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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.

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.

Sweet, Sticky and Spicy Chicken (EASY)

Written By Cherie Schenker - March 07 2016

Sweet, Sticky and Spicy Chicken Recipe and Video - This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.

You Will Need:

1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips or 1 lb. Chicken Tenders
1 tablespoon vegetable oil

Directions:

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.

Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

NOTE: This recipe is super easy & super yummy!

Have Questions? Call 620-632-4470

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Mediterranian Style Beef & Sweet Potato Stew (EASY)

YOU WILL NEED:

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MOJO BEEF KABOBS

YOU WILL NEED:

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All-American Lamb Burgers

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Grilled Lamb Loin Chops with 6 Spices

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Sweet, Sticky and Spicy Chicken (EASY)

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