2-3 tbsp cooking oil
1 New York strip steak
2 tbsp balsamic vinegar
1/2 cup water
2 green onions, thinly sliced
1/4 cup heavy cream
2-3 oz dry Roquefort cheese
8-10 leaves romaine lettuce, rinsed and torn in pieces
Heat oven to 350°F. On the stove, heat a heavy 9 inch ovenproof saute pan. When pan is very hot, add oil. Season steak with salt and pepper and saute 3 minutes on each side. Pour off oil and place steak in the oven. Measure remaining ingredients.
After about 5 minutes (for medium rare), remove steak from the oven, put it on a plate and keep in a warm place. Return pan to the stove and add vinegar and water. Deglaze pan. When the liquid has been reduced by half, add onions and cream.
Bring to a boil and add cheese. Immediately remove from heat. The cream and cheese will combine to create a rich, creamy dressing for the salad. Slice steak across the grain. Divide romaine lettuce between two warmed plates. Layer steak over lettuce and spoon sauce over meat.
Save by using Fresh Express Premium Romaine Salad Blend and Serve with Rosetto Cheese Ravioli.
olive oil
salt and pepper
2 cloves garlic, crushed
2 lbs quartered pork loin chops
3/4 cup balsamic vinaigrette dressing
3 tbsp honey
Heat enough olive oil to lightly coat your frying pan. Heat oil on medium-high heat. Crush the cloves of garlic and rub on pork chops both sides, add salt and pepper to taste. Add pork chops to the heated oil.
Brown pork chops on each side for about 2 minutes per side. Once browned, reduce heat to medium low. Add the balsamic vinaigrette and honey to the frying pan.
Coat the pork chops in the sauce and simmer or 10 minutes.
Save by using Golden Blossom Honey and Serve with Mrs. T's Pierogies.
4 cups corn flakes
3 cups Parmesan cheese
pinch of salt
pinch of black pepper
4 tilapia fillets
2 cups ranch dressing
Preheat oven at 350° F.
Grind up corn flakes into crumbs. Mix Parmesan cheese, salt, pepper in with the corn flake crumbs. Baste the tilapia fillet (both sides) with Ranch dressing. Coat fish with the crumb mix evenly.
Bake for 17 minutes.
Save by using San Giorgio Parmesan Cheese and Serve with Birds Eye Streamfresh Rice.
1/4 cup olive oil
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried basil
2 whole split chicken breasts
1 medium red pepper, finely diced
Mix oil, Worcestershire sauce, mustard and basil in a small dish and set aside.
Pound each chicken breast half between 2 sheets waxed paper to a uniform thickness of about 1/2 inch.
Heat oil mixture in a 12 inch skillet over medium-high heat. Add chicken breasts and red pepper, cover and cook 3 minutes. Turn, cover and continue cooking until chicken is no longer pink, 2 to 3 more minutes. Serve immediately with the red peppers spooned over the chicken.
Save by using Red Bell Peppers and Serve with San Giorgio Pasta.
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