How To Prepare
1.Heat oven to 400 degrees F. Mix oil, pepper medley, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
1.Mix potatoes, oil, and black pepper in large bowl. Place around beef in pan.
2.Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
3.Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Makes 8 servings.
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Peppery Roast Beef
Ingredients
Sweet Potatoes and Brussel Sprouts:
Ingredients
Sweet Potatoes and Brussel Sprouts:
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How To Prepare
Preheat oven to 325°.
Trim fat from roast. Spread mustard over roast.
Combine next 4 ingredients; press mixture evenly onto roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325° for 2 hours or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Garnish with thyme sprigs, if desired.
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Peppercorn Pork Loin Roast
How To Prepare
Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
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Paprika Shrimp Green Bean Saute
How To Prepare
1. Heat olive oil in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon black pepper, and red pepper; keep warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.
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Pan-Roasted Fish with Mediterranean Tomato Sauce
How To Prepare
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Sprinkle with seasoning and black pepper. Place fish in a parchment paper- or foil-lined shallow baking pan.
2.
Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork.
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Oven-Roasted Salmon
How To Prepare
Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Mrs. Dash seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
Place flour and the remaining 3/4 teaspoon Mrs. Dash seasonings in a shallow dish and egg whites in a second shallow dish. Dredge fish in the flour mixture, dip it in egg white. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.
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Oven-Fried Fish Chips
How To Prepare
Mix all of the ingredients and spoon into 6 lightly coated (with oil) muffin top pans. With your fingers, spread and pat the chicken mixture to fill the cups evenly. Bake at 350º for 20 minutes until set and lightly browned around the edge
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Oven-Baked Chicken Patties
How To Prepare
1.
Combine teriyaki, vinegar, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Pierce flank steak repeatedly with fork and add flank steak; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2.
Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3.
Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4.
Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.
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Orange-Marinated Flank Steak
How To Prepare
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in and 1/4 teaspoon pepper.
3. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in potato flour.
4. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.
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Mushroom-Stuffed Chicken
How To Prepare
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Return the pasta to the pot and add the chicken mixture. Toss to mix evenly.
Divide the pasta among the plates. Garnish each with black pepper. Serve immediately.
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Pasta with grilled chicken, white beans and mushrooms
