1/4 cup balsamic vinegar
2 tablespoons olive oil
4 cloves crushed garlic
1 teaspoon dried rosemary
1 1/2 lb boneless top round London Broil steak, about 2-inches thick
1 tablespoon freshly ground black pepper
Salt as needed
In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.
Turn broiler on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides.
Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130°F.
Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.
Serve with Huntsinger Farms Red Potatoes and Schmidt's Potato Bread.
1 1/4 lb ground round
1/2 onion, chopped
1 (1.25 oz) package dry taco seasoning mix
3/4 cup water
1 (14 ounce) can refried beans
4 ounces of processed/liquid taco cheese
10 (6 inch) flour tortillas, warmed
10 crisp taco shells, warmed
Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes.
Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
Stir refried beans and cubed process cheese food together in a separate small saucepan over medium-low heat; cook and stir until cheese food has melted completely into the beans, about 10 minutes. Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells. Spoon seasoned ground beef into the taco shells.
Save by using Old El Paso Dinner Kits and Serve with Libby's Vegetables.
1 1/2 teaspoons butter
2 (12 ounce) ham steaks
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples.
Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. Sprinkle with cinnamon, and serve immediately.
Save by using Locally Grown Bagged Apples and Serve with Fresh Express Salad Blends.
8 chicken thighs
1 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
Juice of 1 lemon
1/2 tsp. dried thyme leaves
1 tbsp. fresh basil, minced parsley (for garnish)
2 tablespoons butter
In a large skillet or Dutch oven, saute chicken thighs and chopped onion over high heat in a tablespoon of olive oil and garlic. Do not allow garlic to become brown (remove it before it browns after crushing it into the oil).
Turn chicken after 15 minutes to brown the other side. Reduce heat to low and cover. Cook for another 15 minutes. Add lemon juice, thyme leaves, basil and pepper and cover.
Continue to simmer for another 10-15 minutes over very low heat until the chicken is tender and the juices run clear (no longer pink).
Serve with Fresh Express Romaine Hearts and Turkey Hill Ice Cream.
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