More family friendly recipes:
Ground Beef Steaks in Tomato Sauce
1 pound ground beef
Salt and pepper, to taste
1 tablespoon oil
1 medium onion, chopped
2 (8-ounce) cans tomato sauce
1 cup water
Fresh chopped parsley
Mashed potatoes or rice
Make 4 thick patties from the ground beef. Season with salt and pepper. In a large skillet, heat oil. Add onion and cook until soft. Add patties. Brown on one side. Turn. Pour in tomato sauce and water. Sprinkle parsley all over. Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until beef reaches 160 degrees on a meat thermometer.
Serve with mashed potatoes or rice.
Makes 4 servings.
-- Barbara Marchant, Salt Lake City
One-Dish Lemon Chicken
1 pound boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon paprika, plus additional for garnishing
1 1/3 cups orzo*
1 large shallot, minced
2 or 3 garlic cloves, chopped
1 (14-ounce) can chicken broth
2 medium zucchini, cut into quarters crosswise and then into slices
3 plum tomatoes, cut into quarters and then sliced
1 medium green bell pepper, chopped
2/3 cup dry white wine
2 tablespoons lemon juice
2 tablespoon capers
1 1/2 tablespoons fresh rosemary, chopped or 1 1/2 teaspoons dried
1/2 teaspoon salt
Heat olive oil in a large skillet over medium-high heat. Add chicken and 1 teaspoon paprika. Mix well. Stir-fry 3 to 4 minutes or until chicken is brown. Stir in orzo, shallot and garlic. Stir-fry 1 minute or until light brown. Stir in broth. Cover and bring to a boil. Reduce heat. Simmer 5 to 8 minutes or until orzo is al dente and most of the liquid has been absorbed.
Fold in zucchini, tomatoes, bell pepper and wine. Simmer, covered for 4 minutes or until vegetables are tender-crisp and pasta is tender, do not overcook vegetables. Stir in lemon juice, capers, rosemary and salt. Sprinkle with additional paprika to taste just before serving.
Makes 4 servings.
*Orzo is a tiny rice-shaped pasta that is available in the pasta section of most supermarkets or at Mediterranean specialty markets.
-- Linda Leavitt, Salt Lake City
Pork Medallions with Lemon and Parsley
1 pork tenderloin (16 to 20 ounces)
1/4 cup olive oil
Flour, seasoned liberally with salt and a pepper
1/2 cup dry white wine
Juice of 1 lemon
1 lemon quartered
Minced fresh parsley for garnish Heat oven to 200 degrees. Cut tenderloin into 1/2-inch thick slices (medallions). Place between two sheets of waxed paper, pound gently with a flat rolling pin or back of a skillet.
Place oil in a large skillet over medium high heat. When ready (a pinch of the flour mixture will sizzle), dredge the medallions, one at a time, in the flour mixture and place in skillet. Cook over high heat for about 5 minutes per side or until internal temperature is 160 degrees. Be careful not to crowd skillet. Once meat is cooked, remove from pan and place on an ovenproof platter. Keep platter in oven until sauce is ready.
For sauce, pour off all fat from skillet. Return skillet to medium-high heat. Add wine. Cook stirring, until the wine is just about evaporated. Add lemon juice and stir. (There will only be a few tablespoons.) Pour sauce over medallions and garnish with fresh minced parsley and lemon slices.
Makes 4 servings.
-- Mark Bittman, cookbook author and New York Times columnist
Texas Tacos Filling:
1 pound lean ground beef
1 (32-ounce) can refried beans
1 (32-ounce) can chopped tomatoes
1 (6-ounce) can diced green chiles*
2 teaspoons ground cumin
Salt and pepper to taste
1 bag corn chips (like Doritos)
Shredded colby Jack cheese, or cheese of choice
Hot sauce, optional In a large Dutch oven, brown ground beef over medium-high heat until cooked thoroughly. Drain fat. Return meat to pan and add refried beans, tomatoes, chiles, ground cumin, salt and pepper. Cook over medium heat 20 to 30 minutes until thick.
To serve, smash chips in the bag and place a layer on plate. Top with meat mixture, grated cheese, lettuce, salsa and sour cream.
*If you want a spicier meat mixture, add 1 tablespoon of diced jalapenos.
-- Diane Sheya, Salt Lake City