Quick Marinated Flank Steak with packet Roasted Red Skinned Potatoes

QUICK MARINATED FLANK STEAK WITH PACKET-ROASTEDREDSKIN POTATOES

Photo and Recipe by: Grilling.Com

Ingredients

·         1 tablespoon garlic powder

·         1 tablespoon olive oil

·         1-11/2 pound flank steak

·         11/2 pounds small redskin potatoes

·         Salt and pepper to taste

·         1/4 cup soy sauce

·         1/2 cup red wine vinegar

Directions

Combine the marinade ingredients in a large GLAD® Storage Bag and add the meat. Remove excess air from the bag and seal securely. Place in the refrigerator for at least a half hour up to 3 hours.

To make the potatoes, cut the potatoes in half or quarters if larger. Place in a mixing bowl and toss with the olive oil and salt and pepper. Cut two 16-inch pieces of heavy-duty aluminum foil. Place half the potatoes on to each piece. Fold the sides into a packet and then poke a couple of holes in each packet.

·         Using a chimney starter, light Kingsford® charcoal. Once the coals are well lit and begin to turn gray around the edges, empty into your grill. Spread out the coals evenly. Replace the grill rack and place the potato aluminum packet to one side of the rack, but still over the hot coals.

·         Remove the steak from the marinade and place on the grill rack over the hot coals as well. Close the grill lid and cook for about 5 minutes. Turn the steak over and cook for another 4-5 minutes. Remove the meat from the grill and allow to rest on a cutting board for 10 minutes. Turn the potato packet over after 10 minutes and cook for another 10 minutes. Open packets carefully and serve.

·         Serving suggestion: Allow the meat to rest on a cutting board and then slice the meat very thinly against the grain of the meat. Serve with your favorite KC Masterpiece® Barbecue Sauce along with the potatoes. Steak also makes a tasty sandwich on toasted bread.

Old-Fashioned Idaho® Potato Salad & Idaho Potato Chowder

Old-Fashioned Idaho® Potato Salad &

Idaho®Potato Chowder

Photo and Recipe by: Idaho Potato

Ingredients

Old-Fashioned Idaho Potato Salad

• 4-1/2 lbs. Idaho Potatoes. peeled, quartered lengthwise and cut
• into 1-inch chunks
• Vinaigrette (recipe to follow)
• 1-1/2 cups Sliced celery
• 1-1/2 cups Chopped red bell peppers
• 3/4 cup Chopped red onions
• 1/2 cup Plain lowfat yogurt
• 1/2 cup Light mayonnaise
• 2 Tbsp. Chopped parsley

Vinaigrette

• 1/2 cup each Olive oil, white wine vinegar
• 4-1/2 tsp. Dijon-style mustard
• 1 tsp. Dill weed
• 1/2 tsp. Celery seed
• 3/4 tsp. Salt
• 1/4 tsp. Black pepper

Directions

Old-Fashioned Idaho Potato Salad 

     

1.     Place potatoes in a stockpot. Fill with cold water to cover potatoes by 1 inch.

2.    Bring to a low boil and cook 5 minutes, or until potatoes are tender but still firm.

3.    Drain well. Drizzle with Vinaigrette while potatoes are still warm.

4.    Mix in celery, peppers and onions until well combined. Let cool.

5.    Mix together yogurt, mayonnaise and parsley. Gently stir into potato salad until well combined.

6.    To serve: Place 1/2 cup potato salad on each serving plate.

Vinaigrette

1.     Whisk together all ingredients until well combined.

Idaho® Potato Chowder

Photo and Recipe by: Idaho Potato

Directions

• 3cups Chopped onions
• 1 cup Sliced celery
• 2 Tbsp. Minced garlic
• 1/4 cup Olive oil
• 3 cups Chopped red bell peppers
• 2 quarts Chicken broth
• 2 quarts Frozen diced Idaho potatoes
• 6 cups Frozen corn kernels
• 2 quarts Lowfat milk
• 1 cup Dehydrated Idaho potato agglomerates
• 1/2 cup Chopped fresh basil
• 2 Tbsp. Lemon juice
• 1 tsp. Black pepper
• 1   /8 tsp. Cayenne pepper

Ingredients

1.     Sauté onions, celery and garlic in olive oil in a stockpot over medium heat for 5 minutes, or until softened.

2.    Stir in peppers.

3.    Add chicken broth; bring to a boil.

4.    Stir in potatoes and corn. Bring to a boil; reduce heat and simmer 2-3 minutes.

5.    Add milk; bring to a simmer and mix in potato agglomerates. Stir until thickened.

6.    Stir in remaining ingredients.

7.     To serve: Ladle 1 cup chowder into a soup bowl.

PBL Recipes: Recipe of the Week

PBL Recipes: Recipe of the Week:

Beer Brats

Photo and Recipe by: Allrecipe

      

Ingredients

    4 (12 ounce) cans beer

    1/2 teaspoon ground black

    1 large onion, diced

    10 bratwurst

    2 teaspoons red pepper flakes

    1 teaspoon garlic powder

    1 teaspoon salt pepper

   

   Directions

1.     Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.

2.    Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.

3.    Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

Nutritional Information

Beer Brats

Servings Per Recipe:   10

Amount Per Serving

Calories:                      382

·         Total Fat:          27.4g

·         Cholesterol:     69mg

·         Sodium:         1031mg

·         Total Carbs:        9.7g

·         Dietary Fiber:    0.5g

·         Protein:              13.8g

Recipe of the Week

Beer Brats

Photo and Recipe by: Allrecipe

     

Ingredients

    4 (12 ounce) cans beer

    1/2 teaspoon ground black

    1 large onion, diced

    10 bratwurst

    2 teaspoons red pepper flakes

    1 teaspoon garlic powder

    1 teaspoon salt pepper

     Directions

1.     Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.

2.    Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.

3.    Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

Nutritional Information

Beer Brats

Servings Per Recipe: 10

Amount Per Serving

Calories: 382

·         Total Fat: 27.4g

·         Cholesterol: 69mg

·         Sodium: 1031mg

·         Total Carbs: 9.7g

·             Dietary Fiber: 0.5g

·         Protein: 13.8g

Recipe of the Week

Summer Green Bean Salad

Gluten Free

Photo and Recipe by: 101 Cookbook

Ingredients

3/4 pound green beans, stems pinched off

1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy cream
scant 1/4 teaspoon salt
tiny pinch of freshly ground pepper
1/3 cup olive oil

1 teaspoon honey (optional)

Directions

a handful of frisee or little gem hearts

a handful of small cherry tomatoes, each cut in half
1/2 cup hazelnuts, smashed and toasted

Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil with a fork, stirring until everything comes together. Taste and adjust for seasoning. Sometimes my lemon dressings have a puckery edge to them, and when that happens I just whisk in just a touch of honey to counterbalance the sour. Set aside.

In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a touch, I go a bit beyond "al dente" here for this salad. Quickly drain them and run under cold water to stop the cooking.

In a large bowl toss the green beans with the frisee, about 1/2 of the hazelnuts, with a big splash of the dressing. Toss well. Taste, and add more dressing, salt or pepper at this point. Toss again if needed. Add the tomatoes and toss very gently.

You can turn this out onto a platter or plate individually topped with the remaining hazelnuts.

Serves about 4.

Prep time: 10 min - Cook time: 10 min

Baked Gnocchi with Zucchini and Tomatoes

Baked Gnocchi with Zucchini and Tomatoes

Photo and Recipe by: .Half Hour Meals

Ingredients

3 cups zucchini, sliced (zucchini halved and then slices halved again)
1 cup onion, chopped
2 cloves Garlic, minced
2 Tbsp. Olive Oil
1 (14.5 oz) can diced Italian tomatoes (with basil, oregano and garlic)
1 (17 oz.) package store-bought potato gnocchi
1 (8 oz.) ball fresh mozzarella cheese

Preparation

Preheat your oven to 350*.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Saute until softened and fragrant, about 5 minutes, and add sliced zucchini. Cook, stirring occasionally, for about 5 minutes more. Add the can of tomatoes and stir to combine. Cover the pan, reduce the heat, and let the mixture simmer while you prepare the gnocchi.

Prepare the gnocchi according to the package and drain.

Before adding the gnocchi, add salt and pepper to the zucchini mixture to taste. Carefully stir the gnocchi into the zucchini mixture and let simmer together for one minute. Remove from the heat.

Place half of the gnocchi mixture into a 2 quart baking dish that has been sprayed with nonstick spray. Take half of the cubes of cheese and arrange them on top of the gnocchi mixture. Layer the remaining gnocchi on top of the cheese and then arrange the remaining cheese over that layer of gnocchi.

Bake, uncovered, at 350* for 25 minutes. Turn the broiler of your oven on and broil, watching carefully, for 2-3 minutes until the top begins to brown