Caribbean Grilled Ribeye Recipe

Yield: 4 Servings

Photo by Taste of Home®

Ingredients: 

• 1/2 cup Dr Pepper
• 3 tablespoons honey
• 1/4 cup Caribbean jerk seasoning
• 1-1/2 teaspoons chopped seeded habanero pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 beef ribeye steaks (3/4 pound each)

Directions: 

1. Place the first six ingredients in a blender; cover and process until blended. Pour into a large resealable plastic bag. Add steaks; seal bag and turn to coat. Refrigerate at least 2 hours.
2. Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts:
1 steak equals 762 calories, 54 g fat (22 g saturated fat), 202 mg cholesterol, 442 mg sodium, 4 g carbohydrate, trace fiber, 61 g protein.
Originally published as Caribbean Grilled Ribeyes in Simple & Delicious June/July 2013, p35

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Pork Sandwiches with Root Beer Barbecue Sauce Recipe

Yield: 8 Servings

Photo by Taste of Home©

Ingredients: 

• 2 pounds boneless pork sirloin roast
• 1 medium onion, sliced
• 2 tablespoons dried minced garlic
• 3 cups root beer, divided
• 1 bottle (12 ounces) chili sauce
• 1/8 teaspoon hot pepper sauce
• 8 kaiser rolls, split

Directions:

1. Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
2. In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
3. Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

Originally published as Pork Sandwiches with Root Beer Barbecue Sauce in Simple & Delicious

Grilled Buttermilk Chicken recipe

Yield: 8 Servings

Photo by Real Simple.com/Con Poulos

Ingredients:

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions:

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Potluck Spare Ribs Recipe

Photo by Taste of Home©

Yield: 12 Servings

Ingredients: 

• 6 pounds pork spareribs
• 1-1/2 cups ketchup
• 3/4 cup packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup honey
• 1/3 cup soy sauce
• 1-1/2 teaspoons ground ginger
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

 

Directions: 

1. Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.
2. Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

 

Nutritional Facts
1 serving (1 each) equals 551 calories, 32 g fat (12 g saturated fat), 128 mg cholesterol, 1,065 mg sodium, 34 g carbohydrate, trace fiber, 32 g protein.

 

Originally published as Potluck Spareribs in Taste of Home April/May 1996, p37

 

Vegetable Kabobs

Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.

Yield: 8 Servings

Photo by BHG.com

Ingredients:

• 2 medium potatoes, quartered
• 2 small red onions, each cut into 4 wedges or 8 red boiling onions
• 8 baby squash (such as zucchini and/or yellow summer squash)
• 8 medium fresh mushrooms
• 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces
• 1/4 cup bottled oil-and-vinegar salad dressing
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions: 

1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings

TO BROIL:

Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
Nutrition Facts (Vegetable Kabobs)

Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Salmon with Brown Sugar Glaze Recipe

Photo from Taste of Home©

Yield: 8 Servings

Ingredients:

• 1 tablespoon brown sugar
• 2 teaspoons butter
• 1 teaspoon honey
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 salmon fillet (2-1/2 pounds)

Directions:

1. In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
2. Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutritional Facts
4 ounces cooked salmon equals 295 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 403 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Originally published as Brown Sugar Glazed Salmon in Taste of Home December/January 2009, p69

Farro, Cherry Tomato, and Asparagus Casserole

Create this vegetarian dish for your Easter meal.

Yield: 4 servings

Serving Size: 1 cup main dish servings, or eight 1/2-cup side dish servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 large shallots, chopped
• 1 1/3 cups pearled farro or farro, rinsed and drained
• 3 cups reduced-sodium chicken stock or broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded carrots
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh basil, shredded
• 4 eggs, lightly beaten
• 1 cup half-and-half or light cream
• 1/2 cup grated Asiago cheese
• 1/3 cup whole wheat bread crumbs
• 2 tablespoons coarsely chopped fresh flat-leaf Italian parsley
• 6 ounces fresh asparagus spears, trimmed
• Olive oil cooking spray
• Fresh basil leaves

Directions:

1. Grease or oil a 2-quart gratin or baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium-low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 25 minutes for pearled farro (or up to 45 minutes for regular farro) or until tender.
2. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.
3. Preheat oven to 400 degrees F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, cream, and cheese. Pour egg mixture over farro mixture; stir to combine.
4. In a small bowl combine bread crumbs and parsley; sprinkle over farro and egg mixture. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.
5. Bake, uncovered, for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes.
6. To serve, sprinkle with fresh basil.

From the Test Kitchen

Nutrition Facts (Farro, Cherry Tomato, and Asparagus Casserole)

Per serving: 586 kcal cal., 24 g fat (10 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 223 mg chol., 745 mg sodium, 63 g carb., 7 g fiber, 5 g sugar, 27 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Best Meat Loaf from Better Homes & Gardens™

Yield: 8 Servings

Ingredients: 

Photo: Better Homes&Gardens™

• 1 tablespoon vegetable oil
• 1/2 cup finely chopped fresh mushrooms
• 1/2 cup shredded carrot (1 medium)
• 1/3 cup finely chopped onion (1 small)
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1/4 cup milk
• 3 tablespoons ketchup
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1 cup soft bread crumbs
• 1 pound ground beef chuck*
• 1 pound ground beef sirloin*
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 2 teaspoons Dijon-style mustard

Directions:

1. Preheat oven to 350 degrees F. In a large skillet heat oil over medium-high heat. Add mushrooms, carrot, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. In a large bowl combine eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon mustard, the Worcestershire sauce, and kosher salt. Add bread crumbs and vegetable mixture, stirring until evenly moistened.
2. Add ground beef; using your clean hands, mix well. Line a 3-quart rectangular baking dish with foil. Lightly pat the mixture into a 9×5-inch loaf in the prepared dish.
3. For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
4. Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.
5. Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.

From the Test Kitchen

Glaze Options:

• Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron
• Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron
• Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron
• Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iro

 

*Tip:
If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.

Nutrition Facts (Best Meat Loaf)
Per serving: 369 kcal cal., 18 g fat (6 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 123 mg chol., 649 mg sodium, 24 g carb., 1 g fiber, 13 g sugar, 26 g pro.   Percent Daily Values are based on a 2,000 calorie diet

Best Oven-Barbecued Chicken

Yield: 6 Servings
Serving Size:  4 ounces chicken with two additional tablespoon sauce

Photo Credit: BHG.com

Ingredients:

• 4 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)
• 2 tablespoons vegetable oil
• 1/4 cup butter
• 1 cup finely chopped onion (1 large)
• 2 tablespoons kosher salt
• 1 tablespoon minced garlic (6 cloves)
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1-1/2 teaspoons crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 cups water
• 1 cup cider vinegar
• 1 cup packed dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 cup tomato paste
• 1/4 cup molasses

Directions:

1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
2. Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
3. Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
4. Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts (Best Oven-Barbecued Chicken)

Per serving: 396 kcal cal., 14 g fat (4 g sat. fat, 4 g polyunsaturated fat, 4 g monounsatured fat), 158 mg chol., 1240 mg sodium, 27 g carb., 1 g fiber, 23 g sugar, 40 g pro.  Percent Daily Values are based on a 2,000 calorie diet

 

Eight-Layer Casserole Recipe from Better Homes & Gardens™

Yield: 8 Servings

Photo by BHG.com

Ingredients: 

• 3 cups dried medium noodles (6 ounces)
• 1 pound ground beef
• Two 8 ounce can tomato sauce
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• One 8-ounce carton dairy sour cream
• One 8-ounce package cream cheese, softened
• 1/2 cup milk
• 1/3 cup chopped onion (1 small)
• One 10 ounce package frozen chopped spinach, cooked and well drained
• 1 cup shredded cheddar cheese (4 ounces)

Directions:

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

From the Test Kitchen

Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Nutrition Facts (Eight-Layer Casserole)
Per serving: 472 kcal cal., 30 g fat (17 g sat. fat, 127 mg chol., 683 mg sodium, 25 g carb., 3 g fiber, 27 g pro.
Percent Daily Values are based on a 2,000 calorie diet