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

2 (14-ounce) cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper


Directions

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

From: foodnetwork.com

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

A must-try for the holidays! :)

Cook Time: 40 min
Level: Easy
Yield: 8 servings


Ingredients

2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin – ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
5 whole roasted red peppers, coarsely chopped, well drained and pat dry
2 cloves garlic, popped from skin
Handful flat-leaf parsley
1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
Salt and pepper
Crusty bread, sliced


Directions

Preheat oven as high as it goes, 500 degrees F.


Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.


Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.


Thinly slice meat against grain and serve with crusty bread and sauce.

From: foodnetwork.com

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Lasagna + Mushroom + Gorgonzola = Yum-O

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings


Ingredients

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)
Broiled tomatoes (4 vine-ripe tomatoes)


Directions

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.


Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.


Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.


Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.


Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.


Roasted Tomatoes:

4 vine-ripe tomatoes

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.


Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

From: foodnetwork.com

Toasted Ravioli

Cook Time: 10 min
Level: Easy
Yield: 2 servings


Ingredients

2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes


Directions

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.


In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

From: foodnetwork.com

Butternut Squash Risotto

Cook Time: 30 min

Level: Easy

Yield: 6 servings

 

 

Ingredients

 

1 quart chicken stock

1 cup water

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, grated or chopped

2 cups Arborio rice

1 cup dry white wine

1 (10-ounce) box cooked frozen butternut squash

Nutmeg, grated, to taste

2 tablespoons butter

7 or 8 leaves fresh sage, slivered

1 cup grated Parmigiano Reggiano

 

 

Directions

 

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

 

 

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

 

From: foodnetwork.com

Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking


Directions

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.


While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.


Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

From: foodnetwork.com

Steak Bites with Bloody Mary Dipping Sauce

Cook Time: 8 min
Level: Easy
Yield: up to 6 servings (as a starter course)


Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers


Directions

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.


Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

From: foodnetwork.com

Garlic Bread

Cook Time: 3 min
Level: Easy
Yield: 4 servings


Ingredients

4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley


Directions

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.


Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

From: foodnetwork.com

Stuffed Steak with Prosciutto and Spinach

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings


Ingredients

1 (10-ounce) package chopped frozen spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs -- eyeball it
1/3 cup grated Parmigiano – eyeball it
2 pound eye round roast, strings cut off
Re-sealable plastic bag


Directions

Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.


Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.


To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.


Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.


Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

From: foodnetwork.com