It's Friday! And it's October! Chilly air, football, soup, sweaters. That's what I think of, how about you?
Here are my amazing recipes for this week!
Heinze Family Steak Italiano
c/o my Dad!
INGREDIENTS:
8 oz. penne rigate or similar penne pasta
1 (3/4 lb.) round steak cut in thin strips
1/2 cup chopped onion
1 (4-ounce) can mushroom stems and pieces (drained)
2 cloves garlic (finely chopped)
2 tablespoons olive oil
1 (26-ounce) jar Classico® Triple Mushroom sauce
1/2 cup water
1/2 cup dry red wine
1 teaspoon Beef-Flavor Instant Bouillon and Seasoning
Freshly shredded Parmesan cheese (optional)
DIRECTIONS:
Cook penne as package directs; drain. In large skillet, over medium-high heat, cook and stir steak, onion, mushrooms and garlic in oil until steak is browned and vegetables are tender. Add pasta sauce, water, wine and bouillon. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until beef is tender. Serve over hot penne rigate and top with Parmesan cheese if desired.
Sloppy Joe Sliders
c/o the BF
Ingredients
- 2 lbs. ground beef (or beef/pork mix)
- 2 medium-sized onions, diced finely
- 3 cloves garlic minced or 2–3 tbsp. prepared minced garlic (jar)
- one 6 oz. can tomato paste
- two 8 oz. cans tomato puree or sauce (16 oz. total)
- 1 cup brown sugar (adjust according to taste)
- 2 tbsp. vinegar
1. Brown ground beef in skillet with onions and garlic until completely browned and onions are translucent and tender. Remove as much grease as possible from the beef mixture.
2. Add tomato paste and tomato puree and mix well.
3. Sprinkle brown sugar over the top and stir in thoroughly.
4. Splash vinegar all over the top and then mix in well.
5. Simmer for about 20 minutes so that the flavors can blend together.
6. Serve on hamburger buns or other type of sliced rolls.
For variation: Saute 1/2 cup chopped mushrooms with the meat, onions and garlic. Add 1 slice of processed cheese, or your favorite cheese, to each sandwich just prior to serving.
Chicken Pot Pie Pasta
2 tablespoons unsalted butter
1/2medium onion, finely chopped
2 cloves garlic, minced
10 ounces portobello mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1/2 cup light cream
1/2 rotisserie chicken, shredded into bite sized pieces
1/2 cup frozen peas
1/2 cup fresh carrots, diced
1 tablespoon fresh lemon juice
1 1/2 teaspoon dried thyme
2 cups pasta
water for boiling pasta
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
Melt the better in a large skillet over medium high heat. Cook onion, garlic, carrots and mushrooms in the skillet until golden brown.
Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, and cream to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
Add the chicken, frozen peas, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Crispy Chicken BLT Salad
1 lb. boneless skinless chicken breasts
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
6 cups torn mixed red and green leaf lettuce
1 tomato, cut into wedges
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup KRAFT Ranch Dressing
1/2 cup KRAFT Natural Three Cheese Crumbles
HEAT oven to 400ºF.
COAT chicken with coating mix as directed on package; place in single layer in shallow pan.
BAKE 20 min. or until done (165ºF). Cool 5 min.; cut into slices.
TOSS lettuce with tomatoes, bacon and dressing. Spoon onto 4 plates; top with cheese and chicken.
