Tuna Steak au Poivre with White Beans and Bitter Greens Salad

Ingredients

Tuna Steaks:

• 4 (6-ounce, 1 1/2-inch thick) tuna steaks
• Coarse salt
• Extra-virgin olive oil, for drizzling
• Coarse black pepper
• Lemon wedges, for passing

White Beans:

• 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 2 cans cannellini beans, rinsed and drained
• 1 small onion, chopped
• 1 roasted red pepper, homemade, recipe follows or store bought, diced
• 2 sprigs fresh rosemary, leaves stripped and finely chopped
• 1 handful chopped flat-leaf parsley, chopped
• Coarse salt and pepper

Bitter Greens:

• 1 head escarole, cleaned and shredded
• 1 medium head radicchio, shredded
• 1 lemon, juiced
• Extra-virgin olive oil, to coat
• Coarse salt

Bison back ribs

• 1 slab bison back ribs
• Barbecue sauce, for serving

RUB

• 1 tablespoon lemon pepper
• 1 tablespoon garlic salt
• 1 teaspoon cayenne
• 1/2 teaspoon ground rosemary
• 1/4 teaspoon ground thyme

Grilled Romaine With Blue Cheese-Bacon Vinaigrette

Ingredients

• 4 tablespoons extra-virgin olive oil
• 3/4 cup finely diced red onion
• 1/2 pound bacon, 1/4 inch diced
• 1/2 cup balsamic vinegar
• 3 heads romaine lettuce, cut in half lengthwise
• 1/2 cup crumbled blue cheese
• Freshly cracked black pepper
• Preheat a grill or indoor grill pan to high.

Directions

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside.

Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside.

For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper.

Photograph by Yunhee Kim

Recipe courtesy Guy Fieri for Food Network Magazine

Leigh of Point of Grace's Kickin' Bacon Chicken bites

• 1 1/2 lb raw chicken cut into pieces
• 1lb bacon
• 1 bottle pickled, sliced jalepenos
• fajita seasoning

Chicken and Bean Burrito Verde

Ingredients

• 4 teaspoons olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1/2 teaspoon ground cumin
• 1 15-ounce can of low-sodium white beans, rinsed and drained
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon, plus a pinch, of salt
• 2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
• 1/3 cup fresh cilantro leaves
• 2 teaspoons fresh lime juice
• Freshly ground black pepper
• 4 whole wheat flour tortillas (about 9 inches in diameter)
• 2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
• 1 jalapeno finely diced
• 1/2 ripe avocado, thinly sliced
• 1/2 cup tomatillo salsa
• 1/2 cup low-fat Greek-style yogurt

Directions

Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.

Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
Serve with the salsa and yogurt alongside.
Serving size: 1 burrito and 2 tablespoons each salsa and yogurt
Per Serving:
Calories 410; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6.6 g, Poly Fat 1.5 g) ; Protein 23 g; Carb 46 g; Fiber 9 g; Cholesterol 35 mg; Sodium 750 mg
Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
* Analyzed with "mild salsa" not "salsa verde" as the mild salsa more closely matched the tomatillo salsa nutritionally. The salsa verde in FP had more than 4 times as many calories / sodium.

2009 Ellie Krieger All Rights Reserved

Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

• 4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick) $
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• 3/8 teaspoon black pepper, divided
• 1/4 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 (8-ounce) package sliced cremini mushrooms
• 1/2 cup dry red wine $
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• 1/2 cup water
• 2 teaspoons all-purpose flour
• 1 (24-ounce) package refrigerated mashed potatoes
• 1/3 cup chopped chives
• 1/2 teaspoon garlic powder

Panko-Crusted Tilapia with Watermelon, Peach and Vidalia Onion Salsa

Ingredients

Salsa

• 1 cup chopped fresh peaches, cut into 1/4-inch dice
• 3/4 cup chopped watermelon, cut into 1/4-inch dice
• 1/3 cup chopped Vidalia onion, cut into 1/8-inch dice
• 1/2 cup seeded, chopped English cucumber, cut into 1/4-inch dice
• 1 medium-size jalapeño pepper, sliced lengthwise, seeds removed, chopped fine
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon chopped cilantro
• Kosher salt and fresh-ground pepper, to taste

Tilapia

• 4 6-ounce tilapia fillets
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 eggs, lightly beaten
• 1 1/4 cups panko (Japanese) bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable or canola oil for pan frying

Perfect French Toast

Directions

Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

Photograph by Kang Kim

Flaky Tomato and Mozzarella Tart

Serves 4| Hands-On Time: 10m | Total Time: 1hr 00m

Ingredients

• all-purpose flour, for the work surface
• 1/2 sheet puff pastry (1/4 of a 17.3-ounce package)
• 1 cup grape or cherry tomatoes (halved if large)
• 4 ounces grated mozzarella (1 cup)
• 1 tablespoon olive oil
• kosher salt and black pepper

Buffalo Sirlion Tips

Ingredients

• 1 pound Sirloin Tips
• 1 teaspoon kosher salt
• 1/2 teaspoon chile powder
• 1/4 teaspoon black pepper
• 4 to 6 bamboo or stainless steel skewers
• Leaves green leaf lettuce
• Optional celery sticks, ranch or blue cheese dressing

Buffalo Sauce

• 4 tablespoons butter, softened
• 2 tablespoons hot sauce
• 2 tablespoons chile sauce

Grandma Kate's Banana Nut Bread

• 3/4 Cup sugar
• 1/2 cup crisco
• 2 cup flour
• 1tsp baking soda
• 1/2 tsp salt
• 1tbls lemon juice(optional)
• 3-4 mashed bananas
• 1 cup chopped nuts

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up
 4  (9-inch) whole wheat tortillas
 6  tablespoons smooth peanut butter or
   reduced-fat cream cheese
 1  cup fresh spinach or torn romaine leaves
 1  large stalk celery, cut into thin 3- to
   4-inch sticks (12 sticks total)
 1/2  cup carrots, shredded or matchstick
 1/2  cup fat-free plain yogurt or low-fat
   ranch dressing (optional)

16 ingredient spice rub

Ingredients

Sixteen Spice Rub:

• 3 tablespoons ground cinnamon
• 3 tablespoons ancho chili powder
• 3 tablespoons pasilla chili powder
• 3 tablespoons ground cumin
• 3 tablespoons ground coriander
• 3 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 tablespoon ground fennel seed
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon allspice
• 1 teaspoon chile de arbol
• 3 tablespoons brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 teaspoon cayenne pepper