You love our Studio 5 contributors as much as we do! Two weeks ago we
asked for your letters to our contributors, and we’re answering them with a
week of Studio 5 house calls.
Watch as Laura Wolford pays a visit to Eagle Mountain mom Haylie
Studebaker.
Grocery List for the Week
Meat
2 or 3 rotisserie chickens
2 lbs ground beef
4 turkey thighs
Produce
2 red bell peppers
2 Anaheim peppers
2 bunches green onion
2 avocados
3 lemons
1 tomato
Large handful snow or Chinese peas
Bottled garlic and ginger OR I head garlic and a 2-inch piece ginger
1 onion
4 apples
Salad greens
2 shallots
Bakery
French bread
Grocery
3 cups bulk wild rice or 1 package wild rice blend
Pecans
Rice vinegar
Cider vinegar
Soy sauce
Sugar
Salt and pepper
Olive oil
Salsa
2 cans chicken broth
Sesame oil
Cornstarch
Red pepper flakes or cayenne
12 oz ziti or penne pasta
Marinara sauce (spaghetti sauce)
Apple cider
Dairy
Sliced cheddar cheese
3 cups shredded mozzarella cheese
Parmesan cheese
Recipes
Chicken and Wild Rice Salad
Ingredients:
2-3 c. wild rice, prepared
1 red bell pepper, chopped
5 green onions, minced
1-2 avocados, diced
¼ c. toasted pecans
Large handful Chinese snow peas, chopped
3 grilled chicken breasts, cubed
Juice of one lemon
1 tomato, diced
Dressing:
2 cloves garlic, minced, optional
1 T. Dijon mustard
½ t. salt
1 t. sugar
¼ t. pepper
¼ c. seasoned rice vinegar
¼ c. olive oil
Method:
Toss all salad ingredients together in a large bowl. Combine dressing
ingredients and pour over salad; mix and serve. This salad is delicious warm
or chilled. Serves 4-6.
Marvelous Mexican Meal (Dare I say Mexican Meatloaf?!)
Ingredients:
2 Anaheim peppers
1 lb. lean ground beef
Salt and pepper
1 ½ c. salsa
4 slices cheddar or pepper jack cheese
Method:
Cut Anaheim peppers in half long ways. Remove seeds and membrane. Place
on oiled baking sheet.
Top each with equal portions of ground beef. Forming the beef into small
loaves and placing on each pepper slice. Season with salt and pepper.
Pour approximately ¼ c. salsa over each little meatloaf.
Place into a 350 degree oven; bake aprox 30 minutes or until meat is cooked
through. Top each loaf with a slice of cheese and continue to cook until
cheese is melted and bubbly.
Asian Stir Fry with Chicken
Ingredients:
1 T. vegetable oil
2 t. minced garlic
1 t. minced ginger root
1 bunch green onions, chopped; separate the white part from the chive
1 lb. boneless, skinless chicken breast, cut bite size, or you can use shrimp,
pork or beef
Sauce:
1/4 c. soy sauce
2 c. chicken broth
2 T. dry sherry or cooking sherry, optional
1 t. sesame oil, optional
2 T. rice vinegar
1-2 T. cornstarch
1 t. dried red pepper flakes, more if you like it spicy
Salt and pepper to taste
Method:
Combine sauce ingredients in small bowl, set aside
Heat oil in skillet, add garlic, ginger and green onions. Stir fry for 30
seconds. Add chicken and stir fry until just cooked through.
Pour sauce ingredients over meat mixture into and stir until sauce thickens.
Adjust seasonings and serve. Serves 4.
*Try adding chopped vegetables; add just after meat is cooked through. Stir
fry for only two minutes. Continue with step 3. This is delicious served over
rice
Baked Ziti
Ingredients:
2 lb. lean ground beef, optional – this dish is delicious without meat
1 onion, chopped
4 c. Marinara sauce (bottled or homemade!)
12 oz. cooked ziti (short tube-shaped pasta)
2 ½ c. shredded mozzarella cheese
¼ c. Parmesan cheese
Method:
In large skillet, brown meat with onion and drain off fat. Stir in marinara
sauce.
Mix with ziti and mozzarella and spoon into a 10×16-inch baking dish
coated with baking spray.
Sprinkle top with Parmesan cheese. Cover with foil. Place in 350 degree oven
and bake for 20 minutes. Remove foil and continue to bake 10 minutes. Let
stand 5 minutes before serving. Serves 6-8.
Serving suggestion: Serve with salad and French bread
Turkey Thighs with Apple Compote Sauce
Ingredients:
4 Turkey Thighs
Salt and pepper
3 T. oil
2 shallots, thinly sliced
4 apples, peeled, cored and quartered
2 c. apple cider
1 (14oz.) can chicken stock
2 t. apple cider vinegar
Season turkey thighs with salt and pepper. Heat 2-3 T. oil in a large oven
proof pot. Brown thighs in oil on both sides till golden; remove from pot and
set aside. Add shallots and sauté a few minutes. Add quartered apples and
cook with onions for about 5 minutes. Add turkey back in pot along with
apple cider and chicken stock.
Cover and bake at 350 degrees for 1 ½ hours. Uncover and cook 30 minutes
more. Stir in 2 tsp cider vinegar. Serves 4. Delicious served with Spinach.
EXTRA RECIPE: Sweet Glazed Salmon Fillets
Ingredients:
1 T. canola oil or butter
1 T. soy sauce
1 T. honey
1 t. mince ginger
1 scallion, minced
2 T. lemon juice
4 – 6 oz. salmon fillets
1 lemon, cut into wedges
Method:
Heat oil or butter in large skillet; add remaining ingredients except lemon
wedges and sauté salmon over medium heat until cooked through. The glaze
will reduce as salmon cooks and will become sticky over the fillet. Serve with
lemon wedges.
Add comment