Recipes of the Week 3/13/2011

Spaghetti

1 box of spaghetti noodles

2 cans of Hunt's spaghetti sauce

1 pound of ground beef

Italian Seasoning

Garlic

Onion Powder

Black Pepper

Parmesan Cheese

1. Brown the meat in a large skillet on medium high heat until cooked through. Drain.

2. Add the cans of spaghetti sauce and seasonings until well seasoned into a crockpot.

3. Cook on low for 4 hours, and on warm until needed.

4. Boil water for spaghetti in a sauce pan. Add spaghetti noodles to water and cook until al dente.

5. Drain pasta and top with spaghetti sauce and Parmesan cheese.

Marinated Flank Steak

1 (1 lb) flank steak

4 cloves garlic, minced

1 Tsp ginger, minced

1/2 cup soy sauce

1/2 cup sugar

2 Tbsp fresh squeezed lime juice

1 Tbsp roasted sesame oil

Black Pepper

1. Pat steak dry with paper towel and make very light horizontal slits against the grain across top of meat.

2. Combine garlic, ginger, soy sauce, sugar, lime juice, sesame oil and pepper into zip top plastic bag and add steak to bag.

3. Refrigerate overnight in marinade.

4. Preheat grill and cook for 4-5 minutes per side until medium rare.

5. Cut steak into thin strips.

Turkey Burgers

1 and 1/2 lbs ground turkey meat

1 cup rolled oats

2 large eggs

Steak seasoning

Hamburger buns

1. Combine first 4 ingredients in a bowl and mix together by hand.

2. Shape into burgers

3. Cook on grill until desired doneness.

4. Serve on hamburger buns with desired toppings

Spicy Honey Chicken from The Girl Who Ate Everything

                                            8 boneless skinless chicken 

                                            breasts           

2 tsp vegetable oil

Rub:
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder

                                           Glaze:
                                           1/2 cup Honey
                                           1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Nestle Toll House Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.