Flank Steak Sat_ with Peanut Dipping Sauce

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Course Entrées
Prep Time 15 minutes
Cook Time 4 minutes
Servings
people
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Instructions
  1. In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, in blender or food processor with knife blade attached, purée garlic, 3/4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and tumeric.
  2. Thread beef onto skewers; place in medium, deep bowl. Pour 1/2 cup coconut milk mixture over beef skewers and rotate to coat evenly. Refrigerate 30 minutes.
  3. In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, stirring occasionally with whisk. Cook 2 minutes; remove saucepot from heat
  4. Prepare outdoor grill for direct grilling over medium-high heat. Remove beef from marinade; discard marinade. Place skewers on hot grill rack and cook 4 to 5 minutes or until cooked through, turning once. Serve beef saté with peanut sauce for dipping

Wild Mushroom Lasagna

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Course Entrées, Pastas
Prep Time 40 minutes
Cook Time 40 minutes
Servings
people
Course Entrées, Pastas
Prep Time 40 minutes
Cook Time 40 minutes
Servings
people
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Instructions
  1. Preheat oven to 375°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook lasagna noodles as label directs, drain.
  2. Meanwhile, in medium saucepot, melt butter over medium-low heat. Stir in flour and cook 1-minute. Add milk and heat to simmering, whisking constantly; cook 8 to 10 minutes or until mixture thickens, whisking frequently. Stir in 1 teaspoon salt, 3/4 teaspo
  3. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until most liquid is released from mushrooms, stirring frequently. Add garlic, rosemary, and remaining 3/4 teaspoon salt and pepper, and cook 1 minute, s
  4. Spread about 1-1/4 cups sauce into bottom of prepared baking dish; top with 4 noodles, 2 cups mushroom mixture, 2/3 cup ricotta cheese, 2 cups loosely packed baby spinach and 1/2 cup Parmesan-Asiago cheese blend. Repeat 2 more layers of sauce, noodles, mu
  5. Bake 40 to 45 minutes or until edges are bubbly and top is browned. Let stand 10 minutes before cutting.

Turkey & Black Bean Stuffed Poblano Peppers

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Course Appetizers
Prep Time 30 minutes
Cook Time 25 minutes
Servings
people
Course Appetizers
Prep Time 30 minutes
Cook Time 25 minutes
Servings
people
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Rating: 0
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Instructions
  1. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Preheat oven to 350°. In large skillet, cook onion and oil over medium-high heat 4 to 5 minutes or until tender, stirring occasionally. Add turkey, coriander and cumin, and c
  2. With small, sharp knife, leaving stem-end intact, cut lengthwise slit along one side of each pepper; remove seeds and membranes being careful not to tear peppers. Evenly stuff peppers with about 3/4 cup turkey mixture; place peppers in single layer in pre
  3. To serve, top each pepper with 2 tablespoons salsa and 1 tablespoon yogurt; sprinkle with remaining green onions.