Ingredients

• 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
• 1/4 cup olive oil
• 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
• 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce

Blackening Seasoning

• 3 tablespoons sea salt or kosher salt
• 1/4 cup paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon dry oregano
• 1 tablespoon thyme
• 1 tablespoon fennel seed
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder

Creamy Horseradish Sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 tablespoon green onions, finely minced
• 1/2 teaspoon sea salt or kosher salt

Preparation

1. Heat a cast iron skillet until very hot, in a well ventilated area.
2. Brush steaks with olive oil.
3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.

Serves

4

SOURCE: Omaha Steaks

(Family Features) - There's nothing better than a sizzling steak hot off the grill. If you're the grill master, you may be looking to brush up on the right techniques to make sure you have a great beef meal every time.

The Featured Cut

"Boneless top sirloin steak is perfect for the grill. It's versatile, tender and flavorful," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Top sirloin partners well with rubs, marinades and sauces that add complimentary accents - and it's perfect for cutting into pieces for kabobs, a great way to stretch your grilling budget. Although it seems so decadently delicious, top sirloin is one of the 29 cuts of beef that meet the government guidelines for lean, providing 156 calories and 4.6 grams of fat - as well as 10 essential nutrients - per 3-ounce cooked serving."

Three Easy Steps

Step 1:
Prepare gas or charcoal grill according to manufacturer's directions for medium heat.

Step 2:
Remove beef from refrigerator and season with a spice blend or marinade as desired. Place on preheated cooking grid.

Step 3:
Cook boneless top sirloin steak (1 inch thick) 17 to 21 minutes uncovered (charcoal grill) or 13 to 16 minutes covered (gas grill), turning occasionally. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.

BeefItsWhatsForDinner.com is the one-stop resource for tips and recipes that will help you make the most of your time at the grill.

Hoisin Beef Kabobs with Pineapple Salsa

Ingredients

• 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
• 1/3 cup ketchup
• 2 tablespoons hoisin sauce
• 1/2 teaspoon black pepper

Pineapple Salsa

• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 2 teaspoons rice vinegar

Preparation

1. Combine Pineapple Salsa ingredients in small bowl; set aside. Combine ketchup and hoisin sauce in another small bowl; set aside.
2. Cut beef steak into 1 inch pieces. Thread beef pieces evenly onto four 10 to 12 inch metal skewers. Season kabobs evenly with pepper.
3. Place kabobs on grid over medium, ash-covered coals. Brush beef generously with some of reserved sauce mixture. Grill kabobs, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce mixture. Season beef with salt, as desired. Serve kabobs topped with Pineapple Salsa.

Total Time

25 to 30 minutes

Serves

4 servings

SOURCE: The Beef Checkoff

Ingredients

• 1/4 cup Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons snipped fresh rosemary
• 2 teaspoons smoked paprika
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash cayenne pepper
• 2 pounds beef sirloin

Preparation

1. In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
2. Trim meat if needed and cut into 1 1/2 inch pieces. Transfer to large bowl.
3. Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
4. On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
5. Preheat grill.
6. Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.

Preparation Time

30 minutes, plus marinade time

Cook Time

10 minutes

Serves

6

Notes, Tips & Suggestions

By Shana Beattie

SOURCE: United Soybean Board

(Family Features) - Pan-broiling on the stovetop is especially handy for quick and delicious steak dinners. Simply place the meat directly into a preheated nonstick skillet - that's it, nothing more! Keep the heat setting at medium to guarantee even browning.

The Featured Cut

"The flat iron steak originates from the chuck and is well-marbled and tender - holding its own against premier steaks from the rib and loin - and only surpassed in tenderness by the tenderloin at about half the cost," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Pan-broiling showcases this steak's extraordinary flavor. And it should be noted that the flat iron is an excellent source of protein, providing 21 grams per 3-ounce cooked serving."
Three Easy Steps

Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.

Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.

Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.

For more pan-broiling tips and recipes, visit BeefItsWhatsForDinner.com.

Flat Iron Steak with Balsamic Pepper Sauce

Ingredients

• 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
• 1 cup balsamic vinegar
• 3/4 teaspoon cracked black pepper, divided
• 1/4 cup butter, softened
• 4 teaspoons all-purpose flour
• 1 cup beef broth

Preparation

1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
2. Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.

SOURCE: The Beef Checkoff

Ingredients

• 2 cups panko or plain dried bread crumbs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon poultry seasoning
• 4 turkey cutlets (about 1/2 inch thick)
• 4 tablespoons canola oil, divided

Preparation

1. Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
2. Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
3. Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
4. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

4

Notes, Tips & Suggestions:

A Bobby Flay Recipe

SOURCE: Hellmann's®

(Family Features) According to a recent survey conducted by Infogroup/Opinion Research Corporation on behalf of Perdue Farms, 91 percent of Americans believe in the importance of a sit-down, home-cooked meal.

While families today are busier than ever, they are still willing to go to great lengths to get a meal on the table the entire family will enjoy - including:

Customizing a recipe to their family's liking - 88 percent
Preparing the best side-dishes to accompany the meal - 85 percent
Purchasing higher-quality products - 74 percent

While the survey revealed roast chicken as Americans' best chicken dish, Chicken Cordon Bleu is the dish people most want to learn to cook.

Perdue's Executive Chef, Chris Moyer, created an easy recipe and how-to video for Chicken Cordon Bleu. Plus, he incorporates some tips to help both cooking novices and enthusiasts get this great meal on the table:

Start with high quality ingredients. Selecting all-natural chicken from a brand you can trust is a good place to start. Look for chicken with the USDA Processed Verified Seal. Perdue is the first poultry company to receive the seal, which verifies that PERDUE® Fresh, All-Natural Chicken products have been fed an all-vegetarian diet with no animal by-products and/or raised cage free. Chef Chris recommends PERDUE® FIT & EASY® boneless, skinless chicken breasts for this recipe.

Want to dress it up? Use prosciutto ham, gruyere cheese and thyme for your filling.

Side dishes matter, too. The survey also revealed that 95 percent of Americans feel that getting a nutritious and delicious meal on the dinner table is important to them - so make sure your side dishes consist of a healthy grain and a green vegetable high in nutrients and fiber.

Visit Perdue on Facebook to learn more about their commitment to providing better chicken and to find tips, tools and recipes for families to help get a great meal on the dinner table.

For a more advanced recipe for Chicken Cordon Bleu visit Perdue on Facebook.

What's your best chicken dish? Go to www.facebook.com/perduechicken, share a picture and describe what you do to make your dish the best for the chance to win a year's supply of PERDUE® chicken.

Chicken Cordon Bleu

Description

Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu

Ingredients

• 1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
• 6 thin slices of salt-cured Virginia-smoked ham
• 3 slices domestic Swiss cheese
• 1 whole egg
• 1/4 cup water
• 1/4 cup flour
• 1 cup breadcrumbs
• 1/2 teaspoon kosher salt
• 1/2 tablespoon table ground black pepper
• 1 tablespoon olive oil

Preparation

1. Slice chicken horizontally without cutting all the way through to create butterfly breast.
2. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.
3. In bowl, whip together egg and water to create egg-wash.
4. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
5. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
6. Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.

Preparation Time

10-15 minutes

Serves

3

SOURCE: Perdue

Grilled Pork Chops with Basil-Garlic Rub
Fire-Lover's Rub

(Family Features) When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.

To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.

For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:

Know your chops. Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that's right for you-it might just result in a new favorite.

Make it your own. Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family's tastes.

Mind your cook time. For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145°F with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.

For more details on pork chop cuts, tips and mouthwatering recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.

Grilled Pork Chops with Basil-Garlic Rub

Description

When looking for inspiration on the grill, nothing beats the tender, juicy pork chop.

Ingredients

• 4 bone-in pork loin chops, 3/4-inch thick
• 2 garlic cloves, peeled
• 1 cup fresh basil leaves, packed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.

Preparation Time

20-30 minutes

Cook Time

10-12 minutes

Calories: 210g | Total Fat: 14g
Cholesterol: 60mg | Protein: 27g
Carbohydrates: 2g | Sodium: 620mg

Serves

4

Fire-Lover's Rub

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon coarsely ground black pepper

Preparation

1. Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.

Calories: 220g Total Fat: 14.5g
Cholesterol: 60mg Protein: 27g
Carbohydrates: 4g Sodium: 1220mg

Serves

Makes enough for 4 pork chops

SOURCE: National Pork Board

(Family Features) Popular in restaurants across the country, Brazilian — or churrasco-style — barbecue is making a move to the backyard, as cited in the McCormick Flavor Forecast® 2014: Grilling Edition. It’s a natural fit for patio gatherings, especially those cheering on a team during soccer’s biggest tournament.

The long skewers of slow-roasted meat common in Brazilian restaurants are surprisingly easy to recreate at home. By incorporating zesty seasonings and using a quick marinating technique, grillers can easily create tender roasted meat bursting with Latin American flavor.

“This take on Brazilian barbecue has all the elements of great summer party food — it’s served on individual skewers, takes minutes to make, and is a great way to get all your guests in the soccer spirit,” said Chef Kevan Vetter of the McCormick Kitchens. “My favorite part of this recipe is the five-minute marinade — just massage the marinade into the meat to pack in the flavor, eliminating additional time in the fridge.”

Have some Brazilian barbecue tips and recipes of your own? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125thAnniversary.

For more Brazilian recipes and ideas, from spicy guava chicken wings to chimichurri potato salad, visit www.grillingflavorforecast.com and www.pinterest.com/mccormickspice, or join the Grillerhood at www.facebook.com/grillmates.

Brazilian-Style Garlic-Cilantro Steak Skewers

Ingredients

• 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade
• 1/4 cup oil
• 1/4 cup water
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon white vinegar
• 1 teaspoon McCormick® Coarse Ground Black Pepper
• 2 pounds boneless sirloin steak, cut into 2-inch chunks
• 1/2 cup grated Parmesan cheese, divided

Preparation

1. Mix marinade mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak in marinade for 4 to 5 minutes, so meat absorbs marinade.
2. Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
3. Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.

Serves

8 servings

SOURCE: McCormick & Company, Inc.

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Serves

Makes 4 servings

Source: Kikkoman

Ingredients

• 2 cups (8 ounces) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
• 2 cups (8-ounce package) shredded Italian-style four cheese blend
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Preparation

1. COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
3. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg

Serves

Makes about 7, 1/2-cup servings

Source Nestlé Carnation Milks