Bible Study 7

Below taken from Publix weekly ad specials

Flank Steak With Raspberry-Chipotle Sauce and Tomato Bean Bake

Note** Chipotle is a type of chili pepper**

Cooking Sequence
• Prepare beans and begin to bake; prepare steak and begin to bake - 10 minutes
• Meanwhile, prepare suggested side dishes
• Complete steak recipe and serve - 35 minutes

Serves 6
Meal Time: 45 Minutes

Suggested Items:
Publix Deli Coleslaw, Green Giant Corn Cob Nibblers, Duncan Hines Oven Ready! Brownies

Wine Suggestion:
A smooth, medium-bodied Italian red wine such as Cavit Merlot, which has an enticing aroma and is discreetly fruited with slight accents of herbs.
Flank Steak With Raspberry-Chipotle Sauce

large Glad Lock Freezer Bag
1/3 cup molasses
1 tablespoon Lea & Perrins Worcestershire Sauce
1 teaspoon Lawry's Garlic Salt
1 teaspoon Colgin Hickory Liquid Smoke
2 lb Publix Beef Flank Steak
1 cup KC Masterpiece Original Barbecue Sauce
1/4 cup raspberry preserves
3 tablespoons chipotle mustard
1 tablespoon Tabasco Chipotle Pepper Sauce
Reynolds Wrap Heavy Duty Aluminum Foil
6 Publix Bakery Hamburger Buns

1 Preheat oven to 425°F. Place in zip-top bag, molasses, Worcestershire sauce, garlic salt, and liquid smoke; shake to mix. Add flank steak (wash hands); seal tightly and knead bag to evenly coat the steak. Transfer meat and marinade to 2-quart baking dish. Bake 25-30 minutes or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure doneness.

2 Combine remaining ingredients (except buns) in medium bowl. (Sauce may be warmed, if desired. Place in microwave-safe bowl; microwave on HIGH 30-45 seconds or until warm.)

3 Transfer steak to cutting board and cover loosely with foil; let stand 5 minutes. Slice meat thinly (across the grain). Place meat on buns, top with sauce, and serve.

CALORIES (per 1/6 recipe) 610kcal; FAT 18g; CHOL 85mg; SODIUM 1085mg; CARB 62g; FIBER 0g; PROTEIN 47g; VIT A 2%; VIT C 0%; CALC 8%; IRON 30%

Tomato Bean Bake

Pam Cooking Spray
8 oz fresh pre-diced onions (1 1/2 cups)
1 (28-oz) can original baked beans (drained)
1 (14.5-oz) can Hunt's Fire-Roasted Diced Tomatoes With Garlic
1/4 cup molasses
1/2 teaspoon Lea & Perrins Worcestershire Sauce
4 slices Hormel Black Label Center Cut Bacon (turkey bacon is good also)

1 Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray. Combine remaining ingredients (except bacon) in large bowl; transfer bean mixture to baking dish. Lay bacon slices evenly across top of beans (wash hands).

2 Bake 25-30 minutes or until bacon is browned and sauce bubbles around edge of dish. Let stand 5 minutes before serving.

CALORIES (per 1/6 recipe) 310kcal; FAT 9g; CHOL 10mg; SODIUM 860mg; CARB 47g; FIBER 8g; PROTEIN 10g; VIT A 4%; VIT C 2%; CALC 10%; IRON 20%

OVEN FRIED CHICKEN by "The Barefoot Contessa" aka Ina Garten

Ingredients

• 2 chickens (3 pounds each), cut in 8 serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

 

  

 

 

Italian 

ITALIAN AMERICAN MEATBALLS

• 2 slices white sandwich bread, stale
• 1/2 pound ground pork  OR ground turkey
• 1/2 pound ground veal or[1/4 pound ground turkey + 1/4 pound ground beef]
• 1/2 pound ground beef chuck
• 1/2 cup plus 2 tablespoons grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 2 teaspoons kosher salt
• 1/2 medium onion, grated (about 1/4 cup)
• 2 cloves garlic, minced
• 1 large egg, beaten
• Freshly ground black pepper
• 1/3 cup olive oil, divided
• Quick Marinara Sauce, recipe follows
• Serving suggestions: 1 pound cooked spaghetti or linquini or  on a hero roll or on a submarine roll.

Directions

Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.

In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.

Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Quick Marinara Sauce

 

1/4 cup extra-virgin olive oil

1/4 medium onion, diced (about 3 tablespoons)

4 cloves garlic, sliced

3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped

3 sprigs fresh thyme

1 small bunch fresh basil, leaves chopped

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved