Beef Stroganoff

2 tbsp olive oil
1 pound round steak, cut bite size
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 cup onion finely chopped
1/2 tsp Garlic Powder
1/8 tsp Pepper
1/2 tsp salt

In a skillet heat the olive oil. Add round steak, season with salt and pepper. Cover and cook round steak on med heat until tender. Drain any cooking juices. Mix in a drizzle of olive oil then add allspice, nutmeg, garlic powder, onions and mushrooms, stir to mix and cook on med-lo heat until mushrooms are tender.

SAUCE
1 tbsp. olive oil
4 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard
Optional: add10 oz mushrooms, sliced
salt and pepper to taste

In a medium saucepan melt 4 tablespoons butter then whisk in flour, continue to whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Pour into the round steak skillet and simmer for another 1-2 minutes. Serve over egg noodles.

picture from Betty Crocker

**Heavy Cream Substitutes 

This recipe was created using parts of a Swedish Meatball recipe on The Recipe Critic

The Best Swedish Meatballs

MEATBALLS

1 pound ground beef
1/4 cup panko bread crumbs
1 tablespoon parsley chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
¼ cup onion finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

SAUCE

1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**

1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

**Heavy Cream Substitutes 

Original recipe (in black) and picture from therecipecritic.com

Crispy Honey Sesame Chicken

For the Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 eggs beaten
½ cup all purpose flour
¼ cup cornstarch
oil for frying

For the Honey Sauce
⅓ cup honey
¼ cup low sodium soy sauce or Tamari sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar (**substitution note)
1 tbsp brown sugar
2 cloves garlic minced
¼ cup sesame seeds for garnish (optional)

Instructions
Place eggs in a bowl and stir with a fork until blended.
Combine flour and cornstarch in a plate and stir together until incorporated.
Heat about 3-inches of oil in a deep frying pan.
Dip each piece of chicken in the egg mixture and then dip it into the flour mixture.
Add chicken pieces to the hot oil and cook for 4 to 5 minutes, or until golden brown and crispy.
Drain chicken on paper towels.
In the meantime, prepare the honey sauce.
Set a pan over medium heat; add in honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic. Whisk to combine.
Bring sauce to a boil; reduce heat to a simmer and continue to cook for 1 to 2 minutes, or until slightly thickened.
Remove from heat and pour sauce over chicken.
Garnish with sesame seeds and serve.

**If you don’t have rice wine vinegar you can use white wine vinegar at a 1:1 ratio. To add just a hint of sweetness, add 1/4t of sugar per tablespoon of the white wine vinegar.

Original recipe (in black) from easyweeknightrecipes.com

Savory Club Steak

6 club steaks
3 cloves garlic, minced
Kosher Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon MSG-free onion soup mix
2 tablespoons oil
1 large onion, sliced thin
1 (10-ounce) box mushrooms, sliced thick
1/4 cup A-1 steak sauce
1/4 cup Baron Herzog Chenin Blanc or other dry white wine

Prepare the Steaks

• Preheat oven to 350 degrees Fahrenheit.
• Rinse steaks and pat dry; place them in a roasting pan. Rub steaks with minced garlic. 
• Season with salt and pepper and sprinkle with onion soup mix. Bake tightly covered for two hours.
• In a skillet, heat oil over medium heat. Sauté onions and mushrooms until soft.
• In a separate bowl, combine steak sauce and white wine.
• Remove steaks from oven, top with onion mushroom mixture, and pour sauce over steaks. 
• Lower oven to 250 degrees Fahrenheit. Cover tightly and bake for an additional 50 minutes

Original recipe and picture from kosher.com

Pork Fried Rice

1 small yellow onion
3 tablespoons vegetable oil, divided
2 large eggs
8 ounces ground pork
1 teaspoon kosher salt (omitted)
1/4 teaspoon freshly ground black pepper (white pepper to taste)
2 cups cold cooked white or brown rice
1/2 cup frozen peas and carrots (6 oz snow peas)
2 tablespoons soy sauce or tamari (I used tamari sauce)
1 teaspoon toasted sesame oil

INSTRUCTIONS
Dice 1 small yellow onion.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. 

Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.
Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots (snow peas), and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes (if using snow peas heat until snow peas are cooked the way you like them). Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

RECIPE NOTES
Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Original recipe (in black) and picture from thekitchn.com

Baked Chicken and Peppers

 Ingredients
2 lbs boneless skinless chicken breast cut into thin cutlets (1/4 inch slices)
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1/2 sweet yellow onion thinly sliced
4 cloves garlic pressed (substituted 3T Kraft garlic aioli)
15 oz crushed tomatoes (Fire Roasted diced tomatoes)
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper (white pepper)
1 cup mozzarella cheese shredded

Instructions
Place the onions and peppers in the bottom of a 9x13 baking dish.

In a small bowl coat chicken with garlic aioli.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Serve over rice.

Original recipe (in black) and picture from easyfamilyrecipes.com

Sweet Ginger Chicken Stir-Fry Bowls

Produce
1 bunch green onions (7-8)
1 large red bell pepper
1 clove garlic 

Chicken
2 good sized skinless boneless chicken breasts 
2T flour

Sauce
1 T brown sugar
½ C Sweet Ginger Sesame Sauce (House of Tsang)
½ C water

Rice
1 C basmati rice (Mahatma)
1 ¾ C water

Extras
Toasted Sesame Oil or Olive Oil
Salt and pepper
3T butter

Directions

1. Thinly slice green onions, separating bottom (only white), middle (white/green), and tops (green, for garnish)
2. Dice red bell pepper into 1-inch pieces
3. Peel and finely chop garlic clove (add more to taste)
4. In a saucepan heat a small drizzle of toasted sesame oil oil add whites of the green onions and cook until fragrant. Add 1¾ cups of water and bring to a boil. Stir in 1 cup of basmati rice. Cover. Reduce heat and simmer for 20 minutes or until all water is absorbed. Keep covered and off heat until ready to serve.
5. Pat dry chicken breasts and slice into ¼ inch thick pieces. Place in a bowl, season with salt and pepper. Add 2T flour and toss to coat. Heat 2T toasted sesame oil in a large pan over med-hi heat. Add chicken pieces in a single layer (may need to do in batches). Cook, flipping once so both sides brown and the chicken cooks through, 4-6 minutes. Transfer to a plate and set aside.
6. In the same pan heat a drizzle of toasted sesame oil over a medium heat. Add red bell pepper, garlic, middle green onions, and a pinch of salt. Cook, stirring occasionally, until bell pepper begins to soften, 4-5 minutes.
7. Add ginger sauce, water, and brown sugar to the pan with the veggies; stir to combine.
8. Return chicken to the pan and increase heat to medium high. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. Turn off heat; stir in 1½T butter.
9. Fluff rice with fork; stir in1½T butter.
10. Divide the rice between bowls and top with chicken stir-fry. Garnish with green onion tops and serve

Picture from Every Plate

Recipe adapted from Every Plate recipe card