Peppery Dijon & Rosemary Spoon Roast with Roasted Potatoes & Carrots

INGREDIENTS:

  • 4 lbs Certified Angus Beef ® sirloin spoon roast

  • 2 tablespoons Grey Poupon Dijon mustard

  • 1 tablespoon dried rosemary, crushed

  • 2 teaspoons kosher salt

  • 2 teaspoons coarse ground black pepper

  • 1 1/2 pounds potatoes, quartered, cut 1-2in chunks

  • 1 pound carrots, peeled, cut 1-2in chunks

  • 1/2 cup beef broth

PREPARATION:

  1. Rub top & sides of roast with mustard; sprinkle evenly with salt, black pepper and rosemary. Wrap in plastic wrap & refrigerate 6 hours, overnight preferred.

  2. Preheat oven to 450°F. Unwrap & place on rack in roasting pan. Roast uncovered for 15 minutes; reduce heat to 325°.

  3. Add potatoes, carrots and beef broth around roast, in the bottom of the pan. Roast an additional 40 minutes. Cover with foil and roast an additional 30 minutes for medium doneness (135-140°).

  4. Remove roast from oven and loosely tent with foil; allow to rest 15 minutes before slicing. Serve with roasted vegetables and broth.

Recipe adapted from CertifiedAngusBeef.com

Roasted Whole Chicken with Veggies

Servings: 4-6 | Prep: 10 min | Cook: 1 hour & 15 min

INGREDIENTS:

  • 1 chicken (3-4 lbs)

  • 1 cup yellow onion (sliced thin)

  • 4 whole carrots (cut into 1 inch pieces)

  • 3 tbsp. olive oil

  • 1/2 tbsp. LaBonne’s italian seasoning

  • 1/2 tbsp. paprika

  • Salt & pepper (to taste)

PREPARATION:

  1. Preheat oven to 450 F

  2. Wash and chop the onion and carrots

  3. In a large ziplock, combine vegetables, 2 tbsp. olive oil, paprika, salt, and pepper.

  4. Shake and dump veggies on a shallow 9x13 pan

  5. Rub outside of chicken with 1 tbsp. olive oil. Season chicken with salt, pepper, and 1/2 tbsp. LaBonne’s Italian seasoning.

  6. Place the chicken breast side up on the vegetables. Place in the over and cook for 10 minutes.

  7. Reduce heat to 350 F, and bake an additional 70-75 min (or until internal temperature reaches 165 F)

  8. Allow chicken to rest for 10 minutes before carving

Steak & Lemon-Parsley Potato Wedges

Servings: 4 | Prep: 15 min | Cook: 30 min

INGREDIENTS:

  • 2 pounds russet potatoes, halved length-wise and cut into 1 inch thick wedges

  • 3 tbsp. vegetable oil

  • 1 tbsp. lemon zest

  • 2 boneless NY strip steaks, trimmed and halved crosswise

  • 4 oz. crumbled blue cheese

  • 1/2 cup heavy cream

  • tbsp.minced parsley

PREPARATION:

  1. Preheat oven to 475 degrees.

  2. Toss potatoes with 2 tbsp. oil, 1.5 tsp. salt, and 1/2 tsp. pepper on a baking sheet and arrange cut sides down in single layer.

  3. Roast for 25 minutes. Sprinkle with 2 tbsp. parsley and lemon zest.

  4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper.

  5. Heat remaining 1 tbsp. oil in 12-inch nonstick skillet over medium-high heat.

  6. Add steaks and cook until browned and meat registers 125 degrees (3 to 5 minutes per side). Let rest.

  7. Combine blue cheese and cream in bowl and microwave 3 minutes.

  8. Slice steaks, sprinkle with remaining 1 tbsp. parsley, and serve with potatoes and blue cheese sauce.

Rigatoni with Meatballs & LaBonne's Own Sauce!

Servings: 6 | Prep: 20 min | Cook: 30 min

INGREDIENTS:

  • 4-6 LaBonne’s Own Meatballs

  • 16 oz. jar LaBonne’s Own marinara sauce

  • 3 tbsp. IGA grated parmesan cheese

  • 16 oz. Sclafani rigatoni

  • 3 tbsp. fresh basil, chopped

PREPARATION:

  1. In a large pot, boil water. Once boiling, add rigatoni. Cook until al dente (about 12 minutes).

  2. While pasta is cooking, roll up basil leaves and slice thinly.

  3. Drain pasta into a colander and set aside.

  4. Pour sauce into medium pot and add fresh basil. Simmer for 5 minutes.

  5. Add meatballs to the pot and stir until warmed.

  6. In a large pasta bowl, combine meatballs and sauce with rigatoni.

  7. Garnish with grated parmesan.

Creamy & Savory Niman Ranch Pork Chops

Servings: 4 | Prep: 15 min | Cook: 45 min

INGREDIENTS:

  • 4 Niman Ranch bone-in pork chops, cut to 1 inch thick

  • salt and fresh ground pepper to taste

  • 2 tbsp vegetable oil

  • 2 tbsp unsalted butter

  • 1 sweet onion, cut to 1-inch pieces

  • 1 green pepper, cut to 1-inch pieces

  • 3 celery stalks, cut to 1-inch pieces

  • 3 garlic cloves, minced

  • 3 tbsp all-purpose flour

  • 1 tsp minced fresh thyme

  • 2 1/2 cups chicken broth

  • 1/4 cup heavy cream

PREPARATION:

  1. Season both sides of pork chops with salt and pepper generously. Warm the vegetable oil in a skillet on medium/high heat. Add the chops, searing each sides until browned. Transfer to a plate.

  2. Reduce heat to medium and melt the butter. Add the onion and cook for about 3-5 minutes, stirring occasionally until translucent. Add the green pepper, celery, & garlic. Cover and stir on occasion, until the vegetables are tender. Add thyme and  our to the vegetable mixture and stir. Next gradually stir in the broth and bring to a simmer.

  3. Reduce heat to medium-low & return chops to the skillet. Cover and simmer for about 15-20 mins, turning once. Stir the cream into the gravy in the skillet and bring to a boil and cook for about 4 minutes until thickened or until there is no pink center in the pork & the internal temperature reaches at least 145º. Best served over rice or mashed potatoes!