Sheet-Pan Sesame Beef & Broccoli
1/4 Cup Annie’s Asian Sesame Dressing* (from 8 oz. bottle)
1 Tbsp. Soy Sauce (3 tsp. divided)
4 Cups Fresh Broccoli Florets (about 1/2 lb.)
1 Tbsp. Brown Sugar (packed)
1/2 tsp. Salt
1 1/4 lbs. Boneless Beef Sirloin Steak (cut into 2 inch pieces)
2 tsp. Sesame Seeds
Cooked White Rice (for serving, if desired)
Green Onions (sliced on the bias, if desired for garnish)
*Note: The recipe calls for Annie’s brand Asian Sesame Dressing but there are many popular, well known brands available in grocery stores including Kraft, Wish-Bone, Newman’s Own and Ken’s Steak House.
Heat the oven to 450 degrees F. Spray a 15x10x1 inch rimmed sheet pan with cooking spray.
In a large bowl, mix the dressing and 1 teaspoon of the soy sauce; add the broccoli and toss to coat. Pour the broccoli mixture onto the sheet pan and spread out in a single layer. In the same bowl, mix the brown sugar, salt and remaining 2 teaspoons soy sauce. Add the beef; turn to coat. Add the beef to the sheet pan with the broccoli. Roast 10 to 14 minutes or until the beef is cooked to desired doneness (145 degrees for medium-rare) and broccoli is fork tender. Sprinkle with sesame seeds. Serve with rice if desired and garnish with green onion, if desired. Serves 4.
Perfect Jasmine Rice
2 3/4 Cups Water (plus more if necessary)
1 1/2 Cups Jasmine Rice
3/4 tsp. Salt
Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan and let the rice absorb the water off of the heat for a few more minutes. Serves 4 to 6.
Southern-Style Cabbage Casserole
Non-stick Cooking Spray
5 Tbsp. Butter (divided)
10 Cups Cabbage (cut into bite size pieces)
1 Cup Celery (chopped)
1 Cup Yellow Onion (chopped)
2 tsp. Garlic (minced)
2 Tbsp. All-purpose Flour
12 oz. Evaporated Coconut Milk (or evaporated
milk can be used)
1 Cup Parmesan Cheese (shredded, divided)
1/8 tsp. Worcestershire Sauce
1 tsp. Salt
1/2 tsp. Ground Black Pepper
1/3 Cup Seasoned Panko Bread Crumbs
Preheat the oven to 350 degrees F. Spray a 11 x 7 inch baking pan with non-stick cooking spray.
Into a large, deep skillet, over medium heat, add 2 tablespoons of butter. When the butter is melted, add the cabbage, celery and onion. Cook, stirring frequently for about 10 minutes, until the cabbage is crisp-tender. Add the garlic and continue cooking for an additional 1 minute. Transfer the cabbage mixture to the prepared baking dish.
In a medium saucepan, over medium heat, add 2 tablespoons of butter. When the butter is melted, whisk in the flour. Gradually pour in the evaporated milk, whisking constantly until smooth and slightly thickened, about 3 minutes. Remove the saucepan from the heat then whisk in the 1/2 cup Parmesan cheese, Worcestershire sauce, salt and pepper. Pour the sauce over the cabbage mixture.
Using a microwave, melt the remaining 1 tablespoon of butter. Add the bread crumbs and remaining Parmesan cheese. Stir until combined then sprinkle over top of the cabbage mixture. Bake 25 minutes, until the casserole is bubbly and the bread crumbs are lightly golden. Serve hot. Serves 8.
Cheesy Ham & Potato Casserole
3 Tbsp. Butter
3 1/2 Tbsp. Flour
1 Small Onion
3/4 Cup Milk
1 Cup Low Sodium Chicken Broth
Salt to Taste
1/2 tsp. Pepper
1 Cup Sharp Cheddar Cheese
3 lbs. Potatoes (peeled and diced)
2 Cups Ham (diced)
2 Cups Frozen Peas (thawed)
1 Cup Sharp Cheddar Cheese
Preheat the oven to 400 degrees F. Over medium heat, melt butter in a saucepan. Add the onion, stir and cook until softened, about 4 minutes. Add the flour and cook an additional 2 minutes while stirring.
Pour in the chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from the heat and stir in 1 cup cheese.
Place half of the potatoes in a 9 x 13 inch pan. Sprinkle with ham and peas. Top with the remaining potatoes. Pour the sauce over the top.
Cover with foil and bake 45 to 50 minutes or until potatoes are fork tender. Remove foil carefully, because it will release steam and be very hot, top with remaining 1 cup cheese and bake an additional 15 to 20 minutes or until potatoes are soft and the cheese is lightly browned. Serves 8.
Bacon Cauliflower Chowder
4 Slices Bacon (cut into 1 inch pieces)
1 Medium Yellow Onion (chopped)
2 Medium Carrots (peeled and chopped)
2 Ribs Celery (chopped)
Salt and Ground Black Pepper (to taste)
2 Cloves Garlic (minced)
2 Tbsp. Flour
2 Sprigs Thyme (stripped and chopped)
1 Head Cauliflower (cut into small florets)
1 qt. Vegetable Broth
1 Cup Whole Milk
In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain all but 2 tablespoons of fat.
To the fat in the pot add onion, carrots and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Stir in the flour and cook 2 minutes more. Add the thyme and cauliflower.
Pour in the broth and milk and bring to a boil. Immediately reduce the heat and simmer until the cauliflower is fork tender, about 15 minutes. Season with salt and pepper to taste. Garnish with the cooked bacon before serving. Serves 6 to 8. Note: A bit of cheese on top goes well with this.