Pineapple Teriyaki London Broil

Serves 4

Ingredients:

• 2 pounds Certified Angus Beef ^® bottom round flat roast (London Broil)
• 1 1/2 cups pineapple juice
• 1/4 cup dry sherry
• 1/4 cup teriyaki sauce
• 3 cloves chopped fresh garlic (1 tablespoon)
• 2 teaspoons minced fresh ginger
• 1 tablespoon light olive oil, canola or vegetable oil
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• Optional: fresh pineapple slices, red onion slices

Instructions:

1. Combine pineapple juice, sherry, teriyaki sauce, garlic and ginger. Marinate roast overnight, or two days for bolder flavor.
2. Preheat broiler or grill to high heat. Remove roast from marinade, reserving marinade. Pat roast dry, rub with oil, place on broiler pan and broil 15 minutes. Flip and broil an additional 15-18 minutes to 125°F. Allow to rest 10 minutes on cutting board tented with foil. London broil is ideal at medium rare to medium doneness (135°-145°F final temperature after resting).
3. Broil sliced pineapple and red onion if desired.

Recipe courtesy of Certified Angus Beef^®

Easy Ground Beef Chili Recipe

Serves 8 to 12

Ingredients:

• 3 pounds Certified Angus Beef ^® ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ancho chili pepper
• 1 tablespoon coarse kosher salt
• 2 jalepeños, stems removed and finely minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can red kidney beans, rinsed
• 1 (15-ounce) can pinto beans, rinsed
• 1 (6-ounce) can tomato paste
• Optional toppings: shredded sharp cheddar, sour cream, diced green onions

Instructions:

1. In a large heavy-bottom pot add beef, onion and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Drain excess fat, if desired.
2. Add chili powder, cumin, ancho pepper, jalapeño and salt. Simmer for 5 minutes, stirring frequently. Stir in tomatoes, sauce, beans and paste. Bring to a boil, reduce heat to low and simmer for 2 hours, stirring occasionally to prevent sticking. Yields approximately 3 quarts.

Recipe courtesy of Certified Angus Beef^®

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Blueberry Pancake Ingredients

• 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
• ¼ cup butter, melted
• 4 egg yolks
• ½ cup flour
• ¼ cup sugar
• 2 teaspoons grated lemon peel (yellow part only)
• 8 egg whites
• 2 cups fresh blueberries

Blueberry Pancake Instructions

1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended
2. In a small bowl, stir together flour, sugar and lemon peel
3. Stir dry ingredients into ricotta mixture
4. In a medium-sized bowl, beat egg whites until they form soft peaks
5. Fold egg whites and then blueberries into batter
6. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
7. Cook cakes, turning once, until browned, about 4 minutes
8. Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce Ingredients

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
• 1⁄3 cup water

Blueberry Ginger Sauce Instructions

1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger
2. Stir in ¹⁄₃ cup water
3. Over medium-high heat, bring to a boil
4. Cook and stir until sauce thickens, about 1 minute

Number of servings (yield): 24 pancakes

Recipe compliments of the U.S. Highbush Blueberry Council

Whether you are making a traditional New Year’s meal, or just a very hearty dinner, this easy Crock Pot Pork and Sauerkraut with Apples recipe is an east way to create a dinner that pleases.

Ingredients

• 4-lb. pork boneless pork loin
• 2-lb. sauerkraut
• 2 apples, peeled and thinly sliced
• 1 medium onion, thinly sliced
• pepper, to taste

Instructions

1. Brown the pork loin in a skillet.
2. Layer sauerkraut, apple slices and onion slices in the bottom of crock pot.
3. Top with browned pork loin.
4. Season with pepper.
5. Set crock pot on low and bake for 8 hours, or until pork is reaches 160 degrees.

Cherries in the winter are sure to brighten anyone’s day! Buehler’s is happy to offer Cherries from Chile during December and January! A good source of vitamin C and potassium, cherries offer a small amount of vitamin A, iron, and calcium. One cup, about five ounces, of raw sweet cherries contains about 90 calories. Here are some cherry recipes, compliments of Cherries from Chile, for you to try! You’ll find Cherry Chocolate Chip  Muffins, Bourbon Cherries, Savory Cherry Jam, Cherry Fool and a great idea for a cheese and cracker tray with fresh cherries!

CHERRY CHOCOLATE CHIP MUFFINS

Ingredients

• 2 2/3 cups flour
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cubed and softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 3/4 cups plain fat-free or plain Greek yogurt
• 1 1/4 cups fresh Chilean Cherries, pitted and chopped
• 1 1/4 cups chocolate chips (about 6 ounces by weight)
• Baking spray or paper liners

Instructions

1. Preheat oven to 375°F.
2. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soada and salt; set aside.
3. Cream butter and sugars in a bowl using an electric mixer with paddle attachment, on medium speed until fluffy; about 3 minutes.
4. Add eggs one at a time and vanilla Mix until well combined.
5. Reduce speed to low; alternate flour mixture and yogurt until incorporated.
6. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick.
7. Bake 15-20 minutes-rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean.
8. Let cool for 5 minutes before removing from pan.

SAVORY CHERRY JAM

Ingredients

• 4 cups fresh Chilean cherries, pitted and halved
• 1/2 cup orange juice
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F.
2. Combine cherries, orange juice, thyme, paprika and salt in a 9×13-inch baking pan.
3. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes.
4. Cool and store tightly covered in the refrigerator up to one week.
5. Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.

FRESH CHERRY FOOL

Ingredients

• 4 cups fresh Chilean cherries, divided
• ½ teaspoon finely grated fresh lemon zest
• 1-2 teaspoons sugar, depending on the natural sweetness of the cherries
• zest of one small lemon
• 2 cups chilled heavy cream (Greek yogurt is a nice alternative as well)
• 2 teaspoon vanilla extract
• 1 teaspoon light agave nectar or confectioner’s sugar
• 4 sprigs of fresh mint

1. Remove pits from 1 cup of the cherries place them in a small food processor, with lemon zest and sugar. Blitz, then set sauce aside while you prep the rest of the dish.
2. Save 4 of your prettiest whole cherries and set aside for garnish later. Remove pits from remaining cherries and slice into halves.
3. Whip the cream, then add agave/sugar and vanilla. Taste and adjust flavor to your liking. (Keep in mind that if you’re working very sweet, ripe cherries you may not want to add any sweetener to the whipped cream.)
4. Gently scoop and layer your whipped cream, cherry sauce and fresh cherries. Top each fool with a sprig of mint and a beautiful whole cherry. Serve right away or you can make the fools in advance, cover them with plastic wrap and refrigerate until dessert time.

HOLIDAY BOURBON CHERRIES

Ingredients

• 4 cups fresh Chilean cherries, left whole with stems intact
• one cinnamon stick per jar
• 1 1/2 -2 cups Bourbon
• ½ cup genuine maple syrup
• Zest of one orange, peeled into long, curling strips

Instructions

1. Tightly pack your little gift jars with cherries and a cinnamon stick. Set aside.
2. In a medium saucepan, combine bourbon, maple syrup and zest of one orange. Bring to a simmer and stir to integrate the ingredients.
3. Pour hot bourbon mixture into each jar fully submerging the cherries. (If you find yourself in need of a little extra liquid, heat a little extra bourbon to top it off.)
4. Cover each jar and keep it on the counter for 24 hours at room temp allowing the cherries to cure.
5. Transfer jars to the refrigerator until use. The flavors will only deepen over time.
6. Keep refrigerated and use within 1 month.