Blog

Ingredients

1 cup JIF?(r) Creamy Peanut Butter
1/2 cup warm water
1/2 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 tablespoon rice wine vinegar
1 pound uncooked pasta twists
1/2 cup chopped red bell pepper

Directions

In a medium bowl, combine JIF?(r), water, ketchup, soy sauce, garlic powder, and vinegar. Whisk until smooth and well blended. Set aside.

Cook the pasta twists according to the package directions. Drain well. Put the drained pasta back in the pot it was cooked in and add the sauce.

Gently toss until the pasta twists are evenly coated. Serve and sprinkle with the red bell pepper. Enjoy!

Ingredients

1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
salt and pepper to taste
3/4 cup all-purpose flour for coating
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup chicken stock, divided
2 tablespoons butter, softened

Directions

Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate.

Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.

Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.

Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.

Ingredients

1/4 cup dry bread crumbs
1 tablespoon butter, melted
1 teaspoon dried parsley flakes
1 pound sea scallops
6 fresh mushrooms, quartered
1 tablespoon white wine or chicken broth
1 1/2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
Lemon wedges

Directions

In a small bowl, combine bread crumbs, butter and parsley; set aside. Place scallops and mushrooms in a 9-in. microwave-safe pie plate. Combine wine or broth, lemon juice and seasonings; pour over scallop mixture.

Cover and microwave at 50% power for 2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 4-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.

Ingredients

1 cup red wine
1/2 cup red wine vinegar
1/3 cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound small fresh mushrooms, washed and trimmed
1/4 cup chopped green onions
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.

Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.