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Mediterranian Style Beef & Sweet Potato Stew (EASY)

Written By Cherie Schenker - December 07 2017

Total Recipe Time: HIGH 4 to 6 hours or on LOW 8 to 9 hours
Makes 6 servings

YOU WILL NEED:

2-1/2 pounds Beef Stew Meat
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/2 cup regular or golden raisins (We prefer golden.)
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
Sea Salt
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)

DIRECTIONS:

Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with sea salt, as desired.
Serve over couscous. Garnish with almonds and parsley, if desired.

TIP: Excellent served with warm pita or flat bread.

Squash and Zucchini Burritos

Written By Cherie Schenker - October 13 2017

Squash and Zucchini Burritos

You'll Need:

2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, pressed
2 zucchini, shredded
1 large yellow squash, shredded
1/2 red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup green salsa
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 (8 ounce) package Mexican style shredded cheese blend, divided
6 burrito-size flour tortillas

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x12-inch baking dish.
Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.

MOJO BEEF KABOBS

Written By Cherie Schenker - March 23 2016

Mojo Beef Kabobs -- Cubes of steaks are threaded on skewers with lime and onion then grilled to perfection. A sauce of citrus, herbs and spices provides the finishing touch.

Total Recipe Time: 40 minutes
Makes 4 servings

YOU WILL NEED:

1 pound Beef Kabobs
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:

1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

DIRECTIONS:

Whisk Mojo Sauce ingredients in small bowl. Set aside.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes, turning once.
Serve kabobs drizzled with sauce.

*Recipe adapted from National Beef Council.

All-American Lamb Burgers

Written By Cherie Schenker - March 16 2016

AllAmericanLambBurgers

You Will Need:

1-1/2 pounds ground Lamb
4 teaspoons Worcestershire sauce
1 tablespoon balsamic vinegar
1-1/2 teaspoons garlic salt
1 teaspoon each ground pepper and dried thyme leaves, crushed
4 hamburger buns, toasted
Lettuce leaves, tomato slices, mustard, and catsup

Directions:

In large bowl, blend together lamb, Worcestershire sauce, balsamic vinegar, garlic salt, pepper, and thyme. Cover and refrigerate allowing flavors to blend for 1 hour.
Form into four 3/4-inch-thick patties.
Grill over coals covered with gray ash 4 to 5 minutes per side.
Serve on buns with lettuce, tomato slices, and condiments as desired.

TIP: Excellent with homemade sweet potato fries.

Grilled Lamb Loin Chops with 6 Spices

Written By Cherie Schenker - March 14 2016

GrilledAmericanLambLoinChopsw6Spices

You Will Need:

4 Lamb chops

Spice Rub

1 tablespoon whole coriander seeds
1 tablespoon fennel seeds
1 tablespoon fresh thyme leaves
1-1/2 teaspoons black peppercorns
1-1/2 teaspoons smoked salt
1 bay leaf

Directions:

Bring chops to room temperature (at least 30 minutes out of the refrigerator) before grilling.

Spice Rub

In a spice grinder (or blender or food processor), grind coriander, fennel, thyme, peppercorns, salt and bay leaf until fine. Sprinkle spice rub over lamb chops.
Preheat grill to medium-high. Grill chops for approximately 4 to 6 minutes per side. For medium-rare, remove lamb chops from heat when thermometer registers between 130°F and 135°F (or to desired doneness), being careful not to burn spice rub. Rest chops, lightly covered, for at least 10 minutes before serving.

TIP: If Lamb is not pink inside, it is overdone. For best results, use a meat thermometer.

*Recipe adapted from American Lamb Board.

Have Questions? Call 620-632-4470

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Mediterranian Style Beef & Sweet Potato Stew (EASY)

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Squash and Zucchini Burritos

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MOJO BEEF KABOBS

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All-American Lamb Burgers

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Grilled Lamb Loin Chops with 6 Spices

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