Daily Dish Saturday's Lunch / Dinner

A Surf and Turf with Italian appetizers, something sweet to have after the meal some butter toffee. A few entrées for everyone to choose from in the Original Copy Officer Captain Family.

Italian Strip Steaks with Focaccia

Ingredients

• 4 boneless beef top loin steaks (8 ounces each)

• 3 tablespoons olive oil, divided

• 1/2 pound sliced baby portobello mushrooms

• 1 shallot, finely chopped

• 3 tablespoons chopped red onion

• 2 garlic cloves, minced

• 2 teaspoons minced fresh rosemary

• 1/2 cup roasted sweet red peppers, cut into strips

• 1/4 cup dry red wine or beef broth

• 1/4 teaspoon salt

• 1/4 teaspoon coarsely ground pepper

• 1 focaccia bread (12 ounces), cut into quarters

• 2/3 cup shredded Asiago cheese

• 1/4 cup sliced pimiento-stuffed olives

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• In a large skillet, cook steaks in 2 tablespoons oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.

• In the same skillet, saute the mushrooms, shallot and onion in remaining oil. Add garlic and rosemary; saute 1-2 minutes longer. Stir in the red peppers, wine, salt and pepper; heat through.

• Place focaccia on serving plates; top each with a steak and 1/2 cup mushroom mixture. Sprinkle with cheese and olives.

Editor's Note Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Breaded Sea Scallops

Ingredients

• 1 large egg

• 1/3 cup mashed potato flakes

• 1/3 cup seasoned bread crumbs

• 1/8 teaspoon salt

• 1/8 teaspoon garlic bulbs

• 6 sea scallops (about 3/4 pound)

• 2 tablespoons all-purpose flour

• 2 tablespoons butter

• 1 tablespoon olive oil

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• In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.

• In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.

Nutrition Facts 3 scallops: 454 calories, 23g fat (9g saturated fat), 164mg cholesterol, 1262mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 28g protein.

Seafood Cioppino

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained

• 2 medium onions, chopped

• 3 celery ribs, chopped

• 1 bottle (8 ounces) clam juice

• 1 can (6 ounces) tomato paste

• 1/2 cup white wine or 1/2 cup vegetable broth

• 5 garlic cloves, minced

• 1 tablespoon red wine vinegar

• 1 tablespoon olive oil

• 1 to 2 teaspoons Italian seasoning

• 1 bay leaf

• 1/2 teaspoon sugar

• 1 pound haddock fillets, cut into 1-inch pieces

• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined

• 1 can (6 ounces) chopped clams, undrained

• 1 can (6 ounces) lump crabmeat, drained

• 2 tablespoons minced fresh parsley

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Directions

• In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.

• Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.

• Remove bay leaf. Stir in parsley.

Nutrition Facts 1-1/4 cups: 205 calories, 3g fat (1g saturated fat), 125mg cholesterol, 483mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Weeknight Ravioli Lasagna

Ingredients

• 1 jar (24 ounces) pasta sauce

• 1 package (25 ounces) frozen meat or cheese ravioli

• 1-1/2 cups shredded part-skim mozzarella cheese

• 3 cups fresh baby spinach

Directions

• Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.

• Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese.

• Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts 1 cup: 344 calories, 10g fat (5g saturated fat), 26mg cholesterol, 850mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat.

Vegetable Ribbons

Ingredients

• 3 medium carrots, peeled

• 2 medium zucchini

• 2 tablespoons butter

• 3/4 cup reduced-sodium chicken broth

• 2 tablespoons minced fresh parsley, divided

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• Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.

• In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts 3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Spinach Blueberry Salad

Ingredients

• 1/4 cup raspberry vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 cup canola oil

• SALAD:

• 12 cups fresh baby spinach (about 10 ounces)

• 1 cup fresh blueberries

• 1 cup (4 ounces) crumbled blue cheese

• 1/2 cup chopped pecans, toasted

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• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 serving: 254 calories, 24g fat (5g saturated fat), 13mg cholesterol, 407mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.

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Aunt Marion’s Fruit Salad Dessert

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.

Aunt Rose’s Fantastic Butter Toffee

Ingredients

• 2 cups unblanched whole almonds

• 11 ounces milk chocolate, chopped

• 1 cup butter, cubed

• 1 cup sugar

• 3 tablespoons cold water

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• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate.

• In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.

• Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

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Test Kitchen TipsSometimes when you make toffee, the ingredients separate during cooking and there is a buttery layer on top and a thicker layer underneath. To save the batch of toffee, add about 1/2 cup hot water and stir until well blended. Continue cooking as directed.
Check out more homemade candy recipes your family will love.

Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts
1 ounce: 177 calories, 13g fat (6g saturated fat), 17mg cholesterol, 51mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 3g protein.

Chive Garlic Bread

Ingredients

• 1/4 cup butter, softened

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced chives

• 1 garlic clove, minced

• 1 loaf (1 pound) French bread, cut into 1-inch slices

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• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts 1 slice: 145 calories, 5g fat (3g saturated fat), 12mg cholesterol, 300mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Easy Slow-Cooker Mac & Cheese

Ingredients

• 2 cups uncooked elbow macaroni

• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

• 1 cup 2% milk

• 1/2 cup sour cream

• 1/4 cup butter, cubed

• 1/2 teaspoon onion powder

• 1/4 teaspoon white pepper

• 1/8 teaspoon salt

• 1 cup shredded cheddar cheese

• 1 cup shredded fontina cheese

• 1 cup shredded provolone cheese

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• Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.

• Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.

Nutrition Facts 3/4 cup: 346 calories, 23g fat (14g saturated fat), 71mg cholesterol, 712mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 15g protein.

Antipasto Kabobs

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini

• 40 pimiento-stuffed olives

• 40 large pitted ripe olives

• 3/4 cup Italian salad dressing

• 40 thin slices pepperoni

• 20 thin slices hard salami, halved

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• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.

• Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts 1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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Directions

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.