Easy Ham-Fried Rice
4 c. cooked rice, (day old rice works best, I use jasmine, but any long-grain rice will work)
2 tbsp. butter
1 tbsp. sesame oil
2 c. ham, diced small
2 green onions, diced
1 tsp. garlic, minced
1 c. frozen corn, peas and carrot mix
3 eggs, beaten with 1 tbsp. milk or water
1/3 c. soy sauce
Salt and pepper to taste
1. Cook the rice and cool a day ahead for best results. Have all of your ingredients prepped and ready to go as this will cook rather quickly.
2. In a large saute pan or wok over medium high heat, add the butter and sesame oil to the pan. Add the ham, garlic, and green onion and cook 3 or 4 minutes, stirring frequently.
3. Push the ham mixture to the side in the pan and add the egg to the other side. Scramble the egg a minute or 2 until it is done. Add the frozen veggies and cook 2 or 3 minutes.
4. Add the rice and toss to combine. Cook about 3 or 4 minutes, stirring frequently.
5. Add the soy sauce and stir to combine. Season with a little salt and pepper. Stir and serve.
Easy Beef and Broccoli
1 lb. flat iron or flank steak, cut into ½ inch by 1 inch strips
2 tbsp. sesame oil + 1 tbsp. canola oil for sautéing
Salt and pepper to taste
½ c. soy sauce
3 tbsp. cornstarch
¼ c. brown sugar
1 tbsp. minced garlic
2 tsp. minced ginger
4 c. broccoli florets, small bite-size cuts
1 small white onion, thin sliced
Sesame seeds for garnish
1. Pre-cook the broccoli by steaming for 6 minutes or adding the broccoli to boiling water for 4 minutes. Drain, cool and set aside.
2. Put a large saute pan over medium high heat. Season the sliced beef with a little salt and pepper. Put the meat in the pan and cook just to brown it at maybe 2 or 3 minutes per side. Do not overcrowd the pan. Cook in batches if necessary. Remove the beef and set aside.
3. Meanwhile, in a mixing bowl, whisk together the soy sauce, cornstarch, brown sugar, ginger and garlic. Set aside.
4. Add the sliced onion to the saute pan and cook 4 minutes or until translucent. Add the broccoli and cook an additional 2 minutes. Add the prepared soy sauce mixture and stir to combine. Once it comes to a simmer, add the beef and cook 3 to 5 more minutes.
5. Garnish with sesame seeds and serve immediately.
Recipes sponsored by: Smith’s Food and Drug
Southwestern Beef Breakfast “Nachos”
12 ounces cooked beef (such as roast, steak or pot roast), cut into bite-size pieces or shredded
3 cups frozen shredded potato nuggets
1 cup green enchilada sauce
2 eggs, scrambled
1/2 cup diced red bell pepper
1/2 cup shredded reduced-fat or regular Monterey Jack cheese
Chopped green onions or parsley
Place potato nuggets in single layer on rimmed baking sheet and bake according to package directions or until browned and crisped.
Push potatoes close together in single layer so edges touch slightly. Evenly layer with beef, enchilada sauce, eggs, bell pepper and cheese. Return to oven for 12 to 15 minutes or until ingredients are heated through and cheese is melted. Garnish with green onions or parsley, if desired.
Recipe courtesy of Utah Beef Council. More recipes can be found at http://www.utahbeef.org.
6 tablespoons butter, divided
5 garlic cloves, diced
1/4 cup parsley, chopped, divided
1/2 teaspoon fresh thyme, leaves removed from stems
2 tablespoons canola or vegetable oil
1 lb. (4) boneless steaks (i.e. sirloin, New York steak strip steaks)
1 lb. shrimp deveined, tails on or off
Salt and Pepper, to taste
In a saucepan over medium heat, melt butter. Add garlic, half the parsley, thyme, salt and pepper. Reduce to a simmer. Cook for 4-5 minutes.
Heat a large skillet or grill over medium high heat. Coat with oil. Season steaks and shrimp with salt and pepper. Cook steaks to desired doneness. Coat steaks in half the garlic butter sauce. Transfer to 4 plates.
Reduce skillet or grill heat to medium heat. Cook shrimp 1-2 minutes per side, depending on the size and thickness of the shrimp. The shrimp is done when pink on the outside and opaque white on the inside. Add remaining garlic butter sauce to pan. Fully coat shrimp. Divide shrimp amongst the four plates with the steak. Garnish each plate with remaining parsley. Serve immediately.
Steak Cooking Tips
· Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature
· Medium-rare steaks. Steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature
· Medium steaks. Steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature
· Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature
SALT LAKE CITY – For this week’s “Sunday Brunch” Fox 13’s Amy Nay joined Smith’s Chef Jeff Jackson to make Southern Shrimp and Grits.
The recipe is listed below:
Southern Shrimp and Grits
For the Grits: For the Shrimp:
2 c. chicken broth 8 thick slices of chopped bacon
2 c. milk 1 lb. shrimp, peeled and deveined
6 tbsp. butter, cubed 1 tbsp. garlic, minced
3/4 c. corn grits, uncooked 4 green onions, chopped
1/2 tsp. salt 1/2 c. chicken broth
1/2 tsp. pepper 1 tbsp. butter
1 c. shredded cheddar cheese
1/4 c. chopped fresh parsley for garnish
1. In a large saucepan, bring the broth, milk and butter to a boil. Slowly stir in the grits, using a whisk. Reduce the heat to low and cook about 10 minutes stirring frequently. Stir in the salt, pepper and cheese. Stir until smooth. Set aside and keep warm.
2. In a large skillet, cook the bacon over medium heat until it starts to get crispy. While the bacon is cooking, season the shrimp with the Cajun seasoning and garlic. Once browned, remove the bacon from the pan and drain on a paper towel. Leave about 2 tbsp. of bacon fat in the pan to cook the shrimp.
3. Cook the shrimp in the bacon drippings about 2 minutes per side of until they are pink and opaque. Pour in the chicken broth, butter and green onions. Simmer and stir until the butter is melted.
4. Pour the grits in a serving bowl. Serve with a few shrimps and drizzle a little of the sauce over the top. Garnish with fresh parsley.
SALT LAKE CITY – Fox 13’s Amy Nay joined Chef Jeff Jackson for Sunday Brunch. This weekend Chef Jeff demonstrates how to make Springtime Brunch Squares and a Pomegranate Sunrise drink.
Springtime Brunch Squares
4 oz. cream cheese softened
1/3 c. milk
8 lg. eggs
¼ tsp. salt
¼ tsp. pepper
1 lb. breakfast sausage
1 shallot, thinly sliced
1 c. asparagus, chopped
1 stick butter, melted
1 c. parmesan cheese
1 package frozen phyllo dough, thawed in package
1. Warm a large saute pan over medium heat. Add a little oil to the pan and begin to brown the sausage with the shallot. While it cooks, combine the cream cheese and milk using a whisk in a mixing bowl. Add the eggs to the milk mixture with the salt and pepper.
2. Add the asparagus to the sausage and cook 3 or 4 minutes. Once the asparagus is slightly tender, add the egg mixture and scramble only a couple of minutes or until the egg just begins to set. Remove from the heat and stir in the parmesan cheese.
3. Heat an oven to 375 degrees. Melt your butter in a small saucepot and set aside. Remove a roll of the phyllo dough from the package and place on a towel than cover with another towel as the dough will dry out if it is left in the air for too long. Get a 9×13 baking dish and brush a thin layer of the melted butter on the surface.
4. Place a single sheet of the dough on the bottom of the pan and brush more butter on the newly placed sheet of dough. Repeat this process with 8 more layers of butter and phyllo dough.
5. Spread the egg mixture evenly over the dough pressing down a little to form a mostly smooth layer. Cover the egg mixture with another sheet of the dough than brush the top with more butter. Continue the layering of butter and dough until 8 more sheets have been used.
6. Place in the oven and bake 25 to 30 minutes or until the dough is golden brown. Cut into squares and serve immediately.
1 ½ c. pomegranate juice
1 c. orange juice
1 c. ginger ale
¼ c. pomegranate seeds
4 orange slices
1. In a small pitcher, combine the juices and ginger ale. Fill glasses halfway with ice cubes.
2. Fill the glasses with the pomegranate mixture, than garnish with a bit of pomegranate seeds and orange slice on the rim. Enjoy.