Recipes for 5/16-5/22

Beef Medallions with Chorizo Baked Beans pg. 177

*These baked beans are also amazing with burgers and grilled chicken breasts.

Chorizo Baked Beans

Two 15 oz cans red beans, rinsed and drained

1/2 cup diced chorizo or other cooked spicy sausage, such as andouille

1/3 cup minced onion

one 8 oz. can tomato sauce

1/3 cup ketchup

2 Tb brown sugar

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp paprika

 

4 filets mignons

salt and cracked black peppercorns to taste

1 Tb Worcestershire sauce

2 tsp olive oil

1. To make the beans, in a medium saucepan, combine the beans, sausage, onion, tomato sauce, ketchup, brown sugar, chili powder, cumin, and paprika.  Set over medium heat and bring to a simmer.

2. Meanwhile, season both sides of the beef with salt and cracked pepper.  Brush the Worcestershire over both sides of the beef.  Heat the oil in a large skillet over medium-high heat.  Add the steaks and cook for 3-5 minutes per side for medium doneness.  Serve the beef with the beans on the side. 

 

German Potato Salad pg 267

6 small to medium Yukon Gold potatoes, cut into 2 inch chunks

1/2 cup chopped scallions (white and green parts, about 6)

4 slices turkey bacon, cooked until crisp and crumbled

3 Tb cider vinegar

1 Tb olive oil

salt and pepper to taste

1. Place the potatoes in a large saucepan and pour over enough water to cover. Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork-tender, about 8 min.  Drain, and while still warm, transfer to a large bowl.

2.  Add the scallions, bacon, vinegar, and oil and toss to combine. Season with salt and pepper.  Serve warm or chilled.