MEDITERRANEAN BEEF MEATBALL KABOB

INGREDIENTS

1. 1 pound Ground Beef (93% lean or leaner)
2. 1/4 cup dry breadcrumbs
3. 2 egg whites or 1 whole egg
4. 2 tablespoons chopped fresh parsley
5. 2 tablespoons water
6. 2 cloves garlic
7. 1 teaspoon ground cumin
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 4 flatbreads (such as naan, lavash or pita bread)

Toppings (optional):

1. Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce

INSTRUCTIONS

• Heat oven to 400°F. Combine Ground Beef, parsley, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1/4-inch meatballs. 
• Thread meatballs onto four 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.
• Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. 

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Sweet Coleslaw

Ingredients

1 (16 ounce) bag coleslaw mix
 2 tablespoons diced onion
 2/3 cup creamy salad dressing (such as Miracle Whip™)
 3 tablespoons vegetable oil
 1/2 cup white sugar
 1 tablespoon white vinegar
 1/4 teaspoon salt
 1/2 teaspoon poppy seeds

Directions

Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

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GARDEN HERB STRIP STEAKS

INGREDIENTS

2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
Salt

Seasoning:

2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons freshly grated lemon peel
3 cloves garlic, chopped
1/4 teaspoon pepper

INSTRUCTIONS

Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

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Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices turkey
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream

Directions

• Pound chicken breasts if they are too thick. Place a cheese and turkey slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the  bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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Slow Cooker Beef Stroganoff

Ingredients

1 pound cubed beef stew meat
 1 (10.75 ounce) can condensed golden mushroom soup
 1/2 cup chopped onion
 1 tablespoon Worcestershire sauce
 1/4 cup water
 4 ounces cream cheese

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

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Baked Ziti

Ingredients

1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions

1.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

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Chicken-and-Ricotta Meatballs in Broth

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 6

 

Ingredients

• 1 pound ground white-meat chicken
• 2 cups part-skim ricotta
• 1/3 cup grated Parmesan
• 1 large egg
• 1 1/2 teaspoons coarse salt
• Ground nutmeg
• 8 cups (64 ounces) low-sodium chicken broth
• 1 lemon, zest peeled off in wide strips, plus lemon slices for serving
• 3 sprigs fresh thyme
• 1 bag (6 ounces) baby spinach

Directions

1. In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
2. In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.

Cook's Note

Instead of chicken, try this dish with white-meat turkey.

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Turkey and Pancetta Meatballs

Ingredients

• 1 pound ground turkey, preferably 7 percent fat
• 1 ounce thinly sliced pancetta, finely chopped (1/4 cup)
• 1/2 onion, finely chopped (about 3/4 cup)
• 1 garlic clove, minced
• 3/4 cup fresh fine breadcrumbs
• Coarse salt and freshly ground pepper
• 1 large whole egg
• 1 egg yolk
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon finely grated lemon zest
• Olive oil, for frying

Directions

1. Gently mix turkey, pancetta, onion, garlic, and breadcrumbs in a large bowl; season with 1 teaspoon salt and a pinch of pepper. Stir in the egg and yolk, sage, and zest. Form mixture into 1-inch meatballs.
2. Heat 1 to 2 tablespoons oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook the meatballs in a single layer (work in two batches, if necessary), turning as needed, until browned on all sides and cooked through, about 7 minutes. Transfer to a plate and tent with parchment paper, then foil, to keep warm.

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Meatballs with Garlic Bread

Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!

• Prep Time 25 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 3 hoagie rolls
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 3 teaspoons minced garlic
• Coarse salt and ground pepper
• 3/4 teaspoon dried oregano
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) whole peeled tomatoes

Directions

1. Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
2. In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
3. Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
4. Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

Cook's Note

To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

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Baked Ziti with Crunchy Italian Salad and Garlic Bread

  

• Prep Time 20 minutes
• Total Time 40 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
• 1/2 loaf Italian bread (5 ounces)
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1 tablespoon olive oil
• 1 head Belgian endive, stem end trimmed, thinly sliced
• 2 bunches arugula (3 1/2 ounces total), thick stems removed

 

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

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