Beef and Tomato Stroganoff

Ingredients – Sauce (makes a double batch)

€        2 Cans – (28 0z. each) Petite Diced Tomatoes

€        6 Garlic Cloves, diced fine

€        1 Medium/Large Yellow Onion – diced fine

€        EVOO

€        Himalayan Pink Salt

€        Garlic Pepper

€        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder

Directions – Sauce

1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.

2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).

Ingredients – Stroganoff

€        ¾-1 Lb. Angus Top Sirloin

€        Coarse Salt (for noodle water)

€        EVOO

€        Garlic Pepper

€        Himalayan Pink Salt

€        9-12 Oz. Egg Noodles (wide)

€        6.5 Oz. Can, Mushroom pieces

€        ¾ Cup Chicken Broth

€        4 Oz. Sour Cream

€        Finely Grated Parmesan Cheese (garnish)

Directions

1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.

2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 

3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.

Sesame Chicken Kabobs

A colorful presentation and flavorful marinade combine for a satisfying and easy kabob entrée. Serve with Giant Pearl Cous Cous in Chile flavored Extra Virgin Olive Oil.

Ingredients

€        3 -4 large boneless Chicken Breasts (free range)

€        1 Large – Red Bell Pepper (organic)

€        1 Large – Yellow Bell Pepper (organic)

€        1 Small – Green Bell Pepper (organic )

€        1 Large Sweet Onion (organic)

€        20 Cherry Tomatoes

Marinade

€        ½ Cup – Chicken Broth (low fat)

€        1/3-1/2 Cup – Soy Sauce (low sodium)

€        3 Medium Green Onions, diced

€        Splash of low pulp Orange Juice

€        1 Tbls. Minced Garlic

€        2-3 Tsp. Minced Fresh Ginger Root

€        2 Tsp. Sesame Seeds + 1 for Garnish

Directions

1.    Cube Chicken Breasts into 1 ¼- 1 ½” pieces and place in a gallon freezer bag.

2.    Cut peppers and onions into 1-2” pieces and place in a freezer bag and refrigerate.

3.    Combine all marinade ingredients in a bowl, mix well and pour over chicken in a gallon freezer bag.  Refrigerate overnight.   Note:  Reserve approximately a third of a cup of marinade for basting.

4.    Remove chicken and discard marinade.   Thread all ingredients (alternative chicken, tomatoes, peppers and onions) onto kabobs or fire wires.

5.    Heat BGE to T-Rex with grid raised 2” and coat grid with olive oil (prior to placing on the egg).  Place kabobs on grill for five minutes, turning once for an additional five minutes, remove from head and let rest for 10 minutes then serve.