Monday, November 21, 2016

Tangy Grilled Beef

1 can (10 3/4 ounces) Campbells Condensed Tomato Soup or Campbells Healthy Request Condensed Healthy Request Tomato Soup Microwavable Bowl
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1 1/2 pounds boneless beef sirloin steak, 3/4-inch thick

   1. Stir the soup, brown sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
   2. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.
   3. Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil.  Slice the steak and serve with the soup mixture.

Wednesday, November 16, 2016

Jalapeno Lime Skillet Shrimp

1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon red chile flakes
1 small onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 tomatoes, chopped
1 cup chicken broth
1 pound shrimp, peeled (I removed the tails, but that is up to your preference)
1 lime, zested
juice of half the lime
3 tablespoons cilantro, chopped
salt to taste
lime wedges for serving

   To a cast iron skillet over medium-high heat, add the oil and butter. Stir in the red chile flakes. Saute the onions and jalapeño until tender, 2-3 minutes. Add the garlic and stir until fragrant, but not browned, about 1 minute. Toss in the tomatoes and cook until the tomatoes begin to break down and release their juices, another 2-3 minutes. Add the chicken broth and bring to a simmer. Then, add the shrimp to the skillet and season with salt, cooking and tossing until shrimp just turn pink and are cooked through but still tender, being careful not to overcook. Add the lime zest, lime juice, and cilantro. Taste for seasoning and add more salt as needed. Serve promptly with crusty bread, or over rice or noodles.

Thursday, November 10, 2016

Cilantro Lime Salmon Baked in Foil

1-1 1/2 pound salmon fillet
extra virgin olive oil
salt and black pepper
3 garlic cloves, minced
3 tablespoons cilantro, finely chopped
1 tablespoon honey

2 tablespoons freshly squeezed lime juice

 1. Preheat oven to 400. Lay a sheet of aluminum foil onto a rimmed baking sheet.
 2. Pat the salmon fillet dry and place it onto the center of the foil. Rub the salmon with olive oil to coat, then generously season the salmon with salt and pepper.
 3. To a small bowl, add the garlic, cilantro, honey, and lime juice. Stir to combine. Pour the mixture over the salmon fillet, distributing evenly with your fingers. Fold the edges of the foil up toward the salmon to hold in the juices (pictured), but do not cover the top of the salmon with the foil.
 4. Bake for 15-20 minutes or until cooked to medium in the center, being careful not to dry out (cooking time may vary depending on the size and thickness of your fillet). Spoon the pan juices over top of the fillet just prior to serving.