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RECIPES: Wild, wild, West

Posted: March 24, 2017 at 6 a.m.

Western Flat-Iron Steaks

Western Salad

1 head iceberg lettuce, shredded

2 cucumbers, sliced

2 bunches green onions, chopped

1 green bell pepper, chopped

1 head cauliflower, chopped

1 (16 oz.) package baby carrots, chopped

1 head broccoli, chopped

1 bunch radishes, sliced

2 (15 oz.) cans ranch-style beans, drained

1 (16 oz.) bottle Ranch-style salad dressing

1 (13.5 oz.) package nacho-flavor tortilla chips

Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

-- Leslie Spargo

Western Denver Omalet

2 eggs, beaten

1 large red bell pepper, diced

1 large green bell pepper, diced

1 onion, chopped

Stir eggs, red bell pepper, green bell pepper, and onion together in a bowl.

Heat a nonstick skillet over medium-high heat. Pour egg mixture into skillet, cook until eggs are set on the bottom, 2 to 3 minutes; flip and cook until eggs are set completely, about 1 minute more.

-- Barbara Nix

1 lb. ground beef

2 (28 oz.) cans baked beans with pork

1 lb. bacon, cooked and crumbled

1/2 lbs. cooked ham, chopped

2 tbsp minced onion

1 tbsp chili powder

1/4 cup ketchup

1/4 cup packed brown sugar

1 tbsp molasses

1/4 cup water (optional)

Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink, 5 to 10 minutes. Drain off grease and transfer the beef to a 4 quart or larger slow cooker. Stir in the baked beans, bacon, ham, onion, chili powder, ketchup, brown sugar and molasses. If it seems thick, stir in the water. Cover and cook on High for 3 hours or cook for 6 to 8 hours on Low.

-- Michelle Bomgaars

Spaghetti Western

1 lb. ground beef

1 onion, chopped

1 1/2 tsp chili powder

1 tsp dried basil

3/4 tsp garlic powder, divided

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

1/2 (8 oz.) package spaghetti, broken into 2-inch pieces

1 (15.25 oz.) can kidney beans, drained

1 cup shredded Cheddar cheese

1 cup sour cream

Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Fill the paste can with water and add. Cover bowl with plastic wrap and microwave on high for 10 minutes.

Stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes.

In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.

-- Tony Mezzo

Western Pound Cake

3 cups cake flour

2 tsp baking powder

1 (4 oz.) bar sweet chocolate, grated

1 cup chopped walnuts

1 cup butter

2 cups white sugar

4 eggs, beaten

1 tsp vanilla extract

1 cup milk

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.

Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

-- Sheri Ketarkus

Western Flat-Iron Steaks

2 (1 ib.) flat iron steaks, at room temperature

1 tsp dry beef bouillon powder

5 tbsp olive oil

1/4 cup finely chopped onion

3 tbsp minced garlic

2 tbsp chili powder

1 tbsp balsamic vinegar

1 tbsp lime juice

1 tbsp molasses

1 tbsp smoked paprika

1 tbsp onion powder

1 tsp ground cumin

1/2 tsp dried cilantro

1/4 tsp ground black pepper

1 pinch dried rubbed sage

Rub steaks all over with beef bouillon powder.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk olive oil, onion, garlic, chili powder, balsamic vinegar, lime juice, molasses, paprika, onion powder, cumin, cilantro, black pepper, and sage together in a shallow baking dish until marinade is thick and well-combined. Place steaks in marinade and turn to coat completely. Cover the dish with plastic wrap and let stand at room temperature to marinate meat, about 15 minutes.

Cook the steaks on the preheated grill, basting frequently with marinade, until steaks start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove steaks to a plate and let rest for 3 minutes before slicing.

-- Alta Nesbitt Rees Sieker

NAN Dining Guide Spotlight on 03/24/2017

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