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    Mini Beef Wellingtons

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    Recipe courtesy of “Cookin’ Savvy”Mushroom Sauce:1       can (14 ounces) mushrooms1 1/2 cups chicken broth3       tablespoons butter3       tablespoons flour1       tablespoon garlic powdersalt, to tastepepper, to taste1/2     cup heavy cream8       ounces beef tenderloin steaks, cubed1       package (17 ounces, 2 sheets) puff pastry         watergarlic and herb spreadable cheese1       package (2 1/2 ounces) real bacon pieces         mashed potatoes, for servingTo make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside. In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well. Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.Heat oven to 400 F.Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce. Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square. Place squares on parchment paper-covered cookie sheets and bake 15 minutes. Spoon spreadable cheese over hot squares and top with bacon pieces.Serve with mashed potatoes and use leftover mushroom sauce as gravy.Visit Culinary.net to find more recipes from “Cookin’ Savvy” and sign up for a weekly recipe newsletter. More

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      Ribeye Steak, Grape Tomato and Mushroom Kebabs

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      Recipe courtesy of Safeway and AlbertsonsTotal time: 30 minutes2          cloves garlic1/2       small bunch Italian (flat-leaf) parsley1/4       cup O Organics extra-virgin olive oil1/8       cup red wine vinegar2          teaspoons O Organics Dijon mustard1/2       teaspoon salt1/2       teaspoon black pepper3/4       pound O Organics ribeye steak1/2       pint O Organics grape tomatoes1/4       pound O Organics white mushrooms            green pepper, sliced (optional) 1/2       medium red onion6          skewersPeel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.Cut steak into cubes; transfer to marinade bowl and toss to coat.Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.Heat grill pan, outdoor grill or skillet to medium-high heat.Thread steak and vegetables onto six skewers. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.To serve, plate kebabs and sprinkle with remaining minced parsley.  More

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      Kick Winter’s Chill with Hearty Chowder

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      by Family Features | ContributorColder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweet potatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweet potatoes throughout the winter as an on-hand ingredient. Additionally, as a “diabetes superfood” according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.When your family needs a warm-up on those frosty days, put sweet potatoes at the center of mealtime (with an added kick) in this Jalapeno Sweet Potato Chowder. Loaded with the flavors of winter comfort, it’s a filling meal that makes enough for a crowd so no one goes hungry.Visit ncsweetpotatoes.com to find more comforting meal ideas.Jalapeno Sweet Potato ChowderRecipe courtesy of the North Carolina Sweet Potato CommissionServings: 62          large North Carolina sweet potatoes, baked1          small onion, 1/4-inch diced2          tablespoons olive oil1          quart chicken or vegetable stock2          cups cooked chicken, cubed1 1/2    cups whole corn kernels2          teaspoons minced jalapenos1/2       cup heavy cream1          teaspoon saltchopped scallions, for garnishPeel baked sweet potatoes; discard skin and puree.In soup pot, saute onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.To serve, ladle into bowls and garnish with chopped scallions. More