Sunday, April 20, 2008

Beef Fried Rice

1 tablespoon plus 1 teaspoon olive oil, divided
3 eggs, lightly beaten
3 boneless beef petite sirloin steaks (5 ounces each), cut into thin strips
2-1/2 cups coleslaw mix
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 cup chopped onion
4 cups cold cooked instant rice
3 tablespoons butter, cubed
3 tablespoons soy sauce
1/8 teaspoon pepper

In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over
medium heat until completely set. Remove and keep warm. In the same pan, stir-fry the
beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables
are crisp-tender. Add rice and butter; cook and stir over medium heat for 1-2 minutes
or until heated through. Add eggs; stir in soy sauce and pepper.

Yield: 6 servings.

Prosciutto Tortellini

1 package (19 ounces) frozen cheese tortellini
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
10 thin slices prosciutto, chopped
1 package (10 ounces) frozen peas
1/4 teaspoon white pepper

Cook tortellini according to package directions. Meanwhile, in a large skillet, combine
flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce.
Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Yield: 4 servings.

Ham 'n' Cheese Pasta


3 cups uncooked bow tie pasta
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons butter
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dried thyme
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped

Cook pasta according to package directions, adding asparagus during the last 3 minutes.
Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder,
pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham;
heat through. Drain pasta and asparagus; toss with cheese mixture.

Yield: 4 servings.

Maple-Glazed Chicken

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons maple syrup
1/2 teaspoon onion powder

Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large
skillet, cook chicken in oil for 5-6 minutes on each side or until juices run
clear. Remove and keep warm. Meanwhile, in a small bowl, combine
cornstarch and cider until smooth. Stir in syrup and onion powder; add to
skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add
chicken and turn to coat.

Yield: 4 servings.

Chicken Merlot With Mushrooms

5-1/4 cups sliced fresh mushrooms
1 cup chopped onion
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup Merlot wine or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. In a
small bowl, combine the tomato paste, broth, wine or additional broth, tapioca, sugar,
basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until
chicken is tender. Sprinkle with Parmesan cheese. Serve with pasta if desired.

Yield: 5 servings.